HOMEBREW Digest #202 Sat 15 July 1989

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		Rob Gardner, Digest Coordinator

  Nomenclature (Kenneth Kron)
  HB.DIG #201--breweries in Oregon (florianb)
  HB.DIG #201--Re: "my homebrew tastes like wine!" (florianb)
  beer -> wine (iwtio!korz)
  Re: Seattle brewpubs? (Gordon Hester)
  Re: My beer tastes like wine! (dw)
  Interesting Ingredients ("Allen J. Hainer")

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---------------------------------------------------------------------- Date: Fri, 14 Jul 89 07:55:40 PDT From: kron at Sun.COM (Kenneth Kron) Subject: Nomenclature I am interested in finding what specific meaning if any the following terms have when applied to beer amber, dark, porter None of the books I have on home brewing have defined these words (although they do use them) Return to table of contents
Date: 14 Jul 89 08:16:25 PDT (Fri) From: florianb at tekred.cna.tek.com Subject: HB.DIG #201--breweries in Oregon In # 201, David Haberman asks: >A friend of mine will be traveling through Northern California and Oregon and >would like to know where the good brewpubs and breweries are to visit. In Oregon, I would recommend the following breweries to visit: 1. The Widmer Brewery of Portland--most of my acquaintences agree this is the best microbrewery in Oregon. 2. Bridgeport Brewery of Portland--also brews good ale. 3. The Old World Center of Corvallis--brewers of Oregon Trail Ale. 4. Full Sail--I think it's in Hood River. Feature Golden and Amber ale. You may be interested in the taverns which feature microbrews: 1. The McMinneman Brothers taverns. The Greenway Pub, McMinneman's, Cornelius Pass Roadhouse. These places feature many of the Northwest brews and also international brews. Good food. Watch out for their own brews, however. Terminator, for example. Just not up to the NW quality of microbrews. They pretend to know what they are doing, but it's mostly talk. 2. Squirrel's Tavern of Corvallis. Unquestionably one of the best taverns on the West Coast. A jewel of taverns in the San Francisco style. Features Northwest microbrews, Canadian Lagers, Henry's on tap. Features good food, good music, and real live Oregon hill people. Hope this helps. [Florian Bell, Boonesborough, Oregon] Return to table of contents
Date: 14 Jul 89 08:28:15 PDT (Fri) From: florianb at tekred.cna.tek.com Subject: HB.DIG #201--Re: "my homebrew tastes like wine!" Paul Close says: HELP! After several years of not brewing (with a few botched attempts at brewing before that), I decided to try again. (my hydrometer indicated it should be 5%). After a few swallows, my mouth has an unpleasant "dry" feel to it, and the sour impression strengthens. After a quarter-glass or so, I throw out the rest. Yuck! I'm going to take a stab at this one. I'll bet you a dime to a dollar that the taste is associated with corn sugar. Lots of people (including myself) complain about dryness and sourness in brews containing a large amount of corn sugar. Yes, it could be a bacterial infection, but if your sanitization is good, then I wouldn't jump to that conclusion. I recommend starting over with a full extract recipe. Use two cans of extract this time, and use a cup of corn sugar for priming. Don't worry about the heat. I've brewed in 90 degree weather before and have had good results with ale. You can always put the carboy in a pan of water and drape towels over it. Let the towels dip into the water. They will act as wicks to bring up the water and evaporate it. This action will cool the carboy by ten degrees or so. Use unhopped extract and a couple ounces of Cascade or Willamette hops. I'm telling you, with this simple procedure, you shouldn't go wrong. If you still have trouble, write back in for more hints and analysis. Above all, DON'T QUIT AGAIN! Persevere. You will be rewarded handsomely! [Florian Bell, Boonesborough, Oregon] Return to table of contents
Date: Fri, 14 Jul 89 11:12:22 mdt From: att!iwtio!korz at hplabs.HP.COM Subject: beer -> wine In digest 201, Paul Close asked why his beer taste tended towards wine. Well Paul, I noticed two things in your procedure that could give your beer a taste approaching wine. The first you probably already suspected because you were quite detailed in describing the fermentation temperatures. Higher (above 65F) temperatures cause yeast to produce esters, which are what give fruits their "fruity" flavors. Different yeasts produce different esters, for instance, I've read that many homebrewers have noticed banana flavors in brews made with Red Star Yeast. You guessed it... ...banana esters. Other esters can add other fruit flavors. These esters are the main difference between ale and lager. Note that lagers are brewed at lower temperatures, in which less esters are produced. Secondly, you mentioned adding corn sugar to your wort. Corn sugar tends to add a cidery flavor to your beer. It won't do much to your flavor when you use it for bottling, but anything more than a cup or two will change the flavor of the final product. I suggest, that you substitute light dried malt extract for the sugar in any recipes that you have. Use 20% more malt extract by weight in place of the sugar (because malt extract is not 100% fermentable and sugar is). Regarding the temperature - I don't brew in the summer: in Chicago, the daytime temps in the summer are 85 to 95 F and the coolest part of my apartment is about 80 F. I just brew a lot in the winter and alternate hamebrew with beers like Bass Ale in the summertime. I'm buying a house soon and you can bet it will have a full basement for brewing and storage. Don't fret -- if you simply make the two changes I suggest, your beer will improve 200% and with proper attention to sanitation, just may taste better than anything you can buy in a store - I feel that mine does! Al. Return to table of contents
Date: Fri, 14 Jul 89 13:46:37 -0400 (EDT) From: Gordon Hester <gh0t+ at andrew.cmu.edu> Subject: Re: Seattle brewpubs? I hope no one considers this an inappropriate post - I'll make it short. I'll be in Seattle in a week or so and will have a free evening (and transportation). Does anyone know of any good brewpubs there that I might go to? thanks. gordon hester gh0t+ at andrew.cmu.edu Return to table of contents
Date: 14 Jul 89 15:47:09 EDT (Friday) From: dw <Wegeng.Henr at Xerox.COM> Subject: Re: My beer tastes like wine! Paul Close writes: >For simplicity, I decided to use a pre-hopped extract kit (an ale). I >added the water and corn sugar, boiled the whole 5 gallons, chilled it in >the sink until it was cooled (an hour or so), and added the yeast, which I >had started earlier. You don't give any specifics about the recipe, but it sounds like the kit called for adding a can of malt extract and a bunch of corn sugar. If so, then the corn sugar is probably the source of the problem. I'm not an expert on the specifics, but in general corn sugar adds a cidery taste to beer. Next time add a can of plain, light extract in place of the corn sugar for boiling (but continue to prime with corn sugar - 3/4 is too little to have much affect on the taste of the beer). /Don Return to table of contents
Date: Fri, 14 Jul 89 16:02:24 EDT From: "Allen J. Hainer" <ajhainer at violet.waterloo.edu> Subject: Interesting Ingredients A few weeks ago I asked for accounts from people who have used "different ingredients" in their beers. My own experiences have been with molassis (~1 cup/5 gallons) in both a stout and a pale ale with execellent results and with ginger (~2 oz/5 gallons) in a pale ale. I had good results with that but wish now that I had added more ginger. Before I tried more liberal experiments, I wanted to hear what others had tried. I would like to thank everyone who responded. There were a lot of interesting ideas I would never had thought of myself. The following is a summary of what I received. These are all ingredients that the various correspondants had made, tried or heard about: -al (ajhainer at violet.waterloo.edu) **************************************** From: florianb%tekred.cna.tek.com at RELAY.CS.NET (Florian Bell) Coffee, Chocolate, Licorice, Molasses, Brown sugar Result: "the Kahlua of beers" From: dougf at dougf.caltech.edu (Doug Freyburger) Woodruff is used in mead, white wine, pilsners Raspberry sauce in wheat-beer Result: yuck! From: ames!pacbell!pbmoss!mal at mailrus (Martin) Hoeparden White, of Belgium, is flavored with coriander and demi-sec. Result: It had a very spicy, citrus tast which I enjoyed, but thought it might be a bit much in quantities greater than about 8 ounces. Chopp (available in cans, in Europe) a mixture of beer and lemonade. Result: It's better than it sounds (marginally). The English "Shandy". From: uunet!tc.fluke.COM!inc at watmath (Gary Benson) Instant coffee in a porter. Result: It did what I imagined to the flavor, but may have affected the yeast A banana Result: Exellent, supposedly gives the yeast important neutrients. Gary also asks how Guinness gets its "creaminess". Does anyone know how to duplicate this home? From: Dr. T. Andrews <tanner at ki4pv> A pound or two of honey in a beer made from pale malt. Result: A really incredibly beautiful beer. From: Mike Fertsch <FERTSCH at adc1.RAY.COM> Frozen raspberries or blueberries mead. (~3# berries/5 gallons) Result: Good, but cloudy for 9 months or so. Blackberry extract - added to an all-grain pilsener at bottling. (1 tsp/bottle) Result: Just bottled. Corriander, cardomon, oatmeal, unmalted wheat - all in the same batch! The all-grain mash contained Quaker Oatmeal and unmalted wheat (labelled by the health food store as 'Organic Red Winter Wheat'(cooked for 1 hour before adding to the mash). I don't remember the details, but I think I used around 2 pounds of unmalted wheat and 1/2 pound of oatmeal for a three gallon batch. Corriander and cardomon were added to the beginning of the wort boil at a rate of around 2 tsp and 1 tsp repectively (three gallon batch). Result: Together, these two spices added a nice fruity, spicey aroma to my Christmas Ale. If I had to to this again, I would cut back a bit on the corriander and cardomon, and add a little orange peel. Sprite extract beer Result: It didn't ferment due to perservatives in Sprite. Real banana beer (real bananas!) Result: Tasted like it sounds, and was very cloudy as well. Potato beer, with potatoes comprising 30% of the mash (real mashed potatoes!) Result: A surprisingly good potato beer Maple-flavored continental dark (a few pounds of maple syrup per 5 gallons) Ground white peppercorns instead of corriander - the package was mis-labelled. Result: bad idea Mike also makes some other interesting comments: Determination of the proper amounts of 'wierd ingredients' is always difficult. For ingredients which add flavor (no fermentables), I experiment with commercial beers. I mix measured abounts of the spice or fruit extract to a pitcher of beer, and taste the result. I keep adding ingredients until it tastes 'right'. I then use this concentration for the homebrewed product. From: <LLUG_JI%DENISON.BITNET at CUNYVM.CUNY.EDU> (JOHN L. ISENHOUR) The following is a list of brewing herbs, mostly from Zymurgy back issues When dosages are provided, the author Gary Carlin has tried them. I believe all these are safe, but suggest trying the low end dose at first. All dosages are for 5 gallons Field Hops (yarrow) Carolus Linnaeus indicated it increased the intoxicating effects of brew. Red variety is the easiest to grow. Cut when in full bloom, dry leaves and stems at 100 deg. F. 2 oz. for 0.5 hour boil Agrimony 1.0 - 2.0 oz Balm (fresh only) 2.0 - 4.0 oz Betony (not fresh) 0.5 - 1.0 oz Bogbean 0.5 oz Sweet Gale - used in English Gale Beer Cardamon seed 5-8 seeds, crushed 0.5 hour boil Chamomile 1 oz dry or 3 fresh Clary - (its oil is used in muscatel) Alecost - to replace hops Dandylion 1 gallon loosely packed leaf and taproot Elecampare fresh root, 1.0 - 2.0 oz. 30 - 40 min. boil Garden Sage (sage ale) Dry hop 0.5 - 1.0 oz Gentian Root (super bitter!!) 1/8th to 1/4th oz Ginger 0.5 - 2.0 oz fresh grated for 20 min Alehoof (ground ivy) leaves and stems (used as with hops) Hyssop leaves and young shoots (used with or as with hops) Indian Borage (used as with hops) used in India as hops and in wine Licorice small piece of root boiled for 20 min, sweet flavor Meadowsweet (meadwort) wintergreen nose, has aspirin, dry hop 0.5 oz Mugwort bittersweet (use as with hops) Southernwood lemon flavor Spruce (norway, red, black species only) 1 tablespoon per 5 gallons Valerian bitter, 0.25 - 0.5 root boiled 25 min Majoram 0.5 oz dry hop Wintergreen - Gaultheria procumbens leaves, 1-2 oz, pour 0.5 gal. boiling water on them, cover allow to ferment 3 days, add to wort boil. Szechwan chili peppers 2 - 10 crushed, Charlie suggests boiling liquor (water) and gradually adding peppers to tast. Then you add your malt, ect START SMALL!! ************************************ Thanks again to all who responded -al Return to table of contents
End of HOMEBREW Digest #202, 07/15/89
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