HOMEBREW Digest #4320 Mon 11 August 2003

[Prev HBD] [Index] [Next HBD] [Back]

		Digest Janitor: janitor@hbd.org


          Northern  Brewer, Ltd. Home Brew Supplies
        http://www.northernbrewer.com  1-800-681-2739

    Support those who support you! Visit our sponsor's site!
********** Also visit http://hbd.org/hbdsponsors.html *********

  beer in Zurich (Ulam Curjel)
  Re: Problem with All-grain and New Survey (blutick)
  CO2 Tank Safety ("Dave Burley")
  Beer and Sweat 2003 Online entry problems and Dead line extension ("Eric Tepe")
  Re: Compressed Gas Cylinders (was  at  gauge regulator) (NO Spam)
  Ben Franklin, World Select, Sanke conversion, heat diffuser (Eric)
  Where is Miss Manners when you need her? (Lou King)
  Krakow Food/Beer scene (Dave Howell)
  Re: Ben Franklin quote (Jeff Renner)
  Re: Anybody have a CAP in Milwaukee? (Jeff Renner)
  Re: Hot (Jeff Renner)
  re: Ben Franklin Quote (Robert Marshall)
  Brewtree? ("Mike Eyre")
  American Beer Month 2003 ("Fred Scheer")
  Dr. Cone, 2003 - Cidery Flavor (John Palmer)
  Seattle Beer (nlkanous)
  RE: A response from Canada (Brian Lundeen)
  2003 Topsfield Fair Homebrew Competition (North Shore Brewers)
  quick thanks re: Krakow and Zurich (Michael Hetzel)
  BJ's Brewery & Pizza (Roger & Roxy Whyman)
  Dr. Clayton Cone Fortnight of Yeast ("Rob Moline")
  Lallemand Pronunciation ("Rob Moline")

* * * * * * * * * * * * * * * * * * * * * * * * * * * * * * The HBD Logo Store is now open! * * http://www.hbd.org/store.html * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * Beer is our obsession and we're late for therapy! * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * COMING TO THE HBD! * * * * * * * * * Dr. Clayton Cone Fortnight of Yeast * * 8/11/03 - 8/22/03 Yeast Questions Answered * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * Send articles for __publication_only__ to post@hbd.org If your e-mail account is being deleted, please unsubscribe first!! To SUBSCRIBE or UNSUBSCRIBE send an e-mail message with the word "subscribe" or "unsubscribe" to request@hbd.org FROM THE E-MAIL ACCOUNT YOU WISH TO HAVE SUBSCRIBED OR UNSUBSCRIBED!!!** IF YOU HAVE SPAM-PROOFED your e-mail address, you cannot subscribe to the digest as we cannot reach you. We will not correct your address for the automation - that's your job. HAVING TROUBLE posting, subscribing or unsusubscribing? See the HBD FAQ at http://hbd.org. The HBD is a copyrighted document. The compilation is copyright HBD.ORG. Individual postings are copyright by their authors. ASK before reproducing and you'll rarely have trouble. Digest content cannot be reproduced by any means for sale or profit. More information is available by sending the word "info" to req at hbd.org or read the HBD FAQ at http://hbd.org. JANITOR on duty: Pat Babcock (janitor@hbd.org)
---------------------------------------------------------------------- Date: Fri, 8 Aug 2003 21:42:14 -0700 (PDT) From: Ulam Curjel <ucurjel at yahoo.com> Subject: beer in Zurich Michael Hetzel asks about beer in Zurich. I can recommend the brasserie "Federal" in the Zurich Train station (Hauptbahnhof). They have an extensive selection of Swiss beer. (mainly pilsen style lagers with an occasional dark exception) They also have "beer food" and, as seems to be the case in most of Europe, lots of second hand smoke. Cheers Ulam currently brewing and living in Zurich PS. There is a beer shop on the lower level of the train station with a "good" selection of beers from around the world in case you need some beer for the train ride. Return to table of contents
Date: Sat, 9 Aug 2003 06:54:34 -0500 From: blutick at juno.com Subject: Re: Problem with All-grain and New Survey Robert Sandefer wrote: >3 gallons 165F water warmed mash tun (lidded) for 55 min while I did other >stuff. Warming water dumped. Mash in with 10 lbs room temp grain (~77F) >and 11 quarts 170F tap water. Between additions and stirring, mash in took >24 min. Temp measured at 135F. (This is the crux, I believe, of the problem-- >why was this temperature so low? I was shooting for 152-154F. Did I stir the >grain/mash too much and cause excess heat loss or what?) I think you have it nailed. Hitting initial mash temperature targets in a cooler with reasonable accuracy is pretty easy but you can't spend 24 minutes stirring the mash without losing significant heat. It takes me no more than 2 minutes to pour in the grain while stirring, then another 1-2 minutes making sure any dough-balls are broken up. Check the temp, screw the lid on, and let'er rip for an hour or so. The only other possible explanation is that your water/grain/temperature measurements are off. >What is your usual/average/ordinary priming rate? And what sugar(s) do you use? 130 grams dextrose per 5 gallons. Less for English and Scottish ales. Less for lagers that are CO2 saturated at 35-40F. I've used sucrose and wort for priming at times and they work but I see no significant advantage in using them. >What is the largest amount of priming sugar (specify type) that you have used in a >bottle-conditioned beer (and that didn't cause bottle grenades)? 150 grams dextrose per 5 gallons and I could have used more. Just be sure that the beer has reached terminal gravity before you bottle. I've never had bottle grenades but I've certainly had over-carbonated beers a few times. The problem was usually due to bottling too soon. A wild yeast was apparently the problem on two consecutive batches several years ago, where over-carbonation was slow to develop and accompanied by a film in the neck and a nasty phenolic flavor. >For any German wheat beer brewers, what priming rate do you use commonly? 150 grams dextrose in 5 gallons is a reasonable amount. Hope this helps, Robert. Hang in there. Jim Layton Howe, TX Return to table of contents
Date: Sat, 9 Aug 2003 08:56:52 -0400 From: "Dave Burley" <Dave_Burley at charter.net> Subject: CO2 Tank Safety Brewsters: Mention of tank safety recently probably doesn't do justce to how careful you should be. Chaining the tank to the wall or whatever is fine for big tanks and long hoses, but for those of you who don't have a dedicated facility, having a tank chained to the wall in the kitchen or dining room doesn't get you any beer bullets. The big tanks are a real danger but most often chains and such are available at the supplier and due to their size and weight, once in place they stay there. The small tanks, which are perhaps more commonly used in brewing represent perhaps more danger as they can be more easily pulled over during an enthuisiastic charging of the keg or other use. Because the majority of the CO2 in the tank is liquid, it is important that you keep the tank in a vertical position in all cases as you use the contents. Their small size makes them more portable and it is tempting to carry them with you. Some years ago I found a large plastic christmas tree platform about 2 ft in diameter with a hole large enough to fit my small CO2 tank. This has worked perfectly for many years and it still allows proper use, portability as well as safety. Keep on Brewin' Dave Burley Return to table of contents
Date: Sat, 9 Aug 2003 10:56:58 -0400 From: "Eric Tepe" <erictepe at insightbb.com> Subject: Beer and Sweat 2003 Online entry problems and Dead line extension Hi All, This message is going out to everyone who has or is going to enter Beer and Sweat 2003, so if you are getting a duplicate or would like to be removed let me know please. The website that processes our online entry and judge signup is down again without notice, because of this you will need to send your entries directly to Rob and Roxanne Westendorf at roxannerob at fuse.net. Please contact them if you would like to judge as well. You can see the most recent BJCP guides at www.hbd.org/bloat for you to make sure your entry is in the right category. Because this is the second time the site has been down-we are extending the entry deadline to Friday, August 15th at midnight. We are sorry for the problems and we will look forward to seeing everyone at the event. Eric Tepe Beer and Sweat Coordinator Return to table of contents
Date: Sat, 09 Aug 2003 11:16:27 -0400 From: NO Spam <nospam at brewbyyou.net> Subject: Re: Compressed Gas Cylinders (was at gauge regulator) >As for the mention of tanks falling over I highly >recommend using some chains to anchor your tanks to >the wall. You can also buy a regulator "crash guard" or sometimes they're called "gauge cages". It's essentially a roll bar enclosure that screws on around your gauges to protect them if the tank should get knocked over. Considering these usually sell for about $20 and I've seen a single replacement regulator gauge for as much as $35, I figure if it saves your gauges once, it more than pays for itself. Mine has saved my gauges more times than I can count. Not to put up spam or anything here, but I do sell them on my site at http://www.brewbyyou.net for $17.99 Bill Return to table of contents
Date: Sat, 9 Aug 2003 12:06:41 -0400 From: Eric <edahlber at rochester.rr.com> Subject: Ben Franklin, World Select, Sanke conversion, heat diffuser I thought that I had the source for the beer quote from Ben Franklin, but was wrong. Instead I found this in a book of letters and advice from BF called Fart Proudly. There are several verses, but most deal with wine. It's called "The Antediluvians were all very sober" The Antediluvians were all very sober For they had no Wine, and they brewed no October; All wicked, bad livers, on Mischief still thinking, For there can't be good Living where there is not good Drinking. On the topic of AB World Select - a friend recently brought me a case from NewJersey. My wife and I each tried a bottle and were not impressed at all. Seemed very thin, watery and boring. Slightly more concentrated Bud. But I generally don't care for Lagers, so who knows maybe it's great? Anyone in the Rochester NY area who would like a bottle or two or more, could trade some homebrew or Lambics if your interested. I am working on the switch to all grain brewing and recently converted a 1/2 barrel Sanke to a boil pot. The websites I had looked at generally recommend a plasma torch (wish I had one) a sawzall, or grinding. I'd like to throw in my vote for my DeWalt 893 12 gauge shear. I used a 2.5" bi metal hole saw after venting the keg to get the shear into the lid. The shear was wonderful - I simply spiraled out to the edge, leaving me with an 11" diameter circle naturally. There is a little fin on the side of the shear that prevented me from cutting a larger diameter. The diameter of the keg is about 14". Anyway it worked like a charm. I used a die grinder to clean up, and that was my only mistake - it seemed to sharpen the edge. The shear had left a very blunt square edge. I am wondering what the more experienced all grainers out there use to diffuse the heat on your Sanke kettles. Cast iron? Ordinary cold rolled steel? What sizes and thicknesses? Bould you simply have some 10" or so steel rod sawed to 1/4" slices? Or are heat diffusers unnecessary? I'm thinking mostly about scorching the wort to the bottom of the Sanke. And of course low price is a bonus. Reading, drinking and wishing, Eric D. Rochester NY Return to table of contents
Date: Sat, 09 Aug 2003 13:14:23 -0400 From: Lou King <lking at pobox.com> Subject: Where is Miss Manners when you need her? So, we are getting ready to go to a party of a non-homebrewer. I asked my wife (who I refuse to call SWMBO), "do you think it's ok to bring some homebrew?". We both know the hosts, and we know they like beer. Anyway, she thinks it might be inappropriate to bring beer to more formal parties such as this (there will be several dozen people there) unless we plan to leave the beer as a gift, e.g., in bottles. Now normally when I go to an informal neighborhood party or that of a homebrewer, I fill a couple of growlers from my kegs and carry them along -- no one seems to mind, and my neighbors generally send me home for more. She thinks that for such a party, there might be some confusion and the growlers might get put away similar to wine being presented as a gift. Clearly, I want to leave the party with the growlers. Another thought was, maybe people will think I am turning my nose up at their beer. My question to those who are less socially challenged than myself is: when is it and is it not appropriate to bring homebrew to a party? Lou King Ijamsville, MD http://www.lousbrews.com Return to table of contents
Date: Sat, 09 Aug 2003 10:14:39 -0700 From: Dave Howell <djhowell at cableaz.com> Subject: Krakow Food/Beer scene Czesc, Michael Hetzel. I travel to Krakow about once a quarter. Many people will speak English. Many will also speak other languages, but they really pride themselves on their English. Krakow is a great city for pedestrians. You can walk most anywhere or take a tram. It's a college/university town, lots of young good-looking people wearing form-fitting clothing in the summer, and lots of young, good-looking people freezing in the winter. Kasimierz (pronounced "CASH-meersh", the Jewish Quarter) is the place to be for pub action. If you go, go to the 'Zinger' pub - it's filled with old Singer sewing machines. Right around there is a bunch of other pubs, and a place to get hotdogs (no kidding) in the square. I recommend pub crawling there. There's always the Rynek Glowny ("REE-nick GWOVE-neh", Main Square) in the old town, for beer garden eats and drinks in the square in the summer. In the winter, the places to be are in Old Krakow's many basements. You can't go wrong in the Old Town for food. I also enjoy pub food in Kasimierz - try asking for a salad sometime. I haven't found any microbreweries. Then again, I haven't looked. Your choices in beer are the Zywiec brewed nearby, which is excellent, Okocim, Warka (the Strong version is a nice bock). Stay away from Brax (yechh - sparge temperature or mashout is way too high, tastes astringent as all get out). Imports include the ubiquitous Pilsner Urquell (which is being pushed heavily in Poland, as it is elsewhere in Europe, and isn't as good as it should be), Heineken, Carlsberg, etc. If you do eat/drink in the Old Town/Rynek Glowny, have a glass of Cracovia Supreme, followed by a glass of Starka. These are truly truly fine Wodkas. If you buy 'alkohole' to bring back, do it in the Duty Free in Balice Airport (the Krakow airport is just outside town in Balice). It's much cheaper - no VAT. Also, bring back the assorted chocolates in the red and navy bag for your secretary/wife/kids. They are awesome. Hope it helps, Dave Howell Return to table of contents
Date: Sat, 9 Aug 2003 13:33:12 -0400 From: Jeff Renner <jeffrenner at comcast.net> Subject: Re: Ben Franklin quote "Pat Casey" <pat at bmbrews.com.au> takes time out from his usual haunts on the Oz Craftbrewing list down under to ask: >"Beer is proof that God loves us and wants us to be happy." >Does anyone have a reference for this quote of Ben Franklin, I've already >tried a dictionary of quotations. It certainly is widely quoted, including on the back of the waiter's t-shirts at my local brewpub and on the outside wall of another pub in a nearby town. Some years ago, before the quality and craft beer upsurge of the last 10-15 years or so, I saw it with "wine" substituted for "beer" and attributed to Thomas Jefferson. I thought both of them to be suspicious and have tried to find them authoritatively attributed, but have failed. I am suspicious that both quotes are spurious. For one thing, it doesn't sound like 18th century thought or language to me, and I haven't seen anything to suggest that Franklin was particularly a beer drinker. Jefferson, of course, was a well know oenophile. There is a newly published best selling biography of Franklin, _Benjamin Franklin : An American Life_, by Walter Isaacson, and another biography published last October, _Benjamin Franklin_, by Edmund S. Morgan. Perhaps a diligent reading of these would turn something up. The Isaacson book is on my short list to read, as I recently finished a biography of John Adams, who didn't like Franklin. I think I would have liked him better than I would have Adams, who seems to have been rather rigid. But he had a tot of hard cider every morning to start his day! Jeff - -- Jeff Renner in Ann Arbor, Michigan USA, JeffRenner at comcast.net "One never knows, do one?" Fats Waller, American Musician, 1904-1943 Return to table of contents
Date: Sat, 9 Aug 2003 13:39:28 -0400 From: Jeff Renner <jeffrenner at comcast.net> Subject: Re: Anybody have a CAP in Milwaukee? "Troy A. Wilson" <troy at troyandjulia.com> in Seymour, IN writes that he is: >going to be in Milwaukee next weekend [and is] wondering if anybody >there has a CAP either currently lagering or ready to drink that we >might be able to taste. Can't help you there, but a caution. In Wisconsin you will find a commercial beer from Capital Brewery near Madison called Capital 1900 http://www.capital-brewery.com/1900.htm which purports to be an American pilsner in the style of 100 years ago, but it isn't. Too wimpy by far. Maybe 20 IBU max and too light bodied. Jeff - -- Jeff Renner in Ann Arbor, Michigan USA, JeffRenner at comcast.net "One never knows, do one?" Fats Waller, American Musician, 1904-1943 Return to table of contents
Date: Sat, 9 Aug 2003 13:45:22 -0400 From: Jeff Renner <jeffrenner at comcast.net> Subject: Re: Hot Jim Bermingham <JBHAM6843 at netscape.net> writes from Millsap, TX >the reason I don't have a basement is the same reason I don't have >shade trees. At about one foot down the rock starts and continue >for about 60 feet. Haven't you heard of fuel oil and fertilizer? You can have a basement in no time. Probably isn't practical for the existing house, though. Jeff - -- Jeff Renner in Ann Arbor, Michigan USA, JeffRenner at comcast.net "One never knows, do one?" Fats Waller, American Musician, 1904-1943 Return to table of contents
Date: Sat, 9 Aug 2003 11:06:06 -0700 (PDT) From: Robert Marshall <robertjm at hockeyhockeyhockey.com> Subject: re: Ben Franklin Quote G'day Pat! What comes around goes around, eh? After reading your post this morning, I decided to try and find a reference and couldn't either. All of a sudden an old citation from HBD, or all places, came up in the Ask Jeeves search engine! Here it is: - --------------------------------- Date: Wed, 24 May 2000 10:33:46 -0500 From: "Brett A. Spivy" <baspivy at softdisk.com> Subject: Re: Ben Franklin ...While I have not tried to find the quote on the web, I know that this quotation is listed in the 12th edition of Bartlett's and attributed to Mr. Franklin. IMS, it can be found in the first volume of columns in Mr. Franklin's second newspaper under the heading: Poor Richard. This was the early forerunner of what eventually became his most popular writings and then later the almanac most everyone has heard about. This quotation comes out of Mr. Franklin's general discussion of "Moral Perfection", a concept that he took up at the age of 21, maintained was fully within the reach of man, and proclaimed he had attained at the age of 34. This "life plan" was grounded deeply in the concept that "in all things moderation" was not only possible but preferable. In those first 22 columns detailing "Moral Perfection", what it meant, its basic tenants, and how to achieve it over a lifetime, Mr. Franklin makes the case that to deny oneself of drink was neither virtuous nor healthy. He makes the case for King David, the brewer and Noah the winemaker, cites the obvious first miracle of Jesus (water to wine) and recounts of Ismael's being sustained by angels with grain and drink as proof that drink, in moderation, is the natural desire and healthful path of man. Mr. Franklin opined that man, in his decidedly ignorant and survival oriented state could simply NOT have come to drink on his own and further that it was God who designed the Honey, Grain, and Grape so that its natural end state is alcohol. Ergo, God taught Man to ferment, and "Beer is proof that God loves us and wants of to be happy." This great man, helped found a country, created wealth for himself and others, developed technology, and loved women, drink, and food (in that order), all the while attributing his success to God and preaching to our forefathers the importance of faith and good beer. Brett A. Spivy Stolen Cactus Brewery Student of Moral Perfection (stuck at the third tenant at 32) - ------------------------ Robert Marshall N-NY Brewing Co. (No, not northern NY, No-Name-Yet!) Albany, CA [2037.3, 274.5] Apparent Rennerian Return to table of contents
Date: Sat, 9 Aug 2003 15:26:27 -0400 From: "Mike Eyre" <meyre at sbcglobal.net> Subject: Brewtree? I think I've seen this posted once before on here, but I don't recall seeing an answer to it other than someone said his RIMS vs gravity feed bit was kind of mental.. But.. Does anyone have/had any experience with a system like this BrewTree? Return to table of contents
Date: Sat, 9 Aug 2003 22:25:41 -0500 From: "Fred Scheer" <FHopheads at msn.com> Subject: American Beer Month 2003 HI All: If you like to see how we at Boscos celebrated American beer Month 2003, please go to www.brewsbrothers.net and click on the brewkettles. Fred Scheer Return to table of contents
Date: Sat, 9 Aug 2003 21:53:08 -0700 From: John Palmer <jjpalmer at altrionet.com> Subject: Dr. Cone, 2003 - Cidery Flavor Good Morning Dr. Cone! First let me say that it has always been a pleasure just chatting beer with you when we have met at some of the various brewing conferences over the past few years. My question this time is the legendary cidery flavor that homebrewers have gotten from brewing with refined sugars as a significant portion of the wort. To this day, any homebrewing book that you pick up will warn against the use of sugars except for priming because of the dreaded cidery flavor. Do you have any idea of what is causing this flavor? I know of several theories by experienced brewers. For instance, Al Korzonas states in his book Homebrewing Volume 1 that although pure glucose, sucrose and partially inverted sucrose worts all had the cidery flavor, that the strongest was in the pure sucrose. This finding suggests the flavor might be due to invartase enzyme produced by the yeast. Or he goes on to say, it may be due to the lack of proper yeast nutrients in the worts. Dan Listermann of Listermann Manufacturing has posted that in his experience, the flavor seems more associated with stale liquid malt extract. He had brewed several expired beer kits from his shelves and had used dry malt extract in lieu of sugar and still had the cidery taste. He had brewed high sucrose worts using fresh malt extract and had not experienced the cidery flavor. He suspected that the cidery flavor was nearly always present, but that in higher sugar worts, was not effectively masked by other malt character. For myself, I only remember my very first beer being extremely cidery, and it was a high corn sugar, light beer kit. I seem to remember that my second beer was all liquid malt extract, and only had a slight cider flavor if any. I only recently started brewing with extract again, and have not experienced it at all. I wonder if the yeast may be a cause. My first beer was made with Red Star Brewing Yeast, as was the second. Do you think yeast strain may be a factor? I look forward to hearing your thoughts on this matter. Thank you, John John Palmer john at howtobrew.com www.realbeer.com/jjpalmer www.howtobrew.com - the free online book of homebrewing Return to table of contents
Date: Sun, 10 Aug 2003 09:15:07 -0400 From: nlkanous at netscape.net Subject: Seattle Beer Mornin', I'll be heading to Seattle Aug 18 to 21. Looking for suggestions for pubs / bars near the Westin on Fifth Ave. I've got one free evening and on't be drinkin' all night so one or two select stops is in order. Lemme know what you think. nathan in madison, wi Return to table of contents
Date: Sun, 10 Aug 2003 10:58:22 -0500 From: Brian Lundeen <BLundeen at rrc.mb.ca> Subject: RE: A response from Canada Al Korzonas virtually guarantees a response from all the Canadians here with: > > Last time I checked, Montreal (and the whole of Quebec) was > still in America, so even Rob's mis-statement was still correct. > Unfortunately, America and Americans in common usage have come to be associated with your country. Drag out all the dictionary definitions you want, that is what counts, and I think you know that. We don't like being thought of as Americans (except maybe those #$%^& Torontonians) ;-). It has nothing to do with a dislike of your country or its people. It has everything to do with maintaining our own identity against overwhelming odds. Please try to be more sensitive. Cheers Brian, in Winnipeg Return to table of contents
Date: Sun, 10 Aug 2003 12:27:58 -0400 From: North Shore Brewers <north_shore_brewers at yahoo.com> Subject: 2003 Topsfield Fair Homebrew Competition The North Shore Brewers and the Topsfield Fair announce the 2003 Topsfield Fair Homebrew Competition, to be held on Saturday, September 13, 2003 at the Topsfield Fairgrounds, Topsfield, MA. This is a BJCP sanctioned competition. Entries are due by September 5, 2003. There will be numerous drop-off locations in the Greater Boston Area. Entries can also be dropped off at the Topsfield Fairgrounds September 3rd - 5th from 6 - 8 p.m., or shipped to us by the shipping service of your choice. Please visit the Topsfield Fair Homebrew Competition web site at: <http://hbd.org/northshore/Topsfair.html> We are in need of judges and stewards, and hope to see many of the people back who have helped us in the past, along with lots of new faces. At the website is a link for *on-line* judge and steward sign-up. Thanks, and good luck in the competition! Seth Goodman Return to table of contents
Date: Sun, 10 Aug 2003 12:23:27 -0700 (PDT) From: Michael Hetzel <hetzelnc at yahoo.com> Subject: quick thanks re: Krakow and Zurich Thank you to all who've responded.. now I am extremely anxious to get started with my research. The way it sounds now is that I *may* just happen to lose my passport and get stranded in Krakow (where the dollar is stronger).. I can think of worse fates. I will make sure to let you all know how it goes. Anyway, I also want to thank the HBD community at large as well for being such an incredible resource (give yourselves a pat on the back). Traveling beer lovers never had it so good. Two weeks to go! Na Zdrowie, Mike Hetzel Waltham, MA Return to table of contents
Date: Sun, 10 Aug 2003 17:38:48 -0600 From: Roger & Roxy Whyman <rwhyman at mho.com> Subject: BJ's Brewery & Pizza Just thought that I would comment on an experience at BJ's last night. My family and I were in Boulder after a day trip to Rocky Mt Nat. Park and having never been to a BJ's before, we decided to try out the place. Knowing that they participate in the AHA Pub discount, I also thought I could save a little money. Although we were pleased with the serve, pizza and beers, I was surprised to learn that the only discount they offer is 10% off on merchandise and glassware. The place was packed, so I guess they don't care about a few homebrewers who may pass on the word about the place. I also thought that the AHA might require a little better deal from the participating breweries to get the free ( I'm assuming) advertising to be in the program. Although I would go there again, I might be more inclined to go down the block to the Walnut Brewery were I can get a 20% discount on all food and beverage or Redfish were they offer 25% off the whole bill. Roger Whyman Parker,CO Return to table of contents
Date: Sun, 10 Aug 2003 22:07:39 -0500 From: "Rob Moline" <jethrogump at mchsi.com> Subject: Dr. Clayton Cone Fortnight of Yeast Dr. Clayton Cone Fortnight of Yeast 8.11.03 - 8.22.03 Yeast Questions Answered I am pleased to announce that Dr. Clayton Cone, consultant to Lallemand, the American Yeast Company, and formerly of Fleischmann's Yeast Company....... and one of my own personal "Yeast Gods" has graciously agreed to host a 2 week period of answering yeast related questions from the members of the HBD, commencing August 11th, 2003 through August 22nd, 2003. Dr. Cone, certainly among the most generous of the brewing world's experts has allowed that he may call on others in the field....."as no one can know it all!" Questions may be submitted to the HBD, 8.11.03 up to the posts/questions that appear in the HBD 8.22.03. Dr. Cone will answer any and all questions at his discretion...which means if you have submitted a redundant question that is answered by any other response, you may not be directly answered. Standards to be followed..... 1. Questions MUST be sent to the HBD, submitted to post@hbd.org , and submitted with "Dr. Cone, 2003" in the subject line, with or without further subject heading. 2. Questions shall be accepted for response via HBD 8.11.03, through 8.22.03. Dr. Cone has graciously allowed that follow-up may be required post the cut-off point, and they will deal with that on an as needed basis. 3. Reprinting of the Questions and Answers may be published by Lallemand and Dr. Cone at their discretion, in any media. Attribution of name is granted by the questioner, without further publication of any e-mail addresses. Ladies and Gentlemen, Brewers and Brewsters....we are ever so fortunate to have Dr. Cone add his decades of expertise to what we at the HBD exist for..."Brewers Helping Brewers!" Dr. Cone...Bless You Sir! And Thanks, mate! Cheers! Jethro Gump Rob Moline Lallemand 515-282-2739 brewery 515-450-0243 cell "The More I Know About Beer, The More I Realize I Need To Know More About Beer!" - --- Outgoing mail is certified Virus Free. Checked by AVG anti-virus system (http://www.grisoft.com). Version: 6.0.507 / Virus Database: 304 - Release Date: 8/4/2003 Return to table of contents
Date: Sun, 10 Aug 2003 22:18:58 -0500 From: "Rob Moline" <jethrogump at mchsi.com> Subject: Lallemand Pronunciation Lallemand Pronunciation 1.) Best dry yeast this side of Nagasaki! Cheers! Rob Dave, call me and I will pronounce it for you! 515-450-0243 cell 515-515-0243 brewery >From: David Towson <dtowson at comcast.net> >Subject: Lallemand >Question for Rob Moline: If you can figure out how to portray it, please >tell us how to properly pronounce the company name. Thanks. >Dave Towson "The More I Know About Beer, The More I Realize I Need To Know More About Beer!" - --- Outgoing mail is certified Virus Free. Checked by AVG anti-virus system (http://www.grisoft.com). Version: 6.0.507 / Virus Database: 304 - Release Date: 8/4/2003 Return to table of contents
[Prev HBD] [Index] [Next HBD] [Back]
HTML-ized on 08/11/03, by HBD2HTML v1.2 by KFL
webmaster at hbd.org, KFL, 10/9/96