HOMEBREW Digest #0260

eZine lover (@eZine)

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HOMEBREW Digest

 · 7 months ago

 

HOMEBREW Digest #260		             Thu 21 September 1989 

 
	FORUM ON BEER, HOMEBREWING, AND RELATED ISSUES 
		Rob Gardner, Digest Coordinator 

 
Contents: 
  Re:  Homebrew Digest #259 (September 20, 1989) (Paul Perlmutter) 
  Meeting Suggestions (b11!maven!dave) 
  BREWNET BBS (boubez) 
  dry yeasts again (Marty Albini) 

 
Send submissions to homebrew%hpfcmr@hplabs.hp.com 
Send requests to homebrew-request%hpfcmr@hplabs.hp.com 

---------------------------------------------------------------------- 

Date: Wed, 20 Sep 89 14:08:11 mdt 
From: Paul Perlmutter <paul@heaven> 
Subject: Re:  Homebrew Digest #259 (September 20, 1989) 

 
Could we get more information about how to access the BREWNET files? 
It would be excellent to have a list of titles, and a method for 
either retrieving the desired files,  or a way of perusing the files. 

What is BREWNET? 

Paul Perlmutter 

------------------------------ 

Date: Thu, 14 Sep 89 17:19:23 CDT 
From: ingr!b11!maven!dave@uunet.uu.net 
Subject: Meeting Suggestions 

We have a small homebrew club here that meets informally every month or so. 
Lately we have been wondering how other clubs manage their meetings. 
Here, everyone brings some homebrew, say a six-pack and then we evaluate 
it. The problem is, if you have fifteen guys bringing at least one 
(in some cases four or five) different beers then you soon wind up 
out of time and overwhelmed with too many beers to safely taste and  
drive home in the same evening. 

We usually start with the light beers and progressively get darker. There 
is always a commercial mystery beer which everyone tastes and tries to 
guess. Munchies are also provided. 

So how do other clubs handle meetings? Thanks. 
-- 
Dave Bradford		...uunet!ingr!b11!maven!dave (UUCP) 
			b11!maven!dave@ingr.com      (Internet) 

 
------------------------------ 

Date: Wed, 20 Sep 89 11:58:13 EDT 
From: boubez@bass.rutgers.edu 
Subject: BREWNET BBS 

 
Hello there! I've never seen the BREWNET listings before and I was wondering 
if it's possible to request some of the files that are listed. Anybody know? 
Thanks 

toufic 

 
		Toufic Boubez 
		boubez@caip.rutgers.edu 
		boubez@bass.rutgers.edu 

 
------------------------------ 

Date: Wed, 20 Sep 89 16:59:12 PDT 
From: Marty Albini <hplabs!hpsdl39!martya> 
Subject: dry yeasts again 

	For fans of dry yeasts: in the latest William's Brewing 
catalog/Newsletter, There is an article by William Moore titled "Dry 
Yeast Revisited." Williams, for those who haven't heard of them, is a 
supplier (and vocal advocate) of liquid yeast cultures. They recently 
tested a bunch of dry yeasts (along side their liquid yeasts) to see 
if it is "possible to brew truly good beer with convenient dry 
yeasts..." (a question I thought had been settled long ago). 

	I won't quote the whole article, but to summarize, they found 
that, if treated properly, dry yeast makes dandy beer, but not as good 
as their liquid yeasts. 

	To quote:  
		"It appears most home brewers have been abusing their 
		dry yeast. Dry yeast should only be rehydrated in warm 
		water between 90 and 100 degrees F. Use 1/2 cup of 
		water for every 14 grams of dry yeast. Rehydrating  
		dried yeast in wort can shock and injure the yeast, 
		because wort is relatively acid,and dry yeast prefers 
		a neutral rehydration medium. It is vital to the 
		future flavor of the beer that dry yeast be rehydrated 
		in warm water only. 

		Ideally, rehydration should take place for 15 minutes 
		before pitching. When pitching, it is very important 
		that the freshly revived yeast is not temperature 
		shocked; a temperature change of more than 17 degrees 
		will cause the yeast to both emit off-flavor compounds 
		and slow down, perhaps halting all activity if the 
		shock is great enough. If your yeast is at 90 degrees 
		F. and your wort is at 65, add a half a cup of wort to 
		your yeast to become acclimated to the new  
		temperature, and then pitch into the 65 degree 
		fermenter." 

	So I've been doing it right all along and thought I was being 
lazy! The above advice is definitely contrary to that I've seen in  
several books on homebrewing, so if this starts a controversy, it  
could take quite a while to settle out. 

-- 
________________________________________________Marty Albini___________ 
"To enjoy the flavor of life, take big bites. Moderation is for monks." 
phone    : (619) 592-4177 
UUCP     : {hplabs|nosc|hpfcla|ucsd}!hp-sdd!martya 
Internet : martya%hp-sdd@hp-sde.sde.hp.com (or @nosc.mil, @ucsd.edu) 
CSNET    : martya%hp-sdd@hplabs.csnet 
US mail  : Hewlett-Packard Co., 16399 W. Bernardo Drive, San Diego CA 92127-1899 USA 

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End of HOMEBREW Digest #260, 09/21/89 
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