HOMEBREW Digest #4351 Thu 18 September 2003

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  FW: Going to Dusseldorf / Raw Wheat ("John Kennedy")
  Re: Brewpubs in Portland Oregon (Scott Alfter)
  brewers in a blackout / hurricane (Alan McKay)
  RE:  What size bottles do you use for your Belgians? (MOREY Dan)
  Memphis Brewpubs (rickdude02)
  Medical Oxygen ("Don Van Valkenburg")
  Hofbraeuhaus replica in Vegas (Rick)
  How to sweeten a brew? ("Charles Gee")
  RE:  Brewpubs in Portland, Oregon ("Parker Dutro")

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---------------------------------------------------------------------- Date: Wed, 17 Sep 2003 15:12:35 +1000 From: "John Kennedy" <johnk at readybake.com.au> Subject: FW: Going to Dusseldorf / Raw Wheat Hi all, My first time on HBD, I enjoy the information immensely. I only started brewing this year, and I'm about to do my first all grain, I have two questions, the first is I'm going to Dusseldorf after the Oct. fest (unfortunately), can any one recommend some good breweries for us to visit and sample the froth and bubble...? the second question, when I talk to other brew members in our club about putting a small amount of raw wheat in the mash for head retention, (which I got off HBD) I get a lot of reasons why it should not be done, they only recommend cooking the wheat first then using that, If any brewer has some info, it would be appreciated, Keep up the good work, and thanks in advance. Kind Regards, John Kennedy www.ReadyBake.com.au Return to table of contents
Date: Tue, 16 Sep 2003 22:33:57 -0700 From: Scott Alfter <scott at alfter.us> Subject: Re: Brewpubs in Portland Oregon On Tue, 16 Sep 2003 at 16:53:09 -0500, enteract Migrated User <zpat at rcn.com> wrote: > I am heading to Portland, Oregon this weekend and am staying > in the heart of downtown. Anyone have any suggestions for > brewpubs in the area that are a "must visit". I was up there a little over a month ago for OBF. Portland Brewing (MacTarnahan's) has a fairly new facility buried in an industrial area in the northwest part of town...lots of taps with their stuff and a couple of the other brews they do on contract. It's a bit tricky to get at if you're used to streets on a nice rectangular grid (while Portland was nice to visit, it probably has the worst street layout in the country). BridgePort is a bit easier to locate and is also a decent place to go...if you're parked nearly anywhere on the west side of the river, you can walk to it in a few minutes. (I don't have addresses for them off the top of my head, but Pubcrawler should have both, and some other places I didn't get around to visiting.) Scott Alfter (addr is firstname at lastname.us) Return to table of contents
Date: Wed, 17 Sep 2003 07:31:44 -0400 From: Alan McKay <amckay at neap.net> Subject: brewers in a blackout / hurricane Rob Hanson writes : "p.s. It's during events like hurricanes that you get SWMBO to appreciate the brewing equipment" I'll say, rob! A lot of my gear came in pretty handy during the big blackout last month. In fact, I wrote an article for my site about how your average homebrewer is just a little bit better prepared for something like this. http://www.bodensatz.com/article.php?story=20030815173719865 - -- http://www.bodensatz.com/ TCP/IP: telecommunication protocol for imbibing pilsners (Man-page of Unix-to-Unix beer protocol on Debian/GNU Linux) Return to table of contents
Date: Wed, 17 Sep 2003 07:20:48 -0500 From: MOREY Dan <dan.morey at cnh.com> Subject: RE: What size bottles do you use for your Belgians? Bill, Typically I'll use 12 oz bottles for dubbels, wit, and p-lambics. For tripels and other strong ales, I'll use 22 oz bottles as I tend to split the bottle with others. I think you have a good idea, allow one 22 oz (750 ml) or two 10-14 oz bottles. Dan Morey Club B.A.B.B.L.E. http://hbd.org/babble [213.1, 271.5] mi Return to table of contents
Date: Wed, 17 Sep 2003 09:03:39 -0400 (GMT-04:00) From: rickdude02 at earthlink.net Subject: Memphis Brewpubs I was thinking that more people would jump on this topic, but other than Jim's mention of Bosco's in Germantown (the first brewpub in Tennessee), I haven't seen anything. And, actually, as far as I know, Bosco's is the only game in town for independant brewpubs, but there's also a Gordon Biersch downtown, and a second location for Bosco's that would probably be a lot more convenient for someone in Memphis for a conference or business. That second location is called Bosco's Squared and it's located on Overton Square. (Ask anyone in Memphis how to get to Overton Square and they should be able to tell you.) I personally prefer Bosco's Squared because the beer is very good (lots of medals) and the food is also good. I have to admit I'm also biased because it's about 4 blocks from where I grew up, and Chuck Skypeck (owner/founder) is the guy that taught me to homebrew. (Albeit in a class- room setting, not a strict one-on-one experience.) Going back to downtown-- the area's called Peabody Place. Again, ask anyone how to get there (and if you're staying downtown, it's in walking distance from most area hotels). There's the Gordon Biersch, but also a couple of "draught emporiums" such as the Flying Saucer. Peabody Place is also a great place to wander around in general as there fun places such as Gillians (a small version of Dave & Buster's), a really cool movie theater, and so on. Have fun in my former hometown! Rick Theiner P.S. Beale Street borders Peabody Place, in case you're looking for that kind of thing, too. Return to table of contents
Date: Wed, 17 Sep 2003 07:55:46 -0700 From: "Don Van Valkenburg" <Brewing at earthlink.net> Subject: Medical Oxygen This thread went around a few years back. It was Don Put (former writer for Brewing Techniques) who researched the issue and found the only difference is that medical O2 tanks had to be carefully tracked by serial # in case there was ever any problem. I seem to remember that he was told by a major supplier that the O2 for medical tanks and for welding came from the same source. The suggestion that anything is added to any grade of O2 is something I find hard to believe. Return to table of contents
Date: Wed, 17 Sep 2003 08:48:19 -0700 (PDT) From: Rick <ale_brewer at yahoo.com> Subject: Hofbraeuhaus replica in Vegas Not sure if it's been mentioned here or not, but on a Las Vegas board I frequent, I found this wonderful bit of info that might be of interest to some of you. Across from the Hard Rock Hotel on Paradise, they are building a replica of Munich's Hofbraeuhaus. It will include a similar menu and the HB line of beers. It will open sometime late this year. Web site is: http://www.hofbrauhauslasvegas.com Excerpted from the History section of the site: - ----------- After three years of planning and hard work the vision turned into reality. They decided to create an authentic replica of the Munich Hofbraeuhaus that was originally commissioned in 1589 by King William V. The architects building the Hofbraeuhaus followed the original designs in every aspect and created a truly authentic piece of Bavarian culture. HBavaria LLC as the managing general partner of the BVT HBavaria L.P. is convinced that with the Grand Opening in December 2003 the Hofbraeuhaus will be a new major attraction for both tourists and locals in Las Vegas. - --------- Rick Seibt Bierstein Brewery Mentor, OH Return to table of contents
Date: Wed, 17 Sep 2003 12:29:53 -0700 From: "Charles Gee" <cgee at mhtv.ca> Subject: How to sweeten a brew? I have always had a taste for a slightly sweet brew such as the fondly remembered "Dow Porter" I have thought/done about the following. Used Malto-dextrin Ok but not very sweet so one has to use lots and I think it slowly ferments because if I keep the brew for any length of time I get foaming gushers - waste of good brew. If I use a straight sugar then I have to use Potassium Sorbate and thus have a flat brew not acceptable. Could use 'Splenda' good sweetener and actual amount used is small, but does it ferment as it is a form of sugar. The other artificial sweetners have a off taste to my mind, but would appreciate any thoughts or suggestions. I am not a fanatic brewer, but I do like a glass once in a while (like every evening) and I tend to be a Mead Maker so Braggots are my thing. I usually use a can of extract as the base so thats my comfort level. Charles Gee Return to table of contents
Date: Wed, 17 Sep 2003 18:16:43 -0700 From: "Parker Dutro" <pacman at edwardwadsworth.com> Subject: RE: Brewpubs in Portland, Oregon Pat, You must get over to the Rouge public house. THE BEST beer in Portland, (by a slim margin, I must say) in my opinion. It's on 14th and Glisan, (or Everett) in the NW part of town. I would also recommend Rock bottom brewery, not sure of the address but you could look it up real easy. And a favorite of mine is McMennamin's. They are all over town, but a great spot is on NW 21st and Glisan, called the Blue Moon. This McMennamin's pub has pool tables, outside heated seating, jukebox, and one wood stove as well as a circular open fire in the back. Nice atmosphere and a good selection of beers. Of interest at the Blue Moon: Nebraska Bitter, Terminator Stout (one of their signature beers) Hammerhead, and the Ruby if you or a friend is into raspberry beers. The Rouge's top three (IMHO) are the Chocolate Stout, Younger's Special Bitter, and Yellow Snow Ale. Also check out there specialty list with Russian Imperial Stout, and Brutal Bitter among others. Have Fun in P-town! Parker Dutro Portland, Oregon "To every man, in his acquaintance with a new art, there comes a moment when that which before was meaningless first lifts, as it were, one corner of the curtain that hides its mystery, and reveals, in a burst of delight which later and fuller understanding can hardly ever equal, one glimpse of the indefinite possibilities within." C. S. Lewis Return to table of contents
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