HOMEBREW Digest #3365 Fri 30 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

  Aussie brewers/Kits beers/Importing ingredients ("Adam Ralph")
  re where in Oz (Scott Morgan - Sun On-Line Telesales Representative)
  Topping Up a Racked Plambic - How To? ("Mark Nelson")
  Oz in Winter (LyndonZimmermann)
  Beer places in Holland, MI? ("Russ Hobaugh")
  Cherries (Hop_Head)
  LIDDIL! (Jim Liddil)
  Whareareya ("Dave Edwards")
  hangovers/folk-remedies ("Nathaniel P. Lansing")
  Stroh's Signature/Wheat Beer Flavoring/Golden Ale (Bob Hall)
  fruit for lambics, etc. (Marc Sedam)
  Re Lead and  brass again ("John Palmer")
  Chemical Oxygenation (Dan Listermann)
  Canning bulk extract - moving to all-grains ("Perry Q. Mertz")
  homebrew clubs, electing officers? (Bill.X.Wible)
  Water Analysis (stevewo)
  mashing with fresh sweet corn? ("Dan Senne")
  bulging cans (ALABREW)
  e-coli-proof beer? ("Mark Tumarkin")
  Archives totally htmlized.... ("Lutzen, Karl F.")

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---------------------------------------------------------------------- Date: Thu, 29 Jun 2000 10:00:48 WST From: "Adam Ralph" <bluehillsbrewing at hotmail.com> Subject: Aussie brewers/Kits beers/Importing ingredients Bill asks for an explanation of where Aussie brewers reside. Typically, Graham from FNQ (not only a different state but different entirely) sings the virtues of heat and humidity. Poor Graham does not have much climatic variation to speak of (no winter and no spring, only wet or dry) and thus is culturally impaired. He for one can not enjoy a winter ale. A word of caution about people from "Up North", its the heat that does it. Whilst he's up there, I'm over here. Perth can be found by going all the way over to the left of the map. We have the best climate (including hot and cold Graham), excellent beaches, great sporting teams of HUGE success, poor commercial beer (no different to other states on this one), and a strong disdain of Easterners. In that regard, we sympathise with Queenslanders (and their abhorrence of Southerners) and South Aussies (who also have a healthy hatred of Victorians - there's nothing like sticking it up a Vic). - ------------------------ - ----------------------- Phil, with regard to the kit beers, its good to know that my 6 hours on brew day are not a complete over-complication and waste of time. I've recently tasted some pretty reasonable kits. What I found was there is a lot to be gained by using extra malt instead of sugar. Finishing hops definitely required. Also, partial mashing a kilo of pale malt helps. Oh, and don't forget to trade in the yeast for something that better represents your chosen style. Ah, bugger it, you might as well forget the kit and mash the whole lot. Similar effort, better result. - ------------------------- - ------------------------- Someone recently asked about importing ingredients into Australia. Coming from an Agricultural and Plant Protection background, I would urge caution. We really can do without more weeds, fungi and/or insects courtesy of the rest of the world. AQIS stated that you would require a phytosanitory certificate and a tragaderma (grub, bug or weevil - I'm not sure) free certificate. Can St Pat's and the likes provide this? You would then have to go through a customs broker. The associated costs are quite scary. Any comments Regan? Finally, congratulations to Pat and Karl on the recognition of their efforts. Adam. Blue Hills Brewing. -180, -180 Renerian (probably). ________________________________________________________________________ Get Your Private, Free E-mail from MSN Hotmail at http://www.hotmail.com Return to table of contents
Date: Thu, 29 Jun 2000 15:19:56 +1000 (EST) From: Scott Morgan - Sun On-Line Telesales Representative <Scott.Morgan at Aus.Sun.COM> Subject: re where in Oz With all the geographical quizing of late, theres one thing that everyone should remember. Sydney is not only the Olympic City, it is also the Centre of the Universe. Burradoo is but a mere "outer suburb" for many sydney folk. Nowhere really else matters. After all, if they did, they would have the Olympics and play proper Football (now sensei you are considered a seperate entity even though football is a common bond) GO THE BLUES Scotty Sydney, where you can surf, brew and drink 3 Sheets all year and get by with just a jumper in winter. Return to table of contents
Date: Thu, 29 Jun 2000 08:38:35 -0400 From: "Mark Nelson" <menelson at mindspring.com> Subject: Topping Up a Racked Plambic - How To? Speaking of all the lambic notes floating around these days, what is an appropriate way to top up a plambic? I have a ~15 month plambic in secondary. Through the racking process and several taste tests, I'm a quart or two short. The problem (besides possibly oxidation with a large inactive headspace) is that I have a few small bluish, green mold colonies at the beer-air interface. I'd like to rack again and top up. Would it be a problem to top up with a cheap commercial American-style wheat beer? Could I basically make a starter and use it - introducing more sugar? Any thoughts from the collective? Mark Nelson Atlanta, GA Return to table of contents
Date: Thu, 29 Jun 2000 22:32:49 +0930 From: LyndonZimmermann <lyndonz at senet.com.au> Subject: Oz in Winter Bill, Your winter is our summer, Adelaide during Nov-Feb can get to 42C (I don't know what that is in you old numbers) and dry. I recall an overnight low of 35C. It can also be cool. FNQ will be generally hot and muggy near the coast, hot and dry inland. Under the hot of these circumstances ice-cold watery Australian lagers do go down very nicely! But it can also be cold in what we call our alps. If you get overheated you may find snow on Koscuiszko (our highest mountain), or in Tassie even that time of year. Look for Canberra on the map and head south a bit, almost to the Victorian border for Kossie. I was snowed on bushwalking two days after Christmas two years ago near there. Time then for a Scottish Ale I think. Gen set, freezer and a trailer and you can brew on the go! If you're touristing and escaping the winter you may have trouble actually finding a local in Queensland to complain, you'll be so overrun by Japanese, Germans and Victorians. Sorry for not partaking in serious discussions about beer lately, I've just been racking off our Cab Sauv, have to bottle about 60 litres of M/C Chardonnay on the weekend and my ... half dug cellar has half filled with water, drowning my precious beer, olives and shiraz in mud. My half built RIMS remains just that. Still thinking of the BASIC Stamp controller and DS1620 temperature sensors for the controller. Any clues? But I was pondering a Lambic. Never tasted one but have some yeast on order. Sorry for the sacrelige, but what concentrate would be a good base for an experiment? We don't have any Belgians here to ask (I think we confuse them in our ignorance with the French, and we DEFINITELY don't let the French in, Muroroa and all that). Regards, Lyndon Z Lyndon Zimmermann BE (Mech Adel) Grad Dip Bus Admin (UniSA) 24 Waverley St, Mitcham, South Australia, 5062 tel +61-8-8272 9262 mobile 0414 91 4577 fax +61-8-8172 1494 email lyndonz at senet.com.au URL http://users.senet.com.au/~lyndonz Return to table of contents
Date: Thu, 29 Jun 2000 09:18:19 -0400 From: "Russ Hobaugh" <Russ_Hobaugh at erm.com> Subject: Beer places in Holland, MI? Next week, I will be in Holland, Michigan for business. I know that this is approaching the center of the brewing universe, so I would be eager to know where to go and have some great beer while I am there. I will have a car, so distance is not a problem. TIA Return to table of contents
Date: Thu, 29 Jun 2000 09:21:34 -0400 (EDT) From: Hop_Head at webtv.net Subject: Cherries Bing cherries are on sale at my local grocery this week and I was thinking of making a cherry summertime brew. This is what I have come up with so far (with a little help from my friends): 5 lbs light DME 3 lbs Wheat extract 1 lb candi sugar 1 lb honey 5 lbs cherries (in primary) 5 lbs cherries (in secondary) 8 oz 40=B0 crystal (steeped 30 min.) 8 oz cara pils (steeped 30 min.) 2 oz hallertauer (60 min) 1 oz Tetnanger (15 min) Wyeast 1056 (American ale) Now, what I am concerned about is, will the sweetness from the bing cherries overpower the hop bitterness? Should I use a different hop? Will the cherries in the primary add fermentable sugars and thus alcohol? Will the cherries in the secondary cause fermentation to "take off" again? Maybe I am just putting too much thaught into this and I should just BREW IT. lol Any suggestions would be greatly appreciated. Thanks, Jim Return to table of contents
Date: Thu, 29 Jun 2000 06:23:57 -0700 (MST) From: Jim Liddil <jliddil at VMS.ARIZONA.EDU> Subject: LIDDIL! > a gallon jug that had developed a powdery pellicle. I emailed Jim Liddell, LIDDIL it's a palandrome. > On a side note; at last year's AHA National's in Olathe, KS, I did a > presentation on lambics for beginners and had the good fortune to meet > Doug Faynor, who made the commemorative gueuze for the conference, > and Charles Gottenkienney, a master lambic brewer and only two-time > winner of AHA National BOS. Both feel (and convinced me) the desig- > nation "plambic" is unnecessary. After all, we're using as close as we can > get to the real ingredients used in making lambics. My only difference is > I have cherry tree in my front yard and that's what I use. For lambics I beleive in the designation of appalation controlle (sp?). Sure even Van roy thinks we don't need to use the plambic term. But we are not using sponataneous fermentation. Few of us have oak barrels infected with the right mix of microbes. What we make is in the style but not the real thing. Just my view. > > yes, you could cheat and cut down the time, and use syrups...but then > you couldn't call it a lambic, could you? American fruit wheat with a > bad infection maybe, but not a lambic :<) (Sorry, just feeling a > little spoiled after drinking that case of Hansen's at the AHA > National Convention....Eat your heart out Jim Liddel!!!) LIDDIL Well actually here in CT we can get lots' of hansens, boon cantillion westmalle etc. Oh and I never saw so much bigfoot when I was in AZ. So though I am happy for you I am not deprived. :-) Jim LIDDIL North Haven, CT Return to table of contents
Date: Fri, 30 Jun 2000 11:21:48 +0930 From: "Dave Edwards" <eddiedb at senet.com.au> Subject: Whareareya G'day, Thomo wrote: | You might find Hahndorf in the Adelaide Hills (aka Mount Lofty Ranges) 30 | kilometres s/e of South Australias state capital, Adelaide. If you head East from Toms place, you'll come out of the hills, and onto the Adelaide plane. Walk North a bit and you'll be in Modbury. Seems there are a few of us Adelaidians here. Cheers, Dave. Return to table of contents
Date: Thu, 29 Jun 2000 10:06:21 -0400 From: "Nathaniel P. Lansing" <delbrew at compuserve.com> Subject: hangovers/folk-remedies Steve brings up, >>The conclusions: Hangovers are not well understood and not treatable.<< Not understandable definitely, not treatable; well that depends. The mention of vitamins is solid advice, I stoke up on "stress tabs" (vitamins B and C) before a big judging round or our annual picnic; vitamins definitely help. But you've forgotten your vitamins and now you head feels like a leaden fuzz ball and your stomach wants to crawl out your mouth. As tough as it may sound try getting something spicy down, a "Virgin Mary" (Bloody Mary no vodka) with an extra shot of Tabasco sauce, or a bowl of chili. Try a sip or nibble if your stomach is refusing input, give it a minute, then another sip or nibble. Soon the head quits throbbing and the stomach comes back down out of your throat. Can't say exactly why, but it works. I suspect that spicy peppers, being vaso-dilators, bring blood pressure down and help relieve the pounding. The various salts also help restore electrolytes which could help neurons start firing properly again. Alcohol definitely throws off electrolytes by confusing the kidneys. So something with vegetables (or juice), pepper and salt gets you at least mobile. Menudo works too but I hate tripe :-( Remember 60% of our medicines are plant based. N.P.(Del) Lansing Return to table of contents
Date: Thu, 29 Jun 2000 10:54:58 -0700 From: Bob Hall <nap_aca_bh at nwoca.org> Subject: Stroh's Signature/Wheat Beer Flavoring/Golden Ale All of this recent nostalgia has been great for us oldtimers .... just hope the topic doesn't swing to personal medications! Anyway, I think the beer that opened my eyes to a higher level of quality was Stroh's Signature. It was such a revelation to my uncultured taste buds that I even wrote Stroh's a letter of appreciation. Can anyone out there give a little background on Signature, history, clone, etc. I wish I had a bottle now just to see if it was really as good as I remember. Secondly, I made an American wheat that is fine by itself or a wedge of lemon. My wife and guests started adding half a teaspoon of Davinci raspberry syrup that was purchased as coffee flavoring from the local coffee shop. Has anyone used this type of flavoring during the brewing process? Would it best be added during primary, secondary, or at bottling? Or should I just keep adding it to the glass prior to pouring .... not elegant during a party but effective. Finally, one of my favorite ales is the golden from Columbus Brewing, Columbus, OH. Anyone who could provide info or a clone recipe will be worshipped. Bob Napoleon, OH Return to table of contents
Date: Thu, 29 Jun 2000 11:13:00 -0400 From: Marc Sedam <marc_sedam at unc.edu> Subject: fruit for lambics, etc. All that talk of lambics reminded me to post a very cool link. http://www.countryovens.com/ This company sells the somewhat famous Montmorency cherries of Door County, Wisconsin. BUT, they dry them with a little bit of sugar and completely without preservatives. Four pounds of fresh cherries is reduced to 8oz of dry cherries. The flavor is impeccable and they're available year round. If you've ever tried New Glarus Brewing's Wisconsin Cherry Red, these are the same cherries. These fruits (they sell blueberries and cranberries as well) would be perfect for an almost authentic kriek. Two pounds of dry cherries (equivalent of 16lbs fresh) cost ~$20. I used them last year in a Berliner Weiss (it sounded fun) and it was lovely. Usual no affiliation statement applies. Cheers! Marc Return to table of contents
Date: Thu, 29 Jun 2000 08:47:43 -0700 From: "John Palmer" <jjpalmer at gte.net> Subject: Re Lead and brass again Graham found silvery coloured brass ball valves at the hardware store, and wonders about their preparation for use. Sounds like your ball valves are chrome plated, which renders them inert. Just wash them and soak them if you want to, can't hurt. John Palmer jjpalmer at realbeer.com Palmer House Brewery and Smithy www.realbeer.com/jjpalmer/ How To Brew - the book www.howtobrew.com/ Return to table of contents
Date: Thu, 29 Jun 2000 12:57:10 -0400 From: Dan Listermann <72723.1707 at compuserve.com> Subject: Chemical Oxygenation Thanks for all you out there who have had more chemistry than is good for you for answering my question about fermenting under pressure. Generally, it seems, that if not taken to extremes, there is no problem and no patricular benefit either. Great! Now, Is there a non gas way to oxygenate wort? I am thinking hydrogen peroxide or something. Thanks! Dan Listermann dan at listermann.com 72723.1707 at compuserve.com Return to table of contents
Date: Thu, 29 Jun 2000 12:11:38 -0500 From: "Perry Q. Mertz" <pqmertz at netweavers.com> Subject: Canning bulk extract - moving to all-grains Been awhile since I was active both here and in brewing. Built a new house and the wifey kept saying "I don't want that smell in the house". Oh well... ok I'll move outside. Just ordered bulk extract in 2 ea 33lb plastic jugs. I guess they have a 2" or so neck on them. Plan on brewing like a mad man for a while, but am concerned that once I crack the seal on the jugs I should do something. Have thought about putting the extract into 1 quart mason jars, throwing them into my brew pot with new lids on and seal them up for about 5 minutes or so. Is this a good idea? Heating the wort again, before actually brewing any problem? The glass would be nice because could put that into the hot water when you go to use it to get all the sticky stuff out. Also, thinking about going all-grains. I know this is a rather lame question, but... I like basic British ales. Bass, some porters etc. If I can buy M&F extract for $1.75/lb, am I going to REALLY increase the taste of my beer that much, or is the ego thing about doing it all yourself worth it? BTW: I always add speciality grains to my extract brewing. Don't want to start a war, just interested in comments. Have a great day and cheers! Return to table of contents
Date: Thu, 29 Jun 2000 13:48:25 -0400 From: Bill.X.Wible at QuestDiagnostics.com Subject: homebrew clubs, electing officers? Our homebrew club has elections coming up. I'd like to ask all of you who are involved with homebrew clubs if you have a list of club officer positions, and if anybody has anything in writing that might describe the role and responsibilities of each. If so, can you point me to a url or send it to me via email? We currently have a president, vice president, secretary, newsletter editor, and treasurer. It's obvious what the newsletter editor and treasurer do. But what about the others? I'd also be interested in hearing how other clubs handle the election process. First, on what time period are they held? Every year, every other year, etc. Second, do you formally vote, or is it usually just a matter of someone just shouting out "I nominate so and so. All in favor?" The latter is how our first election went. I personally don't think that's a fair process that encourages any kind of election process, especially when its done at a club meeting with less than full club turnout. This time, I'm going to ask that elections be held through a private vote, like real elections are done, using ballots or even plain paper. I'd like to get opinions and stories from others. Thanks. Bill Return to table of contents
Date: Thu, 29 Jun 2000 14:01:32 -0600 From: stevewo at us.ibm.com Subject: Water Analysis OK....... any of you water people care to tell me what my water report "really" says? Here is the report: Coefficient Mean Median Standard Minimum Maximum Count of Deviation Variation Hardness (ppm) 102 105 15.5 59 144 30 15% TDS (ppm) 224 224 25.8 157 298 30 12% Sodium (ppm) 30 30 5.0 18 38 30 17% ph (units) 7.7 7.8 0.32 6.9 8.2 30 4% Chlorine (ppm) 0.8 0.8 0.12 0.6 1.0 30 14% Temperature (deg C) 25.5 25.4 1.47 22.1 28.0 30 6% Presently, I do nothing to my water for brewing. I use water that I gather from the fridge water dispenser that has a carbon filter between the hose from the house line and the hose to the fridge. I make all my (American) pale ales and lagers using this water. I all-grain brew using this (carbon filtered) water for my mash water and sparge water. I've never had any complaints nor problems, but it can never hurt to be better! TIA, Steve Wood Corona, AZ. Internet: stevewo at us.ibm.com Return to table of contents
Date: Thu, 29 Jun 2000 17:43:08 -0500 From: "Dan Senne" <dsenne at intertek.net> Subject: mashing with fresh sweet corn? Although the season is short, here in Collinsville, IL we're blessed with some outstanding sweet corn during the summer. It comes in white, yellow and mixed. It really is wonderful, the best I've ever had. Has anyone ever brewed using fresh corn as an adjunct? Or must it be dried and ground in order to me mashed? As I said, the season is short and it's so popular it goes pretty quickly. I doubt that they leave any on the stalk to dry. Dan Senne Collinsville, IL Return to table of contents
Date: Thu, 29 Jun 2000 17:20:37 -0500 From: ALABREW <alabrew at mindspring.com> Subject: bulging cans Al Beers asks about bulging extract cans of Mountmellick stout extract and should he: a) toss 'em or b) Use w/ caution? I would go ahead and use them. I have seen these cans numerous times with a bit of a bulge and no flavor difference. Why not go ahead and brew it if you are going to toss it anyway? You can always toss it later in the brewing process if the flavor is wrong at racking. Al also states: Contents will be boiled for an hour.... We recommend that canned kits only be boiled for 5 min. for sanitation. Further boiling only serves to darken the beer (though not a problem with a stout) and to caramelize the flavor. The manufacturer doesn't even recommend boiling for the 5 min. I don't know where this "boil for 1 hour" thing started with hopped kits. Just out of curiosity, I looked back in the NCJHB and noticed that Charlie only recommended a 15 min. boil for hopped kits (see p.182-183 and p.187) IMHO, it is doubtful that you wouldn't get much, if any, more bitterness from a long boil. - -- Kim and Sun Ae Thomson ALABREW Homebrewing Supplies http://www.mindspring.com/~alabrew mailto:alabrew at mindspring.com Birmingham, AL Home Beer and Wine Making Specialists Return to table of contents
Date: Thu, 29 Jun 2000 20:01:12 -0400 From: "Mark Tumarkin" <mark_t at ix.netcom.com> Subject: e-coli-proof beer? A friend of mine in the food science dept at UF sent me the following. My question would be, what is hexametaphosphate and could it be a viable ingredient in beer? If so, it opens up a whole new realm of shitty marketing possibilities (but at least AB won't be playing in that arena - not enough hops). COMBINED EFFECT OF HOP RESINS AND SODIUM EXAMETAPHOSPHATE AGAINST CERTAIN STRAINS OF ESCHERICHIA COLI June 2000 Journal of Food Protection: Vol. 63, No. 6, pp. 735740. TADASHI FUKAO and HARUMICHI SAWADA YOSHIYUKI OHTA Abstract The combined antimicrobial effects of hop resins with sodium hexametaphosphate, glycerol monocaprate, and lysozyme were investigated aiming to make an effective agent against Escherichia coli. When they are used separately, the antimicrobial activity against E. coli was minimal. However, the combination of hop resins with sodium hexametaphosphate exhibited strong antimicrobial activity against E. coli, but no effect was found in combinations of hop resins with the other agents. The activity was strongest when the combination was added at the beginning of growth of the bacteria, resulting in a prolonged lag phase. However, when the antimicrobials were added during the log phase, growth was depressed considerably. By addition of these materials, cell components with absorbance near 260 nm were leaked out. This possibly may have resulted from damage to the cell membranes of the bacteria. The combined effect was also detected in model food systems such as mashed potatos. The use of hop resins and sodium hexametaphosphate in combination may thus be useful for controlling E. coli. Return to table of contents
Date: Thu, 29 Jun 2000 22:10:45 -0500 From: "Lutzen, Karl F." <kfl at umr.edu> Subject: Archives totally htmlized.... My goodness, the silent janitor speaks! After around 3 years of putting it off because of the various problems with the format of the very old digests, I've finally gotten around to converting the digests from 1988 through 1991 to a web browsable format. This finally completes a project which I thought up in 1996 (under some rather heavy pain killers after some surgery). Nothing like putting off a project because it is dull and tedious. Anyway, for your reading pleasure, the complete archive is available at: http://hbd.org/hbd The next project is to put in a superior search engine, which has been built but not set up as I have not had the time. I wonder how long this project will take me? ===================================================================== Karl F. Lutzen | Computing and Information Services Scientific Programmer Analyst II | University of Missouri - Rolla E-Mail: kfl at umr.edu | 114 Computer Science Bldg. Fax: (573) 341-4216 | 1870 Miner Circle Voice: (573) 341-4841 | Rolla, MO 65409-0360 ===================================================================== Return to table of contents
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