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Topics - denny

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Our next guest expert will be Sean Paxton, the Homebrew Chef.  Sean will answer questions about food, beer, beer and food, brewing beer to go with get the idea!  From April 4-10, we'll be taking questions for Sean at .  Please wait til then to send questions, but start thinking about them now!  I'm excited and grateful to have Sean joining us.   Hope you all have some great questions for him.

General Homebrew Discussion / Green beer
« on: March 16, 2011, 09:43:47 AM »
13 years ago, when I started brewing, there were always loads of questions at this time of year about making green beer.  I consider it a sign of the increased sophistication of homebrewing that I haven't seen a single green beer comment on any of the 6 or so forums I frequent!

The Sasquatch Brew Festival Homebrew Competition

The Sasquatch Brew Festival Homebrew Competition is a local competition made possible with the sponsorship of NW Legends, and the generosity and hard work of the Cascade Brewers Society. It is also sanctioned by the BJCP, recognizing the most outstanding homebrewed beer being produced by amateur brewers.
Judging will take place on April 30, 2011 in Eugene, Oregon.
Entries must be received by Eugene City Brewery by April 23, 2011. Shipping address is 844 Olive St. Eugene Oregon 97401. Entries may also be dropped off by April 23, 2011 at F. H. Steinbart Co., 234 SE 12th, Portland OR 97214.
 Prizes will be awarded at the Sasquatch Brew Fest to the top three finishers in the following BJCP style categories:

    * Category 2: Pilsner
    * Category 5: Bock
    * Category 8: English Pale Ale
    * Category 10: American Ale
    * Category 14: IPA
    * Category 18: Belgian Strong Ale
    * Category 19: Strong Ale
    * Glen Tribute Beer
Best of Show prize is tuition and lodging for HopUnion’s Hop School (winner is responsible for transportation and incidental expenses).
For more information, winners list for 2010 and entry forms, please go to
Questions?  Email

Beer Travel / Surprise AZ
« on: March 12, 2011, 04:10:53 PM »
I'll be in the Phoenix area next week to help my mom move from Peoria to Surprise.  Any good brewpubs/restaurants with beer nearby?


Thanks to Stan for answering questions on Belgian beers!  He'll be back in a few months to take questions on wheat beers.  Next up will be the Homebrew Chef, Sean Paxton, taking questions on food and beer.  We'll let you know when to start sending in questions.

General Homebrew Discussion / Ask the Experts - Stan Hieronymous
« on: February 07, 2011, 11:32:53 AM »
Stan Heironymous, author of "Brew Like a Monk", will be taking questions on Belgian beers and brewing from Feb. 7-13.  You can email your questions to .  Answers will be posted on the AHA website's "Ask the Experts" section in a few weeks.  Take advantage of this great opportunity to get your Belgian beer questions answered by the guy who wrote the book!

Thanks to Jamil and Chris for their timer and effort answering your questions.  You can find the answers at .

Next up is Stan Heironymous taking questions on Belgian beers.  I'll let everybody know when the question period starts.

The Pub / RIP Don Younger
« on: January 31, 2011, 07:14:12 PM »
I never had the pleasure of meeting Don, but his reputation was huge.  He kinda put the "Beer" in Beervana.  Hoist one for a man who helped make the PNW beer scene what it is today.

General Homebrew Discussion / OR Homebrew law ALERT!
« on: January 21, 2011, 07:26:34 PM »
The bill to change the OR homebrew law is about to go before the Business, Transportation and Economic Development Committee (BTED) as soon as Feb. 2 and then could be in front of the full senate by Feb. 4 or the week after.  It's time for OR homebrewers to swing into action.  This bill was drafted by an OR senator who is a homebrewer with input from the Oregon Homebrewers Alliance.  You can read the bill and the amendments that go with it at .  Contact your legislator to support SB 444 with the "dash-1 amendments."  Do it now!  It's likely this bill will sail through the legislature, but we need your help to make sure.  You can post questions or comments on the OHBA website.

The Pub / How old is YOUR yeast?
« on: January 18, 2011, 07:18:02 PM »
Poly professor brews beer with 45-million-year-old yeast
Poly professor brews with microorganisms he found in fossilized amber

By Jayson Mellom | | purchase prints

Raul Cano, at Gennaro’s restaurant in San Luis Obispo, extracted 45-million-year-old yeast from amber and made beer from it.
By Nick Wilson |

A Cal Poly professor’s mission to turn a 45-million-year-old yeast into an ingredient for a beer has proven successful — and now he hopes to grow his operation locally.

Raul Cano, a Cal Poly biology professor, discovered the yeast in amber that came from Myanmar, which was previously known as Burma, while conducting research in the 1990s.

Cano gained international recognition at the time for his discovery that microorganisms could be brought back to life by extracting them from amber found in Myanmar, North America and Central America.

The microorganisms are able to lay dormant for long periods of time without air or food.

Through brewing experiments with collaborators, Cano has been able to take strains of yeast from the ancient amber and grow them. And he was interested in finding out how it could be used in food or drinks.

“Beer was the obvious product from an organism such as yeast,” Cano said. “It was either that or bread. But beer seemed more adventurous.”

Fossil Fuels Brewing Co., the beer company that he’s formed with partners Chip Lambert, Joe Kelley and Scott Bonzell, now produces beer for sale primarily in Northern California bars and pubs.

Cano also has made the beer available for sale at Gennaro’s Grill and Garden in San Luis Obispo — where he’s a partner.

Fossil Fuels Brewing Co. has used Cano’s initial extraction of yeast to grow a much larger batch that fills a warehouse in Northern California used in the beer-making process.

“Our main beer is a wheat beer, and we also have a pale ale, but we’re really working on others, including an amber ale and an Oktoberfest,” Cano said.

Of those beers popular in the mainstream market, Cano compares the taste most closely to that of Blue Moon.

Despite initial skepticism from some about the taste the beer would produce, Cano says the flavor turned out surprisingly good and unique.

Critics have described the taste as one with lots of spice, resembling cloves, along with tinges of ginger and pineapple.

One thing that makes the yeast different is its genetic makeup — which allows the beer to finish with a desirable clear color instead of a cloudy resolution because of how the prehistoric yeast strain ferments sugars, Cano said.

Cano wouldn’t reveal information about annual sales, but he said the 2-year-old company currently produces about 20 barrels a month — a very small amount, but he has high hopes.

He says the biggest challenges to growing the company include continued development of quality styles of beers, forming a skilled management team and, most importantly, financing — including proper marketing and promotion.

The brewing is done at Kelley Brothers Brewing Co. in the Central Valley town of Manteca.

“I’d love to get some investors interested in expanding the company,” Cano said. “I’m also interested in brewing it locally in San Luis Obispo.”

Read more:

From Jan. 10 to Jan. 16, Chris white and Jamil Zainisheff will be taking questions on yeast and fermentation.  You can email your questions to .  Answers will be posted in a few weeks.  Take advantage of this great opportunity to get your yeast questions answered by the guys who wrote the book!

General Homebrew Discussion / Fire at Abbaye Notre-Dame de Saint-Remy
« on: December 29, 2010, 03:42:08 PM »

General Homebrew Discussion / pH check
« on: December 28, 2010, 12:38:39 PM »
Am I correct in recalling that mash pH should be around 5.4 at room temp?  And what's considered room temp?  65?  70?  75?

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