---

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


***************************************************************
       THIS YEAR'S HOME BREW DIGEST BROUGHT TO YOU BY: 

                     Your Business Name Here
    Visit http://hbd.org "Sponsor the HBD"  to find out how!
			 
    Support those who support you! Visit our sponsor's site!
********** Also visit http://hbd.org/hbdsponsors.html *********

DONATE to the Home Brew Digest. Home Brew Digest, Inc. is a 
501(c)3 not-for-profit organization under IRS rules (see the
FAQ at http://hbd.org for details of this status). Donations
can be made by check to Home Brew Digest mailed to:

HBD Server Fund
PO Box 871309
Canton Township, MI 48187-6309

or by paypal to address serverfund@hbd.org. DONATIONS of $250 
or more will be provided with receipts. SPOSORSHIPS of any 
amount are considered paid advertisement, and may be deductible
under IRS rules as a bsuiness expense. Please consult with your 
tax professional, then see http://hbd.org for available 
sponsorship opportunities.
***************************************************************


Contents:
  efficiency and cloudy beer (leavitdg)
  Unclear beer (Calvin Perilloux)
  2008 Puget Sound Pro-Am Competition ("Emiley, Mark")
  2008 Big & Huge Homebrew Competition ("Eric Schoville")


* * * * * * * * * * * * * * * * * * * * * * * * * * * * *
*           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!   *
* * * * * * * * * * * * * * * * * * * * * * * * * * * * *
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: Mon, 18 Feb 2008 05:27:02 -0500
From: leavitdg at plattsburgh.edu
Subject: efficiency and cloudy beer

Good morning, Lance, et al;

I used to do the same, but when I began using less sparge water, I found that my
efficiency went up.  This seems to make sense to me, ie getting more from the
mash tun, rather than leaving that behind, but you are suggesting that what is
left behind has very little left in it.  That is it!  Next time, I will do as I
used to, then get an hydrometer reading on the stuff left behind!

I use 1.32 qt per pound of grain, as a rule.  Is yours similar?

If I am, at the same time, getting cloudy beer, but have not changed anything
else (to my knowledge), then why is this so?  I do use Irish moss as well, and
I have a long hard boil (2 hours).

I am going back to my "old ways" of not draining the tun,to see what happens.

I use a Polarware, is your similar?

Brewed a Fat Tire yesterday (wyeast 1792 used for the second time).  Tasted the
previous batch and it was real nice.  Does anyone have specs on just what this
yeast it, ie, beyond it coming from the brewery, does anyone know its origin?

Happy Brewing!

- --Darrell

==quote==
IMO it does not matter how much is left under
the FB.  In a perfect world it might, but here on earth it doesn't.  Due to
the diminishing ability of sparge water to dissolve sugar as the sparge
progresses the only point in measuring the exact amount in sparge water is
to waste time in waiting for it to drain.  I always sparge until I collect
enough wort in the boiler to give me my final desired volume.  My tun
remains fairly full of sparge water when I unload it.
==end quote==





Return to table of contents


Date: Mon, 18 Feb 2008 11:02:05 -0800 (PST)
From: Calvin Perilloux <calvinperilloux at yahoo.com>
Subject: Unclear beer

I have to agree with Lance Harbison about (un)clear beer.
In my home brewing, I do tend to keep the turbidity to an 
absolute minimum, but that's only because "we've always 
done it this way".  The times I've blown it and had turbid
wort going into the kettle, I didn't notice any clarity 
problems later.

When I brewed a few times at commercial brewpubs, the
mash tuns were far less efficient at filtering out the
fine bits, and the boil kettle was sometimes a veritable 
seething mass of husk and kernel fragments.  I was really 
worried once on a particularly cruddy brew, but the head 
brewer said not to worry, and in the end, the beer just
cleared up quite well with cold aging in the bright tanks.

Or is it just that the several weeks of lagering I did on
those beers reduced what was otherwise an undesirable and
unusually heavy haze at the start?  Hard to say, since the 
samples we took were sporadic; it went into the bright tank 
hazy, as most are at the place, and came out clear without
any filtration.

Calvin Perilloux
Middletown, Maryland, USA 


Return to table of contents


Date: Mon, 18 Feb 2008 11:35:11 -0800
From: "Emiley, Mark" <Mark.Emiley at boeing.com>
Subject: 2008 Puget Sound Pro-Am Competition

You've read about the Puget Sound Pro-Am in the Jan/Feb edition of
Zymurgy.  Now is your chance to start brewing for the 2008 competition
for a shot at GABF gold!  The Puget Sound Pro-Am is your best shot with
OVER 10 breweries picking their favorite award winning beers from this
competition to produce and send to the Great American Beer Festival's
Pro-Am Competition.

This is an AHA/BJCP sanctioned competition aimed at providing award
winning homebrew recipes to be brewed by Puget Sound breweries with the
goal of capturing a medal from the Great American Beer Festival's Pro-Am
Competition.  The Puget Sound Pro-Am is unique in that it will have at
least TEN breweries (Big Horn/Ram (2), Rogue, Elysian, Diamond Knot,
Rock Bottom (2), Elliot Bay, Big Time, and Iron Horse: one or two more
or in work) selecting their favorite homebrew beers from the best of
show round to scale up and brew on their systems.  Winning beers of AHA
members may be sent on to the GABF for a shot at national glory!  Not
from the Puget Sound area?  Having your beer brewed by one of our local
breweries might make it worth taking a vacation out to Seattle (I
promise you, the summers out here are as fantastic as the beers).
Non-AHA members can still enter the competition and win other awards and
prizes (the Powerhouse Brewery will not be submitting to the GABF and
will be free to pick any entry).

Start dreaming and brewing up your entries today!  The brewers will not
just be looking for stylistically flawless beers, they will be looking
for damn tasty beers.  This is a perfect shot for that hybrid beer you
make.

Check the competition website at http://www.bewbc.org/pro-am for the
latest details including participating breweries, desired styles,
contest rules, and links to online registration.  Entries (three 10-12
oz brown bottles) are due May 28th with an entry fee of $6 per beer
submitted (several drop-off locations accepting entries beginning in
May).  Judging will be held on May 31st at Larry's Brewing Supply in
Kent (if you are interested in judging, stewarding, or helping with
event execution, contact Mark Emiley at markemiley at earthlink.net or
register online).  Winners will be selected in the weeks following.
Check the website frequently for updates on participating breweries and
contest details as the competition grows.  To have the best shot of
having your beer brewed, you need to be an AHA member by the time of the
competition, so join today!  Invite your friends to join the AHA and
submit beers as well (all beers will be judged and ranked regardless of
AHA membership).  Good luck, and may your wildest brewing dreams come
true!

Mark Emiley
PSPA Competition Organizer 



Return to table of contents


Date: Mon, 18 Feb 2008 15:37:29 -0600
From: "Eric Schoville" <eric at schoville.com>
Subject: 2008 Big & Huge Homebrew Competition

The Madison Home brewers & Tasters Guild is proud to sponsor the 21st
Annual Big & Huge Homebrew Competition on Saturday April 26th at JT
Whitneys, Madison, Wisconsin.

The Big & Huge Homebrew Competition is a competition geared towards
beers of higher than usual gravities. Home brewed beers will be
evaluated by the trained palates of experienced beer judges.  The Best
of Show beer will receive the coveted Wooly Mammoth plaque & 2 Tickets
to the Great Taste of the Midwest (8/9/2008), and the winner of the
CMS category will receive the equally coveted Hairless Mouse plaque.
The competition is sanctioned by the Beer Judge Certification Program
and will follow its competition procedures.  Further details are
available at: http://www.mhtg.org


Return to table of contents

---