Newsletter by 2510O6T

VIEWS: 0 PAGES: 22

									   KNIGHTS OF THE BROWN BOTTLE
                       HOMEBREW CLUB
                           ARLINGTON, TEXAS
AUGUST 2002             YOUR MONTHLY NEWSLETTER              VOLUME 6, ISSUE 8
NEXT MEETING WILL BE AT MIKE PORTERS HOMEBREW SHOP,, SEPT..11,, 2002,, 19::30
NEXT MEETING WILL BE AT MIKE PORTERS HOMEBREW SHOP SEPT 11 2002 19 30




                    Club officers for the Knights are:

                      President URQUELL: Jim Grady

                        Vice-President: J.B. Flowers

                    Competition Chairman: Just Dave Girard

                          Treasurer: Lane Kleinpeter

                            Secretary: Larry Land

                        Newsletter Editor: Larry Land

                          Webmaster: Joel Henderson
Greetings fellow Knights!

If you have been at either of the last two club meetings you know that we are making a concerted
effort to increase our club's membership roles. As most of you are aware, the active club
membership has slowly declined in recent months. A typical meeting will show an average of only 10
to 12 members present whereas, we have a total membership of some 40 souls. We would like to
increase the number of monthly attendees simply as a way to expand the fellowship mission of the
club. It appears that many of our former regulars have been noticeably absent. I feel that the
attendance decline is mainly due to the normal attrition of the membership for reasons like
relocating away from the local area or experiencing a major change in the demands of work or home
life. Jeez, it seems that some folks actually have a life outside of homebrew, go figure. In any event
we need to encourage the new brewers in our area to join our club. In order to accomplish this we
need your help. Most of us have encountered people in casual conversation who express an interest
in our shared homebrewing hobby. Its up to us to follow through on these leads and help these
people both to get started into homebrewing, and to encourage them to join in the fraternity of
their local homebrew club. We recently added three new members and have indications of two more
who may join soon. Heck, we all have a vested - if selfish - interest since a larger homebrewing
community simply means more great beer!

Speaking of active, have ya'll been brewin'? Summer is no excuse to let cobwebs grow on your gear.
There are plenty of warm season brews to tackle using Belgian or wheat yeast strains that can
tolerate ambient conditions of 72 to 74 degrees. We're talkin' indoor A/C weather here folks. Hey,
some beers are supposed to have esters. I've been giving my Dr. Jeckyl's ice chilled
"Fermenterator" full time work cranking out a couple of first time Alt styles, and another first for
me, a Munich style Dunkel. I will fear no beer!

A couple of the members were talking recently that we all enjoyed those great special edition
promotional beers given out to registrants at the AHA national conference. The Ale-ien Society
proffered a wonderful LUB BOCK, and the High Plains Draughters put out a great Mesquite and
Agave Nectar Mead. We were thinking the Knights should plan on bottling some of our club's efforts
from say the annual Pumpkin Brew-in held every fall at JB's house. These promo bottles could be
given out to thirsty room crawlers who find their way into our club room and hospitality suite at the
next Bluebonnet Brew-off. What do you think?
Cheers!
Jim Grady




Re: newsletter article FROM steve wesstrom



The Buffalo Theory as told by Cliff Clavin

I have not seen anyone explain this as well as Cliff Clavin, on
"Cheers". One afternoon at Cheers, Cliff Clavin was explaining the
Buffalo Theory to his buddy Norm. and here's how it went

"Well ya see, Norm, it's like this... A herd of buffalo can only move as
fast as the slowest buffalo. And when the herd is hunted, it is the
slowest and weakest ones at the back that are killed first. This
natural selection is good for the herd as a whole, because the general
speed and health of the whole group keeps improving by the regular
killing of the weakest members.

"In much the same way, the human brain can only operate as fast as the
slowest brain cells. Excessive intake of alcohol, as we know, kills
brain cells. But naturally it attacks the slowest and weakest brain
cells first.

"In this way, regular consumption of beer eliminates the weaker brain
cells, making the brain a faster and more efficient machine. That's why
                  you always feel smarter after a few beers."




Howdy fellow brewers, enthusiasts and judges!

In an effort to "get out the vote", we would like to encourage you to take the BJCP exam this year! We are
tentatively setting the exam for December which means that our passing results should be back by
February making you a Recognized or better BJCP judge by the time of next years BlueBonnet.
We will have both e-mail and meet together classes. I would like to coordinate the former and this years
BlueBonnet Honcho, Mark Wedge will co-ord the latter.

At this time, I would like you to respond if you wish to participate! I'm in the midst of preparing the e-mail
versions which I will send out weekly. Mark wished to get together as often as twice/month. We will
coordinate our topics as best possible. Some folks have already contacted Mark, I need you all to say
howdy if you wish to be included in the "mailings". (Steve H.- pass this on to your membership in case
anyone would like to attend/participate).

For those who have not heard me speak on the topic (and forgive me for any new info, mine's quite old at
this point...), the Beer Judge Certification Program Test is an Essay test with 10 questions, historical
questions largely. These 10 questions account for 70% of your score. You will during the course of the
exam (up to 3 hrs I believe) sample 3 beers of unk source or type. This "judging" of the 3 beers, one of
which will be intentionally infected or more likely sun struck to "skunk" it, will be your other 30%. Sample
questions and the topics we will be studying for the test include q's like...

1. Explain malt.
2. Explain hops and where they grow.
3. Explain the similarities and differences of Abby vs. Trappist beers.
4. Explain Ale vs. Lager or
5. Explain the different types of yeast.
6. Provide a recipe and instructions for brewing Pale Ale
7. Provide 3 examples of Historical Style beers.
8. Explain the BJCP and the diff levels in that organization

Guaranteed the test will have at least 5 of these questions. Your answer can be short and sweet or deep
and wide. Like most essay tests, scoring is likely lenient with each question looking for 4 or 5 keys that
need to be somewhere in the body. For ex. for #4 I might put
a. Lager is bottom fermenting. b. Ale is top fermenting. c. Lager likes cooler ferment temps, from 32F to
48F. d. Ale is usually fermented at room temp, from 55F to 72F. e. Ales are primarily found in England and
America. e. Lagers are usually found worldwide having started in the caves of Germany since the mid
1800's. f. Yeast was not even a known ingredient in beer until Pasteur discovered the single cell animal
that converts sugar to alcohol. From that point, yeasts were then microscopically identified as either top or
bottom fermenters.
These points would likely get full credit, even in this crude form. What would you add?

Learning for the BJCP test is fun, it helps you to identify regions of the world where certain beers are
made, it will help widen your palate, it will allow you a couple of scheduled suppings' at the Saucer or G-
man's.

Join in the fun. Let Mark and I know to put you on the list.

Thanks to listening and I'll chat with you soon.
Just Dave.




From President Urquell Grady-stien, A suggestion on rebuilding the World Trade Center in New
York:




**************************************************************************************




August is Hotter-n-Hell! How about some Christmas thoughts??
It's a Wonderful Taliban Life!
___The Afghan version of It’s a Wonderful Life has been released for the Ramadan season. Always a
heartwarming story, this Taliban version, however, may be unfamiliar to viewers of the Frank Capra
classic starring Jimmy Stewart.




___The opening scene in the movie shows peasant sheepherder Jalal bin Bailey, overwhelmed by life’s
problems, perched on the railing of a bridge in the dead of winter about to commit suicide. Just then,
a guardian angel, Clarence abu-Nidal, appears.


By Skippy R.
___Clarence: Salaam. Greetings in the name of Allah.
___Bailey: Who are you?
___Clarence: I’m here to rescue you, my child. What were you doing?
___Bailey: I was in such despair that I was about to take my own life. You see, years ago I lost the
hearing in one ear when my father hit me after I turned him in to the Bureau of Vice and Virtue for
listening to the radio. Later, that injury kept me from signing up to fight in the Jihad against the
Soviets, and my brother went instead. I married, but instead of a glamorous honeymoon in Jalalabad,
I was forced to take over the family goat business, and I’ve been struggling against our local warlord,
Abdul Pol-Potter, ever since. Now he has succeeded in taking my five goats and adding them to his
herd of 30.
___Clarence: You are pitiful excuse for a man, Jalal bin Bailey.
___Bailey: What? Aren’t you going to take me back through my life to show me how bad things would
have been if I had never existed?
___Clarence: No, you ignorant dung beetle. The only meaningful moment your life has ever had is
your impulse to end it. But that too will be wasted, unless you heed my instructions.
___Bailey: You mean suicide is my salvation?
___ Clarence: Only if you give your life in the Jihad.
___You see, if you die in battle against the infidel, you will immediately enter a garden of flowing
springs of wine and milk and sweet water and you will be met by 72 high-bosomed, dark-eyed virgins
as fair as corals and rubies. And, depending on your preference, there also will be young boys of
perpetual freshness as pearls well-guarded.
___Bailey: What about my wife?
___Clarence: We have arranged a menial part-time job for her there as well.
___Bailey: Will there be goats?
___Clarence: No goats are mentioned in the writings. But you will dwell in a house with bricks of gold
and silver and recline on jeweled couches, eating bowls of fruit and flesh of fowls, arrayed in rich
silks and fine brocade and wear bracelets of silver.
___Bailey: I think I would like a few goats.
___Clarence: Careful, Jalal, or you risk ending up among the evil-doers in hell. There you will be
dragged upon your face into the fire, which will roast your skin completely, only to be given a new skin
so you may taste the punishment again. Your food there will be thorny plants and boiling water.
___Bailey: Please, uh, tell me more about Paradise.




___Clarence: In heaven there is a tree under the shadow of which a rider of a fine and swift-footed
horse would travel for a hundred years without covering the distance completely.
___ Bailey: Well, I’ll be damned.
___Clarence: Enough of this talk. You must make a decision.
___Bailey: You mean whether to end my life or to save it?
___Clarence: Certainly not. The decision is how to strike your blow for the Jihad. Instead of jumping
off this bridge, I suggest you blow it up for the greater glory of Islam. Then no infidel troops can
cross. Put on these bandoliers of explosives and wait for that minivan I see approaching filled with
decadent American media jackals.
___Bailey: Are you sure this is all there is to it? What about Uncle Billy?
___Clarence: There is no Uncle Billy in this version. Now, go with God. Allah Akbar!


___Clarence then returns to heaven and meets with his superiors.


___ Chief angel: How did your mission go, Clarence abu Nidal?


___ Just then, a tiny flash of light — an explosion — can be seen back on earth.
___Clarence: Well, I guess the old saying is right. Every time you hear the distinctive detonating
sound of plastic explosives, an angel gets his wings.


%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% well, I certainly hope that
I didn’t offend anyone here.




What??
You take this drivel seriously??
Well, The following is serious-



USS KITTY HAWK (CV 63)




Home: Don't Tread On Me History
As the first ships of the Continental Navy readied in the Delaware River during the fall of 1775,
Commodore Esek Hopkins issued a set of fleet signals. His signals for the fleet to engage the enemy
provided for the "Strip’d Jack and Ensign at their proper places." Thus, the First Navy Jack was a
flag consisting of 13 horizontal alternating red and white stripes bearing diagonally across them a
rattlesnake in a moving position with the motto "Don’t Tread On Me."


In 1977, the Secretary of the Navy directed that the ship in active status with the longest total
period of active service shall display the First Navy Jack until decommissioned or transferred to
inactive service, at which time the flag shall be passed to the next ship in line with appropriate
honors. The display of this jack by the oldest ship in the fleet is an appropriate form of recognition
and promotes pride of service, enhances morale, and contributes to the tradition of naval service.


USS Kitty Hawk (CV 63) became the oldest active ship in the United States Navy upon the
decommissioning of USS Independence (CV 62) on September 30, 1998. Kitty Hawk is only the
second aircraft carrier ever to hold the honor of flying the First Navy Jack.




From David Rentz: ( My Bud lookin over my shoulder!)

                                 "DRINK BEER AND RECYCLE"

       (Thought I'd print this, since it seems to be making its rounds on the net.)
   According to today's market the following would be true had you invested $1,000 one year ago.

  If you had bought $1,000.00 worth of Nortel stock one year ago, it would now be worth $49.00.

                    With Enron, you would have $16.50 of the original $1,000.00.

                        With WorldCom, you would have less than $5.00 left.

If you had bought $1,000.00 worth of Budweiser (the beer, not the stock) one year ago, drank all the
   beer, then turned in the cans at the current recycle price for aluminum you would have $214.00.

  Based on the above, my current investment advice is to stay out of the market, drink heavily and
                                             recycle.
                              BEER
                           TOOTSI
                           IN
                           HAWAII !!!

REPORT FROM BEER TOOTSIE IN HAWAII:
I went to Kauai this weekend and had such an awesome time!!!! We did so much considering we had
under 48 hours there, for our one dinner, I found this brew pub with ocean front view on a golf
course, the most amazing combination of view and dining one could possible imagine, I got pic.s to
send home and a souvenir for you!! Our favorite beer believe it or not was the guava beer, just a hint
of sweet, I thought it would be gross but it was so tasty ;)

see you soon
erin ( Beer Tootsie)




                                       HERETIC !
                                      By Friar Firkin of Pantego

                       Beware Fellow Knights! There is blasphemy about!
                    Greetings, my children. Are there any young boys here today?
                                              ?? HHmmm??
 No? Well, let’s get on with todays lesson. As you may remember, last time we spoke of the joys of
  fermenting sugars other than grain-derived. Let me tell you about some favorites of mine. As you
 may remember, many centuries ago, the church controlled many of the candle making enterprises.
This meant that us monks were great at raisin bees and robbing their wax. The wax made really good
 candles, which were used for light for study and recording and writing. Well, after we robbed the
 wax, we had all of this honey left over. Honey is really great sweetener; it is ready to use as is- no
 further refining is required. Plus, it offers some mystical preserving qualities… for some reason, it
                        helps prevent spoilage in some instances. (magic it is!)
                   Anyway, he art of fermenting honey is a real pleasurable hobby.

Did you know??? It was the accepted practice in Babylonia 4,000 years ago that for a month after
the wedding, the bride’s father would supply his son-in-law with all the mead he could drink. Mead is
a honey beer, and because their calendar was lunar based, this period was called the "honey month" -
                            or what we know today as the "honeymoon".

              So, we will talk about just what you can do with your honey. (fermentingly)
        First, if you use honey only, that is called MEAD. This is the simplest of all the drinks, and,
most likely the oldest known fermented drink. Now, if you add fruits into the mix, you have Mellomel.
If you add barley to the honey, you get Braggot (or, some call it Braccet). Hey, you can add spices or
                          herbs (herbal, erbal!) and then you call it Methoglyn.
  The most fun comes from working with the fruits. We are blessed here in Texas that we can get
some really good produce. Right now, Parker County peaches are starting to come off; East Texas is
          known for all of it’s sweet bounty… it is so darn easy to get fresh sweet produce.
                                All you have to know is how to work them!




First, don’t cook anything. It’s too hot to cook anyway! Besides, that destroys all the delicate flavors,
    both taste and smell. (The smell flavors are the hardest to hold on to…) Simply mix everything
together with boiling water in your primary, and add 2 tablets (crushed) of “Campden” tablets – they
  sell like 100 /bottle for $2 anywhere. Mix in well, put on air lock, and wait 24 hours. The Campden
     tabs give off a gas that kills any and all stray yeast… If you are working with a fruit that will
discolor, you may need to use some Pectin drops (also available cheap at the brew store) For example,
      Apples will turn brown quickly after exposure to air, so they need Pectin for sure. Use your
     judgement. Pectin is a natural deal- not artificial. Ask Grandma, she used it all the time in her
                                                 preserves!
Anyway, wait 24 hours and then pitch in your yeast. This will be a big job: meaning a real big starting
gravity… so, you better start out with the best tool for the job, and make at least a quart starter to
   pitch. This MUST be a HUGE, FROTHY, ROBUST starter! Go see your brew shop guy and get his
             advice on the yeast. A simple type would be like the Flor Sherry or Champagne.
Now, just remember one big thing- and this will be true with ANY high-gravity concoction… It’s going
  to take extra time for this to work out. You cannot get in a hurry, or, you will miss out on the best
                                                  there is.
                                             PATIENCE
            Find a cool and dark corner to leave it in. Next year may be too soon, my son!

                Next month—questions about fermenting acorns and grass clippings…
Joke from Marine Sgt Matthew P Land:

Marine Corps General Reinwald was interviewed on the radio the other day and
you have to read his reply to the lady who interviewed him concerning guns
and children. Regardless of how you feel about gun laws you gotta love
this!!!!
This is one of the best comeback lines of all time. It is a portion of
National Public Radio (NPR) interview between a female broadcaster and US
Marine Corps General Reinwald who was about to sponsor a Boy Scout Troop
visiting his military installation.

FEMALE INTERVIEWER: So, General Reinwald, what things are you going to teach
these young boys when they visit your base?
GENERAL REINWALD: We're going to teach them climbing, canoeing, archery, and
shooting.
FEMALE INTERVIEWER: Shooting! That's a bit irresponsible, isn't it?
GENERAL REINWALD: I don't see why, they'll be properly supervised on the
rifle range.
FEMALE INTERVIEWER: Don't you admit that this is a terribly dangerous
activity to be teaching children?
GENERAL REINWALD: I don't see how. We will be teaching them proper rifle
discipline before they even touch a firearm.
FEMALE INTERVIEWER: But you're equipping them to become violent killers.
GENERAL REINWALD: Well, you're equipped to be a prostitute, but you're not
one, are you?
The radio went silent and the interview ended. All over America, people were
thinking: Semper Fi, Marine!



News from Tom Brooks!

Brewery makes beer fit for a pharaoh
New-old drink, based on ancient recipe, is 10 percent alcohol
TOKYO, Aug. 2 — Tapping a recipe enshrined in ancient Egyptian
hieroglyphics, Kirin Brewery Co., Japan’s second biggest beermaker,
said Friday it has revived a 4,400-year-old brew fit for the
Pharaohs.
  DUBBED “THE OLD Kingdom Beer,” the new-old drink has no froth, a dark tea color and contains 10
  percent alcohol — about double that of contemporary beer.
“It also has a taste very different from today’s beer,” Kirin spokesman Takaomi Ishii said. “It tastes
a little like white wine.”
Another difference is that the ancient Egyptian beer did not use hops, an additive that gives modern
beer its bitter taste, Ishii said. But both are based on barley.
Kirin has no current plans to sell “The Old Kingdom Beer” commercially. The 8 gallons brewed in the
current batch will be presented at an October conference of the Master Brewers Association of
America in Texas.
Kirin developed the beer with Sakuji Yoshimura, a noted Egyptologist at Waseda University in Tokyo,
using a recipe from 4,400-year-old Egyptian wall paintings. Evidence of beer making in Egypt dates
back to the 10th century B.C.
Kirin, which has an alliance with U.S.-based Anheuser Busch, was Japan’s best selling beer for 48
years, before losing the top spot to rival Asahi Breweries in 2001.




Lines on Ale
by Edgar Allen Poe
Fill with mingled cream and amber,
I will drain that glass again.
Such hilarious visions clamber
Through the chamber of my brain -
Quaintest thoughts - queerist fancies
Come to life and fade away;
What care I how time advances?
I am drinking ale today.




( I confess. I am stealing the following from the Jan.1999
issue of the KOBB newsletter. HEY BYRON!!!! Are you still
there?? Your STUFF AIN’T GONNA DIE!!)
Show some STYLE?

 by Byron Eastwood
About     three years ago I showed up at a friend’s house to be witness to an "all-grain" brew on his
cool new mash system. Not being very experienced in "all-grain" brewing, I couldn’t offer much to the
conversation that took place between the obviously more experienced brewers who were there. I
tasted the beer being served from a previous batch and asked what style is it? (it tasted like an
American Amber) IT’S BEER, I was told emphatically. Some time went by and the brewer was
discussing hop rates and what type of hops to use in the current batch with one of the other guys.
"What kind of beer are you brewing?" I asked.
IT’S JUST BEER!, I was told again, with extra emphasis and the addition, "we don’t get into that
fancy stuff of trying to make an exact style".
That’s fine, I thought, but I really did want to learn to brew beer to styles and where would I learn?
Brewing that first batch from some extract and specialty grains was a lot of fun the first few times
and the beer tasted great but what about brewing a beer style that is one of your favorites? What
about



Brewing five or ten gallons of Sierra Nevada style American Pale Ale instead of paying $7.00 a six
pack every time that you wanted some?
Well, I’ve been brewing to style for three years now and I believe it’s been beneficial in several
ways.
   1. Attempting to brew to a certain style has increased my appreciation of beer styles the world
      over. I’m much quicker to try a new beer style than I used to be.
   2. My Beer has improved immensely!!! I’ve never entered a beer that was brewed to an intended
      style in a competition that didn’t win a ribbon! I’m not pointing this out to blow my own horn,
      rather to show the difference between attention to detail and that of using an "off the shelf"
      recipe or, "just making beer".
   3. Brewing to style has forced me to learn and consider new brewing techniques that I never
      would have bothered with before. It has heightened my awareness of fermentation and
      conditioning techniques, the power of the right yeast for the right beer (as just Dave will tell
      you), and countless other details of brewing the one special beer that will make a tear come to
      your eye when you poor up the last bottle.
   In light of all of the above, and in my dutiful and unending search to bring you, the KOBB member
   something to read in the newsletter, I will be featuring this article on a monthly basis over the
   coming year. It will cover details on specific beer styles with information that will be plagiarized
   or otherwise blatantly stolen from the very finest sources available. The goal is to heighten
   awareness of certain styles of beer, note special procedures for achieving a likeable knock-off of
   the intended style, and mainly learn more about the vast types of beer styles around the world.
   The following is my first submission.
   Enjoy.
   Byron




The Legend and Lore of Porter
by Richard B. Webb
The    origins of the beer style known as Porter are lost in the pre-history of brewing. Not only were
modern brewing techniques unknown, but there were no standardized brewing instruments for
measuring such things as specific gravity or temperature. Record keeping was spotty at best, and
each brewer was loathe to give up precious secrets to a potential competitor. Thus most of what we
know about Porter is conjecture and guesswork at best, and possibly flat out wrong at worst.
Traditionally, Porter is thought to have been created from three distinct mashings. The first mash
was held at 150 degrees for one hour.
The grains were then drained, and a second mash was then held at 160 degrees for 1/2 hour. The
grains were then drained, and a third mash was then held at 180 degrees for 1.5 hours. These three
run offs were then combined and boiled for perhaps three to four hours.

The hopping rate of the ancient Porters is also not well known. The hops that are used now were
unknown then and beers were spiced or flavored with herbs. The oldest of the hop types now used is
the Goldings, first cultivated in the 1780's. This could have been used to make Porter, but probably
wasn't! Goldings are considered to be the classic pale ale hop, and the makers of Porter were
conscientiously trying to make something that was NOT a pale ale! One can assume that the hop acid
content of the hops used in Porter were perhaps the equivalent of the Golding, at around four to five
percent alpha acid.
Scant records exist as to the amount of hops to be used, but Terry Foster, from whose book most of
this treatise is distilled (some would say stolen), imagines that the hopping rate as expressed in
these old records indicates a level in excess of 60 IBU, a healthy hopping rate indeed.
Who knows what kind of yeast was used in this old, original Porter? In fact, the style of Porter had
been around for 150 years before yeast was even discovered as the driving ingredient of
fermentation. Most likely, the yeast was the same top fermenting yeast as was used in the brewing
of Pale ales.
Porter was also known as a beer that required long storage. This storage could last perhaps an entire
year, and when the technology had evolved sufficiently, large quantities of Porter could be stored in
large wooden vats for a long period of time.
Economics also was a driving force behind the style that was Porter. The price of beer was not
determined by the price of ingredients, or the price of doing business. Instead, the price was
dictated by English law, allowing the ingenious brewer to make the maximum profit from the
cheapest of ingredients. The brown malt used was considered ideal, not because of maximum extract,
or from any character imparted to the brew, but instead because it was the cheapest malt to be
found.
To summarize, the original style of Porter has the following characteristics:
Made from a highly dried but not roasted brown malt.
Original gravity from 1.060 to 1.070
Three separate mashes, all runnings collected together.
Color a deep red-brown, perhaps with a color of around 25-35 degrees L
High hop rates, with perhaps 4 ounces of four to five percent acid hops added the beginning of the
boil, with no later hop additions
Fermentations at ambient temperature
Top fermenting yeast with a 75% attenuation, resulting in high alcohol and residual sugar
Low carbonation levels, as the open kegs in the publicans house would release any buildup of CO2.
Long storage in wooden vats, possibly contaminated with acid producing bacteria
The pinnacle of Porter brewing probably occurred in the early 1830s. After that, the amount of
Porter actually brewed in London began a long, slow decline. However, the making of Porter spread to
all points of the globe, following the soldiers and bureaucrats of Britain all across the Empire. Today
there are distinctive Porters being made in such unlikely spots as Jamaica and Thailand, but these
far flung breweries would be making a Porter as much unlike the original as can be imagined. Porter
has been brewed for so long, by so many brewers, that the modern interpretations probably bear
little resemblance to the original dark knock off beer of some grimy back street brewery using
contaminated well water from the East side of London. Modern Porters tend to have the following
characteristics:
Original gravity of 1.045 to 1.060
Final gravity of 1.010 to 1.015
Color from 35 to 70 degrees L
25 to 45 IBU
Alcohol around 3.6 to 4.8 % by weight
This modern definition of Porter leaves a lot of leeway for characteristics such as gravity and color.
In fact, this list sounds similar to an equivalent list such as one might make for pale ale. Thus we can
imagine that it is the color adding darker, roasted malts which transforms pale ale into Porter in the
modern interpretations.
Modern Porter should be full bodied, having a strong malty flavor from the roasted and dark caramel
malts used in its manufacture. A higher than expected alcohol level is required for the warmth and
alcohol balance required of beers that are meant to be stored for long periods. The high attenuation
leads to dry, not sweet tasting beer. Porter should have a estery character, and a burnt, coffee-like
taste from roasted malt, topped off by a definite hop bitterness, with a lot of body. And all of these
flavors should be in "balance." (If you want to get into a fight with a brewer, ask them how they feel
about "balance.") Perhaps for our case, balance can be described as all flavors in harmony, without
any one taste overpowering any other taste. However, if one can achieve a pronounced hop
bitterness, as well as a strong roast malt flavor, then you have made a Dry Stout, and not a Porter at
all! In fact, AHA Porter definitions now contain distinct Porter styles, with "Robust" Porter, having
an accent on black malt flavor with no roast barley, and "Brown" Porter, having no roast barley OR
strong burnt malt character.




SAINT ARNOLD PATRON SAINT OF BREWERS
Saint Arnold spent his holy life warning peasants about the dangers of
drinking water. Beer was safe, and "from man's sweat and God's love,
beer came into the world." Saint Arnold died on August 16, 640.

In 641, the citizens of Metz requested that his body be exhumed and
ceremoniously carried to Metz for reburial in their Church of the Holy
Apostles. During this voyage a miracle came to pass in the town of
Champignuelles. The tired porters and followers stopped for a rest and
walked into a tavern for a drink of their favorite beverage.
Regretfully, there was only one mug of beer to be shared, but that mug
never ran dry and all of the thirsty pilgrims were satisfied.
Saint Arnold is recognized by the Catholic Church as the Patron Saint of
Brewers.




From Steve Wesstrom:

>A starch iodine test [...]

Let me lift a definition out of a text ....

"Iodine test - Starches containing amylose will develop a blue color in the
presence
of iodine due to its formation of an inclusion complex with amylose. This is
the
basis of the simplest test available to check for the presence of starch.
The
blue coloration is also obtained with starch degradation products down to
quite
low DP (<100). Amylopectin gives a red/brown coloration which can be used to
distinguish waxy starches."



About 25% of malt starch is amylose and the other 75% is amylopectin.
Either of the color reactions (blue or red/brown) indicate non-conversion
and
non-fermentables in excess. Wort fermentables are DP=3 and lower, so
a negative iodine test doesn't mean you have reasonable fermentability. A
negative test of mash liquor just means you've passed a milestone - and
won't have a starchy beer - not that you're finished.

Iodine is a pretty miserable test since the newbies who need it have great
trouble interpreting the results and experienced brewers seldom need to test
since starch conversion is difficult to avoid and insufficient to signal
completion. Somedays a refractometer sounds like a sensible mash
instrument.
                                       From the Editor
                                        WASSAIL!

As I sat down to do this edition, I realized that the next scheduled meeting would be 9-11. Ain’t that
a kick in the pants? I really would like to come up with something cute and meaningful… but shoot-
What can I say that ain’t been chewed before? Well, we could rebuild both of the towers, but we
can’t rebuild the peoples inside. So, I decided to reflect. Look back and focus on the core issues and
values and the people that carry them.




That is why you got the plug for the armed forces (NAVY) and the flag lesson (don’tcha dig
rattlesnakes??? They hang around and let you know when you get too close- and if you are dumb
enough to step on him, well… you were warned, right?)
Each of us has so many debts to our forefathers; some who gave all. I can’t even begin to repay that
debt, but I can help raise awareness of our tradition… brewing, that is!
I started digging into the archives after Steve Wesstrom emailed me some old newsletter copy. Did
you know that Steve has been active and a real big contributor for MANY years? I have read many
of his old newsletters, and there is a fantastic amount of knowledge available there. And, How about
Byron Eastwood (who??? Oh, bYRon, NOT BRYon!) He has edited many eloquent editions! I have to
admit right here and now that I am extremely bad with names and faces, and a bunch of the old time
names aren’t ringing the ol’ bell…
But, hold on stop right here I know something about what I don’t know that I’m sure to leave out
some good person instrumental in the clubs past (I have only been around for about 3 years now….
JB, what a tireless contributor. Joel and Tom , ya’ll need a big hand as well! We all have been blessed
to be able to follow behind fine people like these!
Anyway, I decided to drag out some of the old articles and recycle some of them. Hey, great recipes
and advice are timeless jewels!
Yessir, summer in Texas can be brutal. Hopefully, everyone has kept their kettles a’cookin.

  Please don’t be shy! I sure could use YOUR help in getting this newsletter out each
              month! And, If you have an idea-ANY idea, Please submit it.
So, If you have some winners, Please forward them on. One of the reasons we are here
is to promote and cultivate better brews! Please send me feedback! Hell, Please send
BEER!              LARRO




Wed. August 14, 2002 19:30, Dr. Jeckyl’s Beer Lab
       President Urquell Grady-stein opened up the meeting; there were aprox. 14 members present.
We went around the room and everyone introduced themselves and what they do. We had some new
faces! Welcome Philip Deal! Also, we collected BRAND-NEW dues from two men: Tim Cannon and
Richard Turner!.
       ---------------- Thought for the meeting (supplied by James Wright!)
“BREW FASTER THAN YOU DRINK, EXPERIMENT WILDLY,
AND BREW NOTHING BELOW 10-70 GRAVITY!”
We discussed the “PUMPKIN BREW OFF”, an annual club event in October, and hoping JB will host it
again at his home… (WHERE the cat-hair is JB???)

We discussed the “IRON BREWER COMPETITION” that was held recently and Grady-stein and
Wesstrom-stein participated in.. it was referred to as “that summer-based thing”. It was a great
event, with much competition between clubs, not to mention a challenging learning experience.
Hopefully, more members can participate next year.

      We (myself) collected $20.00 membership dues from Tim Cannon (first time member, second
meeting!) and also $20.00 from Richard Turner ( another first time member!)

      Just Dave spoke to the group about the upcoming Beer Judge Certification Program. This is a
fantastic opportunity for ANYONE interested in becoming a judge, or, simply learning about the
history and differences in our craft. It is extremely important that we maintain qualified judges for
the major competitions we host throughout the year. You need to get on board! Let Just Dave know
you are interested!

      Next month our club-only competition will be “Fruit and Spice Beer”.
Only ONE bottle is needed to enter (HEY—it’s FREE!!!) This is a GREAT way to get some quick feed-
back on your style and ability!

     2003 BLUEBONNET!!! Believe it or not, the planning is starting! Be at Big Buck’s Brewery in
Grapevine next Sunday August 18.
WOW DUDE!! I heard there will be $1 beer!!! THAT’S ONE BUCK BEER! Be There!




RAFFLLE RAFFLE TIME!!! Steve Wesstrom brought some STUFF, and organized a drawing.
We collected 32 bucks for the club treasury!

     We bid a sad farewell to special guest Brother Adam, a very special (and Tasty) example of a
commercial Braggot (honey/barley brew) Perhaps we can meet again soon!

THANKS, PAT MYERS, FOR ALLOWING US TO USE YOUR SHOP TO MEET IN!!!!




                               Mission Statement
   The    mission of the Knights of the Brown Bottle and this newsletter is to serve as a forum to
 promote public awareness and appreciation of the quality and variety of homebrewed beer through
the collection and dissemination of information regarding the art and science of homebrewing, and to
               promote the responsible use of beer as an alcohol - containing beverage.
The    club newsletter is published monthly and highlights the events and meetings of the club, local
          beer events and technical information that will help everyone brew better beer.


             Items for publication are welcomed and encouraged.

         The deadline is the last Friday of the month, for the following months newsletter.
                                     Items should be directed to
                        Larry Land      E-Mail : Larry.Land@merrillcorp.com

								
To top