HOMEBREW Digest #370 Sat 03 March 1990

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		Rob Gardner, Digest Coordinator

  repostings (rdg)
  cooking with beer (Mark Stevens) <stevens at stsci.edu>
  carbonation (Mark Stevens) <stevens at stsci.edu>
  Homebrew Digest #368 (March 01, 1990) (Michael Bergman)
  re:	yeasts and rumors (florianb)
  re: mild ale malt (Darryl Richman)
  re: Volume vs. weight measurement (Chris Shenton)
  re:	#368, cooling, logging, and heading (florianb)
  beer pancakes (Marty Albini)
  immersion-type wort chiller (concern) (Doug Roberts  at  Los Alamos National Laboratory)
  Re: Recipes of a different nature (John S. Watson)
  Medievalists, beer and bread ("Beware of badgers in the moonlight.")
  re: cooking with beer (Darryl Richman)
  Digest #369 (Pete Soper)
  Temperature of Mash (Steve Anthony)
  harvey mudd homebrew club (Joe Shirey)

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---------------------------------------------------------------------- Date: Fri, 02 Mar 90 10:24:05 MST From: rdg Subject: repostings Full-Name: Rob Gardner Since many subscribers did not receive digest #369 due to its size (and the size restrictions at some sites) I am reposting the articles from #369 in #370 that were not too big. I have also implemented a size limiter in my digest software to prevent this problem in the future. Everybody: please be aware that your postings get sent out to over 650 other mailboxes, so try to keep your articles concise, and keep in mind the notion of "general interest". Rob (the administrator) Return to table of contents
Date: Thu, 1 Mar 90 08:58:08 EST From: (Mark Stevens) <stevens at stsci.edu> Subject: cooking with beer In Homebrew Digest #368, Mark Leone wrote: > Anyone have any good *food* recipes using beer as an ingredient? Jack Erickson wrote a book called "Great Cooking with Beer" (1989, Red Brick Press, Reston, VA). The book includes quite a few recipes, from standbys like Beer Bread, to some more unusual things, like using beer in cake. To tell the truth though, I was somewhat disappointed in this book because Erickson puts entirely too much filler in the book...I really don't give a rat's ass about what foods were served at tastings he conducted at local restaurants...I want a *BEER-FOOD COOKBOOK*. Erickson could easily have found more recipes that use beer. In just thumbing through it I realized that he did not include things like, * Steamed Chesapeake Blue Crabs * Chili I've got some recipes that aren't in Erickson's book, these include: * Belgian Fruit * Stout & Sour Meatballs * Hoppy Lentil Soup Some other recipes I've heard of, but don't have, include: * Black Bean Soup * Cherry Creek Pie (made with Kriek lambic ale) Last year I was in Boston and stopped by the Commonwealth Brewery. They served up a delicious plate of mussels cooked in stout. I accompanied the meal with a glass of stout, then a winter warmer for dessert and was in heaven all night.... Erickson's book is a good starting point in finding these recipes, and it's pretty reasonably priced--I believe I paid about $12. In "Great Cooking..." Erickson alluded to a second volume coming down the pike, I hope he treats the cooking part more seriously in the 2nd volume and omits the extraneous generalities (I want cow, not bull). Bon appetit, - ---Mark Stevens stevens at ra.stsci.edu Return to table of contents
Date: Thu, 1 Mar 90 08:58:35 EST From: (Mark Stevens) <stevens at stsci.edu> Subject: carbonation In Homebrew Digest #368, Max Newman writes: >After one week...I tried one bottle. The beer tasted fine but had little >carbonation. Your beer will probably be fine. When I sampled my last batch of brown ale after only one week it too was rather flat. I let the beer sit another 3-4 weeks before opening another bottle; this bottle poured with a very nice head and subsequent bottles were fine. - --Mark Stevens stevens at ra.stsci.edu Return to table of contents
Date: Thu, 1 Mar 90 10:09:50 EST From: bergman at m2c.org (Michael Bergman) Subject: Homebrew Digest #368 (March 01, 1990) Mark R. Leone <mleone at cs.cmu.edu> asks for recipes for food with beer as an ingredient. I have never had them myself, but have heard lots of praise heaped on the "shrimp steamed in beer" at Poli's Seafood in Squirrel Hill, Pittsburgh. A happy coincidence that Mr. Leone is currently in the right city to take advantage of this! Let's hope he likes shrimp (I don't, which is why I've never tried Poli's) Any good bread book should have a recipe for beer bread, in which beer is used as the source of the yeast, as well as replacing some of the liquid. Most mediaeval recipes for either bread or cake call for beer for this purpose, since standardized freeze dried yeast packets were not yet available ... any of the mediaevalists out there want to post a recipe? - --mike bergman Massachusetts Microelectronics Center 75 North Drive, Westborough, MA 01581, USA +1 (508) 870-0312 UUCP: (...harvard)!m2c!bergman INTERNET: bergman at m2c.org Return to table of contents
Date: 01 Mar 90 08:06:08 PST (Thu) From: florianb at tekred.cna.tek.com Subject: re: yeasts and rumors A couple of issues ago, Mark Stevens commented on my question about SN yeast: >good, pure strain. Heurich said that if a brewery does NOT use >only a single strain that they risk infection of the strains >by each other and that by restricting your brewing to that single >strain you can better maintain its purity. This However, in the same issue, BRW commented that SN uses two yeasts in their brewing. I've heard a similar claim from other sources. This sort of discussion isn't really important to my brewing, since I use either package or liquid yeast. But it does serve as an example of how the brewing industry and hobby are full of rumors everywhere you look. Case in point: I made two identical brews using the Wyeast British yeast and hydrated Red Star ale yeast. The Red Star produced a cleaner, clearer, tastier beer, a whole lot faster. Other Wyeast ale yeasts have, however, given me much better performance than the dry yeast. Florian the doubting. Return to table of contents
Date: Thu, 1 Mar 90 09:00:33 PST From: darryl at ism.isc.com (Darryl Richman) Subject: re: mild ale malt From: Pete Soper <soper at maxzilla.encore.com> " I recently got some Munton and Fison mild ale malt but could get "no color information. If any of you know the approximate lovibond "or EBC rating of this grain I'd greatly appreciate it if you could "let me know via email. If you've had experience with this grain and "could even say something like "It is a bit lighter than light Munich", "or "Twice as dark as British pale malt" that would be very helpful. "Thanks. Please pass along the source of your malt--I'd like to order some. Mild malt is darker than the pale Munich malt generally available. I would guess that it is about 10 Lovibond. The local shop once had mild malt but is unable to obtain it any more. I made several Mild Ales from it, with OGs as low as 31, that turned out very pleasant. Without informing someone that they were drinking a low alcohol beer (2-2.5% v/v), they would never suspect it. The perfect drink for parties. --Darryl Richman Return to table of contents
Date: Thu, 1 Mar 90 13:50:04 est From: Chris Shenton <chris at asylum.gsfc.nasa.gov> Subject: re: Volume vs. weight measurement (Mark Stevens) writes: > Dick is absolutely right that you can't measure whole hops (or even > pellets) by the cup. I got one of those cheesey little drug-scales, the kind they sell at head shops (er, excuse me: smoking paraphernalia emporiums) for $7.00. It's not too much of a pain to clip on a baggie (er, zip-loc sandwich bag), fill with hops, and subtract the weight of aforementioned baggie. I'd hate to have to guess weights that small. Price seems fair for what it does. Ultimately, I'd get one of the $40 - $60 Sohnle (or whatever) scales which read up to about 8 Lb, in 1/2 ounce increments, but it's too expensive now. For pound increments, I'd be measuring grain, anyway, and volume measures seem tolerable for that. Cheers! PS: I use the AAU measures for my records, in order to account for alpha acid content of the particular hops. As soon as I can figure out the other, more professional system (IBU's?) I'll probably switch over; the advantage there is that the measure of bitterness is *not* dependant on the amount of beer you make. _______________________________________________________________________________ Internet: chris at asylum.gsfc.nasa.gov ( NASA/GSFC: Code 735 UUCP: ...!uunet!asylum.gsfc.nasa.gov!chris Greenbelt, MD 20771 SPAN: PITCH::CHRIS 301-286-6093 Return to table of contents
Date: 01 Mar 90 12:46:42 PST (Thu) From: florianb at tekred.cna.tek.com Subject: re: #368, cooling, logging, and heading In #368, tony g quotes Farnsworth's article in Zymurgy which claims that inserting a submersible cooler substantially increases the chances of wort contamination. This is pure bullshit. If the wort is hot and the cooler is cleaner than a toilet, there is no problem. This quote fuels my previous claim that the world of brewing is full of rumors. Max Newman inquires about head on his new beer. Yes, Max, you should wait a while. The head and carbonation will improve. I use 3/4 cup of sugar in all my brews and get consistent carbonation results. The head varies depending on ingredients (see Miller's book). The British tend to like less "gassy" brews. Chris Shenton submitted a log sheet in a particular type of format. Two comments: (1) Have you ever used a Macintosh? (2) It would be preferrable to send a message to HB DIG regarding the *availability* of the material, rather than the LONG message containing the data. The actual data could be then sent to interested parties directly. This would be much more economical. Please, no offense intended. Your efforts are appreciated. Incidentally, I use a log book I obtained at a business supply shop. Florian the complainer. Return to table of contents
Date: Thu, 1 Mar 90 13:57:51 PST From: Marty Albini <hplabs!hpsdl39!martya> Subject: beer pancakes >Anyone have any good *food* recipes using beer as an ingredient? How about beer pancakes? dry stuff *1/4 cp oat flour *1/4 cp graham flour (a coursely ground whole wheat flour used for making graham crackers) *1/2 cp whole wheat pastry flour (1 cp total) -or- *1 cp whole wheat pastry flour 1/2 tsp baking powder (use 3/4 tsp of the non-alum kind) 1/2 tsp baking soda 1/2 tsp salt 1 heaping tbl dry malt extract 1 heaping tbl health-food store brewer's yeast optional: 1 tbl sesame seeds wet stuff 1 cp bland, boring, light beer, easy on the hops (unless you want to eat the whole batch yourself) 1 1/2 tsp lemon juice (1 good squeeze of 1/2 a lemon) 1/2 stick butter/margarine Set margarine in the frying pan to melt. Mix dry ingrediants in one bowl, wet in another. Add the melted butter to the wet and mix well just before stirring in dry stuff. If you want skinnier pancakes, thin batter with beer. Serves two. You might want to make a double batch, as this leaves 1/2 a can of bad beer sitting around, and I for one don't drink before breakfast, and if I did, I wouldn't drink this stuff. If the beer isn't flat, you can reduce the baking powder and soda. The lemon juice is just to react with the soda, so that can go away too. If you use fresh beer, the above makes very light and fluffy pancakes. Enjoy! - -- ________________________________________________Marty Albini___________ "Thank god for long-necked bottles, the angel's remedy."--Tom Petty phone : (619) 592-4177 UUCP : {hplabs|nosc|hpfcla|ucsd}!hp-sdd!martya Internet : martya%hp-sdd at hp-sde.sde.hp.com (or at nosc.mil, at ucsd.edu) CSNET : martya%hp-sdd at hplabs.csnet US mail : Hewlett-Packard Co., 16399 W. Bernardo Drive, San Diego CA 92127-1899 USA Return to table of contents
Date: Thu, 1 Mar 90 20:19:06 MST From: roberts at studguppy (Doug Roberts at Los Alamos National Laboratory) Subject: immersion-type wort chiller (concern) > From: tony g <giannone at BBN.COM> > > I was thumbing through my Zymurgy "Yeast & Beer" (1989 special issue) last > night when I came upon an interesting statement in Paul Farnsworth's > "Healthy Homebrew Starter Cultures" article. On page 11 Mr. Farnsworth says > "Cooling the wort before transferring it to the fermenter, using ice > immersion or a copper cooling coil placed inside the boiling pot vastly > increases the chance of contamination." > > I thought that using an immersion-type wort chiller would vastly 'decrease' > the chance of contamination since it allows the yeast to be added sooner. > Is Mr. Farnsworth assuming that the wort chiller is being place in the > wort 'after the boil' instead of 'during the last 10-15 minutes'? I was disappointed with that article. I completely disagree with Farnsworth's contention that an immersion chiller coil increases the chance for contamination. Ice immersion, of course, would be a completely different story. However, if you practice healthy sanitation procedures with your primary, and let the immersion coil rest in the boiling wort for 10 - 15 minutes prior to starting the flow of cooling water, there is no additional risk of contamination. - --Doug ================================================================ Douglas Roberts | Los Alamos National Laboratory |I can resist anything Box 1663, MS F-609 | except temptation. Los Alamos, New Mexico 87545 | ... (505)667-4569 |Oscar Wilde dzzr at lanl.gov | ================================================================ Return to table of contents
Date: Thu, 1 Mar 90 20:22:51 -0800 From: John S. Watson <watson at ames.arc.nasa.gov> Subject: Re: Recipes of a different nature In HOMEBREW Digest #368 Mark.Leone at F.GP.CS.CMU.EDU writes: > Anyone have any good *food* recipes using beer as an ingredient? I've > had good beer-batter fried chicken, and now my curiosity is piqued! Here a cookbook I found recently at B. Dalton's Book store: Brew Cuisine: Cooking with Beer by Judith Gould and Ruth Koretsky Summerhill Press, 1989 192 pages, $9.95 Other information from the inner leaf: Printed in Canada, Distributed in the United States by: Sterling Publishing 2 Park Avenue New York, New York 10016 ISBN 0-920197-73-6 I've only made a few of the recipes in the book ... mainly the stews. There are recipes for: appetizers, bread, sauces, marinades & salad dressings; soups; vegetables, eggs & cheese, fish & seafood, poultry, beef, lamb & veal, pork, desserts. Some of the recipes seem kind of bogus, because they require only a teaspoon or so of beer. (Maybe it's just an excuse to have to dispose of a little less than 12oz or beer :-). But some recipes require goodly portions , as much as 4 cups, "Traditional Carbonnade". There is also a lot of beer and brewing history and lore mixed in between the recipes. have fun, John Return to table of contents
Date: Fri, 2 Mar 90 08:20 CST From: "Beware of badgers in the moonlight." <PTGARVIN at aardvark.ucs.uoknor.edu> Subject: Medievalists, beer and bread Brewers all: Well, I play SCA, so I guess that means I'm a medievalist, even though my interests lie more in pre-medieval times. The ancient Celts would make bread using _barm_, which is the krausen that floats on the top in the early stages of fermentation. I imagine that they'd just make some beer, scoop off some krausen, and pitch it into their bread mixture, although I imagine that you'll want to be sanitary about it to avoid funny-tasting bread. - Ted - -- "I never say everything I am thinking, and not just because I think much faster than I can think." -- Dan Mocsny ptgarvin at aardvark.ucs.uoknor.edu / ptgarvin at uokmax.UUCP | Eris loves you! in the Society: Padraig Cosfhota o hUlad / Barony of Namron, Ansteorra Disclaimer: Fragile. Contents inflammable. Do not use near open flame. Return to table of contents
Date: Fri, 2 Mar 90 07:42:52 PST From: darryl at ism.isc.com (Darryl Richman) Subject: re: cooking with beer In the March 2nd issue, Mark Stevens berates Jack Erickson's book, "Great Cooking with Beer". For a balancing point of view, let me say that I think it is wonderful, especially as a gift. In point of fact, little of the book is used for recipes, although there are 50 recipes beyond the weird drinks section. But it has a good introduction to beer, beer styles, and the brewing process, some history as well. All of this is fairly light, so a lay-cook might be interested to read it and learn about beer and brewing. The recipes I've tried have all been winners. Very popular and easy has been the Stout Cheese; the glazed ham was a hit last Thanksgiving, and we just had the marinated pork chops last night. Once you see where his recipes go, it's easy to make additions and changes to suit your own tastes. I'd love to see more recipes, but this book has about 47 more than in all the other cookbooks my wife and I have collected before it. I hope that he'll come out with a 2nd volume. --Darryl Richman Return to table of contents
Date: Fri, 2 Mar 90 11:02:46 EST From: Pete Soper <soper at maxzilla.encore.com> Subject: Digest #369 It appears some of my email to Chris Shenton got sent by his site to the digest yesterday. I'll leave it up to Chris to shed light on what might have caused this. But aside from deeply regretting the big glob of postscript, I need to add a strong caveat about that "I'm a Bitter Man" stuff. That was some blue sky stuff I was bouncing off Chris and it is just as well that it stopped in mid sentence. I'm especially glad his site didn't post our follow up messages to the digest or I might have had to leave the planet :-) Sorry about this folks. About that postscript file. Too bad about that going out, because I wanted to convince myself I'd gotten it right and then give it over to the archive site for ftp access. As it is, aside from the mental image I have of Florian *still* scrolling through this with his Mac, the postscript file is screwed up in the sense that I didn't get the font descriptions into it, so if you don't have an Apple laser printer then you might not be able to print it. It has also got a copyright notice in it. I put it in after fiddling for hours one night and thinking to myself "Hey, this is work!". Ignore the copyright. When things quiet down I'll return to this project and send it to the archive site. If you do play with this "unauthorized" version, keep in mind the words of Chuck Cox (who started this decoder stuff last year), "Some labels appear to use this system but produce bizarre dates, so use your common sense.". Here is the supplier that stocks mild ale malt: Alternative Beverage 627-A Minuet Lane Charlotte, NC 28217 1-800-365-2739 I only vaguely remember the price as being 5 or 6 something for a 5 pound bag. Jess Fawcett is the guy to talk to at Alternative (tell him I said hello). Thanks for the info, Darryl. I made a crude attempt at a mild some time ago and liked it so much I thought I'd try it again with "real" ingredients. Could you shoot me an email message and tell me what yeast you used in your milds? I had a problem with the Farnsworth article too. His statement that yeast should "never be pitched into wort at less than 59 degrees F" is certainly bogus. I suspect his words were edited or the context was goofed up or something. - ---------------------------------------------------------------------- Pete Soper +1 919 481 3730 internet: soper at encore.com uucp: {bu-cs,decvax,gould}!encore!soper Encore Computer Corp, 901 Kildaire Farm Rd, bldg D, Cary, NC 27511 USA Return to table of contents
Date: Fri, 2 Mar 90 11:47:12 EST From: Steve Anthony <steveo at Think.COM> Subject: Temperature of Mash A question for the physicists out there. I do partial mashes when I brew. I ususally have about 3 lbs of grain and 2-3 quarts of water during the mash. I mash in a Le Cruset enamaled cast iron pot that hold the heat very well without having to add heat to maintain a certain temperature. The thing I'm noticing is that when I stir the mash with the thermometer in it, I get a lower temperature than if I don't stir. This is with the bulb of the thermometer as clsoe to the center of the mash as possible and with no heat being added to the pot. My theory is that there is different thermal conductivity of the grains and water and that when stirring, the thermometer is in contact with the water more than the grains and when at rest it's in contact with the grains more than the water. While I am relaxed about it, (ie not worried, the beer turns out fine), I'm curious as to the explanation of the phenomena. Has anyone else noted such behavior? Bung Ho! Steveo Return to table of contents
Date: Thu, 1 Mar 90 20:45:17 PST From: Joe Shirey <jshirey at jarthur.Claremont.edu> Subject: harvey mudd homebrew club Hello, I am a student at Harvey Mudd College in Claremont, CA (earthquake central). We have a brewing club with about 25 members (that is about 5% of our college population). We are interested in sharing recipies and exchanging brewing lore. Our club is archiving all recipies of homebrew that we make. One of the most interesting and tasty is: WASHINGTON APPLE ALE 4 lbs Telford's Yorkshire Nut Brown Ale hopped malt 1 lb honey 1/2 lb corn sugar 1/2 lb dark crystal malt 4 lbs red apples 2 teaspoons cinnamon In cold water place crushed dark crystal grains enclosed in a cheesecloth, and bring the water to boil. As boiling commences remove crystal malt and add Telford's. Boil for approximately 15-20 minutes. Add sugar and honey and boil for 10 more minutes. Turn down heat so that boiling stops. Add cinnamon and sliced apples to mixture and let steep for 15 minutes. Remove apples with strainer and transfer mixture to your carboy. This beer has a medium body with a hint of apple flavor. It is very smooth with little or no bitterness (that can be changed by using finishing hops). Thanks for your outlet to exchange information, you can contact me at jshirey at jarthur Sincerely, Joseph Shirey Return to table of contents
End of HOMEBREW Digest #370, 03/03/90 ************************************* -------
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