HOMEBREW Digest #5800 Sun 06 March 2011


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	FORUM ON BEER, HOMEBREWING, AND RELATED ISSUES
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Contents:
  Diacetyl Workshop (robertzukosky)

* * * * * * * * * * * * * * * * * * * * * * * * * * * * * * Beer is our obsession and we're late for therapy! * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * NOTE: With the economy as it is, the HBD is struggling to meet its meager operating expenses of approximately $3500 per year. If less than half of those currently directly subscribed to the HBD sent in a mere $5.00, the HBD would be able to easily meet its annual expenses, with room to spare for next year. Please consider it. Financial Projection As of 19 Jan 2011 *** Condition: Guarded *** Projected 2011 Budget $3271.04 Expended against projection $ 950.64 Projected Excess/(Shortfall) ($1418.80) As always, donors and donations are publicly acknowledged and accounted for on the HBD web page. Thank you Send articles for __publication_only__ to post@hbd.org If your e-mail account is being deleted, please unsubscribe first!! To SUBSCRIBE or UNSUBSCRIBE send an e-mail message with the word "subscribe" or "unsubscribe" to request@hbd.org FROM THE E-MAIL ACCOUNT YOU WISH TO HAVE SUBSCRIBED OR UNSUBSCRIBED!!!** IF YOU HAVE SPAM-PROOFED your e-mail address, you cannot subscribe to the digest as we cannot reach you. We will not correct your address for the automation - that's your job. HAVING TROUBLE posting, subscribing or unsusubscribing? See the HBD FAQ at http://hbd.org. LOOKING TO BUY OR SELL USED EQUIPMENT? Please do not post about it here. Go instead to http://homebrewfleamarket.com and post a free ad there. The HBD is a copyrighted document. The compilation is copyright HBD.ORG. Individual postings are copyright by their authors. ASK before reproducing and you'll rarely have trouble. Digest content cannot be reproduced by any means for sale or profit. More information is available by sending the word "info" to req@hbd.org or read the HBD FAQ at http://hbd.org. JANITORs on duty: Pat Babcock (pbabcock at hbd dot org), Jason Henning, Spencer Thomas, and Bill Pierce
---------------------------------------------------------------------- Date: Sun, 06 Mar 2011 11:13:02 -0700 From: robertzukosky <robertzukosky at comcast.net> Subject: Diacetyl Workshop To bring some consistency to the judging of competition beers with regards to diacetyl I am preparing a workshop specific to diacetyl. Dosing beer with butter extract gradually increasing to determin one's threshold level is one step. Testing with a heated sample vs control is another . How do you differentiate diacetyl notes from honey and hop notes? Are there suggestions from the collective that I can incorporate in this endeavor? Good beer is no accidents but accidents can happen. bobz Return to table of contents
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