HOMEBREW Digest #421 Mon 21 May 1990

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

		Rob Gardner, Digest Coordinator

  Mike Leonard doesn't rate (Norm Hardy)
  Re: my cheap immersion wort chiller (Chris Shenton)
  Re:  Homebrew Digest #417 (May 15, 1990) (Brian Rice)
  Sacto Brew Pub Tour, anyone? (cckweiss)
  Bock tasting (John Mellby)
  Oak and Wyeast (Pete Soper)
  "Brewing Beers Like Those You Buy" (Eric Pepke)
  Homebrew in Ft. Lauderdale (Rob Enns)

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: Thu, 17 May 90 21:45:57 PDT From: hplabs!polstra!norm (Norm Hardy) Subject: Mike Leonard doesn't rate Hooray for double meanings. I was sipping on a Paulaner Thomas-Brau non-alcoholic beer when I read the testing where Mike Leonard recognized that he was drinking a non-alcoholic beer and refused to score it. Why? Is there something WRONG with beer that has less than .5% alcohol? Does alcohol have to be a major part of the equation? Question: would homebrewers like to try a brewing system that allowed them to make excellent beers with a lower final alcohol level? Oh, Mike, if you are reading this, please take no offense at the title; although I did intend it to catch the eye. Norm Hardy Return to table of contents
Date: Fri, 18 May 90 12:50:20 EDT From: Chris Shenton <chris at asylum.gsfc.nasa.gov> Subject: Re: my cheap immersion wort chiller Kenneth R. van Wyk writes: > A couple people asked me about my $13 wort chiller that I mentioned > in my recent posting on half-mashing, so here's what I did: > > 10 ft. (already) coiled 3/8 inch O.D. flexible copper tubing > lumber/home supply store. I saw similar tubing in Sears with > their refrigerator stuff (used in an automatic ice maker) - see > note below. Cost: $9.99. > [...] I recently did the same sort of thing, but I used 50 ft of tubing because I wanted to extract as much heat from the wort with minimum water usage. That amount of tubing cost $27, so the tubing seems to be the limiting factor. I connected plastic tubing which over the end of the copper (secured with homemade hose clamp), and the other end of the plastic to a garden hose adaptor which went to my sink faucet. I just let the outlet water run from the end of the copper into the sink. Really easy. The water initially absorbed so much heat from the near boiling wort that it came out boiling at first. I guestimate it took about 15-20 gallons cold tap water over 20 minutes to cool the wort from about 200F to 80F. I started out with a fast flow, then slowed it down as the wort got below about 120F. I was trying to think of what I could do with 5-10 gallons of nearly-boiling water and all I could thing of was to make a hell of a lot of tea. Return to table of contents
Date: Fri, 18 May 90 14:15:01 EDT From: Brian Rice <rice at zip.eecs.umich.edu> Subject: Re: Homebrew Digest #417 (May 15, 1990) Return to table of contents
Date: Fri, 18 May 90 10:44:39 -0700 From: cckweiss at castor.ucdavis.edu Subject: Sacto Brew Pub Tour, anyone? I had dinner last night at Rubicon Brewing Company, on Capitol Ave. in Sacramento. Food edible, but not great, beer tasted okay to me. They were serving a Summer Wheat beer (kind of like their 'Lite"), India Pale Ale (was almost as bitter as I would have made it), Amber Ale (yet another Anchor clone, but nice), Spring Bok and a porter (unsampled due to need to drive home [my standard tasting size being a pint]) As you can tell, I'm no beer judge, just a beer drinker. I was impressed with the number of selections, and especially with the fact that they had no attempt at a 'Lite' beer. Every other brewpub I've ever been to made at least some token effort to placate those patrons who didn't really want a *beer*, but needed a glass of something in front of them to fit in. (I'd rather have a full bottle in front of me than a pre-frontal lobotomy) Anyway, the waitress told me that the brewmaster there started out as a homebrewer, and went on to some advanced study at UC Davis, scaled up, and voila! His name is Phil Moeller. He wasn't around, but the waitress said he's happy to arrange tours for brewers. If anyone's interested in checking this place out and having a bit of a tour, E-mail me and I'll try to set things up. Ken Weiss krweiss at ucdavis.edu cckweiss at castor.ucdavis.edu Return to table of contents
Date: Fri, 18 May 90 11:45:03 CDT From: jmellby at ngstl1.csc.ti.com (John Mellby) Subject: Bock tasting The Offical Mellby Beer-Tastings, year 3. This is the Eighteenth such tasting stretching back over two years. The tastings, in reverse chronological order were of: Bochs Belgians + Samichlaus Misc. Lagers (including one Non-alcoholic) Ales, mainly American Misc. Oregon and Michigan (ok its weird, but this is where our last trips were) Available Ales (i.e. purchaseable in Dallas) Northern Beers (Northern US and Canadian) Belgian (and other odd European Beers) California Micro-beers Lagers, mostly American microbreweries Ales (an odd lot which turned out to be poor quality) Ales (Strong, including porters, stout) Mixed Lagers Ales Lagers Christmas and speciality beers Mixed (mostly ales) A few preliminary comments are necessary. In general we are tasting beers which are not commercially available in Texas (curse these state laws!). We're usually tasting special beers which may not move off the retailer's shelves as fast as, say, Budweiser. Hence some beer is not as fresh as it should be. The most important thing we have learned is: The condition under which the retailer keeps the beer is crucial! Age, light, and handling all can cause a good beer to rapidly become bad. Also we have learned to drink the beer rather than keeping it for extended periods (except with a few bottle-conditioned beer, like Celebration Ale, Thomas Hardy, etc.) On with the beer: Bochs - ----- 5/17/90 A few surprises here. I guessed virtually every beer wrong, and we haven't gotten too many good beers from Kessler, yet it tasted as good as I expect a Boch can be. JRM Tim Roy MikeG Cary Paul Total Ave EKU 28 35 43 35 36 44 42 235 39.2 Franziskus 31 32 36 30 32 34 195 32.5 Garten Brau 27 26 35 38 32 158 31.6 Sam Adams 36 37 37 41 41 192 38.4 Kessler 45 40 41 39 42 207 41.4 Celebrator 35 32 33 37 35 172 34.4 Shiner 16 18 25 26 23 108 21.6 Berghoff 24 28 25 33 30 140 28.0 EKU 28, Kulminator Urtyp Hell, Erste Kulmbacher Actienbrauerei, Germany I prefer to put the strongest beer at the end, but for reasons all his own, Roy decided to burn out our taste buds early. EKU is VERY STRONG! It is one of the few beers to have a strong smell of alcohol It had a sharp, sweet, alcohol taste. The alcohol almost overwhelmed the malt. This is so distinctive it is hard to rate. Franziskus Heller Boch, Spaten, Munich, Germany We named this the "Light American Skunk Bock" and were very surprised to find it was by Spaten! It didn't really taste or smell like a bock. Skunky aroma, and reminded me of Oktoberfest beer. A nice white head and it was very light. It had too much hops and was astringent and unbalanced for a bock. Garten Brau Boch, Capital Brewing, Madison, Wisconsin This had a taste of alcohol, but was also watery. It had a drying, cardboard taste, with a thin, sour aftertaste. Molassas and malt in the aroma and taste. Samuel Adams Double Bock Dark Lager, Boston Beer Company Lovely malt aroma! It had a nice taste, I thought I detected salt. Very drinkable. Kessler Boch, Helena Montana We thought this was German in origin! Great malt aroma with some hops. A clean, malty taste with a little alcohol. Excellent bock!! Celebrator, Ayinger Bier, Germany I have rated this much higher before. The bottle was probably old. Caramel and old (but still nice) malt in the aroma. The taste was burnt/roast malt, with alcohol, papery, and a little oxidized. Still quite drinkable. Shiner Bock, Shiner Brewing, Shiner TX Vegetarian Delight! The aroma wasn't half bad, but it was completely watery with strong DMS (sulfur dioxide). Yuch! Berghoff Boch, Huber Brewing, Wisconsin This was again old. It was probably a quite good beer earlier. The aroma was still nice, but the taste and drinkability suffered. Surviving the American Dream John R. Mellby Texas Instruments jmellby%ngstl1.ti.com P.O.Box 660246, MS 3645 Dallas Texas, 75266 (214)517-5370 (214)343-7585 ************************************************************* * "A free society is one where it is safe to be unpopular." * * -- Adlai Stevenson * ************************************************************* Return to table of contents
Date: Fri, 18 May 90 17:33:17 EDT From: Pete Soper <soper at maxzilla.encore.com> Subject: Oak and Wyeast >From: <R_GELINA%UNHH.BITNET at mitvma.mit.edu> (RUSSG) >flavor to it and was really nutty (in flavor). Anyone have any experience >with oak-aged brew? How about availability of oak casks (albeit smaller ones)? "Zymurgy" covered casks sometime ago as part of an article about brewing traditional British style ales. One thing I recall is that using casks designed for wine is risky since they were not intended to deal with internal pressure. A very cheap alternative is to get about 6 grams of Oak chips, boil them a few minutes three times in separate batches of water (to wash excess tannin and other gunk out of the wood and to sterilize it) and then put the chips into your fermenter for the last week or so before bottling. A lot of suppliers sell official English Oak chips in bags large enough to keep you going for a year or two in case you don't have a tree handy. Take my advice and sneak up to the right amount of oak flavor - this is powerful stuff and is quite noxious if too much is used. >From: Enders <enders at plains.NoDak.edu> (details of inflated Wyeast packet worries omitted) Everybody that has had a packet burst needs to send a skyrocket over to Oregon via their supplier to get the message to Wyeast that this must stop. This seems to be a very recent problem that almost certainly stems from the changes in package size and yeast and broth quantities that were put into effect last Winter. If is something that can be tuned out with a minor adjustment we should all see the change very quickly considering the very small stocking levels of most suppliers (and the fact that Wyeast is perpetually behind on shipments and so has no stockpile of its own). Let's get this under control before we develop a new batch of superstitions that persist for who knows how long. - ---------- Pete Soper (soper at encore.com) +1 919 481 3730 Encore Computer Corp, 901 Kildaire Farm Rd, bldg D, Cary, NC 27511 USA Return to table of contents
Date: Sun, 20 May 1990 13:08:05 EDT From: PEPKE at scri1.scri.fsu.edu (Eric Pepke) Subject: "Brewing Beers Like Those You Buy" John Polstra writes: > The problem is that it is an English book, and the recipes call for all > sorts of strange ingredients that just aren't readily available here in > the USA. (E.g., invert sugar, barley syrup, brewers caramel, demerara > sugar, black treacle ...) Also, many of the recipes call for "brown > sugar", which is not the same here as it is in England. It's not as bad as all that! One of Dave Line's other books, _Beer Kits and Brewing_, explains the ingredients somewhat better. Quotes are in quotes; my comments aren't. "Invert sugar (sometimes labelled CORN SUGAR or DEXTROSE) can be regarded as regarded as the standard brewing sugar. Ready made invert comes in the form of a crystalline mass containing approximately 10 per cent water." Dextrose is readily available, usually in the amorphous form as a powder. So, multiply by 0.9 and use powdered dextrose. "Malt extract is manufactured, as we know, from _malted_ barley grains. Barley syrup on the other hand is made from _raw_ barley chemically dosed to change its natural starch store into fermentable extract...The flavour it imparts in beer is not so strong as malt based syrups, as the latter tends to possess a characteristic tang of over maltiness." Considering that even the lightest English malt extracts tend to be a bit on the malty side, a very light Holland extract makes qute a good substitute for barley syrup. "Sold as BREWERS CARAMEL or BEER COLOURING it does what the latter suggests. Basically it is just a concentrated solution of burnt sugar and will be used in recipes from the darkest stout to even the most delicate of lagers." I guess one could make caramel, but the question is what the proportions would be. However, if it can be used in the most delicate of lagers, it must not have an appreciable effect on the flavor, only on the color. Leave it out and close your eyes when you drink. Demerara sugar should be available in any food co-op or "health" food store. It's even sometimes sold in ordinary grocery stores. Ask for "raw" sugar. Black treacle is molasses. The variety in flavor between readily available American molasses is greater than the flavor difference between an "average" American molasses and an "average" English black treacle. I have found that the molasses which comes out of the five gallon drum at my local food co-op is a very good match. This is of no use to anybody else, who will have to experiment. The same can be said for brown sugar. Flaked maize is corn flakes. The kind with the stupid pictures of people on the front works fine. Flaked rice is also easily available. Flaked barley should be carried by any reasonably well equipped brew store. Torrefied wheat is puffed wheat. Torrefied rice is the stuff with the ads of the three annoying little men jumping around making noise. Torrefied barley is also available. Glucose chips are a bit hard to find, but you can find powdered amorphous glucose fairly easily. Again, multiply by 0.9. Finally, remember that when Dave Line say 5 gallons, he means 5 of his gallons, not 5 of yours. If you use 5 of yours, the difference between your O.G. and 1.0 will be about 20% too high. So, converting is not much of a problem. I have had as good or better results with Dave Line's recipes than with most American recipes. As always, beer recipes only give you a place to start, and you still need copious common sense and skill and a little bit of experimentation if you are shooting for a first-class beer. The major problem I have with the book is that it says "brewer's yeast" or "lager yeast." Of course, the characteristics of the yeast have a lot to do with the result. It would be nice to know what kind of attenuative characteristics are required by each recipe. On the other hand, when you ask restaurants for recipes they will usually leave out one secret ingredient. Perhaps the characteristics of the yeast are what breweries do not give out. Eric Pepke INTERNET: pepke at gw.scri.fsu.edu Supercomputer Computations Research Institute MFENET: pepke at fsu Florida State University SPAN: scri::pepke Tallahassee, FL 32306-4052 BITNET: pepke at fsu Disclaimer: My employers seldom even LISTEN to my opinions. Meta-disclaimer: Any society that needs disclaimers has too many lawyers. Return to table of contents
Date: Tue, 15 May 90 09:28:17 edt From: Rob Enns <hpda!uunet!bnrgate!bcarh222.BNR.CA!robe> Subject: Homebrew in Ft. Lauderdale Full-Name: I'm going to be in Ft. Lauderdale in a couple of weeks, and I'd like to visit a homebrew supply shop to pick up some liquid yeast and other goodies which don't make it up to our local shops in Ottawa. If anyone has any suggestions or pointers to good homebrew shops in Ft. Lauderdale, I'd love to hear them. Thanks, Rob. =-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Rob Enns, Bell-Northern Research, Ottawa, Ontario .uunet!bnrgate!wilde!robe robe at bnr.ca Return to table of contents
End of HOMEBREW Digest #421, 05/21/90 ************************************* -------
[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