HOMEBREW Digest #3912 Thu 11 April 2002

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  SAM ADAMS UTOPIA MMII ("George Krafcisin")
  Bar Harbor (douganb)
  ohio EtOH legislation (David Harsh)
  Re: scorched malt (Jeff Renner)
  Why we brew (leavitdg)
  Carboy covers (IndSys, SalemVA)" <Douglas.Moyer at indsys.ge.com>
  Re: freezing yeast (Spencer W Thomas)
  Yeastcicles & Birre di Italia ("Charles R. Stewart")
  Re: HT yeast ("JZ")
  Bread Yeast ("Colby Fry")
  BT back isssues.... anybody get any? (RiedelD)
  RE: Carboy Light shield ("Galen Brelie")
  Thermocouple Wire (Al Klein)
  Hot Pepper Beer (Al Klein)
  Current Events - Alcohol Legislation (Al Klein)
  Bubbles in my tubing (Al Klein)
  CAP at MCAB (Jeff Renner)
  quick disconects (carlos benitez)

* Maltose Falcons 2002 Mayfaire Competition * Entries accepted 4/1/02 - 4/11/02 * http://www.maltosefalcons.com for details * * MCAB-IV - April 12-13, 2002 - Cleveland Ohio * See http://www.hbd.org/mcab for more info * * HOPS BOPS XIX Entry Deadline 4/17/2002 * Details: http://www.netaxs.com/~shady/hops/ * * Show your HBD pride! Wear an HBD Badge! * http://hbd.org/cgi-bin/shopping * * Beer is our obsession and we're late for therapy! * Send articles for __publication_only__ to post@hbd.org If your e-mail account is being deleted, please unsubscribe first!! To SUBSCRIBE or UNSUBSCRIBE send an e-mail message with the word "subscribe" or "unsubscribe" to request@hbd.org FROM THE E-MAIL ACCOUNT YOU WISH TO HAVE SUBSCRIBED OR UNSUBSCRIBED!!!** IF YOU HAVE SPAM-PROOFED your e-mail address, you cannot subscribe to the digest as we cannot reach you. We will not correct your address for the automation - that's your job. The HBD is a copyrighted document. The compilation is copyright HBD.ORG. Individual postings are copyright by their authors. ASK before reproducing and you'll rarely have trouble. Digest content cannot be reproduced by any means for sale or profit. More information is available by sending the word "info" to req at hbd.org. JANITOR on duty: Pat Babcock and Karl Lutzen (janitor@hbd.org)
---------------------------------------------------------------------- Date: Wed, 10 Apr 2002 08:00:30 -0500 From: "George Krafcisin" <gkrafcisin at mindspring.com> Subject: SAM ADAMS UTOPIA MMII GlacierAccording to the newspaper last week, Sam Adams just released 3,000 bottles of Utopia MMII, a "beer" with 24% alcohol. Jim Koch, Adam's founder, brewed it because he "just wanted to see what would happen if I took beer to an alcohol level it had never been to before." The paper says the Chicago shipment was sold out before it got to the distributor at a cost of $100 per 24 oz. bottle, and bids on eBay have reached $330. Two questions: 1). Is this a thing that an average homebrewer could do? Or would one require the resources of a small megabrewer? Koch says it took a lot of babysitting, plus seven years of aging to get there. He's working on a 50 proof "beer" for his next project. 2). I have an uneasy feeling that this kind of thing would bring homebrewing into the arena of pretentious wine connoisseurs. No one has reported actually tasting the Utopia brew; apparently they just want to invest in it. Does anyone feel a snob alert coming on? (Give credit to Koch: he said, "To buy something this good and not drink it, to me that's alcohol abuse . . . If you want an investment, buy pork bellies.") George "That's a sassy little vintage" Krafcisin Glencoe, IL Return to table of contents
Date: Wed, 10 Apr 2002 10:00:06 -0400 (EDT) From: douganb at plattsburgh.edu Subject: Bar Harbor Spending a long weekend in Bar Harbor, Maine this weekend. Suggestions for places to be sure and visit? Brian Return to table of contents
Date: Wed, 10 Apr 2002 09:35:28 -0400 From: David Harsh <dharsh at fuse.net> Subject: ohio EtOH legislation Greetings- As noted, the Ohio House has passed a law increasing the alcohol in what is legally defined as "beer". If you are interested in the details and wish to look at it, the full text can be read seen at: http://www.legislature.state.oh.us/bills.cfm?ID=124_HB_371 You can download it from this page as a PDF, but its around 1200 k, so there's lots beside the definition of beer. (other controlled substances and permitting issues are also mentioned) I have not had a chance to read the fine print - if anyone else gets the time before I do I'd be interested. Dave Harsh Bloatarian Brewing League Cincinnati, OH Return to table of contents
Date: Wed, 10 Apr 2002 09:36:27 -0400 From: Jeff Renner <JeffRenner at comcast.net> Subject: Re: scorched malt Bob Schaffer-Neitz <rschaff at ptd.net>Bob Schaffer-Neitz writes from Northumberland, PA: >I've been finding a fair amount of scorched residue on the bottom of >my pot. Does anyone have any tips on how to remove this stuff >without depassivating my pot? Also, any tips on preventing it, >other than the obvious >turn-the-flame-way-down-till-the-extract-is-stirred-in? Actually, the method is to turn the flame OFF until the extract is completely dissolved. when I first started brewing nearly 30 years ago, I had the same problem, along with a scorched flavor in all my beers. Finally I realized what was happening. When the brew water came to a boil I poured the liquid extract in and it settled down right on the bottom and burned. So turn the burner off and wait for the boiling to stop (residual heat from the ss pot bottom). Add the extract and stir until it's all dissolved, then bring to a boil again. I'll bet that the quality of your beer improves too. >Still working up the courage and equip for the jump to AG. ... > >I like beer. ... I live in a zymurgical and regulatory wasteland ... >I've always had an interest in things scientific ... I have a >much-neglected creative side ... My proudest brewing day to date was >last Saturday when I >opened the first bottle of the IPA whose recipe I concocted out of my own >little head (or a$$ if you choose to be uncharitable) and found it to be >very, very, very good. You realize that with this attitude you are doomed to brew all grain very soon. Resistance is futile. Jeff - -- ***Please note my new address*** Jeff Renner in Ann Arbor, Michigan USA, JeffRenner at comcast.net "One never knows, do one?" Fats Waller, American Musician, 1904-1943 Return to table of contents
Date: Wed, 10 Apr 2002 10:17:05 -0400 (EDT) From: leavitdg at plattsburgh.edu Subject: Why we brew Larry starts us thinking about why we brew. For me, still comparatively young to the hobby (5 years)....it is the "big moments" that keep me going. Beyond the obvious, tasting the newly made brew for the first time, there are several other "peak experiences" for me in brewing: 1 The WONDERFUL smell in the brewhaus when I mash in! 2 The excitement/ anticipation of first runnings! 3 The moment when the yeast takes off! Great! 4 Taking a gravity reading, then tasting the young beer as it goes into secondary...YUM!(sometimes) 5 Seeing the smile on a friend when s/he tries a new brew...even a "yuk" is a blast! For me, if there were not these "peak moments" interspersed among all the cleaning, and cleanup...there would be insufficient motivation to brew. I think that these sort of moments are intrinsic and warrant the attention of Social Psychologists! ..Darrell Return to table of contents
Date: Wed, 10 Apr 2002 10:06:08 -0400 From: "Moyer, Douglas (IndSys, SalemVA)" <Douglas.Moyer at indsys.ge.com> Subject: Carboy covers Brewers, Many solutions to keeping the light out of a fermenting carboy. (Well, the fermenting contents of the carboy...) Some more complicated than others, as is everything in this hobby. I use a regular t-shirt. I put the airlock through one of the sleeves. I then put the neck opening over the airlock so that the airlock comes out of the other sleeve. Pretty simple, and no gaps where the neck opening or sleeves are... Brew on! Doug Moyer Salem, VA [394.9, 147.9] Apparent Rennerian Star City Brewers Guild: http://hbd.org/starcity Return to table of contents
Date: Wed, 10 Apr 2002 10:28:51 -0400 From: Spencer W Thomas <spencer at engin.umich.edu> Subject: Re: freezing yeast >>>>> "Peter" == Peter Fantasia <fantasiapeter at hotmail.com> writes: Peter> The key is to use CANE sugar. I assume that you mean "sucrose" and "not CORN sugar (dextrose)" here. There is absolutely no difference beetween sucrose from sugar cane and sucrose from sugar beets. "White sugar" is refined to within an inch of its life, the yeast will not notice the difference. I'll leave it to others to debate whether a sucrose solution is better than a dextrose solution for yeast storage, because I have no way to back up either position scientifically. :-) =Spencer Return to table of contents
Date: Wed, 10 Apr 2002 11:00:50 -0400 From: "Charles R. Stewart" <Charles at TheStewarts.com> Subject: Yeastcicles & Birre di Italia On Date: Tue, 9 Apr 2002, Pete Fantasia informed us about freezing yeast: << The key is to use CANE sugar. Take 3/8 Cup cane sugar and 1 cup water and boil covered 15 minutes to sanitize. Add equal parts of this solution and yeast slurry (preferably from an extra clean primary ferment) to a sanitized container (zip lock works for me). Freeze preferably in a freezer at 0 degrees F that is NOT frost free. The warming and cooling cycles that make them frost free are not healthy for the yeast. I'm sure you could store the yeast under less than ideal conditions for less time.Voila, one yeast-cicle. To reactivate the yeast make a one qt. starter and when cooled to room temp(I put the pot in a sink of cold water, takes about 10 min) add an oz. or two of your yeast-cicle ( two heaping Tablespoons) Allow to dissolve and then pour into your starter container and shake to aerate. You should have a starter ready to go within 24 hours. Yeast can be stored like this for at least one year. After that step up starter from a small 8 oz. till active and then go to 1 qt.>> Pete - This is GREAT! I don't usually use the same yeast twice within the span of a couple of months, so I plan on using this method from now on. I think, however, I'll use a sterilized ice cube tray in a labeled and dated zip-lock bag, then just pop them out into the same bag to store. That way, I can just step-up one cube. If the yeast is older, I can use a couple. And Rosalba e Massimo illuminated us on Beer and Homebrewing in Italy and gave us a few links, like www.unionbirrai.com (italian only)- site of the Unionbirrai association, www.hobbybirra.it (italian only) - reference site of italian beer newsgroup, and italian homebrewing, and http://it.hobby.birra (italian only, but most of us understand english if you want to post questions) italian newsgroup on beer (both homebrewing and beer appreciation, and www.maxbeer.org (my site, also english version)italian micros addresses and reviews, homebrewing (not advanced... more useful for italian beginners). Max - I really enjoyed these sites, with the help of http://babelfish.altavista.com to translate (Non parlo italiano). And don't belittle your site! You've done quite a nice job. I really enjoyed the beer & R.E.M. page! Chip Stewart Gaithersburg, MD, USA Charles at TheStewarts.com http://Charles.TheStewarts.com Pursuant to United States Code, Title 47, chapter 5, Subchapter II, Section 227, any and all unsolicited commercial e-mail (spam) sent to this address is subject to a download and archival fee of US$500.00. The sending or forwarding of such e-mail constitutes acceptance of these terms. Return to table of contents
Date: Wed, 10 Apr 2002 09:10:28 -0700 From: "JZ" <jamilz at citlink.net> Subject: Re: HT yeast It seems to me that you'd need to plate out the yeast after each attempt. If you just keep repitching the yeast from batch to batch, you're going to end up with a yeast that will ferment warm, but with no control over flavor characteristics. So, my thoughts go something like this: 1) Inoculate ten 35 ml vials of wort. 2) Ferment out at 100F. 3) Taste and choose the least fusel, most desirable tasting. 4) Plate that out on ten plates. 5) Inoculate ten 35 ml vials from the ten plates. 6) Repeat. Eventually it seems you might get some interesting results and won't have much trouble with bacteria. Might be fun. Jamil Zainasheff >Good concept. It would be a boon to all those breweries in >the hotter areas of the world. Like an inverse steam yeast >(clean with high temps). > >The only problem I see about trying to do some "forced >genetics" is that fermenting in warm wort will also allow >any stray bacteria to grow faster as well. One of the >reasons we want to chill to pitching temps quickly is to >give the yeast a competitive advantage (temp) and start >fermenting to create an environment less hospitable to >"bugs." It might take a great deal more separation (and >attention to sanitation in the real batches, should you >succeed) to know whether you get a clean ferment. Return to table of contents
Date: Wed, 10 Apr 2002 15:46:57 -0400 From: "Colby Fry" <colbyfry at pa.net> Subject: Bread Yeast There is a local Amish bakery store near my house and they sell bread yeast by the pound (red star) at a inexpensive price ~.50 an ounce. Since beer need nutrients and dead yeast can supply them, I was curious if the bread yeast (pitched during boil) will help feed the yeast? How much yeast? What time should it be added? Has anyone tried this and can report their findings? Thanks in advance. Colby Fry colbyfry at pa.net "Dictators ride to and fro upon tigers which they dare not dismount. And the tigers are getting hungry." -Sir Winston Churchill, November 11, 1937 Return to table of contents
Date: Wed, 10 Apr 2002 19:11:08 -0400 From: RiedelD at pac.dfo-mpo.gc.ca Subject: BT back isssues.... anybody get any? I asked the company handling the BT back issues about honouring my owed issues... no response. Did anyone actually order, pay for and subsequently receive any back-issues? I'm thinking of ordering 5.3 and 5.4 to get parts I and II of the Brewing in Styles: Lambic series. As a bonus, 5.3 contains the PU article. cheers, Dave Riedel Victoria, Can. Return to table of contents
Date: Wed, 10 Apr 2002 19:23:14 -0500 From: "Galen Brelie" <gmbaaa at ncis.com> Subject: RE: Carboy Light shield I use an appropriately sized black plastic garbage bag as a light shield around my carboys. On the bottom of the bag cut an elliptical hole the size of the carboy neck and slip the bag over the carboy like putting on a T-shirt. This is very easy, inexpensive, and works very well at keeping light out. As with most things in homebrewing there are numberous ways to accomplish the same thing. This is just how I accomplish this. Galen Brelie Mora, MN (75 miles north of Minneapolis/St. Paul) Return to table of contents
Date: Wed, 10 Apr 2002 21:12:20 -0400 From: Al Klein <rukbat at optonline.net> Subject: Thermocouple Wire john.mcgowan asked: >Does anyone out there have a spare four feet of 20 gauge T-Type thermocouple >wire they could part with? (I know that I'll screw it up at least once) Or can >anyone offer an alternative solution Thermocouple wire (the wire used to connect the thermocouple to whatever it's connected to, not the wire that makes up the thermocouple itself) is just insulated low-voltage wire. Try Radio Shack. The wire they use for connecting intercoms should be perfect - thin and flexible and very cheap. - --- [Apparent Rennerian 567.7, 95.9] Al - rukbat at optonline dot net Return to table of contents
Date: Wed, 10 Apr 2002 21:12:23 -0400 From: Al Klein <rukbat at optonline.net> Subject: Hot Pepper Beer Colby Fry asked: >I was wondering if anyone has any suggestions for a hot pepper beer. This >could be in the form of recipe's, best types of peppers, grains that >compliment the heat from the peppers etc. Is this a worthwhile project or am I >just getting carried away? It's a worthwhile project but, as far as which peppers to use, let your taste be your guide. They all have different flavors. If all you want is hot, throw some tabasco sauce into your beer. - --- [Apparent Rennerian 567.7, 95.9] Al - rukbat at optonline dot net Return to table of contents
Date: Wed, 10 Apr 2002 21:12:23 -0400 From: Al Klein <rukbat at optonline.net> Subject: Current Events - Alcohol Legislation Mark Tumarkin posted: >Are we having a spontaneous burst of governmental good sense in regard to >alcohol laws? [snip] >OHIO MAY RAISE ALCOHOL LIMIT ON BEER >A bill that would change the way beer is defined and sold in Ohio has >passed the House of Representatives and moves on to the Senate. >Independence Republican Jim Trakas introduced the measure that would >boost the maximum alcohol in what is called beer from 6% to 12%. Better, not good. What's needed is a law defining beer as a non-distilled alcoholic beverage made predominantly from cereal grains. I won't be holding my breath. But 12% doesn't exclude much, does it? - --- [Apparent Rennerian 567.7, 95.9] Al - rukbat at optonline dot net Return to table of contents
Date: Wed, 10 Apr 2002 21:12:23 -0400 From: Al Klein <rukbat at optonline.net> Subject: Bubbles in my tubing Neil Kushnir asked: >When throttling back my ball valve to keep my sparge nice and slow, I would >see lots of bubbles inside the clear tubing. In fact the wort seemed to >"gurgle" through the Kynar elbow as it left the ball valve, unless I kept >the valve open full Sounds as if you have a pinhole air leak somewhere between the false bottom and the barb. Check your connections. I'd suspect the valve-to-elbow connection or the elbow-to-barb connection. Then, again, I could be completely wrong. - --- [Apparent Rennerian 567.7, 95.9] Al - rukbat at optonline dot net Return to table of contents
Date: Wed, 10 Apr 2002 23:01:27 -0400 From: Jeff Renner <JeffRenner at comcast.net> Subject: CAP at MCAB For those of you who are interested, I will be bringing a 3 gallon Corney of my latest CAP to MCAB this weekend in Cleveland. This is the one that we brewed six weeks ago as a demo with 13 brewers from three states. It's only lagered 3-1/2 weeks (but it had an extended time (2-1/2 weeks) in the primary), so it has a slight haze, but it seems ready other than that. It's the most attenuated of any I've brewed (1.050-->1.010), making it crisper than others. It really smells and tastes like the beer that your Uncle Charlie gave you sips of when your mother wasn't looking. Jeff - -- ***Please note my new address*** Jeff Renner in Ann Arbor, Michigan USA, JeffRenner at comcast.net "One never knows, do one?" Fats Waller, American Musician, 1904-1943 Return to table of contents
Date: Wed, 10 Apr 2002 20:05:56 -0700 (PDT) From: carlos benitez <greenmonsterbrewing at yahoo.com> Subject: quick disconects Hi All, Scott asks about quick disconnects- I brewed one batch without them, and then went out and spent the extra money for brass garden hose disconnects and would not brew again without them. Harbor freight tools (www.harborfreight.com) NAYYY has them much cheaperthan I paid... ===== BIBIDI ! Brew It Bottle It Drink It Carlos Benitez - Green Monster Brewing Bainbridge, PA, U.S.A. Return to table of contents
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