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HOMEBREW Digest #0579
This file received at Mthvax.CS.Miami.EDU 91/02/11 03:20:09
HOMEBREW Digest #579 Mon 11 February 1991
FORUM ON BEER, HOMEBREWING, AND RELATED ISSUES
Rob Gardner, Digest Coordinator
Contents:
Re: The recipe file is ready! (Peter Kester)
Re: Coffee in homebrew (John DeCarlo)
RE: road trip (Mark.Nevar)
Re: EKU-28 (John DeCarlo)
Re: Priming Question... (John DeCarlo)
Re: Search for Large Stainless Boiler (John DeCarlo)
Getting recipe file via FTP ("Daniel J. Graham")
NE Homebrew Competition (Jack Webb)
Re: EKU-28 (Chris Shenton)
Eku-28 (Jeff Benson)
Washington Post article (Peter Kester)
Thanks and a question about winemaking ("DRCV06::GRAHAM")
Cheap Chillers (Don McDaniel)
Re: Priming Question... (Kurt Wiseman x2006)
Priming Question... (James Kolasa)
FORCED CARBONATION AND TEMPERATURE (lcarter)
EKU-28 (Depeche)
deterioration of kegged beer (Stephen Russell)
Garlic beer (James Dee)
Send submissions to homebrew%hpfcmr@hplabs.hp.com
Send requests to homebrew-request%hpfcmr@hplabs.hp.com
[Please do not send me requests for back issues]
Archives are available from netlib@mthvax.cs.miami.edu
----------------------------------------------------------------------
Date: Fri, 8 Feb 91 06:28:17 -0500
From: m22457@mwunix.mitre.org (Peter Kester)
Subject: Re: The recipe file is ready!
Full-Name: Peter Kester
Could you send me the numeric address (i.e. 128.32.131.33)
My system doesn't seem to be able to find eris.berkeley.edu
Thanks.
+-------+
Peter J. Kester | \
INTERNET: pkester@mitre.org | /
M22457@mwvm.mitre.org +-------+
BITNET: pkester@mitre | /
VOICE: (703) 883-5623 [Work] |+
(703) 849-9475 [Home] | \
------------------------------
Date: Friday, 8 Feb 1991 09:25:20 EST
From: m14051@mwvm.mitre.org (John DeCarlo)
Subject: Re: Coffee in homebrew
>From: Jon Binkley <binkley@beagle.Colorado.EDU>
>
>Has anyone used coffee to flavor a porter or stout?
>
>How much should one add for a 5 gallon batch? How fine should
>the beans be chopped/ground?
OK, I decided I wanted to make a coffee stout (which turned into
a coffee ale when I was out of certain ingredients). After
perusal of back issues of this Digest, and finding several people
saying the 1/2 lb. of coffee beans was too much, I decided to add
1/4 lb. of coffee beans.
So, I bought some French Roast at the store, and just dumped 1/4
lb of beans into the primary fermenter after heating them not to
the boiling point in a little water. No chopping or grinding.
In the future, I will use about a handful (1 or 2 oz.) instead,
as this still has an overpowering coffee flavor (you can't tell
it is beer).
John "Now, has anyone successfully used chocolate, to make a
mocha porter or stout? My guess would be that unsweetened cocoa
might be a good starting place" DeCarlo
Internet: jdecarlo@mitre.org
Usenet: @...@!uunet!hadron!blkcat!109!131!John_Decarlo
Fidonet: 1:109/131
------------------------------
Date: Fri, 8 Feb 91 07:27:14 mst
From: Mark.Nevar@hp-lsd.cos.hp.com
Subject: RE: road trip
In digest 578, Bill Hull asked about interesting places to stop at on his
x-country trip. Well, in the most recent World Beer Review, they report
on the Goat Hill (Tavern?) in Newport Beach, Ca. A friend tells me this
is near San Diego, so I'm sorry if it is not. Anyway, the place has a total
of 95 beers on tap at any time. All the big brewers, 25 or 35 micros, plus
imports. It sounds like a must-see. Anyone been there ?
Mark Nevar
------------------------------
Date: Friday, 8 Feb 1991 09:27:32 EST
From: m14051@mwvm.mitre.org (John DeCarlo)
Subject: Re: EKU-28
>From: "DRCV06::GRAHAM" <graham%drcv06.decnet@drcvax.af.mil>
>
>Am I mentally deranged, or is/was there such a thing as EKU-28.
>If so, is it still made, or can it be approximated at home?
I have seen it at local establishments that carry wide varieties
of beers (including a local Safeway) in the Washington DC area,
so it isn't a figment of your imagination. You might try the
more knowledgeable purveyors of beer in your area, as it isn't
available everywhere. It is mildly famous to beer drinkers as
being a very high-alcohol beer (I guess more properly a barley
wine).
Internet: jdecarlo@mitre.org
Usenet: @...@!uunet!hadron!blkcat!109!131!John_Decarlo
Fidonet: 1:109/131
------------------------------
Date: Friday, 8 Feb 1991 09:28:07 EST
From: m14051@mwvm.mitre.org (John DeCarlo)
Subject: Re: Priming Question...
>From: James Kolasa <jkolasa@ms.uky.edu>
>
>My question is, can I prime for bottling using dry malt? If so,
>how much should I use (I usually use 3/4 cup corn sugar)? I
>seem to remember mention of converting between corn sugar and
>dry malt, but can't remember the rough amounts. So, has anyone
>tried this? Will it work? I must know! The Kolasabrau cannot
>wait!
I generally use 1 cup of dry malt to substitute for 3/4 cup of
corn sugar, and have no complaints. I believe the general ratio
is that corn sugar is 100% fermentable, while dry malt extract is
80% fermentable. Your mileage may vary.
Internet: jdecarlo@mitre.org
Usenet: @...@!uunet!hadron!blkcat!109!131!John_Decarlo
Fidonet: 1:109/131
------------------------------
Date: Friday, 8 Feb 1991 09:28:51 EST
From: m14051@mwvm.mitre.org (John DeCarlo)
Subject: Re: Search for Large Stainless Boiler
>From: dinsdale@chtm.unm.edu (Don McDaniel)
>First, thanks to all who replied to my last post regarding
>full boils and how one gets them to boil. As you may recall,
>I was looking for a source for a stainless bioler, 30-40 quarts,
>which would straddle two (gas) stove burners.
My only pointer is to Dave Miller's book
(The_Complete_Handbook_Of_Home_Brewing). He mentions he uses a
boiler that straddles two burners on the stove. I have leant my
copy to a friend so cannot tell you exactly what he uses or where
he got it.
Internet: jdecarlo@mitre.org
Usenet: @...@!uunet!hadron!blkcat!109!131!John_Decarlo
Fidonet: 1:109/131
------------------------------
Date: 8 Feb 91 10:02:00 EDT
From: "Daniel J. Graham" <graham@drcvax.af.mil>
Subject: Getting recipe file via FTP
In 578 it was mentioned that the recipe archive file was ftpable from
eris.berkeley.edu. My domain server won't translate that address, could
somebody please post the numeric address and say whether it accepts the
standard anonymous login for ftping?
Dan Graham --
------------------------------
Date: 08 Feb 91 09:16:25 EST
From: Jack Webb <JACK.L.WEBB@OFFICE.WANG.COM>
Subject: NE Homebrew Competition
This may have been posted to HBD #573 (I haven't gotten it from the archives
yet), but just in case it got lost...
Lee Menegoni here at Wang asked me to post this competition info (I send Lee
and others copies of the HBD). Any questions, call the numbers listed or
drop me a line and I'll forward the questions to Lee.
Jack Webb - Wang Labs, Lowell MA - jack.l.webb%office.wang.com
- --------------------------------------------------------------
9th Annual Homebeer Competition of New England
February 23 & 24, 1991
Sponsored by Crosby & Baker and White's of Westport Hampton Inn
( not to be confused with the the AHA conference June 19 to 22 )
Deadline for Entry February 20, 1991
$5 entry fee make check payable to: Crosby and Baker.
Entry is three 12 or 16 oz bottles.
Registration form must be attached with each bottle.
All winners will be notified and judges comments will be returned to all
entries.
The HWBTA will give one free National Competition entry for each 15 Regional
Competition entries received. Questions call 508-636-5154
Send entries via UPS to:
Crosby and Baker
999 Main Road
Westport MA 02790
or leave at a drop off point.
Southern NH drop off point:
Jaspers Homebrew Supply
116 Page Road
Litchfield NH 03051
603-881-3052
AHA/HBWTA experience points for judges will be awarded. If you are interested
in judging the competition contact:
Leslie Reilly
999 Main Road
Westport MA 02790
508-636-5154
- -------------------------------------------------------------------------------
------------------------------
Date: Fri, 8 Feb 91 10:17:11 EST
From: Chris Shenton <chris@asylum.gsfc.nasa.gov>
Subject: Re: EKU-28
>>>>> On 7 Feb 91 10:11:00 EDT, "DRCV06::GRAHAM" <graham%drcv06.decnet@drcvax.af.mil> said:
Dan> I used to have a beer at a German restaurant called EKU-28.
A restaurant called EKU-28? Sounds like a great place to me, but don't eat
and drive! :-)
Dan> It was about 13 or 14% alcohol.
Yeah, the second strongest beer in the world, behind Samiclaus.
Dan> I have tried to find it since and meet with stares and blank
Dan> expressions. ... but I sure can't find it or anyone who has ever
Dan> heard of it out here in New England.
Dan> Am I mentally deranged, or is/was there such a thing as EKU-28.
Those are two very different (and not necessarily related) questions :-)!
Yeah, I can get it easily enough here in DC; not quite New England. It
ain't cheap, but it's less expensive than Samiclaus. Michaes Jackson waxes
eloquent (for a paragraph or two) in his World Guide to Beer.
Dan> If so, is it still made, or can it be approximated at home?
I believe EKU stands for Erste Kulmbach <something>, and that it is made in
Kulmback, Germany. EKU is a *big* brewer.
I've never tried to brew a bock, let alone a dopplebock, and certainly not
something as heavy/alcoholic as EKU. But I'd like to. Miller mentions that
there are problems with all-grain versions of dopplebock-class beers, and
employes extract in his recipe.
If anyone out there has got a great spicy dopplebock, I'd love to hear it.
Anyone brewed a super-high-test batch? What problems did you encounter? or
did you just use the first runnings from the mash (then make a full-bodied
beer out of the rest)?
------------------------------
Date: Fri, 8 Feb 91 9:08:25 CDT
From: Jeff Benson <benson@chemsun.chem.umn.edu>
Subject: Eku-28
In HD 578 Dan Graham writes:
>About seven years ago, when I lived in Southern California, I used to have
>a beer at a German restaurant called EKU-28. It was about 13 or 14%
>alcohol. I don't know if it even was technically a beer, but I liked it at
>the time. (I don't know if I still would). I have tried to find it since
>and meet with stares and blank expressions. I know it wasn't a fig newton
>of my imagination, but I sure can't find it or anyone who has ever heard of
>it out here in New England.
>
>Am I mentally deranged, or is/was there such a thing as EKU-28. If so, is
>it still made, or can it be approximated at home?
Eku-28 is the barley wine produced by the Eku brewery, the 28 referring
to its proof (being 14% alcohol). I assume it is still available
although I have not had one in years. I submit to those in the net more
experienced in making barley wines about how to go about making it.
I first ran across Eku-28 in a bar in Madison, WI several years ago.
The bartender had on a T-shirt emblazoned with the inscrutible phrase
"I survived two Eku-28." My companion and I asked him what his shirt
meant and he explained that he had gotten it at some special promotion
for Eku-28, where they dared the brave to drink a pair of them in one
evening. (I hope they had designated drivers. :-) I have tried the
brew and frankly did not care for it. Perhaps I got an old bottle but
the memory is still so unpleasant that I am not inclined to try it
again. (Fortunately, other barley wines I have had have been much
better, particularly Old Knucklehead. Yum.) I like Eku's other beers,
though.
Jeff Benson
benson@chemsun.chem.umn.edu
------------------------------
Date: Fri, 8 Feb 91 12:35:20 -0500
From: m22457@mwunix.mitre.org (Peter Kester)
Subject: Washington Post article
Full-Name: Peter Kester
The front page of Wednesday's (2/6) food section of the Washington
Post had an article on homebrewing featuring two area homebrewers.
The article describes the process these two use & gives the recipe for
making a double batch of a partial mash IPA. If anyone wants me to
send them the recipe they use, let me know -- if there is an
overwhelming response, I'll post it.
IMHO, the article gave a good introduction to homebrewing. It went
into some detail but was definitely written for novices. At the end,
it even gave phone numbers and addresses for AHA, BURP (a local club:
"Brewers United for Real Potables"), and three local homebrew supply
stores (unfortunately none in Northern VA -- does anyone know of any?)
A humorous side note: these two brewers term commercial swill as "lawn
mower beer" since it is "beer like Budweiser that you ride around on
your lawn mower with."
Happy brewing.
+-------+
Peter J. Kester | \
INTERNET: pkester@mitre.org | /
M22457@mwvm.mitre.org +-------+
BITNET: pkester@mitre | /
VOICE: (703) 883-5623 [Work] |+
(703) 849-9475 [Home] | \
------------------------------
Date: 8 Feb 91 12:56:00 EDT
From: "DRCV06::GRAHAM" <graham%drcv06.decnet@drcvax.af.mil>
Subject: Thanks and a question about winemaking
First off, thanks very much to those kind souls who responded directly to
my question about EKU-28. It seems that it is a doubleback type beer that
is available, but not common. I'll have to look further afield than New
Hampshire state liquor rip-off stores to find it I guess.
Now the question at hand. I am not only interested in brewing beer at
home, I want to try winemaking too. Is there a digest for home winemaking?
Dan Graham
------------------------------
Date: Fri, 8 Feb 91 13:02:15 -0700
From: dinsdale@chtm.unm.edu (Don McDaniel)
Subject: Cheap Chillers
I'd like to add to Martin Lodahl's comments on immersion chillers.
I like to stick mine in the boiler ten minutes before the end of the
boil to take care of anything I may have missed when cleaning. The
second time I did this, the rolling boil ceased. It took almost ten
minutes to resume. The problem was the large thermal mass of the
water left in the tubing from last use. Now I run hot tap water
through the chiller (160F) to heat the copper, then blow the water
out. I've had no problem since.
I got my tubing at a hardware store. 50 ft. for $10. I believe it's
1/4 inch. Works great. I just press the tubing on; no hoseclamp or
anything. I then nested sucessively larger pieces of hose over the
other end, building it up to garden hose size, and attached a garden
hose fitting ~$1.95. A hoseclamp holds that end together. That screws
onto my bottlewasher adaptor on the kitchen sink. No leaks, no muss,
no fuss.
Don McDaniel
dinsdale@chtm.unm.edu
------------------------------
Date: Fri, 8 Feb 91 12:06 PST
From: kwiseman@indetech.com (Kurt Wiseman x2006)
Subject: Re: Priming Question...
James,
I was in a similar situation a few weeks ago (no fault of my cat :-)).
I was told that taking white granulated sugar, after boiling it with
the juice of a lemon is a fine substitute for corn sugar. I did it and it
worked quite well. The heat and the citric acid do the magic. I boiled
less than a cup of water, added 3/4 cup of sugar, squeezed in half a lemon,
and five minutes later, poof! priming material. Good luck with the Kolasabrau!
Kurt
- ----- Begin Included Message -----
Date: Thu, 7 Feb 1991 13:59:34 EST
From: James Kolasa <jkolasa@ms.uky.edu>
Subject: Priming Question...
I have a batch of pseudo-Imperial Stout ready to bottle and I discovered
last evening that I had no corn sugar (actually I discovered that my cat
had torn open the bag...this also explains the white powder all over her
nose, I had imagined the worst). My question is, can I prime for bottling
using dry malt? If so, how much should I use (I usually use 3/4 cup corn
sugar)? I seem to remember mention of converting between corn sugar and
dry malt, but can't remember the rough amounts. So, has anyone tried this?
Will it work? I must know! The Kolasabrau cannot wait!
- --jkolasa@[ms.uky.edu/ukpr.uky.edu/UKMA.BITNET] {rutgers,uunet}!ukma!jkolasa--
- ----- End Included Message -----
------------------------------
Date: Fri, 8 Feb 91 14:18:11 +0800
From: lcarter@claven.idbsu.edu
Subject: FORCED CARBONATION AND TEMPERATURE
IN RESPONSE TO DUANE SMITH'S(HB 575) QUESTION
ABOUT "FORCED CARBONATION AND TEMPERATURE.
MOST GASES(INCLUDING C02) ARE MORE SOLUBLE IN COLD
SOLUTIONS THAN IN WARN SOLUTIONS. SO YOU SHOULD
COOL THE KEG AFTER CARBONATING. I USE THIS METHOD
AND I USUALLY COOL THE KEG BEFORE CARBONATING AND
REFRIGERATE IMMEDIATELY AFTERWARD.
------------------------------
Date: Fri, 8 Feb 91 20:19:35 -0800
From: rkaye@polyslo.CalPoly.EDU (Depeche)
Subject: EKU-28
EKU-28 is real. It is sold right here in San Luis Obispo, CA, at Sandy's
Liquor Store. This beer should be available at larger liquor stores
around the country.
To the best of my knowledge, EKU-28 got it's name from it's strength.
28% Alcohol.
My friends and I like to call it Malt Laquer... :-)
** Depeche **
------------------------------
Date: Sat, 9 Feb 91 15:12:03 -0500
From: srussell@snoopy.msc.cornell.edu (Stephen Russell)
Subject: deterioration of kegged beer
I have had a problem with homebrew stored in stainless steel kegs
(the Cornelius/Pepsi variety). The beer is good for the first 3-6
weeks, but gradually picks up a sour off-flavor. After 10-14 weeks,
it is virtually undrinkable. The clarity and head retention remain
as they originally were; only the flavor is affected. It happens
to all of my beers that I choose to keg (very few at this point)
regardless of type of beer, type of process (extract or mash), etc.
The more well-hopped varieties survive a bit longer, perhaps.
I suggest an infection of some kind; any ideas? The kegs were kept
refrigerated with CO2 overpressure, the yeast at the bottom was drawn
off until the beer was clear, and the kegs and all known removable
parts were cleaned with a dilute bleach solution and thoroughly rinsed
before using.
I'd appreciate any suggestions/ideas/similar experiences.
Thanks,
Steve Russell
------------------------------
Date: Sun, 10 Feb 1991 13:14:54 EST
From: "44636::DEE"@e814b.phy.bnl.gov (James Dee)
Subject: Garlic beer
In Papazian's "Complete Joy of Homebrewing," he mentions some garlic beer his
friends brewed ("It goes great with pizza"). Has anyone had any experience
with garlic beer? My friends and I are interested in trying it (in small
quantities), and we'd appreciate any advice you could give us. Thanks.
--Jimmy Dee
------------------------------
End of HOMEBREW Digest #579, 02/11/91
*************************************
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