HOMEBREW Digest #844 Mon 16 March 1992

Digest #843 Digest #845

		Rob Gardner, Digest Coordinator

  Re:Homebrew shops in NY (SOMAK)
  An Alternative to Dry/Liguid Yeast? (David Collins)
  Boiling Pots. (RANDY OLINGER)
  A eulogy for Cher Feinstein (Thomas Manteufel 5-4257)
  HBU, IBU, %Util & Math ("John Cotterill")
  Wyeast European Ale (TSAMSEL)
  new shareware program aids formulating beer recipes (Tony Babinec)
  dark malts (Russ Gelinas)
  Ripping the Big Boys (Gordon Baldwin)
  Update on publicly traded breweries. (Dances with Workstations)
  re:  Help!  I'm about to worry! (lg562)
  RE: Kathy Ireland (Ron Karwoski)
  Papazian and "Honeymoon" (Steve Mitchell)
  Publicly owned micros. ("DRCV06::GRAHAM")
  Wicked Ale recipe (volkerding patrick)
  Re: Non-gluten beer (John DeCarlo)
  Cheap 5-gal stainless steel pots (Tom Nolan)
  Residual malt sweetness in Continental lager (Fred Condo)
  Red Star (Pierre Charles Jelenc)
  Investing (Heather Godsey)
  Spiced Ale recipe (David Van Iderstine)

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---------------------------------------------------------------------- Date: Fri, 13 Mar 92 14:56 PST From: SOMAK%FITKJES2.BITNET at SEARN.SUNET.SE Subject: Re:Homebrew shops in NY Thanks for everybody who answered my question about homebrew shops in New York and in Albany. Now I know where to find best ingredients in lowest costs. Greetings from rainy Finland, Markku Return to table of contents
Date: Fri, 13 Mar 92 09:13:01 EST From: David Collins <djc at supra.ece.cmu.edu> Subject: An Alternative to Dry/Liguid Yeast? Reading all the Dry vs. Liquid yeast posts reminded me of a letter that appeared in Zymurgy a few years back. I couldn't dig up the issue, so I'll try to recall the main points of this letter. The letter was written by the owner of a homebrew store in Philidelphia, Home Sweet Homebrew or something like that. He said that he had had great success brewing quality lagers with Fleishman's Yeast. Before you start laughing, let me explain. This wasn't the dried Fleishman's yeast that you buy in the baking section in your local grocery, it was a brick of professional baking yeast that is sold by Fleishman's. He said that Fleishman's is actually owned by Anheiser-Busch Corp. and they sell bricks of yeast to bakeries, etc. He said that it was difficult to buy just a brick of the yeast, that you had to buy a case. The cost was very low per brick and gave you a large amount of yeast to pitch with. He said to avoid infection, he cut off the sides of the yeast brick that were in contact with the paper wrapper with a sterilized knife. It sounded like cutting off the sides of a pound of butter. Anyway, it sounded intriguing because it gave you a large source of yeast to pitch in a form that was very storable, cheap, and didn't involve making a starter. Does anybody have any experiences with this brick yeast? How pure of a strain it is? Here is a stupid question? I've been reading all the articles on Wyeast, but I don't know how it pronounced? wi-yeast (Wy-east), double-u-yeast (W-yeast). Silly, but I've never had to pronounce the name. I just mail order it and use it. -Dave Collins Return to table of contents
Date: Fri, 13 Mar 92 09:33:42 CST From: RANDY OLINGER <ROLINGER at 12.104.decnet> Subject: Boiling Pots. I have a question about my latest purchase. I'd like to preface this with the statement "I am not an idiot, really". I recently bought a boiling pot. It is 5 gallons and will work really will for chili too! Problem is, it is aluminum. I have been told several times that aluminum is bad (since I made the purchase) but noone really can tell me why. Closest I have come is that it oxidizes the wort, which makes no sense since aluminum is not oxygen. I do not wish to re-kindle the debate about alzheimers disease, lets just say I'm willing to take my chances there. I'm only concerned with how this will affect my beer, not my brain. Beer tends to affect my brain enough without the worry of a debate over how I spell alzhimers. :-) Anyway...what's the deal with aluminum??? Randy Olinger aka "Shiny Happy Person" Return to table of contents
Date: Fri, 13 Mar 92 10:21:57 CST From: tomm at pet.med.ge.com (Thomas Manteufel 5-4257) Subject: A eulogy for Cher Feinstein Cher Feinstein died March 2 after a several year long battle with cancer. Long time readers of the Homebrew Digest will remember her as the digest's authority on mead making, an appellation she earned through experience and the willingness to share her knowledge. She first became interested in making mead through her membership in the SCA, a society dedicated to recreating and preserving the techniques of the middle ages. When she discovered the digest, she became interested in the wider world of brewing. I met her through the digest, and while we never met face-to-face, we did have several interesting electronic discussions. She was always cheerful and enthusiastic, freely offering advice without being condescending. The last time we talked, in December, she apologized for not being able to respond in more depth to my questions, but promised to reply as soon as she felt better. That was not to be. Even as she was dying, she had the courtesy to talk to me. Would that we all would display such courtesy to each other. Thomas Manteufel NFTFRN Return to table of contents
Date: Fri, 13 Mar 92 8:54:47 PST From: "John Cotterill" <johnc at hprpcd.rose.hp.com> Subject: HBU, IBU, %Util & Math Full-Name: "John Cotterill" The spring issue of Zymurgy has on excellent article on homebrew math. The article goes into calculating gravities, color, HBU, and IBU. I highly recommend to those who want to know more but were afraid to ask. Also, the new TCJOHB has a table in it (I think, book is not here) that shows the %utilization of hops with boil time vs gravity. JC johnc at hprpcd.rose.hp.com Return to table of contents
Date: Fri, 13 Mar 1992 12:16:59 -0500 (EST) From: TSAMSEL at ISDRES.ER.USGS.GOV Subject: Wyeast European Ale I've found that the slowness of this yeast is helped by racking to a secondary for an extra week or two of frementation. You'll be amazed by the amount of sed. that shows up in the secondary. Also the second pitch with the European ale is much faster. Use the sediment in your next batch for a starter. Prime lightly, too. When I first used this, all my brews were SCUD-like gushers. I've had the same experience with the Wyeast ALT. Ted Return to table of contents
Date: Fri, 13 Mar 92 10:11:20 CST From: tony at spss.com (Tony Babinec) Subject: new shareware program aids formulating beer recipes I will make this short, sweet, and informational in tone. Chris Campinelli has written a shareware program entitled Beer Recipe Formulator (BRF). It runs on DOS-compatible PCs. It's a no-frills program that's easy to use. You tell it the expected wort volume and your expected extraction rate. You can call up the target style you intend to brew, and it pops up the Zymurgy style information. You then build your recipe by toggling amounts of different grains in. Once grains are specified, you can go to a hop screen and plan your hop additions. If you have a local pc printer available, you can print the recipe out. The grain and hop information exist in editable files. It's easy to edit the hop data file and put in only hops you currently have on hand, along with their alpha ratings. The program will tell you your "expected" starting gravity, IBU, and color in SRM units. Standard disclaimer here: I have no financial interest here. I'm simply a satisfied user. Chris is undoubtedly too modest to put any promotion in HBD, so I took the liberty of doing it for him. Being Shareware, if you obtain the program and like it, you might send $15 to him to be on his mailing list, and help defray costs of manufacturing and mailing. Chris's network address is: akcs.chrisc at vpnet.chi.il.us Sorry, Chris! Return to table of contents
Date: Fri, 13 Mar 1992 12:51:59 -0500 (EST) From: R_GELINAS at UNHH.UNH.EDU (Russ Gelinas) Subject: dark malts Another thing that dark malt accomplishes is lowering the pH of the mash. I don't know any exact figures; I just always include at least 1/4 lb. in the mash. Is there a "X oz. of dark malt decreases the pH by Y amount" formula, or would it would be too dependent on the water mineral content? Jay Hersh: I got the hops, thanks. I need your address. Russ Return to table of contents
Date: Fri, 13 Mar 92 8:41:16 PST From: Gordon Baldwin <hpubvwa.nsr.hp.com!sherpa2!gbaldwin> Subject: Ripping the Big Boys I thing the flack we are giving to the BudMilLob breweries is deserved. I don't think anyone on the digest will disagree with the statement that they put a lot of effort (read $$) into producing their beer. The complaint is they only produce ONE type of beer (two if you count dry). The American Light Lager is a fine style of beer and I enjoy it on occasion. It is like spending lots of money on a state of the art kitchen with all the gadgets and cooking only steak and potatos. They make a fine meal, but I like a little more variety. I think most consumers would welcome more variety in the commercial beer market, but most beer drinkers are not even aware that there is any other type available. I resent the fact that BudMilLob is pushing so hard dollar wise to make the American Light Lager the only style of beer available. I have a little more respect for Coors, as they do produce a few more styles that are available from time to time. I wish more of the majors would follow their lead. In the mean time I will stick with the micros here in the Pacific Northwest. There are few bars around here that don't carry at least on of the various micros. - -- Gordon Baldwin ELDEC Corp sherpa2!gbaldwin at sunup.west.sun.com ...!hpubvwa!sherpa2!gbaldwin Return to table of contents
Date: Fri, 13 Mar 92 13:06:24 EST From: Dances with Workstations <buchman at marva1.ENET.dec.com> Subject: Update on publicly traded breweries. Hi, I asked recently about microbreweries in which one might be able to buy stock. Since then, I found out from Schwab that AnchBc and BostBc, which are listed in the NASDAQ section, are Anchor Banking Corp and Boston Banking Corp--banking, not brewing :-P However, two alert readers wrote mention Pavichavich Brewing in Elmhurst IL. They make Baderbrau Pilsner, and are listed as BRAU. I couldn't find the listing in any of our area papers, but Schwab said that they were currently quoting for 3 1/8. If anyone finds out about Anchor or BBC, please let me know. Thanks, Jim Buchman Return to table of contents
Date: Fri, 13 Mar 92 09:48:50 PST From: lg562 at koshland.pnl.gov Subject: re: Help! I'm about to worry! Kelly, The slow start on the fermentation is about what I get when I brew with liquid yeast. It seems to have about an extra day of lag time over dry yeasts. So I wouldn't worry about that or tamper with it by stirring it. Using a smaller amount of Crystal could have lead to the lower OG, but I have noticed a number of variances in the OG when I brew up a batch. So the losses might be due to boilover, if that happened, or spilling before it got into the fermentor. Because the OG was lower, the yeast would not have fermented with as much fervor as the higher OG batch, so that might explain why it didn't lead to blowoff. My primary fermentation is in a big plastic bucket, so I don't try to remove the blowoff. I still get great beers, so I wouldn't worry about that as well. The recipe sounds pretty good and you should have good batch on your hands. Michael Bass Molecular Science Research Center, K2-18 Battelle - Pacific Northwest Laboratory Richland, Washington 99352 lg562 at pnl.gov n7wlc Return to table of contents
Date: Fri, 13 Mar 92 12:46:22 CST From: rak at mayo.EDU (Ron Karwoski) Subject: RE: Kathy Ireland I wonder if there is any chance Kathy Ireland will be attending the AHA conference in Milwaukee. Gee, $220 sounds cheaper all the time. Also, Kathy, if you are listening, the Minnesota TimberWorts meet the second Saturday of every month. If you are ever in the Minneapolis or Rochester area we'd love to have you attend a meeting. Lodging arrangments can be made. Hey, its worth a try! :^) Ron Karwoski rak at mayo.edu Return to table of contents
Date: Fri, 13 Mar 92 10:47:50 PST From: steve at caticsuf.CSUFresno.EDU (Steve Mitchell) Subject: Papazian and "Honeymoon" I just ran across Papazian's account of the origins of the word "honeymoon." He contends that tradition had the newlyweds drinking mead (HONEY) for one month (MOON) after their wedding. This was supposed to insure fertility and the birth of sons. I assume that this is Anglo-Saxon in origin. Please forgive the non technical nature of this question, but I'm interested if anybody can give me any more information on this myth. I am specifically interested in any references that I may be able to find in my university library. Possibly a "history of mead" would mention the subject? (Of course, speculation is also welcome :) Thanks. - --steve - -- Steve Mitchell steve_mitchell at csufresno.edu Return to table of contents
Date: 13 Mar 92 13:54:00 EDT From: "DRCV06::GRAHAM" <graham%drcv06.decnet at drcvax.af.mil> Subject: Publicly owned micros. No, NO, 100 times *NNNOOO*. One of the biggest curses in our society is the publicly held corporation. I hope all of the decent microbreweries stay private. If they go public, then the stockholders, whoever they may be, will be king of the brew, not the owner(s). Stockholders don't care about quality, they care about PROFIT. I know that a few true blue brewers would purchase stock, but that might account fot a few percent at most. The force that drives American business, greed and profit, would reduce the micros to dust in short order. See Sierra Nevada go public? See A-B purchase 51 % of the stock? See sierra Nevada Pale Ale Light? See you crying, remembering what snpa *used* to be? See my point? Dan Return to table of contents
Date: Fri, 13 Mar 92 13:43:20 -0600 From: volkerdi at MHD1.moorhead.msus.edu (volkerding patrick) Subject: Wicked Ale recipe In HBD 843 John Freeborg asks about a recipe for Pete's Wicked Ale. Not too long ago, Kelly Keuhl from the Schell brewery in New Ulm was up here as the featured speaker at a local beer tasting. He brought lots of free pamphlets and stuff with him, so I grabbed whatever I could. One of them had a list of all the ingredients for Pete's Wicked Ale, and all the Schell and Ulmer beers. They didn't list amounts, but they gave the alcohol content of the finished beer, which might help steer you toward determining the amounts you'll need. Here's what it says: Name of beer: Pete's Wicked Ale Style: Brown Ale Ingredients: Pale Malt Crystal Malt Chocolate Malt Cascade Hops Chinook Hops Alcohol by weight: 4.0 % Character: "Full, toasty ale. Rich caramel flavor reminicent of classic English brown ale." Hope this helps give you a start in the right direction. If there's any interest in the other beers that were listed, let me know and I'll post them. Patrick Volkerding Return to table of contents
Date: Friday, 13 Mar 1992 14:48:33 EST From: m14051 at mwvm.mitre.org (John DeCarlo) Subject: Re: Non-gluten beer >From: mlh at cygnus.ta52.lanl.gov (Michael L. Hall) >A non-homebrewer friend of mine has recently been told that he >has to go on a non-gluten diet. ... >Apparently, barley, wheat, and oatmeal are no-nos, but rice is Is there gluten in beer? Someone told me that the gluten as such doesn't exist in beer, though it certainly exists in raw barley and wheat. Do we have an expert on this in our midst? Internet: jdecarlo at mitre.org (or John.DeCarlo at f131.n109.z1.fidonet.org) Fidonet: 1:109/131 Return to table of contents
Date: Fri, 13 Mar 1992 15:01:16 -0500 (EST) From: NOLAN at LHEAVX.GSFC.NASA.GOV (Tom Nolan) Subject: Cheap 5-gal stainless steel pots Hi, HBD. Just a quick note to say that Ames is selling 5-gallon stainless steel pots for $18.95 (advertised in this week's sale flyer, Washington DC area). I have no idea of the quality. A friend just bought one, and I suggested that he pay attention to the handles when he first lifts it full of water. Tom Return to table of contents
Date: Fri, 13 Mar 1992 12:17 PST From: Fred Condo <CONDOF at CGSVAX.CLAREMONT.EDU> Subject: Residual malt sweetness in Continental lager I finally had my first taste of Pilsner Urquell last night, and I very nearly saw God. I think our beer community should start a letter writing campaign to Vaclav Havel, President of Czechoslovakia, urging him to protect that national and global treasure from a takeover by a major brewing giant. On to the main point. Continental lagers like Pilsner Urquell have a wonderful malt sweetness that slowly fades on the tongue, yielding at last to the residual bitterness of the hops. It's a great sensory delight. I brew in warm Southern California, so I have done only ales (and Common Beers) in the 3 years I've been brewing. The only thing I've made that comes close to having this aftertaste profile is my porter recipe, which involves 2 pounds of 60L Crystal malt for a 5-gallon batch. What is the characteristic malt that gives Continetal Lager this wonderful feature? Return to table of contents
Date: Fri, 13 Mar 92 12:38:20 PDT From: tomge at microsoft.com >From HBD #841, Scott Benton asks: >I'd like to brew an Italian beer for a family reunion this summer. Does >anyone have any recipes? Does such a thing exist? Well I have a Moretti Amber Lager style in lager. Tasts I have taken while doing SG tests are pretty good. Age should make it better. Here goes: OG 1056 FG 1022 3/4 lb Crystal 3/4 Munich 6.5 IREK Munich Amber extract syrup 1.5 oz Cascade 60 min boil 1 oz Hallertauer, steep 5-min before sparge Wyeast 2206 Bavarian 1 tsp Gypsum 1 tsp Irish Moss All malt boiled for an hour. I started a yeast culture in 22oz champange bottle to kick start the brew. Pitched at 83 degrees F and by morning it was at 50 degrees in the garage. It is now sitting in a spare refer at 40 degrees. Unfortunately I left the brew on the its trub for 3 weeks before becoming enlightened about the nastiness that can introduce. I must admit it has a bit of off-odor. No idea if this is normal or not. If anyone does this brew I would like to compare notes. Tom Gemmell Return to table of contents
Date: Sat, 14 Mar 92 13:06:19 EST From: Pierre Charles Jelenc <pcj1 at cunixf.cc.columbia.edu> Subject: Red Star I happened to read Steve Stroud's recent posting on Red Star ale yeast just as I was preparing a batch of YPD plates, so I decided to plate some and have a look for myself. I suspended about 1/4 tsp of the yeast in a little cold water, let it rehydrate 10 min, and streaked for single colonies. The result is that out of about 1000 single colonies I found three unmistakable bacterial ones, one doubtful, and the rest clearly yeasts. Bacterial contamination does not thus appear terribly large (at least for aerobic and facultative-aerobic bacteria able to grow on YPD). On the other hand, of the yeast colonies some 40% were very small, presumably "petite" respiratory mutants, although I cannot exclude that some are slow-growing non-saccharomyces. I picked a couple of healthy, vigorous colonies, restreaked them, and so far they appear to breed true, without new petite mutants. Pierre Pierre Jelenc pcj1 at cunixf.cc.columbia.edu Columbia University Return to table of contents
Date: Sat, 14 Mar 92 21:02:43 EST From: Heather Godsey <GODSEYHM%DUVM.BITNET at pucc.Princeton.EDU> Subject: Investing does anybody out there in homebrew land know of any companies that are publicly traded and deal with the homebrew trade?? thanks in advance- Joe Uknalis Return to table of contents
Date: Sun, 15 Mar 92 18:31:13 EST From: orgasm!davevi at uunet.UU.NET (David Van Iderstine) Subject: Spiced Ale recipe This is a composite recipe, designed to mimick Harpoon's latest Winter Warmer offering. I started with the spice list for Harpoon's Winter Warmer, as published in the Beer News (or whatever that fine newsprint rag found in various lobbies is called). Armed with the spice list, I searched all my HBD back-issues for each spice. Whenever I found one of the spices being used, I looked for its relative weight as compared to all other ingredients in that particular recipe. By doing this for all the spices listed below, I arrived at a statistical "average" for the relative concentrations of all of them together. So maybe I should call this "Statistician's Delight"? Well, a well-respected (I think) beer judge (who shall remain nameless, but claims to be the "Fastest Homebrewer"-hint,hint) tasted it and thought it a very good match to the '91 Winter Warmer of Harpoon. Oh Swoon! He even asked for the recipe! Double Swoon! So, I seem to have gotten it right. He suggested I post it, so here it is. I personally LOVE the stuff, and will kill it (I'm sure) in record time. I'm partial to spiced ales anyway, and tend to drink them all year long, which means I have to make my own for 3/4's of the year! Thanks to all the spice-brewers on HBD, from whom I drew my data. Maybe this proves that composite recipes work well? Does that mean that, armed with enough recipes, all other recipes possible can be derived from them? That, and a roomful of typing monkeys? - ---------------------- BEER NAME: Ersatz Harpoon 1991 Winter Warmer BREW DATE: 08-Feb-92 1.058 <STARTING GRAVITY 1.014 <FINISHING GRAVITY 5.95% <ALCOHOL CONTENT RECIPE 6 lbs. Laaglander Amber DME extract 1/2 oz. Black Patent malt grain 12 oz. Crystal malt grain 8 oz. Munich malt grain 1.5 oz. Chocolate malt grain 1 lb. Honey (added w/extract) 1 oz. Clusters pellets (6.5->7.5) boiling hops 1 oz. Williamette pellets aromatics Wyeast British (#1098) yeast 0.5 tsp. powdered nutmeg (8 min. from end) other 1.5 tsp. powdered cinnamon (8 min. from end) other 0.5 tsp. powdered clove (8 min. from end) other 1 tsp. vanilla (5 min. from end) other 1 Tbsp. gypsum 1 Tbsp. 10 minutes from end of boil. Irish Moss 3/4 cup Corn Sugar TIME / DATE PROCEDURE 01:15 PM Put water on to boil. Added gypsum. 01:15 PM Added grains in boiling bag. 02:10 PM Boil began. Removed grains. Added extract. 02:25 PM Hot break. Bittering hops added. 03:22 PM Heat off. Begin immersion chilling. Aromatic hops in. 03:45 PM Wort at 80. Sparged hops. Added yeast. Rolled carboy. 16-Feb-92 Siphoned to 2nd carboy. Added 1 gal. to fill carboy, since underfilled at start. Tried some and it's ready to drink now! Spices are noticable, but subtle. Good spice balance. 29-Feb-92 Racked again. Second Gravity reading. Added corn sugar, bottled. - ---------------- p.s.-This is the way my recipes come out of Lotus 1-2-3. I have a "blank" template, w/all procedure steps, ingredients types, headers, formats, alcohol calculation (from S.G. & F.G.), etc. already filled in. I just type in name, date, times, & amounts & types of ingredients and save it. No wort-soaked paper and lost recipes for me anymore! =========================================================================== == Dave Van Iderstine Senior Software Engineer == == Xerox Imaging Systems, Inc. == == UUCP: uunet!pharlap!orgasm!davevi davevi at pharlap.com :INTERNET == ==-----------------------------------------------------------------------== == "If you're not part of the solution, you're part of the precipitate." == =========================================================================== Return to table of contents
End of HOMEBREW Digest #844, 03/16/92