Copy Link
Add to Bookmark
Report
HOMEBREW Digest #4049
HOMEBREW Digest #4049 Tue 24 September 2002
FORUM ON BEER, HOMEBREWING, AND RELATED ISSUES
Digest Janitor: janitor@hbd.org
***************************************************************
THIS YEAR'S HOME BREW DIGEST BROUGHT TO YOU BY:
Northern Brewer, Ltd. Home Brew Supplies
http://www.northernbrewer.com 1-800-681-2739
Support those who support you! Visit our sponsor's site!
********** Also visit http://hbd.org/hbdsponsors.html *********
Contents:
F/S: Carved wood tap handles + faucet (Clark Ritchie)
Decoction confusion..... ("Dennis Collins")
RE: Headless Hefe (not so) ("Sven Pfitt")
Decoction debate (LJ Vitt)
Use your AHA card in Denver - Great American Beer Festival ("Monica Tall")
Colorado brewpubs ("Mike Racette")
*
* Show your HBD pride! Wear an HBD Badge!
* http://hbd.org/cgi-bin/shopping
*
* Beer is our obsession and we're late for therapy!
*
Send articles for __publication_only__ to post@hbd.org
If your e-mail account is being deleted, please unsubscribe first!!
To SUBSCRIBE or UNSUBSCRIBE send an e-mail message with the word
"subscribe" or "unsubscribe" to request@hbd.org FROM THE E-MAIL
ACCOUNT YOU WISH TO HAVE SUBSCRIBED OR UNSUBSCRIBED!!!**
IF YOU HAVE SPAM-PROOFED your e-mail address, you cannot subscribe to
the digest as we cannot reach you. We will not correct your address
for the automation - that's your job.
HAVING TROUBLE posting, subscribing or unsusubscribing? See the HBD FAQ at
http://hbd.org.
The HBD is a copyrighted document. The compilation is copyright
HBD.ORG. Individual postings are copyright by their authors. ASK
before reproducing and you'll rarely have trouble. Digest content
cannot be reproduced by any means for sale or profit.
More information is available by sending the word "info" to
req@hbd.org or read the HBD FAQ at http://hbd.org.
JANITOR on duty: Pat Babcock and Karl Lutzen (janitor@hbd.org)
----------------------------------------------------------------------
Date: Mon, 23 Sep 2002 06:07:08 -0700 (PDT)
From: Clark Ritchie <clark@ihomebrew.org>
Subject: F/S: Carved wood tap handles + faucet
I have two carved wood tap handles for sale. One is 7" the other 7.5".
They are really nice and would make a handsome addition to your bar.
http://clarkritchie.dnsalias.com/~clark/tmp/taphandles.jpg
$25/ea w/ faucets
Thanks! ...CDR
CLARK D. RITCHIE // clark@ihomebrew.org
------------------------------
Date: Mon, 23 Sep 2002 09:27:20 -0400
From: "Dennis Collins" <dcollins@drain-all.com>
Subject: Decoction confusion.....
With all the talk of decoction, perhaps someone can clear something up for
me. This has probably been asked and answered before, but if so, I never
read it.
I thought getting and holding grain husks above 170 - 175 F was bad. At
this temp, I was led to believe that tannins were extracted leading to
astringency and other bad flavors. Yet in a decoction, you boil the grains
for 20 minutes or more, even several times for multiple decoctions. What
gives?
Dennis Collins
Knoxville, TN
http://sdcollins.home.mindspring.com
------------------------------
Date: Mon, 23 Sep 2002 10:06:29 -0400
From: "Sven Pfitt" <the_gimp98@hotmail.com>
Subject: RE: Headless Hefe (not so)
Interesting timing on this discussion. I just finished racking a hefe to
settling tanks from a CCF (cylindro Conical Fermenter).
The grain bill was 60% german malted wheat, and 40% MFB Pils malt. Yeast was
EasyYeast Weinstephan(sp).
I mashed in at 110, and set the rims on to ramp up to sac temp of 152. It
ramps at under 1F/min, and I was worried about the time spent in the 135F
region. It actually took 13 minutes to go from 130-140F.
Because I'm using a RIMS, the mash is thin. Roughly 1.8Q/Lb.
When I racked from the CCF to cornie, I took a gravity sample and it showed
1.012 (at 16 days). Looked good. However, tasting the sample, it was thin
and somewhat tart. I thought I had degraded the protiens too much to get
such a thin body at this gravity. I wasn't sure if the tartness was yeast
bite(lots of yeast stillin suspension) or infection, or ???..
However, I just tasted it last night after carbonating a quart in a 2L
container with a Carbonator, and it is really nice. It poured a nice 2" head
that lasted quite a long time. Taste is still a bit thin, but not
objectionably so. I may have overbitterd (over hopped) it, and that is what
I initially perceived as slightly sour, before carbonating it. Flavor is
nice with a bit of clover, but not near the banana I smelled during
fermentation.
rev Steven, -75 XLCH- Ironhead Nano-Brewery http://thegimp.8k.com
Johnson City, TN [422.7, 169.2] Rennerian
"Fools you are... who say you like to learn from your mistakes.... I prefer
to learn from the mistakes of others and avoid the cost of my own." Otto von
Bismarck
------------------------------
Date: Mon, 23 Sep 2002 08:59:58 -0700 (PDT)
From: LJ Vitt <lvitt4@yahoo.com>
Subject: Decoction debate
The artist only identified as mikey@swampgas.com
described doing one decoction AFTER a regular sacrafication rest.
I find one aspect interesting: I would expect someone doing
a rest at that time to pick up the usual final decoction -- the
thin part. No he (is it she) is boiling the grains with just
enough liquid to get the job done.
- -------------------
C.T. Davis descibed a mashing method he/she calls decoction.
Some of the mash is removed and heated seperately and at the
same time as the main mash, and recombined. I would not call
it decoction - because the word decoct means to boil (Is my
memory correct here?)
I would call it an unusual method of acheiving a step mash.
The reason he/she uses the method is the limits of his/her
electric stove. I have also used an electric stove to do
step mashes. My approach was to conduct two close to indentical
mash in two kettls at the same time. I say nearly identical,
because I divide the grain after milling, and you don't
evenly distribute the specialty malts through the grist.
The two kettles don't reach temps in the same minute either.
I combined the two mashes in the lauter tun.
- -------------------
I tried Steve Alexander's abridged double decoction on a weizen.
I like how it takes less time and effort than the traditional
decoction. However, I find it hard to compare to anything.
I usually have done this style as step or single infusion.
It has more body that the step or infustion mash. But I have
that low head retention problem that is also being discussed.
A head forms, but doesn't last over a minute.
I have had that low retention problem on my other weizens too.
This time I used white labs wlp300 as the yeast.
=====
Leo Vitt
Rochester MN
------------------------------
Date: Mon, 23 Sep 2002 12:08:17 -0600
From: "Monica Tall" <monica@aob.org>
Subject: Use your AHA card in Denver - Great American Beer Festival
The Association of Brewers invites YOU
to sample over 1,200 of America's
Finest Beers from 300 breweries!
Make your plans NOW to attend.
Great American Beer Festival
October 3-5, 2002
Colorado Convention Center
Downtown Denver, Colorado
** What a DEAL!**
Buy a Ticket and receive a Coupon for a $20 Lift Ticket
for Colorado's Winter Park Resort!
Visit our website for more details.
http://www.beertown.org/GABF/index.htm
To order tickets On Line visit:
http://www.beertown.org/GABF/prices.htm
1.888.822.6273 or +1.303.447.0816
*Celebrate BEFORE and AFTER the festival at
Colorado Pub Discount Program participants!*
Enjoy cheaper beer and food at these Colorado places:
Great Divide Brewing Co.; Hops Restaurant, Bar and Brewery;
Ironworks Brewery & Pub; Rock Bottom Restaurants;
Redstone Meadery; Wynkoop Brewery
Check out all participants at http://www.beertown.org/pubs.htm
------------------------------
Date: Mon, 23 Sep 2002 13:30:19 -0600
From: "Mike Racette" <mike.racette@hydro-gardens.com>
Subject: Colorado brewpubs
Philip,
If you're going through Colorado Springs be sure and stop at Phantom Canyon
and try the IPA or Peated Porter dispensed through the beer engine.
Delicious! We also have an Il Vicino here and Bristols has a nice tasting
room and some good beers, though not really a brewpub. IMHO most of the pubs
in LoDo (Lower Downtown Denver) are not worth a special trip unless you like
pablum (microbrew for the masses) although the Sandlot at Coors field has a
nice IPA. You might stop at the Rockyard in Castle Rock on your way to Colo.
Springs. Boulder has lots of good brewpubs, my favorites being Mountain Sun,
and Oasis. Longmont is pretty close to Boulder and has a great pub call Left
Hand and since you're already in Longmont might as well head to Ft Collins
and Coopersmiths, New Belgium, and the tasting room at Odell's.
------------------------------
End of HOMEBREW Digest #4049, 09/24/02
*************************************
-------
