HOMEBREW Digest #5009 Thu 18 May 2006

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  Fwd: reusable yeast strains? ("Ben Dooley")
  Roggenbier ohne Roggen (Rye beer without rye) ("Peter A. Ensminger")
  Re: Regional Tastes (Jeff Renner)
  Request for Oktoberfest information... American Southwest area! ("Bev D. Blackwood II")
  Pitching Lager yeast warm...? [Sec: Unclassified] ("Williams, Rowan")

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---------------------------------------------------------------------- Date: Wed, 17 May 2006 00:11:52 -0400 From: "Ben Dooley" <bendooley at gmail.com> Subject: Fwd: reusable yeast strains? Hello all, I was wondering if anyone can suggest a yeast strain that is particularly suited to long-term repitching. I've heard that the Chico (Wyeast 1065?) gets overly attenuative in three generations. I've heard that Ringwood has excellent longevity, but I don't care for the diacetyl. Has anyone had success with any particular strain? Thanks for the help. Best, Ben Dooley Return to table of contents
Date: Wed, 17 May 2006 00:15:08 -0400 From: "Peter A. Ensminger" <ensmingr at twcny.rr.com> Subject: Roggenbier ohne Roggen (Rye beer without rye) Andrew Lavery made a millet beer (gluten free) that he entered into a competition as a Roggenbier. The judges liked his beer and he got a high score. Congratulations! On this side of the pond ... I would bet that you could also many fool beer judges with your ersatz Roggenbier. Roggenbier is not a well known style and most judges wouldn't know what an authentic German Roggenbier is supposed to taste like. Now try making an IPA without hops or a braggot without honey or ... Peter A. Ensminger Syracuse, NY Apparent Rennerian: [394, 79.9] Return to table of contents
Date: Wed, 17 May 2006 08:35:46 -0400 From: Jeff Renner <jsrenner at umich.edu> Subject: Re: Regional Tastes Peripatetic Alex Enkerli wrote from Northampton, MA: > The clearest case is the fact that the > Northwestern part of North America is often associated with hops. ... > There appears to be some data for Belgium. Although you asked for N. A. observations, I will instead add more background from classic two more European regions, recognizing, of course, that these are broad generalizations and exceptions abound. British beers tend to be hoppiest in the south closest to hop growing regions, as might be expected. Further to the north, malt tends to predominate more and more. Yorkshire ales are traditionally malty, and Scots ales even more so, although this is breaking down as tastes nationalize, as evidenced by the very nicely hoppy Champion Beer of Britain of a few years ago, Deuchars IPA, brewed by Caledonian of Edinburgh. A counter-example is Germany. Beers of the south, where hops are grown, are malty, and the beers of the north are hoppy, with Jever Pils being a prime example. I've often wondered why this is. Jeff - --- Jeff Renner in Ann Arbor, Michigan USA, jsrennerATumichDOTedu "One never knows, do one?" Fats Waller, American Musician, 1904-1943 Return to table of contents
Date: Wed, 17 May 2006 09:38:47 -0500 From: "Bev D. Blackwood II" <bdb2 at bdb2.com> Subject: Request for Oktoberfest information... American Southwest area! I am writing a feature on the region's best Oktoberfest celebrations. I am pretty familiar with Texas' events (although I could use a little help with North Texas) but wanted to see what is going on out West (So. California, New Mexico, Arizona, Nevada) of the Lone Star State, in Louisiana and in Arkansas. Keep in mind that there needs to be a quality beer angle on this, not just a Bud Light truck, a band and a banner proclaiming "Rocktoberfest" or some other equally lame wordplay. Replies offline please and many thanks for the help! -BDB2 Bev D. Blackwood II Contributing Editor - South & East Texas Southwest Brewing News http://www.brewingnews.com 713-927-4832 Return to table of contents
Date: Thu, 18 May 2006 15:55:22 +1000 From: "Williams, Rowan" <Rowan.Williams at ag.gov.au> Subject: Pitching Lager yeast warm...? [Sec: Unclassified] G'day all, One of the club members, on a local forum, proudly advised that he pitches his W34/70 starter at 24C / 75F and then leaves it overnight to "get going". He then moves the fermenter into the fridge the next day and brings the fermenting wort down to around 11C / 52F to complete fermentation. My initial reaction was one of horror - and I initially assumed he was asking for an estery and fusel overload in his product. But on further consideration, I wondered if he is avoiding the obvious side effects of fermenting with lager strains at relatively warm temps, since he is only exposing the yeast to the relatively high fermentation temps during the aerobic / adaptive phase and the wort is then cooled down roughly in time for the anarobic / attenuative phase to kick in....Is that a reasonable assumption? Whatever the rationale, he is making quite drinkable lagers so there must be method in the apparent madness! Your thoughts? Cheers, Rowan Williams Canberra Brewers Club, Australia [9588.6, 261.5] AR (statute miles) - ----------------------------------------------------------------- If you have received this transmission in error please notify us immediately by return e-mail and delete all copies. If this e-mail or any attachments have been sent to you in error, that error does not constitute waiver of any confidentiality, privilege or copyright in respect of information in the e-mail or attachments. Return to table of contents
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