Copy Link
Add to Bookmark
Report
HOMEBREW Digest #0342
This file received at Mthvax.CS.Miami.EDU 90/01/23 03:38:52
HOMEBREW Digest #342 Tue 23 January 1990
FORUM ON BEER, HOMEBREWING, AND RELATED ISSUES
Rob Gardner, Digest Coordinator
Contents:
No, I am not senile (rdg)
Joy Index (a.e.mossberg)
Pumps, Revisited (Martin A. Lodahl)
How Many Calories in Homebrew? (techentin)
Uses for spent grains ("2645 RUTH, GUY R.")
Recipe index (Mark Stevens) <stevens@stsci.edu>
Reculturing yeast from the secondary fermenter (Chris Shenton)
Anchor yeast (Chuck Cox)
Send submissions to homebrew%hpfcmr@hplabs.hp.com
Send requests to homebrew-request%hpfcmr@hplabs.hp.com
Archives available from netlib@mthvax.cs.miami.edu
----------------------------------------------------------------------
Date: Mon, 22 Jan 90 14:50:10 MST
From: rdg
Subject: No, I am not senile
Full-Name: Rob Gardner
Sorry about those pesky test messages. I accidentally sent them
to the real list instead of the test list. We're having terminal
problems with one disk here, so I've set up a backup machine
to send out homebrew digests. Hopefully, it will be transparent
for everybody.
Thanks for not worrying!
Rob
------------------------------
Date: Sat, 20 Jan 90 12:20:28 EST
From: aem@mthvax.cs.miami.edu (a.e.mossberg)
Subject: Joy Index
In HOMEBREW Digest #341, Tom Fawcett writes:
>Subject: Index for Papazian's _The Complete Joy of Homebrewing_
>I recently got a copy of Papazian's _The Complete Joy of Homebrewing_, and
>noticed that it has no index. I remember a long time ago someone saying that
>they had composed an index for it that exists on-line somewhere. Could
>someone tell me where to get it, or mail it to me?
Please nobody post it again! It's been posted to this mailing list several
times already, and is available in the archives. Mail, do not post, a copy
to him. Thanks.
aem
------------------------------
Date: Sun, 21 Jan 90 16:17:36 PST
From: Martin A. Lodahl <pbmoss!mal@hplabs.HP.COM>
Subject: Pumps, Revisited
In HOMEBREW Digest #1 (volume II, perhaps?), a gratifying number of
folks steered me towards small, inexpensive, drill-driven pumps to
recirculate water through my wort chiller. I am grateful to one and
all, but a chance observation yesterday made the water-saving
question suddenly less imperative. While chilling a batch of IPA, I
suddenly realized that perfectly good steaming-hot water was coming
out of it, and by golly, I still had stuff to sterilize!! So, all
utensils into the lauter tun/hops back, along with some bleach, for
a nice, hot bath. After the requisite time, I drained the still-hot
solution into the carboy. Normally I would have used a seperate
batch of hot water for these chores, but now I'm getting a second
use from the cooling water, and recovering some of the heat, as
well! I'm tickled.
By the way, new security measures have been taken here that are so
effective that even I can't use my own login, so it'll be a spell
before I'm able to see anything later than HBD 1, though I can still
post "in the blind" from another machine. I'll miss you all, and
hope to get this resolved before I've fallen too far behind.
= Martin A. Lodahl Pac*Bell Minicomputer Operations Support Staff =
= pacbell!pbmoss!mal -or- mal@pbmoss.Pacbell.COM 916.972.4821 =
= If it's good for ancient Druids, runnin' nekkid through the wuids, =
= Drinkin' strange fermented fluids, it's good enough for me! 8-) =
------------------------------
Date: Mon, 22 Jan 90 09:58:47 CST
From: techentin@Mayo.edu
Subject: How Many Calories in Homebrew?
Has anybody seen or concocted a formula for estimating the number of calories in
a homebrew? I would expect that some sort of calculation involving the O.G. and
F.G. could be used to determine the percentage of unfermeted sugars and alcohol,
which in turn contribute calories.
Any ideas?
- -----------------------------------------------------------------------
Bob Techentin Internet: techentin@Mayo.edu
Mayo Foundation, Rochester MN, 55905 USA (507) 284-2702
- -----------------------------------------------------------------------
------------------------------
Date: 22 Jan 90 11:18:00 MST
From: "2645 RUTH, GUY R." <grruth@sandia.gov>
Subject: Uses for spent grains
John DeCarlo writes:
> I know I read somewhere (this Digest, zymurgy, some place) about someone
> making use of the spent grains left over from the brewing process to make
> various food products.
The product was granola and you can find it towards the back of the All Grain
issue of Zymurgy.
<< Guy >>
------------------------------
Date: Mon, 22 Jan 90 14:19:48 EST
From: (Mark Stevens) <stevens@stsci.edu>
Subject: Recipe index
In Homebrew Digest #341, Tom Fawcett asked if anybody had an index
for Papazian's "Complete Joy.."
Well Tom, I've got an index which is a HyperCard stack on my Mac. It
also includes indexes to "Winners Circle", the past 2 years of Zymurgy
magazine, Miller's "Complete Hand Book", and several other books.
It includes a Navigator script to narrow down a search, and provides
info about mashing method etc that can be fed into another script
that calculates expected alcohol by either volume or weight.
If you (or anybody else out there in homebrew land) would like a
copy, let me know.
- ---Mark Stevens
stevens@ra.stsci.edu
------------------------------
Date: Mon, 22 Jan 90 11:41:04 est
From: Chris Shenton <chris@asylum.gsfc.nasa.gov>
Subject: Reculturing yeast from the secondary fermenter
A while ago, there was some discussion on yeast starter cultures, and one
reculturing yeast. I was hoping to do both, and have a couple specific
questions.
I have some Wyeast Munich slurry from the bottom of my secondary in a
bottle in the fridge with an airlock. It's been there two days.
* How long will it survive storage? a week? a month? longer?
* What kind of starter is good? one quart with OG 1.025?
* How much of the stored yeast goop do you add to the starter?
* Any limitations on the number of regenerations?
Thanks in advance for the advice! If I only have a week, I'd better get
brewing...
_______________________________________________________________________________
Internet: chris@asylum.gsfc.nasa.gov (128.183.10.155) NASA/GSFC: Code 735
UUCP: ...!uunet!asylum.gsfc.nasa.gov!chris Greenbelt, MD 20771
SPAN: PITCH::CHRIS 301-286-6093
------------------------------
Date: Mon, 22 Jan 90 15:44:57 EST
From: chuck%bose@uunet.UU.NET (Chuck Cox)
Subject: Anchor yeast
Howdy -
I will be a 'guest' brewer at the Anchor Brewing Co. in early February
and I am planning on taking my portable yeast lab along.
I am hoping to get samples of their yeast(s) while visiting,
and was wondering if anyone had any experience acquiring and/or
culturing their yeast, or any knowledge of the source of their yeast.
I would also like to know if they use more than one variety of yeast.
BTW: Homebrewers in the boston area: I have clean & vigorous isolated
cultures of Sierra Nevada Ale yeast (dependable all-around workhorse) and
Anheuser-Busch Lager yeast (aggressive & quick fermenter) which I can
share at Wort Processor meetings if you ask me ahead of time.
- Chuck Cox - america's fastest beer judge -
------------------------------
End of HOMEBREW Digest #342, 01/23/90
*************************************
-------
