HOMEBREW Digest #509 Wed 03 October 1990

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		Rob Gardner, Digest Coordinator

  CO2 in Southern NH and Northeastern MA ("Gary F. Mason - Image Systems  02-Oct-1990 0801")
  Thanks for the Help (A1C Karl Wolff)
  cider; EDME ("FEINSTEIN")
  Storage time for CJOHB special beers (russellp)
  yeastie beasties (Dan Miles)
  teaching homebrew (ARUTUNIANEB)
  Oak Chips (Steve Cohn)
  Ale Ails (Jeffery R Blackman)
  Cider recipe from digest #508 (Jay Hersh)
  Beer Hunter (Brian Capouch)
  Beer fridge drilling (Ken Johnson)

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---------------------------------------------------------------------- Date: Tue, 2 Oct 90 05:04:09 PDT From: "Gary F. Mason - Image Systems 02-Oct-1990 0801" <mason at habs11.enet.dec.com> Subject: CO2 in Southern NH and Northeastern MA I just had my CO2 tank refilled (10# = $9.10) at Northeast Airgas, Inc. They have several locations. For the benefit of those in need: 8001 S Willow St (P.O.Box 5276), Manchester, NH (603)625-9757 (800)562-3815 Nashua, NH (603)889-4113 Keene, NH (603)357-1288 Leominster, MA (508)537-1756 Laconia, NH (603)528-1845 Newington, NH (603)436-7223 Hudson, NH (508)562-2243 [MA AC???] (800)221-4140 Orange, MA (508)575-0531 Tanks filled while you wait. Cheers...Gary Return to table of contents
Date: Tue, 2 Oct 90 08:47:17 CDT From: A1C Karl Wolff <wolff at aqm.ssc.af.mil> Subject: Thanks for the Help I want to thank everyone that sent me information on how to get started. I was impressed that I received answers so quickly to my questions. I also found out from a fellow Montgomerian, that the only place locally is located in Fort Walton Beach. Thanks again for the assistance. If anyone else has any pointers that they would like to pass on to me please do so. I need all the help I can get. Karl R. Wolff Jr. wolff at aqm.ssc.af.mil Return to table of contents
Date: 2 Oct 90 12:55:00 EDT From: "FEINSTEIN" <crf at pine.circa.ufl.edu> Subject: cider; EDME Hi there! In digest 508, "jwhite" (he didn't sign his posting) gives his hard cider recipe, using the following ingredients: 5 gal sweet cider 3 lbs brown sugar 3 lbs honey 2 pkg champagne yeast. With so much honey in this recipe, I would have to say that what you have here isn't a cider anymore, it's cyser. Cyser is apple melomel (melomel being mead made in part with fruit juice). Traditionally, "cider" meant fermented fruit juice, and could be of any fruit. That "cider" is equated with "apple" is a modern convention. About EDME dried yeast: I just used some for the first time. It's acted much faster than any other yeast I've used, Wyeast included. And although fermentation seems to be slowing down a bit now, my brew is still opaque with suspended yeast. Is this usual for EDME? 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: Tue, 2 Oct 90 12:37:55 CDT From: russellp at cae.wisc.edu Subject: Storage time for CJOHB special beers I want to try some of the special beers in Papazian's book, but I was wondering if people could give me an idea of how long some of these should remain in the bottle before drinking. Perhaps two durations are required here - when the beer gets good and when it gets great. The recipes I am interested in are: Rocky Racoon's Crystal Honey Lager Kumdis Island Spruce Beer Vagabond Ginger Ale Cherries In The Snow Holiday Cheer Mucho thanks in advance for any help. I've also heard people saying not to use vanilla in brewing. Is it because of taste, or are there worse problems? ************> russellp at cae.wisc.edu <******************************* | | Russ Perry Jr (currently reachable at:) "Feed my brain with your so |||| 5970 Scott St 104 S Randall Ave called standards; who says || / Omro WI 54963 Madison WI 53715 that I ain't right?"--Metallica / Return to table of contents
Date: Tue, 2 Oct 90 11:30:01 -0700 From: miles at cs.washington.edu (Dan Miles) Subject: yeastie beasties > Just started my first attempt at culturing Sierra Nevada pale ale >yeast. I decanted three bottles and pitched the yeast into 2 cups of >starter. The starter was 1/4 cup dry malt extract into 2 cups water, >boiled and cooled to room temperature (75F). Fermentation began after >about 36 hours and seems to be normal except... there is a layer of >what appears to be yeast clinging to the sides of the jar at the top >of the liquid along with the foam. I have never had a starter do this >before (I've only done starters about 10 times before and the yeast >has always fallen to the bottom of the jar). The ale was about 6 weeks >old according to the date code (many thanks to Pete Soper for the >decoder). There are no off smells or other signs of infection. Where >should I pitch the starter? Into my wort or out of the window? Thanks >in advance for your advice. Not to worry. That always seems to happen with the SN yeast (I've cultured 6 bottles). It also forms an amazingly dense pancake of yeast that floats on top in the primary. This is different than the foamy layer I've gotten with other yeasts. It will eventually sink to the bottom after the fermentation slows (4-7 days) but only when disturbed. Dan Miles Return to table of contents
Date: Tue, 2 Oct 90 13:50 PDT From: ARUTUNIANEB%WHITMAN.BITNET at CORNELLC.cit.cornell.edu Subject: teaching homebrew I'm going to be teaching an informal home-brew class here at Whitman. Anyone have any ideas where to start? Thanks, Ethan ARUTUNIANEB at WHITMAN.BITNET Return to table of contents
Date: Tue, 2 Oct 90 15:00:21 PDT From: delaware.desktalk.com!smc at desktalk.desktalk.com (Steve Cohn) Subject: Oak Chips This is my first time using oak chips in my brew, so please be patient. I've heard that the chips sink to the bottom and some remain floating. Should I worry about straining these chips out (well not WORRY but. . .)? Should I siphon the wort to another container for bottling? I have it in my secondary fermenter/priming tank now, as I had heard that the chips could get stuck in the carboy blowoff valve. Can anybody out there give us some advice on what to do with the chips? Thanks, Steve Return to table of contents
Date: Tue, 2 Oct 90 14:57:46 PDT From: Jeffery R Blackman <blackman at hpihouz.cup.hp.com> Subject: Ale Ails Full-Name: Jeffery R Blackman It was bound to happen sonner or later, or so it seems. I am still a relatively inexperienced HB'er, having been at it for a little over 1.5 years with about 12 batches under my belt. Normally I brew 10 gallon batches at a time, but this last one, I decided to brew 2 5 gallon batches simultaneously. No problem. Theses were the smoothest batches of all. I brewed the Dithyrambic Brown Ale and Toad Spit Stout from Papazian's TCJoHB. I tend to brew using malt extract with added grains. I haven't brewed an all grain batch yet (somewhat intimidated by mashing on an electric range). Well, this is the first time I've tried using a liquid yeast culture. I really got into watching the package begin to swell all the time telling myself "Don't worry, it won't explode". Neither packet did! The primaries were off and fermenting and all seemed quite content. When primary fermentation finished both batches were racked into secondaries (I use glass 5 gallon carboys for both primary and secondary fermentations). And then it happened. There was no action in either carboy for 2 days. From the airlock, there was a pressure built up in the Brown Ale, but none in the Stout. Hmm, I wondered. Then I noticed the white splotches growing on the top of the brew. "Ah, yes, I understand," I thought. "An infection". I can only think of two errors in my brew process. The first may be a contaminated yeast culture. I doubt it. I remember back about a month or so about contaminated yeast cultures. I used Brewer's Choice, both 1028 London style, date coded July 90 and September 90, The second may be storage of the carboys between batches. After brewing, I clean the carboy and then fill it with a fairly strong bleach/water solution (stronger than my usual sanitization solution). At brewing time, I just rinse out the carboy (assuming that the bleach solution has kept the carboy sanitized during storage). Is this an incorrect assumption? I am pretty meticulous in sanitary methods. With each batch, I seem to become more conscious and try even harder. I guess it was bound to happen sonner or later. -Jeff Return to table of contents
Date: 02 Oct 90 18:28:16 EDT From: Jay Hersh <75140.350 at compuserve.com> Subject: Cider recipe from digest #508 WOW!!! 5 gallons of apple juice, 3 lbs honey and 3lbs brown sugar with a champagne yeast. Having a good feel for how strong a cider is made from just 5 gallons of cider and champagne yeast I'd say watch out. This recipe sounds like a real killer. Is it even legal to make anything that strong at home??? - Jay H Return to table of contents
Date: Tue, 2 Oct 90 18:59:39 -0500 (CDT) From: Brian Capouch <brianc at zeta.saintjoe.EDU> Subject: Beer Hunter Does anyone out there happen to have the 800 number for ordering the "Beer Hunter" video? I took it down twice; lost it both times. Thanks. Brian Capouch Saint Joseph's College brianc at saintjoe.edu Return to table of contents
Date: Tue, 2 Oct 90 18:09:09 PDT From: kjohnson at argon.berkeley.edu (Ken Johnson) Subject: Beer fridge drilling I just bought a used fridge for a kegging system. What I want to know from the brewers who have kegs in fridge is where do you drill the holes. Should I drill in the door and have to deal with moving beer/CO2 lines, or should I drill in the side and have an obstructed tap? Also, I'd like to get my hands on one of those Hunter thermostats. Could someone please send me the address and phone # of a supplier? Last, is $36 an o.k. price for a used 5 gal. Cornelius keg? ken Return to table of contents
End of HOMEBREW Digest #509, 10/03/90 ************************************* -------
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