HOMEBREW Digest #5242 Sun 21 October 2007

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  Basic brew ("Matt Falenski")
  Heading to San Francisco ("David Houseman")
  Starter without DME ("David Lewinnek")
  Wort density (volume) vs temperature (Fred L Johnson)

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---------------------------------------------------------------------- Date: Sat, 20 Oct 2007 10:17:09 -0400 From: "Matt Falenski" <mfalenski at verizon.net> Subject: Basic brew I have made a few brews so far using kits and following others recipes. For 5 gallons, I have been using either liquid malt extract and/or dry malt extract, 2-3 lbs specialty grains, 2 hop additions, and pretty much the same ale yeast (only one at local homebrew store.) I want to make a basic brew that will taste good. I was thinking 4-5 lbs of amber DME, 6 cups of dextrose, and ?? yeast. (will go elsewhere if it's suggested.) Can anyone note amounts or post a recipe for a very basic beer? What I was originally doing for S&G was trying to make a batch at the lowest possible cost so I was skipping hops & grains and keeping other amounts lower. Thanks! Return to table of contents
Date: Sat, 20 Oct 2007 14:13:56 -0400 From: "David Houseman" <david.houseman at verizon.net> Subject: Heading to San Francisco I'm posting this for Jay White since when he tried to post he had it bounced for obscure reasons (at least to him). My recommendation is Lyons Brewing in Dublin, if they are still there...great beer bar with 100+ taps and $1 samplers. I'm heading out for a business/vacation trip next week and I'm and looking for suggestions of where to go for some good grog. So far I have Russian River Brewing and Rogue's Ales Public House in San Francisco and perhaps Anchor Brewing. Welcome to hear what others recommend. Wineries too! Thanks - Jay Or perhaps you can give me some hot spots to hit? Thanks - Jay jwhite139 at comcast.net Return to table of contents
Date: Sun, 21 Oct 2007 12:59:46 -0400 From: "David Lewinnek" <davelew at gmail.com> Subject: Starter without DME I'm surprised nobody has mentioned Tyndallized starter wort yet. The idea is pretty simple; Spores can survive boiling, but wil germinate quickly given the proper conditions, and the new cells can't form new spores in the first 24 hours. Two boils 24 hours apart can kill all curently kown microorganisms, given the proper conditions in the 24 hour time. Boiling also makes the botulism toxin safe by de-naturing some proteins. In practical terms, the proper conditions to germinate a spore include the availability of a nutritious wet broth (wort is pretty much ideal, although the low pH will inhibit growth once the spores germinate) and warm temperatures (about 90F is ideal, although some people claim room temperature will work). Thus, you can boil some starters, let them sit for a day, then boil them again a day later. For safety, you can boil again a third time one more day later. This process is called Tyndallizing, and a lot more information is available from the google. In my opinion, it's perfect for when you want light starter wort without the darkening caused by pressure canning. Return to table of contents
Date: Sun, 21 Oct 2007 13:03:51 -0400 From: Fred L Johnson <FLJohnson52 at nc.rr.com> Subject: Wort density (volume) vs temperature Does anyone have the formula that describes the density of solution of sucrose (or wort) as a function of temperature and of the concentration of sucrose? Fred L Johnson Apex, North Carolina, USA Return to table of contents
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