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HOMEBREW Digest #4881
HOMEBREW Digest #4881 Sun 06 November 2005
FORUM ON BEER, HOMEBREWING, AND RELATED ISSUES
Digest Janitor: pbabcock at hbd.org
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Contents:
Time to brew ("D. Clark")
BJCP Member Forums (Ed Westemeier)
Batch size vs fermentation time (Francisco Jones)
2005 Coconut Cup Results (Scott Graham)
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Date: Fri, 04 Nov 2005 21:04:41 -0500
From: "D. Clark" <clark at capital.net>
Subject: Time to brew
Hi All,
Just tapped a keg of my Magic Hat # 9 clone, and it is sooo good. I
haven't brewed anything since last spring and I have missed good beer. Our
summer was so hot and humid compared to what we usually have, that the idea
of brewing beer went right out the window. I know, I know, I could have
made a Belgian something or other with a heat tolerant yeast, or draped my
fermenter with a wet T-shirt, but it just wasn't going to happen. So now
it's fall, the weather is cooler, and the # 9 is in the beer fridge, the
wit is in the secondary, the elderberry wine is in the carboy and it's time
to start writing into the digest.
I've been reading this list for several years now and making beer for at
least as long, and I just want to encourage y'all out there and get at
it. List traffic has been pretty slow for quite a while now (check out the
archives of only a couple years ago) and it would be nice to get some
decent discussions going. The recent Steve and Dave "discussions" not
withstanding.
Now I know that there are a lot of you out there, as all of the postings
noting Rennarian coordinates bear out. Are you making any beer? Are you
having successes or failures? Tried anything new? Got a favorite recipe
to pass along? For myself, I have developed a fondness for coriander in my
witbeer to the point where I grow my own cilantro to harvest the seeds. I
let my hops go for a time when I can get them transplanted into a more weed
free area.
I would like to attempt a lager style again this season using my cellarway
as a lagering fridge. It stays cool to cold there and might work okay for
lagering. What extremes could be tolerated by a not too fussy
yeast? I'll need to see just how warm or cold it actually gets. Any
thoughts?
Dave Clark
Eagle Bridge, New York
(Rennarian coordinates.... not a clue)
"If ifs and buts were candy and nuts, then every day would be Christmas."
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Date: Sat, 5 Nov 2005 17:42:05 -0500
From: Ed Westemeier <hopfen at malz.com>
Subject: BJCP Member Forums
The BJCP is happy to announce our newest member service, a web-based
set of discussion forums, where members can engage in focused
discussions on topics of interest.
These forums are NOT intended as a substitute for the JudgeNet Digest
mailing list, which serves a very different purpose.
Think about how nice it would be to browse back in time and see what
people have said about a specific topic. That's one of the things the
forums will let you do, very easily. Another capability is to go
straight to a specific beer style guideline category and find out
what others are saying about it lately. A third function is a set of
regional forums, where members in one of the seven BJCP regions can
communicate among themselves on regional topics. We're sure you will
find other uses for the forums as well.
Please note that the forums are also not a substitute for the BJCP
website, which is still the official means of communication with
members. Nor should they be used exclusively when one-to-one
communication with your Regional Representative would be more
appropriate.
Please go to our home page, www.bjcp.org, where you will find a link
to the BJCP Member Forums, as well as a link you can use to subscribe
to an RSS feed to keep you updated on forum activity.
The forums use the standard phpBB software, so the look and feel
should be familiar to many of you.
On behalf of the BJCP Board of Directors,
Ed Westemeier
BJCP Communication Director
communication_director {at} bjcp {dot} org
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Date: Sun, 06 Nov 2005 14:19:04 -0600
From: Francisco Jones <frandog at earthlink.net>
Subject: Batch size vs fermentation time
Here's another one I have been wondering about. To skip straight to the
gist, do larger batches take longer to ferment than smaller batches, with
all else (gravity, temp, yeast) being equal.
Now, I haven't taken any rigorous data on this one, so maybe I'm just
imagining it. But it sure seems to me like my fermentations are taking
longer now that I switched to 10 gal batches. On the surface this makes
sense: more to ferment = takes longer. But then I remembered reading
something about the yeast cells continuing to grow until they reach their
optimum density in the wort. That's the wrench in the works here - if the
cell density during fermentation is the same regardless of batch size, then
all batch sizes should ferment in the same time (ignoring the time it takes
for the yeast to reach optimum density, which I'm guessing isn't too much
of a delta when moving from 5 to 10 gal batches, and should be at least
partially compensated for with pitching rate).
I realize there are a lot of other factors here, like pitching rate, yeast
health, etc. But would anyone care to generalize on this matter?
Francisco Jones
Kankakee, IL
[256 magnetic/196 nm] AR
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Date: Sun, 6 Nov 2005 17:44:58 -0500 (EST)
From: Scott Graham <grahams at cs.fiu.edu>
Subject: 2005 Coconut Cup Results
The Miami Area Society of Homebrewers (MASH) held the 8th Annual Coconut
Cup competition on November 5th, 2005. It was the biggest and the best
Coconut Cup ever, including 160 entries from 7 states and 12 different
homebrew clubs.
Ten members of MASH met twice prior to November 5th and judged 11 flights.
Yesterday, four judges from out of the county, along with several out of
county stewards braved the post-Wilma traffic chaos to help us evaluate
the remaining entries along with the judges from MASH. Our most sincere
thanks goes to those judges who worked so hard to evaluate all of those
beers and to the stewards who assisted them.
Sixteen beers and two meads advanced to the Best of Show round; the panel
who evaluated that round included two BJCP National judges. The Best of
Show award went to Art Watson of the Hogtown Brewers for his Imperial IPA.
The full results are posted at http://hbd.org/mash/winners5.htm .
Out heartfelt gratitude goes to Kevin Rusk, Steve Copeland, and the staff
of the Titanic Brewery and Restaurant for hosting the Coconut Cup again
this year. They were gracious and patient, as always, and their generosity
made the event possible. We would also like to thank our other sponsors:
Brew Your Own magazine, Hopunion, Breiss, Puterbaugh Farms, Cargill,
Williams Brewing, LD Carlson, Lefthand Brewing Co., Anchor Brewing Co.,
Rogue, Sierra Nevada Brewing Co., New Belgium Brewery, Freshops, Dogfish
Head Brewery, and Northwestern Extract.
Thanks to everyone who submitted entries and helped with the competition.
We look forward to experiencing your brews at next year's Coconut Cup.
Cheers,
Scott Graham
Miami, FL [1159.9, 169.3] Apparent Rennerian (statute miles)
Coconut Cup Judge Coordinator
MASH Librarian
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End of HOMEBREW Digest #4881, 11/06/05
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