HOMEBREW Digest #5160 Mon 12 March 2007

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  RE: toasty vs roasty (Andrew Tate)
  hop rhizomes ("Andrew Stuart")
  Re: European Biercation ("Glenn Raudins")
  Jefferson City Missouri drinking establishments? ("Steve Laycock")
  Thanks to everybody who participated in this year's Las Vegas Winterfest (Scott Alfter)
  fine line between hobby & mental illness ("-s@adelphia.net")
  Pressure cookers, Kellerbier (Calvin Perilloux)
  Potential for service upgrade... ("Patrick Babcock")

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---------------------------------------------------------------------- Date: Fri, 9 Mar 2007 22:07:32 -0800 (PST) From: Andrew Tate <y1090r-hbd at yahoo.com> Subject: RE: toasty vs roasty A very interesting topic! Dave Houseman's post reminds me of something I've been working to solve for some time. I've noticed a toasty taste in one of the local New England beers, Harpoon IPA, that I'd like in my own ales. It's a subtle, but identifiable, dry crusty baked grain type of flavor in the middle. The Harpoon web site is a little elusive: "Harpoon IPA has three malts. One adds a toasted flavor and another a malty flavor. Along with the third malt, a 2-row pale..." The beer is pretty pale (listed as 15 EBC, roughly 6 SRM) for a 15.5P beer so there can't be much of anything too dark. I've tried victory, biscuit, and small amounts of chocolate or roasted barley in my ales. Toasting my own pale malt was going to be my next step. Dave describes Vienna malt as an example of toasty flavors. I hadn't considered this, and perhaps that's the trick. Anyone care to share tips for getting a smooth toastiness in a pale ale? Thanks. Andrew Boston, MA Return to table of contents
Date: Sat, 10 Mar 2007 13:22:43 -0500 From: "Andrew Stuart" <acstuart at gmail.com> Subject: hop rhizomes I've been brewing for about 6 months now and I want to take the opportunity of the new springtime to grow some hops and see if there is a difference between fresh hops and hop pellets/old dried whole hops. I have talked to my local brewmaster store but they don't have a lot of information about where their rhizomes are from. I know from experience that where you get your strains (genetics) can greatly affect the outcome of the plant, along with fertilization etc. Do any of you know where I could go to find some good hop strains? Does it really matter (after all the processing during brewing?) Since its going to take at least 6 months to grow these I want to make sure I start off on the left foot. Below are a couple of websites I have found for ordering rhizomes. Thanks for your input! http://ypsilantibrewing.com/catalog/rhizomes.php http://www.thymegarden.com/site/561124/page/217466 Andrew Stuart acstuartATgmailDOTcom Durham, NC USA Return to table of contents
Date: Sun, 11 Mar 2007 18:44:43 -0400 From: "Glenn Raudins" <glenn at raudins.com> Subject: Re: European Biercation Robert asked about beer tripping through a number of countries. Since you mention the Baltics, I would suggest a trip to Riga, Latvia. It is difficult to tour breweries there because they are food industry, or so I have been told. (I did manage to pull enough strings during my last visit to tour Aldaris though, so anything is possible.) But while in Riga, I would encourage heading to the "Old Town" portion and enjoying an Aldaris Porteris in a cafe near one of the 800 year old city fortification walls. It is the perfect blend of beer and atmosphere. If you don't choose to visit Belgium, while in Amsterdam, I suggest you visit the Cracked Kettle beer shop (http://www.crackedkettle.com/) for your beer acquisition needs, and then go across the alley to Gollum, a small yet brillant pub which features a great selection of Belgian beers. Glenn Return to table of contents
Date: Sun, 11 Mar 2007 22:40:54 -0800 From: "Steve Laycock" <slaycock at discoverynet.com> Subject: Jefferson City Missouri drinking establishments? I will likely find myself in Jefferson City Missouri this next weekend and was hoping for comments on any good places to find beer and good food. Any blues bars? Thanks for any help! Steve in KC P.S. I did a couple searches and found very little on line for jeff city. - -- This message has been scanned for viruses and dangerous content by MailScanner, and is believed to be clean. Return to table of contents
Date: Mon, 12 Mar 2007 00:27:00 -0700 From: Scott Alfter <scott at alfter.us> Subject: Thanks to everybody who participated in this year's Las Vegas Winterfest ...especially the eight judges, whose livers will one day be of interest to science. :-) The 62 entries from seven states were all worthy contenders. The best of the lot, as determined by our Best of Show panel, are the following: Best of Show: Old Dog, an Old Ale by Bill Tobler of Lake Jackson, TX 2nd Best of Show: German Pils, a German Pilsner by Mark Naaktgeboren of Long Beach, CA 3rd Best of Show: Wee Heavy, a Strong Scotch Ale by yours truly Full results are up at http://www.nevadabrew.com/twiki/bin/view/Competitions/Winterfest07Results. Scott Alfter scott at alfter.us Return to table of contents
Date: Mon, 12 Mar 2007 09:12:14 -0400 From: "-s at adelphia.net" <-s@adelphia.net> Subject: fine line between hobby & mental illness >All I can say is... can there be anyone else but Jeff Renner who has >a TWENTY-ONE LITER pressure cooker?!?! Damn! YO ! Actually I have two! OTOH I think the micro-CCV crowd and their money are soon parted, and we intermittently see posts from guys who think of a sanke as 58L pressure cooker. Takes all sorts, as you should well know by now Dave, -S Return to table of contents
Date: Mon, 12 Mar 2007 07:54:26 -0700 (PDT) From: Calvin Perilloux <calvinperilloux at yahoo.com> Subject: Pressure cookers, Kellerbier Two items.... Dave Draper asks: > All I can say is... can there be anyone else but > Jeff Renner who has a TWENTY-ONE LITER pressure cooker?!?! Of course! I've got one at home. Don't you? Doesn't everybody? What do YOU use for preparing your canned starter worts? :-) My cooker is aluminum, vintage 1940's, Dixie Canning Company, Little Rock Arkansas. And you can still get parts -- from Wisconsin Aluminum Foundry. I haven't tried Jeff's pressure-decoction yet, though. That sounds like a interesting and fast way to develop some good melanoidins. On a separate note, Rick Garvin writes about Kellerbier: > Serve as keg beer or, for a fun party, serve from a > firkin under gravity with light carbonation the way > they do in Brauerei Ausschanks in Franconia. My experience there in S. Germany was that we'd receive the kegs under full pressure, e.g. the usual approx 2.5 vols CO2, and then we'd vent and tap them. This was at work at an airline IT shop, and oh I do miss some parts of that job, like sitting at the desk with a [name-yer-beer]. The beer would indeed be served via gravity, but it still was fully carbonated, at least until you "splooshed it foamily" into the liter Masskrug. So I'd recommend carbonating the beer lager-style, then serving it Real Ale style. And I'd like to encourage those looking to brew a nice Kellerbier to follow any of Rick's advice he's given in these recent HBD's. He and Christine (the real brewer behind the operation, you know) make some truly excellent lagers. Especially that Kellerbier. Calvin Perilloux Middletown, Maryland, USA Return to table of contents
Date: Mon, 12 Mar 2007 10:26:10 -0500 (EST) From: "Patrick Babcock" <pbabcock at hbd.org> Subject: Potential for service upgrade... Greetings, Beerings! Take me to your lager... For several years now, the HBD has been operating under a 1/4 T1 (384 kbps) symmetric DSL. We were unable to upgrade the bandwidth because of the line distance of the servers from the local telco. Our service provider, Covad, has just dropped the price of a full T1 line into the "affordability range"; however, the HBD is without a sponsor, and I'm reticent to sign on to the required 1 year contract due to the condition of the economy and the shaky position the auto industry is in at the moment. A change to T1 would all but eliminate the outages experienced when trying to reach the HBD site, and will also allow me to sign on some "programming" janitors, since off-site access won't be so ridiculously slow. This has the potential to greatly enhance the quality of the HBD. Here's what I need to "make the leap": a signed-on and paid sponsor for the HBD at the full $3600 rate. The T1 line is $299/mo, not counting fees for the equipment (sales tax) and our domain name. I had been trying to wean the HBD from sponsors' monies; however this opportunity is too good to pass up. Time is limited, though - the monthly cost goes up significantly if I don't act by 31 March. Donations from individuals can also make the necessary amount. Donations to the HBD Server Fund can be sent to PO Box 871309 Canton Township, MI 48187-6309 - -- All the best! Pat Babcock in SE Michigan Chief Janitor, HBD.org Return to table of contents
Date: Mon, 12 Mar 2007 21:04:53 -0500 (EST) From: Sharon Bell <miss2ndlt at yahoo.com> Subject: KNICKERBOCKER BEER Hi,... My boyfriend and I live up here in northern california and have been looking all over for this knickerbocker beer. my guy went to a place in davis california where he tried out "knickerbocker" I was with him at the time, so i dont know exactly what this drink looks like.. all i know is they had it at that place. he's leaving for afganistan in a month and i wanted to get it as a gift for him for easter. can you guys help me out and tell me where i can find this beer? where it is still being made and if i can purchase it.. thank you. Return to table of contents
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