HOMEBREW Digest #4365 Sat 04 October 2003

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  Lambic/Turbid Mash ("Chad Stevens")
  Sophistication in tasting (Michael Hartsock)
  Sophistication (AJ)
  re: unconverted starch for a lambic (Steve Piatz)
  Czech ingredients? (Ralph W Davis)
  Re: Side-effects of Taste Sophistication (Robert Sandefer)
  RE: Side-Effects of Taste Sophistication? ("Don Price")
  Food Network Special - The Great American Beer Festival (abarletta)

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---------------------------------------------------------------------- Date: Thu, 2 Oct 2003 22:03:47 -0700 From: "Chad Stevens" <zuvaruvi at cox.net> Subject: Lambic/Turbid Mash I just did 25 gallons of lambic on Tuesday. I did a modified turbid mash in two separate mashes/boils. The total grain bill was: 30 lbs Briess two row 20 lbs soft red summer wheat (Briess pre-gelatinized) 8 oz Sour Malt 2 lbs hard red winter wheat (ground to flour and gelatinized for 30 min) So to 25 lbs of grain I added 4 gallons at 125 = 113 rest for ten minutes (very thick like concrete). then 6 qts boiling adjunct = 122 protein rest for ten minutes. Then 4 gallons at 180 = 148-152 for 30 min. This completely filled my big rectangular cooler. As soon as I added the last fill, I drained four gallons of turbid liquor and heated to 176 then returned = 161 for 30 min. If you really want starch in your final wort, you could save a portion of that first liquor runoff for the final boil, it is quite turbid. I didn't bother. Some people just add a little flour to the boil, again, I didn't bother. I plan on drinking most of this batch as a Faro in the spring so I wasn't that concerned about having a bunch of residual starch. This is a new style for me as well, but this regimin seemed to work out reasonably well. The nice thing about doing the split batch is, what you mess up in the first half, you can compensate for in the second half. My temps were a little too low the first time around (too much dwell time below 148) so I made sure I had plenty of higher sugars the second time around (made sure I got from the 122 range to above 148 as rapidly as possible). Having read up on turbid mashes a little bit, this was the best approximation I could come up with on my setup and it seemed to work reasonably well. It was a fourteen hour day however, and I can't vouch for the authenticity of the results. Time will tell. Good luck, Chad Stevens San Diego Return to table of contents
Date: Fri, 3 Oct 2003 04:47:53 -0700 (PDT) From: Michael Hartsock <xd_haze at yahoo.com> Subject: Sophistication in tasting Alex asked whether brewing has made it harder for others to appreciate average beer. I have to say that it does, but I'm glad it did. Sadly, before I started brewing, I thought amberbock was good beer! What was I thinking! The good thing is that if my beers meet my standards, my friends won't be able to detect any defects. The problem is that many of my friends percieve what I see to be a beer's quality as a defect! Its suprising how many people who drink beer don't like hops and don't like yeasty flavors in a weizen! Mike, Columbia, MO ===== "May those who love us, love us. And those that don't love us, May God turn their hearts. And if he doesn't turn their hearts, may he turn their ankles So we'll know them by their limping." Return to table of contents
Date: Fri, 03 Oct 2003 13:25:49 +0000 From: AJ <ajdel at cox.net> Subject: Sophistication Those who know me will probably be thinking that sophistication is not one of the first words that springs to mind when my name appears but, nonetheless, I press on. I found Alexandre's comments very interesting because yes, not only does being attuned to beer spoil one's ability to enjoy a mediocre beer, it can spoil one's enjoyment of any beer. The likes of the membership here generally cannot just drink the beer - it must be sniffed, tasted carefully, analyzed, retasted, reanalyzed and then discussed. I remember an incident in a brew pub in Boulder (can't remember which one - the brewing stuff is on a sort of mezzanine above the bar) in which a guy on an adjacent stool asked us to please shut up with words to the effect that it's just a beer - dammit. And I thought the musical analogue interesting too - can't listen without straining to see of that's really the Dorian mode you're hearing or was that a Picardian tierce so you have to jump up and go get the score to see. Advanced amateur photographers analyze the lighting, composition, perspective... of magazine photo or movie/TV frame they see. Etc. At the same time, of course, those who have experienced what Alexandre is describing know that such things can also greatly enhance one's enjoyment of a good beer. Not only do you know that it's good but you know why its good and can appreciate and admire the brewer's skill. And it's the same with music too and photography, cooking, macrame, stained glass window making, sports, poetry, breeding Schnausers - whatever you enjoy and are interested in. Cheers, A.J. Return to table of contents
Date: Fri, 3 Oct 2003 08:30:56 -0500 (CDT) From: Steve Piatz <piatz at cray.com> Subject: re: unconverted starch for a lambic Marc Sedam said: > The easy answer is to drop a few ounces of wheat flour into the boil. > It's unconverted and will give you gelatinized starch in solution. > 6oz? 8oz? 1lb? Don't really know the right amount but the concept > should work. I added a cup or two of whole wheat flour to several extract based lambics I made back in 1996. I quit doing that after a discussion with Frank Boon on his turbid mash process in 1997. As I recall, Frank felt the extensive turbid mash process would result in a clearer wort in the kettle than a more "typical" mash process. I do continue to make my lambics with extract and some maltodextrin powder. Being somewhat of a lambic fanatic, I try to keep my nine lambic fermenters full at all times. - -- Steve Piatz in Eagan, MN Return to table of contents
Date: Fri, 03 Oct 2003 10:48:38 -0400 From: Ralph W Davis <rdavis77 at erols.com> Subject: Czech ingredients? Since St. Pats of Tex is discontinuing selling brewing ingredients (they're still carrying equipment) and they had some terrific malt, hops, DME, malt extract, etc, imported directly from the Czech Republic, does anyone out there know of any other suppliers taking up the slack? As far as I know St. Pats was the only US supplier who carried Czech stuff, even carrying Budvar undermodified malt---and I made some very tasty brews from Moravian malt and Bohemian hops... Best catalog out there too--very sad the O'Conners are getting out of brew ingredients supply. Anyway, you folks know of other places with Czech ingredients? Return to table of contents
Date: Fri, 03 Oct 2003 13:45:53 -0400 From: Robert Sandefer <melamor at vzavenue.net> Subject: Re: Side-effects of Taste Sophistication The urge to evaluate/critisize my own beers can become a problem, but generally I can "force" myself to evaluate the whole (good, bad, enjoyable, not) rather than the parts (body, carbonation, color, etc). In school, I had the same problem with music; I had to force myself to listen to the over all effect of a live band/group. Robert Arlington, VA Return to table of contents
Date: Fri, 3 Oct 2003 16:28:10 -0400 From: "Don Price" <dprice1 at tampabay.rr.com> Subject: RE: Side-Effects of Taste Sophistication? The side effects of homebrewing are terrible and the nightmare of living in the beer-culturally deprived environs of Tampa Florida only makes it worse. I now find myself asking questions like "What beer do you have that I can't get at 7-11?" when I go out to eat. I gave up on "what do you have?" after realizing that most of the wait staff can't remember anything past the most common 6 or 8 mega-swills and mega-swill lights. I know they have Bud & Bud Light...but at least it is dependable. Worst of all was a recent trip to a suburban pseudo-Irish Pub. The Bass tasted of diacetyl, the Newcastle was skunked, the Pilsner Urquell was stale/oxidized, and the Hoegarden was uninspiring. Good thing I stuck one of my underlings with most of the bill. Was the beer that bad? I'm not sure but I'm really getting used to my homebrew after 100 or so batches. Tonight I'll try to detour by the brewpub (no megaswill!) before the comedy club which is sure to be an evening of over-priced mega-swill. Better get the starter started... Don Return to table of contents
Date: Fri, 3 Oct 2003 17:45:58 -0700 From: abarletta at mgm.com Subject: Food Network Special - The Great American Beer Festival Of interest from FoodNetwork.com: "Join us for the country's biggest celebration of all things ale - The Great American Beer Festival. We follow 3 brewers as they travel to Denver, CO to put their beer against the best in hopes of winning a gold medal." Air times: Oct. 05, 2003 at 9PM ET/PT Oct. 06, 2003 at 1 AM ET/PT Oct. 11, 2003 at 4 PM ET/PT Oct. 12, 2003 at 5 PM ET/PT. Tony Barletta Los Angeles, CA Return to table of contents
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