HOMEBREW Digest #676 Wed 10 July 1991

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		Rob Gardner, Digest Coordinator

  St. Louis Info (Rob)
  Philly Homebrew clubs (Joe Uknalis)
  Re: Power Brew (stuart mennitt)
  yet another (and another...) request for brew pub locations (Chris Shenton)
  Re: Corsendonk  (Chris Shenton)
  Brewpubs and Microbreweries (Rick Myers)
  Re: Power Brew? (bob)
  Golden Gate keg fittings (John Freeman)
  Oregon Brew Fest (bryan)
  Wort Aeration (John Polstra)
  Double Bock (Bob Obrien)
  Decoction mashing (Norm Hardy)
  Oregon Brewers Fest. (lcarter)
  Noonan's Book (C.R. Saikley)
  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)
  OOOOOPS (C.R. Saikley)
  Kindly remove me from the list (Pagan)
  Whatever happened to Dave Miller? (Stephen Russell)
  Re: Oregon Micro-breweries beer fest (Jerry Gaiser)
  ramblings on wheat beer, and more (Stephen Russell)
  Re: Aspirators (larryba)
  Re: Possible Aphid cure. (Algis R Korzonas +1 708 979 8583)
  Re:  Golden Gate keg fittings (Randy Tidd)
  Re: ACK! Ginger (Rick Goldberg - demo guy)
  Oregon Brewers Festival (C.R. Saikley)
  re: off flavors (Randy Casey)
  Brewery Tours (IOCONNOR)
  Re: Homebrew Digest #666 (June 25, 1991) (Bruce Tucker)
  Request for HBD #673 (MIKE LIGAS)

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: Tue, 09 Jul 91 06:13:02 CST From: Rob <C08926RC at WUVMD.Wustl.Edu> Subject: St. Louis Info Can't say much about brewpubs except that I hear that three may be opening soon. As for bars, Aunt Heidi's Corner has a wide selection, and Kent's Deli, while not a bar, is pretty good, although a bit high. Just picked up some Samischlaus from them... Two liquor stores also come to mind as having a good selection - Bevco on Delmar, and Hobnob Liquors (formerly Life of the Party) in South County. Hope this helps... Rob Return to table of contents
Date: Tue, 09 Jul 91 08:48:10 EDT From: Joe Uknalis <UKNALIS at VTVM1.CC.VT.EDU> Subject: Philly Homebrew clubs I'll be moving to the Philly area in the near future and was wondering if there are any homebrew clubs in the area. Return to table of contents
Date: 9 Jul 91 09:07 EDT From: smennitt at oasys.dt.navy.mil (stuart mennitt) Subject: Re: Power Brew The Washington Post ran an anonymous editorial yesterday (7/8) that sounded identical to the one mentioned. It slammed malt liquors in general and Power Brew in particular. One of the beefs was the advertising strategy of targeting minorities. The artical mentioned Power Brew's closest malt liquor competitors both had alcohol strengths of 4.5% by weight. Power Brew had 5.9% alcohol. The editorial suggested not banning or regulating the advertising, but limiting the alcoholic content of malt liquor in general (to 4%). This showed the ignorance of the author to the legal definition of malt liquor in this country. The idea of listing strengths and ingredients on beer was not addressed. The artical stated that it was preferable to limit the strength of beer than to "limit the freedom of expression" by restricting advertising. It also seems that the top selling malt liquors are just after the malt liquor label for marketing. Their strengths are barely over the "malt liquor threshold". Basically, this artical scares me. I wouldn't notice if Colt 45 or Old English 800 were altered, but this trend would definitely outlaw beers like Anchor's Old Foghorn and Sierra's Bigfoot Ale. Not to mention EQU 28 and many other fine brews over 4% alcohol. ]~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~[ ] Stu Mennitt [ ] smennitt at oasys.dt.navy.mil [ ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ - ------- Return to table of contents
Date: Tue, 9 Jul 91 10:24:14 EDT From: Chris Shenton <chris at endgame.gsfc.nasa.gov> Subject: yet another (and another...) request for brew pub locations Hey, you know, the AHA has a list of brewpubs and micros that they'll send you for *free* (at least they used to). They may not be as _au courant_ as the HBD, but it is an awfully good starting point. Of course, they do not rate, praise, or criticize them. Perhaps we could get the AHA to send the HBD its list and archive it? Or are they just not hooked up enough. Does anyone here read their compuserv forum? if so, what's there, and could we ship it here? Also, the best guide I've found is Jackson's new and improved and updated and revised guide. It's very accurate for the places in DC, Baltimore, and Seattle which I know, and it got me around the Munich area and Prague quite well; amazingly thorough. Highly recommended. Return to table of contents
Date: Tue, 9 Jul 91 10:25:22 EDT From: Chris Shenton <chris at endgame.gsfc.nasa.gov> Subject: Re: Corsendonk On Mon, 8 Jul 91 11:27:34 EDT, eisen at kopf.HQ.Ileaf.COM (Carl West x4449) said: Carl> Anything else I ought to know about Corsendonk? It comes in nifty, convenient 3+ liter bottles :-) Return to table of contents
Date: Tue, 9 Jul 91 8:27:47 MDT From: Rick Myers <fc.hp.com!hp-lsd!hpctdpe!rcm at hpfcla> Subject: Brewpubs and Microbreweries Full-Name: Rick Myers > 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 > > Is there, or has any one given thought to compiling a list > of brew pubs from old homebrew-digests? Since brew pub and similar requests constitute 5-10% of the postings here, I thought I would let folks know about a publication that may help out. The editor/publisher of the _World Beer Review_, Steve Johnson, has compiled 'the only current, comprehensive guide to U.S. brewpubs and microbreweries'. It's called the _1991 Guide To U.S. Brewpubs_ and is available for $14.95 + $2.00(.50 each addt'l copy) P&H from: ON TAP ABA--WBR Publications P.O. Box 71 Clemson, SC 29633 Some quotes from the flyer I have about the book: -212 brewpubs and microbreweries -Organized in easy-to-use, state-by-state arrangement -State maps and other illustrations -History of the American beer renaissance -Description of the brewing process -Beer vocabulary -314 pages -Fully indexed -Sturdy paperback binding with cover in color I don't have my copy yet, but plan on ordering it soon... Rick - -- Rick Myers rcm at col.hp.com Hewlett-Packard Colorado Telecommunications Division Return to table of contents
Date: Tue Jul 9 10:41:54 1991 From: semantic!bob at uunet.UU.NET Subject: Re: Power Brew? > 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 :-). I caught a blurb on this while watching CNN last week. The beer was called 'Power Master' and had a black bird on silver background with a shield motif. The way it was advertised certainly made me feel as if it was a strong beer. When I first saw an ad. for it I thought 'Oh no, not another Heffenrefer (sp?) style beer'. > Incidently, Heilman's is dropping the product. Good. - -- Bob Gorman Jake had a dream. It was his, -- - -- bob at rsi.com the only real one he'd ever had, -- - -- uunet!semantic!bob and he clung to it. ... -- Return to table of contents
Date: Tue, 9 Jul 91 10:55:36 CDT From: jlf at poplar.cray.com (John Freeman) Subject: Golden Gate keg fittings > Date: Fri, 28 Jun 91 16:33:17 -0400 > From: randy at grebyn.com (Randy Tidd) > Subject: Need info on Keg hardware > > > I have a question about Kegging my homebrew -- but my subscription > to this forum isn't currently active, so I'd appreciate a reply > via e-mail. > > I recently acquired one of the old-fashioned aluminum kegs, one of > the Aheiser Busch "Golden Gate Kegs"; these are the ones with the > bung hole in the middle of the side, and taps on the top and bottom. > What I need is the hardware to use it -- replacement bungs, and a > tapper system. The tapper system will have to be a 2-piece one, with > the pump for the top tap hole and a spigot for the bottom tap hole. > > Can anyone give me any pointers? I asked my local homebrew shop and > the guys at 1-800-321-BREW and neither could help me out. One guy > mentioned a place in Kansas called Foxx, but I have no way of knowing > what their phone number is or even if they still exist. Any tips on > this company would also be appreciated. > I didn't see a response copied to HBD, so I don't know if you ever got an answer. I have a Golden Gate keg, which I use when I keg homebrew - I like it better than the Hoff-Stevens style, because the Golden Gate fittings can be removed for better cleaning (I had a special tool made to do this). Anyway, I got my Golden Gate taps from Superior Products near St. Paul, MN. This was a number of years ago, and I don't have a current catalog here at work, so I'll just give their address and phone number, and let you do the research. Superior Products 520 W County Rd D New Brighton MN 612/636-1110 Return to table of contents
Date: 09 Jul 91 10:00:57 PDT (Tue) From: bryan at tekgen.bv.tek.com Subject: Oregon Brew Fest Dates: July 19, 20 and 21. Starts friday, July 19 around 4 or 5. Starts around 11 or so on Saturday and Sunday. There will be 40 to 50 microbreweries represented, last year most had more than 1 beer. It's down on the waterfront, (Front Street), south of the Burnside bridge a ways. Front Street is on the west side of the river. This is all from memory, if anyone wants more detailed info, send E-Mail and I'll get my flyer out and post. One thing, in prior years they have ran out of the popular brews early. This year, they are splitting the beer into 3 lots so all brews will be available each day. You may want to go early in the day for the best selection. Bryan Olson bryan at tekgen.BV.TEK.COM Return to table of contents
Date: Tue, 9 Jul 91 10:00:45 PDT From: polstra!jdp at uunet.UU.NET (John Polstra) Subject: Wort Aeration All this talk of faucet aspirators, in-line tees with air pumps, etc.! What do you folks use to hang a picture -- a pile driver? Take a 1-foot length of flexible tubing. Make a small hole (maybe a sixteenth or an eighth of an inch in diameter) in the wall of the tubing, a couple of inches from one end. (An electric drill at low speed works fine for this.) Attach the end with the hole in it to the output side of your in-line wort chiller. Put the other end of the tubing into your destination vessel and siphon away. A fine stream of bubbles will be sucked into the tube through the hole and your wort will end up nice and foamy in the fermenter. Simple, reliable, works great. If you don't use an in-line chiller, just make a special siphon tube with such a hole a foot from the downhill end. To make it work extra well, attach a fancy label that says "In-line Wort Aeration Venturi Aspiration Implement". John Polstra polstra!jdp at uunet.uu.net Polstra & Co., Inc. ...!uunet!polstra!jdp Seattle, Washington USA (206) 932-6482 "Self-knowledge is always bad news." -- John Barth Return to table of contents
Date: Tue, 9 Jul 91 08:38:56 EDT From: hplabs!ames!rutgers!alliant.com!obrien (Bob Obrien) Subject: Double Bock I reciently had the opportunity to relax with a few glasses of Sam Adams Double Bock beer. I found it to have a nice malt flavor with plenty of hops aroma and taste. However I found it to be very sweet tasting. I find that my own homebrew is very similar in style and taste, but not nearly as sweet. Now here comes the question.. Is double bock supposed to be a sweet tasting beer or was the fermentation of the Sam Adams stopped early for some reason? Your comments would be welcome. Bob. Return to table of contents
Date: Tue, 9 Jul 91 10:42:47 PDT From: polstra!norm at uunet.UU.NET (Norm Hardy) Subject: Decoction mashing Mike McNally brought up the issue of decoction mashing, an excellent question indeed, as I just finished doing one last weekend. The questions to be answered or discussed might be: (1) for what malts is it necessary? (2) for what malts/beer styles is it helpful? (3) how thick is the "thickest" third? (4) does decoction mashing (with boiled grains) give better maltiness? (5) is the extraction better with decoctions? More come to mind, but here are a few comments from what I did: I used the scheme as mentioned by D Richman in the latest (yuppified?) zymurgy magazine when he talked of P Urquell's mashing method. It went well and took 4 hours just for that. I took the "thickER" third to bring slowly (with rests) to a boil. The mash must have some liquid or else bad news on the brew pot bottom. The mash does get darker because of the grains being boiled. Noonan says that after sparging and starting the boil, that one need not boil the wort for 15-30 minutes before adding hops. I did notice much fewer protein flakes in the boil after 30 minutes of boil. Maybe the real question is: is the extra time worth it? We'll see.... Norm Hardy Return to table of contents
Date: Tue, 9 Jul 91 13:32:32 +0800 From: lcarter at claven.idbsu.edu Subject: Oregon Brewers Fest. There were several questions about the Oregon Brewers Festival that takes place this summer. This is an annual festival(three years so far) put on by Widmer, Bridgport, and Portland Breweries. This year it takes place on July 19, 20, and 21 at Waterfront Park. Micro brews from all over the country and Canada are featured. Last year there were thirty some odd beers and this year they are projecting 40 +. It is a great way to try many different micro brews and it is always a great party, with a large tent(Octoberfest style), food, music and of course beer. So far the festival has always been held on the weekend closest to the 20 th of July. Let me know if you need more information. Loren Carter Return to table of contents
Date: Tue, 9 Jul 91 12:43:01 PDT From: grumpy!cr at uunet.UU.NET (C.R. Saikley) Subject: Noonan's Book 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 - ------------------------------ 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 - ------------------------------ 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 - ------------------------------ 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 - ------------------------------ 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- - ------------------------------ From: mcnally at Pa.dec.com >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. While I would recommend that any advanced brewer read Noonan, I would also caution that his book is full of *opinions*, which aren't always presented as such. Is it true that Noonan does infusion mashes in his brewpub??? CR Return to table of contents
Date: Tue, 9 Jul 91 12:56:28 PDT From: grumpy!cr at uunet.UU.NET (C.R. Saikley) Subject: OOOOOPS Big ooooops. Sorry about sending a big chunk of yesterday's HBD. What I meant was............ From: mcnally at Pa.dec.com >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. While I would recommend that any advanced brewer read Noonan, I would also caution that his book is full of *opinions*, which aren't always presented as such. Is it true that Noonan does infusion mashes in his brewpub??? CR Return to table of contents
Date: Tue, 9 Jul 91 13:00:53 PDT From: mbharrin at sdcc13.UCSD.EDU (Pagan) Subject: Kindly remove me from the list Efforts to reach the moderator have been in vain, so I take my cause to the masses... Please remove me from this list, as my mailbox is continually beyond my quota! I have been trying for some time now, has our moderator been around (i.e. reading his mail)? - --Matt matt at ucsd.edu Return to table of contents
Date: Tue, 9 Jul 91 16:30:08 EDT From: srussell at snoopy.msc.cornell.edu (Stephen Russell) Subject: Whatever happened to Dave Miller? Seeing Stu Mennitt's posting in #675 today brought a question to my mind: what in the heck is going on with Dave Miller and the brewpub he was (is) allegedly starting up in St. Louis? I had heard that he had succeeded in his battle to legalize brewpubs in Missouri (is this true?) and was wondering how things were going for him in starting up his brewery. Dave Miller was one of the people I was hoping to meet at the AHA conference but was disappointed in this undertaking. At least I got to meet Darryl Richman, Kinney Baughman, and many other HBD types! Maybe next year in Mil- waukee, which is closer to St. Louis. I'm a big fan of TCHoHB; this book was my main source in my transformation from a beginner to an intermediate brewer. I still use it for reference. Cheers, STEVE Return to table of contents
Date: Tue, 9 Jul 91 14:30:47 PDT From: jerry at jaizer.hf.intel.com (Jerry Gaiser) Subject: Re: Oregon Micro-breweries beer fest Since nobody else has said anything, I'll pipe up. The beer fest this year will be held July 19, 20, and 21 in Tom Mcall Waterfront Park in downtown Portland. Microbreweries from all over the west coast including Alaska will be there. - -- *************************************************************************** * Jerry Gaiser (N7PWF) * * jerry at jaizer.intel.com You can find me either here or * * 74176.1024 at compuserve.com here * * n7pwf at n7pwf.ampr.org [] * * Relax. Don't worry. Have a homebrew * *************************************************************************** Return to table of contents
Date: Tue, 9 Jul 91 17:54:09 EDT From: srussell at snoopy.msc.cornell.edu (Stephen Russell) Subject: ramblings on wheat beer, and more Howdy, folks. On those wheat beer recipes of Mike Lang from Digest #675... The wheat beers I've made using crystal malt (from 1/4 to 1 pound in a 10 pound mash that's 50% wheat, 50% Klages) are smoother, darker, and sweeter than ones without; this sweetness is somewhat balanced by adding about 33-50% more hops in the boil. However, I find that the refreshing, tart, fruitiness of a lighter wheat beer is more true to style, if this is what you are after. What I would change in the recipes that Mike Lang gave would be to cut the crystal malt to zero and reduce the boiling hops to ~ 3/4 ounce. Tettnanger seems to be more true to style than Hallertauer although both are good; 1/2 ounce for finishing is fine. Too much hop flavor, aroma, and/or bitterness would be out of style for what is meant to be a delicate, slightly fruity and spicy, yet somewhat malty beer. Wyeast #3056 Bavarian Wheat is a fine yeast. I've heard it's a blend of 2 or 3 species, one of which is S. Delbruckii, one of which is a strain of S. Cere- visiaie (ale yeast), and perhaps one more that's a flavor-neutral flocculant. It seems, IMHO, that if you ferment above 75F that too much banana ester gets produced, and that if you ferment under 65-70F that you don't get enough clove. Either extreme puts you out of style for Bavarian Weizenbier. Anyone else with experience in the area of systematic temperature variation for this yeast? Want clove? Go with the MeV Weizen, which is pure S. Delbruckii, and produces a really sharp, clove taste, with little or no ester to balance. It's too strong for my taste, but you might like it. Kind of on the other extreme from Mike Lang's beers. On a related topic, when I toured the Boston Beer Co. (Samuel Adams) at the AHA conference pub crawl, Jim Koch said that the yeast employed for their new Wheat Beer was a wild yeast (Brettanomyces). After drinking it, the only thing I noticed strange was a smoky note in the finish; this to me seemed really just a continuation of normal clove taste. I've tasted it in wheat beers made with 3056 (yes, your club champ, Dr. Beebe!) Nothing that seemed "wild"; that is, no taste of horse or curdled milk or Darryl Richman's electric blanket. I'm wondering if old Jim was just b.s.'ing us, if he was mistaken, or if there are some yeast of this genus that are, uh, relatively, well, uh, "tame". DEXTRINS REVISITED..... You know, I just realized that the debate on dextrins 'n body was somewhat abbreviated (for this digest, that is). I keep seeing contradictory infor- mation in different sources...TCHoHB says "it's been proven that dextrins don't add body to beer", other sources imply the opposite, such as Jackson's and Eckhardt's books. What do YOU think? DO DEXTRINS ADD BODY TO BEER? Also, since any polysaccharide over 4 sugar units long is considered to be a dextrin, perhaps there are differences in flavor from shorter versus longer ones. Maybe big ones add to body but short ones don't? (Kind of like how longer polymers have more impact on solvent viscosity than shorter ones.) Maybe longer ones can't fit into your taste buds and therefore don't impart much, if any, sweetness? Maybe I should read up on my high school biology and stop drinking so many homebrews? 'Nuff said. Yours in the Suds, STEVE Return to table of contents
Date: Tue Jul 09 15:25:20 1991 From: larryba at microsoft.com Subject: Re: Aspirators I wonder, do people worry too much about aeration of their wort? Anyway, a surplus house has little (.75" sq) sintered stainless steel diffusers for cheap (2 for $2.25). Being steel they would be easy to sterilize - just boil for 10 minutes. The other thing I have noticed is that hardware stores have bottled oxygen for home propane/oxygen torches. The bottles look just like a propane bottle. So, skip the unfiltered air/pumps and inject raw O2 with a sintered diffuser. Hmm, maybe the sucker can be attached to the out tube on my keg to filter out yeast and hops? Maybe it can be used in reverse as a carbonation stone when I initially carbonate my beer? If you wish to pursue these ideas, the surplus house is: Jerryco inc. 601 linden place Evanston, Illinois. 60202 (708) 475-8440 I have never purchased anything from them (yet). Appearently they have retail outlets (American Science & Surplus Centers) in Chicago and Milwaukee. Return to table of contents
Date: Tue, 9 Jul 91 17:38:18 mdt From: hplabs!hp-lsd.cos.hp.com!ihlpl!korz (Algis R Korzonas +1 708 979 8583) Subject: Re: Possible Aphid cure. Dan suggests: >1/2 gallon white vinegar >1 bulb garlic, all cloves peeled and crushed >1 bottle cayenne pepper And someone else said it would wash off because it was all water soluble. I would have to disagree about the water solubility. The garlic and pepper have oils in them. (Eat a Jalapeno -- yes, seeds and all -- and then drink all the water you want... the heat will not simply wash away.) Back to Aphids. My hops are literally getting eaten alive by some kind(s) of bugs. I tried "Safer" but it didn't work and since then I have seen several aphids. (I don't know if it's only aphids that are my problem: holes eaten through the hop leaves -- some so eaten there's only 5% of the leaf left!!!) Another problem with the "Safer:" the liquid would cover the leaves and then run to the edges of the leaves. The lower edges of all the older leaves turned brown. I used premixed "Safer" (which, if you missed the previous discussion, is supposed to be some kind of soap-based insectacide), so I don't think it was a overconcentration problem. Enter the heavy artillery: Malathion 50. I also have some Diazanon, but the Malathion label mentions fruits and veggies more, so I figured that I'll try that first. It's been about a week and three sprayings, but this morning, I found an aphid. I think I'll give the Malathion another week and then go to the Diazanon. I've been reading an Ortho book on garden pests along with "Homegrown Hops" (which is a pretty good book, but contradicts the guy at Freshops in a few places) and the Ortho book mentions checking at night -- some of my little enemies may be night-feeders. If aphids are my only problem, it's off to the lady bug store for me. I would have prefered to go all-natural, but at the rate I was losing leaves, I would have lost all above-ground growth in a week, so I went with chemistry. I'm still open to natural gardening, but will probably wait till next year. I planted the rhyzomes late this spring and probably would worry a lot less if my plants weren't so young. Hopefully, next year my plants will be 15 feet at this time (instead of 6 feet) and the leaves will be so big that I won't have to worry. Al. Return to table of contents
Date: Tue, 9 Jul 91 18:57:37 -0400 From: randy at grebyn.com (Randy Tidd) Subject: Re: Golden Gate keg fittings Thanks for the tip on the Golden Gate Keg hardware. Nobody else has even given me a clue. Randy Return to table of contents
Date: Tue, 9 Jul 91 16:08:22 PDT From: Rick.Goldberg at Corp.Sun.COM (Rick Goldberg - demo guy) Subject: Re: ACK! Ginger Dave- I made what I call "Ginger Bock-and-a-Half" about a month and a half ago, and have had great success with it. Yet there may or may not be something in ginger that retards the fermentation, I don't know; I only used about 2 - 3 gramms of fresh sliced/skinned ginger root for a high O.G. 5'ish gallon batch of dark half-mash half-amber-extract batch. Also, I added the ginger just before the finishing hops, so as to just give what I calculated would be a HINT o'ginger. I had no problems with any stage. Some friends say its the best beer they have ever tasted, great head retention and carbonation. Maybe you used too much ginger, it is a very powerful root. Rick Goldberg TSE Sun Microsystems Corporate Demo Center E-mail: rmgold at buddah.Corp.Sun.COM UUCP: {hplabs,apple}!sun!rmgold at Corp <><><><><><><><><><><><><><><><><><><><><><><><><><><><><><><><><><><><><> <>There are two types of people in this world: those who put everything <> <>into two different categories and those who don't. <> <><><><><><><><><><><><><><><><><><><><><><><><><><><><><><><><><><><><><> Return to table of contents
Date: Tue, 9 Jul 91 17:39:57 PDT From: grumpy!cr at uunet.UU.NET (C.R. Saikley) Subject: Oregon Brewers Festival Last year I had the pleasure of attending the Oregon Brewer's Festival. I have one word of advice, GO!! It is a great opportunity to taste beers from all over the Northwest and beyond. This year they are expecting something like 46 breweries present. The festival is very well run, you pay for each sample as you go which tends to get people away from the "I paid my $25 and now I'm going to get my money's worth" attitude. It's held in a pleasant park along the Willamette River. There is food and live music too. Last year, I spent part of an afternoon tasting beers with Fred Eckhardt. During that time, I was mistaken for Charlie Papazian three times!! Needless to say, it was a good time. CR Return to table of contents
Date: Tue, 9 Jul 91 17:45:37 PDT From: rcasey at caticsuf.CSUFresno.EDU (Randy Casey) Subject: re: off flavors mike_schrempp%42 at hp4200.desk.hp.com writes... >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. I saw this and thought 'Gee how do you keep from getting large ammounts of O2 into the hot mash material'? Would it seriously affect the oxydation (sp) of the final wort? And would this create the off flavors that Mike is talking about? Randy Casey - -------- rcasey at caticsuf.csufresno.edu Return to table of contents
Date: Tue, 9 Jul 1991 21:03:34 EDT From: IOCONNOR at SUNRISE.ACS.SYR.EDU Subject: Brewery Tours Just a few thoughts on some breweries I visited yesterday. I took a trip to the local Anheuser-Busch plant in Baldwinsville, N.Y., and the F.X. Matts Brewery in Utica New York. Tomorrow, weather willing (I want to ride my motorcycle) I'm going to go to the Genesee Brewery in Rochester, N.Y. Anheuser-Busch--A totally boring brewery. They don't get you in to the guts of the place, you basically see the periphery. They show you a five minute film about how they brew and how good they are doing it. They showed the top of a fermenter, and that's about it. The receptionist was pretty good looking tho'; she had a wonderful phone voice. The tour guide was pretty uninformed, she didn't even know what type of hops they used! I spied Saaz in the hops room they showed us, anyway. They just kept stressing about how their "product" was quality controlled to provide consistency. The tour guide's boss also told someone who asked, that bock beer was made by cleaning out the bottom of fermenters! The boss claimed to know more than her worker. I couldn't believe it! I tried all their beers, and concluded that Bud *still* sucks. Their non-alcohol beer is pretty lame, O'Doul's. F.X. Matts--I like this place because when you walk in, it is like the parlor of someoneUs turn of the century house. Nice sitting chairs, elaborate woodwork and nice displays of old Matt's stuff. I was a little pissed because they charged 2$ for admission and a tour. Pretty lame as far as I'm concerned. A tour promotes drinking the product, and I don't think Matt's is in that bad shape that they need 2$ from people. Anyway.... The tour starts with a history of the founders and then moves in to a room with grains, adjuncts and hops. All there for people to touch. Nice. Then it moved to a room with a brew kettle. The guide showed how stuff went into the kettle from each of the areas and where the mash tun was. We then went to the primary fermenters and the lagering room. Man the lagering room was cold, 32 f'ing degrees! They then showed us the bottling and labeling aspect. The tour ends in their bar, where you could get two cold ones-- either Matt's beer or root beer. They also had a gift shop with all the stuff they brew, and with a nice 8 pack of all the contract brews they do: Samuel Adams *Ale*, Dock Street Ale, Albany Amber, Brooklyn Lager, Newman's and I can't remember the last one, so don't get mad. Saranac 1888 is in there, but they don't contract brew it, they just brew it. Matt's felt much more like a family deal, Bud was so damn corporate. They even had Eagle snacks at Bud! One interesting thing. I met an Assistant Brewer from Miller. We BS'ed about beer and he told me a few things. One is that he claims the reason that Miller RGenuineS Draft doesn't skunk, tho' it's in clear bottles is the hops that they use. I can't remember what hops it was, but it was something I hadn't heard of. Two is that he claims that there is very little difference between "Dry" beers and "Lite" beers. He said they are both inundated with a lot of yeast when pitched, to get rid of the fermentables. That gets rid of the calories in the sugar, then they dilute the beer with water so it's not high in alcohol. The "Dry" and "Lite" beers he said were just degrees of fermentables. He also said that they had tried a wheat beer in the midwest, hoping to appeal to farmers. It was called "Dakota"but he said it failed miserably. The thing I didnt like about him was the way he referred to beer as "product". I guess thats the way that Miller, Bud and the like see beer, but I dont. I like messing with it and seeing what happens. I haven't brewed a hell of a lot, but I do it for a hobby, not a job. I don't see it as a pruduct but something I made. He just kept calling every damn thing a "product." Anyway, thats about it. Sorry I rambled on for so long. Keep on Brewin'! Kieran O'Connor IOCONNOR at SUNRISE.ACS.SYR.EDU (internet) IOCONNOR at SUNRISE (bitnet) Return to table of contents
Date: Tue, 09 Jul 91 19:14:58 MST From: Bruce Tucker <ATBET%ASUACAD.BITNET at CUNYVM.CUNY.EDU> Subject: Re: Homebrew Digest #666 (June 25, 1991) PLEASE remove me from your mailing list, Thnx *********$*************** Bruce Tucker Cancer Research Institute ASU ************************* Return to table of contents
Date: Tue, 9 Jul 1991 23:20:00 -0400 From: MIKE LIGAS <LIGAS at SSCvax.CIS.McMaster.CA> Subject: Request for HBD #673 I've been getting HBD's from a buddy while waiting to get on the mailing list and he never received #673. Can someone out there send us a copy? Much appreciated. ligas at sscvax.cis.mcmaster.ca jmuller at sscvax.cis.mcmaster.ca Return to table of contents
End of HOMEBREW Digest #676, 07/10/91 ************************************* -------
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