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HOMEBREW Digest #4824
HOMEBREW Digest #4824 Mon 15 August 2005
FORUM ON BEER, HOMEBREWING, AND RELATED ISSUES
Digest Janitor: pbabcock at hbd.org
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Contents:
hops problem ("Peter A. Ensminger")
Yeast culture from Erdinger Weissbier (Wally Doherty)
Re: hops problem (Jeff Renner)
re: hops problem ("Chad Stevens")
German Brewery Suggestions for Television Show ("Jodie")
Pop The Cap NC (Doug Renfrew)
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Date: Sat, 13 Aug 2005 00:21:48 -0400
From: "Peter A. Ensminger" <ensmingr at twcny.rr.com>
Subject: hops problem
Hi Randy,
A "hop tea" will work (as I expect many HBD'ers will suggest). For a
simpler solution, I suggest an appropriate addition of HopTech
iso-alpha-acid extract (NAYYY). See: www.hoptech.com.
Cheerio!
Peter A. Ensminger
Syracuse, NY
- ---------------
A couple weeks ago I brewed a porter and apparently goofed on the
bittering hops (I was using whole-leaf hops which may have been too
damp, throwing off the weight). There isn't enough hops bitterness to
offset the malty sweetness. I figure it's underhopped by maybe 30%.
Is there a way to correct this after the fact? I was thinking of
boiling an ounce or so of hops in a couple quarts of water for an hour,
cooling, and adding it to the beer. Is this going to work?
It's only the bitterness I'm concerned about; being a porter, the hops
flavor and aroma are negligible anyway.
thanks
ras
------------------------------
Date: Sat, 13 Aug 2005 02:30:43 -0700
From: Wally Doherty <wjd at email.arizona.edu>
Subject: Yeast culture from Erdinger Weissbier
Hi All,
I was having an Erdinger Weissbier a few nights back and had an extra
malt agar
plate lying around so I decided to streak out some colonies from the dregs of
the bottle to see what I get.
The plate is starting to show a few nicely isolated colonies - but does anyone
know what kind of yeast it is?
I know that they filter after primary fermentation, and then repitch
for bottle
conditioning. It is presumably this yeast that I've got growing. Is this
secondary yeast just a repitch of the primary strain? Is it another
variety of
tasty Hefeweisen yeast that could be used as primary? Or is it just some junk
yeast that would be inappropriate for use as a primary strain?
Wally Doherty
Linkoping, Sweden
------------------------------
Date: Sat, 13 Aug 2005 09:20:20 -0400
From: Jeff Renner <jsrenner at umich.edu>
Subject: Re: hops problem
"Randy Scott" <ras at rscott.us> wrote:
> A couple weeks ago I brewed a porter and apparently goofed on the
> bittering
> hops (I was using whole-leaf hops which may have been too damp,
> throwing off
> the weight). There isn't enough hops bitterness to offset the malty
> sweetness. I figure it's underhopped by maybe 30%.
>
> Is there a way to correct this after the fact? I was thinking of
> boiling an
> ounce or so of hops in a couple quarts of water for an hour,
> cooling, and
> adding it to the beer. Is this going to work?
I have done this, and it works pretty well.
But, what works even better is the addition of isomerized hops
extract. I added some once to an underbittered English bitter, and
it was great. It had a wonderful, clean bitterness - really snappy.
And the head retention was incredible.
I wish that this were a more easily available product. Mine was a 15
ml sample that I got from Jason at Adventures in Homebrewing in
dearborn, MI. He got it from a salesman, but never decided to carry
it. A few places carry it, though.
I did feel a little like I was cheating, but I do feel that if it
were easy to get, I might just make it a part of my regular bittering
addition, just like the big boys. Not for the reasons they do
(cheaper, easier), but because I like the results so well.
Even if it is cheating.
Jeff
- ---
Jeff Renner in Ann Arbor, Michigan USA, jsrennerATumichDOTedu
"One never knows, do one?" Fats Waller, American Musician, 1904-1943
***Please note new address***
------------------------------
Date: Sat, 13 Aug 2005 10:11:50 -0700
From: "Chad Stevens" <zuvaruvi at cox.net>
Subject: re: hops problem
Randy,
Yes, hop tea will do the trick. You can go through all sorts of convoluted
calculations trying to figure how much to add after the fact.... What I do
is guess how much more I would have added in the boil to get where I want to
be, boil that amount in as little water as I can for the length of time it
would have been in the boil, then cool a bit and add to the beer. It's
worked surprisingly well.
Good luck,
Chad Stevens
QUAFF
San Diego
------------------------------
Date: Mon, 15 Aug 2005 11:14:25 -0400
From: "Jodie" <jodiedavis at adelphia.net>
Subject: German Brewery Suggestions for Television Show
Yeehaw! Not only are we going to Germany, Switzerland and France to
shoot episodes of the TV show I host, but we get to do a show on BEER!
Swallow your beer before you read this: It's a quilting show. Well, the
tag line is "not your average quilting show," as we aren't a bunch of
gossiping uh well-fed biddies gathered round the quilting frame. For
one, a home brewer is the host!(Just won my first best of show this
summer and have to admit I'm more proud of it that they TV awards I set
it beside--though an Emmy could change that.) Our format is: We go
somewhere and get inspiration, come back to the studio and turn it into
a quilt. We've been on the Oregon Trail in Conestoga wagons in the
mountains of Wyoming, and this week were supposed to be learning to sail
in Narragansett Bay, then board a replica of a tall ship for a sail,
etc., but the weather has kept us home.
In addition to the sewing machine factory, European quilt show and
cuckoo clock episodes (my pick) we decided this morning to do a show on
beer, visiting a brewery and turning the experience into a quilt for the
guy (girl!) in your life. I'm looking for suggestions as to where to go.
We could do the big monastery brewery like Andecks (which may be a good
idea because with the current anti-alcohol attitudes here in the US the
monks would squash any quilter's quibbles) or--my choice as a brewer--a
small family-run operation. We need tremendous eye candy which I think
the countryside would provide more of especially considering our
audience won't be tuning in for the beer. I see it as a human-interest
story. Though, since we'll be in the Black Forest we can do the big
Munich brewery and then shoot some bits at small pubs/breweries along
the way. I also read about a castle beer hall in Tegernsee where you get
the real Bavarian experience complete with lederhosen and feather caps
and "radis" comsuming. But no mention of a brewery. Tying in food might
be a good idea too. We could also do the small family brewery and then a
piece on steins or mugs for the second segment, and have the steins as
the images for the quilt.
So fellow home brewers, have those of you who have traveled to Germany
any suggestions?
Jodie
Jodie Davis
www.jodieandcompany.com
www.ccarhomebrewclub
www.rubberduckie.net
www.quiltersnewsnetwork.com
------------------------------
Date: Mon, 15 Aug 2005 11:45:45 -0400
From: Doug Renfrew <doug.renfrew at gmail.com>
Subject: Pop The Cap NC
NC beer drinkers can rejoice. HB392 has passed the house, senate, and
has been signed by Governor Mike Easley. This bill raising the
prohibition era limit on the ABV for beer from 6% to 15%. More info at
links below.
http://www.ncleg.net/gascripts/BillLookUp/BillLookUp.pl?Session=2005&BillID=h392
http://www.popthecap.org/
I think everyone at Pop the Cap our congratulations,
Doug
- --
- ---------------------------------------------
P. Douglas Renfrew
Graduate Student
Molecular and Cellular Biophysics Program
Dept. Biochemistry and Biophysics
Unv. of North Carolina at Chapel Hill
- ---------------------------------------------
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End of HOMEBREW Digest #4824, 08/15/05
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