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


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Contents:
  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)

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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 


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