HOMEBREW Digest #4831 Thu 25 August 2005

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

		Digest Janitor: pbabcock at hbd.org


          Northern  Brewer, Ltd. Home Brew Supplies
Visit http://www.northernbrewer.com  to show your appreciation!
               Or call them at 1-800-681-2739

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

  Re: Home grown hops ("Craig S. Cottingham")
  Re: Pressure Cooker Decoction ("Kevin Kutskill")
  Re: Music To Brew By ("David Houseman")
  I think we found that efficiency... ("Michael Eyre")
  Our first Barley Wine, looking for suggestions... ("Michael Eyre")
  Re: Home grown hops (Scott Alfter)
  Molasses Adjunct (Tony Brown)
  Music To Brew By ("Ed Measom")

* * * * * * * * * * * * * * * * * * * * * * * * * * * * * * 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, 24 Aug 2005 23:39:06 -0500 From: "Craig S. Cottingham" <craig at cottingham.net> Subject: Re: Home grown hops On Aug 24, 2005, at 07:36, "Mueller, Kevin (K.M.)" <kmuell18 at visteon.com> wrote: > 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? HopUnion's "Hop Variety Characteristics" <http://www.hopunion.com/hvcb/> says that Liberty is a tetraploid variety of Hallertauer Mittelfrueh "with close similarities to imported German aroma varieties, especially Hallertau." They list Hallertau, Tradition, Mt. Hood, and Spalt as possible substitutions for Liberty; obviously, you're working in reverse. - -- Craig S. Cottingham craig at cottingham.net Olathe, KS Return to table of contents
Date: Thu, 25 Aug 2005 06:48:29 -0400 From: "Kevin Kutskill" <beer-geek at comcast.net> Subject: Re: Pressure Cooker Decoction John McGowan has questions about pressure cooker decoctions. I would recommend using the technique that Spencer has already outlined--use a container to hold the grains, and put the whole container inside the p-cooker. The p-cooker that I use is big enough to hold a smaller stainless pot. I pull the decoction into this pot, put it on the burner, bring it up to the saccharification temperature, put the lid on, and hold for 15 minutes. Then put the whole pot into the p-cooker, and pressure cook away. Once the p-cooker is up to temperature and pressure, I usually let the decoction cook for 20 minutes. I also agree with Spencer that the p-cooked batches have a some extra DMS character, and this really increases if you cover the container holding the grains inside the pressure cooker (many brewers cover the container with a lid or foil to avoid the risk of spattering grains plugging the vent pipe on the lid). Cover the grains with a muslin bag or grain bag to avoid spattering grains, and minimize the DMS. 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
Date: Thu, 25 Aug 2005 07:33:18 -0400 From: "David Houseman" <david.houseman at verizon.net> Subject: Re: Music To Brew By Maybe brewing music should be style inspired? When brewing Lambics: Itsy-Bitsy Spider of course :-)) Just no bagpipes when making Scottish Ales. Dave Return to table of contents
Date: Thu, 25 Aug 2005 08:09:05 -0700 From: "Michael Eyre" <meyre at sbcglobal.net> Subject: I think we found that efficiency... Hey all! Regarding my post a few days ago about lost efficiency that my friend was reporting by his calculations through promash? Well, our brew went off without a hitch this past Sunday, and everything was well. We double rolled the wheat and adjusted the water per lb ratio to the correct proportions and when we went to lauter, we got a good first runoff, a good second runoff... and a good third runoff (hell, we were shooting for only two!) and the third runoff was still 1.038 but we didn't have any room left in the kettle, so we took the 14 gallons we'd collected and just had to call it a day. So, basically, we left a lot of good sugar in that wort, and now we know that we're actually just fine, efficiency wise. In fact, since we weren't able to collect the whole amount of sugar out of the grains, we're not sure *what* our actual efficiency is because we don't know really how much was left. Well, I will say, it feels much better to have more beer than you planned and leave scratching your head on something like this than to have an underpowered beer. Thanks for all the suggestions! Mike Return to table of contents
Date: Thu, 25 Aug 2005 09:03:36 -0700 From: "Michael Eyre" <meyre at sbcglobal.net> Subject: Our first Barley Wine, looking for suggestions... And since we crossed that bridge so well, I figured I'd throw this one out too. We have a cooler we single infuse mash in that holds a maximum of 25lbs of grain. This is fine for our 10 gallon normal gravity batches. However, we're looking to do a barley wine, somewhere on the order of 1.100 to 1.120 O.G. We're thinking now about doing a 5 gallon batch, and we figure we'll have to do a couple of sparges near 8-10 gallons and just plain boil it all for hours to get it down to the 5 gallons and thereby raise the O.G. to a respectable gravity. Normally, the past few beers we've done the first runoff is at or neat 1.060 and the second falls somewhere less than that.. which is normal, I guess. Is there another way to do this, with just one sparge that wouldn't waste any sugar? To somehow rip all the sugar out in, say, 6 galons, so the boil time would only have to be a normal one hour boil? What I mean is, is this the only way to do it, by sparging a couple of lower gravity worts (more than 6 gallons) combining, and then boiling it down? Theoretically, you could have a huge mashtun and just take the first 6 gallons of 1.100 gravity runoff, and sparge the rest as a lower gravity beer (you'd have to have a huge mashtun, no?)? Also, what is the maximum reading you'd ever see on a hydrometer for the first runnings (quart, pint, gallon, whatever) using a typical pale ale malt... does it have a max solubility of sugar, and if so, what would that be? Does this make sense? I'm sort of rambling, I know... I'm having a hard time putting into words what I'm actually looking to find out. Anyone get me? Mike Return to table of contents
Date: Thu, 25 Aug 2005 10:12:31 -0700 From: Scott Alfter <scott at alfter.us> Subject: Re: Home grown hops "Mueller, Kevin (K.M.)" <kmuell18 at visteon.com> wrote: > I've never brewed with Liberty, and really don't know what they're > like. It's a recently-transplanted domestic version of German Hallertauer (as opposed to domestic Hallertauer, which was brought over further back and has diverged a bit more from the original). You can use it as a substitute for Hallertauer or Mt. Hood (which also bears some similarity to Hallertauer). _/_ Scott Alfter / v \ Visit the SNAFU website today! (IIGS( http://snafu.alfter.us/ Top-posting! \_^_/ rm -rf /bin/laden >What's the most annoying thing on Usenet? Return to table of contents
Date: Thu, 25 Aug 2005 13:46:58 -0500 From: Tony Brown <speleobopper at gmail.com> Subject: Molasses Adjunct Greetings! I went to the Indiana State Fair last weekend and picked up a quart of pure sorghum sweet molasses in hopes of using it in a beer recipe. Has anyone here ever used molasses in a recipe? I typically brew all-grain recipes but thought this would make an interesting adjunct to some style of beer like a porter. Does anyone have a recipe they have tried with good results? If so, how would you use the molasses? Near the end of the boil? I've used honey before and added it 15 minutes before the end of the boil. Either public posting or private email is okay with me. Thanks! Tony - -- "A fine beer can be judged by one sip , but it's better to be sure." - Unknown Return to table of contents
Date: Thu, 25 Aug 2005 21:38:54 -0400 From: "Ed Measom" <ed_measom at earthlink.net> Subject: Music To Brew By The first piece of equipment I installed in my current home brewery was the stereo system with a 5 CD changer. This helped with the construction phase and installation of the rest of the brewing equipment. I don't conduct any brewing process without putting on some music. For my taste live Grateful Dead is the most enjoyable and emotes positive energy to the beer. With all the Dick's Picks series there is an almost never ending supply of Dead shows! Ed Measom Winter Park, FL Return to table of contents
[Prev HBD] [Index] [Next HBD] [Back]
HTML-ized on 08/26/05, by HBD2HTML v1.2 by KFL
webmaster@hbd.org, KFL, 10/9/96