HOMEBREW Digest #4363 Thu 02 October 2003

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

		Digest Janitor: janitor@hbd.org


          Northern  Brewer, Ltd. Home Brew Supplies
        http://www.northernbrewer.com  1-800-681-2739

    Support those who support you! Visit our sponsor's site!
********** Also visit http://hbd.org/hbdsponsors.html *********

  RE: Difference between Ale and Lager ("James Fitzell")
  re: rice hulls/H20 before grain/Texas ales/EtOH (Dane Mosher)
  RE: Question about Anchor Steam... (David Radwin)
  RE: brew pumps (Lou King)
  Re: difference between ale and lager ("Steve B")
  Collecting bets on ale vs. lager (David Harsh)
  Question about Anchor Steam... ("Strom C. Thacker")
  RE:the missing WMDs ... (Inland-Gaylord)" <BSmith51@ICCNET.COM>
  anchor steam ("Kurt Schweter")
  Difference between Ale and Lager (Thanks) (tebird)
  Handling the large volume of liquid in pLambic brew sessions (RiedelD)
  Priming Sugar Question (Robert Sandefer)
  Difference between Ale and Lager (Leo Vitt)

* * * * * * * * * * * * * * * * * * * * * * * * * * * * * * The HBD Logo Store is now open! * * http://www.hbd.org/store.html * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * Beer is our obsession and we're late for therapy! * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * Send articles for __publication_only__ to post@hbd.org If your e-mail account is being deleted, please unsubscribe first!! To SUBSCRIBE or UNSUBSCRIBE send an e-mail message with the word "subscribe" or "unsubscribe" to request@hbd.org FROM THE E-MAIL ACCOUNT YOU WISH TO HAVE SUBSCRIBED OR UNSUBSCRIBED!!!** IF YOU HAVE SPAM-PROOFED your e-mail address, you cannot subscribe to the digest as we cannot reach you. We will not correct your address for the automation - that's your job. HAVING TROUBLE posting, subscribing or unsusubscribing? See the HBD FAQ at http://hbd.org. The HBD is a copyrighted document. The compilation is copyright HBD.ORG. Individual postings are copyright by their authors. ASK before reproducing and you'll rarely have trouble. Digest content cannot be reproduced by any means for sale or profit. More information is available by sending the word "info" to req@hbd.org or read the HBD FAQ at http://hbd.org. JANITOR on duty: Pat Babcock (janitor@hbd.org)
---------------------------------------------------------------------- Date: Wed, 1 Oct 2003 14:57:34 +1000 From: "James Fitzell" <JFitzell at tecbuild.com.au> Subject: RE: Difference between Ale and Lager Hi, Just a question following the discussions of the yeast used to make an Ale or a Lager. I have read in many places that almost 99% of beers are now made using Lager yeasts. In the same books/locations I have read that a Lager is a bottom fermented beer and an Ale is a top fermenter beer. Which is it? What makes an Ale an Ale if it's fermented with a Lager (bottom fermenting) yeast? Thanks, James Return to table of contents
Date: Tue, 30 Sep 2003 23:03:36 -0700 (PDT) From: Dane Mosher <dane_mosher at yahoo.com> Subject: re: rice hulls/H20 before grain/Texas ales/EtOH >do you put all the rice hulls at the bottom of the mash tun, or mix them evenly throughout the grist? I have tried mixing rice hulls evenly through the grist. However, some of the hulls will tend to float on top of the mash, doing no good. To prevent that, I mix the hulls with only 2/3rds of the grist, and mash that in with about 2/3rds of the water. Once it's well mixed, I add the last 1/3 of the grist and water and mix again. Fewer hulls end up floating, and they are still pretty well distributed. >It's easy enough to measure out the water in the mash tun itself, heat it, then add the grains to it and dough in. Is that "wrong"?? Not at all, as long as the grain gets mixed in to the water in a reasonable amount of time. I think the possible danger of this technique is that in a single-infusion mash you can have enzyme-denaturing temperatures in contact with some of the grain before it gets mixed in. However, it actually takes a bit of time to denature those enzymes, so as long as you start mixing right away there shouldn't be any problem. >He said it HAD to be an ale because anything over 5.5% ABV was an ale while under 5.5% was a lager. I told him he was wrong and he bet me $100 that he was right. Most of the world, and ALL BREWERS, define ale and lager by yeast strain and/or fermentation temperature. However, the TABC has confused many a beer drinker in Texas with their labeling laws in which they define "ale" to be any beer above a certain alcohol percentage. Your friend is slightly off because the cutoff is above 4% by weight, which means above 5.0% ABV. Still, it might be hard to convince him he's wrong about that high alcohol beer. Have you checked your dictionary for definitions of lager? Mine says it is any beer stored for several months. Aha! That could be applied to any beer. >which one is the accepted way to represent the type of alcohol that comprises the bulk of the alcohol that you would generally find in beer? Is ETOH just an abbreviation? Et is an abbreviation for an ethyl group (-CH2CH3). So EtOH is an abbreviation for CH3CH2OH. Ethyl alcohol is by far the main alcohol in all alcoholic beverages. Dane Mosher Fort Worth, TX Return to table of contents
Date: Tue, 30 Sep 2003 23:37:58 -0700 From: David Radwin <dradwin at sbcglobal.net> Subject: RE: Question about Anchor Steam... From: "Peter Flint Jr." <peterflint at mindspring.com> > My question is, does anyone know if AS is bottle conditioned? I had > always thought it was filtered and cleaned-up given its wide-spread > distribution, however the evidence seems to point to the contrary. When I took the Anchor Steam tour a few years ago, they told us they filtered their beers. - -- David Radwin replies to news at removethispart.davidradwin.com Return to table of contents
Date: Wed, 01 Oct 2003 03:09:07 -0400 From: Lou King <lking at pobox.com> Subject: RE: brew pumps I use the H310 from Beer, Beer and More Beer (NAYYY) for my RIMS. I believe that is a March pump. A quick check of their website doesn't show that model now, but it looks like H315 is comparable. The difference is that mine has a brass housing while the H315's housing is Polysulphone. I like the brass because I don't have to worry (so much) about stripping the threads, but I'm sure the Polysulphone is fine if you're careful. They also have other pump options you can check out. Also you can look at http://www.lousbrews.com , click on RIMS, then RIMS Parts for other information. Moving Brews is out of business. Lou King Ijamsville, MD > From: Ralph Link <ralphl at shaw.ca> > Subject: brew pumps > > Can anyone give me information regarding where to purchase or > get information on brew pumps. Is Moving Brews still in > business? What are the RIMS people using these days? Private > email is great. Return to table of contents
Date: Wed, 01 Oct 2003 08:28:34 -0400 From: "Steve B" <habenero92 at hotmail.com> Subject: Re: difference between ale and lager It has been my experience that the only way to tell the difference is with the yeast used. As soon as some one makes a comparison about beer color, taste, hoppiness, etc. the person on my right will come up with an example of ale and lager that will be the opposite definition. As for the sales rep quoting exact ABVs, I would look to a legal definition of "beer" in Texas. I know from experience that many states define malt liquor as beer with an ABV about 8%. S Return to table of contents
Date: Wed, 1 Oct 2003 09:26:14 -0400 From: David Harsh <dharsh at fuse.net> Subject: Collecting bets on ale vs. lager > Bruce Millington <bmillington at verizon.net> writes: > > Hand that guy a bottle of Samichlaus(14% lager) and a bottle of just > about > any wheat ale (under 5%), and collect your $100! No. SHOW him the bottles and collect the cash. Keep them for yourself! Dave Harsh Cincinnati, OH Bloatarian Brewing League Return to table of contents
Date: Wed, 1 Oct 2003 09:50:23 -0400 From: "Strom C. Thacker" <strom at wort.org> Subject: Question about Anchor Steam... Based on the tours that I've had of the Anchor Brewery, I'm pretty sure that all Anchor beers are filtered and force carbonated in bulk. I've never heard of them bottle conditioning anything, even their barleywine. I'm a huge fan of Anchor products, but many of them (Steam and Liberty, at a minimum) do not travel or age well for some reason. When fresh (in the tap room at the end of the tour, for example;-), they are unbeatable. But I don't generally drink them when I'm not local. Hope this helps, Strom Newton, MA Return to table of contents
Date: Wed, 1 Oct 2003 09:17:27 -0500 From: "Smith, Brian (Inland-Gaylord)" <BSmith51 at ICCNET.COM> Subject: RE:the missing WMDs ... Peter wrote... Ever wonder where those missing WMDs got to? A George Will column from June 22 (2003) suggests an answer (<http://www.townhall.com/columnists/georgewill/gw20030622.shtml>): "... Such destruction need not have been a huge task. Says [James] Woolsey [President Clinton's first CIA director]. Chemical or biological weapons could have been manufactured with minor modifications of a fertilizer plant, or in a plant as small as a microbrewery attached to a restaurant." Cheerio! Peter A. Ensminger Syracuse, NY http://hbd.org/ensmingr Peter, Please don't give Attn. General Ashcroft any ideas, he'll have the FBI knocking on Marc Sedam's door for having a brewery. It just a leap of imagination to registration of fermenters and malt extract "growth media". Imagine a 5 day waiting period for liquid yeast cultures and DME. George Orwell here we come..... - ----Warning, the preceding was written with a health dose of HUMOR and SARCASM----- Brian Smith Big Ring Brewery undisclosed location North America Return to table of contents
Date: Wed, 01 Oct 2003 08:50:48 -0700 From: "Kurt Schweter" <KSchweter at smgfoodlb.com> Subject: anchor steam all of anchor's products are flash pasturized not bottle conditioned Return to table of contents
Date: Wed, 01 Oct 2003 13:04:09 -0500 From: tebird at centurytel.net Subject: Difference between Ale and Lager (Thanks) I would like to thank everyone that responded to my question on the difference between ale and lager. Seem that I am just going to have to call this one a draw since there are really 2 possible answer and either of us could really be right. I was really surprised to hear that the law makers have caused such a problem in the naming of the beer. Such is life... those that don't have a clue run the situation. Thanks again for all the responses Thomas Bird San Marcos Tx. Return to table of contents
Date: Wed, 1 Oct 2003 11:14:53 -0700 From: RiedelD at pac.dfo-mpo.gc.ca Subject: Handling the large volume of liquid in pLambic brew sessions Hi folks, I'm gearing up to do a batch of pLambic. In my usual 'collection of background and procedure' stage, I've found 2 methods that interest me most: the Cantillon Modified Turbid Mash and the Boon Modified Turbid Mash. Both methods are in the Brewing Techniques 3-part article on making Lambics at home. Problem is, both methods produce a huge pre-boil volume (9 gallons pre-boil to yield 5 gallons to the fermenter). I had hoped to make 8-10 gallons due to the time invested, but I can't handle an 18 gallon boil with my setup. 1. How does everyone else handle this problem? Do two boils? ?? or 2. Has anyone used a different procedure to get around the large volume problem? How do you ensure that you are getting some unconverted starch into the fermenter? thanks, Dave Riedel Victoria, Canada Return to table of contents
Date: Wed, 01 Oct 2003 14:20:09 -0400 From: Robert Sandefer <melamor at vzavenue.net> Subject: Priming Sugar Question Since the HBD re-energized to slam the Texas Legislature :) I have a question about priming sugars. Why is corn sugar (i.e., glucose) so popular for priming when white sugar (i.e., sucrose) is more available and cheaper? Based on Mark Hibberd's "A Primer on Priming" (http://www.hbd.org/brewery/library/YPrimerMH.html) and my own determination of sucrose density, it seems half a cup of sucrose could replace the standard 3/4 cup of glucose for a five-gallon batch. Am I missing something? What priming sugar do the HBDers use? TIA Robert Sandefer Arlington, VA Return to table of contents
Date: Wed, 1 Oct 2003 16:20:24 -0700 (PDT) From: Leo Vitt <leo_vitt at yahoo.com> Subject: Difference between Ale and Lager Thomas Bird told a story about a Bud sales rep betting $100 that a lager must be under 5.5% alc and ales can be over. If you define lager and ale according to laws in the USA, he is right. In his industry, he is going to think in those terms. I on the other hand use the definition Thomas used. Top fermenting vs bottom fermenting. I also think fermentation temp is part of it. Yes there are cross over cases - Kolsch, steam beer. That doesn't really make beers like Paulaner Doppelbock an ale, but the labels I see in the USA have the word ale on them. I don't know if that is a federal law, or is the law in certain states. The brewer that is exporting to the USA is not going to label according to which state the beer is headed to. Some of the strongest commercial beers in the world are lagers. Sami-claus, EKU-28, Eisebocks. The US sold bottle probably says ale on the label to meet the law. ===== Leo Vitt Sidney, NE Return to table of contents
[Prev HBD] [Index] [Next HBD] [Back]
HTML-ized on 10/02/03, by HBD2HTML v1.2 by KFL
webmaster@hbd.org, KFL, 10/9/96