HOMEBREW Digest #4713 Wed 02 February 2005

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  cleaning the kettle with Merlot must ("Peter A. Ensminger")
  Need help - Making a cold box (Rick)
  re: How alcohol toasts the body (Randy Pressley)
  2005 Upper Mississippi Mash-Out: By The Numbers ("aboyce@mn.rr.com")
  Vegas Brew pubs (Bart Thielges)

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---------------------------------------------------------------------- Date: Tue, 01 Feb 2005 01:17:59 -0500 From: "Peter A. Ensminger" <ensmingr at twcny.rr.com> Subject: cleaning the kettle with Merlot must Hi Darrell, Undoubtedly, the acid in your Merlot must -- heated to 170 degrees F -- is removing 'beer stone' in your SS brew kettle. There are better ways to remove beer stone that do not involve damaging your Merlot by subjecting it to heat. 1) A bit of white vinegar and a green scrubby can remove mild beer stone. 2) An alkaline cleaner (2% Caustic, B-Brite, Straight-A, PBW, etc) followed by an acid wash (Star San, etc) will remove more stubborn stains. Cheerio! Peter A. Ensminger Syracuse, NY http://hbd.org/ensmingr/ Return to table of contents
Date: Tue, 1 Feb 2005 12:49:00 -0800 (PST) From: Rick <ale_brewer at yahoo.com> Subject: Need help - Making a cold box Ok, I've tried the archives and web searches for answers, but frankly I'm not sure I know the right search terms. I'm building a bar in my basement and would like to build a cold box/expanded refrigerator underneath the bar to feed the cold homebrew up to the taps. I've got an extremely old beermeister type fridge (fits 1/4 bbl kegs only) that I'm planning on removing the tap tower and casters and fitting under the bar, and then building a cold box (24"x24"x30"h) off that fridge so I have room for multiple kegs/cornies. What I'm looking for are directions/answers on removing the refridgeration unit and using it alone, saving me much needed space. It's the old kind of fridge without coils on the back of the unit. I seem to recall in HBD sometime back that this type of unit could be removed and was the best type to do this. So is this possible or should I stick with the original plan of just building off the whole unit? Thanks & (hopefully) cold beer to any helpers! Rick Seibt ale_brewer at yahoo.com Return to table of contents
Date: Tue, 1 Feb 2005 13:21:44 -0800 (PST) From: Randy Pressley <randypressley at yahoo.com> Subject: re: How alcohol toasts the body Interesting article Jeff. You can get more in depth info from a book called Buzz: The Science and Lore of Alcohol and Caffeine. My personal method for not getting a hangover from beer is to make sure I never get dehyrdated. Always keep a giant (32 oz)cup of water beside the bed. Return to table of contents
Date: Wed, 2 Feb 2005 17:31:09 -0500 From: "aboyce at mn.rr.com" <aboyce@mn.rr.com> Subject: 2005 Upper Mississippi Mash-Out: By The Numbers The 2005 Upper Mississippi Mash-Out is history! The organizing committee would like to thank our sponsors, our volunteers, our entrants and our guests for helping make this year's Mash-Out such a HUGE success! You can check out the results and (soon-to-come) pictures on our website at: http://www.mnbrewers.com/mashout SET YOUR CALENDAR! Next year's Mash-Out will be held on Jan 19-21, 2006! 2005 Upper Mississippi Mash-Out: By The Numbers 1 Keg Zum Uerige Sticke Alt for Volunteers 1 "Eis-Anything" Stained Glass Stein Awarded 1 Number of Tiara/Sceptres wielded by Volunteers 2 Best of Show "Mash-Out Chalices" awarded 2 Number of Brewer of the Year Contests represented 3 Characters in the Shortest Beer Name 3.5 Average Beers entered per Brewer 4 th Year of the Upper Mississippi Mash-Out 4 Judging Days 4 Different Beer Cakes at the Beer Dinner 5 States Represented by Judges 6 Courses Served at the Beer Dinner by Chef Manfred Krug 6 Foolish Organizers Tasting Mead leftovers at 3am Saturday 7 Entry Stickers applied per Entry 8 Judging Sessions 9 Best of Show Judges 10 Kegs of "Volunteer" Beer 19 States represented by Contest Entries 22 Mini-BOS Flights 23 Most Beers Entered by One Entrant 24 "New Entrant" Entries 25 Dollar Charge for the Beer Dinner 26 "Eis-Anything" Entries 31 Contest Categories 35 Loaves of Cubed Bread 35 Brew Clubs Represented by Contest Entries 37 BJCP-Trained Judges 47 Characters in the Longest Beer Name 62 Sponsors 68 Flights 80 Volunteers 93 Medals awarded 114 Beer Dinners served 148 Brewers Entered 170 Percent Increase in Entries Over 2004 177 Mini-BOS beers 195 Entries from Outside Minnesota 205 Judge Slots 317 Entries from Minnesota 361 Days until the 2006 Upper Mississippi Mash-Out: 1/21/2006 500 Dollars worth of Door Prizes to Awards guests 512 Beers Entered 600 Pints of Summit Beer consumed 800 Dollars worth of Prizes in Volunteer drawings 1510 Bottles in the Cellar 1792 Scoresheets written 2635 Dollars worth of Prizes to Winners 3445 Plastic glasses 3584 Bottle Stickers - -------------------------------------------------------------------- mail2web - Check your email from the web at http://mail2web.com/ . Return to table of contents
Date: Wed, 02 Feb 2005 17:24:57 -0800 From: Bart Thielges <bart at landport.net> Subject: Vegas Brew pubs Jon from Minneapolis asks about brewpubs in Las Vegas. My information is a few years old (2002). At that time I think that I tried every brewpub on Fremont St. and near the strip. Not being a gambler, I had a lot of time on my hands ya know :-) By far the best was Gorden Biersch and I'm not sayin that because they're based in my home town. They take beer seriously at GB. The second best was at Monte Carlo at the south end of the strip : pretty damn good. Aside from Biersch and Monte Carlo, the others produced marginally drinkable beers. I noticed oxsidation, infected batches, and just plain stale beers. The worst were the almost undrinkable beers served at the "Main Street Station". off of Fremont St. It is clear that those casinos added a brewpub as a gimmick attraction rather than a desire to serve a quality product. I hope things have changed since 2002. Give us an update when you return ! Bart Return to table of contents
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