HOMEBREW Digest #4548 Tue 22 June 2004

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  RE: Chestnut Beer? ("TOLLEY Matthew")
  5th Annual Lallemand Scholarship- 2004 Winner Announced! ("Rob Moline")
  Subject: leaking spot weld on corny keg ("Henry St.Pierre")
  Re: Chestnut Beer? ("Mike Dixon")
  Berliner weiss (Marc Sedam)
  boiling berliner weisse (Raj B Apte)
  Aluminum Care (mbauer)

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---------------------------------------------------------------------- Date: Tue, 22 Jun 2004 11:15:24 +1000 (EST) From: "TOLLEY Matthew" <matthew.tolley at atsis.gov.au> Subject: RE: Chestnut Beer? >A friend from Corsica has been telling me about "Chestnut Beer" they >make there. No idea if it's actual beer with chestnuts or if it's >another kind of alcohol made with chestnuts. It's called Pietra, and it's brewed by the Brasserie Pietra in Furiani, France. By a probably meaningless coincidence I tried it for the first time on Saturday night. A small blurb in the latest issue of Australian Gourmet Traveller magazine referred to the Australian Chestnut Company (http://www.cheznuts.com.au), an importer of chestnut flour and chestnut beer. Christoph Zierholz happened to be in Melbourne last week and picked up a couple of bottles which he was kind enough to share. The beer is indeed made with chestnut flour in the mash. It was pleasant enough - sort of biere de garde'ish. Cheers! Matt in Canberra, Australia http://canberrabrewers.org Notice: The information contained in this e-mail message and any attached files may be confidential information, and may also be the subject of legal professional privilege. If you are not the intended recipient any use, disclosure or copying of this e-mail is unauthorised. If you have received this e-mail in error, please notify the sender immediately by reply e-mail and delete all copies of this transmission together with any attachments. Return to table of contents
Date: Mon, 21 Jun 2004 23:33:43 -0500 From: "Rob Moline" <jethrogump at mchsi.com> Subject: 5th Annual Lallemand Scholarship- 2004 Winner Announced! 5th Annual Lallemand Scholarship- 2004 Winner Announced! Lallemand is pleased to announce that the winner of the 5th Annual 2004 Lallemand Scholarship, drawn at random from entries submitted by members of the American Homebrewers Association at the National Homebrewers Conference in Las Vegas, Nevada on June 19th, 2004 is John McGill, of Bristol, TN. John is a long time brewer, sporadically brewing since 1968, but in recent years having become totally re-engaged to the degree that he brews on an all stainless system that puts many brewpubs to shame! His enthusiasm for brewing, both science and art, make him an ideal candidate for the Concise Course at the World Brewing Academy/Siebel Institute! The Lallemand Scholarship is awarded annually to a member of the American Homebrewers Association and includes full tuition to the Concise Course at Siebel, plus a stipend of $ 1,000 US to assist with travel and accommodations. For more information, go to http://www.beertown.org/homebrewing/scholarship.html Cheers! Rob Moline Lallemand AHA Board of Advisors "Have You Been To Beer Heaven?" http://www.beertown.org/homebrewing/scholarship.html - --- Outgoing mail is certified Virus Free. Checked by AVG anti-virus system (http://www.grisoft.com). Version: 6.0.708 / Virus Database: 464 - Release Date: 6/18/2004 Return to table of contents
Date: Tue, 22 Jun 2004 01:01:02 -0400 From: "Henry St.Pierre" <hankstar at usadatanet.net> Subject: Subject: leaking spot weld on corny keg Tad, Find the leak or a close area to the leak. File or sand the area about the leak. Spend 2 or 3 bucks on some JB weld and follow the directions. Regards, Hank Return to table of contents
Date: Tue, 22 Jun 2004 06:20:47 -0400 From: "Mike Dixon" <mpdixon at ipass.net> Subject: Re: Chestnut Beer? > From: Alexandre Enkerli <aenkerli at indiana.edu> > A friend from Corsica has been telling me about "Chestnut Beer" they > make there. No idea if it's actual beer with chestnuts or if it's > another kind of alcohol made with chestnuts. > Anyone ever heard of such a thing? Pietra is the beer's name. http://www.beeradvocate.com/beer/rate_results/2977/7195/ http://www.worldclassbeer.com/france.htm http://www.cheznuts.com.au/beer.htm I thought it was pretty mediocre. I suspect I did not try a fresh bottle however. Cheers, Mike Dixon Wake Forest, NC http://www.ipass.net/mpdixon Return to table of contents
Date: Tue, 22 Jun 2004 09:44:42 -0400 From: Marc Sedam <marc_sedam at unc.edu> Subject: Berliner weiss Chad, How sour is sour? How about MORE sour than lemonade. The bottle of Berliner weiss I picked up in Germany (Kindl, I think) had a sourness more akin to lemon juice. OK, not quite that sour...but not far off either. I seem to recall the pH usually is in the low 3's...3.2 wouldn't be unusual. But all my stuff is at home right now. Think sour enough for a whole group of people to say "This is too sour but the beer is German and therefore correct. We can adjust this by putting sickly sweet syrups in it." I've found that an entire lactic fermentation will just give you vinegar. I've been toying with splitting the batch in half and fermenting half with L. delbruckii and half with a regular ale yeast. Cheers! Marc Return to table of contents
Date: Tue, 22 Jun 2004 13:52:07 -0700 (PDT) From: Raj B Apte <raj_apte at yahoo.com> Subject: boiling berliner weisse I'm not sure where the idea of only lightly boiling Berliner Weisse comes from. The major drawback to an unboiled wort is DMS. In my experience, DMS does eventually moderate, but it may take 6-12 months. Giving the wort a good 30 minute vigorous boil is my preferred method. Also, why do the sour mash model? I mash, boil, and pitch in the usual way (but with bacteria pitched first and yeast pitched second). It will not get too sour--the bacteria will give out around pH 3.5. If you use soft water, that will be just right. For harder water pH 3.5 may be a bit too sour. raj Return to table of contents
Date: Tue, 22 Jun 2004 18:07:52 -0500 From: mbauer at iupui.edu Subject: Aluminum Care One of my aluminum brew pots lost the black oxidation layer while pre-boiling brewing water. I have since used the pot several times and the oxidation layer has not returned. I have two questions for the collective regarding oxidation of Al. 1) How do I restore the oxdation layer to this pot? 2) What can be done to keep the oxidation layer intact in other Al pots? Thanks for the info. Mark Bauer Indianapolis Return to table of contents
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