HOMEBREW Digest #1014 Tue 17 November 1992

Digest #1013 Digest #1015

		Rob Gardner, Digest Coordinator

  Light Ale - Canned Wort (Patrick Walters)
  ? Fischer d'Alsace ? (Ron Rushing)
  lagers without lagering? (cush)
  Other brewing info sources (Carlo Fusco)
  SN= Narragansett?; Whitbread (George J Fix)
  Boston Brewing Ripoff (7226 Lacroix)
  Re : real ale from a carboy (Conn Copas)
  Refractometer Conversions ("John Cotterill")
  Whitbread Yeast Availability (fjdobner)
  Watered Beers ("Rad Equipment")
  Yeast for Weizenbock? (Sandy Cockerham)
  "Cidre Bouche'" (Joel Pointon at staff)
  info on beer in the news ("J Cusick"                                 )
  re: Demise of Whitbred? (James P. Buchman)
  Harringtons or Klages? (SynCAccT)
  Aging Beer (Jack Schmidling)

Send articles for __publication__ to homebrew at hpfcmi.fc.hp.com (Articles are published in the order they are received.) Send UNSUBSCRIBE and all other requests, ie, address change, etc., to homebrew-request@ hpfcmi.fc.hp.com Archives are available via anonymous ftp from sierra.stanford.edu. (Those without ftp access may retrieve files via mail from listserv at sierra.stanford.edu. Send HELP as the body of a message to that address to receive listserver instructions.) **Please do not send me requests for back issues!** *********(They will be silenty discarded!)********* **For Cat's Meow information, send mail to lutzen at novell.physics.umr.edu**
---------------------------------------------------------------------- Date: Mon, 16 Nov 92 01:42:29 PST From: Patrick Walters <97994779 at WSUVM1.CSC.WSU.EDU> Subject: Light Ale - Canned Wort Due to my limited facilities, I am unable to brew entirely from scratch. I am in a semi contest with 2 other friends, and I would like to make a light ale, preferably with a golden color. Or, a light draft. I will be using a canned wort and I would appreciate reccomendations on brands, and possible locations in Seattle, WA. Merci en avance Patrick at Washington State University Go Cougs!! Return to table of contents
Date: Mon, 16 Nov 92 07:30:13 -0700 From: f_rushingrg at ccvax.sfasu.edu (Ron Rushing) Subject: ? Fischer d'Alsace ? Greetings From Nacogdohces-- I recently had a brew that I really enjoied, and thought I'd ask you folks about it. There are several of us here that have taken up the brewng hobby and we'd like to know more about how to brew a similar beverage-- The beverage is a Fischer d'Alsace. It is a light brew, with a slightly sweet malt? flavor. Any info, comments, or recpies would be appreciated-- --- Ron Rushing- Supervisor --- Education Media Center Stephen F. Austin State University PO Box 6172 Nacogdoches, TX 75962 409) 568-1424 FAX 409) 568-1475 f_rushingrg at ccsvax.sfasu.edu Return to table of contents
Date: Mon, 16 Nov 92 9:10:12 CST From: cush at msc.edu Subject: lagers without lagering? With cooler weather here, I would like to open a thread about producing lagers. You see, I have a cold-cellar, but not a refridgerator dedicated for lagering. Originally, I thought I could use the cold-cellar for lagering, but it only gets down to 40-50 (cannot controll the temp!). I can therefore do a cold ferment, but am not really able to do a *real* lager step at 33-35F. The question is this: I want to produce a bock. Can I use, for example, Wyeast Chico ale yeast, fermented at 55F or so, then age at 45-50F in the cold cellar? Chico ale supposedly ferments *clean*, and will work down to about 50F. Alternatively, could I use a true lager stain, and just do a cold ferment at about 50F, and age (sort of 'lager') at 40-45F? I know this is not low enough for a true lagering step, but would time at that temperature still produce some significant reduction of diacityle (sp?) ?? What methods have people used to approximate a lager withought being able to do a true lager step? On another vein, Miller notes that most commercial breweries lager in the secondary, with the beer under pressure. He questions the wisdom of homebrewers lagering in a 'secondary' carbouy: the reasoning being that bottle conditioning results in the yeast doing their thing, and producing 'unclean' flavors along the way. He recommends doing a primary, a relatively short secondary, then bottling, and doing the lagering in the bottle. As he says, the bottles become an approximation to the pressurized secondary fermentors the big guys use. The drawback to this approch is that perhaps too much sediment accumulates in the bottles, perhaps leading to an autolysis problem. But he claims that he has had little trouble with this Again, what are the options here. (I also do not have a kegging system...) - -- > Cush Hamlen | cush at msc.edu > Minnesota Supercomputer Center, Inc. | 612/626-0263 > 1200 Washington Ave. So. | FAX:612/624-6550 > Minneapolis, MN 55415 | Return to table of contents
Date: Mon, 16 Nov 1992 10:42 EST From: Carlo Fusco <G1400023 at NICKEL.LAURENTIAN.CA> Subject: Other brewing info sources Hello, I am interested in getting more information about brewing. Are there any other sources of electronic information besides the HBD? I am not just asking about beer, but every thing that can be brewed. [Beer, mead, cider, etc] If the reply is good I will create a comprehensive list for distribution. Thanks to all who reply. Carlo Fusco G1400023 at nickel.laurentian.ca Return to table of contents
Date: Mon, 16 Nov 92 11:07:14 CST From: gjfix at utamat.uta.edu (George J Fix) Subject: SN= Narragansett?; Whitbread I believe the production yeast at SN is the same as the Siebel strain BRY-96. This strain was brought into the US from the UK by the Ballantine family, and was used to brew their XXX and IPA. In their primes these were very much the real thing; e.g., the XXX had a SG around 1.053 (13P), a IBU in the mid 30s, and was dry hopped to boot. I do not know what happened after Falstaff obtained these brands. Both the IPA and XXX were brewed at Nargansett, but whether this was with the original formulations or not is in question. The current versions are bottom fermented, and pale in comparison with the originals (at least on paper vis-a-vis SG, IBU, et al.) The Biologist at Ballantine who was responsible for maintaining their ale yeast was a person by the name of George Leaver. I meet him in the 1980s when he was working at Pittsburgh Brewing. He retired and moved to Portland, and shortly after that I moved to Texas. I lost contact with him after that. Jeff Frane and the AHA are trying to track him down, for he would make an excellent conference speaker. The "Eastern ales", and most notably the Ballantine ales, had a glorious history and it would be great to have this documented by someone with firsthand experience. If anyone ever runs into George Leaver tell him to contact me, Jeff, or the AHA. Until last Jan. the heat dried Whitbread yeast was distributed by Siebels. It was produced in a Canadian plant, and Siebels acted only as a distribtor. Unfortunately, the Canadian firm developed a serious wild yeast infection, and Siebels promply dropped the line. The producer is still having QC problems, and this is resulting in highly erratic batch quality. I am currently negotiating with Cosby and Baker to establish a testing program whereby the heat dried Whitbread yeast would be accepted or rejected by C+B based on microbiological analysis of statistically significant samples from each batch sent to them. You should be hearing more about this in the near future. George Fix Return to table of contents
Date: Mon, 16 Nov 92 10:43:05 MST From: stevel at chs.com (7226 Lacroix) Subject: Boston Brewing Ripoff So with all the conversation on the net a while back about the use of Boston in naming beer and how BBC had decided to sue a few of the less well heeled breweries in the area for DARING to try to trick the helpless public....I decided I couldn't pass up this opportunity to take a swipe at BBC.... Over the weekend I bought a bottle of "Cranberry Lambic" at my favorite beer store. In very fine print on the label it stated that it was "wheat beer flavored with cranberries". Talking about tricking the helpless public! This beer was nothing like a lambic (lambik, lambique, lambeek..)! And as for the cranberries...well they may have thrown a few into the primary but I'll bet it was as few as necessary to comply with FDA labeling laws! So the next time somebody sides with "poor little ol' BBC" Remember this little note...and the bucks they're making selling "Cranberry Lambic" Hell, this might put them in the same league with "pure Rocky Mtn. Spring Water" and "King of Beers" and "It's the rice...it's the barley"! And just to keep the BBC lawyers off my door step....this opinion is my own, based on my experience and does not represent...blah...blah....blah! Return to table of contents
Date: Mon, 16 Nov 92 18:19:22 GMT From: Conn Copas <C.V.Copas at lut.ac.uk> Subject: Re : real ale from a carboy Pat writes : - -------------------------- - -- If this is not an original idea, has anybody tried it? ...not tried it for what reason? ...tried it and had problems? /--------\ | | <-- Copper Tubing | | | | | | | | | | | | ----- | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | <--- 5 Gallon Carboy | | | | \ | / | | | | \|/ | | | | B----\ B == BrewCap | | | | | | | | | \----- B | r | | | /"\ \--o <-- Beer output | | | / \ ' | | | | | | | | | | | | | | | <--- 5 Gallon Carboy | | | <--\ | | | | | | | - ----- | ----- | \-- Water Column - ------------------------- Well, I'm no physicist, but here goes. (Taking a breath). Your system doesn't appear closed to me, and therefore won't pressurise. Ie, CO2 will dissolve in the water column, and eventually will reach equilibrium with the atmosphere. - -- Loughborough University of Technology tel : +44 509 263171 ext 4164 Computer-Human Interaction Research Centre fax : +44 509 610815 Leicestershire LE11 3TU e-mail - (Janet):C.V.Copas at uk.ac.lut G Britain (Internet):C.V.Copas at lut.ac.uk Return to table of contents
Date: Mon, 16 Nov 92 10:45:45 PST From: "John Cotterill" <johnc at hprpcd.rose.hp.com> Subject: Refractometer Conversions Full-Name: "John Cotterill" I have a refractometer for measuring sugar concentration in my beers. The unit reads in % Brix. Does anyone know where I can find a table that converts % Brix to points of specific gravity?? Currently I use the table that is inside my hydrometer. But that table is hard to read, and I would like a bit more accuracy. Thanks, JC johnc at hprpcd.rose.hp Return to table of contents
Date: Mon, 16 Nov 92 13:37 CST From: fjdobner at ihlpb.att.com Subject: Whitbread Yeast Availability Walter asked yesterday: > Can someone comment on the alledged demise of Whitbred ale yeast? I >continually here about how it is no longer available yet still buy it >everytime I stop into Chicago Indoor Garden Supply. When I ask the owner >about it he looks at me like I've taken his advise to "brew your own and >grow your own" a little too much to heart. According to him Whitbred has >changed form a 14g to a 12g package but is still producing away. What's >the story here? >Walter My understanding from Crosby & Baker is that Whitbread will be back with their dry ale yeast in wholesalers hands at the end of November. The lager version should also be available by the end of this year. This should be good news for those folks taken to brewing with dry lager yeast. Whitbread has had technical difficulties in producing the lager yeast. I understand that the dehydration was more than the yeast could stand. Frank Dobner Return to table of contents
Date: 16 Nov 92 12:30:20 U From: "Rad Equipment" <rad_equipment at radmac1> Subject: Watered Beers Subject: Watered Beers Time:7:35 AM Date:11/16/92 R. Brett Buckingham says: >IMHO, the bottled version is better, as I suspect some bars >water the draught beers down. I'm just curious as to why you suspect this and how you believe it is acomplished? RW... Russ Wigglesworth CI$: 72300,61 |~~| UCSF Medical Center Internet: Rad Equipment at RadMac1.ucsf.edu |HB|\ Dept. of Radiology, Rm. C-324 Voice: 415-476-3668 / 474-8126 (H) |__|/ San Francisco, CA 94143-0628 Return to table of contents
Date: 16 Nov 1992 15:43:57 -0500 (EST) From: Sandy Cockerham <COCKERHAM_SANDRA_L at LILLY.COM> Subject: Yeast for Weizenbock? I am preparing to brew a weizenbock for an upcoming brewclub event. I am unsure as to whether I should use a lager yeast or wheat beer yeast. Can anyone enlighten me on the subject, or steer me to the correct book or article? thanks :) Sandy From: COCKERHAM SANDRA L (MCVAX0::RX31852) To: VMS MAIL ADDRESSEE (IN::"homebrew at hpfcmi.fc.hp.com") Return to table of contents
Date: Mon, 16 Nov 92 15:49:05 -0500 From: pointon at m2c.org (Joel Pointon at staff) Subject: "Cidre Bouche'" When visiting relatives in Normandy, I was treated daily to the local beverage made from the region's harvest of apples. Basically it is a light, dry, sparkling cider that is bottlled in champagne bottles and is known locally as "Cidre Bouche'". This drink is different from the beverage of our english cousins across the channel, sometimes call "scruffy". I would be very interested in finding out if anyone has a homebrew version of this beverage. My experiments have so far resulted in brews very similar to the scruffy "scruffy". P.S. Some of you may be familiar with the distilled product made from "Cidre Bouche'" called Calvados. Very similar to an apple frangrant cognac. Thanks/Merci Return to table of contents
Date: Mon, 16 Nov 92 16:02 CST From: "J Cusick" <ZLPAJIC%LUCCPUA.bitnet at UICVM.UIC.EDU> Subject: info on beer in the news Hello All brewers, I am in a college bind. I have not yet started the research on the paper due next tuesday on an ancient artifact. I am planning to write on an egyptian brewing vessel and i need to discuss its function and purpose in society. the timely news from iran will help but i have found little else in the way of sources. can anyone out there recommend any sources? I noticed mention recently of a beer brewed from an ancient recipe by sierra nevada. is this available in chicago area? i thought that by including one of these with my written presentation i could add some flavor to my research. I was not able to find the digest that included mention of this beer so i do not even know its name. Any help will be greatly appreciated. If i complete this semester (and degree) i can get back to brewing jcusick at orion.it.luc.edu or zlpajic at luccpua.it.luc.edu Return to table of contents
Date: Mon, 16 Nov 92 13:20:44 EST From: James P. Buchman <buchman at marva1.ENET.dec.com> Subject: re: Demise of Whitbred? The homebrew shop near my house in Baltimore, Maryland, also still stocks Whitbred ale yeast; only the package is slightly different. The rumors that Whitbred is no longer selling their yeast to homebrewers tempts me to buy massive quantities of it, but there seems to be no sign of its going away. Does anyone know whether Whitbred intends to continue selling their ale yeast? Thanks, Jim Buchman Return to table of contents
Date: 17 Nov 92 00:52:09 GMT From: SynCAccT at slims.attmail.com Subject: Harringtons or Klages? In my recent quests to get a cheap pound of 2 row, I came upon a source that retails directly from Canada Malt. I can get the malt for about $.60 (Canadian$) per pound and it comes in 100 pound sacks. I checked out the bag at the suppliers and noticed it didn't say what variety of barley it was. I had the fellow look into this at the malters and he reports that it's Harringtons. I asked if they had Klages, since since many recipes call for Klages. He said that Klages is not grown anymore, only Harringtons 2 row. This is because the variety becomes less disease resistant with successive plantings and therefore the farmers swap batches every 10 years. Now I was skeptical to hear that farmers sprayed Ammonia on their soil, but since found out this is true, it's some sort of nitrogen thing. I therfore beleive any farming lore told to me. Many brewers supply outlets in Canada and the U.S. sell Klages. Is this a misnomer or is it Klages, and if it is how old is it? Is this a Canadian thing, is it bunk, is there difference between Canadian and US Harringtons or Klages and is there a difference between Harringtons and Klages malt. Sorry for the huge question, but maybe a pseudo-agriculture brewing person would be able to let me know. Internet: gande at slims.attmail.com Glenn Anderson - Manager,Telecommunications Facilities SunLife Of Canada 416-496-4505 Return to table of contents
Date: Mon, 16 Nov 92 22:47 CST From: arf at ddsw1.mcs.com (Jack Schmidling) Subject: Aging Beer To: Homebrew Digest Fm: Jack Schmidling The following is excerpted from THE NEW BREWER, May/Jun 1992. The article is by Fred Scheer, Frankenmuth Brewery. .................. "In my research of draft beer, I found that one of the biggest problems is the age of the beer. As with bottled beer, draft beer does not improve with age!" "Draft beer is at the peak of freshness and taste the day it is put into the keg. Ideally, a brewer would be able to fill his kegs in the morning and get them back empty at night. But because this is not the case, the beer loses quality each day after it is kegged." ................... This view seems at odds with the conventional wisdom of hombrewers and I see two possiblities: 1. His "research" is seriously flawed. 2. People who claim that their beer improves with age are simply confused by the fact that the defects in their beer sometimes mellow out or become less obvious with time. js Return to table of contents
End of HOMEBREW Digest #1014, 11/17/92