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FORUM ON BEER, HOMEBREWING, AND RELATED ISSUES
Digest Janitor: janitor@hbd.org
***************************************************************
THIS YEAR'S HOME BREW DIGEST BROUGHT TO YOU BY:
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Contents:
Fightin' Canucks ("Abby, Ellen and Alan")
Altitude affect on hop utilization ("Joel King")
White Labs Free Yeast-Don't Forget (D.A.)" <drussel3 at ford.com>
off-flavors ("Gee Barger")
Chillers ("Eric Fouch")
RE: Stored Yeast (The Man From Plaid)
Dublin - UK? (p.smith)
If Operating Systems were ... Beers ("Houseman, David L")
Calibrating Thermometers ("Pete Calinski")
Irish brews (Greg Remake)
Riggwelter (AJ)
Re: Electric kettle questions (Jeff Renner)
calibration (JDPils)
New products and Stout tasting (Dan Listermann)
Re: Laaglander DME (Demonick)
Zinc in your Wort (Nathan Kanous)
RE: Electric kettle questions (LaBorde, Ronald)
enzymes in malt extract (Marc Sedam)
Re: enzymes in malt extract (The Man From Plaid)
Malt Cross Reference Sheet (Darrell.Leavitt)
Kansas City Bier Meisters Competition Results ("Mike Porter")
Kansas City Bier Meisters Competition Results ("Mike Porter")
Hee hee... (The Man From Plaid)
*
* Beer is our obsession and we're late for therapy!
*
* Bluebonnet Brew-Off Entry Deadline is 2/25/01!
* http://welcome.to/bluebonnet for more information
*
* Drunk Monk Challenge Entry Deadline is 3/17/01!
* http://www.sgu.net/ukg/dmc/ for more information
*
* Maltose Falcons Mayfaire Entry Deadline is 3/20/01!
* http://www.maltosefalcons.com/ for more information
*
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----------------------------------------------------------------------
Date: Fri, 23 Feb 2001 07:24:22 -0400
From: "Abby, Ellen and Alan" <elal at pei.sympatico.ca>
Subject: Fightin' Canucks
I simply must take fellow Brew Bomber Sean Richens to task for his
misleading statement:
>
> It took me a second glance to realize "Central Canada" meant
> Calgary! I can
> hear Calgarians choking on their suds when they read that!
> Central Canada
> is our equivalent of the Eastern Establishment in the US.
The commona usage here is "Upper Canadian" which is a sub-species of
"come from away." Utterly derogatory until one has a visit to the
Kingston Brewpub after which all such prejudice falls away.
Alan in PEI
We here in Manitoba do not accept the concept of Ontario/Quebec as being
Central Canada. The longitudinal center of Canada is actually just a few
miles east of Winnipeg. There's even a sign to that effect where many a
tourist will pull over the Winnebago and photograph themselves beside.
We
have the rightful claim to that title, and we are quite prepared to
export
our surplus mosquitoes to any region that defies us on this.
Return to table of contents
Date: Fri, 23 Feb 2001 11:48:12 -0000
From: "Joel King" <joel_d_king at hotmail.com>
Subject: Altitude affect on hop utilization
>>Nathan Kanous asked "I wonder how much this lower boiling point effects
>>hop utilization while brewing / boiling on the top of a mountain?<<
Mark Garetz, in his excellent book "Using Hops", uses a temperature factor
to compensate for altitude. Using altitude in feet...
TF = ((Elevation/550)*0.02)+1
- -- Joel King --
- -----
Chief Brewer of the "Bleached Whales" Brew Club
"Proudly dumping sanitizing waste down storm drains since 1987"
Return to table of contents
Date: Fri, 23 Feb 2001 07:16:17 -0500
From: "Russell, David (D.A.)" <drussel3 at ford.com>
Subject: White Labs Free Yeast-Don't Forget
All you AHA members, don't forget to take advantage of the free yeast offer.
If you didn't notice, the Jan issue of Zymurgy had a coupon for a free vial
of yeast. The offer is good until 3/1/2001. Hurry up. Thanks White Labs.
David Russell
Return to table of contents
Date: Fri, 23 Feb 2001 07:18:23 -0500
From: "Gee Barger" <geesjunkmail at mindspring.com>
Subject: off-flavors
i've only been brewing a few months, using various extract recipes from
various sources, all with relatively good (read drinkable) results.
this last batch however, an IPA, has a very medicinal quality about it.
this leads to the question: what can cause these medicinal flavors.
it's very similar to a cough syrupy taste, without the benefit of a
fruit flavor. while i'm on the subject, a friend of mine said that when
he tried his hand at brewing his first batch tasted not unlike a
bathroom cleaner. apparently he was so disappointed he gave up the hobby
shortly after. could the two taste defects be related?
any and all replies welcome.
gee
Return to table of contents
Date: Fri, 23 Feb 2001 08:18:34 -0500
From: "Eric Fouch" <airrick147 at hotmail.com>
Subject: Chillers
Since we're touting our chillers, I'll plug mine- I don't make it or sell
it, but I use this one:
www.fearless1.com
It's half the cost, and although I don't have the data with me right now, it
works as well as an all copper chiller.
Eric Fouch
Bent Dick YoctoBrewery
Kentwood MI
Return to table of contents
Date: Fri, 23 Feb 2001 08:25:01 -0500 (EST)
From: The Man From Plaid <pbabcock at hbd.org>
Subject: RE: Stored Yeast
Greetings, Beerlings! Take me to your lager...
Howard (aka B2oper8tr at aol.com) writes of a yeast stored under distilled
H2O for eight months...
> My question is this, can I safely use this yeast in a new batch? OR
> should I throw it out and buy a fresh one?
While it's always the "safest" route to purchase new yeast, I have
successfully reused older yeast stored less carefully in my brewery. Make
a starter from it and go for it, I say!
- --
-
See ya!
Pat Babcock in SE Michigan pbabcock at hbd.org
Home Brew Digest Janitor janitor@hbd.org
HBD Web Site http://hbd.org
The Home Brew Page http://hbd.org/pbabcock
"The monster's back, isn't it?" - Kim Babcock after I emerged
from my yeast lab Saturday
Return to table of contents
Date: Fri, 23 Feb 2001 07:59:11 -0600
From: p.smith at gooseisland.com
Subject: Dublin - UK?
A minor quib -
David Houseman wrote:
>As many know, in the UK, many pubs are Tied Houses; that is they only
> serve the beer from one brewery to which they are "tied." I was lucky
> enough to find a lovely pub in Dublin that wasn't a tied house...
Dublin is not in the UK. A little struggle a while back helped ensure that.
No PC attitudes, except my wife's kin hail from Eire...and Michael Jackson
(HIMSELF) once roundly chastised me for referring to ANYTHING as "UK."
Oh, and beer is good. (there - back on post).
Paul
Return to table of contents
Date: Fri, 23 Feb 2001 08:51:16 -0500
From: "Houseman, David L" <David.Houseman at unisys.com>
Subject: If Operating Systems were ... Beers
> DOS Beer
> Requires you to use your own can opener, and requires you to read the
> directions carefully before opening the can. Originally only came in an
> 8-oz. can, but now comes in a 16-oz. can. However, the can is divided into
> 8 compartments of 2 oz. each, which have to be accessed separately. Soon
> to be discontinued, although a lot of people are going to keep drinking it
> after it's no longer available.
>
> Mac Beer
> At first, came only a 16-oz. can, but now comes in a 32-oz. can.
> Considered by many to be a "light" beer. All the cans look identical. When
> you take one from the fridge, it opens itself. The ingredients list is not
> on the can. If you call to ask about the ingredients, you are told that
> "you don't need to know." A notice on the side reminds you to drag your
> empties to the trashcan.
>
> Windows 3.1 Beer
> The world's most popular. Comes in a 16-oz. can that looks a lot like Mac
> Beer's. Requires that you already own a DOS Beer. Claims that it allows
> you to drink several DOS Beers simultaneously, but in reality you can only
> drink a few of them, very slowly, especially slowly if you are drinking
> the Windows Beer at the same time. Sometimes, for apparently no reason, a
> can of Windows Beer will explode when you open it.
>
> OS/2 Beer
> Comes in a 32-oz can. Does allow you to drink several DOS Beers
> simultaneously. Allows you to drink Windows 3.1 Beer simultaneously too,
> but somewhat slower. Advertises that its cans won't explode when you open
> them, even if you shake them up. You never really see anyone drinking OS/2
> Beer, but the manufacturer (International Beer Manufacturing) claims that
> 9 million six-packs have been sold.
>
> Windows 95 Beer
> The can looks a lot like Mac Beer's can, but tastes more like Windows 3.1
> Beer. It comes in 32-oz. cans, but when you look inside, the cans only
> have 16 oz. of beer in them. Most people will probably keep drinking
> Windows 3.1 Beer until their friends try Windows 95 Beer and say they like
> it. The ingredients list, when you look at the small print, has some of
> the same ingredients that come in DOS beer, even though the manufacturer
> claims that this is an entirely new brew.
>
> Windows NT Beer
> Comes in 32-oz. cans, but you can only buy it by the truckload. This
> causes most people to have to go out and buy bigger refrigerators. The can
> looks just like Windows 3.1 Beer's, but the company promises to change the
> can to look just like Windows 95 Beer's - after Windows 95 beer starts
> shipping. Touted as an "industrial strength" beer, and suggested only for
> use in bars.
>
> Windows 2000 Beer
> It comes in 32-oz. cans. Took a long time to complete the recipe, takes a
> long time to brew. Like NT Beer, its Industrial Strength but has a nice
> can. The Ringpull is new too. You can buy one can of Beer and share it
> with your buddies. It supposedly won't blow up, but if it thinks its going
> to, it'll tell you first. Most people will wait until the first recipe
> update before they start drinking it. Licenses to drink this beer are
> expensive. Will soon come in 64-oz cans. 128-oz cans were dropped.
>
> Windows ME Beer
> Home Brew beer. Like Windows 2000 Beer, only weaker and still with
> ingredients from DOS beer.
>
> Unix Beer
> Comes in several different brands, in cans ranging from 8 oz. to 64 oz.
> Drinkers of Unix Beer display fierce brand loyalty, even though they claim
> that all the different brands taste almost identical. Sometimes the
> pop-tops break off when you try to open them, so you have to have your own
> can opener around for those occasions, in which case you either need a
> complete set of instructions, or a friend who has been drinking Unix Beer
> for several years.
>
> AmigaDOS Beer
> The company has gone out of business, but their recipe has been picked up
> by some weird German company, so now this beer will be an import. This
> beer never really sold very well because the original manufacturer didn't
> understand marketing. Like Unix Beer, AmigaDOS Beer fans are an extremely
> loyal and loud group. It originally came in a 16-oz. can, but now comes in
> 32-oz. cans too. When this can was originally introduced, it appeared
> flashy and colorful, but the design hasn't changed much over the years, so
> it appears dated now. Critics of this beer claim that it is only meant for
> watching TV anyway.
>
> VMS Beer
> Requires minimal user interaction, except for popping the top and sipping.
> However cans have been known on occasion to explode, or contain extremely
> un-beer-like contents. Best drunk in high pressure development
> environments. When you call the manufacturer for the list of ingredients,
> you're told that it's proprietary and referred to an unknown listing in
> the manuals published by the FDA. Rumors are that this was once listed in
> the Physicians' Desk Reference as a tranquilizer, but no one can claim to
> have actually seen it.
>
> Netware Beer
> Most drinkers agree this beer went downhill after version 3.12.
>
>
The original article is located at:
http://www.hwnd.net/pub/if-OS-pl/ifos-beers.htm
David Houseman
Return to table of contents
Date: Fri, 23 Feb 2001 09:42:21 -0500
From: "Pete Calinski" <pjcalinski at adelphia.net>
Subject: Calibrating Thermometers
Just a comment. Using the freezing and boiling temperatures to calibrate
can introduce a problem because of non-linearity over the range. I am not
too interested in being accurate at the two end points. I am most concerned
at mash temperatures. I use a very accurate "standard" thermometer to
calibrate my thermometers in the 150F to 170F range. That is where the
accuracy is needed. I then check the thermometer's error at around 70F so
my final chillout is close.
Pete Calinski
East Amherst NY
Near Buffalo NY
0^45'49.1" North, 5^7'9.5" East of Jeff Renner.
Return to table of contents
Date: Fri, 23 Feb 2001 09:11:45 -0600
From: Greg Remake <gremake at gsbpop.uchicago.edu>
Subject: Irish brews
Hello all,
Cheers to Dave Houseman for such an interesting and entertaining post on
Irish stouts and ales! Posts like these keep me coming back to the
HBD. I've never been to Ireland but reading his account made me feel like
I was there. Please tell me the barmaid was pretty!
Anyway, I tend to brew three or four consecutive recipes using the same
yeast, and even before reading Dave's post I was planning on the next
series to use an Irish ale yeast. I'll definitely take a shot at a dry
stout and an Irish ale (I'd like to try Jeff Renner's Irish Red), but what
other styles might someone suggest for a third and/or fourth
pitching? Also, please post your favorite mash recipes for these
styles. Thanks for any help!
Cheers!
Greg
Return to table of contents
Date: Fri, 23 Feb 2001 11:16:36 -0400
From: AJ <ajdel at mindspring.com>
Subject: Riggwelter
Jeff wrote:
"Protz notes
that this brewery [Black Sheep] was started in 1992 by Paul Theakston,
who left
Theakston's Brewery in Masham (of Old Peculier fame) following the
takeover by Scottish & Newcastle."
He didn't go far - if you go to this brewery its quite likely you'll
part in Theakston's lot by mistake. The two virtually adjoin one another
so that the tiny village of Masham has to have one of the highest
densities of breweries per capita and per square mile in the world.
Riggwelter is, IMO, a poor imitation of Old Peculier that is of the old
Old Peculier. The stuff coming out under that label now is a shabby
approximation to what it used to be. S&N has trashed a world class beer.
I thought the recent Zymurgy article on OP was interesting in that it
did not mention liquorice, which was definitely in the old stuff, nor
did they explain that a peculier was a midaeval church official implying
instead that it is a funny way of spelling peculiar. Guess I should drop
them a line on that one.
Riggwelter has a neat lable and story to go with it. That part of
England was settled by Vikings way back ("York" is an anglicization of
"Jorvick" for example" and "Riggwelter" is an anglicization of something
norse like "ruggen", similar to German "rucken" meaning "back" and
another word meaning "turned". To be riggweltered in Yorkshire slang
means to be truned on one's back and unable to get up. This apparantly
is a state in which sheep ocassionally find themselves and indeed the
Riggwelter lable depicts a sheep in this condition. The extrapolation to
humans who consume too much of this relatively alcoholic beer is
obvious.
A.J.
Return to table of contents
Date: Fri, 23 Feb 2001 10:34:14 -0500
From: Jeff Renner <nerenner at umich.edu>
Subject: Re: Electric kettle questions
"Bruce Garner" <bpgarner at mailbag.com> wrote:
>One person said that I had to overcome
>the heat of vaporization at the boiling point and off the top of his head
>thought I would need as many calories to get through 212 to a full boil as I
>would to get from 165 to 212.
What is a full boil? Certainly not converting all of the water from
liquid to vapor. The heat of vaporization only applies to that water
that you actually convert to steam. In other words, if you are
boiling 12 gallons down to 10, then you need to vaporize only 2
gallons. And if this is over a one hour boil, then you need to
accomplish this over an hour. This works out to 12.6 grams per
minute.
However, it takes a whole lot more calories than your friend
suggested. The heat of vaporization for one gram of water is a
whopping 540 calories! So it would take as many calories to go from
212F liquid to 212F vapor as to bring it up from -328F (ignoring the
heat of fusion liberated when the ice melted at 32F), not 165F. This
is of course why steam scalds so horribly.
So converting your 12.6 grams of water to vapor per minute means you
need to supply 6800 calories per minute.
I'll leave the electrical engineering to someone who's better qualified.
Jeff
- --
Jeff Renner in Ann Arbor, Michigan USA, c/o nerenner at umich.edu
"One never knows, do one?" Fats Waller, American Musician, 1904-1943
Return to table of contents
Date: Fri, 23 Feb 2001 10:41:42 EST
From: JDPils at aol.com
Subject: calibration
Another option to buying a claibration thermometeris to check each one at
boiling and an ice bath. At sea level boiling water should read 212F and an
ice bath 32F. I do beleibe the type of thermometers we use are linear
between this range. When I did this I found only one of three candy glass
thermometers to be accurate and the others off by 5 - 8F. So I was mashing
high most of the time. My lowe's digital and a stainless steel probe were
right on the money.
Cheers,
Jim Dunlap
Woddinville WA
Return to table of contents
Date: Fri, 23 Feb 2001 11:03:31 -0500
From: Dan Listermann <72723.1707 at compuserve.com>
Subject: New products and Stout tasting
We would like to announce that Listermann Mfg. Co., Inc. now produces a 12
inch sparge arms for half barrels and we have started to produce
counterflow wort chillers based of the Philchill Phittings. They will
shortly be added to our web site at www.listermann.com or you can request
them from your local homebrew shop.
Regarding tasting all three Irish Stouts, if you are ever in Cincinnati you
can slip accross the Mighty Ohio River to Covington, Kentucky and make your
way to Jack Quin's Pub at 4th and Court. There you will find all three on
tap!
Dan Listermann
Check out our Eptail site at www.listermann.com Contribute to the anti
telemarketing forum - it is my new hobby!
Return to table of contents
Date: Fri, 23 Feb 2001 08:08:26 -0800
From: Demonick <demonick at zgi.com>
Subject: Re: Laaglander DME
"Steven Parfitt" <the_gimp98 at hotmail.com> asked
>If not, can a minimash be performed by adding say a pound of American Pale
>Malt (High enzime content) for each 3 Lbs of Laaglander, and heating it
>to ?F to mash it. Will this help lower my final gravity when using
>Laaglander light DME?
A really good idea, but I doubt it will help, because the end result of
a complete conversion is glucose, maltose, and limit dextrins.
Starch (amlyopectin) is a branched tangle of glucose units. Most of the
bonds between adjacent glucose units are alpha-1,4 bonds. We can think
about these alpha-1,4 bonks as "linear" links. About one in every 25
glucose units is connecteded to 3 neighbor units. The "adjacent" neighbors
are attached by the "linear" alpha-1,4 bonds, but the 3rd neighbor is
attached by an alpha-1,6 bond, that we can think of as a "branch" link.
The bond designations are not terribly important except to a chemist. The
"take-home" message is that there are 2 different kinds of linkage in
starch and the amylases in malt can only break down the most common, the
"linear", type.
Beta-amylase can only chew off two glucose units (maltose) from a free end
on a chain. Were we to have a circular unbranched strand of starch,
beta-amylase could NOT digest the molecule. When beta-amylase chews
a strand back and finds a glucose unit with an alpha-1,6 branching bond
it stops, unable to chew off another maltose. This is a limit of
beta-amylase.
Alpha-amylase can break the linear alpha-1,4 bonds anywhere in the starch
molecule except close to a branch. This means that as long as
alpha-amylase is at work and has substrate to work on, beta-amylase will
have free ends to chew on. Once all the free ends have been chewed back to
an alpha-1,6 limit bond, and alpha-amylase cannot find any more
"unencumbered" internal alpha-1,4 links to break, the conversion has
reached its limit. The short starch units that are left (some branched),
with an alpha-1,6 bond near each end, are called "limit dextrins".
When a mash goes to completion what is left in solution is glucose,
maltose, and limit dextrins. Further mashing won't change anything.
I assume that the mash from which Laaglanger DME is made is allowed
to go to completion under whatever mash conditions they use.
All that said, I also doubt that a mini-mash will hurt. Everything
above are theoretical considerations, and reality often departs from
theory. It would be interesting to hear your results. Be sure to
do a control brew.
Cheers!
Domenick Venezia
Venezia & Company, LLC
Maker of PrimeTab
(206) 782-1152 phone
(206) 782-6766 fax orders
demonick at zgi dot com
http://www.primetab.com
FREE PrimeTab SAMPLES! Enough for three 5 gallon batches. Fax, phone, or
email: name, shipping address (no P.O.B.) and phone number. (I won't
call. It's for UPS in case of delivery problems). Sorry, lower 48 only.
Return to table of contents
Date: Fri, 23 Feb 2001 10:12:26 -0600
From: Nathan Kanous <nlkanous at pharmacy.wisc.edu>
Subject: Zinc in your Wort
Paul Schick lists a variety of potential causes for is underattenuation and
indicates that he'll save the Zinc for last as AJ has presented data and
Narziss also indicates that zinc levels in wort and beer are fine.
I agree with Paul's assessment, but I also recognize the recent interest in
the new product Servomyces as a zinc donor for fermenting wort.
Now, if AJ and Narziss are correct, and I mean no disrespect to either,
then why would we have heard such excitement from the likes of Jethro Gump
about Servomyces (it was Jethro, wasn't it)? Marketing ploy to increase
the value of his Lallemand stock? Something tells me Jethro wouldn't stoop
so low.
Although others have shown adequate zinc levels in wort / beer, I'm not
going to be quite so quick to discount it's potential benefits with the
relative enthusiasm that surrounded the Servomyces product. Could be hype,
could be valuable. I'll keep my eyes and ears open.
nathan in madison, wi
PS my most recent pilsner (4th batch of this fine beer) finally attenuated
to where I expected it to....the only obvious change in process was extra
zinc. Anecdote? Yup. YMMV
Return to table of contents
Date: Fri, 23 Feb 2001 10:11:12 -0600
From: rlabor at lsuhsc.edu (LaBorde, Ronald)
Subject: RE: Electric kettle questions
>From: "Bruce Garner" <bpgarner at mailbag.com>
>I can report that using a 4500 at 220V water heater element I was able to
>raise 10 gallons of water from 60 degrees to 165 in about 2.75 hours.
>..........
>I also don't know if the 11.5 inch 4500W elements run at 220 will
definitely
>scorch my wort.
>Does anyone have any experience to guide me here?
You have nothing to fear regarding the 4500 watt elements scorching the
wort. I use a 4500 watt on 240 volts, and have never had any problems with
wort scorching. I have brewed many times and several very light Pilsners,
wheats, etc.. and no scorching.
The scorching you may be hearing about is when people are using 4500 watt,
or even less, elements in a small heating chamber, then, especially if they
get a stuck circulation there will be scorch city. This is entirely
different than where you have the element in your full liquor tun or kettle.
It sounds like you are running the elements on 110 volts. That's difficult
to get the required watts and amps out of a 110 circuit. There is the
limiting factor of the wire size and the breaker amperage. In other words,
it is pushing the limit of the 110 volt capability. The best way is to use
240 volts with some controller to reduce the power if desired.
This is what I am doing, and I highly recommend it.
Ron La Borde
Ronald La Borde - Metairie, Louisiana - rlabor at lsuhsc.edu
http://hbd.org/rlaborde
Return to table of contents
Date: Fri, 23 Feb 2001 11:33:08 -0500
From: Marc Sedam <marc_sedam at unc.edu>
Subject: enzymes in malt extract
I was reading the recent issue of Zymurgy last night and paid
particular interest to the malt extract experiment. The newest
set of brews used Alexander's Pale Malt as the base extract,
which was modified six different ways to make different beers
- --didn't seem like many of them were that good, tho'.
Anyhoo, there was mention in the article that Alexander's
Extracts have enzymic activity? Is this right? I can see where
it would be possible based on how the extracts are created (low
temp evaporation), but have never heard of extracts with active
degrees Linter. If so, extract brewers should be taking
advantage of this extract (NAYYY--in fact I've never used this
brand) in extract/specialty grain brewing. You could dissove the
extract in water at 149F and get conversion of starches from any
unmalted grains without doing a partial mash. How convenient.
Oatmeal stouts and adding wheat for head retention are now
possible. And you could get all the benefits of cara-pils and
other grains with little or no enzymic strength.
Or, I just read the article wrong...
- --
Marc Sedam, "The Alechemist"
Chapel Hill, NC
Return to table of contents
Date: Fri, 23 Feb 2001 13:31:28 -0500 (EST)
From: The Man From Plaid <pbabcock at hbd.org>
Subject: Re: enzymes in malt extract
Greetings, Beerlings! Take me to your lager...
Marc Sedam <marc_sedam at unc.edu> writes:
> Anyhoo, there was mention in the article that Alexander's
> Extracts have enzymic activity? Is this right? I can see where
> it would be possible based on how the extracts are created (low
> temp evaporation), but have never heard of extracts with active
> degrees Linter.
I remember seeing cans marked "Diastatic Malt Extract" back when I brewed
nothing but extract beers. Asking about them at the time, I was told that
there were always some extracts formulated and produced in a manner to
preserve some of their diastatic power. I have not seen any in the brew
shops since the very early nineties. I think Premier produced one, but I
cannot recall for certain as even breakfast is fuzzy to my memory at the
moment...
- --
-
See ya!
Pat Babcock in SE Michigan pbabcock at hbd.org
Home Brew Digest Janitor janitor@hbd.org
HBD Web Site http://hbd.org
The Home Brew Page http://hbd.org/pbabcock
"The monster's back, isn't it?" - Kim Babcock after I emerged
from my yeast lab Saturday
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Date: Fri, 23 Feb 2001 14:11:53 -0500
From: Darrell.Leavitt at esc.edu
Subject: Malt Cross Reference Sheet
I was recently send a "Malt Cross Reference Sheet" from Bryan Bechard at
North Country Malt Supply. It has Briess, Paul's, Muntons, Fawcett,
Weyerman, Baird, Weissheimer, DWC , and MFB listed. If you would like a
copy of this, then
let me know and I will send as an attachment.
..Darrell Leavitt
<not connected to N Country Malt....just a happy customer>
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Date: Fri, 23 Feb 2001 16:37:02 -0600
From: "Mike Porter" <mike at dynamicanalysis.com>
Subject: Kansas City Bier Meisters Competition Results
Due to some web problems we have been unable to post the results of the 18th
Annual
KCBM Regional Competition to our web site. Until we can get that
information posted, I am
hoping that following information will prove useful to the entrants.
Best of Show: Rick Gorgette - Cream Ale
All Grain BOS - Jack Kephart - Dusseldorf Altbier
Extract BOS - Rick Gorgette - Cream Ale
Great Plains Brewer of the year - Kip Innes
All American - Jeff Swearengin - American Amber Ale
Female Brewer - Susan Rudd
Birchfield - Shawn Scott
Belgian Beers: Jay Reeves - Belgian Dark Strong
Bob Boland & Terry Sullivan - Witbier
Mark Gaspard - Fruit Lambic-Style Ale
Mike Porter - Tripel
The individual style results are posted at:
http://209.207.225.183/ebay/WinnersList.htm
Congratulations to all of the winners and thank you to all of the entrants
for your support.
We hope to get all of the score sheets and prizes in the mail by the middle
of next week.
(Unfortunately work is getting in the way of my brewing related activities,
so please be
patient.)
Cheers!
Mike Porter
KCBM
Competition Organizer
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Date: Fri, 23 Feb 2001 16:40:48 -0600
From: "Mike Porter" <mike at dynamicanalysis.com>
Subject: Kansas City Bier Meisters Competition Results
Due to some web problems we have been unable to post the results of the 18th
Annual
KCBM Regional Competition to our web site. Until we can get that
information posted, I am
hoping that following information will prove useful to the entrants.
Best of Show: Rick Gorgette - Cream Ale
All Grain BOS - Jack Kephart - Dusseldorf Altbier
Extract BOS - Rick Gorgette - Cream Ale
Great Plains Brewer of the year - Kip Innes
All American - Jeff Swearengin - American Amber Ale
Female Brewer - Susan Rudd
Birchfield - Shawn Scott
Belgian Beers: Jay Reeves - Belgian Dark Strong
Bob Boland & Terry Sullivan - Witbier
Mark Gaspard - Fruit Lambic-Style Ale
Mike Porter - Tripel
The individual style results are posted at:
http://209.207.225.183/ebay/WinnersList.htm
Congratulations to all of the winners and thank you to all of the entrants
for your support.
We hope to get all of the score sheets and prizes in the mail by the middle
of next week.
(Unfortunately work is getting in the way of my brewing related activities,
so please be
patient.)
Cheers!
Mike Porter
KCBM
Competition Organizer
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Date: Fri, 23 Feb 2001 18:03:42 -0500 (EST)
From: The Man From Plaid <pbabcock at hbd.org>
Subject: Hee hee...
Take a peek at this...
http://www.debsfunpages.com/funpic214.htm
- --
-
See ya!
Pat Babcock in SE Michigan pbabcock at hbd.org
Home Brew Digest Janitor janitor@hbd.org
HBD Web Site http://hbd.org
The Home Brew Page http://hbd.org/pbabcock
"The monster's back, isn't it?" - Kim Babcock after I emerged
from my yeast lab Saturday
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