HOMEBREW Digest #4355 Tue 23 September 2003

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  Alaskan Smoked Porter and Peated Malt ("Ray Daniels")
  pressure? ("Spencer W. Thomas")
  Sweeter Beer (Clayton Carter)
  re: Head Pressure Clarification (Jonathan Royce)
  RE: MR. BEER in Regular Brewing (Lee Ellman)
  Announcing... (Pat Babcock)
  San Antonio Brew Spots ("David King")
  Wyeast 3822 Dutch Castle ("John Misrahi")
  Fw: Head Pressure Clarification ("Chad Stevens")

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---------------------------------------------------------------------- Date: Mon, 22 Sep 2003 06:32:39 -0500 From: "Ray Daniels" <raydan at ameritech.net> Subject: Alaskan Smoked Porter and Peated Malt !!!WARNING!!! - !!!WARNING!!! - !!!WARNING!!! - !!!WARNING!!! - !!!WARNING!!! Jeff Storm says the LHS told him to use peated malt in trying to make Alaskan Smoked Porter. I have one word of advice. DON'T! Wood smoked malt and peated malts have not only completely different flavors, but very different potencies. To emulate Alaskan Smoked Porter, you'll need Weyermann Rauch Malt (smoked malt) or you'll have to smoke your own. In using either of these, about 20% of the malt in the recipe as smoked malt should be about right---but it is always a matter of taste. I'm personally not a fan of peated malts in beer (although I love peated Scotch whisky). I have had maybe one or two beers with pleaseant peated malt flavor and in those cases the peated malt accounted for no more than 2 percent of the grist by weight---and 1 percent is where I would recommend you start. Of course, for a complete rundown on all these issues, I would refer you to that fine Brewers Publications Classic Style Series book, "Smoked Beer." Cheers, Ray Daniels Editor, Zymurgy & The New Brewer Director, Brewers Publications Association of Brewers ray at aob.org 773-665-1300 For subscriptions and individual copy sales, call 1-888-822-6273. Return to table of contents
Date: Mon, 22 Sep 2003 09:25:32 -0400 From: "Spencer W. Thomas" <spencer at umich.edu> Subject: pressure? Jonathon asks "how could applying pressure cause particulates to settle more quickly?" I can think of one way: if those particulates are acting as nucleation sites for bubbles to form, applying pressure will make it less likely that bubbles will "want" to form, thus the particulates will not have attached bubbles buoying them up, and they'll settle out faster. Just a hypothesis, you understand. =Spencer Return to table of contents
Date: Mon, 22 Sep 2003 15:26:10 -0500 From: Clayton Carter <crcarter at cs.indiana.edu> Subject: Sweeter Beer Forgive me, but I had a couple of drinks at lunch and my fingers seem eager to type anything. Anyway, someone had asked about making sweeter beer. Well, I can't comment on making the actual beer sweeter, but I can vouch that the microbrew chain that used to be downstairs from work (Rock Bottom) used to dust the rim of the mugs for their pumpkin ales with a mixture of sugar and pumpkin pie spices. Sure, RB was purveyor of gutwrenching entrees, but their $2 20oz mugs of microbrew weren't too bad. The moral is that if you're desperatly trying to save a beer that should be sweeter, you wouldn't be doing any worse than a commercial brewery by actually ADDING sugar. And spices. Jesus, I actually paid for that. Being of no help, Clayton - -- Clayton Carter crcarter at cs dot indiana dot edu Return to table of contents
Date: Mon, 22 Sep 2003 14:04:50 -0700 From: Jonathan Royce <jonathan at woodburybrewingco.com> Subject: re: Head Pressure Clarification Chad wrote: > However, on second thought...clarification is a function of...particulate size....The smaller the particulate relative to it's specific gravity, the faster it will fall out of suspension. So if the particle is compressible, greater pressure would result in a smaller particle and as a result, faster clarification...Assuming the particulate is compressible, and fluffy protein blobs should be compressible, maybe he's got something.... Despite Chad's best efforts, I'm not convinced. The reason is that while proteins are somewhat pliable, they are not like a ballon (in that they do not provide a barrier to pressure thereby creating a pressure differential). A better analogy for proteins is probably a sponge, which, if fully saturated with water and then placed into a carboy and pressurized to 15 psi, should not be any different in size than it was at atmospheric pressure. (Right?) Now, if the sponge were used as a filter and therefore a pressure drop existed between the feed side and the filtrate side, it would collapse, but in a static system where everything is at the same pressure, there is no force differential to cause the shape to change (i.e. the pressure "inside" the sponge is the same as the pressure "outside".) Perhaps I'm still missing something? Jonathan Woodbury Brewing Co. www.woodburybrewingco.com Return to table of contents
Date: Mon, 22 Sep 2003 17:13:29 -0400 From: Lee Ellman <lee.ellman at cityofyonkers.com> Subject: RE: MR. BEER in Regular Brewing At 99 cents you get a great deal! It's like some corporate raider buying a company just to break it up for its parts! I'd suggest using the MR. BEER "bucket" as a spare fermenter or bottling bucket. That's worth 99 cents. You get a big bag of malto-dextrine that is worth at least $1.50! Plus the can of malt worth more than a couple of bucks. I'd forget about their instructions and recipes and put the ingredients into another recipe. I started with a MR. BEER and am damn glad I did! I still defend it as a great way to start. It is the easiest way to prove to yourself that you can make beer without it being rocket science. No hydrometer, no liquid yeast, no worries at all! Make beer the first time and learn to worry later. MR. BEER was also the perfect size for me in an apartment. While their recipes are smaller than 2.5 gallons you have enough room in the MR. BEER to halve a standard 5 gallon recipe. I continue to brew 2.5 gallon batches with better equipment but I keep the MR. BEER as a spare fermenter or bottling bucket. Return to table of contents
Date: Mon, 22 Sep 2003 17:41:48 -0400 (EDT) From: Pat Babcock <pbabcock at hbd.org> Subject: Announcing... ...Jillian Marie Babcock! Introduced to great, wide word 12:13 pm today, 9/22/2003. Weighing in at 7.5 lbs and 20 inches long! Both mom and babe are doing fine! - -- - God bless America! Pat Babcock in SE Michigan pbabcock at hbd.org Home Brew Digest Janitor janitor at hbd.org HBD Web Site http://hbd.org The Home Brew Page http://hbd.org/pbabcock [18, 92.1] Rennerian "I don't want a pickle. I just wanna ride on my motorsickle" - Arlo Guthrie Return to table of contents
Date: Mon, 22 Sep 2003 19:45:32 -0400 From: "David King" <dking3 at stny.rr.com> Subject: San Antonio Brew Spots Dan, We just came back from a Texas Trip. This is from a report on our homebrew club website. Our members know me as a "hop head," so keep that in mind as you read this. I'm a bit opinionated when it comes to brew. You might want to stop by San Antonio Brew Supplies, on 2809 N. St. Mary St, too. They have beer on tap. I just ran into this on the web ===> http://canoeman.com/SA/brewpubs2.html I have no idea how good this is. - Dave King, BIER, Brewers In the Endicott Region [396.1, 89.1] Apparent Rennerian - ---------------------------------------------------------------------------- - ------------------------- The King's fall vacation was to San Antonio, Texas, to visit their daughter, Sue. While there, a couple microbreweries and brewpubs were visited. I've mentioned before that Texas has some odd beer laws. Basically, if you brew beer, you can either serve it on the premises or you can ship it to be served elsewhere, but not both. In other words, you're either a brew pub or a brewery, but you can't be both at the same time. Blue Star Brewing Co. Nice brew pub within San Antonio, Blue Star is a great place for lunch. No one was brewing the day we were there. The Pale Ale was nice. This is a nice little informal place, worth a stop. Real Ale Brewing Co. http://www.realalebrewing.com/ Blanco Texas This amazing little brewery was under and behind an antique store, with no sign out front, they have an outdoor mash tun and brew pot. The rest of the 15 barrel system was in a walk-in basement. Everything very congested, but they're getting ready to move into a 4x larger facility nearby. The assistant brewer wasn't brewing, but moving primary to secondary, cleaning up, etc. He gave us a short tour. Much of their tanks are converted old milk storage tanks. They sell all over Austin, San Antonio, and the neighboring towns, but don't have a brew pub. We tasted their Full Moon Pale Rye Ale, which was very good, hoppy flavor, although a bit thin. All I could find on the web was a review. Two Rows Breweries and Grill Just off campus from Rice Univ., in downtown Houston is a complex of shops, with Two Rows in a second story location. It's the typical sports bar microbrewery. This is one of the only remaining Brewpubs in Houston. It was too late in the day when we got there, so no one appeared to understand beer, least of which was our waiter. Their IPA was thin and medium bitter, not a good example of the style at all. The Oatmeal Stout, on the other hand, was excellent, with a nice chocolate flavor, not too sweet, with a good bitterness from a combination of roasted grain and hops. There are several other brews available, like fruit beers and wheat beers. The menu is extensive, and the Mexican dish I had was good. Slow service is OK if you're not in a hurry. Return to table of contents
Date: Mon, 22 Sep 2003 21:06:03 -0400 From: "John Misrahi" <lmoukhin at sprint.ca> Subject: Wyeast 3822 Dutch Castle Has anyone used this yeast? I can't seem to find anyone who has any experience with it. I have a pack that is several months old..I will make a starter and try it out, but I am just wondering what to expect. John Misrahi Montreal, Canada Return to table of contents
Date: Mon, 22 Sep 2003 19:52:49 -0700 From: "Chad Stevens" <zuvaruvi at cox.net> Subject: Fw: Head Pressure Clarification Bullocks indeed! However, on second thought...clarification is a function of temperature, viscosity of the liquid, particulate specific gravity, particulate size.... The smaller the particle relative to it's specific gravity, the faster it will fall out of suspension. So if the particle is compressible, greater pressure would result in a smaller particle and as a result, faster clarification. One atmosphere is equal to 29.92 inches of mercury, which is far heavier than water. Water weighs 1g/cc while mercury weighs 13.5g/cc. 29.92 inches X 13.5 = 403.92 inches / 12 = 33.66 feet of water. So if you have a fifteen foot tall bright tank, bringing it to two atmospheres effectively quadruples the height of the column thus increasing pressure on the particulate substantially. I'm not sure how robust an effect this would have however. I've seen styrofoam cups brought back up by bathyscaphs which were much smaller than their original size. But styrofoam is a closed cell foam. While hot break may entrain air, I doubt the majority of the particulate in beer is compressible. Still, assuming some of the fluffy protein blobs are compressible, maybe he's got something. These are purely assumptions on my part. Anybody else? (Somebody check my work, I was a Psych major after all). Chad Stevens San Diego Return to table of contents
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