HOMEBREW Digest #652 Wed 05 June 1991

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		Rob Gardner, Digest Coordinator

  Eastern Iowa (Mark Stroup)
  New Book... (Rob)
  beer in Eugene (Andy Kurtz)
  low alcohol beer ("Dennis R. Sherman")
  Recommendations for Maui and Southern CA ("Dennis Sutch")
  Re:  Fresh Beer (John DeCarlo)
  Re:  Miller, the author (John DeCarlo)
  Re:  Beer with Taste??? (John DeCarlo)
  Washington D.C. brewpubs (John DeCarlo)
  Re: Brewing in aluminum (John DeCarlo)
  Re: Homebrew Digest #650 (June 03, 1991) (Jean Hunter)
  sex and beer (Brian Bliss)
  Samuel Adams Beer taste-alike (Gene Schultz)
  CHEAP Homebrew Supply Places Sought (stuart mennitt)
  Soapy doesn't have to be bad. (R. Bradley)
  soap taste, and sex? (CCL-L) <wboyle at PICA.ARMY.MIL>
  Chimay recipe request (stefan goellner)
  Original Gravity Calculation (John Polstra)
  RE: Keg registration (Attilio Lee Menegoni)
  Cream Soda ("Ihor W. Slabicky")

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---------------------------------------------------------------------- Date: Mon, 3 Jun 91 13:13:00 -0400 (EDT) From: Mark Stroup <ms56+ at andrew.cmu.edu> Subject: Eastern Iowa Will be moving to Eastern Iowa in August. Mount Vernon, to be specific, which is not far from Iowa City, Cedar Rapids, Davenport and the other Quad Cities. Would like to know of brewpubs, brewclubs and general BierZeitgeist of the area. Will be happy to let people know of what I find out; and if it's interesting, I'll compile and post. Return to table of contents
Date: Tue, 04 Jun 91 05:11:37 CST From: Rob <C08926RC at WUVMD.Wustl.Edu> Subject: New Book... For the history buffs: a book has just been published about the Busch family and the A-B brewery. It's titled 'Under the Influence' and is available now. Word has it that the Busch family tried to keep this from getting out... I'm making a batch of cider tonite (my first attempt at fermenting anything); I'll keep you informed... Rob Return to table of contents
Date: Tue, 4 Jun 91 09:13:43 -0400 (EDT) From: Andy Kurtz <ak35+ at andrew.cmu.edu> Subject: beer in Eugene i'm going to be in Eugene OR next week for a few days and would like to know the state of beer there -- bars, micros, etc... thanx. Return to table of contents
Date: Tue, 4 Jun 91 09:23 EDT From: "Dennis R. Sherman" <DRS%UNCVX1.BITNET at ncsuvm.cc.ncsu.edu> Subject: low alcohol beer The July 1991 issue of Popular Mechanics has an article on how brewers are taking the alcohol out of beer. They say there are 4 ways to take the alcohol out of beer: vacuum distillation, where the alcohol is boiled out of finished beer, then things are added to the beer to replace the esters also boiled out; reverse osmosis, where the beer is pushed against a semipermeable membrane that only allows the alcohol molecules through; brewing with a yeast that only ferments part of the sugars available; and arresting fermentation. Most brewers use vacuum distillation. Reverse osmosis is expensive, and is used by Anheuser-Busch to make O'Doul's. Birell and Utica Club NA use the "stupid yeast" (or maybe 'not hungry yeast') method. The arrested fermentation method is used by the three beers PM rated highest, Clausthaler, Haake Beck, and Sharp's. Interesting article - worth tracking down for a quick look. =================================================================== Dennis R. Sherman Triangle Research Libraries Network University of North Carolina-Chapel Hill drs at uncvx1.bitnet Return to table of contents
Date: Tue, 04 Jun 91 09:53:12 EDT From: "Dennis Sutch" <ECF at CU.NIH.GOV> Subject: Recommendations for Maui and Southern CA I am looking for some suggestions of brewpubs and breweries that might be worth visiting on my next trip. I will be in Hawaii (Maui, to be exact) for one week. I will then fly into San Diego and head whichever way the wind blows me for the next two weeks. Any suggestions would be appreciated. Thanks, Dennis Sutch ECF at NIHCU or ECF at CU.NIH.GOV or DSUTCH at RTI or DSUTCH at TITAN.RTI.ORG Return to table of contents
Date: Tuesday, 4 Jun 1991 10:40:45 EDT From: m14051 at mwvm.mitre.org (John DeCarlo) Subject: Re: Fresh Beer >Date: Wed, 8 May 1991 13:39:26 -0400 >From: hplabs!bnr-vpa!bnr-rsc!crick (Bill Crick) >Something I have been wondering about: Several new small >breweries around here date stamp their beer, and go to great >lengths to explain that they do all sorts of things to make sure >you get "Fresh beer"?? Why? The last thing I want is fresh >beer? I go out of my way to hide freshly brewed beer where I >won't be tempted to drink it until it has aged. Well, this is an age-old controversy, which is why I refrained from replying until I saw what happened. Good breweries only bottle when the beer is ready to drink. How long it is aged beforehand depends on the type of beer, the brewery, etc. For instance, Anchor Brewery stores their ales cold (45? 50? 55? I forget) for awhile before bottling. IMHO, good breweries don't use artificial preservatives (beyond the yeast and hops). Therefore, you want to get their beer as quickly as you can because it should be near the height of flavor when bottled. [This does not apply to high-alcohol beers that can age years.] Remember, the longer it is in the bottle, the more likely it will be mishandled by being stored in hot conditions or somesuch. So, what about the beer you make yourself? After being on both sides of the fence, I think that fresh is good, but not the end-all and be-all of brewing. I store my beer in the basement, not exposed to light or heat, fairly cool (roughly 60F all year). So I have had good beer over a year old. Still, if I don't like the taste at a week in the bottle, I figure there is something about my brewing process that could be improved. I have found that 1 week-old beer brewed with liquid yeast is much, much better than the 1 week-old beer I made with dry packets. I now regularly drink the beer young and enjoy it and remark on the changes that occur as it ages. I like my beer both fresh and aged, now that I think I am doing things more-or-less right in the brewing process. John "One brewer's opinion, anyway" DeCarlo Internet: jdecarlo at mitre.org (or John.DeCarlo at f131.n109.z1.fidonet.org) Fidonet: 1:109/131 Return to table of contents
Date: Tuesday, 4 Jun 1991 10:41:29 EDT From: m14051 at mwvm.mitre.org (John DeCarlo) Subject: Re: Miller, the author >From: card at apollo.hp.com > I completely disagree with the recent assessments of Miller's >book. I think he's a fanatic. If you're the type that likes >spending more than 2-3x the time to complete a task (IE. rinse >your bottles 6 times), than necessary, by all means use this >book as your bible. But really, Papazian has it all over this >guy! OK, here is another data point. Before having ever brewed (and, unfortunately, not knowing other brewers in the area), I read what I could find on the subject. Someone I talked to recommended avoiding older books on the subject, so I ended up with Papazian and Miller. I thought Papazian was interesting and informative, but not really very helpful for a novice brewer who wasn't really sure if he had all the equipment, etc. Miller tried to be very thorough, explain what equipment you needed and what you probably already had in your kitchen you could use. His procedure was very detailed and easy to follow. I knew if I followed Miller I would not miss any steps, so I could relax. In other words, it sort of depends on your personality and such, but I think Miller is by far the best for someone who hasn't brewed at all before. Once you are comfortable with the process and equipment, Papazian then is more fun and has more interesting recipes. Miller does become useful again when you want to get beyond the basics of extract brewing. John "Oops, please sprinkly IMHOs liberally above" DeCarlo Internet: jdecarlo at mitre.org (or John.DeCarlo at f131.n109.z1.fidonet.org) Fidonet: 1:109/131 Return to table of contents
Date: Tuesday, 4 Jun 1991 10:42:09 EDT From: m14051 at mwvm.mitre.org (John DeCarlo) Subject: Re: Beer with Taste??? >From: David Taylor <DAVID at phillip.edu.au> >Our commercial brewers seem to be able to handle cane sugar >well, producing beer devoid of body and flavour yet with 5% >alcohol. When I try to make a similar strength brew without >sugar the malt comes through strongly. So... why don't *you* >use cane sugar? I didn't notice a smiley-face here. If I don't want any malt taste, I drink root beer or lemonade. Why drink beer if it doesn't have any taste to it? If you haven't had a wheat beer, you might be surprised at how good it is without much malt flavor. Internet: jdecarlo at mitre.org (or John.DeCarlo at f131.n109.z1.fidonet.org) Fidonet: 1:109/131 Return to table of contents
Date: Tuesday, 4 Jun 1991 10:42:57 EDT From: m14051 at mwvm.mitre.org (John DeCarlo) Subject: Washington D.C. brewpubs >From: David Arnold <davida at syrinx.umd.edu> >After seeing the posts for just about every city in the US, I >haven't noticed one for the Washington D.C./Baltimore MD area. >Do any brewpubs exist in this corridor? While we're at it, how >about Philadelphia, PA? People have already mentioned the two brewpubs in Baltimore. Here in the DC area, there is a lot of activity. In Old Town Alexandria, at the corner of King St. and Arthur St., a brewpub called King Arthur's is due to open this fall. I talked to the guy running things and all the legal hassles seem to be taken care of, so it will probably open as planned. The current plan is to invite the members of the brew club BURP to a pre-opening event. I will post a review if I make it, sometime this summer. Internet: jdecarlo at mitre.org (or John.DeCarlo at f131.n109.z1.fidonet.org) Fidonet: 1:109/131 Return to table of contents
Date: Tuesday, 4 Jun 1991 10:43:35 EDT From: m14051 at mwvm.mitre.org (John DeCarlo) Subject: Re: Brewing in aluminum >From: Jean hunter <MS3Y at CORNELLA.cit.cornell.edu> >At the risk of reigniting an old controversy, (why) is aluminum >a bad material for a mash tun or wort kettle? Color, flavor, >aroma, my health, the yeast's health? Is there a brief answer? Here is my relatively unbiased analysis of the situation. 1) Flavor. Some brewers can taste the aluminum-imparted flavor in beer brewed in aluminum. Some can't. Highly acidic liquids (wort is only mildly acidic) leach out aluminum (I know *I* can taste a metallic taste if tomato sauce is cooked in aluminum) from some types of pans. So, this is a human variable, at least. 2) Health. Current studies have established no link between dietary aluminum and any diseases. Also, other sources of dietary aluminum (such as plants grown in soil) far outweigh any possibility of aluminum from brewing. 3) Color? Haven't heard of any relationship there. 4) Aroma? Ditto. John "Trying to be somewhat non-inflammatory" DeCarlo Internet: jdecarlo at mitre.org (or John.DeCarlo at f131.n109.z1.fidonet.org) Fidonet: 1:109/131 Return to table of contents
Date: Tue, 04 Jun 91 11:26:54 EDT From: Jean Hunter <MS3Y at CORNELLA.cit.cornell.edu> Subject: Re: Homebrew Digest #650 (June 03, 1991) Hi Al - Beer carbonation is generally expressed in volumes, that is how many volumes of CO2 at standard temp and pressure per volume of beer. Carbonation ranges from around 1 vol for "flat" British ales to nearly 3 volumes for a very lively beer like Anchor Steam. Going for two volumes, you"d need enough CO2 to make 4 liters at STP. From the ideal gas law, one mole of gas (44g of CO2) fills 24.4 liters at 1 atm. and 25 degrees c. So you need (4 liters)*(44 g/mol)/(24.4 liters/mol) = 7.2 gm dry ice. Let us know if it works - it is probably easier to deal with dry ice than with a whole kegging/pressure regulating setup. BTW, one caution, if you don't know how many volumes of CO2 are in the beer already, go easy on the dry ice. Happy bubbling, Jean Return to table of contents
Date: Tue, 4 Jun 91 10:56:18 CDT From: bliss at csrd.uiuc.edu (Brian Bliss) Subject: sex and beer >>So sit back, pound down a few >>coffin nails, and reflect on the fact that people have been dying since >> the >>invention of reproduction by methods other than fission. Personally, I >> prefer >>sex and homebrews to living forever anyway. >> >> Yours in Suds >> >> Father Barleywine > >OK, but how about if I give up sex? Can I still drink beer, and live >forever? I mean, what the hell, the beer is way more important than the sex >already... have you ever tried combining the two? I find that a little stout greatly improves the flavor of bodily fluids. (especially after my girlfriend has been chain-smoking) bb Return to table of contents
Date: Tue, 4 Jun 91 09:09:24 PDT From: gschultz at cheetah.llnl.gov (Gene Schultz) Subject: Samuel Adams Beer taste-alike Several months ago I posted a request for a recipe for something that tastes like Samuel Adams Beer. Several of you replied, and I brewed a four gallon batch based on the collective wisdom of these replies. I used a 3.3 lb. Cooper's Ale kit, steeped one pound of Crystal malt for 30 minutes in 2 qt. of water heated to 170 degrees F, added it to the syrup from the kit and water, added 3/4 oz. of Saaz hops and boiled for 30 minutes, then removed the heat and added 3/4 oz. of Saaz hops for finishing. Although I am a fanatic for liquid yeast, I (grimaced and) added the dry Coopers yeast supplied with the kit to the cooled wort in the primary. I transferred to secondary after two days. All fermentation was at approximately 60 degrees F. I primed with 5/8 cup of corn sugar. I tasted the beer for the first time two days ago. It was wonderful-- very similar in taste, body, and color (where did the red come from?) to Samuel Adams, but just a hint of the flavor of Anchor Steam Beer. I'm going to try to brew the exact same thing again this weekend--the first time in over 30 batches that I will ever have tried to brew an exact replica of something I have brewed before. Thanks to you homebrewing folks who supplied me with the good info.! ---Gene Schultz Lawrence Livermore National Laboratory gschultz at cheetah.llnl.gov Return to table of contents
Date: 4 Jun 91 12:31 EDT From: smennitt at oasys.dt.navy.mil (stuart mennitt) Subject: CHEAP Homebrew Supply Places Sought I am new to the HBD, so pardon this basic request. Does anyone know of inexpensive mailorder HB supply companies? I have catalogs for Williams Brewing and The Hobby Shop, and their prices are not much cheaper than the local retailer. Thanks in advance. Any replies can be emailed or submitted to the HBD. ]~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~[ ] Stu Mennitt [ ] David Taylor Research Center, Bethesda, MD [ ] smennitt at oasys.dt.navy.mil [ ] (301)227-3834 [ ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ - ------- Return to table of contents
Date: Tue, 4 Jun 91 12:12:55 CDT From: bradley at dehn.math.nwu.edu (R. Bradley) Subject: Soapy doesn't have to be bad. In #651, Russell D. Shilling writes: > However, it tasted acrid and somewhat soapy. Can someone tell me > what the most likely culprit would be for such a flavor? Acrid could be one of many things, those more knowledgable than I will better be able to identify the source. A good fresh Goldings hop (particularly the British, as opposed to the British Columbian or Oergonian) sometimes has a soapy flavour. I remember noticing it for the first time in English real ale - a London brewer, a pale ale, but darned if I can remember which! - and being a little taken aback. I came to appreciate it with time, but was never able to duplicate it with the domestic Goldings I got in Toronto. On a different note, I somehow suspect NOBODY RECEIVED #646!!!!! Cheers, Rob (bradley at math.nwu.edu) Return to table of contents
Date: Tue, 4 Jun 91 13:21:08 EDT From: William Boyle (CCL-L) <wboyle at PICA.ARMY.MIL> Subject: soap taste, and sex? <I mean, what the hell, the beer is way more important than the sex already... and I thought I was the only one. <I will admit that the high quality of the wheat beers may have made a <mediocre pale ale seem worse than it was. However, it tasted acrid and <somewhat soapy. Can someone tell me what the most likely culprit would be <for such a flavor? I think the flavor comes from leaving the troob in the fermenter, the yeast eat-up the troob instead of the sugars, at least that is what I've been told B^2 Return to table of contents
Date: Tue, 4 Jun 91 14:03:44 EDT From: rastro!vlema!stef at uunet.UU.NET (stefan goellner) Subject: Chimay recipe request Having been to Brussels and having tasted Chimay I'd love to brew some of the stuff. I brought along two bottles of Chimay from which to culture the yeast, so now all I need is a recipe. Since I'm not in a position to do any mashing I need an all extract recipe. Any tips are appreciated. Also please email, since HBD delivery is EXTREMELY unreliable to my site :-(. Stef uunet!rastro!stef or rastro!stef at uunet.uu.net Return to table of contents
Date: Tue, 4 Jun 91 17:57:52 PDT From: polstra!jdp at uunet.UU.NET (John Polstra) Subject: Original Gravity Calculation In HBD #649, darrylo at hpnmxx.sr.hp.com was asking about OG calculations: > I'm also assuming that SG can be calculated by individually calculating > the SG contributions of each malt, and then adding them up to get the > real SG value ... Yes, that's correct. > ***** For the 3 lbs liquid ME: > > 0.035(3)/5 = 0.021 <-- SG contribution of this liquid ME > ^ ^ ^ > | | +-- 5 gallon batch > | +----- 3 lbs of liquid ME > +-------- "normalized" SG of 1 lb of liquid ME in 1 gallon > (SG is relative to 1.000, so I subtracted 1.000 > from the value, to make it relative to zero). This is right, EXCEPT that you made one very common mistake. You want to divide by the volume of wort at the end of the boil, and that's not 5 gallons. You may end up with 5 gallons of beer, but chances are you're starting with more like 5.5 - 5.75 gallons of wort at the end of the boil. You lose some of that during the remaining steps (e.g., some gets soaked up and thrown away with the spent hops, some gets left behind during siphoning, some goes out the blowoff hose if you use that method, etc.). This may seem like a fine point, but it makes a surprisingly large difference in the OG that you calculate. It just so happens that I wrote an article about this topic for the most recent issue of my brewing club's newsletter. It describes techniques I've been using which allow me to decide what I want my OG to be, formulate a recipe, brew it, and reliably hit the target OG almost exactly. The article is aimed at grain brewers, but the methods would also work for extract brewing. If anybody would like a copy, I'd be happy to send one. Just send a SASE to me at this address: John Polstra 9346 California Dr. SW Seattle, WA 98136 (I won't send out the article by Email, so don't bother asking.) John Polstra polstra!jdp at uunet.uu.net Polstra & Co., Inc. ...!uunet!polstra!jdp Seattle, Washington USA (206) 932-6482 "Self-knowledge is always bad news." -- John Barth Return to table of contents
Date: 04 Jun 91 14:19:41 EST From: Attilio Lee Menegoni <ATTILIO.MENEGONI at OFFICE.WANG.COM> Subject: RE: Keg registration RE: Keg registration / license Amherst Mass: A couple of comments on keg registration in Amherst Mass. The problem isn't that the law was passed after the students left, it was that most were not registered voters and could not vote on the issue. Your friend may indeed be a pinhead but he did register and did vote. Sitting on your ass relaxing with a homebrew will only produce sewage. Quibbling over the definition of beer isn't a solution either. If people are concerned about Neo Prohibitionism then they need to have their votes and voices heard. The sad thing about this type of law is the drinking problem it tries to address will not go away, people will make "party punch" in plastic buckets or buy Matt's Beer Balls (if they hold less than 5 gallons), and the law will still be on the books. Live Free or Die Attilio Menegoni Hudson NH University of Mass / Amherst alumnus former resident / voter Amherst Mass Return to table of contents
Date: Mon, 3 Jun 91 12:10:40 -0400 From: "Ihor W. Slabicky" <iws at sgfb.ssd.ray.com> Subject: Cream Soda Date: Sat, 18 May 91 09:51:52 -0500 From: dbreiden at mentor.cc.purdue.edu Subject: Cream soda, siphoning woes. My biggest concern with many authentic root beer recipes is that they call for many bizarre and hard to find ingredients. Of course, one can always get the extract, but that just doesn't sound like as much fun to me. Besides, I'm not that big of a root beer fan anyway. What I would love to try is a cream soda recipe! Does anyone have an actual recipe for cream soda? I'd prefer one that starts "from scratch" rather than from an extract. If anyone does have a cream soda recipe from scratch, please post it or email it to me as well... As an aside, there are two types of 'cream soda' sold in North America. In the good ole' USA, we have 'Cream' or 'Creme' or 'Vanilla Cream' or something along those lines. What you get is a soda that is slightly golden colored and has the taste of vanilla - as in vanilla beans, or extract or ice cream. Canada (at least Montreal and the southern part of Quebec province) has a soda called 'Cream Soda' or in French 'Soda Mousse'. This is a clear soda which tastes remarkably like cream (as in dairy cream) and has a long lasting head (for soda that is). The Canadian cream soda uses as an ingredient either saponin or quialla (sorry about the spellings) which is an extract from plants that is used to make soap - I guess just a bit in the soda makes for the wonderful head you get. I have also seen in Montreal a 'cream nectar' type of soda, made by Canada Dry in Canada, which is similar in taste to the 'cream soda' we get in the US, but which also had the frothy head of the other Canadian 'cream soda'. I would be interested in seeing if anyone does have a recipe for 'cream soda' and which one - US or Canadian? For the US version, I'd think that a vanilla extract/sugar syrup mixture to suit your taste would be a good starting point, then make as any other soda. Ihor Return to table of contents
End of HOMEBREW Digest #652, 06/05/91 ************************************* -------
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