HOMEBREW Digest #2370 Mon 10 March 1997

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		Digest Janitor: janitor@ brew.oeonline.com
		Many thanks to the Observer & Eccentric Newspapers of 
		Livonia, Michigan for sponsoring the Homebrew Digest.
				URL: http://www.oeonline.com

  cooling wort with ice (Heiner Lieth)
  brewing music.... (Dckdog)
  Hop tea ("STARCAT")
  RE: J.Bush Hop article ("Frederick L. Pauly")
  Newbie - old ale questions (Tim Plummer)
  rims tubing, slag problems (Steve Phillips)
  Cloudy hot water (Domenick Venezia)
  re: dropping,primaries, and other confusing terms (Jeff Irvine)
  Brewers to the rescue (Dave Johnson)
  My sour mash didn't (SANDY COCKERHAM)
  Flaked wheat (Kit Anderson)
  World Cup -- last call (DAVE SAPSIS)
  AFCHBC competition results (hollen)
  AFCHBC correction to results (hollen)
  Designing Great Beers (Keith Busby)
  Beer Belly Revisionism (Lorne P. Franklin)
  AFCHBC correction #2 (hollen)
  4th Annual Greater Wichita Homebrew Competition (Michael Jones)
  Patron Saints (Chris North)

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---------------------------------------------------------------------- Date: Sat, 8 Mar 1997 01:24:21 -0800 (PST) From: Heiner Lieth <lieth at telis.org> Subject: cooling wort with ice I've been following the numerous thread about cooling wort over the past few months and read a bunch in the archives. I have, what seems to me to be a much better way to do this than mess with yet another item that needs cleaning. (Boy, am I tired of all this clean-up associated with brewing; 25% of my time brewing is spent this way). I freeze a gallon (or more) of sterile water in sealed (vodka-sanitized) plastic tubs (ranging in volume from 8 to 12 oz). When I'm finished boiling at brewing time, I place the hot kettle in the sink in cold water and cool; I replace this water in the sink twice as it warms up. Once I've gotten the temperature down a bit (after about 15 minutes), I dump my clean ice directly into the wort (staight out of the tubs). Once the temperature is down below 80 I use my clean ladle to move the ice into the fermenter and then pour (drop) the wort into that. If the temperature starts to drop below where I want to pitch (usually 68 to 75F), then I scoop out the remaining ice. I'm generally done cooling in about half an hour (which seems to be much faster than what folks are reporting with the various chillers). I have noted no undesireable effects with this wort-cooling method. In fact, the last few batches that I've brewed this way have been pretty good. Can any see anything wrong with this approach to wort cooling? Heiner Lieth. Return to table of contents
Date: Sat, 8 Mar 1997 08:46:09 -0500 (EST) From: Dckdog at aol.com Subject: brewing music.... I wonder if anyone out there has any thoughts on the music they prefer to listen to while brewing. Our kitchen could be filled with anything from Type O Negative to King's X to Bach to Korn to SR Vaughn to old Genesis to Orb to Coltrane to Patti Smith to Replacements to Them Jazzbeards. Eclectic is the order of the day. Maybe you should listen to different music depending on what type of brew you are working on...... Brew On.. Dean Return to table of contents
Date: Sat, 8 Mar 1997 08:54:42 -0800 From: "STARCAT" <starcat at pathwaynet.com> Subject: Hop tea I saw the recent response to a post concerning the bitterness of homegrown hops. Although I appreciate the hop tea suggestion, it seems that it would be hard to do unless one could get leaf hops of the type one is growing. My patch is cluster hops, and I've never seen cluster leaf hops in my area. I'd like to think that something could be done with Ph strips, but my limited knowledge of chemistry is a problem. Is this a false assumption on my part, or would it work? Any of you chemistry wizards (and I know there are several) out there with any ideas? Thanks! Beer is better than women because.......a beer doesn't care if it smells another beer on your breath. Return to table of contents
Date: Sat, 8 Mar 1997 11:07:04 -0500 From: "Frederick L. Pauly" <flp2m at avery.med.virginia.edu> Subject: RE: J.Bush Hop article Jim Bush wrote an article recently for BT on how to get familliar with different types of hops. A fine article which reminded me that I have been doing something similar. I brew 10 gal. all grain batches and to prepare my yeast I make a 0.75 to 1 gal. starter with dry malt extract and a little hops. On brew day I can't stand the thought of dumping the beer so I pull it off into a jug and then after the brew session I use a little of the new brew to condition the yeast starter beer and bottle it. The beers have been quite nice and by changing the hops I use each time I can see what they are like. Well that's it, Rick Pauly Charlottesville, VA Return to table of contents
Date: Sat, 8 Mar 1997 11:54:10 -0500 (EST) From: Tim Plummer <plummer at brick.purchase.edu> Subject: Newbie - old ale questions I am preparing my fourth batch, my first experiment with higher gravity worts, a (hopefully) tasty old ale. Here are a couple questions for HBDers with a better clue than I. 1) I am preparing a 3 gallon batch, because I have a 3 gallon carboy as a secondary (fits better in my only fridge in anticipation of brewing lagers later on). My primary is my trusty 6.5 gallon plastic bucket, which, until now I've used only for single-stage fermentation of 5 gallon batches. Question: Will the extra air-space in my primary present an oxidation problem, or will the CO2 production protect the wort sufficiently until I rack it to the secondary? 1a) If oxidation is a problem, will making a starter help minimize the problem, or will the damage already be done? 2) My understanding is that old ale needs a couple months of aging to reach its maximum potential tastiness quotient. How much of this aging should take place in the secondary, and how much should happen in the bottle? Right now, my plan is to let fermentation complete and then let it bottle-condition. Is this correct? Thanks to those in this forum who take the time to answer newbie questions. Homebrewing has quickly become my favorite pastime, thanks in part to this forum. Tim Plummer (Port Chester, NY) Return to table of contents
Date: Sat, 08 Mar 1997 12:52:05 -0600 From: Steve Phillips <swp at datasync.com> Subject: rims tubing, slag problems Deep South Greetings A tidbit of usefull info for you rims users and a question for the practical metalworkers: I've noticed a lot of folks looking for tubing suitable for rims style setups. I bought 10' of Norprene food grade tubing from U.S. plastics (800 537-9724, no affiliation, etc) for $2.39 / ft. and have been ecstatic with it. Although the catalog picture looks like stiff black stuff, (page 148 in the last two catalogs) it is in fact cream colored and very flexible. Good to 275 degrees F. I use it with the polypropylene quick connects (p. 70) up to boiling temperatures with good results. No odors or tastes. This setup seems more versatile and easier to use than the hard-plumbed rigs I've seen on a lot of designs. Ten feet was adequate for my Rick Calley heat-exchanged brewery. I'd be glad to delve deeper into details on e-mail request. Now the question. When my welder cut the tops out of the sanke kegs he used a plasma torch which blew slag all over one side of the hot water vessel. Stuck to the walls and wants to rust between brewing sessions. Hand sanding is great exercise but futile for removing slag. I have a side grinder with disk or wire cup brush, but I'm concerned about the steel brush or making the affair worse by power sanding the stainless. Anyone have any (practical) ideas as to how to remove the offending slagletts? TIA Bubba Phillips (swp at datasync.com) Possum Trot Brewery - Celebrating the Grand Opening of a pack of smokes Long Beach, Mississippi Return to table of contents
Date: Sat, 8 Mar 1997 11:29:12 -0800 (PST) From: Domenick Venezia <venezia at zgi.com> Subject: Cloudy hot water In #2369 Louis Gordon <lgordon at pclink.com> says: >It occurred to me today that one of my assumptions is probably not >correct. When I get hot water from the tap, it is somewhat cloudy. I >have always assumed that hot water leaches material from either the hot >water tank or the pipes ( I have copper). Hot water is cloudy because of tiny bubbles of air that precipitate out of solution. Contrary to the situation with solids the solubility of a gas is inversely related to the water temperature, i.e., hotter water will dissolve less gas than colder water. Hot water heaters are generally under a little bit of pressure and when the water comes out of the tap the air that was held in solution by this little bit of pressure comes out of solution (precipitates) as little bubbles. Domenick Venezia Computer Resources ZymoGenetics, Inc. Seattle, WA venezia at zgi.com Return to table of contents
Date: Sat, 08 Mar 1997 21:17:15 +0100 From: Jeff Irvine <irv at wireworks.se> Subject: re: dropping,primaries, and other confusing terms Graham Stone raised some interesting questions regarding the use of terminology (in particular, primary and secondary fermentations, and dropping). I even noticed C.D. Pritchard wondering if you had dropped or racked from the primary, that it should be then called the secondary. I myself have found the "unconventional" use of these terms confusing. I likewise find the somewhat equivalent terms of "aerobic" and "anaerobic" missleading, as the medium is actually aerobic (or containing dissolved oxygen) for about 0.5% of the traditional "aeroboic" fermentation time. In addition, the yeast are not respiring, and in fact with the proper pitching rate, COULD be entirely independent of O2 during the entire process. I'm going to suggest some conventions of terminology (and even introduce some new ones...great--just what we need--more terms), which I think are kind of logical and not missleading at all. Simple Sugar Fermentation (or metabolism): This is what I call the phase that has been called either primary, or aerobic. What I mean by this, is as long as the yeasts metabolism is based on the availability of simple sugars (primarily maltose), you are in this stage, no matter how many times you've racked or dropped, and regardless of the dissolved oxygen content. Complex Sugar Fermentation (or metabolism): When simple sugars are converted , and the yeast are nibbling at that bit of dextrins they can get at, you are at this stage metabolically, whether it's in a secondary or lagering, and I think it bloody well should be anaerobic at this stage. Racking: I think we all know what this means, but I would restrict it to doing it carefully as opposed to... Dropping: I think this term is reserved for a type of racking during simple sugar fermentation, where the whole point of doing it is to reintroduce oxygen into the wort. I would like to stress that the oxygen introduced thus is probably intended more to affect the PRODUCTS of yeast metabolism (and oxidation of things already present in the wort) than it actually has to do with yeast reproduction. This all might seem a bit pedantic, but to give an example of the missconceptions created...If you are carefully racking during the primary, I would NOT call that dropping, and as long as the head is still up there, you are in simple sugar fermentation (which has profound implications on what the beer will tolerate), no matter how many times you have racked. Does this make any sense at all? I really hate to be a "dweeb" about this, but I think the best thing about having many people communicate on a subject, is the sharing of varying experiences. People are doing things differently enough now, that I have a hard time following their descriptions, when they use terminology in an unfamiliar manner. Hope this was anything other than adding to the confusion. If you think this was some pretty dopey suggestions, I'll understand completely! Dr. Pivo Return to table of contents
Date: Sat, 08 Mar 1997 19:28:21 -0500 From: Dave Johnson <djohnso at OPIE.BGSU.EDU> Subject: Brewers to the rescue Greetings HBDers, I'm new here, a month or so. Great forum! Just thought I'd pass along a news bit that should make us all feel pretty good. A BIG kudos to the Bavarian Brewing Co., Maumee, OH (Toledo area). The American readers know the Ohio River valley has been hit pretty hard with floods lately. Numerous water treatment facilities have been rendered inoperable and many of their customers have no way to boil water. The aforementioned brewpub has donated their bottling operation this weekend to bottling water for victims in affected areas. The brewery, of course, donated the facilities and supervision of volunteers, the city of Toledo donated the water, Owens- Brocly (sp?) donated the bottles, and Propack donated packing materials. I don't know whom to credit for shipping. I think their capacity is 10,000 bottles/hr. so you figure a weekend's worth. If the need is still there next weekend, the process will be repeated. FWIW, they're shipping in green bottles so people don't think its really beer (could be Bud...what's the diff?). Please don't include this in the skunking thread ;-). FYI, I'm in no way affiliated with any of the contributing parties. I think I brew better beer ;-). While I'm here I'll throw in my 2 cents worth. Until the AHA/AOB board is member elected, this is my last year. Gotta give them credit on how they handled the recipie ownership thing, however. And again while I'm here, does anyone have suggestions on evaluating the potency of orange peels for my wit. They're always tasty, sipping on one now, but I'd like consistency (AR?). BTW, had there been more time, they were going to label the bottles "Holy Toledo Water". Fermentaciously yours, - -- Dave Johnson Dept. of Biol. Scie. BGSU Bowling Green, Oh 43402 djohnso at opie.bgsu.edu http://www.bgsu.edu/departments/biology/algae/index.html Return to table of contents
Date: Sun, 09 Mar 1997 01:52:06 +0000 (GMT) From: SANDY COCKERHAM <COCKERHAM_SANDRA_L at Lilly.com> Subject: My sour mash didn't Hi fellow brewers, Have been reading the Sour Mash discussions with much interest. I recently brewed a sour mash beer, but it sure didn't turn out very sour! I did boil the wort for 3 hours, but don't think that pH would be changed solely by that. If I am wrong, lets not have a two week thread on it, OK? :-) Here's how I soured my wort. I used part of the malt extract for the beer (2.5 lb of M & F Wheat DME and put in in my old plastic fermenter) I then inoculated this with two capsules of lactobacillus acidophilus (label said that each capsule contained no fewer than 20 million viable lactobacilli). I let the mash sour for two days then transfered to the kettle. Quite a thick layer of dark sludge (I assume a big crop of lacto) was left on the bottom of my plastic fermenter,(hence forever known as the Sour Mash Bucket.) Yet, this beer is not sour. Is L. Acidophilus an improper strain to use for souring? My pal, Ted, brewing belgian styles in NYC says he gets good results from either tossing in grain or unsanitized oak chips. So, I guess this is how I will proceed next time. Has anyone successfully soured a beer with acidophilus? Thanks, Sandy C. Return to table of contents
Date: Sun, 09 Mar 1997 10:26:00 -0500 From: Kit Anderson <kit at maine.com> Subject: Flaked wheat Chris Pertschi asked; >In HBD #2339 and #2342 Kit Anderson & Jim Busch comment on my Belgian Wit >Recipe- > >5# Belgium 2-Row >4# Malted Wheat > .5# Flaked Oats > >KA < I'm sure this is a good beer but it will be truer to > < style substituting flaked wheat for the malted wheat. > >JB < Why stop there? Use raw wheat for real authenticity. > >Perhaps someone can explain the proper usage of raw, flaked, malted, Cream >of, or torrefied wheat grains. I chose malted wheat because the main grain in >my bill is Belgian Pale 2-row with a low diastatic power (60). Does flaked >wheat have enough enzymes for conversion? Do European brewers generally >prefer flaked or raw wheat? Flaked wheat is unmalted. It has no enzynes for conversion. That is OK as you want all those proteins clouding up a wit. I believe flaked wheat is more convenient but raw wheat is more traditional for lambics and wits. Torrified wheat is puffed unmalted grain. It adds a breakfast cereal toastiness. All the above go into the mash. The following is from BrewTek's catalog. The flaked brewers adjuncts below are pre-gelatinized, meaning that they can be used directly in the mash without cooking. The use of various adjuncts can aid the brewer in fine tuning their recipes and to better emulate various beer styles. G-90 - Flaked Corn (Pre-gelatinized) The most common adjunct in American Lagers. The use of 5 to 35% will reduceproteins and other compounds in beers, lightening both the color and body. G-92 - Flaked Oats (Pre-gelatinized) Commonly used in Oatmeal Stouts and other full flavored, dark ales. Oatmeal breaksdown in the mash to lend a fullness of palate and smooth, grainy character. G-94 - Flaked Barley (Pre-gelatinized) Used at the rate of 2 to 12% to add proteins which promote foam stability (headretention), and mouth feel. Commonly used in Dry-Stouts, it can compliment any beer, but may cause haziness in amounts over 3% due to the increased protein content. G-96 - Flaked Rye (Pre-gelatinized) Produces a character similar to wheat. Lending a pleasant, fullness of character tobeers and ales, use 5 to 25% in your beers for experimentation. G-98 - Torrefied Wheat (Lightly toasted & Puffed) Frequently used in British breweries, torrefied wheat aids in head retention and adds a light, creamy, smooth charactar as well as a mildly toasted wheat flavor to ales and lagers.Use 5 to 15% in your beers for a new flavor experience. Malted grains are sprouted so that they contain proteolytic and diastatic enzymes. - --- Kit Anderson Bath, Maine <kit at maine.com> The Maine Beer Page http://www.maine.com/brew Return to table of contents
Date: Sun, 9 Mar 1997 09:00:51 -0800 From: DAVE_SAPSIS at fire.ca.gov (DAVE SAPSIS) Subject: World Cup -- last call Man, even I am getting tired of all these endless springtime homebrew competition announcements, but since I'm the Head Cheese, here goes: Last Call for entries and judge inquiries for the World Cup of Beer Homebrew Competition, March 29, Oakland California. This is a BJCP registered event, with no ties whatsoever to the AHA (take that to your BOD, Charlie). Entries and judge registration due March 15. Info available here or at: http:www.hooked.net/users/regent/worlcup.htm Valley locals can arrange to drop their beers off at my house in Sacramento if they wish. cheers, --dave sapsis dave_sapsis at fire.ca.gov phone: 916.455.3375 Return to table of contents
Date: Sun, 9 Mar 97 10:08:53 PST From: hollen at vigra.com Subject: AFCHBC competition results Here are the results of the America's Finest City Homebrew Competition. QUAFF would like to thank all the brewers, stewards and judges who participated to make this a successful event. The First, Second and Third place awardees in each category will be receiving medals and the First Place Best of Show entry will in addition, receive a engraved beer glass. Just to re-iterate, we require minimum levels of scores for awards - 35 for First, 30 for Second and 25 for Third. In this way, the only beer in a category will not be awarded a medal unless it really is an award winning beer. Also, we normally attempt to never have ties in any categories. However, this year, several of our judge panels left before a few ties were resolved. For this reason, you will see a few multiple awards for the same place. Barley Wine 01 First Rich Link - Quaff Second Christian Smerz - Foam Rangers Third Grant Coverdale Belgian and French Ale 02 First Dan Hageweische, Mike Riddle - Marin Soc. of Homebrewers Second Erol Kilki - Quaff Third Jeff Sturman - WY Brew Belgian-Style Lambic 03 Second Christian Smerz - Foam Rangers Mild and Brown Ale 04 First Uwe Boer, Paul Gunn - Brewmeister's Anonymous Second Eric Evonsion Third Rudy Bauer English Style Pale Ale 05 First James Berdan - Gold Country Brewer's Assoc. Second Greg DiStefano Third Don Bennett - Barley Literate American Style Ale 06 First Greg DiStefano Second Roger Whyman - Unfermentables Third Ron Rivers - Barley Literate English Bitter 07 First Paul Racko - Long Beach Homebrewers Second Dan Goldberg Third Ron Thomas Scottish Ale 08 Second Michael Fennessy Third Brian King Porter 9 First Tod Fitzsimmons - Quaff Second David Houseman - Beer Unlimited Zany Zymurgists Third Bill Krouss - Strand Brewers Club English and Scottish Strong Ale 10 First Harold Gulbranson Second Jeff Herman Third Dan Sherman - Quaff Stout 11 First and BOS 3rd Luis DiStefano Second Uwe Boer, Paul Gunn - Brewmeister's Anonymous Third James Weiner Bock 12 First Dan Sherman - Quaff Second Don Bennett - Barley Literate Second David Houseman - Beer Unlimited Zany Zymurgists German Dark Lager 13 First Stephen MacMillan - South Nevada Ale Fermenter's Union Second Patrick Mckee - Redwood Coast Homebrewer's Assoc. Third Edward Little - Foam on the Brain German Light Lager 14 Second Frank Leers - Quaff Third Elizabeth Smith - Inland Empire Brewers Classic Pilsner 15 First Mark Walker Second Colleen and Tom Cannon - BURP Third Greg & Liz Lorton - Quaff Third Bob Thompson - Temecula Valley Homebrewer's Assoc. American Lager 16 First Todd Anderson - Quaff Second Brian Tapken Third Jerry Cox Vienna/Marzen/Oktoberfest 17 First BOS 2nd Greg & Liz Lorton - Quaff Second John Clements Third David Houseman - Beer Unlimited Zany Zymurgists German-Style Ale First and BOS 1st Brian Tapken Second Mike Muller - Temecula Valley Homebrewer's Assoc. Third John Clements German-Style Wheat Beer 19 First Erol Kilki - Quaff Second David Houseman - Beer Unlimited Zany Zymurgists Third Bryan Littin, Doug Bedford Smoked Beer 20 Second Harold Gulbransen Third Dan Hageweische - Marin Society of Homebrewer's Herb and Spice Beer 21 First Martin Fredrickson Specialty Beer 23 First Brian Tapken Second Todd Anderson Third Greg DiStefano California Common Beer 24 First James Mackay - Barley Literates Second Rick Link - Quaff Third Patrick McKee - Redwood Coast Homebrewer's Assoc. Traditional Mead and Braggot 25 First Tom Nickel - Quaff Third Greg DiStefano Fruit and Vegetable Mead 26 First Jerry Cox Second Martin Fredrickson, Tom Nickel Third Frank Leers - Quaff Cider 28 First Frank Leers - ----- Dion Hollenbeck, Organizer America's Finest City Homebrew Competition March 8, 1997 Quality Ale and Fermentation Fraternity, Sponsor http://www.vigra.com/~hollen/AFCHBC.html - --- Dion Hollenbeck (619)597-7080x164 Email: hollen at vigra.com http://www.vigra.com/~hollen Sr. Software Engineer - Vigra Div. of Visicom Labs San Diego, California Return to table of contents
Date: Sun, 9 Mar 97 11:57:46 PST From: hollen at vigra.com Subject: AFCHBC correction to results Please excuse a bleary minded mistake on category 22 in the previous posting. Here are the real results. Herb and Spice Beer 21 First David Houseman - Beer Unlimited Zany Zymurgists Second Martin Frederickson Second Todd Fitzsimmons - Quaff Return to table of contents
Date: Sun, 09 Mar 1997 15:09:16 -0600 From: Keith Busby <kbusby at ou.edu> Subject: Designing Great Beers I have just received my copy of Ray Daniels' _Designing Great Beers_. It is a nicely produced book which seems to achieve the right balance between theory, practice, and general informativeness. However, I sought in vain for more than passing mention of beers or styles from the world's most exciting beer country--Belgium. How can this be explained? Although there is considerable variation within styles such as Trippel, Oud Bruin, etc., variation is exactly what _Designing Great Beers_ is supposed to be about. I can find nothing in the Preface about why the only beer styles covered are basically English/American/German. To be sure, the inclusion of Belgian styles would have lengthened the book considerably, but this ought not to be a consideration. Perhaps Mr Daniels is planning a second volume? Keith Busby Keith Busby George Lynn Cross Research Professor Center for Medieval and Renaissance Studies University of Oklahoma 780 Van Vleet Oval, Room 202 Norman, OK 73019 Tel.: (405) 325-5088 Fax: (405) 325-0103 Return to table of contents
Date: Sun, 9 Mar 1997 17:09:43 -0500 (EST) From: gu151 at cleveland.Freenet.Edu (Lorne P. Franklin) Subject: Beer Belly Revisionism Howdy, In HBD 2369 Art forwarded info from a dietary study of beer which found that cosuming beer does not make people fat; overeating causes obesity. Well, I certainly agree that beer contains many healthful elements and that moderate consumption of beer certainly adds to one's enjoyment of life. But, let's not delude ourselves. Beer contains a large number of calories per 12 oz., fat or no. Consume too many calories relative to one's activity level and a person will become fat. But an uglier reality also comes to my mind. Chronic alcoholics frequently appear fat, or bloated in the body, while their limbs are scrawny and emaciated. This is a physical sign of liver damage. When the organ is toxed with alcohol, tissue is destroyed and forms "scar." Scar tissue becomes compounded with recurring overindulgence and a person's body appears "fat," though it may actually be malnourished. Just a reality check: drinking beer requires balance, just like all of our other appetites and actions. I would be surprised if the article sited in HDB 2369 wasn't underwitten by alcohol- or beer-based interest in Britain. - -- L o r n e F r a n k l i n gu151 at cleveland.freenet.edu Return to table of contents
Date: Sun, 9 Mar 97 16:45:13 PST From: hollen at vigra.com Subject: AFCHBC correction #2 Really sorry about this, but I have yet another correction to the AFCHBC competition results. Second and Third places were switched. The corrected category is: Fruit and Vegetable Mead 26 First Jerry Cox Second Frank Leers - Quaff Third Martin Fredrickson, Tom Nickel Return to table of contents
Date: Sun, 9 Mar 1997 18:49:56 -0600 (CST) From: mjones at southwind.net (Michael Jones) Subject: 4th Annual Greater Wichita Homebrew Competition The Derby Brew Club is proud to announce the upcoming AHA/BJCP sanctioned 4th annual Greater Wichita Homebrew Competition April 12, 1997 in Wichita Kansas. Entries are due no later than March 26. Last year's contest drew 158 entries from Kansas and four surrounding states, with entries in nearly all of the AHA beer, mead and cider categories. The Wichita contest has shown to be an excellent proving ground for the AHA nationals, as several of the beers entered advanced to the second round and two went on to win gold medals in New Orleans last year. To receive a packet with complete information including entry and registration forms by (snail) mail contact mjones at southwind.net (Mike Jones) or call contest director Chuck Stiner at (316)488-2659. The entry packet also includes judges registration forms. We are making considerable effort to secure the most qualified judges. If you are in the BJCP, or experienced and would like to judge, please complete the forms and return them to us by April 5th. Judging experience points will be submitted to the BJCP for judges who are in the program or planning to take the exam. Experience points count towards judge certification requirements. Consider the challenges of competition, experience the fun of brewing, and gain insight into the world of beers at the 4th Annual Greater Wichta Homebrew Competition. Return to table of contents
Date: Sun, 9 Mar 1997 20:42:41 -0600 (CST) From: Chris North <chrisn at infohwy.com> Subject: Patron Saints As been mentioned in several posts, Saint Arnold is *a* patron saint of brewing. It would appear that there are several. And as has also been mentioned, Saint Arnold is *the* microbrewry located in Houston. They make a very fine amber. Almost as good as my own ;^). For those who are fortunate enough to be in close proximity to Houston, I highly recommend a tour. The one I took was hosted by the owner/brewmeister Brock Wagner (a former homebrewer. Without thinking I asked him if he still brewed!). He told a very entertaining tale of the relationship between brewing and religion, resulting from the research he did in comming up with the name of his brewry. A very enjoyable tasting session after the tour as well. (Standard Disclaimer) I have no connection with the Saint Arnold brewry other than that of a very satisfied customer. They also have a web site at www.saintarnold.com chris north Return to table of contents