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HOMEBREW Digest #0273
HOMEBREW Digest #273 Fri 06 October 1989
FORUM ON BEER, HOMEBREWING, AND RELATED ISSUES
Rob Gardner, Digest Coordinator
Contents:
BREWBEER BBS (correction) (Tim Weil)
Vanity Plates (Mike Fertsch)
modified malts again (BROWN)
Re: Sanitation and Yest Rehydration ("Paul W. Placeway")
Maple syrup beer (Mark MacLean)
Ithaca, NY homebrew scene (BROWN)
Send submissions to homebrew%hpfcmr@hplabs.hp.com
Send requests to homebrew-request%hpfcmr@hplabs.hp.com
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Date: Wed, 4 Oct 89 18:45:40 EDT
From: hpda!uunet!f419.n109.z1.FIDONET.ORG!Tim.Weil (Tim Weil)
Subject: BREWBEER BBS (correction)
BREWNET BBS (an independent FIDO BBS dedicated to HomeBrewing)
can be reached via the following address -
FidoNet: @...@!uunet!hadron!blkcat!109!419!Tim_Weil
or, Usenet: Tim.Weil@f419.n109.z1.FIDONET.ORG (Tim Weil)
This is correction to previous listings given in HBDIGEST
#259.
To the best of my knowledge, there are currently no means
by which to do file transfers via the USENET/FIDO Gateway.
Direct inquiries can be made at (301 891-SUDS).
--
Tim Weil - FidoNet 1:109/401 - The Black Cat's Shack
Internet: Tim.Weil@f419.n109.z1.FIDONET.ORG UUCP: ...!uunet!hadron!blkcat!419!Tim.Weil
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Date: Thu, 5 Oct 89 08:57 EDT
From: Mike Fertsch <FERTSCH%adc1@rsccgu.RAY.COM>
Subject: Vanity Plates
> Spotted yesterday, Sunday, October 1, 1989, at approximately 1730,
> traveling east on the Mass Pike at a high rate of speed, a New York
> State license plate ZYMURGY (on a red and white Buick?). Anyone
> ever see this one or know who it is?
> Any other interesting beer vanity plates out there?
My two cars have Massachusetts liscense plates HOPFEN and MALZ (German of
course for 'hops' and 'malt'. You'd be surprised how many people (including
brewers) don't pick this up.)
Another brewer in my club (Bill Murphy) has liscense plate HMBREW (at first
I thought it meant 'Her Majesty's Brew', but was told it was simply
'homebrew').
A homebrewer from Maine (John Seckler??) has a VW microbus with plate HMBRW.
While driving through New Hampshire this spring, I saw a Rhode Island plate
HOPS.
I think I saw a few more beer plates at last winter's New England Regional
Competition. I'll keep my eyes open at the next regional pow-wow.
- Mike Fertsch
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Date: Thu, 5 Oct 89 10:10 EST
From: <BROWN%MSUKBS.BITNET@CORNELLC.cit.cornell.edu>
Subject: modified malts again
Here's a quote from the transcript of Greg Noonan's (the decoction mash king)
1985 Hombrewer's conference talk about determining the modification of malt:
"British malt, which is commmonly referred to as "well-modified," is very well
sprouted to three-quarters of the full length of the grain. If you cut away
the husk on the dorset side of the grain, you will see a white spear growing
from three-quarters to the full length. Most of the world's brewers consider
British malt overmodified. In comparison, American and continental malts are
less modified, showing growth from only one-half to three-quarters of the
grain. Before you start mashing, you should examine your malt. Take 20
kernels, find the more rounded, nonfurrowed, dorsal side, and cut it off or
rub it away to get an idea of what the conversion is. From that, you can
decide what to do. If they are well modified, you may need an infusion
mash. But if they are undermodified or show a great variety of modification,
then use the step infusion of decoction mashing."
I would add that the temperature-controlled mash (sometimes called upward
infusion) can be substituted for the decoction mash. If you think the former
is complex, read the directions for decoction mashing sometime. Does anyone
out there actually do a full decoction mash a la Noonan? I hear that this
guy is the lager guru -- do all you folks with lagering refridgerators go
whole hog with decoction mashing? Are the advantages very noticeable?
Happy with my ales but curious,
Jackie Brown Bitnet: Brown@msukbs
------------------------------
Date: Thu, 5 Oct 89 12:04:44 EDT
From: "Paul W. Placeway" <pplacewa@BBN.COM>
Subject: Re: Sanitation and Yest Rehydration
Perhaps dry yeast should be reactivated in two steps: hydrate in pure
H2O, then add about the same amount of wart as yeast mixture and wait,
then pitch. I havn't tried this, and I'm no microbiologist, so I
can't say if this will do any better than just hydrating with pure
H2O.
-- Paul Placeway <pplaceway@bbn.com>
------------------------------
Date: Thu, 5 Oct 89 10:44:28 EDT
From: hplabs!rutgers!dgbt.crc.dnd.ca!bnr-rsc!mark (Mark MacLean)
Subject: Maple syrup beer
I am contemplating creating a beer containing maple syrup, and was
wondering if anyone out there has tried and has any experience with
it which they would share. Questions I have are:
1) Ale or Lager?
2) How much syrup should be used?
3) What/How much hops should be used in the batch?
------------------------------
Date: Thu, 5 Oct 89 16:27 EST
From: <BROWN%MSUKBS.BITNET@CORNELLC.cit.cornell.edu>
Subject: Ithaca, NY homebrew scene
I'm moving to Ithaca, NY in about 6 weeks. Can anybody from the area contact
me by e-mail and let me know what the scene is, i.e. is there a homebrew shop
nearby, a homebrewer's club, etc.? I read in Zymurgy that a new brewpub
opened in Ithaca. This leads me to believe there's a brewing community
there.
Thanks,
Jackie Brown Bitnet: brown@msukbs
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End of HOMEBREW Digest #273, 10/06/89
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