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HOMEBREW Digest #5316
HOMEBREW Digest #5316 Thu 03 April 2008
FORUM ON BEER, HOMEBREWING, AND RELATED ISSUES
Digest Janitor: pbabcock at hbd.org
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Contents:
Re: Brewing Logic and Experimentation (Scott/Linda Bruslind)" <analabor@peak.org>
Alexandre Enkerli's post (leavitdg)
WBA Concise Course in Brewing Technology ("Lemcke Keith")
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Date: Tue, 01 Apr 2008 22:59:40 -0700
From: "Analysis_Lab (Scott/Linda Bruslind)" <analabor at peak.org>
Subject: Re: Brewing Logic and Experimentation
I think Alexandre is spot on with his April Fool's modest proposal on
data collection and the move beyond faith-based brewing.
We think we might be able to help in this effort and help the hbd.
We've been evangelizing data driven decision making to craft brewers
with limited, albeit modestly profitable, success.
We can schedule surplus time on our Anton Paar DMA-5000/Alcolyzer to run
alcohol/density on beer and/or wort samples. Perhaps, the way to
proceed would be to have a club or group of brewers submit an idea to
the listserve. We can work it up to a designed experiment, execute,
and gnaw on the data for a bit. Rinse, repeat.
We'd release the results when we get word that a small donation was
made to the hbd. We're not the arbiters of the amount. It'll be up to
Pat and the janitors. They say go, we go.
Figure on something like up to 50 samples/month, not including
duplicates, to start and we'll see how it goes.
We'd like to hold the option to have the ASBC publish the data under a
licensing agreement with the hbd.
I hope this moves a very good idea forward. I'm no brewing genius, just
a journeyman analytical technician; but I think I have something to share.
No fooling.
Scott Bruslind
Analysis Laboratory
www.analysislaboratory.com
Lebanon, OR
(I've lost my Rennerian bearings)
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Date: Wed, 02 Apr 2008 07:53:04 -0400
From: leavitdg at plattsburgh.edu
Subject: Alexandre Enkerli's post
I agree with Alex.
Yesterday I was in a wine shop getting some Irish moss, and there was a young
man looking through the available ingredients for beers. I asked what he was
making, and he said "a lager". So I asked what yeast he planned to use, and he
showed me one of those small packets that had been sitting at room temp probably
for months, that said "ale" on it, although the proprieter said the number on
the yeast indicated it was a "lager yeast". mmmmmmmm
I next asked what water he was going to use, and he was going to use water out
of the tap, not even filtered. There were numerous points at which I felt that
I could be useful, but I resisted, not wanting to be a know-it-all, nor to
intrude, upon either him or the salesperson.
As I left I did offer one bit of advice, and I suppose that this could be one of
the principles that Alex has referred to. I suggested that he make sure that he
have a long hard, full boil, and that he look for the "hot break", and that this
would help him to have a clear beer (whether an ale or a lager). We also
discussed the value of Irish moss in the final 15 minutes of the boil. I
suggest these as a place to start in discussing good brewing techniques.
Darrell
[544.9 miles, 68.9]Apparent Rennerian
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Date: Wed, 2 Apr 2008 23:11:57 -0400
From: "Lemcke Keith" <klemcke at siebelinstitute.com>
Subject: WBA Concise Course in Brewing Technology
The World Brewing Academy is proud to present the English-language WBA
Concise Course in Brewing Technology (June 2-13, 2008) at the Doemens
Academy facility in Munich, Germany. Designed and presented by some of
the industry's most experienced educators, the 2-week WBA Concise Course
provides students with comprehensive training in brewing technical
theory, the dynamics of brewery operations, and the science behind the
creation of consistently excellent beer.
The content mix of the Concise Course deals with each of the key areas
of brewing technology including
Raw materials: Malt, adjuncts, hops, water, yeast
Brewhouse operations & wort production
Yeast management, fermentation & maturation
Biological control, QC/QA issues
Brewery CIP, cleaning, waste management
Filtration, carbonation, oxygen control
Packaging, valves, pumps
This is an ideal course for those pursuing broader knowledge of the
commercial brewing process towards developing a brewing career. When not
in class, students get to enjoy the beauty, history and excitement of
Munich. The heart & soul of the Bavarian state, Munich is steeped in the
tradition of hundreds of years of brewing industry & culture, offering
students an experience that is as enjoyable as it is educational.
If you would like to learn more about the English-language WBA Concise
Course at Doemens Academy in Munich, or for information about
registration, check out our web page at
http://www.siebelinstitute.com/course_desc/concise_tech.html or contact
Keith Lemcke at klemcke at siebelinstitute.com .
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End of HOMEBREW Digest #5316, 04/03/08
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