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Date: 15 Jun 2006 23:00:01
From: Request Address Only - No Articles
Subject: Homebrew Digest #5022 (June 15, 2006)
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HOMEBREW Digest #5022 Thu 15 June 2006
FORUM ON BEER, HOMEBREWING, AND RELATED ISSUES
Digest Janitor: pbabcock at hbd.org
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Contents:
RE: Pitching rates for high gravities ("golgothus")
ETB2006 (stihlerunits)
National Homebrewers Conference Pre Conference Events (Darryl Hickey)
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Date: Tue, 13 Jun 2006 08:14:58 -0500
From: "golgothus" <golgothus at comcast.net >
Subject: RE: Pitching rates for high gravities
In Digest #5020 (June 11, 2006), David Edge of Derby, UK asked about
Pitching Rates for High Gravities:
"Pitching 64 packs of yeast into a barley wine seems just a shade
extravagant. Does anyone have a more practicable heuristic please?"
I have found the following web sites to be invaluable in determining
pitching rates, the starter size necessary and the reasoning behind making a
starter with a magnetic stirrer. The third site discusses building starters
for Big Beers (anything 8% ABV or above)
Proper Yeast Pitching Rates Calculator:
http://www.mrmalty.com/pitching.php
Info on Starters and using Magnetic Stirrers:
http://www.maltosefalcons.com/tech/MB_Raines_Guide_to_Yeast_Culturing.php
Thinking Big: Getting a Handle on Brewing Big Beers:
http://www.maltosefalcons.com/tech/brewingbig.php
I hope this helps some!
Cheers and Beers,
Mykel Obvious
------------------------------
Date: Tue, 13 Jun 2006 10:02:29 -0700
From: stihlerunits at mosquitobytes.com
Subject: ETB2006
In less than two weeks entries will be accepted for the 10th Annual E.T.
Barnette Homebrew Competition!
The grand prize for Best of Show in this AHA/BJCP sanctioned competition
is $500!!!
Great prizes and custom medals will also be awarded to the 1st, 2nd and
3rd place winners of each of the seven judged categories.
The seven categories that will be judged are: Pilsner (2A-C) English
Pale Ale (8A-C), American Ale (10A-C), Porter (12A-C), Stout (13A-F),
IPA (14A-C) and Fruit/Spice/Herb/Vegetable Beer (20 & 21A).
Entries will be accepted: June 26 - July 12, 2006
Entry fees: Submit three 12-16 oz brown or green crown capped bottles
and a check or money order for $5.00 in U.S. funds per entry.
Judging: Judging will take place on Saturday, July 15th.
Location: Fox, Alaska (a small mining community ~10 miles north of
Fairbanks)
More information as well as Entry and Bottle ID forms may be found at
the following URL:
http://www.mosquitobytes.com/Den/Beer/Events/Events.html
Should you have any questions or are interesting in judging contact
Scott Stihler at (907) 474-2138 or stihlerunits at mosquitobytes.com.
Please forward this information to anybody you know that might be
interested in either entering this competition or (if they will be in
the area) helping out with the judging.
Cheers,
Scott Stihler
Fairbanks, Alaska
[2874, 324.9] Apparent Rennerian
------------------------------
Date: Thu, 15 Jun 2006 11:10:19 -0700 (PDT)
From: Darryl Hickey <djhbrew98 at yahoo.com >
Subject: National Homebrewers Conference Pre Conference Events
National Homebrewers Conference Pre Conference Events
are selling out so sign up now!
Pub-Crawl
Wednesday, June 21, 2006
5:00 p.m. to ?
Come join us for the Gator Trails Pub-Crawl of
Orlando. This is a must attend event for any beer
enthusiast. We have set the itinerary for the
pub-crawl,... drum roll please.
1. Cafe Tu Tu Tango's their bottle selection of craft
beers is large and they have eight taps. They will
have Tapas to eat at no cost to the crawlers (included
in ticket).
2. Florida TapRoom proudly serves seven taps of
Shipyard Brewing Company beers and two guest
beers.
3. The Orlando Brewing Partners brewery and pub will
be serving their beers along with seventeen guest
beers from Harpoon, Chimay, Lindermans Framboise and
others. There will be brewery tours given and maybe
fermentation tasting.
4. Cricketers Arms English Pub & Eatery has seventeen
taps (including four hand drawn ales) they also will
have a late night menu for those of one who might have
had a little too much fun (cost of food is attendees
responsibility). This last stop is not too far from
the hotel if you want to make it a late outing. We
are finalizing the discount on the beers at each stop.
Between stops we will pass Nightly Spirits package
store, they have the best selection of beers in the
southeast. For those who want to bring something
unique back to the room or home you can take it with
you or they will deliver your purchase to the hotel
the next day. If any of the attendees wish to make a
purchase a quick stop can be made.
Join the Gator Trails Pub-Crawl and enjoy the company
of other beer enthusiasts and the great beer. Buses
depart at 5:00 p.m. from the hotel convention center
bus stop. The pub crawl has been a favorite of out of
town conference participants in previous years, and
this is your chance to visit some of Orlando's pubs
and drink some Florida beers. Advanced ticket
purchase guarantees a seat on bus.
====
Trappist Beer Tasting
Wednesday, June 21, 2006
6:00 10:00 PM
Spend an evening with Stan Hieronymus, author of "Brew
Like a Monk."
This event will be held at an elegant facility
designed for tasting, as Stan guides you through the
wonderful world of the complete commercially available
inventory of Trappist Beers.
Cost is $75.00 per person
Tickets available at
http://www.beertown.org/events/hbc/pre_conference.html
using PayPal or
paying by check (email for instructions:
Treasurer at cfhb.org) .
The tasting includes the following:
+ Over 16 different Trappist beers from the Seven
Trappist Breweries of Belgium and Netherlands (De
Koningshoeven has been recertified).
+ Keynote Speaker, Stan Hieronymus is one of America's
leading writers on beer and brewing.
+ A catered dinner by Caf Tu Tu Tango chef Gin.
+ Wine glasses to use for the tasting.
+ A gift Trappist Glass for each attendee.
+ Transportation to and from the Wyndham Hotel
starting at 5:00 p.m.
Attendance at this special and unique event is limited
the first 50 people!
Any questions contact Ron Bach at: bachian at juno.com or
407-696-2738.
------------------------------
End of HOMEBREW Digest #5022, 06/15/06
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Date: 16 Jun 2006 15:52:01
From: Derric
Subject: Re: Confused - Beer gas vs. CO2
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> Interesting about the 'beer gas' I've been toying with the idea of trying my
> hand at a stout for a while, as a longtime drinker of draft guinness, I
> would be keen to try and replicate, or at least get something similar to,
> that creamy texture. though from what I read, it requires an investment in
> the special faucet too.
I think someone on this list has mentioned that you can use a syringe
and get the same effect... Just pour your beer, pull it into the syringe
and squirt it back in two or three times until it is how you want it.
(You might want to search the archive for a better description).
Easy and worth a try... I've never done it, however.
Derric
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Date: 19 Jun 2006 15:22:44
From: John 'Shaggy' Kolesar
Subject: Re: Confused - Beer gas vs. CO2
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On Fri, 16 Jun 2006 15:52:01 -0000, <derric1961@removethis.yahoo.com > wrote:
>
>> Interesting about the 'beer gas' I've been toying with the idea of trying my
>> hand at a stout for a while, as a longtime drinker of draft guinness, I
>> would be keen to try and replicate, or at least get something similar to,
>> that creamy texture. though from what I read, it requires an investment in
>> the special faucet too.
>
> I think someone on this list has mentioned that you can use a syringe
> and get the same effect... Just pour your beer, pull it into the syringe
> and squirt it back in two or three times until it is how you want it.
> (You might want to search the archive for a better description).
>
> Easy and worth a try... I've never done it, however.
I think both Dan and I (probably others as well) have mentioned this. It's
a "poor man's nitrogen system". You've got it right, it's pretty simple.
Squirting a little bit of the beer through the syringe and back into the
glass has the same effect as forcing the beer via high pressure through
a restrictor faucet. You'll get the cascading bubble effect. I do it
every once in a while just for a laugh.
The turkey frying kit I got from the hardware store (propane burner, AL
pot, etc) also included a plastic syringe presumably for basting the turkey.
That's what I use. I don't know what size it is, but it's much larger
than the typical needle/syringe you see at the dors office. I think
one of those would be too small.
John.
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Date: 19 Jun 2006 08:27:24
From: Denny Conn
Subject: Re: Confused - Beer gas vs. CO2
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Craig Bennett wrote:
> Interesting about the 'beer gas' I've been toying with the idea of trying my
> hand at a stout for a while, as a longtime drinker of draft guinness, I
> would be keen to try and replicate, or at least get something similar to,
> that creamy texture. though from what I read, it requires an investment in
> the special faucet too.
>
> ..one of these days, when I have some spare cash :-)
The only thing the nitor in beer really does is allow the beer to be
served with more pressure, which gives you the cascadeing head effect
and the lower level of carbonation as CO2 is released from the beer by
the added force. You can do it the way Guinness used to by using a
syringe to draw up some beer and then shoot it back into the glass.
---------- >Denny
--
Life begins at 60 - 1.060, that is.
Reply to denny_at_projectoneaudio_dot_com
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Date: 19 Jun 2006 15:16:02
From: John 'Shaggy' Kolesar
Subject: Re: Confused - Beer gas vs. CO2
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On Thu, 15 Jun 2006 21:19:11 -0400, <craig_b@nospam.nowhere.com > wrote:
> But the beer has already been carbonated with Co2 right ? they're just
> using air to pressurize the keg and so dispense it ? I imagine a pub would
> go through 50 liter kegs in very little time, so probably not a big deal.
Yeah, it works as long as you finish the keg relatively quickly. In the
US, commercial kegs of beer are rented for parties with basically a
bicycle tire pump as the dispensing system. The beer is pre-carbonated, and
you just pump air into the keg by hand when you need more pressure for
pushing it out. Don't expect the keg to last more than a weekend though.
> I remember reading an article that cask conditioned ales in England are
> dispensed in a similar manner, dont remember how exactly, but I got the
> impression that co2 was frowned upon.
Essentially the same thing, but no pressure is used. The beer is either
served by gravity or else "pulled" from the keg. There is no significant
build up of pressure to force it out, compared to other systems. As the
beer is drawn out, air fills in behind it. Similar to above, it limits the
lifespan of the keg. Whether CO2 is frowned upon depends on who you ask.
> Interesting about the 'beer gas' I've been toying with the idea of trying my
> hand at a stout for a while, as a longtime drinker of draft guinness, I
> would be keen to try and replicate, or at least get something similar to,
> that creamy texture. though from what I read, it requires an investment in
> the special faucet too.
Special faucets as well as special tanks for the gas. IMO, stout is just
fine when served via the standard CO2. The "beer gas" stuff is purely
for appearance and/or to impress your friends.
John.
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