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


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Contents:
  Lacto update for Berliner... (Mike Eyre)
  DANSTAR  ANNOUNCES  11TH LALLEMAND SCHOLARSHIP WINNER! ("Rob Moline")
  O'fest ("A. J. deLange")
  Re: Oktoberfest Recipe (Tim R)


* * * * * * * * * * * * * * * * * * * * * * * * * * * * *
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Date: Tue, 13 Jul 2010 00:38:35 -0400
From: Mike Eyre <mikeeyre74 at gmail.com>
Subject: Lacto update for Berliner...


I forget where I left off, but I originally posted on looking for 
ways to brew a Berliner with good sourness, and did a small
experiment with pitching raw grains into a wort on the side. In
any case, the raw grains thing was gross, so I chucked it.. the 
WYeast lacto strain, however.. that's a good story. After pitching
the lacto, I got nothing visible for activity, and no noticable taste 
difference after 2.5 days, so I got nervous and pitched the sacch. 
strain of yeast.. figured I'd save something out of this. That fermented
out like a bomb and it was done after about a day or so... but then, 
things kept going in there, slowly but surely. The bubbles came 
down to a trickle, but never stopped, it seemed. after almost a 
month, I gave it another taste test and was really rocked by the 
level of sour in this beer. It really came out quite well! It's getting 
kegged tomorrow, and I hope to have some good tasting notes 
a few weeks after that.. but I can vouch for that method thus far. Me
and my brewing partner have a few more of these things already 
in the brew pipeline, and hope to really hammer out an award winning 
B.W. in the near future. We'll keep ya' informed. 



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Date: Tue, 13 Jul 2010 10:35:33 -0500
From: "Rob Moline" <danstar at suddenlink.net>
Subject: DANSTAR  ANNOUNCES  11TH LALLEMAND SCHOLARSHIP WINNER!

DANSTAR  ANNOUNCES  11TH LALLEMAND SCHOLARSHIP WINNER!

Lallemand, the makers of Danstar dry yeasts and Servomyces yeast nutrient,
is proud to announce the winner of the 11th Annual Lallemand Scholarship.
Congratulations to Tim Runnette of O'Fallon, IL.  Tim's entry was drawn
during the Grand Banquet & Awards Ceremony at the AHA National Homebrewers
Conference in Minneapolis, MN, on June 21st, 2010.
Currently an active-duty Air Force major and pilot, Tim attended the Air
Force Academy, where he graduated with a B.S. in Civil Engineering, and has
an M.S. in International Relations from Troy State University. A homebrewer
for about 13-years with a couple of short breaks along the way, last year he
switched to 10-gallon, all-grain brewing and recently started entering local
competitions. A fan of 5-gallon cornelius kegs, he brews about once every
6-weeks.
The Lallemand Scholarship is awarded to a member of the American Homebrewers
Association, and provides full tuition to the World Brewing Academy's
Concise Course in Brewing Technology, held at the Siebel Institute in
Chicago, Illinois, and valued at USD $3,400. The winner also receives a USD
$1000 stipend to assist with travel and accommodation expenses while in
Chicago, one of America's most exciting and vibrant cities.
The Siebel Institute of Technology is America's oldest and most recognized
brewing school. The famous two-week WBA Concise Course in Brewing Technology
provides students with a comprehensive knowledge of the brewing process, the
dynamics of brewery operations, and socioeconomic issues affecting the
industry.
For more information on the Lallemand Scholarship, visit the Siebel
Institute's American Homebrewers Association Lallemand Scholarship page, or
contact Rob Moline at danstar at suddenlink.net

Cheers!
Rob Moline
Danstar



"The More I Know About Beer, The More I Realize I Need To Know More About
Beer!"



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Date: Tue, 13 Jul 2010 16:57:28 -0400
From: "A. J. deLange" <ajdel at cox.net>
Subject: O'fest

I've stumbled on one that gives me results that I and my guests just 
love. It's simply equal amounts of Pils, Vienna and Munch I ( all from 
Weyhermann) with about 3% Sauermalz and about the same amount of wheat 
malt for an OG of about 14.5 P.  Triple decoction, 2 hour boil, 
Hallertau hops to about 25 IBU. RO water with a little calcium chloride. 
Be sure to use the Wyeast (had bad luck with the Whitelabs three times) 
Oktoberfest strain and ferment below 50 F.

A.J.



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Date: Tue, 13 Jul 2010 17:29:49 -0500
From: Tim R <homebrewtim at me.com>
Subject: Re: Oktoberfest Recipe

> I just brewed the Munich Madness recipe from Brewing Classic Styles.
>  It's really simple but I cannot speak for its results yet.  I have two
> carboys sitting at 49-50 F, one fermenting with WLP833 and one
> fermenting with WLP820.  My grains were about 39% Pilsner,
> 31% Munich, 22% Vienna, 8% Caramunich (57L).  Hop additions
> called for Hallertau at 60 min and 20 min

Cheers,

Timmy
homebrewtim at me.com

BN Army Air Corps http://www.thebrewingnetwork.com/ 
East Side Brewers http://www.eastsidebrewers.org/


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