HOMEBREW Digest #4881 Sun 06 November 2005

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  Time to brew ("D. Clark")
  BJCP Member Forums (Ed Westemeier)
  Batch size vs fermentation time (Francisco Jones)
  2005 Coconut Cup Results (Scott Graham)

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---------------------------------------------------------------------- Date: Fri, 04 Nov 2005 21:04:41 -0500 From: "D. Clark" <clark at capital.net> Subject: Time to brew Hi All, Just tapped a keg of my Magic Hat # 9 clone, and it is sooo good. I haven't brewed anything since last spring and I have missed good beer. Our summer was so hot and humid compared to what we usually have, that the idea of brewing beer went right out the window. I know, I know, I could have made a Belgian something or other with a heat tolerant yeast, or draped my fermenter with a wet T-shirt, but it just wasn't going to happen. So now it's fall, the weather is cooler, and the # 9 is in the beer fridge, the wit is in the secondary, the elderberry wine is in the carboy and it's time to start writing into the digest. I've been reading this list for several years now and making beer for at least as long, and I just want to encourage y'all out there and get at it. List traffic has been pretty slow for quite a while now (check out the archives of only a couple years ago) and it would be nice to get some decent discussions going. The recent Steve and Dave "discussions" not withstanding. Now I know that there are a lot of you out there, as all of the postings noting Rennarian coordinates bear out. Are you making any beer? Are you having successes or failures? Tried anything new? Got a favorite recipe to pass along? For myself, I have developed a fondness for coriander in my witbeer to the point where I grow my own cilantro to harvest the seeds. I let my hops go for a time when I can get them transplanted into a more weed free area. I would like to attempt a lager style again this season using my cellarway as a lagering fridge. It stays cool to cold there and might work okay for lagering. What extremes could be tolerated by a not too fussy yeast? I'll need to see just how warm or cold it actually gets. Any thoughts? Dave Clark Eagle Bridge, New York (Rennarian coordinates.... not a clue) "If ifs and buts were candy and nuts, then every day would be Christmas." Return to table of contents
Date: Sat, 5 Nov 2005 17:42:05 -0500 From: Ed Westemeier <hopfen at malz.com> Subject: BJCP Member Forums The BJCP is happy to announce our newest member service, a web-based set of discussion forums, where members can engage in focused discussions on topics of interest. These forums are NOT intended as a substitute for the JudgeNet Digest mailing list, which serves a very different purpose. Think about how nice it would be to browse back in time and see what people have said about a specific topic. That's one of the things the forums will let you do, very easily. Another capability is to go straight to a specific beer style guideline category and find out what others are saying about it lately. A third function is a set of regional forums, where members in one of the seven BJCP regions can communicate among themselves on regional topics. We're sure you will find other uses for the forums as well. Please note that the forums are also not a substitute for the BJCP website, which is still the official means of communication with members. Nor should they be used exclusively when one-to-one communication with your Regional Representative would be more appropriate. Please go to our home page, www.bjcp.org, where you will find a link to the BJCP Member Forums, as well as a link you can use to subscribe to an RSS feed to keep you updated on forum activity. The forums use the standard phpBB software, so the look and feel should be familiar to many of you. On behalf of the BJCP Board of Directors, Ed Westemeier BJCP Communication Director communication_director {at} bjcp {dot} org Return to table of contents
Date: Sun, 06 Nov 2005 14:19:04 -0600 From: Francisco Jones <frandog at earthlink.net> Subject: Batch size vs fermentation time Here's another one I have been wondering about. To skip straight to the gist, do larger batches take longer to ferment than smaller batches, with all else (gravity, temp, yeast) being equal. Now, I haven't taken any rigorous data on this one, so maybe I'm just imagining it. But it sure seems to me like my fermentations are taking longer now that I switched to 10 gal batches. On the surface this makes sense: more to ferment = takes longer. But then I remembered reading something about the yeast cells continuing to grow until they reach their optimum density in the wort. That's the wrench in the works here - if the cell density during fermentation is the same regardless of batch size, then all batch sizes should ferment in the same time (ignoring the time it takes for the yeast to reach optimum density, which I'm guessing isn't too much of a delta when moving from 5 to 10 gal batches, and should be at least partially compensated for with pitching rate). I realize there are a lot of other factors here, like pitching rate, yeast health, etc. But would anyone care to generalize on this matter? Francisco Jones Kankakee, IL [256 magnetic/196 nm] AR Return to table of contents
Date: Sun, 6 Nov 2005 17:44:58 -0500 (EST) From: Scott Graham <grahams at cs.fiu.edu> Subject: 2005 Coconut Cup Results The Miami Area Society of Homebrewers (MASH) held the 8th Annual Coconut Cup competition on November 5th, 2005. It was the biggest and the best Coconut Cup ever, including 160 entries from 7 states and 12 different homebrew clubs. Ten members of MASH met twice prior to November 5th and judged 11 flights. Yesterday, four judges from out of the county, along with several out of county stewards braved the post-Wilma traffic chaos to help us evaluate the remaining entries along with the judges from MASH. Our most sincere thanks goes to those judges who worked so hard to evaluate all of those beers and to the stewards who assisted them. Sixteen beers and two meads advanced to the Best of Show round; the panel who evaluated that round included two BJCP National judges. The Best of Show award went to Art Watson of the Hogtown Brewers for his Imperial IPA. The full results are posted at http://hbd.org/mash/winners5.htm . Out heartfelt gratitude goes to Kevin Rusk, Steve Copeland, and the staff of the Titanic Brewery and Restaurant for hosting the Coconut Cup again this year. They were gracious and patient, as always, and their generosity made the event possible. We would also like to thank our other sponsors: Brew Your Own magazine, Hopunion, Breiss, Puterbaugh Farms, Cargill, Williams Brewing, LD Carlson, Lefthand Brewing Co., Anchor Brewing Co., Rogue, Sierra Nevada Brewing Co., New Belgium Brewery, Freshops, Dogfish Head Brewery, and Northwestern Extract. Thanks to everyone who submitted entries and helped with the competition. We look forward to experiencing your brews at next year's Coconut Cup. Cheers, Scott Graham Miami, FL [1159.9, 169.3] Apparent Rennerian (statute miles) Coconut Cup Judge Coordinator MASH Librarian Return to table of contents
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