HOMEBREW Digest #4928 Tue 10 January 2006

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  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)

* * * * * * * * * * * * * * * * * * * * * * * * * * * * * * The HBD Logo Store is now open! * * http://www.hbd.org/store.html * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * Suppport this service: http://hbd.org/donate.shtml * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * Beer is our obsession and we're late for therapy! * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * # America's Finest City Homebrew Competition is now # # accepting online entries. Goto: # # http://www.quaff.org/AFC2006/AFCHBC.html # * * * * * * * * * * * * * * * * * * * * * * * * * * * * * Send articles for __publication_only__ to post@hbd.org If your e-mail account is being deleted, please unsubscribe first!! To SUBSCRIBE or UNSUBSCRIBE send an e-mail message with the word "subscribe" or "unsubscribe" to request@hbd.org FROM THE E-MAIL ACCOUNT YOU WISH TO HAVE SUBSCRIBED OR UNSUBSCRIBED!!!** IF YOU HAVE SPAM-PROOFED your e-mail address, you cannot subscribe to the digest as we cannot reach you. We will not correct your address for the automation - that's your job. HAVING TROUBLE posting, subscribing or unsusubscribing? See the HBD FAQ at http://hbd.org. LOOKING TO BUY OR SELL USED EQUIPMENT? Please do not post about it here. Go instead to http://homebrewfleamarket.com and post a free ad there. The HBD is a copyrighted document. The compilation is copyright HBD.ORG. Individual postings are copyright by their authors. ASK before reproducing and you'll rarely have trouble. Digest content cannot be reproduced by any means for sale or profit. More information is available by sending the word "info" to req@hbd.org or read the HBD FAQ at http://hbd.org. JANITORs on duty: Pat Babcock (pbabcock at hbd dot org), Jason Henning, and Spencer Thomas
---------------------------------------------------------------------- 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 Return to table of contents
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 Return to table of contents
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 Return to table of contents
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. Return to table of contents
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 Return to table of contents
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) - ----------------------------------------------------------------- If you have received this transmission in error please notify us immediately by return e-mail and delete all copies. If this e-mail or any attachments have been sent to you in error, that error does not constitute waiver of any confidentiality, privilege or copyright in respect of information in the e-mail or attachments. Return to table of contents
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 Return to table of contents
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 Return to table of contents
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