HOMEBREW Digest #861 Fri 10 April 1992

Digest #860 Digest #862

		Rob Gardner, Digest Coordinator

  Re:  Scottish Ales (Chris Barrett (x37253))
  Mashers vs Extractors (Norm Hardy)
  More on brewsheet.ps ("Spencer W. Thomas")
  Wall Street Journal article on Budweiser ("Spencer W. Thomas")
  Makkoli/South Korea (mccamljv)
  CAKE MIXES, SPENT GRAIN (Jack Schmidling)
  RE: Homebrew Digest #859 (April 08, 1992) (M CAMEL.T)
  BRFWARE.EXE in the archives at mthvax.cs.miami.edu (Douglas DeMers)
  Is the HBD reflected into rec.crafts.brewing experiment over? (Douglas DeMers)
  reuse yeast (Russ Gelinas)
  Los Angeles Beer (Carl Hensler)
  mailing list (Jerome Potts)
  Wow! A Lot on Mead! (Jeff Frane)
  Burners and Mild Ale Recipe request (SHERRILL_PAUL)
  Homebrew does not cause beer bellies. (adietz)

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---------------------------------------------------------------------- Date: Thu, 9 Apr 92 07:54:59 EDT From: barrett at Kodak.COM (Chris Barrett (x37253)) Subject: Re: Scottish Ales IMHO McAndrew's Scottish Ale is the best of the Scottish Ales that I've have that is available in the states, It's a very dark golden color with a strong scotch malt taste to it. It has a good body and a fine aroma. It goes by the name of Old Caladonian I beleive in Scotland. I to would like to see some recipies for any successful scottish ale brews... Anybody try the Brewferm extract? Chris Return to table of contents
Date: Thu, 9 Apr 92 06:57:37 PDT From: polstra!norm at uunet.UU.NET (Norm Hardy) Subject: Mashers vs Extractors What a great subject to heat up the net! When I started brewing in 1985 I joined the Brews Brothers club in Seattle, and eager to meet the members I introduced myself to one saying I was making beers using extracts. This member (now in AA I hear) said: "SH*T, when are you going to make REAL beer!". Later, another member said "Making extract beer is like making Swiss Miss chocolate to drink." So, when an all extract (powder I think) ale won the top score at a club tasting in the summer of 85 I was vindicated and some oldsters were educated. Having said all that, I have to say that I spent a year making extracts and then extract/small mashes until I got comfortable with all grain. Through the club the malt is 50 cents or less per pound. There is a big difference in the quality of taste, mainly in the BODY or mouth feel of the beer. There is also more control available to me. Finally, having stated that, remember that Wyeast (the company) was not around in 1985-86 and the liquid cultures REALLY picked up the quality of the beer. Return to table of contents
Date: Thu, 9 Apr 1992 10:45:30 -0400 (EDT) From: "Spencer W. Thomas" <Spencer.W.Thomas at med.umich.edu> Subject: More on brewsheet.ps On my printer, the brewsheet is printed too far to the right, so the right-hand edge is clipped off (the "Record" box is open on the right). This, too, is easy to fix. Find the first occurrence of " at letter" in the file. The third line down from this says 310 -3005 translate ... Change this to 230 -3005 translate ... =Spencer W. Thomas HSITN, U of Michigan, Ann Arbor, MI 48109 spencer.thomas at med.umich.edu 313-747-2778 Return to table of contents
Date: Thu, 9 Apr 1992 10:48:16 -0400 (EDT) From: "Spencer W. Thomas" <Spencer.W.Thomas at med.umich.edu> Subject: Wall Street Journal article on Budweiser I have scanned and OCRed an article from last Friday's Wall Street Journal about the two Budweisers. (Front page, no less!) Nicely written. It's about 150 lines, so I felt it was perhaps too long for the digest. I can mail it upon request. It is also (and preferably) available by anonymous FTP from hendrix.itn.med.umich.edu:/pub/budweiser. =Spencer W. Thomas HSITN, U of Michigan, Ann Arbor, MI 48109 spencer.thomas at med.umich.edu 313-747-2778 Return to table of contents
Date: Thu, 9 Apr 92 11:22:52 -0400 From: mccamljv at ldpfi.dnet.dupont.com Subject: Makkoli/South Korea Fellow Brewers, 'Makkoli', boy does that word take me back. I had the pleasure of being stationed in the Republic of South Korea for a year while I was in the Army (85'). I tried Makkoli -ONCE- and my recollections are as follows. It was VERY milky in apearance and texture, I remember thinking it was a rice based beverage because I seem to recall grains of rice floating around in the stuff (I saw lots of rice patties, no barley fields). It had a very high alcohol content and the men folk used to drink it like water (read: Makkoli is to Koreans what beer is to Americans -- personal observation). I am sure like many things in the ROK, this drink is very regional i.e. it may be made different in various parts of the country. I did not like the stuff very much, but of course that is my opinion (I remember thinking it was like curdled milk with a kick). Yes, my one taste left me with this much of an impression. The ROK does have its own brands of beer O.B (Oriental Brewery) and CROWN. Both lagers, BudMichMiller taste alikes (more hops maybe). They also (O.B.) brew(ed) Heineken under contract/license. I have seen O.B. beer on the left coast but not here on the right, although, I bet there is a specialty store in NYC that carries it. The really good indigenous drink is called SOJU, but this is a distilled liquer, a really potent knock you on your as* beverage. I remember the true native made type you had to blow the formaldehyde off the top before you could drink it. Well this turned into quite a lengthy post, so enough for now. Su ga sayo (phonetic spelling of see you later in Hongul(Korean)) -Joel McCamley "Constantly Relaxing, Not Worrying and Having a Homebrew!" Return to table of contents
Date: Wed, 8 Apr 92 12:42 CDT From: arf at ddsw1.mcs.com (Jack Schmidling) Subject: CAKE MIXES, SPENT GRAIN To: Homebrew Digest Fm: Jack Schmidling >From: gkushmer at Jade.Tufts.EDU Subject: Extract Brewing <Warning: This is a bit long.> You're right. He is a short response. Definition: from Webster's Brewing: To prepare from malt and hops by steeping, boiling and fermentation as in ale and beer. If you don't steep you ain't brewing. >But you cannot justifiably belittle my efforts. I belittled no one. I congratulated someone on making the extra effort and I will continue to hold people who put forth more effort in high esteem no matter what they venture into. ............. >From: JS In the interests of insulting no one in particular, I have eliminated citing the source of this particular insanity. HOWEVER, the idea of dumping 10 pounds of spent grain into a garbage disposal is an act of personal irresponsibility that staggers me. I find it hard to put my outrage into words. Instead of just being outraged, let me suggest a few alternatives. Put it in your garbage can. Find a friend with a garden. Find an empty lot. Make lots of beer bread. Go back to extract brewing. js Return to table of contents
Date: Thu, 9 Apr 1992 11:02:06 -0500 (CDT) From: Z_TOTAHMC at CCSVAX.SFASU.EDU (M CAMEL.T) Subject: RE: Homebrew Digest #859 (April 08, 1992) signoff beer-l Return to table of contents
Date: Thu, 9 Apr 92 10:19 PDT From: dougd at uts.amdahl.com (Douglas DeMers) Subject: BRFWARE.EXE in the archives at mthvax.cs.miami.edu Just a note to let you all know that Chris Campanelli's shareware program entitled Beer Recipe Formulator (BRF), which runs on DOS-compatible PCs, is now available in the archives in Miami. For those who missed it, the availability of this shareware program was announced about a month ago. Please send e-mail regarding BRF directly to the author: akcs.chrisc at vpnet.chi.il.us. Anonymous ftp access is to: mthvax.cs.miami.edu It's in the homebrew directory: -rw-r--r-- 1 288 system 76912 Apr 1 13:53 brfware.exe -rw-r--r-- 1 288 system 106000 Apr 1 13:54 brfware.exe.UUE brfware.exe is a self-extracting zip file (make sure you set BINARY mode in your ftp transfer!); brfware.exe.UUE is a uuencoded version of brfware.exe. Sorry, I didn't shar it for e-mailing - I haven't figured out how to do that yet... Thanks to Chris for providing this program, and many, many thanks(!!!) to the archives administrator aem at mthvax.cs.miami.edu for providing this useful service to the homebrewing community! __ Douglas DeMers, | (408-746-8546) | dougd at uts.amdahl.com Amdahl Corporation | | {sun,uunet}!amdahl!dougd [It should be obvious that the opinions above are mine, not Amdahl's.] Return to table of contents
Date: Thu, 9 Apr 92 10:32 PDT From: dougd at uts.amdahl.com (Douglas DeMers) Subject: Is the HBD reflected into rec.crafts.brewing experiment over? For a while, HBD was automatically being posted into rec.crafts.brewing. At my site, I've missed the last week or more of HBD in r.c.b. I far prefer to read HBD in r.c.b and would gladly unsubscribe to HBD if the HBD always made it into r.c.b in a timely manner. I think it was A.E. Mossberg (aem at mthvax.miami.edu) who was doing the cross-connect as an experiment. Is the experiment over? Is the cross-posting going to continue? If so, who is going to do it? Once again, many, many thanks to aem at mthvax.cs.miami.edu - the archives administrator - for providing the archives for the homebrewing community! __ Douglas DeMers, | (408-746-8546) | dougd at uts.amdahl.com Amdahl Corporation | | {sun,uunet}!amdahl!dougd [It should be obvious that the opinions above are mine, not Amdahl's.] Return to table of contents
Date: Thu, 9 Apr 1992 13:44:40 -0400 (EDT) From: R_GELINAS at UNHH.UNH.EDU (Russ Gelinas) Subject: reuse yeast I couldn't get this through directly to the person who wanted it, so here it is, shortened. I get 2 batches out of each package of Wyeast. For the first one, I make a starter and use that. When the first batch is ready for transfer to the secondary carboy (usually the next weekend), I brew another batch. When the 2nd batch is cool and ready to be yeasted, I rack the first batch into the seconday, and rack the second batch directly onto the slurry from the first batch. It usually starts fermenting in 2 hours! and finishes in a couple of days. You can do this for many batches, but since I do all-grain, I don't mind spending the $4 for 2 batches worth of yeast I can count on to treat my wort nicely. 10 gallons of beer also lasts me a while ;-) You can also pitch onto the slurry from the secondary. This can be a better approach if the primary is longer than a week, as the trub and dead yeast in the primary slurry can start to impart off flavors after that time. There is less slurry in the secondary, however, so you may not get the 2 hour starting time. Also, as racking to secondary is another place for bacteria, etc. to get introduced into the beer, the secondary slurry may not be as "clean" as the primary. Russ Return to table of contents
Date: Thu, 9 Apr 92 10:32:39 -0700 From: Carl.Hensler at West.Sun.COM (Carl Hensler) Subject: Los Angeles Beer If there is enough interest, I would like to set up a e-mail distribution list for Los Angeles area consumers of REAL beer. It would NOT be a homebrewers' list, though it could carry notices of local homebrewing events. The subjects could include: What's on tap where. Where to buy beer. Where good buys and interesting beer can be found at the moment. As an example of the information we could trade, some Trader Joe's stores currently have Pilsener Urquell and Mackeson Triple Stout at about $0.90 a bottle. They also have a classic Biere de Garde, Septante 5, at $1.75 for a 750 ml (wine) bottle - great stuff! If you are interested, send e-mail to "carlh at West.Sun.COM". Return to table of contents
Date: Thu, 9 Apr 92 14:49:34 -0400 From: jpotts at aitgw.ge.com (Jerome Potts) Subject: mailing list I would like to be put on the Homebrew mailing list. Return to table of contents
Date: Thu, 9 Apr 92 11:04:32 PDT From: gummitch at techbook.com (Jeff Frane) Subject: Wow! A Lot on Mead! The most recent Homebrew Digest had a LOT about mead. If there's this much interest perhaps someone could take the effort to put together a mead digest (isn't there already a cider digest?). Generally speaking, I think this digest ought to be reserved for discussion of brewing -- you know, making beer? As far as definitions (and someone asked about tea), Webster's offers an explanation: 1: to prepare (as beer or ale) by steeping, boiling, and fermentation or by infusion and fermentation 2 a: to bring about : FOMENT b: CONTRIVE, PLOT 3: to prepare by infusion in hot water I thought the recent comments about "real" brewing were quite cogent. As a judge, for example, I've tasted some extraordinarily good beers that were brewed from extracts/grains and some piss-poor ones brewed from all-grain. I remain, frankly, more impressed by people who are able to brew exceptional beers from an extract base than those doing good or mediocre beers from whole grains. What you get out of beer is what you put in _of yourself_, the gift of the craftsman. Science without art is sterile (and not in the sense of clean, but barren). - --Jeff Frane Return to table of contents
Date: 9 Apr 92 12:31:00 -0700 From: SHERRILL_PAUL at Tandem.COM Subject: Burners and Mild Ale Recipe request Hi All, I think it's time to get an outdoor burner. I'm interested in what brands are available and what other brewers use. Also, during my trip to England I vetnured up to Wales and discovered the Brains brewery. Aside from a great bitter, I discovered a mild ale that they brew. It was excellent on tap (this coming from a hophead). I brought a can home and after playing up how great this beer tasted I poured a glass for me and me wife. Disappointment insued. So I want to brew a mild...any recipes out there other than the one in Cat's Meow. I prefer extract but might be able to con a mashing friend into an all grain. thanks paul Return to table of contents
Date: 9 Apr 1992 18:08 EDT From: afd at hera.cc.bellcore.com (adietz) Subject: Homebrew does not cause beer bellies. Read on. Appeared in the 4/9/92 NJ Star Ledger. -A Dietz Bellcore, Morristown - ---------------------------------- Boston (AP) - At last, science has found an explanation for one of the obvious effects of drinking too much - the beer belly. Swiss Researchers report that when people drink alcohol, their bodies burn up fat much more slowly than usual. And any fat that isn't burned is stored in the paunch, the thighs or other places where people tend to put on weight. The study suggests it isn't just the calories in alcohol that make it fattening. It's the way alcohol throws off the body's normal disposal of fat in the diet. "This is one good explanation of why people get fat drinking alcohol," commented Dr. Clifton Bogardus of the National Institutes of Health. The study was based on an experiment in which people were put on a diet that included about 3 ounces of pure alcohol a day. This much alcohol - about six shots of whiskey or six beers [or 1 cup of mead ;-) ] - reduced their bodies' burning of fat by about one-third. The study, directed by Dr. Paolo M. Suter of the U of Zurich, was published in today's New England Journal of Medicine. The research is one more piece of a larger idea to emerge from recent investigation of how people get fat or stay thin. It seems that fat is what makes people fat. When people eat extra carbohydrates - sugar or starch - they tend to burn most of it, adding little to their girth. But the body burns extra fat sparingly and instead saves it away. Of course, not everyone who drinks gets a spare tire. It depends on what they eat. Beer guzzlers and whiskey drinkers who subsist on hamburgers and potato chips will almost certainly put on pounds, while vegetarian wine sippers do not. The Swiss study found that alcohol suppresses the body's already-stingy disposal of fat. Just why this happens is unclear. The body may simply prefer to burn alcohol first, or alcohol may have some other effect on metabolic processes in the liver. The finding "points to the fact that energy balance over the long term has a lot more to do with fat balance than anything else we eat," said Bogardus. "The main way to stay thin is not to eat fat." The study was conducted on 8 healthy men during two sessions. In one, alcohol made up 25 percent of their calories, but their total daily calories did not change. In the other, they drank enough alcohol to increase their daily calories by 25 percent. On both diets, the men's bodies burned about one-third fewer fat calories when they drank alcohol. The study reached one modestly positive conclusion: People who substituted alcohol for other food but did not increase their daily calories burned up more calories over all than when not drinking. The reason appears to be that alcohol boosts the metabolism. This finding provides a strategy for drinking without putting on flab. "If somebody wants to drink socially and avoid gaining weight, he should have a substitute strategy - substitute fat calories for alcohol." said Suter. However, this is hard to to. And Bogardus noted that people doing this might still put on extra fat, even if they actually weigh less. "You'd end up with a slightly different body composition," he said. The sutdy found that while on the alcohol substitution diet, people burned up 875 fat calories, instead of their normal 1,291 fat calories. They also burned slightly less carbohydrate, a bit more protien and all of the 680 alcohol calories they consumed each day. Return to table of contents
End of HOMEBREW Digest #861, 04/10/92