Copy Link
Add to Bookmark
Report
HOMEBREW Digest #5134
HOMEBREW Digest #5134 Tue 23 January 2007
FORUM ON BEER, HOMEBREWING, AND RELATED ISSUES
Digest Janitor: pbabcock at hbd.org
***************************************************************
THIS YEAR'S HOME BREW DIGEST BROUGHT TO YOU BY:
Northern Brewer, Ltd. Home Brew Supplies
Visit http://www.northernbrewer.com to show your appreciation!
Or call them at 1-800-681-2739
Support those who support you! Visit our sponsor's site!
********** Also visit http://hbd.org/hbdsponsors.html *********
Contents:
A Linux version of homebrew software (tony)
Coffe Porter / Looking for suggestions (Kevin Weaver) ("Kevin Weaver")
RE: Cider Yeast ("Gary Smith")
Rumpy Pumpy scrumpy (stencil)
20 oz brewing pot (Manuel Martinez jr)
Re: Malting Corn ("Gary Smith")
* * * * * * * * * * * * * * * * * * * * * * * * * * * * *
* The HBD Logo Store is now open! *
* http://www.hbd.org/store.html *
* * * * * * * * * * * * * * * * * * * * * * * * * * * * *
* Suppport this service: http://hbd.org/donate.shtml *
* * * * * * * * * * * * * * * * * * * * * * * * * * * * *
* 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.
LOOKING TO BUY OR SELL USED EQUIPMENT? Please do not post about it here. Go
instead to http://homebrewfleamarket.com and post a free ad there.
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.
JANITORs on duty: Pat Babcock (pbabcock at hbd dot org), Jason Henning,
and Spencer Thomas
----------------------------------------------------------------------
Date: Tue, 23 Jan 2007 09:11:12 -0500
From: tony <tony at paperdove.org>
Subject: A Linux version of homebrew software
> Date: Mon, 22 Jan 2007 17:49:06 -0800 (PST)
> From: Raj B Apte <raj_apte at yahoo.com>
> Subject: re: Brewing software program possible Linux version
>
>
> Joe (?) asks about interest in a linux version of brewing
> software.
>
> I, for one, find that promash works great under wine. I
> purchased it back when I served the dark lord, and it
> continues to work fine under ubuntu edgy. A linux version
> is nice, but a wine-compatible windows version is quite
> acceptible, IMHO.
>
> raj
>
Sorry, I'm on digest, so this isn't a direct reply, but:
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.
Is there any interest?
- Tony
------------------------------
Date: Tue, 23 Jan 2007 09:38:27 -0500
From: "Kevin Weaver" <kweaver at brewmation.com>
Subject: Coffe Porter / Looking for suggestions (Kevin Weaver)
I recently brewed a porter in hopes of making it a coffee porter. I did
some reading and found that adding freshly ground coffee beans to the
secondary is a good bet. I brewed ten gallons and added 1/2 LB of the
grinds to one of the 5 gallon carboys used for the secondary. I held up on
the second one pending some good feedback from the HBD group. Does anyone
have any experience with the amounts to use and how long to steep them?
Does anyone use the coffee at a different stage of the process? Any ideas
on racking to the keg in order to leave all the grinds behind? I was
thinking of using a sanitized screen wrapped around the end of the racking
tube.
Kevin
------------------------------
Date: Tue, 23 Jan 2007 18:36:32 -0500
From: "Gary Smith" <Gary at doctorgary.net>
Subject: RE: Cider Yeast
Greetings,
I've been offline for several days as I couldn't get the computer to
start up so I'm late replying to those who replied to my post last
week..
I received several off list replies about the yeast as well as the
follow up replies here and the one yeast that seemed most interesting
to my preferences was the Lalvin K1-V1116 variety:
http://consumer.lallemand.com/danstar-lalvin/k1v.html
The thing that attracted me to this variety was the two people that
suggested it felt it had very low sulphur residuals and that it was
aggressive and dominated bacterial activity. It was suggested some of
the yeast strains left a residual sweetness and I have found I prefer
a dryer character in cider so one that does not share that
characteristic is appealing.
I have several frozen quarts of crushed Raspberry slurry from the
bushes out back and I have accumulated several quarts over last
several years and think I'll do a 10 gallon batch with the Raspberry
in the cider as well. I remember liking the Cranberry cider that was
commercially available several years ago and the commercial Raspberry
cider I have tried is a tad too sweet for me so with a dry cider, I
think this will do nicely.
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.
Thanks!
Gary
------------------------------
Date: Tue, 23 Jan 2007 19:00:30 -0500
From: stencil <etcs.ret at verizon.net>
Subject: Rumpy Pumpy scrumpy
On Tue, 23 Jan 2007 00:36:54 -0500, A.J deLange wrote
in HOMEBREW Digest #5133
> he produces what I think he calls "pumpy" explaining that this is
>like scrumpy except that potatos and garlic are involved.
There is a recurring garlic festival on the Isle Of Wight, where also
is located a brew pub called Rumpy Pumpy (Brit euphemism for that
which requires euphuizing.) Rumpy Pumpy make a scrumpy - strong cider
or perry that in some formulations contains *meat* - and if I
understand the situation correctly, also gets involved in the garlic
festival. I suspect a little googling will lead one into the shoal
waters where C*ck Al* lurks.
gds, stencil
[535.2mi, 86.4deg] AR
------------------------------
Date: Tue, 23 Jan 2007 16:50:37 -0800
From: Manuel Martinez jr <vwfreak2 at tmail.com>
Subject: 20 oz brewing pot
I have wonder how many gallon do the 20 oz brewing pot hold. I am trying
to find the answer for it.
- --vwfreak2 at tmail.com
------------------------------
Date: Tue, 23 Jan 2007 18:55:15 -0600
From: "Gary Smith" <Gary at doctorgary.net>
Subject: Re: Malting Corn
One detail regarding commercially obtained corn is seed corn is most
often been impregnated with chemicals to prevent pest destruction of
the kernal before & during germination.
Unless you know 100% that the corn is untreated, never use this.
Cracked corn used as chicken feed (as far as I have been told) is
without these chemicals. The addition of some 6 row will provide
wonderful enzymes for you.
Gary
------------------------------
End of HOMEBREW Digest #5134, 01/23/07
*************************************
-------
