HOMEBREW Digest #5290 Sun 03 February 2008

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  Zum Uerige (stephen.neilsen)
  uerige stuff (Thomas Rohner)
  Re: Know Knead? (John Schnupp)
  RE:  Diacetyl rest ("William C. Tobler")
  A NEW PART TIME ... SPAM ("Amos Brooks")
  Bockfest 2008 (Darryl Dieckman)
  Searchable HBD Archive now online at beerandloafing.org (Scott Alfter)

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---------------------------------------------------------------------- Date: Sat, 2 Feb 2008 19:36:30 +1100 From: stephen.neilsen at gmail.com Subject: Zum Uerige I know ZU only by reputation and the mad look in the eyes of those who have tried to produce something similar. Which brings me to the question of yeast, is there a yeast strain from the halls of the W lads that closely matches the ZU profile? Some reading points to the Wyeast American Wheat strain, so internet legend goes comes from Widmer who got it from ZU, well they may have but it strikes this antipodean boy that a yeast used in an environment quite dissimilar from its native state will after a number of generations change to better adapt to its new home, making it great for an American Wheat perhaps but a bit out in the Alt stakes. My question though is about Wyeast 1010, I used it once, to make a wheat beer (lets just say following on the bread thread..if the ovens too hot don't blame the yeast!!) and found it was big top cropper, so, I cropped it, about 50% of the top mousse, the resulting yeast harvest was a wonderful clean almost white colour and the fermentation stopped in its tracks at 1020. I pitched the stolen generation back in but to no avail. I blame the oven but would be interested in feedback. Stephen in Kanbeera Return to table of contents
Date: Sat, 02 Feb 2008 10:25:22 +0100 From: Thomas Rohner <t.rohner at bluewin.ch> Subject: uerige stuff Hi Ed interesting post, it makes the HBD longer, but it's a bit hard to read formatted this way. We're in the middle of carnival around here, so a bit of humour doesn't hurt. Cheers Thomas Return to table of contents
Date: Sat, 2 Feb 2008 07:45:06 -0800 (PST) From: John Schnupp <john.schnupp at yahoo.com> Subject: Re: Know Knead? Jeff Renner <jsrenner at umich.edu> was answering Mike Sharp with, >I used to toss a half cup or so of boiling water onto the floor of >the oven just after I put the bread in, but my wife pointed out that >I was warping the oven floor. So I got an old cast iron skillet from >a garage sale and would heat it on top of the stove, then put it in >the oven on the bottom rack, put the bread in, then toss the water >onto the skillet and quickly shut the door. This worked well, >although I did crack a skillet once from getting it too hot. As for the lurkers, I'm one. I haven't had any problems posting but then again in the past 5 years or so I haven't posted much at all. I'm not a bread baker/maker but I had a thought about what you said to Mike. Jeff, if you recommend the conventional method for baking bread, why not put one of the racks all the way to the bottom (or just use the oven floor) and put in a layer of fire bricks for added thermal mass. Wouldn't this help even out some of the temperature oscillation cause by the oven cycling, especially a gas oven? You should be able to toss water on the bricks without too much of a problem. If you used a sheet pan (or 1/2 pan) to hold the bricks, it wouldn't much matter if one cracked, plus it would be ez-in/ez-out with the bricks. My thoughts, FWIW. John Schnupp, N3CNL Georgia, VT '95 XLH 1200 70,100 Return to table of contents
Date: Sat, 2 Feb 2008 19:11:38 -0600 From: "William C. Tobler" <wctobler at comcast.net> Subject: RE: Diacetyl rest Darrell asked: What I wonder is: what is the down side of doing the rest with a yeast that does not need it? In other words, would the final product be better if this is not done for a yeast that apparently doesn't build up the diacetyl? I don't think there is a down side. I usually do one whether I need it or not, and have noticed any problems. If there were a down side, I think you would see it wether you had diacetyl or not. But, you do not have to do the diacetyl rest in the blind. There is a very good test you can do during fermentation that will tell you if you if you need to do one. The procedure is explained by George de Piro, an HBD regular in years past and now is a Brewmaster at the C.H. Evans Brewing Company at the Albany Pump Station in NY. The first part explains about diacetyl and how to recognize it, and at the end is the test for homebrewers on how to decide to do the rest. It is a good primer on diacetyl. Here is the link. http:// www.evansale.com/diacetyl_article.html Bill Tobler Lake Jackson, Tx Brewing Great Beer in South Texas. Return to table of contents
Date: Sat, 2 Feb 2008 23:34:58 -0500 From: "Amos Brooks" <amosbrooks at gmail.com> Subject: A NEW PART TIME ... SPAM Hey, the upshot is that their post was formatted enough to pass the rigerous format filters. Good thing it was in plain text or it surely would have wasted our time. :-) That is intended to be a joke. while I think the posting requirements are rigid I really think the 'janitors' do a fantastic job and this is a very valuable source of information. (when I can get thru) In jest, Amos Brooks CT Return to table of contents
Date: Sun, 03 Feb 2008 15:57:11 -0500 From: Darryl Dieckman <darryl at rottiron.com> Subject: Bockfest 2008 Bockfest Competition Saturday March 8th, 2008 Cincinnati, Ohio The Bockfest Competition is strictly limited to the bock beer styles. The competition will accept entries for the following styles as defined in the 2004 BJCP Style Guidelines. * 5A - Maibock/Helles Bock * 5B - Traditional Bock * 5C - Doppelbock * 5D - Eisbock * 15C - Weizenbock For competition details, online registration, and judge/steward signup visit. www.bloatarian.org/bockfest.html This will be a great chance to get some early feedback on your bock beers before you enter them into the AHA nationals. Thanks Darryl Return to table of contents
Date: Sun, 03 Feb 2008 19:14:45 -0800 From: Scott Alfter <scott at alfter.us> Subject: Searchable HBD Archive now online at beerandloafing.org I posted a while back about setting up a searchable archive of the past 20+ years of HBD traffic. It's now up and running: http://www.beerandloafing.org/hbd/ It's current as of the most recent digest I've received (#5289); new digests will be added as they're received (was trying to get that to work automatically, but my script isn't cooperating). The basic search works on body text; options to search for particular senders or subjects are available in advanced search. The HBD archive is the inaugural service for beerandloafing.org; I plan on adding more services in the future. Stay tuned. :-) Scott Alfter scott at [alfter.us|beerandloafing.org] Return to table of contents
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