HOMEBREW Digest #1338 Mon 31 January 1994

Digest #1337 Digest #1339

		Rob Gardner, Digest Coordinator

  homebrew buzz (Jim King)
  Re: brown malt (Jim Grady)
  Re : yeast culturing (Conn Copas)
  Read Ale ("John Hutchinson ")
  Texas Brew Pub Laws ("John Hutchinson ")
  Kolsch recipe (jerryb7595)
  Brown malt (WESTEMEIER)
  Checker pH Meter (steevd)
  Forwarded: Travel advice desired (fswa/S=S.HOLZMAN/OU1=R08A)
  rude call/cannabis/salty flavor? (James Clark)
  Brekenridge brewery (Brian Bliss)
  How to unstick a stuck fermentation (Jay Lonner)
  priming (one more bit) and Breckenridge (Dick Dunn)
  Re: hop filtering (Jim Grady)
  Cliff Dominy asks about Crystal lized malt (BIO)" <tillman at chuma.cas.usf.edu>
  winemaking (JHENKE)
  cancellation of subscription ("Charlene M. Greene")
  archives without ftp (/R=HERLVX/R=AM/U=KLIGERMAN/FFN=KLIGERMAN/)
  bottles, praises (esonn1)

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---------------------------------------------------------------------- Date: Fri, 28 Jan 94 14:44:00 -0800 From: jim.king at kandy.com (Jim King) Subject: homebrew buzz H>I have heard a few people talk about using cannabis in place of finish H>hops. And also that either the flavor or the effect could be achieved H>depending on methods used. Does anybody have any suggestions? Since the hop plant and the cannabis plant are closely related, it would probably give you something that wouldn't be radically different. In fact, they even smell similar. OTOH, since cannabis is illegal in America, you probably won't see many people trying this, or admitting to it even if they did. If you go to Amsterdam and try this, let us know the results. <grin> Return to table of contents
Date: Sat, 29 Jan 94 7:36:41 EST From: Jim Grady <grady at hpangrt.an.hp.com> Subject: Re: brown malt Randall Bowen asks about brown malt in HBD #1336. According to Terry Foster in his book "Porter," brown malt is no longer made. It was a "high-dried" malt but was not as dark as modern high-dried or roasted malts. I t had enough diastatic power to be the main malt in a porter. It fell out of favor with the increased use of the hydrometer; brewers learned that although it was cheaper per pound than pale malt, the extract efficiency was not nearly as great. Once this was learned, brewers shifted to pale malt as the workhorse with caramel and darker roasted malts added for flavor and color. - -- Jim Grady grady at hp-mpg.an.hp.com Return to table of contents
Date: Sat, 29 Jan 94 14:52:37 GMT From: Conn Copas <C.V.Copas at lut.ac.uk> Subject: Re : yeast culturing Streaking yeast out holds some traps for the unwary which have not been given sufficient publicity, IMHO. In particular, I'm dubious about being able to identify visually anything but gross contaminations, such as mould and bacteria. It's easy to pick a single colony and grow up a perfectly pure culture of wild yeast. Two morals here: (a) it can be a good idea to make up multiple rather than single starters from plates, and (b) as Jim Busch says, tasting provides the ultimate test. Return to table of contents
Date: Sat, 29 Jan 94 08:27:43 PST From: "John Hutchinson " <jhutchin at us.oracle.com> Subject: Read Ale HDB Readers I several unrelated brewing questions: 1. Could someone send me or post a good Red Ale (like Killians by Coors) and what makes it red? Hopefully not red food dye!! 2. Has anyone used or ordered any equipment from 'pico-Brewing Systems Inc.' in Ypsilanti, MI? I faxed a request to the number advertised in 'Zymurgy' Fall 1993 but have not received a response. 3. Has anyone used the "Ultimate Fermenter" as advertised in the same issue of Zymurgy. It is being sold by The Brewery and has an airlock and spigot at the bottom. Is it worth $29.95 usd? John Hutchinson 214.401.5777 Dallas Consulting Office Return to table of contents
Date: Sat, 29 Jan 94 08:33:51 PST From: "John Hutchinson " <jhutchin at us.oracle.com> Subject: Texas Brew Pub Laws Texas HBD Readers Not being a true Native Texan, could anyone suggest how I can get a laymans copy and interpretation of the revised Brew pub laws and liquor licensing laws. John Hutchinson 214.401.5777 work voicemail Return to table of contents
Date: Sat, 29 Jan 94 14:16:41 EST From: jerryb7595 at aol.com Subject: Kolsch recipe To the person (cannot remember who) who was looking for some good Kolsch recipes. Here's a good looking one sent to me by John (bruticus at hebron.connected.com). Looks tasty, probably is, although the lucky West Coast devils probably get some mighty nice hops to put in there. **** Hey Jerry, Got a great recipe for you. Sorry it took so long. Ingredients for 12.5 gallons: 18 lbs 2 row pale malt, 9 lbs wheat, 3 oz Hallertauer hops for 60 min and 2.5 oz hallertauer hops for 15 min after boil is completed. MASH- 140 degrees for 30 min, raise to 153 until conversion is complete. Sparge with 170 degree water, Bring to boil and add 1st hops, after a 60 min boil shut off heat and add 2nd hops, let sit for 15 min then begin cooling. Here comes the critical part of making a good Kolsch- Ferment at 65 degrees for 3 days, raise to 70 for diacetyl rest for 1 day. Then drop temperature 10 degrees a day until you reach 30 , hold 30 for 10 days, and then I kegged. I put 5 gal in a keg at 50 degrees and began dringing good beer, the other 7.5 gal was kegged and lagered for another 2 wks, then I drank super brew. I used a good Kolsch yeast from Siebol Inst, but wyeyeast has an excellant yeast for this brew. My OG was 1.041 and finished at 1.009, IBU's were 14 with a color of SRM 3.5 Irish moss helps clear it up also. Hope yu enjoy it as much as I do. Post this if you like. John Sec/Trea for life Y.E.A.S.T. Yakima Enthusiastic Ale And Stout Tasters **** Happy brewing! Jerry Brown (jerryb7595 at aol.com) Return to table of contents
Date: Sat, 29 Jan 1994 14:40:20 -0500 (EST) From: WESTEMEIER at delphi.com Subject: Brown malt rlbowen at ingr.com asks: > My question concerns the "brown malt". What does this term refer to? Brown malt is no longer made commercially, but was the predominant malt available a couple of hundred years ago in England. You will have to make your own, but it's not too difficult. Here is how I make it: Take ordinary pale ale malt, and spread it on a cookie sheet no more than about one-half inch 1 cm) in depth. Put it in the oven (a convection oven is best, but an ordinary oven will do a decent job) at 45 minutes at 230 !F to dry it out. Then 45 min at 300 !F, followed by 15 min at 350!F, then turn off oven and allow it to cool down. You now have pretty authentic brown malt. By the way, this information (and much more) is available in the book "Old British Beers," published by the Durden Park Beer Circle. My understanding is that a new printing has recently been made, so it may be available again. Perhaps Geoff Cooper could provide more information on how to obtain a copy. Geoff? - -- Ed Westemeier - -- Cincinnati, Ohio - -- westemeier at delphi.com Return to table of contents
Date: Sat, 29 Jan 94 18:14:22 EST From: steevd at aol.com Subject: Checker pH Meter Has anyone bought one of those Checker brand pH meters advertised in Zymurgy? They seem like an incredible value at less than 40 bucks, considering they have a double offset and a resolution of 0.01 pH units. What I'm really trying to find out is: are they relatively sturdy; are they accurate to within at least 0.1 pH units; do they hold their calibration well? Any comments will be appreciated. Cheers! Steve Daniel, League City, Texas Return to table of contents
Date: 30 Jan 94 00:12:52 GMT From: fswa/S=S.HOLZMAN/OU1=R08A at mhs.attmail.com Subject: Forwarded: Travel advice desired Content-Type: text Content-Length: 00000000052 From: Steve Holzman:R8 Date: ## 01/29/94 20:12 ## Content-Type: text Content-Length: 00000000871 From: Steve Holzman Date: ## 01/29/94 19:57 ## I'm leaving that Great Beer Wasteland (Georgia) and heading to that Great Beer Nirvana (Oregon). My travels will take me through Shreveport-Dallas-Oklahoma City-Amarillo-Albuquerque(hope, I don't take any wrong turns like Bugs always does)-Flagstaff-Barstow-SF- Eureka-Portland. I've got the Guide to Brewpubs (west) but was wondering if there are any places along the way that any self-respecting beerOphile just shouldn't miss. I remember an afternoon in Shiner, TX - a great small town, a decent bock, and of course the factory where newspaper machines are made. I know that this isn't RESTAURANT-L, but if anyone knows of any great local restaurants, I'd appreciate the tip. Thanks in advance Steve (my dad sold Schlitz for a living but I still love him) Holzman fswa/s=s.holzman/ou=r08a at mhs.attmail.com Return to table of contents
Date: Sat, 29 Jan 1994 17:12:27 -0500 From: jeclark at bullwinkle.ucdavis.edu (James Clark) Subject: rude call/cannabis/salty flavor? sorry, i'm too lazy to look at my back issues of the hbd to see who asked these questions, but here are some answers: someone wrote in about a rude phone call by a guy named mark rizzo to a friend of his at a homebrew supply shop. this sounds like a jerkey boy prank. the jerkey boys are guys from n.y. who record their prank calls. they are pretty popular among the younger generation here in california. i don't know if this was an actual jerky boy or just someone trying to be cool, but i doubt they will call this, or any other shop, again: i've heard one of their tapes and the calls seem to be pretty random. someone else asked about using cannabis instead of finishing hops. i guess it would work, since hops and cannabis are closely related, but why would you want to do this? THC is not water soluable (although it is alcohol suluable) so if you are trying to make a beer that will get you high, it won't work. maybe the flavor will be different, but i seriously doubt it is worth the extra cost and risk. lastly, i have a little question: my latest batch of homebrew has sort of salty flavor to it. you can only taste it if you are looking for it, so i think it is just a combination of the strong malty flavor and all the hops i put in. (i dry hopped for about 10 days with about 1/2 oz. of 7.2% alpha willametes. has any one else had this problem, and if so, am i right about the source? thanks in advance. - --james clark p.s. i dissagree with the person who stated that you have to aquire a taste for belgian beers. the first time i tried a cellis white i absollutely loved it. Return to table of contents
Date: Sat, 29 Jan 1994 20:10:51 -0600 From: bliss at pixel.convex.com (Brian Bliss) Subject: Brekenridge brewery abirenbo at redwood.hac.com (Aaron Birenboim) writes: > Well... breckenridge started as a pub at a ski resort (in Breckenridge CO). >To the best of my knowledge, it was started by venture capitolists... >not the dream of a brewer. They still have the original pub, where >they brew right behind the bar IN THE OPEN. No seperate brewing >facilities kept hospital clean. ... >Yes, i've had the beer. it all seems off. I cannot say "infection" for >sure, but it seems likely. Even without off flavors, the beer seems >to lean toward the banal side. Cryin shame that such a wonderful pub >location (by the ball park) is going to waste. ... > I'm absolutely astonished to see that these guys are actually >marketing their stuff out of state!!! I was there just a month ago. I love the beer - when it's fresh. esp. the stout. perhaps you got ahold of an old batch. the bottles say "keep refrigerated", and of the liquor stores that had it kept it cold. perhaps you're not getting the good stuff. perhaps the reason it's not stable is just what you pointed out. bb Return to table of contents
Date: 29 Jan 1994 22:02:18 -0800 (PST) From: Jay Lonner <8635660 at NESSIE.CC.WWU.EDU> Subject: How to unstick a stuck fermentation In true karmic fashion, I skimmed over the recent thread on stuck fermentations and am now faced with one myself. Couldn't find an answer in any of the faq's at sierra.stanford so I turn to the group for help. The situation: I'm brewing a stout using Wyeast #1084 Irish. Chilled wort to 70 (or so) degrees prior to pitching the yeast from a 1-quart starter. OG was 1.052, fermantation temperature is 64 plus or minus 4 degrees. Within 10 hours there was vigorous fermentation; after four days I was getting one pop from the airlock every 80 seconds. Trusting Miller, I racked to the secondary, only to find that SG was at 1.032. Four days later SG is 1.030, and while there is still evidence of fermentation it is pretty meager (one pop from the airlock every 90 seconds or so). The recipe is Papazian's Toad Spit Stout, and FG is supposed to get down around 1.015. So which of the following is my best course of action? 1. repitch using my backup Munton & Fison's dry yeast 2. aerate beer and stir up settled yeast (and what risks do I run in doing this?) 3. add yeast nutrient (and which kind? Ammonium phosphate or the spent yeast cell stuff?) 4. mellow out and wait two more weeks just to see what happens. Next time I'm getting a bigger primary so I can aerate the hell out of the wort prior to pitching (kind of hard to get much swooshing action in a 5 gallon carboy filled almost to the neck). Anyway, thanks in advance for any advice. Jay. +-----------------------------------------------------------------------------+ | Jay Lonner 8635660 at nessie.cc.wwu.edu / jlonner at carleton.edu | | Bellingham, WA "My right hand technique sucks." -- Slash | +-----------------------------------------------------------------------------+ Return to table of contents
Date: 30 Jan 94 00:11:43 MST (Sun) From: rcd at raven.eklektix.com (Dick Dunn) Subject: priming (one more bit) and Breckenridge Somebody sent me a note about my "weigh, don't measure" minidiatribe, pointing out that in the end I'd not said what quantity of priming sugar to use. The easy answer, of course, is "it depends"... A good starting point, roughly equivalent to the "3/4 cup" rule of thumb, is 4 oz of dextrose by weight for a 5-gallon batch (all US measure). That puts you in the right ballpark, from which you can adjust up or down for a particular recipe. As long as you've really fermented out, it shouldn't overcarbonate. I forgot to mention one more factor against use of volume measures for sugar: weight/volume varies with grind. For example, "powdered" (confectioner's) sugar is ~ 3.25 oz for 3/4 C loose-packed; granulated sugar is 5.5 oz for the same volume. Typical dextrose for priming is midway between these two. _ _ _ _ _ Breckenridge Brewery: I have to agree with the recent criticisms in HBD. They're not what I'd call the best examples of Colorado's breweries, to put it kindly, and the trouble does seem to be in handling/bottling the beer. We had noted this early on, that the beer in the original brewery (up in the kingdom of Breckenridge) was far better than the first bottles that showed up down here. Since we're only an hour or so away, it didn't seem like it should have been so difficult to get decent beer here. I'd thought of problems like this as homebrewer's problems, not commercial ones. mbunster at hibbs.vcu.edu (Mark Bunster) commented: > Breckenridge seems to be a new micro (12,500 barrels a year--what's the limit > at which a place becomes a mini?) that's contract brewed in Denver,... They're not new. The original brewery in Breckenridge has been there for several years. It's not contract-brewed, again because they really did start out in the town from which the brewery takes its name, although at this point it seems like the Denver tail is wagging the Breckenridge dog. > IPA is ugly. Thin color, some off smell (sour, almost rancid but not in a > spoiled kind of way, if that makes sense), and strange taste... > ...Any other experiences with other styles from this brewer? We've had three of them (IPA--which is actually nothing like an IPA; stout; something else that must have been awfully memorable;-) here at parties recently. None of them stood up to the other local micros; in fact they've been quite disappointing. The stout was the least annoying. There seems to be a style which imparts color without body--e.g., the stout is opaque but thin (?!?). abirenbo at redwood.hac.com (Aaron Birenboim) added: > To the best of my knowledge, it was started by venture capitolists... Was this true from the start? The initial brewplace seemed like it was run by a bunch of DeadHeads; I think they still have a subtle lightning-bolt (not 13-point) reference to that on the label. Gosh, I'd really like to know that it was all just a front and there's been big money behind them all along--hey, we need some local Koch-like scandal, something better than Coors dumping old beer into Clear Creek! [the Denver brewery] > Once again, the brewing facilities are near the kitchen and open to the > air of the pub. The bottling line is seperated from the dining hall > only by a "devider" which does not reach the roof. Seeing this, > infection seems likely. I wonder how much this matters. What sorts of infection are likely? I've seen various micros which are...well, perhaps not open to a kitchen, but not exactly clean-room character, and located in industrial districts. It would seem that it matters most if you get actual exposure to air once you're into cool wort and fermenting. I'm not saying Aaron is wrong, but only that I wonder if this is enough to explain their shortcomings. > Yes, i've had the beer. it all seems off. I cannot say "infection" for > sure, but it seems likely. Even without off flavors, the beer seems > to lean toward the banal side... Talking from a more local viewpoint (I think), I've not caught *serious* off- flavors, but there are definitely things that don't belong. Aaron seems most on-target with the "banal" comment. Those folks could give banality a bad name. > I'm absolutely astonished to see that these guys are actually > marketing their stuff out of state!!! Hey, man, we keep the good stuff here! Let 'em ship Breckenridge and Rockies; we can get by with Wynkoop and High Country and O'Dell's and Coopersmith's and Berger and New Belgium and Oasis and Walnut and... --- Dick Dunn rcd at eklektix.com -or- raven!rcd Boulder, Colorado USA ...Mr Natural says, "Get the right tool for the job!" Return to table of contents
Date: Sun, 30 Jan 94 7:42:35 EST From: Jim Grady <grady at hpangrt.an.hp.com> Subject: Re: hop filtering Carl Howes writes: > The two major categories of response to my hop removal query were pour > through a kitchen strainer and siphon using a stainless or copper scrubbing > pad on the kettle end of the hose. I have not yet tried the latter but had > problems with pouring three gallons of concentrated wort in any kind of a > controlled fashion. When I did this, I used a sanitized, 1 qt. pyrex measuring cup to scoop the cooled wort out of the brew kettle and pour it through the kitchen strainer (actually I used a nylon straining bag and a BIG funnel). It works quite well - gets you GREAT aeration! I currently use the copper scrubber method with a counterflow chiller although I really cannot say one method is much better than the other - just my preference for now. - -- Jim Grady grady at hp-mpg.an.hp.com Return to table of contents
Date: Sun, 30 Jan 1994 12:42:26 -0500 (EST) From: "Tim Tillman (BIO)" <tillman at chuma.cas.usf.edu> Subject: Cliff Dominy asks about Crystal lized malt Chris I think what you have is more commonly refered to as Dry malt extract. This is mized in water for wort or used to prime. For priming I use 1 - 1.25 cups of DME per 5 gallons. Tim Return to table of contents
Date: Sun, 30 Jan 94 15:32:33 EST From: JHENKE at ucs.indiana.edu Subject: winemaking Can anyone tell me where I can get good winemaking supplies in Indiana? or anywhere else? I've tried several mail-order catalogs which were certainly acceptable, but I'd like to see what I'm buying before I put down my money, if only to better decide which is the product I really want. (There is also a "pig-in-a-poke" factor...) Return to table of contents
Date: 30 Jan 94 15:43:02 EST From: "Charlene M. Greene" <72163.2524 at CompuServe.COM> Subject: cancellation of subscription Please cancel subscription to Homebrew digest asap. Thanks Sincerely, Char Greene Return to table of contents
Date: Sun, 30 Jan 1994 16:25:44 -0500 (EST) From: /R=HERLVX/R=AM/U=KLIGERMAN/FFN=KLIGERMAN/ at mr.rtpnc.epa.gov Subject: archives without ftp I do have been having trouble retrieving archimes from sierra. stanford.edu. I was able to get the index and help but have sent 4 different requests, and have recieved nothing in over 3 days. CAn anyone tell me if my syntax is correct: get homebrew yeast.faq or get homebrew/pub/homebrew yeast.faq or get homebrew/pub/homebrew/yeast.faq Are any of these correct or can someone give me an exact example? Thnks, Andrew Kligerman Return to table of contents
Date: Sun, 30 Jan 1994 17:22:34 -0500 From: esonn1 at cc.swarthmore.edu Subject: bottles, praises nr706 at aol.com wrote about Joseph Huber Brewing as a good beer to buy for the bottles. I've been impressed with a semi-local product called Esslinger. I'm in the Philadelphia area and I buy a case of 16 oz Esslingers for about $8. The beer is quite light in color, but tastes much better than AB, Miller or Coors (not saying much) and is much more than drinkable. I guess any local brewery which bottles in "bar" bottles (heavy-duty glass which the brewery actually re-uses) would be great for this. The only problem I've found is that the bottles are quite scratched. I really don't care, but you might not want to send such a scratched bottle to a competition. Eugene esonn1 at cc.swarthmore.edu Return to table of contents
End of HOMEBREW Digest #1338, 01/31/94