HOMEBREW Digest #5199 Thu 28 June 2007

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  corn vs rice (leavitdg)
  saccharine ("Stevens, Jonathan C")
  re: Olive Oil (Raj B Apte)
  A.J. tears it up in Victoria (Scott/Linda Bruslind)" <analabor@peak.org>
  Biofuels and German Beer Prices ("Peter A. Ensminger")
  Wormwood (leavitdg)
  Fighting infection with Campden tablets (Doug Moyer)

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---------------------------------------------------------------------- Date: Thu, 21 Jun 2007 06:42:36 -0400 From: leavitdg at plattsburgh.edu Subject: corn vs rice Pat; That is very interesting. I guess that calculating the amount of hops to add to the second batch would be the challenge. I appreciate the input and will now have to put some additional thought to this. Darrell Return to table of contents
Date: Thu, 21 Jun 2007 06:16:00 -0400 From: "Stevens, Jonathan C" <Jonathan.Stevens at dhs.gov> Subject: saccharine A.J., Duchess uses saccharine, most definitely not fermentable. Chad Stevens QUAFF San Diego Return to table of contents
Date: Thu, 21 Jun 2007 11:08:02 -0700 (PDT) From: Raj B Apte <raj_apte at yahoo.com> Subject: re: Olive Oil OK, guys, help a simple engineer understand this. I could: 1. shave some home-made, well-aged soap into hot water, dissolve, titrate to pH 7, and dump into wort. The soap is about 50% olive oil, 40% cocoanut oil, 9% beef tallow, and 1% silk fiber, plus food grade lye. 2. saponify a solution by adding olive oil to water in the blender. titrate lye slowly, while blending, to pH 8-9. Blend long enough to allow complete saponification, titrate to pH 7 with lactic acid, and then dump into wort. I guess option 2 sounds best. Is this close to the right idea? raj Return to table of contents
Date: Fri, 22 Jun 2007 15:58:21 -0700 From: "Analysis_Lab (Scott/Linda Bruslind)" <analabor at peak.org> Subject: A.J. tears it up in Victoria A.J. did a bang-up job presenting his work on color and Principal Component Analysis. I got more from his talk and kind conversation afterward than the $365 workshop Dr. Karl Siebert led in Savannah two years ago. Clear, relevant and insightful, the ASBC is fortunate to have A.J.'s participation. OK, enough platitudes; looking forward to seeing how beers of visually-distinct colors can better be discriminated/described analytically. If we and our Spectronic Genesys 5 can be of help, let us know. Regards, Scott Bruslind Return to table of contents
Date: Wed, 27 Jun 2007 01:32:57 -0400 From: "Peter A. Ensminger" <ensmingr at twcny.rr.com> Subject: Biofuels and German Beer Prices Some recent news from "The Independent" : www.independent.co.uk/ Cheers! Peter A. Ensminger Syracuse, NY Apparent Rennerian: [394, 79.9] Biofuels to blame as beer prices soar 40 per cent in Germany Biofuels may be good for the environment, but they are bad news for German beer drinkers. Prices in the country's pubs look set to rise by 40 per cent this year, because Germany's farmers are growing less barley for beer production and more crops for biodiesel and bioethanol. The head of the German brewers' association, Richard Weber, has caused outrage among friends of the annual Oktoberfest beer jamboree by predicting the hefty price rise. He pointed out that the German barley crop has been halved this year and that prices have soared by 50 per cent within 12 months. Poor-quality harvests, caused by unusually hot weather, have not helped either. As a result, Germany's brewers, which insist on the purity of their beer and offer organic brands to emphasise their green-tinged credentials, have turned over a new leaf. They are now demanding an end to the use of crops to make fuel. "The energy and food sectors are competing for the same raw materials and the same acreage," said Mr Weber. Return to table of contents
Date: Thu, 28 Jun 2007 08:05:30 -0400 From: leavitdg at plattsburgh.edu Subject: Wormwood I just bottled a batch of Red Ale, to which I added Blue Spruce tips, and wormwood. It has a VERY strong flavor, a flavor that I think derived mostly from the Wormwood/ Artemisia Absinthium. Have any of you guys used this, and if so how much? I put 1/2 oz of the herb into my boil, and I think that this was, perhaps two times what I should have used, based upon the strength of the flavor. This is the recipe: 9 lb Pale Malt 3 lb Flaked Maize 1 lb Caravienne .75 lb corn sugar 39ibu Fuggles and N. Brewer Hops .5lb Fresh Blue Spruce Tips .5 oz wormwood OG 1.067 FG 1.014 %abv 7 Any thoughts would be appreciated. Darrell Return to table of contents
Date: Thu, 28 Jun 2007 17:38:01 -0700 (PDT) From: Doug Moyer <shyzaboy at yahoo.com> Subject: Fighting infection with Campden tablets My latest batch (a low alcohol hoppy brown ale) developed a white pelicle during fermentation. I gently skimmed off as much as I could before I added the dry hops. When I transferred to carboys (from the cylindroconical), the pelicle had returned (covering the floating hops). I transferred out from under that stuff, hopefully leaving most of it behind. The beer has been in the carboys for about a week now (clearing with gelatin). There are a couple of dots on the surface, so there is obviously still some infection. I want to keg the beer tomorrow. Can I use Campden tablets to prevent further infection? (I understand that any infection byproducts are not going to magically disappear with the addition of the Campden tablets...) If that will work, how much should I use for five gallons? I assume I would crush the tablets and add them to the keg before filling. Correct? Brew on! Doug Moyer Troutville, VA Return to table of contents
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