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	FORUM ON BEER, HOMEBREWING, AND RELATED ISSUES
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Contents:
  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)




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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


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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


 


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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



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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



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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/





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