HOMEBREW Digest #4830 Wed 24 August 2005

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  Re: Music to brew by ("Byron Towles")
  RE: Music To Brew By (asemok)
  Music To Brew By (David Morgan)
  adding smoke in the secondary? (engwar1)
  Home grown hops (K.M.)" <kmuell18@visteon.com>
  Brewing Music (Russ.Hobaugh)
  Lambic questions (Paul Shick)
  Music to brew by (Mark Beck)
  Pressure Cooker Decoction (jjm1)
  P-cooker decoction ("Spencer W. Thomas")
  RE: Music to Brew By ("Gary Giachino")
  RE: Music To Brew By (neil)
  Brewing Music (Brian Millan)

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---------------------------------------------------------------------- Date: Tue, 23 Aug 2005 22:10:42 -0500 From: "Byron Towles" <beer.man at cox.net> Subject: Re: Music to brew by In my personal opinion, nothing beats irish drinking music... There are CD's to be found, especially around St. Patricks day, that are collections of Irish drinking songs. A bit of the obligatory whiskey in the jar, all for me grog, mountain dew, jug of punch... Nothing like people celebrating drinking the juice of the barley to inspire you while making the juice of the barley. It's a blast. Just my 2cents Byron Towles brewin' "Way down yonder in old New Orleans" Return to table of contents
Date: Wed, 24 Aug 2005 00:02:42 -0400 From: asemok at mac.com Subject: RE: Music To Brew By Hi all... Interesting to hear about everyone's music faves while brewing. Brewing at home is (or should be) a means of relaxation and a form of self expression, and having my favorite music as a background just makes brew day all that much better. For me, Procol Harum is a must as the main part of the bill (preferably via live recordings), with some Beatles as adjunct sweetening up the proceedings, and a bit of Steely Dan cynicism serving as a savory bittering agent. What can I say...I like the old fart bands. Makes for a most pleasurable and interesting 5 hours in the "brewhouse" cheers, all, and shine on (brightly)... AL Return to table of contents
Date: Wed, 24 Aug 2005 00:15:36 -0400 From: David Morgan <voodooman68 at netscape.net> Subject: Music To Brew By I will have to jump in on this and say my favorite is Bluegrass, All though I prefer newer stuff, Yonder Mountain String Band, Dread Clampitt, Gypsy Wind, Adrienne Young, Steep Canyon Rangers. Definetly keeps you going. Dave Morgan Dunedin Brewers Guild Return to table of contents
Date: Wed, 24 Aug 2005 04:14:03 -0700 (PDT) From: engwar1 <engwar1 at yahoo.com> Subject: adding smoke in the secondary? I brewed a smoked porter recently using an all-grain recipe found on-line. The beer is about ready for the secondary but upon tasting I can't really taste any smoke. I have no problem just going with the flow and adding more smoked malt the next time I brew it but a friend who is splitting this 10 gallon batch is interested experimenting with his 5 gallon carboy. So what options are there for adding a touch of smoke flavor to the beer in the secondary? Smoking some wood chips? Liquid smoke? If so how to do this without introducing beer-destroying beasties? Return to table of contents
Date: Wed, 24 Aug 2005 07:36:19 -0400 From: "Mueller, Kevin (K.M.)" <kmuell18 at visteon.com> Subject: Home grown hops I've started harvesting and drying some homegrown Liberty hops. This is my first year havesting, probably the 3rd of 4th growing season. This year is the first time that I've gotten the plant enough water to have a good crop! Anyways, I've never brewed with Liberty, and really don't know what they're like. I received the rhizome as a gift from a guy that I taught how to brew. Any suggestions on what to brew? Recipes? Styles? Thanks! Kevin Return to table of contents
Date: Wed, 24 Aug 2005 08:42:58 -0400 From: Russ.Hobaugh at erm.com Subject: Brewing Music While I listen to many types of music, for brewing, it has to be metal--Blind Guardian, Iced Earth, Jag Panzer, Stratovarius, or some progressive metal like Dream Theatre or Nightwish. Which is yet another reason SWMBO evicted me from the kitchen long ago. But that's OK because a brew in the garage with my two Barracudas--What could be better, brewing, old cars, my beer fridge, and some good head-banging music! Russ Hobaugh Goob' Dog Brewery Birdsboro PA - ---------------------------------------------- This message contains information which may be confidential, proprietary, privileged, or otherwise protected by law from disclosure or use by a third party. If you have received this message in error, please contact us immediately and take the steps necessary to delete the message completely from your computer system. Thank you. Please visit ERM's web site: http://www.erm.com Return to table of contents
Date: Wed, 24 Aug 2005 10:05:29 -0400 From: Paul Shick <shick at jcu.edu> Subject: Lambic questions Hi all, After encountering some interesting soured beers in competitions lately, I'm planning to make my first lambic-style shortly. I've thought my way through most of the brew and fermentation, but I'm curious as to what more experienced plambic brewers think about some things. First, rather than do a turbid mash (although it sounds fun), I'm planning to use 60% pils and 40% malted wheat for the grist, then add about half a pound of wheat flour to the boil. I think this should give me enough starches for the nonSaccharomyces bugs to work on. Does this sound reasonable? Will there be enough starches for the bacteria to generate enough sourness? Second, I'm planning to use the Wyeast Lambic Blend 3278. It sounds like it has most of the right microorganisms. I'm also planning to add the dregs of bottles of real lambics along the way (maybe once a month or so) to try to get a bit more complexity. (If nothing else, it's an excuse to but some Cantillon and Boon, among others.) Have others tried this? Do you think it added anything to the depth? Finally, my guess at a fermentation schedule is about a year in a carboy, followed by a year on some sort of fruit (or maybe splitting the result after a year into half Framboise, half gueuze). At that point, I'll probably bottle condition it by adding some fresh yeast (saccharomyces) and a little priming sugar. I understand that lambic-style beers are pretty unpredictable, so there's no guarantee that I'll get an interesting (or even drinkable) end result. However, I'm open to any suggestions that increase my odds of it working out. If anything I've listed here sounds questionable, or if you have any alternatives that seem to make a good outcome more reliable, please sing out. Thanks in advance for any help. Paul Shick Cleveland Hts, Ohio Return to table of contents
Date: Wed, 24 Aug 2005 08:41:42 -0700 From: Mark Beck <beckmk at whitman.edu> Subject: Music to brew by Might be a Beck thing--I agree with Rob. The Dead are what I listen to. >Grateful Dead, without a doubt. >Rob Beck >Kansas City Mark Beck Walla Walla, WA Return to table of contents
Date: Wed, 24 Aug 2005 18:04:22 +0000 From: jjm1 at comcast.net Subject: Pressure Cooker Decoction Has anyone out there ever used a pressure cooker for doing a decoction? I have a 21 qt pressure cooker that should be big enough to pull a 40% decoction for a 10 gal weissbier recipe (25 lb grain; 60% wheat). My questions: Do you use the lid while bringing the decoction up to saccharification (160F)? Do you still hold for a 15 min rest? Or if using the lid is that amount of time reduced? Same questions for bringing up to boil before reincorporating the decoction into the rest mash: Lid? Time (20 min) at boiling? Finally, with the lid on, I imagine scorching (I'm planning on a thick decoction) could be a problem since you can't get in there to stir. Suggestions? TIA John McGowan Ridgefield, CT Return to table of contents
Date: Wed, 24 Aug 2005 14:30:02 -0400 From: "Spencer W. Thomas" <hbd at spencerwthomas.com> Subject: P-cooker decoction John asks some questons about decocting in a pressure cooker. I have done this, although not recently. I wrote an article about it that was published in Brewing Techniques, Vol. 6, No. 1 (Jan/Feb, 1998). Unfortunately, this article is not in the online archive. The main thing I did to prevent scorching was to place the decocted grains into a metal bowl that fit inside the pressure cooker. I do have a large "canning" pressure cooker -- you couldn't do as much grain in a regular p-cooker. Thus, heat was never applied directly to the grains in the pressure cooker; instead the hot steam heated the grains. And since the steam is never hotter than 240F (at 10lbs pressure, anyway), the grain is not subject to temperatures that would scorch it. As I was using the decoction only for its flavor contribution, and not for temperature steps, I could take the grain from the mash tun after it had saccharified sufficiently. I put it directly into the bowl in the pressure cooker, put on the lid, heated to 10lbs pressure, and kept it there for (as I recall) 15-20 minutes. Blind tasting of the p-cooked beer (Oktoberfest) against a batch that was traditionally decocted, and one that was not decocted at all produced the "expected" results. That is, the p-cooked beer was closer in flavor and aroma to the decocted beer than it was to the undecocted beer. But the two were not identical, and one experienced brewer immediately picked out the tradionally decocted sample. It had a "drier" maltiness than did the p-cooked beer. I suspect that the p-cooker technique left more DMS in the wort, but that's just a guess. My conclusion was that using a pressure cooker could significantly short-cut decoction with only a slight loss of flavor. =Spencer in Ann Arbor, MI Return to table of contents
Date: Wed, 24 Aug 2005 17:13:26 -0500 From: "Gary Giachino" <Gary.Giachino at bakeru.edu> Subject: RE: Music to Brew By How come I haven't seen the obvious answer to the question concerning the best music to brew by? Clearly it's hip hop. Cheers, Gary Giachino Return to table of contents
Date: Wed, 24 Aug 2005 18:25:04 -0500 From: <neil at scottishbrewing.com> Subject: RE: Music To Brew By I have to say my favorite brewing music has recently been Stereophonics. Great band, great tunes to brew by. I cycle through their latest three CDs on my MP3 player. I also think Peatbog Faeries (from the Isle of Skye in Scotland) are excellent to brew by (there's your touch of the bagpipes). However, when I'm in a bluesy mood I find Gary Moore and Robben Ford blues CDs great and of course, being here in Texas, Stevie Ray Vaughan too. 'Nuff said. Cheers! Neil Spake Austin, Texas www.ScottishBrewing.com Return to table of contents
Date: Wed, 24 Aug 2005 22:19:40 -0400 (GMT-04:00) From: Brian Millan <ernurse at ix.netcom.com> Subject: Brewing Music For brewing and/or drinking I like to listen to: The Gits Favorite cuts: The Drinking Song Drunks Another Shot Of Whiskey Return to table of contents
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