HOMEBREW Digest #4282 Fri 27 June 2003

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  Re: Fat tax (MATTHEW HAHN)
  Washing and Storing yeast, Old oak casks and beer ("Dave Burley")
  beer and cheese ("Dave Burley")
  Excessive both wing rants ("Byron Towles")
  Sweet HomeBrew Chicago - Glad ya liked it!! ("Formanek, Joe")
  RE: Hewfeweissen ("Sven Pfitt")
  cubic ft. needed for fridge ("steve lane")
  Food and Beer/Vegas 2004/Sulfur Sticks ("Paul Gatza")
  *** HBD SLAMDOWN! RESULTS *** (mohrstrom)
  Can the moderators do something about the OT posts? ("Dave")
  Chamomile in beer (Chad Holley)
  Yeast washing... ("Mike Sharp")
  RE: Yeast washing / Neocon rants ("Drew Avis")
  Water Talk Viewgraphs Now Online (BrewInfo)
  Keg Balancing Question (Smallaxe27)
  Please repost ("john w")
  Left turn (David)

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---------------------------------------------------------------------- Date: Thu, 26 Jun 2003 02:31:22 -0400 From: MATTHEW HAHN <mchahn at earthlink.net> Subject: Re: Fat tax On Thursday, June 26, 2003, at 12:18 AM, Request Address Only - No Articles wrote: > NO Spam shows us a proposed law for a tax on junk food video games and > TV > advertising to pay for obesity prevention programs. Personally I don't > think > it will get anywhere and if it was to be proposed in my aria I would > email > the relevant bodies to tell them it is stupid Well, it's not over till the fat lady sings. Return to table of contents
Date: Thu, 26 Jun 2003 07:44:25 -0400 From: "Dave Burley" <Dave_Burley at charter.net> Subject: Washing and Storing yeast, Old oak casks and beer Brewsters: Mike Eyre asks about washing yeasts and storing them, fearing he will only get one month's viability. I recall that some of the early work on storing yeast took place in Sweden. Lager yeast has been successfully stored in distilled water even at room temperature for a year or longer. The trick is to wash off the bacteria and food sources for them and yeast first. A wash with a 1% tartaric acid solution helps, followed by a series of rinses to neutrality with sterile distilled water is the way to do it. Then pop it in the fridge tightly covered.. Be sure to restart it in a preferably stirred starter of approximately the same .o.g.as your planned brew before trying to use it. - ------------ Zemo details the struggle to use an old bourbon cask in which to age a high alcohol ale. Lactic souring took place ( as to be expected) on long storage. Stale Ale was considered to be good thing in Merry Old when beer was aged for a year ( and gained in value, becoming an item for investment) in huge oaken vats. Why didn't you just blend it with fresh beer at the time of drinking as was the habit (e.g. three threads) in Britain or Gueze in Belgium? BTW don't beat yourself up too much on not sanitizing the cask. In uncoated barrels, that is an impossibility due to the porosity of the wood and the cracks between the staves., esp one that has been sitting around empty for a while. I am sure you have read here that when barrels were an item of commerce and the only way beer was shipped, these barrels were coated inside with pitch and this was replaced with hot molten pitch on each return to the brewery. Even though these barrels of fresh ale had a turnaround of a few weeks, souring was possibility. On a more practical scale, why not purchase an untoasted 5 or 10 gallon oak barrel from a wine hobby store? And plan on getting an anaerobic lactic fermentation and blending at the time of drinking. Soak the cask in acidic ( use tartaric or citric) potassium metabisulfite solution until it stops leaking - three or more days -and rinse well with cold boiled water to neutrality. The sulfur stick you burn in the barrel is for wine and depends on the acidity of the wine ( pH too high in beer) for its use as a sanitizing agent. Keep the barrel topped up by checking it at least monthly. Keep on Brewin; Dave Burley Return to table of contents
Date: Thu, 26 Jun 2003 07:59:35 -0400 From: "Dave Burley" <Dave_Burley at charter.net> Subject: beer and cheese Brewsters: I heartily support the beer and cheese party being sponsored in GA by the Georgians for World Class Beer on July 13. http://justonemore.com/GWCB/ If time permits, I hope to make it. I have read recently that beer makes a better match to cheese than wine. Maybe in the Chimay site where I got a screen saver also. Here are some other sources in this subject: http://www.realbeer.com/library/beerbreak/archives/beerbreak20010104.php And an extract from this article: The Milk Marketing Board clearly understands the strong link between beer and cheese in Wisconsin. In 1998 it provided the funding for a 16-page full color "Sampler's Guide To Wisconsin Specialty Cheese and Craft Beer." It is full of tips on pairing beer and cheese, tasting tips and recipes. Some of the suggested pairings: - Mascarpone, a soft Italian-style cheese, with a Belgian-style Saison. The tangy beer will contrast nicely with buttery richness of the Mascarpone. - Fresh Mozzarella and and a dark lager. Another nice contrast: In this case dark malts and sweet dairy flavors. - Monteray Jack with Jalapeno and a bottle-conditioned winter warmer. A big, malty beer will stand up well to the hot peppers and Monterey Jack. A great combo in front of a roaring fire. - Smoked Gouda and bock beer. Another beer for cool days, smooth yet with enough toastiness to take on the mild smokiness of the cheese. - Gruyere and witbier. The spices of the Belgian white beer -- coriander, orange peels and other 'secret" choices -- should meld well with the earthy, nutty Gruyere. Substitute Swiss cheese if you want. - Aged Cheddar and stout. A big stout, with lots of chocolate and black malts so that it hints of coffee, should be handle the the complexity of a well aged, still sharp Cheddar. Want more specific recommendations? Beer guru Fred Eckhardt conducted a late night beer and cheese tasting last October during the Dixie Cup homebrew competition in Houston, Texas. On his menu: - St. Arnold Fancy Lawnmower Beer, a Texas Koelsch-style beer, with a Muenster cheese. - Live Oak Pilz, a Bohemian-style pilsener, with a small pretzel topped with a wedge of apple and covered by Canadian Black Diamond Cheddar. - Bradley's Riptide Red Ale, an amber, with Japapeno Pepper cheese. - St. Arnold Cask-Conditioned Amber Ale with an aged Gouda from the Netherlands. - Bradley's Hopzilla IPA with hot Brie cheese. - Anchor Porter with Maytag American Blue cheese from the Maytag Farms in Iowa. - Full Stout Stout with Stilton cheese from England. - Belgian Trappist Chimay Grand Reserve with Chimay Trappist cheese. - TwoRows Barley Wine with hot Bavarian Blue Triple Cambazola, a blue Brie cheese. Keep on Brewin' Dave Burley Return to table of contents
Date: Thu, 26 Jun 2003 07:47:26 -0500 From: "Byron Towles" <beer.man at cox.net> Subject: Excessive both wing rants Enough damned politics. The ONLY possible tie-in for politics here is a reason to drink in the first place. This is a digest dedicated to the discussion of beer, not who's right, who's wrong, and who's the stupidest in the grand scheme of political control. Let it go people. Please, for the love of my and possibly other people's sanity. Robin Griller postulated in HBD #4281, Date: Wed, 25 Jun 2003 10:54:56 -0400 From: Robin Griller <rgriller at chass.utoronto.ca> Subject: excessive right wing rants Hi all, Is anybody else getting as tired as I am of the seemingly endless long winded free market, neocon crud arriving in the digest day after day recently? Writing from a land of socialized medicine some of it is *very* funny, I have to admit, but enough already....can't believe I'm saying it, but enough with the narrow minded political drivel, let's get back to beer. Robin Return to table of contents
Date: Thu, 26 Jun 2003 08:02:58 -0500 From: "Formanek, Joe" <Jformanek at griffithlabs.com> Subject: Sweet HomeBrew Chicago - Glad ya liked it!! There have been some wonderful comments about Sweet HomeBrew Chicago on HBD over the past few days. I believe that I can speak for the whole Organizational Committee in saying that these comments are greatly appreciated, and that we are all very pleased that the attendees had a great time enjoying our Chicago hospitality! With any conference, you have to have both the events and the participation by attendees to make it great. Without question, we had both this year. Fantastic speakers, great participation by clubs, and a general fun attitude by all of the attendees. I heard an interesting comment made by one of the security personel at the hotel. At first, he was concerned when he heard that a bunch of "drunken homebrewers" were going to be invading his hootel, and he was really on guard for trouble. Turns out that he had less trouble with us (actually, none at all!) than he has seen in the past with other groups that they've had - including conventions of a religious bent! This in itself really speaks highly for our group. Thanks again to all the attendees - it was a great time, and it wouldn't have been such a great time without you. Cheers!! Joe Joe Formanek Club Night and Hospitality Room Coordinator Sweet HomeBrew Chicago - 2003 NHC. Return to table of contents
Date: Thu, 26 Jun 2003 09:53:18 -0400 From: "Sven Pfitt" <the_gimp98 at hotmail.com> Subject: RE: Hewfeweissen Jan-Willem responds to Michael Hartsock asked for advice on malt/yeast/mashing for brewing a dunkelweizen. ..... Snip..... >As far as the yeast goes, most people I know go for wyeast weihenstephan. >That one should give >you plenty of bananas. In fact, I dislike it for that >reason, and normally use recultured Schneider yeast, >which I find more >subtle. If you use Weihenstephan, I wouldn't go for temps higher than 20C. >With >the recultured Schneider (but I don't think you can get that on your >side of the ocean) I'd go a little >higher, say 22C. .... SNIP.... I used Weihenstephan in my last two batches of Hefe.. No banana at all. Mashed at 110 and then 152. Infusion only. One batch feremented at 68 (20C) and the second at 71 (22C). 5 gallon batches with 2L starters. Both ended up tart, but no banana and very little clove. Several friends who have been to Germany stated it was very like Hefe they had consumed there, so I guess there is a lot of variation there as well. Steven, -75 XLCH- Ironhead Nano-Brewery http://thegimp.8k.com Johnson City, TN [422.7, 169.2] Rennerian "There is no such thing as gravity, the earth sucks." Wings Whiplash - 1968 Return to table of contents
Date: Thu, 26 Jun 2003 09:02:14 -0500 From: "steve lane" <tbirdusa at hotmail.com> Subject: cubic ft. needed for fridge I'm breaking ground tomorrow on my new house and I'm dedicating an area to it for brewing. I've been like a kid in a candy shop with the freedom to move walls and put gas lines, power outlets and drains where I need them. I must say, moving things around with a pencil on blue prints is much easier than moving the actual "sticks and bricks" Under the front porch of the house is a concrete bunker that is typically just dead space and it backs up the bar area. This bunker is just part of the foundation structure. The room is 6 foot x 6 foot and 9 feet tall. My thoughts are to bore a 3" hole through the wall to allow me to place a fridge in this room and run my lines through the bored hole. I'm worried though that the room has no air exchange/ventilation except for the door that accesses through my daughters closet. Will a small old style rounded top fridge be OK in this room or will there be problems with it overheating in such a room. Any words of wisdom from the forum on a setup like this? My other option is to put room temp. cornies back there and put a cold plate in the small dorm type fridge. Will a cold plate in a fridge chill the brews adequately? Thanks Stephen Lane Return to table of contents
Date: Thu, 26 Jun 2003 08:33:51 -0600 From: "Paul Gatza" <paul at aob.org> Subject: Food and Beer/Vegas 2004/Sulfur Sticks That truly was a monster AHA National Homebrewers Conference. The Chicago committee did an amazing job of putting together a fantastic event, clubs turned out with incredible hospitality, many volunteered their time to judge and steward the National Homebrew Competition. The speakers were great. I'm still on an emotional high from the event, so I'll cut the superlatives here and move on... Food for Thought: One of the areas we stumble with in promoting our hobby is gender balance. Saturday afternoon at the conference was devoted to beer and food seminars, and the seminar attendees for this period of time shifted toward a greater balance of men and women. This observation is intriguing and encourages me to want to do more with food and homebrewing, and with how we discuss beer flavors with those that don't brew. The 2004 conference is set for the Riviera on the strip in Las Vegas on June 16 to 19, 2004. The local committee is chaired by Tyce Heldenbrand and members of SNAFU. Tyce will be looking for support from brewers from all over Southern California, Nevada and Arizona, as well as the clubs who travel greater distances to participate in every conference. Imagine hundreds of kegs of homebrew, hundreds of homebrewers having a great time and the playground that is Vegas. Should be some fun. Zemo wrote: >In retrospect, I wish I'd spent more time maintaining the barrel: from proper sanitation (burning a sulfur stick)< My experience is that when using sulfur sticks, expect the next several liquids that spend time in the barrel to become sulfury. I would only use them as a last resort, and would consider moving the barrel toward lambic uses rather than using a sulfur stick. Paul Gatza Director--American Homebrewers Association Director--Institute for Brewing Studies Association of Brewers 736 Pearl St. Boulder, CO 80302 ph: +1.303.447.0816 ext. 122 fax: +1.303.447.2825 www.beertown.org - --- Outgoing mail is certified Virus Free. Checked by AVG anti-virus system (http://www.grisoft.com). Version: 6.0.488 / Virus Database: 287 - Release Date: 6/5/2003 Return to table of contents
Date: Thu, 26 Jun 2003 12:52:13 -0400 From: mohrstrom at core.com Subject: *** HBD SLAMDOWN! RESULTS *** Had a great time (as usual) at the NHC. Thanks to all of those who put so much effort into the event! Sleep was at a premium, due in part to "someone's" challenge to a duel at dawn (Five - freaking' - Sixteen AM, dammit!) on Saturday. Waited for my no-show opponent from 5:00 to 5:30, then back to the sack for a few additional Z's. It was a beautiful morning, nonetheless... Mark in Kalamazoo "No ma'am, that's not a Glock in my pants. It's just that you are SO beautiful in the dawn light ..." Return to table of contents
Date: Thu, 26 Jun 2003 10:12:57 -0700 From: "Dave" <brewingisloving at hotmail.com> Subject: Can the moderators do something about the OT posts? Hello, Is there a way that the moderators of HBD can put the political, religious, and other off-topic posts in a separate, OT category? I realize that the discussion of these topics might be relevant, when they relate to homebrewing, but these discussions are nearly always secondary to the discussions of Making Beer (remember that?) and should, at least, be quarantined (even when posted by myself). Cheers, Dave Return to table of contents
Date: Thu, 26 Jun 2003 10:12:56 -0700 (PDT) From: Chad Holley <em2hurley at yahoo.com> Subject: Chamomile in beer I've got a question to throw out to the collective. 2 years ago I planted some chamomile in my garden. It's now taken over half my yard. Since there's only so much tea I can drink, I'd like to make some good use of the flowers. Anyone ever try some in one of their brews? I was tossing the idea around of creating an all grain chamomile Hefe. comments? Suggestions? Chad Holley Grand Blanc, MI Return to table of contents
Date: Thu, 26 Jun 2003 10:19:46 -0700 From: "Mike Sharp" <rdcpro at hotmail.com> Subject: Yeast washing... Mike asked about Yeast washing... "Is there a way to keep 'em alive for longer, by.. rejuvenating them somehow, or is that not reccomended?" I like the technique these guys (http://www.brewingscience.com/ click on "Yeast Care") recommend. It's also in the Sept/Oct 98 issue of the New Brewer. The Chlorine Dioxide wash isn't as hard to do as you might imagine, and I think it's important if you're going to store longer term, that you control brewery bacteria. The chlorine dioxide wash is effective against the nasties, but easy on the yeast. The chlorine dioxide comes from sodium chlorite, available from Birko as dioxy-chlor, or Five Star as Star-Xene. Essentially you take water acidified with lactic or citric acid, add sodium chlorite to it, wait until the reaction completes (about a minute) and wash the yeast with it. Then you store the yeast at 34F/1C under fresh wort (they suggest an ice bath in your cold room, if you don't have a special "holding cell". Drain the old wort every couple weeks, and replace it with fresh. (I suppose you could can a supply of yeast food). According to these guys, you can do this quite a long time, but warmer temps reduce storage time. On flat taxes for alcohol, the rules are indeed a bit weird. A winery client of mine occasionally made a Pinot Noir Vin Gris. The grapes were fantastic one year, and the wine finished at about 14.2% alcohol. Since the tax rate goes up at 14, and there wasn't much profit in the Vin Gris as it was, they decided to keep the wine in oak for a while longer, until enough alcohol evaporated out of the barrels. They eventually bottled at 13.9% (same wine, lower tax rate). Silly law, but man-oh-man, what a great wine that was! Regards, Mike Sharp Kent, WA Return to table of contents
Date: Thu, 26 Jun 2003 14:05:25 -0400 From: "Drew Avis" <andrew_avis at hotmail.com> Subject: RE: Yeast washing / Neocon rants Mike asks about storing washed yeast longer than a month. This is anecdotal evidence, Mike, so take it for what it's worth, but I've stored unwashed yeast slurry in the refrigerator for 3 months, made a starter w/ it, and pitched it - making what I thought was decent beer. An easier method, I think, is to store a small amount of yeast slurry from the secondary under fermented beer, in a beer bottle. Of course, you have to build up a starter from this small amount of yeast, but given the fairly common practice of culturing yeast from commercial beers, it seems that clean yeast survives a long time in bottles - at least in small amounts. A lot longer than the 1 month Wyeast suggests you store "washed" slurry in water for. Robin complains about neocon politics on the HBD, and mentions that he's from the Great White North. Robin, come on over to the dark side, the Members of Barleyment mailing list, where we're planning the first communist-themed brew festival. As sometime MoBster John Misrahi commented: "Lucky Lenin Lager? Dostoyefski's Dusseldorf Alt? KGB Secret Stout? It would be a glasnost of a good time, I'm sure." ;-) Seriously, any brewers in the Ottawa/Gatineau region are welcome to join the MoB (as well as those in outlying regions such as Toronto or New Brunswick seeking a "virtual" brew club). We're not really communists. Cheers! Drew Avis ~ Ottawa, Ontario http://www.strangebrew.ca Return to table of contents
Date: Thu, 26 Jun 2003 13:44:37 -0500 (CDT) From: brewinfo at xnet.com (BrewInfo) Subject: Water Talk Viewgraphs Now Online Pardon the interruption, but a large number of people have been asking me when my 2003 AHA Conference lecture viewgraphs will be on my website. Well, they are there now. The talk was on Water... er, I mean it was *about* Water. The URL to the website is http://www.brewinfo.com. Go down to Articles and click on "Water Lecture." Just to actually add some content to the HBD, I'd like to present something interesting I ran across associated with my lecture. I brewed a split batch of a basic Special Bitter, which, thanks to the use of Challenger hops, ended up tasting like an American Ale (although I'd say it wasn't too bad a clone of Hopback Summer Lightning, I must say... which uses those same hops, I'm told by Steve Hamburg). Here's what I did... one mash, all Munton & Fison Maris Otter Pale Ale malt, except for about 5% Briess 40L 2-row Crystal Malt. Mashed-in with DISTILLED WATER. Mashed at 150F for an hour, sparged with 175F water and ran off into HDPE jugs. Siphoned half of the wort into my kettle, brought to a boil, added 1.7 oz Challenger hops, boiled for an hour, chilled to 70F. Got 4 gallons of 1.050-ish wort (I have it written down, but not here). Siphoned the other half of the wort into the kettle, added Burton Water Salts to bring the sulfate level up to 700ppm, brought to a boil, added 1.7 oz Challenger hops (note: pellets in a hop bag in both batches), boiled for an hour, etc. Pitched half of a White Labs American Ale yeast into each of the 4 gal batches (okay, underpitching) after oxygenating with oxygen (what else?) for a 30 seconds per batch. Fermentation took a bit longer than expected and the yeast was just settling down when I had to serve it at my talk. Note that I checked my pH on both batches and the mash and it was in a reasonable range (again, in my notes, not here). The distilled batch was bright at serving time (handpump, force carbonated to 2.2 volumes), but the sulfate batch was still yeasty. Everyone at the lecture tasted it, but it was in the very last moments of the talk and it didn't get the attention it should, but the few people who did comment on the difference, said that the *distilled* batch was more bitter than the sulfate batch! Nobody knew what the difference was between the two batches except me. The difference was minor if any. The yeast may have clouded (pun intended) the results and I intend to have someone serve me the two beers blindly someday soon, now that they are fully settled, and report back. How could this be? How could the 700 ppm of sulfate not have boosted the bitterness significantly? Could it be that there is a bitterness upper threshold above which we don't percieve any additional bitterness? Could the yeast have subdued the bitterness enough to make them taste similar? I'd say the beers tasted like they were about 30 IBUs. They were roughly the bitterness of a Sierra Nevada Pale Ale, although a bit more caramelly and slightly heavier bodied (maybe they were 1.053OG). Could it be that sulfate boosting perceived bitterness is incorrect??? Note that initially, I tried to add perceived bitterness to Sierra Nevada Pale Ale (my everyday commercial beer) by adding calcium sulfate to the finished beer. It was marginally, o so slightly, more bitter, perhaps even imagined. I think that this experiment should be repeated and I urge you all to consider repeating it and reporting back. I don't have time to keep up with HBD, so I would appreciate you Cc'in me on any comments you have regarding this post (or my Water Lecture) or your own experimental results, at korz at brewinfo.com. Switching back to Fatherhood Mode... Al. Al Korzonas www.brewinfo.com Return to table of contents
Date: Thu, 26 Jun 2003 15:32:10 EDT From: Smallaxe27 at aol.com Subject: Keg Balancing Question I seem to recall having read in the Digest that one can use hose clamps on beer serving line to provide the needed resistance. Is this so? I'd like to avoid using 6' of line in my little freezer if possible. I tried to find this thread by searching, but to no avail. Thanks in advance. Steve G Smallaxe Brewery smallaxe27 at aol.com Outside Philly D*mned if I know the Rennerian Return to table of contents
Date: Thu, 26 Jun 2003 16:01:16 -0500 From: "john w" <j2saret at hotpop.com> Subject: Please repost I may have been dreaming but I remember a recent post in the digest which had a link to various classifications of yeast strains and the flavours they imparted. I did not save that digest or I conflated the centrifuge yeast post with the Fix--flavour classifications post. If I am remembering a real post could someone please send me the link. After a couple of days driving down dam roads thinking about yeast I am eager to expand my knowledge. Thanks John S. Duluth "In America we've freedom that's true: So I can huff smoke in anyone's face and they can spit chaw on me too." - --The Federalist Papers Vol XXI no. XVII (FACT CHECKED BY FAUX NEWS NET) Return to table of contents
Date: Thu, 26 Jun 2003 20:14:57 -0700 From: David <jdlcr at flash.netdex.com> Subject: Left turn Dear HBD'rs Sorry I don't have anything to say about people who get yeast infections while smoking after having too many beers per night that are made with dry yeast in Australia. To move to other areas of brewing concern, I was wondering what might be the story behind all the various brewery names many of you post out there. Here is mine: BM Brewery, Cloverdale, CA. This started out as a joint effort by me (Brandt) and a friend (Mills) in response to a brew starter kit I got for Christmas from my wife. The first batch hooked us and we have brewed near 100 batches since. Oh yeah, our catch phrase...BM Brewery...#2 To No One! Sorry...couldn't help myself, David Brandt Return to table of contents
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