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	FORUM ON BEER, HOMEBREWING, AND RELATED ISSUES
		Digest Janitor: pbabcock at hbd.org


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Contents:
  cleaning the kettle with Merlot must ("Peter A. Ensminger")
  Need help - Making a cold box (Rick)
  re: How alcohol toasts the body (Randy Pressley)
  2005 Upper Mississippi Mash-Out: By The Numbers ("aboyce@mn.rr.com")
  Vegas Brew pubs (Bart Thielges)


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Date: Tue, 01 Feb 2005 01:17:59 -0500
From: "Peter A. Ensminger" <ensmingr at twcny.rr.com>
Subject: cleaning the kettle with Merlot must

Hi Darrell,

Undoubtedly, the acid in your Merlot must -- heated to 170 degrees F -- 
is removing 'beer stone' in your SS brew kettle. There are better ways 
to remove beer stone that do not involve damaging your Merlot by 
subjecting it to heat.

1) A bit of white vinegar and a green scrubby can remove mild beer stone.
2) An alkaline cleaner (2% Caustic, B-Brite, Straight-A, PBW, etc) 
followed  by an acid wash (Star San, etc) will remove more stubborn stains.

Cheerio!
Peter A. Ensminger
Syracuse, NY
http://hbd.org/ensmingr/




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Date: Tue, 1 Feb 2005 12:49:00 -0800 (PST)
From: Rick <ale_brewer at yahoo.com>
Subject: Need help - Making a cold box

Ok, I've tried the archives and web searches for
answers, but frankly I'm not sure I know the right
search terms. 

I'm building a bar in my basement and would like to
build a cold box/expanded refrigerator underneath the
bar to feed the cold homebrew up to the taps.  

I've got an extremely old beermeister type fridge
(fits 1/4 bbl kegs only) that I'm planning on removing
the tap tower and casters and fitting under the bar,
and then building a cold box (24"x24"x30"h) off that
fridge so I have room for multiple kegs/cornies.

What I'm looking for are directions/answers on
removing the refridgeration unit and using it alone,
saving me much needed space.  It's the old kind of
fridge without coils on the back of the unit. I seem
to recall in HBD sometime back that this type of unit
could be removed and was the best type to do this.

So is this possible or should I stick with the
original plan of just building off the whole unit?

Thanks & (hopefully) cold beer to any helpers!

Rick Seibt
ale_brewer at yahoo.com


	
		


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Date: Tue, 1 Feb 2005 13:21:44 -0800 (PST)
From: Randy Pressley <randypressley at yahoo.com>
Subject:  re: How alcohol toasts the body

Interesting article Jeff.  You can get more in depth
info from a book called  Buzz: The Science and Lore of
Alcohol and Caffeine.  My personal method for not
getting a hangover from beer is to make sure I never
get dehyrdated.  Always keep a giant (32 oz)cup of
water beside the bed.



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Date: Wed, 2 Feb 2005 17:31:09 -0500
From: "aboyce at mn.rr.com" <aboyce@mn.rr.com>
Subject: 2005 Upper Mississippi Mash-Out: By The Numbers

The 2005 Upper Mississippi Mash-Out is history!  The organizing 
committee would like to thank our sponsors, our volunteers, our 
entrants and our guests for helping make this year's Mash-Out 
such a HUGE success!  You can check out the results and 
(soon-to-come) pictures on our website at:

http://www.mnbrewers.com/mashout

SET YOUR CALENDAR!  Next year's Mash-Out will be held on Jan 19-21, 2006!

2005 Upper Mississippi Mash-Out: By The Numbers

   1 Keg Zum Uerige Sticke Alt for Volunteers
   1 "Eis-Anything" Stained Glass Stein Awarded
   1 Number of Tiara/Sceptres wielded by Volunteers
   2 Best of Show "Mash-Out Chalices" awarded
   2 Number of Brewer of the Year Contests represented
   3 Characters in the Shortest Beer Name
 3.5 Average Beers entered per Brewer
   4 th Year of the Upper Mississippi Mash-Out
   4 Judging Days
   4 Different Beer Cakes at the Beer Dinner
   5 States Represented by Judges
   6 Courses Served at the Beer Dinner by Chef Manfred Krug
   6 Foolish Organizers Tasting Mead leftovers at 3am Saturday
   7 Entry Stickers applied per Entry
   8 Judging Sessions
   9 Best of Show Judges
  10 Kegs of "Volunteer" Beer
  19 States represented by Contest Entries
  22 Mini-BOS Flights
  23 Most Beers Entered by One Entrant
  24 "New Entrant" Entries
  25 Dollar Charge for the Beer Dinner
  26 "Eis-Anything" Entries
  31 Contest Categories 
  35 Loaves of Cubed Bread 
  35 Brew Clubs Represented by Contest Entries
  37 BJCP-Trained Judges
  47 Characters in the Longest Beer Name
  62 Sponsors
  68 Flights
  80 Volunteers
  93 Medals awarded
 114 Beer Dinners served
 148 Brewers Entered
 170 Percent Increase in Entries Over 2004
 177 Mini-BOS beers
 195 Entries from Outside Minnesota
 205 Judge Slots 
 317 Entries from Minnesota
 361 Days until the 2006 Upper Mississippi Mash-Out: 1/21/2006
 500 Dollars worth of Door Prizes to Awards guests
 512 Beers Entered
 600 Pints of Summit Beer consumed
 800 Dollars worth of Prizes in Volunteer drawings
1510 Bottles in the Cellar
1792 Scoresheets written
2635 Dollars worth of Prizes to Winners
3445 Plastic glasses
3584 Bottle Stickers


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Date: Wed, 02 Feb 2005 17:24:57 -0800
From: Bart Thielges <bart at landport.net>
Subject: Vegas Brew pubs

Jon from Minneapolis asks about brewpubs in Las Vegas.

My information is a few years old (2002).  At that time I think that
I tried every brewpub on Fremont St. and near the strip.  Not being
a gambler, I had a lot of time on my hands ya know :-)

By far the best was Gorden Biersch and I'm not sayin that because
they're based in my home town.  They take beer seriously at GB.

The second best was at Monte Carlo at the south end of the
strip : pretty damn good.

Aside from Biersch and Monte Carlo,  the others produced
marginally drinkable beers.  I noticed oxsidation, infected batches,
and just plain stale beers.  The worst were the almost undrinkable
beers served at the "Main Street Station". off of Fremont St.  It
is clear that those casinos added a brewpub as a gimmick attraction
rather than a desire to serve a quality product.

I hope things have changed since 2002.  Give us an update when
you return !

Bart



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