HOMEBREW Digest #5316 Thu 03 April 2008

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  Re: Brewing Logic and Experimentation (Scott/Linda Bruslind)" <analabor@peak.org>
  Alexandre Enkerli's post (leavitdg)
  WBA Concise Course in Brewing Technology ("Lemcke Keith")

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---------------------------------------------------------------------- Date: Tue, 01 Apr 2008 22:59:40 -0700 From: "Analysis_Lab (Scott/Linda Bruslind)" <analabor at peak.org> Subject: Re: Brewing Logic and Experimentation I think Alexandre is spot on with his April Fool's modest proposal on data collection and the move beyond faith-based brewing. We think we might be able to help in this effort and help the hbd. We've been evangelizing data driven decision making to craft brewers with limited, albeit modestly profitable, success. We can schedule surplus time on our Anton Paar DMA-5000/Alcolyzer to run alcohol/density on beer and/or wort samples. Perhaps, the way to proceed would be to have a club or group of brewers submit an idea to the listserve. We can work it up to a designed experiment, execute, and gnaw on the data for a bit. Rinse, repeat. We'd release the results when we get word that a small donation was made to the hbd. We're not the arbiters of the amount. It'll be up to Pat and the janitors. They say go, we go. Figure on something like up to 50 samples/month, not including duplicates, to start and we'll see how it goes. We'd like to hold the option to have the ASBC publish the data under a licensing agreement with the hbd. I hope this moves a very good idea forward. I'm no brewing genius, just a journeyman analytical technician; but I think I have something to share. No fooling. Scott Bruslind Analysis Laboratory www.analysislaboratory.com Lebanon, OR (I've lost my Rennerian bearings) Return to table of contents
Date: Wed, 02 Apr 2008 07:53:04 -0400 From: leavitdg at plattsburgh.edu Subject: Alexandre Enkerli's post I agree with Alex. Yesterday I was in a wine shop getting some Irish moss, and there was a young man looking through the available ingredients for beers. I asked what he was making, and he said "a lager". So I asked what yeast he planned to use, and he showed me one of those small packets that had been sitting at room temp probably for months, that said "ale" on it, although the proprieter said the number on the yeast indicated it was a "lager yeast". mmmmmmmm I next asked what water he was going to use, and he was going to use water out of the tap, not even filtered. There were numerous points at which I felt that I could be useful, but I resisted, not wanting to be a know-it-all, nor to intrude, upon either him or the salesperson. As I left I did offer one bit of advice, and I suppose that this could be one of the principles that Alex has referred to. I suggested that he make sure that he have a long hard, full boil, and that he look for the "hot break", and that this would help him to have a clear beer (whether an ale or a lager). We also discussed the value of Irish moss in the final 15 minutes of the boil. I suggest these as a place to start in discussing good brewing techniques. Darrell [544.9 miles, 68.9]Apparent Rennerian Return to table of contents
Date: Wed, 2 Apr 2008 23:11:57 -0400 From: "Lemcke Keith" <klemcke at siebelinstitute.com> Subject: WBA Concise Course in Brewing Technology The World Brewing Academy is proud to present the English-language WBA Concise Course in Brewing Technology (June 2-13, 2008) at the Doemens Academy facility in Munich, Germany. Designed and presented by some of the industry's most experienced educators, the 2-week WBA Concise Course provides students with comprehensive training in brewing technical theory, the dynamics of brewery operations, and the science behind the creation of consistently excellent beer. The content mix of the Concise Course deals with each of the key areas of brewing technology including Raw materials: Malt, adjuncts, hops, water, yeast Brewhouse operations & wort production Yeast management, fermentation & maturation Biological control, QC/QA issues Brewery CIP, cleaning, waste management Filtration, carbonation, oxygen control Packaging, valves, pumps This is an ideal course for those pursuing broader knowledge of the commercial brewing process towards developing a brewing career. When not in class, students get to enjoy the beauty, history and excitement of Munich. The heart & soul of the Bavarian state, Munich is steeped in the tradition of hundreds of years of brewing industry & culture, offering students an experience that is as enjoyable as it is educational. If you would like to learn more about the English-language WBA Concise Course at Doemens Academy in Munich, or for information about registration, check out our web page at http://www.siebelinstitute.com/course_desc/concise_tech.html or contact Keith Lemcke at klemcke at siebelinstitute.com . Return to table of contents
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