HOMEBREW Digest #1291 Tue 07 December 1993

Digest #1290 Digest #1292

		Rob Gardner, Digest Coordinator

  Snakebite ("DAVE SMOLINSKY")
  SS keg question (Jim Grady)
  FZ, Icehouse Ale (Norman Farrell)
  Frankenmuth Dark ("Ball, Timothy B")
  LaBatt Maximum Ice (btalk)
  'Ice' ain't nice... (Darin Bennett)
  Re: Monks Ale, filtering comments (Jim Busch)
  work chiller question / 3-gal keg source (06-Dec-1993 1025 -0500)
  %Utilization / Plumbing Problems (npyle)
  Haze or Contamination (Andrey Shaw)
  Commercial Beer Matrix, Part 1/2 (npyle)
  XXX,yeast,ice,plugged screens (Russell Gelinas)
  Interested in Homebrew Digest (Thomas Livaccari)
  Hop bitterness longevity (Stephen Dillinger)
  Dry vs. Liquid Yeasts (WEIX)
  NaOH a cleaning agent? (Carlo Fusco)
  Re: starter gravities revisited (Darren Aaberge)
  Wort dilution vs SG (Troy Howard)
  wort dilution vs. SG (Spencer.W.Thomas)
  Help!!!  San Miguel Recipe Wanted. (EVANS)
  Re:  BBC and water chemistry (Craig Artley)
  Back To Basics Recipe (Teddy Winstead)
  Various Mailing Lists (Teddy Winstead)
  Re: Ice Beer (Stephan Marceau)
  Mac Clip Art ("David M. Fresco")
  Beer Offerings (RADAMSON)
  Oven-mashing, Over active fermentation, Old Yeast (Stefan Smagula)
  Yeast FAQ (Richard Nantel)

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---------------------------------------------------------------------- Date: 6 Dec 93 07:25:00 EST From: "DAVE SMOLINSKY" <SMOLINSKY at merlin.ndhm.gtegsc.com> Subject: Snakebite Hi all, Back in September I was in Penryhndeudraeth, Wales in the U.K. I was staying at a B&B that had it's own small pub. At around closing time, everyone in the pub, except for my friends and I that were staying there, were told to leave. The bartender told me that the law over there states that if you are staying at a B&B that has a pub, they have to keep the pub open until you decide to call it quits for the night!! Isn't that wonderful!!! Anyhow, after hours I was chatting with the bartender and he told me about a concoction pubs used to make, but is now illegal. It was called a *Snakebite*. It was a combination of equal parts of a lager and a cider (I forget what the lager was, possibly Tetley's[??], but the cider was Strongbow). The reason it was outlawed was because of some chemical reaction that occured that had a not so nice effect on brain cells. Anyone ever heard of this or know what it does to people's brains?? He prepared a small one for me and it tasted pretty good, but I couldn't tell if it had an effect or not, since I was trying every beer in the place ;-} Dave Return to table of contents
Date: Mon, 6 Dec 93 8:07:43 EST From: Jim Grady <grady at hpangrt.an.hp.com> Subject: SS keg question Sorry if this has been addressed before and I wasn't paying attention. For those of you who have turned a SS keg into a brewpot, where did you get the keg? How much did it cost you? I've seen references to Sanke kegs for this. Are these the only type of kegs to turn into brewpots? What other kinds have people used? Private e-mail is fine. Many thanks in advance. - -- Jim Grady |"Immediately after Orville Wright's historic 12 second grady at an.hp.com | flight, his luggage could not be located." | S. Harris Return to table of contents
Date: Mon, 6 Dec 93 07:51:54 CST From: nfarrell at ppco.com (Norman Farrell) Subject: FZ, Icehouse Ale I raise a glass of my finest to the music and the memory of Frank Zappa whho spent his career rebelling against the musical status quo as we homebrewers rebel against top 40 mega-brew. I saw an advert. for "Icehouse Ale" in the Houston Chronicle today. Claimed to be a new product and the first ice brewed ale (was I supposed to be impressed?). I could not tell who was the brewer. My wife asked "why in the world would any one make such a beer?" Anyone out there in HBD land know of this beer??? Regards, Norman (nfarrell at ppco.com) Return to table of contents
Date: Mon, 06 Dec 93 08:32:00 est From: "Ball, Timothy B" <ballti at uh2372p03.daytonoh.NCR.COM> Subject: Frankenmuth Dark I agree that Frankenmuth Dark is excellent. Actually, all the Frankenmuth beers are great. Try Old Detroit and Frankenmuth's Pilsner. Return to table of contents
Date: Mon, 06 Dec 93 09:47:55 EST From: btalk at aol.com Subject: LaBatt Maximum Ice A friend just brought me a couple bottles of this version of the new ice beers. This Maximum is 7.1% alcohol by volume! Still doesn't taste like much , but does have some kick. This was purchased in Canada. Bob Talkiewicz Return to table of contents
Date: Mon, 6 Dec 1993 10:01:20 -0500 (EST) From: Darin Bennett <dbennett at mailstorm.dot.gov> Subject: 'Ice' ain't nice... Hello all, In HBD #1289 & #1290 the subject of Molsens' new ICE beer was discussed as the disaster it must be. Last weekend a buddy brought by some Miller 'ICEHOUSE' and tried to convince me it was gods' gift to beer. It seems to me that this should go in the same bin as the 'dry' fad. The logo should read: "We freeze it, so you can't taste it!" My thanks to those who led me to homebrew.... Keep brewin' Darin )-|--------------------------------------------------------------------------|-( Darin Bennett <|> "I don't pretend to comprehend Residing in Cyberspace at: <|> the universe. It is much <|> bigger than I." dbennett at mailstorm.dot.gov <|> - A. Einstein )-|--------------------------------------------------------------------------|-( Return to table of contents
Date: 6 Dec 93 15:08:36 GMT From: cssc!cong at scuzzy.attmail.com (Brian Conger ) Full-Name: Brian Conger Subject: Wort Chiller Plans Pretty good Step By Steps plans for a immersion wort chiller in HBD-1289 by Mark Stewart. I just have a couple of suggestions. To avoid possible disaster from the failure of either a hose clamp or a hose, I extended both the In and Out tubing on the Kettle side of the chiller up and out of the kettle and bent it 180 degrees, then attached hoses. Thus no water could get in the kettle to contaminate the wort if any failure occured. On the Cold immersion side, instead of the "SLINKY" spiral, I used a tubing bender (about $1.50 in a hardware store where I bought the tubing) and I bent the tubing in concentic cirles in a flatter form. This allow more coil in the ice bath with a smaller pot. You Extract brewers could do this on both coils to allow more coil contact in smaller brew kettles. Another tool that makes this easier is a tubing cutter. This leaves no jagged edges to file and cost about $3.50 - $5.00 at your local hardware store. cong Return to table of contents
Date: Mon, 6 Dec 1993 10:32:39 -0500 (EST) From: Jim Busch <busch at daacdev1.stx.com> Subject: Re: Monks Ale, filtering comments > From: COYOTE <SLK6P at cc.usu.edu> > Subject: CorsenBONK / Kegging Mead/ BarleyWines / Filtering > > He was kind enough to share it with me, and it was...well.... > like swallowing a think rich syrupy bitey ....bowling ball! The Monks Pale Ale is *broadly* a Tripple, and not bad. The Monks Brown Ale is *broadly* a brown abbey ale. Both are pretty good ales, brewed by a relative newcomer on the Belgian scene, new as of around '84. I actually prefer the Pale. > > Barleywine > the yeast used, alcohol content, carbonation, whim of the brewer? If it's > alcohol content, when does doppelbock cross the line and become barleywine? ^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^ Never! A doppel should never exhibit the esters that are prominant in an barleywine. Also, the doppels tend to be darker than Bwines, although the AHA judges seem to feel that Bwines need to be quite dark, which I believe is nonsense. > AHA sez: 1.065-1.120 OG. 6- 12 percent alcohol by volume. I think that should be 1.09X - 1.1XX, 8-XX % ABV. > yeast, or champagne/wine yeasts. Aged 6 months to a year. Well, Bigfoot is not aged like this, and I dont age mine either. It all depends on your fermentation, if you properly attenuate the beer, the aging time is greatly reduced. If you bottle at 1.030, it will need considerable time to age, but may never be as good as one bottled at 1.020. My latest is great at brew day + 10 weeks, or keg day + 8 weeks. It was darn good at 3 weeks. > > * Lagers should be warmed at the end of lagering. But not that warm. > More like 60. It helps them break down (diacetyl I think? Reference-check) Lagers dont *need* to be treated like this. A diacetyl rest at 42F can be used quite successfully. Much of this depends on the yeast strain and overall lagering methods. > ** > filtering and stuff... > > As for filtering. Filtering bacteria requires less than a 1 micron filter. True. Less than .8 if I recall. > I don't want to do that to my beer. Filtering DOES present advantages, > but also potential disadvantages. > Chill haze, protein "colloids", some cellular material, and chunks > of anything else still floating around can be filtered out. > A level of 2 to 3 microns will do this. 5 microns will let almost > all cells pass. No! 5 microns is extremely effective in removing the yeast biomass. I assume these are the "cells" you refer to. > clean up a beer, but will also CLEAN UP A BEER. Body, head retention > and other qualities will be lost. The intermediate levels (2-3) will > possibly remove some body, but not too much ( I hope). > 3-5 is a fine level for home and pub brewers. It might not be perfect for extended self life, but it is fine for a few months. Below 1 micron, and the foam stand will be suffer. > falling back into body of water). It's the expense at this point. > But it may well happen. Someday. But I have looked into it! It can be done for under $50. The 5 micron filter carts. are $23, and a whole house filter can be bought at HW stores for $22. Good brewing, Jim Busch Return to table of contents
Date: Mon, 6 Dec 93 10:29:53 EST From: 06-Dec-1993 1025 -0500 <ferguson at zendia.enet.dec.com> Subject: work chiller question / 3-gal keg source I made myself an immersion chiller out of 50' of copper tubing (3/8"). It works quite well, i might add. One question: do folks use copper wire to tie the downtube to the coil of copper tubing? i ask 'cuz my wort chiller would be more rigid with this, however, it would be more of a pain to clean. - ---- 3 gallon keg source: BCI in TN, 3 gal general beverage container is $34.50. 5 gal corlelius is $26.50. 5 gal one-handle is 22.50. 10 gal general beverage is $43.50 (I'm wondering about this one! 10 gallons!). phone number is 800-284-9410. you'll have to pay shipping. they also deal in used co2 containers, etc,etc,etc and keg parts. jc ferguson littleton ma usa (no affiliation with the company; just a satisfied customer). Return to table of contents
Date: Mon, 6 Dec 93 9:16:41 MST From: npyle at n33.stortek.com Subject: %Utilization / Plumbing Problems Robert Milstead writes: > - A 45 minute boil of hops results in a 25% Isomerization (.25 ) and later... > - A 5 minute boil of hops results in a 5% Isomerization (.05 ) This is interesting, but I'd like to see your whole utilization (isomerization) table of Time vs. Isomerization. The conventional table, posted by Jackie Rager in Zymurgy, has 26.9% at 45 minutes and 5% at 5 minutes. This is the major problem with all of these IBU calculations; the utilization is debatable. Mark Garetz claims lower utilization across the board, there is lots of discussion about gravity adjustments, etc. etc. etc. Until something big comes along to straighten out the mess, I'll use Rager's utilization numbers and formula. Why? Because it is very widely used in the homebrew community, making for a good point of reference. If someone tells me a beer has 37 IBU, and I know (maybe I have to assume) they are using Rager's numbers, I have a reference point to use in trying to duplicate it. Other adjustments/utilization tables may be more accurate, but the comparisons are what's important to me. ** Dion writes: >I just had a disaster with the screen on my wort boiler plugging with hops. I just started all grain 5 gal boils and this is my third batch. The previous batches did not plug with hops. I have a Sankey keg with the top cut out for a boiler. I have welded a nipple in the side, about 2" from the bottom and right over the center is an elbow and short nipple which dip down to within 1/2" of thte bottom. The end of the nipple is covered with a coarse screen. I have no idea why it did not plug up the first two times, but did this time. I have had similar problems, Dion. My course of corrective action: use whole hops whenever possible and always put the hops in a hop bag. Pellets are terrible for this problem, and the hop bag will help even with pellets. I would like to hear how others deal with clogging in the kettle. Norm Return to table of contents
Date: Mon, 6 Dec 93 10:20:20 CST From: shaw at visar.wustl.edu (Andrey Shaw) Subject: Haze or Contamination Recently, I opened a bottle from my first batch of beer (made 3-4 months ago). It was a dark extract beer that had been made without any unusual problems and which had been sitting in my basement for several months at room temp. I have very much enjoyed this beer so almost all of the bottles were gone within the first month. Two weeks ago, I found several bottles and put them into the refrigerator and last night opened one to drink. What surprised me about this beer was the haziness, which was new; all of the previous bottles that I drank were clear. I am puzzled as to why or how this beer became hazy. It tasted pretty good so I don't think that it is bugs. Could it be protein precipitation from being in the refrigerator? Is it common for beers to acquire a haze after several months. Should I hurry up and drink all of the rest of this batch? Any helpful comments will be appreciated. On another note, based on comments that I acquired on the HBD, I rushed out to buy Coors Winter Lager and the Sam Adams Cranberry Lambic. Maybe its me, but you didn't tell me, I could swear that the Coor winter lager tastes just like Bud Dry and only when it is in a glass do I really notice the difference (it is darker). I guess its not bad for a commercial beer that cost me $4.29 a six pack, but it wasn't anything to get excited about. The Cranberry Lambic (sic) was interesting and I did kind of enjoy it, but almost everyone I asked to taste it thought it was disgusting. It again wasn't anything that I would rush out and get. Interesting and novel but not great. andrey shaw Return to table of contents
Date: Mon, 6 Dec 93 9:20:03 MST From: npyle at n33.stortek.com Subject: Commercial Beer Matrix, Part 1/2 -Part 1/2- The following commercial beer matrix has been gleaned from various posts in HBD and rec.crafts.brewing. I find it useful, if not for cloning certain beers, for finding out what types of ingredients, OGs, etc. are pleasing to me. The best beers I have brewed were "clones" of commercial beers. They were not exact duplicates, but actually better than the originals (the advantage of homebrewing decisions vs. making money). I find it interesting to note that some breweries use only one type of base malt and crystal for most or all of their beers, and still provide a wide variety of beers. This is probably due to the economy of mass buying, but it shows how versatile you can be using different quantities of base malts and crystal, and then changing hops and yeast. I don't know anything about the water treatments (if any) of these brews, but that could have a considerable effect as well. The hops are, I believe, in order of boiling time, as should be evident in most of these beers by the hop variety. They are not all completely accurate, as the growing region of a particular hop can affect its flavor profile greatly (note that Redhook gives "Yakima Hallertau", which I presume is the American version of Mittelfrueh, although I'm not positive. It also lists "Tettnang", which I'm guessing is Tettnanger Tettnang, grown in Germany). You can see that some of this information needs work; also some of it may be dated. Note that I only assembled this information into a single matrix; I did not gather it originally from the breweries. I would appreciate similar info on other breweries (large and small), other beers by these breweries, and any corrections that you note. If you tour a brewery, take notes! RedHook Brewery, Seattle, Washington - ------------------------------------------------------------------------------ Beer Name | Fermentables | Hops | Yeast | O.G. | Comments - -------------|---------------|--------------------|---------|------|---------- - -------------|---------------|--------------------|---------|------|---------- ESB | Klages 2-row | Willamette | English |1.054 |Flagship | Crystal 60L | Tettnang | Ale | |Product | | | | |4.3%ABW - -------------|---------------|--------------------|---------|------|---------- Ballard | Klages 2-row | Eroica | English |1.045 |3.8%ABW Bitter | Crystal 40L | Willamette | Ale | | | | Cascade | | | - -------------|---------------|--------------------|---------|------|---------- Blackhook | Klages 2-row | Willamette | English |1.047 |3.9%ABW Porter | Crystal 40L | Eroica | Ale | | | Black Patent | Cascade | | | | Roasted Barley| | | | - -------------|---------------|--------------------|---------|------|---------- Redhook | Klages 2-row | Clusters | Belgian |1.050 |4.5%ABW Ale | Crystal 40L | Willamette | Ale | |Banana | Black Patent | Eroica | | |overtones | | Cascade | | | | | Yakima | | | | | Hallertau | | | - -------------|---------------|--------------------|---------|------|---------- Winterhook | Custom-kilned | B.C. Goldings | English |1.057 |4.8%ABW Christmas | 2-row Carastan| Yakima | Ale | |Recipe Ale | (Hugh Baird) | Hallertau | | |changes | | Yakima | | |yearly | | Cluster | | |yearly - -------------|---------------|--------------------|---------|------|---------- Wheathook | Klages 2-row | Tettnang | English |1.034 |3.7%ABW Wheaten | English Malted| Hallertauer | Ale | |German Ale | Wheat | Hersbrucker | | |hops may | | Hallertauer | | |wrong | | Mittelfrueh | | | - ------------------------------------------------------------------------------ Sierra Nevada Brewing Company, Chico, California - ------------------------------------------------------------------------------ Beer Name | Fermentables | Hops | Yeast | O.G. | Comments - -------------|---------------|--------------------|---------|------|---------- - -------------|---------------|--------------------|---------|------|---------- Summerfest | Pale 2-row | Perle | Lager |1.046 |3.5%ABW | Dextrin malt | Hallertau | | |Mittel- | | | | |frueh??? - -------------|---------------|--------------------|---------|------|---------- Pale | Pale 2-row | Perle | Lager |1.064 |5.2%ABW Bock | Dextrin malt | Mount Hood | | |A beefier | | | | |Summerfest - -------------|---------------|--------------------|---------|------|---------- Pale | Pale 2-row | Perle | Ale |1.052 |4.4%ABW Ale | Dextrin malt | Nugget | | |Flagship | Crystal malt | Cascade | | |Product - -------------|---------------|--------------------|---------|------|---------- Porter | Pale 2-row | Nugget | Ale |1.058 |4.7%ABW | Dextrin malt | Willamette | | | | Crystal malt | | | | | Chocolate malt| | | | | Black patent | | | | - -------------|---------------|--------------------|---------|------|---------- Stout | Pale 2-row | Chinook | Ale |1.064 |4.8%ABW | Dextrin malt | Cascade | | | | Crystal malt | | | | | Black patent | | | | - -------------|---------------|--------------------|---------|------|---------- Celebration | Pale 2-row | Chinook | Ale |1.064 |5.1%ABW Ale | Dextrin malt | Cascade | | |Dry hopped | Crystal malt | Centennial | | | - -------------|---------------|--------------------|---------|------|---------- Bigfoot | Pale 2-row | Nugget | Ale |1.092 |10.1%ABW Barley | Crystal malt | Cascade | | |Dry hopped Wine | | Centennial | | | - ------------------------------------------------------------------------------ -End Part 1/2- Return to table of contents
Date: Mon, 6 Dec 1993 12:00:33 -0500 (EST) From: gelinas at ekman.unh.edu (Russell Gelinas) Subject: XXX,yeast,ice,plugged screens With this talk of Noche Buena, I was wondering if anyone has ever seen a dark malty beer called "XXX" out of Mexico? It was a take on "Dos Equis", but I don't know if it was made by the same company. I wasn't a brewer back then (10 years ago), but I remember it as being a good beer. Without dredging up the dry vs. liquid yeast debate again, I'd like to point out that the switch from dry to liquid often brings your more subtle brewing mistakes to the fore. Something to watch for. I'm surprised to hear that Ice Bud/Ice Molson have no flavor, because the Ice Labatts I tried had lots of flavor, most of it bad. Strong phenols. Enough so I actually checked the bottle for yeast sediment (of course there wasn't any). Fwiw, Labatts is suing people over using the term "ice". And, speaking of plugged screens, I've been having a problem with stuck sparges. I use the 10 gallon cooler with straining bowl type of lauter tun. Worked great for 20 batches, but it just was not working anymore. Why, I dunno. Anyway, after having to pour the whole mash *back* into the mash-kettle to unset the sparge (HSA anyone?), I decided that I'd just put a stainless pot scrubber over the cooler outlet hole, tied on with an elastic, and leave out the strainer bowl. Well, hey, it worked like a charm! No clogs, a couple of quarts before it ran clear. YMWV, but it's likely to become SOP for me. Russ Gelinas eos unh Return to table of contents
Date: 06 Dec 93 12:19:58 EST From: Thomas Livaccari <TJL at CSI.compuserve.com> Subject: Interested in Homebrew Digest I would be interested in receiving information about Homebrew Digest. Tom Livaccari 204 West 80th Street, Apt. 5E New York, NY 10024 Return to table of contents
Date: Mon, 6 Dec 93 10:18:19 MST From: fmicos!argus!dillinge at uunet.UU.NET (Stephen Dillinger) Subject: Hop bitterness longevity I have a question about hop bitterness stability/longevity in my bottled beers. The basic "problem" is that the perceived bitterness in my bottled beers seems to fade rather quickly (over a period of weeks). A beer that is extremely bitter one week, is perfect the next, and a couple of weeks later the bitterness is very subdued. I've tried the basic 60 minute boil, 5 minute finish, as well as various attempts at dry hopping (which I really like) and hopping at various times during the boil. All share the same lack of staying power in the hops... Could it be the type of hops I use? (goldings, fuggles, willamette). Anyone know how I can get a desired level of bitterness and have it stick around for awhile? Thanks in advance for any advice/ideas. Steve Dillinger uranus!dillinger at uunet.uu.net Return to table of contents
Date: Mon, 06 Dec 1993 12:09:19 -0500 (CDT) From: WEIX at swmed.edu Subject: Dry vs. Liquid Yeasts Hi, I would just like to give a small plug here for the Yeast FAQ. I talk about the magical aspects known as strain variation. Roughly this means: "Not all yeast are the same". Not all dry yeast, not all liquid, not all anything! To those who are disappointed with their variety of dry yeast but would like to keep using dry yeast, you might try using Red Star Ale Yeast or Llemand Nottingham or Windsor Dry Yeast. Not to slam the Whitbread Dry (slam, slam, slam ), but disatisfaction with it's performance in my first few batches (it gave an odd taste that I don't know how to describe) is what drove me to compile the yeast FAQ in the first place. I wanted something that listed the available strains and their flavor characteristics. Beginning brewers should be especially happy with the Red Star Ale because of it's fast starting and clean taste. Patrick, that annoying yeast faq guy. Return to table of contents
Date: Mon, 29 Nov 1993 13:50:00 -0500 From: carlo.fusco at canrem.com (Carlo Fusco) Subject: NaOH a cleaning agent? Glenn Anderson wrote: H> If I wash all my metal brewing equipement with a sodium hydroxide H> solution, what's the best process for ensuring that it's all rinsed H> off? Can any Microbrewers on the digest offer a 'professional' H> opinion that I can take to the bank? I seem to remember George Fix [I think] writing a short blerb on this topic. I seem to remember that NaOH was used to remove protein build up inside pipes and tubing and was later rinsed with a weak HCl solution to nutralize the NaOH. Can any one verify or reject this? What strength NaOH and HCl were used? Can someone please explain how to the use NaOH as a cleaning agent? Thanks, Carlo - --- * Freddie 1.2.5 * email: carlo.fusco at canrem.com Sharon,Ontario,Canada Return to table of contents
Date: Mon, 6 Dec 93 10:48:52 PST From: dra at jsc-ws.sharpwa.com (Darren Aaberge) Subject: Re: starter gravities revisited Cushing Hamlen asks about gravity of starters in HBD 1289. I initially used starters with a gravity similar to what I was brewing. I was amazed at the difference in lag time between using a starter and not using a starter. Then someone on the HBD claimed that starters should be 1.020, so I switched to that gravity for my starters. It seems like I still fot short lag times, but the yeast seemed to be very weak and I was getting high final gravities. I now use starters that are between 1.030 and 1.040 and am very happy with the results. Just my $.02, Darren Aaberge Return to table of contents
Date: Mon, 6 Dec 93 12:46:06 PST From: troy at scubed.scubed.com (Troy Howard) Subject: Wort dilution vs SG Chushing Hamlen (cush at msc.edu) asks if there is a curve or analytic function fit to experimental data to describe wort gravity as a function of (presumably) dilution volume. You do not really need experimental data. This is a rather simple problem. Wort gravity is a measure of density. So, using the following notation: D0 = initial density V0 = initial volume Da = density of added liquid (for water Da=1.000) Va = added volume Df = final density then, adding Va of liquid of density Da to a volume V0 of liquid with density D0, will result in a liquid of density (D0V0 + DaVa) Df = --------------- (V0 + Va) or (in case the spaces don't line up when you read the above) Df = (D0*V0 + Da*Va)/(V0 + Va) As an example, if you have 5 gallongs of 1.060 wort, and add one gallon of water to it, you will have 6 gallons of (1.060*5gallons + 1.000*1gallon)/(6 gallons) = 1.050 wort. -Troy Return to table of contents
Date: Mon, 6 Dec 93 16:12:44 EST From: Spencer.W.Thomas at med.umich.edu Subject: wort dilution vs. SG Not sure what you want. You mean "what happens if I add 1 gallon of water to 4 gallons of 1.040 wort?" Almost right formula: 1.040 wort = 40 "points/gallon" = 160 "points" in 4 gallons 160 points/5 gallons = 32 points/gallon = 1.032 wort To do it right, you first convert from gravity to degrees Plato. Fix posted a cubic approximation to the tables recently. This gives you %sugar (by weight as sucrose) (1 deg Plato = 1% sugar w/w). Multiply by the mass of the solution (4 gallons * ???lbs/gal * 1.040) to get the mass of sugar. Add your gallon of water, and compute the mass of the new solution (original mass + mass of 1 gallon of water (don't forget to temperature compensate)). Then compute the percentage of sugar in the new solution (100 * original sugar mass / solution mass). Finally, convert back to S.G. using the Plato table (or formula). A close approximation to deg Plato is to divide the "points" by 4. But if you use that, you might as well use the simple method in the first paragraph. I haven't compared this to Steve Piatz's table, but his code looks like my first method. =S Return to table of contents
Date: Mon, 6 Dec 1993 15:43:29 -0600 (CST) From: EVANS at smsd.jsc.nasa.gov Subject: Help!!! San Miguel Recipe Wanted. Hello, I'm looking for a recipe that is similar to San Miguel. As I'm pretty new at this, I'd prefer an extract-based recipe. I've checked the Cat's Meow and haven't found anything. I'd really appreciate any help offered. Please post or respond to "evans at newton.jsc.nasa.gov" Responding directly to this post will not work. Thanks in advance, Chris Evans Return to table of contents
Date: Mon, 6 Dec 93 15:00:14 -0700 From: Craig Artley <cartley at dix.Mines.Colorado.EDU> Subject: Re: BBC and water chemistry > Date: Sat, 4 Dec 93 07:28:00 -0600 > From: chuck.wettergreen at aquila.com (Chuck Wettergreen) > Subject: BBC and water chemistry > > > I just received in the mail an unsolicited four-color bi-fold *I'm not > sure what this is* "advertisement" from The Boston Brewing Company. [...] > Page four > continues the Koch famly travails from Germany to the land of > opportunity, offers "Come for a tour" AND **offers a FREE Sam Adams T- > shirt and a FREE subscription to the Boston Beer Company Quarterly > Newsletter** !!! I got one of those in the GABF edition of the local brewspaper, Rocky Mountain Brews. I'm still waiting for the T-shirt. Guess I should have checked "Distributor" rather than "Beer Lover".... - --- Craig Artley cartley at mines.colorado.edu (303) 273-3479 Geophysics Dept., Colorado School of Mines, Golden, CO 80401 Return to table of contents
Date: Sun, 5 Dec 1993 20:31:50 -0600 (CST) From: winstead%brauerei at cs.tulane.edu (Teddy Winstead) Subject: Back To Basics Recipe Fellow Homebrewers: My last few batches (Double Bock, Amber Ale, and Papazian's "Holiday Cheer") have all been severely lacking. The Double Bock froze in the fridge, and had to come out (imagine the mess :-( ),resulting in estery off-flavors from the increased fermentation temps, the Amber Ale suffered from a lack of hoppiness and a little HSA, and the "Holiday Cheer" is awful (I think that I should've peeled the ginger) it has a medicinal, phenolic, rough (almost dirty, like mud) flavor to it. So here's my query(s): Could somebody please send me (via e-mail, so as not to clutter this list) a good, easy recipe (preferably something with some grains added to the boil for extra body)? Lots of hops, too. Also, one with a liquid yeast. Beleive it or not, I have troubles with liquid yeasts. They seem to have like a 30 hour lag time which makes me incredibly nervous. Also, could somebody tell me whether or not it's a good idea to put soap in the dishwasher when doing your bottles in there? I'm a little worried that the dishwasher method's detracting from my beer quality. Finally, could somebody give me a good, step by step method for cleaning and rinsing my carboy (since I don't have a hookup for my bottle-washer anymore, I think that maybe lack of rinsing has contributed to off flavors. Thanks a million, and happy brewin' Teddy Winstead Return to table of contents
Date: Mon, 6 Dec 1993 17:12:20 -0600 (CST) From: winstead%brauerei at cs.tulane.edu (Teddy Winstead) Subject: Various Mailing Lists Could somebody please e-mail me the addresses for: The Lambic Mailing List The Mead Mailing List The Cider Digest (if it still exists?) Thanks alot, Ted Return to table of contents
Date: Mon, 6 Dec 1993 09:54:00 -0500 From: stephan.marceau at canrem.com (Stephan Marceau) Subject: Re: Ice Beer james>yea, i tried some budweiser ice draft (i was at a friends house and he was james>swilling it. i didn't buy it, HONEST!). i think this is similar to the james>molson ice. i have to agree with andy. STAY AWAY FROM THE STUFF. no tase james>at all. i hear they use more corn to give it a smoother flavor. james>this reminds me of something: five years ago i was involved in an exchange james>program with german students. when they were over here king cobra was james>still being advertised on t.v. the adds said, "goes down smooth with no james>after taste." james>i remember the german students rolling on the ground with laughter after james>hearing this. i asked one what was so funny (at this time i had never james>really tried any beer) and he said, "beer with no aftertaste? the after james>taste is the most important part of the beer!" james>three months later i was in germany. i tasted real beer for the first time james>and found out that he was right. james>- --james Ya, it's quite funny, the Labatt Ice beer is the first beer that my wife actually likes: because of the no after-taste!!! And I have been trying for so many batches to make something that she would actually enjoy - I guess I was on the wrong path with berries!!! I will admit that I do buy the Ice beer for guests who like "tasteless beer", that's what I call it! That makes them laugh... Later Steph - --- * MR/2 1.36 NR * I am free of prejudices. I hate everyone equally. Return to table of contents
Date: Mon, 6 Dec 1993 20:16:42 +0500 (EST) From: "David M. Fresco" <fresco at gibbs.oit.unc.edu> Subject: Mac Clip Art Hello, I'm interested in some beer related clip art. In particular, I'm looking for a recycle symbol (with the three arrows) in the form of a scalable pict. Please send replies to fresco at unc.edu =-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= = 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: Mon, 06 Dec 1993 20:44:34 -0400 (EDT) From: RADAMSON at delphi.com Subject: Beer Offerings Fellow Brewers: I am blessed with a dilemma this season of having an opportunity to influence the tap offerings of my local pub. It has been and will continue to be a brilliant, almost quite proper, Irish Pub. It even goes by the name of Mustang Sally's. For the record, it has to be the freshest, best poured pint of Guinness on Long Island, NY - and we've hunted quite a few along our search. Anyway, his other offerings are Bass, Woodpecker Cider, Kilian's, Bud & Coors. So, we (my brew partner & I) had an idea of providing a holiday ale (Anchor Christmas, Sierra Celebration, even SA Winter Lager, etc) to him to serve. He could charge whatever for a pint, except for us, of course. Our investment is basic: add a more beer knowledgable crowd to his clientelle; get the place known for a rotating special seasonal Micro beer, etc. I know, skip the details... Anyway, he's going along with this so far. You're saying, "So, what's the delemma?" - Certainly not the selection!! I love this season! What I'd like to throw at him are some industry marketing blitz crap that will help convince him that the special beer will sell (even though he has no cost in the keg (at this point anyway)). He may have to decide which current tap to remove. Can anyone start me in the right direction for trades, articles, etc.? Thanks in advance, Richard Adamson, Brewer, Systems guy, Steeler Fan - RADAMSON at delphi.com Return to table of contents
Date: Mon, 6 Dec 1993 21:45:18 -0500 (EST) From: smag at echonyc.com (Stefan Smagula) Subject: Oven-mashing, Over active fermentation, Old Yeast OVEN-MASHING I have a tip for those who are thinking about trying to mash for the first time. This is how I did my first partial-grain batch. It was easy! Instead of buying or making an insulated box, I used my 8 gal. enamel brewpot, and put it into a warm oven for the steeping periods. I made su re the oven temperature was near that of the mash with the help of a thermometer. When I needed to raise the temperature of the grains (I did a "step-infusion"...I think?), I took the pot out of the oven and heated it slowly on the stove. I was happy, my mash was happy :-> - ------------------------------------------------------------------------ Help! I violated the 11th Commandment: This same 5 gal. batch (1# of cara-pils, 1# of crystal, 4# pale malt, 11# Dry Malt Ext. with about 10 oz of various hops, an OG of >1.100) had one problem: it fermented so fiercely the foam filled all the headspace in my 7 gal carboy and went all over the floor, leaving me with <3 gallons of brew. It was an expensive mess, but worse, it was a sin ;-) Is this normal for high gravity/high hop brews? (this is my first) and how do I avoid it? Note: I did not separate the hot/cold break from the wort. I used Wyeast #1214 (Belgian Ale). I don't think this problem was due to my mashing method--the wort tested OK with iodine. - ----------------------------------------------------------------------- Any advice on using old yeast? I cleaned the yeast from the trub of this same batch using the method outlined in the Yeast FAQ--thanks Weix, the FAQ's awesome! (Roughly: boil some water, cool, mix with sediment, let settle, pour off everything but settled yeast, repeat, and then pour the cleaned yeast into a sanitized mason jar and store in your fridge). Now, can I safely use this yeast even though I cleaned it over a month ago? I have a microscope--so I could check for bacteria--but I'm not sure what levels of bacteria are "safe" (there was a good number of critters in the original Wyeast package!), and I'm not sure about the viability of yeast stored this long. Thanks. - ---------------------------------------------------------------------- [enter non-professional mode] I think there should be more orgasms, fake and otherwise, on the HBD! Sorry about the l o n g post. Return to table of contents
Date: 06 Dec 93 21:49:30 EST From: Richard Nantel <72704.3003 at CompuServe.COM> Subject: Yeast FAQ I'm new to the net and HBD. I'd love to know where I can find a copy of the Yeast FAQ. If it is anywhere near as informative as the Hops FAQ I found Compuserve, it will be worth its bytes in gold. Thanks Richard Nantel Montreal, Quebec Canada Return to table of contents
End of HOMEBREW Digest #1291, 12/07/93