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HOMEBREW Digest #4732
HOMEBREW Digest #4732 Fri 04 March 2005
FORUM ON BEER, HOMEBREWING, AND RELATED ISSUES
Digest Janitor: pbabcock at hbd.org
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Contents:
Re: Flaked Rice vs. White Rice (Jeff Renner)
Heatstick link (Bill Tobler)
Re: Flaked Rice vs. White Rice (Danny WIlliams)
Electric brewing ("Todd Snyder")
Re: Chinook Substitute (Good Hop Reference Site?) ("Reddy, Pat")
RE: Flaked Rice vs. White Rice ("William C. Tobler")
RE: Flaked Rice vs. White Rice (Bill Tobler)
Texas Hops (Scott Birdwell)
Sulfurous yeasts (Signalbox Brewery)
Re: Electric Brewery, Heatsticks (Gary Spykman)
AHA Midwest First Round - Call for Entries and Judges ("aboyce@mn.rr.com")
AHA Conference Overflow Hotel ("Jason Henning")
Electric Brewing/Stove Top/Heatstick ("Pete Calinski")
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Date: Thu, 3 Mar 2005 23:23:29 -0500
From: Jeff Renner <jeffrenner at comcast.net>
Subject: Re: Flaked Rice vs. White Rice
Todd in Fort Collins, not "Janie Curry" <houndandcalico at hotmail.com> asks:
>How much (dry or cooked) white rice equals a pound of flaked white rice?
Should be 1:1 as they are both dry weight.
>All of my reference books are still in storage. How do you do a cereal
>mash?
Here is an explanation I posted a couple of years ago
http://hbd.org/hbd/archive/3981.html#3981-13
Mark Sedam posted a followup with a lot of the theory about starch
gelatinization at http://hbd.org/hbd/archive/3982.html#3982-2
You will want to grind the rice coarsely - just into three or four
pieces as much as possible. Short or medium grain is preferable to
long grain. About a 20 minute boil is sufficient. The texts say
there should be a tiny particle of hard rice inside each piece,
though I don't know why. But they also caution against over cooking
rice as it can make for a slow runoff.
Jeff
- --
Jeff Renner in Ann Arbor, Michigan USA, JeffRenner at comcast.net
"One never knows, do one?" Fats Waller, American Musician, 1904-1943
------------------------------
Date: Fri, 4 Mar 2005 07:16:15 -0600
From: Bill Tobler <brewbetter at houston.rr.com>
Subject: Heatstick link
Moses asked for the link to making a heatstick.
http://hbd.org/pcalinsk/HeatStk3.htm
Bill Tobler
Lake Jackson, Tx
Brewing great beer in South Texas
------------------------------
Date: Fri, 4 Mar 2005 08:59:45 -0500
From: Danny WIlliams <dbwill at gmail.com>
Subject: Re: Flaked Rice vs. White Rice
> Subject: Flaked Rice vs. White Rice
>
> How much (dry or cooked) white rice equals a pound of flaked white rice?
>
> All of my reference books are still in storage. How do you do a cereal
> mash?
When it comes to rice, I don't do a cereal mash at all. I open a box
of minute rice and dump it straight in the mash. It sort of dissolves
away to nothing but little "rice ghosts" and doesn't get gummy or
sticky or anything like that.
When I do have to do a cereal mash (like with pearled barley for a
stout) I just cook it on the stove until it is mush, then dump that in
the mash. No barley needed. I think the addition of barley to a cereal
mash is mainly done by commercial brewers to keep the cereal from
getting sticky so they can pump or auger the mash from one vessel to
another. Since we are only dealing with a gallon or so of sticky mess,
we don't need to keep it pumpable.
------------------------------
Date: Fri, 4 Mar 2005 09:20:59 -0500
From: "Todd Snyder" <tmsnyder at buffalo.edu>
Subject: Electric brewing
Moses Rocket mocks my grounding advice by writing: "Oh my gosh - I boil my
wort in an aluminum kettle on my electric stove <<snip>> Should I be
Worried???? "
Come'on Moses! First Mike Sharp rags on me for being unsafe, now you
suggest I'm overly concerned about safety. Gimme a break.
Then: "I think not. But I do like that design with the electric heating
element on a handle that you stick into the kettle. No need to put holes in
your kettle, and you can use the element to stir with too, maybe boost your
mash a few degrees if necessary. Anyone remember the link to that?"
Here's Pete Calinski's webpage for heatsticks:
http://hbd.org/pcalinsk/HeatStk3.htm
Here is a picture of my adaptation of Pete's idea:
http://www.acsu.buffalo.edu/~tmsnyder/kettle%20elements.jpg
They kick butt! 9000W of heat, 100% transfer, no fumes, no waste heat.
Basement brewing is fast and easy with these.
Todd in Buffalo
------------------------------
Date: Fri, 4 Mar 2005 08:41:47 -0600
From: "Reddy, Pat" <Pat.Reddy at mavtech.cc>
Subject: Re: Chinook Substitute (Good Hop Reference Site?)
Here is where I go for the majority of my hop information.
http://www.hopunion.com/hopunion-variety-databook.pdf
Does anyone care to share another resource on the web that provides
detailed hop info?
Patrick Reddy
Control System Specialist
------------------------------
Date: Fri, 4 Mar 2005 09:04:45 -0600
From: "William C. Tobler" <wtobler at houston.rr.com>
Subject: RE: Flaked Rice vs. White Rice
Todd, looking into Pat's crystal ball, I saw that Jeff has already come
to the rescue. Looking forward to reading his answer. My answer would
look like this. (I hope it looks sorta like Jeff's, as I learned how to
do this by reading his posts/articles) Flaked Rice equals White Rice
or Instant Rice. If you use Instant, you can add it directly into the
mash, no cereal mash required. If you use the real thing, treat it
like corn. The typical amount of rice is 20-30 percent of the grist.
Use lots of water in the cereal mash, up to 3 qt/lb. (The rice really
sucks it up) Add a little bit of the crushed malt to the rice (about
10-15 percent, or up to 1 pound ) and let sit at 152 for 20 minutes.
The purpose of adding the malt is to allow the enzymes to liquify some
of the rice starches, giving a thinner cereal mash that is less likely
to sticking and scorching. Stir constantly. Bring up to a boil for 20
minutes and add to the main mash. Don't be afraid to add a little more
water if it gets too thick. Don't boil too long, it gets sticky.
This would be a good time to try a step mash if you want. Dough in the
main mash at about 142 right before you start the rice and use the
boiling rice mix to raise the temp of the mash up to the mid 150's.
Jeff calls this an "American double mash" and I like to use it when I
have the time.
One note that is not too often talked about is that rice is "enriched"
with iron. I imagine (read "not sure") that it is sprayed on or
something similar before packaging. I usually wash the rice before
doing the cereal mash.
Bill Tobler
Lake Jackson, TX
(1129.2, 219.9) Apparent Rennerian
Brewing Great Beer in South Texas
------------------------------
Date: Fri, 4 Mar 2005 10:05:35 -0600
From: Bill Tobler <brewbetter at houston.rr.com>
Subject: RE: Flaked Rice vs. White Rice
Todd, looking into Pat's crystal ball, I saw that Jeff has already come
to the rescue. Looking forward to reading his answer. My answer would
look like this. (I hope it looks sorta like Jeff's, as I learned how to
do this by reading his posts/articles) Flaked Rice equals White Rice
or Instant Rice. If you use Instant, you can add it directly into the
mash, no cereal mash required. If you use the real thing, treat it
like corn. The typical amount of rice is 20-30 percent of the grist.
Use lots of water in the cereal mash, up to 3 qt/lb. (The rice really
sucks it up) Add a little bit of the crushed malt to the rice (about
10-15 percent, or up to 1 pound ) and let sit at 152 for 20 minutes.
The purpose of adding the malt is to allow the enzymes to liquify some
of the rice starches, giving a thinner cereal mash that is less likely
to sticking and scorching. Stir constantly. Bring up to a boil for 20
minutes and add to the main mash. Don't be afraid to add a little more
water if it gets too thick. Don't boil too long, it gets sticky.
This would be a good time to try a step mash if you want. Dough in the
main mash at about 142 right before you start the rice and use the
boiling rice mix to raise the temp of the mash up to the mid 150's.
Jeff calls this an "American double mash" and I like to use it when I
have the time.
One note that is not too often talked about is that rice is "enriched"
with iron. I imagine (read "not sure") that it is sprayed on or
something similar before packaging. I usually wash the rice before
doing the cereal mash.
Bill Tobler
Lake Jackson, TX
(1129.2, 219.9) Apparent Rennerian
Brewing Great Beer in South Texas
------------------------------
Date: Fri, 4 Mar 2005 10:48:15 -0600
From: Scott Birdwell <defalcos at sbcglobal.net>
Subject: Texas Hops
Dave Wills, "Purveyor of fine hops" suggests growing Cascades hops in
Texas. This would confirm our experience, too. We buy an assortment
of hop rhizomes from Dave every spring and Cascades have always done
better than most other varieties. We've also had good luck with
Bullion (a sister strain of Brewer's Gold), so that suggestion is
probably good, too. Some people get a prolific plant with little hop
flowers and think they've completely failed, then the next year the
hops are back with a vengeance! Nugget has also done well. Good luck!
Hoppily,
Scott Birdwell
DeFalco's Home Wine & Beer Supplies
Houston TX
www.defalcos.com
------------------------------
Date: Fri, 04 Mar 2005 15:51:26 +0000
From: Signalbox Brewery <signalbox.brewery at ntlworld.com>
Subject: Sulfurous yeasts
White Labs have discontinued Southwold yeast because of low sales:
1) Is a sulfur nose unpopular in the US? In the UK some of the most prized
bitters exhibit it in good form (Marstons Pedigree, Adnams)
2) What would brewers recommend as an alternative?
David Edge
Signalbox Brewery
Derby UK
------------------------------
Date: Fri, 4 Mar 2005 15:07:38 -0500
From: Gary Spykman <mail at gjwspykman.com>
Subject: Re: Electric Brewery, Heatsticks
In reference to Electric Brewing, "Moses Rocket", says:
>I do like that design with the
>electric heating element on a handle that you stick
>into the kettle. No need to put holes in your kettle,
>and you can use the element to stir with too, maybe
>boost your mash a few degrees if necessary. Anyone
>remember the link to that?
I think this is what you are looking for:
http://hbd.org/pcalinsk/HeatStk3.htm
- --
Gary Spykman
G.J.W. Spykman, Furniture & Design
Keene, New Hampshire
e-mail: mail at gjwspykman.com
web site: http://www.gjwspykman.com
SIMM Brewery Pages: http://www.gjwspykman.com/simm/simm.html
------------------------------
Date: Fri, 4 Mar 2005 15:37:48 -0500
From: "aboyce at mn.rr.com" <aboyce@mn.rr.com>
Subject: AHA Midwest First Round - Call for Entries and Judges
The MIDWEST REGION of the AHA National Homebrew Competition will host their
First Round competition on April 29-30, 2005 in St. Paul, MN. The
competition is sponsored by the MINNESOTA HOME BREWERS ASSOCIATION and the
SAINT PAUL HOMEBREW CLUB. The MIDWEST region encompasses:
* North Dakota
* South Dakota
* Nebraska
* Kansas
* Oklahoma
* Minnesota
* Iowa
* Missouri
* Wiscosin
If you are a homebrewer in one of these states, send your Beer or Mead
entries between April 4-15, 2005 to:
NHC 2005
Northern Brewer
1945 W County Rd C2
Roseville, MN 55113
See rules at: http://www.beertown.org/events/nhc/pdf/nhc05_rules.pdf .
WE NEED BJCP JUDGES:
For information, go to: http://www.mnbrewers.com/events/nhc .
- --------------------------------------------------------------------
mail2web - Check your email from the web at
http://mail2web.com/ .
------------------------------
Date: Fri, 4 Mar 2005 16:51:23 -0500
From: "Jason Henning" <jason at thehennings.com>
Subject: AHA Conference Overflow Hotel
AHA Conference Overflow Hotel
- ----- Original Message -----
From: Jeff Renner
Sent: Friday, March 04, 2005 4:14 PM
Subject: AHA Conference Overflow Hotel
Brewers
Here is an important note from Paul Gatza about lodging at the National
Homebrew Conference in Baltimore in June.
Hope to see many of you there!
Jeff
==========
Hi all. We have seen huge early demand for lodging for the AHA National
Homebrewers Conference coming up June 16-18 in Baltimore. This tells me two
things: 1) there is great enthusiasm for this event and this should
translate into a great conference, and 2) Staff had better come up
additional lodging options for attendees.
Despite our best efforts, it looks highly unlikely that we will be able to
get any additional Saturday night rooms at the Holiday Inn. Neither I, the
hosting committee nor governing committee anticipated this huge early level
of conference interest until we got word of how early the room block at the
Holiday Inn had filled up. And I apologize for any inconvenience this may
cause anyone.
If this level of interest is maintained through the coming months, I would
not be surprised if we reach our maximum capacity. If that is the case, we
would need to set levels where an event is considered "sold out." If you
know you are coming to the conference, it makes sense to me to register soon
to guarantee your space.
Now back to the issue of lodging. We have contracted with the Radisson Lord
Baltimore for a block of 100 rooms per night at $99 per night. The Radisson
is three blocks from the Holiday Inn. If we fill this block, it looks like
other options that become available will be $129 or $139 per night. One of
these blocks could be the Holiday Inn, but with a Saturday morning checkout
required.
The Radisson is set to accept reservations now. Nancy Johnson from our
office went on line and got the correct rates with the promo code.
You can make reservations on line at http://www.radisson.com/lordbaltimore .
The promotional code is BREW.
Hotel Phone is 410.539.8400 for phone reservations.
The $99 per night rate is good for stays anytime between June 13 - June 20.
The Hotel will honor reservations received up to the point that the block is
filled or May 18, 2005, whichever comes first. Reservations received after
this date are subject to space availability and prevailing room rates.
Thanks. I can't wait to see everyone in "Charm City."
Paul Gatza
Director
Brewers Association
736 Pearl St.
Boulder, CO 80302
paul at brewersassociation.org
ph: +1.303.447.0816 ext. 122
fax: +1.303.447.2825
www.beertown.org
------------------------------
Date: Fri, 4 Mar 2005 20:57:44 -0500
From: "Pete Calinski" <pjcalinski at adelphia.net>
Subject: Electric Brewing/Stove Top/Heatstick
I believe that the electric stove is grounded and the heating elements are
in a conductive shield that is connected to the stove ground.
The link to the Heatstick can be found on the page below.
Pete Calinski
East Amherst NY
Near Buffalo NY
http://hbd.org/pcalinsk
***********************************************************
*My goal:
* Go through life and never drink the same beer twice.
* (As long as it doesn't mean I have to skip a beer.)
***********************************************************
------------------------------
End of HOMEBREW Digest #4732, 03/04/05
*************************************
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