HOMEBREW Digest #2699 Tue 28 April 1998

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		Digest Janitor: janitor@hbd.org
		Many thanks to the Observer & Eccentric Newspapers of 
		Livonia, Michigan for sponsoring the Homebrew Digest.
				URL: http://www.oeonline.com

  Strawberry Bock? (Charles Burns)
  Re: topping off (Scott Murman)
  Re: Oregon Fruit Puree ("Timothy Green")
  IBU Predictions (Fred Johnson)
  Say it ain't so ("Dr. Dwight A Erickson")
  Apolloingly incorrect ("David R. Burley")
  Magnets ("Dr. Dwight A Erickson")
  re: Too Hot (Lou Heavner)
  Cleaning brush idea. (Chris Cooper)
  filling the queue with many topics... (Lou Heavner)
  truth or prejudice? ("Michel J. Brown")
  Call for Judges and Stewards Spirit of Free Beer (Juniusiii)
  Preparing Converted Kegs for Use (BernardCh)
  breath-a-lier (John_E_Schnupp)
  bikini-clad hop pickers, growing barley (Bill Anderson)
  Classic Beer Style Series - Belgian Ale (Dan Cole)
  breatholyzer again (kathy)
  Lewis is a comedian.... Oh! Wrong Lewis. (Some Guy)
  Calif. Blonde Ale - Peanut Flavor ?? ("David Russell")
  O'Douls Amber??? (Richard Gardner)
  [Fwd: placebo?] (kathy)
  Huh? (dbgrowler)
  In the eyes' of the law - (Craig Wynn)
  Clean-running Burners (Wade Hutchison)
  wood casks (Jay Hammond)
  Two Pots,Scientific Proof, medical philosophy ("David R. Burley")

JudgeNet is under repair and will return online May 1. BURP's Spirit of Free Beer competition is June 6-7 and entry information is available by contacting Jay Adams (adams at burp.org). NOTE NEW HOMEBREW ADDRESS: hbd.org Send articles for __publication_only__ to post@hbd.org (Articles are published in the order they are received.) If your e-mail account is being deleted, please unsubscribe first!! To SUBSCRIBE or UNSUBSCRIBE send an e-mail message with the word "subscribe" or "unsubscribe" to request@hbd.org. **SUBSCRIBE AND UNSUBSCRIBE REQUESTS MUST BE SENT FROM THE E-MAIL **ACCOUNT YOU WISH TO HAVE SUBSCRIBED OR UNSUBSCRIBED!!! IF YOU HAVE SPAM-PROOFED your e-mail address, the autoresponder and the SUBSCRIBE/UNSUBSCRIBE commands will fail! For "Cat's Meow" information, send mail to brewery at hbd.org Homebrew Digest Information on the Web: http://hbd.org Requests for back issues will be ignored. Back issues are available via: Anonymous ftp from... ftp://hbd.org/pub/hbd/digests ftp://ftp.stanford.edu/pub/clubs/homebrew/beer AFS users can find it under... /afs/ir.stanford.edu/ftp/pub/clubs/homebrew/beer JANITORS on duty: Pat Babcock and Karl Lutzen (janitor@hbd.org)
---------------------------------------------------------------------- Date: Sat, 25 Apr 98 09:50 PDT From: cburns at egusd.k12.ca.us (Charles Burns) Subject: Strawberry Bock? Brewing with Jack Phillips is a blast. It turns out the Jack and I have a lot more in common than we thought. Sure, we're both nerdy computer geeks (and extremely proud of it), but we didn't know we also have some military experience in common too. We were both smart enough to enlist rather than be drafted back in the 60's. Our friends thought we were crazy, but neither one of us ended up walking around in a jungle carrying a rusty rifle, dodging bungy sticks (look that up in your Funk & Wagnal). So, after 3 days of incredibly fantastic powder sking (in April - can you believe it), Jack and I decided to brew a Strawberry Blonde for potential serving at the County Fair (recipe below). A beautiful day, Jack shows up on my doorstep with a truckload of equipment at 10:30 am and off to work we go. Jack found out how much better the JSP MaltMill is than a Corona that morning and I got some free labor in milling. Jack also brought a very nice stout he'd made by taking Ray Daniels Designing Great Beers book and using the Average entry for every ingredient for his recipe. I think it is one of the finest beers that Jack's made (try it if you get a chance). Anyway, we started drinking a little early and.... I don't remember a lot from that day. I do know that I pulled the last 5 lbs of Hugh Baird Pale Ale out of its sack and went to my next sack for the second 5 lbs. Well, if you don't look real closely, Pale Ale and Munich look a lot alike. I ended up with 5 lbs of Pale Ale and 5 lbs of Munich in the grain bill but didn't figure it out until the next day. When I started my sparge Jack looked into the runoff and said, "Hmmmmmm, looks like a Bock". It certainly wasn't Blonde by any stretch of the imagination. Well beyond that Jack and I had some discussions about sanitation (he was using much too light a mixture of Iodophor) and military service. I can't remember most of the stories, but I do remember laughing a lot and just having a great time. Brewing with a buddy is tons more fun that doing it alone. We definitely have two very different versions of Strawberry Blonde, and based on Jacks impression of the brew, mine will be a Strawberry Bock. I can't wait to taste this malty strawberry fruit beer (think of an old fashioned strawberry malted milk shake if you're old enough to remember what a real one tastes like). Strawberry Blonde all-grain (5 gal): 10 lbs Pale Ale Malt (Hugh Baird) 1 lb Cara-pils (crystal 10L works too) Mash at 155F for an hour. .5 oz Saaz 60 min (or other light AA hop) .5 oz Saaz 10 min Wyeast 1056 Rack beer to secondary with 1 tsp gelatin finings (my preference). Clean and freeze 4-5 lbs fresh strawberries. Thaw berries, place gently in stainless pot, just cover with water (takes very little water, maybe 1 cup) Bring to 160F (no higher!) and hold for 10-15 minutes (pasteurize) Drop berries into secondary on top of the beer. Leave 10-14 days - berries will turn gray, don't worry. Keg or bottle as ususal. Consume quickly, the delicate strawberry flavor will disappear within a few weeks. Enjoy - and brew with a friend, its lots more fun. Thanks Jack! Return to table of contents
Date: Sat, 25 Apr 1998 11:07:09 -0700 From: Scott Murman <smurman at best.com> Subject: Re: topping off > Actually, I feel it still doesn't make good sense to top-up in > the secondary. Infection and oxidation aside, there is little > benefit. > > Al. I think a case can be made for topping up, especially if you're brewing lagers or high gravity beers. I will typically pressure can at least 1 qt. of wort by squeezing the hops (why waste it?). When I'm ready to rack to the secondary, I'll use this and some *fresh* yeast to create a small ferment. I add this to the 2nd'ary carboy first, then the green beer on top. I've read this technique is called "afterkreusening" or some such. The idea is that the fresher, healthier yeast can do a better job removing the fermentation byproducts and breaking down the higher alcohols, leading to shorter aging or lagering times. There is a risk of oxidation, but that's always a concern when you start moving beer around. The other nice advantage of this is that you're adding wort that has been "cooked" at 240F for about 15 minutes. If you've never done this, the change is pretty remarkable. The amount of break material can be staggering, and the clarity and flavor of the wort is wonderful. BTW, I typically get another quart of wort from the spent hops/bottom of the kettle which I split into 2 pint jars for making starters (1 pt ~ 500 ml). In case you were wondering:) SM Return to table of contents
Date: Sat, 25 Apr 1998 15:18:47 -0400 From: "Timothy Green" <TimGreen at ix.netcom.com> Subject: Re: Oregon Fruit Puree Steven Jones said >I've heard that Oregon Fruit makes a fruit puree for homebrewers, >but haven't been able to find out much about it. The closest HB >shop of any size is almost 100 miles away, so I do 95% of my >buying thru mail order. Does anyone know about how to contact >Oregon Fruit to see if I can buy direct? First of all, Oregon Fruit can be reached at http://www.oregonfruit.com . They do not sell direct to consumers, (unfortunately) but they do have an exclusive distributor for their canned fruit purees. The distributor is F.H Steinbart at http://www.pcez.com/F.H.Steinbart/ . Although they are a distrubutor, They also sell mail-order. Hope this helps... Tim Green Return to table of contents
Date: Sat, 25 Apr 1998 18:40:35 -0400 From: Fred Johnson <FLJohnson at worldnet.att.net> Subject: IBU Predictions Brian Dixon responded regarding the potential error in using Tinseth's formula: > using a general formula to > predict IBUs is generally thought to be a waste of time by > professional brewers. There're just too many other variables involved > (open/closed boil, rigorousness of the boil, variations within the > hops themselve ... Zymurgy had a great article on this alone, etc.) > that are hard to estimate. These first thoughts lead me to feel that > fine tuning formulas such as Glenn's is really splitting hairs and the > normal variance that occurs during brewing will far outweigh the > difference that fine tuning his formulas would make. > I don't believe I have ever seen an adequate test of Tinseth's formula under any consistently controlled conditions for us to know how well one can expect formula to accurately predict IBUs. So why should I use Tinseth's formula versus any other. I suspect that the fact that commercial brewers don't use it either says something about its accuracy or perhaps about the large difference between brewing on a commercial scale versus the home scale. Of course, the commercial brewery only needs to determine the hopping rate for the relatively few beers that it will brew over and over and over. I presume that the commercial brewer's supplies are acquired in large quantities and their ingredients are consequently subject to less variablity than what the homebrewer goes through. As homebrewers, we are constantly experimenting and designing new recipes, and we could save a lot of effort and make more predicitable brews if we have reliable formulas for predicting IBUs. Because Tinseth's formula was derived using a wide variety of breweries, gravities at different times in the boil, etc., etc., etc., the formula will obviously have limited usefulness, but it may be the best we have at this time (and I know some would disagree). It is no surprise that Tinseth's formula predicts significantly different values than the three or four other formulas I have seen. The variation among these formulas is astounding. I am not really advocating the fine tuning of Glenn's formula. Rather I would like to see controlled experiments performed in which IBUs, gravities, etc. are measured throughout the boil, and worts of different pre-boil gravities are employed to provide data under controlled conditions for use in deriving the formula. If the vigor of the boil (or any other variable parameter) is indeed a factor in determining the IBU level of the brew (as so many have claimed), then the controlled experiments should be performed to show how this is true. I only regret that I don't have the time or resources to do the experiments myself. Fred L. Johnson Apex, North Carolina Return to table of contents
Date: Sun, 26 Apr 1998 08:09:09 -0700 From: "Dr. Dwight A Erickson" <colvillechiro at plix.com> Subject: Say it ain't so HBDr's, I need help ! Six weeks ago I brewed a partial mash Hi-gravity (OG 1120) trappist style brew. I used Wyeast trappist hi-grav yeast. All went well, explosive fermentation subsided in a week, and it continued to ferment quite vigorously for another week. I racked it to the secondary at two weeks and following the recipe directions, left it in the secondary for another month. My problem is, that after two weeks in the secondary, it "cleared" quite well, but at three weeks in the secondary, it started to ferment again...OH NO ! It's bubblin along at the rate of a "blurp" from the airlock every 8-10 minutes, and isn't clear anymore, in fact it's pretty coudy (yeast I suspect). My thoughts are that even though I practice good sanitation, a wild wee beastie yeastie contaminated my batch somewhere along the line, probably when I racked to the secondary. What I'm really hoping is that the Wyeast Trappist Hi-grav is just doing some more of its thing....but that's probably just wishful thinking. I'd really like to bottle it soon, but at the rate it's fermenting, I'm afraid of exploding bottles. What should I do ???? I've read that "stuck fermentations" can go on almost forever. I really don't want to dump it (with a 1120 OG, you can tell it was pretty expensive to make). Does anyone have suggestions.........PLEASE (I'm going nuts). Thanks bundles ! ! ! Doc Erickson Return to table of contents
Date: Sun, 26 Apr 1998 11:22:43 -0400 From: "David R. Burley" <Dave_Burley at compuserve.com> Subject: Apolloingly incorrect Brewsters: Cookie Monster (please use your real name on the HBD) says: >That would be Apollo 1, and it wasn't just the pure oxygen, it was O2 >at about 15psi. In these conditions, as one poster to sci.space.history >aptly said "it's a wonder snot doesn't explode". A condom full of O2 >isn't going to be a fire hazard. (At least, much less of a fire hazard >than than tank of O2 under what pressure?) A lot of Apollo flights were crewless and I thought that this was the source of confusion of the number of the flight crew which were horribly burned on the ground. I sided with the original author thinking that Apollo 1 and 2 were crewless. But my wife - who worked for Lockheed Rockets developing solid rocket propellants during that era - assures me that it was indeed the unfortunate crew of Apollo 1. ( At least I'm married to a rocket scientist ! ) However, the atmosphere in the test module *was* pure oxygen at 15 psi, since that is the pressure of the atmosphere at sea level. In space, the pressure of 5 psi of pure oxygen was to be used ( since at sea level the oxygen of air is at 3 psi) and that was the pressure on which all the multitude of specifications were based. Since all the craft's seals were developed to hold when the pressure of the module was higher than the exterior of the craft, they had to pressurize to at least be equal to the external pressure. Thinking, I presume, that this would be closer to reality, they mistakenly chose to use pure oxygen rather then air. Things like Velcro ( which owes its popularity to the space race) which were not spontaneously flammable in 5 psi oxygen were explosively flammable in 15 psi oxygen. Actually, I believe an oxygen filled condom is a lot more hazardous than (non-flammable) oxygen sitting in a steel tank, since the rubber is flammable, but I wouldn't lose any sleep over it. Keep on brewin' Dave Burley Kinnelon, NJ 07405 103164.3202 at compuserve.com Dave_Burley at compuserve.com Voice e-mail OK 103164.3202 at compuserve.com Dave_Burley at compuserve.com Voice e-mail OK Return to table of contents
Date: Sun, 26 Apr 1998 09:15:25 -0700 From: "Dr. Dwight A Erickson" <colvillechiro at plix.com> Subject: Magnets To the best of my knowledge, the magnets people are using for "pain relief" and other maladies have been scientifically shown to do only one thing,and that is to increase circulation in the area the magnet is applied. If a person has a condition that would be benefited from increased circulation, then the magnets might be useful. However, if a person has a condition that would be worsened by increased circulation (such as diabetic ulcer) then the magnets would be detrimental. As for using them to treat water - - - probably hocus pocus. Dr. D.A.Erickson Return to table of contents
Date: Sun, 26 Apr 1998 09:33:01 -0500 From: lheavner at tcmail.frco.com (Lou Heavner) Subject: re: Too Hot From: Troy Hager <thager at bsd.k12.ca.us> >Shawn writes: >>I use a cajun cooker(180,000 BTU), and this thing will really boil >>away some wort! >Yes, I use one too and am having a hard time regulating the boil. I >have heard that you should shoot to boil off about 10% of the wort in >a 90 min. boil. I have boiled off as much as 40%!!! I know this is >way too much but would like to know how others are regulating their >boils. How do you know how hot your cooker is cooking? My cookers >have a very low budget regulator on them and a airflow(?) regulator >on the cooker itself. How should I control these accurately? Could you use an insulator between the flame and part of your pot? Maybe you could use a small porcelain tile. You may have to experiment with size and shape a bit, but you should be able to reduce the heat transfer rate into the pot and hence the boil-off rate. You might also reduce the likelihood of scorching at the place where the flame impinges on the pot. Cheers! Lou Heavner Return to table of contents
Date: Sun, 26 Apr 1998 14:35:39 -0400 From: Chris Cooper <ccooper at a2607cc.msr.hp.com> Subject: Cleaning brush idea. Greetings all! I was just bottling up a batch (my part of the HBD Palexperiment brew) and started to clean up a corny and my bottles, I usually rack to a corny and use a ball-lock fitting with a short hose and a Phil's Philler (tm). While cleaning stuff it occurred to my that my daughter's trumpet cleaning brush might work well for cleaning the dip tube in the corny and violla (or is it violins?) a new piece of brewing equipment was born! The brush is a flexible spring with a small diameter brush on one end and a larger one on the other. It works great for cleaning tubing, tubes, blowoff hoses, etc. These are available at music stores for under $10. There is a larger size for troumbones but it has a larger diameter spring and will not work in a corny dip tupe (but it is longer and usefull for medium to large diameter tubings). This has made my cleaning chore easier. Chris Cooper , Commerce Michigan --> Pine Haven Brewery <-- Chris_Cooper at hp.com --> aka. Deb's Kitchen <-- (about 15 miles North of the HBD server) Return to table of contents
Date: Sun, 26 Apr 1998 14:39:29 -0500 From: lheavner at tcmail.frco.com (Lou Heavner) Subject: filling the queue with many topics... Greetings, I have arrived in Toronto and will be here for another week. I'd like to try something other than Labatts/Molson/Moosehead while I'm here, but have found precious little other than Upper Canada brews and no brewpubs. Any suggestions? I'm getting email here, but have no www access. I have been travelling quite a bit lately and have been generally underwhelmed with local beers. The best has been my trip to Montreal where Unibroue's really were excellent. I enjoyed them all! And Brutopia had several very nice beers and some very friendly people (thanx for the rec Denis and others). They had a nice scottish ale, a nice rye ale, and the most honey flavored beer I've ever had. I got to try the famous Fat Tire in Cheyenne and Denver and it was good, but I was expecting it to be. Otherwise, nothing to really write home or the HBD about. I entered a couple of beers at the bluebonnet in Dallas. Hi Sam. Congrats Ben on the O'fest. Mine were recipes I was converting from extract to all-grain. One was a brown ale and the other was an ESB which was fermented on the yeast slurry from the brown ale primary. Both were too bitter and the brown got dinged for it due to not modifying the hops when going from partial to full boil. The ESB graded thin which may be due in part to low sacc temp. I misread the thermometer and screwed up the hot water addition both. Both also had a short 135 DegF rest. Based on HBD input and my own experience, I think I won't be using that rest anymore. Somebody was asking about using SUDS for estimating mash temps. I have found that the estimated 1st infusion temp is right on the mark. However, the second infusion temp is actually consistently 4 or 5 degrees lower than predicted. I don't know why this is, but just a word of warning to SUDS users. Also, my brown ale got dinged for sourness which I had also noted. Since the ESB didn't have a similar taste, I assume it must have been a post fermentation infection. And since all the brown ales seem to have it, I assume it must have been in the siphon or bottling bucket used during bottling. I used the same equipment for bottling the ESB a week or so later, so I must have gotten rid of the offending bugs. Or is there another factor that could explain the sourness? I've made that brown ale from extract many times with great success and never noted a sour taste before. One judge even claimed it had a sour aroma, although I'm not sure what exactly a sour aroma is. For lifting a pot off of your kitchen burner(s), try wok rings. They come with wok pots that are to be heated on a stove, mainly for stability, I think. They hold your kettle a little high, but I think they would work. Of course, if you don't already have a wok pot, this may be a little more expensive than some of the other posted suggestions. Lastly, I've seen the the acronym ADA used frequently when discussing gravities and alcohol concentrations. My mind is drawing a blank. I can only think of DOD software or xyz challenged Americans and cannot imagine what it stands for. Can somebody enlighten me? Cheers! Lou - currently far from home (but closer to Jeff R) and unable to brew :( Return to table of contents
Date: Sun, 26 Apr 1998 17:12:54 -0700 From: "Michel J. Brown" <homemade at spiritone.com> Subject: truth or prejudice? Dennis or Janice Johnson wrote: "By the way, was the doctor who told you about the benefits of magnetic belts for controlling back pain a chiropractor? This use for magnets is a very old quack remedy that has been proven worthless countless times. For more on chiropractors, see the following web page (I know this has nothing to do with beer, but it sort of relates to Mr.. Bush's discussion of the magnetic water treatment)" I do not understand your apparent bigotry and hatred towards the profession of Chiropractic. Have you ever talked to a CCE accredited Chiropractor? Have you ever been to a CCE accredited school? If not, then how can you believe these claims, which are anecdotal, and even admit the following: "Because some of these studies were done long ago, and because some of the chiropractors were not chosen randomly, their findings cannot be used to calculate the current odds that consulting a chiropractor will yield appropriate advice." Boy, and how! What a disclaimer -- we interrupt this diatribe to disclaim everything we just said as perhaps not being relevant to the present, or to your own experience! If you want relevant, current, and scien tific data, then try opening your mind to the following URL's: http://www.wschiro.edu/ or http://www.amerchiro.org/ A lot has changed in the profession, and I won't deny that you will find huckster's in my profession, but then again, all professions have their skeletons, if you know what I mean. If you'rer going to criticize, do it with current data, and not with sporadic anecdotal experiences which are not representative of the mainstream in Chiropractic today. God Bless, ILBCNU! Dr. Michel J. Brown, D.C. homemade at spiritone.com http://www.spiritone.com/~homemade/index.shtml "In the field of observation, chance favors only the prepared mind" L. Pasteur Return to table of contents
Date: Sun, 26 Apr 1998 20:41:18 EDT From: Juniusiii <Juniusiii at aol.com> Subject: Call for Judges and Stewards Spirit of Free Beer The BURP Nation's Capital Seventh Annual Spirit of Free Beer Homebrew Contest will be held at the Potomac River Brewing Company in Chantilly, Virginia on June 7 and June 8, 1998. Because of the large amount of entries, the judging will be held for two days (1.5 points!). We are planning an exciting pub crawl in the DC area for Saturday night and can promise that a good time will be had by all. If you are interested in judging, contact Colleen Cannon at judges at burp.org or visit our web site at www.burp.org. If you decide to judge at Spirit of Free Beer, you can preregister and prepay your entries and bring your beers on the day of the contest. Our reputation for fantastic prizes continues! In addition, we are an MCAB qualifying event this year. We look forward to seeing you and your beers in the Nation's Capital! Cheers! Jay Adams Minister of Culture Brewers United for Real Potables Return to table of contents
Date: Sun, 26 Apr 1998 23:06:38 EDT From: BernardCh <BernardCh at aol.com> Subject: Preparing Converted Kegs for Use I've just finished converting 4 sankey kegs and installed false bottoms from ABT. There's quite a bit of machine oil and cutting oil inside the kegs and on the false bottoms from the machining process. Other than a good scrubbing with washing soda, what else should I do to prepare the kegs for their first brewing use. Chuck BernardCh at aol.com Music City Brewers - Nashville TN Return to table of contents
Date: Sun, 26 Apr 1998 22:32:17 -0700 From: John_E_Schnupp at amat.com Subject: breath-a-lier >sense because you are blowing the vapors from a 5% beverage instead of >just the vapors from your lungs. (The lady should have been convicted, >incidentally, but as I said she had a clever attorney.) This is true. I once participated in an alcohol study for the University of Vermont (UVM, Go Cats Go). We had to "rinse and spit, rinse and swallow" before blowing. This was to remove all residual alcohol from the mouth and throat. It does make a difference and you're right about the clever lawyer. >I make it a practice to order a pint of water before leaving a public >house, just in case. A good idea, even better to have water thoughout the course of drinking. As alcohol dehydrates the body. John Schnupp, N3CNL Colchester, VT 95 XLH 1200 Return to table of contents
Date: Mon, 27 Apr 1998 10:46:46 +0200 From: anderson at ini.cz (Bill Anderson) Subject: bikini-clad hop pickers, growing barley George De Piro writes: < My arms got pretty red and itchy after a brief time (I was wearing short sleeves). I seem to be allergic to hop vines. Is this common? I've seen films of young, bikini-clad, Czech. women stringing hop vines ..... I couldn't help but wonder how common (or uncommon) my allergy is, and how these women felt at the end of the day! > George, the videos you have been watching feature Bohemian women -training- hops. When its time to pick, all workers wear long sleeve flannel shirts and gloves to avoid the rash you have mentioned. - ------- Regarding the question of growing barley, my mother-in-law states that the rule of thumb is 180-200 Kg of barley seed spread over a 10,000 m2 area will yeald 2,800-6,000 Kg of harvestable barley. Barley for malting needs to be grown in very well-turned soil with *extremely* low nitrogen, and be sure that your fertilizer doesn't contain any nitrogen as well. As for how long, well, they say that when you think you're ready to harvest, wait another 2 weeks or so. Be careful not to over-water the plants. Bohemian fields tend to look like they are suffering drought, and summer rains only come once or twice a week. For garden plots, the best way to harvest is to wield the old fashioned scyth. You'll be surprised how quickly you can cover the ground, and you won't loose grain. Old-timers used to hang bundles of the grain upside down and beat the hell out of it with a tool that looks like a single numchuck attached to a rake handle. The seed then piles up on the floor ready for malting. Good luck! -Bill Anderson Anderson Creative Prague, Czech Republic anderson at ini.cz Return to table of contents
Date: Mon, 27 Apr 1998 05:59:50 -0400 From: Dan Cole <dcole at roanoke.infi.net> Subject: Classic Beer Style Series - Belgian Ale I just recently purchased copies of several of the Classic Beer Style Series sold by the AOB (homepage www.beertown.org) (.. no affiliation, blah, blah, blah..) and in browsing the Belgian Ale book, I can find no mention (much less comparison) of the yeasts available to the homebrewer (Wyeasts in particular). I bought this book because Ray Daniels didn't mention the Belgian Styles in his book, Designing Great Beers, but I'm not sure its usefullness without at least a chapter on the qualities of various yeasts. Am I missing something, or did the author of this book miss something really important? Thanks, Dan Cole dcole at roanoke.infi.net Return to table of contents
Date: Sun, 26 Apr 1998 21:40:29 -0500 From: kathy <kbooth at scnc.waverly.k12.mi.us> Subject: breatholyzer again Hans Hanson talks about sloshing the mouth with water to defeat the breatholyzer test. The procedure used was to have us wait 5-10' until after we had imbibed food or drink. In actual practice upon a traffic stop, I believe there are a number of procedures undertaken before the breatholyzer test which would allow a 5'min plus lag between drinking and testing. A lot of lawyer tricks are used to create reasonable doubt in jurys' mind; lets keep under .08 or have a designated driver. Sloshing with water would not be available when stopped on a roadside. cheers, jim booth, lansing, mi PS A club member and HBD'r reminded me that those who attended the meeting on an empty stomach, consistently blew higher than they expected. WATCH OUT! PSS In response to off line inquiries of how my BA level of .009 could be after 60oz of beer; was with a 3+ hour consumption time, a body weight of 220# and a full dinner during the drinking interval. Burning off 12oz of beer per hour, gut fill, and body weight seem consistent with BA numbers. Oh to be 140# like the Met Life charts; without beer it might be. Return to table of contents
Date: Mon, 27 Apr 1998 07:20:44 -0400 (EDT) From: Some Guy <pbabcock at oeonline.com> Subject: Lewis is a comedian.... Oh! Wrong Lewis. Greetings, Beerlings! Take me to your lager.... <tongue in cheek> Following my recent Stout rant, I was provided an URL that I found rather interesting! Pop by http://www.beermachine.com/profcorner.html to see just how "one of the Brewing Industries (sic) most renowned and respected authorities on the science and industry of modern brewing" makes use of his supposed talents - when not writing highly informative tomes on what really shouldn't be a style of its own, that is. Just shows to go ya: the dollar is mightier than the pen! </tongue in cheek> See ya! Pat Babcock in SE Michigan pbabcock at oeonline.com Home Brew Digest Janitor janitor@hbd.org HBD Web Site http://hbd.org The Home Brew Page http://oeonline.com/~pbabcock/brew.html Return to table of contents
Date: Mon, 27 Apr 1998 07:39:40 -0400 From: "David Russell" <drussel3 at ford.com> Subject: Calif. Blonde Ale - Peanut Flavor ?? In my most recent Ale-in-the-Mail shipment, I received some California Blonde Ale from the Coast Range Brewing Co. I perceived a most interesting and enjoyable flavor, to me, of what I can best decribe as peanuts. In my limited experience in tasting various brands and reading what I can, I have not seen any reference to a peanut flavor. Their write up states "...cooler fermentation and and extra week of cold conditioning...Liberty and Mt Hood hops". This is all the data I can provide. 1. Has anyone else tried Calif. Blonde Ale and experienced this peanut flavor, or is this just my imagination? 2. What is the source of this flavor and could it be possibly reproduced? - -- David Russell drussel3 at ford.com Plymouth, MI Return to table of contents
Date: Mon, 27 Apr 1998 06:40:38 -0500 (CDT) From: Richard Gardner <rgardner at papillion.ne.us> Subject: O'Douls Amber??? I just saw an ad for (AB) O'Douls Amber - pushing the barley malt and hops. I haven't seen it here (Nebr) yet, so are there any triers out there. I realize that reproducing this is beyond the capability of a homebrewer (let us not, repeat not, dredge up that old thread), but has AB finally come up with a decent NA beer? (low calories too) Return to table of contents
Date: Mon, 27 Apr 1998 07:22:14 -0500 From: kathy <kbooth at scnc.waverly.k12.mi.us> Subject: [Fwd: placebo?] Message-ID: <3543E6BA.6D9E at scnc.waverly.k12.mi.us> Date: Sun, 26 Apr 1998 21:00:26 -0500 From: kathy <kbooth at scnc.waverly.k12.mi.us> Reply-To: kbooth at scnc.waverly.k12.mi.us X-Mailer: Mozilla 3.0 (Macintosh; I; PPC) MIME-Version: 1.0 To: hbdsubmitt <homebrew at brew.oeonline.com> Subject: placebo? Content-Type: text/plain; charset=us-ascii Content-Transfer-Encoding: 7bit Harry Bush talks of the placebo effect, but I don't think that is the correct terminology. Years ago GE had the notion the lighting environment would change the productivity of workers, so the lighting was redone and productivity went up. They tried a different lighting and productivity improved. They reinstated the original lighting and the productivity improved again. The act of experimenting created the change, not the particular treatment. This became known as the "Greenfield, or Greenwell or Greensomething (help Jeff!...someone!) effect", the name of the factory where the experiment occured. My text's are buried in the attic). A placebo is where the treatment has a KNOWN neutral effect (sugar pill) but the subject believes he/she MAY have received a treatment of significance. Electric belts are of unestablished effectiveness and the subject is receiving the treatment expected, not some neutral impact "placebo". Back to bier! cheers jim booth, lansing, mi Return to table of contents
Date: Mon, 27 Apr 1998 08:52:00 -0400 From: dbgrowler at juno.com Subject: Huh? Sam writes: >And I can imagine that magnetism has an effect on the human body, >otherwise an MRI would come out blank. Using this logic, wouldn't you have to conclude that conventional photography has an effect on your body? All that reflection of high frequency radiation and all... Note that I'm not saying some forms of electromagnetic radiation don't have an effect on animal tissue (I do have a microwave oven, after all.) Mike Bardallis Pickin' nits in Allen Park, MI _____________________________________________________________________ You don't need to buy Internet access to use free Internet e-mail. Get completely free e-mail from Juno at http://www.juno.com Or call Juno at (800) 654-JUNO [654-5866] Return to table of contents
Date: Mon, 27 Apr 1998 13:20:25 GMT From: cwynn at sawyer.ndak.net (Craig Wynn) Subject: In the eyes' of the law - What constitutes a "brew club". Maybe someone could direct me to a source that defines what a club is. Because: I local bar owner where I've demo some beers I've made would very much like to offer some...some way. Neither he nor I have the money to go commercia,nor do I feel that there is a market. Besides these major obsticles it would take more than just one location meaning bottling and then I have to tie into a distributor. It is a city of 25,000 - 30,000 and no brew clubs that I am aware of. On Sundays bars can not operate in this city. What if this was the day that the "Brew Club" had its meeting. "Members" could join on the spot for maybe "one" day. They get a ticket stub that allows them so many beers. Or maybe this club could have a core membership that brews the beer and one month/one week/one day members for the "Sunday Club Meetings" your thoughts craig Return to table of contents
Date: Mon, 27 Apr 1998 09:26:06 -0400 From: Wade Hutchison <whutchis at bucknell.edu> Subject: Clean-running Burners I've found that my superb 35,000 BTU burner runs much dirtier than my 170,000 BTU Cajun Cooker. I think the difference is between the pressure the gas is dilivered at, and how efficient the burner is at pulling air in through the venturi. The low pressure superb has to have the air gates opened all the way, and there is still a little yellow flame showing, and I get soot on the bottom of my brew kettle. The cajun doesn't seem to matter, and I don't get yellow flame unless I close the gates all the way. My Cajun cooker is the cheapest one I could find - 'prox $40.00 at Sam's club. If you have a jet-type one, those appear to be the worst offenders for in-efficiency. -----wade >Date: Thu, 23 Apr 1998 09:41:17 -0700 >From: George_De_Piro at berlex.com >Subject: Burners > > Hi all, > > With all the talk about burners, and the flaws in the recent Zymurgy > burner article, I figured that I would ask a question: > > What burners are the cleanest burning? I was really hoping to see > that variable examined in the Zymurgy article. I am unfortunate > enough to own one of those Cajun Rockets (it is gathering dust and > rust in my basement). The major reason I don't use it is because it > burns with such a sooty flame on anything but the highest output. As > many here have noted, the liquid literally leaps from the pot when you > run the thing that high. Not only useless, but dangerous; I was > burned by wort from 3 feet (1 m) away once! > > Which burners can be run cleanly at all settings? > > Thanks for the info, have fun! > > George > > Return to table of contents
Date: Mon, 27 Apr 1998 09:38:32 -0400 (EDT) From: Jay Hammond <jhammond at bryant.edu> Subject: wood casks Does anyone know how I may get ahold of used sherry, whiskey, brandy (etc.) casks. I would like to get a nice useable small one to experiment with. I have had beer that was aged in used whiskey barrels and thought it was very interesting stuff. Any suggestions would be appreciated. Return to table of contents
Date: Mon, 27 Apr 1998 10:14:31 -0400 From: "David R. Burley" <Dave_Burley at compuserve.com> Subject: Two Pots,Scientific Proof, medical philosophy Brewsters: Sam Mize says of my advice to the brewer to use two cheap 4 gallon SS pots when he asked for a recommendation on what size pot to use with his electric stove application: > If you move up to a >stronger heat source, like a propane burner, you'll have a fun time with >two small pots. Not even the subject of the discussion, but your comment is obvious. - ------------------------------------------- Sam also says: >I'd be interested in any references to studies disproving the effect of >magnetic water softeners I'd say it is up to the suppliers to prove that it *does* work by using a non-anecdotal, properly constructed, independent test. I have yet to see this and based on several decades of being a professional chemist and study of several centuries of science - it is impossible. Prove me wrong! Sam also says: > or magnetic medical effects. >Again, if you have references to research in this area, they would be >useful to me. My point also. I have yet to see scientific evidence. I have heard that the magnets are supposed to draw blood to the area because of the iron in the blood, but a recent article in the April 20, 1998 issue of Chemical and Engineering News p 55 comments on a new technique for separating cancer epithelial cells from blood by attaching magnetically responsive groups to these cells using antibodies. These cells are then drawn out of the blood with small magnetic particles. This technique is commonly applied in other blood test applications. This success points out that the blood will not be drawn to weak magnetic fields or else this test could not be used. >And I can imagine that magnetism has an effect on the human body, >otherwise an MRI would come out blank. Of course, the use of (Nuclear) Magnetic Resonance (MRI) to determine the state of the certain portions of the human body has to do with the response of certain nuclei to radio frequency energy being absorbed in a magnetic field and has nothing to do with the response of the human body to a magnetic field. >Otherwise, I'd put magnetism in the category of things you can try if you >want, as long as they're CHEAP, and see if you get some relief. >But if somebody tries to sell you an expensive product, keep looking. Cost has nothing to do with it. The real danger is that there is something wrong and like other placebos which trick the brain into ignoring signals, you can be ignoring a problem and gaining false hope or worse. - ---------------------------------------------- On the subject of Chiropractors. I know from experience that they can fix certain mechanical problems which chemicals in the form of medicine can't. They do have a stronger interest and training in things like sports medicine than your average practitioner and can often relieve stress by just being a sounding board ( a role medical doctors often fill also) while relaxing muscles tensed by stress. I do have the same argument with them, however, they often try to cure medical problems with mechanical fixes. This false hope so generated, does more harm than good. I have two philosophies I use in the world of health: If you go to a mechanic and he can't fix your car - change mechanics, don't keep going back. Same applies to doctors. If you go to a surgeon he will operate, to a medical doctor you'll get medicine and to a chiropractor your back cracked and your neck twisted. Each of them will perform the service for which they are trained, whether it is the correct treatment or not. Be sure to ask a lot of questions and for proof and if they want to cut, get a totally independent opinion. - ----------------------------------------------- Keep on brewin' Dave Burley Kinnelon, NJ 07405 103164.3202 at compuserve.com Dave_Burley at compuserve.com Voice e-mail OK Return to table of contents
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