HOMEBREW Digest #4534 Tue 04 May 2004

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  Ground up husks ("Dave Burley")
  Re: Time in a bottle (Jeff Renner)
  travel help (Marc Sedam)
  Beer in Cleveland and Pittsburgh ("Spencer W. Thomas")
  E.T. Barnette Homebrew Competition (stihlerunits)
  Epehemere (Michael)
  Malted wheat mash schedule?? ("Steve Dale-Johnson")
  Change?! (Robert Sandefer)

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---------------------------------------------------------------------- Date: Mon, 3 May 2004 23:49:41 -0400 From: "Dave Burley" <Dave_Burley at charter.net> Subject: Ground up husks Brewsters: For years I have been reading ( here and elsewhere) that grinding up barley husks will cause bitterness. And even though I keep reading it and reading it I still don't believe it. Now if a husk was, say, a small marble or even a thick plate I could perhaps believe it. But a husk is so thin I doubt cutting it crossways would have any effect on the amount of phenols extracted. I'd like to see some experimental proof before I have to read this urban myth or momism again. Keep on Brewin' Dave Burley Return to table of contents
Date: Tue, 4 May 2004 09:18:12 -0400 From: Jeff Renner <jeffrenner at comcast.net> Subject: Re: Time in a bottle "Greg R" <gmrbrewer at hotmail.com> wrote: >Early last year I brewed a simple bitter in the 45 GU range using >nothing but domestic pale malt, a little sugar and a touch of black >malt for color with an infusion mash. ... It was unimpressive, >rather bland, and I kicked myself for not hopping it to a level I >would prefer. "45 GU" = 1.045? Gravity units? Not a familiar nomenclature to me. Took me a little figuring to decipher. >This weekend I chilled one of the remaining bottles, wondering if it might >be past its prime. To my amazement, I was greeted with a tremendously malty >aroma that was never there before. I have run across this phenomenon a few times myself with very old bottled Munich style Dunkles that had a small amount of home roast malt. I have opened a few at more than ten years of age. It is, as you say, an astounding maltiness. I think the secret in your beer was the touch of black malt. It can act as a kind of anti-oxidant in the right set of circumstances, soaking up free radicals or whatever they are. George Fix commented, I think in his Vienna book, on the remarkable stability of this kind of beer, as long as it is bottled in a reduced state (as opposed to an oxidized state). Jeff - -- Jeff Renner in Ann Arbor, Michigan USA, JeffRenner at comcast.net "One never knows, do one?" Fats Waller, American Musician, 1904-1943 Return to table of contents
Date: Tue, 04 May 2004 09:49:01 -0400 From: Marc Sedam <marc_sedam at unc.edu> Subject: travel help Hey all, I'll be taking a whirlwind baseball trip at the end of this month to Cleveland, Pittsburgh, and Philly. Now I know I need to go back to Monk's in Philly (been there before), but does anyone have good beer places in Cleveland and Pittsburgh? We'll be driving from NJ to Cleveland so anything along the way is great. I know there was a brewpub featured on the Food Network's "Great American Beer Festival" show, but I forgot the name. Also we'll have practically all day in Pittsburgh, so I was planning a shot to the Penn Brewery but that's all I know. Cheers! Marc - -- Marc Sedam Chapel Hill, NC "The Southern Part of Rennerian" Return to table of contents
Date: Tue, 04 May 2004 10:54:44 -0400 From: "Spencer W. Thomas" <spencer at jstor.org> Subject: Beer in Cleveland and Pittsburgh As a sometime traveler to these two cities, here's my 2c: C: Great Lakes Brewing Co. Easily accessible from I-90, just across the big bridge from the baseball stadium in the "Market" district. Great food, great beer. Also just west of C: Rocky River Brewing Co. Also just off I-90 (about 1/2 mile) at the Rocky River exit. I've been there only once, really liked the Saison and the Helles, and the food (Thai chicken salad) was fantastic! There are several other brewpubs in C, but they're not, IMHO, as good. P: Church Brewing Co. You gotta go just for the atmosphere. I've been a couple times. I thought the beer wasn't as good the second time, but still good. I've also been to the Penn Brewery and enjoyed it. There are several other brewpubs in P but I haven't been to them. =Spencer in Ann Arbor, MI Return to table of contents
Date: Tue, 04 May 2004 09:25:48 -0800 From: stihlerunits at mosquitonet.com Subject: E.T. Barnette Homebrew Competition Announcing the 7th Annual E.T. Barnette Homebrew Competition! This is an AHA sanctioned competition. The grand prize for Best of Show is $500!!! Six catagories will judged: Bitters & English Pale Ales (4A-C); American Pale Ales (6A-C); India Pale Ale (7); Porters (15A-B); Stouts (16A-D); and Fruit/Spice/Herb/Vegetable Beer (21/22). Great prizes and custom medals will be awarded to the 1st, 2nd and 3rd place winners in each of the six judged categories. Entries will be accepted: July 5 - July 14, 2004 Entry fees: Submit three 12-16 oz brown or green crown capped bottles and a check or money order for $5.00 in U.S. funds to Scott Stihler. Judging: The first round of judging will take place on July 17th starting at around 10:00 a.m. or so. Location: Fox, Alaska (~10 miles north of Fairbanks) More information as well as Entry and Bottle ID forms may be found at the following URL: http://www.mosquitonet.com/~stihlerunits/ScottsDen/Beer/Events/Events.html Should you have any questions or are interesting in judging contact Scott Stihler at (907) 474-2138 or stihlerunits at mosquitonet.com. Please forward this message to anybody you know that might be interested in either entering this competition or helping out with the judging. Cheers, Scott Stihler Fairbanks, Alaska P.S. A few short comments on shipping to Alaska: Shipping enteries to Alaska is a bit more expensive than it is in the contiguous U.S. As a sort of compensation to the higher shipping costs, in the past we have been able to give everybody that enters a small prize package. Last year everybody that entered received at least a brewery T-shirt in the size they specified. We hope to do so again this year. I believe Federal Express is a bit less expensive than UPS. One way to cut down on shipping costs is to ship your entries with a friend's and split the cost. Return to table of contents
Date: Tue, 4 May 2004 12:47:08 -0500 From: Michael <grice at binc.net> Subject: Epehemere Ross Potter wrote suggesting Unibroue's Ephemere as an example of an apple beer. This is a seasonal beer; last year they also made versions of Ephemere without fruit and with cranberry, peach, and black currant instead of apple. The English version of their web site currently only mentions the black currant and apple versions. I bought a package containing all versions of this beer in Toronto last year. The beer itself appears to be a wheat beer with spices and "fruit must," like a wit with fruit. I found that I did not particularly like these beers when served cold, but found them more appealing at warmer temperatures. Michael Middleton WI Return to table of contents
Date: Tue, 04 May 2004 11:52:27 -0700 From: "Steve Dale-Johnson" <sdalejohnson at hotmail.com> Subject: Malted wheat mash schedule?? Steve Alexander's post yesterday touched on a question that has been bubbling in my mind... <snip>On Weizen, Kunze suggests mash-in of 35-37C, and pulling 33-36% for a decoction which is eventually boiled for 20-25 min. I think that lands you just under 60C. Very high attenuation 'course.<snip> Is this for a beer using malted wheat? If not, for a wheat beer using a base of 50% malted 2 row and 50% *malted* wheat, What kind of infusion mash schedule should I be using? More specifically are the enzymes in malted wheat any different than those in malted barley, or can I treat them as if they are the same as far as temperature rests, etc to obtain the desired body? With *malted* wheat, is a protein rest required as indicated above, or will this kill all haze? I like the haze in a wheat, but have never used it malted before. I have been infusion mashing, both single infusion and the Fix 40-60-70 step - by infusion. I am looking for a crisp, well attenuated, still hazy wheat but would prefer the "keep it simple" approach of a single infusion. Thanks! Steve Dale-Johnson Brewing at 1918 miles, 298 degrees Rennerian Delta (Vancouver), BC, Canada. Return to table of contents
Date: Tue, 4 May 2004 17:28:33 -0700 (PDT) From: Robert Sandefer <robertsandefer at yahoo.com> Subject: Change?! I step away from the Digest for a few weeks while I move cross-country (DC to Bay area) and what do I find when I return? The Digest changed. The Digest actually has had discussions and interesting ones: brewing techniques, ingredients, diabetes, math, chemistry, and even a recipe! Well, here comes my two cents on certain threads: Diabetes and Beer: I have been a Type 1 diabetic for well over twenty years and no doctor has ever mentioned cutting out beer or alcohol in general. For the diabetic, simple sugars are the problem and after fermentation beer has no significant simple sugars (to my knowledge). Weight control is of course important (sigh) but a beer (or three) a night can fit in most every diet. One-Step: I use One-Step as a sanitizer and have not had a problem with it or infections. I give a 2-minute contact time and never use a solution that's more than a few hours old. Which reminds me: How long does a solution of One-Step maintain effectiveness? (Or how long would it if it was a sanitizer? :) Sapir-Worf hypothesis: Disproven for quite a while. Time to move on to bigger, better, or drunker hypotheses. Also, does anyone on the Digest know what the water in the North Bay area is like? (Concentrations of sodium, calcium, magnesium, chloride, carbonate?) I'm trying to get the water company to tell me but thought I'd ask here too. Ok, I'm done now. Robert Sandefer Formerly of Arlington, VA Now of Novato, CA Return to table of contents
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