HOMEBREW Digest #4964 Wed 01 March 2006

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  Dale's Pale Ale recipe? ("Ben Dooley")
  Drunk Monk Challenge - Competition Announcement ("Darrell Proksa")
  Brew shops in MI (brian-morgan)
  Yeast starters (Fred L Johnson)
  Brewing Coppers (Paul Hethmon)
  More well water anaylsis ... ("David Jones")
  Call for Judges and Entries for Las Vegas Winterfest 2006 (Scott Alfter)
  Drunk Monk Challenge - accepting entries through 3/4 ("Formanek, Joe")
  repitching hoegaarden strain (Matt)
  Best The Brewer Competition Invitation ("David Houseman")

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---------------------------------------------------------------------- Date: Tue, 28 Feb 2006 22:26:19 -0500 From: "Ben Dooley" <bendooley at gmail.com> Subject: Dale's Pale Ale recipe? Thanks everyone for the responses about doped beer. Are the kits for tasting? How does that work? On a totally unrelated note, does anyone have a recipe for Dale's Pale Ale? I'm particularly interested in knowing what type of hops they use. Thanks for the help. Best, Ben Return to table of contents
Date: Wed, 1 Mar 2006 03:33:43 GMT From: "Darrell Proksa" <djproksa at netzero.net> Subject: Drunk Monk Challenge - Competition Announcement The Urban Knaves of Grain homebrew club is now accepting entries for The 8th Annual DRUNK MONK CHALLENGE!! This is an AHA/BJCP-sanctioned homebrew competition to be held March 11, 2006 at Walter Payton's Roundhouse America's Brewpub, Aurora, IL This is a qualifying event for MCAB and a leg for Midwest Homebrewer of the Year. Accepting all AHA categories of beer, mead, and cider, plus THE MENACE OF THE MONASTERY, a special category for the best beer in a style traditionally associated with monks: Belgian dubbel, tripel, pale, strong pale, and strong dark, and German doppelbock. Entries: $5 each for online entries, $7 each for paper entries. Menace of the Monastery entries are $3 each (online entry only). Judges needed! For judge info, please contact Joe Formanek, jformanek at griffithlabs.com, 630-378-4694 (H). Even more info, including entry forms: see the Drunk Monk Challenge website http://knaves.org/dmc/ Return to table of contents
Date: Tue, 28 Feb 2006 23:24:45 -0500 From: brian-morgan at cinci.rr.com Subject: Brew shops in MI I am in the process of moving from Cincinnati to Howell, MI, and will be working in Ann Arbor, MI. Can anyone (Jeff???) recommend a good brew supply shop in the area? I am sort of moved in - I've got to brew... Thanks - Brian Return to table of contents
Date: Wed, 1 Mar 2006 07:09:58 -0500 From: Fred L Johnson <FLJohnson52 at nc.rr.com> Subject: Yeast starters It is often recommended that yeast starters be prepared using worts of modest gravity and limited volume and that increasing the size of the starter should be done in steps of no more than about 10-fold. If I am not mistaken, all of these limitations on starter gravity and volume are based upon experience, but that experience is assuming limited oxygen supply. Am I wrong in stating that these limitations are removed by providing a continuous supply of air to the yeast culture? It seems to me that the only limitation on growth when oxygen is abundant is the availability of substrate and micronutrients. Except for the issue of alcohol stress produced by high gravity worts, all of the concern about the proper gravity and volume of the starter should disappear if oxygen is always available to the yeast. Am I missing something here? Fred L Johnson Apex, North Carolina, USA Return to table of contents
Date: Wed, 01 Mar 2006 10:31:06 -0500 From: Paul Hethmon <phethmon at hethmon.com> Subject: Brewing Coppers I'm planning on finally making the leap to all-grain sometime this year and have been doing my fair share of reading, looking, and lurking around at what I want in the way of equipment. One thing I am going to do is have my brewery in the basement of my house, behind the bar. I've got a natural gas hookup there and an outside wall to put vents through to draw fresh air in and exhaust out. Given it's going to be on display, I not only want something that brews well, but it's got to look good (at least to me). So given that, I've been drawn to putting together a traditional brewing copper setup. In my research so far, the only negative I've found is the cost and lack of sources (ie a coppersmith). Are there any negatives I should be aware of that relate to the brewing process? Copper certainly seems to have been the material of choice for many centuries and I've always admired the big gleaming tanks in the brewpubs. Another related question, why the design on brewing coppers? Meaning the bottle shape of the vessel itself? All feedback welcome. thanks, Paul - -- Paul Hethmon phethmon at hethmon.com Farragut, Tennessee [443.2, 182.3] Apparent Rennerian Return to table of contents
Date: Wed, 01 Mar 2006 09:50:04 -0600 From: "David Jones" <dpjones at nlkj.com> Subject: More well water anaylsis ... Your comments on this northwest Indiana well water will be appreciated. Please tell me what this means for my future brews or any additions I might make to make it better. Well water, no water softener/filter. Thanks. pH.... 7.6 Total Dissolved Solids (TDS) Est... 372.0 Electrical Conductivity, mmho/cm... 0.62 Cations/Anions, me/L. 6.1 / 6.4 ppm lbs/Ac9 Sodium, Na.............. 7 Potassium, K........... 2 Calcium, Ca............ 77 Magnesium, Mg...... 23 Total Hardness, CaCO3.. 288 Nitrate, NO3-N......... 6.0 Sulfate, SO4-S......... 29 Chloride, Cl........... 22 Carbonate, CO3.........< 1 Bicarbonate, HCO3......220 Total Alkalinity, CaCO3... 180 Flouride, F..........0.16 Total Iron, Fe.......0.06 According to Palmer's "How to Brew" my .... Sodium is closest to Vienna or Pilsen Calcium is closest to Munich or London Magnesium is closest to Edinburgh or Burton Sufate is closest to London or Dublin Chloride is closest to Dublin or Burton Bicarbonate is closest to Dortmund or Edinburgh Return to table of contents
Date: Wed, 01 Mar 2006 11:08:09 -0800 From: Scott Alfter <scott at alfter.us> Subject: Call for Judges and Entries for Las Vegas Winterfest 2006 Were you wondering what happened to the Las Vegas Winterfest competition? It's usually been held a bit earlier in the year, but a combination of factors moved this year's event to 18 March 2006. We're looking to grow the competition back to what it used to be, and we need your entries! We've also gotten an offer to extend to the winning beer entry. Matt Marino, the brewmaster at the Triple Seven Restaurant and Brewery at Main Street Station in downtown Las Vegas, has offered to brew the Best-of-Show beer. If you've always wanted your beer on tap where others can try it out, now's your chance! With Las Vegas being the popular tourist destination that it is, you'll get plenty of fame and/or notoriety. :-) (The only restriction is that he won't do styles that rely on critters other than S. cerevisiae and/or S. uvarum for their fermentation, which is understandable. For the most part, that only excludes category 17. This is also for beers only...liquor license restrictions won't allow for mead and cider, so categories 24-28 are out. They have their own best-of-show round anyway.) Two bottles and $6.00 is all it takes to get your beer, mead, or cider in. If you have ten or more entries, the entry fee maxes out at $60.00...a deal for the more prolific brewers among you. Your shipments will be accepted from 4 to 11 March (that's next week) at Nevada Brew & Wine Supply, 4800 S. Maryland Pkwy. #J, Las Vegas, NV 89119. The competition itself will be held at UNLV, where it's been located the past few years. We'll need all of the judges and stewards we can muster; if you're interested, send me some mail. For more detailed info, see our competition webpage: http://snafu.alfter.us/competitions/winterfest06/ Thanks, and good luck to all entrants! Scott Alfter scott at beerandloafing.org Return to table of contents
Date: Wed, 1 Mar 2006 14:16:54 -0600 From: "Formanek, Joe" <Jformanek at griffithlaboratories.com> Subject: Drunk Monk Challenge - accepting entries through 3/4 Greetings!! The Drunk Monk Challenge, sponsored by the Urban Knaves of Grain of Chicagoland, is accepting entries in beer, mead and cider categories through this Saturday, March 4. It is an AHA sanctioned competition, a qualifying event for MCAB, and a leg of Midwest Homebrewer of the Year. For detailed information as to rules, etc., please visit our website at http://knaves.org/DMC/index.htm An on-line registration for entries can be found there. Though the registration deadline is 3/4, we will allow mailed entries to arrive after that date, as long as they have been preregistered on the site. We are also looking for more judges too help out with both the Mead/Cider judging on Friday evening, 3/10 as well as for the main judging at America's Brewpub in Aurora, IL all day on 3/11. If you are interested, please feel free to contact me at jformanek at griffithlaboratories.com Cheers! Joe Formanek (Head Judge) BJCP Midwest Representative -Urban Knaves of Grain www.knaves.org -Drunk Monk Challenge www.knaves.org/dmc Return to table of contents
Date: Wed, 1 Mar 2006 14:09:58 -0800 (PST) From: Matt <baumssl27 at yahoo.com> Subject: repitching hoegaarden strain At some point I remember hearing that one should not repitch the Hoegaarden strain. Does anyone have any information on this? Thanks, Matt Return to table of contents
Date: Wed, 01 Mar 2006 18:37:31 -0500 From: "David Houseman" <david.houseman at verizon.net> Subject: Best The Brewer Competition Invitation This is an invitation to Enter and to Judge the Best the Brewers Competition Saturday March 18th, 2006 Manayunk Restaurant and Brewery The 2nd annual Best the Brewer amateur/professional homebrew competition is looking for entrants and judges. It is a BJCP sanctioned competition. This year submit beers brewed after November 2005 in these general categories: The BJCP 2004 Style Guidelines will be used. Pale ale Stout Porter IPA Wheat Brown Ale Spiced/vegetable/specialty Professional brewers that have agreed to homebrew as of 1/1/2006 come from Yards, Manayunk Brewery, Flying Fish, and Iron Hill. Prizes will be awarded for the winner of each of the 7 categories. Best of Show Beers (up to 3) that are from homebrewers, not professionals, will be brewed with the homebrewer at Manayunk Brewery and served at the restaurant. Two 12 ounce bottles should be submitted by Thursday March 16th using the appropriate AHA submission form (http://www.beertown.org/homebrewing/scp/pdf/entry_recipe_form.pdf ) accompanied by a $5 entry fee payable to Tim Ackerson. Drop-off points for the competition are Home Sweet Homebrew, Keystone Homebrew and the Manayunk Restaurant and Brewery. Entrants can also be sent to Tim Ackerson, 101 W. Nippon St., Philadelphia, PA 19119. There will also be a beer dinner along with the awards at the Manayunk Restaurant and Brewery on Thursday March 23rd. Full details about the dinner will be posted on http://www.manayunkbrewery.com/ . For questions e-mail Tim Ackerson at theimann at verizon.net or Chris Firey at chris at manayunkbrewery.com . Hope to see everyone at the competition and dinner. Judges: Judging will take place at 10:00am on Saturday, March 18th at Manayunk Brewery and Restaurant. Judges will be provided with lunch and will be admitted to the awards dinner on Thursday evening. Contact David Houseman before March 16th to reserve your place to judge in this unique competition competing professional brewers' homebrewer against that of the amateur homebrewers. Dave Houseman Return to table of contents
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