HOMEBREW Digest #1615 Tue 27 December 1994

Digest #1614 Digest #1616

		Rob Gardner, Digest Janitor

  Propane cookers (TPuskar)
  Easy Cleaning Method for Enamel on Steel Kettles (Todd Swanson)
  Faulty mailer (Diane S. Put)
  Re: yeast for Zymergy Holiday Spiced Ale (Robert Marshall)
  Mash Temperature Control Summary (berkun at decwet.enet.dec.com)

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---------------------------------------------------------------------- Date: Mon, 26 Dec 1994 09:09:09 -0500 From: TPuskar at aol.com Subject: Propane cookers My wife and I have noticed that every time I brew a batch of beer her kitchen is a mess. Seems like the floor is sticky, the stove dirty and in general the counter tops a mess. We can't figure out why this keeps happening and have tried to tie the two events together. Seems like more than just coincidence! I told her I was getting kinda tired of it and if things didn't get better, I wasn't going to brew in her kitchen anymore! Now my question. What's the collective netwisdom on propane cookers!!! Things like Cajun cooker or King Cooker as examples. All of the lables say they must be used outdoors and with adequate ventilation. Has anyone used the m in basement (with windows open or fans going) or in a garage (with door open) and lived to tell about it? Anyone who did not survive need not reply! How many 5 gallon batched of extract bre can one expect from a 20 lb tank with a 1 hour boil? Are these economical in general? Will a 20 quart pot fit on them and be relatively stable? My wife, our kitchen and our marriage would benefit from from responses. ;>) I'm new to the HBD so please excuse if this has been covered in the past. Reference to FAQ or previous discussions would be appreciated. Thanks and happy brewing Tom Puskar Return to table of contents
Date: Mon, 26 Dec 94 09:40:37 CST From: Todd Swanson <BCHM014 at UNLVM.UNL.EDU> Subject: Easy Cleaning Method for Enamel on Steel Kettles Greeting Homebrewers and Happy Holidays, I wanted to share a cleaning method that I found to be extremely easy. I brew extract beers and do a full boil in a 33qt enamel on steel canning kettle. Since steel is does not conduct heat as well as say copper or aluminum, hot spots do develop and if one dumps extract on top of them then it will stick to the bottom of the pot. I had some stains on the bottom of my kettle that would not come off, even with much scrubbing. In fact, I was beginning to think that these spots were discolorations of the surface due to excess heat. (in other words, I had given up) The solution to my burnt on problem was suggested to me by my wife. I believe she read about this idea from one of those helpful hints books that I always make fun of. Step 1: add equal parts distilled white vinegar and lemon juice to cover the stain. Ignore for 15 minutes or more. Step 2: add table salt to the mixture (enough so that it doesn't all dissolve) Step 3: scrub gently (minimal effort) and rinse. This process left the bottom of my kettle looking like new! and I didn't work too hard or use harsh or toxic chemicals. The table salt works as a gentle abrasive and the vinegar/lemon juice softens the baked on mess. I hope someone else will find this useful. YMMV. I didn't have an inch of charcoal to clean off the bottom of my kettle but a thin baked on coating. Maybe now my lighter colored beers will be lighter colored. :) Return to table of contents
Date: Mon, 26 Dec 94 09:18:37 PST From: diput at eis.calstate.edu (Diane S. Put) Subject: Faulty mailer Hello all: A few people wrote to me about the recent article in BT regarding motorized mash mixing. I did respond to you, but the mailer here has been giving a bit of trouble lately. If you didn't receive a response from me, please try contacting me again. don (diput at eis.calstate.edu) Return to table of contents
Date: Mon, 26 Dec 1994 11:20:29 -0800 From: robertjm at ix.netcom.com (Robert Marshall) Subject: Re: yeast for Zymergy Holiday Spiced Ale Myette asked: >If any of you have seen the Zymurgy Special Issue that has the Holiday >Spiced Ale, using Vanilla beans and Nutmeg, and Mace, the recipe >mentions use of "Ale Yeast", but which Ale Yeast to use? > >There are a bunch of Liquid ones out there, does anyone have any good >ones to try with this recipe. Also would anyone modify this recipe and >if so how? Please tell me soon, I want to make it next week. > >Myette at delphi.com My two cents worth... Though I haven't seen the recipe, I would be to use either the European Ale Yeast or the ESB Ale Yeast. I used the European Ale Yeast in my XMAS Ale, and it turned out very well. It gave a well rounded smooth taste the the beer. I have not used the ESB. However, I do remember a great majority of the XMAS beers that people talked about, both in the HBD, and in rec.crafts.brewing, used that yeast. The warning that I took out of all the posts, was that it was sort of like the energizer bunny, it kept going and going and going. Also, it was quite active in its fermentaion cycle, being violent at times. I found that the European Ale Yeast was pretty violent too! I racked to my secondary after 7 days of fermentation, and wished that I had waited a full ten. It was quite a mess, at times, on days 7-8. Good luck, and hope that helps. Merry XMAS and Happy Brew Year, Robert Marshall robertjm at ix.netcom.com Return to table of contents
Date: Mon, 26 Dec 94 16:17:09 PST From: berkun at decwet.enet.dec.com <berkun at decwet.enet.dec.com> Subject: Mash Temperature Control Summary Thanks to the many (!) of you who replied to my question about controlling the temperature of my mash in a 10 gallon cooler. The answers boiled down to 3: 1. Give it up - stay with a single temperature infusion. Mash out is not important to the homebrewer. 2. Go to a decoction scheme - and special thanks to Paul Stokely for actually attaching the decoction FAQ to his email. This is in fact what I more or less did the last time I brewed (out of desperation, not for style). 3. Try steam injection (ala recent article in Brewing Techniques). Two people had tried this, one with success, one not so sure. I'm just going to stay with a single temperature infusion mash until I get a refrigerator and start doing lagers. But for all the people who use coolers out there and for all of you who are thinking of getting a cooler - don't count on precise temperature control! I'm just surprised that there hasn't been more discussion of this. Thanks again everybody! (I hope I got you all be email as well, my apologies if I missed you). Ken B. Seattle Return to table of contents
End of HOMEBREW Digest #1615, 12/27/94