HOMEBREW Digest #5642 Mon 04 January 2010

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  re:Peanut butter stout ("oobyjooby")
  peanuts ("Darrell G. Leavitt")
  Re: HSA (Calvin Perilloux)
  Re: Peanut Butter (Denny Conn)
  Peanut Butter (Brian Dougan)

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---------------------------------------------------------------------- Date: Mon, 4 Jan 2010 00:14:09 -0500 From: "oobyjooby" <oobyjooby at cs.com> Subject: re:Peanut butter stout All that hydrogenated vegetable oil will give you problems. If you could find some de-fatted peanut meal that you could throw into the mash, now then you would have something to work with. Return to table of contents
Date: Mon, 4 Jan 2010 07:53:24 -0500 (EST) From: "Darrell G. Leavitt" <leavitdg at plattsburgh.edu> Subject: peanuts Brian; I have thought about this a good deal, as I also love peanuts, and would like to see this flavor in a Porter. However, I believe that the oil in the peanuts would really have a bad effect on head retention. I looked for, and found, some commercially available peanut extract, and was getting ready to purchase some, but the supplier would only sell in large quantities (gallon or so as I recall). Please let us know if you find another way. Darrell Return to table of contents
Date: Mon, 4 Jan 2010 07:37:11 -0800 (PST) From: Calvin Perilloux <calvinperilloux at yahoo.com> Subject: Re: HSA >> the effects of exposing hot wort to oxygen are minimal compared >> to the effects of exposing beer in the package to oxygen >> especially if the beer is stored warm. Fully agreed, AJ. That's the main message I got out of it. In my opinion, anyone storing beer at room (or even cellar) temperatures shouldn't even think of the term HSA until the warm storage problem is handled. Since I follow the same post-fermentation no-air-exposure-and- cold-storage process that AJ uses, you might think that I'd be one who could further benefit from avoiding HSA. But like AJ, I have noted no problems that need remedying, and though I'm not wild and reckless about it, I'm not overly careful about aeration. Yet beer does seem to stay fresh for a year with my current procedure. (Sorry, I haven't managed to keep a Wiessbier that long, though.) I mash in one vessel and then hand transfer, liter by liter, the mash to the lauter tun at mashout, so there's a fair bit of air exposure. But the fact that (it is said) Budweiser actually runs air through the hot wort seems to speak volumes to me about the reducing power of a healthy fermentation. While on the topic, for those who want more detail on the chemistry behind it, there is a short paper on 'scribd' by DeSchutter, et al, from Catholic University in Leuven titled "The Chemistry of Aging Beer". A bit of internet prowling can turn that one up for you. I know it kept me entertained for an evening! Anyway, I can hardly wait to get a set of transcription requests from you, AJ... which I shall get right onto... over the next snowy Christmas week. Calvin Perilloux Middletown, Maryland, USA Return to table of contents
Date: Mon, 04 Jan 2010 11:54:46 -0800 From: Denny Conn <denny at projectoneaudio.com> Subject: Re: Peanut Butter Brian, there's a discussion of that topic on the AHA forum. Check it out at http://www.homebrewersassociation.org/forum/index.php?topic=670.0 ---------->Denny Conn - -- Life begins at 60....1.060, that is! Return to table of contents
Date: Mon, 4 Jan 2010 17:32:35 -0600 From: Brian Dougan <dougan.brian at gmail.com> Subject: Peanut Butter One idea I ran across that seems to hold some potential is to use a natural peanut butter and over a period of a few days/week drain off the oil that naturally separates until a dry crumbly peanut butter is left. Also, the recipe author mentions adding some oats for head retention. Thoughts? -Brian Return to table of contents
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