HOMEBREW Digest #1 Mon 31 October 1988

[Prev HBD] [Index] [Next HBD] [Back]

		Rob Gardner, Digest Coordinator

  top-fermenting yeasts (Nancy Lawler)
  nice list, changes needed (Jay Hersh)
  Apple Cider Season (Jan Mark Noworolski)
  Mailing List (David Warhurst)

Send submissions to homebrew%hpfcmr at hplabs.hp.com Send requests to homebrew-request%hpfcmr at hplabs.hp.com
---------------------------------------------------------------------- Date: Mon, 31 Oct 88 08:56:08 EST From: Bill <WGROSSO%SBCCVM.BITNET at MITVMA.MIT.EDU> Subject: brewpubs etc.. For an interesting (though far from comprehensive) discussion of Brewpubs and Microbrewed ales, check out the November 1987 issue of the Atlantic Monthly. It explains why people homebrew better than anything else (so when your friends say "You brew your own ? How quaint.", hand 'em a photocopy and hope they see the light). Bill Return to table of contents
Date: Mon, 31 Oct 88 09:03:16 EST From: Bill <WGROSSO%SBCCVM.BITNET at MITVMA.MIT.EDU> Subject: Zymurgy Dick Dunn wrote an impassioned defense of Zymurgy (in response to some derogatory comments about it). However, the original question was where to write (to subscribe, if possible) remains unanswered. Can anyone fill in the blanks ? Bill Return to table of contents
Date: Thu, 27 Oct 88 14:42:53 GMT From: Nancy Lawler <ALAWLOR%SETONVM.BITNET at CUNYVM.CUNY.EDU> Subject: top-fermenting yeasts Does anyone have any suggestions and sources for ale yeasts other than EDME or RED STAR? Return to table of contents
Date: Mon, 31 Oct 88 13:07 EDT From: "FERTSCH at MECCAD.RAY.COM" <hplabs!uiucdcs!meccad.RAY.COM!FERTSCH> Subject: Spiced Ales I got a few questions about spiced ales; I'd like to make a Holiday ale with corriander and cardomon (a la last year's Anchor Christmas Ale). How do I add the spices, how much should I use? My plan is to add the spices just at the end of the boil, dump them in with my finishing hops. I've also considered adding them when I rack to secondary, much like dry hopping. Any ideas? I am guessing on the amount of spice to add to the wort and/or beer. I plan on using 1/8 tsp of corriander and 1/16 tsp of cardomon per 12 ounce bottle; this translates to 5 tsp and 2.5 tsp per 5 gallon (40 bottle) batch. I based this by doctoring Sierra Nevada Pale Ale; I mixed the spice and beer in a blender. How do spices change during the ferment? Will the spices lessen their effect because aromatics are driven off by the carbon dioxide? Will the spices increase their affect because of long contact with the beer? Mike Fertsch Return to table of contents
Date: Mon, 31 Oct 88 17:06:41 est From: jhersh at yy.cicg.rpi.edu (Jay Hersh) Subject: nice list, changes needed hey thanks to jmiller for putting in that micro and brewpub list. Please note that Bill Newman's brewery is now defunct. He contracts through F.X.MATT in Utica. You stand a better chance of getting a response by writing them. I know I long ago gave up waiting for him to return my calls. Also you should add the Northampton Brewing Co. on Brewster Court in Northampton Mass. These guys are relatively new (~1yr). Greg Noonan has a brewery due to open on Nov. 12th in Burlington, Vt. Of course greg would have to schedule this on the same day as our Flavor perception seminar. Well good thing I'll be going to burlington when RPI plays UVM in hockey anyway. - jay h (never met a yeast i didn't like) Return to table of contents
Date: Mon, 31 Oct 88 15:47:41 EST From: Jan Mark Noworolski <noworol%ecf.toronto.edu at RELAY.CS.NET> Subject: Apple Cider Season Now that November's rolling around apples are being pressed almost daily up here and I see that I'm not the only one who has a craving for apple cider. This means that I and many others are going into the apple cider brewing mode for a couple of months. For those of you who have never tried apple cider before (the sparkling kind) I strongly recommend trying to make some. The bare minimum recipe defies simplicity: (add refinements like cambden tablets to suit own taste) 1. 20 litres or so of freshly pressed apple cider (juice). WITHOUT preservatives!! 2. Champagne yeast. Keep in primary for about a week until drops to a small number from 1.050-1.060 (read LOTS of alcohol in this one). Rack into secondary for about 3weeks- a month. Add a cup of sugar and bottle- drink 2 weeks later (at earliest). The result is a potent (10-15%) sparkling DRY apple juice. Drink in moderation. Last year made a batch which I just finished drinking in June of this year and it seemed to get better and better with increasing age. 2 weeks ago I tried again but to my dismay I accidentally got a batch of cider with preservatives (read: will not ferment until it spoils). Time to try again. mark ps. Does anybody have any suggestions as to how to make the end product a sweet cider instead of a very dry one (which is what happened last year). I would love to capture the Strongbow or Woodpecker full- bodied semi-sweet flavour. pps. An update on the current situation- As of the 28th of Oct I racked a new batch and it's fermenting and smelling VERY nice. I can't wait until it's ready.... noworol at ecf.toronto.edu (preferred address) noworol at godzilla.eecg Return to table of contents
Date: Mon, 31 Oct 88 16:53:00 +0100 From: David Warhurst <david at afrodite.cmi.no> Subject: Mailing List Please add me to the Homebrew mailing list. David Warhurst - david at kheops.cmi.no Return to table of contents
End of HOMEBREW Digest
[Prev HBD] [Index] [Next HBD] [Back]
HTML-ized on 06/29/00, by HBD2HTML version 1.2 by K.F.L.
webmaster at hbd.org, KFL, 10/9/96