HOMEBREW Digest #4513 Mon 05 April 2004

[Prev HBD] [Index] [Next HBD] [Back]

		Digest Janitor: janitor@hbd.org


                  Beer, Beer, and More Beer
      Visit http://morebeer.com to show your appreciation!

    Support those who support you! Visit our sponsor's site!
********** Also visit http://hbd.org/hbdsponsors.html *********

  Re: Fridge Temps ("Greg 'groggy' Lehey")
  5 layered Black and Tan (rdavis77)
  Bourbon barrel beer ("Spencer W. Thomas")
  Re: session beer recipe (Jeff Renner)
  RE: Dunkel brewing ("Brian Lundeen")
  Re: Orlando Beer Purchases (Kevin Brown)
  Gas temp control ("Michael O'Donnell")
  Boiling and reboiling wort (Michael)
  11th Annual BUZZ Off Home Brew Competition ("Christopher Clair")

* * * * * * * * * * * * * * * * * * * * * * * * * * * * * * The HBD Logo Store is now open! * * http://www.hbd.org/store.html * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * Suppport this service: http://hbd.org/donate.shtml * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * 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. HAVING TROUBLE posting, subscribing or unsusubscribing? See the HBD FAQ at http://hbd.org. LOOKING TO BUY OR SELL USED EQUIPMENT? Please do not post about it here. Go instead to http://homebrewfleamarket.com and post a free ad there. 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@hbd.org or read the HBD FAQ at http://hbd.org. JANITOR on duty: Pat Babcock and Spencer Thomas (janitor@hbd.org)
---------------------------------------------------------------------- Date: Mon, 5 Apr 2004 13:26:27 +0930 From: "Greg 'groggy' Lehey" <grog at lemis.com> Subject: Re: Fridge Temps On Thursday, 1 April 2004 at 17:21:52 -0500, mbauer at iupui.edu wrote: > I have been looking to pick up a cheap extra fridge for beer use. > To maximize utility, I was hoping to use it for lagering. I was > told that most can't get up to 55F without an external contoller. > Are there any brands out there that can get that warm on their own? I don't know of any, especially none on the US market, but in general I suspect you'd be better off getting an external controller anyway. You'd probably end up spending less money and having a better control of the temperature. That's particularly an issue at temperatures only a little above freezing. Do you really intend to lager above 55 F? Greg - -- Note: I discard all HTML mail unseen. Finger grog at lemis.com for PGP public key. See complete headers for address and phone numbers. Return to table of contents
Date: Mon, 05 Apr 2004 00:22:47 -0400 From: rdavis77 at erols.com Subject: 5 layered Black and Tan I was just at the Old Dominion Brewery Brewpub, and Neil, a barkeep there, made me a true 5 layer black and tan. Starting with Millennium in the bottom, moving on up (well, down) the gravity scale to a light beer on top. Each layer was about an inch thick and distinctly separate. The first sip was admittedly watery...but things kept getting better through each layer... Just wondering if any of y'all have seen such before. All were beers that OD makes. Maybe I'll get another and send the photo to the Guinness world record folks.... (by the way their OAK BARREL STOUT is now in bottles (as of March 25), I think the only brewer in America to have worked out a bottled formula for stout conditioned in bourbon barrels....really delicious) Those in the mid-Atlantic region look for it in stores....(no I don't work for Old Dominion!)) Return to table of contents
Date: Mon, 05 Apr 2004 09:31:32 -0400 From: "Spencer W. Thomas" <spencer at umich.edu> Subject: Bourbon barrel beer RDavis writes: > ... Old Dominion Brewery Brewpub ... [has] their OAK BARREL STOUT is > now in bottles (as of March 25), I think the only brewer in America > to have worked out a bottled formula > for stout conditioned in bourbon barrels....really delicious) Well, no, actually. New Holland Brewery has been distributing their Dragons Milk this winter. It's a stout-like beer (not sure it's exactly a stout, but close enough) aged 4 months in Bourbon barrels. I posted a review in HBD 4443. I'm down to just one bottle left. :-( =Spencer Return to table of contents
Date: Mon, 5 Apr 2004 10:17:54 -0400 From: Jeff Renner <jeffrenner at comcast.net> Subject: Re: session beer recipe Tom Meier <tomomeier at excite.com> writes: >I was wondering, Jeff, if you could post one of your low gravity but >high flavor beer recipes, maybe a light mild or one of your >favorites? > >I can't seem to find any in the archives because searching for >"Renner" in the archives is like searching on "homebrewing" ;) Yeah, that's a problem I have as well. I find that using my email user name "jeffrenner" helps, but since any HBD issue that I post in will get a hit , and that's many of them, it is still a problem. By a light mild, I am guessing you mean light alcohol rather than light color. There are some pale milds in England, but I've never made one, and it is hard to exactly classify them and their difference(s) from a light ale. Anyway, as I posted last August http://hbd.org/hbd/archive/4318.html#4318-4 (where I include a BOS mild recipe from Joanne Anderson of Ontario): >I like to use Munich malt in a mild, even though it is certainly not >traditional in Britain. I think it gives a nice maltiness. I brewed a mild with a fair amount of Munich for my annual TV U of M football party last August. It was great. Very easy drinking and uninebriating. I put it on hand pump and we blew the 30 liter 1/4 bbl Sankey right after the final gun. Well, they don't actually shoot a gun anymore, but at the end of the game. And Michigan won. At least I think we did. ;-) The beer turned out great - rich, smooth, malty, very balanced, light enough to be unsatiating (and we were eating a lot of snacks and sandwiches). If you wanted to simply dilute it a bit more it would still be a fine beer. The relatively high final gravity (from 153F mash temperature and Munich malt) kept the alcohol down but it didn't seem at all too rich. BTW, for a pump clip label, I found an color 2" diameter image on the web of an old English penny with the seated Britannia. Phil Wilcox made me a nice circular label with this in the center and with lettering around the circumference. I glued this to a thick beer coaster and fastened it to the pump handle. Very professional looking. It fooled several non-homebrewers who wondered where I had got the beer. Here is the recipe for *7.75* gallons at 1.039, which is a little on the big side for a mild, but the high FG gives lower alcohol than otherwise. Lucky Penny Mild 7.75 gallons/29 liters OG 1.039 FG 1.014, 3.2% v/v (2.5% w/w) 19 deg L 26 IBU (or maybe a bit lower in actuality) 5 lbs Crisp Maris Otter 4 lbs Durst dark Munich (20L/40EBC) 1 lb. Belgian biscuit malt 20L (amber would work) 8 oz. Crisp crystal 45L 4 oz. Durst crystal 60L/120EBC 4 oz. Briess Extra Special Malt 130L 4 oz. Crisp chocolate malt, pulverized to a powder 75% mash efficiency 16 gallons moderately alkaline well water plus 5 grams CaCl2 Mash 153F with Campden tablet as antioxidant Mashout 170F, then sparged with boiled and decanted water (to reduce alkalinity). Collected 7-1/2 gallons, topped to 9+ gallons with excess sparge water. Hops: 1.0 oz. Challenger at 7% (seemed lower) 60 minutes for target 16 IBU 0.2 oz. Challenger at 7% for target 3 IBU 1.0 oz. Willamette at 5.9% for target 7 IBU 8 gallons wort in fermenter (10 gallon stock pot with plastic wrap cover) Pitched 3/4 cup thick yeast solids from previous batch - WhiteLabs WLP022 Essex (this is my favorite English ale yeast, one which I had an English friend bring from England. It's a great top cropper and is seasonally available March and April, so get some now). Let me know if you brew this and how it turns out. If you don't have alkaline water, you could use RO water and CaCO3 (chalk) in the mash. Jeff - -- 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: Mon, 5 Apr 2004 08:43:14 -0500 From: "Brian Lundeen" <BLundeen at rrc.mb.ca> Subject: RE: Dunkel brewing > > Date: Sat, 03 Apr 2004 10:54:16 -0500 > From: Marc Sedam <marc_sedam at unc.edu> > Subject: water chemistry > Leave it to Jeff Renner to suggest addition of chalk > to the mash > tun--like AJ, I feel it's much easier and just as effective > to add salts > to the mash tun--to get the flavor I wanted. The next beer > brewed with > 70% light munich malt and 30% pils malt exploded with maltiness That is good to hear because I just brewed a Dunkel on Friday and ended up throwing a goodly amount of chalk into the mash tun. I wasn't expecting to have to, my recipe was for a lighter colored Dunkel, 90% Weyermann Munich II (8-10L), 10% melanoidin malt and a pinch of Carafa 1 to boost the colour a bit. With that level of colour I was not expecting grain acidity to be a factor with my tap water based on previous experience. However, the pH came in around 4.7. A couple of teaspoons of chalk later (for an 8 gallon batch), it was still only around 4.8 so I just said to heck with it, and let it go. Ended up adding another teaspoon into the kettle later just to be reckless, and I must say the post-boil wort tasted pretty nice. However, I have no idea what caused such a pH drop. Or why my decocted mash ended up so horrifically gummy. Took an hour and a half to collect the 6 gallons of wort needed for my required gravity units. Was the low pH a factor in this, or have nothing to do with it? Does melanoidin malt have a noticeable acidifying effect on the mash? I've heard honey malt can, although not to the same degree as a true acid malt. So many questions. Well, I guess it wouldn't be a brew day for me without something causing me grief. Cheers Brian Return to table of contents
Date: Mon, 05 Apr 2004 10:38:12 -0400 From: Kevin Brown <kbrown at uvi.edu> Subject: Re: Orlando Beer Purchases Steve Jones wrote: >Are there any other brewpubs in Orlando? How >about places to buy some good brews to take home? A place I always stop when in the Orlando area is Hearts Home Brew. Not only do they have great home brew supplies but this place has one of, if not the best, beer selections in the Orlando Area. They have lots of Belgium beer and plenty of US micros too. You can find directions to the store on their web site (www.heartshomebrew.com) No affiliation a just a very satisfied customer! A place that serves a nice selection of beer is the Copper Rocket Pub, 106 Lake Avenue, Maitland. It's in an old strip mall next to a Dry Cleaners, doesn't look like it would be the kind of place for unusual beers but it is a "gem in the rough", it's a "real neighborhood type bar" not one of those chain places or fern bars. Kevin St. Thomas, VI Return to table of contents
Date: Mon, 05 Apr 2004 09:25:39 -0700 From: "Michael O'Donnell" <mooseo at stanford.edu> Subject: Gas temp control Has anyone attempted to control temperatures with a gas-fired system? I was thinking that it might work to pull the valve out of an old gas oven and plumb it into my burner. Ok, I admit, this isn't really a brewing post; I want this to keep from scorching deep-fry oil, but I use my brewing burners for that and it would be nice for my HLT as well. If anyone has tried this or knows why it would be a bad idea, I'd love to hear it. cheers, mike Monterey, CA +++++++++++++++++++++++++++++++++ Michael O'Donnell Hopkins Marine Station, Stanford University Oceanview Boulevard Pacific Grove, CA 93950 mooseo at stanford.edu ++++++++++++++++++++++++++++++++ Return to table of contents
Date: Mon, 5 Apr 2004 12:54:25 -0500 From: Michael <grice at binc.net> Subject: Boiling and reboiling wort Dean asked about boiling and reboiling his wort. I've done this for several batches without any problems--although I bring the wort up to a boil only once, the night before finishing it off. In fact, the only batches I've had trouble with lately were the ones made in one day. You may have some additional carmelization of the wort. Considering you've already brought it to a boil twice, you may wish to compensate with a shorter boil (i.e., 60 minutes). Then again it may not matter (at least not much). I wouldn't particularly worry about it. The only potential problem I see is if you've already added hops (and it sounded like you didn't). This could have a major affect on hop utilization. Would it have the same effect as an extended boil, or would it have an affect like first wort hopping? I'm curious, but not curious enough to sacrifice a batch to find out. Michael Middleton WI Return to table of contents
Date: Mon, 5 Apr 2004 19:17:20 -0400 From: "Christopher Clair" <buzz at netreach.net> Subject: 11th Annual BUZZ Off Home Brew Competition Brewers Unlimited Zany Zymurgists (BUZZ) is proud to announce that the 2004 BUZZ Off home brew competition will be held on Saturday, May 22nd at Iron Hill Brewery & Restaurant in West Chester, PA. For another year we will be a qualifying event for the prestigious Masters Championship of Amateur Brewing (MCAB) as well as the Delaware Valley Homebrewer of the Year. All BJCP recognized styles including meads and ciders are eligible for entry. For complete details and forms, please visit the BUZZ web site at http://hbd.org/buzz. Entries will be accepted between April 26th and May 16th. For drop off and mail in locations please refer to the BUZZ web site. Please, do not send entries to Iron Hill. BJCP Judges and stewards will be needed. If you are interested please contact me or another committee member (contact information can be found on the web site). All judges must be BJCP certified. Good luck and cheers! Christopher Clair buzz at netreach.net http://hbd.org/buzz "The mouth of a perfectly happy man is filled with beer." - Ancient Egyptian Wisdom, 2200 B.C. Return to table of contents
[Prev HBD] [Index] [Next HBD] [Back]
HTML-ized on 04/05/04, by HBD2HTML v1.2 by KFL
webmaster@hbd.org, KFL, 10/9/96