HOMEBREW Digest #1289 Sat 04 December 1993

Digest #1288 Digest #1290

		Rob Gardner, Digest Coordinator

  Oatmeal Stout & Wyeast 1084 (Mike Lemons)
  immersion chiller plans... (Mark Stewart)
  3 Gal Soda Kegs (Karen Jdsgeoac Hyrum GEOACOUSTIC)
  starter gravities revisited (cush)
  wort dilution vs. SG (cush)
  Ice Beer (GNT_TOX_)
  Liquid Yeast Re-Use ("David H. Thomas")
  Help with Noche Buena (George J Fix)
  CorsenBONK / Kegging Mead/ BarleyWines / Filtering (COYOTE)
  Frankenmuth German Dark (Brady Gaughan)
  Hi there!  Request for help. (Larry Richardson)
  Re: Questions from COYOTE <SLK6P at cc.usu.edu> on filtering ("Paul Jasper")
  name change ("Bitheaded geek"                           )
  new brewers (Carl Howes)
  Re: Sake Supplies (The Rider) (Michael Fetzer)
  hop utilization and BU's (Robert Milstead)
  Corsendonk Monks Ale ? (Richard Kasperowski)
  address (mbarre)
  Homebrew Digest #1288 (December 03, 1993) (Roy Rudebusch)
  hopping out/ionic concentration (Jeremy Ballard Bergsman)

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---------------------------------------------------------------------- Date: Fri, 03 Dec 93 00:47:11 PST From: mikel at netlink.nix.com (Mike Lemons) Subject: Oatmeal Stout & Wyeast 1084 I just made an Oatmeal Stout using Irish Ale yeast. Others have remarked that this yeast ferments rather vigorously. In the words of Miss Lilly von' Stupf, "It's twue! It's twue!" Ingredients: 6 lb bag of William's Oatmeal Stout extract 2 lb (approx) Laaglander Light Amber Dried Malt Extract 10 oz of chocolate malt Yeast: "Wyeast Irish Ale 1084" Total boiling time: 60 Hops added: "Bullion" State:"Pellets 9.0%" Amount: 1.00 oz Boiled for: 60 Hops added: "Hallertau" State:"Old Pellets 3.0%" Amount: 0.50 oz Boiled for: 5 Initial gravity: 1.057 When I poured the cooled wort into the plastic primary, so much foam built up that I had to skim it off before I could close the lid. I used a yeast culture and aerated my wort by vigorous shaking. (IMHO, this is more effective than a pump and airstone) I used a blow-off hose for the first time. (I don't believe in it. Hey, I paid for those hops. I want all the bitterness out of them I can get!) Using a blow-off hose was a problem because of the 1" hole. A 1" i.d. plastic hose was too thick to fit and a 1" o.d. hose was too loose. So I smeared some silicon sealant on the hose the night before. Does anyone know a better way? I put the other end in a 1 gal jug. 5 hours later, it was bubbling. At 20 hours, it was pushing globs of foam through the hose at the speed of 4 feet per minute! When I switched to an airlock, it had accumulated half a gallon of wort. (I think the toughness of the foam was due to the oatmeal) I just wanted to warn people to use a blow-off hose when using high-gravity wort, Wyeast 1084 or oatmeal. My uncle had an airlock clog with a Belgian ale. He came home from work to find his plastic primary swelled up like a basketball! When he cracked the lid, it sounded like a gunshot and hurt his ears. I heard about someone who had a glass carboy explode in his closet. It coated his clothes with beer and glass. - -- INTERNET: mikel at netlink.nix.com (Mike Lemons) UUCP: ...!ryptyde!netlink!mikel Network Information eXchange * Public Access in San Diego, CA (619) 453-1115 Return to table of contents
Date: Thu, 2 Dec 1993 16:54:01 -0800 (PST) From: Mark Stewart <mstewart at scs.unr.edu> Subject: immersion chiller plans... Lots of recent discussion on building immersion chillers has prompted me to submit this post. Here's my 'tried-n-true' recipe (for what it's worth): 1) buy 50' coil copper tubing, 3/8" outside diameter, (approx. cost for me at this posting is $13.99...your price(s) may vary). 2) buy 20' length of food grade vinyl tubing,(mine comes in that length, you could get by with 16' for this recipe; I save the extra 4' for whatever comes up in life). (approx. cost for me = $5.99) 3) buy 4 hose clamps (diameter should be small/relative to vinyl tubing diameter). ($2.00 for 4). 4) buy 2 female hose adapters/repair ends (make sure you get the swivel kind so you don't have to turn the whole damn chiller to connect to the water source!). ($1.26 ea.). Also, make sure to toss the clamp portion; you're only going to need the female part cuz you'll be pushing the vinyl tubing (warmed) onto it. Total cost with tax is no more than $25.00 (depending on volatility in the copper market!). BTW, this $25 gives you TWO chillers: one to keep & one to sell to that buddy of yours that doesn't get the HBD. Process... 1) find halfway point of copper coil (25 ft.). Score. Cut with hacksaw. Now you've got two halves of 25' each. Do this enough times and believe me you won't need to measure, you'll know that midpoint! 2) here's the special secret: take a Revereware 8 qt. stockpot (the tried-n-true perfect diameter!) and begin winding 25' of coil around its outside. The main reason for this pot is that it gives a perfect diameter for placement into either the kettle OR 5 gal. bucket, depending on your whim. Do the same for the other 25' of copper. When done, you should have two coils of nicely (tightly will come after you do a few) wound copper that resemble oversized SLINKY'S. 3) the art comes in straightening the downtube and out-tubes. Put a coil back around the pot and gently straighten first the downtube (this is because you will then determine the out-tube's length after straightening the downtube) and then the out-tube. Uh-oh, just realized that I'm calling one the out and the other the down. This is likely to spark some controversy so I won't say which of these should be for water-in and which will be for water-out (i.e., some might prefer the top tube as water in and some might prefer the bottom tube as water out or vice-versa...I'm just interested in finishing this post!). Anyway, do this for each coil, hack off the extra copper from the longer of the two vertical tubes on each, then use a file to smooth the rough area around the openings. The nice thing about doing things at home is that you can decide yourself how long you want these vertical tubes to be: I've had some people say, "Mark, I'm a big guy and I like big things..make my tubes extra big"...I guess they mean long so I make the tubes long. Others are a bit more retentive and say, "Heh-heh (<Beevus/Butthead noise) I need maximum cooling...make it so my tubes spend all their time in the wort"...their tubes are shortened! Whatever you do, I find that an ideal length is one that allows for the juncture where the vinyl meets the copper (haven't quite gotten there yet) to remain ABOVE the hot wort. This is ideal in that hot wort *COULD* do *SOMETHING* to the vinyl tubing...(note careful choice of terminology...almost neutral in nature, to avoid any threads). 4) is this step 4 yet? Cut vinyl in 5 lengths of 4 ft. each. Keep 5th length. 5) submerge end of one length into HOT water to soften. 6) using elbow grease, work soft end up and onto female hose repair end. (Did I mention that there are often a variety of diameters available and that the best one to get is about 1/2" to 5/8". I forgot exactly which diameter I get but suffice it to say that if you get one that's too big, you'll know soon enough in step #6). Do this for the other chiller's tube also. 7) once you've gotten this up onto the female repair end as far as your heart desires, all that's left to do is clamp the other ends to their respective copper posts... Well, there you have it...a chiller of your very own, to do with what you want (i.e., *SWIRL* with, *PUMP* up and down, or *DANCE* around with aon your head at the local Burger King..I've no doubt left something out so direct e-mail if necessary with questions/comments. Now that my secrets are out I'll have to look for another way to fund my education! p.s., guess I should throw in a disclaimer about SLINKY'S and those two idiots from MTV so here it is: I endorse neither. M. **************************************************************************** * Mark Stewart "If it isn't published, it didn't happen." * * Dept. of Psychology "Don't anthropomorphize computers... * * mstewart at unssun.unr.edu ...they don't like it." * **************************************************************************** Return to table of contents
Date: Fri, 3 Dec 93 10:11:06 EST From: jdsgeoac at osg.saic.com (Karen Jdsgeoac Hyrum GEOACOUSTIC) Subject: 3 Gal Soda Kegs I am looking for an inexpensive source for a couple of 3 gallon soda kegs (used). My local store wants $60 which seems a bit high. Thanks. Hyrum Laney jdsgeoac at typhoon.saic.com Return to table of contents
Date: Fri, 3 Dec 1993 09:56:07 -0600 (CST) From: cush at msc.edu Subject: starter gravities revisited Ok, I know this has been talked about in the past, but I am going to re-open this thread and risk flames and/or a flurry of posts. Conventional 'wisdom' has it that starter gravities should be about 1.020 in order to maximize cell reproduction and hence cell count. This is of interest to the producers of dry yeast in order to maximize their bulk sales and minimize their costs of production. However, it seems to me that there is another issue being neglected here: health of the cells thus produced. A close reading of Miller indicates that cells will metabolize sugar in order to build up enough glycogen in their mitochondrea (sp?) to reproduce. Miller indicates that in a low gravity wort, the 'first order of business' of the cells is to reproduce...but this leaves the cells with a depleted glycogen content (read: 'they are tired'). I asked the question about a year ago whether a higher starter gravity would produce a more vigorous starter, because after reproduction the yeast would be allowed to process the remaining sugar in the starter in order to increase their glcogen supply (read as 'available energy when pitched into a larger volume of wort'). Yes, the cell count would be smaller, but would this be offset by the healthier yeast? I got no replys or takers. This issue was first brought to my attention by the brewmaster of Sherlock's home, who says he ALWAYS uses a starter of similar gravity to the wort it is intended to ferment. Well, I have been trying starters of gravity about 1.040, and volume about 0.75 liters. So far I have had very good results, with vigorous ferments, and lag times on the order of 6-10 hours, whereas I had lag times on the order of 12-15 hours using starters of SG=1.020. Yes, this is a challange to the 'net_wisdom': I humbly invite discussion, comments from anyone else using higher SG starters, and ask others to try higher SG starters, and post their findings... - -- > Cushing Hamlen | cush at msc.edu > Minnesota Supercomputer Center, Inc. | 612/337-3505 Return to table of contents
Date: Fri, 3 Dec 1993 10:01:16 -0600 (CST) From: cush at msc.edu Subject: wort dilution vs. SG Has anyone ever done a study of wort SG as a function of dilution? Papazian gives some guidelines for dilution, but I am looking for a curve, or better yet an analytical function fit to experimental data. - -- > Cushing Hamlen | cush at msc.edu > Minnesota Supercomputer Center, Inc. | 612/337-3505 Return to table of contents
Date: Fri, 3 Dec 93 11:06 EST From: <GNT_TOX_%ALLOY.BITNET at PUCC.PRINCETON.EDU> Subject: Ice Beer I had the chance to taste Molson Ice a couple of days ago. Let me tell you, the beer has no aftertaste whatsoever, but IT HAS NO TASTE EITHER. This baby is made just for the American market where people liek their beers with as little taste as possible. I thought it was awful. Tasted like something severely watered down, and it was so light in color. Probably lighter than any light beer I've ever seen. My initial reaction is unfavorable, obviously. I won't be buying this stuff any time soon. It's 5.6% alcohol, o% taste. Anyone else had the chance to try any ice beer? Andy Pastuszak Return to table of contents
Date: Fri, 3 Dec 1993 12:25:56 -0500 (EST) From: "David H. Thomas" <dhthomas at lis.pitt.edu> Subject: Liquid Yeast Re-Use To all interested individuals, here is the information I received concerning re-use of liquid yeast. In addition, Bob Surratt (address below) advises that there is a Yeast FAQ (which he was unable to forward to me). If anyone out there could try and forward said FAQ, or tell me where to track it down, let me know. Date: Mon, 22 Nov 93 11:29:01 PST From: Bob W Surratt <Bob_W_Surratt at ccm.hf.intel.com> Dave, I've reused Wyeast yeast's many times before with no problem. My method is to sanitize a jar, mayo, mason, etc. and pour in the slurry that is left in the "secondary". You won't want the primary trub as it has all the leftovers from fermentation. I've kept the yeast for up to 2 months before reuse and it's always worked great. I've also reused it up to 5 times from the initial first time. Just take it out of the fridge when you start your recipe so that it can warm up to room temp before pitching. Hope this helps. Bob Surratt Orangevale, CA Date: Tue, 23 Nov 93 09:05:26 EST From: michael.niemann at mail.trincoll.edu (Michael Niemann) Here is what I do with Wyeast. I pay $4.00 per pack and split that into four portions thereby making it $1.00 per batch. 1. Prepare the Wyeast according to package (burst the nutrient bubble and let it puff up. 2. boil 1 quart of water for 15 min and cool in sanitized bottle (the refrige is best) 3. prepare 1 pint of starter and boil for 15 minutes, add a pellet of hops or so. 4. poor 1 pint of the cold water into a 1.5 liter wine bottle (sanitized of course), add the starter, add the rest of the cold water. This should now be at pitching temperature, so add the Wyeast. 5. ferment for several days until visible fermentation ends. 6. sanitize four bottles and caps. Distribute the starter into these bottles, cap and store in the refrigerator. They should keep for about a half a year. 7. A couple days before you want to brew, make a starter from one of the bottles and ou are ready to go. It is important to keep everything sanitized. I have done this for over half a year so far and have had great success. BTW this was posted on r.c.b. earlier this year. Michael Return to table of contents
Date: Fri, 3 Dec 93 12:20:23 -0600 From: gjfix at utamat.uta.edu (George J Fix) Subject: Help with Noche Buena We will have our flavor panel meet this weekend. I have done some analysis on samples that have been sent to us, and a preliminary tasting. The alcohol content is ~4.0 (by wt) which is way down from the 5.75% (by wt.) of the version that was in circulation in past years. The color is also down (from 12-13 Lov. to 8 Lov.), and the IBUs are down as well ( from high 20s to ~16!). Our initial impression is that it is a respectable version of a "Vienese mild". It could not hold a candle to the top 4 or 5 Viennas we evaluated on the GABF panel. What I have got to do now is to think of a civilized and polite way of communicating this in our review for SW Brewing News. Any ideas? Given the folks on the flavor panel, I fear this beer is in for a rough time this weekend. It is, however, a quite drinkable beer. Some have picked up some diacetyl tones in the beer's sweet finish. This may be due to the caramel malts used. In any case, time will tell, for if it is diacetyl it is going to get raunchy. There is a rumor that there is an undiluted version out there. Such a version, if it does exit, would surely be available in Mexico. Does anyone know anything about this? It is our impression that Guinness Imports only has the diluted version. George Fix Return to table of contents
Date: Fri, 03 Dec 1993 11:56:06 -0600 (MDT) From: COYOTE <SLK6P at cc.usu.edu> Subject: CorsenBONK / Kegging Mead/ BarleyWines / Filtering >From: John Pedlow <in%"TKSJOHN at UBVM.CC.BUFFALO.EDU"> ?Subject: Corsendonk Monks Ale ? >The local supermarket stocks a few imported brews. Normally these go for from $1 to $2 per approx 12 oz bottle. Corsendonk Monks Ale is currently being offered in "a hand painted gift bottle imported from Belgium". The cost is $44.88 for a 100 oz bottle with a "save 4.00" appended. >Anyone enjoyed Corsendonk Monks Ale and can share why it is so expensive? Can "they" make money stocking a brew this expensive? What is its shelf life? And, of course, what does it taste like? Thank you. >John Pedlow in Buffalo, NY - * A brew friend - toot - brought one back from somewhere in the real world, and said it had been described as being "like swallowing a bowling ball" He was kind enough to share it with me, and it was...well.... like swallowing a think rich syrupy bitey ....bowling ball! It is hard to refire those tastebud memories, but it was very potent, malty, and some of those peculiar "sweet ?" notes that you can't put a finger on. It was obiously a quality beverage. It was also a very small bottle. I've paid $5 for a single lambic bottle, but I'd rather try to brew a couple (several!) batches than buy a $50 beer! Do you have a wife or girlfriend who loves you dearly? The holidays are upon us? Creative hint dropping? Think about it.... :) *** >From: in%"sims at pdesds1.scra.org" (Jim Sims) Subject: mead questions >I've got a coupla mead and fruit mead batches under my belt. I've been kegging my homebrew for about 6 months now, and am wondering about kegging future batches of mead. Is there any reason that I *shouldnt* keg my mead insterad of bottling? What about using stainless vessels for primary or secondary fermentation also, since they take up a fermenter for a coupla months? * I keg my beer, but bottle my meads. They are easier to store for x months/years that way, for me at least. Plus I like to get quicker turnover of my kegs. BUT: I have kegged 1/2 a wine once for a party. Sparkling Loganberry Wine. It worked fine. I don't know if the acid levels can become a problem for metals. I know aluminum is bad news, but stainless steel should be ok. There is the possibility of leaching metallic tastes. A friend whose just started kegging beer claims a "keg taste" is perceptable. Could be forced CO2, could be the keg, could be contamination? BUT, I haven't noticed it, and have been kegging for a year. There are differences in the "quality" of carbonation between my bottled and kegged beers. But I prefere the fine/small bubble creaminess of the kegs to the bottles. Plus it sure is easier! Kegging a mead opens up filtering possibilities that could be a benefit. BUT It sure can dissapear faster. Why not keg half, bottle half :) > First hand experience, no urban legends, please. * Who us?! Never...<huf> Also, is there a Mead mailing list similar to HBD? Yes- But it's not kosher to post it, so ask me via e-mail. :) thanks, You're welcome jim John. ** Barleywine the yeast used, alcohol content, carbonation, whim of the brewer? If it's alcohol content, when does doppelbock cross the line and become barleywine? Are there any commercial barleywines? * yes. Never tried one (unhappy sigh....yet ;). Sierra Nevada's Bigfoot. Heard it's heavenly! Tried a friends barleywine. Yum. Malty, thick, rich, potent. I WILL try one ...like real soon. AHA sez: 1.065-1.120 OG. 6- 12 percent alcohol by volume. Copper or dark brown. Fruity, bittersweet. Can use strong beer yeast, or champagne/wine yeasts. Aged 6 months to a year. (but they are not per-se "lagered") Doppels may overlap in strength, but you're also talking lager yeast vs. ale/wine yeasts. There are differences. It's a matter of style. * > 3 weeks ago I racked it again and had a taste (ok, a big lager glass). It's still noticeably sweet, and I'm running _low_ on homebrew. ... * Get another carboy! :) horribly desecrate my first actual lager, I'd like to bring it up to room temperature *(about 74F)* for a few days to accelerate fermentation. ... * Lagers should be warmed at the end of lagering. But not that warm. More like 60. It helps them break down (diacetyl I think? Reference-check) If you are trying to make a true lager...patience is warranted. They will benefit from long cold . Clarity, smoothness, balance. Check the specific gravity. If it is down to say 15 or less (I usually end up between 12 and 8) then- give it a bit of warming (cold closet? or basement handy?) then bottle. You can continue lagering in bottles. John. ** filtering and stuff... >>...I[f] you have followed the basics of good >> wholsome brewing (sanitation) there won't be any bacteria you >> need to filter out... >No, actually (a) there will be bacteria there regardless of how careful you've been, and (b) it takes serious filtering to get bacteria out. As to point (a), Tom's principle is right, that if you're careful the bacteria population will be much lower than if you're sloppy. But it's still sub- stantial*. You can't get rid of them all; most of what care and sanitation gives you is keeping the bacteria at bay long enough that the yeast get the available food in early fermentation...keeping the wolf at bay, as it were. On the other side, for point (b), even if you did filter, would you really want to filter that severely? Dick Dunn * I dunno Dick. At the beginning- bact/yeast, then LOTS of yeast, and an unhospitable environment for bacteria. If they are inhibited early on they may be pretty well dormant. Yes I agree it is next to impossible to ELIMINATE bacteria, but it is also not TOO difficult to GREATLY REDUCE their presence. Wild yeasts are also likely floating around. As for filtering. Filtering bacteria requires less than a 1 micron filter. I don't want to do that to my beer. Filtering DOES present advantages, but also potential disadvantages. Chill haze, protein "colloids", some cellular material, and chunks of anything else still floating around can be filtered out. A level of 2 to 3 microns will do this. 5 microns will let almost all cells pass. as low as .1 micron (bacterial filter- sterilizes) will clean up a beer, but will also CLEAN UP A BEER. Body, head retention and other qualities will be lost. The intermediate levels (2-3) will possibly remove some body, but not too much ( I hope). Much of this clearing can be achieved by adding clarifying agents and such. But time is also a factor. Filtering is instantaneous. Clarification can take time. I keg, and would prefer to have NO sediment if possible. But I haven't yet taken the filter plung (PICTURE: arms outstretched, falling back into body of water). It's the expense at this point. But it may well happen. Someday. But I have looked into it! The question started because a bottling friend has access to the equipment and wanted to know how and why it could be done. I wouldn't just dismiss the idea as some people do, without first examining the pro's and con's. - --- /** "I gave you a 50:50 chance, and you weren't even close! " MR. BIG **\ ______------___John (The Coyote) Wyllie SLK6P at cc.usu.edu_____------______ *** Return to table of contents
Date: Friday, 3 December 93 12:55:23 CST From: LLDSC at utxdp.dp.utexas.edu Subject: DOING THE MASH Howdy, I've been brewing with extracts for about nine months or so now. I've become fairly comfortable with the process and want to move on to bigger and better things. I've been reading the chapter on mashing over and over again in TNCJOH and think I know what's going on. I'm just wondering if anyone out there has any tips/experience/advice/warnings to share with me. In particular, I'm wondering what kind of a lautering tun would be best (igloo cooler, bucket, etc ). Private e-mail is okay if you think this won't be of interest to the more experienced out there. Remember, there's no "i" in Team. Scott LLDSC at utxdp.dp.utexas.edu Return to table of contents
Date: Fri, 3 Dec 93 14:28:34 EST From: bgaughan at su19bb.ess.harris.com (Brady Gaughan) Subject: Frankenmuth German Dark I just received a 6 pack of this from my Beers Across America subscription, and I really enjoyed it. Anyone else out there heard of it, or tried it? It's made in (you guessed it) Frankenmuth, Michigan. Anyone tried to duplicate this beer? _______________________________________________________________________________ Brady E. Gaughan Internet:bgaughan at su19bb.ess.harris.com Harris Corporation Government Aerospace Systems Div. "They call me mister know-it-all, Melbourne, FL I am so eloquent. Perfection is my middle name... and whatever rhymes with eloquent" _______________________________________________________________________________ Return to table of contents
Date: Fri, 03 Dec 93 11:42:34 PST From: Larry Richardson <richards at priacc.com> Subject: Hi there! Request for help. Greetings to my fellow zymurgists. I am a (very) new subscriber to this forum, although I've been making beer for nearly 7 years. As I am new to this forum, I hope the following is an acceptable question to post to this list. If not, please excuse the waste of bandwidth and I promise to never, ever do it again. I have recently restarted producing beer after a two-year hiatus. Before I stopped, I had been obtaining my equipment/malt/hops, etc., from a local beer/wine supply store. Now, unfortunately, the only supply store in the area is a long way away, and geared more to winemaking. So. I've started using mail-order. The mail order house I'm using only provides the malt in pouches, which I've never used before. To be honest, I'm not sure I like them very much, other than for storage. My question is, does anyone have a mail-order house they recommend and/or has anyone who does use the pouches discovered an easy/efficient way to get all the stuff out of the pouch. I look forward to reading everything that comes out in this forum, and I hope to hear from you all about these questions. Thanks for your time! Larry - -- Larry Richardson, Primary Access Corp -- Work: richards at priacc.com Home: larry9 at netcom.com Chairman/Chairperson/Committee Head, Department of Redundancy and Repitition Department - --Time is an Illusion. Space is an Illusion. Beer is Good. Return to table of contents
Date: Fri, 3 Dec 1993 11:34:49 -0800 From: "Paul Jasper" <paul at rational.com> Subject: Re: Questions from COYOTE <SLK6P at cc.usu.edu> on filtering On 3 Dec, 0:27, Dick Dunn wrote: > Subject: RE: Questions from COYOTE <SLK6P at cc.usu.edu> on filtering > > Tom Clifton <0002419419 at mcimail.com> writes: > > My thoughts on filtering.... Why bother! According to Papazian a bit > > of yeast helps add to the stability of the brew... > > This sounds backwards! (doesn't matter whether Charlie said it or not;-) > Conventional wisdom [did JS just twitch?] is that you keep more character > by not filtering, but if you're going to keep the beer for a while you're > better off filtering it. Be that as it may, what's the reasoning behind > yeast adding stability. > >-- End of excerpt from Dick Dunn Could it be that it is better to have the yeast consume any free oxygen than to have it oxidize your beer? Or maybe, if your fermentation is not complete, any yeast or bacteria still present after the filtration still has a growth medium. If your filtration was more successful at filtering out the yeast, the bacteria will have more chance to dominate if you keep the beer for a while. Comments? - -- - -- Paul Jasper - -- RATIONAL - -- Object-Oriented Products - -- Return to table of contents
Date: Fri, 03 Dec 93 13:46 CST From: "Bitheaded geek" <$W$PR42%LUCCPUA.BITNET at UICVM.UIC.EDU> Subject: name change Just in case you need to know, my real name is Peter Brauer, and I am from Chicago. Return to table of contents
Date: Fri, 3 Dec 93 14:14:38 EST From: sdlsb.dnet!73410%sdlcc at swlvx2.msd.ray.com (Carl Howes) Subject: new brewers Sorry about the bandwidth, private bounced. John Palmer, I am willing to review your first time brewer writeup. Carl Return to table of contents
Date: Fri, 3 Dec 1993 11:49:52 -0800 From: mfetzer%ucsd.edu at chem.UCSD.EDU (The Rider) (Michael Fetzer) Subject: Re: Sake Supplies >From: Mark Stickler Internet Mail Name <mstickle at lvh.com> >Subject: Sake Supplies > >I know Sake is not really beer but will keep bandwidth to a minimum. I read >Fred Eckhert's book (about six months ago) and now I'm interested in >getting some of the supplies from a retail homebrew supply store. I'm >most interested in the yeast and starter rice (kioji I think) but also >polished rice, etc. Please respond via private email. Relying to HBD and privately... Sake *is* beer in the sense that it is made from grain, just fermented a bit differently... >From Fred Eckhart's Newsletter (Sake Connection): Anzen Japanese Imports, Portland OR (503)233-5111 Fun Fermentations, Orange CA (714)532-5125 GEM Cultures, Fort Bragg CA (707)964-2922 Home Winemaking Shop, Woodland Hills CA (818)884-8586 Wine and Beer Magic of Texas, Dallas TX (800)966-4144 Wine Supply Oregon, Portland OR (503)284-2624 Spagnol's, New Westminster BC Canada (800)663-0954 Incidentally, Sake Connection is a fun little newsletter... Fred's willing to send a free copy or two to anyone interested. If you send me your snail mail address, I'll give him a list. Won't even cost ya the 29c to request a copy! Reply via email to my address below... Mike - -- Michael Fetzer pgp 2.2 key available on request Internet: mfetzer at ucsd.edu uucp: ...!ucsd!mfetzer Bitnet: FETZERM at SDSC HEPnet/SPAN: SDSC::FETZERM or 27.1::FETZERM Return to table of contents
Date: Fri, 03 Dec 93 16:28:00 PST From: Robert Milstead <rmilsted at Zellar.Vantage.GTE.COM> Subject: hop utilization and BU's This is my first submission to HBD and as I am new to both HBD and Internet, I hope I am following protocols, etc. If not, please turn down the heat on any flaming you think I deserve. BTW, any information on sources for a Microsoft Windows based utility for exploring Internet would be appreciated. Mail me direct. There has been a lot of discussion about Hop utilization and hopping rates in the last couple of weeks since I've been eavesdropping on y'all such as the high hoping rates of I.P.A.s of 100 to 200 BU's and much puzzlement expressed over why some beers are not as bitter as expected even though a lot of hops were used: Example: Andy Phillips writes in #1287: >Despite the high hopping rate - I can't remember the IBU rating from BRF, >but it was well over 100 - this is not noticeable bitter. I suspect that >this is partly because the flavour is overwhelmingly malty, and the hop >taste can't get through, and partly because of the lower hop utilization >at high SGs. He also indicated that he "Boiled 90 min with 5 oz Goldings" I'm not picking on you Andy, it was just a good example. The unpredictability of results when hopping may be due more to the isomerization of the hops than hop utilization. Isomerization is an altering of the molecular structure of the substance in hops that imparts bitterness to beer. It is the isomerized molecules that give the bitterness. Only a fraction of the hops are isomerized during the boil (around 25% max) and the degree of isomerization is directly proportional to the length of time the hops are in the boil. Maximum isomerization occurs at around 45 min. of exposure to the boil. After one hour isomerization actually begins to reverse! Perhaps this explains why Andy's 90 min. boil was not as bitter as expected. So, actual IBU's can not be calculated without taking %Isomerization into account. Since learning this information from the master brewer at a local contract brewery, my beers have been much more predictable in terms of bitterness and better overall. I believe this is because I now brew to a specific target bitterness (based on style). Here are some formulas you can apply to calculate the IBU's for your recipes. Hops and bitterness units in beer 1 BU = 1 mg/L of Isomerized Alpha Acid (IA) In brewing, Isomerization is the process of altering the Alpha Acid molecule in hops through the application of heat. The altered (Isomerized) molecule imparts bitterness to the mash. The taste threshold for bitterness is around 12 BU. Anything less can not be detected. (Swill) Bud 11 BU Pilsner Urquell 40 BU Typical Ale or Lager 20 - 25 BU Formulas for Hops and Bitterness Hops (g) = S * BU --------------- %I * %A * 1000 where: S = Size of batch in litres (There are 18.9 Litres in 5 gallons) BU = Bitterness Units %I = The percent of Isomerization reached after a specific time of boiling. (expressed as decimal) *Note 1 %A = Alpha Acid content in percent of the hops being used (expressed as decimal) So, for a 5 gallon batch where: - All bitterness will be from boiling hops and no finishing hops will be used - A 45 minute boil of hops results in a 25% Isomerization (.25 ) - The hops being used have a 5% Alpha rating (.05) - The bitterness desired is 40 BU's 18.9 * 40 = 756 = 60.48 grams * .0353 = 2.1 oz. (*Note 2) ----------------- ------ .25 * .05 * 1000 12.5 If you wanted to add 5 more BU's the above for finishing where: - A 5 minute boil of hops results in a 5% Isomerization (.05 ) - The hops being used have a 2.9% Alpha rating (.029) 18.9 * 5 = 94.5 = 65.2 grams * .0353 = 2.3 oz. (*Note 2) ----------------- ---- .05 * .029 * 1000 1.45 If you know how much hops you have put into a beer that you liked in the past you can calculate the bitterness by the formula: BU = Hops * %I * %A * 1000 ------------------------------- S *Note 1 - 5% of available Alpha Acid will isomerize in 5 minutes, 25% in 45 minutes. *Note 2 - There are .0353 ounces (oz.) in a gram. Hope someone finds this as useful as I did. Have a homebrew before attempting any calculations at home. Think globally, Drink locally. rmilsted at zellar.vantage.gte.com (Bob Milstead) Return to table of contents
Date: Fri, 3 Dec 93 10:42:43 EST From: richk at icad.COM (Richard Kasperowski) Subject: Corsendonk Monks Ale ? Anyone enjoyed Corsendonk Monks Ale and can share why it is so expensive? Can "they" make money stocking a brew this expensive? What is its shelf life? And, of course, what does it taste like? Thank you. Around Boston, a 24 oz. bottle goes for about $7.50, if memory serves me right. If you bought four 24 oz. bottles (96 oz. of beer), that would cost $30 by my calculations. Is that 100 oz. bottle worth the extra money? (Is the price I remember too low?) BTW, the 24 oz. bottles have painted labels, although I can't tell whether they're hand-painted. As I recall, the inside of the bottle contains a bottle-conditioned Belgian ale that tasted pretty good (a beer judge I am not). - -- Rich Kasperowski richk at icad.com Return to table of contents
Date: 03 Dec 93 17:37:55 -0600 From: mbarre at nomvs.lsumc.edu Subject: address - --Interpart.Boundary.19931203173756273 Content-Type: text/plain; charset=US-ASCII; x-DC370=header Document name: MEMO 12/03/1993 09:09:52.929 Subject: address Author: Barre, Michael Class: MEMO Document type: MESSAGE Attached msg: - --Interpart.Boundary.19931203173756273 Content-Type: text/plain; charset=US-ASCII; x-DC370=body Ed Quier, What is your address. Mail bounced to ELQ1 at maint at hbpp. Now, back to the show. - --Interpart.Boundary.19931203173756273 Return to table of contents
Date: Fri, 3 Dec 93 15:17:00 -0640 From: roy.rudebusch at travel.com (Roy Rudebusch) Subject: Homebrew Digest #1288 (December 03, 1993) UNSUB Return to table of contents
Date: Fri, 3 Dec 1993 17:47:49 -0800 (PST) From: Jeremy Ballard Bergsman <jeremybb at leland.Stanford.EDU> Subject: hopping out/ionic concentration Chris Campanelli (and others) have written about high IBU's wondering whether they are correct, in other words, is the Rager formula correct? It would seem to me that for a giveln length of boil, say 60', there is a practiacal, although not absolte, limit to the bitterness one can achieve. The bittrering effect is limited by the solubility of the notr-yet-isomerized hop resins, which is low. Adding more hops doesn't help much past a certain point since you can't get any more resin in solution to be isomerized. The only solution iwould be to boil longer. Has anyone actually determined the IBU f one of these beers that was made with a lot of hops? If not I will add this question to muy upcommingseries of hop experimental beers (calling you soon Mark). (Please excuse my inablity to backspace and my poor typing. Using an antique telnet.) - ------------------------------------- A question: When people write something like, "sulphate levels higher than 200 ppm enhance hop bitterness." (lets not argue about whether this is a sharp cutovff obviously it's not) do they mean the concentration in the finished ber or in the starting water. People often bndy about numbers like the ionic content of Burton water, but the perception of bitterness is taking place in the beer that is probably at least 150% the ion concentration of the staring water. I do myt calculations for salt additions as follows: 1) Make sure that the mash has sufficient CA, proper pH, and is not overly buffered by (H)CO3. 2) Add NaCl and MgSO4 as desired for the recipe t the boil, based on what the final volume will be. Am I adding less thean others? Do other people concentate their ions from the concentrations in the literature in the boil? Jeremy Bergsman Return to table of contents
End of HOMEBREW Digest #1289, 12/04/93