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HOMEBREW Digest #5135
HOMEBREW Digest #5135 Wed 24 January 2007
FORUM ON BEER, HOMEBREWING, AND RELATED ISSUES
Digest Janitor: pbabcock at hbd.org
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Contents:
20 oz pot (Dean)
A Linux version of homebrew software (Dean)
Re: 20 oz brewing pot ("Craig S. Cottingham")
Honey for Priming Update (Andrew Calder)
coffee beans (leavitdg)
Re: A Linux version of homebrew software ("Ryan Flegel")
body in Flanders red (Mark Beck)
Re: A Linux version of homebrew software ("Greg 'groggy' Lehey")
RE: Cider Yeast (Bob Tower)
Re: Coffee Porter ("Alan & Ondina Colton")
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Date: Tue, 23 Jan 2007 20:46:35 -0800
From: Dean <dean at deanandadie.net>
Subject: 20 oz pot
Manuel Martinez asks about 20 oz pots....
If you're talking fluid ounces then that's 0.15625 US gallons. (Just type "20
fl oz in gal" into google.)
- --Dean
- --
Take your time, take your chances
[3278.7 km, 273.4] Apparent Rennerian
- -----------------------------------------------------------------------------
Andre Ampere, Alessandro Volta, Georg Ohm and James Watt were sitting in the
parlor discussing current events....
------------------------------
Date: Tue, 23 Jan 2007 20:51:38 -0800
From: Dean <dean at deanandadie.net>
Subject: A Linux version of homebrew software
Joe Brandt talks about porting BeerTools to linux and Tony is thinking about
writing some linux-only software.
A friend and I are hard at work on OS-agnostic software. We should be ready
for a few alpha testers in 3 to 6 months and then a wider public beta test
later on in the year.
As is custom, we have a blog about it: http://blog.brewsession.com/
- --Dean
- --
Take your time, take your chances
[3278.7 km, 273.4] Apparent Rennerian
- ------------------------------------------------------------------------------
Andre Ampere, Alessandro Volta, Georg Ohm and James Watt were sitting in the
parlor discussing current events....
------------------------------
Date: Tue, 23 Jan 2007 22:56:46 -0600
From: "Craig S. Cottingham" <craig.cottingham at gmail.com>
Subject: Re: 20 oz brewing pot
On Jan 23, 2007, at 16:50:37 -0800, Manuel Martinez jr <vwfreak2 at
tmail.com> wrote:
> I have wonder how many gallon do the 20 oz brewing pot hold. I am
> trying
> to find the answer for it.
20 *ounce* brew pot? The literal answer is, (20/128) = 0.156 gallons.
However, I suspect that you asked a question other than the one you
intended to ask. :-)
- --
Craig S. Cottingham
BJCP Certified judge from Olathe, KS ([621, 251.1deg] Apparent
Rennerian)
craig.cottingham at gmail.com
------------------------------
Date: Tue, 23 Jan 2007 21:44:32 -0800 (PST)
From: Andrew Calder <arcalder2000 at yahoo.com>
Subject: Honey for Priming Update
Howdy All,
I asked a couple of weeks ago about how much honey to
use for priming a 5 gallon batch of Honey Porter. The
consensus was around 1/2 cup by volume of honey. Well
I used 8 ounces by weight (convenient amount sold at
the local grocery) of grade A clover honey which
equals about 2/3 cup by volume.
I sampled the brew on Sunday after two weeks of bottle
conditioning and the carbonation level is perfect.
The beer develops a nice fine foamy head that lasts.
The head retention is better than what I have
experienced from corn sugar (dextrose) primed beers.
I wondering if this is due to the honey? Any
thoughts?
Thanks,
Andrew Calder
ARCA's Picobrewery
New Lenox, IL
------------------------------
Date: Wed, 24 Jan 2007 07:10:39 -0500
From: leavitdg at plattsburgh.edu
Subject: coffee beans
I have never added the beans, but have added about 1/2 pot of VERY strong mocha
java to a secondary, for a stout, and it came out very good.
Darrell
Plattsburgh,NY 44 41 58 N Latitude
73 27 12 W Longitude
[544.9 miles, 68.9] Apparent Rennerian
------------------------------
Date: Wed, 24 Jan 2007 12:34:57 -0600
From: "Ryan Flegel" <rflegel at gmail.com>
Subject: Re: A Linux version of homebrew software
> There seems to be interest in a Linux/Unix homebrew package. I might be
> able to write one, but I've never used one before. I'd need some
> assistance in design, testing, and whatnot.
>
> If there is interest, I am more than willing to devote some time to it.
> I can write it using Gtk+ (the same widget set the GNOME desktop uses),
> or using the rich client platform in Eclipse.
A friend and I currently use QBrew
(http://www.usermode.org/code.html), which is licensed under the GPL
and uses Qt. I've never tried any of the commercial brewing
applications, so I can't compare it to them, but I believe it is
missing a lot of things that the commercial applications offer.
However, it has served us well for what it does do.
- --
Ryan
------------------------------
Date: Wed, 24 Jan 2007 12:38:30 -0800
From: Mark Beck <beckmk at whitman.edu>
Subject: body in Flanders red
This past summer I brewed a Flanders red for the first time. The
recipe is below, I adapted it from Jeff Sparrow's book. Most of it
is still sitting in the secondary, but I had a little left when I
racked it so I bottled some then. I recently drank this bottle and
it was quite nice. However, I thought it was a bit thin. I'd like
to increase the body some. Any suggestions?
Also, it had a reasonably good balance between sweetness and sourness
(I realize it will get slightly more sour with age). Again however,
I'd like both more sweetness and more sourness; I think that would
give it a little more complexity. Suggestions?
1 lb Pale malt (american, 2row)
6 lbs Vienna
1 lb Caravienna
1 lb aromatic malt
0.25lbs special B
6.5 lbs malted wheat
2 lbs unmalted soft white wheat
0.75 oz Mt Hood (alpha=5.1%) 90 min.
2 smack packs WYeast 3763 (Roeselare blend)
Adjunct mash: unmalted wheat and 1 lb of malted barley 15 min at
145-149 deg. Boil this adjunct mash for 30 min.
Mash in rest of grain at 122 deg. for 20 min. Add adjunct mash to
main mash and raise temp to 145-146 for 40 min. Step up to 162 for 30 min.
Mashout at 169 deg. for 5 min.
90min boil.
collect about 5.5 gal of wort at OG 1.054
Ferment 3 weeks at about 70 deg., rack to glass secondary. SG 1.014
at racking.
------------------------------
Date: Thu, 25 Jan 2007 10:06:49 +1030
From: "Greg 'groggy' Lehey" <craftbrewer at lemis.com>
Subject: Re: A Linux version of homebrew software
On Tuesday, 23 January 2007 at 9:11:12 -0500, tony wrote:
>
> There seems to be interest in a Linux/Unix homebrew package. I might
> be able to write one, but I've never used one before. I'd need some
> assistance in design, testing, and whatnot.
>
> If there is interest, I am more than willing to devote some time to
> it. I can write it using Gtk+ (the same widget set the GNOME
> desktop uses), or using the rich client platform in Eclipse.
You should know that there are at least two packages available
already:
- Paul Sorensen's Brewsta (http://sourceforge.net/projects/brewsta/).
- QBrew (http://www.usermode.org/code.html).
I've used QBrew, but not Brewsta. For users of BSD, installing QBrew
is as simple as:
cd /usr/ports/misc/qbrew
make install
In addition, I have a collection of hacks, some of them taken
(legally) from other people, at
http://www.lemis.com/grog/brewing/src/index.html.
There's no reason to believe that you can't do better; in particular,
I don't use QBrew because I find it doesn't do anything for me. It
might be interesting to start up a separate discussion group to see
how we can improve on the current offerings.
People: I'll create a mailing list, brewsoft at lemis.com, for the
purpose of discussing brewing software. Let me know if you'd like to
be on it. I'm copying the Australian Craftbrewers on this message so
that they can join in the fun.
Greg
- --
Finger craftbrewer at lemis.com for PGP public key.
See complete headers for address and phone numbers.
------------------------------
Date: Wed, 24 Jan 2007 18:03:24 -0800
From: Bob Tower <roberttower at sbcglobal.net>
Subject: RE: Cider Yeast
Gary Smith asks:
As I haven't made cider I have no idea how much foam one can expect.
I have a 14.7 gallon SS conical which I'll assign to the Raspberry
cider and a SABCO fermenter for the straight cider. Having an idea
how high I can fill the fermenter will be a help.
Also, would it be advised for me to put the Raspberry in the primary?
I have at least six quarts of that crushed raspberry slurry frozen in
quart baggies.
- ---
It doesn't foam much. A little bit but not much so you can get your
fermenter very full without overflow or blow off. The foam (maybe a
half an inch to an inch, unless you are fermenting very warm in which
case it's a little more) is nowhere near the quantity that beer
produces.
Yes, put the raspberries in primary, pulp, seeds and all. I typically
rack off the fruit after two weeks. I'm curious: if you didn't put
the raspberries in the primary what would you have in there! :-)
Bob Tower / Los Angeles, CA
------------------------------
Date: Wed, 24 Jan 2007 20:38:45 -0600
From: "Alan & Ondina Colton" <coltonhse at btl.net>
Subject: Re: Coffee Porter
Kevin Weaver asks about when to add coffee to his porter. Porter is my
favourite beer and this style allows you to experiment a lot with different
flavours, I have 10 galls of "Toasted Oatmeal Porter" in primary right now.
It has been my experience that to obtain the strongest flavour it is better
to add the coffee at bottling time. If I really want a strong coffee flavour
to come through I usually make a 4 cup brew of Folgers and use this to mix
with the priming sugar instead of boiled water for each 5 gall batch.
I have made some really fantastic flavoured porters using gourmet coffees
such as "Belgium Chocolate Coffee" and "Vanilla Coffee" in this manner.
For just a hint of coffee flavour I throw a half cup of Folgers granules
into the mash.
Alan Colton
Swamp Water Brewery of Belize
Don't know my Renarian coordinates but I am at:
Google Earth: 18deg27min2.38secN
88deg18min18.10secW
------------------------------
End of HOMEBREW Digest #5135, 01/24/07
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