HOMEBREW Digest #1589 Sat 26 November 1994

Digest #1588 Digest #1590

		Rob Gardner, Digest Janitor

  NDN: Homebrew Digest #1588 (November 25, 1994) (Gateway)
  Re: Raspberry ale disaster (Gary Bell)
  Blowoff, proteins, head retent. (ALKinchen)
  Mashing Technique (MikeB10468)
  re: hop propagation (Caleb Slater)
  Re: blow-off (Dion Hollenbeck)
  Pectic Enzymes (Ward Weathers)

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---------------------------------------------------------------------- Date: 25 Nov 1994 01:33:14 -0000 From: Gateway at foxmail.gfc.edu (Gateway) Subject: NDN: Homebrew Digest #1588 (November 25, 1994) Sorry. Your message could not be delivered to: ymoriya,George Fox College (The name was not found at the remote site. Check that the name has been entered correctly.) Return to table of contents
Date: Fri, 25 Nov 1994 09:38:29 -0800 From: gbell at ix.netcom.com (Gary Bell) Subject: Re: Raspberry ale disaster - -- ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Gary Bell "Quis dolor cui dolium?" Lake Elsinore, CA (909) 674-3637 ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Return to table of contents
Date: Fri, 25 Nov 1994 13:50:24 -0500 From: ALKinchen at aol.com Subject: Blowoff, proteins, head retent. The proteins that form the head foam are denatured (retain their chemical composition, but change shape) during foam formation. That is, they are only free to form foam once. That said, krausen head has already used whatever head forming proteins it had and it doesn't matter whether it falls back or is blown off, it is useless for later foam forming in the glass. Al Kinchen ALKinchen at AOL.com Return to table of contents
Date: Fri, 25 Nov 1994 17:28:26 -0500 From: MikeB10468 at aol.com Subject: Mashing Technique Hello all! Just made my first all-grain brew last week after about 2 years of extract brewing and I have a couple of questions about my mashing technique. To start with, I am using the 5 gal. picnic cooler mash/lautering system with the Phil's Phalse bottom and sparge arm arrangement. (No affiliation, just a happy customer of course). Anyway, to make my first run as simple as possible, I decided to make a pale ale using a highly modified grain so I could use a one-step infusion mash. Used 10 lbs. Klage's malt along with a pound of Cara-Pils Dextrine malt for the mash along with 3 gallons of 175F water treated with 1 tsp. gypsum. I alternately added the water and grist to the cooler and the temperature settled down at about 156F. I thought this might be a little too high so I added a quart of tap water and that dropped the temp to 152F. After 1 hr. the iodine test showed some purplish black color so I continued to let it go a bit longer. Well, it didn't show complete conversion until over 90 minutes. pH was recorded at 5.0-5.5 during the mash. I then began to sparge with water at 175F, (4-5 gals. total), and this took about 50 minutes to accomplish with no problems along the way. By the way, I did not do a mash-out at 168-170F for this batch but plan to in future batches. I then proceded with the boil the usual way. My questions are: 1) Should the mash have taken this long to convert to sugars using such a highly modified malt? Was expecting 45-60 mins. 2) Should I have mashed at the higher temperature, 156F, initially instea d of lowering it to 150-152F? 3) Would I have gained anything by doing a 2 step mash with a protein res t for this grain? 4) Is Klage's malt an American 2-Row or British 2-row pale malt? 5) Using the picnic cooler method, would it be preferable to add boiling water to the cooler achieve mash-out or should I remove some of the sweet wort, bring it to a boil and return to the cooler to accomplish mash-out? For this first all-grain batch, it took me about 6 hours from start to finish compared to the usual 4 hours for extract brewing. Despite the extra time involved, I found all-grain brewing quite fun and hope this brew will be rewarding when finally done. TIA for any help in improving my technique for future all-grain batches. -=/\/\ike B.=- MikeB10468 at aol.com Mike Branigan/East Greenwich, RI Return to table of contents
Date: Fri, 25 Nov 1994 15:10:41 -0800 (PST) From: Caleb Slater <slaterc at ucs.orst.edu> Subject: re: hop propagation I have been growing my own hops for about five years now and have given root cuttings to all of my brewing friends. All you have to do is dig around and find some good sized roots, cut them off and plant them elsewhere. Late winter (Feb. Mar.) is the recomended time of year, but Charlie Papazian recomends that you wait until year two or three before you start cutting at the roots. I don't think it will be a problem as long as growth is good in your part of the world. I live in Oregon's Willamette Valley, home of many commercial hop growers, and needles to say it grows well here. I don't think I could kill my plants if I tried. Every year more and more shoots apear. I end up cutting back over 90%. I leave only 3 shoots per plant (thats what the commercial folks do) and cut back the rest. The real secret is to let each shoot climb as high as possible. The commercial growers use 20' telephone poles with wires in between, kind of like a grape arbor but much taller. Good luck. Caleb Salter Corvallis, OR Return to table of contents
Date: Fri, 25 Nov 94 18:45:15 PST From: hollen at megatek.com (Dion Hollenbeck) Subject: Re: blow-off >>>>> "Allan" == Allan Rubinoff <rubinoff at BBN.COM> writes: Allan> Some commercial brewers apparently use blow-offs. (I can't cite Allan> specific brewers, but people have seen these on brewery tours.) But I Allan> suspect that even those brewers who do use blow-offs don't allow the Allan> krausen to be blown off (unlike homebrewers). This is just a guess -- Allan> anybody know for sure? The two local microbreweries I am familiar with use blowoff hoses (2" diam.) attached to the very top of the fermenter. It goes down into a trash can of bleach solution. And yes, the krausen does get blown off and sometimes overflows the trash can which causes some very blue words from the brewer. I have even stepped in it, so I know of what I speak. dion Dion Hollenbeck (619)675-4000x2814 Email: hollen at megatek.com Staff Software Engineer Megatek Corporation, San Diego, California Return to table of contents
Date: Fri, 25 Nov 1994 23:00:58 -0800 (PST) From: Ward Weathers <psu01739 at odin.cc.pdx.edu> Subject: Pectic Enzymes Does anyone know from where pectic enzymes are derived? I have a fruit ale in mind, but I like to know _exactly_ what I am putting in my beer. TIA Ward Weathers Return to table of contents
End of HOMEBREW Digest #1589, 11/26/94