HOMEBREW Digest #986 Thu 08 October 1992

Digest #985 Digest #987

		Rob Gardner, Digest Coordinator

  Wyeast #1214 (HULTINP)
  List of micro breweries ("Ken Schriner" )
  Boston Brewpubs (Karl F. Bloss)
  Grapefruit in Alts...  Possible explanation (Todd Enders - WD0BCI)
  BAA and beer judging ("Ken Schriner" )
  Re: Cloudy Tubing (SSIEGLER)
  Please add me to the list. (Kevin Fox)
  Samule??  Quayl?? (ZLPAJGN)
  GABF '92 (Phil Duclos)
  Who are the Great Amer Beer Fest winners? (Dan Strahs)
  Re: Orange Zest (David Van Iderstine)
  microbreweries & brewpubs in Seattle? (ACS_JAMES)
  Yeast starters from Micah Millspaw ("BOBBY JONES")
  McAndrew's Addendum (korz)
  Powdered sugar vs. corn sugar (KRUSE_NEIL)
  Plastic Bottles (Don Levey)
  Sorry Jack... (whg)
  Belgian Malt (Jack Schmidling)
  Yet another use for Wyeast Belgian... Mead (eurquhar)

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---------------------------------------------------------------------- Date: Wed, 7 Oct 1992 08:56 EDT From: HULTINP at QUCDN.QueensU.CA Subject: Wyeast #1214 In HBD #985, Rob Bradley mentions a Wyeast "California" as possibly being #1214. I hope not! I just bought #1214 from my local supplier billed as their "Belgian Ale". Is there confirmation out there? I saw the posting a while back about the Wyeast line, but I'm nervous now... :-) Phil Hultin Return to table of contents
Date: 7 Oct 92 08:13:43 CST From: "Ken Schriner" <KENS at saturn.uark.edu> Subject: List of micro breweries I am interested in obtaining a current list of microbreweries in the United States. Of particular interest are those microbreweries located near me (northwest Arkansas.) Are there any publications, lists, or professional organizations that might provide me with this list? Of particular importance are addresses and phone numbers. Thanks to any who respond. Ken Schriner BITNET ks06054 at uafsysb University of Arkansas Internet kens at saturn.uark.edu Return to table of contents
Date: Wed, 7 Oct 92 09:15:24 -0400 From: blosskf at ttown.apci.com (Karl F. Bloss) Subject: Boston Brewpubs My apologies if this has been asked before, but what are the great brewpubs not to be missed in Boston, particularly near Harvard Square? Thanks in advance...Karl (blosskf at ttown.apci.com) Return to table of contents
Date: Wed, 7 Oct 1992 08:51:34 -0500 From: Todd Enders - WD0BCI <enders at plains.NoDak.edu> Subject: Grapefruit in Alts... Possible explanation jim busch <busch at daacdev1.stx.com> writes: >polstra!norm at uunet.UU.NET (Norm Hardy) writes: >>The alt beers of Duesseldorf are varied, from light amber to very dark >>amber. The tastes run from semi-malty and sweet (Schlosser, Diebels) to >>VERY bitter (Uerige and Schumacher and some others I can't remember now) >>My last time there, in 1990, I found the alts to have a grapefruit kind >>of bitterness that I found off-putting. > >I have noted this same phenomonon. It seems particularly noticable in >highly hopped american pale ales, typically when Cascade or Centennial >hops are used. I also noted the same thing when I was drinking the >Alts in the Altstadt area of Duesseldorf. I suspect some correlation >between very high hopping levels and citrous notes. I'm sure there is >a good chemical explanation to this. > I think the answer *might* be dry hopping. I and a couple of brewing comrades noticed this effect during an IPA brewing stint. Namely, the harder you dry hop, the more of a citrus peel finish you get. Higher alpha hops seem somewhat worse in this regard. We went as high as an ounce of hops per gallon in the secondary. The results were reminiscent of chewing on a piece of grapefruit peel, pith and all! :-) We didn't experiment with different methods of dry hopping, so I can't say what effect differences in technique would have. But IMHO, Jim is correct in suspecting the correlation between the grapefruit notes and high (dry) hopping levels. As to a chemical explanation, I can't say, other than to speculate that there are similar flavour components in the hops and citrus which get leached out in extended dry hopping. Most likely volatile oils of some sort, since when we quit dry hopping, the grapefruit finish went away, even though we used more hops in the kettle. Todd =============================================================================== Todd Enders - WD0BCI ARPA: enders at plains.nodak.edu Computer Center UUCP: ...!uunet!plains!enders Minot State University or: ...!hplabs!hp-lsd!plains!enders Minot, ND 58701 Bitnet: enders at plains "The present would be full of all possible futures, if the past had not already projected a pattern upon it" - Andre' Gide =============================================================================== Return to table of contents
Date: 7 Oct 92 09:10:32 CST From: "Ken Schriner" <KENS at saturn.uark.edu> Subject: BAA and beer judging As a slightly isolated homebrewer in northwest Arkansas (fayettevile is where I work), I was ecstatic to learn of Beer Across America (i am in no way affiliated, just a happy customer.) One of their first shipments (several months ago) was from Boulevard Brewery in KC. As a former Kansas boy, I am particularly fond of their beer. Anyway...as I was drinking some of their fine beer, it occurred to me that several of the members of this list were probaby enjoying this fine beer for the first time. And mentally noting how good it was, how it compared to others of the same style, how it compared to their home brew. In short...judging it. I have always wanted to learn more about judging beer. But...isolated in the Ozarks as I am (and loving it) it was difficult to compare my notes with others' on the subject of judging beer. But...if many folks were drinking the same beer, folks interested in beer, folks interested in judging, folks connected to each other by an electronic network...well it seemed a natural. A National Electronic Beer Judging Club. Those that are getting the beers from BAA could judge those two beers each month. Those that don't belong to BAA, could participate by obtaining the same beer from their local outlets. Once a month we would all be judging the same two beers. And comparing our notes, etc. Is there any interest in this from any other HBD'ers? I think a natural point to start from would be getting one of the certified judges to post some info about how a beer is judged (I don't know how.) and maybe someone else could also post how to join BAA (I don't know how, mine was a gift from a great wife.) Any interest? Ken Schriner BITNET ks06054 at uafsysb University of Arkansas Internet kens at saturn.uark.edu Return to table of contents
Date: Wed, 7 Oct 1992 10:19 EST From: SSIEGLER at LANDO.HNS.COM Subject: Re: Cloudy Tubing In HBD 984 I posted: | I had left some clear siphon tubing, bottling spigot, and glassware |in a plastic (fermenting) bucket filled with a clorox-water solution ... |The clear tube has become cloudy. from cole%nevis.hepnet at Lbl.Gov (Brian Cole) >... I think it has nothing to do with the bleach and > everything to do with the tubing. The clear flexible is permeable > to water and if left in water simply absorbs this water into > the plastic (osmosis). I find that letting the tube sit out of the > water for a while (a day or so) will solve the problem ... from "Spencer.W.Thomas at med.umich.edu" (Spencer W. Thomas) and "rclopton at hoss.unl.edu" "richard clopton" > Hang it up and let it dry. It will clear. It's just the water > getting adsorbed into the plastic. Unfortunately, I added (yes, toungue in cheek): |-Should I dilute the clorox with ammonia? (Kids, don't try this at home) :-( Though I placed a Government Warning (and a Mr. Yuck Sticker) at the end hjl at gummo.att.com (Hank) Correcty points out that this is not the recommended way to clean tubing: >... This produces phosgene... This can be life threatening. What I *meant* to say was "Would filling my house with natural gas speed the drying process of the tubing? :^) -Stuart Siegler "Just because you're paranoid doesn't mean there aren't people out to get you" Return to table of contents
Date: Wed, 7 Oct 92 10:30:47 EDT From: fox at bart (Kevin Fox) Subject: Please add me to the list. Could you please add fox at temerity.polaroid.com to the home brew mailing list. Thanks. - -- Kevin Return to table of contents
Date: Wed, 07 Oct 92 10:10 CDT From: ZLPAJGN%LUCCPUA.bitnet at UICVM.UIC.EDU Subject: Samule?? Quayl?? Dear Brewers, I just caught an error in my last posting to the HBD (various topics). I was referring to *Samuel* Adams (not 'Samule'). Geez! Perhaps I could have been a contender for the V.P.'s slot!! (NOT!!) OK, onto more serious matters: brewing! I think I'm going to try the Quick-n-Easy Spiced Brown Ale recipe for Christmas that was posted in the last HBD. I'm not sure whether I'll try to incorporate the Glo:gg 'mixer' I spoke about; perhaps this Ale recipe might provide a good base for it? But along those lines, I'm curious about a few things: 1) What type of yeast to use... I'm assuming it'll be an ale yeast, but is there a specific brand/type that I should use? Further, after using my first liquid yeast, I DON'T want to go back to a dry yeast, and I'm assuming this recipe calls for a liquid yeast? 2) I'm inclined to think that this recipe might benefit from a single-staged method, allowing for a maximum attenuation (?) of the spices. If this is the case, then wouldn't pelletized hops be better than leaf? 3) Finally, while I was looking the Glo:gg essence I also found the pre-measured ingrediants for brewing your own home-made Glo:gg, or at least the brew into which you add the wine and/ or vodka. The pouch of ingrediants contained a variety of dried spices, almonds, rasins, and I think even orange rinds, but I can't remember. So my question is, can I substitute and/or add these ingrediants to the recipe? How should the almonds be treated? This recipe, especially with the addition of the Glo:gg stuffs sounds both promising and tasty, the perfect Yule-tide spirit for the Home- coming. But, as I'm always the novice at this craft, I'd really appreciate any input, guidance, words of experience and adivse from others who can impart their brewing wisdom ;-) . As always, Cheers John Return to table of contents
Date: Wed, 7 Oct 92 10:08:30 MDT From: pjd at craycos.com (Phil Duclos) Subject: GABF '92 Some of you have asked, so I thought I would fill you in on my experience at the GABF this year. This was my first time at the GABF. I decided to go up early on Saturday for the AHA members only tasting at 2pm and then return at 6:30pm for the regular session. The 2pm session was wonderful. ~700 beers and about as many people. There were serving people there although the adverts claimed "just you and the beer." Oh well. I tried the chili beer from Crazy Ed's in Cave Creek, AZ first. This was probably a mistake as it was really hot! I had to ask and yes, they do put a chili in each bottle. My palate was ruined. I had a couple other non- descript tastes on that aisle and then hit what was to become my favorite of the evening, Celis White from the Celis Brewery in Austin TX. It was wonderful. I really like spicy tasting beers (not chili!) and the Celis White is flavored with coriander and orange. The other 2 Celis brews were good too, but the White won Gold a little later in the day. There were plenty of other great beers, some flavored, some not. It quickly became difficult to choose which to try. We only had 3 hours and even though they only poured about 1 ounce, it quickly adds up. Pacing is important. This makes the decision quite difficult. I avoided most of the ones I can get locally or have tried before, except, of course, my favorites. I did taste a few bad beers. A couple had that "cooked corn" taste and a few had too much phenolic. Only one was truly bad and had to be poured out. I thought to myself, strolling past the empty Coors booth, that its quite easy to get spoiled with access to this much good beer. I bought a commerative T-shirt ($21!!!!!! AHA isn't losing money on this affair). There was quite an assortment. All quite pricey. They kicked us out at 5pm, said something about Dobermans. I left. I came back about 6:45pm with my wife and mother in law for the evening session. Wow! What a line! Too many people. Having seen the size of the hall already I was curious about where all these people standing in line outside thought they were going. We got inside and found out. What was earlier a large airy hall had become a snarled sea of people. We quickly grabbed our glasses and headed for the "Z" section which was furthest from the door. Most of the mass was slamming drinks in the "A-C" section so it wasn't too crowded at the other end. We had a couple nice beers on that aisle but I noticed a disturbing trend. Some of the better beers had run out! It quickly became a race against the masses to reach all the beers which had won medals. We missed a bunch and were disappointed. I was also disappointed by the crowd's attitude. At the earlier session, it was most common to see people tasting their beers with a careful attitude. At the evening session it became apparent that many were there merely to slam back a few beers. Quite a few times I had to wait while a couple of guys slammed down each of the brewery's different beers in quick succession. I was reminded of chugging contests in college. Now I'm not trying to tell others how to drink beer, but it seemed a waste of both good beer and a rare opportunity for the drinker when the goal became quantity, not quality. It was humorously suggested that the mega-breweries have booths which provide full 12 ounce glasses for those who are intent on slamming. This, of course, is a bad idea, but the joke seemed appropriate at the time. We left early. In conclusion, I had a wonderful time in the afternoon, but the evening session was a zoo. The volunteers were working hard, but I will probably volunteer next year. Friday night might be better just because all of the beers were available. Of course on Friday night you don't know who the winners are (just have to judge for yourself). Saturday afternoon is not to be missed. There were too many really good beers to remember them all. Its easy to become disoriented and confused about which beers you tried and liked because there are so many. A lot of brewmasters were on hand in the afternoon and the discussions sometimes got technical. Everyone (except the Dobermans) was quite friendly and many seemed to be having a truly good time. I'll be back next year. phil Return to table of contents
Date: Wed, 7 Oct 92 14:10:05 EDT From: strahs at medusa.bioc.aecom.yu.edu (Dan Strahs) Subject: Who are the Great Amer Beer Fest winners? Since I haven't seen it posted here yet, and it is Wednesday... Would someone who has the answer please post the winners list from the Great American Beer Festival? Thank you Return to table of contents
Date: Wed, 7 Oct 92 12:26:11 EDT From: localhost!davevi at uunet.UU.NET (David Van Iderstine) Subject: Re: Orange Zest While all these techniques for removing an orange's zest (the orange part, excluding the inside white part) are fine, there is a kitchen implement call, strangely enough, a "zester". It is a somewhat spoon-shaped device, with a row of sharp-edged holes in the end of it. It very effectively removes little strings of orange stuff into a waiting vessel. Mine cost around $3, at better and worse kitchen stores near you. dave davevi at pharlap.com Return to table of contents
Date: 07 Oct 1992 14:40:18 -0500 (EST) From: ACS_JAMES at VAX1.ACS.JMU.EDU Subject: microbreweries & brewpubs in Seattle? I'll be in Seattle Oct 13-18 for the ToolBook Developers Conference. Are there any good brewpubs or microbreweries in the area? James W. Wilson, Manager Internet acs_james at vax1.acs.jmu.edu Media Technology Lab Bitnet acs_james at jmuvax James Madison University Return to table of contents
Date: Wed, 7 Oct 92 11:59:14 PST From: "BOBBY JONES" <bjones at novax.llnl.gov> Subject: Yeast starters from Micah Millspaw >Subject: liquid yeast starters >anyone ever put hops in their liquid yeast starters? >if so why? anyone not do it? I feel that this question opens a whole can of worms as far as yeast propagation goes. While it might not hurt anything to put hops in the yeast starter it can serve little but to increase the cost of the process ( oh, it is possible that the hops can lower the ph enough to help, but its not a viable method of ph justment). The approaches that homebrewers seem to take to yeast propagation is often the result of misinformation, marketeering and just plain wrong thinking about the metabolic process of yeast. The common way the hbers increase their pitching volumes is buy using dry malt extract (and sometimes hops) and water, boiling it, cooling it and adding yeast. So what have you got? A little batch of beer. The little batch of beer will help you get a somewhat faster start at fermention but it realy not what you need and plus DME is very expensive and messy. Here is where understanding comes in. It is known that yeast have two major life cycles (metabolicaly speaking) aerobic and aneaerobic. This is the idea behind aerating the cooled wort. You see the yeast need to have oxygen (and other trace gases) to respire, in the respiratory mode they reproduce much, much more effectively than at any other time. If they reproduce, you get more yeast, which is what you want rather than a little batch of beer. So the trick is to set up conditions in your yeast starter that encourage the yeast to respire and hence increase bio mass. The most practical way for homebrewers is to use proper yeast nutrients ( which have been dicussed on earlier HBDs) and prehaps more importantly proper carbohydrate sources. It is known that yeast can respire more effectively when exposed to some carbohydrate sources than others. Brewers yeast does the worst (as far as reproduction goes) on maltose and other mash derived complex sugars. It follows that the use of dry malt extract is not the best choice. Interestingly, brewers yeast respires best with sucrose, glucose and galactose, these occur in common sugar ( like from the grocery store). Also this type of sugar is not very pure and contains all sorts of excellent trace nutrients that the yeast like. This stuff is readily available in powdered form ( which mixes up more easily) and is very cheap. With any luck this will help HBers off to faster starts and better brews. Just remember, you want to grow yeast not make little batches of beer. Micah Millspaw 10/7/92 Return to table of contents
Date: Wed, 7 Oct 92 15:13 CDT From: korz at iepubj.att.com Subject: McAndrew's Addendum As I was sipping my McAndrew's Scotch Ale this afternoon (I'm vacationing this week), I remembered my post on duplicating this fine brew. Suddenly, I realized that neither I, nor Bill mentioned the smokiness of McAndrew's. Historically, Scotch Malts were kilned in peat-fired kilns, so the malts got a smoky flavor which was subsequently passed on to the beverages they were used to make. To add that smoky flavor, I would suggest smoking a quarter pound of pale malt (if you're mashing) or crystal malt (if you're brewing from extract + specialty grains) and then adding that to your brew. And now, back to my honeymoon, already in progress... Al. Return to table of contents
Date: 7 Oct 92 13:51:00 -0700 From: KRUSE_NEIL at Tandem.COM Subject: Powdered sugar vs. corn sugar What differences, if any could I expect from using powdered sugar instead of corn sugar for priming an amber ale? Neil kruse_neil at tandem.com Return to table of contents
Date: Wed, 7 Oct 92 16:12:14 PDT From: cs060215 at gaia.ecs.csus.edu (Don Levey) Subject: Plastic Bottles Please forgive me if this subject has come puup before; I am new here and have seen something which has me concerned. I have seen some discussion of plastic soda bottles used for brewing. I have always been told that this is a bad thing to do for several reasons. First, that the plastic is slightly pourours, and so the brew will slightly oxidize. Second, and more important, I have been told that the alcohol will tend to dissolve the polymers, introducing a small bit of poisonous plastic into the brew. Anty chemists who can confirm/refute this? -Don Levey CSU Sacramento Return to table of contents
Date: Wed, 7 Oct 92 12:01:43 CDT From: whg at tellabs.com Subject: Sorry Jack... Sorry Jack but I just couldn't resist. It seems to me that back when you were trying to get people to define the difference between an ale and a lager (sort of like trying to describe the difference between apples and oranges BTW) you just wouldn't buy it when people describe a lager as cleaner. You wanted to know what that meant. Well, what to my wondering eyes did appear in yesterday's digest? Jack S. describing the taste of his first lager as "cleaner" than any of his previous beers. Don't knock a description till you've tried it I always say. ;-) Satirically yours, Walt Walter Gude || whg at tellabs.com Return to table of contents
Date: Wed, 7 Oct 92 22:53 CDT From: arf at ddsw1.mcs.com (Jack Schmidling) Subject: Belgian Malt To: Homebrew Digest Fm: Jack Schmidling I just received an info kit from Siebel describing the De Wolf-Cosyns Maltings Company in Belgium and their yeast and brewer's supplies. The yeast is a bit high priced for home brewers ($100 for two slants) but I notice they also supply dry yeast. Apparently, engough brewers use dry yeast to make it worth their while to sell it. Much to my delight, when thumbing through the color brochure on the malting operation in Belgium, I came across the statement, "steam heated indirect kilning". There is also a pictorial diagram of the kilning system with another reference to indirect steam heating. Contrary to the misinformation (or lack of) I got on the phone, it seems that I now have found a local source of indirectly kilned malt, and the highly touted Belgian malt to boot. It costs a bit more than the stuff I was buying from Minesota but I can pick it up and save the shipping charges and come out even. I was going to try this stuff anyway on my next batch of ale but now I can do it without feeling that I am compromising my anti-nitrosamine crusade. I am going to use the Pale Ale malt and exactly the same recipe as my most recent batch of ale and see if I can taste any difference. Needless to say, I will report back with the results. js p.s. I would like to get a Corona for making tortillas. (honest) I have an early vintage MM that I would be willing to trade, preferably someone near Chicago. jjs Return to table of contents
Date: Wed, 7 Oct 1992 23:10:23 -0800 From: eurquhar at sfu.ca Subject: Yet another use for Wyeast Belgian... Mead Well, my first batch of fruit mead (melomel?) was brewed up last Sunday. Several contributing factors inspired me to try a mead. First, honeybee researchers at SFU sell exceptional raw honey every year at a reasonable price. Second, the very good bartlett pears were available at as decent price and ginger goes very well with them. Lastly, all this talk of the banana/fruit/caramel flavours created by Wyeast belgian and its ability to ferment to high alcohol therefore providing aging potential. The thought of these flavours coming together was more than I could stand. The basic composition followed the proportions published in the excellent article in the latest zymurgy issue. Pear/ginger mead/melomel/metheglin (take your choice) 5 lbs pears, seeds and flower end removed and frozen so they would breakup easier 5 lbs raw new honey (wildflower/raspberry/blackberrry blend) 3 oz. finely ground fresh young ginger (more lemony than mature ginger) 1 primed package Wyeast belgian #1214 1/2 tsp. pure ascorbic acid (to keep the pears from going brown and because it tastes like lemons) 1/2 tsp. Difco yeast nitrogen base (yeast nutrient) 16 cups water Everything but the yeast nitrogen base was put into a big pot and brought up slowly to 200 F and kept there for 20 minutes to pasteurize and extract the ginger flavour and allowed to cool down naturally (about 2 - 3 hours). Next time, I'll extract the ginger with boiling water a few times to get more ginger flavour out and add as part of the water used (the ginger flavour is only sparingly soluble in water). The final specific gravity was 1.100. Any comments/questions/suggestions would be gratefully appreciated. YIELD: about 2 gallons in the primary ...p.s. It was bubbling like crazy 24 hours later and the banana was evident when I opened the yeast envelope. This weekend ginger beer! Eric Urquhart (eurquhar at sfu.ca) Centre for Pest Management, Dept. of Biological Sciences Simon Fraser University, Burnaby , B.C. Canada Return to table of contents
End of HOMEBREW Digest #986, 10/08/92