HOMEBREW Digest #5704 Tue 13 July 2010

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  Lacto update for Berliner... (Mike Eyre)
  O'fest ("A. J. deLange")
  Re: Oktoberfest Recipe (Tim R)

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---------------------------------------------------------------------- Date: Tue, 13 Jul 2010 00:38:35 -0400 From: Mike Eyre <mikeeyre74 at gmail.com> Subject: Lacto update for Berliner... I forget where I left off, but I originally posted on looking for ways to brew a Berliner with good sourness, and did a small experiment with pitching raw grains into a wort on the side. In any case, the raw grains thing was gross, so I chucked it.. the WYeast lacto strain, however.. that's a good story. After pitching the lacto, I got nothing visible for activity, and no noticable taste difference after 2.5 days, so I got nervous and pitched the sacch. strain of yeast.. figured I'd save something out of this. That fermented out like a bomb and it was done after about a day or so... but then, things kept going in there, slowly but surely. The bubbles came down to a trickle, but never stopped, it seemed. after almost a month, I gave it another taste test and was really rocked by the level of sour in this beer. It really came out quite well! It's getting kegged tomorrow, and I hope to have some good tasting notes a few weeks after that.. but I can vouch for that method thus far. Me and my brewing partner have a few more of these things already in the brew pipeline, and hope to really hammer out an award winning B.W. in the near future. We'll keep ya' informed. Return to table of contents
Date: Tue, 13 Jul 2010 10:35:33 -0500 From: "Rob Moline" <danstar at suddenlink.net> Subject: DANSTAR ANNOUNCES 11TH LALLEMAND SCHOLARSHIP WINNER! DANSTAR ANNOUNCES 11TH LALLEMAND SCHOLARSHIP WINNER! Lallemand, the makers of Danstar dry yeasts and Servomyces yeast nutrient, is proud to announce the winner of the 11th Annual Lallemand Scholarship. Congratulations to Tim Runnette of O'Fallon, IL. Tim's entry was drawn during the Grand Banquet & Awards Ceremony at the AHA National Homebrewers Conference in Minneapolis, MN, on June 21st, 2010. Currently an active-duty Air Force major and pilot, Tim attended the Air Force Academy, where he graduated with a B.S. in Civil Engineering, and has an M.S. in International Relations from Troy State University. A homebrewer for about 13-years with a couple of short breaks along the way, last year he switched to 10-gallon, all-grain brewing and recently started entering local competitions. A fan of 5-gallon cornelius kegs, he brews about once every 6-weeks. The Lallemand Scholarship is awarded to a member of the American Homebrewers Association, and provides full tuition to the World Brewing Academy's Concise Course in Brewing Technology, held at the Siebel Institute in Chicago, Illinois, and valued at USD $3,400. The winner also receives a USD $1000 stipend to assist with travel and accommodation expenses while in Chicago, one of America's most exciting and vibrant cities. The Siebel Institute of Technology is America's oldest and most recognized brewing school. The famous two-week WBA Concise Course in Brewing Technology provides students with a comprehensive knowledge of the brewing process, the dynamics of brewery operations, and socioeconomic issues affecting the industry. For more information on the Lallemand Scholarship, visit the Siebel Institute's American Homebrewers Association Lallemand Scholarship page, or contact Rob Moline at danstar at suddenlink.net Cheers! Rob Moline Danstar "The More I Know About Beer, The More I Realize I Need To Know More About Beer!" Return to table of contents
Date: Tue, 13 Jul 2010 16:57:28 -0400 From: "A. J. deLange" <ajdel at cox.net> Subject: O'fest I've stumbled on one that gives me results that I and my guests just love. It's simply equal amounts of Pils, Vienna and Munch I ( all from Weyhermann) with about 3% Sauermalz and about the same amount of wheat malt for an OG of about 14.5 P. Triple decoction, 2 hour boil, Hallertau hops to about 25 IBU. RO water with a little calcium chloride. Be sure to use the Wyeast (had bad luck with the Whitelabs three times) Oktoberfest strain and ferment below 50 F. A.J. Return to table of contents
Date: Tue, 13 Jul 2010 17:29:49 -0500 From: Tim R <homebrewtim at me.com> Subject: Re: Oktoberfest Recipe > I just brewed the Munich Madness recipe from Brewing Classic Styles. > It's really simple but I cannot speak for its results yet. I have two > carboys sitting at 49-50 F, one fermenting with WLP833 and one > fermenting with WLP820. My grains were about 39% Pilsner, > 31% Munich, 22% Vienna, 8% Caramunich (57L). Hop additions > called for Hallertau at 60 min and 20 min Cheers, Timmy homebrewtim at me.com BN Army Air Corps http://www.thebrewingnetwork.com/ East Side Brewers http://www.eastsidebrewers.org/ Return to table of contents
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