HOMEBREW Digest #1303 Tue 21 December 1993

Digest #1302 Digest #1304

		Rob Gardner, Digest Coordinator

  Free Speech Vs. "Professional Language" ("J. Andrew Patrick")
  Problems with Dark ales (John Walaszek)
  Reusable 5l kegs ... (Palme)
  Corona Recipe? (Fred Bucalos)
  Re: Al Again? (John DeCarlo                             )
  Brewpub info desired (gorman)
  temp step mash scorching (Chuck Wettergreen)
  New Brewer...Saga Continues (LUKASIK_D)
  Power Sparger (Tom Leith MIR/ERL 362-6965)
  Re: Geometry/high gravity (Jim Busch)
  Thanks/Creole/Stouts (Chris Pencis)
  Aluminum pots ("Bill Kitch")
  Specific Gravity Measurement ("Bill Kitch")
  early racking, ice-bath cooling, Barney Bashing (Jonathan G Knight)
  Sparkling Wine bottles (Earle M. Williams)
  no subject (file transmission) (dean goulding)
  Raw Honey vs Processed (Bob W Surratt)
  magazines (GNT_TOX_)
  Potential Extract of Dark Malts (dmorey)
  yard o' beer (Chris Lovelace)
  Extract experience (Chris Amley - 3M Telecommunications)
  New Amsterdam - New York Amber - Ideas? (Roy Harvey)
  Seltzer Carbonators (Roy Harvey)

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---------------------------------------------------------------------- Date: Mon, 20 Dec 1993 04:44:29 -40975532 (CST) From: "J. Andrew Patrick" <andnator at genesis.Mcs.Com> Subject: Free Speech Vs. "Professional Language" Much to my surprise, since posting my 1st message about the blatant censorship that I encountered at the AOL Beer Forum, several HBD readers have expressed opionions that I "got what I deserved" for using such terrible language. Al Korzonas, Michael T. Lobo, and, GNT_TOX%ALLOY.BITNET at PUCC.PRINECTON.EDU (whoever that is!) have written (either publicly or privately) to indicate their opinions that: 1) AOL was justified in censoring me for using "profane" language, and/or 2) The HBD is "demeaned" by those who frequently use "profane" language, so we should all use "professional language" here, and/or 3) This is an AOL issue that has no business being discussed in the HBD. All I did was say that I was "pissed off". That's the worst of my alleged "profanity". Allow me to quote verbatim from Webster's New Collegiate Dictionary, (c)1974 by G.&C. Merriam Webster Co: "pissed off - adj. slang: ANGRY, DISAPPOINTED, DISGUSTED <a lot of guys are _pissed_off_ at me 'cause I came in after them and made corporal -Norman Mailer>" Note that even as far back as 1974, Webster's did not feel that the term deserved being labelled as vulgar or profane. It would not surprise me if even the "slang" label has been dropped in more recent editions. Those of us who live and work on the Net value our electronic freedom of speech very passionately. People who know me in the real world know that I am a very honest and opinionated person, who always says exactly what is on his mind. My close friends place high value on this trait. I believe that I have an inalienable right to express myself in cyberspace in the same manner as I do in real space. This is just your basic First Amendment principle applied to the on-line world. If I am forced to drastically alter my on-line persona because of a few prudes who don't like seeing words like "orgasm" or "pissed off" in the HBD or AOL Beer Forums, then I am being forced to live a lie, to pretend to be somebody that I am not. Is this REALLY what we want?? And if you still feel this discussion does not belong here, then please keep your flames PRIVATE!! I can be flamed DIRECTLY at "andnator at genesis. mcs.com", or on either of my Home Brew U. BBS systems (listed below). Public flames only serve to waste bandwidth and make the issue you are are trying to get rid off reappear that much faster. +--------------+---------------------------------+--------------+ |Sysop | Andrew Patrick | Founder| |Home Brew Univ| AHA/HWBTA Recognized Beer Judge |Home Brew Univ| |Midwest BBS | SW Brewing News Correspondent | Southwest BBS| |(708)705-7263 |Internet:andnator at genesis.mcs.com| (713)923-6418| +--------------+---------------------------------+--------------+ Return to table of contents
Date: Sun, 19 Dec 93 22:35 CST From: akcs.wally at vpnet.chi.il.us (John Walaszek) Subject: Problems with Dark ales Hello everyone, I am looking for some help in determining why I am having problems with Dark Ales. I have brewed about 25 all-grain ales and every attempt at a dark one (3 stouts and 1 porter) I have ended up very disappointed. I brew alot of pale ales and brown ales and these have all been very consistent. I think my problem may have to do with water chemistry, Lately I have used pre-boiled Chicago City water. I usually do not check ph and don't really add any mineral salts. The problem is all 4 of these beers have had a distinctly musky-like aroma and flavor. None have really tasted as roasty as I have intended. The beers seem thin tasting as well and maybe even faintly sour. My usual procedure is add add crushed grain to 3 gallons 175F water. Rest at 153-155F for 90 minutes. Sparge for about 45 minutes. Boil 90 minutes. Chill using chiller. These are my last two that I have tried and I felt the recipes should have produced a very full-bodied creamy roasty delicious porter and stout. Instead I find them flawed but drinkable. Porter 5.5 gallons OG: 1.052 FG: 1.012 - -------------------------------------- 10.00 lbs Belgian 2-row Pale Ale Malt 10.00 oz Belgian Black Patent Malt 8.00 oz Belgian Cara-Vienna Malt 8.00 oz English Dextrin 8.00 oz Belgian Cara-Munich Malt 7.00 oz Belgian Special-B Malt 1.50 oz Kent Goldings Pellets ( 60) 5.4% 1.00 oz Kent Goldings Pellets ( 30) 5.4% 0.50 oz Kent Goldings Pellets ( 15) 5.4% Wyeast #1084 Irish Ale Oatmeal Stout 5.5 gallons OG: 1.052 FG: 1.014 - --------------------------------------------- 8.50 lb Belgian 2-row Pale Ale Malt 16.00 oz Flaked Oats 16.00 oz Belgian Roasted Barley 6.00 oz Belgian Chocolate Malt 6.00 oz Belgian Cara-Vienna Malt 4.00 oz Belgian Black Malt 1.00 oz Bullion Pellets ( 60) 9.2% Wyeast #1084 Irish Ale Any comments would be helpful, thanks! Wally Return to table of contents
Date: Mon, 20 Dec 93 07:31:47 CST From: palme at am1.icgmfg.mke.ab.com (Palme) Subject: Reusable 5l kegs ... Hi All! I saw a pretty nifty little gadget on the shelf of my local homebrew shop/microbrewery. (Ok, ok, so Dan shares floorspace with Lakefront. Sip and buy. Sip and browse. What a racket!) It's a reusable 5l stainless keg, similar to the "party kegs" one can purchase at the liquor store. A set of 4 comes with a resuable tapper/dispenser. (I won't mention the price, just yet) So, any thoughts? Ideas? Anyone out there *have* one of these? It sure would be nice to get away from bottling 2 cases every time. I would see putting up two of these kegs per batch and then one case of bottles for "dispersal." Comments *always* appreciated ... D. - --- Diane Palme, EIT You really think that A-B would Design Engineer, Special Machines accept my opinions as their own? Allen-Bradley Co. (414) 382-2617 <sheesh!> dspalme at mke.ab.com palme at am1.icgmfg.mke.ab.com Every now and then my hair color takes over and I cannot be held accountable for my actions. Return to table of contents
Date: Mon, 20 Dec 1993 09:14:37 -0400 (EDT) From: Fred Bucalos <BUCALOFJ at SNYONEVA.CC.ONEONTA.EDU> Subject: Corona Recipe? My brother has an affinity for "Corona" Mexican beer. Does anyone have a recipe for "Corona" or know of a recipe reference? Many thanks in advance. Happy Holidays to all. :-) Fred Bucalos e-mail: bucalofj at snyoneva.cc.oneonta.edu Return to table of contents
Date: Mon, 20 Dec 93 09:05:52 EST From: John DeCarlo <jdecarlo at homebrew.mitre.org> Subject: Re: Al Again? Interestingly enough, I just saw a cooking show discussing pots and pans. The most highly recommended was copper with a stainless steel coating on the inside. But the point being emphasized is that copper conducts heat best, then aluminum, then stainless steel (of the materials on hand for cooking). Specifically mentioned was that an all-stainless-steel pot will scorch food easily as the heat will come straight through from the bottom rather than spread out evenly. So, there were lots of second-best alternatives, including stainless with aluminum or copper bottom layers to spread heat evenly and aluminum pots that were either anodized or had non-stick surfaces applied. In conclusion, plain aluminum pots are subject to staining or pitting with acidic foods; plain stainless steel can scorch/burn easily because of poor heat conductivity; some combination is probably best but properly treated aluminum shouldn't have the same problems as cheap/plain aluminum. John DeCarlo, MITRE Corporation, McLean, VA--My views are my own Fidonet: 1:109/131 Internet: jdecarlo at mitre.org When a cow laughs, does milk come out its nose? Return to table of contents
Date: Mon, 20 Dec 93 09:27:09 EST From: gorman at aol.com Subject: Brewpub info desired I'd appreciate any comments via private email on brewpubs you've got personal experience with: 1. Inside th e San Francisco city limits 2. Anywhere in the Seattle metro area. Thanks, Bill Gorman gorman at aol.com Return to table of contents
Date: Mon, 20 Dec 93 07:14:00 -0600 From: chuck.wettergreen at aquila.com (Chuck Wettergreen) Subject: temp step mash scorching When doing temp step mashes with my Cajun Cooker (160,000 btu's!) I've noticed that I frequently get mash sticking to the bottom of the kettle and charring. This happens even at the lowest levels of heat and the kettle suspended above the flame on bricks. Now I've found the solution to this problem. I purchased a "pizza stone". This is a ceramic disk about 18" in diameter and about an inch thick (they come square too) that you place in your oven to heat up and duplicate a pizza oven like found at your favorite pizza shop. I put this on top of the Cajun Cooker and turned on the heat. The stone heats up and evenly distributes the heat. No scorch, no burn, just nice even heat applied uniformly to the bottom of the pan. I purchased a "second" in the Chicago burbs at the Piano Factory outlet mall (Housewares Outlet) in St. Charles for $10. This store is just down the hall from the Corning Outlet that sells yards of ale and carboys inexpensively. Obviously, a first would cost more. They also have giant wooden spoons which are perfect for stirring stiff mashes... Chuck * RM 1.2 00946 * Therapy helps but screaming obscenities is cheaper. Return to table of contents
Date: Mon, 20 Dec 1993 10:02:55 -0500 (EST) From: LUKASIK_D at sunybroome.edu Subject: New Brewer...Saga Continues Thanks to all of your who responded dirctly to my first inquiry! Just thought I would give you an update: The third batch, an Australian Ale (which by the way has changed color and looks much better now) developed a small amount of white colored mold in the neck of the 6 1/2 gal carboy. I have no idea what caused this or if in factt it was mold (?) but since the krausen had settled I deemed it prudent to rack to a secondary as soon as possible. Since at this time I only have one 6 1/2 gal primary and one 5 gal secondary (which had the Olde Ale in it) we ended up bottling the Olde Ale on Saturday (8 day ferment). It had an ending SG of 1.022 abd alcohol of 5.25% (a lot lower than I was hoping for), was still quite sweet but still drinkable. So far (48 hours) none of the bottles have blown and I am keeping my fingers crossed as I am planning on keeping it at room temp for a week before transfering to storage in the basement. I am hoping that the alcohol increases and the sweetness mellows with some ageing in the bottle. Any thoughts on this? What could have caused the mold in the neck of the carboy? I had given it a 2 day sanitation water soak with 2 tbls. of clorine, several good hot rinses with the bottle washer, and immediately filled it again. Is it possible that it wasn't mold in the first place? Any other possibilities? The beer by the way tastes fine (in fact it seems to have more of the bitterness that I am looking for) and doesn't appear to have any mold in it. It has dropped to 1.015 SG in 4 days and currently has about 4% alcohol. It is clearing nicely in the secondary and is obtaining a nice light amber color. I must admit that the trup was some of the ugliest stuff I have every seen (reminiscent of things I have seen in my 2 year olds diapers when he has been sick...UCK!!!) I am remeding the 2 carboy problem by adding additional 5 gals. to I can also try making some lagers. About to try the 4th batch...an IPA. I think I'm hooked!!!! Need to learn more patience...as my friend said "the name of this game is waiting"...I wanted to drink the first batch. Doug "SodBuster Suds" Return to table of contents
Date: Mon, 20 Dec 1993 09:19:23 -0600 From: trl at photos.wustl.edu (Tom Leith MIR/ERL 362-6965) Subject: Power Sparger Yesterday I experienced my first-ever set mash. I was making an Oatmeal Stout, with 15% oatmeal. It was the five-minute Quaker Oats oatmeal. I lauter in a bottling bucket with a false-bottom plus a grainbag. The first couple of gallons of runnings didn't take too long, but after that, it slowed to an imperceptible trickle. Rats!! I need a P o w e r S p a r g e r !! Rrrright, power sparger, oh yeahhh, arrgh..... (doing best Tim Allen impression I can muster). I remembered reading that some large breweries can apply a partial vacuum underneath their grain bed to hurry things along, and I was thinking about how I could accomplish this before the sparge completed on its own. I decided I couldn't. Then I thought maybe I could push the sparge water through from the top. I went and got a lid for the bucket, and drilled a 3/8" hole in the top. Fetched my CO2 tank from the dispensing system (I keg), and stuffed a hose into the hole. I fastened the lid onto the bucket well-enough to hold a little pressure, and SLOWLY cracked the low-pressure side valve open. The lid bulged up some, and I waited. Sure enough, the imperceptible trickle became perceptable, respectable even, and the sparge finished in about 40 minutes. I suspect this could be adapted for use with picnic cooler mash-tuns too. Anyway, FWIW, it worked once... t Return to table of contents
Date: Mon, 20 Dec 1993 10:43:57 -0500 (EST) From: Jim Busch <busch at daacdev1.stx.com> Subject: Re: Geometry/high gravity > From: John Eustace <3JCE1 at QUCDN.QUEENSU.CA> > Subject: Brewery Geo/High Grav Brewing/Topping Up the 2ndary > However, I didn't get any response to my query about brewery geometry. Again, > I'm interested in any information you might have of the effects kettle geo- metry and fermenter geometry have on the brewing process, from hop utilization Mine are of equal height to width (mash tun/kettle, lauter tun/fermenter). As systems are scaled up, they tend to become more shallow, 2-3 times the width to height. I have seen many variations on geometry used in many good breweries, so I feel there is a lot of leeway for the designer. Pikes Place uses a fairly tall and narrow 3/4 BBl kettle. Sierra uses a classic copper onion dome kettle, these tend to be shallow. Fermenter geometry can have a impact on the system. The biggest issue is where to place the chilling jackets, based on what type of fermenter you are are using (unitanks should be jacketed differently than open fermenters). Even the style of beer and production techniques become important when scaling up breweries. Jacketing placement is significant in terms of convection currents that develop inside the fermenter, and this is also dependent on geometry. > >I'd also be interested in more information on High Gravity Brewing. I have been diluting 10% in the kettle, boil the last 20 min, and whirlpool/counter flow. I have also on occaision, added more water into the fermenter via my counter flow chiller. I suggest adding water to the wort, prior to fermentation. The pH can change when using much greater amounts of water, and this might be cause to acidulate the water. >re:topping up secondary I am not a fan of this, but I know many others do so with success. Top up with boiled water, or save additional wort to add. I would advise a CO2 balst into the secondary prior to racking if this is a concern. > From: philb at pro-storm.metronet.com (Phil Brushaber) > Subject: Secondary in Stainless Probs > > I know that many of your secondary in stainless steel cornelius kegs. > I like to do this as it takes up less space in my lagering refigerator. > This summer I encountered this off-taste problem with a couple of > American Lager's I brewed, did the primary in glass and then the > secondary in stainless. The off-taste is hard to describe. At first > I thought it was astringency, but it is more like a yeasty, metallic > taste. The taste persists even after filtering through a .5 micron > filter. It has happened when I've secondaried in stainless (about > 5 total batches) but never when I've secondaried in glass (about > 2 batches). I have had some scale build up problems with my kegs, that required a good caustic/acid wash schedule. Not sure if this is the cause of the taste, check for problem weld areas. Good brewing, Jim Busch Return to table of contents
Date: Mon, 20 Dec 93 10:21:59 CST From: chips at coleslaw.me.utexas.edu (Chris Pencis) Subject: Thanks/Creole/Stouts Ok Folks, here we go... 1. Happy Holidays...for those of you interesed in the creole recipe, email me and I will reply with it when I get back in Jan. 2. I got my results back from my first competition (Austin Brew Ha Ha - my 6th batch, an extract/specialty grain brown ale) and I'm happy. My brew came out with a 25, and I think that I would have been scored higher if I had subclassified the brown ale category (english american etc) but it was between styles and I felt like I would have been guessing as to style anyway...(I cant try all these micros to help me define my styles in Texas - relatively few are sold here). Point being that I got nice beer reviews, no off flavors or infections. This makes me feel that I've got the essentials down - I have the HBD community to thank for this one - THANKS! 3. Semi-related literature: *A Natural History of the Senses* by Diane Ackerman. An excellent book which goes into the nuances of sensation - particularly relevant to we brewers who are dabbling with the alchemy of hops, malt etc to produce our magic are the chapters on smell and taste. Well worth an afternoon perusal in the library or bookstore - ISBN 0-679-73566-6. Standard disclaimers apply here - just a happy reader. 4. Advice on Stout recipes tried from the Cat's Meow or anywhere else would be appreciated as I am looking at trying to brew my 1st. I have a hankering to make something similar to Sam Smiths (is this dry or sweet? honest - I need to know....) extract recipes and private e-mail preferred. Thanks all Chris |Chris Pencis chips at coleslaw.me.utexas.edu | |University of Texas at Austin Robotics Research Group | Return to table of contents
Date: Mon, 20 Dec 1993 11:32:56 -0600 (CST) From: "Bill Kitch" <kitchwa at bongo.cc.utexas.edu> Subject: Aluminum pots There's some interesting information on the use of aluminum ware in Dave Miller's column in the latest _Brewing Techniques_ and in Papazian's Doctor whater-it-is column in the latest _Zymurgy_. The summary of both articles is that there is no evidence that using aluminum kettles will adversly affect beer flavor. Commercial brewery's don't use aluminum because it is attacked by the caustic cleaners that they use. Certainly stainless steel is more durable an more inert. So it sound like this may be just another myth propagated about the homebrew community. (FWIW I'm saving up for a SS pot.) By the way: be very careful about what you read in supplier's catalogues. They often suffer from the same lack of knowledge that the rest of do. Sante' WAK Return to table of contents
Date: Mon, 20 Dec 1993 11:32:53 -0600 (CST) From: "Bill Kitch" <kitchwa at bongo.cc.utexas.edu> Subject: Specific Gravity Measurement In HBD #1301 reeves at lanl.gov (Geoff Reeves) writes [snip] >Undisolved particles (including colloids) do not affect the measurement of >specific gravity. A easy to visualize example is to imagine a lake of pure [snip] This is not correct. Both suspended (undisolved) solids and dissovled solids will affect the specific gravity measurements. That is so long as they remain suspended in solution. In fact this phenomenon is used to measure the size of colloidal soil particles. If you have any doubts about this try the following. Take a trub laden sample off of the bottom on you boiler shake it well to suspend all the solids and quickly measure the specific gravity (before the junk settles out). Then leave the sample sit until the junk has all settled to the bottom of the sample tube. Now measure the specific gravity again. You will find that the second reading gives a lower Sg than the first. The difference may or may not be large enough to be of concern but suspended solid definetly do affect the measured Sg. Also on the subject of temperature corrections. If one is measuring Sg at ale fermentation temps then the correction is small (.001 or .002) if, however, one is measuring the the Sg of sparge runnings or boiling wort the corrections can be quite large (like .015 or more). So don't blow off the correction if you're trying to boil wort down to right OG! By the way, sierra.stanford.edu has a file with a table of Sg corrections and a polynomial fit. The file is /pub/homebrew/docs/sg_vs_temp. Sante' WAK Return to table of contents
Date: Mon, 20 Dec 1993 10:47:02 -0500 (cdt) From: Jonathan G Knight <KNIGHTJ at AC.GRIN.EDU> Subject: early racking, ice-bath cooling, Barney Bashing DQpNYXliZSBJIHNob3VsZG4ndCBoYXZlIGdvbmUgb24gYXQgc3VjaCBsZW5ndGgg dGhlIG90aGVyIGRheSBhYm91dCBteSBlYXJseS0NCnJhY2tpbmcgZXhwZXJpZW5j ZTsgZWl0aGVyIHRoZXJlIGlzIHNvIG11Y2ggaW50ZXJlc3RpbmcgZGlzY3Vzc2lv biBvbiBIQkQgDQp0aGVzZSBkYXlzIHRoYXQgbXkgcXVlc3Rpb24gaXMgbGVzcyBp bnRlcmVzdGluZyB0byB0aGUgU2FnZXMgb2YgQnJld2luZyB0aGFuIA0Kb3RoZXJz LCBvciBteSBxdWVzdGlvbiBnb3QgYnVyaWVkIGJlbmVhdGggbXkgb3duIHZlcmJv c2l0eS4NCg0KSGVyZSB3ZSBnbyBhZ2FpbjogIGFueW9uZSB3YW50IHRvIHZlbnR1 cmUgYW4gb3BpbmlvbiBvbiB3aGV0aGVyIGVhcmxpZXIgDQpyYWNraW5nIERPRVMg aW4gZmFjdCBlbmhhbmNlIHRoZSBwcmVzZW5jZSBvZiBkaWFjZXR5bD8NCg0KTm9y bWFsbHkgd2hlbiBJIHJhY2sgdG8gc2Vjb25kYXJ5LCBJIHdhaXQgdW50aWwgdGhl IGZlcm1lbnRhdGlvbiBpcyBhbG1vc3QgDQpvdmVyLiAgVGhpcyB0aW1lIEkgZGlk IGl0IGFmdGVyIGp1c3QgMy00IGRheXMgd2hlbiB0aGUgZ3Jhdml0eSBoYWQgZHJv cHBlZCANCmZyb20gYWJvdXQgMTA2MCB0byBhYm91dCAxMDQwLiAgRGlkIEkgZG8g dGhqZSByaWdodCB0aGluZz8NCg0KKgkqCSoJKgkqCSoJKgkqCSoJKg0KDQpKYW1l czogSSd2ZSBnb3R0ZW4gYWxvbmcgd2VsbCB3aXRob3V0IGEgd29ydC1jaGlsbGVy IGZvciAzMCBiYXRjaGVzIG5vdywgYnV0IA0KdGhhdCdzIGJlY2F1c2UgSSd2ZSBz dHVjayB3aXRoIGV4dHJhY3QgYnJld2luZyBhbmQgcGFydGlhbCBib2lscy4gIA0K Q29udmVudGlvbmFsIHdpc2RvbSBoYXMgaXQgdGhhdCBvbmNlIHlvdSBnbyB0byBh bGwtZ3JhaW4gYW5kIEZVTEwgYm9pbHMsIHlvdSANCm5lZWQgdGhlIGNoaWxsZXIu DQoNCkhlcmUncyBteSBtZXRob2QuICBJIGhhdmUgYSA1IGdhbC4gU1MgcG90LCBp biB3aGljaCBJIGJvaWwgNCBnYWxsb25zIG9mIHdvcnQuIA0KQWJvdXQgb25lIGdh bGxvbiBlc2NhcGVzIGR1cmluZyB0aGUgb25lLWhvdXIgYm9pbCwgbGVhdmluZyBt ZSB3aXRoIHRocmVlLiAgQSANCmNvdXBsZSBkYXlzIGJlZm9yZSBicmV3aW5nLCBJ IGJvaWwgdHdvIGdhbGxvbnMgb2Ygd2F0ZXIsIGxldCBpdCBjb29sLCBhbmQgcHV0 IA0KaXQgaW4gdHdvIHNhbml0aXplZCBnYWxsb24gcGl0Y2hlcnMgaW4gdGhlIGRl ZXAgZnJlZXplLiAgQSBjb3VwbGUgaG91cnMgDQpiZWZvcmUgSSBiZWdpbiBicmV3 aW5nLCBJIHRha2UgdGhlbSBvdXQgYW5kIGxldCB0aGVtIHBhcnRpYWxseSB0aGF3 LiAgQWZ0ZXIgDQp0aGUgYm9pbCwgSSBwdXQgdGhlIHBvdCBpbiB0aGUgc2luaywg ZmlsbGVkIHdpdGggaWNlICYgd2F0ZXIsIGFuZCBkdW1wIHRoZSANCnR3byBwYXJ0 aWFsbHktdGhhd2VkIGdhbGxvbiBibG9ja3Mgb2YgaWNlIGludG8gdGhlIHBvdC4g IEkgY292ZXIgaXQgYW5kIGxldCANCml0IHNpdCBmb3IgYSBoYWxmIGhvdXIgb3Ig c28sIGFuZCB2b2ls4TogZml2ZSBnYWxsb25zIG9mIHdvcnQgYXQgYWJvdXQgNzUg DQpkZWcuRi4sIHBlcmZlY3QgZm9yIHBpdGNoaW5nIQ0KDQoqCSoJKgkqCSoJKgkq CSoJKgkqDQoNCkkgd2lsbCBrZWVwIHRoaXMgbm9uLWJlZXIgcmVsYXRlZCBwb3N0 IGFzIHNob3J0IGFzIHBvc3NpYmxlLg0KDQo+RkxBTUUgT048DQoNCkkgbXVzdCBv YmplY3QgdG8gdGhlIGVuY3JvYWNobWVudCBvZiB0aGUgU2F0YW5pYywgQW50aS1N b20nbkFwcGxlUGllLCBVbi0NCkFtdXJyaWNhbiBCQVJORVkgQkFTSEVSUyBpbnRv IHRoZSBvdGhlcndpc2UgY2l2aWxpemVkIGFuZCBnZW50ZWVsIHdvcmxkIG9mIA0K SG9tZWJyZXdpbmcuDQoNCkZvciB0aGUgcmVjb3JkLCBteSBraWRzIExPVkUgQmFy bmV5IGFuZCBvdmVyIG15IGRlYWQgYm9keSB3aWxsIHRoZXkgZXZlciBzZWUgDQpl dmVuIGEgc291bmQgYml0ZSBvZiBCZWF2aXMgYW5kIEJ1dHRoZWFkLiAgDQoNCj5G TEFNRSBPRkY8DQoNCihXaGF0IGFyZSB0aGVzZSBwZW9wbGUgZG9pbmcgc2l0dGlu ZyBhcm91bmQgV0FUQ0hJTkcgQmFybmV5IGFueXdheT8gIA0KU2hvdWxkbid0IHRo ZXkgYmUgYXQgd29yaz8gIE1heWJlIHRoZXkgYXJlIG5vdCBoYXZpbmcgZW5vdWdo IGhvbWVicmV3LiAgTWF5YmUgDQp0b28gbXVjaCkgIEZvciB0aGUgaHVtb3ItaW1w YWlyZWQ6ICA6LSkgISEhDQoNCkpvbmF0aGFuIEtuaWdodA0KQS5aLkkuRC4NCihB bGxpYW5jZSBvZiBaeW11cmdpc3RzICYgSW5ub2N1b3VzIERpbm9zYXVycykNCg0K Return to table of contents
Date: Mon, 20 Dec 93 9:43:41 MST From: Earle M. Williams <earlew at drc.usbm.gov> Subject: Sparkling Wine bottles To continue the thread on domestic vs European "Champagne" bottles, another fine candidate is the Martinelli's Sparkling Cider bottle. They even come with a crown cap rather than cork and bracket. FWIW Earle - -- Earle M. Williams U.S. Bureau of Mines Denver, Colorado USA (Internet) earlew at drc.usbm.gov Return to table of contents
Date: Mon, 20 Dec 1993 09:58:40 -0500 (EST) From: okra at genesis.nred.ma.us (dean goulding) Subject: no subject (file transmission) NO TEAM. NO BUD. FYI, a boycott of Anheuser Bush products is being organized in New England to protest New England Patriots owner James Busch Orthwein's attempts to sell the Patriots to Stan Kroenke and move the team to St Louis. As reported by Will McDonough in the Boston Globe 12/18/93 p. 67, player agent Randy Vataha asks to start the boycott Sunday at 1 and continue until the team is sold to an ownership that will keep it here. Drop off points will be announced where fans can drop off any Anheuser-Bush products that will be trucked to a spot near the stadium and dumped to demonstrate to Orthwein our opposition. Orthwein who is the 3rd largest stockholder of AB, lost a bid for a new NFL franchise last month and seems willing to risk a number of lawsuits(TM), including breaking his lease in Foxboro, to move the team. "Tell you friendly bartender to serve something else. Tell the guy who owns your neighborhood pub or local package store not to order Busch products..." Amen! Besides, the local breweries and brewpubs can always use the business! Return to table of contents
Date: Mon, 20 Dec 93 10:54:14 PST From: Bob W Surratt <Bob_W_Surratt at ccm.hf.intel.com> Subject: Raw Honey vs Processed Text item: Text_1 Season's Greetings all! Can anyone tell me the difference in raw honey vs. the processed variety? Is the raw lower in sugar content since it hasn't been boiled, driving off some of the water? Thanks for your help, Bob Surratt Orangevale, CA Return to table of contents
Date: Mon, 20 Dec 93 14:32 EST From: <GNT_TOX_%ALLOY.BITNET at PUCC.PRINCETON.EDU> Subject: magazines Two basic questions for you guys: 1- Is it possible to buy Zymurgy, without having to join the AHA. 2- What do you people think of _Brewing_Techniques_ magazine? Return to table of contents
Date: Mon, 20 Dec 1993 12:39:29 -0600 From: dmorey at iastate.edu Subject: Potential Extract of Dark Malts Greetings fellow homebrewers and beer lovers, This is my first posting on HBD. I have been doing all grain brewing for about a year and a half and have a question about expected extract from dark grains. I have compliled a list which was created by averaging values from multiple sources. Most sources i have found don't cover potential extract of dark malts very much. So I would like to hear the wisdom of the brewers out there. Here is the list I have compliled up to this date: Ingredient: pt. gallons / lb Malt extract 35 Dry spray malt 42 Corn sugar 37 Cane sugar (yuk) 44 Brown sugar 41 Rice syrup 36 Dextrin powder 42 Pale malt 31 Lager malt 31 Munich malt 26 Mild ale malt 27 Crystal malt 22 Wheat malt 34 (this seems high) Cara pils malt 23 Roast barley 27 (isn't this high also?) Chocolate malt 27 " Black patent 27 " Honey 38 Molasses 45 I would like to thank all of in advance. I hope other people in our group will find this information useful. _______________________________________________________________________________ Dan A. Morey Reminding you to drink 2 to 3 beers a day. dmorey at iastate.edu According to a recent study this will reduce your chance of a heart attack by 50%! CHEERS!!!!!!!! _______________________________________________________________________________ Return to table of contents
Date: Mon, 20 Dec 1993 15:38:26 -0500 From: lovelace at pop.nih.gov (Chris Lovelace) Subject: yard o' beer >Date: Fri, 17 Dec 93 15:34:01 -0500 >From: "Daniel K. Yee" <yee at a1.relay.upenn.edu >Subject: yards & 1/2 yards >Hi all, >I've been thinking of getting a yard or 1/2 yard beer glass (with stand) >for my brother as a birthday gift. What are the best deals out there? >Thanks in advance. > Dan "Sven" Yee You can get yard, 1/2 yard, and foot glasses with the wooden stand for a pretty good price at a Corning/Revere outlet (for those of you near DC, I think one of these just opened up at Potomac Mills, but I haven't been by yet). They have good prices on glass carboys, too. I'm not sure exacly what the prices for these items are, but I do remember they are quite a bit lower than those at the local homebrew shop. Chris Return to table of contents
Date: Mon, 20 Dec 1993 20:59:18 -0600 From: ccamley at mmm.com (Chris Amley - 3M Telecommunications) Subject: Extract experience In HBD1301 Todd Carlson asked for comments re different commercial malt extracts. I'm interested in this topic, too, especially regarding Northwestern-brand extracts. What are they made from? Two-row or six-row barley. If two-row, what is the variety and origin? What is the yield (degrees OG/pound/gallon)? Are they consistent from batch to batch and year to year? For context, I'm brewing pale ale (using Edme DMS) and porter (using Munton & Fison Light). The owner of my homebrew store has been trying to get answers to these questions, but without luck, and has gently steered me away from Northwestern. And, yes, I know I wouldn't be asking this question if I were brewing all-grain... Return to table of contents
Date: Mon, 20 Dec 1993 19:27:25 -0800 From: royh at netcom.com (Roy Harvey) Subject: New Amsterdam - New York Amber - Ideas? I just tried a very tasty new microbrew that I bought at my local grocery store, It's called "New Amsterdam - New York Amber Beer". Very nice! Has anyone else tried it? I'd love to take a crack at making an extract clone of it. The neck label reads "New Amsterdam contains only the finest ingredients: two-row roasted barley malt and Cascade and Hallertauer hops." I guess that's a start! The label continues, "New Amsterdam has been consistently judges to be among the finest beers in the world." Yes, it is very good... Cheers! (and Happy Holidays!) Roy Harvey Mountain View, CA Return to table of contents
Date: Mon, 20 Dec 1993 19:29:13 -0800 From: royh at netcom.com (Roy Harvey) Subject: Seltzer Carbonators Anyone have experience using the soda water/CO2 bottles to quick carbonate beer? Just a thought... Anyone know a good source for these little setups? Cheers! (and Happy Holidays!) Roy Harvey Mountain View, CA Return to table of contents
End of HOMEBREW Digest #1303, 12/21/93