HOMEBREW Digest #3616 Wed 25 April 2001

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  Hazy about air/oxygen ("Peed, John")
  translation, please ("Walker, Randy")
  Lactobacillus source ("elvira toews")
  MCAB (Bob Wilcox)
  Re: Home Brew Clubs... (Jeff Renner)
  No Apologies to Nobodie ("Rob Moline")
  Haze revisited ("pksmith_morin1")
  AHA Board of Advisors Election ("Mark Tumarkin")
  doppelbock:  simplify (Vachom)
  flowing beer ("patrick finerty jr.")
  Corona Clone (Scott C Hoffman)
  Re: Homebrew Clubs ("Doug Hurst")
  re:UPS beer shipping woes ("Bob G.")
  Carboys--does size matter? ("Neil K")
  O2 and infants (TomAGardner)
  dobbelbocks, no yeast in bottles ("Czerpak, Pete")
  UPS shipping ("S. SNYDER")
  Coriolis experiments, and Phil's better Pilsner. ("Dr. Pivo")
  How to obtain a free outdoor burner from the in-laws ("Andrew Moore")
  American Beer Month Web Site ("Ray Daniels")
  homebrew clubs ("Bob")

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---------------------------------------------------------------------- Date: Mon, 23 Apr 2001 14:51:28 -0400 From: "Peed, John" <jpeed at elotouch.com> Subject: Hazy about air/oxygen Paul says we should avoid oxygenating the wort if we want to avoid haze. Does this mean we should not oxygenate when pitching yeast, or did I miss something? John Peed Knoxville, TN Return to table of contents
Date: Mon, 23 Apr 2001 13:35:49 -0600 From: "Walker, Randy" <Walkerr at littongcs.com> Subject: translation, please Would someone please translate this? "Hopfen und Malz, Gott erhalts" > I assume that "hopfen und malz" is "hops and malt", > but I don't know what the rest means. > > Thanks. > > Randy Walker > Northrop Grumman Guidance & Control > Salt Lake City, UT > 801-539-1200, X-7484 > walkerr at littongcs.com > Return to table of contents
Date: Mon, 23 Apr 2001 20:26:49 -0500 From: "elvira toews" <etoews1 at home.com> Subject: Lactobacillus source Steve asked if yoghurt is a reasonable source of lactobacillus. It's a nice idea and I tried it once myself. To no avail, I'm afraid. Checking up the genus later in a recent edition of Bergey's, I find that a whole raft of formerly separate species have all been grouped together as "*Lactobacillus delbruecki*" including the former L. lactis, L. bulgaricus, etc. despite being identifiable by their growth on selective media. They're an extremely fastidious species, each race only growing on its own favourite food. In other words, yoghurt is yoghurt and Berliner weisse is Berliner weisse, even if the taxonomists like to shuffle the definitions every ten years or so. Sean Richens srichens at sprint.ca Return to table of contents
Date: Mon, 23 Apr 2001 20:16:34 -0700 From: Bob Wilcox <2bobw at homeless.com> Subject: MCAB - Anyone from HBD land going to be at MCAB this weekend? ===================================================== Bob Wilcox Alameda & Long Barn Ca. 2bobw at home.com Draught Board Home Brew Club http://www.dnai.com/~thor/dboard/index.htm Return to table of contents
Date: Mon, 23 Apr 2001 23:54:30 -0400 From: Jeff Renner <JeffRenner at mediaone.net> Subject: Re: Home Brew Clubs... "Taliesin2" <shane.saylor at verizon.net>, whose other name would appear to be Shane Saylor, and whose signature is longer than his question, asks >What is everybody's opinion of brew clubs? And what can one expect from >the club? Also, do the clubs offer lessons in Homebrewing? And if they do, >do you have to be a member to take them? Thanks... I can't speak for everybody, though I could try. Many brewers say that they've learned more about brewing from HBD than from all the other sources. That's probably true for most of us. There is an incredible pool of knowledge here that no homebrew club can rival. However, HBD can't offer the real people kind of interaction that a club can. Email just doesn't cut it when it comes to things like tasting your beer, extended discussions with nuances, tasting lots of other homebrew, etc. A real club is a valuable resource. Joining one is my first piece of advice for beginners who have questions about their beers. Different clubs have different styles. Ann Arbor Brewers Guild is an old one (1986) but we've never managed to get any real organization or program. We're contentedly anarchistic. I daresay we'd welcome an active program director, killer newsletter editor, or other things like that, but mostly people come forward for things as they're needed (great competition directors, bulk ingredients buy coordinators, for instance). There probably is just not the energy among busy people for other things. Other clubs are really organized with committees and everything. We ain't. I suggest you seek out a local club. Cheers Jeff - -- ***Please note new address*** (old one will still work) Jeff Renner in Ann Arbor, Michigan USA, JeffRenner at mediaone.net "One never knows, do one?" Fats Waller, American Musician, 1904-1943 Return to table of contents
Date: Tue, 24 Apr 2001 03:50:46 -0500 From: "Rob Moline" <brewer at isunet.net> Subject: No Apologies to Nobodie >From: Nob Odie <noone at nuther-planet.net> >Subject: Re: Jethro Apologizes > >> Date: Thu, 19 Apr 2001 00:11:27 -0500 >> From: "Rob Moline" <brewer at isunet.net> >> Subject: Jethro Apologizes >> >> Jethro Apologizes > >What insipid bull Rob. Can't you apologize to someone without using your alter- >ego Jethro. If we wanted an apology from a muppet, we would have taken Miss >Piggy to task. Go stand in the corner. Now! > >Paul Mr Nobodie, My apology was sincere and accepted. I didn't know I owed you (we) anything, or that you (we) had taken me to task. I reserved that for myself. If I had wished to apologize to you (we)...I would have....but most certainly, there is no future in betting on it. Jethro Return to table of contents
Date: Tue, 24 Apr 2001 05:29:50 -0500 From: "pksmith_morin1" <pksmith_morin1 at msn.com> Subject: Haze revisited Steve's discussion is, as usual, rigorous and helpful. I may differ slightly on a couple of points: The use of protein "decoys" such as Nylon66, Polyclar AT, etc. is something that is well known and practiced widely in the industry. My only problem with these agents is that they also tend to pull isohumulones, not merely the offending polyphenols. This is why I am loathe to place too much emphasis on reducing polyphenolic or protein components - e.g., using proteolysis, as I said earlier, is a great way to reduce haze; it is also a great way to kill your foamstand since the haze-active proteins are not separate from the foamstand proteins. I would rely more on "good practice," which I define, in this instance, as the absolute avoidance of post-brewhouse O2 pickup. Regarding ratios: If there is an overabundance of polyphenols vis-a-vis the protein HA sites, then this will prevent the dimers formed from binding to other dimers, and the total haze potential is consequently reduced. If there is a dearth of polyphenols, the opposite occurs: all available polyphenols bind to the HA protein sites, but there are many unoccupied sites and many polyphenol-protein dimers remain unattached. So, as an example, if you already have a disproportionate amount of protein (vis-a-vis polyphenolic content), then adding more haze-potentiating protein will not contribute to greater haze - as polyphenol-HA protein complexation is not increased. In practice, knowing the "proper" ratio is probably well beyond most production smaller breweries, except by empirical trial; again, don't polymerize your haze compounds - O2 is your enemy! Paul Return to table of contents
Date: Tue, 24 Apr 2001 09:05:04 -0400 From: "Mark Tumarkin" <mark_t at ix.netcom.com> Subject: AHA Board of Advisors Election If you are an AHA member, Zymurgy Magazine has probably shown up in your mailbox in the last few days. It is time for the AHA Board of Advisors election. The candidate's statements and the ballots appear in this issue. There is supposed to be a link on the Board page of the AHA website to additional candidate info. Unfortunately, it's not up yet; hopefully that will be fixed soon. There have been problems with the AHA in the past and many homebrewers have become disenchanted with the organization. Recently, there have been changes that help make the AHA more responsive to its' members. The current staff, le by Paul Gatza and Gary Glass, are reflective of this, as is the change two years ago to having the AHA membership elect the BOA members. However, there has been a very low voter turnout in the last two elections. I'd like to help continue the drive to make the AHA more member driven - but for this to happen the membership has to get more involved. I'd like to ask for your help in this. I have been nominated as a candidate for the Board of Advisors by Rob Moline and Paul Gatza. They are both great people whom I really respect and I'm truly grateful that they have honored me with this nomination. They know me and have nominated me, but I realize I don't have the national name recognition of some of the other candidates so I wanted to tell you a bit more about myself. First of all, beer is more than a hobby for me; it's a passion. I am a long-time lurker and occasional poster on the Home Brew Digest. My morning starts with the HBD and that first cup of coffee - I think I'd have withdrawal symptoms if I missed either. I like and brew a wide variety of styles, but most often brew big, hoppy, flavorful ales. I am a BJCP Certified Judge and also the Primary Fermenter of the Hogtown Brewers, in Gainesville, FL. Hogtown Brewers was founded over 15 years ago, and like many brew clubs, has ha its ups and downs. When I was elected three years ago, the club was truly at a low point. Since then, we have turned it around and it is now an active, growing club once again. Our website, http://hbd.org/hogtown/ will give you an idea of what we're about. Last year, with help from Pat Babcock, I established the Florida Brewers List, an email list on the HBD server. The main purpose for the list was to create a vehicle for getting information out quickly to as many brewers as possible as part of our ongoing fight to change the repressive Florida bottle laws. I am happy to report that the bottle bill effort looks very positive at this point, with the Senate bill being passed by a 37 to 2 margin. We are still waiting for the vote in the House. Keep your fingers crossed! A secondary reason for the list was to get out information about homebrew competitions and other club events, beer festivals, brew pub openings and events; in short anything of interest to brewers and beer lovers in Florida. This builds the sense of community that is one of the things I enjoy most about our hobby and the AHA. I'm also on the executive committee of a multi-club group putting together a bid to hold the 2002 AHA National Convention in Orlando. If we win the bid, we've got a great group of people from many of the Florida homebrew clubs, and also members of the Florida Brewers Guild from the state's brewpubs and microbreweries, who will work hard to make this the best AHA convention yet. Despite our reputation as a beer wasteland; Florida has some great beer and I'd love to have the chance to share a pint with you. And speaking of Florida; after the fiasco in the last Presidential election, I hope you won't hold the fact that I'm from Florida against me. Really, I promise not to call for endless recounts. Well, at least I won't if I win... Seriously though, the message that we should have all taken home from that fiasco was that each of our votes counts. That's an important message to consider in these AHA BOA elections. This is only the third year of electing BOA members, rather than appointing them. This is a major change for the AHA , but the number of voters has been extremely low. There were only about 70 votes the first year, and approximately 120 last year - this is out of over 10,000 AHA members. There have been a lot of positive changes in the AA over the last couple of years. I'd like to continue these changes and make the organization even more member-driven. But you've got to participate in the process to make that happen. We have a terrific slate of candidates. You can't make a mistake with your vote, but it's really important that you be sure to vote. If elected, I'll work hard to make the AHA as responsive to its' membership as possible. I hope I've been able to give you a sense of my passion and commitment to home brewing. It's truly important for you to place your votes for whichever candidates you want. We've all got to become more involved in the AHA in order to make it the organization we want, but remember: if you don't want to see those endless recounts - vote for me. Thank you, Mark Tumarkin Return to table of contents
Date: Tue, 24 Apr 2001 08:48:53 -0500 From: Vachom <MVachow at newman.k12.la.us> Subject: doppelbock: simplify In response to Casey's request for advice on his doppelbock recipe: first, I'm a staunch advocate for simple recipes, which is another way of saying that I think technique is more important than elaborate ingredient lists. In that light, my favorite doppelbock recipe goes like this 70% Munich malt, 30% pilsener malt. Double decoction. 30 IBU Saaz or Hallertauer, 2/3 at the beginning of the boil, 1/3 in the middle. If you just want to do an infusion mash, then throw in a pound of melanoidan malt and keep the mash temps at the upper end--which is in part an answer to your question about the alcohol being overpowering. Alcohol will dominate if you undershoot mash temps and/or if you ferment too warm. Wyeast Bavarian lager will serve you well. It's my favorite for malty German styles. All of the raisiny, chocolatey notes common to doppelbocks can be derived from the proper mashing of the Munich malt and well maintained fermentation temps. Mike Vachow New Orleans Return to table of contents
Date: Tue, 24 Apr 2001 10:04:32 -0400 From: "patrick finerty jr." <zinc at finerty.net> Subject: flowing beer hola, just a quick note of appreciation for all of the replies i received for my query regarding fluid dynamics. may you never have a stuck mash! -patrick in Toronto Return to table of contents
Date: Tue, 24 Apr 2001 10:35:40 -0400 From: Scott C Hoffman <sch at cabe.com> Subject: Corona Clone Im looking for a good Corona clone recipe partial mash or extract please. Return to table of contents
Date: Tue, 24 Apr 2001 09:32:08 -0500 From: "Doug Hurst" <DougH at theshowdept.com> Subject: Re: Homebrew Clubs Shane was asking about the merits of homebrew clubs. My experience in with clubs in Chicago (one in particular) and elsewhere has been less than spectacular. I find them generally very cliqueish. If you're not part of the 40-55 age demographic or close friends with a leading member, you're on the outside. I'm sure all clubs are not as closed as this, but this has been my experience. Beyond that, I have a problem with the concept of beer competitions(which seems to be a major driving force of AHA clubs). Why should I place my beer up for judging against others or against a "standard". I understand the BJCP and AHA style guidelines and do feel they have a place/are useful. The point is, I don't feel the need to be ranked in comparison to other's beers. If I like my beer that's all that matters; not how it stacks up against someone elses beer or palate. IMHO beer is about comradery and fellowship and I don't find competition supportive of that end. I guess I'm just not the competetive type. That's not to say that access to people who understand, explain and teach beer flavor profiles isn't beneficial. My largest deficiency is pinpointing specific flavor characteristics in my beer. If I were involved in a club, I would have ready access to people who could help me learn more. As it is, I have the difficult task of learning tasting on my own or searching out experts. I am, however, quite comfortable making my own informal comparisons between my beer and traditional/commercial examples. I can tell when my beer does or does not stack up. I'm sure a lot of people will respond more positively about homebrew clubs. They will talk about learning from other brewers and such. It is possible to brew with, and learn from other people without joining a club. I'm sure clubs have their merits, just not for me. That's why I read the HBD (which I suppose could be termed a club of sorts). Doug Hurst Chicago, IL Return to table of contents
Date: Tue, 24 Apr 2001 07:40:40 -0700 From: "Bob G." <bobo99 at best.com> Subject: re:UPS beer shipping woes "Dean Fikar" <dfikar at flash.net> talks about shipping woes of using UPS to ship beer. Dean, Here's what I have done in the past. I live in California and ship beer regularly to my family on the east coast. After I package the beer meticulously making sure there is no way anything will break(use lots of bubble wrap and styrofoam peanuts), I call UPS for a "home pickup". When they ask me what I am shipping I tell them it is homemade rootbeer. I give them all the info such as dimensions of the package(s) and the weight. They then tell me the cost so I just write a check, put the package on my porch with the check taped to it and go to work. When I get home the "yellow receipt" is there on my porch. What happens when they make home pickups as far as i know is that it is already cleared for shipment. I have never had one rejected and they always reach their destination. The cost for this is just an extra 4 bucks...completely worth avoiding any aggravation at the UPS counter. Hope this helps. Brewer Bob Return to table of contents
Date: Tue, 24 Apr 2001 11:12:07 -0400 From: "Neil K" <neilk27 at hotmail.com> Subject: Carboys--does size matter? I recently bought a 23 litre (6 US gallon)carboy to make wine, and want to try to use it as a primary for beer too. Is there enough room in the 23 litre carboy for a 19 litre (5 US gallon) batch? Should I use a blow-off hose or is there enough headspace for an airlock? I also plan to aerate with an aquarium pump setup. If I aerate in the carboy where does all the foam go? Someone at Paddock Wood suggested I try using anti-foam in the fermenter to keep the foam down--has anyone ever tried this and was it successful? Neil Kaye Return to table of contents
Date: Tue, 24 Apr 2001 11:30:06 EDT From: TomAGardner at cs.com Subject: O2 and infants Many thanks to Jeff Greenly and the info on types of O2 supplies. One clarification re infants and O2. Premature infants (less than 1 kg and less than 30 weeks gestation) have immature lungs (alveoli and surfactants) and may require supplemental O2. When excessive supplemental O2 was used with premature infants in the 1950s it was associated with an increased frequency of retinal neovascularization (retinopathy of prematurity or ROP). This has been reduced to the natural frequency by monitoring the blood O2 level and keeping it at a normal level. This is not a problem with your children at home. Return to table of contents
Date: Tue, 24 Apr 2001 12:34:09 -0400 From: "Czerpak, Pete" <Pete.Czerpak at siigroup.com> Subject: dobbelbocks, no yeast in bottles Casey presents his dopplebock recipe for critique. I might offer that its a bit complex with perhaps too many types of grains. Consider conbining the lager and pils grains. Consider combining the carapils and caramel grains. Consider combining the vienna and munich. Fairly simple grain bills can yield some nice beers. YOu probably don't need any crystal grains actually since you'll have plenty of maltiness from the munich/vienna as well as the high OG. make sure to use plenty of yeast (like huge amounts - one smack pack will not do it), like a previous slurry, to get this batch going. Also, pay attention to temperature since it will rise with all those sugars for teh yeast to convert.... I do think alcohol will be present in taste but I think the malt will certainly be there as well in force. Thats what I noticed with my strong scotch ale atleast. Much different taste than the alcohol presence with belgians and their esters.... Hops look okay but again, quite a bit of variety. Try one variety for bitter and perhaps another for flavor and aroma, like northern brewer (hallertauer cross breed by the way) and perhaps tett or saaz for the other additions. Cade asks about minimizing yeast in bottles. Do you currently use a secondary fermentation to help clear the beer? About your method, it will work okay BUT if you use a plastic fermentor or glass fermentor you will be unable to seal it adequately against the pressure and it will leak and also certainly risk a pressure explosion of the vessel. If you ferment in stainless, you can do it however as its similar to how some of the big boys naturally ferment. With my bottle conditioned brews, I used to get between 1/16" and 1/8" of yeast solids on the bottom. Nothing to bother me from drinking from the bottle... although keg and counterpressure are my current way to go. Pete Czerpak albany, NY Return to table of contents
Date: Tue, 24 Apr 2001 12:55:35 -0400 From: "S. SNYDER" <SSNYDER at LBGHQ.com> Subject: UPS shipping A few days late but... I have sent beer only by UPS (ground) with no description and have had no problems. I have even had bottles break en route and never a peep. They don't like taking environmental samples in coolers to well though. Wonder why... Scott Snyder Trumbull, CT 06611 (soon to be San Diego, CA) ssnyder at lbghq.com Rotten Rotti Brewing Company Return to table of contents
Date: Tue, 24 Apr 2001 21:12:27 +0200 From: "Dr. Pivo" <dp at pivo.w.se> Subject: Coriolis experiments, and Phil's better Pilsner. Phil Yates has recently posted on his improvements to our cooperative brew, that involved a few continents, and road activity from Burradoo to Newcastle earlier this year. And that is EXACTLY what I hope and expect to hear.... Get some input from some other source of brewing, extract what might be interesting and new, and add it to your own list. of "knowns". I sort of think that that is what "homebrewing" is all about. I do have a few comments on Phil's posting, however. (It is really much easier to post ideas, when one has actually been involved with the making of, and tasted the beer in question.... rather than theoretically inferring about techniques one has absolutley no practical experience with, or beers which one has never tasted either in anything near a fresh state, or perhaps at all). My general impression of our cooperative product was "too little" of everything. It was gentle, and in balance, but a Czech Pilsner should truly make your chin drop, if not in amasement, than by the pure impact of flavour. Phil writes of his new product: > Why is it so delightful? Well for one thing the saaz flowers came from New > Zealand instead of Czechoslovakia. Now of course there is nothing wrong with > Czech hops, we all know that. But the Czech pellets Doc Pivo and I used on > Mark 1, I suspect were not as fresh as they should have been. > I think if you take the pellets in question, if you have any left (you haven't been feeding them to your turtles, Phil?), and rub a bit between the palms of your hands, and give that a sniff you'll find there is nothing wrong with them. In fact, as I tipped them up, at the generous hands of the brew master in the cellar where they came from, I "sucked" a vaccuum, on the aluminum foil bag, and got a jolly "St. Patrick's day" face, from the bright fresh colour of them, and nearly fell backwards from the aroma.... to everyone's bemusement. Where I think the real rub is, was the stuffing of them into the "Helen" stockings. Apparently this is a common practice among "pellet" users, and where pellets are in great use, there are many people (mostly women) who are walking around with a nylon stocking on only one leg, the other one having been seruptitiously pinched by a "pellet user". Using the "pellets in a stocking" reminded me a bit of my days in the sewage treatment business, before I got promoted to "the Head Poop Sinker" in the "Main Tank", and got to ride around in a little dinghy with a pellet gun. Yes, before that big promotion came through, I had to walk around the sides of the pond, and smack them with a paddle. You may recall, Phil, that I struck a similar working attitude: mouth agape, a bit of spittle running out of the corner, and me poking at the little floating bagged pellet dookie, and staring in amasement at how it didn't sink. In fact, there was quite a bit of "bubble" around the actual hops. If your pH meter has not quite been functioning up to snuff since then, it could well be because of my using it in an "Errol Flynn" number, fencing with the pellet poop. In short, I think we were getting next to "no" utilisation of our late additions, which is where the (as you so adequately put it).. > The freshness and hop character > jump out and smack you fair in the face (maybe this explains my "knocked out > state" lying on the drive. > There might be a bit of general wisdom to be gained from this. The only time I have ever "bagged" hops, is when using them for dry hopping, where they get plenty of time to "expose themselves". When watching these ones stuffed into Helen's (Phil's?) saucy stockings, floating on the surface of the boil like a bloated cane toad, it seemed inherently apparent that we could never be "extracting" flavour from the hops in the same manner as a free floating rolling boil. I think this was born out in the hop flavour of the finished product, where there was far less than I would of expected from the joyous ammounts we so generously chucked in. So perhaps this would be something to be passed on to "bag ladies" everywhere...... If you are "packaging" your hops in the boil, do not expect timing, and ammounts to be directly translatable from similar "freee floating" usage. As to New Zealand Saaz? I think it is a fairly established fact that a hops particular character might have more to do with the dirt it's grown in, than the actual varietal it is. I "believe" that the New Zealand beer "Haagen" (can't make the funny letters in ASCII) is an example of this hop. That has a very lovely floral character, that in fact reminds me of a Hallertau Mittelfrau... but I believe is a "New Zealand Saaz".... If there is anyone out there who can further enlighten me on the particular hopping of that beer, I would be happy to add it to my list of "tedious information". Phil has also made mention of certain aspects of the malt, and I think as a "bilateral trade agreement", this should be worth commenting as well, but I think the hops are enough of an issue for one posting... which leads to... > Wes Smith also is making available to us hop flower plugs from Europe. I am > yet to put these into action. > At which point , I am sure you will be delighted at the results. Probably more important than the fact of Phil and I gawking at how differently we brew beer, was when Dave Lamotte, Phil, and I were sitting there tasting our different products, and Dave and I made fun of Phil's little "Phil's sparge arm" - which in case of point is nothing more than a toy--- looks real cute spinning around, but doesn't do much more than dump water in---- after which every beer Phil took up of Dave's, he said: "Seems to have a sparging problem." And as Phil blasted each of Dave's sample's in a PET bottle with a carbonater cap, I'd shout: "Oh Christ. Just look what you've done to the Foam Once Proteins!" And we went on tasting, mumbleing "Sparging problem.", or "Foam Once Proteins." with each sip-- in short taking the buggery out of each other, and the seriousness with which some people approach what is truly a joyous endeavour-- I do believe we sanctified the very reason why "having a beer together", is an idiom in itself, and why more brewers should probably brew and taste together. Dr. Pivo Return to table of contents
Date: Tue, 24 Apr 2001 15:39:14 -0400 From: "Andrew Moore" <abmjunk at hotmail.com> Subject: How to obtain a free outdoor burner from the in-laws I thought you might appreciate my strategy to obtain a free outdoor propane burner. Since the birth of my daughter, my wife and I have been seeing the grandparents a whole lot more often. Recently, my in-laws came for a three-day visit, an occurance which neither my wife nor I was viewing particularly favorably. Until. Until, I learned that they were bringing several pounds of fresh shrimp to fry. (My in-laws live near Charleston, SC). The idea bulb illuminated. My in-laws regularly cook outdoors on (you guessed it) an outdoor propane burner. It's convenient for smelly, large scale cooking, i.e. blackened fish or frying shrimp. So, I took the opportunity to suggest that my father-in-law might want to shop for a burner in order to fry the shrimp while my wife and mother-in-law went baby shopping. He goes to Wal-Mart, my wife and mother-in-law go to Babys 'R Us and everybody is happy. It worked! I now own a very nice Brinkmann burner that is taller than the models I had seen previously. (This seems like a genuine improvement over the squat models with which I am familiar). I can't vouch for its use in brewing yet, but I can say the shrimp were tasty. Looking forward to outdoor cooking/brewing, Andrew Moore Richmond, Virginia Return to table of contents
Date: Tue, 24 Apr 2001 18:06:41 -0500 From: "Ray Daniels" <raydan at ameritech.net> Subject: American Beer Month Web Site In the spirit of homebrewing and in the shadow of Larry Bell, an American Beer Month web site has been spawned. Still a long way to go, but it's on the right track. Check it out. http://www.americanbeermonth.com/index.html Ray Daniels Editor-in-Chief Zymurgy & The New Brewer E-mail: ray at aob.org Return to table of contents
Date: Tue, 24 Apr 2001 22:53:15 -0400 From: "Bob" <bsmntbrewr at home.com> Subject: homebrew clubs I'd like to chime in on Shane's question regarding home brew clubs too. As far as I am concerned it is one of the best things about home brewing. Our club is fairly small with about 15 members, but growing, and we are in our fourth year. Our little group is fairly diverse itself when it comes to walks of life and our president can go by the title SWMBO at meetings as well as at home. We've never had any lessons set up but members usually announce their brew sessions via our web page, http://hbd.org/starcity , and non members are always welcome. At one time we did set up some little seminar activities but they quickly died off. Our last one was the infamous, infamous to us at least, "Great Yeast Meeting", I don't recall much about yeast from that day. We really enjoy cornering folks once they make the mistake of showing interest. I would like to think most home brewers would be pleased to take time to show someone how its done and/or answer their questions. I don't know if I would have stuck with brewing without the club. I've learned more about brewing from club members than I believe I would have with out them. Before sitting in on few all grain sessions I was totally mystified by the process no matter how many times I read about it. But seeing it done, well, I thought "I can do this!" Unless you really hate people Shane, join your local club. David Persenaire ask: <snip> Any one have any suggestions for events, outings, meeting ideas? </snip> David, We have four style specific competitions a year (first through third get a trophy at each comp) and bestow the brewer with the most points at the end of the year as Home Brewer of the Year. We even have a plaque we engrave each year to memorialize the brewer's accomplishment. We try to come up with a nice prize for the brewer of the year too. One year it was a keg system donated by our HB shop. In the months preceding a competition meeting we have a presentation on the chosen style's history and brewing techniques at one meeting and at the next meeting we sample commercial examples and use the BJCP scoring sheets to familiarize ourselves with the style's characteristics and hone our tasting skills. In addition to our monthly meetings we participate in Big Brew as a group. This year we are combining BB with a camp out. We also have an annual fall camp out that has been a blast. The club finances the food and necessities and the members bring the beer. We also volunteer to serve at a local beer festival as a group and man a home brew and beer info booth during the event. This year we are participating in organizing the event as well. We visit other events as a group when it can be arranged. This year we are planning on having a group attending Mash Out, I can't wait! If Roanoke had any decent watering holes I'm sure we would organize some pub crawls and such. If we had any local Micros/Brew Pubs I'm also sure we could find a way to weasel in on some of their brew sessions. Last year we had a regional micro offer as a grand prize for a competition the opportunity to brew the winner's beer on their system and serve it in their pub. Unfortunately that hasn't come to fruition for various reasons. You may also want to try to arrange guest speakers or invite brewery reps to your meetings. This works well when your club holds a clone competition. We had a brewery's president show up at a meeting with prizes and a keg of the commercial brew we were cloning. Of course we gave him the honor of picking the winner. Listen to your members and do your best to bring them new ideas and expand upon the old and you should do fine. Good luck. What are other clubs doing? You can never have enough ideas. Brew On! Bob Bratcher Roanoke, VA Star City Brewers Guild http://hbd.org/starcity Treasurer & Webmeister Return to table of contents
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