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	FORUM ON BEER, HOMEBREWING, AND RELATED ISSUES
		Digest Janitor: pbabcock at hbd.org


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Contents:
  America's Finest City ("Chad Stevens")
  Long term yeast storage ("Bill Kunka")
  CAP (leavitdg)
  12th Annual Boston Homebrew Competition (Alastair Hewitt)
  Louisiana Beer? (Mark Ohrstrom)
  Aerating repitched worts [Sec: Unclassified] ("Williams, Rowan")
  Announcement:  BABBLE Brew-Off 2006 Homebrew Competition (val.dan.morey)
  Re: Dry yeast - one more chance (Greg Brewer)


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Date: Thu, 5 Jan 2006 20:25:13 -0800
From: "Chad Stevens" <zuvaruvi at cox.net>
Subject: America's Finest City

For those of you like me who scroll right through the header without looking 
at it (thanks for putting us in the header Pat!)....

America's Finest City Homebrew Competition
Online registration open now!
Accepting entries January 18th - February 8th!!!

Just 2 Bottles & $6.00 per entry!

Go online to register: www.Quaff.org

Contact Chad Stevens if you have additional questions after going through 
the online entry process:  zuvaruvi at cox.net

We expect about 400 entries from 15 states.  This is the same group of 
judges who handle First Round Nationals for the Southwest Region.  If you 
have a hard to place beer, or just want good input, this competition will 
serve as a good guide for future placement.

Many thanks to the many HBD'ers who have judged and entered (and won!) in 
the past.

Thanks and Good Luck!

Chad Stevens
QUAFF
San Diego 



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Date: Sat, 7 Jan 2006 22:31:16 -0500
From: "Bill Kunka" <wkunka at vianet.ca>
Subject: Long term yeast storage

Hello all,

My question is, what is better storing the yeast in a sterile water and 
gylcerol (35%)mixture and freezing or a slant that is lightly coated in 
sterile mineral oil to keep moist and store in a fridge?  I am looking for 
1-2 year plus storage.

Any other ideas out there?

Bill 



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Date: Mon, 09 Jan 2006 06:29:01 -0500
From: leavitdg at plattsburgh.edu
Subject: CAP

Jeff, et al;
  When doing a CAP: I recall that in gelatinizing the corn it was suggested that
one add some malt as well.  Why is this?

 Happy Brewing!
Darrell




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Date: Mon, 09 Jan 2006 12:25:22 -0500
From: Alastair Hewitt <ahewitt at nodem.org>
Subject: 12th Annual Boston Homebrew Competition

The Boston Wort Processors are proud to announce the 12th Annual Boston 
Homebrew Competition on February 18th, 2006!

This year's AHA/BJCP sanctioned competition will be held at the Boston 
Beer Company's Sam Adams Brewery in Boston, MA.  All 28 BJCP 2004 beer, 
mead and cider styles will be judged, with the winners of categories 
1-19 and 22 qualifying to enter the 9th annual Masters Championship of 
Amateur Brewing (MCAB IX) in 2007. This competition is also the first 
event in the 2006 New England Homebrewer of the Year series.

The entry deadline is February 3rd (1/29 for remote sites) and the fee 
is $6 per entry. For further information and online entry, please visit 
the competition web site at http://bhc.wort.org

Thanks in advance!

Alastair Hewitt
BHC 12 Organizer
bhc at wort.org
617-475-1612

Note: The Boston Homebrew Competition is an annual event to be held at 
the "Sam Adams Brewery" for the year 2006. The 12th Annual Boston 
Homebrew Competition is in no way connected to the "Sam Adams Holiday 
Homebrew Competition" to be held in April 2006 by the Boston Beer Company.



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Date: Mon, 09 Jan 2006 12:46:17 -0500
From: Mark Ohrstrom <mohrstrom at core.com>
Subject: Louisiana Beer?

A Happy New Year to all ...

Heading down to Slidell Louisiana next week to put up houses for 
Habitat for Humanity (hopefully ABOVE sea level).  Just curious how 
the local beer culture is coming along.  Anything up and operating 
in the area (co-located with a good source for oyster po' boys would 
be a plus!)?


Mark in Kalamazoo


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Date: Wed, 11 Jan 2006 09:48:21 +1100
From: "Williams, Rowan" <Rowan.Williams at ag.gov.au>
Subject: Aerating repitched worts [Sec: Unclassified]

G'day all,
I have an APA that's nearing completion of primary fermentation.  I plan on
repitching another APA wort onto the US-56 yeast cake once I've racked the
current brew into the BBT.  I found a substantial improvement in yeast
growth and subsequent performance after having aerated the wort prior to
pitching the rehydrated yeast and I was planning on repeating this process
for the repitch job.  

I used a $2 flexible perforated tube (aeration curtain) that I found in the
aquarium section of Walmart during a recent visit to the US.  Shaped into a
loop and lowered to the bottom of the fermenter, it's perfect for producing
a fine stream of air through the wort without risking foam buildup...The
flexi tube package even had a one-way flow valve to keep the wort from
running back into the airpump!!

Am I courting disaster by aerating the wort after racking it onto the
existing slurry, later this week?
 
Rowan Williams 
Canberra Brewers Club 
[9588.6, 261.5] AR (statute miles)

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Date: Tue, 10 Jan 2006 21:01:25 -0600
From: val.dan.morey at juno.com
Subject: Announcement:  BABBLE Brew-Off 2006 Homebrew Competition

HOMEBREW COMPETITION ANNOUNCEMENT:
BABBLE Brew Off Saturday, February 25, 2006 9:00 AM
     
What's New?                   
 
BABBLE is proud to announce that the Brew Off is participating in the
Midwest Homebrewer of the Year. We are also pleased to bring you our
Entrant Appreciation Drawing.  The name of one participant will be
selected at random and this person will win a special gift package.  Each
entry qualifies you in the drawing, so the more you submit the better
your chances at winning!  We have also added a special category for
Beyond Barley Beers.  What's Beyond Barley?  Check out chapter 11 in
Randy Mosher's Radical Brewing and Dan Morey's "Beyond Barley Wine" in
the Nov/Dec 2005 issue of Zymurgy.
 
This event is sanctioned by the AHA and judged using the 2004 BJCP Style
Guidelines.  Detailed style descriptions may be found on the BJCP web
page http://www.bjcp.org/styles04/.  Entrants may enter as many beers as
they like but are restricted to one entry per sub-category.  Entry fee is
$7 for the first entry and $5 for each additional entry.  Each entry
consist of two (2) unlabeled 10 oz or larger glass bottles with bottle
forms attached to each bottle using a rubber band.  Entries will be
accepted Wednesday February 1 through Saturday the 18th.
 
For entry forms and complete rules, visit the BABBLE website: 
http://www.babblehomebrewers.com/
 
Judging/Stewarding
 
We are in need of judges and stewards to work the event.  Those wishing
to judge should contact Bruce Dir  by Saturday February 18, 2006.  Those
wishing to steward should contact Aaron Slocum by Saturday February 18,
2006
 
Judge Director             Head Steward
Bruce Dir                    Aaron Slocum
(847) 566-8012           (847) 973-2598
 
Any of the Brew Off staff can be reach by email at: 
Babble_Brewoff at comcast.net
 
Location  Flatlander's Restaurant and Brewery                         
               200 Village Green
               Lincolnshire, IL 60069
 
For more information visit the BABBLE website:
http://www.babblehomebrewers.com/
 
Cheers,
Dan Morey
Competition Organizer


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Date: Mon, 9 Jan 2006 21:11:58 -0600
From: Greg Brewer <gbrewer1 at gmail.com>
Subject: Re: Dry yeast - one more chance

Thanks to all who advised re. dry yeast rehydration and starters.  I
will not bother with making a dry yeast starter as it seems it would
be counter-productive.  As for rehydrating, I posed a question to
Fermentis, the manufacturers of US-56 and other dry yeasts, asking if
there is any any advantage to rehydrating with wort vs. water.  Their
prompt reply was that there is no advantage to using wort instead of
water, and that "The objective of a rehydration step outside the
fermentor is to reduce the lag phase (the time the yeast take to start
fermenting sugars to alcohol after pitching/inoculating the wort).
This is done by rehydrating at a higher temperature than the
fermentation."  Their suggested rehydration temperature for ale yeast
is 27C (85F), cooler than I have usually seen suggested.  I will post
my results with my upcoming imperial stout fermented with US-56 upon
completion.

Cheers,

Greg Brewer
Chicago



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