HOMEBREW Digest #159 Thu 25 May 1989

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		Rob Gardner, Digest Coordinator

  Re: Short Boil OK (Dr. T. Andrews)
  lagering (uiucdcs!att!iwtio!korz)
  Introduction and a Few Questions (Jim Somerville)

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---------------------------------------------------------------------- Date: Tue, 23 May 89 7:25:19 EDT From: Dr. T. Andrews <tanner at ki4pv> Subject: Re: Short Boil OK ) This gentleman stated that he felt that single stage was better and ) the goal was to reduce the amount of trub formed. He stated that if ) you limit your boil to 20 minutes their [sic] would not be as much ) chance for the protein to coagulate; thus less trub. Ahem. I beg to differ on short boil periods, even with extracts. There are several things being accomplished with the boil. One of the most important is bringing out the hops; you want to get the oils as well exposed to the water as you can. A longer boil period allows you to get a better hops flavour. Adding your own hops of course makes this argument even stronger. By boiling the stuff, and racking as in a two-stage ferment, you get rid of them. When you rack (strongly advised: I always use the two stage method, and get clear beer this way) you also get rid of a fair load of dead yeast. I rack again at bottling time, not bottling from the carboy (with its own accumulation of dead yeast) but from a bucket sterilized for the purpose. Dr. T. Andrews, Systems CompuData, Inc. DeLand -- ...!bikini.cis.ufl.edu!ki4pv!tanner ...!bpa!cdin-1!cdis-1!ki4pv!tanner or... {allegra killer gatech!uflorida decvax!ucf-cs}!ki4pv!tanner Return to table of contents
Date: Wed, 24 May 89 11:30:13 CDT From: hplabs!uiucdcs!att!iwtio!korz Subject: lagering >HOMEBREW Digest #158 Wed 24 May 1989 >From: noah at june.cs.washington.edu (Rick Noah Zucker) >Subject: Lagering (was Re: Sam Adams Doppelbock) > > The word lager means to store in german. The reason this beer >style is called lager (which applies to all bottom fermented beers) is >that it was stored (lagered) in caves that were colder than above ground >temperatures. This allowed bottom fermentation to be used. Yes and no. Yeasts which can withstand colder temperatures, the first of which was discovered by Carlsberg (see elsewhere in HD#158), are what make lagering necessary. These types of yeasts, which are now commonly called lager yeasts, could ferment at colder temperatures and subsequently produce less by-products such as esters. This resulted in a beer flavor that we associate with lager beer. The colder temps required longer brewing periods and the beer had to be stored (in german, lagered). The only reason I said no is that you could use lager (bottom fermenting) yeast at higher (ale) temps and get good tasting beer - but it would not taste like lager. Anchor Steam beer (San Francisco, CA) is brewed with lager yeast at warmer (more ale-like) temperatures. Al. Return to table of contents
Date: Wed, 24 May 89 18:10:39 EDT From: hplabs!rutgers!gpu.utcs.toronto.edu!utai!gpu.utcs.toronto.edu!bnr-vpa!bnr-rsc!jim (Jim Somerville) Subject: Introduction and a Few Questions Hi Everyone My name is Jim Somerville. I have been brewing for about a year now, my last batch being a dry malt powder and honey brew. The alcohol content is quite high >7% by my estimates. Is this normal for having started with 30% honey? I have been drinking it for a few days now, but the one I had last night had a strange mouth feel, which can best be described as kind of gelatinously slimy. Any ideas as to what causes this? I boiled the wort for an hour as usual, and there was quite a lot of trub at the bottom of the primary (I use 2 stage fermentation). Could serving temperature have anything to do with it? My guess is that it is caused by the dry malt powder. I have noticed that some recipes call for dextrine malt. Is it the same stuff as "brewbody"? The dry powder I used was not brewbody. On the topic of sanitation, is it worth boiling the bottlecaps? On the topic of yeast, should a person bother to add yeast nutrient to an all malt batch? If someone is keeping a canonical list of questions and answers, please send it to me. -Jim Return to table of contents
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