HOMEBREW Digest #4507 Wed 24 March 2004

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  CAP competition (Paul Mahoney)
  Chest REFRIGERATORS? ("Brian McGovney")
  Partial to Full Mash with limited equipment ("Lars Ohalaffson")
  Butta-Scotch ("Berggren, Stefan")
  Bluebonnet Brewoff (Jim Bermingham)

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---------------------------------------------------------------------- Date: Tue, 23 Mar 2004 19:11:04 -0800 (PST) From: Paul Mahoney <pmmaho at yahoo.com> Subject: CAP competition Brewers: This past Saturday the Star City Brewers Guild held a CAP competition. Our club is located in and around Roanoke, Virginia, and we have 33 members. We have 4 club competitions a year. In the first month a club member gives a presentation on the style to be judged. In the second month we have a tasting of commercial samples. In the third month we hold the competition among the brewers who brewed that style of beer. The points and rankings are used to determine our club's brewer of the year. We had 14 entries in this competition. We had a visiting BJCP judge (who does not want to be identified for fear of offending the CAP Beer Master!) assist us in our judging. We divided the club judges into three groups: two tables to judge 7 beers each; the third table to judge the two highest ranking beers from tables one and two. One member each from tables one and two were promoted to table three to join several other member/judges and our visiting BJCP judge. There was a lively and spirited debate at all the tables over the merits of each beer and how it fit into the guidelines. We were hampered by the lack of a true commercial style against which we could judge our creations. The beers ranged from entires more akin to pale ales to Milds, but with noble hops or North American variants thereof. To be successful in this challenging style one must carefully balance the aroma and taste of malty sweetness with significant hop presence; it must be crystal clear and blond; and it requires a robust carbonation. If you miss these attributes it is easy to make a very good, drinkable beer that is out of style. Anyway, a great time was had by all. BTW, I came in first! Paul M. Mahoney Star City Brewers Guild Return to table of contents
Date: Tue, 23 Mar 2004 19:32:42 -0800 From: "Brian McGovney" <brian_mcgovney at yahoo.com> Subject: Chest REFRIGERATORS? Hi there, I'm about to begin assembling a chest freezer kegerator; the only thing left to buy is the chest freezer itself. I'm having second thoughts, though ... all the literature I've been reading says mold is a major problem with all converted chest freezers. Mold? EEK! Get that away from my homebrew and all associated equipment!! It's hard enough to keep things sanitary around your latest batch without a giant mold farm right near your brewery. Since the mold seems to accumulate because chest freezers don't have a defrost/dehumidifier, I think what's needed is a chest REFRIGERATOR. Does such a beast exist? If not, how hard would it be to get one built? I know there are plans for one available on the net, but I think building a whole new appliance may be a bit beyond my freshman wood shop skills. Also, has anyone tried retrofitting a chest freezer with a dehumidifier? Maybe you could just put in a can of that anhydrous stuff they put in attics? Thanks in advance for your time and attention. Cheers, Brian McGovney Lizard Sweat Nanobrewery Redondo Beach, CA "In most libraries, there is a section of large-print books. The print is so large, in fact, that most of the text has to be removed. For example, in 100 Years Of Solitude, you'll be lucky to get 40 Years Of Moderate Loneliness. What makes this even more of a swizz is that they only tell you about this in the small print." -Guy Browning Return to table of contents
Date: Wed, 24 Mar 2004 07:30:28 -0500 From: "Lars Ohalaffson" <system1977 at archaeologist.com> Subject: Partial to Full Mash with limited equipment Hi Everyone, Been dabbling in the art of partial mashes and I'm keen to try out a full grain recipe, but at the moment I can't afford a lot of new equipment (saving up for a wort chiller though!!). Has anyone here ever had good success with say, an 18 litre (4.75 gallon) pot and a 15 (3.96 gallon) litre pot..ie, doing a double boil and dividing the hops etc, up between the two? I'm also going to try cooling the hot brewpots in an icewater bath to try and get the temperature down. Failing that, I guess I'll have to dilute the wort somewhat with refrigerated water when adding it to the fermenter. Thinking of doing either an american pale ale, or an english mild. What would be a good style to aim for using such primitive equipment and resources? Also, bought a kilo of various imported hop plugs today from a local HBS called Goliaths for $66 AUD here in Adelaide, South Australia. I have never seen them before, so I grabbed the oppurtunity! Will I need to use more of these than pellets? For example, if I normally use 30 grams of say Cascade pellets, will I need to use 45 grams of cascade hop plugs? Thanks Everyone, Rusty, Adelaide, South Australia. P.S. Gday Goliath!! - -- Return to table of contents
Date: Wed, 24 Mar 2004 08:54:06 -0600 From: "Berggren, Stefan" <Stefan_Berggren at trekbikes.com> Subject: Butta-Scotch Does anyone have a sure fire method or procedure for Eliminating the dreaded movie theater popcorn taste Of diacytel? I recently made a Hellesbock, that Tastes wonderful and had only a small amount of diacytel Prior to cold lagering. Will cold lagering reduce This small amount of diacytle? I have read that crashing A lager too quickly can also cause elevated levels... How long is long Enough with regards to time in the freezer? I have also heard that some folks are just extremely perceptible To the taste of diacytel and others are immune. Let us discuss this topic once more and put our heads together and see what surfaces.... Stefan Return to table of contents
Date: Wed, 24 Mar 2004 13:37:13 -0600 From: Jim Bermingham <JBHAM6843 at netscape.net> Subject: Bluebonnet Brewoff I spent an enjoyable weekend in Ft. Worth Texas at the Blue bonnet brewoff. Although as a result of the competition I think the name needs to be changed to "The Dixie Cup North" The competition was won hands down by the three Houston based homebrew clubs, with the Foam Rangers leading the way. I was a little disappointed that I was not among the winners. I believe that if it hadn't been for Bev Blackwood and his fellow Foam Rangers I might have gotten at least a third place metal. I'm not sure what I'm going to tell the boys down at Bubba's Small Engine and Chain Saw Repair in downtown Millsap. They expected great things from me in the competition. They gave me a royal send off as I was leaving to go to Ft. Worth by lining my driveway in their pickup trucks and firing their deer rifles and shotguns into the air. I think I must have gotten at least a 42 gun salute. I'm afraid to let the boys know that I was beaten by men wearing skirts. Since I wasn't awarded a metal, the best part of the brewoff for me was the Room Crawl. One room had a bar with 10 beer engines with 10 different cask conditioned ales. One room was decorated like a Belgium Abby, complete with the Monks serving Belgium beers. The only bad thing about the Room Crawl was that my room was directly across the hall from two of the rooms. The drunks outside my door kept me awake until 3:15 AM and I had to get up at seven and go to the conferences and to the final round of judging. Come to think about it I think the last drunk to leave was me! Good thing my door was only five feet away. I don't think I could have crawled much further. If any of you have never been to a brewoff you need to make plans to attend the next one in your area. Nothing like being around a bunch of men and women that enjoy the hobby of brewing beer. There were over 450 attendees to friday nights room Crawl. One last word for Bev Blackwood. Watch out for next year I plan on having a brew that will blow your skirt (Kilt) up around your ears. Jim Bermingham Millsap, Tx Return to table of contents
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