HOMEBREW Digest #377 Wed 14 March 1990

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	FORUM ON BEER, HOMEBREWING, AND RELATED ISSUES
		Rob Gardner, Digest Coordinator


Contents:
  Re: Homebrew Digest #375 (March 12, 1990) (shoeless joe)
  Homebrew Digest #376 (March 13, 1990) (Vicki.Borah.*)
  Houston brew pubs (Wayne Allen)
  All wheat extract (ROSS)
  RE:  AHA Hail-to-Ale Competition (Mike Fertsch)
  Wyeast yeast (Mike Fertsch)
  Re: BEER IN WATER COOLER (a.e.mossberg)
  RE: BEER IN A WATER COOLER (Barry Cunningham)
  AHA National Conference (David Baer)
  Re: Syrian beer (Dave Johnson)
  Re: BEER IN WATER COOLER (Robert Tillman)
  Syrian beer (John Bates)
  Re: Sumerian beer (Terry Noe)
  Mammoth Lakes Brewing ("MR. DAVID HABERMAN")
  Re: Vagabond Ginger Ale (Dru Nelson)
  Sumerian beer (Dave Suurballe)
  Homebrew Digest #376 (March 13, 1990) (Mark Freeman)
  Hops; brewing history (CRF)
  Club COmpetitions (Jay S Hersh)
  John Bull Stout (Max Newman x6689)
  My homebrewing plan of attack... ("Gary F. Mason - Image Systems - MKO2-2/K03 - 603884[DTN264]-1503  13-Mar-1990 2000")
  Trappist monk ales (cohen)

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---------------------------------------------------------------------- Date: Tue, 13 Mar 90 07:40:37 EST From: shoeless joe <DTG at UMD2.UMD.EDU> Subject: Re: Homebrew Digest #375 (March 12, 1990) The last issue of ZYMURGY which I received was the "special" yeast issue. I haven't received the winter 1990 or spring 1990 issues, if such issues exist. Does anybody else ha ve the same problem? Profound quote of the day: Make a little birdhouse in your soul. Return to table of contents
Date: Tue, 13 Mar 90 07:33:24 CST From: Vicki.Borah.* at wucs1.wustl.edu Subject: Homebrew Digest #376 (March 13, 1990) please take me off of this list. The address which is subscribed is vicki at theory.lcs.mit.edu Thanks. Return to table of contents
Date: Tue, 13 Mar 90 07:38:01 CST From: wa%cadillac.cad.mcc.com at MCC.COM (Wayne Allen) Subject: Houston brew pubs Gary F. Mason writes: " Does anyone know of any (brewpubs) hiding out there (in Houston)?" There's a Rover's pub in Pasedena, not a brew pub, but are 200+ brands are enough? (There's also a Rover's in Austin, thank God!) I understand there's something down by Rice U. Call the helpful folks at DeFalco's Homebrew supplies: (713)5238154. If anyone would know, they would. wa Return to table of contents
Date: Tue, 13 Mar 90 08:48 EST From: ROSS at mscf.med.upenn.edu Subject: All wheat extract Date sent: 13-MAR-1990 08:45:49 I am getting ready for some more brewing and would like to buy a can of ALL WHEAT extract. I remember seeing a manufacturer's ad for the product awhile ago. Doesn't anybody know of a mail-order supplier that sell this extract? If so, could you please include their address. Many thanks. --- Andy Ross --- Return to table of contents
Date: Mon, 12 Mar 90 17:23 EST From: Mike Fertsch <FERTSCH at adc1.adc.ray.com> Subject: RE: AHA Hail-to-Ale Competition Ed Sieja asks about the AHA club contests... > Has anyone heard the outcome of the AHA "Hail to Ale" club contest? > Is the AHA just slow? The AHA is extremely slow about returning results and score sheets on its club competitions. You would think that for $5 per entry they would make an effort to get results out. I called up Daniel Bradford at AHA three weeks ago. Yes, the competition did occur and the winners were picked. Dan told me the winning club was the San Andreas Malts, followed by the Barley Bandits and the Troy Homebrewers. The winning beer received a score of 49 out of 50, and must have been superb. 47 entries were sent in from clubs around the country. Dan promised that he would return the rating forms the folowing week. So much for promises from the AHA... The AHA is historically bad about announcing the results of these competitions. I brewed the "Bock-is-Best" winner three years ago, and did not hear ANYTHING until I got my score sheets back three months later. With my score sheets was a press release, stating that I was the winner. Our club won other club competitions, and never received any direct notification from the AHA; friends who called the AHA for info called us to tell us the news. I suggest that everyone who sent in an entry to the club competitions call Dan Bradford at (303) 447-0816 gripe and ask for the results. If enough people call, maybe he'll send out the winner's list and score sheets! PS - the 1990 Club "Bock is Best" deadline is the end of April; plan your Bock-offs now! Mike Fertsch Return to table of contents
Date: Mon, 12 Mar 90 23:28 EST From: Mike Fertsch <FERTSCH at adc1.adc.ray.com> Subject: Wyeast yeast I'm planning my next batch of beer, and I just started a pack of Wyeast liquid yeast. I'm pleased to notice that the pack is larger - it now contains 50ml of starter solution, rather than the 40ml that earlier packages contain. Hopefully, the increased volume will result in shorter lag time after pitching in worts. Wyeast lists all of their yeast cultures on the package; the appropriate one is checked off. There are now 13 styles listed; Byron Burch (in last winter's special Zymurgy issue on yeast) gives good descriptions of 12 of them. Zymurgy does not speculate on the origins of these species. I've made of matrix of Wyeast yeasts, their names, and my guess as to commercial beers which uses these yeasts. Can anyone help complete the chart? Ales - # Name on Name in Special Issue Commercial example package of Zymurgy (my guess) 1007 - German German Ale --- 1028 - London British Ale --- 1056 - American Chico Ale Sierra Nevada Ale 1084 - Irish Irish Stout Guinness 1098 - British British Ale - Whitbread Whitbread 1338 - European German Altbier --- 3056 - Bavarian Wheat Weizenbier --- Lagers # Name on Name in Special Issue Commercial example package of Zymurgy (my guess) 2007 - Pilsen St. Louis Lager Budweiser 2042 - Danish Danish Lager Carlsberg 2206 - Bavarian Bavarian Lager --- 2308 - Munich German Lager Weihenstephan 2035 - American New Ulm Lager August Schell 2142 - Bohemian ---- --- I am most curious about 2142 - might this be a real Czechoslovakian/Pilsen yeast? - Mike Fertsch Return to table of contents
Date: Tue, 13 Mar 90 14:30:12 GMT From: aem at mthvax.CS.Miami.EDU (a.e.mossberg) Subject: Re: BEER IN WATER COOLER In digest <1990Mar13.083011.4580 at mthvax.cs.miami.edu> card at APOLLO.HP.COM writes: > Does anyone have any experience with transfering beer to a water > cooler? > The thought was instead of bottling, transfer to another carboy, along > with 3/4 cup corn sugar. Waiting for the right carbonation level and > then directly onto the water cooler. Maybe great for parties. An explosive party! Carboys are not designed to handle pressure. If you try to use it under pressure it will likely crack or explode. Water Coolers are not designed to handle liquids under pressure either, and you will probably destroy the seals in the unit, and perhaps even the faucets. Bad idea. aem - -- a.e.mossberg / aem at mthvax.cs.miami.edu / aem at umiami.BITNET / Pahayokee Bioregion The way in which people make love may tell us more about them than any searching analysis could. - Maurice Nadeau Return to table of contents
Date: Tue, 13 Mar 90 08:45:09 EST From: abvax!calvin.icd.ab.com!bwc at cwjcc.INS.CWRU.Edu (Barry Cunningham) Subject: RE: BEER IN A WATER COOLER In Homebrew Digest # 376 card at APOLLO.HP.COM asks: > Does anyone have any experience with transferring beer to a water cooler? While I don't have any experience with beer in a water cooler, I'd just as soon miss it I think. I don't think most water coolers are designed to with- stand any serious internal pressure, which means that the floor could get rather sticky while waiting for the right carbonation level. Also, most water coolers that I am familiar with would bubble air into the carboy after the internal pressure dropped, which, as I said, I think would be soon. That means you better drink up the brew real soon. And then afterwards you would have to clean out the cooler's dispensing mechanism to prevent infection (or throw it out). Is this supposed to be a labor saving device or what? I'd just as soon skip this experiment if you don't mind. Let me know if you have better luck than I anticipate (maybe because you have a spiffy hi-tech water cooler that is different than I imagine). -- Barry Cunningham Return to table of contents
Date: Tue, 13 Mar 90 06:49:30 PST From: dsbaer at EBay.Sun.COM (David Baer) Subject: AHA National Conference I read in the California Celebrator that this year's AHA's National Conference is in Oakland (home of the Raiders) June 13-16. Anybody have an agenda for the proceedings? Dave Baer Return to table of contents
Date: Tue, 13 Mar 90 08:18:30 mst From: Dave Johnson <davej at hpdml90> Subject: Re: Syrian beer Full-Name: Dave Johnson > I saw a glimpse of the Sacramento BEE newspaper about a week ago. They said > that a San Fransisco based brewery (I think ANCHOR) was able to decipher > hieroglyphics from an anchient Syrian writing which had a beer recipe! > I think United Press did the story. Did anyone else see this? > Apparently it was a pretty good beer, but had to be used quickly, as there > were no hops in it as a preservative. Apparently the Syrians hadn't found > out about hops at that point in time. I've been trying to find the article > again, but hav'nt been successful. > > The short time for which this beer is drinkable brings up a interesting > comment. It is my understanding that hops originated as a preservative. > Today it is used for flavoring more than anything else. But, can any > brewery really say they use NO preservatives. It seems that by todays > standards, that MAY be possible. But, technically, this is a false claim? > > RobertN. > robertn%fm1 at sc.intel.com I believe that I have this article at home. However, I am 99% sure that they did not have a recipie in the article, but I will check again. If I can remember correctly, the Syrians used bread as their "malt". I'm not sure what yeast they used. Dave Johnson davej at hpdml90.hp.com Return to table of contents
Date: Tue, 13 Mar 90 09:46:56 MST From: hplabs!mage!lou In digest #376 S. Koza writes: > In response to a recent posting inquiring about making gingered >beers: I recently concocted a batch of Gingered Lager, loosely following >Papazian's Vagabond Ginger Ale recipe, which came out rather delightful. >In the recipe it is suggested to use 2-4 oz. of fresh grated ginger root >and I overzealously went to the upper limits. I felt that the ginger was >overpowering unless the beer was served very cold and when I make this for >the next holiday season I'll cut the amount of ginger in half. I've made three batches of "Rocky Raccoon's Crystal Honey Lager" (CJoHB p.180) using 6-8 oz of fresh ginger. The ginger is indeed overpowering for the first 2-3 months after bottling but it mellows out eventually. You can still tell that it's there but it balances out. Also in digest #376 RobertN. writes: >I saw a glimpse of the Sacramento BEE newspaper about a week ago. They said >that a San Fransisco based brewery (I think ANCHOR) was able to decipher >hieroglyphics from an anchient Syrian writing which had a beer recipe! >I think United Press did the story. Did anyone else see this? >Apparently it was a pretty good beer, but had to be used quickly, as there >were no hops in it as a preservative. Apparently the Syrians hadn't found >out about hops at that point in time. I've been trying to find the article >again, but hav'nt been successful. I tasted some of this in November (forgive me for being a little fuzzy on some of the details four months later); Charlie P. brought a few bottles to the Boulder homebrew club meeting. As I remember the story, this was a special, one-time only, not-for-sale "beer" which was brewed as part of their 100th anniversary celebration (or some such celebration). Using the original(?) technique, they baked bread of barley and other grains, then added water to et it ferment. The beer was then served at their party using a large plastic (so much for the original technique) jug in the center of each table (~10-15 people/table) with straws going out to each seat (c.f. "Brewing Mead", R. Gayre with C. Papazian, figs. 2 and 3, p.31). Presumably this was pretty good when fresh or Charlie wouldn't have brought it for us to try. Unfortunately, by November it was awful and most of it was tossed out. I also suspect that a certain amount of the story you read and the story I heard was PR hype and should be treated accordingly. >The short time for which this beer is drinkable brings up a interesting >comment. It is my understanding that hops originated as a preservative. >Today it is used for flavoring more than anything else. But, can any >brewery really say they use NO preservatives. It seems that by todays >standards, that MAY be possible. But, technically, this is a false claim? I think you're splitting hairs here. Sugar is a preservative in the right concentrations, so is alcohol. These days, the word preservative is used for chemicals added to food in addition to the "natural" ingredients. Louis Clark reply to: mage!lou at ncar.ucar.edu Return to table of contents
Date: Tue, 13 Mar 90 11:51:09 est From: rt at lexicon.com (Robert Tillman) Subject: Re: BEER IN WATER COOLER Alas, I believe that most water cooler designs cannot keep their contents at anything over atmospheric pressure. Come to think of it, the stuff in the bottle is probably at a little less than atmospheric since ultimately it's air pressure holding it in there to begin with. If you put beer in the bottle the release of CO2 would likely force out the beer and quickly overflow the little reservoir under it. It is an interesting idea, though. It would make those office parties more enjoyable if you had a nice porter within easy reach! Maybe if we could rig a couple o' gaskets.... Cheers! Bob Tillman rt at lexicon.com Return to table of contents
Date: Tue, 13 Mar 90 10:16:00 MST From: bates at rossby.Colorado.EDU (John Bates) Subject: Syrian beer Regarding Robert N.'s question about Syrian beer, Charlie Papazian brought some of it to one of the Boulder homebrew meetings several months ago. There was definately no preservative and by the time we tasted it there was a zoo of wonderous organisms growing in the bottles. It was really sour and everyone thanked Charlie for destroying their taste buds for the evening. I think the original idea was that the Syrians left unbaked bread outside in containers in the rain. This way of using yeast will definately lead to contamination. I believe with proper sterilization and uncontaminated yeast is is possible to brew with no preservatives. For more info on Syrian beer, you might try writing to Charlie at AHA J. Bates (Norman's evil twin) Return to table of contents
Date: Tue, 13 Mar 90 7:55:11 PST From: Terry Noe <terry at hpsadpe.hp.com> Subject: Re: Sumerian beer Full-Name: Terry Noe In HBD #376, JEEPSRUS <ROBERTN%FM1 at sc.intel.com> says: > I saw a glimpse of the Sacramento BEE newspaper about a week ago. They said > that a San Fransisco based brewery (I think ANCHOR) was able to decipher > hieroglyphics from an anchient Syrian writing which had a beer recipe! > I think United Press did the story. Did anyone else see this? > Apparently it was a pretty good beer, but had to be used quickly, as there > were no hops in it as a preservative. Apparently the Syrians hadn't found > out about hops at that point in time. I've been trying to find the article > again, but hav'nt been successful. > I had a chance to try this beer last November when I toured the Anchor brewery in San Francisco. According to them, they got the recipe from an old Sumerian tablet that contained a hymn or poem to Ninkasi, the Sumerian beer goddess. The process they used to make it, as I recall, was roughly this: Bake a few thousand of loaves of barley bread. Chop up a bunch of dates. Dump it all in a bunch of water and wait. No hops, as you noted, were used. The end result of this was pretty interesting. The taste was somewhere between that of beer and raisin bread. The taste of the dates was very noticeable. The baking of the grain into bread was also very evident in the taste of the product- much different than you might get from using a dark malt in a more conventional brew. "Ninkasi", as they called it, was definitely worth trying once, but I can't honestly say that I'm filled with an overwhelming desire to go back and buy a few cases of the stuff. Terry Noe terry at hpsadpe.hp.com Return to table of contents
Date: 13 Mar 90 09:51:00 PDT From: "MR. DAVID HABERMAN" <habermand at afal-edwards.af.mil> Subject: Mammoth Lakes Brewing While we're on the subject of snow and skiing: I recently spent a weekend skiing at Mammoth Mountain California and went to the Mammoth Lakes Brewing Company at Brewhouse Grill a couple of times. They serve their own Dogtown Ale (and amber beer) and Bodie Bold (a porter). I found the beers a little swwet for my taste, although one of the owners says that they sell a lot of the amber. The beers are made from Austraalian light malt and Telford dark malt. They use only the extract in the boil, no adjunct grains are added. I don't recall the bittering hops, but Cascade hops are used for flavor. According to fellow Maltose Falcon Darryl Richman, the sweet flavor may be due to low hop utilization due to the low temperature of the boil at a high altitude (8,000 ft.). Not doing a full wort boil can also under use the hops. They due a primary fermentation and then place it in the serving tanks where the beer is primed and aged. There are no filters used and the hot wort is run through a heat exchanger before going into the primary fermentor. It is basically a giant version of what the beginning extract brewer has at home. The beer was of good quality although I found them a little lacking in body. Since I have been using adjunct grains in my home brewing, I can tell the difference. No brewpub is complete without food, and theirs is very good. They make their own wurst and also serve excellent chili, chicken, hamburgers, and appetizers. I think it is a worthwhile place to visit when in Mammoth. Re beer in a water cooler: Beer obtains its carbonation after priming by pressure either through capping bottles or sealed in a keg. Putting it in a water cooler would not put carbonation in the beer, it would just ferment away into the air. David Return to table of contents
Date: Tue, 13 Mar 90 13:54:30 EST From: Dru Nelson <dnelson at mthvax.CS.Miami.EDU> Subject: Re: Vagabond Ginger Ale Howdy, Is that some kind of ginger ale or a beer with ginger in it? - -- %% Dru Nelson %% Miami, FL %% Internet: dnelson at mthvax.cs.miami.edu %% Return to table of contents
Date: Tue, 13 Mar 90 10:42:44 PST From: hsfmsh!hsfdjs!suurb at sfsun.West.Sun.COM (Dave Suurballe) Subject: Sumerian beer Yesterday RobertN. mentioned an article in the Sacramento Bee. I know a lot about the beer in the article. It's Anchor's "Ninkasi", from a Sumerian recipe. They brewed it for last year's Microbrewers Conference here in the Bay Area. It's made from a mash of barley malt, date syrup, and some kind of flat Sumerian bread. Anchor hired an entire bakery for a day to make the bread, bake it, then cut it up into strips and bake them again. They threw this into the mash tun with the other stuff. They feel now that they should have used less malt and more bread, but at the time they were afraid that the bread wouldn't work out too good, so they hedged their bets with the malt. I'm motivated to write this, because RobertN. reports that the beer was consumed quickly because it had no preserving hops. This is only half true. The beer was consumed quickly because it was not boiled, and therefore not made sterile before pitching, and therefore even less sterile at bottling. I have the highest admiration for Anchor for undertaking this huge project. They only made one batch, but it took months to get the recipe figured out, and obviously they didn't do it alone. They had a lot of help from other researchers of the ancient world. I don't remember off-hand who they are or where they study, but I have this information at home. Anchor likes to make "retrospective" beer styles that nobody else is brewing, and I think it's wonderful that they make the investments and take the risks that other breweries are afraid to make or cannot afford to make. In almost every case, other brewers have followed their lead and started brewing beers in the same style. Anchor's "Steam Beer" is the best known; it's an old West Coast style of beer, a warm-weather lager. And by warm-weather, I mean brewed warm. Their current series of christmas beers are wassails, traditional spiced ales, and after they took this lead, a bunch of other microbreweries followed and now make spiced ales. Anchor's "Liberty Ale" was introduced in 1976; it's an IPA, and there weren't any IPAs anywhere in this country. Now a lot of people brew them; hops are very popular now. Anchor's "Wheat Beer" was the first commercial wheat beer that I know of in this country, and their "Old Foghorn" barley wine was the first of that style, too. What have I left out? "Porter". This isn't so unique, except that it hasn't always been such a popular style, but they've been brewing it forever. Anchor's product line is varied and substantial, and each beer represents an interesting tradition. I seem to have gotten off the track here. I was writing about "Ninkasi", the Sumerian beer. I think it's really fascinating that they didn't boil it. It's hard to imagine a modern brewer not boiling; it's such an important part of the process, for lots of reasons, as we all know. However, the Sumerians didn't boil it, so Anchor didn't either. Cool, huh? "Ninkasi" is the name of the Sumerian goddess of brewing. Anchor had six different labels designed and printed for the Sumerian beer. The labels show various aspects of the process. Right now I can only remember two. One shows what I think is a malting floor where two people are sprinkling the grains, and there are two guard dogs fiercly guarding. The other shows two people seated with a large earthen jug between them. They are sipping liquid through reed straws inserted into the jug. (I suspect that the beer was fermented in and consumed from the same vessel, and that there were solids floating on the surface, and the straws poked through the gunk into the fermented liquid below.) They spent an incredible amount of money on this project. Can you imagine producing six different labels for one batch of beer? On an unrelated subject, the local brewing club is "The San Andreas Malts" named after the infamous San Andreas Fault, and the Hail to the Ale competition was won by Chuck Artigues from the Malts. Suurb Return to table of contents
Date: Tue, 13 Mar 90 10:20 PST From: Mark Freeman <MFreeman at VERMITHRAX.SCH.Symbolics.COM> Subject: Homebrew Digest #376 (March 13, 1990) Date: Mon, 12 Mar 90 09:12:29 EST From: card at APOLLO.HP.COM Subject: BEER IN WATER COOLER Does anyone have any experience with transfering beer to a water cooler? The thought was instead of bottling, transfer to another carboy, along with 3/4 cup corn sugar. Waiting for the right carbonation level and then directly onto the water cooler. Maybe great for parties. /Mal Card card at APOLLO.HP.COM The idea has crossed my mind, but there are a few problems. For example, what to do about the yeast sediment? When you turn the bottle over to put it on the dispenser, the sediment will flow down and turn the beer cloudy. You could leave it on the dispenser while it's carbonating, letting the sediment flow down to the opening, but then the sediment will come out first, and I'm not sure if the mechanics of the dispenser will like that. Finally, I keep thinking about those big air bubbles that glug to the top of the fluid as it's being drained out of the bottle. Is that going to turn the hard-earned homebrew into a foamy mess? Has anyone ever actually tried this? Return to table of contents
Date: Tue, 13 Mar 90 14:29 EST From: CRF at PINE.CIRCA.UFL.EDU Subject: Hops; brewing history Hi, Everybody! Robert N. recently wrote: >I saw a glimpse of the Sacramento BEE newspaper about a week ago. They said >that a San Fransisco based brewery (I think ANCHOR) was able to decipher >hieroglyphics from an anchient Syrian writing which had a beer recipe! >I think United Press did the story. Did anyone else see this? >Apparently it was a pretty good beer, but had to be used quickly, as there >were no hops in it as a preservative. Apparently the Syrians hadn't found >out about hops at that point in time. I've been trying to find the article >again, but hav'nt been successful. While I didn't see the specific story Robert did, I have read something about this. Last year there was a major archeological find of some Syrian cuneiform tablets. Wonderfully for historians, much of the material on the tablets related to everyday household life, and commercial trade. Included in the material was a cookbook. Such a cookbook would automatically include recipes for such fermented beverages as ale, as just about any and every household would have to make ales for every-day drinking purposes. The water wasn't often potable. The reason for the barley brew being short-lived goes beyond the lack of hops, to overall lack of quality control, period. Brewing back then was very much a hit-or-miss thing. However it came out, though, one drank it anyway. Until the cultivation of specific brewing yeasts began (if I remember correctly) in the 8th century BC, brewing went hand-in-hand with bread making. The same yeasts did all the work. Once the ability to maintain a yeast culture was discovered, brewing took a big leap forward. To give further background (assuming the lot of you are interested-- which I hope you are!): extant records document brews back to ancient Sumer. Apparently, as much as 40% of the Sumerian grain crop-- principally barley-- went into the making of brews. Brews were also big in Egypt, where about 8 styles were commonly available commercially. Btw-- the reason I'm using the word "brews" is twofold. First, there are the historical changes in grains used. Second, in an historical context, "beer" has traditionally referred to an hopped brew, and "ale" to an unhopped brew. The relationship of these two terms to fermentation styles is extremely recent. Malting also came along surprisingly early. Unfortunately, I'm writing this at work, and so don't have my resources to hand. If I remember correctly, though, malting came along shortly after the turn of the millenium. Hops's as a medicinal herb may have been behind the original addition of hops to brews. This led to the discovery of its preservative properties, and in turn to its widespread cultivation. Use of hops in brewing grew in the 12th and 13th centuries (again, if I remember correctly). By the 14th century, beer was popular in Europe, and the Dutch introduced hops into Britain at about this time. The British, however, viewed hops as possibly poisonous, and it was several centuries before beer supplanted ale in popularity there. I can address this topic further, and/or in greater detail, if anyone is interested. Just ask, and I'll do my best. >But, can any brewery really say they use NO preservatives. It seems that by >todays standards, that MAY be possible. But, technically, this is a false >claim? I think it's a false claim any which way you look at it! As we no doubt all know, truth-in-food-labeling laws leave much to be desired. And, indeed, bills are currently pending in Congress. >By the way, Cher, Snow balls??? :-) That was a great one!!! A few people >around here were rolling on the floor when I told them that! Glad you enjoyed it! Please see below... Yours in Carbonation, Cher Have you heard about the new car on the market? It's called the "Noriega," and it comes in 2 styles: Manuel, and Semi-automatic. Also, it runs on cocaine: when it goes down th road, all the white lines disappear! ============================================================================= Cheryl Feinstein INTERNET: CRF at PINE.CIRCA.UFL.EDU Univ. of Fla. BITNET: CRF at UFPINE Gainesville, FL Return to table of contents
Date: 13 Mar 90 15:42:56 EST From: Jay S Hersh <75140.350 at compuserve.com> Subject: Club COmpetitions Hello There, In case anyone thinks that all I like to do is rag on the AHA I thought I would like to commend then on the success of the club competitions. If you remember last years discussions on the AHA sanctioned competitions you may remember the proposed tiered competition system in which beers would go from winning ranks in local club competitions to regionals then on to Nationals. The club competitions seem to be sort fo a compromise on that. I heard that 47 clubs entered the last one. Thats great!! It seems that these competitions and styles have become fixed to a sort of seasonal beer and the times for each competition are becoming relatively settled. I would suggest making these dates permanent (say Pale Ales due in March 1 or something like that) so that all clubs know when their entries need to be in. I suggest this because the comment I have heard in the past was that people didn't have enough lead times to brew, judge and submit their clubs entries. It would also be nice to see an expansion of the number of styles available. I myself am laying of beer brewing for a while. A nasty house bacteria in my latest apt. has made many turn bad. Of course all the meads have been coming out excellent. I guess the higher acidity and alcohol make them more resistant to the nasty bug. Now if I can only develop sufficient patience to let them really age!! - Jay H (Not the fattest beer judge by a long shot!) Return to table of contents
Date: Mon, 12 Mar 90 10:03:58 PST From: maxn at intermec.com (Max Newman x6689) Subject: John Bull Stout r 6 Has anyone made the john bull stout, the instructions contain quantities of sugar to add to all john bull kits except stout. Does the stout use no sugar? Would it be improved by adding some dry extract? Return to table of contents
Date: Tue, 13 Mar 90 17:02:57 PST From: "Gary F. Mason - Image Systems - MKO2-2/K03 - 603884[DTN264]-1503 13-Mar-1990 2000" <mason at habs11.enet.dec.com> Subject: My homebrewing plan of attack... Hello Homebrewers - Many years ago, I used to imbibe mass quantities of brew in various forms. I stopped (for no particular reason), and then had two back to back once every three months or so. Last year I went to England, and fell in love with bitter. Having found it very inconvenient to acquire any here without an hour's drive, I decided to start brewing my own. I have read Charlie's book, and will get Miller's Handbook as well. I have read the last 14 months of these archived newsletters (which I find to be a gold mine - thanks), and have formulated my approach. I am including it here for comments, if you would be so kind. It has been designed to make life easier, and keep risks to a minimum. It also is expected to serve me for many years. (Editorial note: I am detail oriented and somewhat impulsive. I usually go into something new with both feet, and very seldom regret it. That has been my attitude with homebrewing, which I hope to enjoy for a long, long time.) I will do mostly bitters, with various ales from time to time - no lagers. I have decided to start out assuming that I will do all glass, two stage fermentations after full wort boils. I figure that one five gallon and one seven gallon carboy are the right choices. I will be building a wort chiller right off the bat (immersion). I am going right to a Cornelius keg system, with CO2, and not messing with bottles at all. I would like to use all grain, but will start with partial grain or extracts just to see if it really works 8^) We have a KitchenAid with grain mill already (for breads, etc.) - I assume that I can use it for grain. I plan to culture my own yeasts after a while (at least propagating batch to batch). So - ambitious yes, but a fair set of design goals? Thanks for listening...Gary Return to table of contents
Date: 13 Mar 90 18:40:44 EST (Tue) From: cohen at xybion.allied.com (cohen) Subject: Trappist monk ales I am interested in brewing an ale in the style of trappiste, and am having a great deal of difficulty locating any information about it. I have two or three specific problems. The first problem is finding anything that even remotely discusses formulations for these ales, and the second problem is getting a yeast that is appropriate for this type of brew. I am hoping that someone out there has some information about this for me. I have looked through several books, and have found nothing about formulations for these ales. I have found everything I could ever want to know about Belgian altbiers and lambic ales, but nothing about Trappist monk ales. As for the yeast, I am currently trying to start a culture from the sludge in a bottle of Orval. Has anyone (on this list) ever successfully cultured this stuff? If not, has anyone ever successfully cultured *any* Trappiste yeast? I think that there is more to it than yeast as the taste seems to have a winey tinge to it. I think that there is some lactobascilus involved, much like a lambic. Please mail any information that you have about either formulations or yeast cultures to me, and I will summarize them to the list. Thanks in advance for your help. Steve. Return to table of contents
End of HOMEBREW Digest #377, 03/14/90 ************************************* -------
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