HOMEBREW Digest #5402 Sun 24 August 2008

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  Dunkelweizen questions ("Aaron Hermes")
  Re:StarSan and California (Brian Miller)
  Water analysis ("Steve Jones")

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---------------------------------------------------------------------- Date: Fri, 22 Aug 2008 23:13:49 -0400 From: "Aaron Hermes" <aaron.hermes at gmail.com> Subject: Dunkelweizen questions I'm getting ready to brew a dunkelweizen and a traditional hefeweizen. I want there to be a clear contrast between the two, with the dunkelweizen being almost "porterish," if that makes sense. I mean I want a roasted character to it to add some depth to the flavor. I'm planning on a pretty straight-ahead wheat/pils/munich/choc wheat grist. Is that close? It seems most of the online recipes I find for the style have about 7 different malts/grains in them, and I'm a big believer in keeping recipes simple. Would 50/40/5/5 (wheat/pils/munich/choc) be Ok? Anyone have a recipe they want to share? Also - in the German Wheat Beer "Classic Beer Styles" book, Eric Warner gives an indication that a dunkelweizen should be cold conditioned for several weeks before serving. This seems odd to me, but is it an important step? I'm hoping to have this beer to drink in just under a month, so I'd really need to get on it if I want to cold condition it. I know that I got some feedback that Horst Dornbusch was off-target on something in the series, is Eric Warner making stuff up, too? Thanks! aaron Return to table of contents
Date: Sat, 23 Aug 2008 06:34:32 -0700 From: Brian Miller <bj_mill at pacbell.net> Subject: Re:StarSan and California Calvin wrote: > I just noticed a little blurb on Northern Brewer's site: > "Due to recent restrictions by the state of California, > we are unable to ship Star San to California until further notice." My LHBS owner in northern CA was inspected by someone from some state agency and was dinged for having the word "sanitizer" on his metabisulfite labels. My understanding was that anything labelled "sanitizer" is equivalent to a pesticide and must be registered with said state agency. Perhaps the state is cracking down on unlicensed mild pesticide manufacturers as one way to address the $15,000,000,000 budget deficit for 2009? Brian Miller Return to table of contents
Date: Sun, 24 Aug 2008 11:36:53 -0400 From: "Steve Jones" <stjones1 at gmail.com> Subject: Water analysis I'm about to send a sample of my water off to Ward Labs for an analysis. The last report I got from my water supplier wasn't geared toward homebrewers, but it works out to this: Ca 63.8 Mg 10.1 Na 5.8 SO4 6.7 Cl 13 HCO3 230 This is ovbiously rather hard, and not suitable for brewing pilsners or other light beers. I've read about using campden tablets to remove much of the temporary hardness (1 crushed tablet per 20 gal) but I don't know what the resulting profile would be. So my question is twofold: 1. Is there a way to calculate the resulting profile when I do use campden tabs? 2. If not, would it be worthwhile to send two samples ... 1 as normal, and 1 from the same water treated with campden? Thanks, Steve Jones State of Franklin Homebrewers http://www.franklinbrew.org Johnson City, TN Return to table of contents
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