HOMEBREW Digest #1016 Thu 19 November 1992

Digest #1015 Digest #1017

		Rob Gardner, Digest Coordinator

  Yeast pitching question & thanks (thutt)
  Cat's Meow 2 Ascii Version (whg)
  Brew query: Detroit and Windsow, Ontario (holloway)
  Re: HBD #1012 - Corn Syrup, Corn Sugar etc. (Richard Akerboom)
  Re: Grainmill (Daniel Roman)
  Re: beer vs ale ("Spencer W. Thomas")
  Brewing On-line (Carlo Fusco)
  Inconsistent carbonation in bottles. (Dave Shaver)
  Holiday brews (J. Fingerle)
  An editorial (Alan Edwards)
  RE: How long does steam beer take? (Jon Camp)
  copper wort coolers and oxidation (Alan McRae)
  Nothing's brewing in West VA.! (Guy D. McConnell)
  Re : Cidre Bouche (Conn Copas)
  Aging revisited (korz)
  Smadams Cranberry Lambic, Xmas brew pix (Jacob Galley)
  Use of chocolate malt (Karl F. Bloss)
  Ride to PA beerfest needed (Stephen Brent Peters)
  Lower Hunter Airstat (John Freeborg)
  Hopback Wort Aeration (John Freeborg)
  Whitbread Ale and Lager Yeast (Mike Mahler)
  Beer aging (Ed Hitchcock)
  Jackson's Belgian Beer book (Ray Peck)
  NE Fall Regional 1992 (Mark Gryska)
  change address to woessner at psych.purdue.edu (Estes)
  metallic flavors (Brian Bliss)
  RE: Real ale from a carboy (Pat Lasswell)

Send articles for __publication__ to homebrew at hpfcmi.fc.hp.com (Articles are published in the order they are received.) Send UNSUBSCRIBE and all other requests, ie, address change, etc., to homebrew-request@ hpfcmi.fc.hp.com Archives are available via anonymous ftp from sierra.stanford.edu. (Those without ftp access may retrieve files via mail from listserv at sierra.stanford.edu. Send HELP as the body of a message to that address to receive listserver instructions.) **Please do not send me requests for back issues!** *********(They will be silenty discarded!)********* **For Cat's Meow information, send mail to lutzen at novell.physics.umr.edu**
---------------------------------------------------------------------- Date: Wed, 18 Nov 92 07:25:32 EST From: thutt <thutt at mail.casi.nasa.gov> Subject: Yeast pitching question & thanks First, I would like to thank all the people that gave me suggestions on getting started. I appreciate your help thus far. (Someone at a homebrew store said that beer people are extremely helpful, but that wine people are really stingy with helpful information..., any similar experiences?) Now, my question / story for the day: I am an extreme novice. I am following the directions that I have been given, and what is written in Papazian's book. However, my fermentation times are only about 1/2 of what they say I should be getting. On the batch that I am fermenting now, I started it late Sunday, and it has almost completely subsided bubbling by this morning. Also, contrary to opinion, my massive activity does not start in 24/48 hours, but in a matter of 2 or 3 hours. What am I doing wrong? The instructions that I have been following say to hydrate the yeast, and then pitch into the carboy. I have also seen that I should wait until the solution in the carboy has cooled. Which is correct? (I would suspect since the way I did it (hydrate & pitch) is not working, the other way must be better). If I should wait, what temperature should I wait for? Could someone please describe the event steps (and length of time) between the time you turn off your burner and put the blowoff tube onto the carboy? Finally, I local distributor gave me a taste of his India Pale Ale, and I _really_ would like to make this. Any suggestions on a recipe (other than Papazian's) Thanks again. Taylor Hutt thutt at mail.casi.nasa.gov Championing worldwide usage of Oberon-2. Return to table of contents
Date: Tue, 17 Nov 92 11:21:17 CST From: whg at tellabs.com Subject: Cat's Meow 2 Ascii Version I recently got the ascii version of the cat's meow off the list server. However, I only get part of the index from the server. Could some kind soul with a full index to the ASCII cat's meow please send it to me? Thanks in advance, Walt Walter Gude || whg at tellabs.com Return to table of contents
Date: Wed, 18 Nov 1992 08:41:28 -0500 From: holloway at ucs.indiana.edu Subject: Brew query: Detroit and Windsow, Ontario Greetings. A friend with a taste for beer (but, alas, no network connection) asks that I poll you for recommendations on where to find interesting brew/brewpubs in Detroit and Windsor, Ontario. Thanks in advance. I was delighted with your unanimous recommmendation of the Cleveland brewpub, Great Lakes Brewing Company. Of the close to half-dozen brews on tap, their IPA-style topped my list -- rich, *very* hoppy, full of body. It wasn't available in the bottle, but they filled a gallon jug from the tap; our brewclub back in Bloomington, IN, enjoyed it almost a week later. It held up superbly. GLBC's a very hospitable place. Don't miss it if you visit the Cloven Land! --Jan (holloway at ucs.indiana.edu) Return to table of contents
Date: Tue, 17 Nov 92 09:24:05 EST From: boomer at sylsoft.com (Richard Akerboom) Subject: Re: HBD #1012 - Corn Syrup, Corn Sugar etc. In Regards to your letter <9211130800.AA16010 at hpfcmi.fc.hp.com>: > Date: Thu, 12 Nov 92 9:53:50 CST > From: tony at spss.com (Tony Babinec) > Subject: corn starch/corn sugar/corn syrup > [ good info on us "corn" = rest of world "maize", and corn starch deleted] > > Corn sugar is "dextrose" or "glucose." It is commonly used for > priming at bottling time. It can be added to the boil to increase > the gravity, and it ferments completely. > > Corn syrup is also refined from corn. It comes in syrup form, and > its contents may vary. For example, there is "high fructose corn > syrup." In food processing, corn syrup is used as a sweetener in > lew of cane sugar or beet sugar. Since I once worked at a corn wet-milling plant in Germany, I believe I can shed some light on this process. In the old days corn processors found they could take the starch they separated from the rest of the corn kernel, and break it down into sugar solutions (by an acid hydrolysis?). With typical marketing hyperbole, they called this "glucose" syrup, even though a lot of it was not glucose (ie a six carbon sugar monomer) but rather maltose (a dimer) and other stuff. I'm not sure if they ever solidified this stuff. Then as technology progressed they became able to use enzymes to break down the starch virtually 100% of the way to a simple (monomer) sugar. This became "dextrose" even though chemically dextrose and glucose are the same. Thus dextrose syrup and crystalline dextrose. By the way, my dictionary defines "corn sugar" as dextrose and "corn syrup" as the mixture of dextrose, maltose and other sugars mentioned above. Rich - ----------------------------------------------------------------------- Richard Akerboom Domain: boomer at sylsoft.com or akerboom at dartmouth.edu Sylvan Software uucp: dartvax!sylsoft!boomer Mechanic St. Phone: 802-649-2231 P. O. Box 566 FAX: 802-649-2238 Norwich, VT 05055 USA Return to table of contents
Date: Wed, 18 Nov 92 9:12:18 EST From: roman at tix.timeplex.com (Daniel Roman) Subject: Re: Grainmill Connell writes: > Does anyone have any experience using a KitchenAid mixer with a grain mill > attachment to crush malt? I'm not sure it would be appropriate since Forget about it, it's not suitable for the coarse grinding (cracking really) needed for beer making. I've considered heavily modifying one but it does not look to be worth the expense or effort if it can even be done. For what it costs you are better off getting the Marcato or something (unless you got one as a gift already and don't mind hacking it up). - -- ____________________________________________________________________ Dan Roman | /// Internet: roman at tix.timeplex.com Ascom Timeplex Inc. | \\\/// GEnie: D.ROMAN1 Woodcliff Lake, NJ | \XX/ Only AMIGA! Homebrew is better brew. ==================================================================== Return to table of contents
Date: Wed, 18 Nov 92 09:22:58 EST From: "Spencer W. Thomas" <Spencer.W.Thomas at med.umich.edu> Subject: Re: beer vs ale There are differences of opinion here. The "modern" view seems to be that all fermented (hopped?) malt beverages are "beer", while "ales" are fermented with top-fermenting "ale" yeasts. However, I have seen some writers use the term "beer" to mean exclusively "lager beer" (thus "it is a beer and not an ale"). Lt. Col. Robert Gayre, who wrote the book "Wassail! In Mazers of Mead," makes the distinction thusly: beer is a strong (in alcohol), hopped fermented beverage, while ale is weaker and *not hopped*. In his opinion, both terms originally applied to a honey-based beverage, but came to refer to malt-based beverages as mead-brewing declined from the Middle Ages (and before) to the present. His view would seem to be in a distinct minority, at least in this country. Any British readers care to comment? =Spencer W. Thomas | Info Tech and Networking, B1911 CFOB, 0704 "Genome Informatician" | Univ of Michigan, Ann Arbor, MI 48109 Spencer.W.Thomas at med.umich.edu | 313-747-2778, FAX 313-764-4133 Return to table of contents
Date: Wed, 18 Nov 1992 10:13 EST From: Carlo Fusco <G1400023 at NICKEL.LAURENTIAN.CA> Subject: Brewing On-line I would like to thank the following people for making this list possible: "76702.764 at CompuServe.COM" "Robin Garr" "Spencer.W.Thomas at med.umich.edu" "Spencer W. Thomas" "JCHISM%HSSCAM.decnet at NETVAX.MIS.SEMI.HARRIS.COM" "sherwood at mv.us.adobe.com" "shirley at gothamcity.jsc.nasa.gov" "Victor.Reijs at SURFnet.nl" "Victor Reijs" "HULTINP at QUCDN.QueensU.CA" "Phil Hultin" "LIGAS at SSCvax.CIS.McMaster.CA" "MIKE LIGAS" **************************************************************************** Brewing On-Line **************************************************************************** >From the Internet you can subscribe to the following daily publications: Mead Lover's Digest: mead-lovers-request@ nsa.hp.com (John Dilley, coordinator) Hard Cider Digest: cider-request@ expo.lcs.mit.edu (Jay Hersh, coordinator) Lambic Digest: lambic-request@ longs.lance.colostate.edu (Mike Sharp, coordinator) JudgeNet Digest: judge-request@ synchro.com (Chuck Cox, coordinator) The Houston Brewing Group: hbg-request@ jpunix.com (For SW Texas, small list) Usenet: rec.crafts.brewing ******************* CompuServe: There's a very active beer and homebrew forum on the CompuServe Information Service, sharing online quarters with the wine forum. Unlike Internet, this is not a "free" service; CompuServe charges from $6 an hour (300 bps) to $21/hr (9600 bps) for online time, but the wide participation and quick interactivity make it another outstanding online option for brewers. ******************** BBS's: There is a new BBS dedicated to brewing information. It post daily issues of Homebrew Digest and is in the process of archiving all information on brewing available. Jami Chism System Operator The Party Line BBS 717-868-5435 4 lines, all 14,400bps v.32bis ********************** For European homebrewers: Bitnet/EARN BEER-L at ???.bitnet (perhaps the same as homebrew???) Fidonet BBS 2:500/275.1, BIERDAT, all day open, +3145727128 BBS ???, NOBODY, all day open, +3123366978 echo-mail: BIER.028 Videotex European Brewery Company (EBC), account needed (more info can be gotten by speach from Heineken, +3171456456) wine: Videotex Dutch-videotex, tel. 06-7400, area VINOTEX pipes/cigars: pipes at paul.rutgers.edu ************* For Canadian Homebrewers: The Canadian Amateur Brewers Association (CABA) is a non-profit organization whose purpose is to promote homebrewing as an enjoyable hobby through educational publications, events, and other activties. CABA 19 Cheshire Dr. Islington, Ontario M9B 2N7 I can forward information if anyone needs it. This is not on-line, I just thought other Canadian homebrewers might be interested. ******************** I will try to keep this list up to date. If anyone has any additions or corrections please send me a message. Carlo Fusco g1400023 at nickel.laurentian.ca Return to table of contents
Date: Wed, 18 Nov 92 10:58:13 CST From: shaver at zeppelin.convex.com (Dave Shaver) Subject: Inconsistent carbonation in bottles. A little over a month ago I bottled a dark ale. I used a scant 3/4 c. of corn sugar to prime after dissolving the sugar in 2 c. boiling water. I'm pretty sure that I mixed in the priming sugar well enough. I capped with a Brev wing capper after boiling the caps for about 10 minutes. Since bottling the bottles have been stored at about 65-70 deg F. The problem is that about half of the bottles have good carbonation and great head retention while the other half are more-or-less flat. (The "flat" half do have a little carbonation, but they form only a very weak head when decanted. The head quickly disappears and the beer tastes flat when drinking it.) I'm wondering if: - I need to relax and hope the batch carbonates more evenly. - I capped some of the bottles wrong. - I didn't mix in the priming sugar well enough. - I did something else wrong. Any suggestions? /\ Dave Shaver \\ CONVEX Computer Corporation, Richardson, TX \/ Internet: shaver at convex.com UUCP: uunet!convex!shaver Return to table of contents
Date: Wed, 18 Nov 92 12:00:24 EST From: fingerle at NADC.NADC.NAVY.MIL (J. Fingerle) Subject: Holiday brews With the holidays fast approaching, actually they started in mid September if department stores are used as a guide, I was wondering if anyone can recommend any commercial holiday brews that I should sample. In the past, I remember the Yuengling's and Sam Adams samplers, but I'd assume there must be more. Any suggestions? - -- /\/\/\/\/\/\/\/\/\/\/\/\/\/\/\/\/\/\/\/\/\/\/\/\/\/\/\/\/\/\/\/\/\/\/\/\/\/\/\ name: Jimmy Nothing kills a good arguement email: fingerle at NADC.NADC.NAVY.MIL like someone looking up the facts. -or- fingerle at NADC.NAVY.MIL -Bill Lyon \/\/\/\/\/\/\/\/\/\/\/\/\/\/\/\/\/\/\/\/\/\/\/\/\/\/\/\/\/\/\/\/\/\/\/\/\/\/\/ Return to table of contents
Date: Wed, 18 Nov 92 09:39:58 PST From: rush at xanadu.llnl.gov (Alan Edwards) Subject: An editorial EDITORIAL Geez, I'm getting tired of hearing everyone hail "candi sugar" as some Belgian miracle. If it is indeed just rock candy, then it is simply sucrose--TABLE SUGAR. Everyone's got that in the house! Just use sugar-- it's cheap. It doesn't matter if it is in rock form, granulated form or even powdered. Sucrose is sucrose. Just because someone once used a foreign spelling, and everyone else propagated it, doesn't mean it's anything special. Look, if I were a candy maker (in any country) would I use some strange and harder to get (read: expensive) type of sugar? No, I would use sucrose. It's cheaper and more readily available. What other kinds of sugar are there? Fructose, lactose, maltose, glucose--when's the last time you saw candy made from them? When's the last time you saw them in a grocery store? There is a very bad tendency in this forum to take what one contributor says, and increase it's credibility as people respond. By the time you see several articles on the subject, the word of the first contributor is considered FACT--written in stone. Hail, hail, I must go to Belgium and get some of that miracle stuff, or else my pseudo-lambic's will be terrible. Look, there are a lot of WAY more important factors in creating something as complex as a Lambic. People, use a little judgement. -Alan .------------------------------------. "To seek the sacred river Alph | Alan Edwards: rush at xanadu.llnl.gov | To walk the caves of ice | or: alan-edwards at llnl.gov | To break my fast on honeydew `------------------------------------' And drink the milk of Paradise...." Return to table of contents
Date: Wed, 18 Nov 92 11:48:55 CST From: jjc at mayo.EDU (Jon Camp) Subject: RE: How long does steam beer take? In response to Rob Bradley : >I'm planning to brew a steam beer soon, using Wyeast California, >brewing in the low 60s and having an SG in the high 1040s. >I'd appreciate any estimates on how long I can expect it to >take to ferment to completion. I've just bottled the second of two batches using that yeast and about your SG and temp. The first batch surprised me in that it wasn't quite finished after three weeks, and I had to wait another before I had time to bottle. I dry hopped (1 oz Mt. Hood) that batch after one week in the fermenter (single ferment), and the CO2 from the continuing fermentation must have scrubbed most of the aromatics because it has very little hop fragrance. I tasted that batch against Anchor and I was fairly pleased - I went overboard with the bittering hops, and the Anchor has a more complex flavor, but they were clearly the same style of beer. The second batch fermented for two weeks in the primary at slightly warmer temps (upstairs instead of cellar) then I racked to a secondary. It finished in another week, and I then dry hopped and let it sit a fourth week. At bottling (last night) it had much more hop aroma than the first and it tasted GOOD. I think this yeast can take higher temps, and it might even be more true to style if it is fermented warmer. -JJC (jjc at mayo.edu) Return to table of contents
Date: Wed, 18 Nov 92 13:26:16 EST From: alan at math.sunysb.edu (Alan McRae) Subject: copper wort coolers and oxidation While reading the latest special issue of Zymurgy I noticed an add for a stainless steel wort chiller. As the price was rather high I called the seller to ask why he thought a wort chiller should be made of ss. His explanation was this: After the boil, wort is oxidized by contact with copper. On the other hand I know that Pilsner Urquell, a beer of unquestioned quality, stores the beer after cooling (I don't know what material their coolers are made out of) in shallow copper containers so that the cold break may settle. So the question is whether or not the copper wort chillers that many of us are using are in fact compromising the quality of our brews. Alan McRae alan at math.sunysb.edu Return to table of contents
Date: Wed, 18 Nov 92 12:42:36 CST From: guy at mspe5.b11.ingr.com (Guy D. McConnell) Subject: Nothing's brewing in West VA.! At Stephen Hansen's suggestion, I ftp'd the "publist" file from the archives and went through it with great anticipation. Alas, not a *single* entry for West Virginia. No pubs, no micros, no megas, no stores, no nothin'. Hell, do they even *have* beer in W. VA.?! Lots of entries for Virginia though. The publist file is a great resource as it has listings from all over the world. Just not in West Virginia. Hell, even Alabama had an entry for a brewery and a bar (both of which I am quite familiar with). - -- Guy McConnell guy at mspe5.b11.ingr.com or ...uunet!ingr!b11!mspe5!guy "All I need is a pint a day" Return to table of contents
Date: Wed, 18 Nov 92 18:43:41 GMT From: Conn Copas <C.V.Copas at lut.ac.uk> Subject: Re : Cidre Bouche Joel writes : > My experiments have so far resulted in brews very similar to the scruffy > "scruffy". English traditional cider is often called 'scrumpy' (in the sense of 'rough'). This is because it is fermented with a mixture of wild yeasts and bacteria, the apples are particularly high in tannin, the fruit pulp is occasionally fermented (which increases tannin), and it is served cloudy, warm and flat. Apple juice naturally makes a drink of around 7% alcohol by volume, yet some of the French cidre I have tried has been much weaker. This suggests to me that the drink has been diluted (and maybe fermented with a refined wine yeast, using eating apples), which would tend to reduce the rough character. - -- Loughborough University of Technology tel : +44 509 263171 ext 4164 Computer-Human Interaction Research Centre fax : +44 509 610815 Leicestershire LE11 3TU e-mail - (Janet):C.V.Copas at uk.ac.lut G Britain (Internet):C.V.Copas at lut.ac.uk Return to table of contents
Date: Wed, 18 Nov 92 12:45 CST From: korz at iepubj.att.com Subject: Aging revisited Oops! I forgot one important point on aging beer: acetaldehyde. Very young beer usually has acetaldehyde levels that are well above it's 10 ppm flavor threshold. Acetaldehyde has a "green apple" flavor and aroma and is in the normal anarobic fermentation cycle: glucose -> pyruvic acid -> acetaldehyde -> ethanol Quoting from another of George Fix's articles in the Zymurgy Special Issue on Troubleshooting: "Thus in a normal fermentation, the acetaldehyde level will rise, typically well above its flavor threshold of 10ppm, and then decrease as it is converted to ethanol." Then later goes on to say: "For example, Budweiser is kraeusened after the primary fermentation and is given only a brief cold storage [then, of course it's filtered and pasteurized (killed), packaged and shipped]. Thus more acetaldehyde tends to 'spill over' int the final product than normal. Extensively aged beers, for example Salvator and EKU-28, typically have acetaldehyde levels that rarely exceed 2 ppm." Typos and the text in brackets are mine. Al. Return to table of contents
Date: Wed, 18 Nov 92 13:03:35 CST From: Jacob Galley <gal2 at midway.uchicago.edu> Subject: Smadams Cranberry Lambic, Xmas brew pix To whomever warned us about Sam Adams Cranberry Lambic: Did you check if it was an old batch? There's a sale going on at a local liquor store, a case of Smadams assorted brews for $14.99. It was too good to be true. Everything they had was at least four months past the expiration date. (Leave it to the FDA to let sleazy packies sell spoiled beer while they crack down on "health" food stores and neglect to inform the public about the consequences of irradiated foods. FDA: Either keep your laws off my life, or at least pretend you care about the people you're supposed to be protecting!) 'Scuse me. My roommate and I ended up buying a six of Cranberry Lambic for $4. By the way, it was packaged just like the assortment packs they sold last Xmas. One Cranberry per six. Hint, hint. The stuff was more sour than bitter or malty, and tasted nothing like cranberries. It was bad, old beer. I don't think Smadams has even released this year's Xmas brew yet. At least not in Chicago. On a related note, does anyone have any favorite Xmas brews? I have tried Sam Smith, Aass and Sierra Nevada so far. Sam Smith's was by far the best of these three. Can anyone suggest how to get that kind of Xmassy hop character in a homebrew without spices, following Reinheitsgebot? Ho ho ho, Jake. Return to table of contents
Date: Wed, 18 Nov 92 14:23:14 -0500 From: blosskf at ttown.apci.com (Karl F. Bloss) Subject: Use of chocolate malt I picked up a pound of chocolate malt at my local homebrew store after hearing much about it giving beer a nutty flavor (which I like). I'd like to add it to my next batch of amber (extract), but have heard of using it crushed and uncrushed. What kind of difference in flavor does crushing it make? Thanks in advance...Karl (blosskf at ttown.apci.com) Return to table of contents
Date: Wed, 18 Nov 1992 14:25:26 -0500 (EST) From: Stephen Brent Peters <sp2q+ at andrew.cmu.edu> Subject: Ride to PA beerfest needed Hey-ho, I'm about to call to see if I can still get a ticket to the beerfest in the Poconos this weekend. I need to be in the Pocono area for other reasons so I need a ride one way or the other, so if you're leaving from Pittsburgh, \give me a call at 412-521-5580 and I'll split the costs of the ride. -Steve Peters sp2q at andrew.cmu.edu Return to table of contents
Date: Tue, 17 Nov 92 22:26:00 CST From: johnf at persoft.com (John Freeborg) Subject: Lower Hunter Airstat Is there a "Hunter Air Stat" thermostat which has a different range of temperature control? I know the Hunter model is from 40 to 90 degrees farenheit. Is there any that go from 30 degrees to 60 or something like that? - John - ------------------------------------------------------------------------------- John Freeborg Software Engineer Persoft johnf at persoft.com 465 Science Dr. 608-273-6000 Madison, WI 53711 Return to table of contents
Date: Tue, 17 Nov 92 22:24:41 CST From: johnf at persoft.com (John Freeborg) Subject: Hopback Wort Aeration Subject: Hopbacks and Wort Aeration I have a paradoxical question for the digest. I have a very experienced brewing friend (12+ years) who is a self-proclaimed hophead. He uses a hopback during his brewing procedures. His setup is such that after the boil is over he has a pump which moves his hot wort into a strainer containing an ounce or two of fresh leaf hops. As the hot wort filters through the hops (picking up valuable aroma) it falls about a foot into his hopback (a 5-gallon soda keg with the top cut off). The bottom of the hopback has a valve which is attached to a counter-flow wort chiller. He has won numerous AHA awards over the years for outstanding pale ales and many other fine beers. So the now the question: Everything I've ever read says aerating *hot* wort is very bad, but aerating cool wort before yeast pitching is good. So how come his hopback doesn't introduce massive oxidation since the wort is still hot as it falls into the hopback and then cooled very quickly as it falls into the fermenter (aerating again)? - John - ------------------------------------------------------------------------------- John Freeborg Software Engineer Persoft johnf at persoft.com 465 Science Dr. 608-273-6000 Madison, WI 53711 Return to table of contents
Date: Wed, 18 Nov 92 12:22:06 EST From: mm at workgroup.com (Mike Mahler) Subject: Whitbread Ale and Lager Yeast FWIW: My local supply store has Crosby and Baker's packaging of Whitebread Yeasts and I've already used botht the Ale and Lager and both have produced quality brew. If there's wild yeast in there, I didn't taste/see anything. Michael Return to table of contents
Date: 18 Nov 1992 16:02:54 -0400 From: Ed Hitchcock <ECH at ac.dal.ca> Subject: Beer aging Jack brought up the subject of aging beer in today's HBD. The problem? Why does commercial beer get worse with age, while Homebrew gets better (up to a point)? The answer, of course, is that homebrew is not filtered, and continues to mature in the bottle or keg. Commercial beer IS filtered, so that a) no more yeast settles out of suspension, b) no more corbonation is produced, and c) no more yeast by products are released into the beer, all of which happens in homebrew while it ages in the bottle. If you filter and bottle your beer under pressure, then it is best consumed fresh. My homebrew is bottle conditioned, and is best aged for at least 2 weeks if not a month or more to get nice and clear and carbonated. Ed Return to table of contents
Date: Wed, 18 Nov 1992 10:48:20 -0800 From: rpeck at pure.com (Ray Peck) Subject: Jackson's Belgian Beer book I posted a few months ago about "The Great Beers of Belgium" by MJ, which I picked up in Brussels. Not surprisingly, many people were interested. Flipping through "All ABout Beer" (the magazine) at a bookstore last night, I spotted a 1/4 page ad for the book, "Available for the first time in the U.S.". $29.95, or $24,95 pre-publication price. This was named a "second edition", so I guess I'll have to buy it. . . Return to table of contents
Date: Wed, 18 Nov 92 17:15:04 EST From: Mark Gryska <mark at vicorp.com> Subject: NE Fall Regional 1992 Attention New England Homebrewers!!! The annual New England Fall Regional Homebrew Competition will take place on December 5, 1992. Here is the short list of details, for further information contact me via e-mail or Charlie Olchowski c/o Frozen Wort, 473 Main Street, Greenfield MA 01301 (413) 773-5920. The NE Fall Regional Homebrew competition is a sanctioned competition judged by AHA/HWBTA recognized, certified, national or master judges and supervised apprentices under the judge program under AHA/HWBTA competition standards, rules and regulations. Entry deadline is December 3, 1992. Categories: Light Pale Beers a) (AL) American Light b) (CL) Continental Light c) (WB) Wheat Beer Amber Beers a) (PA) Pale Ale b) (SM) Steam Beers c) (OV) Oktoberfest, Vienna Style Lager d) (OA) Odd Ales ie, Alt, Belgian Ale, Kolsch, Scotch Ale, etc Brown Beers a) (BA) Brown Ale b) (CD) Continental Dark c) (BK) Bock Black Beers a) (PO) Porter b) (S) Stout Strong Beers a) (SB) Old Ales, Strong Ales, Barley Wine, Doppelbock, etc. Novelty Beers a) (NB) Kriek, Framboise, Spiced Ale, etc. Host Club: Valley Fermenters Sponsor: Northampton Brewery at Brewster Court, Northampton, MA. Mark Gryska mark at vicorp.com Return to table of contents
Date: Wed, 18 Nov 92 18:28:50 EST From: Estes <WOESSNER at VM.CC.PURDUE.EDU> Subject: change address to woessner at psych.purdue.edu I tried to change my address by writing the request address but I don't think it worked. please change my address to woessner at psych.purdue.edu Return to table of contents
Date: Wed, 18 Nov 92 20:52:37 CST From: bliss at csrd.uiuc.edu (Brian Bliss) Subject: metallic flavors >> notice some do NOT mash these, but steep separately in the water being >> heated for mash-out temperature elevation. Are there negative implications >> to mashing chocolate/roasted, etc. > >I believe that there are some possible unfavourable side effects to mashing >chocolate malt and darker caramel malts. When mashing the specialty grains >along with the normal part (pale grains) I've noticed a tendency for the >finished beer to have metallic notes. I always associated the metallic notes with adding too much water at the end of the boil to bring up the total volume, instead of doing a full boil. It only seems to happen with dark malts. >When the chocolate malt is added only >in the mash out, the metallic notes are not present. I never tried adding chocolate malt only to the mash out. Mashing definitely reduces the astringent flavor as opposed to not mashing dark grains, but this may have to do with the fact that a grain bed is filters the particles out more effectively than a fine strainer. > Nor does my water contain >significant traces of iron. It is however possible that the extraction >of metallic flavours from the darker malts is related to my high calcium >hardness water. Dark malts reduce the ph of the mash, and hard water can be quite acidic. The dark malts also tend to discolor ph paper and make it read higher than it actually is. mashes with a ph below 5.0 can easily occurr (if your mash water has no chlorine). My batches that were metallic all had gypsum (or at least burton water salts) added to them, just because it was part of the recipe. This further lowers the ph. I no longer treat my mash water, except to boil it to remove chlorine, but I've only made 1 dark beer lately (a dry stout that turned out fine), and that only had roasted barley in it, as far as dark malts go. > But what ever the cause, the mash out only use of the >darker specialty malts is a cure. I've had no problem with roasted barley >in the mash itself, but have on occasion put it in the mash out in order >to get a more subtle effect from the roast. I've also noticed the problem mainly when using chocolate malt, more so than with black patent or roasted barley. On a final note, slight overcarbonation seems to exaggerate the "metallic" effect. bb Return to table of contents
Date: Wed, 18 Nov 92 16:20:15 PST From: Pat Lasswell <patl at microsoft.com> Subject: RE: Real ale from a carboy Conn writes: | Well, I'm no physicist, but here goes. (Taking a breath). Your system doesn't | appear closed to me, and therefore won't pressurise. Ie, CO2 will dissolve in | the water column, and eventually will reach equilibrium with the atmosphere. Excellent point. The system is not closed and with sufficient time would EVENTUALLY reach equilibrium. How long is eventually? I have no idea. At 60degF, what would be the rate of diffusion of CO2 through 10' of water, from a 5/16" dia. 5psi CO2-water interface to a 3" dia. water-atmosphere interface? Since most of the time, the bottom carboy would have some water in it, and since the copper pipe would be filled with water, what is the rate of CO2 diffusion through 10' of water at 60degF over a 5/16" dia. from water saturated with 5psi CO2 to water saturated at atmospheric pressure? The rate of diffusion in answer to the latter question is (I suspect) sufficiently low, but a real quantitative answer would be more satisfactory than just my gut reaction. Thanks Pat Lasswell Return to table of contents
End of HOMEBREW Digest #1016, 11/19/92