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Contents:
Prep of Unmalted Wheat Berries ("Lance Harbison")
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Date: Tue, 30 Jun 2009 17:55:41 -0400
From: "Lance Harbison" <harbison65 at verizon.net>
Subject: Prep of Unmalted Wheat Berries
I work with a fellow who farms on the side. He is growing some wheat
(primarily for the straw) this year and will give me a sack or two of raw
wheat. My 1991 copy of "The New Complete Joy of Homebrewing" states that
the grain should be cracked and boiled for 1/2 hour and then added to the
mash. Is this still accurate?
Lance Harbison
Pittsburgh
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Date: Thu, 02 Jul 2009 20:00:13 +0000
From: jethrogump at mchsi.com
10TH ANNUAL LALLEMAND SCHOLARSHIP WINNER
Lallemand, makers of the Danstar brand of Active Dry Yeasts, is proud to announce that the
winner of the 10TH ANNUAL LALLEMAND SCHOLARSHIP is Derek Freese of San Diego,
California. Derek's entry was drawn during the Awards Banquet at the AHA'S NHC in
Oakland, CA., on June 20th, 2009.
The Lallemand Scholarship is awarded to a member of the American Homebrewers Association,
and provides full tuition to the World Brewing Academy's Concise Course in Brewing
Technology, held at the Siebel Institute in Chicago, Illinois, and valued at USD $3,035. The
winner also receives a USD $1000 stipend to assist with travel and accommodation expenses.
The famous two-week WBA Concise Course in Brewing Technology will provide students with a
comprehensive knowledge of the brewing process, the dynamics of brewery operations, and
socioeconomic issues affecting the industry.
For more information on the Lallemand Scholarship, visit
American Homebrewers Association Lallemand Scholarship and Danstar, or contact Rob
Moline at danstar at mchsi.com.
Cheers!
Rob Moline
Danstar
Derek Freese Bio
My name is Derek Freese. I am 32 years old and I live in San Diego,
CA. I work for Sony Online Entertainment as a Software Test Engineer;
Total desk job. For the past eight years, I have been interested in
good beer. It started with a few bombers of Stone's Arrogant Bastard,
and quickly snowballed into an appreciation of all things malty,
hoppy, sour, and wild. As San Diego has grown as a beer town, I have
learned more and more about the process, the styles, and the passion
it takes to make amazing beer. My closet is now well stocked with all
sorts of beer set aside to age, but I mostly love when I get to drink
it. I don't write reviews and I don't take it too seriously. I just
love to drink good beer.
In March of 2007, I decided that I needed to be part of the brewing
community. A friend of mine had been brewing for some time, and I
figured if he could do it, so could I. I started with a simple
extract recipe that came as a kit from my local home brew supply shop.
It wasn't very good, but with the advice of friends and amazing
online communities, I knew I could do better. I made it through 3
extract brew sessions before I decided to move to an all grain system.
By June, I had created my mash tun, drilled a hole in a big stainless
pot I found on craigslist, and started my first ever all grain beer.
It turned out ok, but I knew my process needed improving.
Later that year, I moved into a house with some friends where I was
given more room to expand. Over the next year at the house, I
continued to refine my techniques. I've moved to a chest freezer with
a temperature controller for fermentation, I have worked on water
quality, and I have worked on proper yeast pitching rates. All of
these steps have made my beer improve by leaps and bounds. I have
entered beer into 6 competitions. I have received two third place,
two second place, and most recently, two first place ribbons. I am
still working on making everything better, because a first place is
great, but I want to improve. What is good can always be better.
While consistently obsessing over how my next beer or three would turn
out, I came to a conclusion. This is what I want to do with the rest
of my life. Being a typical American consumer saddled with debt, I am
working on paying that off, and should be ready to move into something
new in about a year. I have been in contact with the Siebel Institute
and UC Davis reviewing their diploma programs and have taken classes
to prepare for that step. Optionally, I would like to start working
for a local brewery to get experience. My long term goal is to make
it on my own. I want to have the control of trying to create the next
great American beer.
Getting a chance to take the WBA Concise Course in Brewing Technology
is really an amazing turn of events, and I know it will help in my
long term plan, as well as give me an opportunity to meet individuals
from across the country who are involved in the brewing community.
Expanding my knowledge of professional brew systems will put me in an
advantageous position to look for my big career move. I am prepared
to be poor, tired, and happy. Thank you.
- --derek
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End of HOMEBREW Digest #5575, 07/02/09
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