HOMEBREW Digest #2882 Mon 23 November 1998

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  Re:Rye malt vs flaked rye (ThomasM923)
  Re: Another Thermometer Calibration Idea ("John A. MacLaughlin")
  Re: Subject: Natty Boh (Rick Jarvis)
  GLATT PARTS (Evan Kraus)
  Re: . . . pronounce . . . ("John A. MacLaughlin")
  three questions for you all (Jebbly)
  Thanks for help with Wyeast 2308-Munich (Dan Cole)
  d'arcy debate (Boeing)" <BayerMA at navair.navy.mil>
  Yet another newbie Protein Rest question ("Hans E. Hansen")
  Darn cider preservatives (Redholling)
  Sweet Beer (Paul Levasseur)
  Weizen Changing Character (Ron West)
  single infusion vs step mash ("Frederick L. Pauly")
  Say WHAT?!? (pbabcock)
  HOMEBREW Digest #2881, Sat 21 November 1998,  Response: (Fred Scheer)
  Aluminum open fermentors/I hate carboys (Breadnale)
  Kraeusen pronunciation? ("Fred L. Johnson")

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---------------------------------------------------------------------- Date: Sat, 21 Nov 1998 01:46:02 EST From: ThomasM923 at aol.com Subject: Re:Rye malt vs flaked rye Eric Reimer wrote: "I am considering brewing a roggenbier or perhaps a roggenweiss. I can't find malted rye locally, but have no difficulty getting flaked rye. What are the pros and cons to each type of rye? What flavour differences can I expect? What about mashing and lautering differences?" I've read that malted rye can impart a harsh taste. I think it was in an article about the Redhook Brewery. The brewer was discussing Redhook's Ryehook ale and recommended flaked rye for a smoother flavor. Don't kill yourself trying to find malted rye. I actually went to the trouble of malting my own once (I still have it in a jar somewhere) and I can tell you that you will have some trouble with milling the grain. It is quite hard and it will have to be milled separately because the grains are much smaller than barley. So why go to the trouble of changing the setting of your mill (or talking your homebrew supplier into changing his/her mill setting) when you can get good results with flaked rye? One more thing---A little goes a long way. I recommend between 10% to 25%. 10% flaked in a lighter beer provides a good amount of rye flavor with little or no run-off problems. I recommend doing a bete-glucan rest at ~108-112 degrees F for 20-30 minutes because the rye can create an extra-thick mouth-feel that is inappropriate in a lighter beer. Check out my Roggen Pils recipe at The Brewery---http://brewery.org/gambmug/recs/322.html Thomas Murray Maplewood NJ Return to table of contents
Date: Sat, 21 Nov 1998 07:20:12 -0500 From: "John A. MacLaughlin" <jam at clark.net> Subject: Re: Another Thermometer Calibration Idea In HOMEBREW Digest #2881 Fred Wills <MaltHound at aol.com> writes: > . . . Why don't you just stick it in your mouth? > >Assuming you are not feeling ill or haven't just finished running a >marathon your body temp should be 98.6 degrees F. > . . . If Fred believes this works for him then I believe it works for him, but I don't believe it will work for me or for many other people. That 98.6 F figure (which is exactly equal to 37.0 C, a fact which alone should make us suspicious) is a momily about as reliable as pulse 72 or BP 120/80. People are just not sufficiently uniform to be a satisfactory standard for anything as touchy as mash temperature. I am more than a bit hyper about this because my "normal" body temper- ature is around 96.8 F. Most people to whom I tell this believe I'm just transposing those last two digits and that I'm malingering when I claim to be sick at 98.6 F. This caused me so much grief throughout my childhood that one of the great rewards of early adulthood was being able to give the finger to the bigots who disbelieved me on this point. I think that anyone who believes 37 C is a useful calibration point for a brewing thermometer should follow the advice of Frederick L. Pauly <flp2m at avery.med.virginia.edu> in HBD #2877 or that of Herbert Bresler <bresler.7 at osu.edu> in HBD #2880. The electronic fever ("clinical") thermometers available nowadays seem not to have the "lock on max" feature Herb mentions. The one I have is consistently within 0.2 F of my traditional mercury fever thermometer but I have no idea whether that is typical performance. Return to table of contents
Date: Sat, 21 Nov 1998 07:53:20 -0500 From: Rick Jarvis <rjarvis at nauticom.net> Subject: Re: Subject: Natty Boh >>>Actually, didn't I hear that Pittsburgh Brewing does a lot of the Natty Bo brewing now?<<< Since they lost the Sam Adams contract they have a lot of capacity. Return to table of contents
Date: Sat, 21 Nov 1998 08:36:21 -0500 From: Evan Kraus <ekraus at avana.net> Subject: GLATT PARTS Anyone know where I can get some Glatt parts ? I need the bearings. Return to table of contents
Date: Sat, 21 Nov 1998 09:09:26 -0500 From: "John A. MacLaughlin" <jam at clark.net> Subject: Re: . . . pronounce . . . A recent visitor to the Pacific northwest tells me that the local pronunciation of "Willamette" in that area is more like will-LAM-met than the will-lam-ETTE I had expected. Can anyone verify this? Return to table of contents
Date: Sat, 21 Nov 1998 11:00:42 EST From: Jebbly at aol.com Subject: three questions for you all First: I am looking for a yeast bank or supplier to find a european--welsh, to be specific--ale yeast. Second: I am also looking for neat beer/brewing/old english clipart for my labels. Third: I am considering setting up a rims in my basement. I currently mash in a ss pot which I keep in an insulated box to maintain the temp. With a rims, how does one keep the temps constant? Is this something else I'll need to master? Any help on any of these will be appreciated. Thanks, Jebbly in Vermont Return to table of contents
Date: Sat, 21 Nov 1998 11:35:37 -0500 From: Dan Cole <dcole at roanoke.infi.net> Subject: Thanks for help with Wyeast 2308-Munich I just wanted to thank everyone for their advice on Wyeast 2308-Munich. To summarize the suggestions: ferment cool (50F), a diacetyl rest is mandatory, huge sulfur production should be expected, and be prepared to lager for months. Many said that if you follow all the above advice, you will get an award winning Lager and many called this yeast their favorite. Dan Cole Roanoke, VA Star City Brewers' Guild: http://hbd.org/starcity/ Return to table of contents
Date: Sat, 21 Nov 1998 12:12:34 -0500 From: "Bayer, Mark A (Boeing)" <BayerMA at navair.navy.mil> Subject: d'arcy debate collective homebrew conscience: scott wrote: >Folks keep bringing up Darcy's law and how it relates to lauter design. IMO, it's irrelevant to the >problem. and paul said: >Your opinion is wrong. Darcy's law is completely relevant. And that is not my opinion, it is a fact. paul, take it down a notch. what scott is saying is that flow rate at the bottom of the lauter tun is not the quantity being sought. what john palmer was trying to show in his experiment was how the mash liquor drains through every part of the lauter tun. and in that case, d'arcy's law is completely irrelevant. what you need, theoretically, is a solution describing the flow at every point in the lauter tun so you can determine where the flow is not reaching, and therefore where your extraction might be compromised. a "picture" of the flow is what john was shooting for, and that's why (i suspect) he abandoned the theoretical approach in favor of the experimental approach. if you want to know the flow rate coming out of your lauter tun, just take a measuring cup and use your wristwatch. and use a valve so you can adjust it. brew hard, mark bayer Return to table of contents
Date: Sat, 21 Nov 1998 10:19:14 -0800 From: "Hans E. Hansen" <hansh at teleport.com> Subject: Yet another newbie Protein Rest question Hello one and all. I just spent about 5 hours cruising thru the archives to find out about protein rests. In particular, there was some good stuff this last January. Most discussions centered around the protein rest's effect on haze, and only occasionally mentioning body (the usual comment in this regard was the potential body loss from low temp protein rests). My question (which I couldn't find elsewhere): What effect on body does a 135 deg protein rest have? In particular, what happens (to body) if a well modified malt gets a 135 deg protein rest? My guess to my own question is that large proteins (the kind that would normally hot-break out) will get broken up into more soluble proteins and contr