HOMEBREW Digest #4539 Wed 09 June 2004

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  Kudos, Mike's forgotten Mash, Warnemunde (Calvin Perilloux)
  Great Taste Tickets ("Eric R. Theiner")
  Danish Lager?  What did I brew!? ("Pat and Debbie Reddy")
  What happened to my lager. ("MikeW")
  RE:  Anyone Going To Vegas? (Bill Tobler)
  Re: Anyone got some travel tips? (Doug Moyer)
  Brewing with potatoes (Delano DuGarm)
  Bottle lagering (Grant Family)
  RE:  Brewing with potatos (MOREY Dan)
  RE: Brewing with potatos ("Jason Pavento")
  Re: Brewing with Potatoes ("Doug Hurst")

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---------------------------------------------------------------------- Date: Tue, 8 Jun 2004 11:32:46 -0700 (PDT) From: Calvin Perilloux <calvinperilloux at yahoo.com> Subject: Kudos, Mike's forgotten Mash, Warnemunde Kudos to Pat & co for getting HBD back on! Whew. Good times are here again! Considering various modern conveniences in my life during HBD's absence, , I realise that if I were faced with the choice of giving up TV, or giving up HBD, (sing along now) "I want my, I want my, I want my HBD...". Thanks, Pat! Meanwhile, Mike W wonders what's up with his light lager: 4 lbs. light DME 1 lb. flaked corn 1 lb. rice solids. Steeped corn, dissolved rice solids, boiled with extract. Yikes! Mike, where's your mash? The starches in those adjuncts won't be converted, and so normal brewing yeast won't ferment it. You'll probably end up with a hazy, high FG beer that only wild yeast will love. There's your high FG problem. I personally think pitching at 68/70 F is too high for a lager, and I've had some problematically fruity lagers even at temps well below that. If it's at 70 F when fermentation starts, you might be looking at half a day or full day of "warm" fermentation before your chilling takes effect. There's your esters (IMO). By the way, if you're brewing an American Light Lager, which from the grain bill it appears you are trying, then your hop quantity seems way too high. No alpha acids are mentioned, but as a rough guess I'd say cut it by 40 - 70%. Seriously. Especially if the OG is only 1038. Jason Pavento reports on his "Scandinavian Capitals" cruise: > docking for about a day each in Berlin (Warnemunde), Germany Warnemunde?! So how long do they give you to "visit Berlin" when you start in Warnemunde? It's not exactly a taxi ride away. And you are right, Oslo might be a more appropriate stop, given the title of the cruise. Anyway, tell the folks in Warnemunde that you'd like, nay demand, to try a Berliner Weisse, if it's so close to Berlin. Hee hee. Or would it be the famed Warnemundenerweisse -- with Woodruff!? Calvin Perilloux Middletown, Maryland, USA Return to table of contents
Date: Tue, 8 Jun 2004 14:43:36 -0500 From: "Eric R. Theiner" <rickdude at tds.net> Subject: Great Taste Tickets Beaver Pelt (quite a handle!) wants to know what happened with the Great Taste ticket request that he put in. It is with great chagrin that I say that the tickets sold out in 20 minutes this year!! I am chagrined because I was one of the guys who sent in his money. Luckily, I have since moved to Madison from NC, have joined the MHTG, and managed to get one of the very last volunteer slots. But I realize that not all can take such extreme measures... I'd suggest keeping an eye on Ebay. There's already been a sighting of some tickets: http://cgi.ebay.com/ws/eBayISAPI.dll? ViewItem&category=16122&item=2249381364 &rd=1&ssPageName=WDVW They'll be dear, but isn't 400+ breweries worth it? Rick P.S. I have absolutely no affiliation with the guys selling Great Taste tickets on Ebay, and if I could find one of them,I'd stick a tap handle up his nose. Return to table of contents
Date: Tue, 8 Jun 2004 15:07:50 -0500 From: "Pat and Debbie Reddy" <reddydp at charter.net> Subject: Danish Lager? What did I brew!? I noticed that older BJCP guidelines included a Dutch Pilsner, but that the current guidelines do not. I brewed a beer in accordance with the old guidelines and think its rather good. I'd like to submit it to a contest but don't know what category to include it in. Here are the specifics. Any advice/help would be great. Thanks! 92% pilsner malt 7.7% flaked corn .3% crystal 40L Bittering hops = Tettnanger Flavor = Hersbrucker OG =1.049 FG = 1.012 ABV = 5% IBU = 33 Color = 3 SRM Yeast = Wyeast 2042, Danish Lager Pat Reddy River Bound Brewing Bridgeton, MO - --- Outgoing mail is certified Virus Free. Checked by AVG anti-virus system (http://www.grisoft.com). Version: 6.0.700 / Virus Database: 457 - Release Date: 6/6/2004 Return to table of contents
Date: Tue, 8 Jun 2004 14:40:19 -0700 From: "MikeW" <mwesty at cableone.net> Subject: What happened to my lager. Thanks to folks replying via private email. What is now an obvious problem with procedure is that the corn was not mashed or mini-mashed. What still has me stumped is why it worked fine on batch #1? Same ingredients, procedures, different yeast (White labs German lager). Simply steeped corn, added solids and extract, and went from OG-1036 to 1006 in ten days versus batch #2 which bottomed out at 1020. Return to table of contents
Date: Tue, 08 Jun 2004 16:57:54 -0500 From: Bill Tobler <wctobler at sbcglobal.net> Subject: RE: Anyone Going To Vegas? John Palmer asks who's going to Vegas this year. I'll be there, and I sure am looking forward to some of the seminars. Pat said his HBD button source dried up. Maybe I'll buy a hat... Thanks again for all the hard work Pat. I think Jeff had a great idea in sending you a few cold one's. I've got a fresh ESB I'm getting ready to keg. Bill Tobler Lake Jackson, TX (1129.7, 219.9) Apparent Rennerian Return to table of contents
Date: Tue, 8 Jun 2004 17:53:55 -0700 (PDT) From: Doug Moyer <shyzaboy at yahoo.com> Subject: Re: Anyone got some travel tips? Jay asks about beer stops for his "Scandinavian Capitals" cruise. I don't have any experience to offer except for a bit in Stockholm. On the main street in Old Town Stockholm, stop by The Ardbeg Room. Its primary purpose (beyond being silly trendy) is Scotch whiskey, but they have the best taps I've found for Swedish microbrews. It's the only place that I've found Nynashamns beers. (First "a" should have two dots over it.) Among their beers is Bedaro ("o" with two dots) Bitter which is basically a Pacific Northwest pale ale. With Cascades and Chinook hops! (This was quite refreshing after the time I've spent drinking beer in Sweden without noticeble hops...) Ardbeg had a good assortment of other beers, and I wasted the better part of an afternoon sampling and reading a novel... Brew on! Doug Moyer http://hbd.org/starcity Return to table of contents
Date: Wed, 9 Jun 2004 06:01:03 -0700 (PDT) From: Delano DuGarm <ddugarm at yahoo.com> Subject: Brewing with potatoes Chuck Mryglot writes: "A couple of months back one of the brewing mags had an article on brewing with potatos. I've brewed CAPs with corn and rice (flakes) and am curious about a potato brew. Has anyone out there tried this?...any words of wisdom? Thanks" Many years ago, when I was more active on HBD and in brewing with adjuncts, I tried brewing with potatoes, and decided it wasn't worth the effort. YMMV, of course. I rejected using regular potatoes because, since they are mostly water, it would take too many potatoes to make them a significant source of fermentables. Instead I went to Costco and bought the big box of potato flakes. Avoid the butter flavored ones. I boiled the potato flakes with lots of water in a cereal mash to be sure of gelatinization. I'm not sure that this is necessary, but cannot find a good reference for the temperature at which potato starch gelatinizes. I used the same procedure I use for corn grits: add 10% of the grain bill, run it up to a saccharification rest (152 F.), then up to boiling for 15 minutes. I then added the cereal mash to the main mash to raise it from a protein rest to the saccharification rest. My first mash was, I think, 7 lbs. 6-row and several (I think 3) lbs. of potato flakes. This created the Mother of All Stuck Mashes -- 20 lbs. of malty mashed potatoes. This stuff was waterproof. Later iterations (I had a lot of potato flakes) used lots and lots of rice hulls to prevent the stuck mash, and on the 3rd try I produced a reasonable wort. I lightly hopped the beer (so as not to mask the potato flavor) and produced a potato cream ale. Sadly, the finished beer did not have any particular flavor I would have tagged as "potato." It was quite drinkable in a lawnmower beer sort of way, but I could have made the same beer much more easily with rice flakes, or I could have used corn and had a much more enjoyable beer. I'd say that potato beer was the biggest letdown in my brewing with adjuncts -- it made the tapioca bitter seem a success in comparison. Delano "Adjunct Boy" DuGarm ===== Delano DuGarm St. Paul, Minn. ddugarm at yahoo.com Return to table of contents
Date: Thu, 10 Jun 2004 00:16:08 +1000 From: Grant Family <grants at netspace.net.au> Subject: Bottle lagering Hi all; welcome back, HBD. Noonan, in Brewing Lager Beer (old version), says that lagering under slight pressure is beneficial, but that lagering at anything over X psi isn't good. Why? I ask because I lack a glass fermenter and after oxidation trouble with a plastic-lagered Oktoberfest last winter, I am hesitant to do it again. As such, I'm probably going to lager in bottles (ie. 3 weeks total in primary, with diacetyl rest if necessary, then bottle and store at 3C for as many weeks as I can). This is much the same as my anti-2ndry ale procedure, except with lagering afterwards. What differences have people noticed between lagering at normal pressure as opposed to lagering in bottles? TIA Stuart Grant Hobart, Tasmania, Australia. Return to table of contents
Date: Wed, 9 Jun 2004 09:38:11 -0500 From: MOREY Dan <dan.morey at cnh.com> Subject: RE: Brewing with potatos Chuck is inquiring about potatoes: There was a brief potato thread in August of 2003. You may want to check the archive. Below is a link to one of my post that has three different potato recipes including a CAPs inspired version. http://hbd.org/hbd/archive/4323.html#4323-21 Cheers, Dan Morey Club BABBLE http://hbd.org/babble [213.1, 271.5] mi Return to table of contents
Date: Wed, 09 Jun 2004 08:55:14 -0700 From: "Jason Pavento" <jpavento at entravision.com> Subject: RE: Brewing with potatos CHuckM asks about "Brewing with potatos" __Isn't there another letter in there somewhere Mr. Vice-President?__ Hey Chuck, I have brewed a couple of beers with potatoes. They both turned out very good even considering that they were two completely different styles, the first was a cream ale and the last was a dry stout so don't be afraid to try it. The potato doesn't add much flavor to the beer but it is fun to tell people what it was made with. Five pounds of potato yields about the same amount of extract as one pound of grain on my system. I peeled and cut up the potatoes, put them in enough H2O to cover and boiled them for about 20 min - although I have read that this is unnecessary. I then mashed up the potato and combined that with the grain and H2O to hit my target temp and grain/H2O ratio and continued as normal. I would suggest using some rice hulls as I did not on my 2nd batch and the runoff was very slow. Jay, Brewin' Rehab Homebrews at The Boilover Brauhaus Walpole MA 02081 http://rehabhomebrew.servebeer.com Return to table of contents
Date: Wed, 09 Jun 2004 12:07:51 -0500 From: "Doug Hurst" <dougbeer2000 at hotmail.com> Subject: Re: Brewing with Potatoes ChuckM asked about brewing with potatoes. My annual Summer Solstice Potato Ale is in the secondary right now. I personally feel that potatoes are a viable substitute for corn or rice and are great for Cream Ale or CAP type recipes. They impart a different (shall we say potatoey) flavor than rice or corn, but provide colorless starch in the same manner. Potatoes are mostly water which means you don't get much out per pound. I've found I get somewhere around 6 pts/lb/gal. My latest recipe used 5lbs of plain old Idaho potatoes. I generally shred them in the food processor and then boil in a minimal amount of water until they're just soft to ensure gelatinization. They can be skinned or not. Not skinning imparts more potato flavor. An interesting variation would be to use yams or sweet potatoes for a different flavor. Here's another reference: http://www.geocities.com/willboyne/nosurrender/SpudBrew.html Doug Hurst Chicago, IL [197.5, 264.8] Apparent Rennerian Return to table of contents
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