HOMEBREW Digest #3395 Fri 04 August 2000

[Prev HBD] [Index] [Next HBD] [Back]

		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

  Palm Pilot stuff ("Jeffry D Luck")
  yobbos and water (Keith Busby)
  From The Times (Keith Busby)
  oops (Keith Busby)
  Re: Maize malting ("Keith Menefy")
  RE: Beta Amylase ("Aaron Sepanski")
  Thanks for info Wyeast 3522 Ardennes ("Warren White")
  Noble Hops!  Why Royalty???? (Rod Prather)
  Attaching bottle caps ("Henry St.Pierre")
  alpha/beta amylase (Regan Pallandi)
  Advance on Zymurgy Special Issue ("Ray Daniels")
  My "false bottom" (Prestoniam)
  I swear I will never ever use pellet hops again. (Edward Doernberg)
  Defining Hot Break (Ant Hayes)
  grain prices (homebre973)
  Regarding the BJCP's removal of the Malt Liquor category... ("Bev D. Blackwood II")
  Bottle cap adornments ("Pannicke, Glen A.")
  Attaching Bottle Caps ("Peter J. Calinski")
  re:gelatinization again & drunken stupors ("Nathaniel P. Lansing")
  Black Malt vs. Black Patent Malt (rgilmor)
  I was wrote when I drunk this ("Alan Meeker")
  Kunze / Fullers ("Lynne O'Connor")
  Quickdraft Bottling - Thanks! ("Steven J. Owens")
  RE: Aussie Nonsense Or Scientific Thirsting? (LaBorde, Ronald)
  dry hopping ("S. SNYDER")
  Re: To be an aussie ("Leland Heaton")
  Pat? ("Eric Fouch")
  re: Kunze book ("Paul Kensler")
  Bottle caps (Dave Burley)
  helles (Marc Sedam)
  Revision to Amylase Posting re: Dextrin Formation and Degradation ("John Palmer")

* * Beer is our obsession and we're late for therapy! Send articles for __publication_only__ to post@hbd.org 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 FROM THE E-MAIL ACCOUNT YOU WISH TO HAVE SUBSCRIBED OR UNSUBSCRIBED!!!** IF YOU HAVE SPAM-PROOFED your e-mail address, you cannot subscribe to the digest as we canoot reach you. We will not correct your address for the automation - that's your job. The HBD is a copyrighted document. The compilation is copyright HBD.ORG. Individual postings are copyright by their authors. ASK before reproducing and you'll rarely have trouble. Digest content cannot be reproduced by any means for sale or profit. More information is available by sending the word "info" to req at hbd.org. JANITORS on duty: Pat Babcock and Karl Lutzen (janitor@hbd.org)
---------------------------------------------------------------------- Date: 02 Aug 2000 12:32:52 -0700 From: "Jeffry D Luck" <Jeffry.D.Luck at aexp.com> Subject: Palm Pilot stuff I recently picked up a Palm Pilot and am wondering if there are any recommendations for brewing software for the gizmo. Also, I'd like to move my brew log from PC to Palm and would like to hear any opinions on a good DB program, or a spreadsheet template or anything else in use. Feel free to post or email me directly, and include software in the email if that's convenient. TIA Oh, BTW, any vintners with Palm-ware may also reply. Jeff Luck Salt Lake City, UT USA Having a wonderful wine, wish you were beer. Return to table of contents
Date: Wed, 02 Aug 2000 15:31:46 -0500 From: Keith Busby <kbusby at facstaff.wisc.edu> Subject: yobbos and water Since Debi is rash enough to ask, "Yobbo" is a British term, and I suspect our antipodean brethren and sistren may also use it. The original form "yob" is simply "boy" backwards with the "bo" added for assonance or rhythmical purposes. It generally means something between the boisterous and thuggish, hooligans, loutish teenagers, the type who hang around public places making nuisances of themselves, drunk or sober. On a beer-related topic, I have just brewed my first beer at the new residence here in SE Wisconsin. The water is well-water, run through a softener with salt-pellets. I also noticed that said pellets have an additive which is supposed to preserve the softener device. It will be three weeks before I can sample the beer, but does anyone have experience of brewing with water from such a set-up? Professor of French University of Wisconsin-Madison Department of French and Italian 618 Van Hise Hall Madison, WI 53706 (608) 262-3941 (608) 265-3892 (fax) Return to table of contents
Date: Wed, 02 Aug 2000 15:36:36 -0500 From: Keith Busby <kbusby at facstaff.wisc.edu> Subject: From The Times Relating to the thread on mild, I thought this article from the London Times (8/2/00) might be of interest. Burnley is exactly where you'd expect a mild to be brewed. <<Winning ale is born to be mild BY ROBIN YOUNG Links AN UNFASHIONABLE mild ale was chosen yesterday as the best beer in Britain by an expert panel of brewers, beer writers and journalists at the Great British Beer Festival at Olympia in West London. Moorhouse's Black Cat, produced in Burnley, Lancashire, and described as "a smooth, well-balanced dark mild with a fruity aroma", was chosen overall winner in preference to more than 30 other finalists from five categories. Mike Benner, head of campaigns and communications for the championship organisers, the Campaign for Real Ale, said: "This is only the third time a mild has won the competition, and the last time was 20 years ago. At a time when many brewers are dropping their milds claiming drinkers don't want them, this marks a real achievement for Moorhouse's. It promises to turn the mild market around." Malcolm MacDonald, of Moorhouse's, said: "This is proof that a mild style of beer is still appreciated by today's drinkers." Camra has consistently campaigned for the maintenance and revival of mild beers, a style which was particularly popular with industrial workers in the North because of its refreshing flavour and lower alcoholic strength. The beer festival, which is expected to attract more than 40,000 visitors, remains open until Saturday evening. >> Professor of French University of Wisconsin-Madison Department of French and Italian 618 Van Hise Hall Madison, WI 53706 (608) 262-3941 (608) 265-3892 (fax) Return to table of contents
Date: Wed, 02 Aug 2000 15:37:56 -0500 From: Keith Busby <kbusby at facstaff.wisc.edu> Subject: oops Sorry, that seems to have been Don usurping Debi's e-mail address. Professor of French University of Wisconsin-Madison Department of French and Italian 618 Van Hise Hall Madison, WI 53706 (608) 262-3941 (608) 265-3892 (fax) Return to table of contents
Date: Thu, 3 Aug 2000 10:03:55 +1200 From: "Keith Menefy" <kmenefy at ihug.co.nz> Subject: Re: Maize malting Following up on Jeff Renner's comments On seed maize. I just assumed that all seed would be treated. All farmers I know that grow maize use hybrid seed. May have to switch to sweet corn. >>There was a huge amount of hot break. Like a big oil slick!! > >I think of hot break as normally referring to coagulated proteins. Was >this like that, or was it actually oil? There certainly could have been a >fair amount of corn (maize) oil. I think I'd remove it too. I didn't actually check to see if it was oil or not. I just did not like the look of it and the amount that was forming. I stopped the boil after 5 minutes and skimmed the stuff off. Seemed to work OK. Certainly stopped the tendency to want to boil over. >You didn't say what percentage of maize you used. I assume something like 25%? Yes, when I read the post in HBD I thought 'foolish boy, you never put the quanties in'. and I am going to have to stop talking to myself to. The percentage of maize used was 20%. Cheers Keith Return to table of contents
Date: Wed, 2 Aug 2000 19:9:42 -0700 From: "Aaron Sepanski" <madaarjul at earthlink.net> Subject: RE: Beta Amylase At approximately 150 or a little higher, bet amylase is denatured. There are beers that I have produced that require enzyme addition. One of the enzyme is a Beta Amylase. This increases extract by breaking beta-linked carb chains. A beta rest isn't always necessary. But the idea that alpha works best in the 150's is wrong. It's curve of activity has two peaks. The optimum is at about 70 degrees. Second, in the 150's. But has activity throughout that temp range. Therefore, alpha action is never eliminated. Even during a beta rest it is still working, just not as well as beta. One doesn't make one type of sugar either. The only difference is the bonds that they break. Chains are large and random (in the relationship of total bonds), and a mash at say 149-150 still makes a good fermentable wort, and good glass of beer. Return to table of contents
Date: Thu, 03 Aug 2000 15:14:53 EST From: "Warren White" <warrenlw63 at hotmail.com> Subject: Thanks for info Wyeast 3522 Ardennes A thousand thanks folks... I now have a better idea on the profile of this yeast and will use it for a trippel in about a week. I had a sneaking suspicion that it was the L'Chouffe yeast, your posts have now hopefully confirmed this. I'm probably the first homebrewer in Australia to use it (guessing)... my supplier is the Australian distributor for Wyeast and generally can get it shipped in pronto (Date on pack shows only 3 weeks old). My only concern about using it for trippel would be that with an O.G. of 1090, the specs say that this yeast is highly flocculent. I just hope that this beer doesn't end up with a high F.G. I think I would also shy away from using it in the 80's. as you would probably be able to smell the Phenolics all the way up there in the U.S. The low 70's sounds like a better plan of attack... Thanks again - keep you'all posted!!! Happy brewin folks... Warren L. White (Melbourne Australia) The Arse End of the Arse End of the World! ________________________________________________________________________ Get Your Private, Free E-mail from MSN Hotmail at http://www.hotmail.com Return to table of contents
Date: Wed, 02 Aug 2000 22:09:28 -0300 From: Rod Prather <rodpr at iquest.net> Subject: Noble Hops! Why Royalty???? Could someone explain just what makes a hop a "Noble Hop". Certainly they are known for aroma but is there some chemical constituent that makes them so? - --- OR --- Is this label of royalty just something adorned on certain hops because the Hop King likes them better? Maybe one that married his Ugly Hop Daughter or won in a hop jousting match? Do we address them as "Sir Hop"? Are there peasant hops? - -- Rod Prather, PooterDuude Indianapolis, Indiana Return to table of contents
Date: Thu, 03 Aug 2000 02:28:27 -0400 From: "Henry St.Pierre" <hankstar at mhonline.net> Subject: Attaching bottle caps Rob Hanson and Kate Keplinger asked: Question: Can any of you brew-inventers think of a way to attach (unflattened) bottle caps to an item of clothing (a hat, a vest) without piercing the top of the cap? In addition to the labels, I've got a collection of great bottle caps with cool logos on them, that I'd like to adorn some brew-gear with. Any advice welcome. A long time ago when the earth was green we used to attach bottle caps to our clothes by removing the cork gasket or seal from the cap, then placing the cap in the desired position on the outside of the garment, we would then push the cork gasket back into the cap from inside the garment (making a sandwich type of thing). Today most caps don't have the full cork gaskets (seals) as the caps of yesteryear did. It should be quite easy to come up with something similar. Hank Return to table of contents
Date: Thu, 03 Aug 2000 17:48:02 +1000 From: Regan Pallandi <regan at esb.net.au> Subject: alpha/beta amylase Brad asked about mashing in high and allowing temps. to drop. My own observation is through an overnight mash, which obviously starts high and high extraction (in the most recent case, was aiming for a 1.048 wort and at 1.010 using Whitelabs San Fran lager. Dave B. was alluding to this in his latest post also. cheers, Regan Return to table of contents
Date: Thu, 3 Aug 2000 05:43:44 -0500 From: "Ray Daniels" <raydan at ameritech.net> Subject: Advance on Zymurgy Special Issue Hello all: Just thought I'd shift out of lurking mode to give you some advance info on the upcoming Special Issue of Zymurgy (Sept/Oct). First, the subject is Historical Beers and it includes an in-depth article on Classic American Pils from Jeff Renner as well as great pieces on the Outlaw Beers of Germany by Randy Mosher, American Colonial Beers by Gregg Smith as well as other pieces about Heather Ale, Gruit Beer and Mumme. Also, in response to member requests (and because it feels right!) we have returned to the practice of listing all the recipes from the Gold Medal winners in the National Homebrew Competition as the Winner's Circle section of the special issue. Production of this issue was wild and wooly. A normal Zymurgy these days is 64 pages and the special issue was planned for 72. When we got everything together a few weeks ago, we discovered that we had more than 90 pages of content! (Hey, I'm still new at this.) While doing a 90 page magazine was clearly out of the question, AHA president Paul Gatza and I both wanted to bump it up to 80 pages. We both believe that AHA members deserve a special issue that is both distinctive and more substantial. While it was something of a challenge financially, we see the additional cost of this move as a worthwhile investment as it provides direct and tangible member benefits. In the final analysis, all agreed to go for the 80 pages. Part of the added cost is perfect binding. That means that the spine of the magazine will be square like a thin paperback book and it will have copy on it so that you can quickly find it on the shelf for future reference. While we will return to the regular size and binding again starting with the Nov/Dec issue, we will budget for perfect binding of the special issue in future years so that they will always stand out. Of course to get 90 pages down to 80, I had to do some really serious cutting and cramming. We completely took out some of the regular columns and cut copy from nearly every story to make things fit. (Sorry authors!) Still I'm happy with what we are presenting. Finally, the 80 pages is only possible because of support from AHA members and of course the advertisers who appear in Zymurgy. So, that's about it for S/O Zymurgy. Now I'll resume lurking. Ray Daniels Editor-in-Chief Zymurgy & The New Brewer E-mail: ray at aob.org Return to table of contents
Date: Thu, 3 Aug 2000 07:28:29 EDT From: Prestoniam at aol.com Subject: My "false bottom" After reading in the digest some of the problems that some were having with getting a tight fit for a f/b in an Igloo type cooler, and I was finally resigning the zapap lauter tun to history, I went to Lowe's (that's a large hardware store to you aussie's) where I purchased a filter that's used in a system for fish ponds. It's made by "Little Giant" and has two filters, one is coarse, the other a finer material. They were about 12x24" in size and each an inch thick. I carefully measured the diameter of the bottom of the igloo (gott, rubbermaid), made a template of 1/4" plywood, placed it on the filter, and used a utility knife to cut around the template. I don't know what the material is made of, looks like nylon, but I had used one all summer in a fish pond and it had held up well. Before using it for my igloo I wanted to make sure the filters were color fast so I soaked in bleach solution for about 10" then rinsed numerous times in hot water, then in boiling water. In the bottom of my Igloo is a cpvc 1/2" manifold, but I cut a few pieces and laid them at random in the bottom to make sure the mesh filter didn't collapse under the weight of the mash. I can tell you the thing worked beautifully. Not as much recirculating was required, and when I dumped the spent grains the filters came out clean. I rinsed with hot water and laid out to dry for the next use. ' Return to table of contents
Date: Thu, 3 Aug 2000 19:29:00 +0800 From: Edward Doernberg <shevedd at q-net.net.au> Subject: I swear I will never ever use pellet hops again. I swear I will never ever use pellet hops again. I just finished my second ever-mashed beer and it was nowhere near as easy as the first. First I got a stuck sparge. I couldn't recalculate much because it blocked up this will teach me to use oats and more wheat than barley when I cant get rice hulls. Anything else I cold use. I couldn't get the hops I wanted in plugs so I used pellets unfortunately the bags broke and the kettle straining system is badly clogged. In future if I cant get plug hops I wont be brewing. In spite of all this the wort is most delicious and I am tempted to drink it as is rather than allow any yeast a chance to botch it. This send 15L is more than I can consume in a siting and I cant sterilize it so I will have to rely on a 2L starter of 1068. I also bottled my first mashed beer it was a very simple pale ale with only 2 row and crystal and EKG. It seemed to have a harsh bitterness. I will give it a month conditioning (it will take that long to carbonate in winter) and see how it is then. Any ideas on what it cold be. I'm considering getting some hops from the eastern states (of Australia) they will take some time to arrive so what types are most likely to be useful Edward ProMash Brewing Session Printout - -------------------------------- Brewing Date: 8-3-2000 Head Brewer: Edward Doernberg Asst Brewer: Recipe: puppy suprise ProMash Brewing Session - Recipe Details Printout - ------------------------------------------------- Recipe Specifics - ---------------- Batch Size (LTR): 15.00 Wort Size (LTR): 15.00 Total Grain (Kg): 4.60 Anticipated OG: 1.073 Plato: 17.59 Anticipated SRM: 4.3 Anticipated IBU: 15.3 System Efficiency: 75 Wort Boil Time: 60 Minutes Actual OG: 1.080 Plato: 19.19 Actual Mash System Efficiency: 83 Pre-Boil Amounts - ---------------- Evaporation Rate: 2.00 L Per Hour Pre-Boil Wort Size: 17.00 L Pre-Boil Gravity: 1.064 SG 15.64 Plato Grain/Extract/Sugar - ------------------- % Amount Name Origin Gravity SRM - ----------------------------------------------------------------------------- 26.1 1.20 kg. Pale Malt(2-row) America 1.036 2 43.5 2.00 kg. Wheat Malt America 1.038 2 21.7 1.00 kg. Flaked Oats America 1.033 2 8.7 0.40 kg. Honey 1.042 0 Hops - ---- Amount Name Form Alpha IBU Boil Time - ----------------------------------------------------------------------------- 12.00 g. Saazer Pellet 4.30 10.2 60 min. 12.00 g. Saazer Pellet 4.30 5.2 30 min. 17.50 g. Goldings - E.K. Whole 4.75 0.0 0 min. Extras - ------ Amount Name Type Time - -------------------------------------------------------------------------- 6.00 gm cinnamom (ground) Spice 60 Min.(boil) 6.00 gm cinnamom (ground) Spice 30 Min.(boil) 6.00 gm Sweet Orange Peel Spice 30 Min.(boil) 6.00 gm Sweet Orange Peel Spice 10 Min.(boil) 0.62 Oz Corriander Seed Spice 0 Min.(boil) Yeast - ----- WYeast 3068 Weihenstephan Weizen Mash Schedule - ------------- Mash Type: Multi Step Heat Type: Direct Ltr Water Per Kg Grain: 0.00 Total Ltr: 0.00 - Before Additional Infusions Grain Temp: 27 C Protein Rest Temp: 55 Time: 45 Saccharification Rest Temp: 65 Time: 120 Mash-out Rest Temp: 75 Time: 10 Sparge Temp: 75 Time: 60 Return to table of contents
Date: Thu, 3 Aug 2000 14:06:33 +0200 From: Ant Hayes <Ant.Hayes at FifthQuadrant.co.za> Subject: Defining Hot Break In a post yesterday, Peter J. Calinski asked, "How to create multiple hot breaks and are they good or bad? " He defined hot break as the foam at the start of the boil. I have always understood hot break to be the coagulated material that builds up in suspension during the boil - proteins and tannins and so forth. A good hot break has occurred when 30 minutes after the boil, just prior to heat exchange, the wort is pretty clear. I am not sure how the production of foam during the boil affects this though. Ant Hayes Brewing where beer was invented. Return to table of contents
Date: Thu, 03 Aug 2000 09:22:00 -0400 From: homebre973 at mindspring.com Subject: grain prices Not to get too commercial, but I wanted to get opinions on what is the best site to buy grain (malt) on the internet (considering shipping costs also) for someone living in N.C. Please reply by e-mail so as not to commercialize the digest. (homebre973 at aol.com) Return to table of contents
Date: Thu, 3 Aug 2000 08:50:34 -0500 From: "Bev D. Blackwood II" <blackwod at rice.edu> Subject: Regarding the BJCP's removal of the Malt Liquor category... (And I'll apologize in advance if I'm covering ancient history or repeating something someone else has posted.. I'm a first-timer on the list...) I have to admit it doesn't strike me as much of a category and certainly one which generates little interest among brewers, which is a good reason to drop it. However, some of the most classic moments of the 1997 Dixie Cup surrounded the judging of the malt liquor entries. The category was offered as a semi-joke, requiring all entries to be submitted in 22 oz. or larger containers and brewers were warned in advance that the beers would be judged from the bottle (no cups) which had to be in a brown paper bag. Watching a few master judges pass around a bottle, each taking a swig (or two) was hilarious, made even more funny by the judging location, out by the dumpster of the hotel. The winner wound up being shared among all the spectators. The same beer was (of course) passed on to the BOS round. Fred Eckhardt refused to follow the "judging guidelines" for the beer, resulting in a great deal more hilarity, but his comment "we're going to give this beer a fair chance before we throw it out" underscored that they DID take the style seriously... The beer was actually complimented by the BOS panel for being a fine example, but the level of quality just wasn't there... They gave the spectators the bottle to pass around while they moved on. Elysian in Seattle had an AK-47 Malt Liquor that I really enjoyed at the GABF, so I don't think it's unreasonable to think it can't be made well. -BDB2 Bev D. Blackwood II http://www.bdb2.com/ Return to table of contents
Date: Thu, 03 Aug 2000 09:54:05 -0400 From: "Pannicke, Glen A." <glen_pannicke at merck.com> Subject: Bottle cap adornments >Question: Can any of you brew-inventers think of a way to attach >(unflattened) bottle caps to an item of clothing (a hat, a vest) without >piercing the top of the cap? Rob, Get a cheap glue gun and some safety pins (about $5 - $7 total). But this requires that you swallow your pride as a macho, heterosexual male and walk into a fabric store or a crafts shop. Easy out: Bring the wife, girlfriend, mom or bribe a strange female to go with you. If that fails, just walk into the store unshaven with a beer in hand and scratch often ;-) Just glue the safety pin to the back of the cap. If you're really adventurous and want to explore the "girlie store" in more detail, you may even find pins specifically designed to be glued to the back of decorative pins. Try experimenting with the hold the glue has on lined vs. unlined caps though. You wouldn't want to lose a prize cap while on vacation or something. Return to table of contents
Date: Thu, 3 Aug 2000 08:27:11 -0400 From: "Peter J. Calinski" <PCalinski at iname.com> Subject: Attaching Bottle Caps Rob Hanson asks, " Question: Can any of you brew-inventers think of a way to attach (unflattened) bottle caps to an item of clothing (a hat, a vest) without piercing the top of the cap? In addition to the labels, I've got a collection of great bottle caps with cool logos on them, that I'd like to adorn some brew-gear with. Any advice welcome." Reminds me of a trick my father used to do 45 years ago. Back then the bottle caps had an inside liner made of cork. He used to carefully pry the cork liner out without damaging it. Then he would put the bottle cap on the outside of my shirt and put the cork liner inside the shirt and insert it into the bottle cap. The liner would snap into the bottle cap and hold the cap to the shirt. It wasn't permanent however, a little running around would work it loose. Maybe you can come up with a stiffer, tighter fitting liner. Of course now-a-days, letting a child so close to drinking paraphernalia is probably illegal. Pete Calinski East Amherst NY Near Buffalo NY Return to table of contents
Date: Thu, 3 Aug 2000 10:21:23 -0400 From: "Nathaniel P. Lansing" <delbrew at compuserve.com> Subject: re:gelatinization again & drunken stupors Joseph asked, >>Conversion seemed to take a little longer than usual & the final wort was really hazy (like cornstarch in lemon juice, sort of like a Widmer Hefeweizen), it took about 3 weeks for the stuff to settle out... turned out a fine batch nonetheless. Is this typical with gelatinized wheat? Does the barley enzyme need to work longer to digest the mass of wheat starch or is the starch in the wheat partially malted by the rolling process??<< You used flaked wheat right? it is not malted and so doesn't go through the protein and beta-glucan degradation that occurs in malted wheat. I would expect a stickier, cloudier mash and run-off wort. The slower conversion would come from dilution of the barley malt exzymes. Part of malt's enzymatic power developes during malting; I'm assuming this happens also in malted wheat. I've not found a spec on the diastatic power of flaked grains, not that they don't exist, just nobody seems interested in that number so it isn't generally distributed by the suppliers. - --------------------------------- On letting children observe drunkeness, simply set a good example. If you get out rageous drunk and let your kids see you wearing lamp shades and being loud and offensive, that is what they will emulate; a no-brainer. Anecdotally: One new years eve while watching a Marx Brothers marathon with the step-children and sharing some tamed down sloe gin fizzes with them, after a coupla drinks they started acting funny and walking into walks and generally acting like stereotypical drunks. Not wanting to encourage that sort of behaviour I told them if they didn't behave they have to go to bed. In one second all the odd behaviour stopped, we had a few more drinks and finished watching the Marx Brothers and had a few chuckles, no more staggering and wall bumping. It was what they had seen on TV they were thinking they must do when drunk, not real behaviour. The youngest, when I served him wine with dinner, not knowing what to do he fell back what he had seen on TV wine tastings; swirl-sniff, swirl-sniff, sip; he properly enjoyed the accompaniment with the pasta. So drink infront of your kids, let them see you give the car keys to the designated driver when it's time, let them see you say, "No, I've had enough." and guess how they will act when drinking. Hide your drinking from them and they will hide their drinking from you. N.P. Lansing Return to table of contents
Date: Thu, 3 Aug 2000 09:35:13 -0500 From: rgilmor at us.ibm.com Subject: Black Malt vs. Black Patent Malt Greetings all, I have recently received a book on North American Clone Brews and would like to brew up some of the receipes but I am confused on some of the ingredients that the author uses. In some receipes, he says to use Black Malt and in others he says to use Black Patent Malt. Are these the same thing ? If they are different, what type of flavor does Black Malt give to a beer ? I have some Black Patent already, can I substitute Black Patent for Black Malt without altering the flavor ? Normally I wouldn't worry too much about it but these are receipes for "cloning" so I figure he must have chosen the specific malts for a reason. Thanks for your help. Keep on Brewin', Rick Gilmore Return to table of contents
Date: Thu, 3 Aug 2000 10:41:03 -0400 From: "Alan Meeker" <ameeker at mail.jhmi.edu> Subject: I was wrote when I drunk this I hesitate to continue this thread as it is, as I feared, spiraling to extremes. But what the hell... Pat wrote, in part: "On hyperbole: It isn't. I believe my point was very succinctly stated in..." Pat, the part of your post I was criticizing was where you responded to Steve saying, "How many kids do you have, Steve? I hope to God they are not treated to the sight of their Dad wandering about in a drunken stupor every time you get the thirst for a beer." Hyperbole it is. Pat also wrote: "And I do have children. And this is how my parents handled the upbringing of me and my five siblings. And none of us are drunks, unemployed (or unemployable) nor in prison. I'll take my lessons from that experience, thankyouverymuch. You can take yours from Steve if you prefer." Well, my Dad was certainly known to drink to excess on more than one occasion. In fact, his parties were legendary for ending in all night song-fests with all the guests gathered around the piano singing their innebriated hearts out. Of course, that was in the era of cocktail parties where hard liquor and cigarettes were the order of the day. My sister and I witnessed much of this as we grew up and strangely we didn't develop into alcoholics or criminals either. The example set for me was that you could get drunk and have a grand old time on occasion while still holding down a job and maintaining a productive life. Now, what I witnessed from the smoking on the other hand... -Alan Meeker, high on life in Baltimore Return to table of contents
Date: Thu, 3 Aug 2000 09:45:01 -0500 From: "Lynne O'Connor" <stpats at bga.com> Subject: Kunze / Fullers Charles Beaver asked about Kunze availability. I've been selling Kunze book (English ed) for a few months now, the price is $125. Sean Macleod inquires as to hopping in Fullers beers. I posted some info earlier this year (#3274 and 3279) based on the tour I had with the assistant brewmaster. I did not get details on when they add hops other than I do know that both Chiswick and ESB are dryhopped at rate of 3 plugs (1/2 oz each) of Kent Goldings for 9 gallon cask. Lynne O'Connor St. Patrick's of Texas Brewers Supply 512-989-9727 www.stpats.com Return to table of contents
Date: Thu, 3 Aug 2000 08:09:34 -0700 (PDT) From: "Steven J. Owens" <puff at netcom.com> Subject: Quickdraft Bottling - Thanks! Folks, Many thanks to the several fine folk who advised me on bottling with quickdrafted beer (in alphabetical order: Aaron Perry, Ant Hayes, Ant Hayes, Chris Cooper, Dave Sapsis, Eric Lande, Glen Pannicke, Jeff Renner, Mike Marshburn, Ronald LaBorde, WayneM38). The general response was that the right way to do it is with a counter-pressure filler, but that I could likely improvise by using a hose to fill the bottle from the bottom, and making sure the top is filled with foam before capping. Most also recommended chilling the keg and freezing the bottles to reduce foaming. Chill haze was a possibility a couple folks warned me about, but since the beer in question is Dark Sleep Chocolate Stout, that won't be a problem :-). I could have winged it, but since I'm a gadget junkie, I ran out and bought one of Phil's counter-phil fillers. Is he still on HBD? Unfortunately, I got it home, opened it up, read the instructions (Phil, nice product but how about some diagrams??) and found I didn't have the spare keg tap to attach it to. It's not surprising that the box didn't come with a tap, considering the wide variety of tap types possible, but it would have been nice if there'd been a big, obvious note on the outside of the box: KEG TAP NOT INCLUDED, whatever, something to notify me that I'd need buy one. The counter guy said he didn't sell a lot of them (the price is high enough to make the average brewer think twice or thrice before buying one) so he probably didn't know I'd need a tap. So I bottled the uncarbonated Rocky Raccon Crystal Lager I had sitting in a carboy (tasted pretty good, first time with that recipe for me) and I'll go back to the brew store today and pick up some spare keg taps. My roommate, who was helping me bottle and sampling the Dark Sleep, said it didn't taste like it had alcohol and didn't give him any sort of buzz. It tasted a bit hoppy to me, but it didn't taste really sweet, like a stuck fermentation (I've had those before, one extremely hot summer). His normal fare is a Rolling Rock in one hand and a gin & tonic in the other, so it may have just been the heaviness of the beer confusing him. Unfortunately we weren't tracking the specific gravity so I can't think of an obvious way to test (other than the classical "test to drunken oblivion" approach :-). Steven J. Owens puff at guild.net Return to table of contents
Date: Thu, 3 Aug 2000 10:12:09 -0500 From: rlabor at lsuhsc.edu (LaBorde, Ronald) Subject: RE: Aussie Nonsense Or Scientific Thirsting? From: "Phil & Jill Yates" <yates at acenet.com.au> >..Moving along, what do we know about carbonation measurement? I must admit it >took me awhile to get a handle on the concept of volumes of CO2. Not even >sure if I have the right handle on it. Perhaps someone can help... > >..When we say our beer is carbonated to, let's say, two volumes of CO2, what >do we mean?.. Not sure if this is any help, but it got me thinking about measuring carbonation. Recently I had the occasion to play around and see if I could make some carbonated water. I know, I know, but it was for my dear wife Gail. See, we just came back from our trip to Germany and Czeck Republic, and Austria where she and lots of others drink carbonated water. So, I was telling her I could make some, or I thought I could. So I put some bottled water into my 2 liter x-coke bottle, and carbonated it using a carbonator cap. I had it fairly cold, and began shaking the water with about 40PSIG of CO2 on it, and after about 5 minutes I let it rest and tried it out later. Sure enough I was able to make carbonated water! I also tried the same thing with RO water, and it also worked, with a different taste. So the minerals do make a difference in the taste. So what's all this leading up to? Well, as I was shaking, I was thinking, how can I know when I have just the right amount of carbonation. I was also thinking about the great little Ohaus beam scale my son gave me for Christmas (great gift). It is so sensitive that I can detect the addition of 2 barley grains when weighing some grain. This seems quite sensitive, I thought. Well, I had this idea that maybe I can weigh the water first, then start carbonating and then weigh again and see how much the scale will show me. So for now this is the end of the story. I will try it very soon and report the results. Would anyone like to guess the outcome? Ron La Borde Ronald La Borde - Metairie, Louisiana - rlabor at lsuhsc.edu http://hbd.org/rlaborde Return to table of contents
Date: Thu, 3 Aug 2000 11:24:45 -0400 From: "S. SNYDER" <SSNYDER at LBGHQ.com> Subject: dry hopping Thanks to all who replied to my question about low gravities. I did forget to thoroughly mix the wort and water, typical dumb move. Always start with the simplest answer first. Another question: When one dry hops during racking to the secondary, do you put the hop leaves in the secondary first then rack? The hops seems to float to the top of the secondary which makes me wonder how much flavor will be imparted to the beer. Should I agitate the carboy by a little shaking to redistribute every so often? Thanks again for all the help. Scott Snyder ssnyder at lbghq.com "I had a handle on life. but it broke off. Return to table of contents
Date: Thu, 03 Aug 2000 09:17:12 PDT From: "Leland Heaton" <rlheaton at hotmail.com> Subject: Re: To be an aussie >From: "Graham Sanders" <craftbrewer at cisnet.COM.AU> G'day all Gave some serious thought (for a change) to a posting but before that< I am kind of hurt that you didn't think before you responded to my post. But that is ok. >>From: "Leland Heaton" Graham, Phil, Jill, Keith, Lyndon, etc...Can I be an Aussie? :).. < Well i suspose its possible, but you'll have to talk to those wousers down south about that. We all know that we up here in North Queensland succeed long ago. Now to be a true North Queenslander, thats just bloody hard (but not impossible). It takes a knowledge of physics (understanding the the physics of suction when a genital grabbing frog latched on, and the ability to remove it and nothing else),< Well, first I would grab my liquid nitrogen tank (I always carry a spare), and drop a couple drops on that frogs own genitalia, and then when it screams out in pain and lets go of my personal happy spot, hold him on the ground by his neck and then gut him, and eat him for supper. >biology (so you can avoid those tourist seeking salties and taipans, and >understand how to make a good chunder),< I am still a youngin, don't exactly know what chunder is but I'll give it a go. >chemistry (well I hope you are going to brew here, and to deliver the >perfect chunder),< Once again, a little offended but not much, OF COURSE I AM GOING TO BREW. You will have to bear with me for a while, for I cannot do all-grain yet. Maybe I'll just be your apprentice. All I require is a box to sleep in. And I am a great guard dog. >tact (how else can you convince SWMBO that she still is the only one after >the frog has its way),< Still don't know what the SWMBO is except for some awful beast, but every married man has one :). But I lack the expierence in this area. But I am not going to get into my love life. >social skills (those many awards that are available, did I mention the >chunder) and of course a healthy disrepect for all things law obiding (that >should cover the rest). After that we can then really start educating you >into the finer points of our culture.< Do you have bowling alleys? >For instance, WHERE"S MY BLOODY CARTON. Putting my name first doesn't cut >it mate, you wont get your passort that way.< Once again...I lack the culture, I don't know "CARTON", but if I offended you I appologize, matty Graham Sanders dude almighty master beer brewer. As for your sake...Would that not require a still (illegal I believe over here in non-aussie land)? And would not the fungus leave a harsh taste to the brew. I don't know much about this subject but it sounds interesting. What would the taste be like, there seems to be a lot of alchohol to inhibit most flavors or I could be wrong. More information or point me in the right direction. I do have a rule with all my friends. What ever you put in front of me I will drink. If I yak, I yak, but I will try any drink, just to expierence. This seems interesting to me. But I am going to stick to brewing for now... PS....Thousand Oaks got it's first brewpub, I plan on going there tonight, to see. I am very excited. "Cherrio" Leland ________________________________________________________________________ Get Your Private, Free E-mail from MSN Hotmail at http://www.hotmail.com Return to table of contents
Date: Thu, 03 Aug 2000 12:25:18 EDT From: "Eric Fouch" <airrick147 at hotmail.com> Subject: Pat? "hiring a doppelganger by the name of Arthur Hampstead from East Grand Forks, Minnesota to make public appearances for him for the last several years. " You mean that wasn't really Pat at the NHC? That's a bit of a bittersweet revelation: My picture with "him" didn't turn out, but I had imagined him a bit more butch than this Arthur Hampstead character. Another finely crafted note brought to you from the mind of Airrick147. OK- Supermonkey helped. A little. "Prediction is extremely difficult. Especially about the future." - Niels Bohr ________________________________________________________________________ Get Your Private, Free E-mail from MSN Hotmail at http://www.hotmail.com Return to table of contents
Date: Thu, 3 Aug 2000 12:35:42 -0400 From: "Paul Kensler" <paul.kensler at attglobal.net> Subject: re: Kunze book Charles, I ordered mine directly online off the website several months ago. I received an email response in a day or so, and got the book a couple weeks later... If you can't reach the folks in Berlin, though, try St. Pats - they typically carry a large selection of books, including the advanced texts. www.stpats.com or 512-989-9727. No affiliation, just a satisfied customer, yyy. PK Return to table of contents
Date: Thu, 3 Aug 2000 13:18:34 -0400 From: Dave Burley <Dave_Burley at compuserve.com> Subject: Bottle caps Brewsters: Rob Hanson asks if anyone can think of away to fasten bottle caps to clothing. Well, in the good old, bad old days, a long, long time ago, when Coke was something you drank, Coke bottles came with a composite cork disk as a sealing gasket betweeen the metal cap and the glass bottle top. This disc was removed and the cloth inserted between the bottle cap and the cork disk. This was reassembled by pressing the cork disc along with the cloth back into the cap and bingo! the cap was affixed to the cloth without harming the cap or cloth. You could be Coke Sheriff for the day. I suggest you try the same procedure with today's plastic lined caps, but use a rubber or cardboard washer or disc to hold the cap to the cloth. That way no hole needed. If you want to make it permanent, try epoxy. Keep on Brewin', Dave Burley Return to table of contents
Date: Thu, 03 Aug 2000 13:43:59 -0400 From: Marc Sedam <marc_sedam at unc.edu> Subject: helles Hey all: Just back from a great trip to Italy and Germany and found a new favorite beer. Ayinger Helles was wonderful and I'd like to try and replicate it. I know the new "Helles" book came out...are there any recipes in there that try to approximate Aying. Of course I need to step up (no pun intended) the need to get the Ayinger culture from YCKC. If anyone has thoughts on how to make Ayinger's dunkles too, that would be great. Cheers! Marc Return to table of contents
Date: Thu, 3 Aug 2000 10:33:05 -0700 From: "John Palmer" <jjpalmer at gte.net> Subject: Revision to Amylase Posting re: Dextrin Formation and Degradation Marc Sedam wrote me in reference to yesterdays post regarding this statement: >Also, let's be clear about Alpha Amylases functionality- it attacks >the same 1-4 straight chain bonds that Beta does, but does it randomly >to within 1 glucose of the 1-6 bond branch point. >From his previous work on modified food starch in the food science industry, he stated that alpha amylase only worked to within 7 glucose units of the branch point. This seemed odd to me, but I went back to Brewing by Lewis and Young and found the following (excerpts): *Like beta amylase, it acts only on alpha-1-4 links, but it acts randomly; this means that any alpha-1-4 link in the starch molecule (except those in the immediate vicinity of an alpha-1-6 link at a branch point) is as likely to be hydrolysed as any other.* Which would seem to support my position. However, on the next page in a figure caption, it says this: *Beta acting alone cleaves maltose molecules starting at the non-reducing ends and halts when it approaches a branch-point. The remaining molecule is aptly called the beta limit dextrin. If alpha acts at 1a (middle of a chain-jp), it gives access to the interior of the molecule and new beta action initiates at the nesw non-reducing and these structures survive into beer as unfermentable dextrins, some with quite significant size.* And a few pages later: *Most wort dextrins are branched molecules and contain the 1-6 link of the starch that malt amylases cannot attack. The degree of degradation by alpha amylase, which cannot approach within a few glucose units of a branch point, and the closeness of the branch points to each other in the amylopectin molecule determine whether the dextrins contain one or several branch points, and this determines the size of the wort dextrins.* To summarize: Alpha may only come within 7 glucoses of a branch point, but tends to leave a smaller dextrin than beta would on its own. In an analogy to a tree, the beta limit dextrim would be a limb, while an alpha limit dextrin would be a branch from that limb. John Palmer jjpalmer at realbeer.com Palmer House Brewery and Smithy http://www.realbeer.com/jjpalmer/ How To Brew - the book http://www.howtobrew.com (sitemap located at http://www.realbeer.com/jjpalmer/SitemapA.html ) Return to table of contents
[Prev HBD] [Index] [Next HBD] [Back]
HTML-ized on 08/04/00, by HBD2HTML version 1.2 by K.F.L.
webmaster at hbd.org, KFL, 10/9/96