HOMEBREW Digest #5296 Mon 18 February 2008

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  efficiency and cloudy beer (leavitdg)
  Unclear beer (Calvin Perilloux)
  2008 Puget Sound Pro-Am Competition ("Emiley, Mark")
  2008 Big & Huge Homebrew Competition ("Eric Schoville")

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---------------------------------------------------------------------- Date: Mon, 18 Feb 2008 05:27:02 -0500 From: leavitdg at plattsburgh.edu Subject: efficiency and cloudy beer Good morning, Lance, et al; I used to do the same, but when I began using less sparge water, I found that my efficiency went up. This seems to make sense to me, ie getting more from the mash tun, rather than leaving that behind, but you are suggesting that what is left behind has very little left in it. That is it! Next time, I will do as I used to, then get an hydrometer reading on the stuff left behind! I use 1.32 qt per pound of grain, as a rule. Is yours similar? If I am, at the same time, getting cloudy beer, but have not changed anything else (to my knowledge), then why is this so? I do use Irish moss as well, and I have a long hard boil (2 hours). I am going back to my "old ways" of not draining the tun,to see what happens. I use a Polarware, is your similar? Brewed a Fat Tire yesterday (wyeast 1792 used for the second time). Tasted the previous batch and it was real nice. Does anyone have specs on just what this yeast it, ie, beyond it coming from the brewery, does anyone know its origin? Happy Brewing! - --Darrell ==quote== IMO it does not matter how much is left under the FB. In a perfect world it might, but here on earth it doesn't. Due to the diminishing ability of sparge water to dissolve sugar as the sparge progresses the only point in measuring the exact amount in sparge water is to waste time in waiting for it to drain. I always sparge until I collect enough wort in the boiler to give me my final desired volume. My tun remains fairly full of sparge water when I unload it. ==end quote== Return to table of contents
Date: Mon, 18 Feb 2008 11:02:05 -0800 (PST) From: Calvin Perilloux <calvinperilloux at yahoo.com> Subject: Unclear beer I have to agree with Lance Harbison about (un)clear beer. In my home brewing, I do tend to keep the turbidity to an absolute minimum, but that's only because "we've always done it this way". The times I've blown it and had turbid wort going into the kettle, I didn't notice any clarity problems later. When I brewed a few times at commercial brewpubs, the mash tuns were far less efficient at filtering out the fine bits, and the boil kettle was sometimes a veritable seething mass of husk and kernel fragments. I was really worried once on a particularly cruddy brew, but the head brewer said not to worry, and in the end, the beer just cleared up quite well with cold aging in the bright tanks. Or is it just that the several weeks of lagering I did on those beers reduced what was otherwise an undesirable and unusually heavy haze at the start? Hard to say, since the samples we took were sporadic; it went into the bright tank hazy, as most are at the place, and came out clear without any filtration. Calvin Perilloux Middletown, Maryland, USA Return to table of contents
Date: Mon, 18 Feb 2008 11:35:11 -0800 From: "Emiley, Mark" <Mark.Emiley at boeing.com> Subject: 2008 Puget Sound Pro-Am Competition You've read about the Puget Sound Pro-Am in the Jan/Feb edition of Zymurgy. Now is your chance to start brewing for the 2008 competition for a shot at GABF gold! The Puget Sound Pro-Am is your best shot with OVER 10 breweries picking their favorite award winning beers from this competition to produce and send to the Great American Beer Festival's Pro-Am Competition. This is an AHA/BJCP sanctioned competition aimed at providing award winning homebrew recipes to be brewed by Puget Sound breweries with the goal of capturing a medal from the Great American Beer Festival's Pro-Am Competition. The Puget Sound Pro-Am is unique in that it will have at least TEN breweries (Big Horn/Ram (2), Rogue, Elysian, Diamond Knot, Rock Bottom (2), Elliot Bay, Big Time, and Iron Horse: one or two more or in work) selecting their favorite homebrew beers from the best of show round to scale up and brew on their systems. Winning beers of AHA members may be sent on to the GABF for a shot at national glory! Not from the Puget Sound area? Having your beer brewed by one of our local breweries might make it worth taking a vacation out to Seattle (I promise you, the summers out here are as fantastic as the beers). Non-AHA members can still enter the competition and win other awards and prizes (the Powerhouse Brewery will not be submitting to the GABF and will be free to pick any entry). Start dreaming and brewing up your entries today! The brewers will not just be looking for stylistically flawless beers, they will be looking for damn tasty beers. This is a perfect shot for that hybrid beer you make. Check the competition website at http://www.bewbc.org/pro-am for the latest details including participating breweries, desired styles, contest rules, and links to online registration. Entries (three 10-12 oz brown bottles) are due May 28th with an entry fee of $6 per beer submitted (several drop-off locations accepting entries beginning in May). Judging will be held on May 31st at Larry's Brewing Supply in Kent (if you are interested in judging, stewarding, or helping with event execution, contact Mark Emiley at markemiley at earthlink.net or register online). Winners will be selected in the weeks following. Check the website frequently for updates on participating breweries and contest details as the competition grows. To have the best shot of having your beer brewed, you need to be an AHA member by the time of the competition, so join today! Invite your friends to join the AHA and submit beers as well (all beers will be judged and ranked regardless of AHA membership). Good luck, and may your wildest brewing dreams come true! Mark Emiley PSPA Competition Organizer Return to table of contents
Date: Mon, 18 Feb 2008 15:37:29 -0600 From: "Eric Schoville" <eric at schoville.com> Subject: 2008 Big & Huge Homebrew Competition The Madison Home brewers & Tasters Guild is proud to sponsor the 21st Annual Big & Huge Homebrew Competition on Saturday April 26th at JT Whitneys, Madison, Wisconsin. The Big & Huge Homebrew Competition is a competition geared towards beers of higher than usual gravities. Home brewed beers will be evaluated by the trained palates of experienced beer judges. The Best of Show beer will receive the coveted Wooly Mammoth plaque & 2 Tickets to the Great Taste of the Midwest (8/9/2008), and the winner of the CMS category will receive the equally coveted Hairless Mouse plaque. The competition is sanctioned by the Beer Judge Certification Program and will follow its competition procedures. Further details are available at: http://www.mhtg.org Return to table of contents
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