Copy Link
Add to Bookmark
Report
HOMEBREW Digest #5704
HOMEBREW Digest #5704 Tue 13 July 2010
FORUM ON BEER, HOMEBREWING, AND RELATED ISSUES
Digest Janitor: pbabcock at hbd.org
***************************************************************
TODAY'S HOME BREW DIGEST BROUGHT TO YOU BY:
Sponsor The Home Brew Digest!
Visit http://www.hbd.org/sponsorhbd.shtml to learn how
Support those who support you! Visit our sponsor's site!
********** Also visit http://hbd.org/hbdsponsors.html *********
DONATE to the Home Brew Digest. Home Brew Digest, Inc. is a
501(c)3 not-for-profit organization under IRS rules (see the
FAQ at http://hbd.org for details of this status). Donations
can be made by check to Home Brew Digest mailed to:
HBD Server Fund
PO Box 871309
Canton Township, MI 48187-6309
or by paypal to address serverfund@hbd.org. DONATIONS of $250
or more will be provided with receipts. SPONSORSHIPS of any
amount are considered paid advertisement, and may be deductible
under IRS rules as a business expense. Please consult with your
tax professional, then see http://hbd.org for available
sponsorship opportunities.
***************************************************************
Contents:
Lacto update for Berliner... (Mike Eyre)
DANSTAR ANNOUNCES 11TH LALLEMAND SCHOLARSHIP WINNER! ("Rob Moline")
O'fest ("A. J. deLange")
Re: Oktoberfest Recipe (Tim R)
* * * * * * * * * * * * * * * * * * * * * * * * * * * * *
* Beer is our obsession and we're late for therapy! *
* * * * * * * * * * * * * * * * * * * * * * * * * * * * *
NOTE: With the economy as it is, the HBD is struggling to
meet its meager operating expenses of approximately $3500
per year. If less than half of those currently directly
subscribed to the HBD sent in a mere $5.00, the HBD would
be able to easily meet its annual expenses, with room to
spare for next year. Please consider it.
Financial Projection As of 13 Jun 2010
Projected 2010 Budget $3305.65
Expended against projection $1899.76
Projected Excess/(Shortfall) $ 38.08
As always, donors and donations are publicly acknowledged
and accounted for on the HBD web page. Thank you
Send articles for __publication_only__ to post@hbd.org
If your e-mail account is being deleted, please unsubscribe first!!
To SUBSCRIBE or UNSUBSCRIBE send an e-mail message with the word
"subscribe" or "unsubscribe" to request@hbd.org FROM THE E-MAIL
ACCOUNT YOU WISH TO HAVE SUBSCRIBED OR UNSUBSCRIBED!!!**
IF YOU HAVE SPAM-PROOFED your e-mail address, you cannot subscribe to
the digest as we cannot reach you. We will not correct your address
for the automation - that's your job.
HAVING TROUBLE posting, subscribing or unsusubscribing? See the HBD FAQ at
http://hbd.org.
LOOKING TO BUY OR SELL USED EQUIPMENT? Please do not post about it here. Go
instead to http://homebrewfleamarket.com and post a free ad there.
The HBD is a copyrighted document. The compilation is copyright
HBD.ORG. Individual postings are copyright by their authors. ASK
before reproducing and you'll rarely have trouble. Digest content
cannot be reproduced by any means for sale or profit.
More information is available by sending the word "info" to
req@hbd.org or read the HBD FAQ at http://hbd.org.
JANITORs on duty: Pat Babcock (pbabcock at hbd dot org), Jason Henning,
and Spencer Thomas
----------------------------------------------------------------------
Date: Tue, 13 Jul 2010 00:38:35 -0400
From: Mike Eyre <mikeeyre74 at gmail.com>
Subject: Lacto update for Berliner...
I forget where I left off, but I originally posted on looking for
ways to brew a Berliner with good sourness, and did a small
experiment with pitching raw grains into a wort on the side. In
any case, the raw grains thing was gross, so I chucked it.. the
WYeast lacto strain, however.. that's a good story. After pitching
the lacto, I got nothing visible for activity, and no noticable taste
difference after 2.5 days, so I got nervous and pitched the sacch.
strain of yeast.. figured I'd save something out of this. That fermented
out like a bomb and it was done after about a day or so... but then,
things kept going in there, slowly but surely. The bubbles came
down to a trickle, but never stopped, it seemed. after almost a
month, I gave it another taste test and was really rocked by the
level of sour in this beer. It really came out quite well! It's getting
kegged tomorrow, and I hope to have some good tasting notes
a few weeks after that.. but I can vouch for that method thus far. Me
and my brewing partner have a few more of these things already
in the brew pipeline, and hope to really hammer out an award winning
B.W. in the near future. We'll keep ya' informed.
------------------------------
Date: Tue, 13 Jul 2010 10:35:33 -0500
From: "Rob Moline" <danstar at suddenlink.net>
Subject: DANSTAR ANNOUNCES 11TH LALLEMAND SCHOLARSHIP WINNER!
DANSTAR ANNOUNCES 11TH LALLEMAND SCHOLARSHIP WINNER!
Lallemand, the makers of Danstar dry yeasts and Servomyces yeast nutrient,
is proud to announce the winner of the 11th Annual Lallemand Scholarship.
Congratulations to Tim Runnette of O'Fallon, IL. Tim's entry was drawn
during the Grand Banquet & Awards Ceremony at the AHA National Homebrewers
Conference in Minneapolis, MN, on June 21st, 2010.
Currently an active-duty Air Force major and pilot, Tim attended the Air
Force Academy, where he graduated with a B.S. in Civil Engineering, and has
an M.S. in International Relations from Troy State University. A homebrewer
for about 13-years with a couple of short breaks along the way, last year he
switched to 10-gallon, all-grain brewing and recently started entering local
competitions. A fan of 5-gallon cornelius kegs, he brews about once every
6-weeks.
The Lallemand Scholarship is awarded to a member of the American Homebrewers
Association, and provides full tuition to the World Brewing Academy's
Concise Course in Brewing Technology, held at the Siebel Institute in
Chicago, Illinois, and valued at USD $3,400. The winner also receives a USD
$1000 stipend to assist with travel and accommodation expenses while in
Chicago, one of America's most exciting and vibrant cities.
The Siebel Institute of Technology is America's oldest and most recognized
brewing school. The famous two-week WBA Concise Course in Brewing Technology
provides students with a comprehensive knowledge of the brewing process, the
dynamics of brewery operations, and socioeconomic issues affecting the
industry.
For more information on the Lallemand Scholarship, visit the Siebel
Institute's American Homebrewers Association Lallemand Scholarship page, or
contact Rob Moline at danstar at suddenlink.net
Cheers!
Rob Moline
Danstar
"The More I Know About Beer, The More I Realize I Need To Know More About
Beer!"
------------------------------
Date: Tue, 13 Jul 2010 16:57:28 -0400
From: "A. J. deLange" <ajdel at cox.net>
Subject: O'fest
I've stumbled on one that gives me results that I and my guests just
love. It's simply equal amounts of Pils, Vienna and Munch I ( all from
Weyhermann) with about 3% Sauermalz and about the same amount of wheat
malt for an OG of about 14.5 P. Triple decoction, 2 hour boil,
Hallertau hops to about 25 IBU. RO water with a little calcium chloride.
Be sure to use the Wyeast (had bad luck with the Whitelabs three times)
Oktoberfest strain and ferment below 50 F.
A.J.
------------------------------
Date: Tue, 13 Jul 2010 17:29:49 -0500
From: Tim R <homebrewtim at me.com>
Subject: Re: Oktoberfest Recipe
> I just brewed the Munich Madness recipe from Brewing Classic Styles.
> It's really simple but I cannot speak for its results yet. I have two
> carboys sitting at 49-50 F, one fermenting with WLP833 and one
> fermenting with WLP820. My grains were about 39% Pilsner,
> 31% Munich, 22% Vienna, 8% Caramunich (57L). Hop additions
> called for Hallertau at 60 min and 20 min
Cheers,
Timmy
homebrewtim at me.com
BN Army Air Corps http://www.thebrewingnetwork.com/
East Side Brewers http://www.eastsidebrewers.org/
------------------------------
End of HOMEBREW Digest #5704, 07/13/10
*************************************
-------
