HOMEBREW Digest #389 Mon 02 April 1990

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

		Rob Gardner, Digest Coordinator

  Old Ale (Seth Adam Eliot)
  Uses for spent grain (Michael Alan Gauland)
  Hops, honey, and septic tanks (doug)
  hops info (mage!lou)
  Other uses for yeast? (Enders)
  Trappist Ale Yeast (Enders)
  Brewpubs in New Orleans? ("Gary F. Mason - Image Systems - MKO2-2/K03 - 603884[DTN264]-1503  01-Apr-1990 0440")

Send submissions to homebrew%hpfcmr at hplabs.hp.com Send requests to homebrew-request%hpfcmr at hplabs.hp.com Archives available from netlib at mthvax.cs.miami.edu
---------------------------------------------------------------------- Date: Fri, 30 Mar 90 04:22:36 -0500 (EST) From: Seth Adam Eliot <se08+ at andrew.cmu.edu> Subject: Old Ale A reccomendation for anyone who wishes to try some STRONG stuff. Theakston's Old Peculier is an Old Ale (also known as a Stong Ale) and is the closest thing to Barley Wine you'll find in this country. Quite tasty too. -Seth Return to table of contents
Date: Fri, 30 Mar 90 08:53:50 PST From: Michael Alan Gauland <gaulandm at tekigm2.men.tek.com> Subject: Uses for spent grain In Digest #388, Lynn Zentner asks about using spent grain. The kit we bought included a suggestion about using hops in bread. After boiling our first (and, so far, only) batch, I simmered the spent hops for about 20 minutes, then used that water to make some Honey-Whole Wheat bread. Delicious! I'll have to buy some hops especially for baking; we go through bread a lot more quickly than beer! - --Mike Gauland gaulandm at tekigm2.men.tek.com P.S. We'll have to dry "Waylon's Crystal Malt Dog Cookies". Our dogs were pretty interested in the smell of our beer; I'll bet they love the taste in their cookies! Return to table of contents
Date: Fri, 30 Mar 90 19:37:57 EST From: hisata!doug at gatech.edu Subject: Hops, honey, and septic tanks Several postings of mine have been lost in the electronic netherworld. So I'm reposting an abbreviated version. Apologies if some of this has been seen before and I missed it. Regarding the recent debate as to whether honey is a preservative, according to "The Hive and the Honeybee" (Dadant and Sons, 1975 edition), it does indeed have antibacterial qualities. "One property, a definite anti-bacterial effect was reported in 1937...and called "inhibine." It is measured by the effect of a sample of diluted honey on the growth of bacteria inoculated on a plate, and was found to be heat sensitive." In 1963, it was found that "the inhibine effect was due to hydrogen peroxide produced and accumulated in diluted honey by the enzyme glucose oxidase, during its action on honey glucose to form gluconolactone (which equilibrates with gluconic acid). It is heat sensitive; the amounts vary with floral type and previous processing history of the honey....Because of the high density and acidity of honey the non-sporeforming organisms that cause human diseases cannot live in it. It was shown some years ago...that various pathogenic bacteria were killed when introduced into honey." (p. 503) Note: "non-sporeforming organisms." The only spoilage I know of that can occur with honey, other than granulation which isn't really spoilage, is fermentation. Most dark, thick honey doesn't contain enough moisture to permit this to happen. But honey is very hygroscopic, so unless it's kept sealed, it will quickly gather enough water to permit fermentation. However, I have honey, sealed in jars, that is several years old, and it tastes fine. And, when I've been a bad apiarist, I've left honey stores on the hive over the winter, without enough ventilation in the hive. Bees can produce a prodigious amount of moisture, such that there are drops of water on the inner cover of the hive. In the Spring, when I finally remove the honey to extract it, I found a thin layer of mold growing on the caps of the comb, and a smell of fermentation in progress. (The honey still tastes good, though.) So the answer is, yes, honey is a preservative. However, since this quality is heat-sensitive, it's probably lost in boiling honey in making mead. So in this application, honey probably isn't a preservative! Now, on to hops and their medicinal qualities. In "A Modern Herbal" by Mrs. M. Grieve (1931), we find that hops "have tonic, nervine, diuretic and anodyne properties. Their volatile oil produces sedative and [Pete] Soporific effects, and the Lupamaric acid or bitter principle is stomachic and tonic. For this reason Hops improve the appetite and promote sleep." John Lust, in his "The Herb Book" (1971), says hops are "anodyne, diuretic, febrifuge, hypnotic, sedative, tonic. Hops are most commonly used for their calming effect on the nervous system. Hop tea is recommended for nervous diarrhea, insomnia, and restlessness. It will also help to stimulate appetite, dispel flatulence (!), and relieve intestinal cramps." And lastly, the septic tank. I've been having problems with mine, the details of which I will spare you. However, in researching causes and cures, I found, among the recommended items NOT to add to the tank, is bleach. Of course, bleach is a powerful disinfectant. Let's see, how much bleach has gone down the drain since I started brewing...? Needless to say, all my sanitizing solution will henceforward be dumped onto the driveway! Those of you with "country plumbing" heed this warning. Also, another no-no into the septic tank is colored toilet paper. Fortunately, I don't use any of that in my brewing! Gardyloo! Doug Return to table of contents
Date: Sat, 31 Mar 90 13:43:08 MST From: hplabs!mage!lou Subject: hops info In digest #388 Dan Krus writes: > Does anybody know if there has been any comprehensive information >on hops published (e.g., Alpha content, flavor characteristics, >bouquet, etc...). If so, where? The AHA will provide, at low cost or free (I don't remember) a one-page sheet called "The Zymurgist's Guide to Hops". This gives a range of average % Alpha content, storage stability, and subjective bittering characteristics for 27 varieties of hops. Unfortunately, it says nothing about flavor or aroma. Louis Clark reply to: mage!lou at ncar.ucar.com Return to table of contents
Date: Sun, 1 Apr 90 12:00:27 -0500 From: Enders <enders at plains.NoDak.edu> Subject: Other uses for yeast? After following the discussion on using spent grain, I got to wondering about usse for the other brewing by-product, namely yeast. Could you use the yeast left over after fermentation for something else such as baking? Anyone try this? How did it work? Seems like something worth trying! I'm waiting for a shipment of goodies to arrive, and hope to have a nice batch of IPA going next weekend. I also want to try brewing a Vienna lager. Anyone have a good recipe (preferably all grain)? I see GFSR has Vienna malt, but $1.95/lb seems a bit steep. Anyone have a less expensive source? The IPA will be my first experiment in all grain brewing, and will also be the first test of small scale mashing as my production facilities will only allow me to make a 2 gal. batch. Should be FUN! Todd Enders ARPA: enders at plains.nodak.edu Computer Center UUCP: ...!uunet!plains.nodak.edu!enders Minot State University Bitnet: enders at plains Minot, ND 58701 Return to table of contents
Date: Sun, 1 Apr 90 12:29:56 -0500 From: Enders <enders at plains.NoDak.edu> Subject: Trappist Ale Yeast Is there a source for Trappist ale yeast other than culturing the dregs from a bottle? You'd think Wyeast or MeV would have one, but if they do, they aren't bragging about it. This probably wouldn't be a problem if Chimay were available everywhere (which it isn't :^). Also, is there a definative list of yeast strains available? I've heard that Wyeast, for example, has 16 or so strains available, but each supplier stocks the strains it wants, and not necessarily the full line. Any ideas? Todd Enders ARPA: enders at plains.nodak.edu Computer Center UUCP: ...!uunet!plains.nodak.edu!enders Minot State University Bitnet: enders at plains Minot, ND 58701 Return to table of contents
Date: Sun, 1 Apr 90 15:12:33 PDT From: "Gary F. Mason - Image Systems - MKO2-2/K03 - 603884[DTN264]-1503 01-Apr-1990 0440" <mason at habs11.enet.dec.com> Subject: Brewpubs in New Orleans? I will be in New Orleans May 7-11. Are there any brewpubs there? Good homebrew suppliers? I asked the same question about Houston, and had a good time at GingerMan's and DeFalco's as a result...thanks. Fuller's ESB, yum, yum. Gary Return to table of contents
End of HOMEBREW Digest #389, 04/02/90 ************************************* -------
[Prev HBD] [Index] [Next HBD] [Back]
HTML-ized on 06/29/00, by HBD2HTML version 1.2 by K.F.L.
webmaster at hbd.org, KFL, 10/9/96