HOMEBREW Digest #3626 Mon 07 May 2001

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  Bottle Bill Passed!!! ("Mark Tumarkin")
  Beer and non-tobacco cigarettes (Tom Smit)
  Commercial Kolsch (mkboyer)
  Re: Corking Champagne Bottles ("Matthew Saunders")
  Re:  Selling on the Internet ("Matthew Saunders")
  Kostritzer Clone Recipe/hops/EBU? ("tomandwen")
  Bottle Filling (Alan & Jeanette Davies)
  re: question re: Mash Temps ("Stephen Alexander")
  Lactose ("Fred L. Johnson")
  A great MCAB (RBoland)

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---------------------------------------------------------------------- Date: Sat, 5 May 2001 05:05:54 -0400 From: "Mark Tumarkin" <mark_t at ix.netcom.com> Subject: Bottle Bill Passed!!! I have some really good news to share. Yesterday, in a cliff-hanger ending with less than an hour to go before the legislative session closed; the Florida Bottle Bill was read and voted on in the House. It took less than a minute to be read and voted on. 111 in favor and only 4 votes against! It had previously been passed in the Senate, so now it goes to the Governor for his signature. Jeb had said months ago that he'd sign it if it came to his desk. So, assuming he keeps that promise, we've won!!! I'd like you to all join me in a toast, after years of work the Bottle Bill has Passed!!! Mark Tumarkin Gainesville, FL Return to table of contents
Date: Sat, 05 May 2001 18:14:38 +1030 From: Tom Smit <lunica at ozemail.com.au> Subject: Beer and non-tobacco cigarettes Hi all, Has anyone else noticed or is it me that drinking some nice homebrew brings on the munchies just like smoking non-tobacco cigarettes does? On another matter. You may encounter some shellshocked Aussies within HBD portals in ever increasing numbers. Treat them gently. They have just found out that Graham Sanders, Scott Morgan and David Lamotte will censor ruthlessly any Oz HB who even thinks about calling a spade an agricultural implement on the "Craftbrewer" site. I was merely the first casualty and my therapy is nearly finished. I am not the only one though. Treat them gently untill they re-awaken to the fact there are lists that allow free speech and adult debate. Cheers Tom Smit aka Sh*t Face just back from Big Brew Day (and doesn't that explain a lot??) Return to table of contents
Date: Sat, 05 May 2001 09:17:38 -0500 From: mkboyer at ev1.net Subject: Commercial Kolsch I found a commercial Kolsch style a few days ago. Shiner's "Summer Stock" is a Kolsch, and it's labeled on the bottle as "A Kolsch style". It's quite good. Return to table of contents
Date: Sat, 05 May 2001 12:54:50 -0600 From: "Matthew Saunders" <matthews117 at home.com> Subject: Re: Corking Champagne Bottles Dave, I use straight corks. I cut the "mushroom" piece off champagne corks to help wire the corks. I've also used 1/2 inch dowling cut in 1/4 inch pieces. Hope this helps. Matthew in CO > ------------------------------ > > Date: Wed, 2 May 2001 13:56:06 -0400 > From: "Galloway" <galloway at gtcom.net> > Subject: Fw: Corking champagne bottles. . . > > > - -----Original Message----- > From: Galloway <galloway at gtcom.net> > To: post@hbd.org <post@hbd.org> > Date: Wednesday, May 02, 2001 1:52 PM > Subject: Corking champagne bottles. . . > > > Hey, > > I want to brew a Saison style beer and bottle it in 750 ml champagne > bottles. > I would also like to use real cork "corks" instead of the newer plastic > ones. > I have no idea in how to do that. Any thoughts?? > > Regards, > Dave Galloway > Chattahoochee FL > Return to table of contents
Date: Sat, 05 May 2001 13:23:48 -0600 From: "Matthew Saunders" <matthews117 at home.com> Subject: Re: Selling on the Internet Matt asks about selling his homebrew and homemade wine on the internet. One word DON'T. It not legal. You are allowed to brew a certain amount each year for your own consumption. Unless you have the proper licenses as a micro-brewer the ATF will eventually come knocking at your door and at best fine you and at worst throw you in jail. Cheers! Matthew in CO Return to table of contents
Date: Sun, 6 May 2001 08:59:18 +1200 From: "tomandwen" <tomandwen at zfree.co.nz> Subject: Kostritzer Clone Recipe/hops/EBU? Apologies if this has been addressed recently, but I need to know urgently the hops and EBU (IBU the same?)for Kostrizer. I have a recipe that asks for 'Perle' Off the Weyerman site, but I cannot get them here in NZ (I plan to use Pacific Hallertauer, AA 6.5%) Cheers, Tom. tomandwen at zfree.co.nz Return to table of contents
Date: Sun, 06 May 2001 18:58:46 +1000 From: Alan & Jeanette Davies <afjc at cnl.com.au> Subject: Bottle Filling Could The people out there with prior experience in bottle filling with gas, advise me on the best way to do this.I have just made a bottle filling machine and am about to use it .Do I put the gas in first or after the beer?. What pressure? What type of gas is best.? Currently I am using Draught gas which is CO2 in Nitrogen. Thanks in anticipation. Alan Davies Return to table of contents
Date: Sun, 6 May 2001 06:17:03 -0400 From: "Stephen Alexander" <steve-alexander at worldnet.att.net> Subject: re: question re: Mash Temps Darrell.reiterates ... << My question is this: What would be the difference, in terms of the final product if one were to: 1) proceed directly to mash out temps (170F) after the rest at 148F or so.. <do not pass go,...do not collect 200 dollars> OR 2) take a short rest at 154F before proceeding to mashout? >> Normally little difference, with 2) being a tiny bit more fermentable. The total beta-amylase(BA) activity in the mash is the primary determinant of the differential fermentability of the wort. You need to understand that malt has many times (20X-ish) the alpha-amylase(AA) activity as BA activity and that BA is much more rapidly denatured at a given temperature. There is always enough alpha-amylase to remove starch, [and not a huge difference, some though, between the point of starch removal and the alpha-limit dextrin set]. BA isn't very stable even at 148F, having a half-life around 20 minutes at this temp, and so higher temps will limit the total BA activity of the mash by heat denaturation. After a rest at 148F the BA complement is substantially decreased so resting at 154F isn't buying so much additional BA activity over a straight boost to mashout. There are significant differences in fermentability between single infusion mashes at 152F, 156F and 160F, but these become much smaller if you first rest at 148F. -S Return to table of contents
Date: Sun, 06 May 2001 08:07:42 -0400 From: "Fred L. Johnson" <FLJohnson at worldnet.att.net> Subject: Lactose Darrell asks about how much lactose to use to sweeten his stout. I have used lactose in several attempts to sweeten ciders (in which sweetness is notoriously very difficult to maintain). Lactose is effective at providing some mouth feel or body, and it has a small effect on sweetness. You can convince yourself of the limited ability of lactose to sweeten compared to dextrose or table sugar by simply tasting equivalent weight/volume water solutions of these. You will quickly notice how much sweeter dextrose and table sugar are compared to lactose. I add lactose to ciders (60 g/gallon, a lot!) at the time of bottling (along with dextrose for carbonation), but I don't think it will really matter when you add it. The effect should be similar regardless of when it is added. - -- Fred L. Johnson Apex, North Carolina USA Return to table of contents
Date: Sun, 6 May 2001 20:04:23 EDT From: RBoland at aol.com Subject: A great MCAB The Third Annual Masters Championship of Amateur Brewing was held last weekend in Berkley, CA. It was a great success. Thanks go to Mike Riddle, Dave Sapsis, Russ Wigglesworth, and David Brattstrom for a great coordinated effort between Northern California homebrewing clubs. Bob Boland St. Louis Return to table of contents
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