HOMEBREW Digest #4618 Sun 03 October 2004

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  Re: Separating Trub, etc. ("Dave and Joan King")
  Re: German Pilsner Yeast ("Greg 'groggy' Lehey")
   ("John Campbell")
  BONES Bash 2004 Competition (Bruce Millington)
  Re: Apple Cider Final SG?? (Jeff Renner)
  Mash tun - false bottom vs. manifold ("Doug Moyer")
  =?iso-8859-1?Q?Some_archives?= (hbd)
  warm lager fermentations ("Dave Burley")
  Priming with DME (Michael Lindner)
  BJCP in South Africa (Jeff Renner)

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---------------------------------------------------------------------- Date: Fri, 1 Oct 2004 22:38:39 -0400 From: "Dave and Joan King" <dking3 at stny.rr.com> Subject: Re: Separating Trub, etc. William Erskine from London, Ontario is really getting into it. I think you may be a little too picky, Bill. Relax and have a homebrew. Seriously, #1 - Your yeast needs some hot break for nutrition, so don't worry about getting it all out. Besides, nothing bad is going to happen in the primary for a reasonable time. If you X-fer the beer into a secondary within 4 to 10 days, you're not going to get any off flavors. Using the typical plastic tip on the racking cane will leave the worst in the bottom of the primary (~1/2 to 3/4" deep). Yeast harvesting isn't rocket science either, just try to leave a good bit of the heavier junk behind, and you'll be fine. Again, you're going to only let your beer sit on it for a little while in the primary. #2 - I've used hop bags to filter the solids out when racking from the cooled brew pot into the primary, and usually get more than I can deal with (the filter bag and funnel fill up!). I quit the bag, it just gets in the way. I nylon stocking is worse, since it's finer, and will fill up faster. It's worth using either a false bottom in your brew pot, or at least some sort of whirl pool to get rid of a lot of solids. I also use hop bags for hops, pellets or whole. That'll limit what you have to deal with, but it will reduce your hop bittering efficiency. I just figure 75% when using hop bags, and calculating IBU. That's my opinion, after 63 batches. FWIW. BTW, we're going to the Racer's Real Ale Festival weekend after this in Baltimore. Hope to see you there. Dave King BIER, [396.1, 89.1] Apparent Rennerian Return to table of contents
Date: Sat, 2 Oct 2004 13:28:01 +0930 From: "Greg 'groggy' Lehey" <grog at lemis.com> Subject: Re: German Pilsner Yeast On Thursday, 30 September 2004 at 19:53:38 -0700, Rowan Williams wrote: > Hi folks, > I am trying to put together a recipe for an all grain German > Pilsner of about 23 Litres. Can somebody please recommend a > good Wyeast or dry yeast type that would be consistent with this > style, yet allow me to ferment the pilsner at a pretty high temp? > My problem is that I cannot ferment the pilsner below 18C / 64.4F. Maybe somebody else has an idea, but basically I'd say "don't do that, then". You might get something Pilsener-like, but it won't be spectacularly good. I've personally given this style a miss for exactly that reason. Greg - -- Finger grog at lemis.com for PGP public key. See complete headers for address and phone numbers. Return to table of contents
Date: Sat, 2 Oct 2004 10:04:58 -0500 From: "John Campbell" <johncampbell at comcast.net> Subject: The information and forms for the MCB 9th Annual Music City Brew Off are now on the web at http://www.musiccitybrewers.com Cyserman Amor est vitae essentia - Love is the essence of life. Carpe Cerevisi - Seize the beer! Return to table of contents
Date: Sat, 02 Oct 2004 12:14:33 -0400 From: Bruce Millington <bmillington at verizon.net> Subject: BONES Bash 2004 Competition The Brewers of the Northeast Section proudly announce the return of the BONES Bash, to be held Saturday, November 6, 2004 at the Nodding Head Brewery & Restaurant in downtown Philadelphia, PA. Entries will be accepted from October 10th thru November 1st, 2004. For full details, please go to: www.hbd.org/bones/ We will be using the 1999 BJCP guidelines. All interested judges and stewards please contact Bruce Millington at bmillington at verizon.net. See you at the Bash! Bruce Millington Judge Coordinator Return to table of contents
Date: Sat, 2 Oct 2004 12:43:10 -0400 From: Jeff Renner <jeffrenner at comcast.net> Subject: Re: Apple Cider Final SG?? Bjoern.Thegeby at cec.eu.int wrote: >If you find your cider too dry at the end, you can add lactose. Not too >much, in excess it is a laxative. I think would be the case only if you are lactose intolerant. After all, milk has a whole lot of lactose. It isn't a problem for most people of northern European descent, especially if they have continued to consume dairy products since childhood. 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: Sat, 2 Oct 2004 19:05:52 -0400 From: "Doug Moyer" <shyzaboy at yahoo.com> Subject: Mash tun - false bottom vs. manifold Brewers, For many years, I've mashed in a Gott 10 gallon cooler, with a home-made CPVC manifold. Now I am switching over to a converted keg. Of those that have tried several types, what works better? False bottom? Manifold? EasyMasher-style SS screen? I haven't put in the drain yet, so I could drain from the bottom if that makes more sense. (Note: I will be using my existing PID-controlled RIMS.) Thanks! Brew on! Doug Moyer Troutville VA Star City Brewers Guild http://www.starcitybrewers.org Return to table of contents
Date: Sun, 3 Oct 2004 01:16:02 +0200 From: <hbd at spencerwthomas.com> Subject: =?iso-8859-1?Q?Some_archives?= Archived messages from Mead Lover's Digest, JudgeNet Digest and the defunct Lambic Digest are now available at http://homeroastnbrew.info I've submitted the site to Google, so they should soon be searchable by using a site-restricted search on google. I may copy my HBD archive there, as well, although I still plan to get the "thread" searching working on the HBD server some day. =Spencer hbd at spencerwthomas.com Return to table of contents
Date: Sun, 3 Oct 2004 15:01:44 -0400 From: "Dave Burley" <Dave_Burley at charter.net> Subject: warm lager fermentations Brewsters: Rowan Williams asks about what yeast to use to ferment a pilsner type lager at a higher temperature such as 18C/64 F I'd use Wyeast 2112, a California Steam Beer yeast traditionally fermented at room temperature up to 65F or Wyeast 2565 a Kolsch yeast which gives a lager like character to pilsner worts at a higher temperature ( 56 -70F) . Of the two, I 'd start with the Kolsch yeast as California Steam Beer is traditionally used with a wort which contains some crystal malt, but it does work fine with a plain lager wort, just a little more fruity than the Kolsch, IMHO Keep on Brewin' Dave Burley Return to table of contents
Date: Sun, 03 Oct 2004 19:30:05 -0400 From: Michael Lindner <mikell at optonline.net> Subject: Priming with DME I have a recipe that calls for 3/4C corn sugar for priming. I'd like to substitute DME for the corn sugar, but am unsure what the appropriate amount is. I looked at some other recipes, and they all seem to call for 1 to 1 1/4C DME for priming, yet another source I have says to substitute DME for corn sugar 1:1. What's the "right" answer to keep my hefeweizen non-explosive? Thanks, - -- Michael Lindner Return to table of contents
Date: Sun, 3 Oct 2004 22:02:45 -0400 From: Jeff Renner <jeffrenner at comcast.net> Subject: BJCP in South Africa Brewers For the next 11 days I will be visiting South Africa as the guest of the Wort Hog Brewers of Johannesburg. I will be there to administer the first Beer Judge Certification Program (BJCP) http://bjcp.org/ qualifying exam outside of North America. Ant Hayes and nine other home and professional brewers will sit this exam on Saturday, October 9. They will form a cadre for a BJCP outpost that I know will flourish, making this a truly international program. I am pleased to be a part of this historic step. Apart from the exam and speaking to the Wort Hogs monthly meeting the evening I arrive, Wednesday, October 6 (I arrive ~7am and hope to get a nap), these hospitable brewers seem determined to keep me entertained by showing me their country. I think they are under the impression that I am Michael Jackson. Don't let on! I doubt I'll be checking my email much during that time, but will catch up when I return. Cheers 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
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