HOMEBREW Digest #152 Wed 17 May 1989

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		Rob Gardner, Digest Coordinator

  Fantastic! (Pete Soper)
  Sam Adams Double Bock (harvard!ima!wang7!klm)

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---------------------------------------------------------------------- Date: Tue, 16 May 89 10:49:19 edt From: Pete Soper <soper at maxzilla.encore.com> Subject: Fantastic! Erik Henchal suggests my well water has carbon dioxide dissolved in it. A chemist I asked over the weekend said the same thing - that it is common to have a bunch of CO2 in well water in this area. So by driving off the CO2 I remove the carbonic acid, which further unmasks the alkalinity. This seems to explain my observations. I have to believe the remaining hardness is dissolved carbonates and that boiling just isn't too effective for removing them. Since I can't afford analysis and haven't gotten meaningful information from the folks that maintain the well, I'll have to go empirical and try an experiment with calcium oxide. I'll report back (briefly!). As for not boiling the water, it seems that mashing or wort boiling would drive off the CO2 anyway, so I couldn't avoid this if I wanted to. Yes, at various times I've used various amounts of gypsum, magnesium sulphate, non iodized salt, tartaric acid, ascorbic acid (seemed to knock the slats out of my yeast's respiration phase!), and am investigating sources and uses for other items too. It isn't that I can't control the pH. It is just that every way I've found so far has got drawbacks. Actually, my chemist friend suggested one final solution that would really do the trick. That is separate cation and anion exchange filters. Fisher Scientific has got some real nice ones for just a few hundred bucks each :-) Oh, I do use a cheap little carbon filter to knock out chlorine, but this is probably a waste with all the boiling going on. OK, we've beaten this subject to death. Many, many thanks to Erik, Florianb, and Len for your suggestions here and via email. -- Pete Soper Return to table of contents
Date: Tue, 16 May 89 15:10:38 EDT From: hplabs!harvard!ima!wang7!klm Subject: Sam Adams Double Bock Greetings all! I've been off the net for a few weeks due to equipment problems, so I've got lots of reading to catch up on. But, I'm back and you'll probably be hearing from me again soon. This doesn't exactly fit the subject of homebrew but as we are all beer afficionados here, I would like to find out if any of you have an opinion of the Samuel Adams Double Bock. An friend of mine tried it and his opinion was somewhat neutral. I tried it and my opinion was far from neutral. I disliked it intensely. I have had both domestic and German (while I was in Germany) Bocks and DoppelBocks, and I have brewed my own Bock according to Papazian's guidelines. Nothing I have had before was anywhere near this new Sam Adams brew. My major complaints are 1) It's too light, and 2) it's far too sweet (almost sickly sweet.) Now I understand that DoppelBocks should be a bit full-bodied (sweet) but I think that this beer goes too far. I'm almost tempted to write the brewery and ask them what they were thinking about when they ccame up with this recipe. Am I way off base? Do any of you agree with me? I really like their regular beer (Boston Lager), it's one of my favorites. The Bock just turned me off. Kevin McBride (What's left of) Wang Laboratories, Inc. Unix Desktop Imaging Systems ..!ima!wang7!klm (work) ..!ima!wang7!gozer!klm (home, preferred) Return to table of contents
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