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	<title>Comments on: OBF 2007: Wrap-up</title>
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	<link>http://www.bsbrewing.com/blog/2007/07/obf-2007-wrap-up/</link>
	<description>Musings from the BS Brewing Brew Crew</description>
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		<title>By: Rob Trent</title>
		<link>http://www.bsbrewing.com/blog/2007/07/obf-2007-wrap-up/comment-page-1/#comment-1860</link>
		<dc:creator>Rob Trent</dc:creator>
		<pubDate>Fri, 07 Sep 2007 05:04:47 +0000</pubDate>
		<guid isPermaLink="false">http://www.bsbrewing.com/blog/?p=319#comment-1860</guid>
		<description>Nice website! We look forward to our next trip to Portland. So many great beers, so little time.

Cheers!</description>
		<content:encoded><![CDATA[<p>Nice website! We look forward to our next trip to Portland. So many great beers, so little time.</p>
<p>Cheers!</p>
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		<title>By: TNutZz</title>
		<link>http://www.bsbrewing.com/blog/2007/07/obf-2007-wrap-up/comment-page-1/#comment-1368</link>
		<dc:creator>TNutZz</dc:creator>
		<pubDate>Sun, 05 Aug 2007 22:16:39 +0000</pubDate>
		<guid isPermaLink="false">http://www.bsbrewing.com/blog/?p=319#comment-1368</guid>
		<description>I&#039;d be interested to hear what you thought about my witbier. I brewed the &quot;Midsummers White&quot; with the traditional witbier style in mind. A true wit should be dry, tart, with a lower to moderate alcohol level (Unless its a Grand Cru) and the spices should be subtle not overpowering. 

The haziness from a wit should not come from yeast. The hefe phenolics and esters that drive the flavor of hefeweizens (banana and clove) should not be part of a true wit&#039;s flavor. 

The haziness in a true witbier should come from the unmalted grains such as oats and unmatled wheats. I used quite a bit of oats and unmalted wheat in the mash.  

The Midsummers spice profile was a little heavy on the chamomile...I like the way chamomile mingles with the light acidity of the beer. Other spices were orange peel, coriander, black pepper and cumin.  

For the tartness, I decided to forego the traditional souring bacteria such as lactobacillus, brettanomyces, or pediococcus. It can be risky for a small pub to introduce such bacterias into your tanks; while tasting great with the belgians...it would be horrible to cross contaminiate a batch of ESB or IPA. 

So I decided to achieve a acidity and tartness by using Weyermans acidulated malt. A pilsener malt sprayed with food grade lactic acid. When used at 10% of the mash, it can emulate the tartness and acidity desired in a Witbier or Berliner Weiss.  

So anyways, if you tried it, I hope you liked it...So far I have seen mixed reviews; Jeff Alworth liked it and Suds Pundit did not. Care to toss in the tiebreaker vote?</description>
		<content:encoded><![CDATA[<p>I&#8217;d be interested to hear what you thought about my witbier. I brewed the &#8220;Midsummers White&#8221; with the traditional witbier style in mind. A true wit should be dry, tart, with a lower to moderate alcohol level (Unless its a Grand Cru) and the spices should be subtle not overpowering. </p>
<p>The haziness from a wit should not come from yeast. The hefe phenolics and esters that drive the flavor of hefeweizens (banana and clove) should not be part of a true wit&#8217;s flavor. </p>
<p>The haziness in a true witbier should come from the unmalted grains such as oats and unmatled wheats. I used quite a bit of oats and unmalted wheat in the mash.  </p>
<p>The Midsummers spice profile was a little heavy on the chamomile&#8230;I like the way chamomile mingles with the light acidity of the beer. Other spices were orange peel, coriander, black pepper and cumin.  </p>
<p>For the tartness, I decided to forego the traditional souring bacteria such as lactobacillus, brettanomyces, or pediococcus. It can be risky for a small pub to introduce such bacterias into your tanks; while tasting great with the belgians&#8230;it would be horrible to cross contaminiate a batch of ESB or IPA. </p>
<p>So I decided to achieve a acidity and tartness by using Weyermans acidulated malt. A pilsener malt sprayed with food grade lactic acid. When used at 10% of the mash, it can emulate the tartness and acidity desired in a Witbier or Berliner Weiss.  </p>
<p>So anyways, if you tried it, I hope you liked it&#8230;So far I have seen mixed reviews; Jeff Alworth liked it and Suds Pundit did not. Care to toss in the tiebreaker vote?</p>
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		<title>By: Beau</title>
		<link>http://www.bsbrewing.com/blog/2007/07/obf-2007-wrap-up/comment-page-1/#comment-1332</link>
		<dc:creator>Beau</dc:creator>
		<pubDate>Mon, 30 Jul 2007 15:29:45 +0000</pubDate>
		<guid isPermaLink="false">http://www.bsbrewing.com/blog/?p=319#comment-1332</guid>
		<description>Totally agreed on the Noggin Grog.  An interesting idea, but a complete failure in execution.  I honestly though it tasted like lunch meat.

Thankfully, it was the only beer I genuinely didn&#039;t like.  I wish I&#039;d tried Prometheus, but I&#039;d never really liked The Immortal, so I skipped it.  Hope to see it around again.</description>
		<content:encoded><![CDATA[<p>Totally agreed on the Noggin Grog.  An interesting idea, but a complete failure in execution.  I honestly though it tasted like lunch meat.</p>
<p>Thankfully, it was the only beer I genuinely didn&#8217;t like.  I wish I&#8217;d tried Prometheus, but I&#8217;d never really liked The Immortal, so I skipped it.  Hope to see it around again.</p>
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		<title>By: Jeff</title>
		<link>http://www.bsbrewing.com/blog/2007/07/obf-2007-wrap-up/comment-page-1/#comment-1330</link>
		<dc:creator>Jeff</dc:creator>
		<pubDate>Mon, 30 Jul 2007 04:03:09 +0000</pubDate>
		<guid isPermaLink="false">http://www.bsbrewing.com/blog/?p=319#comment-1330</guid>
		<description>I couldn&#039;t make the meet-up after all--I had a meeting that lasted until four.  (Meetings on Sunday--so is my life.)  I totally agree on that imperial wit movement--time to kill it!  (I thought the vertical Epic from Stone was worse than Widmer, though).  And the TG Tripel was totally an IPA.  And tasty!  I&#039;d love to see them get more attention generally.

Nice review.  I&#039;ll do some wrap-up tomorrow and link back.

By the way, I think we ought to do another blogger meet-up in the near future.  I&#039;d love to meet everyone.  And now I&#039;m starting to have t-shirt envy.</description>
		<content:encoded><![CDATA[<p>I couldn&#8217;t make the meet-up after all&#8211;I had a meeting that lasted until four.  (Meetings on Sunday&#8211;so is my life.)  I totally agree on that imperial wit movement&#8211;time to kill it!  (I thought the vertical Epic from Stone was worse than Widmer, though).  And the TG Tripel was totally an IPA.  And tasty!  I&#8217;d love to see them get more attention generally.</p>
<p>Nice review.  I&#8217;ll do some wrap-up tomorrow and link back.</p>
<p>By the way, I think we ought to do another blogger meet-up in the near future.  I&#8217;d love to meet everyone.  And now I&#8217;m starting to have t-shirt envy.</p>
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