HOMEBREW Digest #4822 Thu 11 August 2005

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  bacardi silver clone ("Ken Koppes")
  Live Wecast from the Great Taste of the Midwest (Eric Schoville)
  RE: Decoction Mash Tools and Techniques ("Doug Hurst")

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---------------------------------------------------------------------- Date: Thu, 11 Aug 2005 09:59:47 -0400 From: "Ken Koppes" <koppeskl at hotmail.com> Subject: bacardi silver clone My wife likes the Bacardi Silver Malt beverages. Has anyone had luck with making them or know where I could find a recipe for them? Return to table of contents
Date: Thu, 11 Aug 2005 10:45:15 -0500 From: Eric Schoville <eric at schoville.com> Subject: Live Wecast from the Great Taste of the Midwest All, The Great Taste of the Midwest is going to have a live webcast on Saturday. See below for info. Thanks! Eric Schoville Madison, Wisconsin http://www.schoville.com Did you miss getting tickets for this years Great Taste of the Midwest? Do you live a little too far away and just were never sure if it was worth the trip. Or for that matter, do you have tickets and intend to join us and always wondered what goes on at the park leading up to the big event. Now's your chance. This year we are going to try to do a live webcast of the opening of the event. At 12:30, we will be getting some views of the park, talking to some of the organizers, brewers, volunteers, and vendors then We'll watch as 5000 guests come pouring into the park at 1:00 and will probably try to talk to some of them. I expect this will go on for about an hour. We will also be collecting some segments offline walking around the event which will be posted as soon as we can. Possibly during the event but certainly sometime that evening after the event. Find a link to the webcast on our website at http://www.mhtg.org <http://www.mhtg.com> (The link should show up there sometime in the next day or so.) Or connect to the stream directly at http://www.greatdome.net/beer.asx. There should be some sort of content there starting on Friday sometime, and we will add segments as we collect them of the park setup and brewer load-in leading up to the live webcast starting at or around 12:30 on Saturday. See you there... So as not to disappoint those who will miss this exciting webcast due to having the misfortune of having gotten tickets to the event, the webcast and other segments will continue to be streamed for some undetermined amount of time following the Great Taste of the Midwest. There may even be a DVD made available if there is any interest. Also, in the event that technical hurdles we are still working on prevent the live webcast from going off as planned, watch the space anyways because we will eventually broadcast something there. Live Webcast starting at 12:30 on Saturday August 13th Miscellaneous scenes and segments starting Friday August 12th Windows Media Player URL: http://www.greatdome.net/beer.asx Madison Home brewers and Tasters Guild Homepage: http://www.mhtg.org <http://www.mhtg.com> Return to table of contents
Date: Thu, 11 Aug 2005 13:31:08 -0500 From: "Doug Hurst" <dougbeer2000 at hotmail.com> Subject: RE: Decoction Mash Tools and Techniques Stencil Sends asks: >How do *you* perform a decoction? How many vessels do you use, and what >are >their sizes? I use my normal plastic mash bucket for the main mash and my trusty 30 quart stainless steel boil kettle for heating the decoctions. >How do you heat them, and how are they deployed on your work >surface or surfaces? The bucket sits on a stool on the kitchen floor next to the stove and the kettle sits across two gas burners on the stove. The bucket is not heated except by the initial infusion and subsequent decotions. >What utensils do you use to move the decoction from the >main mash and back again, and what are their sizes and shapes? How do you >measure the volume or mass of the decoction, and gauge its consistency? I use a slotted spoon to transfer the thickest portion of the mash into a two quart plastic pitcher, which allows for volume measurement. I don't worry too much about the specific consistency of the decoct. I just try not to pick up too much of the liquid. I then dump the decoction from the pitcher into the kettle and bring it to a boil. There are usuaully 4-5 quarts per decoction. >What tools do you use to stir the main mash, and to stir the decoction, and >how do >you handle them? I use a fancy wooden mash rake to stir the main mash and a charismatic stainless steel spoon to mix the decotion. I like to stir the decoction frequently because I'm paranoid about scorching the thick decoction on the bottom of the kettle. This method works pretty well as long as my decoction volumes are measured well. It is a lot easier in practice than it seemed it would be in theory. It does make for a couple hours longer brew day than an infusion mash. I'm not convinced it's worthwhile on the home level except for fun and variety. One problem I worry about is Hot Side Aeration. I'm sure I'm getting a lot of air into the mash during the transfers, but I don't have much choice, so I try to RDWHAHB. Doug Hurst Chicago, IL [197.5, 264.8] Apparent Rennerian Return to table of contents
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