HOMEBREW Digest #5995 Tue 15 January 2013

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  A fun idea (Joseph M Labeck Jr)
  Wort experiment ("Steve Johnson")

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---------------------------------------------------------------------- Date: Tue, 15 Jan 2013 09:49:43 -0500 From: Joseph M Labeck Jr <jmlabeck at joesjokearchive.ws> Subject: A fun idea OK, I admit this is not world-changing importance. But, it's so much fun, I just had to share it. For the last few years, my niece has held a family party for St Patrick's Day, and has made Irish stew with stout as an ingredient in the gravy. Last year, she asked me if I would brew a stout, just for that event. I was honored, and did so. It was yummy, and it started me thinking. My son and nephew both brew. I thought, why not have a little family competition? Everyone agreed, and we decided to call it The St Patrick's Day Stout Smackdown. And my daughter-in-law decided to join in, so we now have 4 stouts competing for the right to be included in dinner. A friend of ours, Will Siss, who writes a column for the local paper called The Beer Snob, and who also blogs about beer (http://drinkreadlive.blogspot.com/), has agreed to be guest judge for our little competition. It promises to be a good night, and good fun, with good beer. Oh, yeah. I have a blog, too. (http://youmakewhat.blogspot.com) Return to table of contents
Date: Tue, 15 Jan 2013 20:12:21 -0600 From: "Steve Johnson" <sjohnson3 at comcast.net> Subject: Wort experiment William in Michigan asks about the malt experiment they are planning to do. I applaud your thinking and planning and think it has the potential to be a very informative activity for your club. I've done a few similar things with our club in Nashville over the years, including some yeast comparisons by splitting one really large batch and fermenting in small 3 or 5 gal. carboys to come up with 5 different batches to ferment with 5 different yeasts. One thing to consider is how you plan to try to control for some of the other variables besides the grain bills in these mashes. If each of your brewers is going to brew on their own system, there may be some uncontrolled issues related to mashtun configuration and run-off , mash temp, system efficiency, sparge temps, etc. that could have a pronounced effect on the final product that ends up being fermented. Fermentation temperature control could have an impact as well, even if as you say you are planning to work on controlling the yeast count with similar pitching rates by yeast volume. Fermentation vessel shape and size could impact the final product as well. I would think that an ideal scenario would be to make all of the batches on the same system and then ferment all of the finished worts in the same temp. controlled space. This is probably not very practical, but perhaps some back-to- back brew sessions with whomever has the best systems could cut down on some of the variability in the process factors. Finally, how the finished products are carbonated, whether kegged or bottled, will also impact the final result. Kegging them all at the same time with the same process of force carbonating might be one way of controlling that. I'm not saying that you guys won't learn from the experience. Regardless of how you manage these other variables (or not), I am sure that you will still be able to taste some major differences in each of these finished beers. Sounds like a great club experience! Make it a BJCP training opportunity for some future judges! Steve Johnson Music City Brewers Nashville, TN Good lu Return to table of contents
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