HOMEBREW Digest #3779 Mon 05 November 2001

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  Spent Grain Dog Biscuits (Lee)
  Re: pretzels / lye ("Arnold Neitzke")
  re: Sour Cherries ("Mark Tumarkin")
  Re: R.E. Porter ("RJ")
  Re: re: Sour Cherries ("RJ")
  Diacytil Rest/Wort Chillers (Perez)
  Beer Theme Cursors (Ken Schwartz)
  Red Devil Pretzels ("Bob Hall")
  Re: pubs in London (David Edge)
  Measuring Kettle Volume ("Houseman, David L")
  Brewpubs along the southern California coast ("Jan Willem van Groenigen")
  RE: Wort Chiller Efficiency (Steven S)
  Re: Stainless vs. Brass ("Craig Olson")
  The colour of porter (Skyking)

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---------------------------------------------------------------------- Date: Fri, 02 Nov 2001 21:16:34 -0800 From: Lee <leebrews at home.com> Subject: Spent Grain Dog Biscuits I made the mistake of not printing this recipe out when I had the opportunity. Would the brewer who submitted it mind sending it to me at leebrews at home.com? Many thanks. Lee Smith Heart of the Valley Homebrewers Corvallis, OR Return to table of contents
Date: Sat, 3 Nov 2001 07:10:46 -0500 From: "Arnold Neitzke" <arnold_neitzke at ameritech.net> Subject: Re: pretzels / lye I sprayed my baking sheet with Mazola non-stick spray (corn oil) and they popped right off, without much force at all. I did have a small one on the edge that stuck quit hard, must have missed that spot with the spray. By the way, Jeff didn't bop me for using the bread machine and even said he thought he had suggested it for this type off operation. (Jeff is a traditionalist bread maker and has the pop-eye arms to prove it, a needy sort of person you could say :) Arnold Neitzke Brighton, Mi > > Date: Fri, 2 Nov 2001 19:00:46 -0800 (PST) > From: Paul Kerchefske <wadworth6 at yahoo.com> > Subject: pretzels / lye > > Ok I'll bite,where do you get food grade lye? Or is > this like the Alar thing? By the way I tried the > recipe, great, only problem was that they stuck to the > parchment paper. Too wet, thought about using some > corn meal, or letting them dry on a rack rather than a > towel. There might be something in that paper too, > someone should check on that. Return to table of contents
Date: Sat, 3 Nov 2001 08:09:04 -0500 From: "Mark Tumarkin" <mark_t at ix.netcom.com> Subject: re: Sour Cherries I noticed an error while reading my post about sour cherries. I wrote: "There may be a variety of cherries used there as well, but one of the common ones is the Sharbeek (sp?)cherry. Apparently, it's not all that easy to get the right cherries even in Belgium. I remember reading that one of the Belgian breweries (Rodenbach, I think) had to start contracting with farmers in another country (Cezchoslovakia maybe) to grow the Sharbeek cherries for them." Well, the brewery wouldn't have been Rodenbach, as I know that they used a cherry extract for their Rodenbach Alexander (which has been dropped from their line since being acquired by Palm). I can't recall which brewery it was, sorry. Do any of you know? or know of a source for a true Belgian sour cherry? Mark Tumarkin Gainesville, FL Return to table of contents
Date: Sat, 3 Nov 2001 08:52:30 -0500 From: "RJ" <wortsup at metrocast.net> Subject: Re: R.E. Porter "David G. Humes" <dhumes001 at home.com> "David, I ran into the same problem with a Porter I made a few weeks ago. When I was formulating the recipe in Promash the color kept coming up too light even though the amount of chocolate malt was consistent with other published recipes claiming to have a higher SRM level. My recipe used 80% pale, 6.8% crystal 55, 6.8% caramel 60, and 6.8% chocolate. I tried each of the color estimation methods available in Promash with the following results. Morey 30.4 Mosher 29.0 Daniels 24.6" <snip> "So, then I took Terry Foster's "Entire Butt" Porter recipe from his Classic Style Series book on Porter and put it in Promash. He claims it clocks in at 50L. Promash estimated 23 SRM. Quite a disparity." <snip> Hey Dave's, Check out this article http://pdlab.com/colormeasure2.htm It talks about the various ways of color measurement... In using Lovibond, for beer, anything 25 and over is Black, IMHO, anything described as over that would be refering to opacity. At any rate, the article goes on to say: "It should be noted that the visual units start becoming highly suspect once the full black regime is reached. For example, it is reported that highly qualified national judges have been unable to correctly distinguish beers at 40, 50, and 60 degrees Lovibond. A rule sometimes used by homebrewers is that the color contributed by a malt is equal to its concentration in pounds per gallon times its color rating in degL. For pale beers this rule can give reasonable results. For example, 10 pounds of pale malt with color 1.6 degL in five gallons should produce a beer whose color is near 1.6 x 10/5 = 3.2degL. For darker colored beers, this rule can give erratic results. Beers with an actual degL of 23 will be predicted at 70+ using the simple degL/lb/gal calculation. There is a software available with color calculator that is reported to be fairly accurate and the recipe printout will show you the individual color contribution of each component. The program reportedly takes into account the color rating of the components, boil/steep time, boil size/batch size, and spits out a number that matches reality as represented by the Davison Chart." RJ <aka Olde Phenomian> 43.50231 North by 71.65218 West Return to table of contents
Date: Sat, 3 Nov 2001 09:17:27 -0500 From: "RJ" <wortsup at metrocast.net> Subject: Re: re: Sour Cherries "Mark Tumarkin" <mark_t at ix.netcom.com> Peter asks about sour cherries -" <snip> Check out these sites: http://www.brownwoodacres.com/cat-index.htm http://www.ucarholding.com.tr/cherries.htm You may also, be able to find them in the frozen food sections at your local grocery store, I understand that they do not hold up as well as fresh, and are often frozen or dried (canned & concentrated, too). RJ <aka Olde Phenomian> 43.50231 North by 71.65218 West Return to table of contents
Date: Sat, 03 Nov 2001 11:52:41 -0500 From: Perez <perez at gator.net> Subject: Diacytil Rest/Wort Chillers It's been a while since I posted, so I thought what the heck. In recent posts and in the archives, many have discussed doing gradual temp drops from diacytil (or die-eh-sit-il) rest temps in the low 60's to lagering temps close to freezing. Others have told me that this 2 to 4 degree per day drop is unnecessary. I have just completed my first diacytil rest, for my first lager and dropped the temp at a moderate 7-8 degrees per day. I call this beer Wanton Woman Lager because Mark Tumarkin just can't wait to taste the first lager he will love. I'd like to hear some thoughts on temp drops, crash or the slow chill? Speaking of chill... I like using an immersion chiller. While it may be significantly slower than a counterflow, it leaves a massive amount of cold break and hop sludge in the kettle. Since I don't use a secondary, I like as much break material left behind as possible. Dave Perez Hogtown Brewers Gainesville, FL (872.4,174.3) Manifest Rennerian Return to table of contents
Date: Fri, 02 Nov 2001 10:09:13 -0700 From: Ken Schwartz <kenbob at elp.rr.com> Subject: Beer Theme Cursors I've added Beer Theme Cursors that you can add to your PC to my website. Follow the link below. Scroll down to "SOFTWARE". Download, unzip, read the directions for installation and uninstallation. Enjoy! - -- ***** Ken Schwartz El Paso, TX Brewing Web Page: http://home.elp.rr.com/brewbeer Fermentaion Chiller / Winter Lagering Cabinet (and more) at http://www.gadgetstore.bigstep.com E-mail: kenbob at elp.rr.com Return to table of contents
Date: Sat, 03 Nov 2001 12:23:07 -0500 From: "Bob Hall" <rallenhall at hotmail.com> Subject: Red Devil Pretzels My wife and I made a batch of Jeff Renner's pretzels for the quarterly gathering of our impromptu brew club last evening. Very tasty and a great hit. Used the Red Devil lye from Wal-Mart ... no ingredients listed on the container other than 100% lye. They tend to be a bit sticky, so salt the parchment paper before arranging the pretzels for baking. Hardest part was getting the uniform "twist." Of course, you can let your creative imagination run wild! Thanks Jeff. Bob Hall Napoleon, OH PS. When serving to guests, I'd recommend that you not mention the lye until afterwards ;-). Return to table of contents
Date: Fri, 02 Nov 2001 19:52:05 +0000 From: David Edge <badger at sett.u-net.com> Subject: Re: pubs in London Jeff Gladish writes all sorts of helpful stuff about drinking good beer in London all of which I'd endorse except possibly: > Also look for the Cask Marque symbol at the entrance to > the pub. Casque Marque approved pubs _tend_ to serve ale on the cold side. Start with a half just to be sure. The Head of Steam at the front of Euston station - ask directions its well hidden is good and handy for me (ie under my desk). David Edge - -- Ralf and David Edge Signalbox Brewery, Burton-on-Trent, UK Return to table of contents
Date: Sat, 3 Nov 2001 12:34:37 -0600 From: "Houseman, David L" <David.Houseman at unisys.com> Subject: Measuring Kettle Volume How do you all measure your kettle volume? With a sight glass? I use a "dip stick" calibrated to my brew pot. A problem is that the volume of the wort is a function of the temperature isn't it? Isn't there about a 11% increase in volume at boiling temperatures? Often I get less finished wort than I thought I measured it when in the kettle when I measure the cooled wort in my fermenter. So I recalibrated my dip stick by using near boiling water at the time. Seems better but still slightly off. Any suggestions on getting this right? David Houseman SE PA Return to table of contents
Date: Thu, 15 Nov 2001 13:51:55 -0800 From: "Jan Willem van Groenigen" <groenigen at ucdavis.edu> Subject: Brewpubs along the southern California coast Hi all, we're planning a week vacation to San Diego, starting next saturday. Starting from Davis, CA, we'll be driving from Sacramento to Monterey. From there, we are driving along the coast via San Luis Obispo, Santa Barbara, and Los Angeles to San Diego, and will stay there for a couple of days. We'll drive back through the valley, and will stay in Visalia with friends. Any brewpubs along this route that I should know about? Jan Willem. Return to table of contents
Date: Sat, 3 Nov 2001 21:43:28 -0500 (EST) From: Steven S <steven at 403forbidden.net> Subject: RE: Wort Chiller Efficiency I go for the KISS (keep it simple stupid) methodology most of the time. A immersion chiller is definatly KISS. I use a counterflow though. Why? With my brewing setup (apartment kitchen) I have to move my brew pot near the sink to cool with water anyway and transfer to my carboy. Since my pot doesnt have a spigot i'm forced to siphon. In the time it takes to siphon through the wort is reasonably cool to pitch and my water usage is much less and overall time spent is less. To prevent clogging i've resorted to using hop pellets in hop bags. Since then no clogs. Steven St.Laurent ::: stevensl at mindspring.net ::: 403forbidden.net "Dictators ride to and fro upon tigers which they dare not dismount. And the tigers are getting hungry." Winston Churchill - 1937 Return to table of contents
Date: Sat, 3 Nov 2001 23:50:02 -0800 From: "Craig Olson" <craigo at nas.com> Subject: Re: Stainless vs. Brass Thanks for all the great replies on the stainless/brass topic. I soaked the fittings today in the white vinegar & hydrogen peroxide solution and while I wouldn't describe the color as "buttery", the color did change & I could see stuff dissolving after just a few minutes. I pulled out a stick of butter just to check & figured it was close enough. :-) Still some more tinkering to do but I'll post a link to some pics once I get the bugs worked out and have brewed a few batches. Thanks again for the help! Dennis Collins wrote: > Then there are those who have patched together > their brewery with chewing gum, duct tape, and yes, brass fittings. Duct tape! Dang, why didn't I think of that? Craig Olson Lummi Island, Washington Return to table of contents
Date: 04 Nov 2001 16:53:59 +0100 From: Skyking <skyking at bredband.net> Subject: The colour of porter Lately David Craft asked about colour prediction of his porter: 8lbs Pale Malt .5 lb 60 L Crystal .5 lb Carapils .5 lb Aromatic .5lb Biscuit 1 lb Chocolate First I guess that this is intended for a quite big batch of porter (either big in volume or body or both). The amount of chocolate malt is not too small. I usually use 5% chocolate and 7-8% crystal for ordinary porter (like Fosters Entire Butt) and it yields a nice colour that IMHO is suitable for the style (black at first glance, but really deep red in colour - not to dissimilar to beamish). So I'd say you could easily cut back on the chocolate and still get enough colour. I don't know how 28 SRM is supposed to look, but if it isn't what I've described then the prediction of the colour is clearly wrong (often the methods claims decent accuracies at lower colours anyway). The only way seem to be to try your recipe and then adjust recipe formulation to get the right taste and colour. Return to table of contents
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