HOMEBREW Digest #4261 Tue 03 June 2003

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  ukbrewing.com (jgordon)
  Re: Berliner weiss update, recipe, details (Marc Sedam)
  Re:Rennerian coordinates, etc.; Starch testing (Travis Dahl KE4VYZ)
  Re: Craft Beer in Syracuse NY ("William Benz Jr")
  Rare Vos clone? ("Charles Brandt")
  Long Term Future of Homebrewing (Paul Mahoney)
  Coordinates ("A.J. deLange")
  best malt mill?? ("Hofmann, Chris")
  HBD post: syracuse beer (ensmingr)
  Re: Rebottling homebrew (rhostler)
  Quick Disconnects ("Hedglin, Nils A")
  RE: Future of homebrewing (Brian Lundeen)
  Good bars/pubs in Downers Grove (Chuck Doucette)
  Mash Temp Measurement ("Shawn E Lupold, Ph.D")
  The future ("john w")

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---------------------------------------------------------------------- Date: Sun, 01 Jun 2003 23:11:50 -0700 From: jgordon at library.ucsb.edu Subject: ukbrewing.com Just wanted to endorse www.ukbrewing.com I looked all over for a sparkler for my new beer engine. They sent it out in a week and they're located in the U.S. They've got a lot of other cask- conditioning supplies as well. Nayyy. Jeffrey Gordon Santa Barbara, CA Return to table of contents
Date: Mon, 02 Jun 2003 06:58:16 -0400 From: Marc Sedam <marc_sedam at unc.edu> Subject: Re: Berliner weiss update, recipe, details Yes, you read that correctly. Boil the hops in water for an hour, and use the boiling water as infusions. My guess is that SOME bitterness is helpful or that the boil helps get some of the bacteriostatic properties of hops in the wort. It's different, I'll grant you that. I know some people do boil the wort and I'd propose that if you smell tons of DMS in the mash (esp. if doing a sour mash) then a quick 15-20 minute boil to drive off DMS and sterilize wouldn't hurt. Just a few more minutes in the process. I don't know if boiling "makes sense" or not. I've done it once each way and didn't notice much of a difference. Warner says it will store well for >two years. I had a little bit of mine last about six months and it took on some wonderful flavors and depth, particularly a nutty undertone (almonds?) that was delicious. As usual, it was all gone by the time it reached this point. That's why I'm making 15 gallons this time. Ready to brew tonight! - -- Marc Sedam Chapel Hill, NC Return to table of contents
Date: Mon, 2 Jun 2003 08:01:54 -0400 (EDT) From: Travis Dahl KE4VYZ <dahlt at umich.edu> Subject: Re:Rennerian coordinates, etc.; Starch testing In taking issue with my description of Rennerian coordinates as polar, Jerry Barkley wrote: > Are Rennerian coordinates polar?? i don't think they should be, with such > an important task to acomplish using polar coordinates could mean a fateful > error. polar coordinates are a two dimensional system:distance and direction > from a pole on a plane. the homebrewing universe is certainly NOT two > dimensional, though some of my beer may be. > > an email to Gary Nicholson should clear up that point, but in the mean time > onward: > > If the current coordinates are polar, then we should consider changing to > spherical coordinates: distance, altitude and azimuth from the pole. the > origin of the system is the obvious location and the pole should be normal > to the surface of the Earth; while this would complicate things for > non-Earth-bound homebrewers those of us fortunate enough the share the home > planet of homebrewing could have absolute confidence in his/her coordinates. Obviously I spoke to loosely for some of the more scientifically inclined of our brethren. Perhaps a better description of Rennerian coordinates would be a distance along a great circle path and the bearing of that great circle from "The Homebrew Center of the Universe (tm)". This definition has the advantage of conforming to the KISS principle. On another, more pertinent, note: What do people think of using the iodine test for starch conversion? (Drop a bit of iodine in a sample of mash. If it turns black, there's starch present.) Now, I read in (The Seven Barrel Brewery Handbook?) that it's a little more complicated than that, but the test doesn't seem to work too well for me. Thoughts? -Travis [1.8, 98.3] Apparent Rennerian Return to table of contents
Date: Mon, 2 Jun 2003 08:37:29 -0400 From: "William Benz Jr" <wbenzjr at twcny.rr.com> Subject: Re: Craft Beer in Syracuse NY Empire Brewing is a great Brewpub. McGregors and the Blue Tusk are very good bars with 60 to 70 beers each. All have good food. Clarks Ale House has 22 beers and a great roastbeef sandwich. Middle Ages Brewery is a good place to visit with a nice shop and tasting room. Cheers Bill Return to table of contents
Date: Mon, 2 Jun 2003 08:52:22 -0400 From: "Charles Brandt" <chuckuiuc at illinoisalumni.org> Subject: Rare Vos clone? Any one have a recipe for Ommegang's Rare Vos that they'd be willing to share? I had my first bottle over the weekend, loved it, and' would like to try and recreate it. Going through the HBD archives, it looks like this question has been asked periodically, but without much answer, so I figured to try again. Anybody got any hints or guidance for yeast, spices, etc.? Any help would be much appreciated. Chuck Brandt [193, 88] apparent Rennerian Aka Pittsburgh Return to table of contents
Date: Mon, 2 Jun 2003 05:48:44 -0700 (PDT) From: Paul Mahoney <pmmaho at yahoo.com> Subject: Long Term Future of Homebrewing Dan asked: I am going on a brain picking expedition. What will Homebrewing be like in 2025, 2050, 2100? While some indicators forecast a growth trend, I am pessimistic about the overall direction of homebrewing. First the positive: our local club has almost doubled in size over the past 5 years; we have had an influx of new, younger, enthusiastic members. Our club has increased its exposure in our community by participating in a beer tasting at a local winery and by taking over the beer portion of a micro-beer festival (a local non-profit organization puts on a beer festival to raise funds for the lcoal museum and arts. The organizational aspects are too complicated to explain here: archaic alcohol laws in Virginia). Next the negative: the lcoal homebrew supply shop closed several years ago; now you have to drive 45min.-hour to get decent supplies, or purchase on the internet. Over the past 5 years the quality and choice of good microbrews in the local grocery chain (Kroger) has expanded, so that now you can buy some excellent beers. That makes it more difficult to devote a day to brewing (laziness) when you can buy a 6 pack of Rogue or other fine choices. The overwhelming majority of our club membership is male, and many of us are older (hopefully wiser). I fear that our younger members will abandon brewing once career, children and other pursuits become more demanding or appealing. I believe that we as homebrewers may have peaked. It is a small, dedicated fraternity of people, but it is not easy to expand the base membership. People brew, but quickly lose interest, once results are not as expected, and the time commitments become overwhelming. This hobby is expensive and demanding. The rewards are great, but often inconsistent (I still make a batch that is not very good). It is much easier to buy a decent microbrew from the local grocery chain. So by 2025 we will resemble the VFW, but technology will allow us to acquire excellent beer from FedExUPSMocroSoft internet (merger approved despite antitrust concerns). In 2050 Pres. Chelsea Clinton's administration bans beer due to its adverse health effects, and by 2100 we will have beer tablets: just drop in water and it will any make style you want. Paul Mahoney Star City Homebrewers Guild Roanoke, Va. ===== 'Caesar, [...] fearing the fickle disposition of the Gauls, who are easily prompted to take up resolutions, and much addicted to change, considered that nothing was to be entrusted to them;' - De bello gallico, book 4 script 5, Julius Caesar, 55 BC Return to table of contents
Date: Mon, 02 Jun 2003 13:06:23 +0000 From: "A.J. deLange" <ajdel at cox.net> Subject: Coordinates I have always assumed that Rennerian coordinates were defined in terms of the great circle distance and true azimuth (defined with respect to the NCP as per WGS 84) from the origin, Chez Jeff. So they really aren't two dimensional at all. They are spherical. The system does not consider differences between the geoid and ellipsoid. In fact no consideration at all is given to how high you may be. Interesting. A.J. Return to table of contents
Date: Mon, 2 Jun 2003 08:41:44 -0500 From: "Hofmann, Chris" <Chris.Hofmann at camtronics.com> Subject: best malt mill?? Fellow brewers, Birthday is coming up and the wife has asked me what I want. "Need a malt mill", I answered. "Which one?" she asked I puzzled for a moment then said, "Let me consult with the experts. I'll tell ya this week." And so, What are your recommendations and why? I do 20 gallon batches. For years my supplier has been milling for me. He's gone now and I need to fill the gap. Many thanks in advance for your help. Chris Hofmann Mukwonago, Wisconsin Return to table of contents
Date: Mon, 02 Jun 2003 09:57:27 -0400 From: ensmingr at twcny.rr.com Subject: HBD post: syracuse beer Hi Chris, Yes, there is good beer in Syracuse. Some suggestions: 1) Empire Brewing Company, a brewpub: <http://www.empirebrewco.com/> 2) Middle Ages Brewing, a microbrewery: <http://www.middleagesbrewery.com/brewery.html> 3) Blue Tusk, a pub with a huge selection of drafts and bottles: <http://www.bluetusk.com/tusk1.htm> 4) Party Source, a great source of bottled beer for takeout. <2646 Erie Blvd East> 5) Clarks Ale house, a pub with an impressive collection of drafts: <122 West Jefferson St> 6) Syracuse Suds Factory, a brewpub: <http://www.sudsfactory.com/> Personally, I like Clarks, Empire, Blue Tusk, and Party Source. BTW, the Empire, Blue Tusk, Clarks, and Suds Factory are all within easy walking distance in the 'Armory Square' region of downtown Syracuse. Middle Ages is about 2 miles away and Party Source is about 5 miles away. You also might want to look at my (somewhat dated) article on the history of brewing in Syracuse, "Brewing in Syracuse, from the 1800's to the Middle Ages": <http://home.twcny.rr.com/geomanagement/ensmingr/beer/syracuse.html> Cheerio! Peter A. Ensminger Syracuse, NY http://hbd.org/ensmingr Return to table of contents
Date: Mon, 2 Jun 2003 10:36:44 -0400 From: rhostler at pcconnection.com Subject: Re: Rebottling homebrew > Chuck, > I recently rebottled a few of my 12-ouncers to clean 12-ouncers so that > the guys on my softball team could drink my beer from bottles. I chilled > the beer in the freezer to get it extra cold (more gas-holding power). > Then gently decanted via a specially-designed (molded aluminum foil) > funnel. As soon as the foam reached the top of the new bottle, I capped > it. I did this about 2.5 hours before the beers were consumed. The foam > mostly disappeared and the beers held a good amount of carbonation. I had > no complaints from the drinkers. > > I would be afraid to do this for anything other than immediate (~24 hours) > consumption. The transfer equipment was not sanitized (just washed), so > I'm sure I introduced some undesirable beasties. One other downside is you > lose about an ounce of beer per transfer. > > -Hi, > -I am new to home brewing and would like to rebottle some beer from one > liter > -bottles to 12 ounce. Is this possible to do without losing all the > -carbonation or exposing the beer to something harmful? > -Thanks > -Chuck > > Richard Hostler > Copywriter > PC Connection > IT Solutions for Business > rhostler at pcconnection.com > Phone: 603-423-2234 Fax: 603-423-5784 > www.pcconnection.com > Return to table of contents
Date: Mon, 2 Jun 2003 08:38:33 -0700 From: "Hedglin, Nils A" <nils.a.hedglin at intel.com> Subject: Quick Disconnects Hi, I did some checking into this a few months ago. Check the following website: http://plastics.newageindustries.com/snpflxmn.asp. The general consensus was that you need the Polysulfone since it's food grade & can handle the heat. Nils Hedglin Sacramento, CA [1978.7, 275.3] Apparent Rennerian In Heaven there is no beer, that's why we drink it here, And when we're gone from here, our friends will be drinking all the beer. Return to table of contents
Date: Mon, 2 Jun 2003 10:43:08 -0500 From: Brian Lundeen <BLundeen at rrc.mb.ca> Subject: RE: Future of homebrewing > Date: Sat, 31 May 2003 12:21:58 -0400 > From: "Dan Listermann" <dan at listermann.com> > Subject: The Long Term Future of Homebrewing > > I am going on a brain picking expedition. What will > Homebrewing be like in 2025, 2050, 2100? > 2025: Beer machines employing the latest in artificial intelligence will revolutionize brewing on all fronts. Ingredients will simply be loaded into appropriate hoppers and the machine will do the rest. Commercial units will appear first, but smaller homebrew scale units will follow soon after. High to their superior intelligence, the machines will solve once and for all the problem of hot side aeration. Consumers will start complaining that their beers just don't taste right. It is the start of the end for the machines... 2050: The Beer Pill is the final death blow to brewing of any sort. This pill will provide the flavour, aroma, bitterness, etc for every beer style imaginable (with the exception of American Pale Ales, since the Cascade hop will be banned from being grown in 2037 by a truly forward thinking government). Vendors will sell bottles of carbonated alcohol-water solutions to which you will simply add the style pill of your choosing. 2100: Giddy with the freedom the Pill provides, the world forgets all about the beer machines, which they assume are just sitting rusting away in junkyards. However, at the Great American Pill Festival of 2100, the machines reappear with a vengeance. Festival goers are ripped asunder by killing high-pressure streams of mega lager. Soon, whole cities and countries fall to the machines. But led my a nameless man, the humans fight back using inexpensive but mostly functional weapons made of plastic. The machines begin to lose their grip on power. The machines know there is only one way they can prevent their ultimate demise. They must go back in time and destroy the rebel leader before he is born. Unfortunately, most records are destroyed in the early years of the onslaught. The machines have only a largely burnt up birth record from Cincinnati, with a few readable letters from the leader's name: LISTE...NN. It is only a matter of time before they find their enemy. Cheers Brian Lundeen Brewing at [819 miles, 313.8 deg] aka Winnipeg Return to table of contents
Date: Mon, 2 Jun 2003 11:06:40 -0700 (PDT) From: Chuck Doucette <cdoucette61 at yahoo.com> Subject: Good bars/pubs in Downers Grove Does anyone know of a good brewpub or bar in the Downers Grove/Woodridge, IL area? Preferably one that serves food. Things have changed in the 2-1/2 years since moved away and I need a place to meet some friends for a good beer and some food. TIA Chuck Doucette O'Fallon, IL Return to table of contents
Date: Mon, 02 Jun 2003 14:51:38 -0400 From: "Shawn E Lupold, Ph.D" <lupolds at jhmi.edu> Subject: Mash Temp Measurement How does everyone go about measuring their mash temps? I use the standard glass thermometer and my measurements vary significantly depending on the depth the thermometer is placed into the mash or if it is left in the mash bucket with the lid on. I understand that these thermometers have a specific depth for measuring liquids and that exposing more surface area may give you a false reading, but being the worrier that I am, I'm not confident that my mash temp is what I think it is. What got me thinking about this is the fact that most books recommend using strike water temperatures of 10-16 degrees F above target mash temp, but I've found that I need to go 20 degrees F over to hit my temp. If I read the temp (using the indicator line) right after stirring in the grains, the temp is correct, but reading at a lower depth or if the thermometer is left in the mash with the lid on, I'm up to 10 degrees over target! Do the electronic thermometers get around this problem? Actually, I think it would be helpful if we have a few people discuss their methods for hitting their target temp and how and when they measure their mash temp? Thanks in advance! Shawn Lupold Alexandria, VA Return to table of contents
Date: Mon, 2 Jun 2003 18:46:26 -0500 From: "john w" <j2saret at hotpop.com> Subject: The future "I am going on a brain picking expedition. What will Homebrewing be like in 2025, 2050, 2100?" 2025--- cheap microprocessor controled temperatures for mashing, sparging and fermenting. 2050--- clones of the best ingredients, no year to year variation. 2100---nanotech, assemble your brews atom by atom. John 545.3, 308.5 (from the land of sky blue waters.) Dan Listermann Return to table of contents
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