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HOMEBREW Digest #0089
HOMEBREW Digest #89 Wed 01 March 1989
FORUM ON BEER, HOMEBREWING, AND RELATED ISSUES
Rob Gardner, Digest Coordinator
Contents:
color green (Pete Soper)
color green (correct mail!) (Pete Soper)
Re: brewing kettles (dw)
Mead and pH (Michael Bergman)
Send submissions to homebrew%hpfcmr@hplabs.hp.com
Send requests to homebrew-request%hpfcmr@hplabs.hp.com
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Date: Tue, 28 Feb 89 09:33:19 est
From: Pete Soper <soper@maxzilla.encore.com>
Subject: color green
Green glass blocks green light.
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Date: Tue, 28 Feb 89 14:58:46 est
From: Pete Soper <soper@maxzilla.encore.com>
Subject: color green (correct mail!)
Damn. Got to disable my ^D key (instantly terminates and
sends mail with reversed meanings). Here is what I wanted
to type:
Green glass passes green light. And this is the most harmful?
So I suppose green is used because it looks pretty. Where
are my garbage bags! For that matter where is my barf bag!
I've got a batch of ale I'm not totally in love with. I think
I'll sacrifice a green (Beck's) bottle of it next to a brown
(standard longneck) one in direct sunlight for a 20 minutes
and compare these two with one kept out of the light altogether.
I'll report what I find out (after it stops raining here).
--Pete Soper
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Date: 28 Feb 89 13:19:39 EST (Tuesday)
From: dw <Wegeng.Henr@Xerox.COM>
Subject: Re: brewing kettles
Me thinks that the 33 qt. "ceramic on steel" pots that homebrew shops sell
are identical to what are often called "Lobster Pots" (yep - for cooking
lobsters). I bought one about a year ago on sale from one of the local
discount houses for about $18.
Since I bought the big pot I've been doing full 5 gallon boils. I've
definitely noticed that I get better hop utilization, and quite frankly am
having trouble adjusting my recipies accordingly. Anybody know how to
quantify the increase in hop efficiency?
/Don
wegeng.henr@xerox.com
------------------------------
Date: Tue, 28 Feb 89 15:25:22 est
From: Michael Bergman <bergman%odin.m2c.org@RELAY.CS.NET>
Subject: Mead and pH
Hi. "Traditional" is such a flexible word. The traditional recipes
that I am familiar with are all 200 - 400 years old, and *all* suggest
adjusting the acidity--usually approximately 1/2 lemon squeezed into
one gallon of must--I think! It could be 1/2 lemon to 5 gallons of
must--I shouldn't try to quote recipes without written sources
handy...
The one modern book I have on Mead, which I am afraid I do not
remmeber the author of, recomends the addition of some nutrients
including some acid. This is not to change the flavor of the mead,
but to keep the yeasties happy.
I will try to dig up some recipes and bring them in and post them.
--mike bergman@m2c.org
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End of HOMEBREW Digest
