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Editors Crush. the Presidents Sparge

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Editors Crush. the Presidents Sparge Editors crush. Congratulations to the winners in all classes especially the more hotly contended classes. So much work that has to be done before What this really showed to me was the Christmas and still more too come. breadth of brewing styles that Canberra This edition of the ferm has a good Brewers have encompassed. It was selection of articles, some from the web, certainly the first time that a Steinbier was but most from fellow brew club members. entered and I do not believe that we have There is a great article about Dry hopping seen examples of Flemish Reds in our lagers, a couple of funnies and Brother annual competitions before. Google was kind enough to outline the All judging sessions were well attended by events of the Oktoberfest held at Fatboys, judges and stewards, who not only did all which will be a definite designated driver the kitchen work but drove the tired (and in event for me next year. The results of the some cases emotional (Kurtz)) home. ACTABC which was judged over the A big thanks to the organizers, Lionheart previous couple of weeks was astounding, in particular who gave up his house night with the amount of entries exceeding over after night as well as provided snacks. 170, congrates for a very successful event Next off the rank , competition wise is the and to all those that got a place, good luck AABA which is again being held in in the Nationals. The top 3 results for each Canberra at the Canberra Club on Saturday category can be found on the Canberra 13th November. I have been told that the Brewers web site. judges will assess over 200 beers in this I need another brewer willing to expose event, with, for the first time beers coming him or herself on the cover of the ferm. from Western Australia. The aaba Anyone interested should apply, it only committee here has done a wonderful job cost a couple of thou, and ones food and not only for Canberra but for Australian beverage stocks…………cmon, don’t be brewing in general. afraid. During the month we headed off to Solstices Piazza-Warming and the semi- Cya annual Oktoberfest held near a deserted, Bro Crusher empty swimming pool in Wanniassa. Our Social Secretary will detail these later in The Presidents Sparge the ferm but I would to extend a big thanks from the club all members who participate What a month we have had and what an in these events. Speaking of which the next even bigger month we will have. event is at Kastle Kurtz..the Teach a Friend First of all the ACTAABA. to Brew Day 2004. All are welcome as are A big round of thanks to all who entered new brewers and even those who have and , with 176 entries made this the biggest never brewed or seen a brew. I understand ever. that (Solstice?) will be doing an extract demo for those who would not want to ahng out for the whole AG experience. We have had more members join during trees were a real winner and cooking the month so to you new members a hearty wort over the fire was a must. Alistair was welcome and I hope to meet you on a little quieter, but a couple more beers Thursday. Enough of me for the moment , would loosen his tongue. I will expand on all of the above during my Both Alistair and Dan seemed to work in speech on Thursdays meeting. an archeology field since I was informed that maybe one of the reasons that the Kurtz. knurl wears off my grain mill is because of the silica in the grain. The reason they Brewers of the month knew this is because of evaluating what the mummified stomachs had in them and they can date the silica from the grains…. very interesting Since that day, both Alistair and Dan decided they had to give this grain brewing a go. And so the journey around the wort begins………. First it was essential that they get the equipment to begin, it was fortunate that one of them worked for a local bar in his Alistair Daniel spare time, and so happened to get a couple of surplus kegs (totally legit.;-)) one for the This month’s brewer of the month article is mash, one for the boiler. written about two brewers, Dan and Alistair that I encountered during my mash demo day in September. I don’t think that they have ever actually gone to a Canberra brewers meeting since they started brewing, not because they haven’t wanted too, but because as relatively new members, timing just hasn’t allowed as yet. Dan (the bald guy, sorry Dan) rocked up first and with a couple of grolsh bottles, which I quickly took off his hands and placed in the fridge, seemed quite keen on the whole wort from the grain trick. He mentioned that when he was last at BYOAH, that Colin had mentioned to him that there was a mash demo being Overall picture of their setup conducted at my house on the weekend. The tops were cut out of the kegs and the We stood around talking for a little while spears removed, they were then lovingly and decided it would be best if we create a ground and smoothed for safety issues for taste testing panel of our own, since the the next 4hrs. Although, looking at some of condition of entry was a bottle or two of their photo’s they sent across, I’m left your own beer, this turned out to be quite a wondering how they kept all of their limbs. success. Dan and Alistair had brewed They seemed to gain valuable insight into already with extract and specialty grain how they wanted to create their and of course honey.. Dan loved the honey lauter/mash tun from my failed attempt at in his beers. the mash day. So a slotted pipe Dan, being a man of the world was most arrangement was decided upon. impressed with how the whole grain process was being conducted. The gum I've been brewing since I finished my honours (a bit of a congratulatory hobby) at the end of 2000. 2. What sort of brewing do you do (eg extract, specialty grain, etc )? Until recently it was extract + grain but now hopefully all-grain 3. What got you into brewing ? Ryka Moore's creations (a friend from Lauter manifold high-school who has now moved to They said that it was quite an ordeal Melbourne and I think stopped brewing finding some of the hardware, and prices unfortunately) varied considerably. At one shop they said they paid $20 for 300mm of ½” pipe, 4. What is your favorite commercial beer, which they promptly took back after and why ? realising. All of the material was sourced Fav Aussie commercial beer would have to from various hardware and plumbing shops be Little Creatures - strong and without a wealth of experience in the floral hoppy flavour balanced well with a field I felt they did quite well in creating bit of sweetness their monster. Dan and Alistair did have access to a workshop where they work, 5. What would have been your biggest which was put to good use. brewing disaster ? The lauter manifold was constructed from Brewing disaster? hmmm - i did try an ½” copper tubing with standard tee section apple cider from pressed apple juice joints, they aren’t soldered to allow ease of once that was absolutely horrible - I am cleaning. keen to try again but maybe not All this work had a deadline as Dan, (the for a while - not while I can still remember mummy man) had to go back overseas on a the flavour of the last... dig or something (the details are a little fuzzy) so 3 weeks they had to come up 7. Have you got any favorite ingredients ? with an all-grain system, learn how to use I do use honey quite a bit - great for head- it, and create a heathen god. The last one retention and a nice was relatively easy. background flavour It was unfortunate that I couldn’t be there on their maiden voyage into the abyss, but 8. How often would you say you'd brew ? other commitments held me back. I did Well Alistair says that an empty fermenter however receive the recipe and some is a waste of space so we brew photos that were taken during he day. whenever we've bottled the previous one... It seems that everything went all right on the first brew and I recall even seeing a 9. Finally, any tips for a budding new few entries into the ACTABC by them, brewer ? which did quite admirably. A tip for a new brewer? I don't think I They have included their first mash day have enough experience to be and a little write-up of the problems and giving tips but maybe - just keep trying successes they had, but first I’d thought I’d new things out and never be ask them a few questions regarding their afraid of learning from others brewing history. 1. How long have you been brewing for ? Start of brew day : 1030am Sunday 12 September 2004 Recipe for Irish Red Ale: was something else. After the wort was Malt: cooled the drainpipe got clogged with trub 5kg Maltcraft Traditional Ale Malt (3 and no amount of poking about in it would EBC) clear it - in the end I (Dan) had to do the ol' 1kg Weyermann Caramunich II (110-130 blowback method on the pipe and EBC) hopefully I didn't infect it.
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