HOMEBREW Digest #1836 Wed 20 September 1995

Digest #1835 Digest #1837

		Rob Gardner, Digest Janitor

  Various (Rian Rademeyer)
  Wyeast 1728 Scotch Ale yeast (k.r.stiles)
  RI Brew Club (Phil Slotter)
  Source for Phosphoric Acid (Jim Overstreet)
  Zink Sinc, yeast, yeast, yeast. (Russell Mast)
  Chillers/Pubs (Jim Busch)
  Harvesting Hops - why dry? ("James S. Bayer")
  Re: A-B Originals/Marketing ("Edmund C. Hack")
  Mash temp & extract efficiency (Brian Yankee)
  Been to Belgium? (Wolfe)
  Competition Announcement! (Ray Brice)
  more repitching (Dan McConnell)
  Carbonator(r)/brewpub laws/lagering ("Wallinger, W. A.")
  Brewing & water chemisty question (jsemroc)
  Re: A-B Originals (LONG) (Tom Wurtz)
  Cleaning CF chillers (Rob Reed)
  Re: Open Fermentation in Stainless (Douglas Kerfoot)
  HBD Logic (Douglas Kerfoot)
  BBCo Contest (Dan McConnell)

****************************************************************** * POLICY NOTE: Due to the incredible volume of bouncing mail, * I am going to have to start removing addresses from the list * that cause ongoing problems. In particular, if your mailbox * is full or your account over quota, and this results in bounced * mail, your address will be removed from the list after a few days. * * If you use a 'vacation' program, please be sure that it only * sends a automated reply to homebrew-request *once*. If I get * more than one, then I'll delete your address from the list. ****************************************************************** ################################################################# # # YET ANOTHER NEW FEDERAL REGULATION: if you are UNSUBSCRIBING from the # digest, please make sure you send your request to the same service # provider that you sent your subscription request!!! I am now receiving # many unsubscribe requests that do not match any address on my mailing # list, and effective immediately I will be silently deleting such # requests. # ################################################################# NOTE NEW HOMEBREW ADDRESS hpfcmgw! Send articles for __publication_only__ to homebrew at hpfcmgw.fc.hp.com (Articles are published in the order they are received.) Send UNSUBSCRIBE and all other requests, ie, address change, etc., to homebrew-request@ hpfcmgw.fc.hp.com, BUT PLEASE NOTE that if you subscribed via the BITNET listserver (BEER-L at UA1VM.UA.EDU), then you MUST unsubscribe the same way! If your account is being deleted, please be courteous and unsubscribe first. Please don't send me requests for back issues - you will be silently ignored. For "Cat's Meow" information, send mail to lutzen at alpha.rollanet.org ARCHIVES: An archive of previous issues of this digest, as well as other beer related information can be accessed via anonymous ftp at ftp.stanford.edu. Use ftp to log in as anonymous and give your full e-mail address as the password, look under the directory /pub/clubs/homebrew/beer directory. AFS users can find it under /afs/ir.stanford.edu/ftp/pub/clubs/homebrew/beer. If you do not have ftp capability you may access the files via e-mail using the ftpmail service at gatekeeper.dec.com. For information about this service, send an e-mail message to ftpmail at gatekeeper.dec.com with the word "help" (without the quotes) in the body of the message.
---------------------------------------------------------------------- Date: Tue, 19 Sep 1995 10:10:51 -0200 (GMT) From: Rian Rademeyer <rrad at lss.co.za> Subject: Various Hi HBDers I have been "lurking" for some time but have not covered ALL the old mail, so please excuse me if this resurrects old threads. I am a full mash brewer in Cape Town, South Africa and having designed my brewery in isolation, I am doing things differently although most of my procedures seem Okay!(my beer is). Two things I would like to ask/raise are the following:- 1) Mash Tun. My design is a 10 liter Stainless steel pot which contains the mash, this is submerged into a food quality plastic bin filled with 68+ C water. The bin is fitted with an electric element and an adjustable thermostat situated below the SS pot. This allows me to do staged mash, decoction or a single step mash dependent on style, and maintains or increases the temp as required. The water from the bin is used for sparging and the sweet wort later boiled in the same bin. This is a Bain Marie (warm bath) and works for me as I am lazy and only need to stir once in a while. I need to increase my mashing quantities, but before embarking on this design on a greater scale, I would like some comments on extract efficiencies, from someone who has tried it. 2) Due to us only having stale/expensive stock on our shelves, I buy East Kent Goldings and Fuggles in the UK on visits and keep frozen. I have been making a "tea" with the hops and add the residual hop flowers/heads to the full boil to maximize bitter extraction. Dependant on style, I add the "hop tea" back to the boil for the final 15 mins or to the secondary fermenter. I am trying to maximize aroma/flavor from my precious hops. Any comments on this tea procedure, it works for me but I have not experimented to any extent. If added to the secondary, it makes the beer cloudy, but who cares. Also how long does freezing the hops keep oxygen at bay? Count yourselves lucky for having a full range of fresh ingredients available to you, just let me get my hands on some dark malts on my next visit! Rian Rademeyer rrad at mail.lss.co.za - ------------------------------------------------------------------------ Return to table of contents
Date: Tue, 19 Sep 95 07:12:55 EDT From: kstiles at cmos.att.com (k.r.stiles) Subject: Wyeast 1728 Scotch Ale yeast Jeff McNally asks about smoky flavor with Wyeast 1728. A (long) while back I asked about the fermentation characteristics of Wyeast 1728 Scotch Ale yeast. Wyeast did not give a range of expected attenuation as it does for other yeasts. Given the sweet flavor profile of Scotch ales, I expected it to be fairly unattenuative, which was not what I wanted for a barleywine. This was wrong - see summary below. I brewed an Old Ale, and liked the results, so I cultured yeast from a bottle, built a starter, and brewed a light ale as a starter for the barleywine. Light Ale Old Ale Barleywine --------- ------- ---------- OG 1.055 1.070 1.096 FG 1.009 1.011 1.015 A. Att. 84% 84% 84% Alc(V) 6.0% 7.7% 10.6% Grist D-W Pils D-W Pils Breiss rice D-W Caramunich D-W Caramunich All 3 batches had an apparent attenuation of 84%, which is quite a bit more than I usually see. Rich, smoky, peaty character? I could not detect this at all, not even in the extremely clean, dry "light ale". However, the Old Ale was entered in the National Homebrew Competition, and one of the judges noted "smoky, peaty", even though it was entered in the English Old Ale rather than the Strong Scotch Ale category (I thought the hopping was too high to enter it as the latter). At any rate, I think the "smoky, peaty" you get from 1728 will be very subtle compared to what you'll get from the Hugh-Baird peat smoked malt. One last point if anyone is interested in using 1728 for a barleywine and bottle conditions, as I do. Given that 1728 was recommended for a barleywine, I didn't expect any trouble with a 10.6%vol brew, but my barleywine is flat. Oh, well, it's interesting that way, too. -Kevin Stiles kstiles at zythos.att.com Return to table of contents
Date: Tue, 19 Sep 1995 07:12:46 -0400 From: af057 at osfn.rhilinet.gov (Phil Slotter) Subject: RI Brew Club Having been a faithful lurker here for my entire brewing career(almost a year), I finally thought I had something to say. I jumped into brewing thinking it might be a way to save a couple of bucks and have some fun in the process. So armed with a handful of Brewpapers, CP's TCJOHB,a starter kit, an English Bitter extract recipe (some added grains), and the address to the HBD I went to it. By the following weekend I had the opportunity to have tasted a few of the local homebrews, and meet some the small but apparently growing band of adventurerers like myself . So with the help and support of my wife, son and the Local Homebrew supply shop, "The South County Wort Hogs", Rhode Island's largest Homebrew club was formed! After 7 month's we have over 100 registered and about 40 active members. We meet every month at a local tavern known for it's selection of beers and have a style competition and an occasional guest speaker from local Brewpubs (everything is local in RI). Our October meeting is going to be an OKTOBERFEST style meeting on the ocean deck of the Coast Guard House in Narragansett on Sunday 15 October, with an OKTOBERFEST style competition, Yard and Half Yard drinking contests and a buffet. We are trying to get an Oompah band to supply some entertainment but those guys are really busy this time of year! For more info contact me in private or call Horatio at Narragansett Homebrewers Supply at 401-789-3900 Thanks for the bandwidth Phil Slotter af057 at osfn.rhilinet.gov - -- The Flying Goat Dog House of Brews Return to table of contents
Date: Tue, 19 Sep 1995 06:58:38 -0600 From: wa5dxp at mail.sstar.com (Jim Overstreet) Subject: Source for Phosphoric Acid Someone asked for an acid source. I buy my 30% Phosphoric acid from Preque Isle Wine Cellars, 16 oz NF is $4.20, but shipping is about $1.50 or so. Our Mississippi River Water requires almost 2 ml/gallon to bring the ph to the correct level. Their number is 800-488-7492 (orders). Item Number PHOS-23. The local breweries get the stuff in plastic drums, and unit cost is much lower. I have also seen ads in the back of the Beer magazines advertising Phosphoric, so you might check there. This sounds like a good candidate for a club purchase. Return to table of contents
Date: Tue, 19 Sep 1995 08:49:08 -0500 From: Russell Mast <rmast at fnbc.com> Subject: Zink Sinc, yeast, yeast, yeast. > From: Tim_Fields_at_Relay__Tech__Vienna at relay.com > Subject: Yeast tornado > > ... 2 dry yeasts: nottingham and windsor. Pitched the slurry from a > 3 pt starter.... Is this "normal" fermentation activity for these yeasts? I don't know the yeasts, but I've had that many times with a large starter. If the pH & nutrients are right in a mead, it's particularly impressive because you can see more of the activity. This is one of the more thrilling parts of making beer, having that "storm in a bottle". > From: MClarke950 at aol.com > Subject: RE: Repitching & Mailorder/St Pats: > >I brew a different brew every time so I guess I'll just have to > >start a new yeast every time also... > You can "wash" the yeast sediment and save it for a later brew or you > can pen it up at the yeast ranch until you are ready for it (see the > yeast FAQ for more info.) You can also do back-to-back batches which aren't the same style, but similar enough to use the same yeast. Brew a pilsner, then a bock, re-use the yeast. Brew a pale ale, then a brown ale. You can't do it every time, but once in awhile. (As for lagers, those of us relying on natural cooling tend to do several batches in a row anyway...) > From: "Richard Scotty" <richard_scotty at msmgate.mrg.uswest.com> > Subject: Open fermentation insanity > How about using a deep stainless steel sink? > ... am I nuts? Yes, but you've got a great idea. > Is anyone out there already tried doing this? Somewhere, and I really can't remember where, I saw a photo of the brewer of some micro, I think Buffalo Bob's or Buffalo Bill's or something, the guy who makes a pumpkin ale that's pretty available in 22 oz bottles. This guy was grinning and leaning over -horrors- a bathtub with a big rocky head on it. Checking out the background, it's pretty clear that this is -not- in this guy's john, that's what he's fermenting in, at least for that batch. Give it a go, and let us know how it works. Maybe wait and hear if anyone has any 'zinc' warnings or other stuff. -R Return to table of contents
Date: Tue, 19 Sep 1995 10:23:01 -0400 (EDT) From: Jim Busch <busch at eosdev2.gsfc.nasa.gov> Subject: Chillers/Pubs Harlan asks about cleaning CF chillers: <Or lye instead of acid? Lye, or caustics are the recommended cleaning approach in the industry. Run hot water, then do a caustic rinse, then hot water, then a acid based rinse to remove caustic residue (iodophors work well), then either rinse or run the wort. Kirk asks a good question about opening a brewpub: <In regard to building a solid brewpub business Spousal Unit often asks <"What would make your brewpub's beer any different than the other 100 <brewpubs in Colorado?". This is an excellent question for all pro brewers to ask themselves before taking the plunge. Its pretty easy to run out and make standard (as MJ says, "we have a wheat, a red and a porter") ales using Briess malts, Wyeast 1056 and cascade hops. I actually like a lot of these combinations but is it a business approach? No doubt that brewhaus selection and operation can and will impact the end product. Yeast, malt, hops and recipes can do even more. Why arent there more German hefeweizens on the market? How about a Schneider weizenbock like beer? Why not better Goldings based pale ales? How about a Franconian Kellerbier? I read in the latest New Brewer that only 10% of US micros are lager brewers, seems way low to me. A well made Pils or HefePils is almost heaven. I also feel that German malts are underutilized in the micro business, and it rare to find a damn good Alt beer. Good brewing, Jim Busch Return to table of contents
Date: Tue, 19 Sep 1995 08:24:51 -0500 From: "James S. Bayer" <jbayer at lnb_dev.abn.com> Subject: Harvesting Hops - why dry? In HBD 1835 Derrick Pohl wrote: >Date: Mon, 18 Sep 1995 01:03:59 -0700 >From: pohl at unixg.ubc.ca (Derrick Pohl) >Subject: Harvesting hops - why dry before freezing? >One o' those subject-line-sez-it-all posts. >I've been out picking hops - some I grew, some grow wild nearby beside the >railroad tracks (not indigenous, probably strayed from an old brewery or >garden or seeds falling out of train cars full of hops early in the >century). >And I'm drying them but wondering - why bother if I'm just going to bundle >them up good & airtight and freeze them anyway? Why not freeze them fresh? >Wouldn't that preserve even more flavour? >Derrick Pohl <pohl at unixg.ubc.ca> >Vancouver, B.C., Canada Derrick, If you read The Homebrewers Companion, C.P. states that frozen "wet" hops have been found to actually stay fresher longer that dehydrated hops, but a bail of fresh hops is much heavier than a bail of dry hops, so the commercial growers dry the hops due to handling costs. I'd add that there is a bit of "tradition" in the hop growing industry, and drying hops is the way that's always been accepted. Why don't you try doing it both ways and let the collective know how it goes. Just remeber you have to dry the hops before you use them to make beer. Too many chlorophyl compounds (according to Charlie P.) are in the cones until they are dried. Jim Bayer brewmstr at mcs.net Return to table of contents
Date: Tue, 19 Sep 1995 08:27:43 -0700 (PDT) From: "Edmund C. Hack" <echack at crl.com> Subject: Re: A-B Originals/Marketing In HBD 1835, Tom Wurtz <tom.wurtz at Xilinx.COM>, wrote on A-B Originals > > > Last night I shuffled through the mail and discovered a mailing from > none other than my good friends at Anheuser-Busch. [snip] > Within the brochure it describes how AB is brewing several new beers > using the original pre-prohibition recipes. The new "old" brands > are Faust Golden Lager, Black & Tan Porter, Muenchener Munich style > Amber, Bock Beer, and Union Man's Favorite. The implication from > the text is that these beers, unlike post-prohibition beers will > not use adjuncts. Pardon my skepticism. > One of these is out in Texas. The bock, called ZiegenBock is O.K. It is similar to Shiner Bock in taste. From what A-B said, it is produced at the plant here in Houston and is sold only in Texas. It runs about $4.75 a six pack. Twist off bottles, of course. The fact that it is an A-B product is not obvious, BTW. > > Anyway, the point is that AB is definitely jumping into the micro- > market full tilt now. What do I think? Well, I'll admit that if > AB wanted to, they could generate great beers for a cheaper price > with incredible consistency. On the other hand they'll probably throw > a micro price on a beer that's about the same as Henry's. > I think that if A-B wanted to, they could flatten most of the regional micros and give Anchor, Sierra Nevada, Pete's and even the esteemed Jim Koch <tm>, a hard time. They know how to brew consistent quality beers in mass quantities. Given things that I have read in other publications, I'd expect that all of these beers will be produced with the same yeast as Bud, et.al. Apparently, keeping the yeast strain pure and uncontaminated is a major concern for them. However, maybe the alliance with Redhook will give them access to an ale brewery. It was also written by "Fleming, Kirk R., Capt" <FLEMINGKR at afmcfafb.fafb.af.mil> on: Watchout! Long Beer Marketing Rant [snip] > In regard to building a solid brewpub business Spousal Unit often asks > "What would make your brewpub's beer any different than the other 100 > brewpubs in Colorado?". My answer is: the beers themselves would have > subtle, inherent differences due to formulae which would make little > or no difference in the business' success. The *real* differentiators > would be image, atmosphere and service. Comments from professionals > who actually know what they're talking about are of course solicited! I am not a pro, but here goes! The Houston Chronicle had a business section article on brewpubs in Houston yesterday. There are 4 brewpubs in Houston and one has already shut down, one just opened. The 3 older ones have had problems that can be summed up this way: "Beer gets them in once, good food keeps them coming back." All of the older ones have not met sales projections. Sales are from 50/50 beer/food to 40/60. The local Rock Bottom chain outlet has the highest sales. Both Rock Bottom and one of the locally owned outlets have cask-conditioned beer at the bar if you know to ask for it, BTW. When we first visited Rock Bottom (about a week after it opened), it was a disaster on the food side. They recognized it and picked up the tab and gave us a comp meal for our next visit. They have a lot of competition from excellent beer bars (at least 3 in town have 100+ taps/bottles) for the beer geek crowd and from many places to get good, cheap food. Edmund Hack \ "The great prince issues commands, echack at crl.com \ Founds states, vests families with fiefs. Houston, TX \ Inferior people should not be employed."-regnaD kciN Return to table of contents
Date: Tue, 19 Sep 1995 12:19:58 -0400 (EDT) From: Brian Yankee <byankee at husc.harvard.edu> Subject: Mash temp & extract efficiency Does anyone have data/info on the effect of mash temperature on extract efficiency? My own experience seems to indicate that lower mash temps produce higher extract efficiency, but I can't find anything in the standard brewing literature to confirm or refute this. Thanks for your help. Brian Yankee byankee at fas.harvard.edu Return to table of contents
Date: Tue, 19 Sep 95 19:17:01 EST From: ibishop at tanus.oz.au (Ian Bishop) Subject: MY MAIL STUFFING HBD To all members of the HBD. I have been informed by a subscriber that my .sigfile was affecting the HBD by creating empty messages due to the word "from" appearing in the first line. Hopefully this message will see the problem rectified. My apologies for having to waste this bandwidth but it will hopefully save more in the future. - ----------------------------------------------------------------- Ravings Courtesy Of Ian Bishop - The Mad Muso of Mount Isa, Aust. I am "Asbestos Man" - Flame Away! Replies to ibishop at tanus.oz.au or ibishop at ozemail.com.au - --- * RM 1.3 A1824 * "640K ought to be enough for anybody." - Bill Gates, 1981 Return to table of contents
Date: Tue, 19 Sep 95 11:38 CST From: Wolfe at act-12-po.act.org Subject: Been to Belgium? I may be taking a trip to Europe, and I'd like to hear from anyone who has visited beer-related points of interest in Belgium and northwestern Germany (Koln, Dusseldorf, Dortmund). Please contact me via private email. Ed Wolfe wolfe at act-12-po.act.org Return to table of contents
Date: Tue, 19 Sep 1995 10:12:26 -0700 From: Ray Brice <ray at hwr.arizona.edu> Subject: Competition Announcement! ATTENTION BREWERS You are invited to participate in the 2nd Annual "Naked Pueblo Homebrew Competition". The competition will be held Saturday, November 18th from 10:00 - 4:00 p.m. at the Carpenters' Hall, 606 S. Plumer, Tucson, AZ, 85719. At 4:15 p.m. an awards ceremony will be held for the competition. If additional forms are needed, or if you may be interested in volunteering some time for this competition, please contact: Ray Brice Jim Liddil Competition Organizer Director of Judges 2826 E. Kleindale Rd. or 2332 E. Adams St. Tucson, AZ 85716 Tucson, AZ 85719 phone: (520) 326-5119 phone: (520) 881-8768 email: ray at hwr.arizona.edu email: jliddil at azcc.arizona.edu We hope that you will enter your favorite homebrew. This will be the best opportunity to have your beer objectively evaluated by AHA and BJCP qualified beer judges. Welcome to the 2nd annual Naked Pueblo Homebrew Competition. This is an AHA and BJCP sanctioned competition featuring 11 main categories, with 43 subcategories. Entry Requirements Entry fees are $3 per entry. Send three (3) bottles for each entry. Each bottle must be 10 to 14 ounces in volume, brown or green glass, and be free of raised-glass or inked brand-name lettering and paper labels. Clear bottles are not allowed. Obliterate any lettering or graphics on the cap with a permanent black marker. Bottles with Grolsch-type swing tops are not allowed. Bottles not meeting these guidelines will be disqualified. On-line Entry If you have internet access, you can save money by entering on-line! Using an internet browser (mosaic or netscape) connect to the following URL: http://www.hwr.arizona.edu/agu/oph/naked.html and fill in all appropriate entry fields. Then click on the Submit button and your entry information will be automatically recorded and you will be given a unique competition identification number. Simply write this onto three pieces of paper and attach one to each bottle with a rubber band, and mail or bring your entry to Rillito Creek Brewers Supply (you will need one unique competition identification number for each entry). You will NOT need to submit a hard copy bottle idenfication form or an entry form. By using this method to enter your entry fee will be reduced from $3 to $2! Where and When to Enter All homebrew competition entries must be turned in to Rillito Creek Brewers Supply 4775 N. First Avenue Tucson, Arizona 85718 (520) 293-1740 hours: 12-8 (Tu-Fri), 10-6 (Sat), 12-6 (Sun) You may deliver them in person or ship them via UPS. If you plan to ship by UPS, be sure to pack them carefully. If you need advice on how to pack your homebrew for shipping refer to the Zymurgy 1993 Spring issue. Your entry/recipe forms must accompany your beers and each bottle must have a bottle identification form attached to it. Entries must be received no earlier than November 6th and no later than November 17th. They will be refrigerated until they are judged. Judging Judging will be held prior to the awards ceremony on November 18th, 1995. A complimentary brunch will be served to judges and stewards from 9:00 - 10:00. Awards Awards will be given for "Best of Show" as well as for 1st place in each category. Winners will be mentioned in the forthcoming issue of Zymurgy. 2nd and 3rd place in each category will receive ribbons. Winners will be announced at 4:15 p.m. the day of the competition. Judges reserve the right not to award a winner on any category if no entry in that category scores at least 25 points. THANK YOU Return to table of contents
Date: Tue, 19 Sep 1995 14:00:25 -0400 From: danmcc at umich.edu (Dan McConnell) Subject: more repitching From: MClarke950 at aol.com *>Dan McConnell writes: *>> I urge everyone to think like a probrewer, not a homebrewer. *>> REPITCH! That's what the professional brewers do, amateurs *>> should too. * *>Doug Flagg replies: *>Very good advise, BUT...... * *>I'm finishing up on a Pale Ale and I want to brew a Pilsner next. *>What do I do?? Use my Ale yeast dregs to brew the Pilsner. Not! * *Dan was sugguesting a way to: *1) Get the most of your yeast dollar. *2) Get the desired pitching rates. * * Mixing yeasts and styles wasn't his intention. *Of course* you *would use a different (lager) yeast, Mike, thanks for succinctly articulating these two important points. I also suggested that one should use a minimum number of different strains. So to carry this further, maybe one could adjust the brewing schedule to brew an ale followed by an ale then a lager followed by a lager.....Of course, its fun to color outside the lines now and then, fermenting with the "wrong" yeast. A pilsner wort can be very tasty with an ale yeast. * I know this will make me flame-bait, but how about some prior planning *on the buyer's part? If it's important for you to brew on a certain date, *give yourself plenty of time to receive it. See you later, Toast..... As far as repitching yeasts that are not good top-croping strains or lagers, I have found that the best system (if you don't have a unitank in your basement) is to use a Brewcap. Clean and simple it works just like a mini-uni. DanMcC "Pass me that bottle and I'll sing you all a real song" JMH Return to table of contents
Date: 19 Sep 1995 11:26:11 PDT From: "Wallinger, W. A." <WAWA at chevron.com> Subject: Carbonator(r)/brewpub laws/lagering From: Wallinger, W. A. (Wade) To: OPEN ADDRESSING SERVI-OPENADDR Subject: Carbonator(r)/brewpub laws/lagering Date: 1995-09-19 13:15 Priority: - ------------------------------------------------------------------------------ CARBONATOR(R) - I use a Carbonator(r) to transport my kegged beer to parties, friends, etc. I always purge the vapor space with 15 psi CO2 about 5 times (you dilute the oxygen content by about 50% with each 'purge' at this pressure). So oxidation is not a problem until the oxygen begins to permeate the PET bottle (which I understand takes a month or two to have an impact). I keep the PET bottle chilled for a day or two before I take the Carbonator(r) off and replace it with the regular cap. There is some loss of carbonation when you do this, but not enough to get me to buy more Carbonator(r)s. Of course, if you are only transferring to one bottle then, by all means, keep the Carbonator(r) on until you are ready to pour. BREWPUB LAWS - You can always compare your local 'harsh' brewpub laws to that of Mississippi. We not only don't have brewpubs, they are illegal (as is homebrewing itself, I might add). But relax, don't worry, and offer your parole officer a homebrew.. NEWBIE LAGERER - I am on my fourth batch of lager. Is the recommended fermentation temperature for the ambient temperature or for the bulk contents of the fermenter? In other words, since fermentation generates heat, do I need to compensate by maintaining an ambient temperature that is below the recommended fermentation temperature? And I am currently unable to lager the fermented beer below 40 deg F - is my beer ruined? WAWA - brewing contraband in Mississippi Return to table of contents
Date: Tue, 19 Sep 1995 19:01:38 GMT From: jsemroc at hpatc2.desk.hp.com Subject: Brewing & water chemisty question Help! I've never been to fussy about water chemistry before.... But recently I've move into a new home and my water supply is now from a well. Any guidance regarding pre-boiling water, testing water, trouble to expect... would be greatly appreciated. I would like to brew an all grain brew but am considering an extract for my first 'well' brew. email replies preferred, Jeff Semroc jsemroc at hpatc2.desk.hp.com Return to table of contents
Date: Tue, 19 Sep 1995 13:58:19 -0600 From: Tom Wurtz <tom.wurtz at Xilinx.COM> Subject: Re: A-B Originals (LONG) Due to popular demand I'm posting the entire text of the brochure I was sent by Anheuser-Busch on their new series of products ostensibly derived from pre-prohibition recipes. I've been asked a number of times to provide the 800 number so people can call it themselves. Unfortunately, I don't have that number with me. But I don't think it would do any good anyway, since they checked their database for my name before even asking me questions. Plus when I tried to get someone to go in my place after I told them I couldn't make it to their tasting they wouldn't budge even under some friendly pressure. I believe that since the tastings are free they are sticking to a specific test market, that being Beers Across America in this case (I think). Someone also asked what this organization is. It's one of these receive 2 sixers a month from various American micros. I received it as a gift from my girlfriend last christmas. I've found it mildly intriguing and more than a little bit frustrating because there are strict laws in Colorado about mailing beer, so they come by at night and drop them off like it's a fencing operation. But that's beside the point. Anyway, here goes ... t [Here's the full text of the glossy brochure. Most of it is pure marketing hype, but there is some implication of the quality as well as the makeup of the beer. Note in the first paragraph the phrase "strongly hopped" and the implication that corn was only used after prohibition. Both these statements make me believe that these beers are going to be all-barley and high hop IBU beers, but time will tell. AB is pretty obviously full of themselves in some of this, but not having drank the originals or these new "originals" its hard for me to make any judgements yet. I've rearranged some of the stuff to make it a better ASCII read. After typing this in it seems the marketeer who wrote this couldn't figure out another word for "variety." I'm not sure of the copyright rules regarding republishing advertisements, but I'll say here that this brochure is probably copyrighted by AB and let's not spread it all over place, okay?] Late in the last century, America was flourishing and so was America's thirst. Adolphus Busch began brewing a variety of lagers, ales and porters to satisfy the tastes of a growing and diverse America. These brews were strongly hopped and flavorful, catering to the day's preference for a strong and lusty beer. Then came thirteen years of ... Prohibition. Americans turned to bootleg and home-brewed beers frequently made with corn which gave these brews a lighter taste and sweet flavor ... the only taste an entire generation of beer drinkers knew. Only recently have people begun, again, to discover the robustness and diversity of America's orignal beers. Which is why we're brewing the American Originals, a collection crafted in the style of the turn of the century brews of Adolphus Busch. One thing today's beer drinker has in common with yesterday's is a thirst for a variety of full flavored brews. Based on records and correspondence preserved in the Anheuser-Busch archives from Adolphus Busch and his son August A. Busch, Sr., our brewmasters have created a series of beers crafted in the style used in Adolphus' day. Our American Originals are perfect for today's discerning beer drinker seeking a variety of styles and tastes in beer. American Originals. Enjoy them all. Faust Golden Lager - 1885 Faust is a pale lager with a clean malt flavor and brilliant deep golden color. We brew this American Original with the finest dry-roasted and two-row barley, as well as with Bohemian and Washington State hops. The original Faust was created by Adolphus Busch for his good friend Tony Faust to serve at his renowned St. Louis "Oyster House and Restaurant." This special brand capitalized on "Faust," a popular opera of the period, about a fifteenth century doctor who "sells his soul" to the devil for magical powers, but eventually finds redemption. The red clad figure on the label represents Mephistopheles, the devil in the opera. -available October 1995- Black & Tan Porter - 1899 In 1899 Adolphus Busch brewed an American Porter that he sold under his trademark Black & Tan. These days, "Black & Tan" has also come to mean something else (a porter or stout mixed with a lager). Our Black & Tan, inspired by Adolphus' original, is brewed as a porter, but with chocolate malt, caramel malt and two varieties of roasted malt in order to soften the flavor. We also use five hop varieties, including imported and Washington state hops. Our American Originals Black & Tan is an extremely drinkable dark beer with reddish-brown coloration and a slightly fruity character. -available October 1995- Muenchener - 1893 To brew a world-class Muenchener in America at the turn of the century was a remarkable triumph for Adolphus Busch. Until then, the best Muencheners were brewed in Munich, Germany (Muenchener literally means "from Munich"). In 1893, and the Columbian World's Fair Exposition in Chicago, this Muenchener from St. Louis was named "The worlds best Muenchener beer." Our American Originals Muenchener is brewed with five varieties of malt including munich-style malt, as well as with domestic and Bohemian hops in the style of Adolphus Busch's original award-winning formula. -available October 1995- Bock Beer - 1880 Bock beer is a lager beer - an exceptionally strong-tasting and flavorful lager, but nonetheless a bottom-fermented brew aged a bit longer than the traditional lager. It derives its rich color and drinkability from the use of roasted barley malt. The horned goat has always been the traditional bock symbol. This American Originals bock, inspired by the bocks of Adolphus Busch's day, is a fine example of the bock brewing tradition. -coming soon- Union Man's Favorite - 1912 Union Man's favorite was first brewed for the working man in 1912 and served in taverns and bars exclusively on draught. Working guys would bring a bucket home with them after work. In fact, beer-carrying pails (called growlers) were generally available at the tavern to transport brew from the tap to the kitchen table. Our Union Man's Favorite is a very rewarding beer - fully flavored, very drinkable and as robust as any working beer brewed at the turn of the century. UMF is another proud American Original. -coming soon- Return to table of contents
Date: Tue, 19 Sep 1995 16:58:28 -0400 (CDT) From: Rob Reed <rhreed at icdc.delcoelect.com> Subject: Cleaning CF chillers blacksab at siu.edu (Harlan Bauer) had some CF chiller cleaning ideas a la: > Why not fill the CF chiller with vinegar > and soak overnight <snip> Also, now that I'm thinking about it, > why not run some sulfuric acid drain-cleaner thru it and rinse profusely. > Maybe then some vinegar? Or lye instead of acid? I use a strong citric acid solution to clean my chiller after a dozen batches or so. Citric acid in bulk is cheap and I use about 1/4 C per gallon. I add a cup to four gallons of boiling water and flush out my chiller for 5-10 minutes. After a couple of gallons, I disconnect the unit from the kettle and blow out the hot citric acid solution with CO2. A lot of "brown slimy goo" (tm) comes out. I repeat this process in 10 minute cycles until the chiller flows clean. The CO2 blowout helps purge all of the gunk in the chiller more quickly than simply flowing the citric acid solution through it. BTW, I maintain a boil on the kettle while the citric acid solution is flowing into the chiller and the chiller water jacket is has no water in it. Between major periodic cleanings as described above, I sanitize the chiller with 3 gallons of One-Step solution (1 Tbsp/gallon hot water) over a 30 min. period prior to use. I have had good luck with this regimen, for about 50 batches. Cheers, Rob Reed Return to table of contents
Date: Tue, 19 Sep 1995 22:11:39 -0400 From: dkerfoot at freenet.macatawa.org (Douglas Kerfoot) Subject: Re: Open Fermentation in Stainless >From: "Richard Scotty" <richard_scotty at msmgate.mrg.uswest.com> >Subject: Open fermentation insanity > >How about using a deep stainless steel sink? If you are willing to risk open fermentation, why spend the money on stainless? Surely anyone who is even considering open fermentation should not be afraid of plastic. Or, if you keg, just don't put the lid on. Last week, when I did not have an airlock handy, I just wraped a little tinfoil over the top of my carboy. Worked like a charm! Return to table of contents
Date: Tue, 19 Sep 1995 22:11:35 -0400 From: dkerfoot at freenet.macatawa.org (Douglas Kerfoot) Subject: HBD Logic Russell Mast <rmast at fnbc.com> writes: >When I was extract only, I would get a fair bit of foam in my boils. Not as >much as all-grain, but more than you describe. Maybe you're not boiling >vigorously enough? I love HBD logic: Obviously, if you are not experiencing a problem, you must be doing something wrong. Return to table of contents
Date: Tue, 19 Sep 1995 22:38:09 -0500 From: danmcc at umich.edu (Dan McConnell) Subject: BBCo Contest I can't believe that this has not yet been posted...I got this in the mail Saturday. I'm in a hurry so don't expect details- go see your homebrewshop owner. Samuel Adams is sponsoring the 1995 World Homebrew Contest Entry deadline: Nov 6-10 Entry fee: none Each entrant to receive: 1/2 lb kent goldings, tee-shirt, and a piece of paper First round winners go to Boston and brew their beer Three overall winners (lager, ale and mixed style) go to one of the cool beer areas of the world (Germany, Belgium, UK...) Six runners up get $2000 to go to GABF or AHA Nationals Final round winner's beer becomes a BBCo. product and the originator gets $5000/year as long as the beer is in production. Sounds win/win to me. Interesting notes: The beers must be adapted to BBC yeasts which means that the lagers must be fermented at 58-62F. Hummmm. Beers must be less than 6% EtOH so that the states do not interfere with distribution. DanMcC As long as Keith Richards is alive *I* can have one more beer Return to table of contents
End of HOMEBREW Digest #1836, 09/20/95