HOMEBREW Digest #1009 Tue 10 November 1992

Digest #1008 Digest #1010

		Rob Gardner, Digest Coordinator

  Pre-cooking wheat?? (Dennis J. Templeton)
  Recipe calculators (Phillip Seitz)
  Hopback Filter Material (C.R. Saikley)
  Request for Mead Recipes (Justin Seiferth)
  The Cat's Meow 2 - Updated Text version ("Karl F. Lutzen" )
  Re: N.P.R. History of Beer (Richard Childers)
  Re:trub filter ("Bob Jones")
  party ball kegging? (Kenneth Haney)
  Godzilla vs Mothra (7226 Lacroix)
  Flat beer (doug)
  Re: Smartcaps (korz)
  Colorado Brews (Brewing Chemist Brian Walter)
  off the trub = off the yeast? (Peter Maxwell)

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---------------------------------------------------------------------- Date: Mon, 9 Nov 92 12:03:24 -0500 From: djt2 at po.CWRU.Edu (Dennis J. Templeton) Subject: Pre-cooking wheat?? Several posts recently have described the procedures used at the Celis brewery to make their Texas style wheat beer. The description is of a grist that is 1/2 belgian 2 row malt and 1/2 hard red wheat. No mention is made of pre-cooking the wheat. I have always used rolled wheat flakes from the local food coop since these are pre gelatinized (cooked) but I would use whole red wheat if I didn't have to boil it for 45 minutes or more. What is the story, does Celis cook the wheat? or have I been mislead into thinking cooking is essential when it really isnt? thanks, dennis Return to table of contents
Date: Mon, 9 Nov 92 16:56 GMT From: Phillip Seitz <0004531571 at mcimail.com> Subject: Recipe calculators Chris C. has spoiled us all with BRF, and I am reluctant to go back to my days of pencil and calculator to make up my recipes. However, I am getting very tired and weary of mixing pounds, gallons, cups and grams, as I'm sure many others out there do. My question: are there any computer programs out there that do all the calculation on a metric basis? (I.e., kilos per liter, and, for hops, grams per liter). Bonus question: could someone out there PRETTY PLEASE send me the address of the mead lovers' interest group? I promised this to a Belgian friend who also keeps bees and is a molecular biologist. Wouldn't you want someone like this joining in on the conversation? Return to table of contents
Date: Mon, 9 Nov 92 09:28:55 PST From: grumpy!cr at uunet.UU.NET (C.R. Saikley) Subject: Hopback Filter Material From: rstya at map.mda.ca (Roy Styan) >I've reciently redesigned my hopback. It is now a long cylindrical tube >(made out of stainless steel wire mesh), pinched off at one end, with the other >stuck in the outlet of the brew kettle. [ascii graphics deleted] >Works great for hops, but all this talk about trub started me thinking. What >if I filled the tube with some sort of material that would let the beer through >but not the trub? How about fresh hop cones? It's not the perfect filter material, but it does have other advantages. I've tried a similar arrangement and it works pretty well. I've also heard that Sierra Nevada filters their wort over fresh hops for the aromatics, but that's just hearsay. CR Return to table of contents
Date: Mon, 9 Nov 92 11:20:46 MST From: seiferth at rufous.cs.unm.edu (Justin Seiferth) Subject: Request for Mead Recipes I've made a couple of batches of Gingersnap Honey Mead from TCJHB and love it, so much that I find myself drinking and brewing much less beer. I really enjoy the crisp taste of the raspberry mead but would like to "branch out" with other mead recipes. Could those of you who also make mead post tried and true concoctions and/or hints- such as add the honey and bring to boil before adding spices/hops (this avoids skimming the flavourful additions off when you skim the bee bodies and wax out)? seiferth at rufous.cs.unm.edu Return to table of contents
Date: 9 Nov 92 13:41:45 CST From: "Karl F. Lutzen" <LUTZEN at physics.umr.edu> Subject: The Cat's Meow 2 - Updated Text version For all of you fine folks that have been waiting for the plain text version of the updated Cat's Meow 2, it was finally completed over the weekend. The file has been uploaded to sierra.stanford.edu and is available for anonymous ftp under /pub/homebrew/recipe-book/cats_meow_ed2. For those who need to use the listserver they can send a message to listserv at sierra.stanford.edu with get homebrew recipe-book/cats_meow_ed2 as the body of the message. Due to an unfortunate oversight with the original CM2 text version, there was no easy way to provide update files as with the PostScript version. Discovering this, I bit the bullet and completely re-formatted the whole kit-and-kaboodle. This time the page numbers are formatted "chapter- page", so in the future simple update files are all that is required. I am very sorry for the delay in getting this file finished as problems have abounded. About a third of the way into the job, my computer glitched and started to eat the data on the hard drives, and I lost everything. (backups? what backups?) At least it's done and I have seen to it that this problem will not occur again. (ordered a tape drive!) Enjoy, one and all... - ---------------------------------------------------------------------- Karl Lutzen | lutzen at physics.umr.edu University of Missouri - Rolla | Physics Department | (314) 341-6317 - ---------------------------------------------------------------------- Return to table of contents
Date: Mon, 9 Nov 92 12:27:43 PST From: Richard Childers <rchilder at us.oracle.com> Subject: Re: N.P.R. History of Beer >Date: Fri, 6 Nov 92 11:16:55 -0500 >From: yoost at judy.indstate.edu >Subject: N.P.R. History of Beer "This a.m. on national public radio I heard a man who taught at a University in Philadelphia talking about an article or book he had written about the history of BEER and some new discovery that dates it back 5,000 years !" "If the person who wrote that article is reading this or if someone is reading this who knows the origin would you please post it." I heard this reported on the BBC, and they referred to this month's _Nature_ as the source ( _Nature_ is a British scientific journal available in libraries everywhere ). "I found it most interesting especially the part about the 'God of Brewing'..." Actually, I believe She is a Goddess ... -=*=- >Date: Fri, 6 Nov 92 12:48 CST >From: akcs.chrisc at vpnet.chi.il.us (chris campanelli) >Subject: Godzilla vs Mothra "A funny thing happened the other night. I went to a fight and a hockey game broke out. Rather, I went to a homebrew meeting and a calm discussion took place. Big deal you say? Big deal I say considering who was doing the discussing. The two parties involved were Al and Jack." Cool !! "The funniest thing about the whole night was the reactions of several HBD subscribers who saw Al and Jack for the first time. The common observation was that they always thought that Al was a lot older and that Jack was a lot younger." No surprise here. - -- richard ===== - -- richard childers rchilder at us.oracle.com 1 415 506 2411 oracle data center -- unix systems & network administration Klein flask for rent. Inquire within. Return to table of contents
Date: Mon, 9 Nov 92 12:35:48 PST From: "Bob Jones" <bjones at novax.llnl.gov> Subject: Re:trub filter In HBD 1008 Roy Styan asks what material would make a good trub filter. I would recommend HOPS, I only use leaf hops and as they fall in the kettle a filter is formed at the bottom over my SS screen. A large majority of the trub is therefore filtered out. Bob Jones Return to table of contents
Date: Mon, 9 Nov 92 13:34:41 MST From: haney at soul.ampex.com (Kenneth Haney) Subject: party ball kegging? Hi, I was wondering if any of you have any experience in kegging using those Coors party balls? I have two of them and would love to use them rather than throw them away. Thanks Ken haney at ampex.com Return to table of contents
Date: Mon, 9 Nov 92 14:05:52 MST From: stevel at chs.com (7226 Lacroix) Subject: Godzilla vs Mothra It was certainly refreshing to see humor find its way into this ongoing battle between these guys. Many thanks to Chris C. for showing us once again that homebrewing can be fun.....and as for you other 2 guys.... try not to step on my toy jeeps and tanks. Steve Lacroix Primitive Brewing Return to table of contents
Date: Mon, 09 Nov 92 13:39:26 EDT From: doug <doug at metabolism.bitstream.com> Subject: Flat beer Greetings: I've a bit of a carbonation problem. My problem is that I bottled a spiced ale (nutmeg cloves & orange peel) about a month ago. The ale is completely flat. Not a bubble. Thinking that I had relaxed a little too much and enjoyed one too many homebrews I thought perhaps I forgot the priming sugar. So I opened every bottle carefully and added a bit of sugar. Two weeks later... NO CHANGE. I'm thinking about starting some yeast and repitching. Any thoughts on this. I know I have a pretty good chance of contamination.... BTW there is almost no sediment in the bottles. Thanks in advance. Post me here or abroad \/\/\/\/\/\/\/\/\/\/\/\/\/\/\/\/\/\/\/\/\/\/\/\/\/\/\/\/\/\/\/\/\/\/\ Allison, my ale is true... Doug Connolly Bitstream, Inc. (617) 497-6222 uunet!huxley!doug 215 First St. X618 doug at bitstream.com Cambridge, MA 02142 /\/\/\/\/\/\/\/\/\/\/\/\/\/\/\/\/\/\/\/\/\/\/\/\/\/\/\/\/\/\/\/\/\/\/ Return to table of contents
Date: Mon, 9 Nov 92 16:20 CST From: korz at iepubj.att.com Subject: Re: Smartcaps Someone (sorry) asked about SmartCap(tm) sterilizing. A few months ago, Craig Martens posted a "letter" written by Bruce Zenner who headed the development of SmartCaps for Aquanautics. He said that indeed the oxygen scavenging is activated by exposure to high humidity and that boiling would render the caps virtually equal to regular caps. He suggested that a water/household bleach solution or sodium metabisulphite should be used to sanitize the caps. Al. Return to table of contents
Date: Mon, 9 Nov 1992 18:02:38 -0700 (MST) From: walter at lamar.ColoState.EDU (Brewing Chemist Brian Walter) Subject: Colorado Brews Howdy, The mention of CO brews being weaker is left over from an old law, to best of my knowledge. I know CO at one time sold 3.2 beer, but do not know if this was a ruling for all beer, or just for 18 - 21 year olds, or ... I know you can get "normal" strength beer here though. I personally have not bought anything from the giants since moving here in August, but was assured that the beers are not 3.2 beers. I KNOW that some of the stouts and porters and ambers and ... that I have bought here are over 3.2%, as well as my homebrew! ;-> I will look into the laws and get back to the HBD with some more definite information. - Brian P.S. Incidentally, the student union here on the CSU campus sells beer, but it is 3.2 beer. So, it is available, but supposedly the stuff you get in the liquor stores is "full" strength. Return to table of contents
Date: Mon, 9 Nov 1992 20:01:02 -0800 (PST) From: Peter Maxwell <peterm at hpdtlpm.ctgsc.hp.com> Subject: off the trub = off the yeast? Thanks for all the responses regarding the trub issue. I brewed a batch over the weekend, trying to "do the right thing" and got peculiar results. I'd be interested in reading comments on the experience. I brewed an extract/specialty grain batch on Saturday, siphoned off the wort into the fermenter leaving most of the hop pellets behind and a lot of the trub. I pitched the yeast around 2 pm. At 11.30 pm I noticed that the airlock was showing signs of slightly higher pressure so I thought I'd rack off the trub then rather than leave it until the next morning when fermentation might catch up with me. Well, not only did this make me later for bed than I wanted to be but it seemed to stop everything! By 5 pm the following day (i.e. 27 hours later) it was as dead as a doornail, and was showing no signs of life, so I pitched some more yeast. This morning it seems to be starting to ferment. The temperature is around 67 degrees. This is wierd. It seems as though the racking took most of the yeast with it. After I pitched the new yeast I noticed that very soon afterwards there was a noticeable sediment on the bottom. It looked as though the yeast has sunk to the bottom. Maybe I was racking off the yeast rather than, or as well as, the trub. Any feedback on this is welcome. I'm very tempted after all this to simply forget all about it. Peter Return to table of contents
End of HOMEBREW Digest #1009, 11/10/92