HOMEBREW Digest #1091 Fri 05 March 1993

Digest #1090 Digest #1092

		Rob Gardner, Digest Coordinator

  Lallemand dry yeasts (Peter Maxwell)
  Raspberry beer (CCAC-LAD) <wboyle at PICA.ARMY.MIL>
  more info on British pubs (BadAssAstronomer)
  mail order hops (tims)
  Powdered Sugar ("John Cotterill")
  Finings / Starter Wort (Lee Menegon)
  Pectate enzyme (Chuck Coronella)
  forwarding address (fahrner_t)
  Yeast Starter Questions (STBLEZA)
  Attention Grain-Brewing, Would Be Control Freaks (Donovan Bodishbaugh)
  Oiling Your Mills... (Lloyd MacIsaac)
  Clear Beer (William Frederick Pemberton)
  Clear beer (Daniel Roman)
  Re: Ranching (The Rider) (Michael Fetzer)
  Re: BrewCap (Bob LaGesse)
  Sugar and real ale (Desmond Mottram)
  Beer on a stick (was BrewCap)  (Carl West)
  Dry Hopping, English Beers, Just a Thought (CW06GST)
  Assorted Questions. (Brewmeister Gene)
  Texas Brewpub Legislation  (Dewey Coffman)
  Starting that siphon/bottle brushing (Jeffers.Wbst129)
  Sugar (Jeff Frane)
  Caramel Flavour Ideas?? (rizy)
  Re: Clear beer (Jonathan A. Rodin)
  Re: hop aroma / real ale (Paul Jasper)
  Isn't Chinook an Army helicoptor? (kstiles)
  Re: Sanitizer (Richard Stueven)
  My Current RIMS setup (Alan Gerhardt)
  Re: siphon starting/Edme... yikes! (korz)

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---------------------------------------------------------------------- Date: Wed, 3 Mar 1993 11:19:02 -0800 (PST) From: Peter Maxwell <peterm at aoraki.dtc.hp.com> Subject: Lallemand dry yeasts C. Lyons writes: > I'm very curious what Al's comments were on the different yeasts. > Al, if you've had a chance to taste the above beers you've > referred to, please comment. I'd also be very interested in > hearing from others who have experimented with various dry > yeasts. Before I switched to Wyeast I used Nottingham Ale yeast quite a lot. Generally I had very good results except for two successive batches that produced a very strange flavor strongly reminiscent of that found in German wheat beers. In fact, one person who tasted it said that brewers strive to get this flavor. Well, in a pale ale it's rather out of character. I don't know why this happened. It could have been higher than normal brew temperatures (done in summer) or a contaminated batch. At any rate, I switched to Wyeast after that and haven't had any more problems. Reusing slurry from the secondary cuts down the extra cast involved. As an aside, 1056 is REALLY attenuative! My latest was fermented with slurry from the previous (which used 1056 from the packet, via a starter). In 3 days the SG went from 1.042 to 1.008. I've heard it becomes even more attenuative with successive mutations, too. Peter Return to table of contents
Date: Wed, 3 Mar 93 14:16:15 EST From: William Boyle (CCAC-LAD) <wboyle at PICA.ARMY.MIL> Subject: Raspberry beer I am thinking about making a raspberry beer, the cost of raspberries is a bit high. I was going to use soda extract. Mix it in at bottling time (this way I can adjust the amount to my taste). Has anybody tried this? How did it turn out? Any comments will be appreciated. B^2 Return to table of contents
Date: Wed, 3 Mar 1993 13:31:18 -0600 (CST) From: STOREY at fender.msfc.nasa.gov (BadAssAstronomer) Subject: more info on British pubs Hi all I too would like to appeal to all you worldly people and locals out there. Someone posted a request for recommended English pubs and brewpubs of London some time ago. I will also be in London in the next couple of weeks. But I will also be elsewhere on the island. I plan to visit all type of places in the south of England concentrating on the Portsmouth and Bournemouth areas. I have plans to go to Bristol and Exeter. Just about anywhere in the southern half of the country is fare game. So, if any of you have any experiences you would like to share, I would like to hear them. So far the only brewery I plan to visit/tour is the Eldridge Pope brewery. Hope they have a tasting room somewhere :). You can post privately to me, or send it to the digest. There is bound to be someone out there besides me that would find any info useful. thanks scott Return to table of contents
Date: Wed, 03 Mar 93 10:40:39 -0800 From: tims at ssl.Berkeley.EDU Subject: mail order hops I am looking for the name and address of a company (I think one good one was in Oregon) which will ship hop root cuttings, from which one can grow their own hops. If someone has this and can email it to me, I would appreciate it. Thanks, Tim tims at sag4.ssl.berkeley.edu Return to table of contents
Date: Wed, 3 Mar 93 12:20:19 PST From: "John Cotterill" <johnc at hprpcd.rose.hp.com> Subject: Powdered Sugar Full-Name: "John Cotterill" I asked Micah why he used powdered sugar instead of regular sugar. He stated that the powdered sugar is easier to work with and it disolves better. There is no chemical reason, its just easier. BTW, as I mentioned, my experience with sugar only starters suggested that I return to good old DME. My yeast seem much happier. JC johnc at hprpcd.rose.hp.com Return to table of contents
Date: Wed, 3 Mar 93 15:51:55 EST From: Lee Menegon <necis!lmenegon at transfer.stratus.com> Subject: Finings / Starter Wort A recent post asked about the use of Polyclar as finings when to add and how much. I would warn against using Polyclar immediately after racking to the secondary. Both my self and a fellow brewer were experiencing high levels of diacetyl in our beers. One of the causes was the addition of Polyclar immediately into the secondary. This caused the yeast to fall out of suspension before it worked on reducing the diacetyl caused by pitching at too high a temp. 1 to 1.5 tsp is plenty to add to the secondary after a couple days of "diacetyl rest". Starter Wort: I use the following technique for producing starter wort. After racking off the trub I add a gallon of very cold water to the trub. I let the trub, wort, hop particles settle and siphon the clear liquid in to clean bottles which I immerse in boilng water for 30 minutes. I cap these and refridgerate. This produces a starter of about 20 to 25 sg points. I was led to believe that starters should not be high gravity since yeast mutation could occur as the alchol level rises. Is this a valid assumption? - -- Return to table of contents
Date: Wed, 3 Mar 93 14:38 MTS From: Chuck Coronella <CORONELLRJDS at CHE.UTAH.EDU> Subject: Pectate enzyme I have a very short question regarding the use of pectate enzyme. As I understand it, this enzyme can be used to break down the pectate that will set as a result of boiling a fruit, preventing the set pectate from clouding beer. My question(s) are these: Is that statement above correct? At what point in the process is this enzyme added to the wort? (Before, after boil, in secondary...) How much is necessary? I'm planning to use this in a cherry beer that I am making. Actually, the beer is already fermenting, and I'm planning to add the crushed cherries in a couple of days. To avoid nasties, I'd like to boil the fruit before it's added to the fermentation. Thanks for any help, Chuck Return to table of contents
Date: Wed, 03 Mar 1993 17:03:58 EST From: fahrner_t at wums.wustl.edu Subject: forwarding address Please send the homebrew digest to my new address: fahrner at milbrandt.wustl.edu Thanks in advance Tim Fahrner Return to table of contents
Date: Wed, 3 Mar 1993 18:29 EST From: STBLEZA at grove.iup.edu Subject: Yeast Starter Questions Greetings all... I have a couple quick questions about yeast starters and survivobility. First, can yeast survive being frozen for long periods of time? Does it depend on the type of yeast used? If so, does anyone have info on what type work and what types don't? Second, and health-store type Brewer's Yeast be used as a yeast nutrient? It would seem reasonable to me, since brewers yeast is killed yeast, so it should have all the things yeast wants, in all the right quantities. Now, here is what I want to do... I want to get good yeast, and make a large patch of starter which is then frozen. Then, whenever I go to add yeast to my wort or must, I just 'chip' some yeast off of my starter ice block, re-start it in a glass or jar, and add that to the wort or must. This would decrease my expense for yeast a good bit, and would be easier than trying to keep active growth going for-bloody-ever (not to mention that this would avoid all the problems with mutation). So, what do people think? If no one has an answer, I will try it out myself... Also, to all the people I promised a review of my medieval brewing techniques to, sorry that it's taking so long, but I'm writing it up, and I'm currently bogged down at school, so... +*****************************************+************************************+ |"There are no choices between good and |The Dragon of | |evil. All choices are between the | Summer Sun and | |lesser of two evils, or the greater of | Winter Moon | |two goods." |(AKA J. Hunter Heinlen) | | -The Dragon of Shadow Walking and |(Bitnet:STBLEZA at IUP) | | Night Stalking -- a good friend RIP |(Internet:STBLEZA at GROVE.IUP.EDU) | +=========================================+====================================+ Return to table of contents
Date: Wed, 3 Mar 1993 18:26:46 -0500 (EST) From: Donovan Bodishbaugh <dfb at acpub.duke.edu> Subject: Attention Grain-Brewing, Would Be Control Freaks My feelings concerning the ridiculous running debate over AG vs. ME brewing (I can resist no longer): You cretins have got it all wrong! The beauty of grain brewing lies not in gaining control, but in relinquishing control! Once I brewed extract beers, and they were good, but they all tasted more or less the same. Any changes in character (body, bitterness, color, strength, aroma, etc.) were totally predictable, based on my simple alterations in the recipe. There was absolutely no surprise (read adventure) in cracking a new batch. Now I grain brew exclusively, because every batch is a totally new experience. Burners, brewpots, lauter tuns, thermostatically controlled immersion heaters, circulators, chillers, every new piece of paraphenalia I employ only adds another variable and source of unpredictable complexity to my brews. Call it the Heidelberg Uncertainty Principle of brewing. My beers just get better and better, no two taste the same (regardless of using the same recipe), and, best of all, none of them tastes remotely like a commercial product. If my objective was to gradually perfect some imitation of a "classic style" by trial and error repetition, I'd buy a case of Pilsner Urquell or Guiness Extra Stout, scrape off the labels, and spend all my weekends fishing! What do you people consider to be fine art, paint by the numbers? Grain brewing allows you to unleash the infinite variability of grain combinations, complex carbohydrates, protein interactions, acid-base and redox biochemistry. The result is like ice sculpture: You can marvel at it, savor it, and enjoy it in different lights, but you can't put it in a museum. If you think grain brewing gives you more control over the finished product, you're seriously deluded. If that is what you're after, you are also missing the point. DFB "When the going gets tough, the weird turn pro." - Dr. Hunter S. Thompson Return to table of contents
Date: Thu, 04 Mar 93 07:31:42 EST From: Lloyd MacIsaac <UGF00011 at vm.uoguelph.ca> Subject: Oiling Your Mills... When I worked in a Restaurant the chef used Vegitable Oil to keep his kitchen gadgets from rusting (esp. roasting pans). Perhaps this could be the answer for mills? Veg oil is edible and cheap. I guess Peanut oil or sesame oil might even impart an unique taste ?? Don't know if it works, but sounds better than refined motor oil! Lloyd MacIsaac (UGF00011 at VM.UOGUELPH.CA) Return to table of contents
Date: Thu, 4 Mar 1993 08:50:45 -0500 (EST) From: William Frederick Pemberton <wfp5p at holmes.acc.virginia.edu> Subject: Clear Beer Isn't Coors marketing a clear beer called Zuma (or some similar silly name)? This clear thing is a really strange fad.... Bill Return to table of contents
Date: Thu, 4 Mar 93 9:18:42 EST From: roman at tix.timeplex.com (Daniel Roman) Subject: Clear beer Apparently Miller and some others are trying to go after a "younger" market as well as trying to go after women. They define "younger" as 21-25 ;-) Anyway, following on the coattails of the light beer wave and then the dry beer wave and now Crystal Pepsi, clear beer had to be next. Think of it as marketing genius for the big boys to make even more money with an even more tasteless product. They won't have to spend much money on malt, just more rice and corn (remember the Bud commercial "It's the rice"). They'll charge the same price and end up with something that tastes more like Perrier than Coors light does now but has as much alcohol as a light beer. Hopefully the FDA (or whoever is in charge of this kind of thing) won't allow them to call it beer anymore. It's really gonna give beer a bad name (or at least "WATER" down the definition of "beer"). My suggestion for a name would be "Alcoholized Seltzer". I don't know why they just don't go ahead and make seltzer by artificially carbonating it and then just add some grain alcohol, that's gotta be cheaper then going through the trouble of brewing it. I certainly don't expect anyone to get into homebrewing to make "clear beer". - -- _________ Dan Roman GEnie: D.ROMAN1 Internet: roman at tix.timeplex.com // American Homebrewers Association member Only AMIGA! \X/ Return to table of contents
Date: Thu, 4 Mar 1993 07:02:26 -0800 From: mfetzer at ucsd.edu (The Rider) (Michael Fetzer) Subject: Re: Ranching Ahem. All this talk of Ranching is getting to me! Look folks... they're plants. We call that farming! Ranching is for critters... Seems to be a common misconception amongst brewers. *grin* (just some humor to throw between the maltmills...) Mike __ Michael Fetzer Internet: mfetzer at ucsd.edu uucp: ...!ucsd!mfetzer Bitnet: FETZERM at SDSC HEPnet/SPAN: SDSC::FETZERM or 27.1::FETZERM Return to table of contents
Date: Thu, 4 Mar 1993 10:10:58 -0500 (EST) From: bobml at msd.measurex.com (Bob LaGesse) Subject: Re: BrewCap Six or so months ago I tried to contact the the BrewCap Company but my letter was returned with forwarding address unknown. If anyone has their current address, please e-mail it to me. Overall the BrewCap arrangement worked well but I felt that the milk carton arrangment recommended by them wasn't as secure as I would like. Their instructions also mentioned a tripod (sold by them) for holding the carboy which also allowed it to rotate 180 degrees. I think that this would make the handling of the carboy much easier. Does anyone know anything about this contraption? By the way Dan, Did you happen to buy your BrewCap at the Keweenaw Coop? It's one of the best coops that I've ever been to; it's also a good source of home brewing supplies. In fact, I happened to buy my BrewCap there. Also, When does your KRAUSENERS club meet? Maybe I can bring up a few of my own brews sometime to share 8^). - -- Domain: bobml at msd.measurex.com Bob LaGesse, Senior Software Engineer UUCP: ...!uunet!mxmsd!bobml Measurex/Management Systems Division Voice: (513) 825-3931 X303 1280 Kemper Meadow Drive Fax: (513) 825-5393 Cincinnati, Ohio 45240, USA Return to table of contents
Date: Thu, 4 Mar 93 15:33:41 GMT From: des at pandora.swindon.ingr.com (Desmond Mottram) Subject: Sugar and real ale Speaking as a Brit familiar with local brews and breweries: Many, but by no means all, UK breweries use small amounts of caramel or brown sugar to _colour_ their beers. I've never heard of it being used for flavour. Other breweries use none at all and would be insulted if you suggested they did, so be careful how you ask. They use larger quantities of crystal malt instead. I can only obtain one type of crystal malt for homebrewing and it adds a lot of colour and flavour. Darker types don't seem at all common. I have a vague notion cara pils is a pale crystal malt. It is certainly not commonly used in British beers. The excessive use of sugar in brewing is generally regarded in the UK with the same contempt and disgust as elsewhere. Only mega marketing muck makers do it, to cut costs and to hell with quality. Real Ale in the UK is beer which has not been filtered, pasteurised or pressurised, and which is allowed to condition in the barrel. Air is drawn in as it is served, so its shelf life is 4 days max. If any hops are present they will be fresh hops added to the barrel when the beer is racked, they would NEVER be spent hops from the boil. Some UK pubs pressurise the beer with CO2 to force it to the bar. Others keep it under a CO2 banket to extend shelf life. The former is called "top pressure" and the latter "blanket pressure". Purists condemn both methods and say beers kept in this way are not real. CO2 adds an unpleasant prickle to real ale, though this is usually only evedent when top pressure is used. Normally real ale is handpumped. If the beer is served through a tap (or switch) or if the handpump is pulled back and left while the beer runs out, ask if they are using an electric pump or top pressure. The former is OK, the latter often is not. PS please don't refer to England or English when you mean Britain or British. It upsets the natives no end. Rgds, Desmond Mottram des at pandora.swindon.ingr.com Return to table of contents
Date: Thu, 4 Mar 93 10:31:15 EST From: eisen at kopf.HQ.Ileaf.COM (Carl West) Subject: Beer on a stick (was BrewCap) Dan sez: - ------- ------------------------------- It took me two years to get around to using BrewCap after I bought it. The main reason is that it requires that I have some way to hold a carboy upsidedown without resting it on its neck. - ------------- ----------------------- Took me a little while too. My suggestion: -Stand a 5' or 6' 2x4 on end, -Drill a hole through the top end, -Drill another hole through it about a foot down from the first hole, -Run each of 2 lengths of rope through the holes, -Tie a loop in the lower rope that will hold the neck of your inverted carboy (experiment with an empty carboy), -Tie the upper rope around the erstwhile base of the carboy, make sure that it won't slip off, if it can, re-drill one of the holes so that the ropes will be closer together, At Brewing Time: -Set your full carboy on the floor, -Invert the 2x4, -Hook the neck-loop on the neck of the carboy (watch the hoses), -Tie the base-rope really tight, -Holding onto the carboy, pick up the whole operation, turn it over, and rest the 2x4 on the floor (keep it balanced), -Lean it in a corner, make sure the 2x4 won't slip, and put a bag over it. The hoses will hang down as straight as you please and the rotary shaking to move the yeast into the neck is easy. I hung a gallon jug further down the 2x4 to serve as the blowoff/airlock, tie this on after it's all set up. Carl West Waltham, Mass. When I stop learning, bury me. [Kinney, if you like this enough to include it in future instruction sheets, feel free to do so. I'll happily trade good illustrations for another BrewCap or two ;)] <was that too shameless?> Return to table of contents
Date: Thu, 04 Mar 93 11:19:48 EST From: CW06GST <CW06GST%SJUMUSIC.bitnet at CUNYVM.CUNY.EDU> Subject: Dry Hopping, English Beers, Just a Thought Recent talk of dry hopping has really peaked my curiosity. I would really like to brew an ale with a _strong_ hop nose. I have tried the standard "add at the end of the boil" method but I haven't gotten the results I would like. It seems that dry hopping is the answer, but I don't really know how to do it. The literature I have found has little or no mention of dry hopping, and the only place I have gotten any substantial information has been on HBD. From what I understand all that is really necessary is to add a quality hop plug to the secondary and let sit for a week. Is there something I'm missing? Can you use pellets? Is sanitation a problem? What type of hops are best? Any details would be greatly appreciated. Recently someone was asking about British beers and pubs (I'm sorry, I don't recall the name). I hope you haven't left yet, you lucky at #$%! My advice is to go to as many different pubs, and try as many different beers as possible. Not only will you expand your beer horizons, but you will probably meet some very interesting people. A couple of pubs that might be of interest are The Queen's Larder, and the Salisbury, both in London. The Queen's Larder is a small neighborhood pub, simply decorated, with a friendly atmosphere. In addition to the beer, the stilton was very nice also. The Queen's Larder is located in the Bloomsbury section of London, not far from The British Museum. The Salisbury is a much larger and more elegant pub, but they let me in anyway. In addition to the ales they had on tap, they also have some good bottled beer. In additon to the beers available in England that have already been mentioned, one of my favorites is Flowers Strong Ale. They also make an IPA which is quite good, but IMHO the strong ale is really something special. It is available on tap, at The Sherlock Holmes Pub, located near Trafalgar Square. It's a little touristy, but at this time of year you'll probably meet some of the local chaps. If anyone knows anything more about Flowers Strong Ale, I would appreciate any information. Finally, if there is something that you read in HBD that you find stupid, useless, inappropiate, ridiculous, etc., why don't you just be an adult and *ignore it* instead of helping to propagate useless threads. Have Fun! Erik Zenhausern Bronxville, NY e-mail: cw06gst at sjuvm.bitnet Return to table of contents
Date: Thu, 4 Mar 93 11:13:28 CST From: Brewmeister Gene <ezimmerm at hp.uwsuper.edu> Subject: Assorted Questions. I have a DoppleBock fermenting right now that has 'been at it' for about 5 weeks. I used 12 lbs extract, and 1.5 lbs grains in this brew. I also have used a starter culture (With extract, and it works GREAT!). Well, the brew started in about 8 hours after pitching and has been kept at 40 F +- 7 F for the past 4 weeks and 5 days(two days to ensure fermentation was going well enough, actually just a day and a half). Anyway, I was wondering if anyone would have an idea when this thing will end? I know I should have taken hydrometer readings, but I hate to 'waste' this brew in anyway shape or form. I am using an 's' type air lock and the solution levels are not level and there are still bubles on the surface of the brew... My next question pretains to homebrew clubs int the Laramie WY area. My wife has applied to a Ph.D. program there and we would move if she is accepted. So, does anyone know of the 'brew scene' in Laramie? Much thanks for your efforts to help me out! Gene in Duluth Return to table of contents
Date: Thu, 4 Mar 93 11:32:36 CUT From: ibmpa!vpdbox.austin.ibm.com!dewey at ibminet.awdpa.ibm.com (Dewey Coffman) Subject: Texas Brewpub Legislation I got a call from the guys at Southwest Brewing News this morning asking me to spread the word that they are producing a Special Issue on the Texas Brewpub Legislation. If you'd like to receive a free copy of this, please CALL (512) 282-3911, and tell them you heard about it from Dewey Coffman on USENET. ( Please forward this to any interested parties ) Southwest Brewing News (512) 282-3911 11405 Evening Star Drive FAX (512) 282-4936 Austin, TX 78739 Email: ifby546 at ccwf.cc.utexas.edu SouthWest Brewing News. Covering Arkansas, Oklahoma, Arizona, Lousiana, New Mexico & Texas. Home Brewing & other beer related news(like the battle for brewpubs here in Texas.) Columns like: "Ask the Beer Doctor", Brew Ha-Ha's (upcoming events), & "The Hopvine". $12 a year. Publisher: Joe Barfield (512) 453-7001 Editor: Bill Metzger (512) 282-3911 Ad Manager: Hans Granheim (512) 443-3607 - -- Dewey Coffman vpdbox.austin.ibm.com!dewey at ibmpa.awdpa.ibm.com Consulting at IBM dewey at ctci.com dewey at cactus.org 11400 Burnet Rd All opinions are mine. Austin, TX 78758-3493, USA (512) 823-6463 =============================================================================== Don't Bag it. 1-800-453-SMOG, This letter is printed on 100% recycled electrons. Return to table of contents
Date: Thu, 4 Mar 1993 09:27:02 PST From: Jeffers.Wbst129 at xerox.com Subject: Starting that siphon/bottle brushing I have a very simple method of starting siphons. I use a plastic bottle filler tube with the little spring loaded valve in the bottom. After sterilizing the hose and tubes I rinse them with with very hot tap water. Then I put the bottle filler tube on the end of the siphon hose and rinse the assembly by opening the valve while running hot water through. I then release the valve and have a siphon hose and tube full of water. I attach the pickup tube empty and put it into the carboy. I start the siphon by pushing the bottle filler tube against the bottom of an empty bowl until the beer strts to come out. I then use one of these large black paper clamps to hold it against the bottom of my bottling bucket so my hand doesn't get tired. The flow through the bottle filler is slower but it is ever so easy to control. Whenever I was brushing away at my bottles my mind would be dreaming of automatic bottle washers and automated spinning brushes and stuff of that sort. I was also a little paranoid that my little bottle brush has to be coaxed to hit all the inside surfaces of the bottle. Well one day a simple idea struck me. I got a wine bottle brush, cut the loop off the end and chucked it up in my battery powered drill. The bigger diameter brush is a little harder to push in but it seems to have a better chance of hitting all of the corners. Now I power brush my bottles right in the sanitizing solution. I just have to hold the bottle to keep it from spinning, cram the brush in, pull the trigger, wobble it around as I run it down and up. I have used this on 8 or 9 batches and it is much easier. Please note that 110v drills could be dangerous if they were used in this manner. ~ Bill Return to table of contents
Date: 04 Mar 93 13:49:36 EST From: Jeff Frane <70670.2067 at compuserve.com> Subject: Sugar Jack is right* about American brown sugar, one of the reasons I find it inappropriate for ales. Much closer, I believe, is something called Turbinado sugar, which I pick up at the health food store -- this is a raw brown sugar, with a very different consistency than "brown sugar" from the supermarket. Incidentally, H L Hind's brewing text, written in Britain in the 1930s, gives representative grists for a variety of beers. He offers grain bills for pale ales with and without sugar (more with, I recall, than without). Relying on memory at the moment, it seems that there is a good deal of discussion about various forms of sugar and that "invert" sugar is preferred. ==== In reference to the production of "continental" aroma characteristics, I've found in a recent brew that a _small_ amount of fresh Mt Hood pellets, added at the end of the boil gave the beer an astonishing Hallertau nose -- exactly like a good German lager. In larger quantities Mt Hood has its own distinctive aroma, but at this level, about 1/2 oz/5 gallons, it is easy to see why it was developed as a replacement for German Hallertau mittelfreuh. - --Jeff Frane (gummitch at techbook.com) *This is twice in the last week that Jack and I have agreed on something -- will the planets shift their courses? Return to table of contents
Date: Thu, 4 Mar 93 19:30:21 +0100 From: rizy at eel.sunet.se Subject: Caramel Flavour Ideas?? I'm an all-grain freak in search of a caramel taste in my ale. I've tried using brown sugar but with little or no success. I've also tried frying up a bit of sugar in the frypan to caramelize it. Does anyone know how the likes of Newcastle Brown, Bass, etc get that special caramel flavour with a smooth body. Any serious suggestions would be very welcomed. Rick Zydenbos Stockholm Sweden (Mead Country) Return to table of contents
Date: Thu, 4 Mar 93 14:10:09 -0500 From: rodin at ftp.com (Jonathan A. Rodin) Subject: Re: Clear beer Kieran O'Connor <OCONNOR%SNYCORVA.bitnet at CUNYVM.CUNY.EDU> writes: > OK. I couldnt believe it, but, alas, it was on NPR. Miller will soon > be offering a clear beer! Anyone got any details? lencell at unmc.edu (Lance Encell) writes: > anybody hear about Miller coming out with a "clear" beer? > Can you believe it? I have in front of me the Food section from the March 3, 1993 Boston Globe. It has an article on colorless drinks and how well they are selling. It mentions that Miller is working on one and that Coors "is test marketing a new product called Zima ClearMalt, which looks like a barbershop tonic, is meant to be drunk like beer, but tasts of gin." Yuch, I think I'll give them a pass. The article (which is primarily about clear soft drinks) goes on to state: "It's the biggest marketing fad since the 'lite' craze of the '80s." And we all know the 'lite craze' improved American beers. Jon - -- Jonathan Rodin FTP Software, Inc. voice: (508) 659-6261 rodin at ftp.com 2 High Street fax: (508) 794-4488 North Andover, MA 01845 Return to table of contents
Date: Thu, 4 Mar 1993 11:26:44 -0800 From: paul at melody.rational.com (Paul Jasper) Subject: Re: hop aroma / real ale On 3 Mar, 11:15, Norm Pyle wrote: > Subject: hop aroma / real ale > > Donald O'Connor's comments about dry hopping made me think about what the > Brit's call "Real Ale". I believe this term is intended to describe ale that > has been dry hopped, and that has finished fermentation/conditioning in the > keg. Since this is done under pressure, this may explain the English folks' > love of real ale. Actually, it probably doesn't imply dry-hopping as much as > leaving hops in the keg (perhaps left from the boil), but in either case, > more hop aroma would be retained in this situation. > >-- End of excerpt from Norm Pyle Well, not really. Real Ale doesn't have to be dry hopped and solids from the boil usually won't find their way into the barrel. Real Ale means the beer undergoes a secondary fermentation in the barrel (or bottle) and is served without the use of external pressure. The word "keg" is frowned upon by Real Ale aficionados because it means a closed system effectively preventing any secondary fermentation. To an Englishman, "keg beer" equates to dead beer, pasteurized and pumped full of CO2 at the brewery/factory, as popularized by beers like Watneys' Red Barrel in the 60s. "Cask conditioned" ale requires the skill of the cellarman in overseeing the fermentation after the barrel is delivered to the pub. This involves the use of soft (porous) and hard (non-permeable) wooden plugs, called "spiles" to "vent" the barrel to control the fermentation, the level of carbonation and the contact with oxygen from the air. Real Ales are usually pumped from the barrel because there is insufficient pressure in it to propel the beer from inside. Hence, the beautiful sight of a set of ornamental handpumps sprouting from the bar of many British pubs. Electric pumps are fine too, as long as they draw the beer from the cask. "Gravity dispense" involves placing the glass under the tap on the barrel itself - the most natural way of serving a pint! Of course, many British Real Ales are dry-hopped. This usually involves adding a handful of fresh hops at the brewery, just before the barrel is sent to the pub. - -- - -- Paul Jasper - -- RATIONAL - -- Object-Oriented Products - -- Return to table of contents
Date: Thu, 4 Mar 93 15:16:40 EST From: kstiles at aluxpo.att.com Subject: Isn't Chinook an Army helicoptor? In HOMEBREW Digest #1090 Ulick Stafford writes: > I have been using Chinook hops as bittering hops, and have been a little > disturbed by a slightly unpleasent aftertaste from beers brewed with > them. I have heard some criticism of this hop variety. Am I seeing the > effect of it? If so can someone recommend a palatable high alpha bittering > hop. A few weeks back I solicited opinions of Chinook hops for flavor/aroma. Summary of responses: Joseph Nall said that they were disdained for their flavor/aroma, and recommends Centennial instead. Jack Schmidling uses them extensively for bittering and flavor, and finds them excellent for both uses. Scott Barrett (earlier private communication) had seen them described as "spicy." A couple of months ago, Al Korzonis posted Alpha and Beta acid information from Hopunion for many hop varieties. [Enter fallible memory mode] Somewhere, the argument was made that high Alpha bittering hops can leave harsh overtones because the Alpha/Beta ratio is much higher than it is for the noble hops (about 1.0). By this meric, Galena would be a better choice, though not as good as sticking to noble varieties. My interest in Chinooks originated with a first year harvest of almost 12 ounces. I brewed a pale ale hopped solely with home grown Chinook hops to educate my palate. It was a generic 1.060 SG pale wort with: (full 5 gal. boil) 3/4oz. at 60 min, 1/2oz. at 30 min, 1/2oz. at 2 min and 1/2oz. for dryhopping in the secondary. I found the flavor to be unusual, but not unpleasant - pretty mild hop character considering the IBU that I had calculated (about 55, assuming Alpha=12). This was such a popular brew that the second part of the experiment (the effect of aging) had to be abandoned. What would be nice would be a reference to a commercial brew X, where, say, brew X : Chinook as Anchor Liberty Ale : Cascades. Ah, well, back to experiments. Kevin Stiles Return to table of contents
Date: Thu, 4 Mar 1993 12:44:29 -0800 From: Richard Stueven <gak at wrs.com> Subject: Re: Sanitizer >From: korz at iepubj.att.com > >Personally, I'm trying to move away from Chlorine as a sanitizer from a >environmental point of view. Moving to Iodine may not be much better >for the environment either. I'm looking for a source of Peracetic Acid >(Acetic acid and Hydrogen Peroxide). The H2O2 quickly becomes water and >acetic acid is plentiful in the world. Also, a few stray ppm of acetic acid >won't affect my brew as much as a few ppm of Sodium Hypochlorite will. I'm no biologist either, but how's this: if you have the means to generate and manage it, wouldn't live steam make a reasonable and "green" sanitizing agent? Of course, it's just as nasty to, say, human skin as it is to nasty-bugs, but like I said, you'd need some way to manage it. Biologists? Environmental Engineers? Plumbers? Rank amateurs? Actually, the peracetic acid idea doesn't sound too bad. Wonder what the Aldrich catalog has to say... (Yes, Mike, I'll be giving it back to you any day now.) have fun gak Castro Valley, California Return to table of contents
Date: Thu, 4 Mar 93 9:51:31 CDT From: agerhardt at ttsi.lonestar.org (Alan Gerhardt) Subject: My Current RIMS setup I have been a RIMS nut/experimenter since I first read Rodney's article in Zymurgy. I've used coolers, kegs, and any other container I could find to experiment. My batch size has always been 10 gallons, and I have occasionally run into the grain bed compaction problem described by others. I have done two things over the last few months which have helped considerably: (1) I started using a roller mill ( yes, the infamous MM - if you put aside all the arm-waving and frothing at the mouth, it is a very good mill for the money ). My corona always seemed to produce some amount of flour, depending on how good my adjustment was. Sometimes, this flour would make a paste and clog my screen at the bottom of the mash/lauter tun. This problem went away when I started using the roller mill. (2) My current mash/lauter tun is a 1/2 barrel keg with the top cut off and a drain pipe in the bottom, with a SS screen false bottom. When I start a batch, I place a "tube" formed by rolling up some SS screen in the center of the keg, resting on top of the false bottom. The diameter of the tube is about 3-4 inches. The mash is placed around the outside of the screen tube, so from a top view, it looks like a donut. The recirculating wort now flows through the screen in the middle as well as through the bottom. Since the primary goal during the mash phase is to control temperature, it really doesn't matter that the flow is not uniform through the garin bed any more. The temperature seems to be reasonably uniform through the mash, and no compaction occurs. Also, by having the return flow from the pump exit below the surface of the wort, I no longer have any foaming. That hopefully reduces HSE. At sparge time, I simply reduce the flow way down, pull the tube out, and give the mash a gentle stir. After about 5-10 minutes, the wort is running clear again. I then turn the pump off, start the pre-heated sparge water flowing in at about the same rate as the wort drains out the bottom. I have about 5 batches under my belt ( figuratively and literally) using this setup, and it seems to work well. I hope this helps give someone more ideas to keep improving the RIMS technology. More personal equipment experiences would really help the s/n ratio on the digest. One does not have to agree or approve of someone else's methods to gain benefit (food for thought) from them. I would be very interested in hearing about what type of temperature controls anyone is using with a RIMS setup. Return to table of contents
Date: Thu, 4 Mar 93 15:20 CST From: korz at iepubj.att.com Subject: Re: siphon starting/Edme... yikes! My method for sanitizing my racking setup and siphoning: 1. Fill the priming vessel (usually a carboy) with sanitizing solution. 2. Fill the racking tube/hose with tapwater and close the plastic hose clamp 3. Dip the racking tube into the priming vessel, put the out-end of the setup into a small bowl or pitcher, place this lower than the level of the top of the sanitizing solution, open the clamp and siphon some of the sanitizing solution till you get the small bowl 3/4 full. Close the hose clamp. 4. Let this sit for 10-15 minutes to sanitize the inside of the tubes, the outside of the racking cane and the last foot or two of the out-end of the hose. 5. Remove the setup from the priming vessel and the bowl and rinse off the outside in hot water. 6. Hand it to your brew-partner to hold by the "safe-to-touch" areas (the areas that will not be in touch with the beer) or place it down on a previously sanitized place (I hang mine from the ceiling by a loop of string -- touching only at the "safe-to-touch" areas). 7. Dump the sanitizing solution into a large bucket (I ususally use my old plastic fermenter for this) just in case you need to re-sanitize. Rinse the priming vessel and add your priming solution to it. 8. Pour some hot water (or boiled water if your water has bacterial problems) into a vessel and place the in-end of the racking tube (the racking cane, in my case) into this water. Lower the out-end below the level of the water and run the siphon for a few minutes to rinse out the sanitizing solution. Make sure stop the siphon (close the hose clamp) before you run out of water. 9. Move the in-end of the setup into the beer you wish to siphon and the out-end into a slop bucket. Open the hose clamp and run the siphon till it's full of beer. Shut the clamp, move the out-end into the priming vessel and re-open the clamp. 10. By the way, I don't let the siphon run dry at this stage either. When I've finished siphoning the green beer into the priming vessel, I shut off the clamp, raise the priming vessel, move the in-end of the setup into the priming vessel, attach a sanitized bottling wand and siphon a few seconds into the slop bucket to purge the un-primed beer out of the setup. Once I got to be good at this method, I only have to start my siphon once and just use the previous liquid to start the siphon of the liquid I want to siphon. It may sound complicated, but it's not. I would like to recommend *against* starting a siphon with one's mouth in the strongest possible way (even if you rinse your mouth out with hard liquor, etc.)... it's an invitation for trouble. I used to use a turkey baster, but it did not have enough volume to start the siphon in one draw, so inevitably, I would blow a bunch of air through my beer -- not good. *********************** Kenneth writes: >Subject: First all grain > 9 lbs. Munton & Fison Lager (purchased precrushed, don't have a mill) > 1/2 lbs. same grain toasted for 10 min at 350 in oven > 1/2 lbs. Munton & Fison Crystal Malt (No idea about L. rating) > 1 oz. Kent Goldings 60 min boil > 1/2 oz. Hallertauer Hersbrucher 30 min boil > 1/2 oz. Hall. Hers. 10 min boil > pinch Irish Moss 10 min boil > 1 pk Edme dry yeast I humbly would like to suggest that your beer would improve much more if you switched away from Edme dry yeast. I cringed when at the end of your wonderful ingredient list, I read "Edme dry yeast." If you want to stay with dry yeast, try Lallemand Nottingham, or even better, try Coopers dry yeast. Al. Return to table of contents
End of HOMEBREW Digest #1091, 03/05/93