HOMEBREW Digest #3360 Sat 24 June 2000

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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

  QDA / Roasted Barley (Crossno)
  HSA and Bud (RBoland)
  Jeff Renner Head Jobs ("Phil & Jill Yates")
  re: Carbonic Acid / pH Depression ("Stephen Alexander")
  Church Keys and Mashing Temps (Mark)
  The Baron Goes Public ("Phil & Jill Yates")
  Aussie Beers ("Adam Ralph")
  HSA and technical references ("Pannicke, Glen A.")
  suggestns for munich/prague (meierto)
  Lag Times ("Donald D. Lake")
  Hoo, boy! Whatta gig! (Some Guy)
  Timothy Green: Where are you? (The Home Brew Digest)
  Re: Bottling a 1+ year old lambic ("Chris Hebert")

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---------------------------------------------------------------------- Date: Thu, 22 Jun 2000 21:24:22 -0500 From: Crossno <Crossno at tnns.net> Subject: QDA / Roasted Barley When life gives you unmalted barley, make a dry stout. For Fathers day my family gave me 50 lbs. of barley, unmalted. But only $5 from the feed store. What uses unmalted barley??? A dry stout, it does now any way. First of all this stuff is almost like rocks, hard. I also need it roasted for a stout. A little searching of past HBDs turned up the information, http://www.hbd.org/ >Roasted Barley: >45 minutes at 375F (190C) then 30 minutes at 450F (232C) >until 10% of the grains' exterior are very dark and 10% are still light >brown. You may wish to stir every 15 minutes or so and >turn the pan 180 degrees. With the caveat of doing it while your SO is not home. Oops no time for that. A little more research turned up the idea of doing it in you air type popcorn popper. Having picked up several old poppers at a bazaar I thought I would give it a go. 1. Tilt the popper backwards. The air blows hard enough to blow out some of the barley otherwise. 2. The popper holds about 3 oz. Take this into account for your time schedule. 3. For lightly toasted mine runs 20 to 30 minutes. For roasted 40 minutes or so. When your popper runs this long the plastic top deforms. Don't use your SO's popper. How much fresh(?) toasted/roasted barley should go in a stout? I'm brewing Sunday, so if this post is late, or your not going to make the Saturday HBD email me. The toasted/roasted barley tastes great! Glyn Crossno Estill Springs, TN Crossno at tnns.net - -- I got the pool in the ground, the rice lager on ice. All of Phil's ladies friends are coming over tonight! Return to table of contents
Date: Thu, 22 Jun 2000 22:50:40 EDT From: RBoland at aol.com Subject: HSA and Bud One more factor in Bud's lack of concern about HSA may be the temperature. The wort is just below boiling when it is air-stripped. Could it be that the Oxygen solubility at that temp. is just to low to worry about? Bob Boland Return to table of contents
Date: Fri, 23 Jun 2000 15:29:21 +1000 From: "Phil & Jill Yates" <yates at acenet.com.au> Subject: Jeff Renner Head Jobs New evidence would indicate that Jeff Renner really has been to Burradoo Estate and enjoyed a rice lager or two with the ladies of the billiard room (no doubt whilst I was on the other side of the continent). Firstly, he just won't stop talking about them - the ladies, not the lagers. Secondly, his latest post on muskrat head repairs bares striking similarity to that awful drunken night when Phoebe's Teddy's head was removed from it's torso. What is going on here Jeff? Are you the culprit? Mind you, by your description of the repair job, I think it best to encourage you to stick to making cereal lagers and I'll pay someone to stitch the head back on. Idiot!!!! Cheers Phil Return to table of contents
Date: Fri, 23 Jun 2000 02:30:12 -0400 From: "Stephen Alexander" <steve-alexander at worldnet.att.net> Subject: re: Carbonic Acid / pH Depression Dan Listermann asks ... >To what degree does carbonation depress pH? I assume you are thinking of fermenting under CO2 pressure Dan. The short answer is that it depends on a lot of factors, but a practical estimate is few tenths of a pH unit. >I am thinking of about 20 psi at room temperature. >How much infection protection could one expect? Knocking the pH down by a few tenths is unlikely to stop any infection per se. The big dip in pH from yeast metabolic processes (from say wort pH of 5.2 to fermented wort pH of ~4.0) makes a big difference. Many infectious agents can't handle the low pH, tho many can. >Is it enough to effect yeast? The good news is that yeast actually prefer the lower pH. The bad news is that CO2 reduces yeast growth. In a paper by Heriot-Watt researchers, they state that modest concentrations(0.2atm ~= 3psi) of CO2 is stimulatory . .3 to .5 atm(4.5-7psi) is inhibitory to growth - tho' fermentation continues. At 2.5-3 at (35-45psi) of CO2, yeast growth is entirely halted. They fermented wort under 2atm(28psi) of CO2 pressure at several temps and the rate of fermentation was reduced to as little as half, and the final yeast cell count was reduced by roughly 15-25%. Final pH was higher and fusels and esters lower. There is even speculation in the lit that the primary effect of yeast nutrients is that they act as nucleation sites and reduce CO2 concentrations !! -Steve Return to table of contents
Date: Thu, 22 Jun 2000 12:59:14 -0400 From: Mark <Buriedpast at freewwweb.com> Subject: Church Keys and Mashing Temps Greetings all! It seems that in our efforts to keep the topics we discuss on the HBD beer related, we've forgotten to inform Nina of several uses for the church key that still exist! I'm especially surprised that Jeff would state that they are "relegated to the trash heap of history" since I get the impression that he more than just dabbles in the kitchen. I still use them for the likes of vegetable broth, pineapple juice, condensed milk, etc. I assume that Hi C and Hawaiian Punch cans have gone the way of the 2 liter plastic jug, though. Dave poses a question to Brian: << Brian, that includes you as you didn't tell us what temperature you were when you began adding lactic acid to adjust your mash pH. >> I would hope he was at 98.6 F!!! :-) And for a beer related topic - Can anyone mail or direct me to a link for Al K's alt recipe? It would be greatly appreciated. Mark Snyder Atlanta, GA Return to table of contents
Date: Fri, 23 Jun 2000 20:52:12 +1000 From: "Phil & Jill Yates" <yates at acenet.com.au> Subject: The Baron Goes Public Steve Lacey has thrown my name in the ring and applied the Chinese Burn in suggesting I should make myself available and perhaps give a short talk on homebrewing at the Homebrewing Promotion day in Sydney, to be held in October. What a shame Ray Kruse will have left the country by then as I would have offered him up as guest speaker. What could I talk about Steve? I guess I could hop up on the dais and announce : "You too could look like me if you would just drink enough home brew" This visual image means nothing to HBD'ers. But to offer a short description : It would be fair to suggest I have an elfin like figure upon which is mounted a massive Tarzan like chest and "to die for" superlative good looks. For those of you who have viewed Eric Fouch, who very much resembles a triangle with a gorilla like balding head perched on top, I could only be described as Eric's antipathie. Not that Jill would agree. Not that I am here to insult Eric. Not that in my shy way I even like to talk about myself. But to get back on subject Steve, I will endeavour to make the day and perhaps contribute something meaningful to homebrewing. I'm thinking, if Steve Alexander would just produce a book listing all his references (and this would be a very big book), I could take it along with me and bore the crowd fartless. See You On The Day Phil Return to table of contents
Date: Fri, 23 Jun 2000 19:35:29 WST From: "Adam Ralph" <bluehillsbrewing at hotmail.com> Subject: Aussie Beers Well, Bill has left himself open for a shirtfront, if ever I have seen an opportunity. What words would the Aussies like to give to the Yanks? That's asking for trouble. In the spirit of leaving the personal sniping to others that are better practised (no Phil Yates - interstate rivalry does not count), I'd like to say thanks for providing such a great forum. It is a tremendous resource when used to discuss and debate such a wide array of topics. It is a little known fact outside Western Australia (for good reason) that Swan Lager is not widely drunk. I grew up on Emu Export from cans or stubbies and Swan Draught on tap. Emu Export is a real man's drink, and sometimes known as Headache Piss. In the last five years, Emu Bitter has emerged from Export's shadow. The beer with the bite. Recent advertising promotes EB as Australia's bitterest beer - at 26 IBU. Wow! Having watched EB popularity grow (due to a high consumption of said product in a former life), is has been a remarkable exercise in marketing. It is almost positioned as a boutique beer, with Ken (the brewer) Arrowsmith being everyone's mate. The other favourite in WA is, alas, about to exit stage left. Swan Gold is/was a medium strength lager (3.5 a/v) which was very popular with people past their youth. It has lost major market share to Carlton Mid-Strength (CUB). So we have just had Swan Mid launched. It could revolutionise the market. It will be made of 100% malt. Also, I have heard a rumour that Swan are going out on a limb and will use real hops. No more of that hop extract thank you. Don't get me wrong, I don't mean to have a shot at Swan. After all, we are very parochial over here. And Swan and that little bottler Bondy did bring back the America's Cup. By the by, now that he's out of jail, Bondy says sorry. Glad the Fosters clone went well. Later, Adam Blue Hills Brewing Perth. -180, -180 Rennerian (probably). ________________________________________________________________________ Get Your Private, Free E-mail from MSN Hotmail at http://www.hotmail.com Return to table of contents
Date: Fri, 23 Jun 2000 10:51:36 -0400 From: "Pannicke, Glen A." <glen_pannicke at merck.com> Subject: HSA and technical references >They are there Glen but you are not looking. Get off your duff and get to >a good library. These brewing chemists and researchers publish regularly >on damaging effects from oxidation in journals and books. I've reported >on a few of these papers. Get a library card and read 'em yourself, since >you discount my reports. I wouldn't discount your reports because what I'm looking for is an explanation of the actual mechanism by which this occurs. As in your quote from Kunze: (pp211) that "Oxidation during mashing[...] is shown by /darker wort and beer, / a less refined beer flavor,/decrease in flavor stability." A statement such as this doesn't cut it for me. I'm looking for the evidence behind this statement. But something exactly like what you posted regarding Spenser's theory on HSA affecting dark malt was really good and carries some cred. As for the library card, I've searched the Rutgers University library. For a school which had a discipline in brewing (at one point at least) their selection of available materials is outdated and pretty slim. Plus, they won't let me in anymore. They say I bother the young women and I can't bring my beer ;-) Carpe cerevisiae! Glen Pannicke http://www.pannicke.net "He was a wise man who invented beer" - Plato Return to table of contents
Date: Fri, 23 Jun 2000 14:56:35 -0400 From: meierto at mindspring.com Subject: suggestns for munich/prague Leaving for Munich next week, and we will be travelling from there to Prague and later Venice. I have found alot of info on biergartens, etc.. but I would like to hear from fellow HBD'ers who have been there and done that. Our schedule is already full, but I was wondering, if you had to pick one brewery or beer related place to visit in Munich or Prague, what would it be? Many thanks to all who respond! I enjoy all your posts thoroughly, and I thank you all for wasting 15 minutes of my morning every day. For what better way is there to waste time than with any activity involving beer. I guess I can contribute one thing that hasn't already been posted about (to my knowledge). For those pesky Iodine spots that won't come off with normal cleaning.. Rub with a bit of straight concentrated BLC (KOH). Any strong caustic would probably do. Better have some gloves if you want to keep your same fingerprints. For the person who posted the picture of brown sploches on his hop leaves awhile back.. I have been pinching the leaves with those brown spots off, and my 1st year Centen- nial from Freshops is growing great! Usually a side shoot grows from the node that has been 'plucked' Tom Meier Decatur, AL Return to table of contents
Date: Fri, 23 Jun 2000 12:16:32 -0400 From: "Donald D. Lake" <dlake at gdi.net> Subject: Lag Times > I saw someone mention the 'shampoo tube' pitchable yeasts > from Wyeast. Who out there has tried them? What have been > your results? I have a lager-2124 and figured I'd step it up cuz > that is my standard practice; but what kind of lag times have you > seen if you've used them as a "direct pitch" yeast? That's the first I've heard of Wyeast's "yeast-in-a-tube" (similar to "pizza-in-a-cup"?) However, last weekend I tried out White Labs pitchable yeast (Calif. Ale) for the first time. Since it was a 10-gal batch, I made a 2-quart starter first. I was impressed to see that I had substantial fermatation activity in just 6.5 hours. That's a personal record for me. I think I'm sold on this pitching-lots-of-yeast concept. Don Lake Return to table of contents
Date: Fri, 23 Jun 2000 20:49:47 -0400 (EDT) From: Some Guy <pbabcock at hbd.org> Subject: Hoo, boy! Whatta gig! Greetings, Beerlings! Take me to your lager... To all who had to miss this great conference, you have my condolences! Take a peek at the EventCam (hbd.org/eventcam.html) to see a hint of what you're missing - and remember that next year's will be even better! Big and good changes afoot at the AHA. Look for changes. I like what I'm hearing. Missing you here at the 2000 AHA NHC.... - -- - See ya! Pat Babcock in SE Michigan pbabcock at hbd.com Home Brew Digest Janitor janitor@hbd.org HBD Web Site http://hbd.org The Home Brew Page http://hbd.org/pbabcock "The monster's back, isn't it?" - Kim Babcock after I emerged from my yeast lab Saturday Return to table of contents
Date: Fri, 23 Jun 2000 20:46:59 -0400 (EDT) From: The Home Brew Digest <hbd at brew.oeonline.com> Subject: Timothy Green: Where are you? To Timothy Green: I'd love to subscribe you, me lad! However, your ISP says you don't exist. Consult with them. Your subscription receipt and any attempt to mail a Digest to you is met with "user unknown" errors. Hopefully you or someone you know will read this, and I can stop having to delete error messages from ameritech :-) To everyone else: sorry for the non-beer, administerial kinda post... - -- Cheers! The Home Brew Digest Janitorial Staff Return to table of contents
Date: Fri, 23 Jun 2000 22:00:54 EDT From: "Chris Hebert" <chrishebert1 at hotmail.com> Subject: Re: Bottling a 1+ year old lambic >From what I understand, you should, for now, leave the 1 y.o. Lambic which has stopped fermanting. On a nice warm summer day, make up another batch of lambic. This will be Faro. The trick is to then blend the two to make a palatable drink that isn't too bitter but not too boring, either. This blend can then be bottled, either before it's fully fermented out. Or, add your favorite priming agent at bottling time. If you were to be really traditional, you would take this new batch of lambic anf let *that* age 1 year and sometime in Summer of 2001, make a third batch and blend that with the 1-y.o. and the 2-y.o. and get a real nice product. OK, Liddel, what say you? Is this approximate, or am I waaaaay off. Personally, I have a 2y.o. batch that will be blended with a new batch this summer, bottled, then aged for awhile. (I was too lazy to make a batch last year, so that's what I have...) Good luck! ________________________________________________________________________ Get Your Private, Free E-mail from MSN Hotmail at http://www.hotmail.com Return to table of contents
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