HOMEBREW Digest #4771 Fri 06 May 2005

[Prev HBD] [Index] [Next HBD] [Back]

		Digest Janitor: pbabcock at hbd.org


                  This Space For Rent
      Visit http:// to show your appreciation!

    Support those who support you! Visit our sponsor's site!
********** Also visit http://hbd.org/hbdsponsors.html *********

  Basho Haiku (edited a bit) (leavitdg)
  Racking to secondary ("Brian Schar")
  mash-less beer, brem (apte)
  Brewer's Rendezvous - Is it Closed? ("PAUL SMITH")
  What happened to Bell's Two-Hearted Ale? ("Kevin Kutskill")

* * * * * * * * * * * * * * * * * * * * * * * * * * * * * * The HBD Logo Store is now open! * * http://www.hbd.org/store.html * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * Suppport this service: http://hbd.org/donate.shtml * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * Beer is our obsession and we're late for therapy! * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * Send articles for __publication_only__ to post@hbd.org If your e-mail account is being deleted, please unsubscribe first!! To SUBSCRIBE or UNSUBSCRIBE send an e-mail message with the word "subscribe" or "unsubscribe" to request@hbd.org FROM THE E-MAIL ACCOUNT YOU WISH TO HAVE SUBSCRIBED OR UNSUBSCRIBED!!!** IF YOU HAVE SPAM-PROOFED your e-mail address, you cannot subscribe to the digest as we cannot reach you. We will not correct your address for the automation - that's your job. HAVING TROUBLE posting, subscribing or unsusubscribing? See the HBD FAQ at http://hbd.org. LOOKING TO BUY OR SELL USED EQUIPMENT? Please do not post about it here. Go instead to http://homebrewfleamarket.com and post a free ad there. The HBD is a copyrighted document. The compilation is copyright HBD.ORG. Individual postings are copyright by their authors. ASK before reproducing and you'll rarely have trouble. Digest content cannot be reproduced by any means for sale or profit. More information is available by sending the word "info" to req@hbd.org or read the HBD FAQ at http://hbd.org. JANITORs on duty: Pat Babcock (pbabcock at hbd dot org), Jason Henning, and Spencer Thomas
---------------------------------------------------------------------- Date: Wed, 4 May 2005 09:10:25 -0400 From: leavitdg at plattsburgh.edu Subject: Basho Haiku (edited a bit) A lovely spring night suddenly vanished while we drank fresh ale. Return to table of contents
Date: Wed, 4 May 2005 08:14:41 -0700 From: "Brian Schar" <schar at cardica.com> Subject: Racking to secondary FWIW, I never rack to secondary, and never have in 15 years of brewing. I don't do it for two reasons. First, I'm lazy and it's a PITA to do it. Second, I am more concerned with contamination resulting from additional contact with tubes and buckets, as well as diacetyl from incomplete primary fermentation. I've left ales on the yeast for 4-6 weeks in the primary in warm weather when I've gotten busy, and never had a problem with off flavors. Having said this, if I knew I wouldn't be able to bottle for 6 weeks or more after pitching my yeast, I might break my usual routine and rack to secondary whenever I had an opportunity after 2-3 weeks, just to be on the safe side. Brian Schar Menlo Park, California Return to table of contents
Date: Wed, 4 May 2005 17:28:58 PDT From: <apte at parc.com> Subject: mash-less beer, brem Hi All, I just got back from Bali, where I took beer-making lessons. Brem is a rice beer made from a mixture of sweet white and sweet black rice. The process is very interesting because there is no mashing or use of Saccharomyces. In a nutshell, rice is soaked, boiled, and steamed until it is fully gelatinized (cooked). The rice is then cooled and inoculated with Rhizopus or Amylomyces fungus. This cake is wrapped in banana leaves and rested for 3 days, after which the fluid is drained. The rice retains carbohydrates and is eaten with coconut milk. The liquor is very sweet on day 3, but by day 6-7 can become quite dry/sour. All of this happens at 30C (room temperature at the equator). I learned this process in Bali and recently reproduced the result back in California. The Amylomyces apparently secretes its own amylase which converts the starch. But yeasts of various genera race to consume the starch and produce alcohol. The inoculant is a dry cake that is easily powdered, and is called 'ragi'. It is available mail-order but is also easy to make (see http://www.fao.org/docrep/x2184E/x2184E00.htm) The 30C room temperature is important--part of the sample that was kept at lager temps became gross. Maybe y'all knew about this before, but I had no idea how effective biological conversion could be. Hopefully, the frigid and sere conditions in California will keep the Amylomyces from messing up my homebrew! raj Return to table of contents
Date: Thu, 5 May 2005 08:54:14 -0400 From: "PAUL SMITH" <pksmith_morin1 at msn.com> Subject: Brewer's Rendezvous - Is it Closed? Hello all - Just wondering if anyone knows if Brewer's Rendezvous is still in operation. I ordered some yeast culturing supplies on 4/30, followed up with a couple of e-mails and a voice mail, and I have heard nothing from them. I called their toll free order number, and the number links to a directory service - for $4.00, if used. Their regular number makes no mention of "BobBrews" or "Brewer's Rendezvous," just an anonymous computer voice asking to "leave a message," or something to the effect. Are they closed? If so, can anyone make a recommendation on companies which supply lab supplies on a smaller scale? Specifically, petri plates, autoclavable slant rack, autoclavable pipettes? Thanks, Paul Return to table of contents
Date: Fri, 6 May 2005 10:32:13 -0400 From: "Kevin Kutskill" <beer-geek at comcast.net> Subject: What happened to Bell's Two-Hearted Ale? I just got done brewing one of my more favorite brews--a clone of Bell's Two-Hearted Ale. I was taking my final gravity readings, and realized that I almost nailed the numbers perfectly--from memory, the o.g. for THA was about 1.063, f.g. 1.010, abv 7%. My clone was 1.064, 1.011, 7%. Just to confirm the numbers, I went to the Kalamazoo Brewing website and to my surprise, the o.g. now listed is 1.058, with an abv of 6%, making the f.g. about 1.012. I know this isn't a big difference, but I remember about 5 years ago, when I started to clone this brew, that the numbers were for a 7% beer--I pulled them from the website back then. I even warmed and decarbonated a bottle of THA to take the f.g. reading of the finished beer, because I couldn't believe that the f.g. was that low in a beer with that much body. So, did Larry Bell shrink his big Two-Hearted Ale, or am I going nuts? Could this be a trend with Bell's beers--sneaking down the original gravities a little? Kevin beer-geek at comcast.net Life should NOT be a journey to the grave with the intention of arriving safely in an attractive and well preserved body, but rather to skid in sideways, pizza in one hand, beer in the other, body thoroughly used up, totally worn out and screaming "WOO HOO what a ride!" Return to table of contents
[Prev HBD] [Index] [Next HBD] [Back]
HTML-ized on 05/07/05, by HBD2HTML v1.2 by KFL
webmaster@hbd.org, KFL, 10/9/96