HOMEBREW Digest #3107 Wed 11 August 1999

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  Re: re:Otter Creek Copper Ale (darrell.leavitt)
  Scotch Ale / The BOB in Grand Rapids, MI (Nathan Kanous)
  Commercial Brewing the De Piro way (David Lamotte)
  whiskey malt (Jeff Renner)
  Baking bread with brewing yeast (Jeff Renner)
  To Pump or not to Pump (Kirk.Fleming)
  septic tanks ("Eric Panther")
  re:Imperial Stout Recipe (Charley Burns)
  Re:Innovations (Matthew Comstock)
  pump question ("Bayer, Mark A")
  Honk! Some answers ("Rich, Charles")
  25 years of homebrewing ("Maribeth Raines, Ph.D.")
  B-Brite in dishwasher (James Jerome)
  Dry Yeast (Brad & Lorena Kuhns)

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---------------------------------------------------------------------- Date: Tue, 10 Aug 1999 08:17:41 -0500 (EST) From: darrell.leavitt at plattsburgh.edu Subject: Re: re:Otter Creek Copper Ale Ok, here is a recipe that turned out real good, trying to be a clone of Otter Creek's Copper Ale: 6.5 lb Munich Malt 4.5 lb Halcyon 2 row 1/2 cup Special B used 3 gal H20 into mash tun, strike temp was about 158 did beta rest at 148 for 60 min did alpha rest at 156 for 35 min mash-out 168 for 5 min first runnings were 1.099 SG used Wyeast 1007xl gERMAN aLT Hops: 1 oz Fuggles at start (4.5%) 1/2 oz Hal. Northern at 30 1oz Saaz (4.2%) at finish The original gravity was 1.068 FG was 1.016 %ABW was about 5.3% When I put this into the secondary, I boiled a small amt of water , into which I put a tsp of rice syrup solids (ran out of corn sugar) to purge the head space of oxygen...then when I "pigged" the brew I used 1/2 cup of ricy syrup solids...wasn't sure how this would carbonate the pig, but it did well.. For what its worth this was a real hit, and several folks who had tried Otter Creek's Alt (Copper Ale) thought that it was the same/ very similar ...made my day,..so I hope to try this one again. ..Darrell <Terminally INtermediate Home-Brewer> Return to table of contents
Date: Tue, 10 Aug 1999 07:31:38 -0500 From: Nathan Kanous <nlkanous at pharmacy.wisc.edu> Subject: Scotch Ale / The BOB in Grand Rapids, MI Greetings All, Ted McIrvine posted a recipe for an Imperial Stout and Thomas Murray asked about "Nessie Original Red Ale" which seems to be brewed with some whisky malt. I can't help either of them, but it got me to thinking. Last year at the Great Taste of the Midwest (shameless plug for a great beer tasting event), The BOB from Grand Rapids MI had a smoked scotch ale on tap. Apparently, they added a fifth (or todays equivalent of such) of scotch whisky to a barrel of their scotch ale and I thought it was wonderful. Since then, it's been in the back of my mind to brew something similar. I've got some scotch whisky (please, no flames about "wasting" good scotch) and I wonder who might have a respectable recipe for a scotch (or is it scottish?) ale that would work well with a nice dose of scotch whisky at bottling / kegging? Any takers with a recipe? TIA. nathan in madison, wi Return to table of contents
Date: Tue, 10 Aug 1999 22:47:42 +1000 From: David Lamotte <lamotted at ozemail.com.au> Subject: Commercial Brewing the De Piro way It was good to hear from George De Piro again in HDB #3106. But he will live to regret it as I am always interested to hear from someone who has 'been to the other side' by moving from home to commercial brewing. I would like to know a little more about the fermentation and maturation schedules used by commercial brewers. George ( I think) post some time ago about a number of different combinations of warm and cold temperatures to replace the traditional long/cold lagering process. I have now read in Kunze some additional information, but it seems that all of the different combinations take about 21 days from pitch to pack, and give similar results. What do you guys use out there in the real world ? While I do not really have to worry about the heavy capital costs for maturation tanks, it does mean that if I can produce a lager in 21 days rather than 42, I only tie up half the amount of cornies in my scarce fridge space. AJ has done a fantastic job of explaining how home brewers may benefit from the sensible application of commercial practises at home. Perhaps this is another area where the big guys can help those of us at home. Best wishes to all those on the other side.... David Lamotte Brewing down under in Newcastle N.S.W. Australia Return to table of contents
Date: Tue, 10 Aug 1999 09:29:47 -0400 From: Jeff Renner <nerenner at umich.edu> Subject: whiskey malt ThomasM923 at aol.com asks >does anyone know of a >supplier of the Hugh Baird lightly smoked peat malt mentioned by Ted McIrvine >in HBD #3103? G.W. Kent distributes lightly and heavily peat smoked malt. They also carry German distillers malt, which is a non-smoked high diastatic (~320 Lintner) malt. Your shop should be to order it. Jeff -=-=-=-=- Jeff Renner in Ann Arbor, Michigan USA, c/o nerenner at umich.edu "One never knows, do one?" Fats Waller, American Musician, 1904-1943. Return to table of contents
Date: Tue, 10 Aug 1999 09:26:51 -0400 From: Jeff Renner <nerenner at umich.edu> Subject: Baking bread with brewing yeast Dennis Himmeroeder <dennish at palmnet.net> wonders >if anyone has ever used brewing yeast to bake bread with. I have, and wrote an article for Zymurgy a couple of years ago. I think it was in the infamous bottle opener issue. Ale yeast is what bakers used for centuries in brewing parts of Europe when they didn't want to use a sourdough culture, and is the progenitor of baker's yeast. It doesn't make for very fast leavening, but the flavors can be nice. I'd suggest using at least 1-1/2 Tbs of solid sedimented yeast from your fermenter per pound of flour to start with, and giving it lots of time to rise. Then you can adjust the amount for future batches. Start early in the day so you have lots of time. Jeff -=-=-=-=- Jeff Renner in Ann Arbor, Michigan USA, c/o nerenner at umich.edu "One never knows, do one?" Fats Waller, American Musician, 1904-1943. Return to table of contents
Date: Tue, 10 Aug 1999 09:16:56 -0500 From: Kirk.Fleming at born.com Subject: To Pump or not to Pump The most frequently used pumps are food grade impeller-type pumps. These are basically a floating paddlewheel held inside a sealed plastic chamber and driven magnetically. The most frequently used means of regulating them (that I've seen) is through the use of yer basic ball shut-off valve (the kind used in residential plumbing for water supply). What I've READ (and I can't cite the source) is that these pumps have a shear effect of the beer, and in particular proteins, and change the character of the beer for the worse. If true, this would especially be the case when the outlet flow rate from the pump is reduced through the use of a shut off valve. In this case, the impeller is turning at its full speed, basically churning the wort even more than it would if the flow rate were unrestricted. Again, I'm only repeating what I've read elsewhere, which of course doesn't make it so; it seems intuitively plausible, tho. Blood is another liquid that is apparently designed specifically to change properties under shear. All that said, my next RIMS system will be based on either diaphragm or peristaltic pumps, rather than the impeller type. All the benefits that peristaltic pumps have for pumping blood, pharmaceuticals, etc., should apply somewhat to wort as well (sanitizability & no shear). This might be considered absurd overkill, but that's exactly why it's so appropriate to bring up in this forum. Kirk Fleming FRSL, FRSE Return to table of contents
Date: Wed, 11 Aug 1999 00:43:14 +1000 From: "Eric Panther" <epanther at somelab.com> Subject: septic tanks With all these "septic tank" posts this forum is becoming more of a microcosm and less internationally oriented. Eric Panther. Return to table of contents
Date: Tue, 10 Aug 1999 08:00:01 -0700 (PDT) From: cburns at jps.net (Charley Burns) Subject: re:Imperial Stout Recipe I brewed 40 gallons of this a year and a half ago (seach hbd archives for "Two Tub"). I scaled it down to 5 gallons and brewed it again about 5 weeks ago. Here's the 5 gallon version which is just excellent (IMNSHO). King of the Valley Imperial Stout (SUDS Format) Category : Imperial Stout Method : Full Mash Starting Gravity : 1.102 (actual) Ending Gravity : 1.037 (actual) Recipe Makes : 5.5 gallons Total Grain : 28.50 lbs. Color (srm) :466.5 (fairly dark...) IBUs : ~87 Malts: 1.25 lb. Chocolate (briess) 2.50 lb. Crystal 60L (used hugh baird) 21.50 lb. Pale Ale (used briess) 2.75 lb. Roast (Stout) Barley (briess) 0.50 lb. Malted Wheat Hops (all whole): 2.50 oz. Centennial 10.0% 60 min 2.50 oz. Kent-Goldings 5.9% 10 min Grain/Water Ratio: 1.0 quarts/pound Mash Temperature: 158F for 60 minutes Wyeast 1968 (leave it sweet) Second runnings made porter, still settling in secondary (need keg space). Return to table of contents
Date: Tue, 10 Aug 1999 09:26:17 -0700 (PDT) From: Matthew Comstock <mccomstock at yahoo.com> Subject: Re:Innovations Greetings First, thanks to Ken Schwartz for posting information about no-sparge and batch-sparge techniques in #3105. It was this information on Ken's website (http://home.elp.rr.com/brewbeer) that finally got me to try all-grain brewing. ******************** TIPS and INNOVATIONS ******************** I defer any further discussions about 'Innovations' to those that have compiled them before. What was I thinking. A few: http://brewery.org/brewery/Library.html http://www.bodensatz.com from Alan McKay http://home.elp.rr.com/brewbeer from Ken Schwartz http://www.brewinfo.com/brewinfo/ From Al Korzonas And for the heck of it, and since I already typed them out. Here's a few nuggets. Mashing - ------- 1. Mashing in a bottling bucket with a CPVC drain manifold. 2. Adding DME to sparge water to lower pH. 3. Mashing in a grain-bag in a kettle in the oven. Wort chilling - ------------- 1. Recirculating cold ice water with a pump through the immersion chiller. 2. Without a pump, filling a bottling bucket up with ice water, siphon it through the chiller into a bucket and dump it back in the top. Yeast/starters - -------------- 1. Repitching as the 'best' starter method, like Frederick J. Wills (Frederick_Wills at compuserve.com)in #2788 (I like that post) 2. Using a microwave to boil wort in a mason jar for starter. Brewing - ------- 1. Rocks in the kettle to avoid boil-overs. 2. Splitting the brew session into two days. Mashing one day, and boiling the next. Primary Fermentation - -------------------- 1. From: rlabor at lsumc.edu (LaBorde, Ronald), #3103, Subject: RE: Immersion cooler coil in corny primary? "I have used a submersible aquarium pump ($25) to circulate ice water in a small plastic cooler through vinyl tubing into a larger plastic cooler with the fermenter and water therein. I used a siphon hose for the return water to the small cooler. Secondary - --------- 1. When transferring to a secondary add solution of boiled/cooled corn sugar to help purge headspace of air with small ferment. Bottling - -------- 1. Store bottles with bleach solution in them and sealed with foil to save time preparing for bottling. OK, those are examples of some cool ideas I read here. Sorry, I didn't include links to all pertinent items, or give credit where credit is due. And some of these are items I posted or regurgitated. If you've got a website that isn't included in the links above (or on links within those sites) and you've got some cool ideas, post the address for the rest of us. I'll stop talking about 'Innovations' now. It has all been done before, of course. Thanks Matt Comstock in Cincinnati _____________________________________________________________ Do You Yahoo!? Bid and sell for free at http://auctions.yahoo.com Return to table of contents
Date: Tue, 10 Aug 1999 09:49:16 -0700 From: "Bayer, Mark A" <Mark.Bayer at JSF.Boeing.com> Subject: pump question collective homebrew conscience_ scott church asked about using a pump, and any ill effects regarding compaction of the mash bed due to suction created by the pump. one alternative to this is to use a grant, which is a separate vessel that the mash liquor is allowed to drain into via gravity. the mash liquor is then pumped from the grant, so no suction is applied to the bottom of the lauter tun. in fact, if the grant is made from metal, and heatable, you can supply heat to the runnings to maintain a reasonable temperature in the lauter tun during recirculation. the intrepid could extrapolate this setup into a rims, with suitable automation of the pump and/or flame control. brew hard, mark bayer stl mo Return to table of contents
Date: Tue, 10 Aug 1999 14:00:10 -0700 From: "Rich, Charles" <CRich at filenet.com> Subject: Honk! Some answers Brewster Burley asks: >Are you trying to say that you did not recommend p-cooking hops when >you declared that you got ...[4X]... the bitterness by p-cooking them? Here's what I wrote: >".... I don't recommend it because the effect is *so* extreme." Now, how did you miss that?? Search the archives for "pressure AND hopping", I've never recommended it because the results are squirrelly and someone could overhop their beer. But I think I will recommend it now. I *do* think it could be a pretty neat hack, just needing refinement. It may want a "massively hop-headed individual" (MHHI) to test those waters though. Any takers, Please tell us all what you find. >Is it possible that this exceptional bitterness you are experiencing is from the >tannin in the malt husk ... [or hops]? You might not know but tannins are astringent, hops are bitter. Big difference taste-wise. If tannins were extracted under pressure they'd show in p-cooked mash, but they don't. They don't show in p-cooked hoppage either. In fact hop flavor doesn't even show, just frank bittering. >Based on the fact that a normal boil of 90 minutes at a normal SG yields only >about 38% extraction typically, ... Where in the h*ll are you getting your facts from??? <Grin> Tinseth's and Garetz's rates are ~25% for 1050 wort for 90-minute boil. Ragen's (Zymurgy) are totally whacked, flattening at 30% after 45 minutes. Pressure hopping is wide open territory ready for exploring. I am not the expert on pressure-hopping, I tried it a couple of times a few years ago and walked away from it in my personal practice. Why don't you do some experiments instead of carping and kvetching?? We'd rather hear about your *experience* >>"The manufacturer of my pressure cooker, "All American", >>recommends using an inner vessel for these goods." >That does ease my concern a little, >but I will look for a detailed reference. Good! Tell us what you find. Cheers, Charles Rich (Bothell, Washington) Carpe Carpum, "Sieze the Carp!" --Thomas Pynchon Return to table of contents
Date: Tue, 10 Aug 1999 15:38:12 -0700 From: "Maribeth Raines, Ph.D." <raines at cerviel.radonc.ucla.edu> Subject: 25 years of homebrewing You are cordially invited to attend The Maltose Falcons Home Brewing Society 25th anniversary banquet. The banquet will be held at the Los Angeles Equestrian Center in Burbank on September 18, 1999. The festivities start at 5 pm and include lots of great beer, the Falcons Blues & Brews Band, a retrospective look at the Falcons and their role in craftbrewing with a few words from some special guests. In addition you will receive a souvenir glass and bottle of IPA brewed in conjunction with the new BJ's brewpub in Woodland Hills. Why should you attend? This is a historic event worth celebrating since the Maltose Falcons are the oldest homebrewing club in the U.S. Yes, we were organized before homebrewing was legal!! The Falcons have a rich heritage and are known throughout the US and Europe. As a fellow homebrewer we would like you to celebrate with us. If you have been to one of our festivals then you know how much fun we are going to have. If you have not been to one of our fests, then be prepared to have a great time. Tickets are $40 for non-members (this includes a one year membership to our club); a second ticket can be purchased at the paid member price of $20. Tickets must be purchased in advance by September 1, 1999. Please e-mail me at mraines at ucla.edu to arrange your ticket orders. Please pass this on to any interested clubs. Cheers! MB Raines-Casselman Anniversary Committee Chairman Return to table of contents
Date: Tue, 10 Aug 1999 23:10:36 +0000 From: James Jerome <jkjerome at bellsouth.net> Subject: B-Brite in dishwasher Hi Ya'll Does anyone have a reason or caution about putting B-brite in the little compartment of my dishwasher normally reserved for detergent? I would like to reduce the time spent performing the odious task of sterilizing bottles and this seems like a good idea. Any warning flags? Thank you in advance for your input. Hoppily, Jett Jerome Ooltewah, TN Return to table of contents
Date: Tue, 10 Aug 1999 21:58:44 -0700 From: Brad & Lorena Kuhns <bnlkuhns at netzero.net> Subject: Dry Yeast Hi Group, I just came across something I have never heard before. I brewed a nice Nut brown this weekend and used dry yeast and dehydrated 2 packages per the instructions on the back 105 deg for 15 min's. I pitched and expected it to take right off but 2 1/2 days later no activity at this point I am really worried. I went got some more yeast and pitched this time some White labs liquid and it took off 8 hrs later. The gal and my brew shop told me that every time she and other people have rehydrated at that temp they have gotten the same results. Did I kill the yeast? It kinda seems like it. Is there any validity to the statement the brew shop owner made? Thanks for your help Brad Kuhns ________________________________________________________ NetZero - We believe in a FREE Internet. Shouldn't you? Get your FREE Internet Access and Email at http://www.netzero.net/download/index.html Return to table of contents
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