HOMEBREW Digest #5169 Fri 06 April 2007

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  re: Hops and frost damage ("steve.alexander")
  RE: Pomegranate Wheat beer ("J. Ben Schafer")
  RE: GOP (Steven Parfitt)
  RE:Pomegranate Wheat Beer ("Brian Lundeen")
  Re: Spelt Hefe (Dylan Tack)
  Call for Judges: 2007 Samuel Adams Homebrew Competition - Longshot, Boston Region (Mark Irwin)

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---------------------------------------------------------------------- Date: Fri, 06 Apr 2007 00:56:13 -0400 From: "steve.alexander" <stevea at adelphia.net> Subject: re: Hops and frost damage Kevin Gray asks ... >Here in Ohio, we are experiencing a freak April snowstorm. Freakish >because 3 days ago, it was 80 degrees. Spring appeared to come early, >and as a result, the hops I planted last year about are 3 feet high >already (one fuggles plant came back and two centennials). I covered >the plants with blankets and newspaper as much as possible--wrapping >it around the vines. Hops are fairly frost resistant and I know they'll tolerate an overnight frost while they are small. Not sure about extended sub- freezing when they are 3ft long. Even if the current bines fail I feel certain they'll produce more. My hops aren't even up yet - but that's what the 150miles of lattitude diff and the Great Lakes ice will do. I assumed after the warm days the snow would instantly melt, but we've had consistent snow on the ground since. Covering (not wrapping) plants w/ newspapers (damp is good) will help frost sensitive plants by trapping them&air against the warmer ground. OTOH if the surface soils is cold enough to sustain snow, then the cover doesn't do much good. -S (Copley, OH) Return to table of contents
Date: Fri, 6 Apr 2007 07:14:22 -0500 (CDT) From: "J. Ben Schafer" <schafer at cs.uni.edu> Subject: RE: Pomegranate Wheat beer "peter ensminger" asked : > Anyone tried the "Pomegranate Wheat Beer" from Saranac? > > I like Saranac beers, but this one sounds a bit gimmicky. I haven't tried this particular beer, but I have had a Pomegranate Wheat before. Fort Collins Brewery makes one the call Major Tom. It is a nice simple wheat beer, just bordering on a yeasty afterbite, but not as strong as a Hefe. The pomegranate provides just a hint of fruity-ness. It isn't sickly sweet like some of the other fruited wheats that I have had, and in fact has just a hint of a sour finish. As odd as that sounds, it is very refreshing. In fact, Fort Collin's website indicates it is their best selling beer. Ben _________________________________________________ J. Ben Schafer Associate Professor Department of Computer Science University of Northern Iowa Cedar Falls, IA, 50614 (319)-273-2187 schafer at cs.uni.edu _________________________________________________ "Always behave like a duck -- keep calm and unruffled on the surface but paddle like the devil underneath." -J. Braude Return to table of contents
Date: Fri, 6 Apr 2007 05:52:55 -0700 (PDT) From: Steven Parfitt <thegimp98 at yahoo.com> Subject: RE: GOP HBD 5168 >Date: Thu, 05 Apr 2007 17:54:04 -0400 >From: leavitdg at plattsburgh.edu >Subject: Grains of Paradise >I have been experimenting with grains of paradise, >and wonder: should one add them later so as to not >loose the aromatics? In the past I have added them >throughout, like hops , in the hope that the aromatic >flavors would be there, as well as some of the >peppery flavor. >Does anyone have an idea as to the best way to add >this to a brew? >Darrell I've always seen recomendations for adding them at the end of the boil, max 5 minutes to flame out. Steven, -75 XLCH- Ironhead Nano-Brewery http://thegimp.8k.com Johnson City, TN [422.7, 169.2] Rennerian "There is no such thing as gravity, the earth sucks." Wings Whiplash - 1968 Return to table of contents
Date: Fri, 6 Apr 2007 09:10:55 -0500 From: "Brian Lundeen" <blundeen at mts.net> Subject: RE:Pomegranate Wheat Beer > From: "peter ensminger" <ensmingr at gmail.com> > > Anyone tried the "Pomegranate Wheat Beer" from Saranac? > I like Saranac beers, but this one sounds a bit gimmicky. > Ya think? Maybe cashing in on current food trends? I'm surprised they didn't toss a little flax into the grain bill so they could promote... Pomegranate Multigrain Beer, rich in antioxidants and Omega-3 fatty acids I mean, when you put it like that, who wouldn't want to have one of these for breakfast every day? ;-) I shouldn't be so cynical. Perhaps I'm just cranky because I read postings about how everybody's hops are coming along and it's STILL #$%^& WINTER HERE!!!! (-22C with the wind chill as I write this). Cheers Bwian, in Winnipeg Return to table of contents
Date: Fri, 6 Apr 2007 10:17:09 -0500 From: Dylan Tack <dylan at io.com> Subject: Re: Spelt Hefe > Date: Fri, 30 Mar 2007 08:51:15 -0400 > From: leavitdg at plattsburgh.edu > > I am in the process of trying to make a "Spelt Hefe", and am > finding that the > Spelt flour is great for making a stuck sparge. Have others used > spelt in > brews? I have done this with raw, whole spelt. I purchased a 25 lb bag for about $30 from UNFI via a buying club (UNFI is a wholesaler that supplies health food stores, so a local store or co-op may be able to order it for you). The spelt was used to make a saison (1/3 spelt, 2/3 pilsner malt). It is very hard to crush. I milled it twice, first on a fairly wide gap, and again on the smallest gap available (the husk has been removed, so you can mill a little smaller than normal). If you don't have a mill, you could probably grind small quantities in a blender or food processor. Then, you will need a cereal mash. I followed the procedure for raw wheat described in Guinard's "Lambic". Basically, you will have two separate mashes: Cereal mash - raw grain plus 10% of the malt (to prevent retrogradation, search HBD archives for more on this). Main mash - everything else. Start the cereal mash at the lower end of the scarification range, rest, then slowly bring it to a boil. Meanwhile, hold the main mash at about the same starting temp. After the cereal has been thoroughly boiled, add it to the main mash, which should raise the temperature to about 155F. Rest then sparge as usual. I'll look at my notes this weekend and post more details about the mash schedule. -Dylan Return to table of contents
Date: Fri, 6 Apr 2007 16:46:26 -0400 From: Mark Irwin <irwin at stat.harvard.edu> Subject: Call for Judges: 2007 Samuel Adams Homebrew Competition - Longshot, Boston Region We will be hosting Boston Region for the 2007 Samuel Adams Homebrew Competition - Longshot, in Boston on Friday May 11th and Saturday May 12th. This is a AHA/BJCP sanctioned event. If you are a BJCP judge, and/or have some experience judging or stewarding, and would like to help out on either or both of those dates, please register at: http://www.wort.org/longshot07/ For people volunteering both days and traveling from out-of-town, hotel accomdation in Boston is available in the same hotel in which the judging will take place. The hotel is expected to be the Boston Park Plaza Hotel and Towers (arrangements are currently being finalized). Dinner on Friday the 11th and breakfest and lunch on Saturday, May 12th will be provided to judges and stewards. Details on how to enter you beers in competition are available on the main competition web site at http://www.samueladams.com/promotions/LongShot/Default.aspx Hope to see you there, Mark Irwin - -- Mark Irwin Boston Region Judge Coordinator 2007 Samuel Adams Homebrew Competition - Longshot irwin at wort.org http://www.wort.org/longshot07/ Return to table of contents
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