HOMEBREW Digest #5353 Tue 24 June 2008

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  Re: I miss my Homebrew Digest (Timmy R)
  Campden tablets (Randy Ricchi)
  Berliner Weisse (beerdan)
  Campden and HBD (Paul Mahoney)
  Campden ("Spencer W. Thomas")
  Hop Shortage ("Dave Larsen")
  Homebrew walk-in cooler controller (Ed Westemeier)
  Re: I Miss My Homebrew Digest (Glyn and Mary)
  easy peasy Berliner Weisse ("mike karnowski")

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---------------------------------------------------------------------- Date: Tue, 24 Jun 2008 06:41:57 -0500 From: Timmy R <homebrewtim at mac.com> Subject: Re: I miss my Homebrew Digest > Nowadays there are so many home-brewing media, many of which are > aimed at > the semi- and sub-literate (HTML-rich forums, and podcasts) that > plain ol' text gets lost in the glitz. > I subscribe to several of these in their digest and RSS forms, and > none of them compares to HBD in terms of quality > or S/N ratio. The podcasts in particular are wastes of bandwith - > ten minutes or more of yakking that, had it been > fed into a speech recognition engine, could have been scanned in > twenty seconds. I think to state that HTML-rich forums and podcasts are for the semi- and sub-literate is a bit overstated. Each form of media has its own merits and appeals to a different cross-section of the homebrewing community. HBD can be intimidating to the new brewer as most of the discussions are very technical. Everyone needs a place start. Cheers, Timmy Return to table of contents
Date: Tue, 24 Jun 2008 07:56:46 -0400 From: Randy Ricchi <rricchi at houghton.k12.mi.us> Subject: Campden tablets I've been using campden tablets in my mash for the past year or two, just as a precaution against hot side aeration. I crush two tablets and sprinkle them on top of the grains before adding the water. I've never had a problem with fermentation, nor have I noticed any negative flavor effects from using them. Probably, as A.J. said, they get reduced in the mash and/or boil kettle. Return to table of contents
Date: Tue, 24 Jun 2008 09:55:00 -0400 From: beerdan at optonline.net Subject: Berliner Weisse Another fan of Berliner Weisse... My process was a bit different. I mashed my grains normally but holding back a pound of malt. Once the mash was complete I let the temperature drop to 120F and added in the last pound of malt and let it sit for about 18 hours. The bacillus in the unmashed malt propagates wonderfully at 120F and creates a nice, soft, round sourness. At this point I raise the temperature back up to sparge temperature and again, proceed as I normally would. This takes some planning and basically an overnight "mash" so to speak but the flavors I got were right on the mark. Add the woodruff or raspberry flavorings and just enjoy. Return to table of contents
Date: Tue, 24 Jun 2008 11:02:54 -0700 (PDT) From: Paul Mahoney <pmmaho at yahoo.com> Subject: Campden and HBD Brewers: 1) A.J. DeLange recently asked about our experiences using Campden tablets, and whether or not any of us experienced it killing our yeast. I have used Campden tablets, and/or metabis. for many years to elimnate chloramines in my municipal water. I use it for my strike and sparge water. I have NEVER had any problems with it killing my yeast. 2) What happened to our HBD? Well, for another thought, AHA TechTalk has exponentially increased in its availability and usefulness. Competition is tough, but it should make us stronger. I still read both religiously. Paul Mahoney Star City Brewers Guild Roanoke, Va. "Nature has formed you, desire has trained you, fortune has preserved you for this insanity." Cicero Return to table of contents
Date: Tue, 24 Jun 2008 14:46:12 -0400 From: "Spencer W. Thomas" <hbd at spencerwthomas.com> Subject: Campden I wonder if the reports of Campden tablets "killing" yeast come from extract brewers who do a partial boil? If they used a Campden tablet (or two) in the cold water (into which they are dumping the hot concentrated wort), would the effect persist into the fermenter and suppress yeast growth / kill the yeast? =Spencer in Ann Arbor Return to table of contents
Date: Tue, 24 Jun 2008 11:47:08 -0700 From: "Dave Larsen" <hunahpu at gmail.com> Subject: Hop Shortage Okay, here it goes. I'm going to pose a question. We'll see if there is any interest. Has the hop shortage made you reformulate any of your recipes? To answer my own question: Yes, it has. In January, I had to find something to replace the Fuggle hops in my Oatmeal Stout. Fortunately, I found Styrian Goldings, which is basically Fuggles grown in Slovenia. Second, I had to find something to replace the Hallertau and Saaz in my Witbier. I use a new hop called Sterling, which is a sort of cross between Mt. Hood and Saaz. Sterling was reviewed in BYO magazine in March/April. Return to table of contents
Date: Tue, 24 Jun 2008 15:09:15 -0400 From: Ed Westemeier <hopfen at malz.com> Subject: Homebrew walk-in cooler controller I ran across a gadget (CoolBot) that works to let you use a window air conditioner to control an insulated room to a far lower temperture than you ordinarily could with just the a/c. Costs $300 but it might be a good choice for someone who wants to build their own cooler on the cheap and doesn't want to tinker. Has anyone used this? http://www.storeitcold.com/index.php Ed Westemeier Southwest Ohio Return to table of contents
Date: Tue, 24 Jun 2008 12:56:13 -0700 (PDT) From: Glyn and Mary <graininfuser at yahoo.com> Subject: Re: I Miss My Homebrew Digest The traffic got so thin, it was hard to surf to everyday. Not sure if it was going to be new or old. I got tossed as a subscriber a couple of times, and never resubscribed. I do still use the archive! Let the traffic begin! Jerry "Beaver" Pelt: Brew a ginger wit! I think Jeff Renner is the name to tag with it for a recipe. Don't have mine handy. Glyn Southern Middle TN Return to table of contents
Date: Tue, 24 Jun 2008 17:48:14 -0400 From: "mike karnowski" <potpie666 at gmail.com> Subject: easy peasy Berliner Weisse If the Japanese beer Hitachino Nest White beer is available in your area I suggest culturing the yeast out of the bottle, it has been quite easy to get going in my experience. The bottling strain they use has a strong lactic character which only gives a hint of tartness when used as a bottling strain but as a primary strain it will give you a wonderful perfectly tart Berliner Weisse in 2 weeks. cheers, -mike Return to table of contents
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