FORUM ON BEER, HOMEBREWING, AND RELATED ISSUES Digest Janitor: pbabcock at hbd.org *************************************************************** OCTOBER'S HOME BREW DIGEST BROUGHT TO YOU BY: Ypsilanti Brewing Company Visit them at http://www.ypsilantibrewing.com/ 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. SPONSORSHIPS of any amount are considered paid advertisement, and may be deductible under IRS rules as a business expense. Please consult with your tax professional, then see http://hbd.org for available sponsorship opportunities. *************************************************************** Contents: Proteolytmalz ("A.J deLange") Valhalla Mead Only Competition ("David Houseman")
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---------------------------------------------------------------------- Date: Tue, 28 Oct 2008 17:05:44 -0400 From: "A.J deLange" <ajdel at cox.net> Subject: Proteolytmalz I have finally gotten around to translating Kohlbach's 1953 paper (in which residual alkalinity is defined) and had to surmount many many difficulties but couldn't crack one. Does anyone know what "Proteolytmalz" is? The literal meaning is obvious but I have never heard of such a thing and Weyerman does not mention it on their website. A.J. Return to table of contents
Date: Tue, 28 Oct 2008 18:21:21 -0400 From: "David Houseman" <david.houseman at verizon.net> Subject: Valhalla Mead Only Competition The result for the Valhalla Mead Only Competition are posted on-line at http://www.valhalla-mead.com/results.cfm. This was the largest Valhalla yet with 102 entries from across the country. Congratulations to Lyle Brown for his fabulous Semi-sweet traditional mead made with sage honey. It was certainly hard to pick between so many wonderful meads. Special thanks to the organizers, Suzanne McMurphy and Tim Ackerson and our host, Chris LaPierre at Iron Hill Brewery and Restaurant. David Houseman Judge Wrangler Return to table of contents
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