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


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Contents:
  Stainless Drums ("A.J deLange")
  Advanced Homebrewing Course ("Lemcke Keith")
  NHC NW Region Shipping  to Seattle Ends Friday! ("Janis Gross")
  Olive Oil ("A.J deLange")


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JANITORs on duty: Pat Babcock (pbabcock at hbd dot org), Jason Henning,
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Date: Tue, 18 Mar 2008 08:14:04 -0400
From: "A.J deLange" <ajdel at cox.net>
Subject: Stainless Drums

Harlan,

These are not good times for buying stainless anything. Ask your pro 
brewer friends what they are paying for kegs these days (a couple of 
years ago they were about $90 and are now almost twice that). New 55 gal 
drums range in price from aroung $600 to over $1K depending on type of 
lid, closure mechanism, bungs etc. See McMaster-Carr's web site. That's 
attrocious for sure but I would be very reluctant to brew in a used 
stainless drum unless I knew its provenance because when used in the 
chemical industry you can be pretty sure that whatever was in there was 
pretty nasty stuff. You might try Mike O'Brian at Pico (that's where I 
got mine). He may have something used stashed in some warehouse somewhere.

Cheers, A.J.


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Date: Tue, 18 Mar 2008 09:25:24 -0400
From: "Lemcke Keith" <klemcke at siebelinstitute.com>
Subject: Advanced Homebrewing Course

I just wanted to let homebrewers know that our July 21 - 25, 2008
Advanced Homebrewing Course in Durango, Colorado has only about a dozen
seats left, so if you want to get in on this great course you will need
to register soon. For full information on the course, registration and
area accommodations, download our complete catalog at
http://www.siebelinstitute.com/catalogs/pdfs/2008_wba_catalog.pdf
<http://www.siebelinstitute.com/catalogs/pdfs/2008_wba_catalog.pdf>  .
See in Durango!
 
Keith Lemcke

 

Vice-President

Siebel Institute of Technology

World Brewing Academy

 




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Date: Tue, 18 Mar 2008 08:53:44 -0600
From: "Janis Gross" <janis at brewersassociation.org>
Subject: NHC NW Region Shipping  to Seattle Ends Friday!

Hello homebrewers in ID, MT, OR, WA, and WY,

Brewers in these states can save $ by shipping 
their National Homebrew Competition (NHC) entries 
to Seattle this week instead of shipping to 
Anchorage in two more weeks.  Entries shipped to 
Seattle will be palletized and shipped on a barge 
to Anchorage at no additional cost to the entrant.

The early shipping deadline for the Northwest Region 
ONLY ends this Friday.  All National Homebrew 
Competition entries must be packaged for shipping 
even if they are dropped off at the Pyramid Brewery 
in Seattle.

No packages will be accepted at this site after 
5 p.m. Pacific time on Friday March 21, 2008.

Take advantage of the cost savings by shipping to 
Seattle this week!

For shipping details, see 
http://www.beertown.org/events/nhc/entry.html

If you are unable to take advantage of this option 
for submitting your entries, you can still send your 
entries to the Anchorage shipping location between 
March 31 and April 11, 2008.

Good luck in the competition!

Cheers,
	Janis Gross
	NHC Director
	AHA Project Coordinator
	janis at brewersassociation.org
	303-447-0816 x134
	888-822-6273 (toll free)



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Date: Tue, 18 Mar 2008 19:13:32 -0400
From: "A.J deLange" <ajdel at cox.net>
Subject: Olive Oil

For those of you interested in the olive oil thread: New Belgium has 
brewed commercial beers using olive oil in the yeast slurry with no 
aeration/oxygenation of the slurry or wort. The following is the 
abstract of a paper which appears in the current MBA Technical Quarterly.

Olive Oil Addition to Yeast as an Alternative to Wort Aeration

Grady Hull, New Belgium Brewing Company, Fort Collins, CO.

Abstract:  To extend the flavor stability of their beers, many breweries 
are researching ways of reducing oxygen ingress throughout the brewing 
process. However, the practice of aerating the wort prior to 
fermentation is almost universal in the brewing industry, because oxygen 
is necessary for yeast health and growth. Recent studies have shown that 
alternative methods to traditional wort aeration, such as aeration of 
the yeast prior to pitching or the addition of the unsaturated fatty 
acid linoleic acid, can yield fermentation characteristics similar to 
wort aeration. It has also been shown that using these alternative 
methods instead of aerating the wort can reduce oxidation potential. 
This paper reports the findings of a series of full-scale production 
tests that were conducted in an operating brewery to evaluate the 
effects of an alternative yeast treatment. By mixing olive oil into the 
yeast during storage, instead of aerating the wort, proper fermentations 
were achieved with only minor increases in fermentation time. The beers 
produced from these fermentations were comparable in flavor and foam 
retention to beers produced by traditional wort aeration. The ester 
profiles of the beers produced using olive oil addition were 
significantly higher than the controls, and the flavor stability of 
these beers was significantly improved.




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