HOMEBREW Digest #5618 Thu 15 October 2009

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  Re: flat beer [SEC=UNCLASSIFIED] ("Williams, Rowan")
  Call for entries in the FRANKLINSTEIN Homebrew Competition (compdirector)
  Greg Noonan passes at age 58 (donniestyle)
  IPA Help (Antony)
  IPA ("Spencer W. Thomas")

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---------------------------------------------------------------------- Date: Thu, 15 Oct 2009 14:31:23 +1100 From: "Williams, Rowan" <Rowan.Williams at ag.gov.au> Subject: Re: flat beer [SEC=UNCLASSIFIED] Hi Fred, Is the purpose of your experiment to see if you can carbonate beer or carbonate the beer reasonably quickly? Unless you have filtered your beer before bottling or kegging you simply cannot preclude the possibility that some yeast will be present in the bottle. Do you leave the beer in the fermenter for a month or so at very low temps to brighten the beer?? I'm sure your innoculation method will add more yeast to the bottled beer, and perhaps your water helps flocc out the yeast in solution, but I've never had to do anything like that and I cant recall when I had a flat beer bottle over the last 14 years... Cheers, Rowan Canberra Brewers Club, Australia [9588.6, 261.5] AR (statute miles) - ---------------------------------------------------- If you have received this transmission in error please notify us immediately by return e-mail and delete all copies. If this e-mail or any attachments have been sent to you in error, that error does not constitute waiver of any confidentiality, privilege or copyright in respect of information in the e-mail or attachments. Return to table of contents
Date: Thu, 15 Oct 2009 10:01:05 -0600 From: compdirector at franklinbrew.org Subject: Call for entries in the FRANKLINSTEIN Homebrew Competition The State of Franklin Homebrewers are proud to announce the birth of the FRANKLINSTEIN Homebrew Competition on November 14, 2009. This is a BJCP sanctioned event accepting entries in all BEER categories ? 1 to 23. Sorry, no meads or ciders, but this event will feature a special category ... Category 29: MONSTER Beers! No, these aren't the big or the extreme, but in keeping with the image of Frankenstein, these beers are made up of pieces and parts of other styles. Why not just enter category 23, you ask? Because the brewer of the highest scoring beer (6% ABV or less) in this category will be invited to Depot Street Brewery in Jonesborough, TN to assist Michael in brewing a commercial batch of this beer! The entry window will be open from Oct 26 thru Nov 7, $6 for the 1st entry and $5 for additional entries. All beers will be judged by at least one qualified BJCP judge. Registration is ONLINE only ... entrants, judges, stewards, and beer are all online registration. Get the details at http://www.franklinbrew.org Any and all proceeds from this event will be contributed to the Second Harvest Food Bank. Steve Jones State of Franklin Homebrewers Johnson City, TN Return to table of contents
Date: Thu, 15 Oct 2009 13:49:14 -0500 (CDT) From: donniestyle at directlink.net Subject: Greg Noonan passes at age 58 Hello all. It's sad that Greg Noonan passed away so young. Let's all raise a pint of our finest lager to Greg. Greg's book helped me win many awards. I did get to meet him at the Bluebonnet Brew Off when he was our Key Note Speaker. Is there any interest in sponsoring a HBD memorial for him? Don Trotter Return to table of contents
Date: Thu, 15 Oct 2009 20:15:09 +0100 From: Antony <anthayes at btinternet.com> Subject: IPA Help 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 Return to table of contents
Date: Thu, 15 Oct 2009 17:35:42 -0400 From: "Spencer W. Thomas" <hbd at spencerwthomas.com> Subject: IPA Ant writes: > Note that for British IPAs, > crystal should not be part of the grist. > > Crystal malt wasn't around when IPAs were at their peak. Of course, if you're going for historical accuracy, you need to read Ron Pattinson on IPA vs PA, where he finds that they totally overlap in OG and bittering. The beauty of Ron's work is that he is mining data from old brewing logs, which are totally devoid of romanticizing and politicizing, and report "just the facts." See <http://barclayperkins.blogspot.com/search/label/IPA>, especially these: http://barclayperkins.blogspot.com/2009/01/difference-between-pa-and-ipa.html http://barclayperkins.blogspot.com/2009/02/another-nail-in-that-ipa-myth.html http://barclayperkins.blogspot.com/2008/09/ipa-strong-beer.html http://barclayperkins.blogspot.com/2008/09/ipa-1815-1850.html http://barclayperkins.blogspot.com/2009/02/trumans-ales-1831-1832.html =Spencer Return to table of contents
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