HOMEBREW Digest #608 Tue 02 April 1991

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		Rob Gardner, Digest Coordinator

  spiced brews (Joe Uknalis)
  What Makes Beer Taste Great? ("Ihor W. Slabicky")
  Re: yeast slurry (Marc Rouleau)
  How to make a sweet mead. (REINHARD)
  Re: Homebrew Digest #607 (April 01, 1991) (krweiss)
  More on the CBS Catalog (Martin A. Lodahl)
  Water Conservation (C.R. Saikley)
  Brew Pubs: Milwaukee, Chicago, Minnesota. (richsa)
  Re: Alternative Expellant Gases (David Arnold)
  National Homebrew Day (MC2331S)
  RE: Homebrew Digest #607 (April 01, 1991) (IOCONNOR)
  Re: Reusing slurry (Algis R Korzonas +1 708 979 8583)
  Beer Filtration (bob)

Send submissions to homebrew%hpfcmi at hplabs.hp.com Send requests to homebrew-request%hpfcmi at hplabs.hp.com [Please do not send me requests for back issues] Archives are available from netlib at mthvax.cs.miami.edu
---------------------------------------------------------------------- Date: Mon, 01 Apr 91 08:09:11 EST From: Joe Uknalis <UKNALIS at VTVM1.CC.VT.EDU> Subject: spiced brews Back in mid Feb. an article in hbdigest appeared on ancient brews. One spicing combination called for coriander seed and orange peel. Has anyone out there made such a beer? If so what quantities and infusion method was used? I added a tea of 6 star anise to my last batch, it smelled pretty good. Bottle tomorrow! in relaxation, Joe Return to table of contents
Date: Mon, 1 Apr 91 09:04:20 -0500 From: "Ihor W. Slabicky" <iws at sgfb.ssd.ray.com> Subject: What Makes Beer Taste Great? Date: Thu, 28 Mar 91 13:21:54 PST From: Martin A. Lodahl <pbmoss!malodah at decwrl.dec.com> Subject: Chimay, Lambic? Mais, Non! In HOMEBREW Digest #605, Ron Garrison asked: > ... Does the Chimay yeast or do any other of the Belgian beers > provide the same or similar yeast culture that is found in Lambics? With a certain hesitation, I must say no. While there are a few similar components in the "inoculum" (both contain Saccharomyces cerevisiae and at least one bacterial component), the effect is altogether different. The distinguishing factor in Chimay's flavor profile is a range of spicy flavors, dominated by 4-vinyl guaiacol. In lambics, sourness dominates, with a lactic acid tang being the most noted flavor. Some other Belgian beers share this Hmm, that 4-vinyl guaiacol reference reminded me to tell you of the article that appeared in the February, 1991 issue of R&D Magazine, on pp. 74 to 78. It is titled "What Makes Beer Taste Great?", by Jay R. Powell and Senja V. Compton (of Bio-Rad, Digilab Division, in Cambridge, MA). The article is about the use of a GC/FTIR interface accessory, along with use of a liquid nitrogen cold trap, and use of Gram-Schmidt chromatograms to analyze the components present in aqueous systems. So, they decided to try this on five brews: Singha Lager (Thailand); McEwan's Scotch Ale (Scotland); Guiness Extra Stout (Ireland); Schultheiss Berliner Weissebeir (Berlin); and Liefman's Frambozenbier (Belgium). they list a whole bunch of various components which they found in beer, some sample G-S chromatogram for the five brews, and a pretty good description of the brews... R&D Magazine is one of those 'free-bie' magazines you can get at work... Ihor Return to table of contents
Date: Mon, 1 Apr 1991 10:14:39 EST From: Marc Rouleau <mer6g at fuggles.acc.Virginia.EDU> Subject: Re: yeast slurry On Mar 29, 8:19am, florianb at chip.cna.tek.com wrote: > In any case, re-using the yeast should only be done for 2-3 generations. > After that, purchasing a new culture would be advised. I hear this a lot, but I've yet to hear a satisfactory explanation. Exactly why/how do yeast "mutate" or "weaken" over multiple "generations"? Wouldn't the weaker yeast suffer a competitive disadvantage with respect to the stronger yeast? And how do you explain the experience of the yeast-caking guy from a coupla weeks back -- he was doing ten fermentations from a single packet of dry yeast. -- Marc Rouleau Return to table of contents
Date: 1 Apr 91 10:56:00 EDT From: "DRCV06::GRAHAM" <graham%drcv06.decnet at drcvax.af.mil> Subject: DRY VS. LIQUID EXTRACTS. Recently, there has been a discussion of the merits of dry versus liquid extracts. Several posters say they have switched to dry because it is easier to control and less costly. The control aspect I can understand easily. The price part is what's giving me trouble. Now, dry extract has 25% more bang per unit weight than liquid, according to a chart posted in this digest back in December, 1988. The chart listed the sg of fermentables given as a rating for one pound in one gallon of water. Dry malt extract was listed as having an sg of 45, and syrup as 36. That is indeed a 25% increase for the dry. Problem is, I can't find dry extract for the same price as liquid, or for even only 25% more. I checked my twenty odd catalogs and found liquid extract for as low as $1.15 per pound, but could not find dry extract (in bulk) for less than $2.05 per pound. Maybe I have the wrong catalogs???? Dan Graham, WA6CNN Beer made with the Derry air, (Derry, New Hampshire) Return to table of contents
Date: Mon, 1 Apr 91 11:44 EST From: REINHARD at SCIVAX.STSCI.EDU Subject: How to make a sweet mead. I am looking for information on how to make a "Sweet" Mead. I remember having a Mead that was made in Missouri that was very sweet and it would make a nice after dinner drink. I was hoping to make something similar. I have made several mead batches that have had a "dry" taste. Most if not all of the honey had been converted to alcohol in these batches. To make a sweet mead do you stop the yeast before it converts all of the sugars and if so how do you do it? Thanks. Kent Reinhard Return to table of contents
Date: Mon, 1 Apr 91 08:41:37 -0800 From: krweiss at ucdavis.edu Subject: Re: Homebrew Digest #607 (April 01, 1991) > >Date: Sat, 30 Mar 91 09:36 EST >From: Mike Fertsch <FERTSCH at adc1.adc.ray.com> >Subject: Wyeast Lambic Cultures Announced > >This article recently appeared in Brewprint, the official newsletter of the >Boston Wort Processors. > > WYEAST TO PRODUCE A LAMBIC YEAST CULTURE FOR THE HOMEBREWER > > > The recommended use of this "wild" yeast is rather unusual, to say the > least. Wyeast suggests that the homebrewer inoculate the brewhouse with > the yeast culture by spreading small amounts of actively fermenting > culture throughout the room. Because it is a naturally occurring wild > yeast, Brettanomyces is very vigorous and will quickly establish itself as > the dominant "wild" yeast species. > Mike -- Got me!!! Ken Weiss Manager of Instruction Computing Services U.C. Davis Davis, CA 95616 916/752-5554 krweiss at ucdavis.edu Return to table of contents
Date: Mon, 1 Apr 1991 08:56:19 PST From: John_Zettler.ADFMcLean_CSD at xerox.com Subject: SUPPLY SOURCES I have just discovered this forum and am ready to pose my first question. What mail order firms exist that offer a variety of brewing supplies at good prices? Please include their phone numbers and your assessment of their wares. I have discovered Cottage Brewing Supply (name changed from Continental Brewing ) in Daytona, Florida (1-800-553-2399, Extension 20). Their prices, after shipping, are not really better than retail plus sales tax, but their selection is very good. Thanks, John Zettler Return to table of contents
Date: Mon, 1 Apr 91 10:02:50 PST From: Martin A. Lodahl <pbmoss!malodah at decwrl.dec.com> Subject: More on the CBS Catalog In HOMEBREW Digest #606, Dan Graham said: > No, no, no! Don't pay $17 for their catalog. Just give them a valid > business name and address. I just talked to them. I told them exactly > what I wanted their catalog for. They said it would be $16.95, or free if > sent to a business ... Dan'l, you must have talked to someone other than I just did. I called Carolina Biological Supply's west-coast number, and she refused to consider sending a free catalog to anything but a school. Businesses pay full list. Looks like you lucked out. - Martin = Martin A. Lodahl Pacific*Bell Staff Analyst = = malodah at pbmoss.Pacbell.COM Sacramento, CA 916.972.4821 = = If it's good for ancient Druids, runnin' nekkid through the wuids, = = Drinkin' strange fermented fluids, it's good enough for me! 8-) = Return to table of contents
Date: Mon, 1 Apr 91 11:22:38 PST From: grumpy!cr at uunet.UU.NET (C.R. Saikley) Subject: Water Conservation As I was brewing yesterday, I began to contemplate the water rationing that has been imposed on many drought stricken California homebrewers. Naturally, my thoughts turned towards conservation, especially while my counterflow wort chiller did its thing. Does anyone out there have a sense for how much water is required for each gallon of brew produced ? I'm sure it's alot considering sterilization, rinsing, wort production, wort cooling, and cleanup. The amount would probably vary substantially depending on whether you were an extract or all grain brewer. I've read that very efficient commercial breweries (AB etc.) are able to get their water/beer ratio down to 8/1. Furthermore, what ideas have people come up with for water conservation ? I've tried cleaning up with the water coming out of my wort chiller. That water is pretty cool, which is an inconvenience, but it can be done. Suggestions ? -CR Return to table of contents
Date: Mon Apr 01 09:21:42 1991 From: microsoft!richsa at cs.washington.edu Subject: Brew Pubs: Milwaukee, Chicago, Minnesota. Hello all. I am travelling to Milwaukee, Chicago and parts of Minnesota this summer and would greatly appreciate people's recommendations for the brew pubs in those areas. There have been postings recently discussing the Milwaukee area so the info I really need is on Chicago (and the surrounding area) and Minnesota. Thanks, Rich Return to table of contents
Date: Mon, 01 Apr 91 14:38:06 EST From: David Arnold <davida at syrinx.umd.edu> Subject: Re: Alternative Expellant Gases In Digest #605, Kurt Swanson wrote: >Has anyone ever considered using something other than CO2 in their keg >systems? Have you considered using N2O? That's what the Guiness folks use... David Return to table of contents
Date: Mon, 1 Apr 91 14:24 CDT From: MC2331S at ACAD.DRAKE.EDU Subject: National Homebrew Day Does anybody know whether is is a coincidence that National Homebrew Day is the same day (May 4) as the feast of St. Florian (one of the many patronsof brewers)? Also, if anybody has a (mostly) extract recipie for Oatmeal stout, couldyou send it to me. Thanks Mark Castleman, for the Big Dog Brewing Cooperative MC2331S at ACAD.DRAKE.EDU Return to table of contents
Date: Mon, 1 Apr 1991 16:12:38 EST From: IOCONNOR at SUNRISE.ACS.SYR.EDU Subject: RE: Homebrew Digest #607 (April 01, 1991) This is my first posting. I made my first batch this weekend. Problem-- I cleansed the brewpot with B-Brite. However I forgot to rinse with water. Will this kill the brew. Should I trash it now and start over? B-Brite is made of Sodium Carbonate, and sodium silicateIt says it does not contain chlorine or bisulfate or organic compounds. I appreciate any help you can give--please email directly. Kieran O'Connor IOCONNOR at SUNRISE (bitnet) IOCONNOR at SUNRISE.ACS.SYR.EDU (internet) Return to table of contents
Date: Mon, 1 Apr 91 15:23:56 mst From: hplabs!hp-lsd.cos.hp.com!ihlpl!korz (Algis R Korzonas +1 708 979 8583) Subject: Re: Reusing slurry Jay H writes: >2) make an all malt starter from extract (no hops so you don't have to worry >about it getting light struck). Boil this to insure sterility. Are you sure about this Jay? I believe that getting "light struck" is associated with oxidation which is a problem whether or not you have hops in your beer or not. Or is getting "light struck" associated with the hop oils? Anyone else care to comment? Al. Return to table of contents
Date: Mon Apr 1 18:30:47 1991 From: semantic!bob at uunet.UU.NET Subject: Beer Filtration Hello, I'm looking for someone who *knows* about beer filtration. I'm primarily interested in what particles are filtered out, the sizes and reasons there of. Any gurus out there? Please respond. Thanks, - -- Robert A. Gorman (Bob) bob at rsi.com Watertown MA US -- - -- Relational Semantics, Inc. uunet!semantic!bob +1 617 926 0979 -- Return to table of contents
End of HOMEBREW Digest #608, 04/02/91 ************************************* -------
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