HOMEBREW Digest #112 Tue 28 March 1989

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		Rob Gardner, Digest Coordinator

  KEG & CORKSCREW (Michael Bergman)
  liquid yeast (David Baer)
  Is anybody home? (florianb)

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---------------------------------------------------------------------- Date: Mon, 27 Mar 89 10:32:48 est From: Michael Bergman <bergman%medusa.m2c.org at RELAY.CS.NET> Subject: KEG & CORKSCREW > On my way home from Wash DC yesterday I came across a very > interesting ad in American Airlines magazine for Keg & Corkscrew`s > Personal Microbrewery& Aside from being very curious about their > "revolutionary, patented, sanitized brewingag system for only > $129.95",I was very surprised to see an ad for homebrewing an such > a magazine! Could it be that homebrewing might becoming more > popular?! Has anyone ever heard of this outfit, or for that > matter, seen ads like this in magazines for a general kinda > audience? > > Marvin Marlatt rmarlatt%osiris.cso.uiuc.edu I think I have seen something similar in one of the yuppie catalogs--it's my guess that homebrewing hasn't "become more popular" yet, but that it is one of the many things that have caught the attention of those looking for the next fad to exploit...It's amazing the kind of stuff that the Sharper Image carries--"Ninja" swords ('not a reproduction...'), fancy car gadgets, hi-tech toys, office toys, stereo equipment, travel gear--if they (or others like them) can sell homebrew kits to rich people who think that they can get better beer by brewing it themselves without actually going to the trouble of learning how...into the catalog those kits will go! --mike bergman bergman at m2c.org Return to table of contents
Date: Mon, 27 Mar 89 09:33:43 PST From: dsbaer at EBay.Sun.COM (David Baer) Subject: liquid yeast There are two basic types of liquid yeast products. One comes in little vials and requires the use of a starter (it cannot be added directly to the beer you intend on fermenting). It must be added to a small quantity of wort first to reactivate the yeast and then this is added to your beer. A major supplier of this is MeV out of Canada (Toronto, I think). I have never used this product so I have no comment. The other type of liquid yeast is found in foil pouches. Inside the pouch is a pocket of yeast surrounded by liquid nutrient. The pocket of yeast needs to be broken in order to mix with the nutrient and reactivate the culture. It usually takes 1 to 5 days for the culture to reactivate and then you only have about 2 oz of liquid to add to the wort. This product is made by Wyeast and is called Brewer's Choice. I have seen Wyeast products through many different mail order catalogs and it seems to be the most widely available. I have found that the Wyeast products have been very good. I used their German Lager Yeast (#308)and got a thorough attentuation and sparkling clear beer. The yeast seems to produce a noticeable scent but it is by no means unpleasant. I have also used Williams Brewing Co. American Lager three times and had very nice results. This yeast is made by Wyeast and I suspect is identical to the Wyeast St. Louis Lager. The American Lager ferments very clean with almost no discernable flavor or odor. The main difference is the American Lager does not seem to ferment the brew as completely as the German Lager and a residual sweetness is left behind. The bigest issue with the Wyeast product is whether to add the yeast directly from the package to the wort or to use a starter. I have tried both and have had equal success. The readers of this digest seem to favor using a starter. I have not used the Wyeast Ale cultures. Instead I culture the yeast from the dregs of either Sierra Nevada or Cooper's Real Ale. My local supply shop sells agar slants and complete instructions. It is very simple, just pick up a drop from the bottom of a bottle, and scrape it across the agar. Within a week the yeast will start to grow. Once you have a culture take 1 oz of sterile wort and put it in the slant and gently shake. Let it sit a couple of hours and then add it to a quart of the same sterile wort. Within a few days it should start to show noticable signs of fermentation. The quality of the yeast is unquestioned, but you need to be very careful about sanitation in order to produce a clean specimen. If there is some contamination you can tell from the culture in the agar. Yeast is creamy colored, either white or light beige. If there is yellow or green growth in the agar, toss it out and try again. Another area that can mess up is the starter. If the starter has a difficult time getting going (more than a week), then chances are there is something nasty inhibiting the yeast. If you are on a tight schedule always have a packet of dry yeast around just in case. I have cultured yeast for a year and gone through the process 5 times, and have not had a problem yet. I am by no means a super careful brewer so if I can do it, anybody can do it. I recommend reading "Yeast Culturing for Homebrewers" by Leistad. He gives very thorough instructions almost to the point of overkill, but it is better to know more than less. The move to liquid yeasts has had a major impact on the quality of the beer I brew. I highly recommend their use and, even though they are more expensive, you can culture them and stretch one package to make 5 or more batches which brings the price down to the same level as dry yeasts. Dave Baer Beer Enthusiast, Sun Microsystems, Inc. Return to table of contents
Date: 27 Mar 89 07:56:22 PST (Mon) From: florianb%tekred.cna.tek.com at RELAY.CS.NET Subject: Is anybody home? Haven't had a digest in days! Return to table of contents
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