HOMEBREW Digest #879 Tue 12 May 1992

Digest #878 Digest #880

		Rob Gardner, Digest Coordinator

  Zymurgy mailing address (joe_mccarthy)
  Cat's Meow, Archives, Homebrewing in MO ("Karl F. Lutzen" )
  Wheat Beer recipe and question (John Devenezia)
  Wort cooler! (Brian_Carroll)
  Red Hook E.S.B. taste-alike (rwinters)
  Re: fining (Aaron Birenboim)
  Re:  Calorie Content of HB (I was born in a desert, raised in a lion's den.)
  The Scarlet Letter (korz)
  Re: Homebrew Digest #878 (May 11, 1992) (Stuart Steinfeld)
  Orval (korz)
  Calories (korz)
  Homebrew Supplies, Chicago (stevie)
  CO2 Tank Pressure ("Robert Haddad" )
  Re: rec.crafts.brewing and HBD (Larry Barello)
  diacetyl, anyone? (Thomas Manteufel 5-4257)
  Oregon Brewer's Fest Date (John Hartman)
  Hop Books (John L. Isenhour)
  mead questions (ZLPAJGN)
  Re:  Homebrew Digest #878 (May 11, 1992) (Scott Weintraub)
  Lagering in Cornelius Kegs (KIERAN O'CONNOR)

Send articles for publication to homebrew at hpfcmi.fc.hp.com Please send all other requests to homebrew-request@ hpfcmi.fc.hp.com i.e., address change requests, subscribe, unsubscribe, etc. Archives _were_ available from netlib at mthvax.cs.miami.edu (Stay tuned for info on a new archive site) **Please do not send me requests for back issues!** **For Cat's Meow information, send mail to lutzen at novell.physics.umr.edu**
---------------------------------------------------------------------- Date: Mon, 11 May 92 09:14:39 +0100 From: joe_mccarthy at hpgnd.grenoble.hp.com Subject: Zymurgy mailing address Full-Name: Joe McCARTHY Could someone please e-mail me the mailing address for (the subscription department of) the Zymurgy magazine? Does anyone know if they accept overseas subscriptions? Thanks, Joe McCarthy Grenoble, France joe_mccarthy at hpgnd.grenoble.hp.com Return to table of contents
Date: 11 May 92 08:48:56 CST From: "Karl F. Lutzen" <SUPERVISOR at novell.physics.umr.edu> Subject: Cat's Meow, Archives, Homebrewing in MO Three big topics from the quiet one today: 1. Please don't bug Rob about The Cat's Meow. Since I helped in creating this monster, please send all email regarding The Cat's Meow directly to me at the internet address below. I will make an attempt to answer email as quickly as possible, but as I get swamped with work with no warning, delays are inevitable. 2. Stephen Hansen said in HBD 878 that he has transferred the archives to a system of his. Nothing was mentioned if this was the official new home for the HBD. As we are getting several new unix systems here, and I will be the local administrator, I may be able to set up an archive. I already have all the files from mthvax and have placed them in .ZIP files for DOS folks, so I will offer my services to at least maintain a backup site (when the systems get here). 3. Since 1939 it has been illegal in Missouri to brew beer or make wine with out a manufacturers license. As I am in Missouri, I have been talking with my reps, a homebrew club (Hi Andy!) as well as the AHA. According to my well informed sources, our Governor *WILL VETO* any bill coming across his desk trying to legalize homebrewing. However, this is his final term and in January of 93, we get a new Governor. I have asked my Rep to toss the proposed bill out onto the floor the day after the new Governor takes over. I will be keeping the world informed as to the progress (none right now as there are no bills that we could ammend.) BTW: It is legal to brew up to 3.2% beer as it is not defined as an "Intoxicating Liquor". (Yes sir. I am planning to dilute this to 3.2% when I bottle it. :-) - ---------------------------------------------------------------------- Karl Lutzen | lutzen at novell.physics.umr.edu University of Missouri - Rolla | Physics Department | (314) 341-6317 - ---------------------------------------------------------------------- Return to table of contents
Date: Mon, 11 May 92 08:48:26 -0500 From: devenzia at euler.jsc.nasa.gov (John Devenezia) Subject: Wheat Beer recipe and question Hello Fellow Homebrewers! I have a delicious wheat beer coming out of the bottle right now and I thought with summer here y'all might want to give it a try. This beer is the best I've made so far and is also the first I've made with liquid yeast. Draw your own conclusions, but I know I will be using the liquid stuff from now on. The taste is hard describe; flavorful and slightly sour like a wheat beer should be, with a nice hop to it. It has a medium alcohol content. But first a question. This wheat beer was so good I'm going to make a variation of it for my next batch. It will a raspberry wheat beer and I'll be adding about 4 pounds of berries to it. My question is this; when and how do _you_ add berries or fruit to _your_ beer. I know there is no right or wrong here, I'm just curious as to first hand accounts. I've seen some recipes call for steeping the berries in the just boiled and cooling wort. Other recipes say to add the berries to the secondary fermenter. I'm sure there are even more way to add fruits or berries to beer. If you could email your responses I will summarize or just post away and I'll still summarize. And now the recipe (<- insert drum roll here) Source:Variation on recipe from St.Patrich's of Texas Name: Day after 1040A Wheat (note date of brewing) 1 lb malted wheat 4 lbs Weizen extract 2 lbs pale malt extract 1 oz Mt. Hood - boiling 1 oz Hallertau - finish Wyeast Bavarian Wheat Ale yeast Popped the yeast bag a day before brewing and it puffed right up. April 16th: Put 2.5 gallons of cold, filtered water into pot. Added malted wheat (in muslin bag) to pot and brought the water to 180 degrees. Steeped the wheat for 30 minutes. Removed bag of wheat and brought the water to boil. Added malts and boiling hops to pot and let boil for 60 minutes. Turned off the heat and added finishing hops. Force cooled the wort in an ice bath and put into primary fermenter. Added cold water to fermenter to bring the water level to 5 gallon mark. Pitched yeast. O.G. 1.038 Fermentation started in about a day and was relatively calm. April 20th: Racked to secondary. Very little trub in bottom of fermentor. S.G. 1.010 April 27th: Bottled. Very clear beer with only yeast sediment on bottom of fermentor. S.G. 1.008. Return to table of contents
Date: Sun, 10 May 92 07:13 PDT From: Brian_Carroll at 3mail.3com.com Subject: Wort cooler! Hi, I've just started getting into home brewing in the last couple of months, and have just been placing my wort in the bath tub with ice water. What I would like to know is there a company who makes a wort chiller? If not does anyone have plans on how to build one, I,ve read in a few books that the counter flow is the way to go. Are there other methods that have worked for anyone on HBD. By the way my brew has turned out very tasty so far but there is always room for improvement. Brian Carroll Santa Clara, Ca Return to table of contents
Date: Mon, 11 May 1992 10:43:00 -0500 From: rwinters at nhqvax.hq.nasa.gov Subject: Red Hook E.S.B. taste-alike It's beginning to look like I may miss my annual trip to Bumbershoot (Seattle's mundo-mondo arts festival) over Labor Day weekend. So that I don't go into complete withdrawal, does anyone have an extract recipe that approximates Red Hook E.S.B.? Also great would be a store within driving distance of Washington, D.C. that carries Red Hook, Black Hook, Ballard Bitter, etc. Rob Return to table of contents
Date: Mon, 11 May 92 08:44:56 MDT From: abirenbo at rigel.hac.com (Aaron Birenboim) Subject: Re: fining In the HBD I recieved may 11, Andy Phillips said: >... fining with Bentonite, agar or >Polyclar is the best solution. I know about polyclar... but how should one use agar or bentonite? I have agar-agar flakes (from the chineese food isle... eden foods) for making yeast culture media. How would i fine with agar? Boil it and pitch the liquid? How much should i use. And... what the heck is Bentonite? Around denver, co there is a lot of talk about a clay called bentonite. It appears that houses built on bentonite have a tendency to shift and sink into the earth! How might a clay product be used in beer !?!? aaron Return to table of contents
Date: Mon, 11 May 92 06:59:50 PDT From: EISENHOFER at maven.dnet.EDA.Teradyne.COM (I was born in a desert, raised in a lion's den.) Subject: Re: Calorie Content of HB >The other day after an exhusting hour of raquetball, I sat slumped against the >wall nursing a Gatorade. Glancing at the "Contents" I noticed "Water, High >Fuctose Corn Syrup, Dextrose......" and not much else. So this great >sports drink is basically sugar water. Furthur, this 16 oz bottle contained >100 calories. This got me thinking about the "beer belly". Would drinking >a "Milwieser" Light with about 100 calories cause any more belly than the >Gatorade I was currently drinking? I recently read about a study in the Boston Globe (sorry, I can't cite any more than this as I am doing it from memory) that found that alcohol reduces the body's ability to burn fat. The study went on to say that the body burned all the alcohol calories and all the carbohydrate calories, while not burning all fat calories. A person drinking the equivalent of three beers a day burned 1/3 less fat than the person not consuming any alcohol, with similar dietary intake. The alcohol was not beer, but I think that it is a safe extrapolation to assume that beer would cause the same effect. Thus, beer is not directly fattening, since all the calories in beer are carbohydrate or alcohol calories. However, if you drink beer, you should be more careful of your fat intake. (Which, for me has been exactly my problem; when I drink a lot of beer, I tend to go for the more fatty foods: sausgages, steaks, ice cream, etc :-) This study, BTW, shows that lite beer is just as fattening as regular beer (excepting for pychological effects: people drinking lite beer are probably more likely to go for a less fattening meal). So, eat well, exercise regularly, and party on! :-) Karl Karl Eisenhofer SPIKE eisenhofer at maven.dnet.teradyne.com "Searchlight casting for faults in the clouds of delusion" Return to table of contents
Date: Mon, 11 May 92 10:24 CDT From: korz at iepubj.att.com Subject: The Scarlet Letter As Mitch mentioned, there have been several suggestions for identifying oneself as a HB Digester. The original one, was a self-imposed red (or scarlet) "H" on our badges. For the sake of simplicity, I vote that we go with this, original suggestion. Al. Return to table of contents
Date: Mon, 11 May 92 8:21:16 PDT From: stu at group1.uu.net (Stuart Steinfeld) Subject: Re: Homebrew Digest #878 (May 11, 1992) please remove me from your mailing list. thanks!! Return to table of contents
Date: Mon, 11 May 92 10:43 CDT From: korz at iepubj.att.com Subject: Orval Mike writes: > This led to a great improvement in their consistentency. > Jackson sez that Orval, on the other hand, does use 5 different > yeasts at different stages in the brewing process. > >I have never been successful at reculturing Orval. I've just found a >source for 750ml bottles of Grimbergen, and those seem to have a healthy >amount of yeast in them. Chimay is, however, unbelievable. > I have been successful at reculturing Orval. I bought a case of it and sometimes when I had one, I'd add 8 fl oz of 1018 wort to the dregs and put on an airlock. Of the 6 I did, three did not start and 3 did. Each smelled and tasted different. I chose the cleanest smelling and best tasting one of the three and pitched it into a batch I had engineered to be as close to Orval as I could get it. It took *FOREVER* to ferment out. We're talking 6 weeks at 66F! It started at about 3 bubbles per second after 3 days in the fermenter and then tapered down to 1 bubble per second for about 4 weeks! Finally, last week it quickly tapered down to 1 bubble every 2 minutes, so I bottled, using 7/8 cup of corn sugar to (hopefully) get that effervescent carbonation. That was a week ago. The initial tasting at bottling time was very positive. I suspect that I came pretty close to the real thing. My understanding from reading Jackson, is that Orval uses one yeast to ferment and then 5 yeasts for bottle conditioning. This would explain why I got widely differing flavors in the starters. I'm quite confident that I got the right one because only one had the characteristic Orval "Banana/Bubblegum" nose. That's the one I used. The ferment and the initial tasting both had that nose. Al. Return to table of contents
Date: Mon, 11 May 92 10:58 CDT From: korz at iepubj.att.com Subject: Calories I believe alcohol is 80 calories per ounce. The snag with alcohol and the reason I believe it causes beer-bellies, is because it lowers your metabolism. Therefore, 800 calories from pasta is not the same as 800 calories from beer. The lower your metabolism, the less calories you burn per hour. I choose to make up the difference by excersizing to increase my metabolism rather than drink less beer. Al. Return to table of contents
Date: Mon, 11 May 92 10:47:39 CDT From: stevie at spss.com Subject: Homebrew Supplies, Chicago David Christian Homan <dh10+ at andrew.cmu.edu> asks about homebrew supply shops in the Chicago area. I recommend Chicago Indoor Garden Supply (also known as Alternative Garden Supply) in NW suburban Streamwood, in the small strip mall at Barrington and Bode Roads. Owner David Ittel has been very responsive to homebrewers, stocking his shelves with enough stuff to keep beginning and/or advanced brewers happy. For those concerned about the ride (most of us in the city have to face the Kennedy Expressway reconstruction on top of a normal 45- minute trip), the store will overnight UPS if you call in your order. "Brew Your Own, Grow Your Own" is the slogan of this shop, which now advertises on a number of popular rock radio stations. - ----------- Steve Hamburg Internet: stevie at spss.com SPSS Inc. Phone: 312/329-3445 Chicago, IL Fax: 312/329-3657 Return to table of contents
Date: 11 May 92 12:44:32 EDT From: "Robert Haddad" <RHADDAD at bss1.umd.edu> Subject: CO2 Tank Pressure >>>> In HBD #878 <rnapholz at PICA.ARMY.MIL> writes: > Is there a minimal pressure for a co2 tank. The regulator that came > with my tank ranges for 0 to 2000 pounds it came with 1000# of co2. > From 0 to 500 the guage reads refill(read zone) i now have about > 800#. So the question is can i run the tank down to 12psi with out > effecting the quality of the beer. I have just had my CO2 tank refilled for the first time since I bought it over a year ago. I estimate I have "lifted" about 20 cornelius kegs of (sugar) primed beer with the 5 lb or so of CO2 that originally came with the tank. Although I remember reading somewhere that one should refill the tank before it is totally empty, I didn't have the chance. I used it one evening till it was totally empty with no ill effect to tank, keg or brew. Incidentally, refilling it to 800 psi cost be $12.50. I now have a T connector with two valves, so I can dispense two different brews simultaneously. Robert Haddad Return to table of contents
Date: Mon, 11 May 92 10:00:45 PDT From: polstra!larryba at uunet.UU.NET (Larry Barello) Subject: Re: rec.crafts.brewing and HBD I like the notion of the HBD sort of dying and being gatewayed into rec.crafts.brewing. The only difficulty is the folks who don't have access to Usnet news. I don't know what the solution is to that problem. Also, the current scheme of copying HBD into Rec.crafts.brewing isn't a good solution (although easy) - the HBD is delayed a day (on my machine) and it still comes over as a big chunk. Modern news readers (trn) make wading through stuff so much easier and faster. I read news and HBD via a modem and being forced to go through all the articles to see what is next takes a long time at 2400baud. Cheers! - Larry Barello Return to table of contents
Date: Mon, 11 May 92 12:31:40 CDT From: tomm at pet.med.ge.com (Thomas Manteufel 5-4257) Subject: diacetyl, anyone? I want to produce a Scottish Ale with lots of diacetyl. What I propose to do is modify the pitching and fermentation procedure to make the yeast produce a lot up front, and then not reduce it to diols. I would use Whitebread Ale, and make a starter to get a good healthy colony going. Pitch the yeast when the wort is still on the warm side (75F) [24C] and aerate like crazy to get lots of oxygen into the wort. Ferment cool (55F-60F) [13C-15C] and bottle as soon as possible, without letting the beer go through secondary fermentation. So, all you power brewers, does this sound reasonable? Is there a better way to get diacetyl? Has anyone ever done this, and do you have any tips to share? Thank You, Thomas Manteufel Return to table of contents
Date: Mon, 11 May 92 09:36:41 PDT From: hartman at varian.varian.com (John Hartman) Subject: Oregon Brewer's Fest Date Could someone who knows please post the date of this summer's Oregon Brewer's Festival? I'd appreciate it as I plan on being there. Also Darren asks about the lineage of William's Burton Ale Yeast. I've used that yeast in the past and wondered same. I called William's and asked. They claim that it's their own strain produced specifically for them by Wyeast. I.e., there's no equivalent Wyeast #. Based on my observations, it doesn't appear to be either Wyeast #1098 (Whitbread) or 1028. The same situation applies to their English Brewery Yeast. Perhaps there's someone the knowledgeable Jeff Frane could ask... Well now that I'm posting I guess I should mention that I just got back from England and yes I tasted quite a few beers. I visited the Young's Ram Brewery in Wandsworth, London. I you ever are there, you must visit them. The hospitality was spectacular and they're very open and forthright about their brewing. When I mentioned that I was a brewer, I was taken to the laboratory, where the chemist innoculated my slants and answered my questions. Later, in the tasting room, I and the six others on the tour were joined by two of the five brewers and by the the acting chairman, Mr. James Young. We chatted and discussed brewing while consuming many of their fine beers for some two hours. As Wayne Campbell would say, "excellent" and after learning about their brewing, "I did not no that". Upon leaving they were kind enough to send me off with a six pack of my choosing. If you go, you'll have to make a reservation in advance by phoning Mrs. Betty Moran any Monday betw. 11am and 1pm London time. I don't have the number at the office but have it if someone would like it. I'm brewing a batch of IPA with their ale yeast now. It's a slow-burning true top fermenter. After six and one half days, the krausen is still riding the beer. I've not had a yeast stay so long atop before. Perhaps it has to do with having been recently cultured from the slant, but I don't think so. The brewers told me that they don't even krausen their beer. They simply cask it and let it finish in the cask. If others are interested I could provide this culture on slants. Right now though I'm waiting to see how the IPA comes out. Here's to a healthy apple, John Return to table of contents
Date: Mon, 11 May 1992 14:37:55 -0500 (CDT) From: ISENHOUR at LAMBIC.FNAL.GOV (John L. Isenhour) Subject: Hop Books I hate people who say... enjoy! Tomlan, Michael A. Tinged with Gold: Hop Culture in the United States. LC 90-46389. (Illus.). 272p. 02/1992. $35.00x. (ISBN 0-8203-1313-0). University of Georgia Press. Filmer, R. Hops & Hop-Picking. 1990. $30.00x. (Kent Cty Coun UK). State Mutual Book & Periodical Service, Limited. Beach, David R. Homegrown Hops: An Illustrated How-to-Do-It Manual. LC 88-92165. (Illus.). 108p. (Orig.). 12/1988. Paper. $8.00. (ISBN 0-9621195-0-4). Beach, David R. Lingren, Minnie. Hops Cultivation in Lewis County. 54p. Date not set. Repr. of 1981 ed. Paper. $7.50. (ISBN 0-685-30404-3). Fernwood Press. - John Isenhour isenhour at lambic.fnal.gov hopduvel!brewmaster at linac.fnal.gov Return to table of contents
Date: Mon, 11 May 92 16:04 CDT From: ZLPAJGN%LUCCPUA.bitnet at UICVM.UIC.EDU Subject: mead questions Dear Brewers This weekend I hope to brew up my first batch of mead and I was hoping I could pick up a few pointers from anyone who's already tried this type of brew. I'll be referring to Papezian's recipe for Antipodal (Traditional) Mead, but adjusting the measures for a one gal. batch instead of a five. Pap. instructs to begin the fermentation in a closed, glass vessel and then rack to a secondary to clear after fermentation's complete. My question is: what sort of fermentation activity can I expect? Will I need a blow-off hose for this stage, or will a lock suffice - I suspect I'll need a blow-off... Secondly, he recommends using yeast extract to assist fermentation, but the shop I ordered from doesn't carry "extract" per se, but something they call "yeast energizer" which they say is really the same thing, but most often used to unstick stuck fermentations. Anyone got any feedback? Finally, here's an update on 3 of my previous batches for which many of you on the network provided much needed input... I'm sad and embarrassed to say 2 of these batches are complete and dismal failures - the ginger-spruce lager is so repulsive that it's tough from gagging after just smelling it! Pine-sol is even more pleasent than this stuff! It is simply undrinkable... The other batch - the recipe for which again comes from Bravery - I call "Chicago Tunnel Water (let your imagination wander on this one!!) There is little I can say that could adaquately describe this ... this ... stuff! It's even worse than the "Pine-sol Brew" above! But I can't say that I've not learned something (and that is, in my opinion, the whole point of this hobby): If nothing else, shelf the Bravery book (perhaps the author's chosen a rather ironic nom d'plumme!!). I have yet to find success for any of the recipes in his book, beginning with the now infamous "Monstrocity Ale" (which, yes, did actually sprout legs and walk away!). Secondly, regardless of whose recipe you're following, now that all else's failed, READ THE DIRECTIONS!! I did exactly that for the Propensity Lager in Papezian and it was magnificent! Finally, I've learned that in sharing your enthusiasm for a successful batch by hosting a "homebrew" party (such as the one I held for the batch of Propensity Lager) you'll inevitably wind up with empty bottles and a "where did they all go?!" feeling :-) and a ton of new friends all wanting to know when the next batch is due! Ah, well... I'll be brewin' this weekend. I think I'll try Pap's recipe for (snicker) "Goat Scrotum Ale" (I wonder how well-attended THAT party will be!!). Also, thanx in advance for any direction on the mead. Cheers John Return to table of contents
Date: Mon, 11 May 92 18:13:53 EDT From: sfw at trionix.com (Scott Weintraub) Subject: Re: Homebrew Digest #878 (May 11, 1992) I have been planning on making some mead of late, and went searching for large quantities of cheap honey. I was unable to find any honey, but I did run across a couple of places selling Maple Syrup... So, I started to think... If honey is fermentable into something quite tasty, why not Maple Syrup? So, has anyone out there ever heard of maple beer or anything of the sort? Would it be any good? Would it be worth the money? Any comments would be appreciated... Thanks.. --Scott Weintraub Return to table of contents
Date: Mon, 11 May 1992 23:01 EDT From: KIERAN O'CONNOR <OCONNOR%SNYCORVA.bitnet at CUNYVM.CUNY.EDU> Subject: Lagering in Cornelius Kegs Hi, I have access to a freezer which I can use for long term lagering. I cannot fit carboys in it because of the shelving, so my friend suggested lagering in Cornelius kegs, which I have access to. Can anyone out there give me a primer on how to do this? How 'bout C02 buildup? Is there a problem with sediment because they would be on their sides? How about aeration during transportation to the freezer (30 miles away)? How 'bout anything answers to anything else I forgot to ask? Kieran O'Connor oconnor at snycorva.bitnet Return to table of contents
End of HOMEBREW Digest #879, 05/12/92