HOMEBREW Digest #230 Thu 17 August 1989

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		Rob Gardner, Digest Coordinator

  homegrown hops - yield, drying (Dick Dunn)
  The Gravity of the Situation (Mike Fertsch)
  Grain Grinding (Steve Anthony)
  Great Fermentations, more info (Doug Roberts)

---------------------------------------------------------------------- Date: 15 Aug 89 21:42:06 MDT (Tue) From: hplabs!gatech!raven!rcd (Dick Dunn) Subject: homegrown hops - yield, drying In response to the question about yield on hops--I've found that my plants took several years to establish themselves reasonably. The yield goes up each year--this is their sixth year and they're still improving. Our soil is probably not well suited to hops--heavy clay. Our climate almost certainly isn't suited to them--erratic spring (which doesn't seem to bother too much), relatively short growing season, and drydrydrydry. But they are hardy. I seem to remember a note from Wegeng some time back to the effect that it should only take a couple of years? What experience do other folks have with hops establishing themselves? About drying: Hops can certainly be air-dried and frozen. However, a trick I haven't figured out is how to dry them to a reasonably consistent moisture level. It doesn't really affect the storage; the trick is knowing how much you've got. If the moisture content can alter the weight by a factor of two or more, how do you figure how much bittering or aromatic effect you're getting?!? (0.5 oz of commercial hops might be equivalent to 1.5 oz of inadequately dried homegrown hops.) I can guess that if I dry them moderately, then freeze them, and find that I get little ice droplets in the bag after they've been in the freezer for a while, I probably didn't dry them enough. But how much is too much? --- Dick Dunn {ncar;ico;stcvax}!raven!rcd (303)494-0965 or rcd at raven.uucp Return to table of contents
Date: Wed, 16 Aug 89 09:09 EDT From: Mike Fertsch <FERTSCH at adc1.RAY.COM> Subject: The Gravity of the Situation Doug Roberts writes about his sweet stout recipe - > The start S.G. was 1.057, which translates to a potential alcohol of 7.8 > percent. The end S.G. was 1.022 prior to kegging, six weeks after the boil. > The 1.022 S.G. meant a residual of 3.0%, for an alcohol content of 4.8%. Can someone help me out with the math here? Working backwards from these numbers, I assume that potential alcohol is the starting (original) gravity divided by 7.31, or more precisely, potential alcohol = (OG-1)*1000/7.31. Residual is final gravity divided by 7.31, or (FG-1)*1000/7.31. Alcohol content is the potential alcohol minus the residual, giving (OG-FG)*1000/7.31. Is this by weight, or by volume? Alcohol by volume gives a higher figure than alcohol by weight, because alcohol is lighter than water. %-by volume is around 20% higher than %-by-weight. Doug's technique seems reasonable, but the resulting numbers seem high. As an example, Budweiser has a starting gravity around 1.045, and a final gravity around 1.005. Using Doug's numbers, Budweiser has an alcohol content of 5.5%. I've always thought that Bud was around 4.0 by weight, 4.8 by volume. Something is wrong here. Either my numbers are wrong on Budweiser, or my calculator is broken. I use a similar equation to Doug's, but divide by 10.0, instead of 7.31. I would estimate Doug's recipe as yielding (57-22)/10 = 3.5 percent by weight. Adding an additional 20% gives 4.2 percent by volume. I probably should just use the potential alcohol numbers on my hydrometer and not worry! Return to table of contents
Date: Wed, 16 Aug 89 11:49:22 EDT From: Steve Anthony <steveo at Think.COM> Subject: Grain Grinding Does anyone out there have any experience using a food processor or blender to grind grains for brewing? Seems like it'd be an efficient way to grind the grains, rather than use the rolling pin or breaking down and buying a grain mill. Return to table of contents
Date: Wed, 16 Aug 89 10:42:22 MDT From: roberts%studguppy at LANL.GOV (Doug Roberts at Los Alamos National Laboratory) Subject: Great Fermentations, more info Boy, this brew-list is an active one! Since I posted my recipe for a Mackeson Stout-alike last night, I've received numerous inquiries about Great Fermentations. So, here is their address & phone number: I mispoke their address previously; they have two locations in California, not Seattle. In any event, they ship. Call them and ask for their catalog. Great Fermentations 87 Larkspur San Rafael, CA 94901 (415)459-2520 and 840 Piner Road Santa Rosa, CA 95403 (707)544-2520 In case they don't have Australian light, you can use whatever bulk light syrup they happen to have on hand a the time. They maintain their stock in 55 gallon barrels. --Doug ================================================================ Douglas Roberts | Los Alamos National Laboratory |When choosing between two evils, Box 1663, MS F-602 |I always like to try the one Los Alamos, New Mexico 87545 |I've never tried before. (505)667-4569 | dzzr at lanl.gov | ================================================================ Return to table of contents
End of HOMEBREW Digest #230, 08/17/89
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