HOMEBREW Digest #3937 Fri 10 May 2002

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  Re: Source for Norprene tubing ("Neil Kushnir")
  Siebel Week ("Rob Moline")
  LOCAL POST: where's the good beer in NYC? ("Bill Coleman")
  Judging comments, HB Greenville, SC, DMS and cooling,Thanks ("Dave Burley")
  American Beer Month Slogan Contest Entry ("Tracy P. Hamilton")
  Re: Commercial beers and competitions (jkleczewski)
  re: not enough time to brew (Paul Kensler)
  RE: Not enough time to brew ("Jason Henning")
  AHA IPA Club-Only Competition ("Gary Glass")
  Re:Triangle testing (Phil Wilcox)
  Munich Dunkel attempt with 100% munich malt (LJ Vitt)
  RE: Finns and floppers (Brian Lundeen)
  RE: pH Buffer solution (mas4786)
  Beer Engines with Corny kegs (Rick)
  Re: Rims (Rob Dewhirst)
  pH Buffers (AJ)
  RE:  Introduction ("Bill Dubas")
  E.T. Barnette Homebrew Competition (stihlerunits)
  HBD browser ("Laura Barrowman")
  "Best" Examples ("Peter Garofalo")

* * 10th annual Spirit of Free Beer entry deadline is 5/11/02 * Details at http://www.burp.org/events/sofb/2002/ * * 2002 Bay Area Brew Off entry deadline is 5/20/2002 * Details: http://www.draughtboard.org/babopage.htm * * Show your HBD pride! Wear an HBD Badge! * http://hbd.org/cgi-bin/shopping * * Beer is our obsession and we're late for therapy! * 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. 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 at hbd.org. JANITOR on duty: Pat Babcock and Karl Lutzen (janitor@hbd.org)
---------------------------------------------------------------------- Date: Thu, 09 May 2002 01:13:18 -0400 From: "Neil Kushnir" <neilk27 at hotmail.com> Subject: Re: Source for Norprene tubing In HBD 3936, Gary Smith asked about an alternate source for Norprene tubing following the apparent demise of Moving Brews. I ordered my Norprene from McMaster-Carr and was extremely happy with their service and prices. They carry all sizes of Norprene tubing and sell it by the foot (no minimum-I ordered one single foot and they shipped it no problem--got it the next day and I live in Canada!). It's a little more expensive than Moving Brews but at least it's available. McMaster-Carr also sells every single stainless steel fitting you could possible imagine, at great prices. No affiliation, YYY. Their customer service is fantastic too--I e-mailed to merely ask about returning part of my order and THE NEXT DAY they credited my AMEX account for the items I asked about returning. If you're looking for quantities of ten feet of Norprene, U.S. Plastics also carries it a bit cheaper than McMaster-Carr. (I suspect that's where Bill at Moving Brews was getting it from.) But, as I said, they have a ten-foot minimum and I have no experience dealing with them. I too was hoping Moving Brews would come back but I've found other sources for just about everything they had. Too bad--I would have preferred to buy from a source that specialized in brewing but that's life. Neil Kushnir Montreal Return to table of contents
Date: Thu, 9 May 2002 00:30:52 -0500 From: "Rob Moline" <jethrogump at mchsi.com> Subject: Siebel Week "Siebel Week......" By the time that this message has been disseminated to the respective lists, it will be time to commence submission of your questions for evaluation and response by the kind folks of the Siebel Institute. Ably assisted by Lallemand's 'yeast gods,' this event should prove useful and informative to us all! But here are the RULES..... 1. Questions MUST be sent to the HBD, submitted to post@hbd.org , and submitted with "Siebel Week" in the subject line, with or without further subject heading. 2. Questions shall be accepted for response effective May 10, 2002, and shall be rejected after midnight CST, May 17, 2002. Siebel has graciously allowed that follow-up may be required post the cut-off point, and they will deal with that on an as needed basis. 3. Answers to the questions will be returned to the HBD, and may be similarly mirrored on the AHA TechTalk, and the IBS Forum at the discretion of the Moderator of the TT and IBSF. 4. Reprinting of the Questions and Answers may further be published by Siebel, Lallemand, the Association of Brewers, IBS, AHA, and HBD at their discretion, in any media. I know that there may be some that will object to this stipulation of future publication rights of questions submitted to the HBD, typically a "No Further Publication" Zone. But there you have it....these are the RULES. If you object, simply don't avail yourself of the countless tens of thousands of dollars of time, energy and invested experience of the following pool of talent.....and don't submit a question. This event and effort consolidates in the HBD the primary greatness that beats beneath the surface of the brewing industry...the generosity that passes the tricks and traps of the trade to others within it. Countless brewers before us, and I am sure, after us, have and will benefit from experiences such as this. We are blessed as brewers to have this opportunity.... please enjoy it in the spirit demonstrated by those that give it to us.....these brilliant brewers.... Lyn Kruger worked for South African Breweries as Development Microbiologist and Microbiology Consultant. She holds her B.S. in Microbiology and Chemistry from Rhodes University and her M.S. in Fermentation Microbiology from the University of Witswatersrand. Lyn is currently President & COO of Siebel Institute and is involved with various courses, lab services and microbiological media. Gary Grande worked for Miller Brewing Company as an electrical supervisor, Maintenance Manager for the Milwaukee brewery and as Internal Packaging and Process Consultant for several of Miller Brewing's facilities. Gary is a member of the Siebel extended faculty and teaches in the areas of technical problem solving, maintenance, and packaging. Kirk Annand worked for Moosehead Breweries, has consulted to the brewing industry, and was a founding partner of the Maritime Beer Company in Dartmouth, Nova Scotia. Kirk has a B.A. and a Business Management Diploma from Dalhousie University and is a graduate of the 1986 Siebel Diploma Course in Brewing Technology. Kirk is a member of the Siebel extended faculty and teaches in the area of brewhouse operations, brewery design, recipe formulation and packaging. Forbes Wardrop obtained a Ph.D. in Yeast Physiology in the Lab of Graeme Walker at the University of Abertay Dundee (UAD). Originally a Biotechnology degree graduate, Forbes has specialized in yeast biology after collaborations with Quest International and Lallemand Inc. Tobias Fischborn apprenticed in a small brewery (200,000 hl) for two years before studying in Weihenstephan. He graduated as a Dr. Ing. for brewing and beverage technology and is working now for Lallemand Inc. Other luminaries may pop up, but for now, Gentle Brewers... Let the "Siebel Week" begin! Cheers! Jethro Gump "The More I Know About Beer, The More I Realize I Need To Know More About Beer!" Return to table of contents
Date: Thu, 9 May 2002 07:18:24 -0400 From: "Bill Coleman" <malty.dog at verizon.net> Subject: LOCAL POST: where's the good beer in NYC? There's a pretty extensive list of good bars, including usually recent tap lists, at http://hbd.orb/mbas/beer.html - The Beer Alert Page. Bill Coleman malty.dog at verizon.net http://hbd.org/mbas Return to table of contents
Date: Thu, 9 May 2002 07:50:28 -0400 From: "Dave Burley" <Dave_Burley at charter.net> Subject: Judging comments, HB Greenville, SC, DMS and cooling,Thanks Brewsters: Peter Garofalo and other's rermarks about pithy comments by judges not being satisfactory to entrants might be helped by a standard score sheet in which typical comments could simply be checked off by judges which would then be returned to the entrant for each entry. There could also be a separate section for comments on this specific beer if deemed necessary. These standard comments could be expanded by a separate explanation sheet ( or booklet) of any length deemed necessary. This would help relieve the time pressure which most judges feel in a competition and also provide a memory jog to the judge. I envision a sheet based on the typical judging points and also some hints on how to improve the beer. For example a " needs malt" comment on the "judging sheet" could go into details on the "explanation sheet" about recipe compounding, mash schedule, malt types, etc. This could provide a real learning experience for the entrant without asking the judge to be a brewing consultant with so little time available. - --------------------- Being just down the road from Greenville, SC in Anderson, SC , I agree with Steve we need a really good HB store in the area.. There is a small store in Pendleton, SC ( Vine and Barrel) not far from me and one in Columbia, SC. A few in Georgia within an hour or two, one in Hendersonville, NC, (Batteries Not Included - I think) but not much else. Anyone? - ------------------ A friend, fellow and much respected HB author wrote to me offline regarding my comment that DMS could be retained in the wort by cooling over a long period with the lid on. He begged to differ in that in his many years' experience he had cooled by this method and his BJCP tongue told him he got no DMS by this method. I have to agree that I have never personally experienced this in recent history since I haven't used this cooling method for many years, but I was going by other respected HBD brewers' comments that this is a fact. Is it not so? So. Do we have any evidence that long slow cooling with the lid on ( e.g. in a deep sink) causes the beer to have a higher DMS content or is this just a mommily ( hi Jack) ? - ------------------ Thanks for all the kind wishes both online and offline. Hope I can deserve them! Keep on Brewin' Dave Burley Return to table of contents
Date: Thu, 9 May 2002 07:06:51 -0500 From: "Tracy P. Hamilton" <chem013 at uabdpo.dpo.uab.edu> Subject: American Beer Month Slogan Contest Entry Beer - It's What's For Dinner! Well, OK, maybe that won't raise the image of beer . Tracy P. Hamilton Birmingham Brewmasters Return to table of contents
Date: Thu, 09 May 2002 08:42:38 -0400 From: jkleczewski at mindspring.com Subject: Re: Commercial beers and competitions In HBD #3936 Mark Kempisty says: >I have gotten such divergent opinions on some of > my entries, You have to wonder if the samples > were mixed up. There is no question in my mind that entries sometimes get mixed up. Case in point: My California Common won our club only and went on. Scored in the high 30's at our club, comes back from the final in the high teens saying that it was infected and had a glob of yeast under the cap. My beer's are filtered and counter pressure bottle filled. Sometimes beer judging is a crap shoot. John Kleczewski west Chicago, Il. Return to table of contents
Date: Thu, 9 May 2002 06:12:21 -0700 (PDT) From: Paul Kensler <paul_kensler at yahoo.com> Subject: re: not enough time to brew Steve, I did this successfully once with a partial-mash batch. I generally do all-grain brews too, but I was participating in an extract experiment and was doing my batch with a mini mash. I had originally planned on doing it all on one day, but we got a very sudden rainstorm that prevented me from boiling outside on the deck, and I definitely wanted to do a full wort boil. Anyway, on one brew day I brewed the minimash - including a quick sparge - and brought it to a brief boil to sanitize. The total volume here was probably about 2 gallons. After the boil, I chilled it in an ice water bath in the sink and after it was cool enough, I stuck it in the fridge overnight. The next day I heated up the remaining water, mixed in the extract, and poured in the 2 gallons of wort from the previous day to make roughly 6 gallons of pre-boil wort. Brought it to a boil, added hops, etc. The beer turned out great (it was a porter) and I found myself thinking that a split day, extract/minimash beer would be a great way to brew during the week, or even during periods of questionable weather when I can't expect to have a full 6-8 hours outside with all my stuff, but might be able to squeeze in 90 minutes to heat and boil. It helped a lot that I did a mini-mash supplemented with extract, because there is nowhere for me to store 6 gallons of pre-boil wort overnight - but 2 gallons in a soup pot fit right in the fridge. In fact, the all-grain wort was brilliant the next morning, as it had precipitated out all the grain and husk bits, hot break and cold break. Hope this helps, Paul Kensler Gaithersburg, MD Return to table of contents
Date: Thu, 9 May 2002 09:28:29 -0400 From: "Jason Henning" <jason at thehennings.com> Subject: RE: Not enough time to brew Hey now- In HBD 3936, Steve in Greenville asks about splitting his brew session in to two segments. He wants to mash and sparge the first night and boil and chill the second night. Steve proposes to cover and refrigerate between segments. I often split my session but I do it a little different. I mash, sparge and then bring the wort to a brief boil and flame out. I cover it and leave it. The boil gets it sanitized and it'll maintain 160F+ for many hours. 160F is the minimum temperature that the health department asks restaurants to maintain their gravies, soups, and other hot foods at. After that, I rely on the fact that the wort spoilers have been drastically reduced and won't be able to get a foothold before I get to the 2nd segment and get the boil going. Sometimes I'm feeling lazy the next day so I'll bring the wort to a boil and flame out and let it go for another day. I stretched a single brew session out over a week once and had no ill effects. I've not had a single person mention off flavors or detect anything that I could trace to my procedure. So if you don't have the time, mash, sparge, and a 2 minute boil will get you by until the next day. Cheers, Jason Henning $12 away from being even with Jeff Renner Return to table of contents
Date: Thu, 9 May 2002 08:15:57 -0600 From: "Gary Glass" <gary at aob.org> Subject: AHA IPA Club-Only Competition Hi All, Due to an unexpectedly large number of entries, judging for the IPA Club-Only Competition had to be extended to this coming weekend. I will post results as soon as we have them. Cheers! Gary Gary Glass, Project Coordinator Association of Brewers 888-U-CAN-BREW (303) 447-0816 x 121 gary at aob.org www.beertown.org Return to table of contents
Date: Thu, 09 May 2002 10:18:14 -0400 From: Phil Wilcox <pjwilcox at cmsenergy.com> Subject: Re:Triangle testing I think I sat across the table from Jeff renner on that panel. I too could tell the difference on each of the 3? different sets... I also agree that i have never had a better piece of beer programming that the Fix v. Farnsworth in the Battle of Beers. Prost! As a note to the DC? organizers for next years MCAB, how about the battle of the Michael's -- Michael Jackson vs. Michael Lewis. o.k. that will never happen... How about the Panel of Dave! Dave Miller, Dave Burley, and Dave Sapsis Phil Wilcox Poison Frog homebrewer Warden - Prison City Brewers Return to table of contents
Date: Thu, 9 May 2002 08:54:19 -0700 (PDT) From: LJ Vitt <lvitt4 at yahoo.com> Subject: Munich Dunkel attempt with 100% munich malt Over a year ago, there was some discussions about making dunkels using high portions of munich malt. I decided I had to try making one with only munich malt. I used 10 lbs Weissheimer munich malt. Followed a tripel decoction with half hour boils on the first 2 decoctions and 15 min on the third. Wort boil was 90 min. Hops 1oz Hallertauer 4.2% Pel first wort hopped 1oz Hallertauer 4.2% pel 30 min Yeast WLP830 OG - 1.050 FG - 1.015 There beer is now ready and I decided this is not a dunkel. The color appearance is close to a vienna lager. The taste lacks the sweetness I would expect. I believe it needs a dark crystal added - maybe in the form of caramunich. Return to table of contents
Date: Thu, 9 May 2002 11:06:04 -0500 From: Brian Lundeen <BLundeen at rrc.mb.ca> Subject: RE: Finns and floppers Miikkali (Can we call you Mike?) Leppihalme writes: > G'day, HBD subscribers. I subscribed yesterday and think it's > in order to introduce myself to the list. Welcome, but if you're going to stick around, you'll have to downgrade your writing skills. You are making the rest of us whose first and only language is English look very bad. ;-) Dave Burley reveals the secret to longevity with: > > To quote: " There is no question that gazing at breasts makes > men healthier" The increased heartrate and blood circulation > cuts the risk of a stroke and heart attack in half and men > should live four or five years longer. And they thought we > were crazy and debauched. Dave, I believe this study to be flawed. It is not the viewing of "nekkid breasts", as Joe Bob Briggs would call them, that accounts for the increased longevity. Rather, I think it has more to do with having the wife leave you as a result of this daily exercise routine. ;-) Cheers Brian Lundeen Brewing at [314,829] aka Winnipeg, which is nowhere near Finland Return to table of contents
Date: Thu, 9 May 2002 11:19:52 -0500 From: mas4786 <mas4786 at NebrWesleyan.edu> Subject: RE: pH Buffer solution I doubt that I am a chemistry god, but perhaps a biochemistry major is qualification enough to answer your question (far from god I know but it is the best I can do!). I will put this as best I can, for you to make a buffer solution of 10.01 with a 0.1 oz. accuracy scale with even a moderate degree of accuracy you would have to be incredibly lucky or god-like. I not real sure what scale you have but if it reads to 0.1 of an oz. that means that error in the measurement will occur in the that last 0.1 of an oz.. Meaning that if you measure out 1.1 oz. you can be absolutely sure that you have 1 oz. but the the tenth of an oz. is in question. So the precision of weighing out the components for the buffer solution is not good enough to obtain the 10.01. Not to mention it will be hard to obtain the materials needed to make the buffered solution. There are a host of other things you have to take into acount as well but I think the scale alone stops you dead inyour tracks. I have a pH pen and I usually swipe the buffer solution from the chem. dept or you can buy buffer solutions at most local homebrew supply stores. It will save you the headache and give you better results. Also I'm sure you read this but you have to store your pH pen (electrode at the tip) in a special solution or you will ruin the electrode that measures the pH. I hope that helps. Marc Return to table of contents
Date: Thu, 9 May 2002 10:16:34 -0700 (PDT) From: Rick <ale_brewer at yahoo.com> Subject: Beer Engines with Corny kegs My wonderful wife recently suprised me with a Angram beer engine for my birthday, clearly winning the prize for best gift of the century! (Ok, so it doesn't compare to Jeff Stampes' B3 Brewing Sculpture, but I am training her right!) The homemade beer engine I created from the BYO article worked great, but nothing beats the visual effect of a real British beer engine. I've done plenty of reading and searching for information on real ale and cask conditioning, but I have some questions related to dispense from a Corny keg. -What level (vols) of C02 do you prime to when using a swan neck & sparkler. -How much should I cut from the diptube? -Which fining agents work best and when do you add them? -Any other dispensing tips? Rick Seibt Mentor, OH Return to table of contents
Date: Thu, 09 May 2002 12:25:56 -0500 From: Rob Dewhirst <rob at hairydogbrewery.com> Subject: Re: Rims > > >1. Position of mag pump: as long as the pump is below >the kegs, does it matter what position it's in? I'm >concerned about the impeller spinning & causing >cavitation/bubbling in the liquid. The pump position should make no difference, but for ease of cleaning, I would mount the motor horizontally with the inlet and outlet vertical. This lets liquid drain after use and cleaning and makes it easy to remove the impeller housing. On my march high temp pump, the sealed impeller mechanism can be rotated 360 degrees in 90 degree increments. This may be useful to know. I didn't realized it until I cleaned in the first time. When choosing placement of components, take a look at possible splash and spill areas. I picked some bad spots for a few electrical items :). I would put the pump out of splash distance, but not actually BELOW the mash tun, because you may want to add a supplemental flame heat some day. >2. I have a custom rims chamber from Movingbrews. >My central tube is 24" long to accommodate an extra >long Ultra low watt density element. Should the fluid be >flowing from the distal end of the element to the >threaded end or is the fluid (& temp. probe) at the other > >Do you have a reason you feel one way is better than >another? Fluid flows in the end opposite the threads for the heating element, and out the other end, where the temp probe is located. I have pictures that show this at: <http://hairydogbrewery.com/equip/mashing.shtml> >3. I am planning on placing my element horizontal as >that would give me more room to play with. I can >arrange the rims chamber to be vertical but horizontal >would be easier. I'm wondering how much loss of sweet >liquor I'll loose in the rims & I'm wondering about >bubbles being trapped in the chamber if it's horizontal. You don't want to mount the large chambers horizontally, because low flow conditions may cause air space in the top of the chamber, causing bad scorching. You want to guarantee the element is completely submersed the entire time. I learned this the hard way. (smaller chambers may not have this problem). They also are harder to drain on their side. You don't want the threads of the heater element at the bottom, because it is a pain to hold it in place while installing the element, and liquid that may accidentally drip down the heating chamber will flow to the lowest point -- the electical hookup for the element. This should be waterproofed, but you don't want to direct liquid there. So element threads up is the only way to mount the large 24" chamber, IMHO. Since the liquid flows from the bottom of the mash bed to the top, this gives you only one direction for fluid flow through the chamber. >Any thoughts on this or any bubble problems you can >see ( HSA concerns ). I try to limit the splashing and bubble forming, but there's only so much limiting you can do by the very nature of using a pump. The bubbles I do I see are usually at the return to the mash bed. >Do you RIMS users dis-assemble the rims chamber >after use or do you clean whatcha got with chemicals & >leave the rims chamber intact? I remove the heating element from the chamber, and spray the chamber and element off with very hot water. I store it disassembled so I can make sure it's clean before each use. I've never found mash liquor needs anything more for cleaning if you clean it each time. I also like to visually inspect the element after each session. Is it clean? Rust (shouldn't be!)? Scorching? Occasionally, I get a small amount of carmelization on the element that needs cleaning, so I may use a scrubby pad. Unsolicited tip: the element doesn't need to be wrenched into the chamber very tightly. Hand-tightened with teflon tape will do. There's not a lot of pressure in the recirculation system. >I need to get a false bottom for a sabco keg. The outlet >will be on the bottom, not the side. I've got one from >Sabco but it's pricey. Any inexpensive source for a >decent clone? Wouldn't any plastic false bottom, such as the phil's, work as well? I've never seen a clone of the folding sabco false bottom. I once priced SS hinged, SS bolts, and SS screen and it was more expensive to make one than to buy theirs. Morebeer.com sells non-folding SS false bottoms for kegs for about half the price of the sabco. (The MOST IMPORTANT thing to do with the sabco false bottom is support it in the center. These things collapse and the hinges bend if you don't. A small piece of 2" copper pipe with holes works well. It's asinine Sabco doesn't even sells a center support as an option.) >Any inexpensive source for 1/2" ID Norprene tubing? McMaster-carr, Mcmaster.com sells norprene tubing. USplastic.com sells norprene and tygon as well. I would just use food grade braided vinyl for non-boiling applications though. Return to table of contents
Date: Thu, 09 May 2002 18:24:31 +0000 From: AJ <ajdel at mindspring.com> Subject: pH Buffers The traditional 4.01 buffer is sodium (I think) pthalate and the 7 buffer a mixture of phosphate salts. Recipies for formulation can be found in several handbooks such as the CRC hand book. It is much, much easier to buy buffers. They come in many forms from little pouches you open, dunk the probe in, get the reading and then toss to quarts or gallons of premixesd solutions to little capsules you pop open and mix with 100 mL DI water. Personally, I find these latter the best as the pouches, while handier, are relatively expensive. A.J. Return to table of contents
Date: Thu, 09 May 2002 20:15:00 +0000 From: "Bill Dubas" <bill_dubas at hotmail.com> Subject: RE: Introduction Huomenta Miikkali! Welcome to the HBD! I've never been to Lohja, but I understand that it is rather close to Helsinki. My employer (Nokia) requires me to travel to Oulu and Raahe occasionally, so I sometimes get a stop-over at the Helsinki airport. I've spent some time studying Finnish beers, and have even attempted to brew a few. The first style that I tried to brew was sahti. Wow! This is an interesting and unique style. I was able to obtain some of the Finnish bakers' yeast during one of my business trips, and the resulting beer that I brewed was rather good, if I do say so. The only problem I encountered was that the shelf-life of this beer was rather short and the flavors changed dramatically in a very short time. My version was not filtered through juniper branches, but I did throw a few ounces of juniper berries into the mash tun. Lohja is rather close to the sahti district in Finland, so I imagine that you have plenty of opportunity to enjoy this style. The other style that I tried to brew was "kotikalja", which I understand translates to simply "home-brewed beer". A Finnish friend of mine took me to the grocery store in Oulu and we bought a small bag of dried malt. Once I returned home, I brewed the beer as described on the package label, but I was not satisfied with the results. I even entered the beer into a local homebrew club competition for experimental and specialty beers, but it did poorly. This style seems to be a low-gravity, low-alcohol drink that can prepared within a few hours to be served at dinner. My friend told me that he and his friends used to brew this type of beer when they were teenagers, but they would add more sugar. I'm starting to work on a new project that may require me to travel to Duesseldorf, so perhaps I'll get a chance to sample Zum Uerige also. I hope that you enjoy the HBD and are able to extract useful information from all of the holynpolya. ;-) Terve, Bill Return to table of contents
Date: Thu, 09 May 2002 14:13:55 -0800 (AKDT) From: stihlerunits at mosquitonet.com Subject: E.T. Barnette Homebrew Competition Announcing the E.T. Barnette Homebrew Competition! This is an AHA sanctioned competition. The grand prize for Best of Show is $500!!! Six Classes will judged: Dark Ale, Light Ale, Dark Lager, Light Lager, Specialty/Mixed style, and Mead. Great prizes and custom medals will be awarded to the 1st, 2nd and 3rd place winners in each of the six judged Classes. We also have the International Award for entries from other countries, the Globe Trotter award for the most distant entry and of course, the coveted Battered Bottle Cap award for the most humorous beer name (or the name which causes tea to spew out the registrar's nose). Entries will be accepted: June 24 - July 10, 2002 Entry fees: Submit three 12-16 oz brown or green crown capped bottles and a check or money order for $5.00 in U.S. funds. Judging: The first round of judging will take place on July 13th. The date and time of the final, Best of Show round of judging is to be arranged once we know how many entries and judges we have. Location: Fox, Alaska (~10 miles north of Fairbanks) More information as well as Entry and Bottle ID forms may be found at the following URL: http://www.mosquitonet.com/~stihlerunits/ScottsDen/Beer/Events/Events.html Should you have any questions or are interesting in judging contact Scott Stihler at (907) 474-2138 or stihlerunits at mosquitonet.com. Please forward this message to anybody you know that might be interested in either entering this competition or helping out with the judging. Cheers, Scott Stihler Fairbanks, Alaska Return to table of contents
Date: Thu, 9 May 2002 19:51:11 -0400 From: "Laura Barrowman" <llbarrowman at hotmail.com> Subject: HBD browser After three years away from the digest (I was budding) I am finally able to read the digest find time to catch up with you all. I recall having a really cool sharware browser that made reading the digest easier. Does this browser still exist? Could someone point me to a decent digest browser? TIA -Laura in Charlotte P.S. Nice to see the great improvements to HBD. Ta! Return to table of contents
Date: Thu, 9 May 2002 21:21:48 -0400 From: "Peter Garofalo" <pgarofa1 at twcny.rr.com> Subject: "Best" Examples Dennis Collins writes: >I would pose an interesting question to the forum regarding competitions. >What relatively available commercial beers are the best examples of any >particular style and what do you think they would score in a competition? <snip> > I know there are examples listed in the BJCP guidelines >but I would like to hear homebrewers opinions on which ones best represent >the beer styles as outlined in the BJCP guide. I don't necessarily want to >see all 25 or so categories covered, just a few of the more common ones, and >don't forget to give it a projected competition score. This is an interesting and not at all simple question, Dennis. The very idea that there is a "best" example of any style assumes a greater degree of agreement than I have ever seen, especially in such a subjective arena. What is my "best" says nothing about what is yours, nor should it. It's sort of like me asking someone else what I should like. For just this reason, there are several examples listed for each style. The styles guidelines committee worked hard to get this breadth of examples, and I believe it is very important. The point is, try all the examples of a given style. Discover the breadth of the style, and learn something about it. Decide what the "ideal" encompasses--it's not one single beer, nor should it be. Remember opinions are like...never mind, but everyone has one, and not all should be revealed! Cheers, Pete Garofalo Syracuse, NY Return to table of contents
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