HOMEBREW Digest #675 Tue 09 July 1991

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		Rob Gardner, Digest Coordinator

  zymurgy (Y-word) (TSAMSEL)
  Book on A-Busch (TSAMSEL)
  re Mackeson's Stout (GARY MASON  08-Jul-1991 0755)
  ACK!  It won't stop! (Dave Beedle)
  Re: Homebrew Digest #674 (July 08, 1991) (Christopher M Mauritz)
  decoction mashing (mcnally)
  brewing English bitter (Brian Smithey)
  yet another request for brew pub locations (Shannon Torrey)
  Corsendonk  (Carl West x4449)
  `T' aeration  (Carl West x4449)
  Automated Subscriptions (hersh)
  Liberty Ale? ("William F. Pemberton")
  stouts (Brian Bliss)
  Bay Area homebrew clubs (Ken Johnson)
  St. Louis--Need Info on Good Bars and BrewPubs (stuart mennitt)
  wheat beer (extract) (Mike Lang)
  BREW PUBlications (C.R. Saikley)
  faucet aspirators (braumeister)
  Power Brew? (Bob Fozard)
  Re: Oregon Micro-breweries beer fest (Brian Capouch)
  off flavors (mike_schrempp)

Send submissions to homebrew%hpfcmi at hplabs.hp.com Send requests to homebrew-request%hpfcmi at hplabs.hp.com [Please do not send me requests for back issues] Archives are available from netlib at mthvax.cs.miami.edu
---------------------------------------------------------------------- Date: Mon, 8 Jul 1991 6:49:12 -0400 (EDT) From: TSAMSEL at ISDRES.ER.USGS.GOV Subject: zymurgy (Y-word) I may have been blind to this, but has ZYMURGY gone completely yuppie? I got their summer issue and.... Well, I'd just like to know if I'm just being a codger (yikes! ageism!!) or if my perceptual abilities are still as KEEN as ever. Please, their recipe for barbecue sauce is like candy. But then there is no regional barbecue E-mail forum. Ted Return to table of contents
Date: Mon, 8 Jul 1991 7:00:11 -0400 (EDT) From: TSAMSEL at ISDRES.ER.USGS.GOV Subject: Book on A-Busch I havn't had a chnace to read this yet but there is a new book out called, (I believe) UNDER THE INFLUENCE. It's about Augie Busch and family and how American beer was changed. It's history and puts A-B in a not so good light. (So what's new?) Also, I'm going up to Maine in August and would like names and approximate locations of brewpubs, beerstores in Albany, S. VT, S. NH, and ME. Ted Return to table of contents
Date: Mon, 8 Jul 91 07:57:25 -0400 From: mason at habs11.ENET.DEC.COM (GARY MASON 08-Jul-1991 0755) Subject: re Mackeson's Stout I have never been able to find two bottles of any brews imported in lesser quantities to be the same. I have long since given up on even attempting to determine their true characteristics from imported bottles. That was true of Mackeson's as well - I had them in Atlanta earlier this year. I would not base my judgement on these random tastings. Cheers...Gary Return to table of contents
Date: Mon, 8 Jul 91 8:42:49 CDT From: dbeedle at rs6000.cmp.ilstu.edu (Dave Beedle) Subject: ACK! It won't stop! Hi all! I've got a batch of ginger beer in that I'm beginning to be concerned about. I pitch on the 15th of June and it's still bubbling through the fermentation lock! I did try rehydrating the yeast in some water (I think I added some sugar as well) then pitching. The stuff never did take off as it has in the past and the activity in the carboy has been pretty slow (compared to my past batches). What is going on? Is there something in ginger which contributes to slow fermentations? Any tips? TTFN - -- Dave Beedle Office of Academic Computing Illinois State University Internet: dbeedle at rs6000.cmp.ilstu.edu 136A Julian Hall Bitnet: dbeedle at ilstu.bitnet Normal, Il 61761 Return to table of contents
Date: Mon, 8 Jul 91 10:06:22 EDT From: Christopher M Mauritz <cmm1 at cunixa.cc.columbia.edu> Subject: Re: Homebrew Digest #674 (July 08, 1991) Unsubscribe - --------------+---------------------------------------------------------- Chris Mauritz | Cuba's *superior* human rights record is only part of the | answer; it's superior social conditions are another. - --------------| -Harel Barzilai- Return to table of contents
Date: Mon, 08 Jul 91 08:19:34 -0700 From: mcnally at Pa.dec.com Subject: decoction mashing I picked up Greg Noonan's "Brewing Lager Beer" over the weekend, primarily to get more information on water treatment. The most interesting thing so far about the book is the staunch stand he takes on the benefits of decoction mashing vis-a-vis infusion mashing. As an infusion masher, I'm seriously intrigued. I'd like to hear something from people who've done both. One thing I don't quite understand (I haven't read the whole book yet) is the exact procedure for boiling the decoctions. It seems to me that the thick part of the mash won't really boil, but will sort of splutter and spurt wads of wet grain all over the place. What sort of consistancy should the boiled portions have? The book is extremely informative. It seems to me to stand in relationship to TCHoHB as TCHoHB stands to Papazian; it's pretty heavy stuff. Excellent description of the chemical properties of cleaners, by the way. - -------------------------------------------------------------------------- Mike McNally mcnally at wsl.dec.com Digital Equipment Corporation Western Software Lab Return to table of contents
Date: Mon, 8 Jul 91 08:16:52 PDT From: smithey at esosun.css.gov (Brian Smithey) Subject: brewing English bitter For those of you who have tried "brewing beers like those you can't buy in North Anerica", and have been put off by Dave Line's use of funny sugars, or confused/discouraged trying to substitute lactose (or anything else) for the saccharine, I think a friend and I have stumbled across the secret: use REAL English Crystal Malt. Rick (rolson at sea.com) and I recently brewed up a batch of bitter based on the recipe for Tetley's Bitter in Line's BBLTYB for Rick's wedding reception, and it came out with a nice residual sweetness that reminded us both very much of the Double Diamond that we've had on tap at a local pub. We've both used lots of domestic crystal in the past, up to 2 pounds in a 5 gal batch, and I've messed around with lactose, and never had results like we got in this batch with only .5# English crystal. The recipe for this low-gravity bitter was very simple: English Pale Ale malt, English Crystal, a little wheat malt for head retention (this beer had a beautiful creamy-white head), Fuggles for bittering and a late addition of Bramling Cross for flavor/aroma. Maybe Rick will provide the quantities when he gets back from his honeymoon in a couple of weeks, he kept the records on this one. For those who can't find real English crystal malt, all of the ingredients for this batch were purchased mail-order from Great Fermentations of Santa Rosa. They're listed in the "Cat's Meow" supplier index, and advertise in Zymurgy, etc. Brian - -- Brian Smithey / SAIC, Geophysics Division / San Diego CA smithey at esosun.css.gov - uunet!seismo!esosun!smithey Return to table of contents
Date: Mon, 8 Jul 91 08:36:36 PDT From: shannon at eir.css.gov (Shannon Torrey) Subject: yet another request for brew pub locations Hi, I've been reading the digest for several months now and while I haven't yet made any beer (I make mead and liqueurs currently), I have developed a taste for brew pubs. I'll be driving from south-west Connecticut to Boston, then up to Maine and over to Nova Scotia for vacation late this week. I would like to know of any brew pub places that might be fun to visit along that route. Thanks for your time, Shannon Torrey PS. I notice that there are quite a lot of these requests. Is there, or has any one given thought to compiling a list of brew pubs from old homebrew-digests? Return to table of contents
Date: Mon, 8 Jul 91 11:27:34 EDT From: eisen at kopf.HQ.Ileaf.COM (Carl West x4449) Subject: Corsendonk It appears that I have successfully cultured the yeast from a bottle of Corsendonk Monk's Brown Ale. Anybody know anything about this yeast? Guessing by the ale itself (which is very good, if a little sweet), it's an estery, non-attenuative yeast. Anything else I ought to know about Corsendonk? - --Carl Return to table of contents
Date: Mon, 8 Jul 91 11:26:35 EDT From: eisen at kopf.HQ.Ileaf.COM (Carl West x4449) Subject: `T' aeration It seems that if you're going to try to introduce filtered air into your cooled wort through a `T' fitting you would do well to *pump* the air in. Which calls out a problem with the idea. If you put the `T' fitting too far up the siphon hose, the air leaking in will tend to break the siphon. The `T' should be lower than the bottom of the source vessel. Then, if you want enough suction to draw alot of air through a filter and into the wort you'll need a fair drop in the hose after the `T', I suspect that 10 or 12 feet will not be enough. This is becoming a two-story operation. Pumping the air will solve the suction and height problem, but it makes the siphoning problem somewhat worse, the `T' will have to be put even lower in the hose to keep the added air pressure from backing the siphon up. Pumping the wort would fix the siphoning problem, but if you pump the wort, you *must* pump the air. How much equipment do you want to have? - --Carl Return to table of contents
Date: Mon, 08 Jul 91 12:32:28 EDT From: hersh at expo.lcs.mit.edu Subject: Automated Subscriptions It is possible to automate subscription requests. I will pass along to Rob the appropriate info. - JaH Return to table of contents
Date: Mon Jul 8 12:45:18 1991 From: "William F. Pemberton" <wfp5p at euclid.acc.virginia.edu> Subject: Liberty Ale? This weekend I tasted Anchor's Liberty Ale on tap for the first time and was MOST impressed. Super hops! Now, does anyone happen to have a recipe that comes close to Liberty Ale? Thanks! Bill Return to table of contents
Date: Mon, 8 Jul 91 12:52:53 CDT From: bliss at csrd.uiuc.edu (Brian Bliss) Subject: stouts > I thought Mackison was supposed to be a "sweet" stout. It was sort of > sweet, and that was just fine. My problem was with the aftertaste, one > that was reminiscent of fermented raisins ... or was it prunes ... > Needless to say, I found the aftertaste unpleasant. Did I get a bad > bottle, or is that a correct taste. What contributes to that strong after > taste? How do I keep from duplicating it? It could be underhopped, or possibly too much crystal malt, or both. I now add 1/4 to 1/2 oz. finishing hops (hallertauer, or cascade in a pinch) to my stouts to make a nice "hmm - I think I'll take another drink" finish. To me, this is especially important when making a sweet stout, where the sweetness remains on the palate - it won't fade without the finishing hops. bb P.S. Isn't it spelled "Mackeson", or is that a different company that makes the scottish ale? (not that it isn't practically a stout) Return to table of contents
Date: Mon, 8 Jul 91 11:22:46 PDT From: kjohnson at argon.berkeley.edu (Ken Johnson) Subject: Bay Area homebrew clubs Anyone belong to a Berkeley or S.F. brewing club? San Andres Malts? kj Return to table of contents
Date: 8 Jul 91 14:28 EDT From: smennitt at oasys.dt.navy.mil (stuart mennitt) Subject: St. Louis--Need Info on Good Bars and BrewPubs A friend of mine is relocating to St. Louis (Bud City). She has asked if there are any brewpubs in the city. Also any particularly good bars would be appreciated. Is there a "strip" in St. Louis suitable for a good beer Pub Crawl? Thanks in advance. Stu Mennitt. - ------- Return to table of contents
Date: Mon, 8 Jul 91 12:11:03 MDT From: mike at chtm.unm.edu (Mike Lang) Subject: wheat beer (extract) In HBD #674 David Sylvester asks: >> Is the entire 6lbs of extract too much for a wheat beer? I would say no, the wheat beer I had in germany was pretty thick. These are my last two attempts at wheat beer, they may not be traditional but I liked them. 6#'s Wheat/Malt extract 1# honey 3 cups crystal 1# DME 2oz Haulertau Boil 1 hr 1/2 oz Haulertau finish 2 mins cooled overnight outside rack to new carboy next day and pitch wyeast Bavarian Wheat This one turned out good. Light amber color, a bit on the sweet side and I can taste a hint of clove. The next one I tried to make a little lighter with more hops 6# Wheat/Malt extract 1# honey 3 cups crystal 20z Tetanger (alpha 3.6) boil 1 hr 1/2 oz tet to finish 2 mis cooled overnight outside, rack and repitch slurry from previous batch This ones a little lighter, I was expecting a big difference in the hop taste and aroma but the difference was very slight. Maybe there were too many fermentables to let the hop taste through. Both brews have a good kick (sorry about the lack of gravities but I brewed during finals week.) The wheat malt extract was 60/40 mix from Alternative Beverage, the bulk stuff that comes in a jug. Hope that helps, - ---------- Real brewers drink the sludge at the bottom of the bottle ---------- Mike Lang System Manager (computer guy) mike at chtm.unm.edu Center for High Technology Materials (505)-277-3317 (x0770) University of New Mexico Return to table of contents
Date: Mon, 8 Jul 91 12:20:10 PDT From: grumpy!cr at uunet.UU.NET (C.R. Saikley) Subject: BREW PUBlications In HBD670, Kinney Baughman listed several beer related periodicals. The address for the Celebrator was given as : >The California Celebrator Beer News >4747 Hopyard Rd. Suite 100 >Pleasanton, CA 94566 The address was changed about one year ago. The new address is : Celebrator Beer News PO Box 375 Hayward, CA 94541 415-670-0121 In addition to the publications listed, there are a couple others worth noting. There is the "Rocky Mountain Brews News" which I think is based in Fort Collins, CO. There is also the "Northwest Journal of Beer" based in Seattle. On a related note, we will soon be publishing an edition of the Celebrator that highlights the brew scene in the Rocky Mountain states. If there are any HBD-ers in that region who would like to contribute articles to the Celebrator, we would welcome your input. Brewpub reviews, homebrewing activities, or whatever; anything pertinent and publishable is fair game. Of course I can't guarantee that all submissions will get published, but all will be considered. Interested parties please respond via email. TIA, CR Saikley Associate Editor - Celebrator Beer News Usenet : grumpy!cr Return to table of contents
Date: Mon, 8 Jul 91 09:58:45 EDT From: wolfe at zeus.WEC.COM (braumeister) Subject: faucet aspirators Regarding the devices you have all seen in chemistry labs in high school and college. They are faucet aspirators. They are designed to draw a vacuum on the side port when water flows through them. The limit of the vacuum is determined by the vapor pressure of the cold water stream. [about 24-26 inches of Hg]. A water pressure of at 17psi gauge is required to start aspiration. They will act as aerators if the side port is not constrained. I moonlight as chemist/analyst for a micro brewery and have access to lab supply houses. A nylon version (no temperature rating) model is available for $12.50US, lab grade stainless for $37 and chrome plated brass at 19.50. Shipping time is about 2 weeks. (Most chemical supply houses will not sell to individuals, only to schools and labs because of previous law suits.) jim, drinker of homebrew Return to table of contents
Date: Mon, 8 Jul 91 9:18:10 PDT From: rfozard at slipknot.pyramid.com (Bob Fozard) Subject: Power Brew? I read an article in the San Jose Mercury News this weekend that discussed a new product from Heilman's (sp?). The reason it was getting attention was because 1), it is allegedly being marketed at lower income minorities, and 2), it's name breaks some US regulation against allowing beer to have names that imply extra strength (Power, Super, etc.). I dont recall what this particular new brew is called, but was curious to note that the article stated that it's actually against the law to label the alcohol content on beer in the US. This is apparently to protect us from ourselves, as we would squander our dollars on the most powerful stuff without considering flavor :-). Incidently, Heilman's is dropping the product. - -- bob fozard rfozard at pyramid.com Return to table of contents
Date: Mon, 8 Jul 91 15:35:13 -0500 (CDT) From: Brian Capouch <brianc at zeta.saintjoe.EDU> Subject: Re: Oregon Micro-breweries beer fest If any of you out there might happen to have any information about this fest, which was alluded to in yesterday's HBD, I'd be much obliged for some pointers. While I'm on the subject, I'm heading out to Seattle/Northern Oregon, and don't want to miss anything "important" in the way of homebrewing, microbrewing, or brewpubs. Could any of you out there give me pointers about what simply shouldn't be missed. If you think the group would be uninterested, please email me personally. Thanks in advance. Brian Capouch brianc at saintjoe.edu Return to table of contents
Date: 8 Jul 91 14:55 -0700 From: mike_schrempp%42 at hp4200.desk.hp.com Subject: off flavors I've got a question about off flavors, but first a clarification on my mashing technique. I put all the contents of my picnic cooler into the boiler to raise the temperature, not just the liquid. Now on to questions: I made a dry stout (Miller's recipe) and have been getting a very strange off flavor. I have two suspected culprits. First is Chlorine contamination from not enough rinsing, the second is too warm a fermentation temperature. At first I suspected chlorine, because I classified the flavor as "medicine-like" but now I don't know. After bottling (the flavor was there at the end of the ferment) the flavor seems to be stronger. I didn't use any bleach in the bottles, so the chance for this flavor to develop more strongly isn't there. High temperature fermentation is suspected because it was very hot when the beer fermented. My question is, I want to taste a chlorine problem and a high temperature ferment. Can I add a drop (or less) of chlorox to a bottle of beer and then taste? Can anyone recommend a medicine I can buy at the drug store that has that classic "medicine-like" flavor? To taste warm fermentation, do I need to fermetn a hopped wort, or can I ferment a corn sugar and water solution to isolate the yeast flavors? Are the higher order fermentables needed to get all the yeast produced flavors? Has anyone tried this? If I don't get any response, I'll try it and post the results. Parting shot: I've really enjoyed reading the exploits of the conference attendees, particularly about the "Cornell contingent". Being an alumnus from the old times (before the drinking age was raised to 21 in NY), I was afraid that the party had gone out of the school. Mike Schrempp '80 (it's a date, not one of those cute pictures) Return to table of contents
End of HOMEBREW Digest #675, 07/09/91 ************************************* -------
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