HOMEBREW Digest #504 Wed 26 September 1990

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		Rob Gardner, Digest Coordinator

  Priming (sandven)
  Sign Me Up Please (Chris Brown)
  Re: Homebrew Digest #493 (September 11, 1990) (SCOTT)
  Northwest beers (Alan Garvey)
  Budweiser,Oxford & Wild Goose (durbin)
  Semper Crystal (Martin A. Lodahl)
  kegs on the cheap (Mark Stevens) <stevens at stsci.edu>
  recipe for Ken (R. Bradley)
  Trub confusion (Chuck Coronella)
  Germany - Part 2 (Norm Hardy)

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---------------------------------------------------------------------- Date: Tue, 25 Sep 90 09:09:30 MDT From: sandven at hooey.unm.edu Subject: Priming Hola - I posted a question about a week ago and didn't get any response so here goes again. I assume that you keggers out there don't prime, so you can skip this. What works best - malt or corn sugar, and how much. Is there any difference in sediments, carbonation or head ? I'm about to bottle my fourth batch and would appreciate any advice that I could get. Also - what the hell is this Wyeast (?) and why would it be better than the EDME dry yeast that I'm using. I guess I don't understand the concept of the packet that swells and the steps that you go through before you pitch the yeast. Is this Wyeast liquid yeast (?). I know I can experiment and find what works for me, but I guess I want to save some time and money on the process. Thanks, Steve (sandven at wayback.unm.edu) Return to table of contents
Date: Tue, 25 Sep 90 11:32:45 EDT From: Chris Brown <CBO at CORNELLC.cit.cornell.edu> Subject: Sign Me Up Please Please sign me up for your home-brew mailing list. Thanks CBO at CORNELLC.CIT.CORNELL.EDU Return to table of contents
Date: Tue, 25 Sep 90 08:36 PDT From: SCOTT at VAXT.llnl.gov Subject: Re: Homebrew Digest #493 (September 11, 1990) Please remove my name from the mailing list. Thanks Return to table of contents
Date: Tue, 25 Sep 90 12:30:57 EDT From: Alan Garvey <Garvey at Umbriel.CS.UMASS.EDU> Subject: Northwest beers On a recent visit to Seattle I had the opportunity to taste several Northwest beers. I won't bore you with all of the tasting details (especially because most of the beers are unavailable outside of the greater Seattle area). There were a few occurrances that I think are interesting enough to pass along. My two favorite beers were Sphinx Stout and Pike Place Ale. The Sphinx is brewed by Hale's (I think). I've had it before and remember it as being somewhat interesting, but nothing really special. This time I had it on tap (at Coopers, in Lake City) and at it was fantastic. It had a very up-front coffee, roasted aroma and taste with plenty of hops. It stood up very well in comparison to a Grant's Imperial Stout. I have to qualify my liking of the Pike Place Ale. Again I had it on tap at Coopers and it was great. It had a very assertive (you may have noticed I lean toward less than subtle beers) blueberry-like aroma with a malty, slightly sweet taste. It was dark brown in color and had plenty of body. The blueberriness reminded me of some Thomas Kemper beers I've had in the past. However, I also brought a bottle of the Pike Place Ale back home with me. It comes in a really nice, one-of-a-kind Grolsch-like bottle. The bottle I bought came from the back of a store refrigerator and was dated July 20. It had the same blueberry aroma with a slight burned smell as well. The taste had a slight residue of blueberries completely overwhelmed by what tasted like burned rubber. It was completely undrinkable. I have no idea what could cause such a taste. I am somewhat surprised that the Pike Place Brewery people would allow such a beer to exit the brewery. I guess it is possible that this was an old bottle and age had something to do with it, but I can't imagine how a really strong burned rubber taste would result from aging an otherwise healthy beer. All in all the beer-tasting part of my visit was a success. There really are a huge number of interesting beers available. I only managed to scratch the surface. People in the Northwest should consider themselves very lucky. - --Alan Garvey garvey at umbriel.cs.umass.edu Return to table of contents
Date: Tue, 25 Sep 90 12:57:35 EDT From: durbin%cuavax.dnet at netcon.cua.edu Subject: Budweiser,Oxford & Wild Goose I have to disagree with Chris about Wild Goose, the Baltimore Brewing co., and Sissons; I never had any problems in areas of balance, smoothness and body. I believe that the BBC(their pils and dunkels) and Sissons(their weizen beer) are of quality and are comparable to the German brews. Wild Goose is a different situation. At first I didn't like it, but after the first brew it left such a distinctive taste that it left me wanting more. It is quite different. Anyhow on the subject of heangovers I must say that I don't get bad hangovers after drinking Goose, which I drink quite regularly. Nothing like comercial brews.But then I'm not a bud man; when I do drink it gives me a stomach ache, I must be allergic to some ingredient in it. I went to Kentucky last week and found a pleasant brew from Tenessee called Market Street Pilsner that was quite tasty and inexpensive, 4.20 a six pack.Highly recomended. For anyone visiting Munich I recomend going to the Andechs monestary/brewery and having their doppel bock. It is, in my opinion, the best in Munich. Also try Schneiderweiss, which is my favorite hefe-weizen and Augustiner export beer. Phil Return to table of contents
Date: Tue, 25 Sep 90 8:27:37 PDT From: Martin A. Lodahl <pbmoss!malodah at PacBell.COM> Subject: Semper Crystal In HOMEBREW Digest #503, Ken Giles, on the brink of leaping into the all-grain fray, asked: > ... Would it ever make sense to use crystal malt in a mash? > Wouldn't the enzymes convert all the residual unfermentables and > render it ordinary? It makes all the sense in the world, if you like the taste crystal malts impart to beer. While I don't doubt that the enzymes convert some of the available starches, they won't do much for the existing sugars and other products. I frequently use crystal malts in all-grain beers, both for flavor and color (chocolate malt, for example, can add a lot of color before its taste becomes detectable), and simply mash them with the pale malt. Having as yet brewed only one batch that did not involve mashing, I really can't say if the effect is the same as steeping the grain separately. Tying together the threads of crystal malt and microbrews: One night a few weeks ago, while walking back to my lodging after sampling a brewpub's wares, it suddenly occurred to me that the reason so many California brewpub ales taste alike is crystal malt and Cascade hops. Hasn't this really become too much of a good thing? I like both, but their ubiquity is almost enough to send me back into experimenting with Cluster ... - Martin, the Abstainer (from Cascade) = Martin A. Lodahl Pac*Bell Minicomputer Operations Support Staff = = malodah at pbmoss.Pacbell.COM Sacramento, CA 916.972.4821 = = If it's good for ancient Druids, runnin' nekkid through the wuids, = = Drinkin' strange fermented fluids, it's good enough for me! 8-) = Return to table of contents
Date: Tue, 25 Sep 90 14:42:12 EDT From: (Mark Stevens) <stevens at stsci.edu> Subject: kegs on the cheap In Homebrew Digest #503, Mark Montgomery bemoaned the high prices of Cornelius kegs and described a place with new kegs for $55 + tax & shipping. Just thought I'd point out that there was an add in the latest issue of Zymurgy (the one that most of us got about a week ago) from a place in North Carolina called "Alternative Beverage" that advertised Cornelius kegs (used) for $19.95 each. They also had glass carboys at $9.95 and 5# dry malt extract for $12.50. Might be worth checking into if you're unhappy about the capital investment required for kegging. - ---Mark Stevens stevens at stsci.edu Return to table of contents
Date: Tue, 25 Sep 90 17:41:33 CDT From: bradley at dehn.math.nwu.edu (R. Bradley) Subject: recipe for Ken In Digest #503, Ken Giles says: > I ... am casting about for a recipe that's simple, makes a good pale ale, > and lets me concentrate on the mashing process. I'd like to attempt a single > -step infusion with English malt unless you'd like convince me otherwise. Good choice, Ken. It's a refreshing change from the sort of "kitchen sink" attitudes that most homebrew authors seem to promote. You'll get good yield and lots of flavour from English malt, and a one-stage 150 degree mash will work fine. Try the following for 5 U. S. gallons: 7-8 lb. English 2-row 1/2-1 lb. Crystal Malt (add to mash tun) 3 oz. Fuggles (boil) 3/4 oz. Hallertauer Sure, sure, I know. Hallertuaer is not traditional in English Ales. Nor is a modern piano for Beethoven Sonatas. But I think Beethoven himself would have used one if he'd had one. Add them as follows: 1/4 oz. 30 min. before the end of the boil, 1/4 oz. 15 min. before, then the last at the end - no boiling at all. Let 'em steep 15 minutes. Actually, almost any boiling hops will do; I usually mix Northern Brewer with Fuggles or Goldings. Just make sure to get .12-.15 oz. alpha acid. Conversion will probably only take 60 minutes, despite what all the books say about 90+. YOU control the body by choosing when to kill the enzyme. The longer you mash, the fewer the unfermentables. Why would you bother adding crystal in the boil when you're dealing with all the other grain during the mash...you'll have plenty of work as it is. The sugars coming from the crystal won't be very different from those coming from the pale malt, and will account for only a small minority. Meanwhile, you can get all the body you want. For example, this recipe could give you an OG as high as 50, and you'll get an FG as high as 20 if you stop the mash ASAP. That's a lot of body! Happy sparging! Rob (bradley at math.nwu.edu) Return to table of contents
Date: Tue, 25 Sep 90 17:12 MST From: Chuck Coronella <CORONELLRJDS at CHE.UTAH.EDU> Subject: Trub confusion In digest #502, I asked about racking off the trub: > ... how will this beer be different than my previous batches? > Will this be my first "crystal clear" batch of beer, or will it > taste better? Martin Lodahl says: > The sages & pundits insist that it will taste better, and my own > experience tends to bear this out. The presence of trub in the But with this caveat: > ...[extenuating circumstances] conspired to keep that > IPA sitting on its trub in the primary for nearly 2 months. To > date, it's the best beer I've ever made. Any conclusions drawn from Rats!! What's a novice to believe? I hate when there isn't a straight forward solution. The only person who feels strongly enough about it to respond has had ambiguous experiences. I guess my conclusion will be to follow Charlie Papazian's sage advice: don't worry about it. (That guy doesn't worry about <anything>. ;-) Dazed and confused (but not worrying), Chuck Return to table of contents
Date: Tue, 25 Sep 90 18:49:18 PDT From: polstra!norm at uunet.UU.NET (Norm Hardy) Subject: Germany - Part 2 The city of Bonn is the present but not-for-long capital of West Germany. The University of Bonn is internationally known and is quite old. Without the political types, the city is best known as the birthplace of Beethoven. There are 2 breweries in Bonn proper: the first is Kurfursten, a financially strapped brewery now only making a Kolsch. The locals have a slang pun built around the name which translates to "toilet bowl brush". The beer wasn't that bad but was pretty ordinary. The second brewery is actually a brewpub that makes a Kolsch-like beer called "Bonnsch", an unfiltered kolsch with the yeast left (partially) in. The size of the brewery makes many USA microbreweries look like A-B in comparison! No kidding. What is kolsch: a top fermented very pale ale, with OG around 1.048, and lightly hopped. The beer originated in Cologne (Koln) and there are currently over 30 breweries making kolsch. Many are available in Bonn. The locals swear by its digestive qualities. My father-in-law describes it as "softer" than a pilsener. It is that, very drinkable, and smooooooth. In fact, that is the character of German beers that I really noticed this time around. Even the ales (kolsch and alt-beer) are coooold conditioned near 32f for 3 to 4 weeks before serving. It really rounds out the flavor. Those of us homebrewers with a fridge should consider putting the secondary fermenter in for a few weeks to judge the differences. Author Dave Miller makes mention of this in his book. Beers I liked here in Bonn: Kuppers Kolsch, Fruh's Kolsch, Triumphator Doppelbock (by Lowenbrau of Munich), Dortmunder Export Union, Veltins Pils. Homebrew hints: as mentioned above, cold conditioning of the secondary, judicious hopping to acheive a balanced flavor, careful mashing to keep the grain flavor smooth and not "grainy". Personally, I didn't think that much of the Kolsch's. They were smooth but not very interesting. They reminded me of a micro-brewery lightly hopped pale ale, but much smoother. After a pilsener, the tongue is too twisted by the bitterness to appreciate the "softer" taste. Next....Nuernberg.... Norm Hardy Return to table of contents
End of HOMEBREW Digest #504, 09/26/90 ************************************* -------
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