HOMEBREW Digest #3379 Mon 17 July 2000

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		Many thanks to the Observer & Eccentric Newspapers of 
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  Ginger Beer/ Graham the cockroach/Wimpy ("Adam Ralph")
  Albany, NY (pub) (darrell.leavitt)
  The baron spits the dummie (cat. 5) ("Dr. Pivo")
  Oxidation ("A. J.")
  1) Raspberry Beer and 2) Belgian Wit (Ted McIrvine)
  Helmets (Dave Burley)
  Tax, (category 5 by the way) ("Dave Edwards")
  Question for Steve Michalek on avoiding off flavors ("Dan Diana")
  Yeast rancher alert (stencil)
  Inline beer coolers ("Perry Q. Mertz")
  Re: Oz Types ("Grant Stott")
  Charleston, SC (GarthFanY2k)
  spider mites ("Harry & Kat")
  What Beers to Mule Home From NYC & BOS? (mohrstrom)
  Uh-oh, they're on to me! ("Glen Pannicke")
  Malt storage (Ralph Link)
  stupid legislature tricks .../acetone .... /Ice expands ! ("Stephen Alexander")
  Re: Drinking Ages ("Robert A. Uhl")
  Captain America (Frank Tutzauer)
  yeast in Chimay blue (Jim English)
  Oz types ("Darren Robey")
  What to do with 100 pounds of wheat? (RBoland)
  The Rift (RBoland)
  Reply to William Frazier ("Susan Mcgrath")

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---------------------------------------------------------------------- Date: Sat, 15 Jul 2000 19:11:41 WST From: "Adam Ralph" <bluehillsbrewing at hotmail.com> Subject: Ginger Beer/ Graham the cockroach/Wimpy Just to add another variation on the recent N/A ginger beer thread, you can coat your walls with the following ginger bomb recipe: Mix 1 tsp of ground ginger, 1 tsp of cream of tartar, and 1 tsp of sugar in 1 cup of water. Leave for 1 day. Strain off the water and leave the solids in a sealed container for 3 days. Then begin growing the "ginger beer plant" by adding the solids to 1 cup of water. Each day for the next 7 days add 1 tsp of ginger and 2 tsp of sugar. Stir. On day 7, strain off the liquid and add to it 2 cups of sugar, the juice of two lemons, and 14 cups of water. Drinkable in 7 days. The remaining solids serve as the beginning of a new plant (which can be halved to make two plants). - ---------------------- - ---------------------- Thanks to Bill for providing plenty of laughs by lumping Graham in with the gentlemen from "South of the border". I could hear him choke from the other side of the continent. - ---------------------- - ---------------------- Wimpy, when you do finally get out here, definitely make sure you check under the lid of ALL outback dunnies for the redbacks (no, not those that piss on each other from the hills of Adelaide). And be very careful about anyone from up North that tells you this river or that waterhole is Croc free. Somehow they find that amusing. Adam. Blue Hills Brewing. Perth, Western Australia -180, -180 Renerian (probably). ________________________________________________________________________ Get Your Private, Free E-mail from MSN Hotmail at http://www.hotmail.com Return to table of contents
Date: Sat, 15 Jul 2000 07:56:18 -0400 (EDT) From: darrell.leavitt at plattsburgh.edu Subject: Albany, NY (pub) If you are in the Albany, NY area, don't miss George DePiro's Albany Pump House. Very good brews...and if you are lucky (like we were) a very informative tour by George. ..Darrell Return to table of contents
Date: Sat, 15 Jul 2000 14:05:28 +0200 From: "Dr. Pivo" <dp at pivo.w.se> Subject: The baron spits the dummie (cat. 5) Phil dost protesteth. He reckons that the mere mention of his name should automatically award category five status. I will remind you, Mr. Yates, that you have previously posted some information regarding the use of adjuncts that was clear category one material. Mind you, you did rapidly regress to aimless meanderings about skunk oil, and imaginary women.... but still. Even Stephen Alexander has recently posted some info about no-sparge that was dangerously close to category one, respective three, material. So if any other of you leapards insist on shifting spots, I think that it is only fair that you warn us. As to the outpourings of Graham Sanders (from somewhere near where they "can Cairns in cans"... humour only appreciated with a NQ dialect and an autographed picture of Jo-Bjelke on your desk, and one of Flo's lamingtons in hand), I can sincerely see the need to restrict Phil's traveling, and require visum control at the border. I would remind you that Phil and I have been planning a little "dive trip" for some of the more vociferous members of the HBD. It will be leaving from Port Douglas, and not only are passports not required, they will not be allowed aboard. Dr. Pivo Return to table of contents
Date: Sat, 15 Jul 2000 12:50:00 +0000 From: "A. J." <ajdel at mindspring.com> Subject: Oxidation Bob Poirier asked if any of us use "...antioxidants such as potassium metabisulfite and sodium metabisulfite." Yes, I do and many of the readership does as well though perhaps they don't realize they are doing it. It's automatic when a nicely sulfury lager yeast is used. The room with the fermenter often smell like a paper plant (in the words of a guy in my brewing club) and the result is a healthy level of sulfur dioxide in the beer - 15 to 20 mg/L at the beginning of lagering falling off to around 13 mg/L after 6 months. (Note: metabite is basically sulfer dioxide in solid form). The fact that the sulfur dioxide level decreases but that there is still plenty left after several months says that it is reducing something but that there is plenty left to hold the beer in a reduced state for a long time. I don't think it is a coincidence that those old Bavarian Braumeiseters selected sulfury yeast for their lagers! Lagers (at least true continental lagers for which it is accepted that sulfur is part of the profile) prove the worth of reducing agents. Other beers would doubtless benefit but I have personally never screwed up the courage required to dump metabite or ascorbic acid into a beer (if you use the latter you should use the former as well as the oxidation products of acorbate aren't that nice so why bother with the ascorbate) even though I keep both on hand. I use metabite in mead without hesitation and could always give the vitamin C to the dog. Return to table of contents
Date: Sat, 15 Jul 2000 09:25:15 -0700 From: Ted McIrvine <McIrvine at ix.netcom.com> Subject: 1) Raspberry Beer and 2) Belgian Wit Mikel "lauritsm" <lauritsm at email.msn.com> asked: > > I want to make a raspberry wheat and would like to know if it works better > to put the berries into the boil, primary fermentation or secondary? Any > help would be appreciated and you may respond to my address. > You will get many strongly-held opinions on this one. Most of the fruit beers I've had don't have enough fruit flavor for my taste. Two pounds of fruit per gallon should be a usual minimum. I usually add the fruit to the secondary and do a short tertiary to clear the beer. I think that one gets more aroma this way. If you are using frozen fruit, you probably will not have a problem with wild yeasts. If you are using fresh fruit, lots of interesting wild yeast may be on the berries. (This happened with one of my most successful lambics. My neighbor had many raspberry bushes and some wild yeasts had a good time in producing Hoosier Lambic.) If you are worried about wild yeast, pasteurize the berries by heating them at 140-150 for 20 minues before adding to the fermenter. Clark <clark at capital.net> asks: > > Took a day trip with the family this past Wednesday, and stopped in at the > Ommegang Brewery in Cooperstown on the way back. They have a beautiful new > facility and it was a treat take the tour. They are making their three > beers in as true to Belgian style as possible using an open fermentation in > a five thousand gallon tank. Our tour guide did not have a lot of in depth > information to pass along but he did say that the yeast that they use does > well at temperatures around 80 degrees F. Does this sound accurate? Yes. Their beer (which I get to drink as often as possible) is very Belgian in character. There is some controversy regarding fermentation temperature in Belgian-style brewing. Based on what I've read and been told, some breweries like low and normal temperatures and others like the high temperature for the ester production. > I am going to attemp a culture > from a couple bottles of Ommegang and see what happens. Does anyone have a > favorite recipe for a Belgian white to share? If this yeast performs well > at such high temps it would be great to use during the late spring - summer > months, or is this just wishful thinking on my part. Any thoughts out there? Their yeast cultured when I ttried it. I didn't brew with it. I also don't know which ones are single strain and which are multiple strain. Here is a Wit recipe, Five Gallons, OG around 50. Adjust for your efficiency. 4 Lbs DWC Belgian Wheat 4 Lbs DWC Pils 1 Lb Oatmeal Mash at 145 for 2 hours. Infuse to 170 for mashout. With my neutral water, I use 1 tablespoon Crosby & Baker Water Crystals, which contain gypsum and magnesium. A little magnesium is good in some Belgian styles. Hop gently in an appropriate Belgian manner, perhaps 1 oz Fuggles/EAst Kent Goldings/Willamette and 1/2 oz each Saaz and German noble hop such as Tetnang or Hallertauer. Some brewers, including Celis, use cascade. (If I recall correctly, Celis White currently uses Cascade as a bittering hop and Willamette as an aroma hop.) Near the end of the boil, add 1-2 tsp fresh ground coriander and 1-2 tsp dried orange peel. I'm sure you will get a million suggestions that are better than orange peel and they are right. (But that is what I had and it worked fine.) Ferment and bottle. Cheers Ted in NYC Rennerian Coordinate: About as far due east without being in the Atlantic Ocean or at Ken Johnsen's Homebrew Store. - -- Ted McIrvine McIrvine at IX.Netcom.Com (College of Staten Island/CUNY) Return to table of contents
Date: Sat, 15 Jul 2000 09:41:06 -0400 From: Dave Burley <Dave_Burley at compuserve.com> Subject: Helmets Brewsters: The subject of helmet laws always gets me extremely agitated. I have ( had) a friend who was strained through the grill of a semi-truck and another who went over a cliff, both with no helmet. The first, perhaps, no hope, but the second one lived and his life has been screwed up ever since by the dead brain tissue caused when his head bounced off a pile of rocks. Both had high prospects - the first a multimillionaire with a beautiful wife and kids, the second mid-career and on his way to a high level civil service post also with a beautiful wife and kids. If you don't think enough of yourself to wear a helmet, at least, think of the other lives you affect WHEN you have a wreck and get injured or dead. I suspect that, if true, the reason there are fewer deaths/accidents after helmet laws are lifted) may be that there are fewer surviving riders. Ever think of that? BTW I find this to be one of those urban myths - a quote of peer reviewed literature, please. BTW don't ride your bike and drink beer ( there!) . I had another friend who did that and took out a telephone pole with his Indian Sportsman, luckily he only lost the vision in one eye for a while. But lately he has been through many back operations. I wonder.... Wear your helmets and leathers ( ever see skin and meat ripped off of thighs and arms by blacktop and gravel? I have. ) - don't be childishly stupid! Keep on Brewin' Dave Burley Return to table of contents
Date: Sun, 16 Jul 2000 12:25:59 +0930 From: "Dave Edwards" <eddiedb at senet.com.au> Subject: Tax, (category 5 by the way) John wrote: | Hope things are better with the tax man "down under" Don't even get us started on that one mate. Three letters, GST. Got started about two weeks ago, at least most people over there know how their tax system works, try explaining ours to the Aussie public. Cheers, Dave. Return to table of contents
Date: Sat, 15 Jul 2000 07:54:34 -0700 From: "Dan Diana" <dands at ftconnect.com> Subject: Question for Steve Michalek on avoiding off flavors Steve, In considering Budweiser and Michelob, with exception of what I perceive to be Acetaldehyde, these beers have a very clean palate. Are there any suggestions as to how you avoid such off flavors as DMS and Diacetyl. I'm curious if there are specific procedures that could be used during mashing and boiling as well as during fermentation. Thanks, Dan Diana Return to table of contents
Date: Sat, 15 Jul 2000 13:48:06 -0400 From: stencil <stencil at bcn.net> Subject: Yeast rancher alert American Science & Surplus (1-847-982-0870) has 500ml separatory funnels for less than $20 a pop. They're in the current sale flyer but don't seem to be listed on the website (http://www.sciplus.com/). Get two, they're glass (Krackeler wants around $50.) stencil sends RKBA! Return to table of contents
Date: Sat, 15 Jul 2000 14:19:41 -0500 From: "Perry Q. Mertz" <pqmertz at netweavers.com> Subject: Inline beer coolers Want to finally move up to 5 gallon kegs and have the tap available in my current bar layout. I don't want to do the tap through the frig thing, as don't have room for another frig in the bar area, do have room for a small frig in the storage room which I could place on the other side of the wall and run the line trough it. OR would it be better to buy a water cooler, coke machine, or are there other commercial inline coolers that someone is using for beer. I would not have the frig for lagering, but I do have a frig for that in another location. Are there problems with just cooling the beer inline? I remember in college, using the coolers with ice/plates, they seemed to work ok after you got them running for awhile. Any ideas or websites would be most appreciated. Cheers Return to table of contents
Date: Sun, 16 Jul 2000 22:23:22 +1000 From: "Grant Stott" <gstott at primus.com.au> Subject: Re: Oz Types Bill Frazier chastizes my for not providing my location > > >Then there are the Ozettes that still don't tell us where they live - >Darren, Luke, Grant and recently Sue. I'll excuse Sue since she seems to be >new to the HBD. So it seems like there are more brewers in South Australia, >especially around Adelaide. Sounds like a nice place. > I was away for 4 weeks holiday & thought by the time I read bills post it may have been a bit late. B.t.w. the only decent beer I found in Singapore was Barons stong ale. Does Jill let Phil stray that far afield? Since you found Adelaide on the map Melbourne should be a cinch. After all it has a decent population (read much bigger than Adelaide) and is home to Aussie rules footy & Carlton & United Brewery (makers of VB & fosters) Just look to the right a bit & above Tasmania (where decent beer like Cascade & Boags are brewed) you find the state of Victoria. Melbourne is approx in the centre east-west, at the bottom. Follow the bay around to the west approx. 80km (towards Adelaide) & you come to Geelong. This is where I am from. Victoria's 2nd largest city & home to Corio Bay Brewers. Bill you wont win any friends over here by referring to us as Ozettes except perhaps some Sth Australians who might prefer it to being called crow eaters. >In my Land-Of-Oz where Dorothy, Toto and the Tin Man once roamed it's high >summer and quite hot (37C) with high humidity, no wind and no rain in sight. >Briarpatch Wit Beer 5 US gallons (you can do the conversions) > No need to taunt us (excluding Graeme) about the weather. Lets just say doing a lager right now is a cinch & my allgrain stout is almost too cold at ambient temperature. Get the slang right, come to terms with our spiders, snakes & croc's & your welcome to visit anytime. Grant & Yvonne Stott Geelong Vic. Australia Return to table of contents
Date: Sat, 15 Jul 2000 23:11:54 EDT From: GarthFanY2k at cs.com Subject: Charleston, SC Afew months ago i posted a request for Homebrew supplie stores in the Myrtle Beach, SC area. The owner of a store in Charleston replied to my post. If he is reading this or if anyone knows of the store i am speaking of please E-Mail me. I am hoping to take the drive to Charleston next weekend for some stuff!!! Thanks. Rick Return to table of contents
Date: Sat, 15 Jul 2000 22:33:16 -0500 From: "Harry & Kat" <grb2980 at cyber-south.com> Subject: spider mites I spent three summers while in college scouting cotton and peanuts in Southwest Georgia. This job entailed walking through fields of these two crops looking for critters such as Beet Army worms, Loopers, Cut worms, Boll Weevils, and Spider Mites. My job was to report back to the farmer their general location in the field and their strength. Spider mites usually become critical during periods of hot dry weather. They live on the underside of the leaves and feed on the veins that carry nutrients through the leaf. In high concentrations, they will kill the leaf. To find them, look on the underside of the leaf. They are reddish brown, and they will be in large numbers. They will cling to your clothing and can easily be spread to other vegetation. If you find something that is small and green, it's aphids. Here is a safe, environmentally friendly method of getting rid of bugs. First boil four fingers worth of Red Man chewing tobacco boiled in a quart of water. Tie it in a nylon stocking to make clean up easy. Mix this with 1 cup of lemon scented dishwashing liquid in 5 U.S. gallons. Use a hose end garden sprayer to spray everything in site. Pay special attention to get under the leaves. The soap gives bugs diarrhea, and the nicotine is a natural toxin. Jerry Baker is the author of several gardening books from which I got this recipe. Hope this helps. Harry Return to table of contents
Date: Sat, 15 Jul 2000 23:41:16 -0400 From: mohrstrom at humphreypc.com Subject: What Beers to Mule Home From NYC & BOS? I'm off to the NYC and Boston area this week, toting my trusty beer box with me. The question is: what local brews (with limited distribution) should I be muling back home? I have a capacity for 27 standard 12oz. longnecks. Brewery/Brewpub pointers also gratefully accepted. TIA! Mark in Kalamazoo Return to table of contents
Date: Sat, 15 Jul 2000 13:41:15 -0400 From: "Glen Pannicke" <glen at pannicke.net> Subject: Uh-oh, they're on to me! >Glen Pannicke countered my rant with: >> Brian, I'm no "alco-nazi" and this is not intended as a flame >> either. But I cannot agree with your viewpoint... >wanted to clarify that I don't regard people such as yourself as alco-nazis. >That is a term that I reserve for zero-tolerance, >absolutely-no-alcohol-in-the-bloodstream zealots. There obviously is a need >for some control, and I don't have a problem with a BAC limit of less than > .10. My fear is that the zealots are slowly taking control of this issue and >we will soon find ourselves faced with excessively punitive and restrictive >laws that will have severe social and economic impacts. I've seen a lot of nasty stuff over the past few years & the alcohol-related ones piss me off because they could have been easily prevented. The funny thing is that most people paint voluneer firefighter as a bunch of beer-guzzlers! If only they knew ;-) I just bring it up because the same thing is thought when I mention to people that I'm in a homebrew club. Comments like "drunkards" and "alcoholics" seem to follow. They don't realize that I'm nuts about the process of brewing beers of different flavors, aromas, colors, blah, blah, blah... Drinking it is just the final, confirming step of the whole process. Instead, they just see a person who likes to drink - in excess, of course. I think it's really up to us to paint ourselves as responsible adults to help change this poor public view. No one else will do it. I'm also sure that this thread has been beaten to death in the past as well, so I won't make it worse. >Coming to >work this morning on my regular route, I notice a police car sitting in the >curb line. As soon as I go by, he takes off and starts hanging off my bumper >for several blocks. Now maybe it's just because I drive a customized TJ with >loud music blaring from the sound bar, maybe it's not. I guess it's a good >thing I'm not paranoid. I mean, it's silly to think that Internet activity >is being monitored by law enforcement personnel, isn't it? ;-) It's probably the TJ & the music. I get the same thing too - jacked-up, chromed-out, hillbilly pickup with an overblown stereo. But you did notice that police cars have been carrying more and more computers in them now, huh? Hrmmmmmm ;-) BTW, as of Tuesday I now have a new brewing partner. He's only 5 days old, so he'll be in training with daddy for the next few years. Glen Pannicke G Return to table of contents
Date: Sun, 16 Jul 2000 13:22:35 -0500 From: Ralph Link <rlink at escape.ca> Subject: Malt storage I have acquired about 300 lbs. of Harrington 2 row malt. I plan to store it in several new large plastic garbage pails. I believe that this will last about a year, given the frequency that we brew. Does anyone in the collective have any better suggestions or comments on my plans? Private e-mail are fine. "Warm beer and bread They say it will raise the dead" Return to table of contents
Date: Sat, 15 Jul 2000 08:21:16 -0400 From: "Stephen Alexander" <steve-alexander at worldnet.att.net> Subject: stupid legislature tricks .../acetone .... /Ice expands ! TomL says .. >Springfield, not Peoria, is the capital of Illinois. ;-) I meant the lecherous pervert lobby centered in Peoria - or is it Rockford ;^) >>What force replaces irrationality with rationality in governance ? >Two forces, actually: Money and power. So Ted Kennedy & Steve Forbes are your forces for correcting irrational governance ? When does the next inner tube leave for Cuba ? >Here's an irrationality for you - in Illinois, there is a mandatory >seatbelt law, but no helmet law for motorcycles. Go figure... So long as we all agree that no publicly funded paramedics or ambulance services need respond to an unbelted driver or unhelmetted rider I see no problem. Roadkill is roadkill, tho' I have some minor health safety objections to cannibalism. == Aaron Perry says > Dr. Pivo writes about acetone in his brew, and the removal of it by > "krausen lagering". Pretty slick. This is about as "slick" as the Food Lion remixing rancid ground beef with fresh to "remove" the off flavors. Acetone is pretty solid evidence of a clostridium infection. The next product on this trail of tears is isopropanol. The same carbo utilizing clostridium that produce these by-products may produce butyric acid, butanol, and acetic acid depending on conditions. None very dangerous to consume in v.small quantities, nor any more welcome in beer than Jim Liddil's autoclaved fecal matter. This beer needs to be dumped not repaired. Heroic efforts to resuscitate a seriously infected beer are wasted. I should mumble a few words about pitching rates and infection but people with earplugs won't hear anyway. == Charley Burns writes ... >Seems that water expands rather too much for glass to handle at that >temperature (20F) So funny Charley. I guess you've never warmed a slushy can or bottle of beer or pop or made an accidental eisbock.. who says 'low beer content' posts are just for Aussies ? -S Return to table of contents
Date: Sun, 16 Jul 2000 15:38:21 -0600 From: "Robert A. Uhl" <ruhl at axsinet.com> Subject: Re: Drinking Ages On Thu, Jul 13, 2000 at 12:10:30AM -0400, steve-alexander at worldnet.att.net wrote: > > Now you tell me that in Illinois [US public school attendees take > note--Ohio is not across the river from Missouri] the legal drinking > age depends on genitalia? Didn't Illinois ratify the ERA? Are those > guys in Peoria just a bunch of lech's hoping to pick-up drunken 18yo > girls? I would imagine that the law was passed when young women only went out under supervision, the idea being that men had no chaperones and thus could not be trusted, whereas young women could be. Lucky them. IMHO there should be no drinking age. If parents cannot control their children then the law need not do it. When they break a _real_ law they should go to jail. And it is obscene to allow a fellow to marry, to own property, to vote and to be drafted and killed in some damnfool war (yes, I know that the draft has been suspended) but not allow him to have a drink. Yes, I'm over 21; that fact does not blind me to the rank injustice of our drinking laws. - -- Robert Uhl <ruhl at axsinet.com> Out of doubt, out of dark I came Singing in the sun, sword unsheathing. To hope's end I rode and to heart's breaking. Now for wrath, now for ruin and a red sunrise. Return to table of contents
Date: Sun, 16 Jul 2000 17:41:34 -0400 (EDT) From: Frank Tutzauer <comfrank at acsu.buffalo.edu> Subject: Captain America A little late, but I'm catching up on my HBD backlog. Anyway, I happen to know Captain America's name in the flick Easy Rider. It's......Wyatt. It's mentioned once in the movie. Towards the end, after most of their adventures, Peter Fonda and Dennis Hopper are sitting around a campfire, and Hopper says to Fonda: "We blew it, Wyatt." Also, in the credits, it lists: Wyatt.....Peter Fonda. And no, Luke Australia, his name was not Wyatt America. Captain America was just a nickname because he had stars and stripes on his motorcycle helmet. :) And they didn't drink much beer either. Mostly they just smoked a lot of weed. - --frank Return to table of contents
Date: Sun, 16 Jul 2000 17:57:38 -0400 From: Jim English <jim.english at mindspring.com> Subject: yeast in Chimay blue Recently returned from the Left coast with a bottle of Chimay "blue". If I remember there is a white and a red. Don't know much about the details...which brings me to my point(finally): Should I try to save the yeast? Is it the same as the primary fermentation yeast? If I save it, what styles is it conducive to brew, other than the obvious? Dave Clark in HBD3378 answered part of the remaining question about Ommegang. Profiles and fermentation data would be great also. JRE in 'hotlanta (and this time we mean it) Return to table of contents
Date: Mon, 17 Jul 2000 08:39:34 +1000 From: "Darren Robey" <drobey at awb.com.au> Subject: Oz types Bill, I hadn't gotten around to replying on this one. I currently live in Melbourne, but dare I say that I was actually born and raised in Queensland. Not nearly as far north as Graeme though how is in FNQ (far north queensland) so to them its no better than living in Victoria. Oh the stgate rivalry. Darren >Date: Fri, 14 Jul 2000 17:42:48 +0000 >Subject: Oz types >A couple of weeks ago I posted "The latest National Geographic has a great, >detailed map of Australia. If you Oz types would tell us where you live we >could find you on the map." I've about worn out my map looking you guys and >gals up as you posted your messages concerning the details of brewing beer >down under. So, a tally of where you Oz types hail from is in order. The >results are; >Western Australia - Adam and Edward >South Australia - Thomas, Lyndon, Dave, Darren, tziersch(?), Brad and Peter >Queensland - Lyndon (seems like he's all alone up there) >New South Wales - Scott, Phil (& Jill), Regan, David and Graeme >Then there are the Ozettes that still don't tell us where they live - >Darren, Luke, Grant and recently Sue. I'll excuse Sue since she seems to be >new to the HBD. So it seems like there are more brewers in South Australia, >especially around Adelaide. Sounds like a nice place. Return to table of contents
Date: Sun, 16 Jul 2000 19:52:53 EDT From: RBoland at aol.com Subject: What to do with 100 pounds of wheat? It would make a wonderful quantity of Belgian Wit, after a few other additions, of course. Bob Boland Return to table of contents
Date: Sun, 16 Jul 2000 20:15:57 EDT From: RBoland at aol.com Subject: The Rift Brian Lundeen writes that the rift between Oz and Yankee brewers pales in comparison to the bad blood between Canadian and St. Louis brewers! His focus must have been on the big guys. Based on the number of Canadians in St. Louis for MCAB, I'd say that relations in the homebrewing community are excellent. We'd certainly buy each other a beer in Sioux Falls or anywhere else! Bob Boland Return to table of contents
Date: Mon, 17 Jul 2000 12:10:35 +1000 From: "Susan Mcgrath" <smcgrath at CSU.edu.au> Subject: Reply to William Frazier Hi This is a reply to William Frazier who wrote: Date: Fri, 14 Jul 2000 17:42:48 +0000 From: William Frazier <billfrazier at worldnet.att.net> Subject: Oz types A couple of weeks ago I posted "The latest National Geographic has a great, detailed map of Australia. If you Oz types would tell us where you live we could find you on the map." I've about worn out my map looking you guys and gals up as you posted your messages concerning the details of brewing beer down under. So, a tally of where you Oz types hail from is in order. The results are; Western Australia - Adam and Edward South Australia - Thomas, Lyndon, Dave, Darren, tziersch(?), Brad and Peter Queensland - Lyndon (seems like he's all alone up there) New South Wales - Scott, Phil (& Jill), Regan, David and Graeme Then there are the Ozettes that still don't tell us where they live - Darren, Luke, Grant and recently Sue. I'll excuse Sue since she seems to be new to the HBD. So it seems like there are more brewers in South Australia, especially around Adelaide. Sounds like a nice place. Well William, being new I should have really told everyone where I came from. My hsuband and I live in Bathurst, NSW with our two children Joshua who is 3 and Timothy who is 9 months. My husband is in the local homebrew club, which is held about once a month. The ringleader of the brew club is Brian Noyes. Brian is a bit of legend for his homebrewing. He has won quite a few contest and has also been in the Coopers Club newsletter on several occasions. There is quite a few member of the club in Bathurst. I am not sure is the club has a home page on the web or not, but Brian and his wife are dutiful. Well, had better go. Sue Sue McGrath Academic Secretariat Phillips Building Bathurst Campus Charles Sturt University Australia Return to table of contents
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