HOMEBREW Digest #410 Wed 02 May 1990

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		Rob Gardner, Digest Coordinator

  liquid yeast & krausen (RUSSG)
  coffee beer, cambridge brewing co., and hot weather fermenting (GIBSON)
  help (Mark Montgomery)
  Subscription Wanted: (Ed Leonhardt)
  Imitation of "Commercial" Brews ("Andy Wilcox")
  Quiet batches (pyt)

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---------------------------------------------------------------------- Date: Tue, 1 May 90 10:19 EST From: <R_GELINA%UNHH.BITNET at MITVMA.MIT.EDU> (RUSSG) Subject: liquid yeast & krausen I pitched my first batch of liquid yeast Sunday night about 10:00 pm. The yeast "inflated" in about 5-6 hours at 75 deg. I saw the first signs of ferment Monday night at about 6:00 pm. This morning I checked my brew and it had the most beautiful whipped cream krausen I've ever seen! VERY thick, and swirled, and without any of the sour aroma I've had with dry yeast. I can't wait to try it! Is this krausen really the result of the yeast, or am I just getting better at putting ingredients together? RussG. Return to table of contents
Date: Tue, 1 May 90 09:54 MST From: GIBSON at rvax.ccit.arizona.edu Subject: coffee beer, cambridge brewing co., and hot weather fermenting Regarding coffee beer... A small commercial brewer in Bisbee,AZ produces a brew called Electric Dark that does in fact have some coffee in it. (It's called electric because the brewer is or was an electrician as well. I can't say how much he uses, but GO EASY at first. The first batch of it I tried had just enough that you wondered, is that a hint of coffee maybe? A later batch clearly had too much. I'm as much of a "shaker and mover" as anyone, but there is a limit in my beer! I also visited Cambridge Brewing Co. a couple weeks ago. Good thing it wasn wasn't there when I was an undergrad at MIT! I second the endorsement of their brews. I hope I can get back when they do their summer wheat beer. Here in Tucson,AZ summer brewing gets REAL interesting as you might imagine. It's just not as good (I don't own a spare fridge), but can be done. I've used my original plastic fermenter to hold a glass carboy, water, and sometimes some ice. The spigot helps to lower the water level when adding that extra ice on day 4. My advice is to stick with recipes which ferment and clear quickly, and drink them heartily as soon as they're ready. T Brewing temps in the low 70's are doable. Keep it clean and good luck. Ken Cornett Return to table of contents
Date: Tue, 1 May 90 09:32:54 PDT From: ncpmont at pepsi.AMD.COM (Mark Montgomery) Subject: help help Return to table of contents
Date: Tue, 1 May 90 10:22:15 pdt From: mbf!edl at trwind.TRW.COM (Ed Leonhardt) Subject: Subscription Wanted: Could you add me (edl at trwind.ind.TRW.COM) to you mailing list? If not, could you please direct me to the proper place to do so? But if I did hit the right place with this mail message, thanks in advance for the subscription. Thanks again, -edl- / / / mbf!edl /** ** /**** /** Basic Four, Inc. edl at trwind.ind.TRW.COM /*** *** /** ** /** 14101 Myford Rd. "Insert favorite /** *** **/******/** Tustin, CA 92680 disclaimer here" /** ** */** */** Building 2 MD247 / / / Return to table of contents
Date: Tue, 01 May 90 19:36:59 EDT From: "Andy Wilcox" <andy at mosquito.cis.ufl.edu> Subject: Imitation of "Commercial" Brews Just for the sake of curiosity (isn't that what homebrewing is all about!) I'd like to try and make either a "Dos Equis" or "Fosters" type beer. I suspect that both of these beers are lagers. Any recipies appreciated! By-the-by, I've seen oblique references to a book titled "brewing the beers you love", or something like that. My local brewstore has never heard of it. If you know who/how to get it (from), would you drop me a note? Thanks, Andy Return to table of contents
Date: Tue, 01 May 90 18:53:24 PDT From: pyt at hprvlc0.hp.com Subject: Quiet batches Full-Name: Pierre-Yves Thoulon > I racked the quiet stuff into a carboy anyway, on the theory that it > couldn't hurt. My plan is to give it another day or two to wake up. If > it doesn't, I'll add about 1/2 cup of sugar, boiled into syrup, just to > see if there's anything happening. I figure that small amount won't > affect the taste much. If it still doesn't show bubbles, I'll try > repitching with fresh yeast, I guess. I wouldn't worry. Just add the priming sugar to the thing and bottle it. My first batch ever (an English bitter) fermented for only 20 hours and then stopped. I just assumed it was OK, bottled it with corn sugar, and got the carbonation without any problem. The whole thing turned out pretty good... Pyt. Return to table of contents
End of HOMEBREW Digest #410, 05/02/90 ************************************* -------
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