HOMEBREW Digest #984 Tue 06 October 1992

Digest #983 Digest #985

		Rob Gardner, Digest Coordinator

  Spiced Apple Wine (Jim Grady)
  Indianapolis (Scott Weintraub)
  Dried cherries in beer (Paul Sealover)
  auence? (Sean J. Caron)
  Re: Orange Peels  (Dave Coombs)
  First Lager (Jack Schmidling)
  Belgian malts from Micah Millspaw ("BOBBY JONES")
  Vinegary cider (Garrett Hildebrand)
  haze (Mark Garti  mrgarti at xyplex.com)
  Wyeast question (Pierre Jelenc)
  liquid yeast starters (Mark Garti  mrgarti at xyplex.com)
  Stuff left in clorox solution... (SSIEGLER)
  Re: Wyeast question (Pierre Jelenc)
  Alt Beers (Norm Hardy)

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---------------------------------------------------------------------- Date: Mon, 5 Oct 92 8:01:03 EDT From: Jim Grady <jimg at hpwalq.wal.hp.com> Subject: Spiced Apple Wine Some of the discussions about cider on the digest lately gave me an idea. What about a spiced apple wine? I was thinking of using spices that one frequently uses for mulled cider & maybe taking a look at some of the Christmas brew recipes, e.g. cinnamon, cloves, nutmeg. I have not decided whether I should make it still or sparkling. I was thinking of making the must from: Fresh Apple Cider white wine grape conentrate (how much?) honey/sugar to bring S.G. up to 1.100 white wine yeast spices Anybody have any thoughts as to when I should add the spices? I was thinking of adding them when I pitch the yeast and removing them when I rack to the secondary. Has anybody else tried this? What spices did you use? Thanks in advance. - -- Jim Grady |"Talent imitates, genius steals." Internet: jimg at wal.hp.com | Phone: (617) 290-3409 | T. S. Eliot Return to table of contents
Date: Mon, 5 Oct 92 8:58:13 EST From: sfw at trionix.com (Scott Weintraub) Subject: Indianapolis So, Im off to Indianapolis for a weekend in November...and might have some time to sample the local brews..if there Are any! Where does one go, in and around Indianapolis, for good beer? - --Scott Weintraub TRIONIX --------------------------------------------------------------------------------- | Scott Weintraub | TRIONIX Research Laboratory, Inc. | | Software Engineer | 8037 Bavaria Road | | | Twinsburg, OH 44087 | | e-mail: sfw at trionix.com | Voice: 1-216-425-9055 Fax: 1-216-425-9059 | --------------------------------------------------------------------------------- Return to table of contents
Date: Mon, 5 Oct 92 10:09:28 EDT From: psealover at hns.com (Paul Sealover) Subject: Dried cherries in beer I've got a question about using dried cherries in beer. My wife brought me two pounds of dried cherries from her recent trip to Michigan. I just pitched a German Ale and am going to add the cherries to the primary after the krausen falls. The question is ... do I still need to add campden tablets to avoid possible infection. Seems like dried fruit would be safer than fresh but thought it wise to consult the powers that be since I have a few days. Also, I've never used the campden tablets before .... do they affect the flavor of the brew ???? Thanx, Paul. Return to table of contents
Date: Mon, 5 Oct 92 11:57:39 EDT From: Sean J. Caron <CARONS at TBOSCH.dnet.ge.com> Subject: auence? Phil Hultin asks >auence, rose maryn, tyme, >chopped right smal, and put this and a newe leyd hennes ey in a bage ... > >(auence ? don't know this one) how about anise ? You know, that liquorise-tasting/smelling spice? Jees! what a tough post for us non-spelling computer geeks! sean Return to table of contents
Date: Mon, 05 Oct 92 13:16:53 -0400 From: Dave Coombs <coombs at cme.nist.gov> Subject: Re: Orange Peels I recently brewed a spiced beer with orange and lemon peels. I had planned to simply grate the fruits, but the grater didn't seem to do a very good job. Maybe it was too dull, but the grater didn't seem to dig in well. I cut the peels into strips, as you would for marmalade, but I was too tired to slice off the white part. There are a lot spices in it, though. I can't tell you how it will turn out, but it smells like I'd expect "mulled" beer to smell. After a few days of fermenting at 70F with London ale yeast, the gravity had dropped by half, but it was far too sweet to be judged. If you know how to zest citrus, I'd like to hear it. Maybe I just gaze up too soon. Curiously, I couldn't find a reference to citrus zest in Fanny Farmer, my old standby. So, what's the motivation for removing the white fleshy part of the rind? dave, the lazy Return to table of contents
Date: Mon, 5 Oct 92 08:11 CDT From: arf at ddsw1.mcs.com (Jack Schmidling) Subject: First Lager To: Homebrew Digest Fm: Jack Schmidling This weekend was my first attempt at a lager. Unfortunately, a mini-heatwave began the day I started the yeast. I have been able to keep it under 60F but that is the best I can do without help from Mother Nature. The yeast I used is Pilsner Urequel that I received from a customer who claims it came directly from the brewery this year. I have since noted that someone mentioned Wyeast has a PU yeast and would like to hear from anyone who knows what their source is and when and how they got it. This yeast seemed to be far more vigorous during starting than the Edme I am used to. Twice it squirted out of the ferm lock in the flasks and in volumes I normally use. I was agog when I opened the fermenter this morning to find a head that was snow white and looked more like angle food cake than the usual foam I see. It was also about twice as high as the Edme head would have been. A sample tonite from the spigot tastes great and seems clearer than usual. I would have expected a bottom fermenting yeast to be more turbid from the spigot. It also seems to have a higher level of carbonation than an ale. At this point, a little more than 24 hrs into fermentation it is a perfectly drinkable beer. My daughter's wedding party is at the end of the month so it WILL be ready then. Hopefully, the next one will be a real lager. js Return to table of contents
Date: Mon, 5 Oct 92 10:58:38 PST From: "BOBBY JONES" <bjones at novax.llnl.gov> Subject: Belgian malts from Micah Millspaw These new belgian malts has any one used them yet? I bought some carraviene and some special B malt. I am going to use the carraviene in a barleywine this weekend, it seems appropriate. The special B is a tuffer choice, the stuff looks like 120 caramel malt but tasted like lightly roasted barley. I'm thinking that it would be a excellant taste for a scotch wee heavy (my favorite style) rather than the roast barley that I now use (in tiny amounts). Does anyone out there in HBD land know of these malts original uses, if so I'd like to know. Also any other styles that might be enhanced by these malt would be welcome. Micah Millspaw Return to table of contents
Date: Mon, 5 Oct 92 10:18:53 PDT From: mdcsc!gdh at uunet.UU.NET (Garrett Hildebrand) Subject: Vinegary cider In the Homebrew Digest #983 (October 05, 1992), Charles Spiteri says, > >I've just started brewing and have 3 batches under my belt. After seeing the >hard cider recipe and finding a gallon of apple cider in the fridge I decided >to try it out. After 5 days fermenting I decided to taste it. It smells like >vinegar and really is lacking and sort of sweetness. I racked it to a secondary >and was wondering if there is anything I can do to save this batch ( ex: Add >sugar, honey ??). Did anyone else try the recipe ? > If it smells like vinegar then it is lost. As to why it went like vinegar, I can't help but wonder what the bottle had been exposed to before you used it to make the cider. The recipie does not state explicitly that a new bottle should be used, but assumes it; otherwise, I'd pasturize the cider to kill of bad stuff and clean the bottle like you would any fermenting vessel, _then_ add the yeast. Garrett Return to table of contents
Date: Mon, 5 Oct 92 14:30:46 EDT From: garti at mrg.xyplex.com (Mark Garti mrgarti at xyplex.com) Subject: haze i just tried two brews that had the same problem. i brewed both with malted barley that i roasted and crushed with a rolling pin. both beers had excessive haze. the haze settled quite a bit after a week and a half in the fridge (after 2.5 weeks aging). i put the adjuncts in the cold water and left them in until boil (possibly slightly longer in the beer that had the worst haze). is the amount of haze directly proportional to the amount of time the adjuncts spent at temp's in excess of 170F? Is there something else i was supposed to do with the adjuncts. what are the other reasons for removing the adjuncts before boil? what is the real cut off temp for them? both were extract brews but otherwise had nothing in common and were brewed in my usual manners. Thanks. Mark mrgarti at xyplex.com Return to table of contents
Date: Mon, 5 Oct 92 14:44:24 EDT From: Pierre Jelenc at cunixf.cc.columbia.edu Subject: Wyeast question I have had a curious experience with Wyeast Champagne yeast. I received a package that looked like it had burst in shipment, and was not ready to use it, so I tried to plate the yeast for future use. I slit the pouch, and discovered that the inner bag had _not_ burst, but instead was swollen tight. I fished it out with sterile tweezers, opened it, and plated 10 microliters of the inside and the outside liquids, expecting to see a difference, perhaps a contamination somewhere, or yeast in the inner but not the outer compartment. What I got instead was _identical_ growth from both, same rate of colony growth, same number of colonies (I used a calibrated loop for the inoculation), and in both cases no bacterial contaminants, but about 30% of minuscule colonies that I take to be petite mutants. What does it all mean. Why is there yeast in both the inner and outer bag? Is it the same strain (it's supposed to be a single strain)? Where is the yeast _supposed_ to be? Any help and suggestions welcome. Pierre Pierre Jelenc pcj1 at cunixf.cc.columbia.edu Columbia University, New York Return to table of contents
Date: Mon, 5 Oct 92 16:37:51 EDT From: garti at mrg.xyplex.com (Mark Garti mrgarti at xyplex.com) Subject: liquid yeast starters anyone ever put hops in their liquid yeast starters? if so why? anyone not do it? Mark mrgarti at xyplex.com Return to table of contents
Date: Mon, 5 Oct 1992 17:12 EST From: SSIEGLER at LANDO.HNS.COM Subject: Stuff left in clorox solution... I had left some clear siphon tubing, bottling spigot, and glassware in a plastic (fermenting) bucket filled with a clorox-water solution (I didn't have a good place to hang the tube, and, sure, I was lazy). The clear tube has become cloudy. The best advice I have heard is : "Tubing is cheap, replace it." -Is this the general concensus? -Can I safely use it? -Will it impart yuccy (a technical term) flavors? If so, this would mean that I may have ruined the fermenter as well... -Anyone know what the reaction is? -What's the preferred way to store tubing (and other plactic stuff)? -Should I dilute the clorox with ammonia? (Kids, don't try this at home) :-( - --Thanks in advance Stuart Siegler "Just because you're paranoid doesn't mean there aren't people out to get you" Return to table of contents
Date: Mon, 5 Oct 92 18:30:54 EDT From: Pierre Jelenc at cunixf.cc.columbia.edu Subject: Re: Wyeast question The colonies growing from the Champagne yeast package described in my previous post have now been examined by several knowledgeable people in the micro department. The large colonies appear to be healthy Saccharomyces, but the small ones are in fact bacteria!! They appear to be some sort of bacillus, thin rods which aggregate easily, clearly not E. coli or salmonella. The consensus is that it should not be too surprizing that bacilli grow poorly on YPD plates, especially since many if not most are anaerobes and these plates were aerobic. There are now two problems, therefore: where does the contamination come from, and why were there yeast both in the inner and outer compartments. Pierre Pierre Jelenc pcj1 at cunixf.cc.columbia.edu Columbia University, New York Return to table of contents
Date: Mon, 5 Oct 92 17:52:12 PDT From: polstra!norm at uunet.UU.NET (Norm Hardy) Subject: Alt Beers The recent comments about the Duesseldorf beers and some USA versions prompted me to post this. [1] Widmer Alt was originally a Uerige Alt clone, or as close as Kurt Widmer could do (he did, and maybe still does, use the same yeast). Problem was, it just wasn't selling. When asked by a Seattle beer columnist why Widmer changed the beer to be less bitter, Kurt replied: "because I have to sell the stuff!". Even the Portland area doesn't fully appreciate the stuff. [2] The alt beers of Duesseldorf are varied, from light amber to very dark amber. The tastes run from semi-malty and sweet (Schlosser, Diebels) to VERY bitter (Uerige and Schumacher and some others I can't remember now). My last time there, in 1990, I found the alts to have a grapefruit kind of bitterness that I found off-putting. Perhaps this coming summer will prove to be more enlightening. [3] Some German locals have said that some alt beers could be blind tasted and could be confused for pilsners (again, BLIND tasted). Interesting conjecture.... Norm Hardy Return to table of contents
End of HOMEBREW Digest #984, 10/06/92

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