HOMEBREW Digest #5301 Tue 26 February 2008

[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 *********

DONATE to the Home Brew Digest. Home Brew Digest, Inc. is a 
501(c)3 not-for-profit organization under IRS rules (see the
FAQ at http://hbd.org for details of this status). Donations
can be made by check to Home Brew Digest mailed to:

HBD Server Fund
PO Box 871309
Canton Township, MI 48187-6309

or by paypal to address serverfund@hbd.org. DONATIONS of $250 
or more will be provided with receipts. SPOSORSHIPS of any 
amount are considered paid advertisement, and may be deductible
under IRS rules as a bsuiness expense. Please consult with your 
tax professional, then see http://hbd.org for available 
sponsorship opportunities.

  Smoked grains (Tom Puskar)
  Duvel Yeast... ("Cave, Jim")
  RE: That whole dollop thing ("Brian Lundeen")

* * * * * * * * * * * * * * * * * * * * * * * * * * * * * * 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: Tue, 26 Feb 2008 08:12:48 -0500 From: Tom Puskar <tpuskar at optonline.net> Subject: Smoked grains I sent this a few weeks ago but never saw it in the Digest. If I missed it, I apologize. I was thinking of trying to smoke my own grains using mesquite wood chips. I've made smoked beers before using purchased peat smoked grain and would to try a little departure. Here's what I was planning to do--comments are welcome: 1. Soak some two row grain for a little while (???) in water. I figure the grain would absorb more smoky flavor is it was a bit damp. 2. Lay out some grain over a stainless screen splatter guard they sell for frying bacon or dump a load into a stainless screen or aluminum colander. 3. Add these to my smoker the next time I'm doing some ribs or pork shoulder/butt. 4. Smoke the grains until they look dry again or until they taste smokey. 5. Vacuum seal them until ready to use. Will smoking them with meats such as pork or chicken impart any odd flavors? I'm not looking for a pork porter! Would I be better off just doing them on a gas grill and adding mesquite chips to a smoker box? Any ideas would certainly be appreciated. Thanks, Tom in Howell, NJ Return to table of contents
Date: Tue, 26 Feb 2008 12:25:48 -0800 From: "Cave, Jim" <Cave at psc.org> Subject: Duvel Yeast... Several years ago I made a very reasonable and tasty Duvel Clone. I'm pretty much satisfied with a good recipe formulation, but I need a yeast that gets me close to the flavour characteristics. For the first version, I had available a reliable culture of Duvel yeast. I can't recall all the specifics now, but I recall Duvel had two different yeasts: One for brewing and one for bottle conditioning. Does anyone recall if that is true? Further to that how reliable would a fresh bottle of Duvel be for making a starter? If that isn't a good way to go, does anyone know if either Wyeast or White Labs have the Duvel strain? Jim Cave Return to table of contents
Date: Tue, 26 Feb 2008 19:58:12 -0600 From: "Brian Lundeen" <blundeen at mts.net> Subject: RE: That whole dollop thing > Date: Mon, 25 Feb 2008 17:09:08 -0500 > From: Bob Hall <rallenhall at henry-net.com> > Subject: Re: oxygen and fatty acids and sterols for dummies > > I've never been a chemist (or pretended to be one), but this > thread reminded me of an off-hand comment made by Dr. Keith > Villa of Coors during his presentation in Denver last June > ... something to the effect of 'if you want to kick-start > your yeast, toss in a dollop of peanut butter." I tried that > this winter with a smack-pack of expired yeast, adding 1/8 > tsp. of creamy peanut butter to a 2000ml starter on a stir > plate. Finally, a topic I feel I can make a meaningful contribution to. Bob, you have totally "underpitched" your peanut butter. One must keep in mind that dollops differ depending on whether you are talking about liquid or solid measurements. We can ignore for the sake of this discussion the minute difference between imperial and metric dollops. Your addition would be acceptable if adding peanut butter in its concentrated liquid form (eg Extract of Skippy, available by mail order) but as for real, grab a handful and throw it at your neighbour's yowling cat peanut butter, that just won't cut it. The classic dollop is of course, ice cream. Therefore, a dollop of peanut butter would ideally be one ice cream scoopful. Of course, you wouldn't add this to a starter. Even assuming you didn't plug the neck of your starter flask, billions of yeast would die a slow, horrible death under the sheer weight of this blob. Yes, technically a blob is 2.5 dollops, but I think in this case, the description fits. Add your ice cream scoopful with 5 minutes left in the boil to drive off undesirable peanut aromatics. This technique has worked well for me on the less than one occasions that I have tried it. Of course, do not under any circumstance include beer made with this technique in your children's lunch bag, as there could be other kids with peanut allergies in the cafeteria. Hope that helps. Cheers Bwian, in Winnipeg Return to table of contents
[Prev HBD] [Index] [Next HBD] [Back]
HTML-ized on 02/27/08, by HBD2HTML v1.2 by KFL
webmaster@hbd.org, KFL, 10/9/96