HOMEBREW Digest #4049 Tue 24 September 2002

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  F/S: Carved wood tap handles + faucet (Clark Ritchie)
  Decoction confusion..... ("Dennis Collins")
  RE: Headless Hefe (not so) ("Sven Pfitt")
  Decoction debate (LJ Vitt)
  Use your AHA card in Denver - Great American Beer Festival ("Monica Tall")
  Colorado brewpubs ("Mike Racette")

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---------------------------------------------------------------------- Date: Mon, 23 Sep 2002 06:07:08 -0700 (PDT) From: Clark Ritchie <clark at ihomebrew.org> Subject: F/S: Carved wood tap handles + faucet I have two carved wood tap handles for sale. One is 7" the other 7.5". They are really nice and would make a handsome addition to your bar. http://clarkritchie.dnsalias.com/~clark/tmp/taphandles.jpg $25/ea w/ faucets Thanks! ...CDR CLARK D. RITCHIE // clark at ihomebrew.org Return to table of contents
Date: Mon, 23 Sep 2002 09:27:20 -0400 From: "Dennis Collins" <dcollins at drain-all.com> Subject: Decoction confusion..... With all the talk of decoction, perhaps someone can clear something up for me. This has probably been asked and answered before, but if so, I never read it. I thought getting and holding grain husks above 170 - 175 F was bad. At this temp, I was led to believe that tannins were extracted leading to astringency and other bad flavors. Yet in a decoction, you boil the grains for 20 minutes or more, even several times for multiple decoctions. What gives? Dennis Collins Knoxville, TN http://sdcollins.home.mindspring.com Return to table of contents
Date: Mon, 23 Sep 2002 10:06:29 -0400 From: "Sven Pfitt" <the_gimp98 at hotmail.com> Subject: RE: Headless Hefe (not so) Interesting timing on this discussion. I just finished racking a hefe to settling tanks from a CCF (cylindro Conical Fermenter). The grain bill was 60% german malted wheat, and 40% MFB Pils malt. Yeast was EasyYeast Weinstephan(sp). I mashed in at 110, and set the rims on to ramp up to sac temp of 152. It ramps at under 1F/min, and I was worried about the time spent in the 135F region. It actually took 13 minutes to go from 130-140F. Because I'm using a RIMS, the mash is thin. Roughly 1.8Q/Lb. When I racked from the CCF to cornie, I took a gravity sample and it showed 1.012 (at 16 days). Looked good. However, tasting the sample, it was thin and somewhat tart. I thought I had degraded the protiens too much to get such a thin body at this gravity. I wasn't sure if the tartness was yeast bite(lots of yeast stillin suspension) or infection, or ???.. However, I just tasted it last night after carbonating a quart in a 2L container with a Carbonator, and it is really nice. It poured a nice 2" head that lasted quite a long time. Taste is still a bit thin, but not objectionably so. I may have overbitterd (over hopped) it, and that is what I initially perceived as slightly sour, before carbonating it. Flavor is nice with a bit of clover, but not near the banana I smelled during fermentation. rev Steven, -75 XLCH- Ironhead Nano-Brewery http://thegimp.8k.com Johnson City, TN [422.7, 169.2] Rennerian "Fools you are... who say you like to learn from your mistakes.... I prefer to learn from the mistakes of others and avoid the cost of my own." Otto von Bismarck Return to table of contents
Date: Mon, 23 Sep 2002 08:59:58 -0700 (PDT) From: LJ Vitt <lvitt4 at yahoo.com> Subject: Decoction debate The artist only identified as mikey at swampgas.com described doing one decoction AFTER a regular sacrafication rest. I find one aspect interesting: I would expect someone doing a rest at that time to pick up the usual final decoction -- the thin part. No he (is it she) is boiling the grains with just enough liquid to get the job done. - ------------------- C.T. Davis descibed a mashing method he/she calls decoction. Some of the mash is removed and heated seperately and at the same time as the main mash, and recombined. I would not call it decoction - because the word decoct means to boil (Is my memory correct here?) I would call it an unusual method of acheiving a step mash. The reason he/she uses the method is the limits of his/her electric stove. I have also used an electric stove to do step mashes. My approach was to conduct two close to indentical mash in two kettls at the same time. I say nearly identical, because I divide the grain after milling, and you don't evenly distribute the specialty malts through the grist. The two kettles don't reach temps in the same minute either. I combined the two mashes in the lauter tun. - ------------------- I tried Steve Alexander's abridged double decoction on a weizen. I like how it takes less time and effort than the traditional decoction. However, I find it hard to compare to anything. I usually have done this style as step or single infusion. It has more body that the step or infustion mash. But I have that low head retention problem that is also being discussed. A head forms, but doesn't last over a minute. I have had that low retention problem on my other weizens too. This time I used white labs wlp300 as the yeast. ===== Leo Vitt Rochester MN Return to table of contents
Date: Mon, 23 Sep 2002 12:08:17 -0600 From: "Monica Tall" <monica at aob.org> Subject: Use your AHA card in Denver - Great American Beer Festival The Association of Brewers invites YOU to sample over 1,200 of America's Finest Beers from 300 breweries! Make your plans NOW to attend. Great American Beer Festival October 3-5, 2002 Colorado Convention Center Downtown Denver, Colorado ** What a DEAL!** Buy a Ticket and receive a Coupon for a $20 Lift Ticket for Colorado's Winter Park Resort! Visit our website for more details. http://www.beertown.org/GABF/index.htm To order tickets On Line visit: http://www.beertown.org/GABF/prices.htm 1.888.822.6273 or +1.303.447.0816 *Celebrate BEFORE and AFTER the festival at Colorado Pub Discount Program participants!* Enjoy cheaper beer and food at these Colorado places: Great Divide Brewing Co.; Hops Restaurant, Bar and Brewery; Ironworks Brewery & Pub; Rock Bottom Restaurants; Redstone Meadery; Wynkoop Brewery Check out all participants at http://www.beertown.org/pubs.htm Return to table of contents
Date: Mon, 23 Sep 2002 13:30:19 -0600 From: "Mike Racette" <mike.racette at hydro-gardens.com> Subject: Colorado brewpubs Philip, If you're going through Colorado Springs be sure and stop at Phantom Canyon and try the IPA or Peated Porter dispensed through the beer engine. Delicious! We also have an Il Vicino here and Bristols has a nice tasting room and some good beers, though not really a brewpub. IMHO most of the pubs in LoDo (Lower Downtown Denver) are not worth a special trip unless you like pablum (microbrew for the masses) although the Sandlot at Coors field has a nice IPA. You might stop at the Rockyard in Castle Rock on your way to Colo. Springs. Boulder has lots of good brewpubs, my favorites being Mountain Sun, and Oasis. Longmont is pretty close to Boulder and has a great pub call Left Hand and since you're already in Longmont might as well head to Ft Collins and Coopersmiths, New Belgium, and the tasting room at Odell's. Return to table of contents
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