HOMEBREW Digest #5122 Sun 07 January 2007

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  Under hopped beers ("Peter A. Ensminger")
  Kansas City Bier Meisters 24th Annual Competition (3rbecks)
  RE: Under hopped beers ("Doug Moyer")
  Re: Under hopped beers ("Dave and Joan King")
  Underhopped beer ("William Frazier")
  Honey for bulk Priming (Andrew Calder)
  RE: To HERMS or not to HERMS... (Nate & Brenda Wahl)

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---------------------------------------------------------------------- Date: Sat, 06 Jan 2007 01:16:42 -0500 From: "Peter A. Ensminger" <ensmingr at twcny.rr.com> Subject: Under hopped beers Hoptech (www.hoptech.com) sells an "iso-alpha extract" that can be used to remedy an under-hopped beer. I've never used it, but according to Hoptech: This extract contains pure iso-alpha acids, which can be added to beer at any stage (post fermentation is best) to add up to 50% of its bitterness. (Not recommended for bittering your beer entirely since there are secondary benefits from wort boiling with hops.) However, our Iso-Alpha extract is useful for correcting an under-bittered beer and also for training yourself to judge bitterness levels. The Iso-Alpha extract can be added at any stage of brewing, but best utilization will occur if added just prior to bottling or to the serving keg. Simply add 1/8th of a teaspoon to 5 gallons of beer for each single IBU you want. Supplied in a 2 oz bottle, enough to add 16 IBUs to 30 gallons of beer. Hope this helps. Cheers! Peter A. Ensminger Syracuse, NY Apparent Rennerian: [394, 79.9] Return to table of contents
Date: Sat, 6 Jan 2007 02:51:55 -0600 From: <3rbecks at sbcglobal.net> Subject: Kansas City Bier Meisters 24th Annual Competition The 24th Annual KCBM competition is Feb 16 and 17th at Flying Monkey Brewery in Olathe, KS. Saturday evening's keynote speaker is John Palmer author of "How to Brew: Everything You Need to Know To Brew Beer." This is an MCAB X qualifying event.. The entry fee is $6 per entry. If you submit 5 or more entries under the same brewer name, the fee is reduced to $5 per entry. Three bottles need to be submitted for each entry. Events Registration Breakfast - Free Beer Tasting - $10 at Lukas Liquor Store Dinner - It's Just Beer $20 - by our own master Chef Jim Nelson. Package deal (beer tasting and dinner) - $25 Please keep watching our website www.kcbiermeisters.org for updated information and entry labels and you may contact Neava Ford at missneava at kc.rr.com for more information." Listening to someone who brews his own beer is like listening to a religious fanatic talk about the day he saw the light. - Ross Murray, Montreal Gazette, 1991 Return to table of contents
Date: Sat, 6 Jan 2007 10:09:24 -0500 From: "Doug Moyer" <shyzaboy at yahoo.com> Subject: RE: Under hopped beers > From: "Keith Christian" <kchristian at surfside.net> > Subject: Under hopped beers > > Hi, > > I have some under hopped beers. Some is in a keg. It is a hopped with > Saaz. The other beer is in the fermentor and is hopped with Crystal and > Saaz. I assume you mean you don't have sufficient bitterness. If so, you need hop extract, not hop oils (to add flavor/aroma). Several homebrew suppliers sell hop extract: http://www.hoptech.com/cart/cart.php?target=category&category_id=302 If, in fact, you do need hop aroma or flavor, you can dry hop the keg. Brew on! Doug Moyer Troutville, VA Star City Brewers Guild: http://www.starcitybrewers.org Beer, brewing, travel & kids: http://shyzaboy.blogsome.com Return to table of contents
Date: Sat, 6 Jan 2007 17:13:55 -0500 From: "Dave and Joan King" <dking3 at stny.rr.com> Subject: Re: Under hopped beers Keith wants to add some hop character to his beer, after fermentation. I've done this with kegged IPA's that didn't have adequate bitterness. I use Rager method to calculate IBU, and just did the calculation based on the 5 gallons, and the AA%, ounces of hops, and boil time, with S.G. = 1.000, since I boiled the hops in plain water, about a pint. I then dumped the pint in the keg. It seemed to work fine. I think it was in the ball park of 1 oz of an 8% AA pelletized hop, and I boiled for 25 or 35 minutes. I like my IPA's real bitter, and there's a saturation affect above 70 or 80 IBU, so there's not much need to be super precise here. If you're doing a delicate balancing act at a lower IBU level, that's trickier. If you want flavor added, try an 11 minute boil, but you'll be adding some bitterness, again, I'd use Rager to see how many IBU that would be. Obviously, for aroma, don't boil, just "dry hop" the pellets, or better yet, whole or plug hops, in a hop bag and pitch them in. I add a weight if it's a secondary fermenter, and a hollow float if it's a keg. Try it and let us know how it works. By the way, did anyone see Randy Mosher on "The Beer Nuts" in Chicago? It was a good show, since Randy really knows beer, too bad the Beer Nuts don't. If they keep doing the show, eventually they should pick something up. Hoppily Yours, Dave King, BIER http://www.thebierclub.com/ [396.1, 89.1] Apparent Rennerian Return to table of contents
Date: Sat, 6 Jan 2007 21:49:43 -0600 From: "William Frazier" <billfrazier at worldnet.att.net> Subject: Underhopped beer Check out Hoptech.com. They have hop oil for bittering. Bill Frazier Olathe, Kansas USA Return to table of contents
Date: Sat, 6 Jan 2007 21:02:14 -0800 (PST) From: Andrew Calder <arcalder2000 at yahoo.com> Subject: Honey for bulk Priming Howdy All, I've been away from brewing for about 1-1/2 years and I just brewed a honey porter and it has been the secondary fermenter for a week. I'm getting ready to bottle and I was thinking about using honey as my priming sugar at a suggestion of a fellow brewer. Charlie Papazian suggest 1/2 cup of honey for priming in The New Complete Joy of Home Brewing and 1 cup of honey for priming in The Home Brewer's Companion. Has anyone out there used honey for bulk priming? If so, in what amount for a 5 gallon batch? Thanks, Andrew Calder New Lenox, IL Hope this helps, Andrew Calder New Lenox, IL Return to table of contents
Date: Sun, 07 Jan 2007 06:46:03 -0500 From: Nate & Brenda Wahl <cruiser570 at verizon.net> Subject: RE: To HERMS or not to HERMS... In HBD 5120, Dirk Bridgedale brought up what I think is a very important point; insulation of the brewing vessels. Its amazing how many folks' brew sculptures there are out there that are so well designed, but no insulation is used. Altho I disagree with some of the HERMS comments about ramp times and other disadvantages, I've also found good performance gains by well insulating both my HLT and Mash Tun. This is one area where the converted cooler folks have a clear advantage, it only makes sense not to be throwing all that heat away! Plus it would minimize the need for things like having to put a stirrer on the HLT if it was well designed. As for ramp times, I'd argue that yes, there is a longish delay from the time you start raising the temperature until the tun outlet actually gets there, but it only looks like the entire grainbed takes that long to ramp up. But the whole mass doesn't act uniformly like that in reality. Think of it as almost being in distinct layers. As you recirc, the top 'layer' raises quickly and stabilizes, then the next layer, and so on, as the hotter wort seeps and trickles down through the mash. Especially in an insulated vessel! Each individual layer doesn't spend long coming up to temperature, but they heat sequentially, that's why it looks like it takes as long as it does. I did a lot of measuring with a long probe thermometer when I first started using my system, and you can actually see it work this way. When the insulation was added things went a bit quicker, but not surprisingly there was much less variation across the grainbed. FWIW. Cheers, Nate Wahl Oak Harbor, GO BUCKS 64.3, 145.8 Return to table of contents
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