HOMEBREW Digest #4643 Tue 02 November 2004

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  Split Rock 2004 HB Competition ("David Houseman")
  Brewing a belgian (pacman)
  is it legal ("Spencer W. Thomas")
  Tap lines into my Freezerator question. ("whiplash@juno.com")
  Beginner Lager Fermentation Question (Michael Fross)
  Re: Beer at charity auction (Danny WIlliams)
  Re: link of the week - phenolic ("Mike Racette")

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---------------------------------------------------------------------- Date: Mon, 1 Nov 2004 22:18:57 -0500 From: "David Houseman" <david.houseman at verizon.net> Subject: Split Rock 2004 HB Competition We still need judges to sign up to judge the homebrew competition on November 20th, at the Split Rock Resort in the Pocono's of Pennsylvania in conjunction with their annual Micro Brew Festival. Judging will be on Saturday, November 20th. Entry fees, $5, will go to the American Diabetes Association. This is a sanctioned competition judging all beer, mead and cider styles. Entries should be shipped to The Resort at Split Rock, One Lake Drive, Lake Harmony, PA 18624, Attention: Shelly Kalins Lutz, for receipt from November 6 to November 17. Two (2) brown or green bottles with no markings are required. Any standard entry forms identifying the brewer and the appropriate entry category/subcategory are acceptable. Any standard homebrew competition entry and bottle identification forms are acceptable. Take special note that we will use the former, 1999 BJCP style guidelines; not the new 2004 guidelines. Get this from the BJCP web site at www.bjcp.org. Judges should contact Shelly Kalins Lutz [srinfo at splitrockresort.com] or me to secure a position. Judges and Stewards can hand carry their entries if they pre-register with payment. All judges and stewards are required to be present by 8:30 so we can get started promptly at 9am. Checks should be made out to The Resort At Split Rock. Judges will receive an entry to the beer festival or entry to the beer dinner for their efforts and need to indicate which they wish when they commit to participate. The BOS winner will receive a complementary weekend for two at next year's Split Rock Beer Fest as well. But just entering makes you a winner for helping a good cause. More information will be available at the Split Rock web site: http://www.splitrockresort.com/beerfest/. Or contact them at: spevents at splitrockresort.com. David Houseman Competition Organizer david.houseman at verizon.net Return to table of contents
Date: Tue, 2 Nov 2004 00:30:29 -0700 From: pacman at edwardwadsworth.com Subject: Brewing a belgian I've been a homebrewer about three years. I have never brewed a belgian ale, and would like to. What do I need to know? I brew all grain. I can't lager or cold condition any beer, other than in the bottle! ;) I am curious as to how the Belgian ales are so crisp, carbonated (more corn sugar at bottling), and clear? Oh, and the ever elusive foam which is so hit and miss. Tips and resources are appreciated. Parker - ---------------------------------------------------------------- This message was sent using IMP, the Internet Messaging Program. Return to table of contents
Date: Tue, 02 Nov 2004 09:04:22 -0500 From: "Spencer W. Thomas" <hbd at spencerwthomas.com> Subject: is it legal Steve Rockey asks whether it's legal to offer a batch of homebrew as an item in his church's fund-raiser. Here's a data point: The Michigan law, paraphrased, allows homebrewers to give away up to 20 gallons of their beer per year. So you'd probably be legal in Michigan. (Because you're not getting the money.) The AHA has summaries of the various state laws available here: http://beertown.org/homebrewing/legal.html =S Return to table of contents
Date: Tue, 2 Nov 2004 15:58:55 GMT From: "whiplash at juno.com" <whiplash@juno.com> Subject: Tap lines into my Freezerator question. I am running tap lines into my chest freezer. Since the freezer is going to be located in a closet out of sight I have decided to not go through the trouble of building a collar for it. It also doesn't have any wiring in the top so I drilled holes in the lid to run the lines through. They fit pretty tight but I would still like to seal them so that I don't lose _too_ much efficiency. Does anyone have any ideas? I would like to be able to replace the lines if need be so it can't really be anything permanent. I was thinking of running some silicone tub sealant around the lines where they meet the fridge but that stuff kinda stinks and I am afraid of that affecting my beer. Silly Putty? You may see this twice as it has also been posted on the B&VBB. Replies here, there, and through private email are all cool wit' me. Thanks guys! Jay Brewin' Rehab Homebrews at The Boilover Brauhaus Milford MA 01757 Return to table of contents
Date: Tue, 2 Nov 2004 10:10:13 -0600 From: Michael Fross <michael at fross.org> Subject: Beginner Lager Fermentation Question Hello all, I've been brewing for many many years, and have finally decided to brew a lager. However I have a couple of questions on fermentation that I'm hoping someone could help me out with. I've brewed last Sunday and everything went very smooth and to plan. The beer is currently setting in primary at 50F. 1. I'm planning on leaving it in the fridge at 50F for primary fermentation for 2 or 3 weeks. This long of a primary fermentation is not something I would do for an ale as I wouldn't want the beer to sit on the yeast that long. Is this the right approach? Too long? Too short? How long does a lager normally take to ferment in primary? 2. I'll then move it to room temperature for three days to perform a diacyedal (spelling) rest. 3. I'll then crash cool it to 35F and lager it for about a month. I was thinking about slowly dropping the temperature a few degrees a day as I've read. However, after talking to the folks at my local brewery (2 Brothers outside Chicago), they said there was no need to slowly drop the temperature as they could never afford to do something like that. They just crash it. My thought was their tanks have huge volume and there would be less yeast shock as it cooled then in a 5 gallon glass carboy. I probably should have mentioned that I'm making a Vienna Lager, OG: 1.048 using White Labs Oktoberfest/Marzen yeast. Any pointers would be appreciated. Regards, Frosty Return to table of contents
Date: Tue, 2 Nov 2004 15:20:15 -0500 From: Danny WIlliams <dbwill at gmail.com> Subject: Re: Beer at charity auction > I have been asked to make a beer for the highest bidder in a silent auction > for our church's "Wurstmart." (Its OK, we're Lutheran!) > Is it legal? I'm not selling the beer, I'm offering my service...or at > least the product of my service. IANAL, but I think in most parts of the US you would get yourself (and maybe the church) in trouble if you "sold" your beer at an auction. Perhaps you could auction a beer making lesson instead. Buyer could do the whole thing (with your instruction) if they are so inclined, or do as little as just pitching the yeast and picking up the beer a couple of weeks later. As long as they do the pitching, I think they are the ones that officially made the beer. Return to table of contents
Date: Tue, 2 Nov 2004 13:22:54 -0700 From: "Mike Racette" <mike.racette at hydro-gardens.com> Subject: Re: link of the week - phenolic Thanks for posting the "link of the week", Bob. I think I speak for most of us when I say that it is much appreciated. Sure would be interesting to know which breweries and beers had the "abnormal" amounts of phenolics analyzed in the studies. Return to table of contents
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