HOMEBREW Digest #452 Tue 03 July 1990

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		Rob Gardner, Digest Coordinator

  Spruce Essence (Chain is useless 'gainst false Cupid)
  Flies in my oatmeal (stout) (RUSSG)
  SF Brewpubs (David Schwartz)
  Home Brew Club? (a.e.mossberg)
  re: Oatmeal stout... (Chris Shenton)
  Re: A possible cheap brew kettle? (Chris Shenton)
  Finings (cckweiss)
  AHA results, judging, ramblings, and a topping up question (Russell Greenlee)
  Regrets ("Gerth,Mark")
  Re: Auto Mash (Chuck Cox)
  Re: A possible cheap brew kettle? (Chuck Cox)

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---------------------------------------------------------------------- Date: Mon, 2 Jul 90 08:23 CDT From: Chain is useless 'gainst false Cupid <PTGARVIN at aardvark.ucs.uoknor.edu> Subject: Spruce Essence I've purchased that same type of bottle, and I added it during the boil. I imagine one could just as well (and perhaps should) add it during the last thirty seconds or so of the boil. I'd think adding it during bottling might be unsanitary (risky). - Ted - -- "Strategic withdrawal is running away -- but with dignity." -- Tarrant ptgarvin at aardvark.ucs.uoknor.edu / ptgarvin at uokmax.UUCP | Hail Eris! O in the Society: Padraig Cosfhota o hUlad / Barony of Namron, Ansteorra __|__ Disclaimer: Fragile. Contents inflammable. Do not use near open flame. Return to table of contents
Date: Mon, 2 Jul 90 09:25 EST From: <R_GELINA%UNHH.BITNET at MITVMA.MIT.EDU> (RUSSG) Subject: Flies in my oatmeal (stout) Last week I asked for suggestions to rid my cellar of fruit flies; well I hung up a couple of fly-strips (you know, the gooey sticky things) and they did the trick. They're sort of messy, but they work. Gary wanted to know about Oatmeal Stout, specifically Samuel Smith. I've been fortunate enough to live near a store that is selling cases of all types of Sam Smith ales for ~$18.00 US. I've seen them elsewhere for $12.00 a SIX-PACK! So needless to say, I've had *alot* of SS ales lately, and yes the oatmeal stout is tremendous; lightly sweet and VERY smooth. It is exceeded only by the amazing Nut Brown Ale, IMHO of course. I think the key to SS ales is the buttery flavor, caused by the yeast being unable to stay in suspension during ferment. I've been trying to figure a way to force the yeast to drop, maybe using Irish Moss or gelatin finings. Has anyone tried adding finings to the fermenting brew? Or is there a good recipe for a SS type ale? (I don't know *much* about the particulars of their Oatmeal Stout, sorry....) RussG. Return to table of contents
Date: 2 Jul 1990 11:14:08 EDT From: David Schwartz <DSCHWART at umab.umd.edu> Subject: SF Brewpubs I'll be out in San Francisco soon, and would love to know of brewpubs in the city to check out. (I've been trying to get hold of Michael Jackson's book, but to no avail so far.) Thanks. Return to table of contents
Date: Mon, 2 Jul 90 11:29:07 EDT From: a.e.mossberg <aem at mthvax.CS.Miami.EDU> Subject: Home Brew Club? I've heard a rumor from Craig of Wine and Brew that in the next issue of Zymurgy a new home brew club will be launched, that will beat *anybody else's * prices, period. Apparently you'll have to buy in bulk quanities (a case of malt extract, a 50 lb. bag of malt, 100 lb bag of dextrose, etc), but the prices will be lower than anywhere. aem Return to table of contents
Date: Mon, 2 Jul 90 11:44:52 EDT From: Chris Shenton <chris at asylum.gsfc.nasa.gov> Subject: re: Oatmeal stout... "Gary F. Mason - Image Systems - MKO2-2/K03 - 603884[DTN264]-1503 01-Jul-1990 2053" writes: > Can anyone enlighten me further on this phenomenon known as oatmeal > stout. > > P.S. The stout was Samuael Smith (Tadcaster). Charlie says there is only > one brewed commercially, so that may be it. One of my fave's, but there is (at least) one other, made by Youngs, and also called Oatmeal Stout (surprise!). I prefer the Sam's version -- more creamy and oatmealy; I was disappointed when I tried the Young's: thin tasting and lacking a distinctive oatmeal taste. Now this is only a relative judgement -- Young's is good, but... As far as enlightenment, I've collected a couple recipes posted by people here on the HBD for oatmeal stouts. I haven't tried making them yet, but I'd be happy to forward them to you. Lemme know. Return to table of contents
Date: Mon, 2 Jul 90 11:52:19 EDT From: Chris Shenton <chris at asylum.gsfc.nasa.gov> Subject: Re: A possible cheap brew kettle? Kenneth R. van Wyk writes: > Apparently (though we're not certain) Budweiser kegs are made out of > stainless steel. For the price of the beer + the $15 (or so) deposit, > one could cut the top off of the keg and use it as a kettle. It even > has nice handles at the top. If I'm not mistaken, a quarter keg is in > the order of 7.5 gallons. Cutting and smoothing the top of the keg > could be a bit of a hassle, but nothing that a few minutes with an > oxi-acetylene torch couldn't cure. > > If it works, it > could be a great source for big and cheap stainless kettles. An old message dated 15 Nov 89 from dsbaer at EBay.Sun.COM (David Baer): I suggest looking for Bill Owens book: "How to Build a Small Brewery at Home". He converts a 1/2 keg (15.5 gallons) into a boiler and uses a water heater core for the burner. One thought: you might not be very welcome at the liquor store again. Perhaps get the keg from a place you don't normally frequent... Return to table of contents
Date: Mon, 2 Jul 90 10:45:55 -0700 From: cckweiss at castor.ucdavis.edu Subject: Finings I opened the first of my Ginger Pale Ale last night (bottled about 10 days ago). I suspect it's a good example of a ginger beer, so now I just have to decide whether or not I like ginger beer. It definitely wasn't the love at first sip I had with smoked beer. This was the first time I added gelatin finings to the beer at bottling time, and I have a few questions for anyone experienced in such matters. I was impressed by the clarity of the beer. However, I got really large amounts of sediment, like 1/8 - 1/4 inch instead of the thin layer I usually see. Is this normal? Also, the gelatin didn't serve to hold the yeast down at the bottom when pouring - it still swirled around like smoke when agitated. Is there anything that will cause the yeast to stick down there at the bottom of the bottle? Finally, for the first time I saw what appeared to be yeast adhering to the sides of the bottles. Could this be a function of the gelatin, or more likely the yeast (Edme Ale yeast, dry)? The brief time in the bottle really helped balance out the hops. It's nowhere near as sharply bitter as when I tasted it while bottling. All in all it's technically maybe my best brew yet - *very* clear, and the only off flavor I can detect is the ginger. Might be it really needs to be sweeter - going for a dry ginger ale was, perhaps, an error. Ah well, it's still basically beer-like in nature, and therefore good... Ken Weiss krweiss at ucdavis.edu cckweiss at castor.ucdavis.edu Return to table of contents
Date: Mon, 2 Jul 90 18:25:43 MDT From: Russell Greenlee <russell at uswat.uswest.com> Subject: AHA results, judging, ramblings, and a topping up question I just got the results on my entry into the AHA national homebrew contest this past weekend! First, I want to say that I have only been brewing since last November, but my "Elevator Doppelbock" made it into the second round. I think that much of my success can be attributed to the wealth of good info to be found on this list. Thanks all! Second, re: how subjective is beer judging. My scoresheet for the first round was very favorable, 43 out of 50. The scoresheets for the second round were much less favorable, ave. 23 out of 50. The four second round judges felt that Elevator was brewed out of style. Obviously the first round judge has a different idea about what constitutes a doppelbock. Before anyone starts to dump on the first round judge I should mention that it was Charlie Papazian! I personally don't care one way or the other. I am pleased to get a good review from CP, and I got good ideas on how to improve the recipe from the other judges. Definately a worth while experience. I encourage everyone to enter next year. Third, I just want to report that I have been using my dishwasher to sanitize my bottles for the last 4 or 5 batches. It works great and saves time. I have also been dry hopping and using steamed oak chips in my IPAs without incident (knock on wood). I now use yeast starters from liquid yeast cultures, which gets things going very quickly. Fourth, re: keeping fermentations cool. I like the wet T shirt idea posted here recently. I kept the fermenation temperature down in the low 40s (F) for my Elevator doppelbock by putting the carboy in a water bath (I used a 7g plastic bucket) and keeping the whole thing in my garage (this was late winter). Then I would add ice or hot water to the bath on a daily basis to keep the temp in the desired range. Not the most elegant proceedure, but cheaper than a fridge! Finally, a question about topping up the secondary. I have never topped up the secondary because I assumed that the blowoff would have the same gravity as the rest of the beer so adding water would unnecessarily attenuate the final brew. After reading Noonan's book and this digest I am having second thoughts. I have always had unpredictable but consistently high final gravities even though I use the most attenuative yeasts I can find. It occurs to me that perhaps the blowoff from the primary fermentation has a lower gravity than the beer that is left behind, which would effectively concentrate the sugars in beer, raising its gravity. Or could there be enough evaporative loss through the blowoff tube/airlock to have the same effect? Does anyone have any thoughts or experience along these lines? I haven't done any tests such as actually comparing blowoff and beer gravities. Thanks again for all the good reading. I'll send my Elevator doppelbock recipe in a later posting. This one is too long already. Russell Greenlee russell at uswest.com Return to table of contents
Date: Mon, 2 Jul 90 21:54:02 cst From: "Gerth,Mark" <GERTHM%GRIN1.BITNET at CUNYVM.CUNY.EDU> Subject: Regrets Dear Fellow homebrewers, I will be leaving Grinnell Iowa for Boston tomorrow and so will no longer be at this address. I have enjoyed all of the discussion and advice you've all shared. With any luck I'll be able to resubscribe in the near future. In the mean time I will be checking in on the Wort Processors when I get to Boston. It looks as though that in itself will be worth the move. Again, thank you for all of your postings. Mark Gerth Heartland Homebrew Club (AKA Grin City Hopheads) Return to table of contents
Date: Mon, 2 Jul 90 14:00:19 EDT From: harley!chuck at uunet.UU.NET (Chuck Cox) Subject: Re: Auto Mash I believe I saw the device you are referring to at the National Conference. My impression of it is that it is essentially useless. You can't sparge in it, as a matter of fact you can only mash, period. The 'computer' controller is large and ungainly, has a cheap lcd display that is hard to read, and doesn't appear to be splash-proof. As for time delayed mashing, I am not convinced that letting grains just sit around in water for a few hours is going to do your beer any good. Every year, there seems to be some booth displaying some over-priced over-engineered piece of gratuitous technology that no one wants. You never see them again. I don't think they understand the concept of market research. - Chuck Cox - SynchroSystems - Hopped/Up Racing Team - uunet!bose!chuck Return to table of contents
Date: Mon, 2 Jul 90 14:19:34 EDT From: harley!chuck at uunet.UU.NET (Chuck Cox) Subject: Re: A possible cheap brew kettle? Yes, Bud kegs are very popular for converting into 15 gal homebreweries. Plans for various systems abound in the popular liturature. While most (if not all) kegs are stainless, the advantage of the Bud kegs is their relatively flat bottom, and support ring around the top and bottom. A friend of a friend who does stainless steel fabrication recommends using a grinder/cutter to surgically alter the kegs. If you befriend a bar owner, you can get empty kegs for the deposit price ($10 in the Boston area), thus saving you from actually having to drink the industrial effluent quasi-beer. I have 3 15gal Bud kegs in my kitchen just waiting for me to rent some impressive power tools and turn them into a mash tun, brew kettle, and fermenter. Opinion: The replacement cost of the kegs has got to be more than $10, so don't take kegs from real breweries, just from beer factories, who owe you at least that much for putting up with their advertising. - Chuck Cox - SynchroSystems - Hopped/Up Racing Team - uunet!bose!chuck - Return to table of contents
End of HOMEBREW Digest #452, 07/03/90 ************************************* -------
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