HOMEBREW Digest #820 Mon 10 February 1992

Digest #819 Digest #821


	FORUM ON BEER, HOMEBREWING, AND RELATED ISSUES
		Rob Gardner, Digest Coordinator


Contents:
  re: Pre-crushed Grain (John Hartman)
  Stout Recipe from Micah Millspaw (Bob Jones)
  Re: BABO, modesty and infamy (Richard Stueven)
  UPS Shipping of Alcohol (Bob_Konigsberg)
  Beer distillation: the real story (Chuck Coronella)
  Re:  Homebrew Digest #819 (February 07, 1992) (Richard Childers)
  BABO results (Bob Jones)
  Steam beer recipe (Frank Tutzauer)
  Beamish Stout (b11!mspe5!guy)
  mail failed, returning to sender (lsuc.on.ca!cchtor!lsuc.on.ca!cchtor!cai.lsuc.on.ca!MAILER-DAEMON)
  Homebrew Digest #811 (January 28, 1992)
  mail failed, returning to sender (lsuc.on.ca!cchtor!lsuc.on.ca!cchtor!cai.lsuc.on.ca!MAILER-DAEMON)
  Homebrew Digest #808 (January 23, 1992)
  mail failed, returning to sender (lsuc.on.ca!cchtor!lsuc.on.ca!cchtor!cai.lsuc.on.ca!MAILER-DAEMON)
  Homebrew Digest #810 (January 27, 1992)
  mail failed, returning to sender (lsuc.on.ca!cchtor!lsuc.on.ca!cchtor!cai.lsuc.on.ca!MAILER-DAEMON)
  Homebrew Digest #809 (January 24, 1992)
  NA Beer (Jack Schmidling)
  Liberty Ale (caitrin lynch)
  Wyeast starter? (caitrin lynch)
  Wyeast Belgian Ale Yeast (Jon Binkley)
  More Wyeast Woes (Jon Binkley)
  A Guide to Micro's (Mr. Tom Denny)" <dennyt at prism.CS.ORST.EDU>

Send submissions to homebrew at hpfcmi.fc.hp.com Send requests to homebrew-request@ hpfcmi.fc.hp.com [Please do not send me requests for back issues!] Archives are available from netlib at mthvax.cs.miami.edu
---------------------------------------------------------------------- Date: Fri, 7 Feb 92 08:42:13 -0500 From: hartman at varian.varian.com (John Hartman) Subject: re: Pre-crushed Grain In HBD #819 Walter Gude asks for feedback on long term storage of crushed grain. I asked the same question around Christmas time and got no response--not even private e-mail. My conclusion is that no one has experienced any problems with crushed grain going bad. My supplier, Brewmaster in San Leandro, CA, told me it would be fine for six months. I suspect that if kept clean, cool and dry it will last closer to a year. fyi, John Hartman ps: re: Brew Club E-mail Database, This IS my Homebrew Club!! Cheers!! Return to table of contents
Date: Fri, 7 Feb 1992 09:52 PDT From: Bob Jones <BJONES at NOVA.llnl.gov> Subject: Stout Recipe from Micah Millspaw There has been a lot of discussion about making a coffee flavoured beer. Last year myself and Bill Coffee (appropriate name) who is head brewer at St. Stans came up with Kahlua stout. There are several versions a stout,a cream stout and a imperial stout. So here is a 5 gallon recipe for the standard version. This is one of St. Stans special at the pub only beers. 5# 2-row barley 2# 120L caramel malt 2# 20L caramel malt 2# british crystal 1# wheat malt 1# dextrin 1# roast barley 2oz Northern brewer hops 75min. 1\2oz styrian goldings 75min. 1 bottle kahlua liquor extract whitbread ale yeast mash at 160F and the kahlua extract to the primary before pitching the yeast. enjoy Micah Millspaw 2/6/92 Return to table of contents
Date: Fri, 7 Feb 92 09:53:50 PST From: Richard.Stueven at Corp.Sun.COM (Richard Stueven) Subject: Re: BABO, modesty and infamy In HBD #819, C.R. Saikley calls my attention to a book written by one Mr.Webster, which I've never bothered to read. Too many words, and besides, I think the section on infusion mashing leaves out too many details. >All seriousness aside, this year's BABO was a smashing success. HBDer's >Bob Jones, Russ Wigglesworth, Tom Altenbach, Micah Millspaw and myself >were in attendance. This is a really fun event, and I'd recommend it >to anyone near the Bay Area. There were a few low-profile HBDer's there as well (myself, Laura Lawson, Greg Schmitz). Maybe next time there's a Bay Area event, we can get coordinated. (And then go get *un*coordinated!) >The event took place at Lyon's Brewery of Dublin, which is a pub - not >a brewery. Not only was lunch provided, but Judy, publican at Lyon's, >supplied two rounds of beers for all of the judges (and stewards??). ...and some of the customers! >The Brewer's Brass, an all brass band of very talented musicians and >homebrewers, performed during lunch and during the truly infamous Brew >Dude Fashion Show. Then the Rolling Boil Blues Band (sometimes known as >the Flocculating TRUBadours) dazzled the audience with their musical >ineptitude ;-) All in all it was a good time. I missed the TRUBadours...had to go to the Sharks game and drink Meister Brau. Which by the way doesn't taste very good on top of a few pints of Lind's IPA. >I have a good reason for being modest about the awards I garnered that day. >I didn't get any! In fact, I had no entries. My mistake! I remember hearing your name and Micah's being called from the judges' stand while the awards were being handed out, and I (erroneously) assumed you were among the winners. Great fun all around! >Yours in Infamy, >CR Yours in Illiteracy, gak Return to table of contents
Date: Fri, 7 Feb 92 10:02 PST From: Bob_Konigsberg at 3mail.3com.com Subject: UPS Shipping of Alcohol I called up the San Francisco office of UPS, and asked them. The official answer is that for UPS to ship alcohol (knowingly), the sender must have a shipping permit from the Alcohol, Tobacco and Firearms office of the U.S. Government. This would explain why commercial businesses that deal in alcoholic beverages don't have a problem with UPS. UPS themselves do not issue permits, they just look at them. So everyone will probably have to continue to be evasive or lie. BobK Return to table of contents
Date: Fri, 7 Feb 92 10:59 MTS From: Chuck Coronella <CORONELLRJDS at CHE.UTAH.EDU> Subject: Beer distillation: the real story I took offense to two messages that sarcastically criticized my post regarding distillation of alcohol from beer, 1 posted in Digest #816 by <STROUD%GAIA at leia.polaroid.com> (Steve Stroud) and another in Digest # 817 by CONNOLLY%RISVAX at CCNMR.MIT.EDU Both correctly pointed out the existense of an azeotrope in the Ethyl Alcohol-water system: >In the case of ethanol/water, it is not an ideal system and all of the >calculations you performed are meaningless. Due to molecular interactions, >ethanol and water form a minimum boiling mixture called an azeotrope which, at >atmospheric pressure, boils at 78.2 degrees Centigrade (lower than either EtOH >or water) with a composition of 95.6% ethanol and 4.4% water. (At lower >pressures the percent of alcohol in this azeotrope actually increases). And then incorrectly interpreted the significance of an azeotrope: >In practice this means that if you boil a water/ethanol mixture, what will boil >off initially is this azeotrope (4.4 : 95.6) until one of the two components is >totally distilled, then the remaining component will distill. The existence of an azeotrope in this system means that if you boiled a liquid AT THE AZEOTROPIC COMPOSITION (89.43 mole% EtOH) the vapor would have an identical molar composition, 89.43%. At all other compositions, the vapor coming off a boiling liquid will be different than the liquid compostion, and DIFFERENT from the AZEOTROPIC composition. The equilibrium vapor composition coming off a boiling liquid is described by an equilibrium curve. An x-y graph of the EtOH-H2O system is available in several references, I used "Phase Equilibria in Chemical Engineering" by S.M. Walas, Butterworth, 1985, p264, and data in Perry's Chemical Engineering Handbook, Section 13. Beer is roughly 4% alcohol (1.6 mole %); the azeotrope is at the other end of the equilibrium curve. Therefore, the azeotrope is not a consideration in this situation. Q.E.D. Assume beer is composed of, for arguement's sake, only 4% w/w EtOH and 96% w/w H2O. Then, in mole fractions, x(EtOH)= 1.6%. Examine an x-y graph of the EtOH-H2O system. At x=1.6%, I find y(EtOH)=14.3%. So, initially, the vapor is 29.9% w/w EtOH. Not bad. But the thing to remember is that this is a BATCH distillation, so that the vapor is 30% EtOH for the 1st moment only. After then, the beer is < 4% w/w EtOH, and so the vapor is less than 30%. (This wouldn't necessarily be true if the azeotrope was near this concentration range.) The equilibrium curve is rather steep in this range, indicating that y(EtOH) will drop quickly with liquid-phase concentration. So the vapor becomes closer to pure water with time, and very quickly. One could solve a differential equation to find the exact solution. Conclusion: Boiling (or heating) is effective in removing most of the alcohol only if the amount of "beer vapor" removed is a pretty large multiple of the volume of EtOH initially present, maybe 20 times. Of course, I'm assuming that the other components in beer don't significantly affect the calculations, not an insignificant assumption. I discussed this briefly with Chip Hitchcock, and his chemistry is better than mine, so I defer to him: (don't hold him to it; these were initial guesses) From: IN%"cjh at vallance.HQ.Ileaf.COM" >I suspect that the low concentrations of sugars, hop oils, etc. wouldn't >have a strong effect. The hop oils aren't polar enough to entangle much >with the liquids (\\guess//). The molal concentration of sugars is around >.166 ( start with 1#/gallon = (454/180) moles / 3.8 liters = .664, figure >(average) 3/4 of sugar converted); my recollection is that the molal >boiling point elevation of polar liquids runs around a small number (~2?) 'C. >Guesses, but indicative. So to those who claim to have great knowledge about azeotropes, I say, go back and read your textbook. It's easy to identify the azeotrope; not so easy to understand it. Sorry for the technical discussion. I know this is Greek to many (most) who aren't chem e's or chemists. But I was p.o.d by those who tell me I don't know what I'm talking about when they don't know what they're talking about. At the outset of this discussion, I certainly didn't intend to get into this so deeply; I prefer my beer WITH alcohol. Chuck coronellrjds at che.utah.edu Return to table of contents
Date: Fri, 7 Feb 92 10:09:08 PST From: Richard Childers <rchilder at us.oracle.com> Subject: Re: Homebrew Digest #819 (February 07, 1992) "Date: Thu, 6 Feb 92 14:51:57 CST From: whg at tellab5.tellabs.com (Walter H. Gude) Subject: Pre-crushed Grain M**ily? "There's that work again :-)." Would someone please explain what a "momily" is ? "1) How long can one keep crushed grains?" I haven't seen a definitive answer yet, either, but I plan to experiment, anyway. Ten minutes of experimentation showed me how to peel labels off my labels, I don't think it will take any longer to keep grains fresh, or at least prevent them from going stale quickly. Some sort of plastic container, such as one might use to keep grains safe from rodents and condensation, seems appropriate. Some sort of absorption material for loose H2O would be useful, provided it was isolated so that it didn't flavor the grains with a plastic taste. I'd guess that kitty litter might work very nicely, as a hydroscopic material. Then, once the moisture has been concentrated into the absorbent material, put the whole container in the freezer. ( I suggest _clean_ kitty litter, if you don't want your beer to have a strange taste ... :-) Think of them as coffee beans and you'll have no problem, I'd guess. The nature of the problem is not as different as it might seem. "Everyone says ..." Since when has the majority ever been right about _anything_ ? (R. Heinlein) - -- richard Return to table of contents
Date: Fri, 7 Feb 1992 10:30 PDT From: Bob Jones <BJONES at NOVA.llnl.gov> Subject: BABO results OK here are the cataroies and the winners for the Bay Area Brewoff held Jan 25, 1992 at Lyon's Brewery Depot. Dublin, Ca. Pale Ale - 45 entries total 1st - Hans & Inga Sundet, Gold Country Brewers 2nd - Wayne Greenwaye, San Andreas Malts 3rd - Bob & Zach & Warren, U.B.A. Porter - 23 entries total 1st - John Arends, Sonoma County Beerocrats 2nd - Bruce Brazil, Draught Board 3rd - Rick Gutherie, Draught Board Dry Stout - 26 entries total 1st - John Arends, Sonoma County Beerocrats 2nd - Kelly Dunham, Brew Birds of Hoppiness 3rd - Eric Henchal, BURP Barley Wine - 10 entries total 1st - Bob Hufford, Santa Clara Valley Brewers 2nd - Micah Millspaw,SAAZ 3rd - Kirk Ware, no club affiliation Amber Lager(steam style) - 11 entries total 1st - Kevin Johnson, San Andreas Malts 2nd - Brad Brumit, F.O.B. 3rd - Bill Kirk, Santa Clara Valley Brewers Holiday Beer- 32 entries total 1st - Peter Gotts, No club affiliation 2nd - Bob Jones, Draught Board 3rd - Bill Jamaca, Tandem Malty Processors Mead - 9 entries total 1st - Rod Houck, SAAZ 2nd - Gerald Burke, Draught Board 3rd - Tom Altenbach, Draught Board Total enties = 155. 1st place awards - $20, ribbon, Lyon's Brewery Connoisseur beer mug 2nd place awards - $10, ribbon, 8oz hops 3rd place awards - $5, ribbon Bob Jones, Competition coordinator. Return to table of contents
Date: Fri, 7 Feb 1992 16:41 EST From: Frank Tutzauer <COMFRANK at ubvmsb.cc.buffalo.edu> Subject: Steam beer recipe A while back, someone (sorry, forgot who) was complaining because it seemed like the only recipes that were posted were those in which the author said something like, "Haven't tasted it yet, but I'll let you know." Anyway, this person, whoever he or she was, implored HBDers to post their best (tried) recipe, under the condition that the poster had at least 10 batches worth of experience. I've finally reached that plateau (thunderous applause). Batch 11 and 12 are fermenting, but Batch 10 has been bottled and tasted. Of my first 10, only Batch #1 was a disaster. The rest ranged from drinkable to damn good. Batch #8 was the best. Here is the recipe: Frahnkenschteam (Steam Beer) (My wife, Carol, a fan of the movie Young Frankenstein, insists on the name.) 1 c English 2-row pale malt 1 c Crystal Malt, 60L 1 c Crystal Malt, 120L 6 lb light M&F dried malt extract 1 and 1/2 oz. Northern Brewer hop pellets (alpha = 6.5; 50 min.) 1/2 t Irish Moss (15 min.) 1 oz. Northern Brewer hop pellets (1 min.) Wyeast 2035 American Lager yeast (cultured from a previous batch) 3/4 c corn sugar for priming Brewer's specifics: Toasted pale malt in a 375 degree oven for 20 minutes. Cracked it along with the crystal and steeped in 2 quarts of 150-175 degree water for 20 minutes. Sparged with approx. 1 gallon of water. Dissolved DME in sparge water plus cold water to make 3 and 1/2 gallons. Boiled for 60 min., adding hops and Irish Moss for indicated times. Chilled with a 2-gallon ice block and 20 degree outdoor temps. Racked off hot/cold break, topped up to 5 gallons, pitching a 2-3 cup starter at about 90 degrees. Visible fermentation in 12 hours, active in 18. Fermentation temps 68 to 71 degrees. O.G. = 1.049, IBUs approximately 37. Single-stage fermentation for 14 days; bottled with 3/4 cup priming sugar. F.G. = 1.022, a little high, but fermentation was definitely done. Comments: I did a side-by-side comparison of this brew to a bottle of Anchor Steam, and here are the similarities/differences: This beer is exactly the same color as Anchor Steam, but it's a bit cloudier due to a little chill haze. The head is neither as big nor as long lasting as Anchor Steam's, but it clings to the side of the glass better. This beer has more body than Anchor Steam, and it is a bit maltier and sweeter; Anchor Steam is crisper with more hop bitterness. It is not as carbonated as Anchor Steam, although it would not be considered undercarbonated. All in all a very good beer.  Return to table of contents
Date: Fri, 7 Feb 92 9:35:38 CST From: ingr!b11!mspe5!guy at uunet.UU.NET Subject: Beamish Stout As a Stout lover, I was encouraged to read the following in this week's "Irish Emigrant": "Beamish and Crawford has won a court battle to sell Beamish Stout in the US. The company which sells Jim Beam whiskey had objected." Of course, there is little chance that we will be able to buy it here in Alabama. - -- Guy McConnell "Drinking homebrew from a wooden cup" Return to table of contents
Date: Sun, 2 Feb 1992 12:59:00 -0500 From: <cchtor!lsuc.on.ca!cchtor!lsuc.on.ca!cchtor!cai.lsuc.on.ca!MAILER-DAEMON at lsuc.on.ca> Subject: mail failed, returning to sender |------------------------- Failed addresses follow: ---------------------| <jttorag at cai.lsuc.on.ca> ... unknown user |------------------------- Message text follows: ------------------------| Received: by cai.lsuc.on.ca (/\==/\ Smail3.1.25.1 #25.5) id <m0lAlCd-0001z2a at cai.lsuc.on.ca>; Sun, 2 Feb 92 12:42 EST Received: by news.lsuc.on.ca (/\==/\ Smail3.1.25.1 #25.7) id <m0lAlCh-000CfPa at news.lsuc.on.ca>; Sun, 2 Feb 92 12:42 EST Received: from cchtor by mail.uunet.ca with UUCP id <53566>; Sun, 2 Feb 1992 12:13:38 -0500 Received: from jtsv16.UUCP by cch.com (4.1/SMI-4.1) id AA02561; Sun, 2 Feb 92 11:57:44 EST Errors-To: hpfcmi.fc.hp.com!homebrew-request@ cchtor.uucp Received: by news.lsuc.on.ca (/\==/\ Smail3.1.25.1 #25.7) id <m0lAXDs-000CeSa at news.lsuc.on.ca>; Sat, 1 Feb 92 21:46 EST Received: from cchtor by mail.uunet.ca with UUCP id <53579>; Sat, 1 Feb 1992 21:17:23 -0500 Received: from jtsv16.UUCP by cch.com (4.1/SMI-4.1) id AA01130; Sat, 1 Feb 92 20:45:55 EST Errors-To: hpfcmi.fc.hp.com!homebrew-request@ cchtor.uucp Received: by news.lsuc.on.ca (/\==/\ Smail3.1.25.1 #25.7) id <m0lAOkW-000Cf5a at news.lsuc.on.ca>; Sat, 1 Feb 92 12:43 EST Received: from cchtor by mail.uunet.ca with UUCP id <53576>; Sat, 1 Feb 1992 12:17:13 -0500 Received: from jtsv16.UUCP by cch.com (4.1/SMI-4.1) id AA22332; Sat, 1 Feb 92 12:01:39 EST Errors-To: hpfcmi.fc.hp.com!homebrew-request@ cchtor.uucp Received: by news.lsuc.on.ca (/\==/\ Smail3.1.25.1 #25.7) id <m0lA9I0-000Ce7a at news.lsuc.on.ca>; Fri, 31 Jan 92 20:13 EST Received: from jtsv16 by mail.uunet.ca with UUCP id <53582>; Fri, 31 Jan 1992 20:10:36 -0500 Received: by news.lsuc.on.ca (/\==/\ Smail3.1.25.1 #25.7) id <m0l9bm1-000CkNa at news.lsuc.on.ca>; Thu, 30 Jan 92 08:25 EST Received: from torag by mail.uunet.ca with UUCP id <53556>; Tue, 28 Jan 1992 22:49:25 -0500 Received: by torag.guild.org (smail2.5-sil) id AA23076; 28 Jan 92 21:35:39 EST (Tue) Received: by lethe.UUCP; Tue, 28 Jan 92 09:11:24 EST Received: from hpcsos.col.hp.com ([15.255.240.16]) by gpu.utcs.utoronto.ca with SMTP id <18609>; Tue, 28 Jan 1992 03:32:18 -0500 Received: from hpfcmi.fc.hp.com by hpcsos.col.hp.com with SMTP (16.6/15.5+IOS 3.14) id AA14666; Tue, 28 Jan 92 01:32:05 -0700 Received: by hpfcmi.fc.hp.com (15.11/15.5+IOS 3.22) id AA15110; Tue, 28 Jan 92 01:00:11 mst Date: Tue, 28 Jan 1992 03:00:11 -0500 Message-Id: <9201280800.AA15110 at hpfcmi.fc.hp.com> To: homebrew at hpfcmi.fc.hp.com From: hpfcmi.fc.hp.com!homebrew-request@ cchtor.uucp (Verify address before sending) Reply-To: hpfcmi.fc.hp.com!homebrew at cchtor.uucp (CHANGE THIS IF NECESSARY) Errors-To: hpfcmi.fc.hp.com!homebrew-request@ cchtor.uucp Precedence: bulk Subject: Homebrew Digest #811 (January 28, 1992) [low-priority message, body not included] Return to table of contents
Date: Sun, 2 Feb 1992 12:59:00 -0500 From: <cchtor!lsuc.on.ca!cchtor!lsuc.on.ca!cchtor!cai.lsuc.on.ca!MAILER-DAEMON at lsuc.on.ca> Subject: mail failed, returning to sender |------------------------- Failed addresses follow: ---------------------| <jttorag at cai.lsuc.on.ca> ... unknown user |------------------------- Message text follows: ------------------------| Received: by cai.lsuc.on.ca (/\==/\ Smail3.1.25.1 #25.5) id <m0lAlCZ-0002FNa at cai.lsuc.on.ca>; Sun, 2 Feb 92 12:41 EST Received: by news.lsuc.on.ca (/\==/\ Smail3.1.25.1 #25.7) id <m0lAlCZ-000CfKa at news.lsuc.on.ca>; Sun, 2 Feb 92 12:41 EST Received: from cchtor by mail.uunet.ca with UUCP id <53576>; Sun, 2 Feb 1992 12:13:39 -0500 Received: from jtsv16.UUCP by cch.com (4.1/SMI-4.1) id AA02573; Sun, 2 Feb 92 11:57:50 EST Errors-To: hpfcmi.fc.hp.com!homebrew-request@ cchtor.uucp Received: by news.lsuc.on.ca (/\==/\ Smail3.1.25.1 #25.7) id <m0lAXEI-000CeSa at news.lsuc.on.ca>; Sat, 1 Feb 92 21:46 EST Received: from cchtor by mail.uunet.ca with UUCP id <53574>; Sat, 1 Feb 1992 21:17:17 -0500 Received: from jtsv16.UUCP by cch.com (4.1/SMI-4.1) id AA01110; Sat, 1 Feb 92 20:41:29 EST Errors-To: hpfcmi.fc.hp.com!homebrew-request@ cchtor.uucp Received: by news.lsuc.on.ca (/\==/\ Smail3.1.25.1 #25.7) id <m0lAOjt-000Ceda at news.lsuc.on.ca>; Sat, 1 Feb 92 12:42 EST Received: from cchtor by mail.uunet.ca with UUCP id <53577>; Sat, 1 Feb 1992 12:17:15 -0500 Received: from jtsv16.UUCP by cch.com (4.1/SMI-4.1) id AA22338; Sat, 1 Feb 92 12:01:41 EST Errors-To: hpfcmi.fc.hp.com!homebrew-request@ cchtor.uucp Received: by news.lsuc.on.ca (/\==/\ Smail3.1.25.1 #25.7) id <m0lA9I8-000CeCa at news.lsuc.on.ca>; Fri, 31 Jan 92 20:13 EST Received: from jtsv16 by mail.uunet.ca with UUCP id <53579>; Fri, 31 Jan 1992 20:10:38 -0500 Received: by news.lsuc.on.ca (/\==/\ Smail3.1.25.1 #25.7) id <m0l7Psg-000Cjpa at news.lsuc.on.ca>; Fri, 24 Jan 92 07:19 EST Received: from torag by mail.uunet.ca with UUCP id <53816>; Fri, 24 Jan 1992 04:19:49 -0500 Received: by torag.guild.org (smail2.5-sil) id AA03307; 24 Jan 92 02:37:01 EST (Fri) Received: by lethe.UUCP; Thr, 23 Jan 92 10:03:11 EST Received: from hpcsos.col.hp.com ([15.255.240.16]) by gpu.utcs.utoronto.ca with SMTP id <18848>; Thu, 23 Jan 1992 03:37:36 -0500 Received: from hpfcmi.fc.hp.com by hpcsos.col.hp.com with SMTP (16.6/15.5+IOS 3.14) id AA02543; Thu, 23 Jan 92 01:37:15 -0700 Received: by hpfcmi.fc.hp.com (15.11/15.5+IOS 3.22) id AA03163; Thu, 23 Jan 92 01:00:10 mst Date: Thu, 23 Jan 1992 03:00:10 -0500 Message-Id: <9201230800.AA03163 at hpfcmi.fc.hp.com> To: homebrew at hpfcmi.fc.hp.com From: hpfcmi.fc.hp.com!homebrew-request@ cchtor.uucp (Verify address before sending) Reply-To: hpfcmi.fc.hp.com!homebrew at cchtor.uucp (CHANGE THIS IF NECESSARY) Errors-To: hpfcmi.fc.hp.com!homebrew-request@ cchtor.uucp Precedence: bulk Subject: Homebrew Digest #808 (January 23, 1992) [low-priority message, body not included] Return to table of contents
Date: Sun, 2 Feb 1992 12:59:00 -0500 From: <cchtor!lsuc.on.ca!cchtor!lsuc.on.ca!cchtor!cai.lsuc.on.ca!MAILER-DAEMON at lsuc.on.ca> Subject: mail failed, returning to sender |------------------------- Failed addresses follow: ---------------------| <jttorag at cai.lsuc.on.ca> ... unknown user |------------------------- Message text follows: ------------------------| Received: by cai.lsuc.on.ca (/\==/\ Smail3.1.25.1 #25.5) id <m0lAlCS-0002DKa at cai.lsuc.on.ca>; Sun, 2 Feb 92 12:41 EST Received: by news.lsuc.on.ca (/\==/\ Smail3.1.25.1 #25.7) id <m0lAlCP-000Cf5a at news.lsuc.on.ca>; Sun, 2 Feb 92 12:41 EST Received: from cchtor by mail.uunet.ca with UUCP id <53574>; Sun, 2 Feb 1992 12:13:38 -0500 Received: from jtsv16.UUCP by cch.com (4.1/SMI-4.1) id AA02567; Sun, 2 Feb 92 11:57:46 EST Errors-To: hpfcmi.fc.hp.com!homebrew-request@ cchtor.uucp Received: by news.lsuc.on.ca (/\==/\ Smail3.1.25.1 #25.7) id <m0lAXEB-000Ceoa at news.lsuc.on.ca>; Sat, 1 Feb 92 21:46 EST Received: from cchtor by mail.uunet.ca with UUCP id <53577>; Sat, 1 Feb 1992 21:17:21 -0500 Received: from jtsv16.UUCP by cch.com (4.1/SMI-4.1) id AA01124; Sat, 1 Feb 92 20:45:53 EST Errors-To: hpfcmi.fc.hp.com!homebrew-request@ cchtor.uucp Received: by news.lsuc.on.ca (/\==/\ Smail3.1.25.1 #25.7) id <m0lAOjw-000Cena at news.lsuc.on.ca>; Sat, 1 Feb 92 12:42 EST Received: from cchtor by mail.uunet.ca with UUCP id <53585>; Sat, 1 Feb 1992 12:17:17 -0500 Received: from jtsv16.UUCP by cch.com (4.1/SMI-4.1) id AA22368; Sat, 1 Feb 92 12:01:53 EST Errors-To: hpfcmi.fc.hp.com!homebrew-request@ cchtor.uucp Received: by news.lsuc.on.ca (/\==/\ Smail3.1.25.1 #25.7) id <m0lA9Is-000CeBa at news.lsuc.on.ca>; Fri, 31 Jan 92 20:13 EST Received: from jtsv16 by mail.uunet.ca with UUCP id <53581>; Fri, 31 Jan 1992 20:10:44 -0500 Received: by news.lsuc.on.ca (/\==/\ Smail3.1.25.1 #25.7) id <m0l8hq7-000Cj6a at news.lsuc.on.ca>; Mon, 27 Jan 92 20:42 EST Received: from torag by mail.uunet.ca with UUCP id <53594>; Mon, 27 Jan 1992 20:08:18 -0500 Received: by torag.guild.org (smail2.5-sil) id AA24782; 27 Jan 92 15:56:59 EST (Mon) Received: by lethe.UUCP; Mon, 27 Jan 92 03:49:15 EST Received: from hpcsos.col.hp.com ([15.255.240.16]) by gpu.utcs.utoronto.ca with SMTP id <18489>; Mon, 27 Jan 1992 03:40:18 -0500 Received: from hpfcmi.fc.hp.com by hpcsos.col.hp.com with SMTP (16.6/15.5+IOS 3.14) id AA00599; Mon, 27 Jan 92 01:39:58 -0700 Received: by hpfcmi.fc.hp.com (15.11/15.5+IOS 3.22) id AA10349; Mon, 27 Jan 92 01:00:13 mst Date: Mon, 27 Jan 1992 03:00:13 -0500 Message-Id: <9201270800.AA10349 at hpfcmi.fc.hp.com> To: homebrew at hpfcmi.fc.hp.com From: hpfcmi.fc.hp.com!homebrew-request@ cchtor.uucp (Verify address before sending) Reply-To: hpfcmi.fc.hp.com!homebrew at cchtor.uucp (CHANGE THIS IF NECESSARY) Errors-To: hpfcmi.fc.hp.com!homebrew-request@ cchtor.uucp Precedence: bulk Subject: Homebrew Digest #810 (January 27, 1992) [low-priority message, body not included] Return to table of contents
Date: Sun, 2 Feb 1992 12:59:00 -0500 From: <cchtor!lsuc.on.ca!cchtor!lsuc.on.ca!cchtor!cai.lsuc.on.ca!MAILER-DAEMON at lsuc.on.ca> Subject: mail failed, returning to sender |------------------------- Failed addresses follow: ---------------------| <jttorag at cai.lsuc.on.ca> ... unknown user |------------------------- Message text follows: ------------------------| Received: by cai.lsuc.on.ca (/\==/\ Smail3.1.25.1 #25.5) id <m0lAlCZ-0000sIa at cai.lsuc.on.ca>; Sun, 2 Feb 92 12:41 EST Received: by news.lsuc.on.ca (/\==/\ Smail3.1.25.1 #25.7) id <m0lAlCU-000CfFa at news.lsuc.on.ca>; Sun, 2 Feb 92 12:41 EST Received: from cchtor by mail.uunet.ca with UUCP id <53556>; Sun, 2 Feb 1992 12:13:09 -0500 Received: from jtsv16.UUCP by cch.com (4.1/SMI-4.1) id AA02554; Sun, 2 Feb 92 11:57:42 EST Errors-To: hpfcmi.fc.hp.com!homebrew-request@ cchtor.uucp Received: by news.lsuc.on.ca (/\==/\ Smail3.1.25.1 #25.7) id <m0lAXDj-000Cesa at news.lsuc.on.ca>; Sat, 1 Feb 92 21:46 EST Received: from cchtor by mail.uunet.ca with UUCP id <53559>; Sat, 1 Feb 1992 21:17:27 -0500 Received: from jtsv16.UUCP by cch.com (4.1/SMI-4.1) id AA01148; Sat, 1 Feb 92 20:46:01 EST Errors-To: hpfcmi.fc.hp.com!homebrew-request@ cchtor.uucp Received: by news.lsuc.on.ca (/\==/\ Smail3.1.25.1 #25.7) id <m0lAOl4-000Cena at news.lsuc.on.ca>; Sat, 1 Feb 92 12:44 EST Received: from cchtor by mail.uunet.ca with UUCP id <53582>; Sat, 1 Feb 1992 12:17:29 -0500 Received: from jtsv16.UUCP by cch.com (4.1/SMI-4.1) id AA22356; Sat, 1 Feb 92 12:01:48 EST Errors-To: hpfcmi.fc.hp.com!homebrew-request@ cchtor.uucp Received: by news.lsuc.on.ca (/\==/\ Smail3.1.25.1 #25.7) id <m0lA9If-000Ce3a at news.lsuc.on.ca>; Fri, 31 Jan 92 20:13 EST Received: from jtsv16 by mail.uunet.ca with UUCP id <53580>; Fri, 31 Jan 1992 20:10:35 -0500 Received: by news.lsuc.on.ca (/\==/\ Smail3.1.25.1 #25.7) id <m0l7bju-000CiMa at news.lsuc.on.ca>; Fri, 24 Jan 92 19:59 EST Received: from torag by mail.uunet.ca with UUCP id <53819>; Fri, 24 Jan 1992 17:22:00 -0500 Received: by torag.guild.org (smail2.5-sil) id AA16606; 24 Jan 92 16:44:13 EST (Fri) Received: by lethe.UUCP; Fri, 24 Jan 92 10:13:19 EST Received: from hpcsos.col.hp.com ([15.255.240.16]) by gpu.utcs.utoronto.ca with SMTP id <18850>; Fri, 24 Jan 1992 03:46:40 -0500 Received: from hpfcmi.fc.hp.com by hpcsos.col.hp.com with SMTP (16.6/15.5+IOS 3.14) id AA16559; Fri, 24 Jan 92 01:46:15 -0700 Received: by hpfcmi.fc.hp.com (15.11/15.5+IOS 3.22) id AA06781; Fri, 24 Jan 92 01:00:10 mst Date: Fri, 24 Jan 1992 03:00:10 -0500 Message-Id: <9201240800.AA06781 at hpfcmi.fc.hp.com> To: homebrew at hpfcmi.fc.hp.com From: hpfcmi.fc.hp.com!homebrew-request@ cchtor.uucp (Verify address before sending) Reply-To: hpfcmi.fc.hp.com!homebrew at cchtor.uucp (CHANGE THIS IF NECESSARY) Errors-To: hpfcmi.fc.hp.com!homebrew-request@ cchtor.uucp Precedence: bulk Subject: Homebrew Digest #809 (January 24, 1992) [low-priority message, body not included] Return to table of contents
Date: Fri, 7 Feb 92 21:25 CST From: arf at ddsw1.mcs.com (Jack Schmidling) Subject: NA Beer To: Homebrew Digest Fm: Jack Schmidling From: larryba at microsoft.com Subject: Re: Jack's NA beer >At 170f, jack is not only driving off alcohol, but pasturizing his beer. One issue that has not been discussed is the flavor changes that might occur. It is a Homebrew/beer aficianado's assertion (momily?) that pasturized beer has a cooked flavor to it. The "fresh flavor" of draft beer being the prefered commodity. I would also like to point out that to alcoholics, the preferred commodity is alcohol. Having been there, my current preference is a compromise on the flavor to avoid the problems created by alcohol >So, Jack, what is (IYHO) the effects on the flavor of your beers? None? I think your word "cooked" best describes the alteration. However, it seems to mellow with time. After a week or so, I can only notice it when I make a direct comparison. > Not objectionable? Only to the extent that it would be better without it. However, in the sense that it ruins the beer, definitely not. The procedures that call for boiling the beer obviously would have the problem to a greater extent and that is why I am working at the lowest temperature that seems to accomplish the task. >Have you gotten feedback from your beer judge buddies in Chicago? I havn't taken any in since the inititial time with the clovey stuff. I will take some in... OOPS... missed last nights meeting... to the next. > Is the beer a light beer or a robust IPA? It is Schmidling Generic Ale 8 lbs Klages 1.5 oz hops EDME yeast > The latter might mask minor oxidation type defects. Naturally if the defects can't be detected, then they are not a problem! One might look for a combination to intentionally mask the defect. I would suggest roasted barley. This also happens to be what I put in my most recent batch but it is already in a keg, alcohol and all. I do note a similar sort of taste and it could serve the same purpose as calling my clovy batch "Spiced Holiday Ale". >I look forward to giving this a try with a future spring wheaten ale. Why don't you try it NOW. Why wait till Spring? I have the current batch in a keg and it is a real pleasure to be able to go over there and take a nip without feeling guilty about violating my glass-a-day vow. Maybe it's all in the head but I can not pour a partial glass of real beer. It has to be full or I feel cheated and I usually am sad when it is empty. With the NA, an inch on the bottom, usually satisfies the urge. From: whg at tellab5.tellabs.com (Walter H. Gude) Subject: Pre-crushed Grain M**ily? >1) How long can one keep crushed grains? As the manufacturer of an up-scale malt mill, it would give me pleasure to tell you the time is measured in nanoseconds. However, the truth is probably months. It depends as always, on how you store it. My guess is that if you freeze it, it would be good for a year or more. If you store it at room temperature in sealed plastic bags, it would problably be good for 3 months or more. Moisture is the killer. If left out in a humid environment, it would deteriorate rapidly (days). >2) What are the effects? >Decreased effectiveness? Stale taste? Mold? Unless it is very damp, malt will still be malt and the "effectiveness" is not likely to change in dry storage. It can of course get moldy, taste stale and the effect would be to impart that taste to your beer. >3) Can you quantitatively tell the grain has gone bad? How? Taste it. As long as it tastes good, it will make good beer. >While I don't like to keep crushed grain around myself, I'm beginning to wonder how much folk lore is involved here. I am afraid you are on the right track. >Somebody (anybody) have comments? I would have remained silent till I saw that "anybody". But it is FUN to do it yourself. And BTW, lots of people who sell milled grain, do it in the back room with a Corona. I would be more concerned with the kind of mill used than how long you store it. If they use a roller mill, it will not only make better beer but it will keep longer. The more flour produced, the faster it will deteriorate. If I could have found a source for the malt I wanted, at .55 lb, that would crush it properly, I never would have built my own mill. Necessity is the mother of invention. From: gummitch at techbook.com (Jeff Frane) Subject: WYeast Book > Dave has been too busy, apparently, to write much on it or to bug me for my share. When we had our last conference on the book he had arrived at a much more ambitious outline than we'd originally developed. When completed, the book will have a great deal of useful information on general usage and specifically on the strains WYeast is carrying. >The truth is, I've been ducking Dave -- or anyway, not calling him -- because I've got to get cracking on my pages. >Ooog, what a diatribe! I would call it more of an insight into why you lead the pack in bashing my critique on liquid yeast in the foggy past. Before I get reamed again for peddling grain mills, I just wanted to point out that lots of us take advantage of this forum to serve our own interests while at the same time passing along useful information. js Return to table of contents
Date: Sat, 8 Feb 92 16:01:09 CST From: caitrin lynch <lyn6 at midway.uchicago.edu> Subject: Liberty Ale I drank some Anchor Steam Liberty Ale for the first time about three weeks ago, and immediately fell in love. How is the fantastic aroma and flavour produced? Dry Hopping? If so, with what kind of hops? I am curious as to how the brewery does this, and how I can duplicate it. Cheers, Caitrin Return to table of contents
Date: Sat, 8 Feb 92 18:05:43 CST From: caitrin lynch <lyn6 at midway.uchicago.edu> Subject: Wyeast starter? Just bought my first packages of liquid yeast this morning and am anxious to try them out (london ale, and american ale). The package mentions making a starter only if the yeast is old, or if brewing more than five gallons of beer. I remember reading several times on the digest that a starter is necessary. However, I also remember reading that others say it is not. Should I make starter, and if I should, what is the best way to make one? Thanks. Caitrin Return to table of contents
Date: Sun, 9 Feb 92 19:36:36 -0700 From: Jon Binkley <binkley at beagle.Colorado.EDU> Subject: Wyeast Belgian Ale Yeast I tried the Wyeast Belgian Ale strain for the first time last week. Today I racked to secondary. It seems to have fermented very quickly- 1.055 to 1.010 already. The fermentables I used were (partial 2 step mash, 5 gallons): 3 lb. 6-row pale malt 1 lb. flaked wheat 1/2 lb. rolled oats 3 lb. 65% wheat dry malt extract 1 lb. clover honey The most comment worthy feature was a pronounced banana smell. It reminded me a lot of the smell of wheat beers I've made using Wyeast's Bavarian Wheat strain. This leads me to wonder if some of the character I'd been attributing solely to the S. delbrukei was really coming from the wheat malt. Any comments? I've read (here?) that to avoid the overproduction of esters by cultured Chimay yeast (allegedly the forebears of Wyeast's strain) one should ferment relatively cold. For my batch, we kept it around 70 deg. the first night to get things rolling, then moved it to a room that stays pretty consistantly 55-60 deg. Today, after racking, we moved it to the "lager room," which stays at 45-50 deg. Could this temperature profile be responsible for the banana esters? I'm not worried, mind you- the taste of the sample I took for the gravity measurement was pleasant, in spite of and to some degree because of the esters. They're not overbearing, and the taste was dry and tart. The orange and corriander I threw in for finishing didn't come through as much as I'd hoped, and I'm planning to throw more in at priming time. I was trying for the taste of Hoegaarden White. I know, I know: too much malted wheat, not enough unmalted wheat. That's what I get for brewing by the seat of my pants, reading just enough to get into trouble and not enough to duplicate a style. Oh well, it's fun and the beer is tasty, even if it doesn't fit perfectly into a classic category. Jon Binkley binkley at boulder.colorado.edu Return to table of contents
Date: Sun, 9 Feb 92 19:59:19 -0700 From: Jon Binkley <binkley at beagle.Colorado.EDU> Subject: More Wyeast Woes Add two more data points to the chart of burst Wyeast packages. The victims this time were a package of the #1056 Chico ale yeast, and an emergency backup package of the new "Steam" lager yeast. These were the first duds in about 30 packages we've bought in the past year. Luckily my friend is on good terms with the guys at the brew supply shop, so he'll probably get his money back. Unluckily, we were both itching to brew today, and instead spent the day racking and tinkering with equipment. Grrr... When are they going to fix these damned things?!? Jon Binkley Return to table of contents
Date: Sun, 09 Feb 92 20:47:01 PST From: "(Mr. Tom Denny)" <dennyt at prism.CS.ORST.EDU> Subject: A Guide to Micro's I am interested in starting a guide of Micro's and BrewPubs around the world. I'd appreciate it if you would send me information on the breweries in your area - including such information as Name (of course) :), Address, and comments (what are they good at - how do you like it - etc). If anything else - please send me a list of good pubs in the SF (Treasure Isl.) area. The Navy is sending me on vacation to that area in April for a couple of days and I'd really like to sample the good breweries in that area. Thanks Much! BTW - If there is interest, I'll post the information I gather to the archive site or to HBD. O_o Tom Denny dennyt at prism.CS.ORST.EDU #( )# U - ack, thptt Return to table of contents
End of HOMEBREW Digest #820, 02/10/92