HOMEBREW Digest #1251 Wed 20 October 1993

Digest #1250 Digest #1252

		Rob Gardner, Digest Coordinator

  Re:oxidation while racking (Jim Busch)
  Brass in the Boil (andrewb6)
  Liquid Yeast: Friend or Fiend? (jmp)
  Whitbread dry yeast availability. (lyons)
  GABF winners PostScript (Spencer.W.Thomas)
  Carboy transport/storage (gorman)
  Last Year's Hops (Tom Leith MIR/ERL 362-6965)
  re:Hard Cider Recipes (Mike Christy TEST SOFTWARE AUTOMATION x8466)
  Poly Hose (npyle)
  Spruce Beer (btalk)
  re: Gravity Calculations (Mike Fertsch)
  GABF (George J Fix)
  priming / banana esters (Ed Hitchcock)
  Re: O.G. Formula (Bill Szymczak)
  RE:Oxidtn/Shandy/Rasberry&Peach/Spruce/Legalities! (COYOTE)
  Beer Drinks (John DeCarlo                             )
  Re: Making drinks with Beeer? (Paul Jasper)
  HB law questions ("DEV::SJK")
  Woodruff Ale (Michael Froehlich)
  Beer Drinks (Allan Janus)
  beer sour (Russell Gelinas)
  Re: hot priming (Mark_Davis.osbu_south)
   ("Andrew B. Deliyannides")
  Re:  hot priming (Troy Howard)
  Wyeast 2278 / when where? (Lee=A.=Menegoni)
  Brewpub Review ("Mark S. Nelson")
  rock bock/sam adams (tm) radio spots/mixed beer drinks (Kevin Schutz)

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---------------------------------------------------------------------- Date: Mon, 18 Oct 1993 09:43:32 -0500 (EDT) From: Jim Busch <busch at daacdev1.stx.com> Subject: Re:oxidation while racking > Date: Thu, 14 Oct 93 14:17:09 -0700 > From: arne thormodsen <arnet at kaibutsu.cup.hp.com> > Subject: Oxidation and Filtering > > OK, I'll be the heretic. Hey, new brewers! DON'T worry about oxidation > when transferring to secondary. The beer is cool and saturated > (probably supersaturated) with CO2. If it foams a little when you > transfer it there is virtually no way it will oxidize, because CO2 is > coming out. If it doesn't foam when you transfer it it was probably in > primary too long and you migh as well bottle it. I can't see any harm > in what is described here. Filering hot wort is one thing, filtering > cool fermenting beer is something entirely different. > > Relax, have a homebrew, and shove that nasty ol' oxidation bogeyman back > in the closet where it (usually) belongs. > > - --arne > Wow, supersaturated beer out of the primary?? How do you accomplish this, with a pressure tank, and bunging with 3+ Palto of residual extract? Wont this cause the carboy to explode :-) Seriously, fermented beer when young will have around 1 atmosphere of CO2 in solution. While this will rise out of solution as the beer is racked, the original posters experience with a filter is certainly going to introduce some degree of oxidation. A small degree of splashing into the secondary is OK, putting it through a filter/funnel is sure disaster. Its just not worth it, or necessary. Jim Busch Return to table of contents
Date: Mon, 18 Oct 93 09:49:01 EDT From: andrewb6 at aol.com Subject: Brass in the Boil Ooops, I forgot to add this to my last post. Are there any negative effects from using brass fittings in boiling wort? I'm thinking in particular of a brass Swagelok (sp?) bulkhead fitting. (Thanks Joel for the bulkhead tip) Also, is it safe to assume that a ball valve attached directly to the kettl e would be effectively sanitized by heat conducted from the kettle. I'm thinking of using an immersion chiller, so hopefully all I have to do to avoid worrying (heaven forbid) about infection is to attach a sanitized hose to the end of the ball valve and drain merrily into the fermenter. Any comments? Thanks in advance. ****************************************************************************** * Andrew Baird * A good pilot is one who's made the same number of * * AndrewB6 at aol.com * landings as take-offs! * ****************************************************************************** Return to table of contents
Date: Mon, 18 Oct 1993 09:06:36 -0500 From: jmp at shoe.wustl.edu Subject: Liquid Yeast: Friend or Fiend? Greetings, Long time listener, first time caller. I'm afraid that this will have to do with deep philosphical questions, and therefore I may later regret having brought it up at all. But here goes... I usually ferment my wort with dry yeast, usually with good and reliable results. Periodically, I will use WYeast, particularly when I intend to make several consecutive batches of similar beers, as reusing the yeast slurry becomes economical. Such was the case over the weekend. I was to make a basic pale ale on Saturday morning. I had gotten a WYeast American Ale packet, and burst the inner packet on Thursday evening. Sure enough, by noon on Saturday it was nice and puffy. My 1043 wort was at 70F, and all was well with the world. So, I sanitize the yeast package in bleach water, rinse it off, cut it open, drop liquid into the wort, cap it and swirl it up. I then wait for fermentation to begin, but lo! nothing happens and keeps on not happening until Monday morning. So far, a dull story. But the reason for the post is that this the third time in four instances of liquid yeast use that this happened to me. The questions I have are: Why does this happen? Up until the instant that I introduce the yeast to the wort, it behaves as advertised. After pitching, it appears to literally die. I will note that all of the worts that have been victim to this behavior have been revived with dry yeast, and all were completely acceptable, at least to me. Why does liquid yeast seem so my less robust than dry? This is the thing that I wonder most, since as noted above all of my liquid yeast failings have had dry yeast added and gone on to ferment properly. Also, I have never had a wort not ferment after I pitched dry yeast. Should this happen when I use the liquid yeast _as_directed_on_the_package? It's not as if I'm just dumping yeast straight from the fridge to the wort. I know the perceived wisdom hereabouts is to make a starter of some sort, but WYeast's package says that I should be able to do what I did and get fermentation. Should I just admit abject failure and use dry yeasts exclusively? By extension, will I make a beer with "666" tatooed on its forehead if I reuse the slurry from a batch fermented with dry yeast? Any suggestion is appreciated. Jerome Peirick jmp at shoe.wustl.edu Return to table of contents
Date: Mon, 18 Oct 93 10:17:50 EDT From: lyons%adc3 at swlvx2.msd.ray.com Subject: Whitbread dry yeast availability. I have not been able to purchase Whitbread dry ale yeast from my local distributers for some time. Is anyone aware of a supply problem with Whitbread? Chris Lyons Return to table of contents
Date: Mon, 18 Oct 93 10:39:02 EDT From: Spencer.W.Thomas at med.umich.edu Subject: GABF winners PostScript I spent a while with Word and made a tabular version of the GABF results. Then I printed it into a PostScript file. I have placed it into the pub/incoming directory at sierra.stanford.edu; it probably won't migrate to the right place (pub/homebrew/docs) until late this week, as the archiver said he will be out of town. =Spencer Return to table of contents
Date: Mon, 18 Oct 93 10:36:32 EDT From: gorman at aol.com Subject: Carboy transport/storage I've got a friend who took an old wooden swivel office chair with a wicker/cane seat that was broken and took out all the wicker in the seat. An inverted carboy fits right through the seat, the back and arms cradle the carboy, and the casters on the legs allow convenient rolling around. I'm still looking for one of my own. Bill Gorman Return to table of contents
Date: Mon, 18 Oct 1993 10:01:36 -0500 From: trl at photos.wustl.edu (Tom Leith MIR/ERL 362-6965) Subject: Last Year's Hops Glen Anderson asks: >Would anyone know what percent of Alpha Acid has been lost in the >1992 crop, assuming they were stored under optimum conditions? I just >purchased about a pound and would like to adjust my recipes. If I understand things right, essentially zero. No adjustments should be necessary. Mark Garetz (our local Hop Expert) may wish to comment. t Return to table of contents
Date: Mon, 18 Oct 93 07:53:05 -0700 From: mchristy%spc.dnet at gpo.nsc.com (Mike Christy TEST SOFTWARE AUTOMATION x8466) Subject: re:Hard Cider Recipes Since there have been a few inquiries about hard cider lately, here are some cider making ideas from the northeast: A friend of mine usually puts up a couple of 55 gallon wooden kegs each fall with 40 lbs of brown sugar in each. I believe the sugar is dissolved in a pan of warm cider then added to the keg. A rubber bung/ air lock is inserted and he waits for spring. The slower it works off, the better. A temp of 55 to 40 is ideal. Other traditional recipes use pears or raisins, or both. Basically you can add anything which will give the wild apple yeasties more to eat and impart a flavor to the cider. You may opt to not add anything, which will render a very dry cider. My method involves using green 1 gal wine/vinegar jugs. With these small 1 gal amounts you can experiment and not worry about ruining a whole batch. They also work off quicker than larger batches. Check with local restaurants about saving you some. Sterilize, use a rubber stopper/air lock and keep out of sunlight. My favorite recipe uses 1 gal of cider with 1 rounded cup of brown sugar. Place in cool basement and wait 8-12 weeks. We've also used canned tropical fruit, molasses, raisins, white sugar, corn sugar, DME, frozen cranberry juice... experiment! Cider can be bottled in champagne bottles, Grolsh style bottles or plain beer bottles. If you bottle early, you can get a sparkling cider. We've used cork and regular bottle caps successfully. Dont disturb the sediment when siphoning. Then there's always the possibility of making apple-jack, which is freezing hard cider. The water solidifies around a core of alcohol, very potent indeed. One last note to those who may not know, its important to purchase cider without any preservatives (pot sorb), or better yet go to a cider mill. They will usually charge less if you have you own container, and even less if you bring you own apples. Our local mill is cira 1905 and makes fine cider. good luck, and watch out for those cida-ffects - mike Return to table of contents
Date: Mon, 18 Oct 93 9:08:14 MDT From: npyle at n33.stortek.com Subject: Poly Hose I just bought a thick-wall polyethylene hose to run from my lauter tun to my boiler. The hose I use now is a thin-wall vinyl hose which has a tendency to collapse when the hot liquor is flowing through it. Any experience with this PE hose? It is quite stiff, compared to the vinyl, translucent (similar to the vinyl after coming in contact with boiling wort), and has almost a waxy feel to it. Also, it is rated for a fair amount of pressure, but says nothing about temperature. Use it or lose it? Thanks, Norm Return to table of contents
Date: Mon, 18 Oct 93 11:31:06 EDT From: btalk at aol.com Subject: Spruce Beer John Pavao asked about Spruce Beer- I followed Papazian's recipe using 1 oz Spruce essence. This quickly became known as Pinesol Ale. It was AWFUL. Way too much Spruce, you couldn't taste anything else. This is the only homebrew that mostly went down the drain ...after I got as many people to try it as would dare. Take it easy on the spruce. I would try maybe 1/3 to 1/2 oz essence in 5 gal batch. good luck. Let me know how it comes out. Bob Talkiewicz Return to table of contents
Date: Mon, 18 Oct 93 11:19:36 EDT From: mferts at taec.com (Mike Fertsch) Subject: re: Gravity Calculations jclayton at TACOM-EMH1.Army.Mil (CLAYTON Joseph A Jr) asks about gravity equations: >As an avid user of equations and a terrible deriver of equations, I'd >like to be able to solve for any one of the three factors, quantity of >malt extract, volume of water, and O.G. My equation is OG = 1 + #pounds of stuff / #gallons of wort * .042 for dry extract, and OG = 1 + #pounds of stuff / #gallons of wort * .036 for liquid extract. The 0.42 and the 0.36 is the "extraction rate" of dry and liquid extracts. This works backwards to get: (OG-1)/.042 * #gallons = pounds of DME needed For more complicated recipes, we can add the result of several factors: OG = 1 +(#pounds of material "a" * extraction rate of material "a" + #pounds of material "b" * extraction rate of material "b" + #pounds of material "c" * extraction rate of material "c" + ...) / # of gallons Thus, a recipe with 3.3# of syrup, 3# of dry extract, and 1# of corn sugar gives OG = 1 + (3.3*.036 + 3.0*.042 + 1.0*.044)/5 = 1.058 >By the way, is there any NET consensus on the result of one pound of >DME and LME in a gallon of water? I've seen a range of 1.035 to 1.045 >for DMS and a range of 1.032 to 1.040 for LME. What's up? I use 0.42 for DME, 0.36 for syrups, .044 for sugar. Mashed grains work the same way except the extraction rates are lower (.028-.031). I rarely use DMS in my beer, and when I do, I keep them in the parts per million range. This does not effect wort gravity significantly! :-) ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ Mike Fertsch Work: 617-224-7298 mferts at taec.com Toshiba, Wakefield MA Home: 617-932-0567 mikef at hopfen.rsi.com Home, Woburn MA Return to table of contents
Date: Mon, 18 Oct 93 11:04:57 -0500 From: gjfix at utamat.uta.edu (George J Fix) Subject: GABF Norm writes in HBD#1248: >Chris asks whether the GABF equates to the AHA nationals for the pros. I don't >know that much about the AHA, but I think the GABF is open to all professional >brewers, regardless of affiliations. Many brewers there are Institute for >Brewing Studies members, but not anywhere near all of them. This thing has >gotten so big, though that it is difficult to get any idea of what's available. This is absolutely correct. The only exceptions are breweries which misuse competition results in ad campaigns. Norm touched on this point in HBD#1249, and I am in complete agreement with him. >I would like to see several regional ABF's and have the GABF an invitation-only >affair. The invites would go to the regional winners in each category. That >way the regionals would be of a more reasonable size and so would the GABF >(used as a national run-off competition). I went to the Saturday afternoon >tasting and back again Saturday night, and I don't think I made a dent in the >total number of beers there (nor would I try). Does anyone else think this >thing is a leviathan? Dr. Fix, I believe you had one of the judging jobs, >which should give you some insight into the organization. Is my idea feasible, >possible, or a pipe dream? This is an excellent point. Both Laurie and I were on the professional panel, and it was our view that there were too many beers per judge, and not enough categories. In particular, there were over 900 beers entered which were evaluated by ~40 judges in a 48 hour period. The panel itself had a good mix of large industrial brewers, microbrewers, consultants, and misc. academic types. Many of the major brewing countries were represented including the UK, Germany, and Scandinavia, to cite but three examples. Nevertheless, the work load was higher than desirable. Of the 900 or so beers entered, only ~150-200 were in serious contention for awards. This is why Norm's point is of great relevance. Had there been local screening a la AHA nationals, then a better and more complete evaluation could have been done at Denver. I felt particularly frustrated by the time constraints, and the effect it had on the quality of feedback the brewers will be getting from the score sheets. I usually like to write a couple of paragraphs, particularly with problem beers. Unfortunately, at the GABF time permitted only "one liners", something I see as highly unsatisfactory. To implement Norm's ideas one would need cooperation at the local level. This, however, IMHO is exactly what the MBAA and the various small brewers associations should be doing. I was also uneasy about the number of categories. In particular, there were no categories for Belgian styles. This forced Pierre Celis to enter both his white beer (which won) and Grand Cru in the same category, in spite of the fact that these two beers are dramatically different. In fact, the category in question, i.e., spices, vegetables, et al, seems to me to be ill defined, and as a result needs to be reorganized. Both Laurie and I were upset about the merger of the Vienna and the Festbier categories. There were ~ 40 enties, 6 of which were world class (three of each of each type). The Viennas had OGs in the high 40s, while The Fest versions were all in the high 60s. I have found that when one is evaluating beer based on 1 oz. samples, there is a skew toward high gravity versions. This is indeed what happened, for the gold and silver metals went to Festbiers. At the private AHA tasting we rounded up as many homebrewers as we could find and tasted the six beers in question, this time with 8 oz. samples. There was general agreement that the two versions were sufficiently different to warrant separate categories, and that each of the 6 samples was worthy of an award. BTW the Viennas won the Gallo test in this informal evaluation, i.e., they were the beers which the evaluators drank the most of. This is not to say the Viennas were superior, but rather it underscores the importance in (amateur or commercial) competitions of not forcing judges to evaluate apples and oranges in the same category. These comments are not to reflect negatively on the awards that were actually given. The silver went to the Festbier that Pittsburgh brewed for Jim Koch. Those who have read Laurie and my book on this style will know it has been a long favorite of ours, and this version was a good sample. The gold went to one of the best Festbiers I have ever tasted. Still we felt terrible about the 4th place entry (a Vienna brewed in Georgia) for it too was world class, yet it did not get an award. George Fix P.S. The judging was blind, and the entries were known to the judges by numbers. Brewers on the panel did not evaluate categories where they had entries. After the awards were announced, members of the panel were permitted to match up the numbers with breweries, to see how various operations came out. There were several samples where I though I knew who brewed beer being evaluated, and even considered disqualifying myself from their evaluation. It turned out that I was right some of the time, but not in all cases. The biggest shock came from the American Light category, where some small operations blew versions from AB, Coors, and Miller out of the water. I judged this category, and at the end would have sworn that the winners were all from large industrial brewers. What a pleasant surprise! Return to table of contents
Date: Mon, 18 Oct 1993 12:32:27 -0300 From: Ed Hitchcock <ECH at ac.dal.ca> Subject: priming / banana esters Bart Thielges writes: >When I prime my fermented beer with corn sugar, I usually cool the priming >solution to 70F with an ice bath before mixing with the beer. >(Egads ! I've just publically admitted to both priming and use of cornsugar. >There goes my chances of CamRA membership !) I understand many british cask conditioned ales are primed with sugar. You can relax, your CamRA membership is safe. I mean, Britain is not bound by the Reinheitsgebot, remember... >I've always thought that this step is probably not necessary since the >thermal mass of 1 pint of 200F sugar water is nothing compared with 5 >gallons at 70F. So what if I zap a few yeast cells on the initial contact ? >They don't have very good lawyers anyway. > >I've never had the guts to actually risk a batch with this hot combination >experiment. Has anyone else done this successfully ? I'd like to The only reason I cooled my boiled priming solution was I didn't want to dump boiling liquid into my carboy (I add the priming solution first then rack the beer into it). Priming in a keg, however, I have no qualms about dumping the hot priming solution staright into the keg (after flushing it with CO2 first...) *********** David Atkins writes: >Well, off my soap box and into the kitchen...Banana esters. I have a brown ale >with slight banana esters (used Yeast Labs British Ale). Are these esters a >regular characteritic of the yeast, a result fermentation at 69-73 F ambient, >or both? A hint of banana creeping in under the hop nose is an acceptable part of british ale. The isoamyl acetate (banana ester) can be strong if the temperature is too high (73^F should be OK, but don't let it get higher), if there is insufficient oxygen in the wort, and if the yeast is underpitched. So, aerate that cool wort, pitch lots of yeast, and a whiff of banana (should not come through in the flavour) is acceptable, some might say desirable, from a british ale. ____________ Ed Hitchcock ech at ac.dal.ca | "I'm not from outer space. I'm from Anatomy & Neurobiology | Iowa. I just work in outer space." Dalhousie University, Halifax | - James T. Kirk [Eschew racism. Drink beer from all nations] Return to table of contents
Date: Mon, 18 Oct 93 13:06:47 EDT From: bszymcz%ulysses at relay.nswc.navy.mil (Bill Szymczak) Subject: Re: O.G. Formula Joe writes: >I would like to second Jonathan Knight's request (HBD 1247) for a way >to calculate the O.G. with malt extracts. As an avid user of >equations and a terrible deriver of equations, I'd like to be able to >solve for any one of the three factors, quantity of malt extract, >volume of water, and O.G. I've used the formula [#DME + 0.8#LME + 0.7#GRAINS]*0.042 O.G. = 1.000 + ---------------------------------- gallons where # means pounds. This formula uses 1.042 for a pound of DME (dry malt extract) in a gallon of water, about 1.034 for LME (liquid male extract), and about 1.029 for speciality grains. >By the way, is there any NET consensus on the result of one pound of >DME and LME in a gallon of water? I've seen a range of 1.035 to 1.045 >for DMS and a range of 1.032 to 1.040 for LME. What's up? I'm not sure where I've seen the 1.042 figure (probably Charlie P.'s book) and maybe a Zymurgy issue. The 0.8 factor represents an approximate average, and you'll find a variation probably between 0.75 and 0.85 depending on the manufacturer of the LME. The 0.7 factor is dependent on the grains, their crush, and your sparging (straining) technique. On the other hand, I've compared the above formula to measured O.G. values for over a dozen extract batches and have had an average error of about 1 point (0.1%), and a maximum of 4 points, on O.G.'s ranging from 1.026 to 1.057. Bill Szymczak Return to table of contents
Date: Mon, 18 Oct 1993 12:16:29 -0600 (MDT) From: COYOTE <SLK6P at cc.usu.edu> Subject: RE:Oxidtn/Shandy/Rasberry&Peach/Spruce/Legalities! I think we all like to encourage the continuation of the art. Bad first attempts have put off more than one newbrewer! No harm in taking the trouble to drop a hose to the bottom of a secondary (or stuff one into the "out" end of a funnel) so we aren't SPLASHING brew from the top of a carboy. Fermented beer is a reactive shlew of chemicals. Alcohol being one of them! Not to mention that the yeast are quite comfortable in a relatively aerobic environment. I would vote the claim that oxidation can and will happen upon sloppy transfers- it IS worth taking efforts to avoid it. Buy a longer hose if needed! The stuff's cheap. Cheap beer ain't...well...it is...but Some IS GOING TO HAPPEN- in almost ANY system, but just keep it down to a managable amount. Unless you like chewing cardboard!!! :), **** -blazo talks about how... In London, England they mix bitter orange soda with beer and call the resultant beverage "Shandy". In some parts of England this is called "Orange Shandy" and other soda beverages, Cherry, for instance, mixed with beer would be called "Cherry Shandy". *I was familiar with "shandy" being made with bitter lemon soda. A similar mix can be made with 7-up or the like. (the brittish soda has less sugar than our sodas). You could have flavor variants, but a lemon or lemon/lime was the basic. It is almost shameful to admit it but (shudder) Orange Shandy tastes pretty darn good as a "lawnmower style" malt beverage. I know that this probably offends the sensitivities of most of this audience, but, refuse to judge until you've tried it. Mix equal parts Schweppes Bitter Orange with Double Diamond and see what I mean! * It is a common afternoon drink, served frequently to kids (it is half as strong as a beer!). Squatters brewpub in Salt Lake serves one. It's ok. Good for the yuppies at luncheon business meetings! I've made 'em. Even with my own homebrew. I had to do something with that 5 gallons of slice I had in the keg I purchased! Too sugary though!!!! Lemon or Lime in a light beer makes a nice summer ferment. But now's not the time. Dark lager season is on the way! *** Norm says he: (copied without permission, so sue me. No wait, how about 30 lashes with a siphon hose?): Tsk, Tsk, Tsk. What length of tubing? With or w/o bottling cane attached? Do I hear a call for copper tubing? *** Subject: Raspberry or Peach beer... I would like to try using raspberry or peach to flavor my next batch of beer, but I don't know what quantities to use. How should I vary the hopping levels when using these fruit adjuncts? Has anybody got a good recipe for an extract based peach or raspberry beer? steve tollefsrud *I've done rasberries in stouts/ pales, primary and secondary. I now have my first peach on the way. I can tell you that a flat of rasberries (4 #) at the end of the boil makes a nice red berry flavor and pink head in a malty pale ale. I'm about to keg up my rasberry brown with berries in the secondary. It's a yummy one! I think I'll drop in some molasses to balance the tartness of the berry. I used about a half bushel of peaches- pitted, frozen, smushed into carboy- and secondary beer dropped on top. I feel that a lighter beer is more fitting for peach. I'm inclined to keep the hopping rate down on a fruit beer to let the fruit come through. Something semi floral. but not too overpowering. Say Williamete rather than Cascade. Rasberries are commonly found paired with stouts. I like seeing the color all that fruit lends to a brew. Maybe a light porter if you want dark flavor in there. Freezing fruit- and pectic enzyme can help get the most out of fruit, and aid in clearing of the brew. *** Subject: SPRUCE beer I am thinking about making an extract-based batch of spruce beer. I would be interested in comments about whether it's worth it, and if so, how much spruce should be used for a five gallon batch. Thanks in advance. John pavao at ptsws1.npt.nuwc.navy.mil * I will never try this again ( I don't think...???) I tried extract (6 oz) for a 10 gallon batch (was supposed to be good for up to 6 gallons....) and it tasted like PLASTIC. SO...when in Oregon in the spring I tried picking spruce and the "spruce" hemlock tree- fresh green sprigs. I had a gallon bagful. Added them like hops, and had a beer that tasted like sucking sap or something...a chemical flavor that was not "enjoyable". I rarely EVER dump a batch..but... Maybe a very small sprig of spruce... waved above the pot during the boil, then tossed in the fireplace... I'll stick with fruit for now! ** OK OK Enough of that "dpdGggc29tZSBtY-ing" on Chris's blip. So not everyone is a computer guru. I don't think we need any more bw used quoting gobbledy goop, or discussing men who boogy. BTW Thanks for the ACTUAL translation that was posted. THAT HELPED! *** JC ferguson mentioned a brew which... tasted quite similar to Miller's answer to the Microbreweries (what was the name..... * Miller Reserve (especially the amber), 100% Barley Draft... *** >making beer and wine for personal comsumption is legal is all 50 states. >(ed. true yet?) No, not true yet. In Missouri we are still dangerous criminals producing powerful, mood-altering drugs. Let's do keep our facts straight. * Utah too suffers from Prohibition laws in our "modern" age. At least Georgia got out from under. Write your congressman today! *also note: Brewking sack ad in Sharper Image quotes: "federal govert allows you to make up to 25 gallons of homemade beer each year. NFS in AL,Georgia. Resident of UT,Alabama, Oklahoma please consult local authorities before ordering" Yeah right. Like I'm gonna ask first! Like I'm gonna order a brewbag anyway! All grain or bust! (well...occasionall extract... but only on a weeknight!) It's $39.95 plus 6 S&H for 25 pints. They have a "traditional export ale" and "premium lager". Oh yum. Damn at 25 gal/yr I could be done brewing in 2 weeks! Too bad The Sharper Image doesn't have a Sharper grasp of the legality. It is nice the know that the authorities here are not interested in enforcing this law. I have good reason to believe that. Unless someone were to get stupid and try to sell it...like at a deadshow or something... but hey...that might work....hmmmmm! *** If the maximum percentage of alcohol allowed in a beer distributed to my state is 3.5, for instance, what about the beer that might be produced in a brewpub in my state? Must they conform to the same percentages as the distributors or are there exceptions for an "on premises only" beer? Just curious... *Unfortunately YES. At least in my "great" state. I would hate the burden and restriction of producing "legal" beer. The only "illegal" beer you can purchase (imports and the like) are obtained ONLY thru a STATE LISCENCED and OPERATED STORE. But the micros do manage to make some tasty brews once in while. I'm glad that my personal "brewery" is not required to conform to such strick regulations! But then it ain't open to the general public either. *** End of blabber for now. John (The Coyote) Wyllie SLK6P at cc.usu.edu **************************************************************** Return to table of contents
Date: Mon, 18 Oct 93 14:12:27 EST From: John DeCarlo <jdecarlo at homebrew.mitre.org> Subject: Beer Drinks Check any bartender's guide or list of recipes. Some that I have tasted in the past and enjoyed include: Black Velvet--stout and champagne Red Eye--beer and tomato juice Shandy--British lemonade (more like US Sprite than US lemonade) and ale Unfortunately, most of the beer recipes just call for "beer", since they have been formulated by people who have only been exposed to one kind of beer--Worldwide megabrew tasteless pilsener. Now if we could just get some interesting combinations with good styles. Anyone know if a Red Eye is better with an IPA, for instance? John DeCarlo, MITRE Corporation, McLean, VA--My views are my own Fidonet: 1:109/131 Internet: jdecarlo at mitre.org If I were you, who would be reading this sentence? Return to table of contents
Date: Mon, 18 Oct 1993 11:13:46 -0700 From: paul at rational.com (Paul Jasper) Subject: Re: Making drinks with Beeer? On 14 Oct, 22:32, blazo at aol.com wrote: > Subject: Making drinks with Beeer? > > In HBD #1247, sean v. taylor <sean at chemres.tn.cornell.edu> > RE: Subject: Beer Drinks writes the following: > > In London, England they mix bitter orange soda with beer and call the > resultant beverage "Shandy". In some parts of England this is called "Orange > Shandy" and other soda beverages, Cherry, for instance, mixed with beer would > be called "Cherry Shandy". "Orange Shandy"? "Cherry Shandy"? I count myself as a Londoner and I've never come across either of these. "Shandy", a half and half mixture of British lemonade (lemon soda) and beer is quite popular throughout Britain, especially as a thirst quenching drink on a hot summer day. Some people drink "bitter top" - bitter with a splash of lemonade - but they are usually occasional drinkers who need something to sweeten their beer. > It is almost shameful to admit it but (shudder) Orange Shandy tastes pretty > darn good as a "lawnmower style" malt beverage. I know that this probably > offends the sensitivities of most of this audience, but, refuse to judge > until you've tried it. Mix equal parts Schweppes Bitter Orange with Double > Diamond and see what I mean! Yuck! >-- End of excerpt from blazo at aol.com - -- - -- Paul Jasper - -- RATIONAL - -- Object-Oriented Products - -- Return to table of contents
Date: 18 Oct 93 11:32:00 CST From: "DEV::SJK" <SJK%DEV.decnet at mdcgwy.mdc.com> Subject: HB law questions Tom writes: >>making beer and wine for personal comsumption is legal is all 50 states. >>(ed. true yet?) > >No, not true yet. In Missouri we are still dangerous criminals producing >powerful, mood-altering drugs. Let's do keep our facts straight. If I remember my beer-lore correctly, I thought Big Jimmy O'Carter made homebrewing technically legal in this country (correcting an earlier oversight). Being but a simple software engineer, my legal credentials are a good approximation of nil, but I thought federal law superceded state/local law. That is, if the Feds say it's OK for me to manufacture certain kinds of drugs in my kitchen, then it doesn't matter one whit what Missouri or any other state has to say about it. Yes? This reminds of the request (by ?) recently for a recipe/ procedures for making an eisbock. Isn't this a form of distillation (intentionally concentrating the beer by freezing some of the water and drawing whats left off) and isn't that illegal? Just wondering... Scott Kaczorowski sjk%c17fcs.decnet at mdcgwy.mdc.com Return to table of contents
Date: Mon, 18 Oct 93 11:29:52 -0700 From: froeh at jpats.ecc.naa.rockwell.com (Michael Froehlich) Subject: Woodruff Ale I would like to find out how to make a Woodruff Ale. I had one at the Oregan Brewers Festival and it was superb. It had a pumpkin pie and malt taste that were perfect together. If anyone knows what woodruff is (spice or combination of spices???) or knows how to make a woodruff ale, please answer this call for help. Brewingly Yours, Michael Froehlich /* ***************************************************************************** **** ==========> Michael Froehlich <============ **************************** **** ----> froeh at ecr.ecc.naa.rockwell.com) <---- **************************** **** --------->> (310) 647-1482 <<-------------- **************************** ***************************************************************************** */ Return to table of contents
Date: Mon, 18 Oct 93 14:36:03 EDT From: Allan Janus <NASARC07 at SIVM.SI.EDU> Subject: Beer Drinks I have a short shandy saga: once in London I had dragged my luggage to Victoria Station and was absolutely exhausted. I noticed a vending machine with shandy available (it's my impression that just saying "shandy" gets you beer & lemonade). Perishing with thirst, I raised can to lips, and instantly recovered my full vigor - nothing like sugared beer to really get you moving. Other beer drinks - Dog's Nose - beer and gin; a favorite of seamen in the age of Nelson, and curiously enough, amongst present-day Japanese. Keep the gin in the freezer, use any old lager, great at the beach. Snake Bite - beer and cider - excellent, but incredibly intoxicating - espec- ially when you hit the open air. Black Velvet - Stout and cider - my favorite - it's like a stout milkshake. I know that BV also refers to Guiness & champagne, but if you ask for BV in a pub you'll get it with cider. And of course Red-eye; beer and tomato juice; thanks anyway. Return to table of contents
Date: Mon, 18 Oct 1993 14:44:01 -0500 (EDT) From: gelinas at ekman.unh.edu (Russell Gelinas) Subject: beer sour Here's a drink made with beer that's a staple on backpacking trips: Bartenders (tm) or similar Whiskey Sour Mix (or Half Sour Mix) Whiskey Beer Add 2 oz. whiskey to 1 package sour mix in a 12 oz. or so cup. Dissolve mix. Add beer. Watch out, it foams. A very quenching beverage. Russ Gelinas ssc/opal unh Return to table of contents
Date: Mon, 18 Oct 1993 11:29:15 PDT From: Mark_Davis.osbu_south at xerox.com Subject: Re: hot priming Bart asks: >I've always thought that this step is probably not necessary since the >thermal mass of 1 pint of 200F sugar water is nothing compared with 5 >gallons at 70F. So what if I zap a few yeast cells on the initial contact ? >They don't have very good lawyers anyway. > >I've never had the guts to actually risk a batch with this hot combination >experiment. Has anyone else done this successfully ? I'd like to >simplify my process. Well Bart this has been my standard practice for the start. I just put the hot sugar solution in the bottling carboy and rack the beer for the secondary right on top of it. I have had no problems with it as of yet. As you said before the thermal mass of 1 pint of 200F sugar water is nothing compared with 5 gallons at 70F. Mark P.S. I heard that the yeast cells are consulting with a new legal firm. Return to table of contents
Date: Mon, 18 Oct 93 14:13:34 CST From: "Andrew B. Deliyannides" <Andrew.B.Deliyannides.1 at nd.edu> Subject: Anyone have any good ideas on how to blowoff those kraeusen chunkies from a 5 gal carboy without compromising sanitation? I've heard ghost stories about little critters creeping up unsealed blowoff tubes, so I've tried attaching a fermentation lock at the end of a really long blowoff tube. A clumsy solution: the foam still manages to percolate through the lock, sometimes clogging and blowing off the lid. It's rather comical. The only other makeshift idea I have is to simply submerge the end of the blowoff tube in a bucket of chlorox solution. Sure, you'd have to change the solution every once in a while once it got polluted, but at least none of those critters would crawl up the tube. Or is this much ado about nothing? Is the kraeusen itself protection enough from critters? ABD Return to table of contents
Date: Mon, 18 Oct 93 11:55:19 PDT From: troy at scubed.scubed.com (Troy Howard) Subject: Re: hot priming Bart asks if anyone has added near-boiling priming syrup to beer. Yep. I *usually* cool my syrup down before it comes in contact with the beer, but there have been times when I was just too darn impatient. Result: screams of about 10,000 yeast dying, then . . . silence. As far as I can tell, there was no detrimetal effect. The beer carbonated quite nicely, no funny tastes, no law-suits from disgruntled yeast-relatives. -Troy Return to table of contents
Date: Mon, 18 Oct 93 15:20:24 EDT From: Lee=A.=Menegoni at nectech.com Subject: Wyeast 2278 / when where? I have heard mention of a new strain of yeast from Wyeast Wyeast 2278 Chech Lager. My local HB shop can't get it. Is it available? Where and When can I get it. What are its characteristics. I have heard that this is a good strain for lagers with OG's greater than 1.050 Is this true? please post replies to the net I have an unreliable mailer. Lee Menegoni lmenegoni at nectech.com Return to table of contents
Date: Mon, 18 Oct 1993 12:17:46 -0700 (PDT) From: "Mark S. Nelson" <mnelson at eis.calstate.edu> Subject: Brewpub Review The opinions expressed below are mine only. Others can decide what they are worth. On a recent visit to the Los Angeles area I had the opportunity to visit two brewpubs (both fairly new). This is a review of the Humtington Beach Brewing Company. Being that it had been over two years since my last visit to Huntington Beach, I was very upset by the recent changes to the area around the intersection of Pacific Coast Highway and Main St. What used to be a charming area with strong local atmosphere has now been converted into a stale, sterile tourist scene much like many others in southern Calif. Most of the old buildings have been torn down and replaced by stuccoed, pinkish things that are horrible to behold. However, there are still some hold-outs and the Huntington Beach Brewing Co. is located in one. Although the pub is a bit difficult to locate on the first try, it is worth the search. HBBC can be found upstairs in one of the older buildings still standing. I was immediately impressed by the old brick, stylish wood furnishings and high, beamed ceilings. There is outside, patio seating and plenty of indoor seating as well. The brewery is located directly behind the bar. The hot liquor tank, mash tun and kettle are in front, with the fermenting tanks behind. It seemed a bit cramped, but very functional. The crushed grain comes down from the storeroom in the attic and the holding tanks are in a cooling room adjacent. They also brew pilsners and lagers. The beers they had on hand were: Main Street Wheat: This is a light, slightly dry wheat. Very tasty and refreshing for hot, summer days. My only complaints with this beer would be that it was filtered and that it was a little light on the wheat taste. However, these complaints are minor and would not stop me from happily drinking it. Huntington Beach Blond: This is a light pilsner. In all honesty, this is the first pils. I've ever had in a brewpub. It was a very tasty, American style pilsner. Sort of like what the major breweries could do if only they cared... Light in the mouth with a pleasent ending. Bolsa Chica Bitter: A mild bitter. Nice red color and crisp taste and feel. My favorite of those on hand. Pacific Porter: I honestly can't say too much about this one, as it was the last I sampled. I do know that I liked it, and happily finished off a pint before going back to the bitter. Overall, the beer was very good, as well as the food. The atmosphere was friendly and comfortable, although it was during the day. I'm sure it gets very crowded at night though. My only consistant complaint would be that all the beers I sampled seemed heavily filtered. Considering their clientelle, though, this is not suprising. Again, this complaint is not a serious problem and I look forward to my next visit. - -------------------------------------------------------------------------- I used to be disgusted, now I try to be amused. Mark S. Nelson nelsonm at axe.humboldt.edu mnelson at eis.calstate.edu Return to table of contents
Date: Mon, 18 Oct 1993 12:20:06 MDT From: Kevin Schutz <kschutz at atmel.com> Subject: rock bock/sam adams (tm) radio spots/mixed beer drinks RE: Rolling Rock Bock I tried this about a month ago when I saw it a the store. I was drawn to the neat bottle. I thought it was nice (the label is a clear plastic type with the printing on the plastic, sort of like what some of the bottle waters are using). I guess I liked the bottle better than the beer. I certainly wouldn't call it a bock. But it was very drinkable. The packaging got me to bite on a 6-pack. I doubt I would get any more though. RE: Sam Adams radio spots Thanks Norm for the update on what GABF was doing in conjunction with Jim's advertising. I thought it strange that IMMEDIATELY after the GABF, I started to hear more of his commercials, something to the effect of "best beer 4 years running". Made it sound like he won again. Then I saw the winners list (I didn't get to go to the fest). I can't recall the station I heard it on, but it had to have been a Denver or Colo Springs station. It was on the following Monday though. Guess this goes to show what $$$ can buy in the way of laywers and creative marketing types. RE: Making drinks w/ Beer. Here's an old set of recipes from my early college days. I'd like to think that I'm a bit wiser these days. The source is an old roommate from Kansas (nothing seemed to affect this boy!). Kansas Whirlwind: 1 can Coors Light, drink 1/4 of the can, top off can with Everclear. Kansas Twister: 1 can Coors Light, drink 1/2 of the can, top off can with Everclear. Kansas Tornado: 1 can Coors Light, drink 3/4 of the can, top off can with Everclear. I REALLY don't recommend these, but I thought it could provide some interesting reference point for someone. BTW, my roommate typically used the tall cans (16 ouncers)! I never could keep up with that one. Also, when I was over in England (1991), I saw a number of people order up mixers of a bitter and lemonade. I can't recall what they were called though. Seemed like the name varied depending on whether it was a bitter, Special Bitter or ESB. Looked strange, but then so did all of the Bud longnecks! I never did try one though (or a Bud - does the Bud in England differ from the Bud found in the States? I'm sure what I saw was not an import from the USA. I never thought about until I returned from my trip.). Kevin Return to table of contents
End of HOMEBREW Digest #1251, 10/20/93