HOMEBREW Digest #66 Fri 03 February 1989

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		Rob Gardner, Digest Coordinator

  Re: Filtering my Brew (Michael Bergman)
  filtering (Jay Hersh)
  Filtering my Brew (John F Stoffel)
  A New Brew.... (Jim Haselmaier)
  Bitland Brewers ("Lance "Gray Goo" Smith")
  National Competition Rules (outline) (hplabs!amdahl!uunet!ingr!tesla!steve)

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---------------------------------------------------------------------- Date: Fri, 3 Feb 89 10:32:24 est From: Michael Bergman <bergman%odin.m2c.org at RELAY.CS.NET> Subject: Re: Filtering my Brew The method recently mentioned for clearing your brew without filters, siphoning from the primary fermentation vessel to a secondary vessel, and later repeating the process, is used with mead as well (and I think also for wines, but am not sure). It's called (in my circles, anyway) racking, and I have seen recipes that recomend doing it 4-5 times. You lose a fair bit of product but the remainder can be very clear. If the strain of yeast you're using works either in suspension or on the surface, you won't lose any live yeast, just the dead stuff. --mike bergman at m2c.org Return to table of contents
Date: Fri, 3 Feb 89 11:13:43 EST From: jhersh at rdrc.rpi.edu (Jay Hersh) Subject: filtering Someone said something about not being able to naturally condition your beer if you filter. Nonsense. For commercial brewers who filter they naturally condition their beer first, then filter on the way into the bottle or keg. This allows them to "cold filter" the cold conditioned beer. After all the filter won't remove the CO2 which is dissolved into the beer. I don't know how common it is to do this but it is done. Did someone recently ask a question regarding esters in hops??? Do hops have esters??? It was my belief that esters are the chemical substances responsible for fruit flavors and aromas. These are certainly present in flowers of fruit plants, but are they also present in hops?? I had believed that any esters in beer were derived via yeast metabolism. Mike Fertsch had recently asked about Big Brewer Blowoff and I'm not sure if my theory as to how they handle this ever got onto the digest so here it goes again. 1) Think about the ratio of krauesen to wort volume. For big brewers, depending upon the type of fermenting vessel and yeast (conical has less ooops vertical cylindrical has less surface area than sideways cylindrical, lager yeast produces less foam up than ale yeast) the quantity of krausen to beer volume will be different than for homebrewers. 2) Big brewers add a much larger quantity of yeast per volume of beer (what I refer to as a critical quantity) than do homebrewers. Homebrewers rely upon the aerobic fermentation cycle which produces much more energy for the yeast since it uses a different chemical process to acheive feremntation. This extra energy is plowed back into reproduction. I believe it is this different fermentation pathway that is responsible for the different blowoff by products. I don't thin k that commercial brewers aerate their wort to the extent that homebrewers do or rely upon the wort to serve as a media for yeast reproduction to the extent that homebrewers do. Anaerobic fermentation is a different process and will also result in yeast reproduction but to a lesser degree. I believe that the different fermentation pathway yields fewer of the nasty alcohol by products that aerobic fermentation generates. As a last note I also believe that many of these by products are only partial fermentation products and as such can still be metabolised later on to be converted from "higher" alcohols to ethyl alcohol in order to release energy. Much of this information has been garnered from collections of papers by European breweries such as BASS and Carlsberg which are present here in our library. Many of these papers are intended for microbiologists and since my biology and chemistry background is limited, I only derived limited knowledge. I would suggest a visit to your local college library to check various books on yeast. This is a move for the ambitious as much of what you find may be way over your head, but as they say you can't learn to swim in a puddle. I will attempt to relocate the books that I had previously read in order to provide a bibliography. It may take me some time to get to this since the world has beaten a path to my door lately and I have yet to finish the better mousetrap. - jay h yeast make great pets. I keep them in a five gallon carbouy shaped aquarium and all I have to do is feed them some malt extract from time to time. Return to table of contents
Date: Fri, 3 Feb 89 12:24 EST From: MARK <GRYSKA at cs.umass.EDU> Subject: Re: PLEASE READ THIS hplabs!harvard!ima!wang7!klm writes: >I would like to add a bit of Dextrin (non-fermentable sugar) to my >priming mix at bottling time in an attempt to sweeten the beer, add >a bit more 'body' and balance out the roasted flavor. I've used malto-dextrine powder in a couple of batches, each time I added it to the kettle. In one case I used ~2 ounces (1/4c.) in a 5 gallon batch and ended up with a fairly sweet beer. My advice would be to go easy. Perhaps the best way to judge the correct amount would be to remove a sample from the secondary and measure it out into small containers. Add a small amount to each container, increasing the amount added to each sample. Taste the samples and find the one suits your tastebuds. Scale up the amount of malto-dextrine based on the quantity in that sample. A couple of things to keep in mind: 1) Malto-dextrine is some combination of fermentable and unfermentable sugars, adjust the amount based on this percentage. 2) You should be able to figure out a reasonable range based on recipes that use malto-dextrine and advice from fellow homebrewers/homebrewsters. 3) The quantities involved are fairly small, figure out the best way to ACCURATELY measure these quantities given your equipment and be precise. 4) Relax, Don't Worry! Brewing is fun. On the technical side of things a couple of questions pop to my mind. Do some sugars taste sweeter than other sugars? Is there some way to account for this in this type of procedure? By all means, let us know what you ended up doing with the beer and the results. Good Luck! - mg Mark Gryska gryska at cs.umass.edu Return to table of contents
Date: Fri, 3 Feb 89 13:44:29 est From: John F Stoffel <john%wpi.wpi.edu at RELAY.CS.NET> Subject: Filtering my Brew Dr. T, When you siphon the beer back and forth, do you use any sort of filter on your siphon? If so, what exactly is it? THanks for your help. =-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Boy... what we have here is a failure to communicate! - Warden of "Cool Hand Luke" John Stoffel BITNET John at wpi.bitnet INTERNET john at wpi.wpi.edu =-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Return to table of contents
Date: Fri, 3 Feb 89 12:20:44 mst From: Jim Haselmaier <jimh at hpfcspm> Subject: A New Brew.... Full-Name: Jim Haselmaier [Oh....I'm stepping into some unchartered waters. We'll see if I get laughed off the net...] I've decided to try a batch of pop ('soda' for you Easterners...). Yesterday I bought some Ginger Ale extract. The standard recipe calls for cane sugar, extract, water and champagne yeast. A fellow brewser told me that only a small portion of cane sugar is fermentable. So it seems that the yeast would gobble up the (small) number of fermentables to give a little carbonation. But leave a bunch left over for the traditional sweet taste of pop. One of the recipe variations that came with the extract is to substitute honey in place of cane sugar. They say that honey is sweeter than regular sugar; so use less. But from my beer experiences I recall that honey is EXTREMELY fermentable. Is there a possibility that fermentable honey in the brew could lead to breaking bottles? It seems that those yeasties would gobble all that sweet stuff up and burst the bottles. Or is it that, since there aren't many nutrients for the yeast to survive in, the yeasties will die off quickly? Any comments? Jim Haselmaier jimh at hpfcspm.HP.COM Return to table of contents
Date: Fri, 3 Feb 89 13:34:23 CDT From: "Lance "Gray Goo" Smith" <lsmith at umn-cs.cs.umn.edu> Subject: Bitland Brewers I was thinking that since we have our own "news letter" we should at least have an organization to go with it. Therefore I propose the formation of the Bitland Brewers, the first homebrew society that will never meet (we can include it in our constitution.) "Well, what's the purpose?" you ask. As I see it there really is no purpose to it. It's one of those nebulous societies that exists for its own sake. You join when you request the newsletter and you remain a member for life (unless another member sees you swilling Corona/Bud/Your Least Favorite Beer). Of course, if some misguided individuals were to enter the AHA homebrew competition and take best of show... At some point I would be willing to design a T-shirt and have some printed up. I also might be talked into having cheesey membership cards made up and everyone can have their own high sounding title (Primary Fermentor, First Wrangler, Lord High Executioner...). Let me know what you think. Please don't bother Rob! E-mail interests and suggestions to lsmith at umn-cs.cs.umn.edu. Lance "It's 10 below outside and I don't wanna go home" Smith Return to table of contents
Date: Fri, 3 Feb 89 16:21:05 -0800 From: sco!arthure at ucscc.UCSC.EDU > > Date: Mon, 30 Jan 89 15:00:08 EST > From: jhersh at rdrc.rpi.edu (Jay Hersh) > Subject: blowoff > > > Mike Fertsch was wondering why big brewers don't use blowoff. I think he > or someone else indicated that at least one of them does. I was pondering > this question with the people at catamount a few months ago they didn't know > eihter but I think I have now realized the answer. Many commercial brewers ferment in open containers. Since the environment of the brewery can be controlled more easily than that of the kitchen cabinet or closet in which homebrewers may ferment their beer, they can use open fermentation vessels, meaning they can skim the scum off the top. > What do homebrewers typically do that commercial brewers typically don't. > Aerate the wort! > When wort is aerated there is lots of free oxygen in solution in it. > For those of you who have been studying yeast metabolism, something I > have been looking into a lot lately. > Aerobic fermentation, where free oxygen is utilized, occurs via a > different chemical reduction process than anaerobic fermentation. > It yields far more energy than anaerobic fermentation does, allowing > the yeast to reporduce more rapidly. Since it uses a different reduction > mechanism it produces different fermentation by-products, many of these > the "higher alcohols" like fusel alcohol. I don't know about not aerating the wort; the local brew pub seems to do so, and I'd been lead to believe it was important to the growth of the yeast. As far as the gunk goes, Charlie Papazian talks about "fusel oils" and hop resins and seems to believe that the undesireable elements are from the hops, not from fermentation. He may be mistaken about some of these ideas, but it seems unlikely he would call something an oil if it were an alcohol. not a biologist, -arthur Return to table of contents
Date: Fri, 3 Feb 89 8:09:45 CST From: hpfcla!hplabs!amdahl!uunet!ingr!tesla!steve Subject: National Competition Rules (outline) Full-Name: Mike writes: > From: Mike Fertsch <hplabs!uiucdcs!meccad.RAY.COM!FERTSCH> > Subject: AHA National Competition Rumors > > This year's AHA Conference and Competition will be held in Fort Mitchell, > KY during the week of June 7-10. I've been told that the logistics for the > competition will be different from previous years. Here's what I heard: > [ text deleted ] > Please note that the AHA has not announced dates or confirmed these rumors I got a full set of rules, entry forms etc. mailed to our club address over a month ago. Here are the highlights. Entry fee is $6.50 for AHA members, $8.50 for non-members (per entry). Preliminary round judging will be done in Boulder, CO, and entries must be recieved by 5 PM April 25. Entries for the first round will consist of ONE 12-14 oz brown or green bottle, no grolsch type bottles. Judging will take place in two rounds. In the first round, each judge will score 5 to 10 entries in one class or subcategory, selecting the best three. The second round consists of all beers selected in the first round. In this round a group of judges scores each beer in one class. The winner in each class is then judged by a group of the most experienced judges for the best of show. Some entries eliminated in the first round may be judged by only one judge. First round judging will be conducted April 25 to May 15 in Boulder, CO. All entrants qualifying for second round judging will be notified by first classs mail during the week of May 15 and will be requested and instructed on how, what, when, and where to send two additional bottles for judging. Final (second round) judging and Best of Show will be conducted June 7 and 8 during the Conference at the Oldenberg brewery in Ft. Mitchell, Ky. There is a note the two bottles will be required for final judging for all categories except pale ales, which will require three. I am sure you can get a copy of this for asking. At the bottom it says: "Any questions about the competition regulations, procedures, awards, etc. should be directed to:" David Welker, Director AHA 1989 National Competition American Homebrewers Association Box 287 Boulder, CO 80306-0287 (303)447-0816 Steve Conklin uunet!ingr!tesla!steve Intergraph Corp. tesla!steve at ingr.com Huntsville, AL 35807 (205) 772-4013 Relax! Don't worry. Have a homebrew. Return to table of contents
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