HOMEBREW Digest #1565 Sat 29 October 1994

Digest #1564 Digest #1566

		Rob Gardner, Digest Janitor

  Brown mess on stove, cherry stout (Joseph Edward Kain Iii)
  Raspberry beer, the easy way. ("Michael Scroggie")
  Grain recycling (Harralson, Kirk)
  Keg/Fridge setup ("Terence McGravey {91942}")
  Something new? from A-B (Chuck E. Mryglot)
  Wit beer synopsis (BrewerLee)
  Printed version of the HBD (Pravda or Posledstvija - Bob Barker)
  Brewpots (WADE GARY L)
  Presure treated wood/Jim Koch(tm) (Ed Hitchcock)
  Manifold Design ("Jim Robinson")
  Kolsch and Cider (Mark Worwetz)
  Stinky Pot (no the other thing) (Hmbrewbob)
  Newbie Question about Secondary (Michael Minter)
  Coleman Apology, NJ Homebrew Shops (Gary S. Kuyat)
  Commercialism and HBD (michael j dix)
  optimizing hop utilization (Chris Lyons)
  2 Things (EDGELL)
  Beer bread (Cecila Strickland )
  Lighter moments in beer.... (uswlsrap)
  copyright concerns / ads / Sam Houston (Alan P Van Dyke)
  Blonde Ale (Keith Frank)
  HBD Hard Copy?  No way! (Jeff Stampes)
  Lifespan in carboy (Jeff Stampes)
  HBD Hardcopy Edition & Copyright Law (Richard A Childers)
  Summary: grain mill question (Ray Gaffield)
  DMS (Algis R Korzonas +1 708 979 8583)
  Worthless posts (Dennis Forester)
  Jim Koch's Latest Antics (Louis K. Bonham)
  Dispensing from Sanke kegs on side (Bob Jones)
  AHA style guidelines (Bob Jones)

****************************************************************** * NEW POLICY NOTE: Due to the incredible volume of bouncing mail, * I am going to have to start removing addresses from the list * that cause ongoing problems. In particular, if your mailbox * is full or your account over quota, and this results in bounced * mail, your address will be removed from the list after a few days. * * If you use a 'vacation' program, please be sure that it only * sends a automated reply to homebrew-request *once*. If I get * more than one, then I'll delete your address from the list. ****************************************************************** Send articles for __publication_only__ to homebrew at hpfcmi.fc.hp.com (Articles are published in the order they are received.) Send UNSUBSCRIBE and all other requests, ie, address change, etc., to homebrew-request@ hpfcmi.fc.hp.com, BUT PLEASE NOTE that if you subscribed via the BITNET listserver (BEER-L at UA1VM.UA.EDU), then you MUST unsubscribe the same way! If your account is being deleted, please be courteous and unsubscribe first. FAQs, archives and other files are available via anonymous ftp from sierra.stanford.edu. (Those without ftp access may retrieve files via mail from listserv at sierra.stanford.edu. Send HELP as the body of a message to that address to receive listserver instructions.) Please don't send me requests for back issues - you will be silently ignored. For "Cat's Meow" information, send mail to lutzen at novell.physics.umr.edu
---------------------------------------------------------------------- Date: Thu, 27 Oct 1994 20:17:24 -0400 From: Joseph Edward Kain Iii <kainj at rpi.edu> Subject: Brown mess on stove, cherry stout The brown mess on one's gas stove after brewing would probably be soot or other results of incomplete combustion. A little trick I learned in the boy scouts that might help would be to take a little dish soap (the liquid variety, such as "Dawn") and rub a thin film onto all affected surfaces BEFORE you brew. Afterwards, when you clean up, the brown stuff will have bonded with the soap rather than your stove, and the soap will just come off with water and a little rubbing with a dishcloth. We used to use this trick while camping to keep soot from the fire from making a hard-to-clean mess on the bottom of our pots and pans. The only thing you have to worry about is making sure that you don't allow any of the soap to come in contact with what you are cooking (diarrhea city). I recently brewed a stout. I added 7.5 lbs of frozen cherries to the secondary. I probably won't have to worry about infection since the fruit was frozen and sealed in plastic bags and the beer was rather alcoholic at that point, on the order of 8% (the specific gravity went from 1.088 to 1.030, correct me if my math was wrong). My question is: If you add fruit to the secondary, how do you determine what this contributes to the alcohol content? This is essentially adding an unknown quantity of fermentable sugars plus some quantity of unfermentables. Replies by private email will be summarized and posted. MOLE (kainj at rpi.edu) Return to table of contents
Date: Fri, 28 Oct 94 12:57:30 +1000 From: "Michael Scroggie" <michael_scroggie.zoology at muwaye.unimelb.EDU.AU> Subject: Raspberry beer, the easy way. Me and the guys recently brewed up an Australian kit beer (Cooper's Lager) in the usual manner, wiht the only departure from the instructions on the can being the substitution of Demerara sugar for the ordinary cane sugar recommended in the instructions. At bottling time we were feeling a little adventurous, no doubt from the effects of knocking over a few cold ones while we worked, and the idea hit me to have a go at making raspberry flavoured beer. We ordinarily prime our bottles (750 ml Carlton and United Breweries Bottles) with 5 grams of cane sugar, which seems to produce about the right amount of carbonation. The idea hit me that we could prime some of the bottles with raspberry jam, so an expedition to the supermarket followed to obtain a jar. The bottles were primed with 6mls of jam, using a syringe, and some of the bottles were primed using cane sugar, for comparison. That was three weeks ago, and I just last night opened on of the raspberry bottles, along with one fromthe same batch primed with cane sugar. The stuff is great!- just a very subtle hint of raspberry in the flavour, and a slightly darker colour than normal. the 6mls must have been a good guess, as carbonation was just right. Has any one out there tried this, or any similar techniques? Just Brew It! Mick Scroggie michael scroggie.zoology at muwaye.unimelb.edu.au "..all beer is good, some beer is better than other beer." -Australian Proverb Return to table of contents
Date: Thu, 27 Oct 94 16:53:21 EST From: kwh at roadnet.ups.com (Harralson, Kirk) Subject: Grain recycling jeff at neocad.com (Jeff Stampes) writes: >>Does anyone have a recipe for bread made from the grain left over >after lautering? A local bakery does it in conjunction with some local >breweries and its real good. >I do not have any such recipe, but I do have another good use for grain >after brewing . . . cereal! I take my grains after sparging, spread them >on a cookie sheet and sprinkle them with sugar & cinnamon. Then bake in >the oven at about 425F, turning frequently, until they have baked bone-dry >all the way through. It comes out a little chewy, and is the dietary >equivalent of eating a push-broom, but it's really tasty! I think this is an excellent suggestion. The part about dietary equivalent did make me wonder what nutritional value would be left in the "used" grain. It seems that the malting and mashing procedures would convert almost all of the complex carbohydrates into simple ones, and the lautering would wash most of these away. If there is no nutritional value left in the grains, it might not be worth the trouble. Then again, I don't know what goes into boxed cereal either... Are there any diet/nutrition experts out there who can comment on this before I make Klages Krispies? Hoppy brewing from Jim Bob Seersucker himself! Return to table of contents
Date: Fri, 28 Oct 94 07:31:26 EDT From: "Terence McGravey {91942}" <tpm at swl.msd.ray.com> Subject: Keg/Fridge setup Greetings, I have acquired 3 Corny kegs in excellent shape and an old fridge. My plan is to have a tap coming out of the wall in my finished basement with the fridge containing my keg on the other side of the wall. I would like to keep my CO2 tank outside the fridge. This means I will need 2 holes in the fridge - CO2 line in and beer line out. Does any body have a setup like this - and if so - what kind of connectors will I need to go through the wall of the fridge ? Thanks in Advance, Terry McGravey tpm at swl.msd.ray.com Return to table of contents
Date: Fri, 28 Oct 94 07:44:14 EDT From: cem at cadre.com (Chuck E. Mryglot) Subject: Something new? from A-B I saw a commercial on TV last night for a new beer from A-B called Red Wolf (as I remember). It was reddish in color with a Wolf on the label. Now, does anyone know if is this a decent product from an A-B aquisition or is it just a marketing gimmic to sell Bud with a squirt of food coloring in it. cheers for now chuckm Return to table of contents
Date: Fri, 28 Oct 1994 07:55:28 -0400 From: BrewerLee at aol.com Subject: Wit beer synopsis There has been allot of very good feedback on the Wit beer post I uploaded several digests ago. And I thought I was done! :) Many of you who wrote to me originally wrote again to tell me "Hey, I didn't say that!", well, you didn't, I did. Let me do a legal disclaimer here: All text is my own except for specific quotes which were adequately documented. There. Anyway, what prompted me to do a followup is the business about the gelatinization of wheat issue. From what I have been able to find wheat gelatinizes at 146 deg F. This is above what most people use for a protein rest. I stated that the wheat should be pre cooked for a couple of reasons: One, the wheat I think I recommended was red hard or soft white, not flakes. Flakes have no problems as they are already gelatinized. Two, I don't want to hear any sob stories from someone who ruined $20 worth of supplies after thinking I said that they could to a single temp infusion and everything would be hunkey-dorey. I *know* there are good brewers out there and I know how you make Wit beer. This was meant to be a ruff-n-ready get started thing and *I* think results would be more easily controlled by a beginner Wit beer brewer if the wheat was gelatinized *before* the protein rest. That's just an opinion and of course you all are free to do whatever you want. Martin did suggest a decoction mash and I personally feel it is probably the way the style was originally brewed. A decoction mash isn't necessary for *any* beer style but there are us masochists out there who think a triple decocted, all grain Doppelbock is fun. There were a few people who made comments about the spices as well. This is a very personal thing and how you make your beer is subject to your interpretations of the style and your brewing methods. I'm not standing there as you giggle to yourself as you add just a little bit more coriander to spite me. :) It's up to the brewer how he makes his beer and nowhere is this more true than in one of the many Belgian styles. A quick note to John, Jim and others who sent me mail re. this. I'm up to my *ss in alligators this week so excuse my not returning your e-mail directly. So, I hope you all enjoyed it despite it's flaws and I look forward to being raked over the coals again sometime! :) -Lee C. Bussy BrewerLee at aol.com October 28, 1994 6:51 am Return to table of contents
Date: Fri, 28 Oct 1994 09:13:52 -0400 From: ambroser at apollo.dml.georgetown.edu (Pravda or Posledstvija - Bob Barker) Subject: Printed version of the HBD Did you notice that the purchase price wasn't listed? Sounds fishy to me too. Bob Return to table of contents
Date: Thu, 27 Oct 1994 12:35:34 +0000 (GMT) From: WADE GARY L <WADE_GARY_L at Lilly.com> Subject: Brewpots Brewpots In Papazian's new book, he states that aluminum pots for brewing are O.K. for hombrewers as long as caustic solutions are not used to clean them. I would like to know the general consensus on this.... Anybody use aluminum? Produce any off tastes? Anybody know of any health implications? Any feedback would be appreciated. I have a chance to purchase a 22.5 gallon spun aluminum pot if it would work..... TIA Gary glw at lilly.com Return to table of contents
Date: Fri, 28 Oct 1994 10:53:21 -0300 (ADT) From: Ed Hitchcock <ehitchcock at sparc.uccb.ns.ca> Subject: Presure treated wood/Jim Koch(tm) Despite the industry information about the chromium arsenide (or whatever it is) bonding to the wood, I have purchased pressure treated wood that has a layer of the stuff on the surface. This layer will rub off on your hands, clothes etc. This stuff will get into the soil no matter how well the rest of it is bonded to the wood. Message from Jim(tm) Koch(tm) (pronounced "cook"[tm]): "You're all in trouble now. I've trademarked HomebrewDigest (tm) as well as hbd(tm). I will take this one to the Supreme Court (tm), which as you can see I have also trademarked. See you in court (tm)." ---------------- Ed Hitchcock, now on the right side of the student/staff division ehitchcock at sparc.uccb.ns.ca Return to table of contents
Date: Fri, 28 Oct 94 08:02:04 PST From: "Jim Robinson" <Jim_Robinson at ccmailsmtp.ast.com> Subject: Manifold Design CAUTION..Many opinions are contained in the following message, hold your nose where appropriate. After a recent post concerning my copper pipe manifold, I've had to reevaluate the basis for my design. I'm not an engineer or a hydraulics expert, so I'll just throw out the first pitch and see what happens. IMHO using a copper manifold vs. a false bottom is a convenience trade-off. I'm sure that a well designed false bottom will give a better extraction rate, if for nothing else strictly because of surface area. Of course that is also one of the potential problem with a false bottom. Gravity and fluid pressure (Flame suit on!) push the grain down into the drain holes. A stuck sparge with a false bottoms leaves you with few options other than digging out the grain. At this point I can see Charlie P. talking about floating the grain bed etc... What I like about the manifold design is its ability to "resist sticking". By putting the holes at the BOTTOM of the pipe, the natural pressures exerted by the grain bed actually push the manifold down, which discourages grains from clogging the little holes. An additional bonus is that by having a small vent pipe, you can gently rock the manifold if things get sticky. Now the hard part. What is the "superior" manifold design? I have a slip fitting that has a controlled leak into the spigot. Is this smart? Do I lose "vacuum" at the end of the manifold? What size holes are best? How many? Do less holes create a low pressure area? What's the best shape? Mine is shaped like an H except it has three branches instead of two. I have heard of people using a straight pipe! Is 5/8 pipe a good size or is bigger better (no rude comments)? Now about the vent tube. Should the vent tube (up through the grain bed) be open all the time? If you cap it off and drill a hole, what size would be good? I suppose we could even talk about materials. I tried PVC and was very displeased (bad taste). Although I now hear that there is a special PVC for water delivery. Copper and solder is very durable but hopefully not toxic (yes I used non-toxic solder). Now I can just picture Jack Schmidling's fingers starting to itch. Yes I know that you can "probably" use an EM in a cooler, but what's the fun in that? At any rate, it would be nice to come to a "design consensus" for a copper manifold. At least in the future when the newbies ask, we can point them in the right direction. Comments/Flames kindly accepted! Jim Return to table of contents
Date: Fri, 28 Oct 1994 09:04:27 -0600 (MDT) From: Mark_Worwetz at Novell.COM (Mark Worwetz) Subject: Kolsch and Cider Howdy from ZION! I have two quicky questions for the combined wisdom of the HBD: 1 - I currently have a Kolsch beer in the primary fermenter, and I used the Wyeast Kolsch yeast. I don't remember the number, but I believe the description for this yeast mentioned that it was a combination of both ale and lager yeast. In todays digest, someone mentioned that a Kolsch should be warm fermented. My questions are: What temperature should this be fermented at? If the yeast is a combination, will I get that strange steam beer taste out of the lager yeast at warm temps? Perhaps a warm primary and cold secondary fermentation? HELP! 2 - I also have an apple cider bubbling away. It is straight apple pressings, sanitized with Campden tablets, and then pitched two days later with 10 grams of dry Pasteur (TM) champagne yeast. The OG was 1.060. The question here is: Is this stuff supposed to smell this bad? It smells like rotting apples, yeasty and sweet. It has been fermenting rapidly for two days after a long 2 day respiration period. Should I persevere? Is this normal? HELP! (again) TIA, Mark_Worwetz at Novell.COM PS Hoppy brewing to all you boys and ghouls! Return to table of contents
Date: Fri, 28 Oct 1994 11:32:07 -0400 From: Hmbrewbob at aol.com Subject: Stinky Pot (no the other thing) Because my brewpot gets used for cooking things other than brew i.e. crabs,chilli,ect.,I've had the same kind of problem as Terry writes in HBD#1564. He writes: " There is a horrible odor impregnated into this thing that I can't figure out how to get rid of." I found that using a baking soda and water paste with alittle elbo grease seems to work. You may want to leave it on for awhile before rinsing. Hoppy Brewing, Bobdabrewer Return to table of contents
Date: Fri, 28 Oct 94 10:59:55 CDT From: minter at lsil.com (Michael Minter) Subject: Newbie Question about Secondary I am on my 3rd batch and just transferred to a carboy for a secondary ferment after 6 days in primary. When I siphoned from prim->second some clumps of ale yeast got sucked through. I having been watching with amazement these clumps of yeast rising and falling at the surface. Eventually the clumps seem to be falling to the bottom. My question(s) is, is this normal behavior for my ale yeast? Should I wait to bottle until all noticeable clumps have fallen to the bottom? There has been little to no activity in the airlock since transferring. Thanks! Michael Return to table of contents
Date: Fri, 28 Oct 94 12:19:05 EDT From: Gary S. Kuyat <gsk at sagan.bellcore.com> Subject: Coleman Apology, NJ Homebrew Shops Full-Name: Gary S. Kuyat In a previous HBD, I shot off my mouth about what a piece of junk the COLEMAN cooler was for mashing... Well, Jim Robinson tells me via private EMAIL that the industrial colman says INDUSTRIAL in big BOLD letters on the front. This means I don't have an industrial one... (boo-hoo...!) So, his coleman cooler is more studly than mine... Well, I guess I spoke too soon. Don't get the wimpy version of the coleman cooler. I don't know how the other will hold up, but Jim has threatened to abuse his cooler with boiling water, so he should know soon. - ------------------- On another note... I saw a pretty serious bash of a few homebrew supply shops in HBD1563 by Dennis Forester. He seems to favor U-Brew, and Red Bank by far. I have been to both, and one thing Red Bank seemed to have more of was books, and 3 gal mini-kegs. They were also the only semi-local shop to sell converted kegs for boiling. I frequent the Brewmeister in Cranford, and to read that the selection was not great astonishes me! The shop has 32 types of malt, 24 types of hops, and 46 yeast strains! I'm not sure of the stats for extract brewing, but for all grain, I have yet to find a better source! I know this must sound like an ad, and I must admit that Dave (the owner) is a friend of mine, but I wouldn't respond unless I felt that the "not great selection" review was a disservice to the HBD. Dennis goes on to describe the staff as "loud, annoying and not ... very knowledgable". I've got to respond to this, maybe to prepare folks who go in to ask Dave for advice. I would bet that Dennis spoke to Dave, and I have heard folks refer to Dave as "loud". Dave can be a little, well okay, a lot loud- but he is EXTREMELY knowledgeable! Take a read on the Ale street news Oct/Nov 1994 issue - front page and pg 17. The guy smirking in the middle of the photo on pg 17 is "brewing consultant Dave Hoffman". Dave knows his brewing big time. He is also very opinionated. He still rags on me about my willingness to use adjuncts in my all grain beers. You can walk into the Brewmeister and tell Dave what kind of beer you want to make, and he'll spout out the receipe! If you follow his instruction, the beer will come out just like you wanted. If you ask how much rice should I add to my light beer, or how much brown sugar to add to my pale ale, he is likely reply, "Shut up! That sh*t doesn't belong in BEER!" and then mention something about 1516... I feel a little bad about plugging a business on the HBD, but I feel an honest rebuttal to Dennis's blast needs to be posted. I've been honest about the Brewmeister, and I have no financial interest in the place. Just a very satisfied customer. - -- -Gary Kuyat gsk at sagan.bellcore.com (908)699-8422 Return to table of contents
Date: Fri, 28 Oct 94 10:09:25 PDT" From: michael j dix <mdix at dcssc.sj.hp.com> Subject: Commercialism and HBD A pang did shoot through me as I read that the collective intellectual property of the HBD contributors was to be printed and sold. It was as if some enterprising publisher were to start publishing sets of one's old love letters. However, his intention may be to provide a print-shop-type service. I'm sure some of us have taken our intellectual property to a copy center to be duplicated and spiral bound, etc. Of course, there is a charge for these services, including a profit for the print shop. This _may_ be a reasonable thing to do with HBD. So he should explain himself further. Al K comments on ads in the HBD. I like to read about new products, good/bad experiences with stores, etc. I love getting catalogs in the mail (up to a point). However I agree blatant ads have no place in the HBD. Unlike a magazine, HBD is not supported through advertising. Rob and the contributors maintain it out of generosity (true amateur spirit.) My thought is that some enterprising cybercitizen should start the HB supplies mailing list. He could buy a computer, put it on the net, and charge commercial operations to distribute their junk mail. This could be supplemented or replaced with a web home page. Then he could post a message to HBD once a month, announcing the existence of this mail list, and the home page URL. This would be a minimal use of band width, and I think would fill a real need. Comments are solicited. Best regards, Mike Dix (mdix at dcssc.sj.hp.com) Return to table of contents
Date: Fri, 28 Oct 94 13:06:37 EDT From: Chris Lyons <Chris.Lyons at analog.com> Subject: optimizing hop utilization Bob writes in HBD #1564 about hop utilizatoin: >The longer the boil (up to a certain point) and the lower the gravity >of your wort, the higher the utilisation. I read this here in the HBD previously. Does this imply that if you boiled hops in plain water that you'd achieve a higher utilization? Would there be an advantage to boiling the hops in water, and then using this water for brewing? Regards, Chris Return to table of contents
Date: Fri, 28 Oct 1994 12:36:48 -0500 (CDT) From: EDGELL at uwmfe.neep.wisc.edu Subject: 2 Things Hi, I have two questions for the HBD. 1) A while back I met some homebrewers with a small bottle of megaswill "beer fixer". One drop in regular factory beer and you suddenly have if not good beer but acceptable beer. I assume the formula was some mixture of hop extract and hop oils. Does anyone out there have a recipe for a similar formula. I think it would be of great help when forced to be somewhere that only has bad beer. 2) I will be in Minneapolis next week and would like to request recommendations for bars and brewpubs. Last time I was in Minneapolis I had a hard time finding good beer on tap. Few bars seemed to have them despite there being a couple of local microbreweries. Please respond via private email Thanks, Dana Edgell Madison homebrewers and Tasters Guild edgell at uwmfe.neep.wisc.edu Return to table of contents
Date: Fri 28 Oct 94 11:10:38-PDT From: Cecila Strickland <CID at mathom.xkl.com> Subject: Beer bread Hi, I've made this beer bread a number of times and it's terrific. The recipe was in a Zymurgy a few years back. Beer Grains Bread Makes 2 BIG Loaves 4 cups spent beer barley grains 1 cup milk or water 1/2 c safflower oil 2 tbsp honey pinch of salt 1 pkg dry baker's yeast 5-6 Cups unbleached flour Place the grains and water/milk in a food processor and process until of desired consistency - 30 seconds to one minute. 30 seconds will process the grains into small grains, 1 minute will completely pulverize them. Pour the processed grains in a LARGE non-aluminum mixing bowl and add oil, honey, salt and yeast. Stir in 5 cups flour OR until you have a stiff, workable dough. Turn it out onto a floured work surface and knead for 10 minutes, adding flour as needed. Place it back into the clean bowl and let rise until double. When double, punch down, and form into 2 loaves. Butter or oil 2 bread pans, add loaves and let rise until double again. Bake at 350 degrees for 1 hour - 1 hour, 15 minutes. Let cool and enjoy. The spare loaf will freeze well. Enjoy! Cyd - ------- Return to table of contents
Date: Fri, 28 Oct 94 14:24:58 EDT From: uswlsrap at ibmmail.com Subject: Lighter moments in beer.... - -------------------- Mail Item Text Follows ------------------ To: I1010141--IBMMAIL From: Bob Paolino Research Analyst Subject: Lighter moments in beer.... The following item appeared as a correction note in a homebrew shop catalogue our club received in the mail. "Ooops--Please excuse the typo in our catalog on Rehydrating Dry Yeast (pg 20). If you boil yeast, it will die. Rehydrate dry yeast by adding it to cooled water that has been boiled.... Please save yourself from a possibly frustrating moment, at some point in the future, and mark up the catalog right now." Talk about high (non)fermentation temperatures, eh? Bob Paolino Disoriented in Badgerspace Return to table of contents
Date: Friday, 28 October 94 14:10:19 CST From: Alan P Van Dyke <llapv at utxdp.dp.utexas.edu> Subject: copyright concerns / ads / Sam Houston Howdy, all! Well, someone wants to sell a hardcopy of the HBD. Do y'all know that you own the copyright on what you write? And that you don't have to put such a notice on what you write? Or even register it? So, if you think you're getting ripped off, you are. However, whereas out & out repetitive advertisement should be frowned upon, I think it's a good idea to have short, succinct product announcements on the HBD. Just as long as they are informative but not pushy, & run just _once_, I don't see the problem. Otherwise, we may never find out about someone's special doo-hickey that revolutionizes the mashing process. Just an opinion, mind you. I don't have anything to sell. Sam Houston, during his first year as President of the Republic of Texas, greeted & accepted the credentials of the French Consulate wearing a bear skin & just grunting. I think if he knew that there was a fight over his name, that's how he'd feel. Besides, he hated Austin. BTW, Celis Raspberry is made with the unseasoned White as a base beer. Lots of raspberry in it, with almost no beer flavor. It's pink, almost the color of a soda, & I'm sure that if the wine cooler crowd dared drink it, they'd fall for it instantly. I'm gonna try it as an ice cream float. Too bad they didn't introduce it for the summer, 'cuz that's what it's best for. Really not very Belgian like, to be honest. A shameless plug: Texas Brewers Festival, Nov. 6, Austin. It'll be fun. Alan of Austin Return to table of contents
Date: Fri, 28 Oct 1994 14:26:54 -0500 From: keithfrank at dow.com (Keith Frank) Subject: Blonde Ale *** from Bruce DeBolt *** Reagin McNeill, the brewer who won a medal for blonde ale at the GABF, wrote an article on the style in a summer(?) issue of Southwest Brewing News. Included information on ingredients, how to brew, and a list of commercial examples. The e-mail address for Southwest Brewing News is swbrewing at aol.com. Publishers are Bill Metzger and Joe Barfield (joebarley at aol.com). Perhaps they can send the article electronically. I may be calling them as I couldn't find my article this morning. If you are interested in barley wine that is the subject of McNeill's article in the Oct./Nov. issue of SWBN. I drank the Big Blonde Ale at McNeill's brewpub in Brattleboro this summer and it was excellent, my favorite of the eight or so on tap. It was different than other pale ales or "golden" ales I've tried. I'd give it a gold medal. Bruce DeBolt Return to table of contents
Date: Fri, 28 Oct 94 09:03:47 MDT From: jeff at neocad.com (Jeff Stampes) Subject: HBD Hard Copy? No way! #! at %^&!!!! God Bless American Free Enterprise! We wouldn't want to allow there to be any form of free exchange of ideas and information without anyone making a buck on it now would we? What right do we have to expect our good-hearted suggestions to fellow brewers to merely enter the public domain without anyone capitalizing on them? (I'm going to shout now, so please cover your ears) WHAT A LOAD OF ELK EXCREMENT!!! GIMME A BREAK!! (Ok, I got that out of my system) If someone wants to create hardcopies of the HBD for free distribution at beer festivals, homebrew stores and the ilk, that's just fine . . . we can all be poor & famous. But the idea of me being poor & famous while some overzealous capitalist becomes rich & anonymous on what is one of the most civilized information sharing sources I've been fortunate enough to be a part of makes my skin CRAWL! This is an instance that I feel demands a little action on our part. If you resent this whole idea the way I (and others) seem to, and you would like to voice your objections, let's not ruin the whole joy of homebrewing on HBD a flame war. Let's just all send a nice little E-Mail to clayglen at netcom.com and let him know that his efforts are not appreciated. They can't publish hardcopiues of HBD without us, the contibutors . . . and if they start to publish, maybe we'll just stop contibuting. Thank you for your time & attention . . . we now bring you back to your regularly scheduled homebrew discussions . . . *************************** What's the oldest barleywine anyone out there has kept? I brewed one about 15 months ago, and still have two bottles left that I'll be cracking open shortly . . . I was just wondering if anyone has kept any over a year & a half, and if so, did they continue to improve? Jeff Stampes Return to table of contents
Date: Fri, 28 Oct 94 14:48:44 MDT From: jeff at neocad.com (Jeff Stampes) Subject: Lifespan in carboy Just wondering what the geneeral feelings towards lifespan in the secondary carboy are. I've had a blueberry stout in secondary for about 5 weeks now, and I have the feeling it'll be there a while longer before I do anything with it. I'm going to float a hearty layer of CO2 over the top of it next week to eliminate any oxidation worries, but was just wondering if anyone had any other concerns I should think about, or stories regarding the "Rip Van Winkle" you left there forever (maybe that's the name for it . . . Rip Van Winkle Stout?) jeff at neocad.com Return to table of contents
Date: Fri, 28 Oct 1994 14:35:49 -0700 From: pascal at netcom.com (Richard A Childers) Subject: HBD Hardcopy Edition & Copyright Law "Date: Tue, 25 Oct 1994 22:38:39 -0700 (PDT) From: clayglen at netcom.com (Clay Glenn) Subject: HBD Hardcopy Edition "Cyber Age Publishing is an Internet access provider with a twist. " Bull. You're taking the work of others, printing it, retailing it without first getting releases from the authors, and claiming credit while having added absolutely no value whatsoever. If I find you publishing or selling anything I have said without having first arranged it with me in writing, I will sue you into the ground. If you don't believe me I suggest you read the Berne Copyright Convention, which addressed all of these issues well over a decade ago, and which the United States is a signatory to. It is an international treaty, IE, you can be prosecuted outside the United States for selling information that was bootlegged inside the United States, if you don't own the copyright. This is your only friendly warning. The next one will be delivered via certified, registered mail. "For more details about the Homebrew Digest Hardcopy Edition, please reply directly via e-mail, or write to the publisher: Cyber Age Publishing 1835 Newport Boulevard, G182 #263-HBD Costa Mesa, California 92627 "Clay Glenn, Editor clayglen at netcom.com" I'll remember that name and address ... (-: Remember, free network publicity cuts both ways. It can be *bad* publicity. And complaints can pour in just as rapidly as orders ... maybe faster. - -- richard "I gathered I wasn't very well liked. Somehow, the feeling pleased me." _Nine Princes In Amber_, by Roger Zelazny richard childers san francisco, california pascal at netcom.com Return to table of contents
Date: Fri, 28 Oct 94 16:06:18 -0500 From: ray_gaffield at il.us.swissbank.com (Ray Gaffield) Subject: Summary: grain mill question Thanx to all who responded to my question about fixed vs. adjustable grain mills. The overwhelming consensus was that the fixed mill will be quite sufficent for the long haul. A few mentioned that an adjustable mill *might* be better if you're going to do a lot of wheat brewing but nobody stressed this strongly. Ray > I am trying to decide on a grain mill to purchase and I have narrowed > down my search to the MaltMill(tm) products , partly because of local > availabilty. It seems that alot of people, according to my local > suppliers, are quite happy with the fixed (non-adjustable) model and > even recommend it for beginner grain brewers. > What I would like to know is: will I eventually "outgrow" this mill > i.e. will I need an adjustable mill later as I get more ambitious > with grain brewing ? Return to table of contents
Date: 28 Oct 94 18:33:00 GMT From: korz at iepubj.att.com (Algis R Korzonas +1 708 979 8583) Subject: DMS Spencer and I had a short exchange off-line and he reminded me of several other sources of DMS in the final beer. If you have an insufficiently vigorous boil, you can produce a lot of DMS from SMM but not boil it off. Also, if you leave the lid on the pot, you can do the same. Finally, if you don't boil long enough (even with the lid off and a good rolling boil), you can have left more SMM than you would like in the wort and then if you cool slowly, you will create excessive DMS. What I mean is, that if you boil well and long, you will have converted much of the SMM to DMS and boiled it off so even a slow cooling will not create excessive DMS. Consider, for example, the cooling of many Belgian beers -- overnight in coolships -- but recall that they regularly have 2 hour and longer boils. Al. Return to table of contents
Date: Fri, 28 Oct 94 19:40:19 EST From: Dennis Forester <X6OT at MUSIC.STLAWU.EDU> Subject: Worthless posts It means that, in my opinion, you used up alot of space in the HBD for a VERY localized subject that 99.999999% of the HBD readership wouldn't give a shit shit about. The HBD lately has been clogged with peripheral or local eep in crap. Keep in mind that the Internet does extend outside NJ. From: mdemers at ccmailpc.ctron.com - ------------------------------------ After I made the post in the HBD about Homebrew Shops in NJ someone sent me this e-mail. No name just an address. I am just wondering if everyone that is a member of HBD feels the same way. If you do please let the rest of us know this so that anything that has local intrest like Brewpubs, microbreweries, contests, laws or club will be from now omited from posts. I for one feel that things like this should stay in the HBD because it is of importance to someone. If you are not one of these people hit your page down key and go to the next topic. After all not every post is important to or read by everyone. By the way, I hate gutless asses who flame people but wont give a name. I can't believe this one even left his address. You probably only did this because the system does it for you. Please post and tell your feels about local. By the way, I don't know that I would call something that has to do with an entire state local. How do you feel? We'd like to now. Dennis X6OT at Music.Stlawu.Edu Return to table of contents
Date: Fri, 28 Oct 1994 21:51:10 From: lkbonham at beerlaw.win.net (Louis K. Bonham) Subject: Jim Koch's Latest Antics For those of you who have reported (or perhaps hoped to see) a "kinder, gentler" Jim Koch lately, I have news for you -- he ain't changed. The latest hoopla over The Boston Beer [and Litigation] Company's contention to have staked a claim to the "Sam Houston" moniker (reported earlier in the HBD) prompted me to surf the U.S. Patent and Trademark Office records when I had some free training time on Westlaw today. According to these records, the Boston Beer Company filed an "intent to use" registration on the name "Sam Houston" in January 1993. These registrations last for six months, and can be renewed on a showing of "good cause" to the Patent and Trademark Office. BBC has filed for several such extensions on this name. Now, anyone can file an "intent to use" registration and more-or-less "reserve" a name while final product preparation is forthcoming (that's the whole reason for the "intent to use" process), but the applicant must declare *under oath* that he does in fact have a "bona fide" intent to market the product. To quote from the leading treatise on trademarks (McCarthy on Trademarks and Unfair Competition, section 19.07[2][a] if you're keeping score), "Congress intended the test of "bona fide" to be evidenced by "objective" evidence of circumstances showing "good faith." The evidence is "objective" in the sense that it is evidence in the form of real life facts and by the actions of the applicant, not by the applicant's testimony as to its subjective state of mind. That is, Congress did not intend the issue to be resolved simply by an officer of the applicant later testifying, "Yes, indeed, at the time we filed that application, I did truly intend to use the mark at some time in the future."" Thus, for the BBC to have any effective claim to the name "Sam Houston," the BBC is gonna have to show that it has *really* been planning to bring out a "Sam Houston" beer since January 1993; otherwise, they defrauded the PTO and their intent to use application will be ineffective. I rather doubt this to be the case. From my review of the PTO records, it appears to me that the BBC has simply tried to latch onto "good" names regardless of whether or not they have any right to them or bona fide intention to use them. Note, for instance, that the BBC has not been content to trademark and reserve "normal" names and slogans (e.g., Boston Beer Company [TM], The Best Beer in America [TM], Lightship [TM], etc.), but they also have laid claim to George Washington Porter (serial no. 73-827,689), Poor Richard's Ale (#73-827,688), Ben Franklin Ale (#73-827,691), and many others. Particularly galling is that, notwithstanding its use by Jack McAuliffe (the guy who *really* started the microbrewery revolution) in the 1970's, BBC has also laid claim to the name "New Albion" (#74-369,673) with an intent to use registration filed in January 1994. Think that's bad enough? How about the BBC's "intent to use" registration on "Great American Beer Judging" (filed 10-19-93, #74-450,324)? I guess we should have expected as much from "America's Microbrewery" (BBC intent to use this name filed November 1992). Let the revolution begin --> BOYCOTT SAM ADAMS! Return to table of contents
Date: Fri, 28 Oct 1994 22:33:39 +0900 From: bjones at bdt.com (Bob Jones) Subject: Dispensing from Sanke kegs on side >Kyle asks... > >I have a question about Sankey kegs. What I would like to do is >to buy one of the straight-sided 1/2 barrel kegs, but I want to >be able to dispense it while it is laying on its side. No, won't work! Unless you do two things. Make a tap down tube that bends 90 degs down to the bottom of the keg and somehow add a 90 deg gas in that bends to the top of the keg (thats the hard part). I suppose you could make the gas in tube rigid and the liquid out lien flexible. That way you could at least get it into the keg. Other than those small problem, it should work. Better find a mechanical friend that likes beer. Good luck and let us know how you make out. Bob Jones bjones at bdt.com Return to table of contents
Date: Fri, 28 Oct 1994 22:33:41 +0900 From: bjones at bdt.com (Bob Jones) Subject: AHA style guidelines There is an accomplished brewer in my homebrew club that meticulously studies judges comments and iterates his beer recipes to meet what the judges want. He is good at this, being a scientist/engineering type. He wins more than his fair share of competitions with this strategy. His beers are great beers, but they rarely are to style. If they were they wouldn't win. This strategy has won him awards at local and national competitions. Like it or not, beers that win competitions are NOT to style in a large number of cases. I call them characatuers of the style. Sort of the picture of the beer, but with big ears and a long nose, you get the idea. I will never forget Paddy Giffins gag me with smoke Rauch beer that won him brewer of the year. This beer would be thrown out in Bamburg. Bob Jones bjones at bdt.com Return to table of contents
End of HOMEBREW Digest #1565, 10/29/94