HOMEBREW Digest #4660 Sun 28 November 2004

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  Ipod Beer Radio Program ("Graham L Sanders")
  To pump, or not to pump...  counterflow chilling? (pacman)
  sourmash chemistry (KEITH R BUSBY)
  link of the week - spent grain cookies (Bob Devine)
  German-American Homebrewers? (Alexandre Enkerli)

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---------------------------------------------------------------------- Date: Thu, 25 Nov 2004 13:24:14 +1000 From: "Graham L Sanders" <craftbrewer at bigpond.com> Subject: Ipod Beer Radio Program G'day All The way technology marches on, its getting to a stage you either join the parade, or get left behind. They used to talk about the generation gap, well I can see a new generation gap forming. Even old buggers like me try to keep up, and while I am keeping in touch, its certainly only by ones fingertips. Take the Craftbrewers Beer Radio Program. I thought I was doing good by being first in a number of areas 1. First regular beer program in Australia 2. First Aus Nationwide beer program 3. Most popular beer program in Australia. 4. First regular beer program to go world wide. But this is not enough, is it. So yet in another first. We are now podcasting the program. Yes the first regular beer program for us craftbrewers (and homebrewers) to hit the worlds airwaves has arrived. Podcasting for those who dont know is where your computer automatically downloads specific programs to your computer to play, or to music devices like Ipods. These programs at the moment are radio programs the world wide, but its covering video, and TV. This is called Podcasting, and its advantage is you setup your own radio programs to listen to, from around the world. Each morning you just plug in your device, to get the programs you want. You infact design exactly what you want to listen to. If your silly enough, you can even listen to me. Now I'm no computer guru, but to take advantage of this service, you first need a computer program (commonly called an Ipod, or radio download) that allows you to automatically download the radio broadcasts. One source for this is http://ipodder.sourceforge.net/index.php Once you have that, you plug this link into the program if you want the Craftbrewers Radio Program http://rss.oz.craftbrewer.org. Exciting stuff. No more searching for the program. Its sent to you. But if you want to get the old fashion way, its still there. Go to http://oz.craftbrewer.org/Library/index.shtml#Sound The program is on the first Thursday of the month on our local radio station, and up for downloading about a week later. Now if I can work a way to interview you lot outside Australia, without paying for it, well watch out!!!!!! Shout Graham Sanders oh It continues to heaven here in utopia. SWMBO is still knocking down 6 to 8 mangos a day, and almost lives on the toilet as a result, so all the pressure is off me to perform (mangos, this mans best friend). Salties are on the move, now swimming right next to major towns looking for a feed. Bets are on when the first tourist of the season is taken. Beer consumption is way up with the warm weather (and maintained), and best of all, Phil Yates has gone to ground. Life couldn't be sweeter. Might go now and have a mango myself. Return to table of contents
Date: Thu, 25 Nov 2004 12:07:00 -0700 From: pacman at edwardwadsworth.com Subject: To pump, or not to pump... counterflow chilling? My buddy and I are constructung a counterflow wort chiller, and I am concerned about the need for a pump? I have read that a lot of folks just gravity feed through the coil and have no problems. I'd rather do it this way, as it saves the need for more fittings and equipment, though I own a good magnetically coupled pump rated to 200 degrees, so it's in the realm of possibility. Thanks Parker - ---------------------------------------------------------------- This message was sent using IMP, the Internet Messaging Program. Return to table of contents
Date: Sat, 27 Nov 2004 16:10:57 -0600 From: KEITH R BUSBY <kbusby at facstaff.wisc.edu> Subject: sourmash chemistry At the end of the brewing season here in Wisconsin, I had a few odds and ends over and formulated a "Sourmash Honey Wheat". 4lb pilsener, 4lb pale, 2lb wheat malt, 1lb honey malt, 8oz carapils, 8oz crystal 40, 8oz crystal 60, 8oz aromatic for a total of 13lb. I like my beer good and sour, so I mash 2lb pilsener, 2lb pale and 1lb wheat Wednesday evening. Within a day it has the requisite yoghurt smell and tastes suitably sour. I brew today, Saturday. I add the sourmash to the rest for a strike temp of 122 (30mins), raise to 145 for 15mins and then to 155 for saccharification. After an hour at 155, the iodine test is still positive, blacker than I've ever seen. No point in mashing further, so I sparge. Stuck. Wort is glutinous and looks like gravy. The colour is quite wrong, given the crystal malts, and the wort has no noticeable sweetness. I manage to unstick the mash, and afraid that there is little or no extraction, add to the boil 1/b honey, 2lb light candi and 1lb dark candi. OG: 1.060, just under what I had predicted for original recipe. It is now in primary. So: what did I do wrong? I had sourmashed once before with no problems but don't recall the details. Did I sourmash too much? Too early? Should I have added the sourmash afer the rest of the grain bill had converted? Does lactobacillus inhibit saccharification? That said, this might turn out to be the best beer I've ever made, but I don't like not being in control. Any ideas? TIA, Keith Keith Busby Professor of French and Chair Department of French and Italian The University of Wisconsin 618 Van Hise Hall Madison, WI 53706 (608) 262-3941 (608) 265-3892 (fax) Return to table of contents
Date: Sun, 28 Nov 2004 10:27:17 -0700 From: Bob Devine <bob.devine at worldnet.att.net> Subject: link of the week - spent grain cookies Ahhh, a long Thanksgiving weekend here in the US. A time to enjoy a few of the 7 Deadly Sins (sloth and gluttony, in particular). Looking around for brewing links related to turkey brings back a zillions recipes, including some good ones on brining a turkey before cooking, and some news articles about the country Turkey. Hmm. I'm still in a cooking mood, so here is a short technical article that examines spent grain in cookies. http://www.scientificsocieties.org/jib/abstracts/2002/g-2002-0318-04R.htm Many homebrewers also enjoy baking. I've tried using spent grains in bread and it worked well. The above article says even cookies are helped, particularly with coarser sized particles. Bob Devine Riverton, UT Return to table of contents
Date: Sun, 28 Nov 2004 20:10:22 -0500 From: Alexandre Enkerli <aenkerli at indiana.edu> Subject: German-American Homebrewers? Folks, Let's hope this isn't inappropriate. If it is, just call me naive... Is it just me or is there a large proportion of homebrewers who are of German origin? Of course, German-Americans were historically associated with brewing and some interpretations of the Prohibition has the Failed Experiment correlated with anti-German sentiment at the time. But does German identity might correlate with homebrewing at the present time? After all, English, Scottish, and Irish cultures in the US are as beer-friendly as German culture, no? Hey, I really don't want to play on stereotypes! I'm just not sure if my observation is accurate. And I genuinely wonder why such a correlation might exist. Cheers! AleX in South Bend, IN [129.7mi, 251.5] Apparent Rennerian Return to table of contents
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