HOMEBREW Digest #4824 Mon 15 August 2005


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	FORUM ON BEER, HOMEBREWING, AND RELATED ISSUES
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Contents:
  hops problem ("Peter A. Ensminger")
  Yeast culture from Erdinger Weissbier (Wally Doherty)
  Re: hops problem (Jeff Renner)
  re: hops problem ("Chad Stevens")
  German Brewery Suggestions for Television Show ("Jodie")
  Pop The Cap NC (Doug Renfrew)
  Your email was blocked (Mail.Delivery.System)

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---------------------------------------------------------------------- Date: Sat, 13 Aug 2005 00:21:48 -0400 From: "Peter A. Ensminger" <ensmingr at twcny.rr.com> Subject: hops problem Hi Randy, A "hop tea" will work (as I expect many HBD'ers will suggest). For a simpler solution, I suggest an appropriate addition of HopTech iso-alpha-acid extract (NAYYY). See: www.hoptech.com. Cheerio! Peter A. Ensminger Syracuse, NY - --------------- A couple weeks ago I brewed a porter and apparently goofed on the bittering hops (I was using whole-leaf hops which may have been too damp, throwing off the weight). There isn't enough hops bitterness to offset the malty sweetness. I figure it's underhopped by maybe 30%. Is there a way to correct this after the fact? I was thinking of boiling an ounce or so of hops in a couple quarts of water for an hour, cooling, and adding it to the beer. Is this going to work? It's only the bitterness I'm concerned about; being a porter, the hops flavor and aroma are negligible anyway. thanks ras Return to table of contents
Date: Sat, 13 Aug 2005 02:30:43 -0700 From: Wally Doherty <wjd at email.arizona.edu> Subject: Yeast culture from Erdinger Weissbier Hi All, I was having an Erdinger Weissbier a few nights back and had an extra malt agar plate lying around so I decided to streak out some colonies from the dregs of the bottle to see what I get. The plate is starting to show a few nicely isolated colonies - but does anyone know what kind of yeast it is? I know that they filter after primary fermentation, and then repitch for bottle conditioning. It is presumably this yeast that I've got growing. Is this secondary yeast just a repitch of the primary strain? Is it another variety of tasty Hefeweisen yeast that could be used as primary? Or is it just some junk yeast that would be inappropriate for use as a primary strain? Wally Doherty Linkoping, Sweden Return to table of contents
Date: Sat, 13 Aug 2005 09:20:20 -0400 From: Jeff Renner <jsrenner at umich.edu> Subject: Re: hops problem "Randy Scott" <ras at rscott.us> wrote: > A couple weeks ago I brewed a porter and apparently goofed on the > bittering > hops (I was using whole-leaf hops which may have been too damp, > throwing off > the weight). There isn't enough hops bitterness to offset the malty > sweetness. I figure it's underhopped by maybe 30%. > > Is there a way to correct this after the fact? I was thinking of > boiling an > ounce or so of hops in a couple quarts of water for an hour, > cooling, and > adding it to the beer. Is this going to work? I have done this, and it works pretty well. But, what works even better is the addition of isomerized hops extract. I added some once to an underbittered English bitter, and it was great. It had a wonderful, clean bitterness - really snappy. And the head retention was incredible. I wish that this were a more easily available product. Mine was a 15 ml sample that I got from Jason at Adventures in Homebrewing in dearborn, MI. He got it from a salesman, but never decided to carry it. A few places carry it, though. I did feel a little like I was cheating, but I do feel that if it were easy to get, I might just make it a part of my regular bittering addition, just like the big boys. Not for the reasons they do (cheaper, easier), but because I like the results so well. Even if it is cheating. Jeff - --- Jeff Renner in Ann Arbor, Michigan USA, jsrennerATumichDOTedu "One never knows, do one?" Fats Waller, American Musician, 1904-1943 ***Please note new address*** Return to table of contents
Date: Sat, 13 Aug 2005 10:11:50 -0700 From: "Chad Stevens" <zuvaruvi at cox.net> Subject: re: hops problem Randy, Yes, hop tea will do the trick. You can go through all sorts of convoluted calculations trying to figure how much to add after the fact.... What I do is guess how much more I would have added in the boil to get where I want to be, boil that amount in as little water as I can for the length of time it would have been in the boil, then cool a bit and add to the beer. It's worked surprisingly well. Good luck, Chad Stevens QUAFF San Diego Return to table of contents
Date: Mon, 15 Aug 2005 11:14:25 -0400 From: "Jodie" <jodiedavis at adelphia.net> Subject: German Brewery Suggestions for Television Show Yeehaw! Not only are we going to Germany, Switzerland and France to shoot episodes of the TV show I host, but we get to do a show on BEER! Swallow your beer before you read this: It's a quilting show. Well, the tag line is "not your average quilting show," as we aren't a bunch of gossiping uh well-fed biddies gathered round the quilting frame. For one, a home brewer is the host!(Just won my first best of show this summer and have to admit I'm more proud of it that they TV awards I set it beside--though an Emmy could change that.) Our format is: We go somewhere and get inspiration, come back to the studio and turn it into a quilt. We've been on the Oregon Trail in Conestoga wagons in the mountains of Wyoming, and this week were supposed to be learning to sail in Narragansett Bay, then board a replica of a tall ship for a sail, etc., but the weather has kept us home. In addition to the sewing machine factory, European quilt show and cuckoo clock episodes (my pick) we decided this morning to do a show on beer, visiting a brewery and turning the experience into a quilt for the guy (girl!) in your life. I'm looking for suggestions as to where to go. We could do the big monastery brewery like Andecks (which may be a good idea because with the current anti-alcohol attitudes here in the US the monks would squash any quilter's quibbles) or--my choice as a brewer--a small family-run operation. We need tremendous eye candy which I think the countryside would provide more of especially considering our audience won't be tuning in for the beer. I see it as a human-interest story. Though, since we'll be in the Black Forest we can do the big Munich brewery and then shoot some bits at small pubs/breweries along the way. I also read about a castle beer hall in Tegernsee where you get the real Bavarian experience complete with lederhosen and feather caps and "radis" comsuming. But no mention of a brewery. Tying in food might be a good idea too. We could also do the small family brewery and then a piece on steins or mugs for the second segment, and have the steins as the images for the quilt. So fellow home brewers, have those of you who have traveled to Germany any suggestions? Jodie Jodie Davis www.jodieandcompany.com www.ccarhomebrewclub www.rubberduckie.net www.quiltersnewsnetwork.com Return to table of contents
Date: Mon, 15 Aug 2005 11:45:45 -0400 From: Doug Renfrew <doug.renfrew at gmail.com> Subject: Pop The Cap NC NC beer drinkers can rejoice. HB392 has passed the house, senate, and has been signed by Governor Mike Easley. This bill raising the prohibition era limit on the ABV for beer from 6% to 15%. More info at links below. http://www.ncleg.net/gascripts/BillLookUp/BillLookUp.pl?Session=2005&BillID=h392 http://www.popthecap.org/ I think everyone at Pop the Cap our congratulations, Doug - -- - --------------------------------------------- P. Douglas Renfrew Graduate Student Molecular and Cellular Biophysics Program Dept. Biochemistry and Biophysics Unv. of North Carolina at Chapel Hill - --------------------------------------------- Return to table of contents
Date: Mon, 15 Aug 2005 20:15:14 -0400 From: <Mail.Delivery.System at hbd.org> Subject: Your email was blocked This is an automatically generated e-mail Delivery Status Notification. See the attached file for details. ++ Attachment: No Virus found ++ http://www.hbd.org OnLine Antivirus Return to table of contents
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