HOMEBREW Digest #32 Wed 21 December 1988

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		Rob Gardner, Digest Coordinator

  RE: Homebrew Digest for December 20, 1988 ("1107-CD&I/VIRUS DISEASE")
  RE: Homebrew Digest for December 20, 1988 ("1107-CD&I/VIRUS DISEASE")
  RE: Homebrew Digest for December 20, 1988 ("1107-CD&I/VIRUS DISEASE")
  Original and Final Gravities of Malt extracts/grains (dw)
  Greetings (BB13093)
  Re: Liquid Yeast Suppliers (MARK)
  liqueur and hard cider (arthure)
  "Stuck" brew (CRF)

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---------------------------------------------------------------------- Date: 21 Dec 88 07:37:00 EST From: "1107-CD&I/VIRUS DISEASE" <henchal at wrair.arpa> Subject: RE: Homebrew Digest for December 20, 1988 SUBJECT: More on yeast growth TO: Darryl I just re-read my original suggestions and realized that I had misspoke about where in the growth curve the starter should be. Obviously, the starter should be right at the peak and the final concentration of cells in the wort should approximate the early exponential growth phase (the point being that you want the shortest lag phase after pitching). Henchal <henchal at wrair.arpa> Return to table of contents
Date: 21 Dec 88 08:55:00 EST From: "1107-CD&I/VIRUS DISEASE" <henchal at wrair.arpa> Subject: RE: Homebrew Digest for December 20, 1988 SUBJECT: Scientific Supply Houses Sorry, for my fragmented responses. Recently, there have been several requests for sources of scientific euqipment useful for the homebrew laboratory. May I suggest the following company that I have used with success: Carolinia Biological Supply Company 2700 York Rd Burlington, NC 27215 (919) 584-0381 These folks will accept call in orders. Will take master charge or visa. They ship quickly by UPS with 48 hours. There also is a California address I believe, but I don't have it right at the moment. Send me an email if you need it. They also provide a beautiful catalog. ERIK A. HENCHAL <henchal at wrair.arpa> Return to table of contents
Date: 21 Dec 88 08:45:00 EST From: "1107-CD&I/VIRUS DISEASE" <henchal at wrair.arpa> Subject: RE: Homebrew Digest for December 20, 1988 SUBJECT: FREEZING YEAST CELLS There really is no mystery about "freeze-shield" agents. There are two commonly used cryoprotective agents used in microbiology: DMSO and glycerol. DMSO is used at a final concentration of 10%, and can be used fresh out of the reagent bottle since this agent is self sanitizing. Glycerol is used at a final concentration of 50%. You must sterilize glycerol before use in a pressure cooker, or at least sanitize it. You can sanitize it by placing the glycerol in a pint mason jar and placing the jar in a boiling water bath for at least 20 minutes. Most folks don't like to use DMSO because of the smell. I think that you can get glycerol at the drug store...but it must not contain any adjuncts or perfumes..ask for the USP grade from the pharmacist. Some other suggestions: Freeze only small aliquots. Once you have added the cryoprotective agent, place the yeast in the freezer immediately. When you are ready to use the frozen stock, warm it to room temperature quickly. Transfer cells out of the freezer quickly to fresh wort. I hope that this is helpful. Erik A. Henchal <henchal at wrair.arpa> Return to table of contents
Date: 21 Dec 88 13:09:19 EST (Wednesday) From: dw <Wegeng.Henr at Xerox.COM> Subject: Original and Final Gravities of Malt extracts/grains I typed this in awhile back for someone, and stumbled across it again today. Perhaps it will be of interest to the readers of the mailing list. These are the numbers quoted by Dave Miller in his new book, "The Complete Handbook of Home Brewing" (Garden Way Publishing, 1988). All numbers assume 1 pound of material in 1 gallon of water. Barley Flakes...........30 Black Malt..............24 Cane Sugar..............45 Cara-Pils...............30 Corn or Rice Flakes.....40 Corn Sugar..............40 Crystal Malts...........24 Honey...................35 Malt Extract Powder.....45 Malt Extract Syrup......36 Mild Ale Malt...........33 Munich Malt.............33 Pale Ale Malt...........35 Roast Barley............24 Six-row Lager Malt......33 Two-row Lager Malt......35 Vienna Malt (homemade)..30 Wheat Malt..............38 Enjoy! /Don Return to table of contents
Date: 21 Dec 88 11:14:35 EDT From: BB13093%pbn33.prime.com at RELAY.CS.NET Subject: Greetings Greetings! My name is Nicolette Bonhomme, and I am new to the net. My intro- duction came through another net concerned with medieval and renaissance historical research. My brewing experience centers around mead-making, but I have also experimented with mulling wine and berry liquer (with pre-made wine and brandy). I've never tried beer, but you all sound like you're having great fun with it!! Firstly, here is a small contribution: a recipe for berry liquer. 1) Let soak for at least one week (three months for my latest batch) 1 quart frozen rasberries 1 quart frozen bluberries 1 can frozen grape juice concentrate approx. 1 quart brandy 2) Strain the stuff into a jar, being sure to squeeze all the good electric juice out of the fruit. 3) Increase by 25% to 50% with sugar syrup. Sugar syrup here is half and half sugar and water, heated up to dissolve the sugar, and then allowed to cool. The syrup must be room temperature before it is added to the berry mixture. This stuff is called Pancake Syrup, and rightly so, but it makes a wonderful after-dinner desert. Secondly, a request. What constitutes a reasonbly-priced, decent quality starter kit for beer? What are some good books to read on the subject? What are the stupid errors that you wouldn't make now that you've been brewing for a while? I have some equipment already: fermentation locks, bottles, corks, Campden tablets, etc. that I use for making honey wine. Merry merry and a happy happy! - Nicolette (bb13093 at pbn33.prime.com) Boston Return to table of contents
Date: Wed, 21 Dec 88 17:04 EST From: MARK <GRYSKA at cs.umass.EDU> Subject: Re: Liquid Yeast Suppliers There have been many queries about liquid yeast suppliers recently. I buy my yeast from the Frozen Wort (Charlie Olchowski) in Greenfield, MA. I can get to Greenfield in about 20 minutes from where I live so I do not need to mail order. (Although it is possible to do so) Charlie carries about 12 different strains from Wyeast Labs and will have another 4 in the next couple months. He has always been helpful when I have had questions regarding the liquid yeasts and I have been very happy with the results that I have had using the liquid yeast cultures. The address for The Frozen Wort is 473 Main St PO Box 988 Greenfield MA (413) 773-5920. Once again the usual disclaimer: I have no vested interest in the Frozen Wort, I am a satisfied customer. - mg Mark Gryska gryska at cs.umass.edu Return to table of contents
Date: Wed, 21 Dec 88 15:47:02 PST From: sco!arthure at ucscc.UCSC.EDU Subject: liqueur and hard cider Well, this is sort of off the subject of homebrewing, but most of us probably have a deep abiding interest interest in booze of all sorts ... Anyway, I have made some liqueurs in the past, and I just started a bunch of new ones: coffee, black tea, kiwi, rose, nectarine, and spearmint. I've seen like 30,000 recipes for coffee liqueurs, all of which rely upon instant coffee ... Bizzare. I'd rather make one from real coffee beans, so this batch is an experiment. Anyway, in response to the question about peels, I would advise you to use only the peels of organically raised fruit for any recipe that calls for fruit peels. It's my impression that the skin of citrus fruit is not treated as a foodstuff by commercial growers. On a subject more closely related to homebrewing: I'm fermenting a batch of hard cider at the moment. I didn't add anything to the apple juice except a small quantity of chapagne yeast, and I intend to ferment to completion and then bottle with some fresh cider for carbonation. Anyway, I've seen some recipes since I've started, and I seem to be going against conventional wisdom: most of them call for pounds and pounds of sugar and other nonsense. So I'm wondering if anyone out there has made hard cider without added sugar and would like to share their experiences. And if anyone would like to talk about liqueurs, they can email me. -arthur Arthur Evans: ucscc.ucsc.edu!sco!arthure, uunet!sco!arthure, arthure%sco at ucscc.bitnet, arthure at sco.com Return to table of contents
Date: Wed, 21 Dec 88 18:39 EDT From: <CRF%IFASGNV.BITNET at CUNYVM.CUNY.EDU> Subject: "Stuck" brew Hi there! _Re:_ John's brew. Although I haven't been brewing that long, I've had this happen to me. In my case, the brew stopped bubbling after 4 days. Consultation with wiser heads produced speculation that fermentation had "stalled" and to spike the wort with a sugar solution like you would use for priming. If fermentation again quickly ceases, it's probably done. This turned out to be the case for me. I went ahead and bottled that batch, and nothing subsequently went *BOOM!* Also: "Rock&Roll Music" was originally written and recorded by Chuck Berry, about 1957. The Beach Boys covered the tune as well as the Beatles, and charted very well with it. Last: I'm glad there was a real, honest-to-God microbiologist out there... Cheryl Feinstein "CRF at IFASGNV.BITNET" Return to table of contents
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