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HOMEBREW Digest #0695
This file received at Mthvax.CS.Miami.EDU 91/08/06 03:06:39
HOMEBREW Digest #695 Tue 06 August 1991
FORUM ON BEER, HOMEBREWING, AND RELATED ISSUES
Rob Gardner, Digest Coordinator
Contents:
Truncated #694 (superduper alert digest editor and hackerbrau brewer)
Re: Yeast (Carl West)
CHRISTMAS ALE (card)
Another request for German brewpubs/taverns (VLD/VMB) <tfisher@BRL.MIL>
HARLEY DAVIDSON (card)
Bitberger 5 l. keglets. ("DRCV06::GRAHAM")
More Recipe Requests... ("Jeff Brendle")
Phil Fleming's X-mas Ale Recipe (STROUD)
dry hopping in the keg (Marty Albini)
In defense of M&F (korz)
Re: Dry-hopping (korz)
RE: XMas Ale Recipe (Chris Quint)
Loony Alert! (Ron Rader)
schmod (adams)
Pressure Boiling (C.R. Saikley)
Plastic fermentation vessels (jmaessen)
homebrewing and drinking in the third world (Steve Bagley)
Extract (nnieuwej)
Re: pressure cooker for aromatics (Conn Copas)
re: $$ for micro/brewpub (Darryl Richman)
re: Malt Aromatics (Darryl Richman)
re: Malt Aromatics (Darryl Richman)
CABA Contest (MIKE LIGAS)
Re: My Zymurgy hasn't shown up yet. (Clarence Dold)
hbd no. 694 ("Dr. John")
help HBD #694 got whacked... (Walter H. Gude)
Need "Christmas Ale"/Winter Warmer recipes (05-Aug-1991 1021)
Tip a pint! (Russ Gelinas)
AHA Address (Rad Equipment)
AHA Address Time:8:45 AM Date:8/1/91
Champagne Bottles for brewing: Free or Best Offer (suzuki!atl)
HD #694? ("Jeff Brendle")
Re: Homebrew Digest #694 (August 05, 1991) (Charles Anderson)
TRUNCATED DIGEST #694. ("DRCV06::GRAHAM")
Truncated 694 (MIKE LIGAS)
refrigerator questions (mcnally)
Digest #694 (Darren Evans-Young)
rampant infections (Kevin L. McBride)
Stuck Ferment with Ginger (botteron)
German beers (lg562)
Send submissions to homebrew%hpfcmi@hplabs.hp.com
Send requests to homebrew-request%hpfcmi@hplabs.hp.com
[Please do not send me requests for back issues]
Archives are available from netlib@mthvax.cs.miami.edu
----------------------------------------------------------------------
Date: Today
From: superduper alert digest editor and hackerbrau brewer
Subject: Truncated #694
Amazing that it took so long for this problem to appear- if the first
character of a line is a dot, some (or most) mailers interpret that as
"end of message"! Thanks to Carl West for inadvertantly alerting us
to that bug in the digestifying script...The script will automatically
fix this in the future.
This digest contains all the truncated articles from 694.
Many of you have sent me mail complaining about the problem, and
requesting that I send another copy of 694. I'm sorry, but I cannot
respond personally to all these requests. In this case, I think
that everyone experienced the truncation problem, but even in
isolated cases of missing digests, please do not ask me to resend
an issue, but instead try to get it from the archives. I will try
my best to keep the archives up to date.
Rob
------------------------------
Date: Fri, 2 Aug 91 09:38:44 EDT
From: eisen@kopf.HQ.Ileaf.COM (Carl West)
Subject: Re: Yeast
Walter H. Gude asks:
>What if, rather than take the slurry out of the primary, I put new wort into
>the primary.
.
.
.
>Anybody tried this?
Yup I tried it in a gallon batch. This is how I found out what
yeast-bite tastes like. When I try it again, I'm going to dump
out about half of the yeast. Note that I was doing single-stage
fermentations, so *all* the yeast from the first batch was `pitched'
into the second and third, just `pitching' from a primary
might solve the problem.
Carl
------------------------------
Date: Fri, 2 Aug 91 08:49:52 EDT
From: card@apollo.hp.com
Subject: CHRISTMAS ALE
MODIFIED FILMORE ALE - 10 gallons
* 1 # crystal \ remove when boiling starts
* 5 oz black patent /
BOIL (40 MIN)
* 12# M+f dried light extract
* 5 tsp yeast nutrient
* 2# light clover honey
* 5 oz. cascade @ 4.9 ph (pellets, in hop bag)
LAST 10 MINUTES
Add fruit/spices, to a hop bag - squeeze every few minutes with tongs
* 2 Orange rinds
* 1 6" x 3/4" root of ginger (pre-heat in microwave ~ 20 sec
- squeeze juice into wort)
* 1 tsp whole cloves (crunched up a bit)
* 5 3-inch cinnamon sticks (ditto)
* 1 tsp irish moss
LAST 2 MINUTES
* 4oz leaf tettnager (added loose in wort - stir thouroughly)
* newish cuttings from Blue Spruce sapling (~ 1.5quart jar filled
loosely with cuttings)
* Strain the hops
* Leave the blue spruce during cool down
COOL WORT 20 MINUTES - remove spuce cuttings
Primary - 6.5 gallon glass carboy - filled to ~ 4.5 gallons
(blow hose necesary)
SG = 1092 (IN 5 GALLON carboy - I diluted into (2) 5 gallon carboys
when I racked to secondaries in ~ 1 week)
Yeast: I tried Wyeast 1007 German ale liquid yeast BUT
saw little activity in primer and no activity
in primary fermenter after 30 hrs
SO
I panicked - whitbread dried ale yeast into krausen
(i was saving for priming) very active after
2 hrs. -- pitch into secondary >> very active
within several hours).
SG = 1032 (before dilution)
SECONDARY FERMENTATION ~ 2 WEEKS >>> FG 1010 (diluted)
Bottle - PRIME (.5 cups corn sugar x 2)
RESULTS: - after only 3 weeks I sampled and it tasted great. Orange
and spruce flavor very evident. Even my wife liked it
until I told her about the spruce cuttings.
Note: This tasted great even during a 100 degree day with
the humidity seemingly almost as high. As Kinney
Baughman said: "after the first sip I was singing
"Jingle Bells"! and thinking about a cold snowy night
in December.
------------------------------
Date: Fri, 2 Aug 91 10:18:54 EDT
From: Todd Fisher (VLD/VMB) <tfisher@BRL.MIL>
Subject: Another request for German brewpubs/taverns
I found out just yesterday that I will be traveling to Germany at the end
of this month, courtesy of my employer. I will be staying in Stuttgart and
my visit will last from 3-4 weeks. As I have never been to Germany, much
less Europe, I would greatly appreciate any information on beer-serving
establishments and other places of interest. If you have such information
and are not yet tired of this particular request, please e-mail directly to
me. Thanks in advance.
Todd Fisher
tfisher@BRL.MIL
------------------------------
Date: Fri, 2 Aug 91 10:27:37 EDT
From: card@apollo.hp.com
Subject: HARLEY DAVIDSON
From: young_e
Date: Friday, August 2, 1991 8:42:18 am (EDT)
Subject: HARLEY DAVIDSON BEER COLLECTION
To: junk:
FIRST YEAR PRODUCED UP TO PRESENT, 1984--1991.
ALL CANS ARE FULL AND IN MINT CONDITION.
ASKING $40.00 FOR COMBO.
NO-EMAIL PLEASE, THIS IS FOR A FRIEND.
CALL 603-635-3583 PELHAM, N.H.
------------------------------
Date: 2 Aug 91 10:55:00 EDT
From: "DRCV06::GRAHAM" <graham%drcv06.decnet@drcvax.af.mil>
Subject: Bitberger 5 l. keglets.
My local supermarket has started carrying a german pilsener called
Bitberger. (I can't see the keg, so I'm not sure of the spelling.)
These 5 liter keglets are a good idea for a social occasion where homebrew
might run short. I haven't tried this beer, and don't really want to spend
$13.59 to try it before I have an idea of it's quality. Anyone tried
Bitberger? Is it a decent beer?
Thanks for the thoughts.
Dan Graham
"A beer is a terrible thing to waste."
------------------------------
Date: Fri, 2 Aug 91 11:28 EDT
From: "Jeff Brendle" <BLI@PSUVM.PSU.EDU>
Subject: More Recipe Requests...
While I'm waiting for my order of books to come from the AOB and deciding on my
next purchases of equipment (to do liquid yeast culturing, all-grain batches &
kegging into plastic), I have a few more questions for the collective mind of
the Digest. A friend of mine asked if I could brew goodies like what he had in
Leeds, UK during his "semester abroad" studying at the University there. What
I need are extract/mash recipes for a chocolate-colored Mild Ale, a Bitter like
*John* Smith's (not Sam's), and some ideas for a *sweet* (not dry) Hard Cider.
Any brit's or experienced folks have any info, I'd appreciate it!
Thanks!
Jeff Brendle (AHA #27905)
PennState
------------------------------
Date: Fri, 2 Aug 91 10:55 EST
From: STROUD%GAIA@sdi.polaroid.com
Subject: Phil Fleming's X-mas Ale Recipe
To answer Kinney Baughman's query about the possible typo in Phil's Christmas
Ale Recipe: Yes, the second M&F amber malt listing *is* a typo. Other than
that, the recipe is right as listed.
I have a copy of Vol.2, #10 of The Wort Alert, the Hop Barley & the Alers
newsletter from Nov. 1990. Phil's recipe, called "Anne's Choice Christmas Ale"
is printed there. Incidentally, Phil also took 1st place in the 1990 National
Homebrew Competition with this brew.
Steve Stroud
------------------------------
Date: Fri, 2 Aug 91 9:39:54 PDT
From: Marty Albini <martya@sdd.hp.com>
Subject: dry hopping in the keg
> From: Tom Bower <bower@hprnlme1.rose.hp.com>
>
> Questions for the hop-heads!
Yo!
> The major problem I've heard of with dry-hopping is the risk of contamination.
> Over the last months, there have been discussions of microwaving, tea-brewing
> and various other techniques, but I haven't been able to get a clear idea of
> what the best method is.
I never boil my finishing hops, and have never had an
infection. Pitch lots of healthy yeast and RDWHAH.
> 2.) Does dry-hopping in a (refrigerated) keg work well? I'm thinking of
> trying this on my next beer. I would hope that the cold temperatures
> might reduce the risk of any nasties becoming a problem.
Works great. Use a hop bag to keep the hops from
plugging the pickup tube, and boil the bag for a few minutses
before dropping the hops in and tossing down the hatch. Expect
to wait a week or two before the flavor/aroma changes much, but
this is (so far, in my experience) the best way to get hop
aromatics into your beer.
Methinks you doth worry too much. Cold temperatures
may slow down an infection, but won't stop one. Alcohol and
healthy yeast will.
- --
______________________________________Marty Albini___________
"Out on the Mira the people are kind; they treat you to
homebrew and help you unwind/ and if you come broken they see
that you mend, and I wish I was with them again."--Allister
MacGilivray
phone : (619) 592-4177
UUCP : {hplabs|nosc|hpfcla|ucsd}!hp-sdd!martya
Internet : martya@sdd.hp.com
US mail : Hewlett-Packard Co., 16399 W. Bernardo Drive, San Diego CA 92127-1899 USA
------------------------------
Date: Fri, 2 Aug 91 11:23 CDT
From: korz@ihlpl.att.com
Subject: In defense of M&F
Among the many brands of extract that I've used, four of my best
batches have been made with M&F Old Ale Extract. Generally speaking, for 5
gallons, 1 can of Old Ale Extract, 0 to .5 lbs of Crystal Malt, 2 to 3 lbs of
Light Dried Malt Extract (M&F or Laaglander, if it makes a difference)
1 to 2 oz of Hallertauer Pellets (boil), 0 to 1 oz Hallertauer Pellets
(finishing), 0 to 2 oz Cascade Leaf Hops (dryhopping), and Muntona or Wyeast
Ale yeasts. (Warning: As I have mentioned before, Muntona Yeast produces
quite a bit of clove taste and aroma -- I'm not very fond of cloves so
I will avoid Muntona in the future, but that's no reason you should.)
I have not used any of the other M&F products, so I cannot comment on them,
but just for the record, I wanted to add a positive data point for the
Old Ale Extract. Notice: I had no stuck ferments (I never have, nor have
any of my brews ended up in the garden -- all at least pleasantly drinkable).
Al.
korz@ihlpl.att.com
P.S. Oops! I forgot about the one beer that ended up on the ceiling due
to a clogged blowoff and one beer that I dumped because I literally forgot
about it and it sat there *all* summer between 80 and 100F. :^(
------------------------------
Date: Fri, 2 Aug 91 11:55 CDT
From: korz@ihlpl.att.com
Subject: Re: Dry-hopping
Tom Bower asks about dryhopping and sanitation.
I thought about this for a long time and then finally, stopped
worrying, took 2 oz of leaf hops out of the fridge and dumped
them in the primary (the day after the krausen fell). I read
somewhere that, if the hops are dry, there is nothing for
bacteria to live on (dry leaves and lupulin oils -- that's it).
The beer turned out the best I've ever made and now I would
rather not brew than not dryhop (well, maybe that too extreme).
I have not had any infections from the dryhopping (almost 1 year
of brewing since starting to dryhop). Relax.
Al.
------------------------------
Date: Fri, 2 Aug 91 9:16:33 PDT
From: Chris Quint <quint@hpindqj.cup.hp.com>
Subject: RE: XMas Ale Recipe
The following comments were included with a recently posted recipe for
Christmas Ale:
>MY COMMENTS:
>The second call for 3 pounds of M & F amber dry malt extract is probably a
>typo in the magazine. 7 pounds of extract and 3/4 pound of honey would
>give you an O.G. of around 1.069. 10 pounds of extract would give you an
>O.G. much higher than that.
>
> I never did decide if the second call for the M & F was a typo or
> not. It was discussed but I'm not sure I was convinced. So please
> take my comments with a "shaker or two of salt". Anybody close to
> Phil care to ask him? This was one of the best -- no, I take that
> back -- this was THE best Xmas ale I've ever tasted. I'd like to
> set the public record straight especially since I might be the one
> screwing it up.
I brewed this Christmas Ale las year, and I followed the first comment
above, leaving out the extra 3 lbs of dry malt. I followed the rest of
the recipe exactly. However, when I measured a sample of the final wort
solution (WITH spices and honey) it was nowhere near 1.069. I don't
remember exactly what it was, but I think it was under 1.050. I was
worried that the brew would turn out weak, so I boiled up another couple
of lbs of dry malt that I had lying around in as little water as I could
get away with, and added it to the fermenter. Then I let it ferment.
Even with the last minute change to the recipe, this beer was great.
I only waited about a month after bottling to drink it, and it was fine
then and just got better as the year went by.
I want to brew this beer again, now, so it will be just right for the
holiday season, but the extra 3 lb question is nagging at me. Anyone
else have an opinion? Does anyone want to do the math?
Thanks, Chris
------------------------------
Date: Fri, 2 Aug 91 10:23:16 EDT
From: rlr@bbt.com (Ron Rader)
Subject: Loony Alert!
Let me warn you normally staid homebrewers that an absolute lunatic has
found his way onto the HBD. He's been terrorizing the Led Zeppelin list
purists for the past few months with his absolutely hilarious banter. Of
course, we less anal-retentive subscribrs are left cleaning our terminals
of sputum brought on by spontaneous laughter while drinking coffee.
> I'm new to this list. I've never really brewed any beer myself
> but I do drink a great deal of it.
We know.
> My Dad used to brew beer in this
> big blue plastic traschcan and it was damned good. Instead of malt
> he'd use this black, sticky gunk that was some kind of pick-me-up
> medicene that you got in big bottles. I think it was because malt was
> hard to get in India or something - anyone know what that could have
> been?
First post ever, and it concerns trashcan beer made from gooey Indian health
tonic! Par for the course, let me tell you. I'll bet a good portion of that
stuff was malt. I'll bet the sterilizing was less-than-ideal. Relaxation
indeed...
> BTW, any one out there ever try an Indian beer?
Is Singha (sp?) an Indian beer? I had one some time back, but can't recall
how it tasted.
So let me welcome Su Misra onto the HBD. Looking forward to your unique
sense of humor, Su.
- --
ron rader, jr rlr@bbt.com OR ...!mcnc!bbt!rlr = Opinions are my own and do
| | i gotta six-pack & nothing to do... = not necessarily reflect those
| | i gotta six-pack & i don't need you = of BroadBand Tech. (SO THERE!)
*** Punk ain't no religious cult, punk means thinking for yourself - DKs ***
------------------------------
Date: Thu, 1 Aug 91 11:32:46 EDT
From: adams@bostech.com
Subject: schmod
> schmod: 1. The grains left in the wort at the end of the boil that must be
> strained off.
> 2. The yeast sediment (also called gunk) that accumulates in the
> bottom of the fermenter.
> 3. The sediment in the bottle. ("Wow, there's a lot of schmod in that
> beer!")
> 4. Anything useless or unwanted. ("Get that schmod off my desk!"
> "Don't listen to him, he's just
> talking schmod.")
My wife (and brewpartner) and I started brewing in January. We have been
using the term "scud" for all same definitions that Nils uses "schmod". It
somehow seemed appropriate, or at least topical.
Dave
------------------------------
Date: Fri, 2 Aug 91 11:32:43 PDT
From: grumpy!cr@uunet.UU.NET (C.R. Saikley)
Subject: Pressure Boiling
From: sja@grog.cray.com (Sheridan Adams)
>I have been looking at getting a pressure cooker for vegetable canning
>and thought about using it for beer. Since a pressure cooker raises
>the boiling temperature, could that in fact hurt the beer. Also, one
>couldn't add any thing to the wort once the pressure was on. (without
>serious consequences 8-)
I've never tried pressure cooking wort, so I have no practical experience
with this, but I can offer a little theory......
According to The Practical Brewer (compiled by the Master Brewer's
Association of America), pressure cooking wort has been tried by the
big guys. It has its advantages and disadvantages.
The advantages are that some of the things that we want to happen during
the boil happen much more quickly. Alpha acids isomerize at an accelerated
pace, and protein flocculation rates double for every 4 degrees C that the
temp is increased. Thus if you could get the temp up to 112 C, you could
achieve some of the results of a one hour boil in only 7 1/2 minutes.
Furthermore, the shorter boil causes less carmelization of wort sugars and
destruction of yeast nutrients.
On the down side, there are volatile compounds in wort that are generally
considered undesirable. Certain amino acids, if not destroyed, provide a
source of sulphur which the yeast will turn into things like H2S and DMS.
During an open boil, the sulphur is driven off as H2S, but it will stay in
your wort if pressure boiled.
Another disadvantage is that the accelerated trub formation causes increased
coprecipitation of protein and hop resins, which results in a decrease in
hop utilization. This is a big deal for major league brewers who are guided
by economic considerations. As homebrewers, we can laugh with glee and add
more hops.
The Practical Brewer goes on to recommend that brewers who boil under
pressure follow this with an open boil at atmospheric pressure, or flash
the wort in a vapor separator at reduced pressure. Starting to sound like
alot of trouble. (Honey, where do we keep the vapor separator??)
Having said all that, pressure cooking your wort would still be an interesting
experiment. After all, the people who wrote The Practical Brewer have titles
like "Supervisory Brewmaster, Moosehead Breweries Ltd.", and "Director of
Brewing Research and Development, Adolph Coors Company"; people who seem to
think that any flavor compound is an undesirable one.
Who knows, this technique may produce just that malt character you've been
seeking. If you decide to give it a go, let us know how it comes out.
Cheers,
CR
------------------------------
Date: Fri, 02 Aug 91 16:14:44 EDT
From: jmaessen@ATHENA.MIT.EDU
Subject: Plastic fermentation vessels
Greetings to fellow homebrewers and netters all!
I have in the past heard various stern warnings against using plastic
2-liter soda bottles and similar beasties in any stage of brewing (well,
they make rather silly fermentation vessels anyhow...) because ethanol
will dissolve the solvent used to produce the plastic. I'm not
especially keen on using these bottles anyhow. Since then, I've
discovered that I can get 6-gallon plastic water carbouys at work,
however, and it occurs to me that they could be extraordinarily useful
for home brewing. I'd like to know if anyone out there has knows if
these are safe for brewing (certainly home brewers do use _some_ kinds
of plastic), and if so whether anyone has experience with them and can
offer helpful hints, caveats, etc. (e.g., are the molding lines big
enough inside to trap bacteria, what's the best way to clean one
out...). I'm actually mostly a mead brewer, but am interested in just
about anything that'll ferment--I'd like to branch out. Thanks!
Jan-Willem Maessen
jmaessen@athena.mit.edu
------------------------------
Date: Fri, 2 Aug 1991 13:22:10 PDT
From: Steve Bagley <bagley@parc.xerox.com>
Subject: homebrewing and drinking in the third world
from DevelopNet News, vol 1, no. 5:
[DevelopNet News is published by Volunteers in Technical Assistance
(VITA) in Arlington, Virginia, USA.]
ALCOHOL ABUSE IN THE THIRD WORLD
Widespread "problem drinking" is relatively new to the Third World. But
the health and social damage caused by excessive alcohol consumption is
already becoming extremely serious in most developing countries. So far,
governments seldom recognize drinking as a problem even though it now
drastically affects agricultural output, worker productivity, and child
health. Indeed, governments often promote alcohol production by over-
stating its economic benefits to the nation.
Many people see alcohol use as a symbol of elevated social status and
this belief is encouraged in advertising by multinational alcohol pro-
ducers. Where significant fractions of men drink, the whole burden of
farm work often shifts to women. Since commercial brew is expensive,
home brewing thrives as small, unregulated industry. Home-brews often
are made from the same grains used locally for food, thus competing with
the local food supply. In some countries, a third to a half of average
per capita income (excluding the informal economy) is spent on beer, and
more than half of all patients admitted to medical centers are alcohol-
ics or problem drinkers.
According to Lori Heise (recently of San Pedro de Laguna, Guatemala), a
few developing countries have decided that the social costs of unbridled
alcohol use are no longer acceptable. But home brewing is an important
source of income to some families. So instead of enforcing prohibitions,
some governments try to provide credit and job training to help the
people assume new roles in the informal economy. Swaziland is having
some success in school programs that help young people under 15 years of
age toward responsible individual development, which includes resisting
peer pressures to drink. According to Heise, the greatest successes are
reported where individual communities, with effective group or individ-
ual leadership, have "exercised this power to restrict alcohol availa-
bility or challenge public drunkenness."
Source: "Trouble Brewing; Alcohol in the Third World," by Lori Heise.
World Watch (Worldwatch Institute, Washington, D.C.), vol. 4, no. 4,
pages 11-18, 1991.
------------------------------
Date: Fri, 02 Aug 91 16:25:21 -0400
From: nnieuwej@pooh.bowdoin.edu
Subject: Extract
Is there any significant difference between dried and liquid
malt extract? I looked quickly at TCJoH on my way to work this
morning but I don't think Papazian said much about the difference
between the two.
Thanks,
Nils
------------------------------
Date: Sat, 27 Jul 1991 05:16:25 +0000
From: Conn Copas <C.V.Copas%loughborough.ac.uk@hplb.hpl.hp.com>
Subject: Re: pressure cooker for aromatics
>Since a pressure cooker raises
>the boiling temperature, could that in fact hurt the beer.
Sorry if this old news, but a higher boiling temperature will hasten both
hop bitterness extraction and the hot break, so this is a plus if your
cooker is big enough. Beware of pressure cooking high gravity worts,
because this will produce a caramel character (could actually be
interesting I suppose).
Another use of the cooker is to extract hop aroma. Alexander's "Brewing
Lager Beer" recommends raising the temperature just to working pressure,
then switching it off and resting for 15 minutes. I have always found these
sort of infusion techniques to produce a more harsh flavour than cold aroma
extraction, probably because some extra bitterness is extracted as well.
Another variation is to boil under reflux (ie, collect and return the
vapour) by fitting a vertical water-cooled condensing column to the outlet
of the cooker. Even this method seems to lack something, suggesting that
heat disintegrates as well as dissipates hop fragrance. The imaginative
amongst you could probably think of other uses for the aforementioned
equipment, but far be it from me to encourage illegal activities in a
public forum ...
Conn V Copas tel : (0509)263171 ext 4164
Loughborough University of Technology fax : (0509)610815
Computer-Human Interaction Research Centre
Leicestershire LE11 3TU e-mail -
G Britain (Janet):C.V.Copas@uk.ac.lut
(Internet):C.V.Copas%lut.ac.uk@nsfnet-relay.ac.uk
------------------------------
Date: Tue, 30 Jul 91 05:04:31 -0700
From: darryl@ism.isc.com (Darryl Richman)
Subject: re: $$ for micro/brewpub
Russ Gelinas asks:
"Hey Darryl, speaking of used equipment, what's the chance of me picking up
some used oak casks from the Pilsner Urquell brewery?"
I don't know, but you're not the first to ask. I bet the shipping is
fairly high, however inexpensive the casks themselves. Are you, or do
you know a good cooper?
--Darryl Richman
------------------------------
Date: Wed, 31 Jul 91 06:42:32 -0700
From: darryl@ism.isc.com (Darryl Richman)
Subject: re: Malt Aromatics
Regarding Tom Strasser's comment: "Did anyone see Steve Russell and
Darryl Richman at the convention at the same time???", the answer is
affirmative: Charlie Papazian did.
--Darryl Steve Richman Russell
------------------------------
Date: Wed, 31 Jul 91 06:56:39 -0700
From: darryl@ism.isc.com (Darryl Richman)
Subject: re: Malt Aromatics
When you cover the pot while boiling you do hold in a number of elements
that would otherwise boil off, including large quantities of DMS. DMS
will be scrubbed out during a vigorous primary fermentation also, but not
as efficiently. I would wonder if the malt aroma you're noticing isn't at
least partly due to this DMS character, which in lower concentrations
can add sweet notes. As the concentration increases, these change into
sweet corn and then take a more vegetative character into turnips and
cabbage. In fact, a quick look through "Principles of Brewing Science"
by Dr. George Fix indicates that DMS at 1 to 2x the flavor threshold
(30ug/L) produce "malty lagerlike notes", and at this secondary flavor
characteristic level, DMS is a key taste discriminator between ales
and lagers.
--Darryl Richman
------------------------------
Date: Sat, 3 Aug 1991 15:05:00 -0400
From: MIKE LIGAS <LIGAS@SSCvax.CIS.McMaster.CA>
Subject: CABA Contest
From the CABA Newsletter, Vol. 1, No. 4, June '91:
******************************************************************************
ALL ABOUT ALES CONTEST, OCTOBER 26TH, 1991.
Once again this year there will be a fall contest for Ales. This year we have a
few twists!
First: We are going to have an Awards Dinner.
Second: The categories have been refined and expanded; the entry rules have
been changed to hopefully reduce the expense of shipping entries to the
contest.
AWARDS DINNER:
This year we will celebrate your best with a dinner. Saturday, October 26, 1991,
we will all get together following the General Membership meeting and award t
he
winners of the All About Ales Contest. Registration forms and details will
follow in the mail.
CATEGORIES:
1. Canadian Ale
2. India Pale Ale (OG > 1.050)
3. English Bitter (OG < 1.050)
4. Brown Ale
5. Trappist Ale
6. Porter
7. Dry Stout
ENTRY DEADLINE:
A) One bottle required by:
5 pm, Friday, October 4th, 1991 at 'To Your Taste' in Toronto.
To Your Taste
317 Jane Street
Toronto, Ontario
M6S 3Z3
Those passing to second round will be notified by telephone between 7&10 pm
Thursday & Friday October 10th & 11th.
B) A further two bottles will then be required by 5 pm, October 22nd at 'To
Your Taste'.
Second round and best of show judging will be done on the morning of the Annual
General Meeting. Prizes and Medals will be presented after the Dinner following
the General Meeting and election of the CABA Board of Directors.
Further details and entry forms will appear in the next newsletter.
*******************************************************************************
....so start brewin' and stay tuned to HBD.
------------------------------
Date: Sun, 4 Aug 91 23:12:40 PDT
From: Clarence Dold <dold@tsdold.Convergent.COM>
Subject: Re: My Zymurgy hasn't shown up yet.
As an advertiser in Zymurgy, I have noticed that responses to the ads come
in from different regions of the country at different times after a new
issue goes out. I suspect that it takes as much as two months to deliver
all of Zymurgy. I've never asked them about it.
- --
- ---
KangaBrew
Clarence A Dold - dold@tsmiti.Convergent.COM
...pyramid!ctnews!tsmiti!dold
------------------------------
Date: Mon, 05 Aug 91 09:27:57 EDT
From: "Dr. John" <JELJ@CORNELLA.cit.cornell.edu>
Subject: hbd no. 694
Greetings,
Did anyone receive a complete copy of today's HBD (#694)? I did not and when
I requested a replacement from netlib I got another truncated version. So,
what gives?
In the truncated version I received, there was a letter from Justin regarding
his sparging setup. Now, my question is "Are those 'bizillion' holes measured
on a parts per gazillion basis, or are they bizillion holes per litre? :-)
Seriously though, I have used the two bucket system for all of my full mashes,
to good effect. With the exception of wheat beers, I always get quite clear
runoffs after recycling a gallon or so.
I want my HBD.
Ooogy wawa,
Dr. John
------------------------------
Date: Mon, 5 Aug 91 08:55:44 CDT
From: whg@tellab5.tellabs.COM (Walter H. Gude)
Subject: help HBD #694 got whacked...
..by the mailer right in the middle of someone's reply to my question.
Could some kind soul send me a copy?
Thanks,
Walter
------------------------------
Date: Mon, 5 Aug 91 07:23:23 PDT
From: 05-Aug-1991 1021 <hannan@gnpike.enet.dec.com>
Subject: Need "Christmas Ale"/Winter Warmer recipes
I'm looking for some "Christmas Ale" or "Winter Warmer" type recipes
for a friend. He wants to make something similar to Harpoon's Winter Warmer
brew, which is a strong ale containing cinnamon among other things.
Homebrew Digest #694 had some "Christmas Ale" subject headers but my
copy of this digest was truncated.
Thanks,
Ken
------------------------------
Date: Mon, 5 Aug 1991 11:12:48 EDT
From: R_GELINAS@UNHH.UNH.EDU (Russ Gelinas)
Subject: Tip a pint!
Well, it has finally happened. I'd like you all to raise a pint of your
finest in honor of the newest future homebrewer, Timothy McCarthy Gelinas,
born Friday August 2, weighing in at a little under 10 lbs. Mom and Tim
are doing just fine.
This *is* a hombrew list, so to keep to the topic, I've been celebrating with
Harpoon lager, Frank Jones ESB (available at NH liquor stores, get some, it's
great), Guiness, Sierra Nevada Pale Ale, and of course, lots of homebrew. It's
particularly nice to toast your son with your own homebrew...
Cheers to all,
Russ Gelinas
------------------------------
Date: 5 Aug 91 10:34:17
From: Rad Equipment <Rad_Equipment@rad-mac1.ucsf.EDU>
Subject: AHA Address
Subject: AHA Address Time:8:45 AM Date:8/1/91
The AHA has a NEW PO Box #. Their Street address remains the same. Here are
both:
AHA/Zymurgy
PO Box #1679
Boulder CO 80306-1679
or (for UPS)
AHA
736 Pearl St.
Boulder CO 80302
Russ Wigglesworth CI$: 72300,61
|~~| UCSF Medical Center Internet: Rad Equipment@RadMac1.ucsf.edu
|HB|\ Dept. of Radiology, Rm. C-324 Voice: 415-476-3668 / 474-8126 (H)
|__|/ San Francisco, CA 94143-0628
------------------------------
Date: Mon, 05 Aug 91 10:47:19 -0700
From: kpc!suzuki!atl@uunet.UU.NET
Subject: Champagne Bottles for brewing: Free or Best Offer
I have a large garbage can full of champagne bottles that I am willing to part
with for free or best offer. I can be reached at (408)748-6345 during the
day or at (408)737-8729 in the evenings. You'll have to bring your own boxes,
I'm keeping the trash can.
Drew
------------------------------
Date: Mon, 5 Aug 91 14:58 EDT
From: "Jeff Brendle" <BLI@PSUVM.PSU.EDU>
Subject: HD #694?
Did anyone get a complete version of Digest #694? Mine was cut off after about
130 lines... =( If you did, send me a full one 'cause the archive on MathVax
also was that length so I couldn't get it the easy way! Thanks.
-Jeff.
------------------------------
Date: Mon, 5 Aug 1991 14:12:44 -0500
From: caa@com2serv.c2s.mn.org (Charles Anderson)
Subject: Re: Homebrew Digest #694 (August 05, 1991)
Did anyone get a full length copy of HBD #694, the archives at mthvax
have the same truncated copy I have. My 694 stops after 150 lines or
so. I think it got truncated somewhere inside of HP.
- --
/-Charles-Anderson-\ | caa@c2s.mn.org || caa@midgard.mn.org
\------------------/ | Com Squared Systems, voice (612) 452-9522
The rose goes in front | 1285 Corporate Center Drive fax (612) 452-3607
big guy -Crash Davis | Suite 170 | Eagan, MN 55121 (I speak for myself)
------------------------------
Date: 5 Aug 91 15:55:00 EDT
From: "DRCV06::GRAHAM" <graham%drcv06.decnet@drcvax.af.mil>
Subject: TRUNCATED DIGEST #694.
THIS MORNING'S DIGEST WAS TRUNCATED ALMOST BEFORE IT GOT STARTED. I
CHECKED THE MIAMI ARCHIVES AND THEIRS WAS CUT AT THE SAME POINT AS MINE.
IF ANYONE GOT A FULL-SIZED 694, COULD YOU MAIL ME A COPY. IF I GET A COPY,
I'LL OFFER TO SEND IT ON TO OTHERS, BUT DON'T REQUEST ME UNTIL I LET Y'ALL
KNOW I HAVE A COMPLETE 694. IT'S POSSIBLE ALL THE ONES THAT WENT OUT WERE
TRUNCATED. Y'KNOW, THIS HAPPENED BACK IN NUMBER 294. IT GOT TRUNCATED TO
EVERYONE TOO...MAYBE THE GREMLINS ARE INTO HOMEBREW NOW.
THANKS FOR ANY HELP,
DAN GRAHAM
------------------------------
Date: Mon, 5 Aug 1991 10:34:00 -0400
From: MIKE LIGAS <LIGAS@SSCvax.CIS.McMaster.CA>
Subject: Truncated 694
Just received HD 694 and it was severely truncated. Same thing happened to my
buddy. Anyone out tre get the full issue? If so it would be most appreciated
if you could forward a copy to:
ligas@sscvax.cis.mcmaster.ca
and jmuller@sscvax.cis.mcmaster.ca
MANY THANX!!!!
------------------------------
Date: Mon, 05 Aug 91 13:37:04 -0700
From: mcnally@Pa.dec.com
Subject: refrigerator questions
What types of refrigerators do people use for fermentation and lagering?
Are regular kitchen fridges built strongly enough so that the shelves
support a full carboy (I doubt it!)? It seems to me that the ideal
configuration for a beer fridge would be some sort of horizontally
oriented box with a good solid floor, a shape totallyu useless for all
other refrigerator purposes. A freezer would be OK, but it would
be better if the door were on the side.
I guess I could just wait until I win the lottery and then build a
custom insulated chamber with a custom-made refrigeration unit. I'd
probably set it up with a couple of different zones so's I could ferment
and lager at the same time.
Has anyone ever seen any plans for some sort of water-jacket heat
exchanger for a fermentation setup? A friend suggested that thermo-
electric modules could be employed, but methinks this would be a little
bizarre and a lot expensive. Right now, I've got a hokey swamp cooler
evaporative heat exchanger that lets me do ale fermentation, but it's
useless for lagers.
Oh well, I can't really fit a refrigerator in my apartment anyway,
unless I got rid of my wife (hmm...). I am curious though.
- --------------------------------------------------------------------------
Mike McNally mcnally@wsl.dec.com
Digital Equipment Corporation
Western Software Lab
------------------------------
Date: Mon, 05 Aug 91 15:43:29 CDT
From: Darren Evans-Young <DARREN@UA1VM.UA.EDU>
Subject: Digest #694
The Digest #694 that I received was truncated in the middle of the
fourth item. If anyone has received the full digest, could you please
send it to me so I may add it to the archives at UA1VM.UA.EDU.
I also never received a full copy of Digest #667. It was truncated
in item 13 out of 21. I'd like a complete copy of that issue also.
Darren
------------------------------
Date: Mon, 5 Aug 91 18:23:33 EDT
From: gozer!klm@uunet.UU.NET (Kevin L. McBride)
Subject: rampant infections
I have a severe problem that I hope somebody can help me with.
I have had to toss my last two batches of beer due to really horrible,
awful, slimy, foul smelling infections. Well, probably not that bad,
but bad enough.
I used to produce some really good beer, but lately I can't seem to
keep the "undesirable elements" out of my fermenter.
I am not aware that I have been doing anything different from my
traditional procedures. Most of my brews are extract and I usually do
a boil of only about 3 gallons, adding 2 gallons or so of chilled
bottled spring water to the fermenter.
I do the primary ferment in a 7 gallon carboy, and I do secondary in a
5 gallon carboy. I recently replaced all carboy stoppers and siphon
hoses. I sanitize everything in a chlorine bleach solution and rinse
with hot tap water. I am very careful with my siphoning procedures,
probably to excess. i.e. I do things like wipe around the mouth of
the carboy with a piece of gauze soaked in ethanol before putting in a
stopper or a siphon hose. I'm getting absolutely anal with my process
and nothing seems to help.
Now the "Clean out the Closet Porter" that I brewed a while back is
growing some ugly looking scum on the surface. I hadn't had a chance
to bottle it, but I didn't worry since, of course, I felt that I had
done everything properly and that I could leave it in secondary for
another week or two. The temp. where I stored the fermenter has not
gotten above 70 degrees F. and typically stays at about 65.
Could I have a nasty infection in my kitchen that permeates
everything? Could my bottled water supply (Poland Springs) have gone
bad? Could my cat be spitting in the fermenter when I'm not looking?
Will I have to hose down my kitchen with sanitizing solution? Would
an ionizing air filter help?
Help! I'm starting to worry! And I'm all out of homebrew. I sure
hope that a fellow BFD or two bring some good beer to the next
meeting... How are the Lambics coming Mike?
- --
Kevin L. McBride | "It's the quintessential "shell script from hell."
President DoD | People sometimes gather their friends around and
MSCG, Inc. #0348 | run it just for the entertainment value."
uunet!wang!gozer!klm | - Larry Wall on "Configure"
------------------------------
Date: Mon, 5 Aug 91 20:27:01 EDT
From: botteron@bu-it.BU.EDU
Subject: Stuck Ferment with Ginger
Could someone help a beginner? I started a batch of M & F hopped
amber, which I've done before with no problems, but this time I added
about 4-5 ounces of ginger (peeled and chopped up in blender) when I
boiled it. The next day no bubbles or CO2 smell/bite. I was afraid
the yeast was bad so I added more. Still no luck. After 5 days now
it still smells OK (gingery) but does not seem to be fermenting.
What did I do wrong? What should I do next time?
Can I save this batch or does it go on the garden?
Thanks for any (constructive) suggestions.
Carol Botteron botteron@bu-it.bu.edu
------------------------------
Date: Mon, 5 Aug 91 17:19:26 PDT
From: lg562@koshland.pnl.gov
Subject: German beers
I had the good fortune to attend a conference in Berlin, Germany.
While I didn't take very good notes on the particular beers that were
served, I never came across a poor example of brewing science. All
beers were excellent pilsners. Either at the conference dinners or
the sidewalk cafes. One of the interesting features of the way they
server beers: Apparently the length of time it takes to pour a beer is
a measure of the quality of the beer and the bartender. It takes
anywhere from 5 to 10 minutes to poor a good beer. (You have to wait
for the head to die down before you can continue to fill the glass!)
So my question to this list is: How long does it take _you_ to pour a
beer?
On the way through Frankfurt am Main, I was able to sample an
interesting "brew" called apfelwein. This apple wine was interesting
with a sharp aftertaste, but not of hops. I had to sample another
just to be sure and realize that this too was a good taste of Germany.
Tschuess!
Michael Bass
Molecular Science Research Center, K2-18
Battelle - Pacific Northwest Laboratory
Richland, Washington 99352
lg562@pnl.gov
------------------------------
End of HOMEBREW Digest #695, 08/06/91
*************************************
-------
