HOMEBREW Digest #487 Mon 03 September 1990

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		Rob Gardner, Digest Coordinator

  WBBY; "Beer Hunter" ("FEINSTEIN")
  Portland breweries & procedural comment (Kenneth R. van Wyk)
  How to order "The Beer Hunter" videotape (Dan Hall  31-Aug-1990 1016)
  I'm interested (Tom Leone)
  Beechwood Aging (Guy D. McConnell)
  Re:  Homebrew Digest #485 (August 30, 1990) (Mark E. Freeman)
  labels with percentages and diet soda (Ihor W. Slabicky)
  Re:  Additives and Preservatives (Mike Fertsch)
  Crud on enamelled pots - a hint from Heloise (Mike Fertsch)
  Pronunciations (Martin A. Lodahl)
  Well hey, this really works! ("Gary F. Mason - Image Systems - MKO2-2/K03 - 603884[DTN264]-1503  01-Sep-1990 2144")

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---------------------------------------------------------------------- Date: 31 Aug 90 07:55:00 EDT From: "FEINSTEIN" <crf at pine.circa.ufl.edu> Subject: WBBY; "Beer Hunter" Hi, all! About the problem with "Wine and Brew By You": while not doubting word for a moment, especially since I also received some outdated Wyeast not too long ago, I am still flabbergasted by the account! For the information of all and sundry, Craig (the owner of WBBY) has often seen hard copy of the HB digest, I discovered, but the SCA digest as well. He's apparently been well acquainted with both fora for some time. I know this from his sending me hand-written notes whenever I get a new catalog, and on the box my recent order was in. He's also been very nice to my dad, who went into WBBY to get my stuff for me and have it shipped. According to my father, Craig seemed to enjoy what he had read of this digest. So: I *really* wonder what this was all about! I'll be going down to Miami at the end of November for some special dental work, and have been hoping to go to WBBY. Maybe I'll hear something then. Certainly, I'll post what I think after actually meeting those people. On another topic: I'm *greatly* enjoying "The Beer Hunter", but have to agree that it suffers terribly from the half-hour format; an hour really would have worked well. And how many others besides me headed straight for the 'phone to order their copy as soon as the closing credits rolled? :-) (NOTE: I've *never* done that before! Normally I just tape a show myself, but decided that I want commercial-quality copies of this.) Yours in Carbonation, Cher "With one tuckus, you can't dance at two weddings." -- Yiddish proverb ============================================================================= Cheryl Feinstein INTERNET: CRF at PINE.CIRCA.UFL.EDU Univ. of Fla. BITNET: CRF at UFPINE Gainesville, FL Return to table of contents
Date: Fri, 31 Aug 90 08:22:59 EDT From: Kenneth R. van Wyk <krvw at cert.sei.cmu.edu> Subject: Portland breweries & procedural comment I just had the fortunate opportunity to visit Portland, Oregon on business - Usenix Security Workshop - and was able to visit a few of the microbreweries in the area. We had some superb ales (very few lagers in the places that we visited) which were beautifully hopped with mostly Oregon hops (Willamette, Cascade, Nugget, etc.). Portland is, after all, on the Willamette river... Anyway, a beautiful place to be and to drink ale! My favorite (WARNING: INCOMING OPINION!) brewery was the Portland Brewing Company. They made a full-bodied ale called Timerline Ale which was IMHO one of the nicest ales that I've had in a long time. The brewmaster at PBC was kind enough to take us through his facilities. I saw a couple interesting things which I thought that I'd pass along to you all. First, they have been using the same yeast culture for some 5 years. They continuously re-cycle the yeast slurry from batch to batch. My thoughts were that sanitation, etc., was critical in doing this, particularly over that long a time. The brewmaster was surprisingly careless (bad choice of words! - but he wasn't as sanitary as I would have expected) in the process. Nonetheless, his ales speak for themselves. Another thing was that his fermenting room was refrigerated at about 33F. He pitches the yeast at about 70F, and then the wort goes into an insulated fermenting tun. In there, the metabolic energy of the ferment maintains a wort temperature of about 74F throughout the primary fermentation. After primary is done, the temperature slowly falls to roughly ambient. At that point, they drain the yeast slurry out of the bottom of the tun and continue on to the next batch. Has anyone else out there ever tried this, or even heard of such a thing before? I thought that it was fascinating. I also thought that the thickness and type of insulation on the tun would be crucial - too little and the temperature would fall, too much and it would rise too much. This would seem, to this engineer (by education, if not by trade), to be a diverging situation that could result in a lot of "oops" batches. I should also add that he uses a whirlpool affect to separate the wort from the trub before pitching the trub. So, if you're ever in Portland, stop in at PBC and tell the Brewmaster that a bunch of UNIX weenies that he was kind to say hello and thanks for the hospitality! :-) Oh, and try the Timerline Ale. The freshness of the hops will jump right out at you! Ken van Wyk Return to table of contents
Date: Fri, 31 Aug 90 07:19:04 PDT From: Dan Hall 31-Aug-1990 1016 <hall at buffa.enet.dec.com> Subject: How to order "The Beer Hunter" videotape The 3 hour videotape of The Beer Hunter can be purchased by calling 1-800-262-4800, or by writing to: Beer Hunter PO Box 68618 Indianapolis, IN 46268 The cost is $34.95, plus $3.95 shipping and handling IN. and MD. residents add 5% sales tax Check, money order, Visa, MasterCard, American Express accepted Comes with a free copy of Michael Jackson's _Pocket Guide To Beer_ Enjoy! -Dan =_=_=_=_=_=_=_=_=_=_=_=_=_=_=_=_=_=_=_=_=_=_=_=_=_=_=_=_=_=_=_=_=_=_=_=_=_=_= Dan Hall | Telecommunications & Networks/EIC Digital Equipment Corporation | ARPAnet: hall at state.enet.dec.com Continental Blvd. | EASYnet: STATE::HALL MKO1-2/H10, PO Box 430 | Usenet : ....!decwrl!state.dec.com!hall Merrimack, NH 03054-0430 | N.E.T. : (603) 884-5879 =_=_=_=_=_=_=_=_=_=_=_=_=_=_=_=_=_=_=_=_=_=_=_=_=_=_=_=_=_=_=_=_=_=_=_=_=_=_= Return to table of contents
Date: Fri, 31 Aug 90 10:40:24 EDT From: tgl at slee01 (Tom Leone) Subject: I'm interested I'm interested in your homebrewing mail. I heard about you from my brother Mark in Pittsburgh. I've brewed a few batches of beer and I'd like to hear your tips, etc. Thanks, Tom Leone <tgl at slee01.srl.ford.com> Return to table of contents
Date: Fri, 31 Aug 90 8:13:30 CDT From: Guy D. McConnell <mspe5!guy at uunet.UU.NET> Subject: Beechwood Aging From: freeman at idaho.Inference.Com (Mark E. Freeman) Subject: Re: Homebrew Digest #485 (August 30, 1990) >Another problem with listing alcoholic content on the >label is the debate over whether one should describe the >content by volume or by % of the weight. > >>A lab analysis of Miller showed that it contained preservatives, head- >>retention agents (this can be demonstrated by adding a drop of milk to the >>beer, and observing that the head survives, which it shouldn't), anti- >>oxidants, and something to prevent the formation of ice crystals. >>Remarkably, an analysis of Bud came up pretty pure. >Actually, AB does list the ingredients on the Budweiser >label if you look closely; malt, hops, rice, etc... Most >people are surprised to learn that they use rice as one >of the grains, it's an easy way to win a bar bet. I >understand that the "beechwood aging" is actually done by >inserting beechwood slats in the conditioning tanks and >actually has something to do with fining or carbonation, >i.e. not necessarily for the flavor. How's this for "beechwod aging"? AB is the second largest user of tannic acid in the industrial world. While I don't remember who the largest user is, I do remember that they do not produce anything for human consumption. No wonder several Clydesdales produce such a rotten headache the morning after. - -- ============================================================================ Guy D. McConnell | | "I'd like to be Intergraph Corp. Huntsville, AL. | Opinions expressed | under the sea Mass Storage Peripheral Evaluation | are mine and do not | In an octopus' Tape Products | necessarily reflect | garden in the uunet!ingr!b11!mspe5!guy | Intergraph's. | shade..." (205)730-6289 | | --The Beatles-- ============================================================================ Return to table of contents
Date: Fri, 31 Aug 90 09:55:08 -0400 From: hplabs!ames!gatech!sgfb.ssd.ray.com!iws (Ihor W. Slabicky) Subject: labels with percentages and diet soda As someone forgot to mention, our neighbor to the north already has percentages of alcohol per volume on their in-country beer labels. That's how you know to get the Molson Brador and not the Export for that extra oomph! I suppose you could make diet soda by substituting your favorite artificial sweetener for the sugar, but the sugar is also used to carbonate the beverage, besides give it taste. So, you can have flat diet soda, or you can have diet soda that's carbonated if you attach a carbonator to the dispenser or carbonate before bottling, or you could make a semi-diet soda with enough sugar in it to carbonate and then add artificial sweetener to suit your taste. Let us know which one works... Ihor Return to table of contents
Date: Fri, 31 Aug 90 09:06 EDT From: Mike Fertsch <FERTSCH at adc1.adc.ray.com> Subject: Re: Additives and Preservatives Regarding recent discussion regarding Miller/Bud preservatives: My understanding is that Miller can get away with their "no additives or preservatives " (read my lips) claim is that there is no crap in _the finished product_. Miller uses fining agents and chemicals to treat their beer - they get the right sugars, proteins, etc, and remove staling agents with chemicals. They claim that all these chemicals are separated from the beer before bottling, so the finished product contains "no additiives or preservatives". I think that A-B uses a significantly more natural brewing process, and uses fewer chemicals to produce their product. Mike Fertsch fertsch at adc1.adc.ray.com Return to table of contents
Date: Fri, 31 Aug 90 09:21 EDT From: Mike Fertsch <FERTSCH at adc1.adc.ray.com> Subject: Crud on enamelled pots - a hint from Heloise JOHN T. LOHR comments on enamel pots: > I use an enamel pot. They're big, they're cheap, but they're also thin. > When using these stir, stir, stir or you'll get crud baked onto the bottom. > 'nuff said. True. I always get crud baked onto the bottom of my enamelled pots. I guess I don't stir enough. I have an electric range which inherently gives hot spots; the burned-on malt forms in an oval pattern, matching that of the electric cooking element! The crud is a real pain to remove - scouring pads work, but require a lot of elbow grease. I've found that a little vinegar loosens the crud and makes cleaning the a lot easier. After rinsing, I use baking soda to remove any residual vinegar. Mike Fertsch fertsch at adc1.adc.ray.com Return to table of contents
Date: Fri, 31 Aug 90 12:06:48 PDT From: Martin A. Lodahl <pbmoss!malodah at PacBell.COM> Subject: Pronunciations In HOMEBREW Digest #485, Mark Bradakis asked: > What I am wondering is how other folks pronounce these two names: I pronounce them: klages - (German-style) KLAH-ges (the "g" is hard, the "e" really a schwa, the "s" lightly touched and sibilant) eroica - err-OH-i-ka = Martin A. Lodahl Pac*Bell Minicomputer Operations Support Staff = = malodah at pbmoss.Pacbell.COM Sacramento, CA 916.972.4821 = = If it's good for ancient Druids, runnin' nekkid through the wuids, = = Drinkin' strange fermented fluids, it's good enough for me! 8-) = Return to table of contents
Date: Fri, 31 Aug 90 14:29:14 PDT From: aimla!diamond!ken at suntzu.West.Sun.COM (Ken Ellinwood) Mark E. Freeman writes: > I understand that the "beechwood aging" is actually done by > inserting beechwood slats in the conditioning tanks and > actually has something to do with fining or carbonation, > i.e. not necessarily for the flavor. I read somewhere (Miller, or maybe Jackson ??) that the term "beechwood aging" refers to the technique of using aluminum slats to condition the beer. In the old days, the slats were made of beechwood, hence the name. - Ken Ellinwood - Return to table of contents
Date: Sat, 1 Sep 90 19:03:08 PDT From: "Gary F. Mason - Image Systems - MKO2-2/K03 - 603884[DTN264]-1503 01-Sep-1990 2144" <mason at habs11.enet.dec.com> Subject: Well hey, this really works! I am pleased in this, the last (well, perhaps penultimate) chapter of my tome on entering the homebrew fray, to announce the birth of Mason's own version of Schehrer's Carp. In the keg a week, I sampled it tonight, and declare it a tentative success - I'll wait at least another week to be sure. It is a little cloudy (very possibly yeast sediment, as I have not shortened the pickup tube yet); has an bit of unusual background nose (not like any I have seen described, which surprises me given the temp during the whole process); and lacks a little body (though at .016 or so, perhaps I mean mouth feel, if that is different). My goal was something better than the Watney's Red Barrel I have been drinking from bottles. I may have succeeded. It is definitely more potable than some Young's I have had in cans, hand imported for me from the source. I will be getting some local homebrewers' comments in a couple of weeks - I have had VERY little experience drinking homebrew, so I have no calibration to deal with. My thanks to all on the Digest for their hints, tips, suggestions, and other comments during my loss of zymurgistic virginity. Particular thanks to Pete Soper, who has also contributed substantially offline. And, of course, to all readers of the Digest for putting up with the assault on the bandwidth. It has been very exciting and rewarding, and I must say that now I have seen it work, I am hooked for the duration...just like my baby Carp 8'). Cheers...Gary (who is R'ed, now understands DW, and is H'ingAHB!) Return to table of contents
End of HOMEBREW Digest #487, 09/03/90 ************************************* -------
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