HOMEBREW Digest #4512 Sun 04 April 2004

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  Re: Graham Sanders & an Oz Bus (Jeff Renner)
  Orlando Brewpubs (eIS) - Eastman" <stjones@eastman.com>
  boiling and re-boiling (Dean)
  Fridge Temps (mbauer)
  session beer recipe ("Tom M")
  Advanced Homebrewing Program ("Keith Lemcke")
  competition reminder - 9th annual South Shore Brewoff (McNally Geoffrey A NPRI)
  water chemistry (Marc Sedam)
  Where Did They Go? ("Phil Yates")

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---------------------------------------------------------------------- Date: Wed, 31 Mar 2004 22:31:56 -0500 From: Jeff Renner <jeffrenner at comcast.net> Subject: Re: Graham Sanders & an Oz Bus Steve A wrote: >The last address I have for Graham is .... >craftbrewer at bigpond.com >and I'm sure he'd appreciate some traffic when he gets home in a week or >two. Or you could send him a card, as I have been meaning to do: Graham Sanders 3 Hazel Street Rasmussen THURINGOWA NQLD 4815 Australia I'm sure his wife, or SWMBO (he introduced this term to the hb community) would be able to take them to him at the hospital when she visits. Good thing this didn't happen here in the States. They'd have patched him up and sent him home the next day. Cheers 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: Thu, 1 Apr 2004 13:31:30 -0500 From: "Jones, Steve (eIS) - Eastman" <stjones at eastman.com> Subject: Orlando Brewpubs I'll be in Orlando next week at a conference. All I can find using Pubcrawler.com is Hops. Are there any other brewpubs in Orlando? How about places to buy some good brews to take home? I live in what used to be a beer wasteland, though it is improving gradually. I see the CFHB is meeting on Sunday afternoon. I'll be arriving about 2pm, and after check-in at the hotel I might drop by the meeting. Anyone from CFHB on here? Steve Jones, Johnson City, TN State of Franklin Homebrewers (http://hbd.org/franklin) [421.8 mi, 168.5 deg] AR Return to table of contents
Date: Thu, 1 Apr 2004 11:07:24 -0800 From: Dean <dean at deanandadie.net> Subject: boiling and re-boiling Hello everyone, I started brewing a Cali Common on Monday but had to interrupt my session soon after I finished mashing. So I boiled my sweet wort for ten minutes to stave off infection, covered it and set it on the counter to finish later. I came back to it last night and started the boil. I was a little short of my target gravity, so I was boiling down the volume to correct and I ran out of propane! It's a 10 gallon batch and my electric stove is pretty much useless. I will not be able to refill my tank so I plan to boil this batch three gallons at a time on my stove tonight. I will only hop one batch and blend the three together. So, what am I doing to my wort? I detect no signs of infection, but I am concerned about boiling and re-boiling it. I also suspect that the damage, if any, is minimal. Thanks much, - --Dean - Unscrambler of eggs - -- Take your time, take your chances Brewing in Redwood City, CA == [2045.2, 273.7] Apparent Rennerian - ------------------------------------------------------------------------------ It matters not how strait the gate / How charged with punishment the scroll I am the master of my fate / I am the captain of my soul. -- Invictus -- -- William E Henley -- Return to table of contents
Date: Thu, 1 Apr 2004 17:21:52 -0500 From: mbauer at iupui.edu Subject: Fridge Temps I have been looking to pick up a cheap extra fridge for beer use. To maximize utility, I was hoping to use it for lagering. I was told that most can't get up to 55F without an external contoller. Are there any brands out there that can get that warm on their own? Mark Bauer Indianapolis Return to table of contents
Date: Fri, 2 Apr 2004 01:17:26 -0500 (EST) From: "Tom M" <tomomeier at excite.com> Subject: session beer recipe Jeff Renner's great write up on "what is a session beer?" posted back in January was an inspiration for my first cask conditioned British-style ale - an ordinary bitter. This is my personal favorite beer so far this year, and fits Jeff's description of a session beer, which is "inviting, easy drinking, low in alcohol, and non-satiating." Link to his excellent post: http://www.hbd.org/hbd/archive/4466.html#4466-17 Since the HBD is slow lately, I was wondering, Jeff, if you could post one of your low gravity but high flavor beer recipes, maybe a light mild or one of your favorites? I can't seem to find any in the archives because searching for "Renner" in the archives is like searching on "homebrewing" ;) Thanks, Tom Meier Return to table of contents
Date: Fri, 2 Apr 2004 09:55:43 -0800 From: "Keith Lemcke" <klemcke at siebelinstitute.com> Subject: Advanced Homebrewing Program Siebel Institute of Technology, America's leader in professional brewing instruction, is proud to announce the Advanced Homebrewing Program, our first course designed specifically for amateur brewers. The Advanced Homebrewing Program (June 21-25, 2004) combines professional educational content, world-class instruction, and state-of-the-art hobby brewing equipment to create a fast-paced and information-rich program. The Advanced Homebrewing Program is being held at the campus of Fort Lewis College in beautiful Durango, Colorado. The staff of Fort Lewis College and the local brewing community are pulling out all the stops to create a week of pure hospitality, taking students throughout the Durango area to experience one of the nation's most unique brewing cultures. Brewery tours, dining experiences, and sampling of fine-quality ales and lagers are on the agenda after your day's study is through. You can get complete details on the Siebel Institute / Fort Lewis College Advanced Homebrewing Program on the Siebel Institute web site at http://www.siebelinstitute.com/course_desc/homebrewing.html . Return to table of contents
Date: Fri, 02 Apr 2004 14:52:10 -0500 From: McNally Geoffrey A NPRI <McNallyGA at Npt.NUWC.Navy.Mil> Subject: competition reminder - 9th annual South Shore Brewoff This is a reminder that the 9th annual South Shore Brewoff will be held on Saturday, May 1st, 2004 at the Rock Bottom Restaurant and Brewery in Braintree, MA. The entry deadline is Friday, April 16th, 2004. Entry and judging information is available from the South Shore Brew Club website at: http://members.aol.com/brewclub Geoffrey McNally Competition Organizer Return to table of contents
Date: Sat, 03 Apr 2004 10:54:16 -0500 From: Marc Sedam <marc_sedam at unc.edu> Subject: water chemistry Figures. Get a few days behind on the HBD and AJ answers the water chemistry question deftly and thoroughly. Let me give you two personal data points as well. A few years back I wrote a "Geeks" article in Zymurgy about an IPA recipe brewed with four water chemistries--Burton on Trent (high sulfate), Munich (high carbonate), Dublin (high everything), and Plzen/ Chapel Hill (ridiculously soft). I got a tasting panel of some local pro brewers and beer "experts" to try all four and score them according to the BJCP style guidelines. The top scoring beer was a tie between the Burton and the Plzen beers, the other two were far behind. The pro brewer and I (the identities were blinded) picked the Burton beer since it was *supposed* to be a British IPA we were judging. The other two experts picked the Plzen beer because they thought it was the best of the bunch. Top scores were in the low 40s for both. The second data point has been my fairly regular quest to brew authentic helles and dunkles since a trip to Munich three years ago. I got the helles recipe OK (without a decoction) but the dunkles always tasted funny. Leave it to Jeff Renner to suggest addition of chalk to the mash tun--like AJ, I feel it's much easier and just as effective to add salts to the mash tun--to get the flavor I wanted. The next beer brewed with 70% light munich malt and 30% pils malt exploded with maltiness. The bock brewed along side is pretty damned tasty too, but I only got a sip out of the hydrometer as it's Lent and I have 8 more days before that tasty beer comes back into my life. Point of all this is to reinforce AJ's conclusion--use brewing salts to "authentically" recreate beer styles or where the addition is going to add something positive to the final product. There's no point dumping an arseload of chalk in the kettle in order to brew a helles because Munich is famous for them, when the addition is going to cause you nothing but trouble. I can vouch that the addition of calcium sulfate to the kettle, when used in conjunction with authentic East Kent Goldings hops, brings a dimension to the beer that's not reproduceable any other way. To me, judicious use of water chemistry is often the missing piece between a good beer and a truly great beer. Ignoring the BJCP scoring for a moment, think of it as bringing your beers to "11". It's just one better. - -- Marc Sedam Chapel Hill, NC Return to table of contents
Date: Sun, 4 Apr 2004 16:11:07 +1000 From: "Phil Yates" <phil.yates at bigpond.com> Subject: Where Did They Go? Tom M laments: >Sad to hear Graham Sanders has been seriously injured. >Now there is a guy who is sorely missed around here, along with Doc >Pivo and the Baron of Burradoo, Phil Yates. Their light hearted >banter and sarcasm was always fun to read. I got a message telling me of Graham's accident and how he was in hospital with some very sore injuries and a badly dented ego. I've never heard of Graham's ego being dented, the bus must be in a terrible mess from such an awesome impact. Well Graham did tell me I was a fool for riding horses. It looks like a push bike is even more dangerous. Let's hope he is better soon, even though he doesn't post to HBD as a rule. But what happened to the others? Doc Pivo simply vanished. The last I heard from him was a garbled email claiming he was under heavy harassment from the Swedish Taxation Department. Heaven knows what for, the best I could tell, he'd never worked a serious day in his life. The Baron Of Burradoo hastily left his kingdom in the dark of night and re-emerged in the hills of Berrima. There are still several departments looking for him. Primarily the Burradoo Police who finally got a trace on the sightings of an underpants clad lunatic hounding the streets of Burradoo on a very noisy Norton motorcycle. As a motley group of brewers, we've certainly had a laugh or two over the years. I'd like to think there are plenty more to come. Graham will get better. Doc Pivo will finally be let out of jail. And I'm still brewing in Berrima - these days I wear more clothes when riding the Norton (gets bloody cold out here). Cheers Phil Return to table of contents
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