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HOMEBREW Digest #0266
HOMEBREW Digest #266 Fri 29 September 1989
FORUM ON BEER, HOMEBREWING, AND RELATED ISSUES
Rob Gardner, Digest Coordinator
Contents:
packaging trends (Wayne Hamilton)
"chock"? (Wayne Hamilton)
What mailing list??? (Steve Speer)
Homebrew newsletter (ihlpb!krj)
Diacetyl Rest (Mark Gryska)
Send submissions to homebrew%hpfcmr@hplabs.hp.com
Send requests to homebrew-request%hpfcmr@hplabs.hp.com
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Date: Thu, 28 Sep 89 09:40:02 -0500
From: Wayne Hamilton <hamilton@osiris.cso.uiuc.edu>
Subject: packaging trends
coor's latest ad blitz got me thinking...
first budweiser (et al?) touted their beechwood aging to convince us
that their beer produced in modern metal vessels is just as good as
the beer that came from wooden casks.
then miller bragged that their bottled beer had the "genuine draft"
taste of beer from metal kegs.
now coors tells us that specially-coated cans make keystone taste like
bottled beer.
what's next? beer sold in paper cartons that tastes just like canned
beer?
did medieval brewers have to convince people that beer produced in wooden
casks tasted as good as beer made in clay pots?
wayne hamilton
U of Il and US Army Corps of Engineers CERL
UUCP: {convex,uunet}!uiucuxc!osiris!hamilton
ARPA: hamilton@osiris.cso.uiuc.edu USMail: Box 476, Urbana, IL 61801
CSNET: hamilton%osiris@uiuc.csnet Phone: (217)384-4310
------------------------------
Date: Thu, 28 Sep 89 09:45:26 -0500
From: Wayne Hamilton <hamilton@osiris.cso.uiuc.edu>
Subject: "chock"?
there's a scene in the movie "the outlaw josie wales", where a frontier
trader offers his customers a bucket of "fresh brewed chock". is that
a genuine term for a variety of beer, or just some hollywood wordplay?
wayne hamilton
U of Il and US Army Corps of Engineers CERL
UUCP: {convex,uunet}!uiucuxc!osiris!hamilton
ARPA: hamilton@osiris.cso.uiuc.edu USMail: Box 476, Urbana, IL 61801
CSNET: hamilton%osiris@uiuc.csnet Phone: (217)384-4310
------------------------------
Date: Thu, 28 Sep 89 11:50:58 MDT
From: Steve Speer <ses@hpfcls>
Subject: What mailing list???
Full-Name: Steve Speer
Hi!
My name is Steve Speer. I see that somebody in netland mentioned this
address as a way to get on a Home Brew mailing list. I have a beer kit that
I used in college and have been thinking of breaking it out recently as the
temperatures become more moderate, but don't know of any local (Fort Collins)
suppliers, etc. Then I saw this address and noticed it was from Fort Collins
and wondered who was behind it. Could you place me on the mailing list
and perhaps identify yourself for some short chit-chat some day?
Thanks,
-Steve
------------------------------
Date: Thu, 28 Sep 89 14:31:39 mdt
From: att!ihlpb!krj@hplabs.HP.COM
Subject: Homebrew newsletter
Can I be added to the homebrew nesletter distribution list?
Kevin JOhnson
312/979-5452
krj@ihlpb.att.com
------------------------------
Date: Thu, 28 Sep 89 18:33 EST
From: Mark Gryska <GRYSKA@cs.umass.EDU>
Subject: Diacetyl Rest
A couple of days ago I wrote about performing a diacetyl rest
for use in lager beer production. Here is the specific information...
This is called the Narzsis technique after it's author. Conduct your
primary fermentation at 48 degrees F until you reach 67% attenuation.
At this point raise the temperature to 65 degrees F and hold until
the fermentation is complete. Reduce the temperature to 37.4 degrees
F to lager. This information was provided to me by Charlie Olchowski
of the Frozen Wort in Greenfield, Ma. It is the recommended
fermentation schedule for yeast #308.
The article I referred to was published in the "Best of Beer and
Brewing", Volumes 1-5 and written by Dr. Helmut Kieninger. The beer
is fermented at 54 degrees F until the final attenuation point is
approached, to an apparent extract value of about 2% by weight. At
this point the yeast is removed but the beer must remain at 54
degrees for a minimum of 72 hours for diacetyl reduction. The beer is
then cooled to 43 degrees F for a period of 12 hours and then the
temperature is reduced to 32 degrees F for 3-7 days. (This procedure
assumes that CO2 is added during bottling.)
- mg
Mark Gryska
gryska@cs.umass.edu
mark@zippy.cs.umass.edu
------------------------------
End of HOMEBREW Digest #266, 09/29/89
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