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HOMEBREW Digest #3319
HOMEBREW Digest #3319 Mon 08 May 2000
FORUM ON BEER, HOMEBREWING, AND RELATED ISSUES
Digest Janitor: janitor@hbd.org
Many thanks to the Observer & Eccentric Newspapers of
Livonia, Michigan for sponsoring the Homebrew Digest.
URL: http://www.oeonline.com
Contents:
Re: May is Mild Month (Matthew Arnold)
MCAB II recipe donation/request ("Dean Fikar")
AHA Vote ("Rob Moline")
a 'spurment (Aaron Perry)
Back From The Boondocks ("Phil & Jill Yates")
Hello from Czeck republic (Ronald La)
PeachState 2000 results! ("John Stegenga")
* Beer is our obsession and we're late for therapy!
* 18th Annual Oregon Homebrew Festival - entry deadline May 15th
* More info at: http://www.hotv.org/fest2000
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----------------------------------------------------------------------
Date: Sat, 06 May 2000 10:57:13 -0500
From: Matthew Arnold <revmra@iname.com>
Subject: Re: May is Mild Month
On Sat, 6 May 2000 00:17:38 -0400, you wrote:
>May is Mild Month - so says CAMRA, the Campaign for Real Ale. Mild is an
>easy drinking ale, most often dark, almost always low in gravity, low in
>bitterness, and is a natural here in the US before the weather gets so warm
>you want a lager.
And just think, I was just thinking about brewing a mild! Actually, I had
intended to brew a Dunkel, but I wasted too much time and it got too warm
outside. Then I was going to brew an Alt, but I wasted too much time and it got
too warm outside. So NOW I was thinking about using said ingredients to make a
Mild. Here's what my thoughts were (five gallon batch):
6.5# Weyermann Dark Munich
.5# Briess 80L Crystal
2 oz Black Patent
The hopping schedule would be similar to the one you proposed. I'd probably use
whatever Danstar yeast I happen to have handy (Windsor?). I realize that Munich
malt is not typical for the style, but it would give a nice maltiness to an
otherwise "light" beer.
FWIW, last year I brewed AlK's Mild recipe in his Homebrewing, Vol. I. It
turned out very nicely.
Thoughts?
Matt
- -----
Webmaster, Green Bay Rackers Homebrewers' Club
http://www.rackers.org info@rackers.org
------------------------------
Date: Sat, 6 May 2000 15:58:25 -0700
From: "Dean Fikar" <dfikar@flash.net>
Subject: MCAB II recipe donation/request
Greetings all. Things seem a little slow around the HBD lately and I
thought I might try to carry on the tradition that someone else started last
year of posting MCAB-winning recipes . I greatly enjoyed looking at last
year's offerings. My recipe is a California Common/Steam beer that finished
first in its category. FWIW, here goes:
California Common #3
Brewed on: 11/21/99
Batch size: 6.5 gal.
OG: 1.057
FG: 1.016
Efficiency: 59 %
IBU: 41
Grain bill:
Crystal 40 0.75 lbs.
Crystal 77 1.25 lbs.
Belgian Munich 4.50 lbs.
American Two-Row 10.00 lbs.
Belgian Munich (toasted) 6.00 oz.
Hops:
Hallertau Northern Brewer 9.4 % 1.00 oz. 65 min.
Hallertau Northern Brewer 9.4 % 0.50 oz. 30 min.
Northern Brewer 5.0 % 0.20 oz. 10 min.
Hallertau Northern Brewer 9.4 % 0.30 oz. 10 min.
Northern Brewer 5.0 % 0.50 oz. 2 min.
Northern Brewer 5.0 % 0.50 oz. 0 min.
Cascade 7.8 % 0.70 oz. dry
Yeast:
Wyeast 2112 (2.5 qt. starter)
Mash Specifics:
1.) Infused 5.75 gal. water at 168F for a 75 min. rest at 154F.
2.) Infused 2.75 gal. water at 200F for a 10 min. rest at 165F.
Boil time: 90 min.
Pitched yeast on 11/21/99 at 62F
11/21/99 - temp. set to 60F
Racked on 12/9/99 to steel keg - temp. set to 32F
This was a no sparge batch, hence the low efficiency. I think that this
beer tastes a lot like Anchor Steam except for having a bit more hop flavor
and aroma. It definitely has that earthy/grassy Northern Brewer bite. BTW,
I was using up the last of my Hallertau Northern Brewer hops and opened up a
new bag of domestic Northern Brewer for this batch. Next time I might stick
with the Hallertau version since it is a little milder.
The judges had no big beef with the beer. One thought it was a little thin
and another thought the balance was a bit too far towards hops.
Okay there's my offering. Now I want to see some of the other recipes -
please post!
Cheers,
Dean Fikar
Fort Worth, TX
------------------------------
Date: Sat, 6 May 2000 23:11:51 -0500
From: "Rob Moline" <brewer@isunet.net>
Subject: AHA Vote
AHA Vote
For any that don't have their magazines...and I am glad I asked, for so
far, 4 of you are not up on the latest issue...and that would preclude your
vote...
Call 1-303-447-0816 to obtain your membership number, if you don't know
it...
Go to http://homepages.isunet.net/brewer/VOTE.JPG to get a jpeg image of
the ballot that you can download, print, and send in with your vote....
Go to http://www.aob.org/AHA/ahabylaws.htm for the ByLaws that cover this
election....and
Go to http://www.aob.org/AHA/aha_statements.htm for Candidate
statements.....that will give you more info about the candidates....
I have had some words with a few folks that want to join, just to ensure
that they can vote for a specific candidate....
(Wow, that says a lot about our candidates, eh! I knew we picked 'em
right!)
If you want to join the Association, and get your vote counted...call
1-888-822-6273 to join with a credit card...get your membership number on
the spot...and get a ballot from
http://homepages.isunet.net/brewer/VOTE.JPG to print out, cut out..and
send....
There isn't a lot of time....so if you want to vote...get going!
Cheers!
Rob Moline
AHA-BOA
"The More I Know About Beer, The More I Realize I Need To Know More About
Beer!"
------------------------------
Date: Sun, 07 May 2000 09:11:51 -0400
From: Aaron Perry <vspbcb@earthlink.net>
Subject: a 'spurment
I wasn't out to do a 'spurment......
I was trying to see if redhook's IPA yeast was viable.....trying to "capture"
it. So I added about 9oz of "sterile", aerated by shaking, wort to the
sediment of a redhook IPA bottle. I shook it up, attached an airlock and let
it alone.....for two and a half months! I forgot that it was atop a high
bookshelf! I tasted it today.....It's thesame sterile, bitter, UNFERMENTED
wort that I added all that time ago! Hooray! My starters really are clean! My
practices sound! Two and a haf mos. and not even wild yeast or bacterial
fermentation! There's proof enough for me! To the dismay of many, the delight
of others, hell, some wont give a crap! I use Charlie Papazian's recipe and
procedure for propagation. This is in his CJOHB book. HEY, It's good to have
proof that one's practice is sanitary. And as an added bonus, don't bother to
try to get redhook IPA yeast, they must pasteurize. Any science types, please
comment as you wish, I'll read with much interest.
Can I claim a "Dr. Pivo" designation now that I've done a "spurment"?
Chowdah from MA,
Aaron Perry
vspbcb@earthlink.net
------------------------------
Date: Sun, 7 May 2000 23:14:37 +1000
From: "Phil & Jill Yates" <yates@acenet.com.au>
Subject: Back From The Boondocks
After confessing to my stupidity a week ago, I have been in hiding and
denial over the whole matter ever since. But I am feeling a bit better now.
I thought Dave Lamotte's story was something special but Doc Pivo's rolling
60 litres of beer down the staircase helped to convince me I have yet to
achieve greater heights of stupidity.
But I don't like the idea of the Doc conferring with Jill on how to get
those stains out of my underwear. Is there something going on here that I
don't know about? And just what is Wes Smith doing hanging about in my
billiard room whilst I am away on flying trips!! You just can't trust your
mates these days, not even the peroxided ones. And especially not New
Zealanders!
To be truthful about my absence for the past week, I took Jill and Phoebe
out into the boondocks of NSW and Queensland to catch up with family and
check out the beer drinking scene in outback Australia. I borrowed a Cessna
aeroplane and away we went.
I can tell you this much, out bush in Australia, the drinking habits have
changed by nought. Tooheys, Fosters, V.B. and XXXX are still held in high
regard. If these brands are foreign to all you non Aussies, never mind, I'm
sure Dave Burley will enlighten you. Just as he is going to enlighten me on
the aboriginal meaning of Burrabadoo. He might also like to tackle Boggabri
and Boggabilla. Maybe even Coonabarabran and Girragulang. Whilst Dave is
having a think about this, let me tell you, from a brewers point of view,
all these places are the same.
There was once a time when I swilled beer in the outback with the best of
them. And I still can, but what is on tap tastes so bloody ordinary! I have
to conclude I have been ruined by home brewing. And so has Jill. We were
glad to finally get home tonight and hoof into the rice lager.
Phoebe was glad to get out of the aeroplane. Where she once said "Daddy, you
are a big turd"
She now concludes:
"Flying in these little things scares the crap out of me!!!"
This from a four year old???
I rest my case on the demise of the modern world.
If you are yet to visit towns such as Eumungerie or Wongabinda, then I
suggest you make haste out here to Oz and see what is left of "the last
frontier".
The beer won't do a lot for you but when you get to the Southern Highlands,
hopefully Wes and I (not to mention all the others) can offer you something
worth drinking. BTW, don't let Doc Pivo convince you that here in the
Southern Highlands we are only 80 metres above sea level. Rob Moline made
the following comments :
>Dr. Cone was interested in your event, however, as he is to be >climbing
Mt.
>Everest, with 6 swimsuit models, in an attempt to brew the >highest batch.
Rob was referring to Dr Cone's intended visit to the Burradoo Billiard Room,
though I have stressed to Rob, we just can't fit any more women in here,
swimsuits or not. We might have to tie them to the Boab tree.
On a final note, I'd like to express my sincere condolences to the family
and friends of Bill Pfeiffer. I know Rob speaks with great compassion and
sadness on advising us of Bill's passing and I also know Pat Babcock will
greatly feel the loss. The sincerity of both Rob and Pat does not go
unnoticed.
Cheers
Phil
------------------------------
Date: Sun, 7 May 2000 07:23:50 -0700 (PDT)
From: Ronald La <pivoron@yahoo.com>
Subject: Hello from Czeck republic
Oops,sorry I have not previously mentioned my current
vacation to Germany, Czeck Republic, & Austria.
Yep, here I am on Sunday May 7 in Cesky Krumlov, then,
soon on to Viena.
Report:
* Yeow - this is the place to be Cesky Krumlov,
south of Prague, south of Ceske Budejovice. Cesky
Krumlov must be one of the most beautiful places on
earth. Really, today it is 70f and sunny with a nice
breeze & breathtaking sights everywhere one looks.
As of this moment, after tasting beers in Germany, I
can tell you that Czeck beer blows away everything.
My favorite, Samson 12(plato) lager. Forget Budweiser
Budvar, as good as it is, Sampson tops it.
What a name: Sampson, but have no doubt, it is
Budejovike Pivo for sure.
The food has been fantastic in both Germany and Czeck.
I believe there must be a quantum leap worldwide in
restaurant quality. Have no fear, menus are easily
read, most in several languages including English.
Because of exchange rates 1US dollar is worth 40
Kronas which means the best beer in the world can be
had for 15 kronas (38 cents US) for 0,5 liter at
Pilsner Urquell in Pilzen.
When I return home in a couple weeks, I hope to have
more to report and will be willing to answer questions
and give suggestions about traveling in Europe. It
has been a learning experience for sure, but briefly,
HAVE NO FEAR!
Till next time Na zdravi "to your health"
Ron
rlabor@lsumc.edu home
pivoron@yahoo.com for now
__________________________________________________
Do You Yahoo!?
Send instant messages & get email alerts with Yahoo! Messenger.
http://im.yahoo.com/
------------------------------
Date: Sun, 7 May 2000 19:14:44 -0400
From: "John Stegenga" <john@stegenga.net>
Subject: PeachState 2000 results!
Thanks to all who entered, participated, and judged. We had over 170
entries this year, despite the conflict with AHA nationals in Tallahassee
FL.
Here are the results:
Group 1: 01. AMERICAN LAGER, 03. LIGHT ALE
1 Craig Sikes 1c. Classic American Pilsner Cumming, GA Brewmeisters of
Alph.
2 David Lanyon 1b. Dark Marietta, GA Knaves of Grain
3 Jeff Carlson 1c. Classic American Pilsner Grand Rapids, MI Primetime
Brewers
Group 2: 02. EUROPEAN PALE LAGER
1 Jeff Carlson 2c. Dortmunder Export Grand Rapids, MI Primetime Brewers
2 2 Drunk Guys 2a. Bohemian Pilsner Lawrenceville, GA
3 David Wilderman 2b. Northern German Pilsner Acworth, GA
Group 3: 10. BROWN ALE, 15. PORTER
1 Jeff Carlson 10d. American Brown Ale Grand Rapids, MI Primetime Brewers
2 Stu Thurmond 15b. Brown Porter Kennesaw, GA Covert Hops Society
3 Fred Francis 15a. Robust Porter Marietta, GA Covert Hops Society
Group 4: 16. STOUT
1 Dean Ross 16c. Oatmeal Stout Marietta, GA Kenwood Fermentors
2 Gary Bond 16d. Foreign Extra Stout Austin, TX
3 John Allen 16a. Dry Stout Cumming, GA
Group 5: 08. KOELSCH & ALTBIER, 09. GERMAN AMBER LAGER, 13. EUROPEAN DARK
LAGER, 14. BOCK, 17. WHEAT BEER
1 Jeffrey Hassman 14c. Doppelbock Kennesaw, GA
2 Marlon Hurst 13b. Schwarzbier Conyers, GA Covert Hops Society
3 Dave Feldman 17a. Bavarian Weizen Atlanta, GA Covert Hops Society
Group 6: 04. BITTER & ENGLISH PALE ALE, 05. SCOTTISH ALES
1 Jody Rupert 5a. Light 60/- Marietta, GA
2 Dave Comstock 4c. Strong Bitter/English Pale Ale Cumming, GA Brews
Brothers
3 Gregg Cierddy 4b. Special or Best Bitter Acworth, GA Sleeping Dog Brewery
Group 7: 06. AMERICAN PALE ALES
1 Jeff Carlson 6c. California Common Beer Grand Rapids, MI Primetime Brewers
2 Dan Jackson 6b. American Amber Ale Gainsville, GA Brews Brothers
3 Craig Sikes 6a. American Pale Ale Cumming, GA Brewmeisters of Alph.
Group 8: 07. INDIA PALE ALE
1 Vance Barnes 7. INDIA PALE ALE Cumming, GA Brews Brothers
2 Dan Jackson 7. INDIA PALE ALE Gainsville, GA Brews Brothers
3 John Allen 7. INDIA PALE ALE Cumming, GA
Group 9: 11. ENGLISH & SCOTTISH STRONG ALE
1 Keith Ecklund 11a. Old Ale Marietta, GA
2 John McClure 11a. Old Ale Marietta, GA
3 Jesse Ehnhert 11a. Old Ale Atlanta, GA
Group 10: 12. BARLEYWINE & IMPERIAL STOUT
1 Grover Sterling 12b. American Barleywine Atlanta, GA SE Brewers Guild
2 Vance Barnes 12b. American Barleywine Cumming, GA Brews Brothers
3 Keith Ecklund 2a. English Barleywine Marietta, GA
Group 11: 21. FRUIT BEER, 22. SPICE/HERB/VEGETABLE BEER, 23. SMOKE-FLAVORED
BEER, 24. SPECIALTY, EXPERIMENTAL, HISTORICAL BEER
1 Kevin Jones 22. Vanilla Muenchner Helles Smyrna, TN Music City Brewers
2 Keith Ecklund 24. Hazlenut/Maple/Vanilla/Molasses Porter Marietta, GA
3 Brian Lucy 22. Spice Beer Lilburn, GA Covert Hops Society
Group 12: 18. STRONG BELGIAN ALE, 19. BELGIAN & FRENCH ALE
1 John Stegenga 19b. Witbier Woodstock, GA Covert Hops Society
2 Brian Cole 18b. Tripel Black Mt, NC MALT
3 Brian Cole 18d. Belgian Strong Dark Ale Black Mt, NC MALT
Group 13: 25. MEAD
1 Carl Melissas 25b. Varietal Honey Trad.Mead Woodstock, GA Covert Hops
Society
2 Robert Erdman 25a. Traditional Mead Marietta, GA Covert Hops Society
3 Richard West 25e. Other Fruit Melomel Canton, GA
Best Of Show
1 Vance Barnes 7. INDIA PALE ALE
2 Keith Ecklund A. Old Ale
3 Jeff Carlson D. American Brown Ale
Club Points
Covert Hops Society* 22
Brews Brothers 17
Primetime Brewers 16
Brewmeisters of Alph. 6
SE Brewers Guild 5
Music City Brewers 5
Kenwood Fermentors 5
MALT 4
Knaves of Grain 3
Sleeping Dog Brewery 1
*Awarded 50lb bag of malt courtesy of Breiss. See you at the next club brew
day!
------------------------------
End of HOMEBREW Digest #3319, 05/08/00
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