Officers

President J.B.Flowers
V.President Tom Brooks
Secretary Karl Williams
Treasurer Jim Case
Competition Chm. Richard Graham
Newsletter Editor Steve Wesstrom

Club meetings: 2nd Wednesday of the month 7:30 PM.
next meeting: Dr.Jeckylls Nov 10
 
 
 

EVENTS UPDATE

13 entries from our club

Bluebonnet-UPDATE

New Location Chosen

Wilson World Hotel

DFW Airport Irving

4600 W.Airport Freeway

972-513-0800

block of rooms are available at special price- less than last year!

Each club will have a club room at the event, Saturday nite there will be a 4 club room-crawl in the hotel. The Knights are expected to display a sampling of our great brew efforts for this event..Club information and prior event posters to adorn the room would be great!

New Guidelines are published.

The categories for future entries will be a new format to AHA. The BJCP guidelines are now adopted. This will take a little getting used to.

Copies available from the club library soon.
 
 

December:

AHA - Winter Warmer (Strong English/Scotch Ales)/ KOBB Holiday Cheer (spiced beer/cider). Style numbers 10, 22, and 28d. This is the final competition for the KOBB Master Brewer of 1999. Entries due at the November meeting.

Club Events:

November Club Meeting; Packaging your beer- the Scotch Ale, made at the October meeting –will be bottled and kegged at this meeting.

January meeting-

Brew demo at Mike Porters Home Brew Shop, TOPIC- Partial Mash Technique

February meeting; At Home Brew Shop-

TOPIC- Packaging the January brew.

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A special issue of Advertising Age, "The Advertising Century," includes five brewers on its list of Top 100 Ad Campaigns of the Century:

Room Temperature Lagering

Any good beer requires good brewing practices, such as proper ph in the brew kettle, adequate cooled wort aeration, and the use of high quality ingredients. To create a crisp, clean, clear lager at room temperatures requires some additional tricks and considerations.

1- Use honey as an adjunct 10-30% depending on the desired dryness, the fermentability of the malt, and attenuation of the yeast. The use of any adjunct in excess of 30% is unwise and will adversely effect flavor

2- Use Irish moss 20 minutes before the end of boil to help coagulation of proteins

3-Cool the wort as quickly as possible and near to freezing, from 4-12 hrs. Proteins removed at this stage cant cause haze later plus , when proteins are removed before fermentation they are unavailable to yeast in the production of fusel alcohol.

4-Rack the wort off as much of the hot and cold trub as possible. you will need to adjust your recipe to allow for the loss of as much as 30% of your wort after the boil.

5- Step up yeast to a starter of at least 1L per 5 gal, 2L is better. use only high quality liquid lager yeast.

6- After thoroughly aerating the wort, pitch cool, rather cold, at 35-40 d,

adding ice cold water to cold concentrated wort is one convenient method of achieving such cold temps, use pre boiled or distilled water . the starter must be at this temperature, or thermal shock will delay the onset of fermentation.

7- Ferment in the most insulated vessel you can find. the bigger the batch, the better. the increased mass will slow the rise to room temperature.

8-Use secondary fermentation and force carbonation. -It is important to give beers a secondary fermentation before clarifying with items such as polyclar. their use will also remove the yeast , and the beer will cease to attenuate.

Basically, what I see in this process is that you begin the ferment very cold and using an insulated fermenter, allow the temperature to rise over the first week.
 

Lusting after Gold!

The first major US competition was the Centennial Exposition in Philadelphia in 1876, where Americans sought to equal the great European fairs. Brewers built huge exhibits, gave out souvenirs and entered their beers in the judgings, all to win medals that would impress the public with the superiority of their products.After the Paris Exposition of 1900, an American juror shed light on how many winners these competitions produced. "Out of 681 exhibits," he noted, "we awarded 531 prizes including nine grand prizes, 84 gold, 222 silver, 165 bronze, 51 diplomas or honorable prizes. America received one gold, nine silver, eight bronze medals and two diplomas."

The numbers can be explained simply enough. Every exposition was dependent upon the participation of industry. The more exhibitors, the greater the attraction, the greater the attendance, the greater the return. It would have been impolite and impolitic to send home an exhibitor, especially one who had brought products and displays from across the Atlantic, without some honor, some quid pro quo for their participation. The judges thus awarded hundreds of prizes, all of which could be used for advertising and promotion.

The St. Louis World's Fair of 1904, also known as the Louisiana Purchase Exposition, was hailed as the grandest of the era. The Pabst Brewing Co., competing in Anheuser-Busch's hometown, paraded a navy- blue brewery wagon drawn by a team of six dapple-gray Percherons in gold-ornamented harness, and entertained fairgoers at the lavish Pabst Jai Alai Cafe & Roof Garden. Not to be outdone, the St. Louis brewers set up a Tyrolean Alps concession complete with mountains, castle and restaurant pavilion. These events were among the first of what has now become an important adjunct to the multimillion- dollar brewing industry. Numerous beer judgings are now hosted around the globe, each with its own individual set of standards and objectives.

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Notable Quote:

You can't be a real country unless you have a beer and an airline – it helps if you have some kind of a football team, or some nuclear weapons, but at the very least you need a beer.

--Frank Zappa

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NEW BJCP CATEGORIES

These will replace the AHA categories in our competitions

26. Cider- Standard+ Perry/NewEngland Style/Specialty+Perry

CATERGORIES SPONSORED FOR 2000 BLUEBONNET

For $25.00 you can sponsor a category in the Bluebonnet Brochure!

Category:

4- English Bitter/English Pale Ales- Russ Bee NORTH TEXAS HOMEBREWERS

5- Scottish Ales-KNIGHTS OF THE BROWN BOTTLE

6- American Pale Ale- Rodney and Tommie Smith

11-English Scottish Strong- Old/Strong (Wee Heavy) –

DR. JECKYLL’S BEER LAB

15- Porter- Mike Porters HOMEBREW SHOP

25- Mead- Tony Stone/ NET HOPPERS

27-Cider- Steve Wesstrom/

KNIGHTS OF THE BROWN BOTTLE

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Pumpkin Brew’99 J.B.Flowers

My parents for opening thier home to the club. Just Dave for canning wort starters and then giving them away. Steve A. ,Jonathon,Lane,Joel and Sandy for co-brewing. We brewed 10 gallons of Pumpkin ale, 10 gallons Rauchbier and 5 gallons. Spiced Christmas ale. The menu : Smoked Prime Rib , Smoked Pork Tenderloin , Bratwurst, Broccoli and Rice Casserole , Baked Beans and 7-grain bread. Thanks to everyone this was a Round Table of brewing fun. Looking forward to Pumpkin-Brew 2000 ? I am!.... Have a safe and happy holiday season.

Grateful, J.B. Flowers

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From the Editor

I thoroughly enjoyed the The Pumpkin Brew at J.B’s. It was a great event for all that participated.

Thanks to Randy Miller Chef elite!

Steve 817-229-3500

Email SGWESST@AOL.COM

Knights Web site Address

http://www.hbd.org/kobb/