HOMEBREW Digest #5619 Fri 16 October 2009

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  RE: IPA help [SEC=UNCLASSIFIED] ("Williams, Rowan")
  RIP Greg Noonan ("Dave Draper")
  11th Annual Palmetto State Brewers' Open ("H. Dowda")
  Study: When Soda Fizzes, Your Tongue Tastes It (Pete Calinski)

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---------------------------------------------------------------------- Date: Fri, 16 Oct 2009 14:58:14 +1100 From: "Williams, Rowan" <Rowan.Williams at ag.gov.au> Subject: RE: IPA help [SEC=UNCLASSIFIED] Ant suggests: > 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 Fair enough - that makes sense. And if we really want to get carried away, perhaps we should avoid using White Labs or Wyeast yeast and grab some herbs other than Goldings or Fuggles etc to bitter it with??? I think the original question was help to make an IPA, with the ingredients that Dave has on hand... So, ruling out the Euro malts from his list and assuming that we aren't going to use wheat, that leaves us with MO and a bit of crystal to colour and flavour to the IPA... He asks for a "decent" IPA, not a historically perfect IPA! Cheers, Rowan - ---------------------------------------------------- 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: Fri, 16 Oct 2009 07:51:07 -0500 From: "Dave Draper" <david at draper.name> Subject: RIP Greg Noonan Just to join my voice to the chorus mourning the passing of Greg Noonan. I too learned a huge amount from his writings; we've lost such an important contributor to our craft. I hope his family gets through what must be a terribly difficult time with grace and support. Dave in Seabrook (formerly in Bristol, in Sydney, in Dallas, in Seabrook, in ABQ, and finally back in Seabrook) =-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=- David S. Draper, Institute of Meteoritics, Univ New Mexico David at Draper dot Name Beer page: http://www.unm.edu/~draper/beer.html ...when you think about it, everything makes sense. ---Ginger Wotring Return to table of contents
Date: Fri, 16 Oct 2009 10:23:42 -0700 (PDT) From: "H. Dowda" <hdowda at yahoo.com> Subject: 11th Annual Palmetto State Brewers' Open Entries are open for the 11th Annual Palmetto State Brewers' Open Sat, Dec 5 in Columbia, SC. Once again we have the honor of being a qualification competition for the MCAB. We are also the last stop on the 2009 Carolina's Brewer of the Year series. BJCP and other experienced judges are cordially invited to attend. www.sagecat.com/psbo11.htm Return to table of contents
Date: Fri, 16 Oct 2009 15:06:22 -0400 From: Pete Calinski <pete.calinski at gmail.com> Subject: Study: When Soda Fizzes, Your Tongue Tastes It Speaking of Carbonation, "Every time you crack open a soda and enjoy a bubbly concoction, you can thank your tongue's sour-sensing cells for helping you get the full experience of a carbonated beverage. That's because a new study shows that cells in taste buds that respond to sour stimuli also seem to be the ones responsible for tasting the carbonation's fizz. "When you drink a carbonated drink, you really think that you're detecting the bubbles bursting on your tongue, don't you?" says Nicholas Ryba, a senior investigator at the National Institutes of Health in Bethesda, Md." http://www.npr.org/templates/story/story.php?storyId=113831763 or http://snipr.com/sjpxw Pete Calinski East Amherst NY Near Buffalo NY http://hbd.org/pcalinsk Return to table of contents
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