HOMEBREW Digest #1061 Fri 22 January 1993

Digest #1060 Digest #1062

		Rob Gardner, Digest Coordinator

  Out of the Office ("Chatt-Mike")
  Homebrew Digest #1060 (January 21, 1993) (UNIX.HOMEBRW1 on Thu, Jan 21, 1993 3:45 AM)
  solder (Michael Gildner)
  Munich Malts (George J Fix)
  Re: Brews Paper (Daniel Roman)
  Brews Paper / Grain mill rollers (Jeff J. Miller)
  nitrosamines (Russ Gelinas)
  Re: Kegging  (David Resch)
  Homebrew Digest #1060 (January 21, 1993) (Michael_Merriman)
  Keg pressures ("Bob Jones")
  Stuck Pilsner Urquell (Don McDaniel)
  Re: Barleywine Yeast & questions ( Neil Mager )
  steel cut versus rolled oats (Tony Babinec)
  RE: Hop Question and others, too (Darryl Richman)
  Wyeast (thutt)
  RE: No lag in old Wyeast (James Dipalma)
  Re: new publist (Carlo Fusco)
  Re: No lag in old Wyeast (John DeCarlo)
  Bitter Recipe (caitrin lynch)
  Artificial Sweeteners (korz)
  Wyeast Lager (korz)
  Decoction, Congratualtions (Jack Schmidling)
  Tennents Milk Stout (korz)
  The Brews Paper (Scott Bickham)
  re: trivia (Drew Lawson)

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---------------------------------------------------------------------- Date: 21 Jan 1993 03:46:03 GMT From: "Chatt-Mike" <MSMAIL.CHATTM at TSOD.lmig.com> Subject: Out of the Office I am out today. I will be back in the office Friday 1/22 (This is a pre-recorded message.) _______________________________________________________________________________ From: UNIX.HOMEBRW1 on Thu, Jan 21, 1993 3:45 AM Subject: Homebrew Digest #1060 (January 21, 1993) To: HOMEBREW(UNIX.HOMEBRW1); Chatt-Mike File(s): MEMO 01.21.93 03.37 Return to table of contents
Date: Thu, 21 Jan 93 09:19:44 EST From: mmlai!lucy!gildner at uunet.UU.NET (Michael Gildner) Subject: solder Recently, I've seen some mention of lead-free solder being a bad thing for homebrewing. Evidently the tin in lead-free solder can react with beer. I didn't realize this several months ago when I made my wort chiller. I constructed the chiller with soft copper tubing. The coils didn't stay together very well so I put I spot of solder between each coil of the chiller to help keep it rigid. Now with all this recent talk of the incompatibility of solder in brewing I've starting worrying. How does the solder react negatively with beer/wort? Is there some attribute I might recognize in my beers that point to solder contamination? Does anyone have any suggestions on how to cleanly remove the solder from the copper coils? What would be an efficient way to keep a soft copper coils together so they form a nice cylinder? Thanks for any responses. Mike Gildner gildner at mml.mmc.com Return to table of contents
Date: Thu, 21 Jan 93 08:48:17 -0600 From: gjfix at utamat (George J Fix) Subject: Munich Malts Darryl Richman writes: >Lets clear up a misconception here. Real Munich malt, whether >domestic or imported, has enzymes. It has sufficient enzymes to >convert itself, and perhaps just a bit more. If you want to make a >real dark Munich lager, then use Munich malt. I've made several bocks >with high percentages of Munich (60-80%) and it works just fine. Anyone who has had the good fortune of tasting Darryl's bocks know they are more than "just fine". They are sensational! His version which took 1st place in the AHA nationals a few years ago was one of the finest bocks I have ever tasted, amateur or commercial. The following is data which support his observations. D-C stands for DeWolf-Cosyns, while G-W stands for Great Western. Their 2-row malt is a Klages-Harrington blend. DP stands for diastatic power, it is a measure of the strength of the malt's enzyme system. The symbol "_" means too low to measure. DP Yield(%) Protein(%) ----- --------- ----------- BASE MALTS D-C Pale Ale 60 76 10.0 D-C Pils 105 75 10.0 G-W 2-row 135 76 12.5 COLOR MALTS D-C Munich 50 77 9.9 ROASTED MALTS D-C Caravienne _ 72 8.9 D-C Caramunich _ 72 10.6 D-C Special B _ 66 10.0 NOTES: 1. The strength of the enzyme system of the Munich is not dissimilar to that of the pale ale. Practical experience has shown that if DP > 40, then the grains will have sufficient enzymes to convert their own starch. The roasted malts do not have much in the way of an enzyme system, but Darryl noted this in his post. 2. For those who missed the yield discussions on HBD, the following are points on the yield-gravity point line: yield(%) pts./lbs./gals. ---------- ----------------- 60 28 65 30 70 32 75 34.5 80 37 3. The yields quoted were obtained under laboratory conditions. It is generally not possible, nor desirable in most circumstances, to achieve these in a practical brewing situation. 4. I have found that both the color and roasted malts have starch with a large number of 1-6 links. These will not be broken in a normal mash. Thus these malts will always make nontrivial contributions to the dextrin pool, even if they are included at the start of the mash. 5. Many highly respected maltsters in the US claim it is impossible to make color and roasted malts from two row barley. The low protein levels of the D-C malts indicate that they indeed come from 2-row barley, and very high quality to boot. Sonja, noted as Europe's best 6-row barley, never has protein levels below 13%. Hector, a mid-western feed barley (which I sometimes fear finds other applications as well!), never falls below 14%. George Fix Return to table of contents
Date: Thu, 21 Jan 93 9:48:50 EST From: roman at tix.timeplex.com (Daniel Roman) Subject: Re: Brews Paper Guess I'm not the only one who got this. When I first saw it I thought it might be interesting, but that was only before got past the cover to find that most of the items listed on there were what turned out to be joke articles. The biggest teaser was "Exclusive Clintion on Homebrew Interview". I thought at first, this paper must be good if they got an interview, once you get to the "article" they state that they wrote the Clinton staff and did not get an interview so they made one up. After that I did not know if ANY of the articles was supposed to be serious (or the ads either). For $15 a year they can keep it. BTW, they even spelled George Bush --> Geroge Bush !!! :-] - -- _________ Dan Roman GEnie: D.ROMAN1 Internet: roman at tix.timeplex.com // American Homebrewers Association member Only AMIGA! \X/ Return to table of contents
Date: Thu, 21 Jan 93 8:51:51 CST From: jmiller at anubis.network.com (Jeff J. Miller) Subject: Brews Paper / Grain mill rollers In HBD #1060 Norm Pyle writes about the Brews Paper being poorly edited and needing a bit more polish. Well, I'm glad somebody other then myself felt this way toward it! With all the material that is available I just can't see sending money to these people for a poorly published paper. Mr. Charlie P. if your listening: If these people did get there mailing list from the Zymurgy subscription list I would like to indicate that I don't appreciate Zymurgy selling/giving my name to them. OK... I'm done bitching now... On to grain mill rollers. I've settled on using some 6" pipe that I got from some local pipe fitters. I figured the bigger teh diameter the better the grind. I'll be welding sides to the pipe and then welding a bar through the centers. The bar will get mounted in pillow blocks and the pipes spun by a motor with a belt. This is pretty much a nock off from the one in Zymurgy. On additional feature that I plan to add is to put a scroll on the pipe to pull the grains toward the center. Cost.... grrr... I got the stuff from a guy that loves to swill my brew but he charged me full price for that stuff rather then simply pulling some scrap for me. Ended up being just under $20 for 2 18" sections. - -- Jeff Miller Network Systems Corporation Advanced Development 7625 Boone Avenue North jmiller at network.com Minneapolis MN 55428 (612)424-1724 Return to table of contents
Date: Thu, 21 Jan 1993 9:54:01 -0500 (EST) From: R_GELINAS at UNHH.UNH.EDU (Russ Gelinas) Subject: nitrosamines Jack, I've asked this before, and since you brought it up, I'll ask again: What is the level of nitrosamines in fire-kilned malts, especially as compared to what one might get in a grilled entry at the local pub? It doesn't make sense to me to avoid ordering a stout when your hamburger on a toasted roll has orders of magnitude more n.amines in it anyway. Russ Return to table of contents
Date: Thu, 21 Jan 93 08:23:14 MST From: resch at craycos.com (David Resch) Subject: Re: Kegging >5) Pressurise the keg to 25 psi and place in a cold fridge for a day or so. > >6) Remove keg from fridge and roll it vigorously to disolve the CO2 into the > beer. Replace keg in the fridge. > >7) When ready to serve beer, bleed excess pressure from keg and connect gas > line set a about 7 psi to push beer from the keg. > > >Any comments? In my opinion, skip step 6 and just leave the beer in the fridge at 25 psi for 1 or 2 more days, depending on the carbonation level desired. Shaking the keg simply increases the rate at which CO2 dissolves into the beer. By not shaking, carbonation takes a bit longer, but you don't disturb the yeast and protein sediment that precipitates when the beer is put into the fridge. Dave Return to table of contents
Date: 21 Jan 93 10:24 From: Michael_Merriman at camb.intersolv.com Subject: Homebrew Digest #1060 (January 21, 1993) Re: Motorizing the Corona. I simply removed the handle, inserted a bolt into the threads, cut off the head with a hacksaw, and attach a power-drill to the bolt. I typically crush about 10-15 # at a pop, and with the drill, this takes about 10 min. I'm sure I could get that down to two minutes if I had a 10# hopper, but I haven't gotten around to that yet....maybe that old bottling bucket would be just the right size. But...I'm not really impressed with the results of the corona overall. Anyone with a source for a reasonably priced roller mill? mfm 617 252-4561 Michael_Merriman at INTERSOLV.com Kendall Sq, Cambridge, MA 02142 Return to table of contents
Date: Thu, 21 Jan 93 07:46:46 PST From: "Bob Jones" <bjones at novax.llnl.gov> Subject: Keg pressures Jim Ellingson's notes on kegging in the last digest were right on, I would like to point out one additional thing that most keggers overlook. Your regulator gauge may not read your real keg pressure. This is due to the pressure drop across check valves that may (should) be in your CO2 lines. I have experienced about a 2 psi drop across each check valve. I have one at the regulator output and one at each output from my gas manifold. This means I must set my regulator to 16 psi to get 12 psi at my kegs (16psi - 4psi=12psi). Your systems may vary. Bob Jones Return to table of contents
Date: Thu, 21 Jan 93 08:47:26 -0700 From: dinsdale at chtm.eece.unm.edu (Don McDaniel) Subject: Stuck Pilsner Urquell Robert Haddard asked about a highish final gravity of 20 on his attempt at my Czech Pilsner recipe: I don't recall what my final gravity was, but I know it didn't ferment out really dry. I wouldn't call 20 stuck. Depending on the yeast, that's in the normal range. However if you're kegging, there's no reason you can't forgo priming and see what develops. If it is too flat after lagering, you can always force-carbonate it then. Don McDaniel Return to table of contents
Date: Thu, 21 Jan 93 11:04:51 EST From: neilm at juliet.ll.mit.edu ( Neil Mager ) Subject: Re: Barleywine Yeast & questions korz at iepubj.att.com writes: > > If you can get a hold of some relatively fresh Sierra Nevada Pale Ale > or SN Porter or Stout (I'm assuming you can't get Wyeast 1056 in France), > you could culture it and use that exclusively. Chico Brewing Co. uses > this yeast for their Bigfoot Barleywine, so you can too. > > > Al. What about a yeast culture from Thomas Hardy? Will that work or has the high alcohol content mutated the yeast. In December, Micah had mentioned making Barleywines when their kids were born. Anyone have a copy of Micah's Barleywine recipe? On a similiar note, Miller mentions that it is difficult making an all-grain Barleywine and his recipes call for adding extract. He never fully explains what the problem is. Is the problem the quantity of grain needed to get the og high enough without adding extract? Or is there some other problem? Neil - -- =============================================================================== Neil M. Mager MIT Lincoln Laboratory Lexington, MA Weather Radar - Group 43 Internet <neilm at juliet.ll.mit.edu> Voice (617) 981-4803 =============================================================================== Return to table of contents
Date: Thu, 21 Jan 93 10:32:35 CST From: tony at spss.com (Tony Babinec) Subject: steel cut versus rolled oats It's been said before on the net, but can't be said enough. Steel cut oats are not gelatinized. You might first soak them overnight. You must boil them (say, 45 min) to gelatinize them. In my experience, echoed by someone on a recent HBD, they soak up a lot of water and can be quite gummy and starchy. Once gelatinized, they must be mashed. An easier alternative exists in rolled oats, such as are commercially available from Quaker Oats. You'll find these in 3 forms: original, quick, and instant. The original and quick differ in that they take 5 and 1 minutes, respectively, to cook into oatmeal. For homebrewers, the Original are the hulled whole oats run through rollers, and are therefore gelatinized. The quick and instant are thinner cuts. You can add rolled oats straight into the mash. Another easier alternative is flaked oats, sold through homebrew supply shops. Does anyone have a source for malted oats? Return to table of contents
Date: Wed, 20 Jan 93 10:22:19 PST From: Darryl Richman <darrylri at microsoft.com> Subject: RE: Hop Question and others, too "C. Lyons / Raytheon-ADC / Andover, MA" <LYONS at adc3.adc.ray.com> writes: > When adding boiling hops, does the selection of the type of > hop (Kent Goldings, Northern Brewer, Cascade, etc.) make any > difference on the final taste profile? I am wondering if I only > need to be concerned about getting the number of IBUs correct, or if it > is significant to get the correct number of IBUs from a particular hop when > attempting to duplicate recipes/styles. I understand that hops > added for flavor and aroma do give the beer destinct characteristics, > but I am curious if anyone believes that the boiling hops do? This is a topic that doesn't get much attention. I believe that the reason is that once we engineering types (well, most of us do seem to fit that description, don't we?) have a way to hang a number on something, we feel it must be solved and move on to the next problem. If only there were a way to describe hop aroma with a number... Anyway, it is my personal opinion that more than just bitterness is extracted from hops, even during a long boil. I feel that the low alpha hops tend to provide a cleaner, crisper flavor with a more pleasant, less cloying aftertaste in the finished beer than many of the high alpha varieties. (These were developed, after all, in order to satisfy bean counters and not brewers.) I also find that using a minority contribution from some of the high alpha hops -- sometimes exactly those varieties I don't like the most as the only bittering contributors -- can add "complexity" and interest to a beer. If this doesn't make sense, well, then I guess I'll have to renounce my membership in the ACM. cook at uars.DNET.NASA.GOV (Chris Cook, NMOS Quality Engineer - (301)386-7807) writes: > 1) In Greg Noonan's book "Brewing Lager Beer," he describes decoction > mashes using phrases like "...draw off the thickest third of the > mash..." Look, after all the stirring he describes, isn't the mash > pretty uniform? Could someone who does this describe what the > "thickest" or thinnest part is, and how you draw it off? If you let the mash rest for 10 or 20 minutes, the "thickest" or heaviest part will settle to the bottom of the tun. I've seen folks use the restaurant 1 quart steel ladles to pick it up, but I use a half gallon Tupperware measuring cup. Since I use an 80 quart (yes, that's right) picnic cooler for 15 gallon batches, the grain bed is not too deep, and I can get a bottom sample pretty easily. > 4) Oh, and finally, is everyone being honest with their grain extraction > rates? I realize the pressure to talk up your extraction points and > all, but are we talking reality here? I would claim that I am getting about 30-31 pts/lb/gal, but it's also the case that my measurement may not be very accurate. Since I make 15 gallons batches -> 25-35 lbs. of malt, and since I have to weigh it out about 2 lbs. at a time, there is a great possibility for error to creep in. However, I don't believe it to be systemic in one direction, so it might be self cancelling. Or this might be the purest rationaization. --Darryl Richman Return to table of contents
Date: Thu, 21 Jan 93 12:12:55 EST From: thutt <thutt at MAIL.CASI.NASA.GOV> Subject: Wyeast Question: Where can I get information on the strains of Witbread The only one I can find has no number, and is simply called Witbread Ale Yeast. Has anyone ever seen a German Ale yeast that comes in green 5 gram packets? I opened it up, and it looked and smelled like sawdust. I rehydrated it, but it still smelled and looked like sawdust. I threw it out and used something else. I'd rather eat $1 on yeast than $30 on a whole batch. Was I wrong? Return to table of contents
Date: Thu, 21 Jan 93 12:22:50 EST From: dipalma at banshee.sw.stratus.com (James Dipalma) Subject: RE: No lag in old Wyeast Hi All, In HBD #1060, Rob Bradley writes: >WYeast says on their package the it will take n days for an n-month-old >package to puff out. I cracked a 4-month-old package of 1008 (German) >yesterday. At 24 hours it was already getting fat. The ambient was >60 or even lower, so I'm sure it would have been fully puffed in 24 >hours at 68-70. This is slightly inconvenient as I'd been planning >to brew Sunday. Has anybody had the same experience with 1008? With >other strains? At the end of the summer, my local homebrew supplier was tossing out Wyeast packages that were more than 5 months old, and replacing them with fresh stock. I obtained some of the old packages gratis, including a 1098 culture that was 9 months old. I intended to burst the inner package, and if it swelled, to try culturing it. I popped the package on a Wednesday night, by Friday morning, ~36 hours later, it was ready to burst. I pitched it into a starter, when I returned from work Friday night, the starter was vigorously fermenting. I ended up using it to brew that weekend, got a lag time of about 4 hours, and primary fermentation completed in 2 days. This particular culture turned out to be one of the most vigorous I'd ever used. Both of the other "outdated" packages(1084, 1338)swelled within 2 days of popping the package, I got viable yeast out of both of them. IMHO, there is no correlation between the date code and the time required for the package to swell, as I've also had 1 month old packages take 6 days to swell. As Rob mentioned, this is inconvenient, as timing if fairly important. This inconsistency is one factor that lead me to start culturing yeast in the first place. I can reliably grow a pitchable starter from a slant in 3 days. Cheers, Jim Return to table of contents
Date: Thu, 21 Jan 1993 13:23 EST From: Carlo Fusco <G1400023 at NICKEL.LAURENTIAN.CA> Subject: Re: new publist Hello again, In my efforts to update the publist in the archives I have hit a snag. I spoke to John R. Mellby, who created the publist and he told me there will be an update shortly. So in order not to duplicate his work I will send him all the replies I have recieved to date. Thanks to all those who responded to my message. Carlo Fusco g1400023 at nickel.laurentian.ca Return to table of contents
Date: Thursday, 21 Jan 1993 13:21:51 EST From: m14051 at mwvm.mitre.org (John DeCarlo) Subject: Re: No lag in old Wyeast >From: bradley at adelphi.edu (Rob Bradley) >WYeast says on their package the it will take n days for an n-month-old >package to puff out. I cracked a 4-month-old package of 1008 (German) >yesterday. At 24 hours it was already getting fat. The ambient was >60 or even lower, so I'm sure it would have been fully puffed in 24 >hours at 68-70. This is slightly inconvenient as I'd been planning >to brew Sunday. Has anybody had the same experience with 1008? With >other strains? Well, I have often wondered about this, as all my packages are ready in about 24 hours, no matter how old they were. So let's take a step back and wonder about these instructions. If yeast double their population in about 3 hours, then in 24 hours they could increase their population by a factor of 2^8, or 256. So in 4 days, they could increase their population by a factor of 256^4 (4,294,967,296), roughly 4 billion (US). OK, so some of this time is spent producing CO2 and not reproducing, say 6 hours, so divide everything by 4 and get 1 billion. Does this mean that Wyeast expects only 1 yeast cell in 1 billion to be alive after 4 months? Sounds pretty unlikely to me. Anyway, if more than 999 in 1000, say, of the yeast cells have died, you probably are going to have some problems, maybe? In which case you shouldn't ever need more than a factor of 2^10 or so, requiring 30 hours or so, plus some time for CO2, say a day and a half. Now there are lots of unspoken assumptions, such as doubling rates being applicable at 70F or somesuch. Still, as someone who knows nothing of yeast growth, I would appreciate some feedback on this to see if I am seriously off anywhere (which I expect I am). Internet: jdecarlo at mitre.org (or John.DeCarlo at f131.n109.z1.fidonet.org) Fidonet: 1:109/131 Return to table of contents
Date: Thu, 21 Jan 93 12:35:55 CST From: caitrin lynch <lyn6 at midway.uchicago.edu> Subject: Bitter Recipe Recently I have had several bitters at various microbreweries in Chicago and Boston, and want to try to duplicate them (extract). To my mind what makes them distinctive is the malty beginning and the bitter finish. Previous attempts to make anything like this ends up as my generic pale ale. Any suggestions. Thanks. Caity Return to table of contents
Date: Thu, 21 Jan 93 12:54 CST From: korz at iepubj.att.com Subject: Artificial Sweeteners Christopher writes: >I have also experimented with the addition of sweet-n'-low during >bottling. I use dry yeasts, and decided to try David Line's >suggestion (p. 21, Brewing Beers Like Those You Buy, "However if >you can only get home brew beer yeasts instead of the recommended >commercial 'Brewer's Yeast' the flavour balance can be acceptably >restored by adding five saccharin tablets"). I have found that 10 >packages of sweet-n'definitely adds too much sweetness (more is >not better, in this case). I have also experimented with five >packages of sweet-n'-low and believe this to be my best batch >yet. Many people have enjoyed this ale, and I found that this >batch disappeared quickly (leaving me with three earlier >batches). Even with 5 packages of sweet-n'-low the sweetness >could be lowered slightly. Next I will try 4 packages. Has >anyone else using dry yeasts expermented with artificial >sweetners? If so, I'd be interested in hearing your comments. Christopher -- I doubt you will get much support from this digest's subscribers for your use of Artificial Sweetener. People have commented on Dave Line's use of saccharin on the HBD a few years ago, and most posters said something like, "well, you do what you want, but *I'M* not putting saccharin in *MY* beer." The note about Brewer's Yeast that you quoted from Line is key to this whole issue. If you like beers with considerable residual sweetness, I suggest you try Wyeast #1338, European Ale. It leaves the most residual sweetness of any of the Wyeasts or dry yeasts. To me it seems a shame to use the finest ingredients (better than most industrial brewers) and put in a lot of your time and then use an artificial sweetener. Try the #1338 -- I wouldn't be surprised if you stuck with the liquid yeasts and quit with the saccharin. Al. Return to table of contents
Date: Thu, 21 Jan 93 13:07 CST From: korz at iepubj.att.com Subject: Wyeast Lager Erik writes: >Also, in the same episode, Steve Tollesfrud had some trouble with >Wyeast lager yeast. I brewed a batch using the same yeast and had >the same problem. After pitching I put the fermentor in a >refridgerator at about 45 degrees F. I had no action for 4 days >and nothing happened until I warmed the wort to 65 degrees. I >kept it at that temperature until primary fermentation stopped, >and then slowly eased the temperature back down to 45. Racked >to secondary and kept at 45 deg for 1 month. Racked to bottling >bucket, and I am now aging in the bottles at same temperature. > > I tasted the beer before bottling and it is quite good. >After bottle conditioning it should be delicious. > > Has anyone else had this problem with Wyeast lager? I made a batch of bock that has done quite well in several competitions using Wyeast #2308. The way that I did it was, incubated the popped package at 68F, chilled the completed wort down to exactly (as close as I could) 68F, aerated very well, pitched the yeast, and put the carboy in the crawlspace which was at 57F for 12 hours. After the 12 hours, a small bead of kraeusen was forming, so I put it in the beer fridge at 50F. After two days, I lowered the temp in the beer fridge to 45F and that's where it stayed for the six weeks of primary and secondary fermentation. After bottling, I lagered the beer in the bottles at 40F for 4 months (till the perm nose went away ;^). The recipe has been posted here before, it's called Bo^bs B. Birthday Bock. Al. Return to table of contents
Date: Thu, 21 Jan 93 10:00 CST From: arf at ddsw1.mcs.com (Jack Schmidling) Subject: Decoction, Congratualtions >From: cook at uars.DNET.NASA.GOV (Chris Cook, NMOS Quality Engineer - > 1) In Greg Noonan's book "Brewing Lager Beer," he describes decoction mashes using phrases like "...draw off the thickest third of the mash..." Look, after all the stirring he describes, isn't the mash pretty uniform? Could someone who does this describe what the "thickest" or thinnest part is, and how you draw it off? Nice to know there are other critical readers out there. I simply ignore this bit of advice. Even if you let it settle, you could hardly "draw" off the thickest part. I routinely do a partial dicoction, if for no other reason than just to have something to do while waiting. After STIRRING, I remove 3 quarts to a separate kettle and bring to a boil. I add this back to the mash and stir till the temp is again uniform and then do it again. I can get three or four of these in during the one hour mash and it is about what is required to maintain the sacc temp and the last one starts it on the way toward mashout temp. I make no claims about the usefulness of this but as I said, it keeps my humble brain active. ............... CONGRATUALTIONS to Dave Wiley for taking First Place in the First Annual Net Brew-Off. Dave scored 44 out of a possible 50 points. Yours truly was honored with 38. We all thought the organizer, Mark Nightingale absconded with the goods as he has never responded to email since soliciting the entries. He now says they decided to wait six months to "age" the beer properly and announced the results by mail. Don't know if excuses are necessary but considering that my entry was my 5th all grain batch, I could have done much worse. The negative comments were, over carbonated and needs more malt. Considering that I only used 8 lbs of malt in the 7 gal batch, it is not surprising and I am now using 12 lbs. I now force carbonate and CP bottle so I am ready for the next Net Brew-Off. js Return to table of contents
Date: Thu, 21 Jan 93 15:40 CST From: korz at iepubj.att.com Subject: Tennents Milk Stout Gary writes: >Has anyone out there had a brew called "Tennents Milk Stout"? >I had one when I was in St. Maartin in november but I >have never seen it here in the states. >It was stronger than a Guinness Stout in taste and in >alcohol. I had one somewhere between Martinique and Barbados (it helps to make friends with bartenders on cruise ships -- it was from his private stock) and saw some in a grocery store near the dock in Bridgetown, Barbados. I too, have never seen it outside of the Caribbean, but this does not mean it is not available -- just a data point. I don't recall it being strong in alcohol, but indeed it was stronger in flavor than Guinness. It's not really fair to compare it with Guinness, however, as Guinness is a dry stout and as you can tell from the name, Tennents *Milk* Stout is a sweet stout. A bit drier than Dragon Stout (made by D&G in Kingston, Jamaica and *available* in the US), but the sweetness is up there. An interesting note about Guinness in the Caribbean. The Guinness I had in Jamaica, was also made, under contract, by D&G. The Guinness I had in Barbados was made by Banks (again, under contract) in Barbados. I don't recall 100% percent if this was on the label, but on the cap these two beers said "GUINNESS -- FOREIGN-STYLE STOUT," I believe. The Guinness that we get in the Chicago area, is made in *DUBLIN* and the label and caps say "GUINNESS EXTRA STOUT." According to the AHA style descriptions, "Foreign-style Stout" is a dry stout with a higher OG and associated alcohol level. The bottled Guinness that we get in the US is definately stronger in alcohol than the Guinness in Ireland -- that's a documented fact. I seem to recall that the Guinness I had in the Caribbean was a bit sweeter than the stuff we get from Dublin, but I could not say for sure without a side-by-side comparison. I think I may have brought back one full -- we'll see. Al. Return to table of contents
Date: Thu, 21 Jan 93 18:27:26 EST From: bickham at msc2.msc.cornell.edu (Scott Bickham) Subject: The Brews Paper I received my copy of this already infamous newspaper yesterday, and in spite of the bad language and grammer, I managed to get through most of it. I was not impressed. In addition to the lack of content or humor in most of the articles, I found many of the comments to be blatantly sexist. But before someone quickly points out that several members of the Brews Paper staff are indeed women, just let me say that the same goes for many of the mens' magazines that are found at your local news stand. The most depressing thing about it is that our names were almost certainly given to the newspaper by the AHA. I had thought the AHA was making an effort to treat homebrewers of either sex equally, and not delegate the women to the chore of bottle washing, but the support of the Brews Paper definitely convinces me that they are still mired in the 80's. I think that in the future, the AHA should do more research before handing out their mailing list to such a low-budget, low-quality publication such as this. I'm sorry to waste your time. Scott Return to table of contents
Date: Thu, 21 Jan 93 16:38:50 PST From: lawson at acuson.com (Drew Lawson) Subject: re: trivia >>Trivia question: >> >>Which Beatles song refers to homebrewing? > >I searched and searched, but never found the answer! > >have fun >gak "Rock 'n' Roll Music" meantions homebrew (in one recording, at least), but not homebrewing. +--- Drew Lawson If you're not part of the solution, lawson at acuson.com you're part of the precipitate Return to table of contents
End of HOMEBREW Digest #1061, 01/22/93