HOMEBREW Digest #5997 Thu 17 January 2013
FORUM ON BEER, HOMEBREWING, AND RELATED ISSUES
Digest Janitor: pbabcock at hbd.org
***************************************************************
TODAY'S HOME BREW DIGEST BROUGHT TO YOU BY:
No "sponsor-level" donation yet this year
Support those who support you! Visit our sponsor's site!
********** Also visit http://hbd.org/hbdsponsors.html *********
DONATE to the Home Brew Digest. Home Brew Digest, Inc. is a
501(c)3 not-for-profit organization under IRS rules (see the
FAQ at http://hbd.org for details of this status). Donations
can be made by check to Home Brew Digest mailed to:
HBD Server Fund
PO Box 871309
Canton, MI 48187-6309
or by paypal to address serverfund@hbd.org. DONATIONS of $250
or more will be provided with receipts. SPONSORSHIPS of any
amount are considered paid advertisement, and may be deductible
under IRS rules as a business expense. Please consult with your
tax professional, then see http://hbd.org for available
sponsorship opportunities.
***************************************************************
Contents:
re: Great Club Malt Experiment ("Jeff McNally")
re: brett starter (Kevin Campbell)
Re: brett starter (Josh Sled)
* * * * * * * * * * * * * * * * * * * * * * * * * * * * *
* 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 03 December 2012
*** Condition: Cautiously Optimistic ***
501(c)3 status rescinded. Refiled 1023 for retroactive
status 25 June 2012. Did not hear back within 90 days;
therefor, must assume that there are issues and our case
must be assigned to an agent. IRS is currently assigning
applications received in February 2012. Ours was received
in June. We will not have our status reinstated for the
2012 tax year. To current financials, HBD is officially
bankrupt in May. Due to recent political developments,
HBD.org will likely have to be dissolved per the bylaws
once funding runs out.
Projected 2012 Budget $3191.79
Expended against projection $3137.96
Unplanned expenditures $ 331.88
Projected Excess/(Shortfall) $1282.62
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: Thu, 17 Jan 2013 13:53:02 -0500
From: "Jeff McNally" <jeff_ri at cox.net>
Subject: re: Great Club Malt Experiment
Hi All,
In HDB #5994 William Menzl asked about planning a malt experiment by his
homebrew club.
My homebrew club did this a few years ago, and the variability between
brewers mentioned in other replies does come into play. However, the
results are still very informative as to the flavors contributed by the
various malts used. Control as many variables as you can (i.e. yeast, mash
temps, water, etc) and you will learn a lot.
Jeff McNally
Tiverton, RI
(652.2 miles and 90.0 degrees Apparent Rennerian Coordinates)
www.southshorebrewclub.org
------------------------------
Date: Thu, 17 Jan 2013 16:59:24 -0500
From: Kevin Campbell <kevincampbell27 at gmail.com>
Subject: re: brett starter
Jeff,
I'm no expert having only done a couple batches with Brett but I did listen
to that interview and I believe he did say you could let it hang out in the
starter as long as you want. Brett's such a thorough "eater" that I would
expect it to find something to keep munching on for weeks if not months.
As for stepping it up, I think it depends on what you want out of the
beer. The more the Brett is stressed, the more of those funky flavors it
will kick out. The more you pitch the cleaner the beer will be.
Personally, I wouldn't bother.
Kevin
------------------------------
Date: Thu, 17 Jan 2013 18:43:09 -0500
From: Josh Sled <jsled at asynchronous.org>
Subject: Re: brett starter
jeff writes:
> i'm getting ready to make my first ever brett beer. it will be a hoppy
> pale ale brewed with 100% brett c. i had planned on brewing this coming
> sunday so i started my starter this past saturday as i had heard chad
> (no idea how to spell his last name) from crooked stave say to make
> brett starters one week in advance in an interview.
Chad Yakobson, of Crooked Stave and the Brettanomyces Project. If it's
the same interview I'm thinking of (BN's Sunday Session from last
spring: http://thebrewingnetwork.com/shows/866), it was a treasure trove
of information about Brett, very high signal/noise ratio (during the
actual interview, anyways; skip the first and last hour if you're not
familiar with the Sunday Session) and his passion is infectious, if
you'll pardon the pun.
My understanding is that Brett is slower than Sacc., and as you say, you
should target lager-like pitching volumes. My current Brett starter
didn't really show any activity until into this second week on the stir
plate, though I'm not being particularly rigorous in checking its
progress (either via gravity or cell count).
(Since I'm doing a 2-step starter with a months-old culture and actually
two different cultures (split 10gl batch); that'll end up being a full
month of time on the stir-plate. Hrm. Guess it's time for another stir
plate. ;)
I can't speak to flocculation/cold-crashing/decanting, unfortunately.
Cheers...
- --
...jsled
http://asynchronous.org/ - a=jsled; b=asynchronous.org; echo ${a} at ${b}
------------------------------
End of HOMEBREW Digest #5997, 01/17/13
*************************************
-------
