HOMEBREW Digest #3740 Thu 20 September 2001

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  brewpubs in montreal & london (Cynthia Pekarik)
  Re: Cascade v. Centennial & Munich ("RJ")
  storing yeast ("David Craft")
  Re: Brew in contests and storing yeast ("Formanek, Joe")
  Re: Cascade v. Centennial & Munich (Joel Plutchak)
  Rose hips? ("Kensler, Paul")
  Re: Cascade v. Centennial ("Hertz, Jeffrey")
  Brewing for Competitions.... ("Dennis Collins")
  Cascade v. Centennial ("Leon Alexander")
  Adding gelatin as a clarifying agent (Walter J Doherty)
  Re:  venturi tube advice (stencil)
  Home grown hops (DarrenRP)

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---------------------------------------------------------------------- Date: Wed, 19 Sep 2001 06:56:09 -0400 From: Cynthia Pekarik <74163.1163 at compuserve.com> Subject: brewpubs in montreal & london Hi Folks Quebec is Canada's beer mecca. There are several brewpubs in Montreal but my 2 favourites are: 1. Dieau du Ciel 29 Laurier street, just west of St Laurent street (514) 490-9555 GREAT Beer, friendly people - Head brewer started out homebrewing. www.dieuduciel.com their web site lists whats on tap & is updated daily. 2. Cheval Blanc ??? Ontario street Old style bar with Great Beer You probably can get great lakes brewing news at dieu du ciel & it lists every brewpub. Travis You are SOL for brewpubs in London. The best micro in Ontario, Hart Brewing of Carlton Place, went under a short while ago. Sad times, No more "Dragons Breath". (Dragon Stout of Jamaica threatened to sue for dragon name.) Larry Kress Rockwood, Ontario, Canada Return to table of contents
Date: Wed, 19 Sep 2001 08:22:12 -0400 From: "RJ" <wortsup at metrocast.net> Subject: Re: Cascade v. Centennial & Munich James Davis <jdavis1987 at home.com> wrote: "I was recently told that Paddy Pale Ale of Wild Onion Brewing outside of Chicago uses centennial, not cascade hops. I could swear it uses cascade - it is an extremely hoppy APA style with a distinctly bitter/citrusy character that I though was cascade. Is centennial close in taste/aroma to cascade?" Yes, the Centennial hop is often used as the bittering component in an otherwise all Cascade brew... Very similiar but much higher in alpha acids. Another hop that I recently got a sample of called Ahtanum is also similar to Cascades, but less citrusy IMHO more orange-like vs. grapefruit-like. It has roughly the same alpha as Cascades. Return to table of contents
Date: Wed, 19 Sep 2001 08:50:08 -0400 From: "David Craft" <David-Craft at craftinsurance.com> Subject: storing yeast Thanks for the replys on beers going to judging. All good observations! No one answered my question about storing yeast. I split a starter and am storing it in the fridge in a quart bottle. Should I pour off the beer and add some distilled water? Does the yeast sitting on all that alcohol get damaged? I plan on using the yeast in about a month, restarting, splitting it again, and using it in December. I try to get three fermentations out of one yeast pack. David B. Craft Return to table of contents
Date: Wed, 19 Sep 2001 08:11:20 -0500 From: "Formanek, Joe" <Jformanek at griffithlabs.com> Subject: Re: Brew in contests and storing yeast David, I too was wondering, and worried, about the effect of shipping the beers out to CA for the Nationals. Knowing that it would take 4 days to get my entries to LA from Chicago, and not wanting them to be sitting in a warehouse over the weekend, I sent them off on a Monday - arrived on a Friday. Unfortunately (for me), none of them placed this year )^8~ Curious about how the beers fared in transit, I gathered as many of my entries back as I could after the competition and tried a few and shared them with other judges I knew out there. Didn't see any problems that could be attributed to the shipping. Afterwards, I even hauled a few of these entries back home with me on the plane (wonder if we'll ever be able to do THAT again), and stuck them in the fridge. A couple of these bottles were my American Brown entry that got smacked in the 2nd round. I entered these same bottles that had traveled to LA and back in a local competition in Chicago a week ago, and it took BOS. Go figure! Cheers! Joe Formanek Return to table of contents
Date: Wed, 19 Sep 2001 08:29:03 -0500 (CDT) From: Joel Plutchak <plutchak at ncsa.uiuc.edu> Subject: Re: Cascade v. Centennial & Munich In HBD #3739, James Davis asked: >I could swear it uses cascade - it is an extremely hoppy APA style >with a distinctly bitter/citrusy character that I though was cascade. >Is centennial close in taste/aroma to cascade? I think it's different enough to be distinguished, as I get more orange-spice from Centennial than the straightforward grapefruit of Cascades. However, I still get judges who write comments like "Nice Cascade aroma" on scoresheets for my beers that don't get near a Cascade hop cone, so it's apparently close enough to be confusing. (And I wouldn't want to be put to the test myself.) >As a side note there is apparently significant damage to the cascade >hops supply this year - anyone have any info on that? Got email from a connected friend yesterday. The report is that there were a couple problems with a lot of the Washington crop, so Cascades, Galena, Chinook (one of my faves), Columbus, etc., may be somewhat scarcer this year. Perle and Willamette are two varieties that reportedly will be around in about "normal" volumes. (Apparently conditions in the Oregon fields were better.) Alpha acid for most varieties is reported higher over last year. I should note that on the homebrew scale, I haven't seen a whole lot of change in availability or price in the past several years-- hops are still a great value, especially when you consider the joy they bring. ;-) - -- Joel Plutchak "As you get older you quickly realise that standing plutchak at [...] toe to toe with an insane man and flying responses back and forth is a waste of time." - nowhere man Return to table of contents
Date: Wed, 19 Sep 2001 09:53:36 -0400 From: "Kensler, Paul" <PKensler at cyberstar.com> Subject: Rose hips? There has been a recent discussion lately about rose hips... what's the point in using them? Do they contribute any significant flavor or aroma? What is the flavor / aroma - like roses? I am totally unfamiliar with them - what are they generally used for? Are the hips from different kinds of roses significantly different from each other? Thanks, Paul Kensler Gaithersburg, MD Return to table of contents
Date: Wed, 19 Sep 2001 08:53:13 -0500 From: "Hertz, Jeffrey" <Jeffrey.Hertz at nuveen.com> Subject: Re: Cascade v. Centennial >>>James Davis asks-Is centennial close in taste/aroma to cascade? Centennial is sometimes referred to as a "super cascade"-because they are very similiar in flavor, being very "grapefruity", but Cent. has a much higher alpha, so it does come off a bit differently. By comparing beers made with one or the other, you can usually pick out which one is being used - --i.e.- SNPA vs. Celebration ale. Obviously the difference in bitterness is some of why they taste different, but I think there are some flavor differences too. One happy example-I was lucky enough to have two pints of Bell's Two Hearted the other night (on hand pull no less...yummmm) and I think I've heard that it uses only or mostly Centennial. I'm not the most astute at picking out one hop variety versus another, but I could pretty much tell that it wasn't a Cascade I was tasting. As a sideline, the two combined is a very nice flavor too, especially in an American style IPA. I did one earlier this year using both that was my favorite beer I've ever done. My two cents... Jeff Return to table of contents
Date: Wed, 19 Sep 2001 11:02:33 -0400 From: "Dennis Collins" <dcollins at drain-all.com> Subject: Brewing for Competitions.... Posting has been light lately, so I thought I might share an opinion with the collective. Also, given the fact that I don't have much experience in brewing for competitions (3 and counting), please take the following comments with a grain of salt (malt?). My personal opinion is.....don't brew for competitions or judges. That doesn't mean don't enter, quite the contrary. I think competitions are great. It's a great forum for homebrewers to congregate, exchange ideas, and recognize great beer. It's also great way to propagate the hobby to others. But...... It seems like sometimes the competition part overshadows the subtleties and differences that make each beer and individual palette unique. In the end, you will be stuck with the majority of beer that you make, so you had better like it. A comment offered by a judge doesn't mean the beer will taste better, it just means that the particular judge would have scored it higher. The two don't necessarily go hand in hand. Besides, competitions are usually very tough. There are some very good brewers out there, and any competition with 150+ entries is bound to have a bunch of these very good brewers present. Sometimes, several of the same beers entered in these competitions have already won a first or a second in another recent competition. Just because your beer doesn't place, doesn't mean that it isn't good, especially if you liked it to begin with. I have enjoyed the competitions that I have entered and I've received some really good comments that I have incorporated into my recipes. I have also received comments that made me think that the judges were eating sardines between morphine drip IV's at the same time they were tasting my beer. On those occasions, I have simply agreed to disagree with the judges and have continued to make the recipe that I like. At the last competition, I tasted the gold medal winner from a national competition, an Old Ale. Frankly, that was the day I decided that I didn't much care for Old Ale. Was the beer good? Certainly, it was a fine example of Old Ale. Would I want to brew it? No. Gold medal or not, I just didn't care for it and I certainly wouldn't want 2 cases of it in the fridge. I could enter it in every competition until it ran out and win a first every time, but then I'm brewing for someone else's palette, and not my own. That's not why I'm a homebrewer. Now before I get flamed, I need to say that I will continue to enter competitions. They are fun, educational, and great way to meet other homebrewers. But I will not brew a beer that I don't like, just because I think it will do well in a competition. My litmus test is always: "Would I want an entire case of this beer in my fridge?" If the answer is "Yes, I wish I had 5 cases", then I might even consider a 10 gallon batch. If the answer is "It would probably take me two years to finish that case", then I probably won't waste my time. The other thing I've noticed, and from reading other posts I guess others have noticed it too, is that the beers at the extreme end of the taste spectrum tend to do better at the competitions. Someday I would like to see a Sierra Nevada Pale Ale (probably the finest example of an APA) entered and then see it get a 26 because it lacked hop flavor. This is just my opinion. Homebrewing is and always will be a labor of love. Brew for the enjoyment, and by all means, brew the beer that you like.......but unless you are making a living at it, don't brew for the judges over your own palate. Dennis Collins Knoxville, TN Return to table of contents
Date: Thu, 20 Sep 2001 03:53:14 -0400 From: "Leon Alexander" <ltemalex at email.msn.com> Subject: Cascade v. Centennial Cascade and Centennial are very similar. Some people refer to Centennial as a "high alpha Cascade". I use Centennial often because it is good for bittering, flavor and aroma. Leon Alexander Star City Brewers Guild Return to table of contents
Date: Wed, 19 Sep 2001 13:33:53 -0700 (MST) From: Walter J Doherty <wjd at U.Arizona.EDU> Subject: Adding gelatin as a clarifying agent Collective, I racked a batch of amber into the secondary fermenter about a week ago and added gelatin into the beer as I was siphoning. I followed the directions for use and everything, first dissolving in warm water, not boiling, and poured it into the mix. The problem is, it's been a week now and I still see globs of gelatin floating around in the carboy. Have I done anything wrong, is there anything I can do, or will it clear up in the next week or so? Thanks in advance for the input. Wally Doherty Tucson, AZ Return to table of contents
Date: Wed, 19 Sep 2001 16:44:25 -0400 From: stencil <stencil at bcn.net> Subject: Re: venturi tube advice On Wed, 19 Sep 2001 00:11:20 -0400, in Homebrew Digest #3739 (September 19, 2001) Greg Speiser & Cynthia Sawatzky <gregspeiser at home.com> wrote >Questions: > >Any pics of similar tubes also appreciated. > >Greg > Consider http://www.deedeesaltwater.com/Kent/FiltersR/vv.html Runs under $20 from aquarium suppliers. The venturi action is optimized when the bore tapers smoothly down to the point of air inlet (thus providing maximum velocity past the inlet) and then widens out again. You can approximate this by using an adapter to neck your tubing down to the next smaller diameter for 6-in or so of lenth, insert a tee for air inlet, another 3-in of small tubing, and then adapter back up to your standard diameter. But by this time you've already spent the price of the molded plastic gizmo. Whichever way you go, ensure that the airline feeding the inlet has its input end well above the highest possible level of the wort. FWIW, I think it's over-engineering. A $10 aquarium air pump and disposable plastic airstones in the primary will do as well. stencil sends RKBA! Return to table of contents
Date: Wed, 19 Sep 2001 17:23:42 EDT From: DarrenRP at aol.com Subject: Home grown hops I planted hops in my yard for the first time this year and I got a few ounces to harvest. The first batch I put in a food dehydrator to dry and they turned brownish when done. A second batch I just let dry in open air and they still look nice and green. My question is, did I ruin the first batch by using the food dehydrator? Should I just toss out the brownish hops? Thanks in advance. Darren Return to table of contents
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