HOMEBREW Digest #461 Tue 17 July 1990

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		Rob Gardner, Digest Coordinator

  Brew-in-a-bag (Ihor W. Slabicky)
  kegs into brewpots (Donald P Perley)
  Mashing and aluminum (Eric Pepke)
  Popped-out malt cans (sfisher)
  Re: Ginger Beer (Dr. Tanner Andrews)

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---------------------------------------------------------------------- Date: Mon, 16 Jul 90 12:02:54 -0400 From: iws at sgfb.ssd.ray.com (Ihor W. Slabicky) Subject: Brew-in-a-bag Has anyone tried a product called Brew In A Bag yet? I have seen it in Canada, in Lager and Bitter, made by some company in England. It sells for $30 Can. It is a big plastic bag with the ingredients inside it. Supposedly you add water, and let it brew away, then pour yourself a brew right from the bag. You get some 40 bottles worth of beer. I haven't tried homebrewing beer yet, so I thought this might be an easy way to try it. Or should I take the $30 Can. and buy some Canadian beer (I get about the same amount of beer for that price). Reply via email or to HBDigest is fine! iws at sgfb.ssd.ray.com Ihor Return to table of contents
Date: Mon, 16 Jul 90 13:14:55 EDT From: perley at glacier.crd.ge.com (Donald P Perley) Subject: kegs into brewpots Re copper vs stainless: >. I don't know if there are any >advantages to either, except you don't have to worry about oxidation of the >stainless... Copper transmits heat a lot better than stainless. Before stainless, it's competition would have been iron or plain steel. Either of those would leave a metallic taste in the beer. >Dave> I don't like the idea of using gas pipe same problem.. taste. Dave> To anticipate your next question, how do you fire the thing? The easiest way is to use one of those "outdoor cookers". They run on propane, and come with a stand. I have seen them rated from 30,000 to 75,000 BTUs, compared to 15,000 for a typical gas kitchen range burner, and maybe 5-6,000 for an electric range element. One of the mail order homebrew places used to carry them, but I have seen them in hardware stores too. -don perley Return to table of contents
Date: Mon, 16 Jul 1990 15:34:14 EDT From: PEPKE at SCRI1.SCRI.FSU.EDU (Eric Pepke) Subject: Mashing and aluminum Chris Shenton asks about mashing methods. I do decoction mashes, but I'm still trying to get the hang of this method. Alan Duester suggests testing for aluminum with sodium hydroxide (lye). BEWARE! One product of this reaction is gaseous hydrogen. Do not do this around a source of ignition. Eric Pepke INTERNET: pepke at gw.scri.fsu.edu Supercomputer Computations Research Institute MFENET: pepke at fsu Florida State University SPAN: scri::pepke Tallahassee, FL 32306-4052 BITNET: pepke at fsu Disclaimer: My employers seldom even LISTEN to my opinions. Meta-disclaimer: Any society that needs disclaimers has too many lawyers. Return to table of contents
Date: Mon, 16 Jul 90 12:57:19 PDT From: sfisher at wsl.dec.com Subject: Popped-out malt cans I recently ordered a batch of stuff from The Home Brewery in southern California. I've had very good experiences from them in the past six months, which is as long as I've been brewing. We made some good beer out of the first few things we got from them. After the first batch went into secondary, we sat down to make some more beer with the rest of the order. To our surprise, of the four remaining cans of malt, three -- all from the UK -- had expanded. The bottoms of the cans had bulged outward. The fourth can, an Alexander's pale, was not bulged. We called THB and got the new owners, who say that they've seen a lot of this lately and it appears to be a harmless form of wild yeast that's infected some British malts. They recommend extra boiling -- another 30 minutes or so -- to make sure it's killed off. My concern, of course, is botulism. I don't want to make poisoned beer... Anyone have any ideas on this? I would tend to believe these people but I would also like confirmation before I go to the trouble of making a batch of bad ale (or throwing out $30 worth of good malt, if it comes to that). (BTW, we ended up using the 4.5-lb can of Alexander's Pale with 2 lb of wild honey in a spinoff of the Rocky Racoon Honey Lager. We used Edme Ale Yeast, Fuggles pellets for bittering and Kent Goldings leaf for finishing. We bottled last night, and it's going to be a good beer, I think -- a lovely pale yellow and very refreshing!) Thanks, - --Scott Return to table of contents
Date: Mon, 16 Jul 90 7:14:56 EDT From: Dr. Tanner Andrews <tanner at ki4pv.compu.com> Subject: Re: Ginger Beer ) I speculated that there was something in the peel of ginger which ) yeast marginally disliked. I sure hope not. I've been making ginger beer (the soft drink) for a couple of years, and I've never peeled the ginger. My practice is to just grate the stuff. If that's going to ruin the product, I wish you would have warned me in sooner. - -- ...!{bikini.cis.ufl.edu allegra uunet!cdin-1}!ki4pv!tanner Return to table of contents
End of HOMEBREW Digest #461, 07/17/90 ************************************* -------
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