HOMEBREW Digest #4749 Tue 29 March 2005

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  Best Of Philly entries now being accepted! (Joe Uknalis)
  Sacred Beer (Braam Greyling)
  Re: Sacred Beer (Jeff Renner)
  Belgian Yeasts at High Temperatures (Matt)
  Enzyme confusion and step mashing ("Michael Wright")
  AHA National Homebrew Competition ("Gary Glass")
  Malted Oats and Grain Questions ("Art & Liz McGregor")

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---------------------------------------------------------------------- Date: Mon, 28 Mar 2005 23:00:01 -0500 From: Joe Uknalis <birman at netaxs.com> Subject: Best Of Philly entries now being accepted! For our competition on April 16, 2005 See http://www.hopsclub.org/ for entry details, (deadline 4/9/05) judging and stewarding opportunites! thanks Joe Return to table of contents
Date: Tue, 29 Mar 2005 08:53:10 +0200 From: Braam Greyling <braam.greyling at azoteq.com> Subject: Sacred Beer All beer is sacred !! Regards Braam Return to table of contents
Date: Tue, 29 Mar 2005 09:53:26 -0500 From: Jeff Renner <jeffrenner at comcast.net> Subject: Re: Sacred Beer Alexandre Enkerli <aenkerli at indiana.edu> writes: >While some members of contemporary US society may equate alcohol with >unholy behaviour, many contemporary and historical societies have >developed very positive beliefs about alcohol and other substances. and mentions some specifics. A few years ago I discovered that, despite the otherwise strong societal stricture against Jews being drunk, there is a tradition and Talmudic commandment) for Jews to become drunk one a year at the feast of Purim: "A person is obligated to become inebriated on Purim until he doesn't know the difference between cursed is Haman and blessed is Mordechai" (Talmud Megillah 7b) Apparently, the idea is to realize that God is in charge ultimately, not humans. I suspect that it is also a kind of once a year letting off steam and doing something that is otherwise forbidden, as is common in other societies. There is probably also the bonding that is engendered by a communal drunk. I found details at several sites, including http://www.aish.com/purimthemes/purimthemesdefault/Becoming_a_Holy_Drunk.asp 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: Tue, 29 Mar 2005 09:02:28 -0800 (PST) From: Matt <baumssl27 at yahoo.com> Subject: Belgian Yeasts at High Temperatures All, As this is my first post to this forum, I'd like to thank everyone for contributing to the vast body of knowledge that is available on the archive. The number of posts and data points on almost any topic is amazing. However, I do have a question that cannot be fully answered by an achive search. For a number of irrelevant reasons, I prefer to ferment at higher temperatures (70-78 degrees F). Obviously, yeast selection becomes critical. Fortunately, I am most interested in brewing Belgian styles, and at least one source (Rajotte, "Belgian Ales") suggests that high-temperature fermentations (up to 86 degrees) are not uncommon in traditional Belgian breweries. On the HBD, Gordon Strong reported good results with Wyeast 3522 Ardennes in the upper 70s. (And La Chouffe supposedly uses it up to 86.) On the other hand, many people have complained that the Chimay and Westmalle strains yeild far too solventy a beer when fermented at over 70 degrees. A number of articles, including one in a recent Zymurgy, suggest with credibility that lower fermentation temps are best for most strains. In the hope of to identifying the strains that perform well (or do not) at higher temperatures, I would love to hear from people who have either had clear success or clear failure with specific strains at 72-78 degrees (or even higher). What method of aeration you used and how much yeast you pitched are probably also relevant, and I'd appreciate any information you can give along those lines as well. If folks will send me private emails, I will condense them and then post a "Guide to Belgian Yeast Fermentation Temps," which I hope will be of value to lots of people. Also, I suppose there is also the question of whether really nasty solventy beer (such as the one I made by fermenting Wyeast 1214 at 75 degrees a month ago) will eventually age into something great. I am not sure a yeast "performs well at 75 degrees" if it produces beer that is undrinkable for a year, even if it is delicious after that. Thanks for any help you can provide, Matt please reply to baumgart at myway.com Return to table of contents
Date: Tue, 29 Mar 2005 10:55:46 -0800 (PST) From: "Michael Wright" <wrightmi at gmail.com> Subject: Enzyme confusion and step mashing Regarding step mashing >From a practical standpoint I can see why you would first start at a lower temperature rest then increase the temperature. But, from the little (underscore that) I know of the enzyme perspective, it seems sort of like the cart before the horse. Alpha-amylase cuts up the large starch molecules into smaller chunks, which provides the substrate that beta-amylase uses to bite off pieces of maltose. When I read about step mashing the beta rest (lower temp) is first, then the wort temperature is increased for an alpha rest. So, if the beta rest is before the alpha rest, how is it that there is a decent substrate for the beta-amylase to chomp on? Clearly, I am missing something and am hoping the collective wisdom from this group can enlighten me. Thanks much, Mike Return to table of contents
Date: Tue, 29 Mar 2005 14:47:40 -0700 From: "Gary Glass" <gary at brewersassociation.org> Subject: AHA National Homebrew Competition Hi Everyone, The American Homebrewers Association's National Homebrew Competition is rapidly approaching. Don't miss your chance to participate in the world's largest beer competition! Last year's competition drew over 4400 entries. Entries due April 4-15. See www.beertown.org/events/nhc/index.html for competition details including Rules & Regs, Entry Forms, Entry Locations, judging information, etc. The first round is judged at ten regional sites around the US and Canada. First, second, and third place winners in each of the 2004 BJCP Categories as well as our "New Entrants" category advance to the second round of the competition held at the AHA National Homebrewers Conference in Baltimore, MD. (Cider categories are all judged in one round at the Cider site in Red Hook, NY.) AHA Homebrewer of the Year, Meadmaker of the Year, Cidermaker of the Year, Ninkasi Award winner (winningest brewer) and Homebrew Club of the Year will be announced at the Grand Banquet and Awards Ceremony at the National Homebrewers Conference. Last year's prize display at the Grand Banquet in Las Vegas stretched over 50 feet! For more information on the AHA National Homebrewers Conference in Baltimore, MD, June 16-18, 2005, see www.ahaconference.org WE NEED JUDGES! This is your chance to judge in the largest and most prestigious homebrew competition in the world. Regional judging will be taking place during the last two weekends in April (check with local sites for exact judging dates) in San Diego, Portland, Seattle, Denver, Houston, St. Paul, MN, Libertyville, IL, Westlake, OH, Rochester, NY, and Regina, SK. Cider judging will be held in Red Hook, NY. For the judging contacts in your region, see www.beertown.org/events/nhc/judging2nd.html. This competition is AHA Sanctioned and registered with the BJCP. Thanks to all of our sponsors and the volunteers around the country who make this great competition possible! Good Luck in the Competition! Gary Glass, Project Coordinator Brewers Association 888-U-CAN-BREW (303) 447-0816 x 121 gary at brewersassociation.org www.beertown.org Return to table of contents
Date: Tue, 29 Mar 2005 21:49:51 -0500 From: "Art & Liz McGregor" <A.L.McGregor at verizon.net> Subject: Malted Oats and Grain Questions Greetings All, I have a few questions on grains and mashing. I am a long time extract brewer (11+ years), use plain LME and use specialty grains for adjusting the color and flavor, and pellet hops for bittering, flavor and aroma for all the brews. A number of years ago in HBD 2962, Jeff Renner mentioned Malted Oats were available (made by Thomas Fawcett and Sons <http://www.fawcett-maltsters.co.uk/welcom.htm> and imported by North Country Malt Supply in the US. I have used some in an Oatmeal Stout recipe (using the malted oats instead of oatmeal), but have a few questions. Do malted oats need to be mashed with other enzymatic malts, or are they sufficiently converted during the malting process to allow me to just steep the grains to get the fermentables out? I know the oatmeal must be mashed with some pale malt or other enzyme containing malts to help convert the starches. I had hoped the malted oats would eliminate this step. Any thoughts? On a separate note, the malted oats are more difficult to use than I had thought, primarily due to the husk on the skinny elongates shape of the grains which forces the mill spacing to be much smaller, and results in a fair amount of husk material/flour. I have noticed that some suppliers are now offering dehusked malted oats (of course after I had already bought a 55 lb sack of the stuff!) Another question is on the storability of malted grains. How long will malted barley or malted oats stay viable (enzymes, etc.) if stored in dry plastic buckets? what about if stored in sealed vacuum barrier bags? I have some malts/barley (Chocolate, Black Patent, Roasted) that are probably 5 - 8 years old. Just curious if I should toss them and buy some new stock, or continue to use until they gone, which could be quite a while. I'll be brewing batch # 259 in a few weeks :^) Thanks in Advance! Hoppy Brewing, Art McGregor in Northern Virginia <A.L.mcgregor at verizon.net> <arthur.mcgregor at osd.mil> (Apparent Rennerian) [424.1, 123.3] Rennerian Lat (38 42' 30") Long (77 14' 53") Return to table of contents
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