HOMEBREW Digest #5155 Mon 05 March 2007

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

		Digest Janitor: pbabcock at hbd.org


                     Your Business Name Here
    Visit http://hbd.org "Sponsor the HBD"  to find out how!
    Support those who support you! Visit our sponsor's site!
********** Also visit http://hbd.org/hbdsponsors.html *********

  Wyeast 3068 ("A.J deLange")
  Beer in Little Rock ("Chuck Dougherty")
  Re: Aging IPAs (Jeff Renner)
  Location, location, location (Jeff Renner)
  Re: doppelbocks (Linda Owens)
  Re: doppelbock ("Rick Garvin")
  dry ice carbonation ("Chad Stevens")
  Call for Judges and Entries for Las Vegas Winterfest 2007...it's (Scott Alfter)
  Hopping Rates ("Dave and Joan King")

* * * * * * * * * * * * * * * * * * * * * * * * * * * * * * 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: Mon, 05 Mar 2007 13:02:46 +0000 From: "A.J deLange" <ajdel at cox.net> Subject: Wyeast 3068 Rowan asked about the ADF from Wyeast 3068 (which is supposed to be the Weihenstephan 68) so I looked back in my records far enough to find 5 beers brewed with it. The ADF's were 74.8, 77.4, 80.3, 73.9 and 77.7%. My supplier went out of business and the new supplier I went to doesn't carry much Wyeast so I tried the White Labs WLP300 having seen somewhere that it is the Weihenstephan 68 strain. From the single brew I did with it I got an ADF of 77.6. I then saw somewhere else on the net that WLP380 is actually the Weihenstephan 68 and so did my next two wheat beers (one of which was a bock) with it. The attenuations were 65% and 65.4%. Isn't that interesting? This isn't a whole lot of data to draw conclusions from but I think the answer to Rowan's question is yes, Wyeast 3068 is capable of 80% ADF but it can also come in somewhat less than that. To get the higher number use a long, low temperature, maltose rest, pitch a good quantity of yeast, oxygenate well and ferment at a relatively warm temperature. A.J. Return to table of contents
Date: Mon, 5 Mar 2007 09:34:32 -0600 From: "Chuck Dougherty" <jdougherty at wlj.com> Subject: Beer in Little Rock Michael Forshaw asks about beer in Little Rock, and Stephen Johnson recommends Boscos based on his visits to its other locations. Boscos is indeed a good choice here. If you catch it at happy hour, you may be able to check out one of their cask-conditioned brews. They tap a small keg each weekday afternoon, but when it's gone, it's gone. The food there is top notch, which is what has saved Boscos from the fate suffered by the two previous brewpubs at its location. Boscos is in the Museum of Discovery building in the River Market District; ask anybody in LR where that is and you'll get there. If you are staying at the Peabody or Doubletree downtown, it's a very short walk east down Markham. Another brewpub to check out is Vino's on 7th and Chester. The atmosphere is very different there, more the tattoos-and-piercings crowd rather than the business folks you see at Boscos, but if you go early in the evening (before the bands show up) you can enjoy a good beer in relative peace with one of their excellent pizzas or calzones. Looks like you won't be here for the regular Saturday tours offered at our microbrewery, Diamond Bear Brewing, but you might want to give them a call anyway if you have time to kill and see if anybody is around to show you the place. They do have a taproom. Their American pale ale is a very good example of the style. Chuck Dougherty Little Rock, AR (if you couldn't tell from the post) Return to table of contents
Date: Mon, 5 Mar 2007 10:46:10 -0500 From: Jeff Renner <jsrenner at umich.edu> Subject: Re: Aging IPAs Brewers My two pence here - I love aged historic style IPAs (as opposed to modern American style). I brewed a 1.070/150* IBU all Maris Otter/ Goldings IPA based on recipes in the Durden Park beer Circle book in August, 2003. I double racked it and dry hopped it for two weeks before bottling it at three months. When I bottled it it was tongue-slammingly bitter, but not at all harsh or rough, with nice fruity and spice notes. Lots of malt, naturally, and good resinous, fruity hop flavor and aroma. A year later it still had good hop flavor and aroma. The bitterness had mellowed so that it was quite pleasant, though still way moe bitter than most beers. I haven't made tasting notes since then, but I have been drinking a bottle every few months since then and still have five left. The hop character has diminished somewhat as I recall, but there is still some. The beer is by no means tired, but I think it was at its best a year or two ago. This is a testament to the efficacy of bottle conditioning. So, my recommendation is to rack to a third container and dry hop before bottling, and then keep it and enjoy it over a period of several years. * Of course, while I used enough hops to theoretically get in the neighborhood of 150 IBU, it probably wouldn't assay at that level since there is a limit of solubility. But it was very, very bitter with massive hop character. Cheers 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: Mon, 5 Mar 2007 10:48:40 -0500 From: Jeff Renner <jsrenner at umich.edu> Subject: Location, location, location Brewers It's time for my semiannual request that folks include their location when posting on HBD. There are several reasons to do this - it might help answer your question, such as questions about available supplies, water, etc.; it helps foster community; it can add to the information base, such as Mike Racette recent post about his water supply (I'd like to know where that water is found); and you might just find other homebrewers in your area you never knew were there. And, newcomers who wonder what this Rennerian stuff is, it came about from this request 11 years ago. The whole story can be found at http://hbd.org/hbd/archive/3830.html#3830-15. Cheers Jeff - --- Jeff Renner in Ann Arbor, Michigan USA, jsrennerATumichDOTedu "One never knows, do one?" Fats Waller, American Musician, 1904-1943 Calculate your Rennerian Coordinates at http://hbd.org/rennerian_table.shtml Return to table of contents
Date: Mon, 05 Mar 2007 09:49:10 -0600 From: Linda Owens <lkowens at uiuc.edu> Subject: Re: doppelbocks If you look at Darryl Richman's book in the style series, he recommends only adding a touch of roast malts (about 2 oz) to provide color. You really don't want roasty flavors, just a smooth, clean malty character. You get this by using lots of munich malt. The need for a decoction mash is a point of disagreement among brewers, but Richman insists that it is the only way to get the melanoidin flavors that are so critical to the style. I've tasted a side by side comparison of an infusion mash doppelbock (with kettle caremelization of first runnings) and a triple decoction doppelbock. The decocted version was better. Richman's recipe for a decocted doppelbock is: 1.5 pounds lager malt 10.25 munich malt 0.5 pale caramel 0.5 dark caramel 2 oz chocolate If you are going to do an infusion mash instead, use 1 pound of dark crystal and cut the pale crystal (and maybe use the melanoidin malt, but I've never used it so don't have any recommendations). Linda >Date: Sat, 03 Mar 2007 00:45:46 -0500 >From: "Peter A. Ensminger" <ensmingr at twcny.rr.com> >Subject: doppelbock >This motivated me to brew my own doppelbock next weekend. Decoctions are >a PITA for me. How do I get that roasty-toasty character and all that >complexity? Weyerman melanoiden malt? How much? Dark malt (chocolate >malt, roasted barley, ...) How much? Return to table of contents
Date: Mon, 5 Mar 2007 11:14:41 -0500 From: "Rick Garvin" <rgarvin at garvin.us> Subject: Re: doppelbock I've been working on our bocks intensively for a couple of years now. I have found no substitute for decoctions. Melanoidin malt can give some of the aroma, but not the mouthfeel - full bodied without being worty. You can get by with a single long decoction and get much of the benefits of creating a more complex malt profile. My first decoction is very thick, for 40 minutes and provides a good bit of color. Since we use 100% Weyermann Dark Munich a lot of the color comes from the decoctions. On yeast, the WLP bock yeast works well. It is a very low sulfur producer and produces drinkable beer in four weeks. I pitch 2 vials in a one gallon starter for 12 gallons and ferment at 50F to start, then reduce a couple of degrees per day to 45F as the krausen gets active. A 1.090 beer finishes at about 1.026 with good alcohol integration. I've tried the WLP 830 yeast, our standard for pils and kellerbier, and it turned out noticably alcoholic and took 3 months for the sulfur to settle down. Good enough to win ribbons, but the bock yeast versions are doing better at competitions this year. Let me know how your non-decocted doppelbock turns out. I'd be willing to trade bottles. Cheers, Rick Return to table of contents
Date: Mon, 5 Mar 2007 09:07:38 -0800 From: "Chad Stevens" <zuvaruvi at cox.net> Subject: dry ice carbonation How many grams of dry ice does it take to carbonate a 12 oz. bottle of beer? ...after donning your eye protection of course! Chad Stevens QUAFF San Diego (Kids, don't try this at home) Return to table of contents
Date: Mon, 05 Mar 2007 10:38:53 -0800 From: Scott Alfter <scott at alfter.us> Subject: Call for Judges and Entries for Las Vegas Winterfest 2007...it's It's not too late to get your entries in for Winterfest! Las Vegas Winterfest 2007 is this Saturday, on 10 March 2007. We're looking to grow the competition back to what it used to be, and we need your entries! As long as your beer gets here by Friday, you're in. Two bottles and $6.00 is all it takes to get your beer, mead, or cider in. Shipped entries are accepted 26 February to 9 March. If you're coming from out of town to judge or steward, you can save a few bucks and bring your entries with you. This year's competition will be held at the Freakin' Frog, on Maryland Parkway across from UNLV. We'll need all of the judges and stewards we can muster; if you're interested, send me some mail. For more detailed info, see our competition webpage: http://www.nevadabrew.com/twiki/bin/view/Competitions/Winterfest07Announce Thanks, and good luck to all entrants! Scott Alfter scott at beerandloafing.org Return to table of contents
Date: Mon, 5 Mar 2007 19:54:50 -0500 From: "Dave and Joan King" <dking3 at stny.rr.com> Subject: Hopping Rates Jim Brischke asked about hop levels in old British Beers. I've read (in Zymurgy, I believe?) that hops used to be very low in AA back a long time ago. Our improved hops have been refined by many years of selective breeding. Dave King, President of BIER http://www.thebierclub.com/ [396.1, 89.1] Apparent Rennerian Return to table of contents
[Prev HBD] [Index] [Next HBD] [Back]
HTML-ized on 03/06/07, by HBD2HTML v1.2 by KFL
webmaster@hbd.org, KFL, 10/9/96