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HOMEBREW Digest #4822
HOMEBREW Digest #4822 Thu 11 August 2005
FORUM ON BEER, HOMEBREWING, AND RELATED ISSUES
Digest Janitor: pbabcock at hbd.org
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Contents:
bacardi silver clone ("Ken Koppes")
Live Wecast from the Great Taste of the Midwest (Eric Schoville)
RE: Decoction Mash Tools and Techniques ("Doug Hurst")
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Date: Thu, 11 Aug 2005 09:59:47 -0400
From: "Ken Koppes" <koppeskl at hotmail.com>
Subject: bacardi silver clone
My wife likes the Bacardi Silver Malt beverages. Has anyone had luck with
making them or know where I could find a recipe for them?
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Date: Thu, 11 Aug 2005 10:45:15 -0500
From: Eric Schoville <eric at schoville.com>
Subject: Live Wecast from the Great Taste of the Midwest
All,
The Great Taste of the Midwest is going to have a live webcast on
Saturday. See below for info.
Thanks!
Eric Schoville
Madison, Wisconsin
http://www.schoville.com
Did you miss getting tickets for this years Great Taste of the
Midwest? Do you live a little too far away and just were never sure if
it was worth the trip. Or for that matter, do you have tickets and
intend to join us and always wondered what goes on at the park leading
up to the big event.
Now's your chance. This year we are going to try to do a live webcast
of the opening of the event. At 12:30, we will be getting some views of
the park, talking to some of the organizers, brewers, volunteers, and
vendors then We'll watch as 5000 guests come pouring into the park at
1:00 and will probably try to talk to some of them. I expect this will
go on for about an hour. We will also be collecting some segments
offline walking around the event which will be posted as soon as we
can. Possibly during the event but certainly sometime that evening
after the event.
Find a link to the webcast on our website at http://www.mhtg.org
<http://www.mhtg.com> (The link should show up there sometime in the
next day or so.) Or connect to the stream directly at
http://www.greatdome.net/beer.asx. There should be some sort of content
there starting on Friday sometime, and we will add segments as we
collect them of the park setup and brewer load-in leading up to the live
webcast starting at or around 12:30 on Saturday. See you there...
So as not to disappoint those who will miss this exciting webcast due to
having the misfortune of having gotten tickets to the event, the webcast
and other segments will continue to be streamed for some undetermined
amount of time following the Great Taste of the Midwest. There may
even be a DVD made available if there is any interest. Also, in the
event that technical hurdles we are still working on prevent the live
webcast from going off as planned, watch the space anyways because we
will eventually broadcast something there.
Live Webcast starting at 12:30 on Saturday August 13th
Miscellaneous scenes and segments starting Friday August 12th
Windows Media Player URL: http://www.greatdome.net/beer.asx
Madison Home brewers and Tasters Guild Homepage: http://www.mhtg.org
<http://www.mhtg.com>
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Date: Thu, 11 Aug 2005 13:31:08 -0500
From: "Doug Hurst" <dougbeer2000 at hotmail.com>
Subject: RE: Decoction Mash Tools and Techniques
Stencil Sends asks:
>How do *you* perform a decoction? How many vessels do you use, and what
>are
>their sizes?
I use my normal plastic mash bucket for the main mash and my trusty 30 quart
stainless
steel boil kettle for heating the decoctions.
>How do you heat them, and how are they deployed on your work
>surface or surfaces?
The bucket sits on a stool on the kitchen floor next to the stove and the
kettle sits across two
gas burners on the stove. The bucket is not heated except by the initial
infusion and subsequent decotions.
>What utensils do you use to move the decoction from the
>main mash and back again, and what are their sizes and shapes? How do you
>measure the volume or mass of the decoction, and gauge its consistency?
I use a slotted spoon to transfer the thickest portion of the mash into a
two quart plastic pitcher, which allows for volume measurement. I don't
worry too much about the specific consistency of the decoct. I just try not
to pick up too much of the liquid. I then dump the decoction from the
pitcher into the kettle and bring it to a boil. There are usuaully 4-5
quarts per decoction.
>What tools do you use to stir the main mash, and to stir the decoction, and
>how do
>you handle them?
I use a fancy wooden mash rake to stir the main mash and a charismatic
stainless steel spoon
to mix the decotion. I like to stir the decoction frequently because I'm
paranoid about scorching
the thick decoction on the bottom of the kettle.
This method works pretty well as long as my decoction volumes are measured
well. It is a lot easier in practice than it seemed it would be in theory.
It does make for a couple hours longer brew day than an infusion mash. I'm
not convinced it's worthwhile on the home level except for fun and variety.
One problem I worry about is Hot Side Aeration. I'm sure I'm getting a lot
of air into the mash during the transfers, but I don't have much choice, so
I try to RDWHAHB.
Doug Hurst
Chicago, IL
[197.5, 264.8] Apparent Rennerian
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End of HOMEBREW Digest #4822, 08/11/05
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