HOMEBREW Digest #4289 Sat 05 July 2003

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  Identifying toasted wheat malt (Chris.Pittock)
  too much beer... (Grant Family)
  Cider: Wierd Behaviour (Grant Family)
  Equipment question (Devon Miller)
  TSA and Locked Bags (Bev Blackwood II)
  RE: 4th of July (Brian Lundeen)
  Re: Seattle Brewpubs/breweries (Demonick)
  Wyeast Roeselare Update ("John Misrahi")
  madness of the neos (robin)
  Bottle versus batch priming (Fred Johnson)
  RE: question from a new person -equipment (Lou King)
  RE: Seattle Brewpubs / breweries ("Eric Spencer")
  Pressure cookers (Michael)

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---------------------------------------------------------------------- Date: Fri, 4 Jul 2003 15:05:53 +1000 From: Chris.Pittock at dpi.vic.gov.au Subject: Identifying toasted wheat malt Hi All, I have a mystery wheat malt which seems like a good addition to a dunkelweizen, but I don't have an ID on its specifications... (I work with a grains research organisation and had some export quality malt samples donated my way) The malt in question is toasted and tastes sort of between biscuit and the crust of a piece of white toast... (best descriptive language I can muster on a Friday afternoon!) I have no experience in taste-testing wheat malts, although I think the same problem for barley malt would be easier to reckon... Two approaches - what would a brewer want darker wheat malt for (and so reduce the field) &/OR does somebody have good descriptions of this type of malt? (BTW Am off to try the "Belgian Beer Cafe" in Melbourne on Saturday night... plus a few on Monday at some inner city brewpubs in Melbourne... Is it Beer O'Clock yet?!) I hope you had a great 4th July! Chris Horsham, Victoria, Australia (A *very* long way AR, 32 yrs, ~2 UK pints/day, 4.5%, 5.1% and ~9%, un-named brewery - since the move...) Return to table of contents
Date: Fri, 04 Jul 2003 16:23:36 +1000 From: Grant Family <grants at netspace.net.au> Subject: too much beer... Hmmm, I was gonna say "I'm sure everybody has this problem..." but given your professed beer intakes, I'm not so sure... Anyway, my question is, firstly, how do you get through 5 gallons (23L) of beer? I find the brewing process exceedingly fun, and am disappointed that I can only do it every few months... I already have an (expensive) 5G fermenter, and don't want to buy a smaller one, so would it be criminal to try a smaller brew (with lots of airspace)? Wouldn't the carbon dioxide push the oxygen out fairly well? Also on the topic of too much beer, can I propose an adjunct to the survey on how much beer we drink by asking "Has homebrewing given you a beer gut/belly? And if not, why not (that is, do you work-out etc...)?" thanks, the man with no excessively large tag. Return to table of contents
Date: Fri, 04 Jul 2003 16:49:47 +1000 From: Grant Family <grants at netspace.net.au> Subject: Cider: Wierd Behaviour G'day A 1/2 gallon batch of cider (pure juice + DV10 champagne yeast) I made had been fermenting outside, but in the shade at between 40-60F for about two weeks - it was nearly dry - when I took it inside (at about 70F). It was in sunlight for a little bit, and I noticed that when it was, large CO2 bubbles would violently erupt out of solution - and even disturb the trub. Was it the sunlight, the temperature, or the movement? It continued this for nearly 24 hours and stopped very suddenly (whereupon I bottled it). The same thing happened with an identical brew without the added yeast (it used wild yeasts) but for even longer - even after bottling. thank yo stu Return to table of contents
Date: Fri, 04 Jul 2003 09:01:57 -0400 From: Devon Miller <Devon.Miller2 at verizon.net> Subject: Equipment question I've found what looks like a very sweet deal on a 30qt stainless steel(SS) pot, complete with tap and SS 170K btu burner. The price is $109.99. Given that I have seen 30qt SS pots that sell for more than this, it seems almost too good. Has anyone used this? Is anyone familiar with the manufacturer? Here's where I found the good price: http://www.globalmart.com/page/s/sms30bv.htm and here's the manufacturer's site: http://www.masterbuilt.com/store/sms30bv.html Devon Miller Return to table of contents
Date: Fri, 4 Jul 2003 09:58:04 -0500 From: Bev Blackwood II <bdb2 at bdb2.com> Subject: TSA and Locked Bags > Second, I don't leave my bags unlocked. With modern x-ray facilities, > they know exactly what you have in your bags. Never affected me and > I'm not going to start giving people the opportunity to go through my > bags if I'm not there. Next time you're dealing with the new Federal screeners, you may be summoned back to the ticket counter then. Airlines are supposed to actively be asking people to remove locks, or if the locks are integrated into the latch asking whether the bags are unlocked. I too, have had the "raised eyebrows" when I ran 11 bottles of single malt whisky through the X-Ray screener at Heathrow. Stateside though, I have witnessed on not just one, but several occasions people being denied boarding or being summoned back to the inspection area due to locked baggage. -BDB2 Bev D. Blackwood II http://www.bdb2.com Return to table of contents
Date: Fri, 4 Jul 2003 11:28:02 -0500 From: Brian Lundeen <BLundeen at rrc.mb.ca> Subject: RE: 4th of July Pat Babcock writes: Happy 4th of July! (For those of you who have no claim to a holiday on the Fourth, you can read that as "Have a nice day" :) That's OK, Pat, up here we had our celebration a few days earlier. Winnipeg, like most of Canada, was all abuzz for Canada Day (although if you call it that around the old-timers, you're just as likely to get a good helping of cane across your behind, cause for them it will always be Dominion Day). Anyway, being a holiday and all, the sidewalks got rolled out a little earlier than usual so folks could get their celebrations underway early. Everyone got together in the town park for the usual games and contests. Ethyl Hogstrom won the pie contest for an unprecedented 10th year in a row. A lot of us think there's more than just Petunias growing in her greenhouse, and that some of that ends up in the pies each year, if you catch my drift. Of course, with that mad cow stuff being rampant up here, we had to forego the usual 2-pound burgers, but Hal Stumpel slaughtered one of his young squeelers and we had a nice plate of pork to go with the corn and peach cobbler. Around 9:30, Wilbur Grimsby brought over some fireworks from the general store and set them off. As usual, he set his pants on fire, and the volunteer fire brigade had to put him out. Everyone just chuckled and shook their heads. After that, not much left to do but head home, watch a bit of CBC, and drift off in the old recliner. Happy 4th of July down there, folks. Cheers Brian, brewing in small town Canada Return to table of contents
Date: Fri, 4 Jul 2003 09:31:28 -0700 From: Demonick <demonick at zgi.com> Subject: Re: Seattle Brewpubs/breweries Mike Sharp did a good job listing the notables in Seattle. The Big Time has some fine brews. Hale's also has fine brews, and their brewing area is open to the public, separated from the work areas with a low rail, so tours are self-serve. The staff will happily answer any questions. Elysian on Pike or Pine east of downtown, and don't forget Pike Place Brewery. Mac and Jack's is north of Seattle in Mukilteo. 30 miles east is Snoqualmie Brewing, and even farther north and east is the Leavenworth Brewery. Summer here is only a few weeks long, and we seem to be in the thick of it - hurry. Domenick Venezia Venezia & Company, LLC Maker of PrimeTab (206) 782-1152 phone (206) 782-6766 fax Seattle, WA demonick at zgi dot com http://www.primetab.com Return to table of contents
Date: Fri, 4 Jul 2003 14:49:44 -0400 From: "John Misrahi" <lmoukhin at sprint.ca> Subject: Wyeast Roeselare Update Eric D. asked about my recipe, It was originally intended to be an oud bruin....but I altered the recipe at the last minute just doing what 'sounded' good. I don't think I am disappointed so far. I think it is more of a sour brown. I don't have the recipe on hand but the grain bill was mostly english pale malt and light munich malt. There was around 200 grams of acid malt (Was going to be 500g at least, but that was alll I had left), 500g of dark german crystal, 200g of special B, 500g of malted wheat, 500g of flaked corn... 50 or 100g of american chocolate malt (i forget how much exactly)., There MAY have been some aromatic...and I think there was some victory (probably 454g/1 pound). Hops were very simple, I think it was willamette, 1 oz. at 60min. I think I threw in some irish moss tablets near the end. I racked it from primary (was a plastic 18.9L water bottle) into one 11.4L carboy and one 1-gallon jug. I am thinking of adding some oak chips...How much is a good amount to try? Do you steam them first? I was thinking of fruit...But the only sour cherries I can find at the moment are canned and expensive. I was thinking of frozen cranberries...... I may fruit just the gallon jug...and leave the rest 'straight'. My fermentation picked up again after racking and is down to 1.018 or 1.020. By the way, the O.G. was 1.065. -John Misrahi -Montreal, Canada Return to table of contents
Date: Fri, 04 Jul 2003 12:58:43 -0400 From: robin <robin_g at ica.net> Subject: madness of the neos Hi all, I would just like to ask -S to not bother responding to what I write if he cannot be decent enough to respond to what I've actually said. I really would rather that no one end up thinking I believe any of the silly things he erroniously attributes to me. I most certainly did NOT describe the desire to retain the right to homebrew as neocon. I did NOT say anything about off topic posts. I did NOT label worrying about retaining the right to homebrew off topic (it is the height of silliness to be panicked about losing the right to brew, as no one is under any threat there whatsoever, but I'm a great believer in people waxing lyrical about their fears, however ludicrous). Mind you, anyone who can misdescribe a discussion about smoking in public places as 'smoking...away from others', I guess not seeing employees as people....anyone who thinks that Bush's laying the foundations (intended or not) for a police state -- detention without charge, representation or trial; trial by secret military tribunal; state directed assassinations; etc.-- as somehow being equivalent to anything that creep Clinton did in terms of rights and freedoms....what was it i said about neocon crud? Robin Return to table of contents
Date: Fri, 4 Jul 2003 13:19:22 -0400 From: Fred Johnson <FLJohnson at portbridge.com> Subject: Bottle versus batch priming For years I have batch primed my beers at the time of bottling, and I have always gotten successful carbonation. It normally takes only two weeks to carbonate--less if I transferred more yeast from the secondary into to bottling bucket. But lately I have been trying to minimize the amount of air that gets into my beers during this process, so my last three batches were bottled by filling the bottles directly from the secondary by siphon and priming each bottle with a fancy automatic pipettor/diluter that I picked up on the internet for a song. (This piece of equipment is really an overkill for this job, but it works well. I'm back in the lab!) All three of these bottle-primed batches have taken much longer to carbonate--four to six weeks. I strongly suspect that I am simply getting less yeast in the bottles when I siphon directly into the bottles from the secondary. When I batch primed, I made sure I picked up a little yeast from the bottom of the carboy when I transferred to the bottling bucket. Is there a trick to getting a little more yeast into the bottles with my new method? I suppose I could prime each bottle with a small suspension of yeast after priming with dextrose. Fred L Johnson Apex, North Carolina, USA Return to table of contents
Date: Fri, 4 Jul 2003 09:58:20 -0700 (PDT) From: Lou King <lou_king at yahoo.com> Subject: RE: question from a new person -equipment Hey, Greg - The next thing I would get if I were you would be a kettle sufficient for your whole batch (say 7 gallons), and an immersion chiller. The kettle will run you some money but the chiller is relatively inexpensive. I brewed 5 gallon batches in my kitchen with a whole batch boil for a while, so the big burner wasn't necessary for me. BTW, when you post to the HBD, we like to see your name and where you come from as a signature. And thanks for stopping by my site. I'm glad you enjoyed it. Lou King Ijamsville, MD http://www.lousbrews.com ================= Date: Thu, 3 Jul 2003 00:40:04 -0700 (PDT) From: g flo <gflo77 at yahoo.com> Subject: question from a new person -equipment I hope this list will tolerate a question that has probably been asked in various forms over the years. I have a very basic set up right now. A 3 gallon brewpot, 2 6.5gallon buckets, a capper and bottling wand, a few cases of empties, and a tap-a-draft PET 6liter mini keg. I don't have that much money to spend on equipment, but I want to improve my setup/beers. I live in an apartment so I can't get a big ol' burner, and I store everything in my kitchen/ dining room (but I do have a fair amount of room) What would you recomend as my next equipment investment? Is there anything essential I am missing? Return to table of contents
Date: Fri, 4 Jul 2003 13:39:22 -0700 From: "Eric Spencer" <espencer at speakeasy.org> Subject: RE: Seattle Brewpubs / breweries I have to second others' suggestions of Pike Brewing Company (went with them for my wedding), Big Time Brewery and Alehouse, and the Maritime Pacific's Jolly Roger tap room. All have great beers. Another definitely worth checking out is the Elysian Brewing Company. The head brewer, Dick Cantwell, was a brewer at Pike Brewing, then Head Brewer at Big Time prior to his extensive work at the Elysian. I love their Perseus Porter If you visit the Pike Brewing Company's brewpub by the Pike Place Market, and have interest in a little bit of Seattle beer history, seek out the Market Cellar Winery and homebrew supply shop. It is a small shop around the back of the large market that was started by one of the co-founders of the Pike Brewing Company, John Farias. You might get lucky and find him there tending shop. He's great for a quick conversation about the history of the Pike Brewing Company which he told me started in the space that his shop now occupies. Eric Spencer Seattle, WA Return to table of contents
Date: Fri, 4 Jul 2003 15:49:19 -0500 From: Michael <grice at binc.net> Subject: Pressure cookers I did a cereal mash the order day for a plambic, and Jeff Renner's post on cereal mashes put the idea of a pressure cooker in my head. Well, that and the fact that all that stirring is a pain in the neck. What is the minimum size a pressure cooker should be in order to be useful for brewing? Return to table of contents
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