HOMEBREW Digest #590 Wed 06 March 1991

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		Rob Gardner, Digest Coordinator

  Homebrew Digest #589 (March 05, 1991) (Rick Palmer)
  soda recipes (chip upsal)
  Weird Beer? (TSAMSEL)
  "For women only" beer"?  Dumb idea. (Mark Stevens) <stevens at stsci.edu>
  Re:  Homebrew Digest #589 (March 05, 1991) (Michael J. Tuciarone)
  ``Real'' lambics/framboise/kreik ? (Chris Shenton)
  beer and women (Chip Hitchcock)
  Travelling with and for beer (Bill Thacker)
  Re: first batch (krweiss)
  Bier de'Garde ("Jack D. Hill")
  Cornelius lids (Dave Suurballe)
  Kosher Beer, Burlington & Boston Pubs (hersh)
  unusual homebrew situation (Duane Smith)
  Cider going BOOM! (SU0751A)

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---------------------------------------------------------------------- Date: Tue, 5 Mar 91 06:31:31 -0500 From: rick at cs.cornell.edu (Rick Palmer) Subject: Homebrew Digest #589 (March 05, 1991) please remove me from this list. Return to table of contents
Date: 05 Mar 91 06:32:16 EST From: chip upsal <70731.3556 at compuserve.com> Subject: soda recipes I am looking for some homemade soda recipes. Me and my sone just made some rootbeer form those rainbow soda extracts and keged it up in the old corny keg. It worked out well. Now I want to try somthing more homemade. Chip "In heven they have no beer, that's why we drink it here..." Return to table of contents
Date: Tue, 5 Mar 1991 9:10:53 EST From: TSAMSEL at ISDRES.ER.USGS.GOV Subject: Weird Beer? Whats the story on Fischer's new designer brew 35//19? (I think that's what it's called) At $8.00 a 3-pak, its pricey. Ted )TSAMSEL at USGSRESV.BIT) Return to table of contents
Date: Tue, 5 Mar 91 10:46:42 EST From: (Mark Stevens) <stevens at stsci.edu> Subject: "For women only" beer"? Dumb idea. In reference to Jeffrey Shelton's idea of marketing a beer made only for women, I'd agree with the people who find that a bit hokey or insulting. I also believe that no brewpub should *EVER* sell a beer made by an industrial brewer and that, in general, they should NOT brew diet (aka, "light") beers. In my various brewpub travels, I've found no brewpubs that specifically brew a diet beer, although a sensible approach was taken by the Vermont Brewing Co. in Burlington VT. They offer a diet beer, but they make it on the spot by mixing 1/2 club soda and 1/2 the beer of your choice. This lets you pick the flavor of beer, or even try a variety, albeit in a watered down version---this still results in a better drink with more flavor than any of the commercial diet beers. An even better solution might be to promote a beer with 1/3 fewer calories...but instead of a watered down beer, you get a 9 ounce glass instead of a 12 ounce glass. This seems to make the most sense, but I don't see anybody doing it. As far as wines go....this may not always be practical. In some places a brewpub is not allowed to sell anything but beer. Other areas will allow it. The Blue Ridge Brewing Co. in Charlottesville VA offers a selection of locally-made wines: this is a very attractive way of keeping with the small-and-local-is-best philosophy of the brewpub, however, I can't really give the Blue Ridge high marks overall because they also sell Bud and Bud Light---the most heinous of sins for a brewpub---makes it seem like they talk quality when it suits them, but when there's a buck to be made, they'll gladly pump more piss than a Roto-Rooter man. As an aside...the Vermont Brewing Co. also makes *ALL* their own sodas. No commercial products---no Pepsi, no Coke, not even a 7-Up. (What a wondrous world that has such brewpubs in it.) The key to attracting women (and men too for that matter) is to offer high-quality products consistently and to effectively communicate why and how your product really is better. The key is not to insult educated consumers with hokey names and silly gimmicks. - ---Mark Stevens stevens at stsci.edu Return to table of contents
Date: Tue, 5 Mar 91 07:53:45 PST From: tooch at mongoose.Eng.Sun.COM (Michael J. Tuciarone) Subject: Re: Homebrew Digest #589 (March 05, 1991) Some random comments... - Just cycling the bottles through a dishwasher is *not* sufficient. My last batch slowly developed a gusher-type infection, and the only significant process difference was in the bottles. Now I soak at least 24 hours in a chlorine solution, then run the bottles through the "dry" (a.k.a. "plate warm") cycle in the dishwasher. (I noticed that there's always some water in the drain area of my G.E. dishwasher, and although it's demonstrably clean enough that plates don't kill me, it has got to have some residual bacteria lurking in there that would love to be sealed in a bottle with a culture medium for a few weeks.) The most embarrassing moment came at a friend's housewarming. One of the gift bottles had some kind of *algae* growing in it. (At least, that's how a doctor/beermaker present identified it.) Ecch! I wanted to die... It's Clorox, mega-strength, from here on out. - Did your hydrometer come with a little typwritten sheet of paper that had a "Specific Gravity Correction Factor" table on it? It says something like "add 0 at 60, add 1 at 70, add 2 at 77," etc. I decided to whomp that into a graph for my own amusement. Through the miracle of the unix spline(1) program and a little PostScript hacking, I came up with the appended document. If you have a PostScript printer handy, just dump it to it. If you have other devices around with a different interface (HPGL, maybe? Hi, Rob!), you can snip out the data points and do your own thing with them. - Stacey Jueal makes some good points. I checked the Tied House in Mountain View the other night: most people, men and women, were drinking beer, with a scattering of wine drinkers. But there *were* wine drinkers. One of them was my wife, who makes and drinks beer but invariably prefers a glass of Cabernet. (She likes beer, but she *loves* wine.) A brew pub is a business, and it only makes sense to offer as many alternatives as you can afford, in order to attract the widest variety of customers. (You wouldn't think of not stocking soft drinks and fizzy water, right?) But there's no need to market a brew directly to women. Make sure that one of your brews is made (and described) as "light, fresh, and crisp, with a refreshing flavor" (a classic Pilsener, maybe?) and you'll get all the people who are suspicious of the brown bilge water we beer snobs love to drink :-) Enough. Salud! t - ----------------- cut here ---------------------- %! /inch { 72 mul } def /str 7 string def /tickfont { /Times-Roman findfont 10 scalefont setfont } def /labelfont { /Times-Italic findfont 12 scalefont setfont } def /legendfont { /Times-BoldItalic findfont 18 scalefont setfont } def % x scaling 6 inch 105 50 sub div /xscale exch def % y scaling 6 inch 7 -0.5 sub div /yscale exch def % x y dopoint -- /dopoint { -0.5 sub yscale mul 3 inch add exch 50 sub xscale mul 1.5 inch add exch lineto } def /origin { 1.5 inch 3 inch moveto } def legendfont 1.5 inch 9.75 inch moveto (Specific Gravity Hydrometer Correction Factors) show labelfont % x-label origin 1 inch -0.5 inch rmoveto (Degrees Fahrenheit) show % y-label gsave origin -0.5 inch 1 inch rmoveto 90 rotate (Thousandths to add to hydrometer reading) show grestore tickfont % x-ticks -0.5 .5 7 { dup origin -0.5 sub yscale mul 0 exch rmoveto gsave str cvs dup stringwidth pop 2 add neg 0 rmoveto show grestore 6 inch 0 rlineto stroke } for % y-ticks 50 5 105 { dup origin 50 sub xscale mul 0 rmoveto gsave 0 -12 rmoveto str cvs show grestore 0 6 inch rlineto stroke } for newpath origin 6 inch 6 inch rmoveto 105.000000 7.000000 dopoint 103.888889 6.776336 dopoint 102.777778 6.552778 dopoint 101.666667 6.329438 dopoint 100.555556 6.106422 dopoint 99.444445 5.883840 dopoint 98.333333 5.661798 dopoint 97.222222 5.440405 dopoint 96.111111 5.219770 dopoint 95.000000 5.000000 dopoint 93.900000 4.783493 dopoint 92.800000 4.568680 dopoint 91.700000 4.356303 dopoint 90.600000 4.147099 dopoint 89.500000 3.941812 dopoint 88.400000 3.741179 dopoint 87.300000 3.545941 dopoint 86.200000 3.356838 dopoint 85.100000 3.174612 dopoint 84.000000 3.000000 dopoint 82.833333 2.823418 dopoint 81.666667 2.653906 dopoint 80.500000 2.489137 dopoint 79.333333 2.326782 dopoint 78.166667 2.164512 dopoint 77.000000 2.000000 dopoint 75.833333 1.831678 dopoint 74.666667 1.661027 dopoint 73.500000 1.490291 dopoint 72.333333 1.321713 dopoint 71.166667 1.157535 dopoint 70.000000 1.000000 dopoint 68.888889 0.857857 dopoint 67.777778 0.723684 dopoint 66.666667 0.597389 dopoint 65.555556 0.478883 dopoint 64.444445 0.368074 dopoint 63.333333 0.264872 dopoint 62.222222 0.169186 dopoint 61.111111 0.080926 dopoint 60.000000 0.000000 dopoint 58.888889 -0.073800 dopoint 57.777778 -0.141161 dopoint 56.666667 -0.202888 dopoint 55.555556 -0.259785 dopoint 54.444445 -0.312657 dopoint 53.333333 -0.362310 dopoint 52.222222 -0.409548 dopoint 51.111111 -0.455177 dopoint 50.000000 -0.500000 dopoint stroke showpage - ----------------- cut here ---------------------- Return to table of contents
Date: Tue, 5 Mar 91 10:59:56 EST From: Chris Shenton <chris at endgame.gsfc.nasa.gov> Subject: ``Real'' lambics/framboise/kreik ? Making framboise has recently been discussed, and the emphasis seems to be: 1. Make a beer. 2. Add fruit to secondary. 3. Proceed as usual. You surely can make a good fruit beer that way, but -- no slander intended - -- I don't think that qualifies it as a framboise. Mike Charlton <umcharl3 at ccu.UManitoba.CA> says he's trying to culture lactobacillus from yougurt, as I belive, Cher Feinstein suggested many months ago. This is getting closer to what was mentioned in [yow -- how do you spell his name?] <The Guy Who Wrote> the AHA book _Lambic_. (Interesting book, by the way). The description in the book mentions 3 or 4 different strains of yeast and bacteria which are vital to producing the true Lambic character. He also says that you can buy these, if you've got some excess cash ($50/culture comes to mind), and can prove you know what you are doing (eg: letterhead); that's a bit pricey and/or difficult for us homebrewers... Anyone tried this (any UC Davis types out there)? Do you think we could try to convince Wyeast to go for it and offer a mixed strain? _Lambic_ indicated you have to add the various yeasts/bacteria at different times during the beer's life, and this may *really* complicate the commercial availability of a ``Wyeast #4001 Lambic'' strain... If, however, they offered different cultures of the separate strains, we *could* subculture them in our private (or club) yeast banks. Thoughts? I'd like to stimulate discussion on how we can get some true lambics going in the US... Yours in wild yeast -- Chris Return to table of contents
Date: Tue, 5 Mar 91 10:56:55 EST From: cjh at vallance.HQ.Ileaf.COM (Chip Hitchcock) Subject: beer and women From a very small sample of friends, my suspicion is that more women than men admit to a dislike of hops. It's not clear whether this is biological (yes, there are some differences in sensory perception---mostly not the ones that sitcoms usually get off on) or training---it may be that hops are enough of an acquired taste that men drink beer because other men do, while women (absent this social pressure) drink what they like. Do/did more women drink beer in cultures where decent beer is/was generally available, or is/was it irretrievably associated with lower classes and/or hard physical work? Other factors: - serving size---some marketing types think they managed to get more women to drink American runoff by putting it up in smaller bottles (and how much of this is conditioning that "ladies" have delicate appetites and don't like large servings?) - anti-conditioning---many women probably get the impression while still students that the smell of beer is irretrievably linked with obnoxious behavior. Let's not get into pro- vs anti- neoprohibitionism; just consider the number of high schools and colleges at which getting drunk (cheaply, i.e. beer) and acting rowdy (not to mention crudely or violently lecherous) is either a sacred duty or the easy way of dealing with incredible boredom in the middle of nowhere. Moreover, leftover mass-market lager spoils quickly once unsealed and smells \\terrible//. PS to the person looking for brewpub advice: one of the deficiencies of Commonwealth (the only major deficiency before they started weakening their beer) was the absence of fruit juices. Sometimes some parts of a group don't want alcohol and don't want soda/tonic/pop; fruit juice straight or with plain seltzer is getting popular. Return to table of contents
Date: Tue, 5 Mar 91 11:03:26 EST From: Bill Thacker <hplabs!hp-lsd.cos.hp.com!cbema!wbt> Subject: Travelling with and for beer Toward the end of March I will be visiting a friend in Seattle, Washington. I'd like to bring along a selection of homebrew, and visit some local brewpubs/microbreweries while there. So first, has anyone here ever taken homebrew on an aircraft ? My first guess was to carefully package and cushion the bottles, then put them in my check-in luggage. Anything I should be aware of ? Would I be better off to ship the stuff (a six-pack or thereabouts) via UPS instead ? And if someone would care to recommend Seattle brewpubs, especially those near the University of Washington area, I'd be much obliged. For that matter, if any of you'd care to meet me at one of them, the first round is on me ! - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - Bill Thacker AT&T Network Systems - Columbus wbt at cbnews.att.com Return to table of contents
Date: Tue, 5 Mar 91 11:31:38 -0800 From: krweiss at ucdavis.edu Subject: Re: first batch Dave Beedle writes: > I pitched the yeast last night about 11 (it took a while for the stuff >to cool). This morning there is some activity but not as much as I >expected. I also notices a .25 to .5 inch layer of brownish white stuff on >the bottom of the carboy. What is this stuff? Is this normal? Sounds like a virulent Anthrax infection to me. Hmmm, let's check the mail header... Oh, Dave's in Illinois -- I ought to be safe enough out here in California. Whooeee, that Anthrax is bad stuff. The stuff in the bottom of your carboy is called trub. It's mostly congealed protein, mixed with other stuff that comes out in the boil - bits of hops and whatever. It's perfectly normal. Using EDME yeast, my bet is that your fermentation will be going vigorously by the time you get home tonight. See Mike Charlton's post immediately preceeding yours in HBD 589 for a discussion of why some folks try to remove the trub before pitching yeast. And, BTW, thanks for explaining that, Mike. I might give it a try, if I feel lucky. With my sanitary procedures, or lack thereof, I feel like every uninfected fermentation is a stroke of luck. Leaving the unpitched brew just sitting for 12 hours might make me nervous. Ken Weiss krweiss at ucdavis.edu Return to table of contents
Date: Tue, 5 Mar 91 15:34:04 EST From: "Jack D. Hill" <jdhill at BBN.COM> Subject: Bier de'Garde Does anyone have a good recipe for a French Bier de'Garde(sp?)? I would like to try to recreate something like St. Leonard's or 3 Monts or Jenlain. Also, has anyone had any luck culturing yeast from these brews? Thanks, Jack Return to table of contents
Date: Tue, 5 Mar 91 11:46:25 PST From: hsfmsh.UUCP!suurb at cgl.ucsf.EDU (Dave Suurballe) Subject: Cornelius lids The Cornelius Company is in Anoka, Minnesota. I'm sure you can find their phone number in the usual way. A tank lid can be replaced if it is a Cornelius lid (or Corco) and it was manufactured without the pressure relief device. Send it back, and they send you one with the pressure relief device. Suurballe Return to table of contents
Date: Tue, 05 Mar 91 18:29:45 -0500 From: hersh at expo.lcs.mit.edu Subject: Kosher Beer, Burlington & Boston Pubs In Digest #589 the following remark appeared. > On my father's side of the family, almost >NOBODY drinks beer. They're Jewish, and you don't hear much about >"kosher beer." The fact that your father's family didn't drink beer with the implication that beer isn't kosher is nonsense. Beer is one of a group of foods considered Parve. That means it is neither meat nor dairy. The only concern with regard to beer is that it contains yeast. Therefore during Passover beer is not supposed to be consumed by Jews, since *during Passover* Jews are not supposed to consume yeast (in honor of those who ate unleavened bread during the Jews exodus from Egypt). Thus the phrase seen on many foods this time of year "Kosher for Passover" meaning the product has not been prepared with yeast, is obviously not possible for beer. Beer is in fact kosher and consumable at all other times of the year by Jews. A beer produced in Isreal named Maccabee (sp??) is available in some places in the US. I have never tried it and can't comment upon it, other than to say it is kosher. If your father's side of the family didn't drink beer it is possibly because wine is a very important beverage in Jewish religous tradition, and they probably never developed a taste for beer. In Burlington Vt, do visit the Vermont Pub & Brewery (run by Greg Noonan of Brewing Lager Beers fame). It is right across the park from city hall. In Beantown my favorite places are Brewpubs: Cambridge Brewery at 1 Kendall Sq (actually about 2-3 blocks from Kendall Sq T Stop where Hampshire & Broadway merge). Commonwealth Brewing Co. (near the Boston Garden 1 or 2 blocks South ) Beer Bars: Doyles Braddock Cafe (Washington Ave in Jamaica Plain, close to the orange line) Sunset Bar & Grill (corner of Harvard and Brighton in Alston) Cornwalls in Kenmore Sq. There are some others, but these are the first tier of beer bars. Enjoy Jay H - ------------------------------------------------------------------------ Gaia Erda Anat Danu Kali Mawu Disclaimer: Don't have a cow man It's a window system named X, not a system named X Window. Return to table of contents
Date: Tue, 5 Mar 91 14:04:33 PST From: hplabs!ardent!uunet!tc.fluke.COM!gamebird (Duane Smith) Subject: unusual homebrew situation Last Sunday I brewed 2 similar batches of beer, 1 using Red Star dry lager yeast and 1 using liquid lager yeast. The liquid yeast started first and blowout occured 24 hours later. the dry yeast blewout at about 48 hours and everything appeared normal. The carboys are on a table in a heated room at 75 F. The liquid yeast completed total fermentation after 6 days and is bottled. At 7 days the dry yeast filled up my fermentation lock completely and started heavy fermentation again. I had to reinstall my blowout tube again for another day. What gives? Any ideas.. Is this beer going to be okay. There are no unusual odors or anything. I've used this yeast 7-8 times and nothing like this has ever happened before. Thanks for any ideas.. Duane Smith Return to table of contents
Date: Tue, 5 Mar 91 23:12 CST From: <SU0751A%DRAKE.BITNET at CUNYVM.CUNY.EDU> Subject: Cider going BOOM! It rather sounds as if something needs to be cleared up here. In our cider endeavors, Mark Castleman and myself have occasionally had a stopper (with fermentation lock) come adrift from its jug. We assert that the yeast - quite active, always - has done this "by sheer force of will", but in reality I think that it's due to using the wrong size stopper. Our local brewing supply store, _New_City_Market_ here in Des Moines, has a fairly limited stopper selection. Their sizes jump from 6 to 9 1/2, the latter being what we use for the cider. Using _Tree_Top_ cider jugs (fairly standard, to my eye), the 9 1/2 stopper is an *EXTREMELY* tight fit; I had to seriously work to get one out of the jug tonight. At a guess, number 8 stoppers would be just perfect for these jugs. I would suggest anyone else trying cider to attempt to find this size stopper. The 9 1/2 stoppers will occasionally force themselves out, especially if they're wet. We have never had a plugged fermentation lock, even though we do sometimes get a little blowoff if the jug is too full. Under no circumstances do I think we are in danger of an exploding cider jug - unless the alcohol within spontaneously ignited, which might be a real possibility with a few of these brews! :) Sterling Udell Big Dog Brewing Cooperative SU0751A at DRAKE.BITNET or SU0751A at ACAD.DRAKE.EDU Return to table of contents
End of HOMEBREW Digest #590, 03/06/91 ************************************* -------
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