FORUM ON BEER, HOMEBREWING, AND RELATED ISSUES
		Rob Gardner, Digest Janitor


Contents:
  Root Beer recipes (Jim Doyle)
  8th Annual California Festival of Beers in SLO (Julie A Espy)
  Announcement--Brewing Seminars (Louis K. Bonham)
  Immersion Wort Chiller Plans ( LARRY KELLY)
  Homebrew Digest #1420 (Ma (Jim King)
  Re: Using corks (Jim Grady)
  LITE Beers (Bob Fawcett)
  Gott cooler source (George Tempel)
  another cooker source (George Tempel)
  Re: Parallel Yeast Cultures (Frank Judge)
  Anchor Liberty Clone responses ("Ball, Timothy B")
   (Bob Jones)
  Re: German brewing & sanitation (Jim Busch)
  BEER DINNER IN CHICAGO (Charlie Papazian/Boulder)
  Pale Ale Recipe (dmorey)
  The Virtual Pub (John Adams)
  Safe Chlorine Alternatives (Scott McLagan)
  Brewing Kolschbier (Allen Ford)
  A few Questions (EDGELL)
  RE: (NEEVES, TRENOR)
  Thanks/Grape Nuts, Oats ("Palmer.John")
  Home Brew U BBS Network ("J. Andrew Patrick")
  Wyeast1338/cookers/infusion_confusion/LageringInPlastic/sanitizers (pubtools)
  Kegging equip. in Canada. (Mark Blaseckie)
  Spargatron (Geoff Scott)
  Bulk Grain Storage (Tim P McNerney)
  Cals and Alc for OG vs FG (Domenick Venezia)
  Re: Copper sugar (Jim Grady)


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----------------------------------------------------------------------


Date: Tue, 10 May 1994 13:30:40 -0700
From: Jim Doyle <jgdoyle at uci.edu>
Subject: Root Beer recipes


WARNING! Long message to follow...


Following is a summary of the recipes which I received when I put out the
call for all to submit...in exchange, I would like to hear from everybody
about the sources where I can obtain the (obscure) ingredients called
for...thanks to those who submitted these!

#1)

INGREDIENTS:
 5 qt water                             1/4 oz hops
 1/2 oz burdock root, dried             1/2 oz yellow dock root, dried
 1/2 oz sarsaparilla root, dried        1/2 oz sassafras root, dried
 1/2 oz spikenard root, dried*          1 1/2 cup sugar
 1/8 tsp yeast, granulated

PROCEDURE:
 Simmer herbs in water for 30 minutes. Add sugar, stir to dissolve, and
 strain into a crock. Cool to lukewarm, add yeast, and stir well. Cover
 crock and leave to ferment for about an hour. Bottle and store in a cool
 place. Makes about one gallon.

*The American spikenard, Aralia racemosa, of the ginseng family, Araliaceae, 
is a plant native to the eastern United States. A decoction of the root was 
used by Indians for backache, rheumatoid arthritis, and coughing. 
 
 *** Notes included with the recipe:  "Root beer extracts, usually in
 an amount suitable for five gallons of beverage, are available from
 Hires, Schilling, and other herb and spice purveyors. These yield a
 drink that's very close in flavor to commercial root beers. Making
 your own infusions, however, allows for experimentation and a
 distinctive 'house' brew. Ours is less sweet than most."

Source:  The Herb Companion, Aug/Sept 1990.

- ---------------------------------------------------------------------------  
#2)


    Heat slightly less (about 2 tablespoons) less than a pint of water
to about 110 degrees Farenheit (sp.?) (43 degrees C.).  Dissolve 
1/8 cup (one fluid ounce) of granulated white sugar, plus one tablespoon
of _Blackstrap_ molasses.  Stir in 1/2 teaspoon of root beer extract.
Add a pinch of yeast to the empty bottle, pour in the above mixture,
and cap.  Let ferment for 1 to two days at room temeprature.  Age
in the refrigerator for at least one day, preferably 3 to four.
- ----------

    The above is rather primitive, since I can't drink or give away
gallons worth of root beer.  I prefer to make it by the bottle as
the mod strikes.  The blackstrapp molasses gives the root beer a
very dark flavor, and the heavy taste of real blackstrapp mollasses
is offset by the sugar.

    Here is a formula for Root beer essence, from the book _The
Standard Book of Formulas_, by Harry Bennett, copyright 1938 by
the Chemical Publishing Company.

               Root beer Essence

Oil Sassafras, pure        1 oz.
Oil Anise, pure            1 oz.
Oil Lemon, natural         1 oz.
Artificial Wintergreen
 oil (methyl Salicylate)  18 oz.
Alcohol, drinkable         6 oz.
water                     11 oz.

food coloring, brown     to suit
- ---------------------------------------------------------------------------

#3)

                                        OLD FASHIONED ROOT BEER

"Use strong bottles with patent stoppers or tie corks in securely. Use a stone
crock or granite vessell in which to let drinks stand while 'working.' Fresh
roots from the woods are always preferable to dried herbs. Select a cool place
in which to store the drinks; the longer they stand in a warm place after
bottling, the more effervescent they will become! When filling bottles, fill to
within an inch of the top.

1 cake compressed yeast                                 5 pounds sugar
2 ounces Sassafras root                                         1 ounce
Hops or Ginger Root
2 ounces Juniper Berries                                                4
gallons water
1 ounce Dandelion root                                          2 ounces
Wintergreen

Wash roots well in cold water. Add juniper berries (crushed) and hops. Pour 8
quarts boiling water over root mixture and boil slowly 20 minutes. Strain
through flannel bag. Add sugar and remaining 8 quarts water. Allow to stand
until lukewarm. Dissolve yeast in a little cool water. Add to root liquid. Stir
will. Let settle then strain again and bottle. Cork tightly. Keep in a warm room
5 to 6 hours, then store in a cool place. Put on ice as required for use."

The Fleishman Company, Excellent Recipes for Baking Raised Bread, 1912

- ---------------------------------------------------------------------------
#4)


These recipes come from:  The Scientific American Cyclopedia of Formulas,
edited by Albert A. Hopkins {query editor of the "Scientific American"}
New York, Scientific American Publishing Company, 1921

Root Beer--1.--To 5 gal. of boiling water add 1 1/2 gal. of molasses.
Allow it to stand for 3 hours, then add bruised sassafras bark,
wintergreen bark, sarsaparilla root, of each 1/4 lb., and 1/2 pt. of fresh
yeast, water enough to make 15 to 17 gal.  After this has fermented for 12
hours it can be drawn off and bottled.
  2.--Pour boiling water on 2 1/2 oz. sassafras, 1 1/2 oz. wild cherry
bark, 2 1/2 oz. allspice, 2 1/2 oz. wintergreen bark, 1/2 oz. hops, 1/2
oz. coriander seed, 2 gal. molasses.  Let the mixture stand 1 day.
Strain, add 1 pt. yeast, enough water to make 15 gal.  This beer may be
bottled the following day.
  3.--Sarsaparilla, 1 lb.; spicewood, 1/4 lb.; guaiacum chips, 1/2 lb.;
birch bark, 1/8 lb.; ginger, 1/4 oz.; sassafras, 2 oz.; prickly ash bark,
1/4 oz.; hops 1/2 oz.  Boil for 12 hours over a moderate fire with
sufficient water, so that the remainder shall measure 3 gal., to which add
tincture of ginger, 4 oz.; oil of wintergreen, 1/2 oz.; alcohol, 1 pt.
This prevents fermentation.  To make root beer, take of this decoction, 1
qt.; molasses, 8 oz.; water 2 1/2 gal.; yeast 4 oz.  This will soon
ferment and produce a good, drinkable beverage.  The root beer should be
mixed, in warm weather, the evening before it is used, and can be kept for
use either bottled or drawn by a common beer pump.  Most people prefer a
small addition of wild cherry bitters or hot drops to the above beer.

[disclaimer - these recipes are reproduced for historical interest.  They
may make you swell up and turn purple, loose all your bodily hair, or
withdraw from presidential politics.  What can I say?  Mileage varies...]


About sassafras...  My 1930 Merck's Index, 4th ed., says that sassafras
is supplied as either the root or bark of the root.  If the current
sassafras bark is from the trunk, then it's not the stuff in the old
recipes.  Sassafras root, oil, etc. is a federally controlled substance
because of the presence of safarol and iso-safarol [sp? they may end with
an 'e'].  As I recall, it was placed on the federal list in 1977-8.  It is
toxic to the liver as well as carcinogenic.  Oil of sassafras smells very
much like root beer, but not as strongly as modern root beer extract.  My
hunch is that the taste and aroma that you want are volatile oils and not
the safarol.  I wouldn't choose to drink safarol, but others might...


"That's all, folks"-Mel Blanc
- ---------------------------------------------------------------------------
- -------------------------------------------------------------------------



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Date: Wed, 11 May 1994 15:04:11 -0700 (PDT)
From: Julie A Espy <jespy at tuba.aix.calpoly.edu>
Subject: 8th Annual California Festival of Beers in SLO


Hi All! I have no affiliation with the hospice, but my friend works 
there, so I thought a shameless plug for their fundraiser was in order:

	The 8th Annual California Festival of Beers is a benefit for Hospice of 
San Luis Obispo County.  It will take place on Saturday, May 28, from 11 
to 3 at the Avila Beach Resort and Golf Course.  About 55 Calif. 
microbreweries will be represented.  Ticket prices are $32.00 for tasting 
and $5 for designated drivers (about 80% of the proftis are a direct 
donation to Hospice's program).  
	There will also be two blues bands featured:  Emmy Mack and the Trim, 
and Big Daddy's Blues Band.  For $32, you receive a souvenir pilsner glass and 
twenty-five tasting tickets (more avail. at Festival).  Designated driver 
tickets are $5 and include lunch and soft drinks.

For more info, call (800) 549-1538 or (805) 544-1538.  Tix are being sold 
at Boo Boo Records in San Luis Obispo and Grover Beach, Big Music in San 
Luis Obispo, SLO Chamber of Commerce, SLO Brewing Co. and Crown City Brewery 
in Pasadena, CA.

P.S. I can't remember the names of all the breweries listed, but you can 
also e-mail me at jespy at tuba.aix.calpoly.edu and I'll look on my little 
flyer and let you know.

Julie

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Date: Wed, 11 May 1994 18:53:33
From: lkbonham at beerlaw.win.net (Louis K. Bonham)
Subject: Announcement--Brewing Seminars

Dr. Paul Farnsworth and Dr. George Fix will be teaching
two one-day brewing seminars in Houston, Texas this
summer:  

Introductory Brewing Science -- this intensive one-day
seminar is designed for serious amateur brewers and
aspiring professional microbrewers, and will cover the
biology and chemistry of malting, wort production,
fermentation, and beer maturation, and will emphasize the
practical applications of these principles in day-to-day
brewing.

Small Scale Commercial Brewing -- this intensive one-day
seminar is designed for individuals planning or
considering opening a brewpub or microbrewery.  It will
cover technical issues as well as include presentations by
industry regulators, attorneys, and advertising
professionals on various business and legal aspects of
opening a brewery.

If anyone would like additional information, let me know
and I'll be happy to get it for you. 


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Date: Thu, 12 May 1994 00:05:12 EDT
From: KMYH09A at prodigy.com ( LARRY KELLY)
Subject: Immersion Wort Chiller Plans

Does anyone out there have any plans on how to make an Immersion Wort
Chiller?? If so, please email me or post it the next HBD issue.

Thanx in advance.
Larry


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Date: Tue, 10 May 94 19:04:00 -0800
From: jim.king at kandy.com (Jim King)
Subject: Homebrew Digest #1420 (Ma


H>          Also, I put an order in at my local homebrew shop for a
H>          Glatt Mill last January.  Whenever I check on it, the answer
H>          is always "I talked to the guys at Glatt, and they're in no
H>          hurry to send any".  Has anybody out there got one recently?
H>          Are they still making them?  
 
  I got a Glatt mill a month ago, and it is GREAT!!  The store I bought 
it from had been trying to get their order filled for a long time, and 
had finally given up when the truckload showed up unannounced.  It looks
like the company that makes the Glatt, while they make a very precise 
product, is a bit casual in their business practices.  It IS worth the 
wait, though.  I automated mine with a power drill, and can crush HUGE 
amounts of grain very vast with no degredation in the quality of the 
crush.

Jim King
jim.king at kandy.com

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Date: Thu, 12 May 94 7:14:30 EDT
From: Jim Grady <grady at hpangrt.an.hp.com>
Subject: Re: Using corks

There have been a couple of posts lately about using wine bottles for
bottling beer.  At the risk of sounding like an alarmist, I would not
recommend it.  Wine bottles are made for still, not carbonated,
beverages.  In my wine-making days of the mid-70s, there was a lot of
attention given in the texts of that time to making sure your wine had
fermented out before bottling so that you would not get bottle bombs (as
well as the problems of getting a sparkling wine instead of a still one
and having yeasties in the bottle).  Someone mentioned earlier that you
would not be able to get the bails (wires) to hold on to the wine
bottles but there is a good chance that the bottle would go first.

You can use champagne bottle if you want to bottle in fifth sized
bottles.  The plastic stoppers and bails are readily available and many
of the american "champagne" bottles will take a standard cap.

That said:

 * I don't know that wine bottles are appreciatively thinner than beer
   bottles but they might be

 * There was (is?) a wine bottle opener on the market that worked by
   pumping air into the bottle until the cork came out so they must be
   able to deal with some pressure.  I did hear of an anecdote where a
   Mateus bottle blew up using this device.  This was presumably due to
   the strange shape of a Mateus bottle and the uneven distribution of
   the pressure.

 * The manufacturers of my mini-kegs say to use less priming sugar when
   priming the kegs because it is a larger volume and less is needed.
   These are equivalent to ~10 bottles and take 1/2 the priming.  Who
   knows how to adjust for a wine bottle.

The bottom line:
I would recommend steering away from wine bottles and using champagne
bottles or big beer bottles if you want more than a 12 oz. bottle.  Oh,
people have also had success with the 1l and 2l PET bottles.  Some of
the British breweries distribute that way too.
- --
Jim Grady             
grady at hp-mpg.an.hp.com

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Date: Thu, 12 May 94 08:32:22 EDT
From: Bob Fawcett <bobf at gulfaero.com>
Subject: LITE Beers

>"Quarterbock".  It recommended making a bock beer (initial SG 1.080), 
>letting it fully ferment, and then diluting it with water during the 
>bottling process.  This way, your lite beer has more flavor since it 
>has all of the tasty products made during the initial stages of 
>fermenting a high alcohol beer.  It sounds like a reasonable process 
>for getting more flavor into a low alcohol beer, and should be worth 
>the try.
>
>John

I read an article recently in Southern Draft Brew News about Miller 
Brewing.  It seems that Miller does just that to produce Lite.  The 
author (I think it was Michael Jackson) said the undiluted Miller Lite 
was a tasty brew and was trying to convince Miller to sell it undiluted.

Bob Fawcett
bobf at gulfaero.com


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Date: Thu, 12 May 1994 08:38:55 +0000 (U)
From: George Tempel <tempel at MONMOUTH-ETDL1.ARMY.MIL>
Subject: Gott cooler source

                      Gott cooler source


Here in central-new-jersey I stopped over at Builders Square
in Freehold (right around the corner) and saw that they have
the 3 gallon, 5 gallon, and 10 gallon bright orange Rubbermaid/Gott
round coolers. The 5 gallon is $25.00, the 10 gallon $38.00
(give or take a dollar either way).

just for the curious


l8r...
ty (george tempel, home = netromancr at aol.com)
"kiss cats: the dachshund and the deer are one"--wallace stevens



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Date: Thu, 12 May 1994 08:37:42 +0000 (U)
From: George Tempel <tempel at MONMOUTH-ETDL1.ARMY.MIL>
Subject: another cooker source

                      another cooker source

Here in central-new-jersey I stopped over at Builders Square
in Freehold (right around the corner) and saw that they have
a 24" tall Brinkman camp cooker, 160,000 BTU's, with 2 gallon
aluminum pot and wire basket---no tank, however-- for $58.00

just for the curious


l8r...
ty (george tempel, home = netromancr at aol.com)
"kiss cats: the dachshund and the deer are one"--wallace stevens



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Date: Thu, 12 May 94 9:49:25 EDT
From: Frank Judge <fjudge at hpwadfb.wal.hp.com>
Subject: Re: Parallel Yeast Cultures


It must have been in the moon last week to try parallel yeast cultures with
Wyeast 1056 - I did the same thing, the same way!  Right now I have a batch
using one of the starters - when I bottled the other starters I also brewed
a batch of American Ale.  I have always believed that Ale yeast should be
stored at fridge temps ( below 50F ) to make it go into hibernation.  I
stored my 5 bottles of starter in the frige, upright, in the back.  This is
based on what I've successfully done with saving the trub from
primary/secondary for repitching.  I've always stored the trub in a canning
jar in the fridge, for up to 1 1/2 months, then created a starter and
repitched.  Never had any problems with this.
 
I'd be interested in any "scientific" based or yeast expert based opinions
you get.  I'm not an expert, but just seem to go with what works and makes
sense to me.
 
Good Brewing,
 
Frank
 
P.S. - Isn't it nice that using parallel yeast culturing has lowered the
cost of yeast from $3.50 a batch to $0.58 !  And that doesn't include trub
repitching !
 




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Date: Thu, 12 May 94 10:05:00 PDT
From: "Ball, Timothy B" <ballti at uh2372p03.daytonoh.NCR.COM>
Subject: Anchor Liberty Clone responses


I had several questions about the recipe so I'm re-posting with more detail.

Anchor Liberty Clone

6 lbs. Northwestern Pale liquid X
1 lbs.  Lagglander Pale dry X
1/2  lbs. Crystal 40L
1/2  lbs. Toasted 25L
3 oz. Cascade (whole leaf)  5.5%,  60min  (Partial Boil)
1 oz. Cascade (whole leaf) dry hop , one week
1 tsp. gypsum
1tsp Irish Moss
Wyeast London

start gravity 1.053
end gravity  1.010

If I were to use only  1/2 oz. dry hop I think they would be identical.

Primary ferment was one week at 68 degrees.  Secondary ferment was one week. 

For the dry hop I just threw them in the secondary.   The hops float so you 
can siphon from underneath them.   The longer you dry hop the more the hops 
get "water logged" and start to sink.  You may want to try 5 days instead of 
7.  When I transferred it to the bottling bucket I did get some hops in 
there.  Wracking to a second bottling bucket might help but I was to lazy. 
   I did waste a little more beer than usual during bottling  trying to 
avoid the hops.   It is worth the extra effort to use whole hops.  The hop 
nose is awsome.

If you  do a full boil, you may want to cut back on the bittering hops a 
bit.  Mine was nicely bitter (maybe a bit more than Liberty).


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Date: Thu, 12 May 1994 07:20:03 +0900
From: bjones at novax.llnl.gov (Bob Jones)
Subject: 

>Jeff Frane writes
> 
>One of the advantages of using flaked maize is that you do not need to
>cook it, but I'm a little non-plused when I read something like "can you
>use X with extracts or does it need to be mashed?"  What exactly do you
>*do* with any adjunct if not a mash?  Even a pseudo-mash?  Surely you
>aren't actually boiling this stuff, ala CP?  

I agree! I have used flaked maize on several occasions over the years with
very good results. I mostly use it in light lagers. Once I made a lager that
used about 2 pounds in 10 gallons. The beer was light on hops and
brilliantly clear and very pale. I friend was over and I poured him one and
said "what do you think?". He said "it tastes like Budwieser". At first I
was pissed, then I sort of set back and thought about what he had said and
why I brewed the beer to start with. I had both failed and succeeded. I had
proved one of the things I set out to prove, that I could brew a beer
without flavor flaws and defects. There isn't much to hide behind in this
style of beer. However I had brewed a beer I could go out and buy cheaper
than I could make. Since then I have brewed this style of beer on occasion
only with more malt and alittle more hops. Sort of a high test Bud. Probably
pretty close to the real Budvar. Give flaked maize a try, in small amounts
it really does add a nice flavor and depth to a real lager. I put the maize
right in the mash. Alot of brewers would be amazed at how many big brewerys
in england use maize in their prized beers.

See you all in Denver,

Cheers,
Bob Jones
bjones at novax.llnl.gov



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Date: Thu, 12 May 1994 10:35:33 -0400 (EDT)
From: Jim Busch <busch at daacdev1.stx.com>
Subject: Re: German brewing & sanitation

About the dark colors in German brewing and the use of dark malted
grains; just wanted to add that many German brewers use a dark
extract syrup added directly to the kettle in order to darken the
beer without using dark malt.  I personnaly dislike the practice, 
but plenty of good beers are made this way.  And dont forget that
these same anal brewers also use concentrated hop extracts for
the bittering hops.  Its a really involved industrial extraction 
process whereby raw hops are pulverized and using solvents, the
hop oils are extracted and condensed, then packaged in tins.  The
resulting oil is about as thick as 90 weight gear lube.

On sanitation:
> Sanitizers and you.  Listed below are 4 methods of sanitizing (not 
> necessarily STERILIZING) equipment based upon the Minnesota 
> Department of Health food sanitation code.  Your mileage may vary.
> 
> 1.)  Immersion for a period of 30 seconds in clean water of at least 
> 170 degrees F.

This is essentially pasteurization.
> 
> 2.)  Immersion for not less than 1 minute in 75 degree or warmer 
> water containing:
>     a)  not less than 50 ppm of free available chlorine if 
> hypochlorites (bleach) are used.
>     b)  not less than 200 ppm if chloramines are used.
>     c)  not less than 50 ppm if trichloromelamine is used.
> 
> 3.)  Immersion for not less than 1 minute in 75 F or higher water 
> containing not less than 12.5 ppm available iodine in a solution 
> having a pH not higher than 5.0
> 
> 4.)  Immersion for at least one minute in water of 110-130 F 
> containing not less than 200 ppm and not more than 400 ppm of a 
> quaternary ammonium solution.
> 

This is suprising.  I was under the impression that iodophors 
should be used in cold water.  Same with chlorine. Now I guess 
75F is not real warm, but if the standard says "or higher", I
am confused, or misinformed.  Any chemists want to add to this
discussion????

Jim Busch


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Date: 12 May 94 13:04:24 EDT
From: Charlie Papazian/Boulder <72210.2754 at CompuServe.COM>
Subject: BEER DINNER IN CHICAGO

I will be in Chicago next week, Thursday, May 19 to present a truly gourmet
Beer and Food Banquet.  This is open to anyone who wished to attend.  I've
designed the menu with the help of the chef at the Union League Club of Chicago
and The Great American Beer Cookbook.  All the food will be prepared with beer
and accompanied with beer.  

I've designed many of these types of dinners and I have to say that this may be
one of the most spectacular.  The meal is a six course dinner (if you include
the encore of Samuel Adams Triple Bock served after dinner) accomapnied with 11
different beers.

The planned menu includes 

Spinach Salad accomapnied with raspberry beer dressing with Sprecher Black
Bavarian Lager and Cherry Land Brewings Cherrry Ale

Lobster and Brie Soup prepped with Celis White accompanied with Legacy Lager
and Baderbrau Pils.

Stuffed Leg of Lamb prepped with Chimay Red Ale, w/ beer glazed (prepped with
Sprecher Mai Bock) carrots, and boiled potatoes (prepped with Berghoff Beer)
accompanied with Petes Wicked Ale and Anchor Steam

Creme Brulee prepped malt extract accompanied with Lakefront's East Side Dark
and Goos Island Porter

Stout and Whiskey Chocolate Truffles prepped with Miller Stout accompanied with
Peche Lambic and Kalamazoo's Bell's Cherry Stout

Sam Adams Triple Bock for an encore

IF YOU ARE INTERESTED IN JOINING US Tickets are $35 per person.  Call 312
427-7800 and ask about the beer dinner.  I'm looking forward to it.  Hope to
see some of you beer folks out there

Charlie Papazian
CIS 72210,2754

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Date: Thu, 12 May 1994 13:18:10 -0500
From: dmorey at iastate.edu
Subject: Pale Ale Recipe

Raise your glasses HBDer's,

	It doesn't seem that long, but this will have to be good bye
for now.  I am now leaving my choosen institution of higher learning
for the real world (hopefully more money to brew with) and will have
to give up my email account!  So before I leave I wanted to share a
recipe with you.  It's flavor reminds me of SNPA and has the color of
Bass.  I hope some of you might be able to get ideas from it.


F.A. B. Pale Ale American	(First Ames Brew)

7   lbs pale malt
1   lb Munich malt
1   lb special roast malt (45L)
1/4 lb crystal malt (40L)
1/2 lb wheat malt
1/4 lb dextrine malt
1/8 lb black patent
1   oz cascade hops 5.5% AA (1 hour)
1   oz tettnang hops 3.8% AA (1 hour)
3/4 oz hallertauer 2.6% AA (1/2 hour)
3/4 oz hallertauer 2.6% AA (10 minutes)
water up to five gallons
1/2 cup corn sugar priming
Wyeast American Ale #1056


	This was the first beer I brewed when I moved back to Ames, IA
hence its name.  But enough of that.  Crush all grains and add to hot
tap water (approximately 2.5 gallons).  Let mash set for 15 minutes.
Raise temperature to 122 F for protein rest and hold for 35 minutes.
Add 3/4 gallon of boiling water to bring mash to 140 F, hold for 30
minutes.  Add additional 3/4 gallon of boiling water to bring
temperature up to 155 F.  Hold at this temperature for 1 hour.  Sparge
till your hearts content and begin boil.  Boil hops for indicated
times (I put the hops in boiling bags).  After 1 hour, stop boil and
chill wort and siphon into primary fermenter.  Pitch yeast from
starter.

	That all there is to it.  Well, I hope my future employer has
internet access or else I will have to get some service so that I can
get my HBD!


Cheers and until we talk again,

==========================================================================
 Dan A. Morey		|   Wine is proof that God loves us and wants to
 dmorey at iastate.edu	|   see us happy.  - B. Franklin
 Agricultural Process 	|
 Engineer		|   The same is true for BEER!  - Me
==========================================================================




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Date: Thu, 12 May 1994 13:00:48 -0600
From: John Adams <j_adams at hpfcjca.sde.hp.com>
Subject: The Virtual Pub

I have not seen this one mentioned in any of the digests but I have located
"The Virtual Pub" on the WWW.  The URL for all you "Cyber-Surfer's" is:

           http://www.planetary.brown.edu:8080/virtual-pub/


Enjoy!


John Adams

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Date: Thu, 12 May 1994 12:11:54 PDT
From: Scott McLagan <smclagan at schdist43.bc.ca>
Subject: Safe Chlorine Alternatives

With all the talk lately about the corrosive effect of chlorine
on stainless steel, I am considering alternatives for cleansers
and disinfectants. I use Sankey kegs for fermenting and kegging, and
would like them to last my lifetime (hopefully another 50-60 years).

There was a suggestion of iodine-based products. Are there brand
names to look for? Are there other safe alternatives to chlorine?

Perhaps post your replies to the digest, as I am certain that
others must be thinking the same thing.

Cheers,

Scott McLagan (smclagan at schdist43.bc.ca)


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Date: Thu, 12 May 1994 15:47:26 -0500 (CDT)
From: Allen Ford <allen at darwin.sfbr.org>
Subject: Brewing Kolschbier 


I am seeking any detailed information concerning the brewing of 
Kolschbier, especially but not exclusively data about the water used.  If 
anyone of you currently resides in or anticipates visiting Koln in the 
near future, or if you have authoratative information, please contact 
me by direct email.  TIA. 

=-=-=-=-=-=-=-=-=  Allen L. Ford  <allen at darwin.sfbr.org>  =-=-=-=-=-=-=-=-=
=-=-= Southwest Foundation for Biomedical Research  San Antonio, Texas =-=-=

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Date: Thu, 12 May 1994 13:05:37 -0500 (CDT)
From: EDGELL at uwmfe.neep.wisc.edu
Subject: A few Questions

A few questions for the HBD sages....

1) Everyone knows that Wheat lacks the enzymes to convert itself. Does it also
lack the means to undergo a protein rest by itself? Does it need Malted Barley
for that step also?

2) I have a chest cooler that I wish to use for mashing. I plan on shoving a
copper tube into the drain hole (3/8") to be attached to an easymasher type
thingie. What should I use to seal the pipe in the drain hole?

3) I have an 8 gal ceramic plated "canning" pot, that has a spot of rust on the
inside bottom. Will this prevent me from using it as a brewpot? How about as a
Sparge water pot? Is there a way to protect my beer/water from this rust spot?

4) I need a grain scale. Does anyone know of an inexpensive source?

TIA, email responses fine.


Dana Edgell	  edgell at uwmfe.neep.wisc.edu

"...from man's sweat and God's love, beer came into the world."- Saint Arnoldus

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Date: Thu, 12 May 94 17:10
From: NEEVES at mailgate.navsses.navy.mil (NEEVES, TRENOR)
Subject: RE:

Recently, Jack Dawson wrote,

>Subject: legal advice needed
>After several years, my nextdoor neighboor has decided that brewing beer
>in my kitchen produces noxious odors in the hallway between our units.  
It's
>always been my understanding that brewing is a form of cooking food, 
which
>can not be legislated or restriced if done in one's home.  However, I 
>believe he's trying to use his current position as > vice-president
>of our condominium association to get it to impose restrictions or 
prevent
>my brewing beer in my kitchen.   Consequently, I think I need some 
specific
>legal advice, and maybe the name of an attourney in the SF bay area
>(preferably a homebrewer).   Thanks in advance
>Jack,

I'm not a lawyer, but let me take a crack at this...

First, WEBSTER'S II New Riverside University Dictionary defines noxious 
as 1)injurious to physical health or 2) harmful to the mind or morals.

I think it,s fairly obvious to even the layman that the first definition 
would be tough to prove.  No matter which side has the "burden of proof," 

the homebrew side has a slight advantage here (all-natural).  

The second definition is a little tougher.  Mind/Morals?  If beer is 
against either, there might be an argument.  But, then, we're talking 
about wort, not beer in this instance!  (Another plus for Jack!)

So much for the humorous side, let's get to it....

Brewing, home/micro/whatever, is legislatable (as is everything, just 
don't mention air around a politician, it's still free!).

FEDS:
The federal gov't requires their take(tax) on household production IN 
EXCESS OF (and someone please correct me if I am wrong) 200 
gallons/household/year or 100 gallons/person/year. NOTE: Both apply, you 
do the math.  Also, it's been a few years since I checked the numbers, 
but I think these still apply.

STATE:
State laws in this respect are a little tougher.  I can only tell you 
that Delaware definitely does not have such a "homebrew" limit.  I know 
this solely because I asked my local state congressman to find out, and 
he did.
You may want to contact either your state representative or senator (or 
the CA equiv.)

Or maybe you should offer some homebrew to the $*#&, uh, gentleperson.  
Who knows, you might wind up with a brew-partner!




neeves at mailgate.navsses.navy.mil   
Views expressed are solely...      
     ...unreliable...          
      ...and mine!



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Date: 12 May 1994 08:29:11 U
From: "Palmer.John" <palmer at ssdgwy.mdc.com>
Subject: Thanks/Grape Nuts, Oats

Hi Group,
First let me say Thanks to Chip, Jeremy and Dan. I will now sanitize my kegs
with 1 oz per gallon of bleach for 5 minutes, then rinse with boiled water with
no fear of contamination or corrosion.
**
I have received only one response, from Darryl Davidson, who knew someone that
used GrapeNuts in a Nut-Brown Ale. He used 1 cup and "swore by them". Sounds
worth a try.

OATS! I want to use oats, but where do you people who use them, get them?
Nobody has owned up to using Quaker, somebody used Irish Steel Cut (probably
obtained from a small Turkish deli), but my brew shop does not carry any. What
should I use if I am going to add them to the mash?

Looking forward to the next Batch,
John Palmer palmer at ssdgwy.mdc.com   OR
palmer#d#john.ssd-hb_#l#15&22#r# at ssdgwy.mdc.com

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Date: Thu, 12 May 1994 16:21:17 -0500 (CDT)
From: "J. Andrew Patrick" <andnator at Venus.mcs.com>
Subject: Home Brew U BBS Network

In a recent HBD, jhm at texmemsys.com (John McCaskill) writes:

> Try Home Brew University BBS at 713-923-6418 (8-N-1)

This is the Southwest Campus of HBU, which I started in Houston in October
of 1992.  It is now run by my good friend and former brewing partner, Mr.
Steve Moore.

> They also have another "Campus", but I do not have that number handy.

HBU-Midwest is located in the NW Chicago suburbs.  I am the Sysop, and will
be moving both myself and the BBS on or around July 1st to another location
in the Chicago area.  Sorry, don't have the new phone number yet.  But once
I have it, it can be obtained from the SW Campus, or directly from me at my
Internet address (listed below in my sig file).

|Sysop         |         Andrew Patrick          |       Founder|
|Home Brew Univ|     AHA Certified Beer Judge    |Home Brew Univ|
|Midwest BBS   |  SW Brewing News Correspondent  | Southwest BBS|
|(708)705-7263 |Internet:andnator at mercury.mcs.com| (713)923-6418|






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Date: 12 May 94 20:25:00 GMT
From: pubtools at ihpubj.att.com
Subject: Wyeast1338/cookers/infusion_confusion/LageringInPlastic/sanitizers


Allison writes:
>In his discussion on making Bavarian-style wheat beers in "The Complete
>Handbook of Home Brewing", Miller recommends Weihenstephan 338 ale yeast,
>claiming it "has too much clove for an altbier, but makes an excellent
>Weizen" (p215).
>  In view of the similarity in numbers, does anyone know whether this is
>the same yeast as Wyeast 1338 European ale, and/or if this strain is
>useful for this beer style?

Yes indeed Wyeast #1338 is Weihenstephan 338, but I don't agree that it
produces too much clove.  I've tasted a great number of beers made with
this yeast and feel that it does not have a significant phenolic character.
The only explanations that I can offer for Miller's comment on p.215 of
TCHOHB, are that either he got a wild yeast in the fermenter along with
the cultured yeast or he fermented at a higher temperature than he should
have.  Now, don't say, "Miller?  A wild yeast infection?"  Recall that in
the same book, he suggests starting a siphon by sucking on it with your
mouth.  Although this is more an invitation for a lactobacillus infection,
it indicates that there was at least one weak link even in Dave Miller's
process at the time.  I'm quite sure that he uses pumps at the brewery now.

**********

With all the recent talk of rocket engine cookers, I'd like to offer one
piece of advise: get one that has an adjustable air intake.  If you don't
the cooker you get will be optimized for high-throttle burning and will
not burn efficiently at lower settings.

*********

Jeff writes:
>Try doing a simple infusion of grains -- whether caramel malts or flaked
>wheat -- for 45 minutes or so at 150, then rinse them and add all the
>liquid to your pot and add the extract to that.

Steeping caramel malts is great, but steeping flaked wheat or barley or
corn by itself is going to give you nothing more than huge hot and cold
breaks and a starch haze.  You *must* mash all grains except for crystal
and the dark roasted grains (which cover up their own starch haze).  Note
that the flaked grains don't have any enzymes (and it looks to me as if
they don't have much husk either) so you must mash them along with some
enzymatic malt such as pale ale or pils malt.

*********
Tom writes:
>bucket.  Anyway, is it a definite bad idea to lager in plastic,

Yes, definately a bad idea.  The plastic pail is oxygen-permiable
and thus the alcohols in the finished beer will oxidize to aldehydes
giving you all sorts of off-flavors.  Buy more glass or lager in a
Cornelius Keg!

*********
Daniel writes:
>Sanitizers and you.  Listed below are 4 methods of sanitizing (not 
>necessarily STERILIZING) equipment based upon the Minnesota 
>Department of Health food sanitation code.  Your mileage may vary.

and then proceeds to give the times, temperatures and concentrations
of the various methods.  With all due respect to the MN DoH, I think
that the contact times for our (brewing) purposes should be longer.
I've read times like 10 minutes and 15 minutes.  I'll bet it has a
lot to do with the fact that a couple million lactobacilli on a fork
is not going to kill anyone, whereas in our case, it could (depending
on the vigor of your yeast starter) result in off-flavors in the
finished beer.

Al.

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Date: Thu, 12 May 94 17:32:15 PDT
From: un349 at freenet.victoria.bc.ca (Mark Blaseckie)
Subject: Kegging equip. in Canada.



I'm trying to locate kegging supplies in either the Victoria/Vancouver, BC
area or through a Canadian mail order supplier. Can anyone out there give
me any info?
Direct email would be great (saves the HBD for items of interest to all)

Thanks in advance.
Mark

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Date: Thu, 12 May 94 20:49 WET DST
From: gscott at io.org (Geoff Scott)
Subject: Spargatron

Todd asks about sparging with a coffee maker...
I think it was Ed Hitchcock that first wrote about the
Spargatron.  (are you still out there Ed?)  I howled when I
read it and dug up an old element that I knew I was saving
for a good reason.  I just use mine to run boiling water through
my counterflow chiller prior to use. I dont use it to sparge
because of two potential problems, chlorine and temperature
control.  If youre using tap water like me, the coffee maker
element would heat up the water but not evaporate the chlorine.
I usually fill my mid-sized pot with 20L of tap water the night
before brewing and turn the electric stove on low.  By morning,
its gently steaming at 75 degrees C and the chlorine is gone.
While 75 isnt a magic number, if the sparge liquor is much
hotter you will extract more of the dreaded tannins.  If its
much cooler, the lautering will run slower and possibly less
efficiently.  I found it hard to hit a constant temperature
between blazing hot and tepid with the coffee maker element.
I settle for blazing hot and use it to sanitize my chiller.

I did decide to decrease the volume between the two buckets
in my zapap tun.  If you trim off the lowest ring around the
inside bucket, it will sit lower in the outside bucket.  This
reduces the dead space and also the amount of wort that seeps
between them because it makes for a tighter fit.

With respect to the question of wasting water where there is no
shortage,  Id say its more a problem of wasted processing.
I have also wondered how big a deal this is.  Chlorine is
ultimately added to the lake and atmosphere. Energy is required
to pump and clean the water.  The Great Lakes are not drying up
but I wonder about the other aspects.

regards,
Geoff Scott
gscott at io.org

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Date: Thu, 12 May 94 17:34:26 PDT
From: tpm at wdl.loral.com (Tim P McNerney)
Subject: Bulk Grain Storage

I am getting tired of running off to the brew shop every time I want to
brew in order to pick up more grain, so I thought I would try buying
grain in bulk.  I already culture my own yeast and buy hops in quantity
(and if the growth of my hops so far is any indication, I should be able
to sustain myself for a good part of the year, assuming the psycho lawn
guys don't kill off the rest of the plants), but grain storage takes up
a lot more space, so I have pretty much kept only extra specialty grains
around.

Since it will take up a lot of space, I would probably need to keep the
grain either in the garage or on the back porch.  Either way, I would be
storing the grain uncrushed and sealed in those white plastic buckets.
What I wonder is if I am just asking for trouble.  I expect it will probably
get fairly warm during the summre.  Are hot temperatures going to adversely
affect the grain?  Am I going to have a bug colony growing in my grain?
Are the plastic buckets going to keep moisture out?  Is the cat going to
chew through the plastic to get to the grain?  Does anyone out there have
a grain silo they are looking to sell?

Thanks for any ideas.

________________________________

- --Tim McNerney
- --Loral Western Development Labs
- --(408) 473-4748
- --tpm at wdl.loral.com

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Date: Thu, 12 May 1994 18:38:24 -0700 (PDT)
From: Domenick Venezia <venezia at zgi.com>
Subject: Cals and Alc for OG vs FG


There are periodic requests on the HBD for calorie and % alcohol formulas. 
I've generated a number of ASCII charts (matrices) that some may find
useful.  There are 5 charts, % Alc by volume, % Alc by weight, Calories
from Alc, Calories from Wort, and Total Calories.  They are all matrices
of OG (1.030 - 1.100) by FG (1.000 - 1.030) in 0.001 increments. 

They have been concatenated into a single file named "charts.all" and
uploaded to sierra.stanford.edu pub/incoming.  My guess is that it will
end up in the pub/homebrew/docs directory.  Each chart will fit on about
1.5 landscape pages of 6 pt Courier font.  You will need to separate them
or add form feeds between charts.

All the formulas are from George Fix who attributes them to the European
Brewing Congress (EBC).  If you want the details I can send them by
private email. 

Enjoy.

Domenick Venezia
ZymoGenetics, Inc.
Seattle, WA
venezia at zgi.com




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Date: Fri, 13 May 94 8:04:25 EDT
From: Jim Grady <grady at hpangrt.an.hp.com>
Subject: Re: Copper sugar

I sent this directly to Al awhile ago but it seems it is having trouble
getting through.  It might be of general interest anyway:

Al had seen a reference in the CAMRA guide to a beer being 85% barley
and 15% copper sugar and wondered what "copper sugar" is.
> 
> "The copper" is a British term for the boiling kettle; bittering hops
> are often referred to as copper hops.  Thus I would suspect that "copper
> sugar" is sugar that is added to the copper and boiled with the rest of
> the wort.  I think that CAMRA is basically trying to say that this
> particular beer is not all malt but 15% of its fermentables are sugar.
> 


- --
Jim Grady             
grady at hp-mpg.an.hp.com

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End of HOMEBREW Digest #1423, 05/14/94