HOMEBREW Digest #4800 Wed 06 July 2005

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  6th Annual Lallemand Scholarship Winner ("Rob Moline")
  Candi sugar discussion ("Randy Scott")
  Re: Real Candi Sugar (Randy Mosher)
  Beer Evaluation ("Antony Hayes")
  grapes ("William Frazier")

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---------------------------------------------------------------------- Date: Tue, 5 Jul 2005 22:04:11 -0500 From: "Rob Moline" <jethrogump at mchsi.com> Subject: 6th Annual Lallemand Scholarship Winner 6th Annual Lallemand Scholarship Winner Lallemand is pleased to announce that the winner of the 6th Annual Lallemand Scholarship is Chad Stevens of San Diego, California. Chad's name was drawn at random during the Grand Banquet and Awards Ceremony at the American Homebrewers Association's National Homebrewers Conference in Baltimore June 18, 2005. Chad will be attending the World Brewing Academy/Siebel Institute Concise Course at the world famous Siebel Institute in Chicago, Oct. 31 - Nov. 11, 2005. The scholarship, sponsored by Lallemand, makers of Danstar yeast, includes full tuition for the Concise Course, plus a $1,000 stipend to cover travel and accommodation expenses. The drawing was open to all AHA members who submitted an entry into the contest. AHA members could earn an additional entry by voting in the AHA Board of Advisors election. More info is available at http://www.beertown.org/homebrewing/scholarship.html Chad's brewing history goes back generations.... My Grandpa Stevens raised Tokay grapes, which my Great-Grandpa Stevens used to make wine. I was never allowed to use the big bathroom at Great-Grandpa's house because he always had something bubbling away in there. And as long as I can remember, I've had something bubbling away wherever I've lived. When I was in second grade, Mrs. Bartlett taught us a science class on yeast and the many ways it is used in the food industry. I especially remembered that the two most economically important products of yeast fermentation where carbon dioxide and alcohol. If I'm not mistaken, that night, I set a mason jar of Hawaiian Punch in my closet and sprinkled some yeast into it. A brewer was born. But I suppose a love for brewing is a natural when I can trace my brewing roots to the late 1700's. One of my Great-Great's, Nathan Smith, a Green Mountain Boy, had his "residence situated upon one of the great thoroughfares of earlier times, so widely had his name, and a knowledge of his Christian hospitality been circulated, that from Massachusetts to Canada, for years, his house was known as the 'Baptist Minister's Tavern,' in Bridport," Vermont. While living in Lebo-middle-of-nowhere-Kansas, I would go down to the grain silo and buy a bag of hard red winter feed wheat, malt and kiln the stuff myself, and use Red Cedar berries from the front yard for bittering and flavor. Those where some wonderful beers, and the ingenuity required to produce them has served me well over the years. While serving in Desert Storm, alcoholic beverages weren't allowed. But where there's yeast and sugar.... This was the inspiration for the "Prison Brew" competition that Randy Barnes, Jamil Zainasheff, and I put together at AHA Nationals in 2004. The entrants had a lot of fun "brewing" some of those concoctions even if the judges weren't able to make the same joyous claim sampling them. Despite about 15 years of solid brewing experience, the learning curve got sharply steeper when I moved to San Diego three years ago and joined Quality Ale & Fermentation Fraternity (QUAFF). This is without question, one of the most wonderful groups of folks I've had the pleasure of calling my close friends. The quiet professionalism, depth of knowledge, and selfless devotion to the craft displayed by members like Peter Zien of AleSmith Brewing and our club President, Harold Gulbransen, has helped me make exponential leaps in my knowledge and the quality of my product. QUAFF has also provided me with ways to expand my enjoyment of the hobby through certification as a BJCP Beer Judge and as the organizer for America's Finest City Homebrew Competition. And now the generosity of staff members at Lallemand like Gordon Specht, Sigrid Gertsen-Briand, and Lyn Kruger of the World Brewing Academy/Siebel (not to mention the deft fingers of last years Lallemand Scholarship winner - John McGill) will provide me with a dream opportunity to further hone my skills at the Siebel Institute in Chicago. I am truly grateful for this opportunity to learn and make new brewing friends (and to quote Rob Moline, the man at Lallemand putting this whole thing together, "The More I Know About Beer, The More I Realize I Need To Know More About Beer!"). My work has taken me all over the country, and everywhere I go, I run into homebrewers who take me under their wing and take care of me while I'm away from home. The hobby has been very good to me, and I hope in time I can give back to homebrew, what homebrew has given to me. Chad Stevens Cheers! Rob Moline Lallemand "The More I Know About Beer, The More I Realize I Need To Know More About Beer!" - -- No virus found in this outgoing message. Checked by AVG Anti-Virus. Version: 7.0.323 / Virus Database: 267.8.9/41 - Release Date: 7/5/2005 Return to table of contents
Date: Wed, 6 Jul 2005 09:41:47 -0500 From: "Randy Scott" <lists at rscott.us> Subject: Candi sugar discussion As it happens I just received "Belgian Ale" of the Classic Beer Style Series yesterday. For what it's worth, here's what it has to say about candi sugar: "Candi sugar is made by the slow crystallization of a highly concentrated hot sugar solution ... White candi is obtained from a colorless sugar solution, while colored candi is obtained from a caramelized sugar solution. Candi is made up of 99 percent dry matter, and it contains 99 percent sucrose. It is very pure sugar because of its slow crystallization process ... It is claimed that candi contributes to good head retention in a high-gravity, lightly hopped beer. It is also reported that it helps blend taste with aroma, and that it also has its own characteristic sweet aroma. "Candi is also quite often used in liquid form ... Pale candi syrup is much darker than sucrose or invert sugar syrup ... Both the pale and the dark liquid candi contain around 45 percent sucrose. The pale has approximately 34 to 44 percent invert sugar, while the darker syrup contains 44 to 45 percent invert sugar ... "Candi sugar is not commonly sold in North America ... Although brown sugar in various forms and colors can be used as a substitute it does not have the same taste profile. Brown sugar is a sucrose and does not ferment like a mixture of dextrose and sucrose." (from pages 65-66) So this would indicate that there are both caramelized and uncaramelized versions of candi syrup, and the mixture of sucrose and dextrose is the key to the flavor profile. No idea how definitive this book is (it's a bit dated - (c) 1992). This passage probably raises more questions than it answers - sorry about that. (In particular: 45% sucrose, 34 to 45% invert sugar, and the rest is ... ?) ras - ------------------ This email is certified to be virus-free, but hasn't been checked for wild yeasts. Return to table of contents
Date: Wed, 06 Jul 2005 10:01:15 -0500 From: Randy Mosher <randymosher at rcn.com> Subject: Re: Real Candi Sugar Travis Dahl asks about substitutes for caramel "candi" syrup. Lyles Golden Syrup is lovely stuff, but is very expensive and doesn't have much color. You can make your own caramel pretty easily. Class III caramel for brewing (stable at beer pH and alcohol) is made from invert sugar heated with 2% of a nitrogen compound such as ammonium carbonate. Just take a pound of plain corn syrup (make sure it's the kind without vanilla added) and heat it over medium heat in a heavy saucepan with 9 grams of ammonium carbonate (sold as leavening in Middle Eastern markets). I have also gotten good results with diammonium phosphate yeast nutrient. It will boil, and eventually start to darken. Every now and then remove a drop or two and drip it onto aluminum foil to cool, then taste. Stop as soon as the desired color is reached, and carefully add water to mix it back to the original consistency. The flavors are quite rich and caramelly, which is why these syrups are used in brewing. Chouffe gets all their color from them, I am told. Try the same thing with honey, which is mostly invert sugar. The result is intoxicating. - --Randy ||||||||||||||||||||||||||||||||||||||||||||||||||||| http://randymosherdesign.com My new book! http://radicalbrewing.com Return to table of contents
Date: Wed, 6 Jul 2005 22:39:15 +0200 From: "Antony Hayes" <anthayes at telkomsa.net> Subject: Beer Evaluation Please forgive my bad manners, but when I told my wife, she just rolled over in bed with a hmmf. I attended a Johannesburg Brewers meeting tonight where Bill Simpson and Charlie Bamforth tasted my Russian Imperial Stout. Whilst Charlie thought the ester level was too high, Bill described the beer as not bad by commercial standards. I love this hobby. Ant Hayes Johannesburg Return to table of contents
Date: Wed, 6 Jul 2005 19:28:46 -0500 From: "William Frazier" <billfrazier at worldnet.att.net> Subject: grapes I make beer, grow grapes and make wine, all as hobbies. I will have some extra grapes this fall and will be happy to sell to home winemakers. Looks like I will have some Baco, Vidal, NY73, Chambourcin and Cabernet Franc available. If you are in the Kansas City area and want to make wine out of local grapes get in touch. Bill Frazier Olathe, Kansas USA billfrazier at worldnet.att.net Return to table of contents
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