HOMEBREW Digest #3372 Sat 08 July 2000

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  Australian International Beer Awards 2000 (Des Egan)
  Steve Michalak of Anheuser-Busch to Guest on HBD ("John or Barb Sullivan")
  Dated Questions Answered by Steve Michalak ("John or Barb Sullivan")
  re:  Mac & Jack's African Amber ("Poirier, Bob")
  locatinon in australia (Edward Doernberg)
  GBBF ("Nigel Porter")
  pH/ water chemistry (Marc Sedam)
  dry lager yeast (Marc Sedam)
  Re: Bubble Counter ("Peter J. Calinski")
  hell(es),pH (Jim Liddil)
  Brew pubs ("Stephen Jordan")
  changing and measuring pH (Jeremy Bergsman)
  Toronto water and creation of a brew club ("patrick finerty jr.")
  Nitrogen Blend System Help (Lonzo McLaughlin)
  Acid Malt (Dan Listermann)
  pH meters ("Stephen Alexander")
  corn meal CAP (Dave Ludwig)

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---------------------------------------------------------------------- Date: Fri, 7 Jul 2000 15:38:10 +1000 From: Des Egan <degan at Bendigo.vic.gov.au> Subject: Australian International Beer Awards 2000 The winners of this years AIBA 2000: Hoegaarden White - Grand Champion - Grand Champion Specialty Ale - Best Wheat Beer - Best Specialty Ale Malt Shovel Brewery - Sydney, Australia James Squire Original Pilsener - Champion Australasian Beer - Champion Lager, Austrilasian Section - Champion Australasian Bottled Beer - Champion Australasian Brewery Boston Beer Company - Champion International Brewery Samuel Adams Winter Lager - Champion International Beer - Champion Lager Samuel Admas Boston Lager - Best Lager International Section Sail & Anchor Pub Brewery, Perth, Australia - Champion Small Brewery IPA - India Pale Ale - Champion Small Brewery Beer - Highest Scoring Ale Overall Monteith's Black Beer, Greymouth, New Zealand - Best Australasian Packaged Ale Hightail Ale - Mountain Goat Beer, Melbourne, Australia - Best Draught Ale Coopers Brewery, Australia Coopers Dark Ale - Champion Dark Ale Coopers Best Extra Stout - Champion Stout Wig & Pen Brewery, Canberra, ACT, Australia Lionheart Light - Champion Low Alcohol Beer Des Egan Return to table of contents
Date: Fri, 7 Jul 2000 06:22:24 -0500 From: "John or Barb Sullivan" <sullvan at anet-stl.com> Subject: Steve Michalak of Anheuser-Busch to Guest on HBD At the request of Jeff Renner and others on the HBD, I have arranged for Steve Michalak of Anheuser-Busch to take questions from the collective for a brief period. Steve was a speaker and major contributor to MCAB II with a presentation on high gravity brewing, participation in a panel that took questions on the technical and artistic aspects of brewing and coordinated the tour of the Anheuser-Busch pilot brewery. In fairness to Steve, I feel it necessary to set some ground rules as follows: 1. Questions will be accepted with the 7/10 digest with the cutoff being the 7/15 digest. 2. Questions should be related to brewing techniques and brewing operations. We're here to learn about brewing, so let's stay focused. If you submit a question that I (that's me not A-B) deem inappropriate, I will not send it on and I will let you know in a private e-mail. 3. Questions will be answered as Steve finds time to answer them so be patient. Do not expect dissertations on a topic. Answers will likely be brief which is not necessarily a bad thing. We should sieze the opportunity to promote further discussion of these topics AS THEY RELATE TO HOMEBREWING. Steve can tell us about A-B techniques, but we need to decide how relevant they are to homebrewing and small scale batches. 4. Questions should be posted to the digest on the days mentioned above AND should be e-mailed to me as well at sullvan at anet-stl.com. It's going to be easier for me to keep track of things through my mail file rather than sorting through the digests. With those rules established, I guess we can begin with the next digest. When Steve arrived to give his presentation at MCAB, the first thing he said after I handed him the mic was "Good morning fellow brewers". Please remember that we are fellow brewers with a lot to learn and share and welcome Steve as our guest. John Sullivan St. Louis, MO Return to table of contents
Date: Fri, 7 Jul 2000 06:34:49 -0500 From: "John or Barb Sullivan" <sullvan at anet-stl.com> Subject: Dated Questions Answered by Steve Michalak There were some questions bandied about recently that I have received answers on from Steve Michalak. 1) How many IBU's in Budweiser, 6 or 11? Answer: Budweiser is 11 IBU's. 2) If it's not acetaldehyde that the homebrewers think they are picking up in Budweiser, then what does your analysis show it to be? Answer: There are SEVERAL DOZEN compounds that make up the flavor profile of Budweiser. There is no one dominate flavor compound (that is intentional and that is part of what we call well-blended). 3) Why is there no oxidation of wort components in the air column stripping procedure. Everyone remembers this but no one seems to remember the answer or fully understand. Answer: There is some oxidation of the wort during the aeration but minor. We routinely monitor the oxidation ingress throughout the brewhouse process and have taken numerous measures to minimize the oxygen pick-up so that overall, our worts have very little oxidation. Oxidation at the aeration point is minimal because oxygen does not readily dissolve in wort at the near boiling temperature and the oxygen that does absorb will soon be assimilated by the yeast in the fermenter before it can cause significant damage. Brewhouse oxidation is most critical in the brewhouse process prior to the kettle boil. That's a start. John Sullivan St. Louis, MO Return to table of contents
Date: Fri, 7 Jul 2000 06:46:00 -0500 From: "Poirier, Bob" <Bob_Poirier at adc.com> Subject: re: Mac & Jack's African Amber Greetings! Back on Tue, 02 May 2000, Nathan Kanous asked for info regarding Mac & Jack's African Amber. I just received an e-mail from a homebrew shop in Washington state, and included in it is a recipe for a brew which they say is similar to Mac & Jack's African Amber. If you visit their web site, you can get all the details: http://www.mhbws.com/Outback%20Amber%20Ale.htm. Good luck! Bob Poirier East Haven, CT PS - I'm not affiliated in any way, shape or form with the above mentioned homebrew shop. Return to table of contents
Date: Fri, 7 Jul 2000 20:04:41 +0800 From: Edward Doernberg <shevedd at q-net.net.au> Subject: locatinon in australia i am in Perth the capital of western Australia you should find about as far from those easterners as is possible without leaving the country. up the eagles (AFL) up the glory (soccer) up the wildcats (basketball) and up and rugby teems we have. (the truth be known i don't follow any sport at all) the reason I say should is that my father was a long time subscriber to national geographic until there was an article on Perth. It was so inaccurate he never renewed the subscription. Edward Return to table of contents
Date: Fri, 7 Jul 2000 14:06:55 +0100 From: "Nigel Porter" <nigel at sparger.freeserve.co.uk> Subject: GBBF Brad asks about homebrewers at GBBF: As there has been for the last 4 or 5 years, there will be a CBA (Craft Brewing Association) stand at GBBF this year. There should be a few British homebrewers there, and it often turns into a meeting place for people. I am planning to be there most of the week. Unfortunately we won't be breweing this year (cannot get sponsorship to pay high costs for supply of water and drainage). We will however be giving away samples of our beer, which always go down well, and have a selection of brewing kit on display, whilst trying to explain to people the joys of brewing. I'm sure if any of you lucky enough to be in London for our cold wet summer pop along and introduce yourselves, you'll find us most welcoming. AFAIK the stand is in the same place as last year - as you come through the main doors, it is on the RHS about 1/2 way down the hall. Hope to see some of you there. Nigel Porter Guildford, UK Return to table of contents
Date: Fri, 07 Jul 2000 09:10:16 -0400 From: Marc Sedam <marc_sedam at unc.edu> Subject: pH/ water chemistry OK. I get the concept of testing the pH at room temperature as part of the ASBC guidelines. That makes sense to me only because they're written guidelines. But again, what does that do to the mash? Knowing that the pH of a cooled sample is 5.1 does nothing to tell me what's going on in the mash...or does it? By doing so isn't the pH of the mash always understated? Again, I recognize that this is the way people do it, but it's not passing my sniff test. Perhaps I won't be satisfied. Of course AJ jumped in and added something I also wanted to say about brewing pH meters--that the gunk in the mash really does screw up a meter rather quickly. Fortunately I have some lab quality caustic on hand. A quick dip in caustic followed by a dH2O rinse repeated 2-3x does the trick. BTW, the electrode I used was a KCl electrode so I didn't risk anything major by dipping in the mash, but since the meter is broken I won't have a chance to repeat the mistake either. I also came to the conclusion that, while a pH meter is a pretty cool toy, its utility in brewing is limited. Once you know what your water is and what you need to do to make it behave in the mash tun, the meter can return to the closet. *************** I was surprised to see all the errors in the water chemistry section of the Helles book too. But one small nit to pick with Jeff's comments on slaked lime. Of course it will help ppt any Ca++ and Mg++ and do all the other things Jeff said re: alkalinity, etc. But once all of the minerals are ppt it certainly would increase the pH of the water. I don't think that's what the article was referring to, but a slight correction at best. Maybe I'm being a bit cranky on this...not a big deal really. Return to table of contents
Date: Fri, 07 Jul 2000 09:22:12 -0400 From: Marc Sedam <marc_sedam at unc.edu> Subject: dry lager yeast After much searching I managed to get my hands on some Saflager S-23 dry lager yeast (thanks to Scott B. at DeFalco's). Brewed up 10 gallons of kolsch two weeks ago--pitched one with WhiteLabs Kolsch yeast and the other with a rehydrated pack of Saflager. Fermented at 55F. Checked the gravity two days ago and the Saflager was performing like a champ...its gravity was four points lower than the kolsch yeast and still going strong. Looks like this yeast really does ferment well at lower temps. It was a clean ferment and seems like a true dry lager yeast. I can't wait to try the two next to each other when they're finished. The only complaint with Saflager is that they don't tell you the temperature at which to rehydrate the yeast. I assumed its like most dry yeasts and did it at 105F. Best guess. In case anyone was interested in brewing a kolsch, here's my recipe for 10 gallons 15lbs pilsner malt 2lbs malted wheat 3oz Tettnang (4.0 a.a.) in the mash Mash profile: mash the grain and hops in at 131F; when fully doughed in raise to 143F (hold for 30 mins), raise to 152F (hold for 15 mins), raise to 158F (hold for 15 mins), raise to 172F (hold for 10 mins). Sparge. Collect 12 gallons of wort. Add 1oz of 13.2%aa Target in the boil. Chill, pitch, ferment at 55F. I really dig mash hopping as it adds something to the flavor and aroma profiles of a beer like nothing else. Many of my brew buddies who have tried it swear they'll always use it in styles that need hop flavor and aroma. My last CAP was mash hopped with 3oz of Ultra and it's magically delicious. Return to table of contents
Date: Fri, 7 Jul 2000 09:22:44 -0400 From: "Peter J. Calinski" <PCalinski at iname.com> Subject: Re: Bubble Counter If the air lock is a floating hat variety, why not put some conducting tape on the inside of the top and another piece on the top of the floating hat. Run some fine #30 or so wire to each conductor. Then fill the air lock enough that the hat floats up and touches the top just before the burp. Run the wires back your PC, one to ground, the other to an input. I would use one of the joystick button inputs. Easily accessed and seldom used on any of my computers. I can track down the pin #s and locations if anyone is interested. Pete Calinski East Amherst NY Near Buffalo NY Return to table of contents
Date: Fri, 07 Jul 2000 06:43:12 -0700 (MST) From: Jim Liddil <jliddil at VMS.ARIZONA.EDU> Subject: hell(es),pH > Date: Thu, 6 Jul 2000 14:08:59 -0400 > From: Jeff Renner <nerenner at umich.edu> > Subject: To the Publisher of Brewers Publications > I think that Horst Dornbusch should have let someone like AJ DeLange write > the section on water chemistry, or at least review it. It is apparent he > does not have the necessary grasp of chemistry. He may brew fine beer, but > here he is in over his head. I am surprised that these errors got past the > people at Spaten he credits with reviewing his manuscript. > Well put. His other book had a number of errors which seemed obvious. The more things change..... I can appreciate the obsession with ph (there are drugs to treat this), but I have had no problems using pH paper and cooled mash samples. But then again I know my water chemsitry and now have pilsen like brewing water. pH electrodes are just too high maintenance for my tastes except in exacting applications. Jim Liddil Return to table of contents
Date: Fri, 7 Jul 2000 10:43:52 -0400 From: "Stephen Jordan" <Carrotbay at worldnet.att.net> Subject: Brew pubs Beer Gods I'll be in Lake Oswego, Or. this coming week, just south of Portland. I need to know of any and all brew-pubs in the area within walking or stumbling distance. Thanks in advance Return to table of contents
Date: Fri, 07 Jul 2000 09:11:46 -0700 From: Jeremy Bergsman <jeremybb at stanford.edu> Subject: changing and measuring pH "Lynne O'Connor" <stpats at zoom.realtime.net> writes: > Based on my knowledge of Celis, I would suggest a pH of 5.2 (at room > temperature) for wit beer at beginning of boil. Direct addition of lactic > acid to kettle > will work and is the method employed at Celis. I had an email conversation with Lenzie Kinyon, operations manager at Celis, on this subject a few years back. We were talking about the Grand Cru, not the wit, but he said: > We use acetic acid in the final processing to enhance the tartness. As > you know, many traditional Belgian beers/ales are on the sour side. > Some were and still are a result of lactic or acetic acid producing > bacteria, but the addition of lactic and acetic acid is a standard > practice and much easier to control. Many of these products are > acidified and then sweetened with slight amounts of sugar to produce an > unusual flavor. I have never heard Pierre talk about lactic or acetic > acid producing bacteria in his breweries. I'm not trying to say you are wrong, just that one always has to be careful of the Belgian Waffle, especially with Pierre. ************************************************** Lynne later writes: > I did a quick check with cheap and expensive > pH papers and decided cheap ones are hopeless at high temperatures > (I got a different answer every time). the expensive papers > (not colorphast but some German ones) gave a lower pH reading > at high temperature but the resolution (0.50) wasn't enough to > know if it was accurate. I did a quick search on the web and > couldn't find any info on temperature dependence of pH papers. > Maybe someone else can find something? I have posted a few times on analysis of pH papers. There are some good ones. My take on temperature is that after dipping and removing the paper it should go to room temperature fairly quickly. You need to wait a moment before you read pH paper anyway. - -- Jeremy Bergsman jeremybb at stanford.edu http://www.stanford.edu/~jeremybb Return to table of contents
Date: Fri, 7 Jul 2000 12:41:13 -0400 (EDT) From: "patrick finerty jr." <zinc at finerty.net> Subject: Toronto water and creation of a brew club hi folks, recently there has been some discussion of water composition and a few people have posted water analyses for our perusal. i thought i would just repost the link to an analysis of Toronto H2O i received from the city (via snail mail and email no less). this file is an excel spreadsheet so if that's not viewable to you i'd be happy to put it in another format for you. perhaps i'll convert it to HTML today if i'm feeling ambitious... http://www.finerty.net/pjf/interests/brewing/toronto_H2O.xls also, i was talking with Barry at the local homebrew supply shop (Brew-Your-Own on McCaul) this past week and he said they were talking of starting a more active brew club in Toronto. it would be simple, with meetings at member's houses and that type of thing. if you're interested, drop me a note or bring it up with him when you're in the store. ciao, -pjf - -- "There is only one aim in life and that is to live it." Karl Shapiro,(1959) from an essay on Henry Miller's Tropic of Cancer finger pfinerty at nyx10.nyx.net for PGP key http://www.finerty.net/pjf Return to table of contents
Date: Fri, 07 Jul 2000 12:57:42 -0400 From: Lonzo McLaughlin <lonkelm at dol.net> Subject: Nitrogen Blend System Help I'm trying to use nitrogen on my latest stout but an having troubles connecting my regulator to the tank. Please advise if anyone out there has done this. I have two different approaches. 1. RAPIDS Supply sold me a regulator that is rated for nitrogen but has a C.G.A. 320 connection that only connects to low pressure CO2 tanks. RAPIDS says I should ask for the blend to be placed in a CO2 bottle. This sounds dangerous to me and the gas company refuses to do so. 2. Gas company approach: Where in the hell did you get this regulator? The gas company agrees the regulator can be used for nitrogen, I just need to replace the stem and nut that connects to the tank with one that fits Nitrogen tanks (C.G.A 580). Well, they had the stem and the nut but the thread from the stem into the regulator on my regulator is left hand thread. The gas company has never seen this. All their stems are right hand thread. What thread is everyone's regulators out there that are rated for nitrogen? What would this forum recommend I take as a path forward other than buy a new regulator? thanks in advance Return to table of contents
Date: Fri, 7 Jul 2000 16:03:50 -0400 From: Dan Listermann <72723.1707 at compuserve.com> Subject: Acid Malt Lynne O'Connor ( stpats at zoom.realtime.net) mentions acid malt. I believe that they two on the market maybe called the same, but are very different animals. The Weyermann Acidulated malt is _VERY_ tart to taste. I recommend that one tast only one corn to feel the effect. I use it at about .25 lbs per five gallons of stout to give a Guinness simulation. Weissheimmer makes something they call acid malt and it may well be acidulated, but it is nowhere near Weyermann's as I can't taste a sour flavor in the corns. We bought a bag and quickly saw that it was no match for Weyermann's and threw it out. Guy Burgess is attempting to simulate a Berliner Weiss using 33% acid malt. We shall see? Dan Listermann 72723.1707 at compuserve.com dan at listermann.com Return to table of contents
Date: Fri, 7 Jul 2000 17:42:22 -0400 From: "Stephen Alexander" <steve-alexander at worldnet.att.net> Subject: pH meters Marc Sedam says ... >I used to have (well still have a nonfunctioning version of) a >Piccolo Plus pH meter. Like other Hanna Instruments has the lifespan of a housefly. I'd personally avoid this mfgr. Cheap price and cheaply made IMO. Is "Hanna" Taiwanese for disposable ? YMMV. -S (who likes short sig lines) Return to table of contents
Date: Fri, 07 Jul 2000 21:40:07 -0400 From: Dave Ludwig <dludwig at us.hsanet.net> Subject: corn meal CAP Richard Scholz said: Using "Whole" corn in your grist will create a very nice corn oil slick on top of your fermenter and you will end up with beer without any head foam as the oil will kill all foam retention. You need to use de-germed corn grits/meal/flour/flakes to get around the oil problem. I have a CAP that's been fermenting for 3 days now. Based on Jeff Renner's "Your Fathers Mustache", I used roasted whole corn meal. At the grocery store, seems the only choices are the roasted whole or the quaker oats(degermed and enriched) corn meals. A couple of questions: 1) Will I have the oil problem with the "whole" corn meal? The fermentation looks normal and has a nice thick krausen. 2) Will the "roasted" corn meal be a positive flavor enhancement to the beer or is it better to use "unroasted"? This is the first time I've done a CAP or used corn meal. Couple other questions. Jeff Renner's instructions call for 2 lbs corn meal and 10 oz malt for the cerial mash. What's the 10 oz of malt for? I decided not to add the malt at first and using 1.5 qt water, found the corn meal became gooey and clumpy, basically unworkable. I added the 10 oz of malt and half a qt of water, mixed it up and the mash was much better and easy to work. Seems the malt at least makes the mash less gooey. After simmering the cerial mash for about 30 minutes, added to the main mash. During the sparge, which went without a hitch, I was impressed how quickly it cleared during runnoff. So far, a positive experience with corn meal. Cheers! Dave Ludwig Flat Iron Brewery SO MD Return to table of contents
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