HOMEBREW Digest #97 Thu 09 March 1989

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		Rob Gardner, Digest Coordinator

  Yeast Culturing Question Info (rogerl)
  Re: Killer Party Ale (a.e.mossberg)
  finding bottles and bottling kegged beer (hplabs!amdahl!uunet!ingr!tesla!steve)

Send submissions to homebrew%hpfcmr at hplabs.hp.com Send requests to homebrew-request%hpfcmr at hplabs.hp.com
---------------------------------------------------------------------- Date: Wed, 8 Mar 89 10:26:17 EST From: rogerl at Think.COM Subject: Yeast Culturing Question Info From: dw <Wegeng.Henr at Xerox.COM> >Now for the question. Awhile back there was some discussion about alternate >sources for the Freeze Shield that comes with the kit, and on yeast >propagation using these kits in general. At the time I didn't save the >information, but now I'm interested. Did anyone save any of this >information (maybe the original authors are listening)? The tubes that came >with the kit have Fisher Scientific on their label, so I suspect that I can >buy more tubes from them. The closest thing I could find in issues of the Brewsletter from the beginning of the year was Mike Meyer (meyer at tcville.HAC.COM) asking about freezing yeast. This was Posting #54. His issue was more related to yeast left in a refrig that froze. If there was postings about the Freeze Shields it might have been before I started receiving the newsletter. At least this is one pointer. Maybe he got some more responses directly and not through the net. Good Luck, Roger Locniskar Return to table of contents
Date: Wed, 8 Mar 89 10:52:08 est From: a.e.mossberg <aem at mthvax.miami.edu> Subject: Re: Killer Party Ale Mike Fertsch-- Lyle's Golden Syrup is hardly an "unusual" ingredient or a "shop brand". It is a very well-known product from Britain. Perhaps meccad.ray.com is in the boonies? Lyle's Golden Syrup is a brand of cane sugar syrup. BrewMagic is -- you guessed it -- enzymes. It was pretty obvious, and it is also a very widely distributed brand. I'm surprised you didn't ask me the alpha acid of the hops too. Party Killer Ale is somewhat close to Carlsberg Elephant Malt Liquor. Now, on one hand you have these people who want each little detail in a recipe, because apparently a beer is not worth making unless they can specifically duplicate it down to a chemical level. Then you have these other people who keep saying "experiment", "try different things", "be creative". And curiously, they're the same people, just on different days. Sounds like a job for sci.psychology to me. And whatever happened to the AHA credo "Relax, Don't worry!" ?? It seems oft quoted enough! I wonder if these people also write to restaurants ala "Regarding the recipe your chef printed in the newspaper last week, she did not specify the variety of oregano used nor its harvest date. Were the eggs hen's or duck's? Does "cooking sherry" refer to fino or cream? The recipe says "cook for 25 minutes" yet my perusal of the article suggests that 32 minutes 17 seconds might be a better figure. And finally, the article did not say if the recipe was good, or if I might want to try it. How on earth am I to know these things if you don't explicitly state them?" aem -- a.e.mossberg aem at mthvax.miami.edu MIAVAX::AEM (Span) aem at umiami.BITNET (soon) Number of the last 10 presidential elections that were won by the taller candidate: 8 - Harper's Index Oct. 1988 Return to table of contents
Date: Wed, 8 Mar 89 9:21:26 CST From: hpfcla!hplabs!amdahl!uunet!ingr!tesla!steve Subject: finding bottles and bottling kegged beer Full-Name: This topic has died down, but I finally found time to write. These are my secrets for finding bottles. Not regular 12 oz bottles, but 16 oz brown bottles and champagne bottles. To get a lot of nice 16 oz brown bottles, make a friend who works at a Japanese restaurant or Sushi bar, and offer them a dollar or two (or some homebrew) per box of Sapporo Draft 16 oz bottles. They come 12 bottles to the box, and they are nice strong bottles. The only bad thing about them is that the labels are foil, and can be difficult to remove, but I have had good luck by letting them soak over night in water. Don't use bleach, or you will leave deposits on the bottles from the reaction with the chlorine. This has been discussed here before. One big advantage of these bottles is that they are the same height as regular 12 oz longnecks, so you don't have to re-set your capper to use them. To get a lot of champagne bottles, go to a Sunday morning champagne brunch at a local hotel, and ask the waitress to save the bottles for you. Bring a crown cap to make sure they are bottles you can use. If they will save bottles for you while you eat, you can have 15-20 bottles to take home, and the cases they came in. Has anyone developed a good method for transferring kegged beer to bottles? I tried the method I have seen described, which calls for chilling the beer and the bottles, and dispensing the beer at low pressure into the bottles, but I got a lot of foam, and the bottled beer was very flat. I'm open for ideas. Steve Conklin uunet!ingr!tesla!steve Intergraph Corp. tesla!steve at ingr.com Huntsville, AL (205) 772-4013 Return to table of contents
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