HOMEBREW Digest #2879 Thu 19 November 1998

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		Digest Janitor: janitor@hbd.org
		Many thanks to the Observer & Eccentric Newspapers of 
		Livonia, Michigan for sponsoring the Homebrew Digest.
				URL: http://www.oeonline.com

  Brass/Lead (Jack Schmidling)
  Wife Beer 1.0 ("Richard Scott")
  Expensive beer. ("Gregg Soh")
  Orval clone ("Jens P.Maudal")
  preserving labels ("Chris Bersted")
  O2 Regulators (Andrew Stavrolakis)
  re: pppbbbbbbbbtttttttttt ("Spies, Jay")
  Pat and Karl kudo ("Spies, Jay")
  Lauter tun outlet diameter (Nathan Kanous)
  Xmas draws near . . . ("Spies, Jay")
  Spots before my eyes! (Brad_Plummer)
  Proto-germanic brewing (Tidmarsh Major)
  More Zymurgy and Nottingham (Paul Gatza)
  Nottingham Yeast (Richard Johnson)
  RE: Igloo/Gott coolers (Jack Phillips)
  Chimay White / Cinq Cent (Matthew Arnold)
  NPT thread thread ("Larry Maxwell")
  aluminum question (Adam Holmes)
  Zymurgy/Nottingham (Mark_Ohrstrom/Humphrey_Products)
  Darcy's Law (Scott Murman)
  solution for sticky rye (was: pressure sparging) (Alan Edwards)
  Alt decoction (Troy Hager)
  Nottingham Yeast (Herbert Bresler)
  Xmas traditions (Mark Tumarkin)
  Dry yeast for Altbier?? ("Hans E. Hansen")
  I am so dry... So dry I be... (pbabcock)

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---------------------------------------------------------------------- Date: Tue, 17 Nov 1998 22:32:11 -0800 From: Jack Schmidling <arf at mc.net> Subject: Brass/Lead William Graham <weg at rmi.net> " The gist of the experiment was that aluminum levels were measured in wort before and after a boil in aluminum. The aluminum levels were identical. " My question is: has this been done for "deleaded" brass? " So why haven't we tested it even to the same level we tested for aluminum? Who'se "we"? Have "you" tested anything? I, for one, tested and reported results from mashing, boiling and fermenting in kettles with EASYMASHERS installed that had never had any treatment whatsoever. The samples were sent to a lab along with control samples of the water that was used to brew the batch. Guess what? The water had MORE lead in it then the beer. To be totally honest, both numbers were in the noise and at the limits of detectability but the water sample actually did have a higher value for lead. Needless to say, I abandoned the plastic SLEEZYMASHER(r) project and had another beer. "My fittings are stainless steel. Mine are all brass "loaded" with lead. If I thought folks would pay $100 for an EM, I suppose I would offer one in stainless. js - -- Visit our WEB pages: http://user.mc.net/arf ASTROPHOTO OF THE WEEK..... New Every Monday Return to table of contents
Date: Wed, 18 Nov 1998 00:14:48 -0600 From: "Richard Scott" <rscott57 at flash.net> Subject: Wife Beer 1.0 In an on-going effort to maintain spousal support for my homebrewing, she-who-cannot-be-ignored asks if good clone recipes for <gasp!> Zima or <gulp!> 2-Dog Lemon Brew can be shared. I've tried keeping a plentiful supply of wine-in-a-box, but she has her heart set on clear-near-beer. Oh, the shame..... Please, no flames.... TIA, Richard Scott Coppell TX Home of the Dallas Stars !! ..... and a semi-good football team, too. Return to table of contents
Date: Wed, 18 Nov 1998 00:51:31 PST From: "Gregg Soh" <greggos at hotmail.com> Subject: Expensive beer. Dave Burley says about a new beer named Buddy to be sold in Japan, ".............has a lower price in these restrained economic times in Japan. The price? a 12 oz can sells for $1.20 versus $1.80 for beer! Yeah, per can." Here in Singapore, SNPA and Anchor Steam go for almost US$4 a bottle! ______________________________________________________ Get Your Private, Free Email at http://www.hotmail.com Return to table of contents
Date: Wed, 18 Nov 1998 12:45:43 +0100 From: "Jens P.Maudal" <jensmaudal at bu.telia.no> Subject: Orval clone Roger Protz describes the making of this beer fairly detailed in the "European Beer Almanac" 86% pale malt(of 4 different types) 13,5% Caravienne malt White Candy sugar (350 kg per brew) Hallertau and Styrian Goldings hops, dry-hopped with Kent Goldings. same yeast for the primary and secondary and a different (lager) yeast for the bottle priming. The IBU is not specified, only mention generous use of bittering hops resulting in a tart bitterness. I am wondering if anybody has tried making Orval and have a good recipe to share. - -- Jens P.Maudal "Bottoms up everybody" Norbrygg page.. http://www.ifi.uio.no/~ketilf/norbrygg.cgi My humble page. http://w1.2328.telia.com/~u232800221/index.htm - Return to table of contents
Date: Wed, 18 Nov 1998 07:56:00 -0600 From: "Chris Bersted" <ctb967f at mail.smsu.edu> Subject: preserving labels Brad Maubeck inquired about preserving labels for his Xmas brew. I have had some luck spraying my labels with Krylon Crystal Clear Acrylic 1303. Labels typically come off in the dishwasher, or easily slide off (glue stick to secure them), but the picture on the label is preserved pretty well Chris Bersted Springfield, MO (may miles SW of Jeff Renner) Return to table of contents
Date: Wed, 18 Nov 1998 09:24:09 -0500 From: Andrew Stavrolakis <andrew_stavrolakis at harvard.edu> Subject: O2 Regulators I checked with a local welding supply firm regarding my O2 regulator; they were very nice and pointed out that converting to CO2 is as simple as changing the CGA fitting on the regulator. A few people have pointed out that the 150lb gauge may not be sensitive enough for kegging purposes; I may swap that out as well. I *didn't* realize that a CO2 tank would cost $70 -$90 - Holy smokes! Looks like I may have saved a few bucks anyway. Thanks to all who replied to my question... Cheers, Andrew andrew_stavrolakis at harvard.edu Return to table of contents
Date: Wed, 18 Nov 1998 09:42:02 -0500 From: "Spies, Jay" <Spies at dhcd.state.md.us> Subject: re: pppbbbbbbbbtttttttttt Mikey Beck intoned thusly - >>>glad to be born and raised in Pittsburgh, PA, mikey.<<< And you live outside of Bawlmer, hon? You have the fortune of being associated with *2* cities that brew(ed) some of the worst beer on the planet - I.C. Light and Natty Bo. Now I see why you brew your own. ;-) Jay Spies Wishful Thinking Basement Brewery Baltimore, MD Return to table of contents
Date: Wed, 18 Nov 1998 09:57:50 -0500 From: "Spies, Jay" <Spies at dhcd.state.md.us> Subject: Pat and Karl kudo All - Scott Abene reminds us that the 2-year mark of Pat and Karl's stewardship of the HBD is almost upon us, and says: >>>THANK YOU PAT AND KARL FOR ALL YOUR EFFORTS AND UN-ENDING HARD WORK!!!<<< I just want to wholeheartedly second that one. The HBD is a fantastic resource that probably wouldn't be here without the daily efforts of Pat and Karl, who work quietly away making this list available to us all and delivered without cost to our doorstep. They are not recognized for their efforts or publicly thanked nearly enough. Great work, guys. Jay Spies Wishful Thinking Basement Brewery Baltimore, MD Return to table of contents
Date: Wed, 18 Nov 1998 09:00:12 -0600 From: Nathan Kanous <nlkanous at pharmacy.wisc.edu> Subject: Lauter tun outlet diameter Howdy folks! Recently changed my mash / lauter tun. Replaced the 3/8 inch ID copper"ring manifold" with a pizza pan false bottom. I also changed from 3/8 inch ID copper to 1/2 inch ID copper for my outlet. I've had a little difficulty with some stuck runoffs. I've never had problems with the 3/8 inch ID ring manifold (even with a 50% flaked rye roggenbier...slow but not stuck). Is it possible that the larger bore copper tubing is drawing wort at a high enough rate to cause the stuck run-off? What size "runoff" tubing are people using? I use a converted keg. Thanks. nathan in Madison Nathan in Madison, WI Return to table of contents
Date: Wed, 18 Nov 1998 10:19:59 -0500 From: "Spies, Jay" <Spies at dhcd.state.md.us> Subject: Xmas draws near . . . All - Okay, here's the deal. I recently got the question posed to me that I love to hear from my SO. "What do you want for Christmas" (She shops early; I don't get around to asking that question until sometime in mid December . . .) My answer? "Well DUH -- beer stuff" (ok not exactly in those words). My question concerns aluminum. I've pretty much gleaned from the digest that the aluminum/Alzheimer's thing is mostly speculation (and really, I'm much more likely to die of liver failure before Uncle Al ever has a chance to visit), but since I saw a *20* gallon stockpot on sale for about $140, I'm leaning toward this as my Xmas request. How durable/cleanable are aluminum pots?? I know it's a softer metal than SS, but will it pit with repeated boilings of a relatively low pH wort? Does it stain/retain gunk easily? The one I saw was sort of "brushed" looking. Who uses these things as boilers, MT's, HLT's?? Jay Spies Wishful Thinking Basement Brewery Baltimore, MD Return to table of contents
Date: Wed, 18 Nov 1998 09:28:04 -0600 From: Brad_Plummer at crow.bmc.com Subject: Spots before my eyes! Yes, collective. This is yet another <echo sound on> IS MY BEER RUINED? <echo sound off> Brewed an extract heffeweizen on Sunday and pitched an 800ml starter of Wyeast 3068 Weihenstephan. High krausen (sp?) was 12 hours later. Never had a beer take off like that but then again this was the first time I've taken the time to do a proper starter. The 6.5-gallon carboy was borrowed from a friend. It was reportedly 'clean' but I used TSP and rinsed well. Sanitized with Iodophors. I use a chest freezer for temp control and held this ferment at 68F. You can really smell the banana when you open the lid. This AM (Wednesday) I noticed there is no activity through the airlock (quick ferment?). Still have a 1-inch, rocky head on the beer but there are several spots around the edge that are turning black and look like mold. Not in the middle of the head but just at the top edge where it touches the glass. Is this normal? This is also the first time I have fermented in glass. Maybe this IS normal and I have just never noticed it before (wishful thinking). Comments? Thanks, Brad Plummer Georgetown, Texas Return to table of contents
Date: Wed, 18 Nov 1998 10:35:29 -0600 From: Tidmarsh Major <ctmajor at samford.edu> Subject: Proto-germanic brewing I'm glad to see both Don Beistle and Dave Burley responding to my post about the origins of 'wort' and even baiting me a bit. The traditional explanation for basing 'wort' on the meaning 'root' is that root also meant spice, hence a transferred meaning of an infusion of spice and thence narrowed to the specific infusion of malt (first instance in the OED, ca. AD1000, is "hwaetene wyrt": wheat wort). My knowledge of German linguistic history is pretty weak, but I suspect a similar relation between Modern High German 'wurz' (root/foot of the mountain) and 'wuerz' (root of plant/spice). Don's argument for an alternate proto-germanic etymology is an interesting one. 'Worth' derives from the Indo-european *wer, meaning to turn. Thus the 'worth' of the malt is that it 'turns' into beer. ALso related to this Indo-european root is the Old English 'wyrd' (ancestor of modern 'wierd'), meaning 'fate.' Beer is the fate of malt? I like the thought, but I'm not sure such folk-etymology is enough to convince me. Regards, Tidmarsh Major Birmingham, Alabama Return to table of contents
Date: Wed, 18 Nov 1998 10:12:42 -0700 From: Paul Gatza <paulg at aob.org> Subject: More Zymurgy and Nottingham Although the article was not finished in time for the Yeast Special Issue of Zymurgy, the March/April Zymurgy will have a technical article regarding the advances in the quality of dry yeasts and the changes in the production processes of dry yeasts. The article is co-written by Clayton Cone of American Yeast, Dr. Thomas Tompkins, an expert on yeast contamination and member of the ASBC, and Dr.Tobias Fishburn, who studied at the Technical University in Munich. The latter two authors work on R&D for Llallemand. - -- Paul Gatza Director American Homebrewers Association (303) 447-0816 x 122 736 Pearl Street (303) 447-2825 -- FAX PO Box 1679 paulg at aob.org -- E-MAIL Boulder, CO 80306-1679 info at aob.org -- AOB INFO U.S.A. http://www.beertown.org -- WEB Return to table of contents
Date: Tue, 17 Nov 1998 12:49:11 -0500 From: Richard Johnson <ricjohnson at SURRY.NET> Subject: Nottingham Yeast With all of the discussion about Nottingham dry yeast, I thought I might add this little ditty. When visiting a Hops Bar & Grille (a chain in the southeast) recently, I ordered a sampler. I thought all four of the beers were pretty good. When talking with the "Brewmaster" I asked if he used 1056 as a lot of brewpubs do. To my surprise he said they (all Hops) use Nottingham dry yeast. I then asked him if they rehydrate. "No, we just pitch it right out of the pack". They are not allowed to deviate in order to maintain consistency within the chain. The "Brewmaster" was a former restaurant employee trained on the Pub Brewing system. BTW, they do list a couple of their beers as lagers, but they use the same yeast just cold conditioned. Brewing in Mayberry, Richard Johnson Mt. Airy, NC Return to table of contents
Date: Wed, 18 Nov 98 09:34:00 -0800 From: Jack Phillips <jphillip at FUTUREX.COM> Subject: RE: Igloo/Gott coolers Jeff wrote >I've recently begun to use a 10 gallon Igloo for the sparge water, so I really don't need the third kettle. Folks have >posted here in the past that the Igloo is safe for hot liquids, and I've had no warping, but the smell of the hot container >after I'm done leaves me with some health concerns. I do wonder what kind of plasticizers or other nasties are being >leached into my sparge water. It has no taste, but that's not infallible. I can't speak about the Igloo cooler, however I have used a 10 gallon gott cooler as a mashtun for about 2 years, and have never detected any off flavors that might have originated from the materials the gott was constructed from, nor has any judge reported any off taste that would indicate a leaching of contaminants from the plastic liner. As I brew a lot of "American Pils" for my beer drinking friends with no "taste", I believe that you would notice any off flavors if they were present Jack A. Phillips Placerville,Ca A few miles east of Charley and 2000 miles west of Jeff Brewing on the Timberline Return to table of contents
Date: Wed, 18 Nov 1998 18:08:30 GMT From: marnold at ez-net.com (Matthew Arnold) Subject: Chimay White / Cinq Cent Earlier this year at one of my homebrew club's meetings, the styles of the meeting were Strong Ales and Belgian Ales. It gave me my first opportunity to try Chimay White / Cinq Cent. Let's just say it was love at first taste. I've searched the archives and found only one clone recipe, a reprint from Brew Your Own. I also found the Brewing Techniques "Brewing in Styles" article by Martin Lodahl on Belgian Trappist/Abbey Ales, but that's about it. I assume a good base would be German or Belgian Pilsner malt with about a pound of light candi sugar. The Lodahl article lists the original gravity as 1.071. I don't know what IBU level to shoot for, but it must be relatively high. I've also read that Hallertau, Saaz, or Goldings (Styrian or East Kent) would be good choices for hops. I'd probably try to culture yeast from a few bottles of Chimay or maybe just use Wyeast #1214 which I've heard is supposed to be the Chimay strain. Any thoughts? Any recipes? Matt - ----- Webmaster, Green Bay Rackers Homebrewers' Club http://www.rackers.org info at rackers.org Return to table of contents
Date: Wed, 18 Nov 1998 10:32:09 -0800 From: "Larry Maxwell" <Larry at bmhm.com> Subject: NPT thread thread Further to this, uh, thread, I briefly looked into this terminology once, and from what I recall, "NPT" means "national pipe thread, tapered," and "MPT" and "FPT" are often used informally to refer to male pipe-thread and female pipe-thread, whether tapered according to the NPT standard or having some other kind of thread. BTW, I enjoy these peripheral threads about pipe standards and the etymology of brewing terms. Linguists and plumbers, don't be afraid to keep posting! Larry Maxwell San Diego Return to table of contents
Date: Wed, 18 Nov 1998 11:59:27 -0700 (MST) From: Adam Holmes <aaholmes at lamar.ColoState.EDU> Subject: aluminum question Hey, hearing about people using aluminum brewpots has got me wondering = about the price of these things as well as specific sources to obtain = them. All I read about is expensive stainless steel pots or converting = used kegs to use as pots. Aluminum may be a nice alternative. =20 Adam Holmes Fort Collins, CO Return to table of contents
Date: Wed, 18 Nov 1998 14:12:25 -0500 From: Mark_Ohrstrom/Humphrey_Products at humphreypc.com Subject: Zymurgy/Nottingham > From: AlannnnT at aol.com > Subject: Zymurgy and Nottingham > ... Andrew, did you notice that the Zymurgy article stated that the sample beers > were all shaken in transport to the tastings? My recollection is that just *some* (unidentified) kegs were agitated. If they *all* were shaken, we could at least derive some inference about the flocculation characteristics of the yeasts. Generally, I found this "AHA Road Test" to be poorly conceived and executed. Why bother to test dissimilar types of yeast in sub-optimal (for the yeast's "style") worts? I have been playing with the Nottingham since Big Brew '98 with very acceptable results (and how can I beat the convenience?) My (unanswered by Zymurgy) question is: Are there any other dry yeast "styles" (by Danstar or another brand) that are of equal quality? Perhaps the next time, the HBD contributors could aid in designing the "AHA Road Test". Brian (Rezac), are still on the list? Comments? Mark in Kalamazoo "Never try to teach a Pig to sing -- it wastes your time, and it annoys the Pig ... " Return to table of contents
Date: Wed, 18 Nov 1998 11:32:31 -0800 (PST) From: Scott Murman <smurman at best.com> Subject: Darcy's Law Folks keep bringing up Darcy's Law and how it relates to lauter design. IMO, it's irrelevant to the problem. What the micro-flow (and diffusion, etc.) between each grain particle looks like, while it may be interesting, is not significant for predicting how the macro-flow of sparge liquer through a lauter tun will look. We do know exactly the downward mean velocity through the lauter tun, because we control it with our outlet valve. There isn't a "discharge coefficient" involved in the macro-flow - I can raise the mean velocity through the grainbed simply by opening my valve. I think it's possible to achieve an exit velocity that's pretty darn close to the maximum predicted by ignoring the grain completely. -SM- ("west") Return to table of contents
Date: Wed, 18 Nov 1998 11:50:18 -0800 (PST) From: Alan Edwards <ale at cisco.com> Subject: solution for sticky rye (was: pressure sparging) Thomas Murray Writes: > > "I read somewhere that a German brewer of Roggenbier uses some > kind of pressure sparging technique to force the sparge water > through the grain bed. The grist had a high percentage of > rye in it, something like what you suggested (65%) as I recall." Peter Santerre replies: | | This got me to thinking - (Uh oh) | | Would it be possible to put in an 'easy masher' type pickup | on the end of the 'Out' line in a corney keg and use this to | do a pressurized mash? If you are trying to solve the problem of getting a stuck mash when making a rye beer, let me share my recent experience mashing with 33% rye *malt* (as opposed to flaked or raw). My experience supports that if you do a beta-glucan rest, and a protein rest, that there is a reduced chance of the sparge getting stuck. Mine didn't stick at all, although it took 2 hours and 45 minutes to collect all of the runnings. I took a clue from a thread a while back in the HBD, and got further clarification and help from George DePiro. (Thanks George!) Recipe: 5 pounds 2-row pils malt (pils for the extra beta-glucanase) 4 pounds rye malt (33%) 2 pounds Munich malt 1 pound caramel malt Mash schedule: 35 min at 104F; mash in and beta glucan rest 20 min at 122F; protein rest 100 min at 150F; starch conversion 15 min at 168F; mash out (These are the actual times--I was shooting for 30, 15, 90 and 15 minutes respectively.) Since I mash in a 10 gallon RubberMaid cooler, I used a combination of boiling water additions and decoction to step the mash; and ended up with a pretty thin mash--about 17 quarts of water was added, total. That ends up to be about 1.4 quarts per pound. I started out with a thick mash and discovered a fun way to dough-in at 104F...mix it with your hands! Anyway, the sparge never threatened to stick, but it was pretty slow--almost 3 hours to complete. Just plan for the extra time. -Alan in Fremont, CA Return to table of contents
Date: Wed, 18 Nov 1998 11:50:46 -0800 From: Troy Hager <thager at bsd.k12.ca.us> Subject: Alt decoction HBD Brewers: I too have been rereading all the great posts about alt brewing and am getting ready to brew one soon. I have decided to do a single decoction and use 100% Weyermanns Dark Munich malt. After combing the back issues of BT and the HBD archives on decoction schedules, I have come up with this: Mash in at 145F - rest for 30 mins. Pull a thick decoction and slowly ramp up to 155F - rest for 15 mins Slowly bring to boil - boil for 30 mins Add decoction to mash to raise to 167F Hold at 167F for 30 mins. All of you alt and decoction experts - what do you think? Suggestions/critiques welcomed! Private emails are fine! Thanks!! -Troy Return to table of contents
Date: Wed, 18 Nov 1998 18:09:37 -0500 From: Herbert Bresler <bresler.7 at osu.edu> Subject: Nottingham Yeast Dear Colleagues in brewing, With Andrew Stavrolakis' post about Nottingham Ale Yeast bringing the recent Nottingham posts to at least 4, I feel compelled to add another -- while we're on a roll... I have never used this yeast, but have been interested in it ever since I took a brewpub tour in San Diego and nearby environs last March. I visited at least 10 different brewpubs, and I think at least half of them were using Nottingham yeast almost exclusively. Many different styles, all good to excellent beers, with only Nottingham! One brewer even brewed his Hefe-Weizen with it and it was fabulous. He managed to get the esters just right by controlling fermentation temps, mash schedule and grain selection. [I admit to being negligent in not posting the results of my brewery tour. Maybe I'll get out my notes and try to put something together for HBD.] I have purchased a packet, but being a liquid yeast user and yeast rancher, I haven't gotten around to using it yet. I was not able to locate a source for Nottingham Yeast as a liquid culture. [Anybody out there know of one?] I'm so unused to dry yeast that it hasn't reached the top of my list. Andrew's suggestion for using Nottingham yeast in a Barleywine sounds great. After having just gotten around to reading the Barleywines article in the last BT, Nottingham sounds like it fits the bill very well - high attenuation, neutral character, clean, alcohol tolerant, good floculator... I want to learn more about this yeast strain, so I encourage everyone with experience with Nottingham Yeast to please share their experiences with us through the HBD. Could be an interesting thread, who knows. Good luck and good brewing to you all, Herb in Bexley (Columbus), Ohio 40degN, 83degE (We here in Columbus don't generally consider Ann Arbor the center of anything around this time of year, except perhaps our disdain; so I'll refrain from JR-relative measures -- at least until after Saturday's game.) Return to table of contents
Date: Wed, 18 Nov 1998 18:43:44 -0500 From: Mark Tumarkin <mark_t at ix.netcom.com> Subject: Xmas traditions I know it's a little early but thought you all might enjoy the following ....... ************************************************ Santa was very cross. It was Christmas Eve and NOTHING was going right. Mrs. Claus had burned all the cookies. The elves were complaining about not getting paid for the overtime they had while making the toys. The reindeer had been drinking all afternoon and were dead drunk. To make matters worse, they had taken the sleigh out for a spin earlier in the day and had crashed it into a tree. Santa was furious. "I can't believe it! I've got to deliver millions of presents all over the world in just a few hours - all of my reindeer are drunk, the elves are on strike and I don't even have a Christmas tree! I sent that stupid Little Angel out HOURS ago to find a tree and he isn't even back yet! What am I going to do?" Not knowing what else to do, Santa went down in the cellar and brought up a firkin of 1982 Bigfoot barleywine. He started hitting it pretty hard and getting even more pissed off every minute. Just then, the Little Angel opened the front door and stepped in from the snowy night, dragging a Christmas tree. He says "Yo, fat man! Where do you want me to stick the tree this year?" And thus the tradition of angels atop the Christmas trees came to pass...... ********************************** I had no idea this was how the tradition started. Hope you all have your holiday beers and winter warmers well under way. Mark Tumarkin Gainesville, Fl way south of Jeff, and waaaay south of Santa Return to table of contents
Date: Wed, 18 Nov 1998 15:57:54 -0800 From: "Hans E. Hansen" <hansh at teleport.com> Subject: Dry yeast for Altbier?? Hi all. My local store is out of any Wyeast appropriate for an Altbier (German Ale 1007, Kolsch 2565, or European Ale 1338). Are there any dry yeasts that could work? Al K.'s book claims that most "Lager" dry yeast is really cool fermenting ale yeast (p. 469). If this is so, what about YeastLab Amsterdam Lager, or YeastLab European Lager? Do they give an appropriate maltiness? Thanks, Hans E. Hansen hansh at teleport.com Return to table of contents
Date: Wed, 18 Nov 1998 23:00:01 -0500 (EST) From: pbabcock <pbabcock at mail.oeonline.com> Subject: I am so dry... So dry I be... Greetings, Beerlings! Take me to your lager... With all the hubbub regarding dry yeasts of late, I just had to pipe in: When educating the Eison New Jersey Brew Crew, I used nothing but dry out of convenience. The Honey Wheat was one of the CLEANEST I've ever brewed. I think it was Whitbread... See ya! Pat Babcock in SE Michigan pbabcock at oeonline.com Home Brew Digest Janitor janitor@hbd.org HBD Web Site http://hbd.org The Home Brew Page http://oeonline.com/~pbabcock/brew.html "Just a cyber-shadow of his former brewing self..." Return to table of contents
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