HOMEBREW Digest #4754 Mon 04 April 2005

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  link of the week - beer bottles (Bob Devine)
  Subject: re: Round two - Enzymes Next question ("MARTIN AMMON")
  MHTG Big & Huge Competition (Eric Schoville)
  Belgian Yeast Strains at High Temps -- Summary (Matt)
  Another (more interesting) question about Belgians (Matt)
  Belgian question ("Spencer W. Thomas")

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---------------------------------------------------------------------- Date: Mon, 04 Apr 2005 00:27:31 -0600 From: Bob Devine <bob.devine at worldnet.att.net> Subject: link of the week - beer bottles Stubbies, bombers, long-necks. Yup, we've used them all. As homebrewers, everyone has bottled their batches. Bottle color and blocking of skunking light: http://realbeer.com/spencer/bottle.html Overview on plastic bottles, a quickly growing segment. http://www.ift.org/publications/docshop/ft_shop/ 04-00/04_00_pdfs/04-00-p&t-pkg.pdf Bob Devine Riverton, UT [Some have asked why there was a gap in my postings, well, my father died and I was email-less.] Return to table of contents
Date: Mon, 4 Apr 2005 07:18:47 -0500 From: "MARTIN AMMON" <SURFSUPKS at KC.RR.COM> Subject: Subject: re: Round two - Enzymes Next question Thanks S Learning a lot but one question what happens when you throw in the fact that during the mash you are reticulating the wort from Mash to coil water tank back to Mash. Maintaining the set temps and clearing and wort. M. Ammon Return to table of contents
Date: Mon, 04 Apr 2005 11:16:47 -0500 From: Eric Schoville <eric at schoville.com> Subject: MHTG Big & Huge Competition The Madison Homebrewers & Tasters Guild is proud to sponsor the 17th Annual Big & Huge Homebrew Competition. Awards will be presented in five categories. The Best of Show beer will receive the coveted WOOLY MAMMOTH plaque. New for this year is the HAIRLESS MOUSE plaque awarded to the winner of the CMS category. The competition is sanctioned by the Beer Judge Certification Program and will follow its competition procedures. Each beer will be evaluated according to Beer Judge Certification Program (BJCP) style guidelines as indicated by the brewer. Please contact us if you are interested in judging or stewarding. When: Saturday, April 16th 10:00 am (Drop off preregistered entries) 11:00 am (Judging begins) Where: Great Dane, Fitchburg, 2980 Cahill Main, Fitchburg, Wisconsin Categories: Category Original Specific Gravity Big Ale 1.050 to 1.060 Big Lager 1.050 to 1.060 Huge Ale >1.060 Huge Lager >1.060 CMS (Ciders, Meads & Sakes) >1.050 Entry Requirements: Three 12 ounce or larger bottles per entry. Bottles and caps should have no labels or identifying marks. Attach one completed entry form to each bottle with a rubber band. Include an entry fee check payable to the Madison Homebrewers & Tasters Guild. Entry Fee: $5 per entry Entry Deadline: Deliver entries to Big & Huge Competition, c/o Wine & Hop Shop, 1931 Monroe Street, Madison, WI 53711 until Thursday, April 14th. Affix a copy of the registration form to each bottle with a rubber band. Preregistered entries may be brought to the competition on April 16^th between 10:00 and 11:00 am. To preregister, email a copy of the registration form for each entry by Wednesday, April 13th, to hulsie2002 at yahoo.com or mail to Mark Schnepper at 547 S. Sixth St., Evansville, WI 53536. Further Info: The MHTG website at www.mhtg.org Mark Alfred at hulsie2002 at yahoo.com or Mark Schnepper at mschnepper at yahoo.com Return to table of contents
Date: Mon, 4 Apr 2005 13:41:55 -0700 (PDT) From: Matt <baumssl27 at yahoo.com> Subject: Belgian Yeast Strains at High Temps -- Summary A week ago I posted asking people to share their experiences with fermentation of Belgian yeasts at higher temperatures. Thanks to everyone who responded. For people looking for Belgian yeasts to use at high temps, the following may be helpful: 1. Several different people have had success with Wyeast 3522 Ardennes at even extremely high temperatures (80+ degrees). One such respondent guessed that his fermentation exceeded 90 degrees F. If this is the La Chouffe yeast, as abundant rumor suggests, then the claim of 86 degree ferments at Brasserie D'Achouffe in Rajotte's book is consistent with this. No bad results were reported with this yeast in the responses I got. 2. One person reported mildly disappointing results (NOT ENOUGH esters/etc) at 70-75 degrees with Wyeast 3724 Saison. I was referred to the new book on "Farmhouse Ales" for confirmation that Belgian commercial saisons are often fermented at or above 80 degrees F. 3. More than one source noted that for the strains that perform well at high temps, attenution may suffer if the temp is below about 70. 4. Trappist-type strains, especially Chimay, are still a source of confusion. There was one report of good results with WLP500 at 76 degrees, with just splashing for aeration and using a yeast starter. This is supposedly a Chimay strain, but many report that it is quite different from Wyeast 1214 which is also supposedly Chimay. One person reported good results with a Chimay culture in the upper 70s. However, many sources (HBD, web pages, private emails) state quite firmly that Wyeast 1214 and 3787 (supposedly Westmalle) really begin to have solventy-flavor problems once you get above 70 degrees. Probably there is a bit of a gray area where aeration, amount/quality of yeast pitched, and wort composition allow people to get good or bad results in the 70s with these strains. I had no reports (good or bad) of how these strains perform above 80. 4. WLP550 performed well at 73-75 degrees for one person, with lots of yeast pitched (yeast cake from primary) but just the "pinhole racking cane" for aeration. 5. There were some experiences suggesting that Wyeast 3944 is not a great choice for high temp ferments, and performs better at or below 70. My overall impressions are that Wyeast 3522 and the Saison strains from Wyeast and White Labs are great a high temps, and may even require them for optimum performance. While it seems possible to make good beer with Trappist-type strains in the mid 70s, there also seems to be no reason not to ferment these at 67 if you can. There is reason to suspect that some of the other random Wyeast Belgians (Forbidden Fruit, Canadian/Belgian, etc) may do well at high temps but no specific examples were given. I would be very interested to hear anyone's experience with Belgain/Canadian especially, since the rumor is that Unibroue ferments well into the 80s for at least some beers. Return to table of contents
Date: Mon, 4 Apr 2005 13:54:29 -0700 (PDT) From: Matt <baumssl27 at yahoo.com> Subject: Another (more interesting) question about Belgians It is well documented that very young Belgian-style homebrews are sometimes undrinkable due to an excess of banana or bubblegum esters, or nail-polish-type solventy flavors. It is also well documented that these defects often result from high temperature fermentations. It has been suggested that in nearly all cases these flavors/aromas will age out, given enough time. My question is: Are "great" Belgian-style ales always drinkable when they are fresh out of the secondary? One month old? Is overpowering banana or solvent really a defect when then beer is so young, or are such flavors inevitable with these yeasts, and guaranteed to age into deliciousness? Return to table of contents
Date: Mon, 04 Apr 2005 17:08:53 -0400 From: "Spencer W. Thomas" <hbd at spencerwthomas.com> Subject: Belgian question Matt asks "Are "great" Belgian-style ales always drinkable when they are fresh out of the secondary? " In my experience, no. One of the best beers I ever made (twice) was not very good out of the secondary. It was a spiced strong (blond) Belgian-style ale. Roughly a "triple" recipe with lots of pils malt and the requisite 10% or so of sugar for an OG of 1.080 and a FG around 1.010. First time, I used "La Chouffe" yeast from (the late, lamented) YCKC. Second time I used "Fin de Monde" yeast from the same source. Both times, the beers continued to improve with age and peaked (as far as I can tell) at about 3 years. Of course, both were also almost all gone at 3 years. :-) Now, part of this may be due to the spices (cardamom, orange peel, maybe something else) "mellowing out". All I know is that when young, the beers were all "spiky" with lots of individual flavor peaks. As they aged they became more "rounded" and harmonious, with the flavors all working together. =S Return to table of contents
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