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HOMEBREW Digest #5619
HOMEBREW Digest #5619 Fri 16 October 2009
FORUM ON BEER, HOMEBREWING, AND RELATED ISSUES
Digest Janitor: pbabcock at hbd.org
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Contents:
RE: IPA help [SEC=UNCLASSIFIED] ("Williams, Rowan")
RIP Greg Noonan ("Dave Draper")
11th Annual Palmetto State Brewers' Open ("H. Dowda")
Study: When Soda Fizzes, Your Tongue Tastes It (Pete Calinski)
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Date: Fri, 16 Oct 2009 14:58:14 +1100
From: "Williams, Rowan" <Rowan.Williams at ag.gov.au>
Subject: RE: IPA help [SEC=UNCLASSIFIED]
Ant suggests:
> Various comments on IPA ingredients. Note that for British IPAs,
> crystal should not be part of the grist.
>
> Crystal malt wasn't around when IPAs were at their peak. Crystal
> marked the beginning of Bitter as a style.
>
> Low colour pale malt is what you need.
>
> Ant Hayes
> Tonbridge, Kent
Fair enough - that makes sense. And if we really want to get
carried away, perhaps we should avoid using White Labs or
Wyeast yeast and grab some herbs other than Goldings or
Fuggles etc to bitter it with???
I think the original question was help to make an IPA, with
the ingredients that Dave has on hand...
So, ruling out the Euro malts from his list and assuming that
we aren't going to use wheat, that leaves us with MO and
a bit of crystal to colour and flavour to the IPA...
He asks for a "decent" IPA, not a historically perfect IPA!
Cheers,
Rowan
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Date: Fri, 16 Oct 2009 07:51:07 -0500
From: "Dave Draper" <david at draper.name>
Subject: RIP Greg Noonan
Just to join my voice to the chorus mourning the passing of Greg
Noonan. I too learned a huge amount from his writings; we've lost
such an important contributor to our craft. I hope his family gets
through what must be a terribly difficult time with grace and
support.
Dave in Seabrook (formerly in Bristol, in Sydney, in Dallas, in
Seabrook, in ABQ, and finally back in Seabrook)
=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-
David S. Draper, Institute of Meteoritics, Univ New Mexico
David at Draper dot Name
Beer page: http://www.unm.edu/~draper/beer.html
...when you think about it, everything makes sense.
---Ginger Wotring
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Date: Fri, 16 Oct 2009 10:23:42 -0700 (PDT)
From: "H. Dowda" <hdowda at yahoo.com>
Subject: 11th Annual Palmetto State Brewers' Open
Entries are open for the 11th Annual Palmetto State
Brewers' Open Sat, Dec 5 in Columbia, SC. Once
again we have the honor of being a qualification
competition for the MCAB. We are also the last
stop on the 2009 Carolina's Brewer of the Year
series.
BJCP and other experienced judges are cordially
invited to attend.
www.sagecat.com/psbo11.htm
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Date: Fri, 16 Oct 2009 15:06:22 -0400
From: Pete Calinski <pete.calinski at gmail.com>
Subject: Study: When Soda Fizzes, Your Tongue Tastes It
Speaking of Carbonation,
"Every time you crack open a soda and enjoy a bubbly concoction, you can
thank your tongue's sour-sensing cells for helping you get the full
experience of a carbonated beverage.
That's because a new study shows that cells in taste buds that respond to
sour stimuli also seem to be the ones responsible for tasting the
carbonation's fizz.
"When you drink a carbonated drink, you really think that you're detecting
the bubbles bursting on your tongue, don't you?" says Nicholas Ryba, a
senior investigator at the National Institutes of Health in Bethesda, Md."
http://www.npr.org/templates/story/story.php?storyId=113831763
or
http://snipr.com/sjpxw
Pete Calinski
East Amherst NY
Near Buffalo NY
http://hbd.org/pcalinsk
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End of HOMEBREW Digest #5619, 10/16/09
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