HOMEBREW Digest #678 Fri 12 July 1991

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		Rob Gardner, Digest Coordinator

  Re: SA Double Bock (gateh)
  re: Du kanst kaufe keine Hefe von MeV (Darryl Richman)
  Re: Aphids & Hearbs (larryba)
  MeV Liquid Yeast supplier (Stephen Russell)
  Re: strange fruit (Chris Shenton)
  American Brewmaster Digital Thermometers (John Polstra)
  Re: dry brewing (Charles Anderson)
  RE: Homebrew Digest #675 (July 09, 1991)  (Death is the only Solution)
  What Miller's up to (Andy Leith)
  Beer in Boulder (ingr!b11!mspe5!guy)
  Dextrins & Body (C.R. Saikley)
  Blind beer tasting results (Nick Thomas)
  Impressed by Anchor Steam Beer (David Taylor)

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---------------------------------------------------------------------- Date: Thu, 11 Jul 91 09:30:31 EDT From: gateh%CONNCOLL.BITNET at YALEVM.YCC.Yale.Edu Subject: Re: SA Double Bock > Bob> ... Sam Adams Double Bock beer [had] a nice malt flavor with > Bob> plenty of hops aroma and taste. However I found it to be very sweet > Bob> tasting. Is double bock supposed to be a sweet tasting beer ... > > I enjoy bockbier *very* much, but I found SADB annoyingly sweet and > unbalanced; I won't drink it again -- too cloying. I too found this year's batch to be unacceptably sweet, however I wouldn't write SADB off entirely - last year's batch was very good, with a wonderful roasted flavor and just the right level of sweetness (that was on tap). I have very fond memories of a number of pints of SADB, the UCONN Huskies, and less than a second on the game clock... at any rate, I'd give it a shot again next year, maybe it'll be another good batch. Cheers! - Gregg Gregg TeHennepe | SysAdm, Academic Computing | Yes, but this gateh at conncoll.bitnet | Connecticut College, New London, CT | one goes to 11... Return to table of contents
Date: Thu, 11 Jul 91 06:09:18 -0700 From: darryl at ism.isc.com (Darryl Richman) Subject: re: Du kanst kaufe keine Hefe von MeV There are persistent rumors circulating on CompuServe that MeV has gone under. Apparently they had a bad batch of cultures that went out a few months ago, and the repercussions have finished them. So says CI$. --Darryl Richman Return to table of contents
Date: Thu Jul 11 08:01:53 1991 From: larryba at microsoft.com Subject: Re: Aphids & Hearbs In HBD #677, Peter Karp writes: |"Most aromatic herbs, including catnip, chives, corieander, eucalyptus, |fennel, garlic, larkspur, marigold, mustard, nasturtium, peppermint and Well, I have an extensive garden with some fennel and nasturtium growing in it. Both have been *covered* aphids. Early attack with Diazinon seems most effective. Blasting the critters off with water also works pretty well. I bought one of those pump squirt guns at Toys-r-us, the water hose is too rough. Now that we are in the heat of summer (as much as that is in Seattle) the aphids seem to have mostly dissapeared. I think early spot nuking (April, in Seattle) with chemicals keeps the total population down. You don't want to continue nuking for two reasons: diazinon is not an approved beer additive and b: other bugs (ladybugs, etc) come in later and start cleaning up. Spot nuking of big colonies is still in my program. If it is small enough I simply grind the suckers under my thumb. Hmm, hmm tasty! The Seattle area was a big hops growing region around the turn of the century. Aphid infestation decimated the industry around 1919 - it might be a loosing battle if you are interested in organic/pesticide free hops. Return to table of contents
Date: Thu, 11 Jul 91 11:35:51 EDT From: imagesys!shannon at uu.psi.com (Shannon Posniewski) A friend of mine to whom I forward HBD's asked me to submit the following: I recently sampled a bottle of a ginger/lemongrass mead that a friend and I brewed last December. The results were so impressive that I'm quite anxious to brew another mead. A couple of weeks ago, while hiking, I noticed blackberry plants that had immature berries on them. So now I have the idea of blackberry mead stuck in my head. I would like to hear from people who've had experience using blackberries, either to flavor beer or mead. Here is a virtual plethora of questions: Do blackberries have a strong flavor? How much would you use in a 5 gallon batch? Do blackberries have a lot of pectin? Should I boil them or add them to the cooled brew? An aside: I enjoy highly spiced and strongly flavored foods and was slightly disapointed that the ginger/lemongrass flavors were not stronger in our mead, we used about 8oz of each. Dan (c/o Shannon) Return to table of contents
Date: Thu, 11 Jul 91 12:09:22 EDT From: srussell at snoopy.msc.cornell.edu (Stephen Russell) Subject: MeV Liquid Yeast supplier Ok, Chris Shenton, you asked for it..... The U.S. distributor of MeV Liquid Yeast is Mayer's Cider Mill of Webster, New York, just outside of Rochester. Evidently, they sell wholesale at $2/pack, and it retails typically at $3.50-3.95. Call them up to find out the nearest retailer near you that carries the stuff. Mayer's Cider Mill 800-543-0043, 716-671-1955 MeV Research 519-579-0628 (Waterloo, Ontario) Caveat: the woman on the phone said that they don't sell it in summer. I recommend the High Temperature Lager yeast highly....makes great steam beer. If there is interest, I could try to get a list of their products out on an upcoming digest. Ooogy wawa, and happy hunting, STEVE Disclaimer: I have *no* connection whatsover with any of the above listed companies (I don't need no stinkin' connection). Return to table of contents
Date: Thu, 11 Jul 91 11:38:52 EDT From: Chris Shenton <chris at endgame.gsfc.nasa.gov> Subject: Re: strange fruit On Wed, 10 Jul 91 17:32:59 PDT, lg562 at koshland.pnl.gov said: Michael> I have an apricot tree and was wondering if anyone had any Michael> experience with apricot beer. No, sorry, but I imagine it would make a wonderful mead. Or a great addition to a pale ale. Ummm, yum! Or better [hi Mike!] a really fine lambic! Return to table of contents
Date: Thu, 11 Jul 91 10:24:18 PDT From: polstra!jdp at uunet.UU.NET (John Polstra) Subject: American Brewmaster Digital Thermometers In HBD #677, "N. Zentena" <zen at utcs.utoronto.ca> asks: > ... there is a company called American Brewmaster that advertises in > Zymurgy which sells digital thermometers and ph meters has anybody > dealt with them? If so what do you think? Is it a good deal? I just recently bought one of the digital thermometers from American Brewmaster. The person who took my phone order was friendly, courteous, and efficient. The thermometer arrived promptly (it was shipped the same day I ordered it), and was everything the advertisement had claimed it was. The packing list contained a hand-written note from the owner thanking me for my order. So here's one vote of confidence in American Brewmaster. I'd certainly do business with them again. I haven't actually brewed yet with the thermometer, but it looks like it will be OK. It's about the size of a ball-point pen, and in fact it comes with a little pen-body holder that you can use to keep the thing in your pocket. The probe is made out of stainless steel and is about 4-5" long. A 1" diameter body at the top of the probe contains the digital readout, the electronics, and a 1.5-volt silver oxide battery. (A battery comes with the unit). The readout is in degrees F and includes one digit after the decimal point, although I believe the accuracy is only specified as +/- 2 degrees F. (BTW, I have worked with a manufacturer of electronic thermometers on a consulting job, and +/- 2 degrees F [or +/- 1 degree C] is about good as you can get for under a few hundred dollars.) Normally, the reading is updated about every 15 seconds to preserve the battery (there is no on/off switch). There's a tiny button you can press to bump up the reading rate to once per second. So far, there are really only two things I don't like about the thermometer. First, it's so small that it would be easy to drop it into the mash. It would probably sink and get ruined. I'll probably stick mine through a chunk of styrofoam so that I can float it on the surface of the mash. Second, the button to increase the reading rate is so small that it's hard for me to make it work all the time. Larry Barello <larryba at microsoft>, another HBD reader, recently told me that he'd found a similar thermometer with an 8" stem in a local restaurant supply store for around $23. The longer stem sounds better to me, and that's a good price. So you might want to check restaurant supply stores in your area for something similar. John Polstra polstra!jdp at uunet.uu.net Polstra & Co., Inc. ...!uunet!polstra!jdp Seattle, Washington USA (206) 932-6482 "Self-knowledge is always bad news." -- John Barth Return to table of contents
Date: Thu, 11 Jul 1991 10:04:43 -0500 From: caa at com2serv.c2s.mn.org (Charles Anderson) Subject: Re: dry brewing > From: Dave Barrett <DAVE.BARRETT at OFFICE.WANG.COM> > > Recently there has been a fair amount of Miller (the so called beer) bashing, > mostly about their treatment of hops oils and 'cold filtering'. This > caused me to pay a bit more attention to the beer commericals I see on the > tube. Last night I saw an ad for Bud Dry in which AB claimed that it is the > only 'cold filtered and dry brewed' beer available. > > Does anybody know what the % at ?$?^$*??!! 'dry brewing' is? Its bad enough that > they seem to be reluctant to get anywhere near hops, but are they now trying > to tell us that they don't use water when they brew? Dry brewing was originated in Japan by the Kirin brewing co (I think it was Kirin, either them or Asahi) it involves fermenting past the point when most yeasts stop working. According to Eckhardts' book they engineered some new yeast strains to get the job done. Fred also says that some brewers add some chemical additives to keep the yeast going...what this is supposed to produce is a drier beer (think in terms of dry wine). P.S. I had a posting a while ago that talked about prices for grain mills, I picked up a corona at a local mexican market for $29.99...it's your standard corona, the only difference is that the instructions are in spanish. - -- /-Charles-Anderson-\ | caa at c2s.mn.org || caa at midgard.mn.org \------------------/ | Com Squared Systems, voice (612) 452-9522 The rose goes in front | 1285 Corporate Center Drive fax (612) 452-3607 big guy -Crash Davis | Suite 170 | Eagan, MN 55121 (I speak for myself) Return to table of contents
Date: Thu, 11 Jul 91 11:18:05 PDT From: Death is the only Solution <"b_turnbaugh" at csc32.enet.dec.com> Subject: RE: Homebrew Digest #675 (July 09, 1991) JaH, hersh at expo.lcs.mit.edu, would you please send me info on making hard cider?? I tried mailing you direct but it won't work!!! Thanks: bob t. Return to table of contents
Date: Thu, 11 Jul 91 13:42:44 CDT From: andy at wups.wustl.edu (Andy Leith) Subject: What Miller's up to Steve Russell asks what has happened to Dave Miller He couldn't make the conference as he has been too busy trying to get his brewpub underway. He has found a sponsor, and they are at present trying to finalise details on the location. He is involved with Dan Kopman (I think that's the spelling) who used to work with Young's in London. They hope to be in business by year end. It took him two years of hard work to get brewpubs legalised in Missouri. He is hoping to have an even more complete handbook out next year which will also cover all extract recipes, kegging, counter pressure fillers and the like. Andy andy at wups.wustl.edu Return to table of contents
Date: Thu, 11 Jul 91 15:27:56 CDT From: ingr!ingr!b11!mspe5!guy at uunet.UU.NET Subject: Beer in Boulder I will be in Boulder Sunday evening through Thursday evening of next week and I would like to solicit your recommendations of stores with good beer selection. Also, I intend to visit Old Chicago and The Walnut Street Brewery there. Any other watering holes worthy of note? Places to avoid? Denver is not out of the question since I'll be flying in and out of Stapleton airport. I seem to recall an excellent report someone did a while back about a beer run they made from Texas to Colorado. I though I had saved it but, alas, I cannot find it. Feel free to e-mail your suggestions if you prefer not to post to the digest. I would like to pick up a few samples of good beer since Alabama's selection is very limited. Hopefully, it will tide me over until my Belgian brews arrive in mid September. Thanks very much! - -- ============================================================================== Guy D. McConnell | |"All that is gold does not Intergraph Corp. Huntsville, AL. | These | glitter, not all those who Mass Storage Peripheral Evaluation | opinions | wander are lost, the old Tape Products | are mine | that is strong does not Mail Stop CR1105 | and mine | wither, and deep roots are uunet!ingr.com!b11!mspe5!guy | alone. | not touched by the frost." (205)730-6289 FAX (205)730-6011 | | J.R.R.T. ============================================================================== Return to table of contents
Date: Thu, 11 Jul 91 14:00:43 PDT From: grumpy!cr at uunet.UU.NET (C.R. Saikley) Subject: Dextrins & Body From: srussell at snoopy.msc.cornell.edu (Stephen Russell) DEXTRINS REVISITED..... >You know, I just realized that the debate on dextrins 'n body was somewhat >abbreviated (for this digest, that is). I keep seeing contradictory infor- >mation in different sources...TCHoHB says "it's been proven that dextrins don't >add body to beer", other sources imply the opposite, such as Jackson's and >Eckhardt's books. What do YOU think? DO DEXTRINS ADD BODY TO BEER? This topic is the subject of considerable debate. There seems to be no simple answer. The "traditional" wisdom seems to be that dextrins *do* add body to beer. The theory being that high mash temperatures favor alpha amylase over beta and that alpha tends to produce more dextrins whereas beta produces fermentable maltose. Beers mashed at higher temperatures generally have more body than those mashed at lower temps. Therefore.............. (Hmmmmm, people who carry matches in their pocket tend to have a higher incidence of lung cancer than those who don't. Therefore........) I believe that Miller is referring to the work of Jean DeClerk (sp?) when he says "it's been proven etc.". DeClerk's text is long out of print and I have been unable to get my hands on a copy. If anyone out there has access to a copy, it would be interesting to know what DeClerk did to prove this. Dr.Lewis at UCDavis.fermentation.edu describes an experiment he was involved in that was directed at proving or disproving this. They began with some nondescript industrial beer (maybe Coors Light). They added dextrins to the finished product (there's that word again) in controlled amounts. They then did blind tastings with a panel of professional tasters. The panel was unable to detect any differences until the dextrin levels got ridiculously high - much higher than you could ever get using any "standard" mashing technique. Their conclusion was that dextrins *alone* do add body to beer. I don't believe that anyone is doubting that high temperature mashes produce beers of greater body that low temp mashes, but the alpha amylase/dextrin theory doesn't accurately describe the process. I've seen in my own brews that higher mash temps yield fuller bodied beers. I brewed two "identical" batches, the only difference being that one had a strike temp of 158F and the other 155F. The difference between the two beers was much greater than I expected. Dr. Lewis believes that protein fractions (peptides, polypeptides etc.) are involved in the perception of body. He hinted that there may be some complex interaction between dextrins, protein fractions and our sensory perception. However, he admitted that he just didn't really know what was going on. For now I've decided to not worry about exactly what is responsible for the sensation of body. The guys with PhD's in brewing science will figure it out someday, and then we'll know. From a practical standpoint, I know I can vary the body in my brews by adjusting the mash temp, and that works well. Cheers, CR Return to table of contents
Date: Thu Jul 11 09:51:26 EDT 1991 From: cbnewsm!terryp at attbl.attmail.com A few issues ago Randy Tidd asked about a tapper system for AB "Golden Gate Kegs". He also wanted information on "a place in Kansas called Foxx". They are at: Foxx Equipment Company 421 Southwest Blvd Kansas City, MO 64083 (that's MO, as in Missouri, NOT Kansas) 816-421-3600 A quick phone call to them this morning revealed: - they are still in business - they have a mail order catalog - they stock a product called "Golden Gate Tapper" - among the items included in the above are: (sorry, I couldn't take notes) a couple of devices with "air vent" in their names & a spigot - they can probably order want you need if they don't stock it. Terry Phillips AT&T Kansas City, MO IM Member Network Services Division 816-995-4567 Return to table of contents
Date: Thu, 11 Jul 91 17:27:34 PDT From: Nick.Thomas at Eng.Sun.COM (Nick Thomas) Subject: Blind beer tasting results A friend of mine organized a blind beer tasting of 10 commercial beers and one homebrew. The results are kind of interesting, and I thought the brewers on this alias might enjoy reading them. The judges ranged from "very frequent" to "extremely infrequent" beer drinkers. The judge's comments aren't quite what you would find at a competition. They are more, ah... "informal." In fact, if mild obscenity offends you, don't read further. -nick By the way the "clarity test" refers to the fact that one judge won't drink any beer she can't see through. 1. Holstein (Tied for Worst of Show by one Judge) Tastes like beer Thin. Guessed it was Rolling Rock. Thought Richard Gere might enjoy it. Weak, gross, watery Not Very Good Like Budweiser - plywood aged Gnarly (Did not pass clarity test for one Judge) 2. Franz(something) Weisbier (Wheatbeer) (Tied worst of show for 1 judge) Injured Leather Bleh Yuck Worse that #1, but not gross Fascist Beer From Hell High School memories (did not pass clarity test again) 3. Rolling Rock Clear, Sweet, Cool - just take the dead mouse out Light, fruity, rotten. Much like embalming fluid Cheap, like bud, tinny. Worse than #1 Pabst Blue Ribbon got a kick like 2. but it has bite Tastes good with 11. 4. Due to a serious budget crunch in Winsconson, they've had to cut some necessary programs in the school system. One of those programs was everything related to the number 4. The host, being born in Wisconson, was one victim. Consequently, there was no Number 4 at the tasting. 5. St. Pauli Girl Not bad - what's wrong with me? A spaten? malty, I like it Yuck! Better Like making love in a canoe - Fucking close to water (we begin to lose some judges at this point) 6. Dead Cat Lager (Worst of Show for 5 Judges) Lemonade - but spoiled Sweet & bitter & rancid What Kennan Said Piss Pour Lemonade and Chablis in equal parts (Kennan) Wow (Did not pass clarity test) 7. Boont Amber Fuck you Asshole Sweet Spaten? Pretty good OK Pretty Good Good shit, but doesn't wear well 8. Corona (Worst of Show for one Judge) Where was I? Light style American Yuck Marginaly Good Steinlager or something like that Olympia's Little sister Tastes Like plastic 9. Samual Smiths Old Pale Ale Goodwith popcorn Malty, not bad OK. Foamy Good Sweet stuff dude. Might be Spaten 10. Red Tail Ale (Best of Show for 2 judges; tied best of show for 3 judges) Makes me regret the throatectomy Pretty Dam Good Foamy, lighter, good. The best This could be Spaten too very, very, very good Smells good; can't see through it 11. Homebrew Barleywine (Best of Show for 2 judges; Tied for Best of Show for 2 judges) Nick - Marry me and have my baby Really Nice Mold, sweet, better than good Very sweet Havenabamcnabledehaneha What a Kick! Sweet (Brandy) 12. Miller I'm halucenating that I know what I'm doing Light, almost nonexistent Really Foamy, not much smell, weak taste, pale. Nope. Mostly water Making Love in Canoe II Bud's little brother Tastes like preservatives Return to table of contents
Date: Fri, 12 Jul 91 13:56 EST From: David Taylor <DAVID at phillip.edu.au> Subject: Impressed by Anchor Steam Beer Gooday, Our Special Broadcasting Service has been showing Michael Jackson's 'Beerhunter' series, the most recent was the episode on the Anchor Steam Brewery at San Francisco. Wonderful stuff. I liked Fritz Maytag's philosophical approach to his chosen business. In particular his idea that people like to buy beer that has come from a good place, ie: a craft brewery where the workers care for the product they produce. He swaps a days production for a trip to the country to select a field of barley to make the Christmas Ale. Compare that to the union regimented workforce at the large mass market breweries, with bean counters ordering the quantity of malt in each brew. Fritz compared beer to water painting and wine to oil painting. Beer can show style and sublety, is ready to drink fairly quickly and is not expensive. Wine takes months to make, is expensive to buy, then you are expected to lay it down for years before drinking it. The copper vessels in the brewhouse are classically beautiful and are visible from the offices so the admin. people don't lose touch with the product. I've tried Anchor Steam Beer and liked it very much. I'm wondering if Fritz is still in control of the Brewery and if conditions have changed since the show was made (1990)? Has Anchor Steam Beer altered over the years? Have the bean counters moved in? :-( It all looked too good to last. Cheers everyone... David Return to table of contents
End of HOMEBREW Digest #678, 07/12/91 ************************************* -------
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