HOMEBREW Digest #1284 Mon 29 November 1993

Digest #1283 Digest #1285

		Rob Gardner, Digest Coordinator

  Undeliverable Mail ("MN15-Gateway")
  HSA (James Clark)
  re: _very_ low s.g. (The Rider) (Michael Fetzer)
  golden syrup - the last chapter (eurquhar)
  Beer Labels EPS file ("David M. Fresco")
  Gravity (James Clark)
  "Falstaff Tappers" (TiM)
  Undeliverable Mail ("MN15-Gateway")
  brewcap (Andy Kurtz)
  hombrew subscription (HARCH)
  infection? (James Clark)
  English pub glasses found (gorman)
  Durden Park address, hopping rates (ROB THOMAS)

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---------------------------------------------------------------------- Date: 27 Nov 1993 02:31:05 U From: "MN15-Gateway" <mn15-gateway at mn15-gw.mavd.honeywell.com> Subject: Undeliverable Mail Unknown Microsoft mail form. Approximate representation follows. Message: Homebrew Digest #1282 (November 26, 1993) Sent: Fri, Nov 26, 1993 2:30 AM To: Semrau Bill On Server: MN17-IIO Date: Sat, Nov 27, 1993 2:31 AM Reason: Could not be delivered because the destination Microsoft Mail server could not be found. Return to table of contents
Date: Sat, 27 Nov 1993 10:39:19 -0500 From: jeclark at ucdavis.edu (James Clark) Subject: HSA i am preparing to start another batch and i want to be a little more organized than i was with the last one. one thing that i couldn't figure out was how cold you should get the wort before pouring it into the carboy. everyone says to cool it down in ice water, but they don't say what the final temperature should be. - --james Return to table of contents
Date: Sat, 27 Nov 1993 10:58:48 -0800 From: mfetzer%ucsd.edu at chem.UCSD.EDU (The Rider) (Michael Fetzer) Subject: re: _very_ low s.g. \>here's the problem: we weren't really that exact with our water. we just >cooled the wort, dumped it in with some cool water and topped off the >carboy (good thing we had three of them available) so that there was about >three or four inches of air space left. we thought we had it, but the >starting gravity was way too low. the recipie says o.g. should be about >1.036 and ours was >1.014. >so, should we just throw it out and start over, or can we introduce some >super- concentrated wort, or should we even worry about it? >or should we just call it "unintentional light beer"? You have 5 gallons of this stuff? Does it smell/taste burnt? (you did mention burnt malt at the bottom of the pot.) I guess I would say I'd need more info before I can tell you what to do with it... what's your setup? I.e., how big a batch of wort can you make at one shot? What was the recipe? I.e., did you hop this stuff 'appropriately'? If the proportions are right, you could just brew another batch of wort and thicken it up a little. If they're all out of whack, or it tastes burnt, toss it. On the other hand, if you can make a decent beer out of OG 14 wort, Anhaeuser Busch will pay you millions for the recipe. :) >i'm not really able to contribute to the HBD in a positive way (yet). Heh... just share that super recipe with us so we can share in the wealth. ;) Mike - -- Michael Fetzer pgp 2.2 key available on request Internet: mfetzer at ucsd.edu uucp: ...!ucsd!mfetzer Bitnet: FETZERM at SDSC HEPnet/SPAN: SDSC::FETZERM or 27.1::FETZERM Return to table of contents
Date: Sat, 27 Nov 93 12:01:56 -0800 From: eurquhar at sfu.ca Subject: golden syrup - the last chapter Enough with the golden syrup and treacle. In an attempt to settle this here is how it's made and what it's made from. Golden Syrup is a british style sugar product. It is made by a controlled hydrolysis (breakdown) of concentrated (read saturated solution 67% w/v) cane sugar syrup with a strong acid usually hydrochloric acid. The reaction is terminated after approx. 1 minute by neutralizing the acid with a strong base usually sodium hydroxide. This gives the finished syrup a dark golden colour and caramel flavour with a very slight salty taste as table salt (sodium chloride) is produced during the reaction. Treacle is produced in a similar way just a requires a longer conversion time. Invert syrup is produced similarily with an acid such as citric acid or by enzymatic means. Both reactions take place in hot syrup to speed the reaction. Chuck Wettergreen's recipe is a good example of how invert syrup is made as it is often not neutralized after the reaction is finished to your satisfaction ie. is a lvely rich golden colour. Heed his words about boilover and make sure that all the sugar and acid is dissolved fully at low heat before starting the conversion step. The reaction would work as well just below boiling except maybe take a little longer. Golden syrup but not treacle is made in Vancouver, British Columbia by Roger's Sugar by the exact same processes as Tate & Lyle in Great Britain from usually Australian raw sugar. Tate & Lyle was asked by Roger's Sugar to setup their plant in British Columbia before the turn of the century. No I won't ship any to anyone but ask your major supplier to call them and inquire. They are STRICTLY WHOLESALE. While your at it inquire about their demerara sugar. Makes american brown sugar look like ordinary granulated white sugar. Once you taste it you'll never go back. For what it's worth, before heading back to university I worked as a quality control technician in the B.C food industry and am quite certain of my facts. Eric Urquhart (eurquhar at sfu.ca) Centre for Pest Management, Dept. of Biological Sciences Simon Fraser University, Burnaby , B.C. Canada V5A 1S6 Return to table of contents
Date: Sat, 27 Nov 1993 15:46:53 +0500 (EST) From: "David M. Fresco" <fresco at gibbs.oit.unc.edu> Subject: Beer Labels EPS file Hello, Recently someone posted a post script file for making beer labels which a dutifully extracted from the post. However, through some reason unknown to me, neither Photoshop nor MS Word (for mac) could read it as an EPS file. Would the poster of this gem please send it out again (or just to me) along with some brief instructions on how to use it? Thanks in advance. David Fresco =-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= = David M. Fresco = = Department of Psychology = = CB#3270, Davie Hall __o = = Chapel Hill, NC 27599 \<, = = Internet: fresco at unc.edu `,/'(*) = = fresco at med.unc.edu (*) . ./""" = = Voice: (919) 962-5082 """" = = Fax: (919) 962-2537 = =-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Return to table of contents
Date: Sat, 27 Nov 1993 20:08:43 -0500 From: jeclark at ucdavis.edu (James Clark) Subject: Gravity for anyone who got a good laugh at my last post, you'll like this one (i'm only writing this to redeem my reputation): i realized that an original gravity of 14 was damn near immpossible barring any major disasters in the brewing proccess, so thought about it for a while and then it hit me: we had poured the 3 1/2 gal. wort into about a gallon of cold water and then topped the carboy off with cold water. this mixed with the wort just enough so we couldn't see the inversion layer we had created. sure enough, today we carefully stirred it up with a sterilized coat hanger and took a reading and it was up to 28. i guess that's still pretty low, but our yeast has been going like crazy for the last 18 hours, accounting for at least a few points. by the way, (when) will the fermenting beer clear up? - --james Return to table of contents
Date: Sun, 28 Nov 1993 02:29:57 -0500 From: TiM at world.std.com Subject: "Falstaff Tappers" At my not-so-local homebrew haunt, I encountered a person who had several old "1-case capacity" Falstaff Tappers. They looked like mini-stainless kegs with a tap on one end. It appeared the keg was intended to lie on its side. The kegs looked like they would make great homebrew "travel-kegs" much like the new "party-keg" CO2 cartridge taps. The mini-kegs looked about 15 years old, but who knows, they were found in an attic. Does anyone know how to care for these mini-kegs? Can they be re-used as "travel-kegs" for homebrew? We spent about 15 minutes looking at the keg, and couldn't figure out exactly how to get the mechanism on the bottom of the keg unlocked, or how to pressurize the keg if we did. There must have been quite some expense in setting up to produce all these "Falstaff Tappers". Thanks for any responses.t( TiM at world.std.com Genie>T.ROAIX AOL>BrewTim Prodigy>SSVE83A Return to table of contents
Date: 28 Nov 1993 02:50:20 U From: "MN15-Gateway" <mn15-gateway at mn15-gw.mavd.honeywell.com> Subject: Undeliverable Mail Unknown Microsoft mail form. Approximate representation follows. Message: Homebrew Digest #1283 (November 27, 1993) Sent: Sat, Nov 27, 1993 2:42 AM To: Semrau Bill On Server: MN17-IIO Date: Sun, Nov 28, 1993 2:50 AM Reason: Could not be delivered because the destination Microsoft Mail server could not be found. Return to table of contents
Date: Sun, 28 Nov 1993 08:55:02 -0500 (EST) From: Andy Kurtz <ak35+ at andrew.cmu.edu> Subject: brewcap hi y'all, I bought a brewcap last summer and have just gotten around to using it. So far, despite my trepidation over having 5 gallons of belgian-style ale tipped upside-down in my study (the bubbling helps me think), it seems to be working quite fine. Anyway, I seemed to have lost the instructions that came with it and I need to know the procedure for siphoning the priming liquid into the carboy. Any brewcap users out there? thanx, andy Return to table of contents
Date: Sun, 28 Nov 1993 11:04:43 -0400 (EDT) From: HARCH at delphi.com Subject: hombrew subscription homebrew-request%hpfcmr at hplabs.hp.com thanks Hal Adams HARCH at delphi.com Return to table of contents
Date: Sun, 28 Nov 1993 16:27:46 -0500 From: jeclark at ucdavis.edu (James Clark) Subject: infection? our first batch has now been fermenting for about 36 hours and the kreusen has already stopped. however, last night it was so active that we were getting a bubble every two or three seconds into the overflow container. i sniffed the stuff in the container today and it has a very sweet smell. does this mean that our beer was infected, or is this just because the immpurities in the foam smell bad? also, we have a brown ring around the neck of our container from the kreusen. the pictures in papazian's book show just a white foam. so is the brown stuff bad news? thanks - --james Return to table of contents
Date: Sun, 28 Nov 93 21:22:18 EST From: gorman at aol.com Subject: English pub glasses found For any Washington DC area brewers: English pub style glasses (straight sides with a bulge running around t he glass about 3/4 of the way up) available at Dean & Deluca, 3276 M Street in Georgetown. Perhaps they're a lso available in the NY area Dean & Deluca's. $2.50 each. They look like just the thing to drink a good bit ter from. Good Brewing, Bill Gorman Return to table of contents
Date: Mon, 29 Nov 93 08:40:34 MET From: ROB THOMAS <THOMASR at EZRZ1.vmsmail.ethz.ch> Subject: Durden Park address, hopping rates Hello all, It seems the Zymurgy issue on Old English Beers has caught the attention of quite a lot of us (not least because of the unfortunate mistake concerning volumes). Well, first some questions: I don't subscribe (and suspect the sub is astanomical to Switzerland), but have read here various opinions on the publication, ranging from good to a complete waste of money..... Well, should I ask Santa Claus for yet another present? Secondly, has anyone got Harrisons (sp?) address, or alternatively that of the Durden Park club? (Sorry to whoever supplied me with it before, our mail server choked and died YET AGAIN recently and I lost all my saved messages). Finally, a comment on the hop rates in the Zymurgy issue: I've brewed a 1055 Pale ale with 3 oz Fuggles and 2 oz Goldings. At bottling time I regretted it considerably, since it tore the roof of my mouth off. However, about half a year later (sorry no notes here) it was wonderful. The hop flavour was unlike what I get by any other means. On the same subject, Clive LaPense (sp?) who also write a book on historical beers, has commented on his recipes in a freebee Brewing and wine making magazine in Britain. His detractors all questioned the "ridiculous" hopping rates he gave. His answers were: 1. Let it mature long enough, and 2. Try it. I would definately agree. Rob. Thomas. Return to table of contents
End of HOMEBREW Digest #1284, 11/29/93