---

	FORUM ON BEER, HOMEBREWING, AND RELATED ISSUES
		Digest Janitor: janitor@hbd.org
		Many thanks to the Observer & Eccentric Newspapers of 
		Livonia, Michigan for sponsoring the Homebrew Digest.
				URL: http://www.oeonline.com


Contents:
  Re: May is Mild Month (Matthew Arnold)
  MCAB II recipe donation/request ("Dean Fikar")
  AHA Vote ("Rob Moline")
  a 'spurment (Aaron Perry)
  Back From The Boondocks ("Phil & Jill Yates")
  Hello from Czeck republic (Ronald La)
  PeachState 2000 results! ("John Stegenga")


* Beer is our obsession and we're late for therapy!

* 18th Annual Oregon Homebrew Festival - entry deadline May 15th
* More info at:  http://www.hotv.org/fest2000

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Date: Sat, 06 May 2000 10:57:13 -0500
From: Matthew Arnold <revmra at iname.com>
Subject: Re: May is Mild Month

On Sat, 6 May 2000 00:17:38 -0400, you wrote:

>May is Mild Month - so says CAMRA, the Campaign for Real Ale.  Mild is an
>easy drinking ale, most often dark, almost always low in gravity, low in
>bitterness, and is a natural here in the US before the weather gets so warm
>you want a lager.

And just think, I was just thinking about brewing a mild! Actually, I had
intended to brew a Dunkel, but I wasted too much time and it got too warm
outside. Then I was going to brew an Alt, but I wasted too much time and it got
too warm outside. So NOW I was thinking about using said ingredients to make a
Mild. Here's what my thoughts were (five gallon batch):

6.5# Weyermann Dark Munich
 .5# Briess 80L Crystal
2 oz Black Patent

The hopping schedule would be similar to the one you proposed. I'd probably use
whatever Danstar yeast I happen to have handy (Windsor?). I realize that Munich
malt is not typical for the style, but it would give a nice maltiness to an
otherwise "light" beer.

FWIW, last year I brewed AlK's Mild recipe in his Homebrewing, Vol. I. It
turned out very nicely.

Thoughts?
  Matt
- -----
Webmaster, Green Bay Rackers Homebrewers' Club
http://www.rackers.org        info at rackers.org


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Date: Sat, 6 May 2000 15:58:25 -0700
From: "Dean Fikar" <dfikar at flash.net>
Subject: MCAB II recipe donation/request

Greetings all.  Things seem a little slow around the HBD lately and I
thought I might try to carry on the tradition that someone else started last
year of posting MCAB-winning recipes .  I greatly enjoyed looking at last
year's offerings.  My recipe is a California Common/Steam beer that finished
first in its category.  FWIW, here goes:

California Common #3

Brewed on:  11/21/99
Batch size:      6.5 gal.
OG:            1.057
FG:            1.016
Efficiency:       59 %
IBU:              41

Grain bill:

Crystal 40                        0.75 lbs.
Crystal 77                        1.25 lbs.
Belgian Munich                    4.50 lbs.
American Two-Row                 10.00 lbs.
Belgian Munich (toasted)          6.00 oz.

Hops:

Hallertau Northern Brewer          9.4 %    1.00 oz.      65 min.
Hallertau Northern Brewer          9.4 %    0.50 oz.      30 min.
Northern Brewer                    5.0 %    0.20 oz.      10 min.
Hallertau Northern Brewer          9.4 %    0.30 oz.      10 min.
Northern Brewer                    5.0 %    0.50 oz.       2 min.
Northern Brewer                    5.0 %    0.50 oz.       0 min.
Cascade                            7.8 %    0.70 oz.       dry

Yeast:

Wyeast  2112     (2.5 qt. starter)

Mash Specifics:

1.)  Infused 5.75 gal. water at 168F for a 75 min. rest at 154F.
2.)  Infused 2.75 gal. water at 200F for a 10 min. rest at 165F.

Boil time: 90 min.


Pitched yeast on 11/21/99 at 62F
11/21/99 - temp. set to 60F
Racked on 12/9/99 to steel keg - temp. set to 32F

This was a no sparge batch, hence the low efficiency.  I think that this
beer tastes a lot like Anchor Steam except for having a bit more hop flavor
and aroma.  It definitely has that earthy/grassy Northern Brewer bite.  BTW,
I was using up the last of my Hallertau Northern Brewer hops and opened up a
new bag of domestic Northern Brewer for this batch.  Next time I might stick
with the Hallertau version since it is a little milder.

The judges had no big beef with the beer.  One thought it was a little thin
and another thought the balance was a bit too far towards hops.

Okay there's my offering.   Now I want to see some of the other recipes -
please post!

Cheers,
Dean Fikar
Fort Worth, TX






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Date: Sat, 6 May 2000 23:11:51 -0500
From: "Rob Moline" <brewer at isunet.net>
Subject: AHA Vote

			AHA Vote
	For any that don't have their magazines...and I am glad I asked, for so
far, 4 of you are not up on the latest issue...and that would preclude your
vote...

	Call 1-303-447-0816 to obtain your membership number, if you don't know
it...
	Go to http://homepages.isunet.net/brewer/VOTE.JPG  to get a jpeg image of
the ballot that you can download, print, and send in with your vote....
	Go to http://www.aob.org/AHA/ahabylaws.htm for the ByLaws that cover this
election....and
	Go to http://www.aob.org/AHA/aha_statements.htm for Candidate
statements.....that will give you more info about the candidates....

	I have had some words with a few folks that want to join, just to ensure
that they can vote for a specific candidate....
	(Wow, that says a lot about our candidates, eh! I knew we picked 'em
right!)
	If you want to join the Association, and get your vote counted...call
1-888-822-6273 to join with a credit card...get your membership number on
the spot...and get a ballot from
http://homepages.isunet.net/brewer/VOTE.JPG to print out, cut out..and
send....
	There isn't a lot of time....so if you want to vote...get going!


Cheers!
Rob Moline
AHA-BOA

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



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Date: Sun, 07 May 2000 09:11:51 -0400
From: Aaron Perry <vspbcb at earthlink.net>
Subject: a 'spurment

I wasn't out to do a 'spurment......
I was trying to see if redhook's IPA yeast was viable.....trying to "capture"
it. So I added about 9oz of "sterile", aerated by shaking, wort to the
sediment of a redhook IPA bottle.  I shook it up, attached an airlock and let
it alone.....for two and a half months! I forgot that it was atop a high
bookshelf! I tasted it today.....It's thesame sterile, bitter, UNFERMENTED
wort that I added all that time ago!  Hooray! My starters really are clean! My
practices sound! Two and a haf mos. and not even wild yeast or bacterial
fermentation! There's proof enough for me!  To the dismay of many, the delight
of others, hell, some wont give a crap! I use Charlie Papazian's recipe and
procedure for propagation. This is in his CJOHB book. HEY, It's good to have
proof that one's practice is sanitary. And as an added bonus, don't bother to
try to get redhook IPA yeast, they must pasteurize.  Any science types, please
comment as you wish, I'll read with much interest.

Can I claim a  "Dr. Pivo" designation now that I've done a "spurment"?

Chowdah from MA,
Aaron Perry
vspbcb at earthlink.net


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Date: Sun, 7 May 2000 23:14:37 +1000
From: "Phil & Jill Yates" <yates at acenet.com.au>
Subject: Back From The Boondocks

After confessing to my stupidity a week ago, I have been in hiding and
denial over the whole matter ever since. But I am feeling a bit better now.
I thought Dave Lamotte's story was something special but Doc Pivo's rolling
60 litres of beer down the staircase helped to convince me I have yet to
achieve greater heights of stupidity.

But I don't like the idea of the Doc conferring with Jill on how to get
those stains out of my underwear. Is there something going on here that I
don't know about? And just what is Wes Smith doing hanging about in my
billiard room whilst I am away on flying trips!! You just can't trust your
mates these days, not even the peroxided ones. And especially not New
Zealanders!

To be truthful about my absence for the past week, I took Jill and Phoebe
out into the boondocks of NSW and Queensland to catch up with family and
check out the beer drinking scene in outback Australia. I borrowed a Cessna
aeroplane and away we went.

I can tell you this much, out bush in Australia, the drinking habits have
changed by nought. Tooheys, Fosters, V.B. and XXXX are still held in high
regard. If these brands are foreign to all you non Aussies, never mind, I'm
sure Dave Burley will enlighten you. Just as he is going to enlighten me on
the aboriginal meaning of Burrabadoo. He might also like to tackle Boggabri
and Boggabilla. Maybe even Coonabarabran and Girragulang. Whilst Dave is
having a think about this, let me tell you, from a brewers point of view,
all these places are the same.

There was once a time when I swilled beer in the outback with the best of
them. And I still can, but what is on tap tastes so bloody ordinary! I have
to conclude I have been ruined by home brewing. And so has Jill. We were
glad to finally get home tonight and hoof into the rice lager.

Phoebe was glad to get out of the aeroplane. Where she once said "Daddy, you
are a big turd"
She now concludes:
"Flying in these little things scares the crap out of me!!!"
This from a four year old???
I rest my case on the demise of the modern world.

If you are yet to visit towns such as Eumungerie or Wongabinda, then I
suggest you make haste out here to Oz and see what is left of "the last
frontier".

The beer won't do a lot for you but when you get to the Southern Highlands,
hopefully Wes and I (not to mention all the others) can offer you something
worth drinking. BTW, don't let Doc Pivo convince you that here in the
Southern Highlands we are only 80 metres above sea level. Rob Moline made
the following comments :
>Dr. Cone was interested in your event, however, as he is to be >climbing
Mt.
>Everest, with 6 swimsuit models, in an attempt to brew the >highest batch.

Rob was referring to Dr Cone's intended visit to the Burradoo Billiard Room,
though I have stressed to Rob, we just can't fit any more women in here,
swimsuits or not. We might have to tie them to the Boab tree.

On a final note, I'd like to express my sincere condolences to the family
and friends of Bill Pfeiffer. I know Rob speaks with great compassion and
sadness on advising us of Bill's passing and I also know Pat Babcock will
greatly feel the loss. The sincerity of both Rob and Pat does not go
unnoticed.

Cheers
Phil




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Date: Sun, 7 May 2000 07:23:50 -0700 (PDT)
From: Ronald La <pivoron at yahoo.com>
Subject: Hello from Czeck republic

Oops,sorry I have not previously mentioned my current
vacation to Germany, Czeck Republic, & Austria.

Yep, here I am on Sunday May 7 in Cesky Krumlov, then,
soon on to Viena.

Report:
  * Yeow - this is the place to be Cesky Krumlov,
south of Prague, south of Ceske Budejovice.  Cesky
Krumlov must be one of the most beautiful places on
earth.  Really, today it is 70f and sunny with a nice
breeze & breathtaking sights everywhere one looks.

As of this moment, after tasting beers in Germany, I
can tell you that Czeck beer blows away everything. 
My favorite, Samson 12(plato) lager.  Forget Budweiser
Budvar, as good as it is, Sampson tops it.

What a name: Sampson, but have no doubt, it is
Budejovike Pivo for sure.

The food has been fantastic in both Germany and Czeck.
I believe there must be a quantum leap worldwide in
restaurant quality.  Have no fear, menus are easily
read, most in several languages including English. 
Because of exchange rates 1US dollar is worth 40
Kronas which means the best beer in the world can be
had for 15 kronas (38 cents US) for 0,5 liter at
Pilsner Urquell in Pilzen.

When I return home in a couple weeks, I hope to have
more to report and will be willing to answer questions
and give suggestions about traveling in Europe.  It
has been a learning experience for sure, but briefly,
HAVE NO FEAR!

Till next time Na zdravi "to your health"

Ron
rlabor at lsumc.edu    home
pivoron at yahoo.com   for now


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Date: Sun, 7 May 2000 19:14:44 -0400
From: "John Stegenga" <john at stegenga.net>
Subject: PeachState 2000 results!

Thanks to all who entered, participated, and judged.  We had over 170
entries this year, despite the conflict with AHA nationals in Tallahassee
FL.

Here are the results:
Group 1: 01. AMERICAN LAGER, 03. LIGHT ALE
1	Craig Sikes		1c. Classic American Pilsner	Cumming, GA		Brewmeisters of
Alph.
2	David Lanyon	1b. Dark	Marietta, GA	Knaves of Grain
3	Jeff Carlson	1c. Classic American Pilsner	Grand Rapids, MI	Primetime
Brewers
Group 2: 02. EUROPEAN PALE LAGER
1	Jeff Carlson	2c. Dortmunder Export		Grand Rapids, MI	Primetime Brewers
2	2 Drunk Guys	2a. Bohemian Pilsner		Lawrenceville, GA
3	David Wilderman	2b. Northern German Pilsner	Acworth, GA
Group 3: 10. BROWN ALE, 15. PORTER
1	Jeff Carlson	10d. American Brown Ale		Grand Rapids, MI	Primetime Brewers
2	Stu Thurmond	15b. Brown Porter			Kennesaw, GA	Covert Hops Society
3	Fred Francis	15a. Robust Porter		Marietta, GA	Covert Hops Society
Group 4: 16. STOUT
1	Dean Ross		16c. Oatmeal Stout		Marietta, GA	Kenwood Fermentors
2	Gary Bond		16d. Foreign Extra Stout	Austin, TX
3	John Allen		16a. Dry Stout			Cumming, GA
Group 5: 08. KOELSCH & ALTBIER, 09. GERMAN AMBER LAGER, 13. EUROPEAN DARK
LAGER, 14. BOCK, 17. WHEAT BEER
1	Jeffrey Hassman	14c. Doppelbock			Kennesaw, GA
2	Marlon Hurst	13b. Schwarzbier			Conyers, GA		Covert Hops Society
3	Dave Feldman	17a. Bavarian Weizen		Atlanta, GA		Covert Hops Society
Group 6: 04. BITTER & ENGLISH PALE ALE, 05. SCOTTISH ALES
1	Jody Rupert		5a. Light 60/-			Marietta, GA
2	Dave Comstock	4c. Strong Bitter/English Pale Ale	Cumming, GA	Brews
Brothers
3	Gregg Cierddy	4b. Special or Best Bitter	Acworth, GA		Sleeping Dog Brewery
Group 7: 06. AMERICAN PALE ALES
1	Jeff Carlson	6c. California Common Beer	Grand Rapids, MI	Primetime Brewers
2	Dan Jackson		6b. American Amber Ale		Gainsville, GA	Brews Brothers
3	Craig Sikes		6a. American Pale Ale		Cumming, GA		Brewmeisters of Alph.
Group 8: 07. INDIA PALE ALE
1	Vance Barnes	7. INDIA PALE ALE			Cumming, GA		Brews Brothers
2	Dan Jackson		7. INDIA PALE ALE			Gainsville, GA	Brews Brothers
3	John Allen		7. INDIA PALE ALE			Cumming, GA
Group 9: 11. ENGLISH & SCOTTISH STRONG ALE
1	Keith Ecklund	11a. Old Ale			Marietta, GA
2	John McClure	11a. Old Ale			Marietta, GA
3	Jesse Ehnhert	11a. Old Ale			Atlanta, GA
Group 10: 12. BARLEYWINE & IMPERIAL STOUT
1	Grover Sterling	12b. American Barleywine	Atlanta, GA	SE Brewers Guild
2	Vance Barnes	12b. American Barleywine	Cumming, GA	Brews Brothers
3	Keith Ecklund	2a. English Barleywine		Marietta, GA
Group 11: 21. FRUIT BEER, 22. SPICE/HERB/VEGETABLE BEER, 23. SMOKE-FLAVORED
BEER, 24. SPECIALTY, EXPERIMENTAL, HISTORICAL BEER
1	Kevin Jones		22. Vanilla Muenchner Helles	Smyrna, TN		Music City Brewers
2	Keith Ecklund	24. Hazlenut/Maple/Vanilla/Molasses Porter	Marietta, GA
3	Brian Lucy		22. Spice Beer			Lilburn, GA		Covert Hops Society
Group 12: 18. STRONG BELGIAN ALE, 19. BELGIAN & FRENCH ALE
1	John Stegenga	19b. Witbier			Woodstock, GA	Covert Hops Society
2	Brian Cole		18b. Tripel				Black Mt, NC	MALT
3	Brian Cole		18d. Belgian Strong Dark Ale	Black Mt, NC	MALT
Group 13: 25. MEAD
1	Carl Melissas	25b. Varietal Honey Trad.Mead	Woodstock, GA	Covert Hops
Society
2	Robert Erdman	25a. Traditional Mead		Marietta, GA	Covert Hops Society
3	Richard West	25e. Other Fruit Melomel	Canton, GA

Best Of Show
1	Vance Barnes	7. INDIA PALE ALE
2	Keith Ecklund	A. Old Ale
3	Jeff Carlson	D. American Brown Ale


Club Points
Covert Hops Society*	22
Brews Brothers		17
Primetime Brewers		16
Brewmeisters of Alph.	6
SE Brewers Guild		5
Music City Brewers	5
Kenwood Fermentors	5
MALT				4
Knaves of Grain		3
Sleeping Dog Brewery	1
*Awarded 50lb bag of malt courtesy of Breiss. See you at the next club brew
day!




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