HOMEBREW Digest #1037 Mon 21 December 1992

Digest #1036 Digest #1038

		Rob Gardner, Digest Coordinator

  add me to list (Knut Somme )
  Hypercard ideas for the Mac (Carlo Fusco)
  starch and iodine (Ed Hitchcock)
  Home brew in Dallas & New Orleans? ("Robert Haddad" )
  Homebrew and paralysis ~# (Delano Dugarm 36478)
  yeast respiration (Pierre Jelenc)
  Re: Iodine test (atl)
  Sierra Neveda Celebration Ale (Roy Rudebusch)
  Sparging methods (korz)
  address for BBC (CPU-SPP generic account)
  Recirculating Infusion Mashing System (M. Umehara)
  Gummed labels for laserwriters (Steve Jacobs)
  favorite lager yeasts (jim busch)
  AUSTRALIA POST (Bruce Given     )
  AHA (George J Fix)
  German Suggestions (C.R. Saikley)
  Kansas City brewpubs wanted (chris campanelli)
  Peracetic acid (Joseph Nathan Hall)
  Bubblegum ester? (Roy Rudebusch)
  grain:mash water:sparge water (chip upsal)
  First tangle with the meadasaurus (Mark Cronenweth)

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---------------------------------------------------------------------- Date: Fri, 18 Dec 92 10:31:01 +0100 From: knut at stavanger.sgp.slb.com (Knut Somme ) Subject: add me to list Please add me to your mailing list regards knut somme Return to table of contents
Date: Fri, 18 Dec 1992 03:09 EST From: Carlo Fusco <G1400023 at NICKEL.LAURENTIAN.CA> Subject: Hypercard ideas for the Mac Hi everyone, I was looking through the archive at sumex-aim [Macintosh archive] and I found a couple of items that may be useful for homebrewers using a Mac. I found a 2 hypercard stacks, one is a record book and the other is a stack designed for yeast research. I tried the record book and it seems to work pretty good, there is also a calculator for converting SG to % alc. which takes temperature into consideration. I have not tried the yeast research aid. They can both be found at the following locations using anonymous FTP. sumex-aim.stanford.edu/info-mac/card 136479 Jun 7 1992 home-brewers.hqx 112265 Sep 3 19:01 yeast-research-aid-12.hqx I did not write them...I just thought others might be interested in them. I am still looking for a recipe formulator for the Mac, but , I have had no luck. Does anyone know of one? Can someone tell me how to submit something for the HBD archive. Cheers.....Carlo Return to table of contents
Date: 18 Dec 1992 09:47:56 -0400 From: Ed Hitchcock <ECH at ac.dal.ca> Subject: starch and iodine Much of the starch stored in the grains is insoluble. This is converted to soluble starch, and then to complex sugars, and finally to simple sugars. The starches that remain insoluble at the end of the mash are the things you try to get rid of by sparging through a filter bed, and racking of the trub. The starch you want to test for with iodine is the soluble starch, since this is what is converted to sugars. Ed Return to table of contents
Date: 18 Dec 92 09:16:20 EDT From: "Robert Haddad" <RHADDAD at bss1.umd.edu> Subject: Home brew in Dallas & New Orleans? I am on my way to the Dallas/Ft. Worth and New Orleans areas soon after the holidays. Any brewpubs/micros in these cities? Robert Haddad rhaddad at bss1.umd.edu Return to table of contents
Date: 18 Dec 1992 13:57:00 -0500 (EST) From: Delano Dugarm 36478 <ADUGARM at worldbank.org> Subject: Homebrew and paralysis ~# In HBD #1035 Jed (parsons1 at husc.harvard.edu) writes: "Recently, I gave some homebrew to a professor of mine who is eager to try it, but told me that her daughter had heard of some case in California where seven people had suffered paralysis because they drank someone's. . . homebrew. . . . they weren't cured of this until some smart person injected fetal tissue into their brains!" Well this story does have some basis in reality, but the daughter got certain parts of it wrong. According to NPR's "All Things Considered" broadcast 11/25/92 (sorry, I can't find a print source) several people in California ended up with severe Parkinson's symptoms after consuming a poorly synthesized batch of the drug Ecstasy (is it MDMA?). Some did show strong improvements after fetal tissue was injected into their brains, much more than regular Parkinson's sufferers. So I'm just planning to stay away from such home chemistry experiments and let my yeast do my work for me. I'd read her the section out of Papazian's book where he emphasizes that no pathogens can grow in beer. Short of using a lead counterflow chiller, I can't see how you could get anything worse than a hangover from homebrew. Though I remember one hangover where I *felt* paralyzed the next morning. :^) Return to table of contents
Date: Fri, 18 Dec 92 11:23:53 EST From: Pierre Jelenc at cunixf.cc.columbia.edu Subject: yeast respiration I just read in "Yeast, a practical approach" that S. cerevisiae cannot metabolize oxidatively sugars at a concentration above 1%. This concentration corresponds to a gravity of only 1.010, and thus makes me wonder about the recommendation to use a starter at S.G. 1.020. If it's going to ferment anyway, what's the point of a medium-low gravity? Will the yeast switch to respiration after having fermented half the sugar, and if so isn't an airlock self-defeating? Any comments by yeast experts? (Incidentally, the book is lousy. Terribly edited, not proof-read, inadequate methods descriptions.) Pierre Jelenc pcj1 at cunixf.cc.columbia.edu Columbia University, New York Return to table of contents
Date: Fri, 18 Dec 92 10:09:36 -0800 From: atl at kpc.com Subject: Re: Iodine test > My question is: Will starch disolve in water? I didn't think it would, > that is why I test an interior (endosperm?) part of a grain. I guess it > must though, if so many people rely on that method of testing...and it works! Doesn't malting convert insoluble starchs to soluble ones? +------------------------------+ Andrew Lynch, atl at kpc.com | Congratulations, Bill and Al | Kubota Pacific Computer Inc. Santa Clara, Ca. | Now, don't screw it up! | (408)748-6345 +------------------------------+ Return to table of contents
Date: Fri, 18 Dec 92 08:57:00 -0500 From: roy.rudebusch at travel.com (Roy Rudebusch) Subject: Sierra Neveda Celebration Ale From: roy.rudebusch at travel.com EG:>Does anyone have a recipe for S.N. Celebration Ale? Steve Dresler (a brewer at SN) said to brew it in this manner: OG 1066 TG 1017 10# 2-row 1 1/2# caramel malt (I'll use 60L) 1 oz Chinook 60 min 3/4 oz Cascade 30 min 1 1/4 oz Cascade 2 min Run chilled wort through an additional 1/2 oz Cascades. (!) Rack fermented beer onto 1 2/3 oz Cascade hops for aging (2 weeks). Sounds good, let's brew it! * OLX 2.2 * Safe sex?....Tried it, it's WAY too cramped! Return to table of contents
Date: Fri, 18 Dec 92 13:20 CST From: korz at iepubj.att.com Subject: Sparging methods Russ writes: > So, it looks like we've now got sparging options. The "normal" sparging >technique of adding water/draining/adding water/draining/etc. has a higher >efficiency than the technique of adding all the sparge water at once and >then draining. BUT, the first ("step") technique leads to a more acidic >sparge, which will extract more tannins from the grains, a bad thing. The >second ("batch") technique, while less efficient, should be less acidic. I think we have three options, the third being draining *while* adding water (i.e. adding water at the same rate as it's draining so that the grain is always submerged (till you're done adding water). Russ-- could you elaborate on why the acidity of the sparge would differ in the different methods? Al. Return to table of contents
Date: Fri, 18 Dec 92 12:20:58 CST From: cpu-spp at ct.med.ge.com (CPU-SPP generic account) Subject: address for BBC The address for the Boston Beer Company is: Boston Beer Company 30 Germania Street Boston, MA 02130 at least according to my notes. Could someone in the area please check this? Also, who is a good person in the company to send letters of complaint (assuming we won't get supoenaed too) to? I am assuming Jim Koch won't really care what we think. Anyone know the director of marketing? Thomas Manteufel IOFB Return to table of contents
Date: Fri, 18 Dec 92 09:44:24 EST From: umehara at NADC.NADC.NAVY.MIL (M. Umehara) Subject: Recirculating Infusion Mashing System I'm looking for information on several topics. The first is the recirculating infusion mashing system (RIMS) in the last special issue of Zymurgy and I am thinking of building one. :-\ Has anyone out there built, used or seen one? Also, I purchased the counter-pressure filler from Fox and it works terribly. :-c How well do the others work? (ie. Melvico and Benjamin Machine Products) And, I've kegged beer several times and I can't seem to get them to carbonate naturally and have to force carbonate them. Although they taste fine, why won't they carbonate naturally? :-t Finally, how did Schlitz win a gold medal? :- at I would appreciate opinions, advice and comments. In lieu of that, beer will suffice. %*) Thanks. Marv Return to table of contents
Date: Fri, 18 Dec 92 15:02:06 EST From: steve at garnet.sgp.hp.com (Steve Jacobs) Subject: Gummed labels for laserwriters Lou Casagrande writes: > My co-brewer and I have been looking for the kind of gummed labels > which must be wet in order to apply them (this is to make their > removal easier) which are also arranged in sheets so that they can be > fed through a laserwriter. Of course, we want to design our own I purchased a package of 25 pre-gummed, water-based adhesive sheets of 8 1/2" X 11" paper specifically designed for making labels. The package states that it is photocopier safe (although they do not guarantee compatibility with all brands of photocopiers). I bought mine for $3.99 from: Brew America 138 Church Street N.E. Suite F Vienna Virginia 22180 (703) 938-4805 Standard disclaimers apply. Steve Jacobs (KSI Inc) Return to table of contents
Date: Fri, 18 Dec 92 15:49:34 EST From: jim busch <busch at daacdev1.stx.com> Subject: favorite lager yeasts I am posting a question for a supplier of yeasts. He is interested in providing two quality lager strains, Pilsner Urquell and one other. Since I brew mostly ales, I thought I would turn to the folks in digest land for suggestions. So...what are your top two favorite lager strains????? Thanks, Jim Busch busch at daacdev1.stx.com Return to table of contents
Date: 18 Dec 1992 15:13:36 -0700 From: Bruce Given <SCN146 at WACCVM.corp.mot.com> Subject: AUSTRALIA POST TO:All downunder Homebrewers FR:Bruce Given scn146 at waccvm.corp.mot.com homebrewer's down Under !!! Hi I would like to hear from any homebrewers in Australia ( Sydney) as I it appears that I will be transfered from Montreal ( Canada) to Aust early in the new Year how many active clubs are there ??? and anything related to homebrew activities look forward to hearing from anybody. P.s. I am a expriate New Zealander but don't hold that against me !!!! Regards, Bruce Return to table of contents
Date: Fri, 18 Dec 92 17:28:07 CST From: gjfix at utamat.uta.edu (George J Fix) Subject: AHA I have received a lot of private e-mail from people who have told me of horror stories about how the AHA has ignored their submissions to Zymurgy, or in other cases outright rejected them. What really frosts me off is that most of this e-mail came from people I admire, and who bring a lot to the table in terms of experience and insights. I always thought that the lack of diversity and less than ideal technical content was due to a shortage of submissions. This is definitely not the case. There are enough homebrewers out there with interesting material and unique experiences to keep Zymurgy loaded with good stuff for the forseeable future. I am truely astonished and dismayed that the AHA has not made use of this diversity and wealth of talent. For what it is worth, I am going to complain loudly to anyone in that organization who will listen to me about this. This policy makes absolutely no sense, either for Zymurgy or for those of us who subscribe to it. George Fix Return to table of contents
Date: Fri, 18 Dec 92 19:07:19 PST From: grumpy!cr at uunet.UU.NET (C.R. Saikley) Subject: German Suggestions Hey All, Good fortune strikes! It looks like I'm being shipped to Germany for a couple weeks at the end of January. I'll be in the town of Oberkochen, near Stuttgart. Anyone have suggestions (beers, breweries, etc.)?? It's not too far to Munich, so I may venture there. Then there's the possibility of a jaunt into Pilsen and Prague....Or maybe..... CR Return to table of contents
Date: Fri, 18 Dec 92 20:27 CST From: akcs.chrisc at vpnet.chi.il.us (chris campanelli) Subject: Kansas City brewpubs wanted I'm looking for brewpubs in Kansas, preferably Kansas City. Please send any suggestions via private email. If anyone else is interested, I will gladly repost. Thanks in advance. chris campanelli Return to table of contents
Date: Fri, 18 Dec 92 17:21:44 EDT From: joseph at joebloe.maple-shade.nj.us (Joseph Nathan Hall) Subject: Peracetic acid ) Date: Thu, 17 Dec 92 11:41 CST ) From: korz at iepubj.att.com ) Subject: Iodophor and plastics ) ) I would really prefer to use Peracetic acid ) because I know that both Chlorine and Iodine are not the best things to ) dump down the drain. Peracetic acid is made from acetic acid and hydrogen ) peroxide both of which are much more friendly to mother nature than ) Cl and I. I'm still in the process of finding a suitable supplier. Umm, what concentration of this fragrant stuff is required to do the trick? Why, you learn about new sanitizers every day here on HBD! Gummit, I'm going to have to go out and buy a textbook to stay out in front of the pack. :-) Now, the drawback of peracetic acid is that it will cost you something like $100 for 3/4 lb. And, of course, it can't be shipped by UPS. ======================================================================= uunet!joebloe!joseph (609) 273-8200 day joseph%joebloe at uunet.uu.net 2102 Ryan's Run East Rt 38 & 41 Maple Shade NJ 08052 Copyright 1992 by Joseph N. Hall. Permission granted to copy and redistribute freely over USENET and by email. Commercial use prohibited. Return to table of contents
Date: Sat, 19 Dec 92 10:33:00 -0500 From: roy.rudebusch at travel.com (Roy Rudebusch) Subject: Bubblegum ester? From: roy.rudebusch at travel.com JNH:>Subject: Bubblegum ester? JNH:>What is the stuff used to flavor bubblegum that is prominent in the JNH:>bouquet of some Belgian brews? Potassium sorbate. Also used in children's toothpaste, cheep sweet wine. Once you get acclimated to it, you can taste it lots of things. I was once given a sample of "Canadian Spring water" in a grocery store, "naturally sweetened with fruit juice", the lady said as I supped. YUK! -- *big* Potassium Sorbate - at least 1000 ppm. The taste stayed on my palate for a full hour. If that is what is being used in some Belgium brews, "tis a shame". * OLX 2.2 * Hold a hard drive to your ear. Listen to the C: Return to table of contents
Date: 20 Dec 92 13:40:10 EST From: chip upsal <71762.317 at compuserve.com> Subject: grain:mash water:sparge water Any Ideas on the best ratios for malt:mash water:sparge water. I am currently using the methods outlined in TCJOHB for infusion mashes -- 1lb:.25gal:.5gal. However Mr. Fix's artical in the most recent Zymurgy has me worried that I might be over sparging. He reccomends that mash water to sparge water should be at no more then 1:1.5. Am I over doing it? Chip Distribution: hbd >internet:homebrew at hpfcmi.fc.hp.com Return to table of contents
Date: Sun, 20 Dec 1992 21:36 EST From: Mark Cronenweth <CRONEN at vms.cis.pitt.edu> Subject: First tangle with the meadasaurus I put a batch of basic mead into the primary 14 days ago. This consists of 1 gallon of boiled honey, yeast nutrient, acid blend, finings, topped up to 5 gallons. I pitched 1 package of wine yeast (rehydrated - no starter), attached the fermentation lock, waited expectantly. It took 6 days to start bubbling at the lock, but it's still going strong now. I'm worried by 2 things. First is the smell of rotten eggs, which I've never gotten with fermenting beers. Is this typical of wine yeast, or fermenting honey, or is something other than the intended micros thriving in there? The second worry (I know I'm not supposed to worry - but since I've already run afoul...) is the extended time in the primary. Assuming this stuff has a long way to go, am I risking off-flavors, etc. by leaving it in there on the trub? Should I rack to a secondary? I don't want the fermentation to stick. The temp in my Pennsylvania basement is about 63 degrees. About how long will mead take to ferment out at this temp.? What can I do in case of stuck ferment, or just to make sure the honey ferments out all the way - add new yeast at racking time? I want this batch to be as dry as possible. Any help from you mead masters would be wonderful. If anyone would like to discuss mead, contact me. - --Mark Cronenweth, University of Pittsburgh, School of Education. Return to table of contents
End of HOMEBREW Digest #1037, 12/21/92