HOMEBREW Digest #342 Tue 23 January 1990

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		Rob Gardner, Digest Coordinator

  No, I am not senile (rdg)
  Joy Index (a.e.mossberg)
  Pumps, Revisited (Martin A. Lodahl)
  How Many Calories in Homebrew? (techentin)
  Uses for spent grains ("2645 RUTH, GUY R.")
  Recipe index (Mark Stevens) <stevens at stsci.edu>
  Reculturing yeast from the secondary fermenter (Chris Shenton)
  Anchor yeast (Chuck Cox)

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---------------------------------------------------------------------- Date: Mon, 22 Jan 90 14:50:10 MST From: rdg Subject: No, I am not senile Full-Name: Rob Gardner Sorry about those pesky test messages. I accidentally sent them to the real list instead of the test list. We're having terminal problems with one disk here, so I've set up a backup machine to send out homebrew digests. Hopefully, it will be transparent for everybody. Thanks for not worrying! Rob Return to table of contents
Date: Sat, 20 Jan 90 12:20:28 EST From: aem at mthvax.cs.miami.edu (a.e.mossberg) Subject: Joy Index In HOMEBREW Digest #341, Tom Fawcett writes: >Subject: Index for Papazian's _The Complete Joy of Homebrewing_ >I recently got a copy of Papazian's _The Complete Joy of Homebrewing_, and >noticed that it has no index. I remember a long time ago someone saying that >they had composed an index for it that exists on-line somewhere. Could >someone tell me where to get it, or mail it to me? Please nobody post it again! It's been posted to this mailing list several times already, and is available in the archives. Mail, do not post, a copy to him. Thanks. aem Return to table of contents
Date: Sun, 21 Jan 90 16:17:36 PST From: Martin A. Lodahl <pbmoss!mal at hplabs.HP.COM> Subject: Pumps, Revisited In HOMEBREW Digest #1 (volume II, perhaps?), a gratifying number of folks steered me towards small, inexpensive, drill-driven pumps to recirculate water through my wort chiller. I am grateful to one and all, but a chance observation yesterday made the water-saving question suddenly less imperative. While chilling a batch of IPA, I suddenly realized that perfectly good steaming-hot water was coming out of it, and by golly, I still had stuff to sterilize!! So, all utensils into the lauter tun/hops back, along with some bleach, for a nice, hot bath. After the requisite time, I drained the still-hot solution into the carboy. Normally I would have used a seperate batch of hot water for these chores, but now I'm getting a second use from the cooling water, and recovering some of the heat, as well! I'm tickled. By the way, new security measures have been taken here that are so effective that even I can't use my own login, so it'll be a spell before I'm able to see anything later than HBD 1, though I can still post "in the blind" from another machine. I'll miss you all, and hope to get this resolved before I've fallen too far behind. = Martin A. Lodahl Pac*Bell Minicomputer Operations Support Staff = = pacbell!pbmoss!mal -or- mal at pbmoss.Pacbell.COM 916.972.4821 = = If it's good for ancient Druids, runnin' nekkid through the wuids, = = Drinkin' strange fermented fluids, it's good enough for me! 8-) = Return to table of contents
Date: Mon, 22 Jan 90 09:58:47 CST From: techentin at Mayo.edu Subject: How Many Calories in Homebrew? Has anybody seen or concocted a formula for estimating the number of calories in a homebrew? I would expect that some sort of calculation involving the O.G. and F.G. could be used to determine the percentage of unfermeted sugars and alcohol, which in turn contribute calories. Any ideas? - ----------------------------------------------------------------------- Bob Techentin Internet: techentin at Mayo.edu Mayo Foundation, Rochester MN, 55905 USA (507) 284-2702 - ----------------------------------------------------------------------- Return to table of contents
Date: 22 Jan 90 11:18:00 MST From: "2645 RUTH, GUY R." <grruth at sandia.gov> Subject: Uses for spent grains John DeCarlo writes: > I know I read somewhere (this Digest, zymurgy, some place) about someone > making use of the spent grains left over from the brewing process to make > various food products. The product was granola and you can find it towards the back of the All Grain issue of Zymurgy. << Guy >> Return to table of contents
Date: Mon, 22 Jan 90 14:19:48 EST From: (Mark Stevens) <stevens at stsci.edu> Subject: Recipe index In Homebrew Digest #341, Tom Fawcett asked if anybody had an index for Papazian's "Complete Joy.." Well Tom, I've got an index which is a HyperCard stack on my Mac. It also includes indexes to "Winners Circle", the past 2 years of Zymurgy magazine, Miller's "Complete Hand Book", and several other books. It includes a Navigator script to narrow down a search, and provides info about mashing method etc that can be fed into another script that calculates expected alcohol by either volume or weight. If you (or anybody else out there in homebrew land) would like a copy, let me know. - ---Mark Stevens stevens at ra.stsci.edu Return to table of contents
Date: Mon, 22 Jan 90 11:41:04 est From: Chris Shenton <chris at asylum.gsfc.nasa.gov> Subject: Reculturing yeast from the secondary fermenter A while ago, there was some discussion on yeast starter cultures, and one reculturing yeast. I was hoping to do both, and have a couple specific questions. I have some Wyeast Munich slurry from the bottom of my secondary in a bottle in the fridge with an airlock. It's been there two days. * How long will it survive storage? a week? a month? longer? * What kind of starter is good? one quart with OG 1.025? * How much of the stored yeast goop do you add to the starter? * Any limitations on the number of regenerations? Thanks in advance for the advice! If I only have a week, I'd better get brewing... _______________________________________________________________________________ Internet: chris at asylum.gsfc.nasa.gov ( NASA/GSFC: Code 735 UUCP: ...!uunet!asylum.gsfc.nasa.gov!chris Greenbelt, MD 20771 SPAN: PITCH::CHRIS 301-286-6093 Return to table of contents
Date: Mon, 22 Jan 90 15:44:57 EST From: chuck%bose at uunet.UU.NET (Chuck Cox) Subject: Anchor yeast Howdy - I will be a 'guest' brewer at the Anchor Brewing Co. in early February and I am planning on taking my portable yeast lab along. I am hoping to get samples of their yeast(s) while visiting, and was wondering if anyone had any experience acquiring and/or culturing their yeast, or any knowledge of the source of their yeast. I would also like to know if they use more than one variety of yeast. BTW: Homebrewers in the boston area: I have clean & vigorous isolated cultures of Sierra Nevada Ale yeast (dependable all-around workhorse) and Anheuser-Busch Lager yeast (aggressive & quick fermenter) which I can share at Wort Processor meetings if you ask me ahead of time. - Chuck Cox - america's fastest beer judge - Return to table of contents
End of HOMEBREW Digest #342, 01/23/90 ************************************* -------
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