HOMEBREW Digest #147 Wed 10 May 1989
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FORUM ON BEER, HOMEBREWING, AND RELATED ISSUES
Rob Gardner, Digest Coordinator
Contents:
"Hot" Fermentation (help!) (pbmoss!mal)
two questions (Doug)
The latest index (Steve Conklin)
Send submissions to homebrew%hpfcmr at hplabs.hp.com
Send requests to homebrew-request%hpfcmr at hplabs.hp.com
----------------------------------------------------------------------
Date: Tue, 9 May 89 09:13:43 -0700
From: pacbell!pbmoss!mal at hplabs.HP.COM
Subject: "Hot" Fermentation (help!)
Another novice's question: what should be done with a "hot"
fermentation? Last Sunday, as I was brewing up my own
interpretation of Florianb's intriguing "summer ale" recipe from HBD
#132, the weather got steadily hotter. By the time I pitched the
yeast, the coolest spot in the house (occupied, naturally, by the
carboy I use as a primary fermenter) was over 80 degrees F and
rising. Not surprisingly the lag time was very short, and
fermentation was vigorous, to say the least. By Tuesday morning
there was no perceptible bubbling from the blowoff tube, though this
may be due in part to the sudden drop in temperature that's expected
to be with us for the next few days.
What I presently plan to do is let it all sit just as it is (if I
were to open the fermenter, I doubt that enough additional carbon
dioxide would be generated to keep air off the beer) until Thursday,
when I'll rack and clarify, and then let it sit until the following
Tuesday, when I'll bottle. I would prefer to bottle sooner, but
I'll be 500 miles away. My questions: Is that reasonable? Why
not? What's the best way to treat beer that's fermented too quickly?
- Martin
= Martin A. Lodahl Pac*Bell Minicomputer Operations Support Staff =
= {att,bellcore,sun,ames}!pacbell!pbmoss!mal 916/972-4821 =
= If it's good for ancient Druids, runnin' nekkid through the wuids, =
= Drinkin' strange fermented fluids, it's good enough for me! 8-) =
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Date: Tue, 9 May 89 10:53:00 EDT
From: bonar at math.rutgers.edu (Doug)
Subject: two questions
A little while ago, someone posted about an incredably bitter brew that
softened after some time in the bottle. For him, in that case, it was a good
thing. I seem to be experiencing the same effect, but with this batch it is
a problem. I brewed a steam beer from DME and some crystal and toasted malts.
When it was young, ~1 week after bottling, it was good and bitter. Now, almost
a month later, it seems to be softening. Is this a common occurance, and is
there anything that can be done to keep the bitterness?
Another question. (I've always got lots of them.) Is there reason
brown sugar or normal white sugar wouldn't work for priming sugar? I have been
using sugar from the place where I get malt, but I forgot to get some last
time. Now I have a batch in the carboy and am wondering if I can just bottle
with what I have.
Thanks for the help and keep brewing.
Doug Bonar (bonar at math.rutgers.edu)
{Mathematics - the only subject where you can play with puzzles professionally.]
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Date: Mon, 8 May 89 7:59:31 CDT
From: Steve Conklin <hpfcla!hplabs!amdahl!uunet!tesla!steve>
Subject: The latest index
Full-Name:
I knew when I saw the request that someone would post my index, so I waited,
figuring that the odds were about 50/50 that the new one would get posted.
Well, it wasn't, so here it is. I'm sorry to mail something this big, but
I tried to handle it by private mailing last time, and this is the easy way,
trust me. This new format for the index allows you to print it reduced on a
laser printer, or reduce it on a copy machine, and it will fit into the back
of the book. Enjoy. If the form-feeds get munged, you'll have to put them
back.
Steve Conklin uunet!ingr!tesla!steve
Intergraph Corp. tesla!steve at ingr.com
Huntsville, AL 35807 (205) 772-4013
"If you want to know what happens to you when you die, go look at some dead
stuff."
-- Dave Enyeart
===========================================================================
I have found that the piece of brewing equipment that I use most
has been the book "The Complete Joy of Home Brewing" by Charlie
Papazian.(ISBN 0-380-88369-4). The more I have used the book, the
more I have wanted an index. Many times I have been certain that I
read something applicable to a question at hand, and have been
unable to find it in the book. I slowly put together this index, and
offer it now to the brewing public. The author of the book has given
permission for this to posted to the network.
The ideal thing to do is to print this on a laser printer at a size
that you can tuck into the back of the book.
The only promise I make regarding this index is that it is better
than nothing. If you find any mistakes or exclusions, let me know.
Steve Conklin ...uunet!ingr!tesla!steve
Intergraph Corp. ingr!tesla!steve at uunet.uu.net
W(205) 772-2000 H(205)461-8698
Relax! Don't worry. Have a homebrew.
===================================================================
Acid Aspergillus oryzae, 98
ascorbic, 99 Australian lagers, 143
citric, 100 Australian Tooth Sheaf stout, 136
Acids, bittering, 63 Autolysis, yeast, 110
Activity, yeast - graph, 113
Adaptation, yeast, 111
Adjuncts, 223, 225 Bacterial infections, 305
Adjusting specific gravity, 319 Barley
Adjustments, water, 233 2 row, 218
Aftertastes, strange, 305 6 row, 219
Ale malting, 219
Bass, 135 malted, 14, 49
bitter, 133 roasted, 56
brown, 135 syrup, 84
English, 133 unmalted, 225
mild, 134 varieties, 218
pale, 135 wine, 137
yeast, 75, 76 Bass ale, 135
Alpha acids in hops - chart, 63 Beer
Alpha-amylase, 98, 215 cloudy, 304
American drinking, 37
beer, 11 flat, 304
lagers, 144 flavor profile, 309
Ammonia headaches, 129
household, 115 history, 5
quatennary, 118 judging, 317
Appendix 1 - Homebrewer's lambic wheat, 139
glossary, 277 light and amber, 162
Appendix 2 - Kegging your beer, 283 overcarbonated, 305
Aroma styles, 132
hops, 64 tasting, 308
rotten egg, 109 weisse, 138
Ascorbic acid, 99 weizen, 138
Aspergillus niger, 98 wheat, 138
Beet sugar, 80 Chocolate, 91
Belgian lambic beer, 139 Chocolate malt, 55
Beta-amylase, 98, 215 Cidery flavors, 302
Bibliography, 326 Cinnamon, 89
Bitter Citric acid, 100
ale, 133 Clarifying aids, 94
English, 134 Cleaning and sanitation, 114
Bittering acids, 63 Closed fermentation, 27, 131
Bitterness of hops, 62 Cloudy beer, 304
Black malt, 55 Contamination, yeast, 111, 240
Bleach, chlorine, 115 Conversions, 326
Bock Coolers, wort, 262
beer, 141 Coriander, 89
recipes, 174 Corn, 225
Boiling wort, 124, 262 Corn sugar, 80
Bottling, 31, 131 Corn syrup, 83
Bouquet, hops, 64 Cornelius keg, 284
Brewery Crystal malt, 56
keg, 284 Culturing
Samuel Smith, 109 yeast, 111, 234
Brewing yeast for pitching, 239
intro to grain brewing, 195 yeast, medium, 235
process, 122
guidelines - chart, 146-149
salts, 100 Dark beer recipes, 168
Brown ale, 135 Date sugar, 82
Brown sugar, 81 De-branned grains, 224
Burton-on-trent, 100 Decoction mash, 253, 255
Butterscotch flavor, 108 De-husked grains, 224
Buttery flavor, 108 Detergents, 117
Dextrine, 57, 214
Dextrose, 79
Calcium, 73, 100, 218 Diacetyl, 107
Calcium chloride, 101, 233 Diastatic enzymes, 214
Calcium sulfate, 217 DMS, 88, 99
Cane sugar, 80 Doppelbock, 141
Caramel, 86 Drinking beer, 37
Cara-Pils, 57
Cassava, 226
Charts English
alpha acids in hops, 63 ale, 133
brew recipe guidelines, 146-149 bitter, 134
flavor characteristics, 23 Environmental conditions for
guidelines for infusion yeast, 104
mashing, 256 Enzymatic power of malt, 221
guidelines for temperature Enzymes, 97
controlled mashing, 259 diastatic, 214
varieties of hops, 70 proteolytic, 213
water sampler, 232 Epsom salt, 100, 233
Chemistry, water, 228 Equipment, 19
Chicken, 92 special, 241
Chill haze, 95 Esters, 107
Chillers, wort, 250 Extract
Chlorides, 73 malt, 51
Chlorine bleach, 115 hops, 66
Fermentation, 16, 102, 128, 305 Growing hops, 298
closed, 27 Guidelines, charts,
open vs closed, 40 infusion mashing, 256
single stage vs two stage, 39 temperature controlled
closed, 131 mashing, 259
in plastic, 42 Guinness stout, 135
open, 130 Gyle, 288
temperature, 129 Gypsum, 73, 74, 100, 217, 233
yeast, 103, 109
Finishing hops, 64
Flaked grains, 88 Hangover, 290
Flakes (grains), 224 prevention, 292
Flat beer, 304 Hardness, water, 229
Flavor Haze, 222
characteristics - chart, 23 chill, 95
profile, beer, 309 Headaches, beer, 129
butterscotch, 108 Heading liquids, 101
buttery, 108 Health, yeast, 106
cidery, 302 Heat sanitizing, 117
house, 112 Herbs, 89
sour, 304 History
Flocculation, yeast, 110 hops, 57
Food & nutrients, yeast, 105 of beer, 5
Formulating recipes, 319 Hofbrau oktoberfest, 141
Freshness of hops, 62 Honey, 84
Fructose, 79 mead, 293
Fruits, 87 Hophead, 61
Fusel oils, 129 Hopped malt extract, 67
Hops, 15, 57
alpha acids - chart, 63
Garlic, 91 aroma, 64
Gelatin, 95 bitterness, 62
Gelatinization, 223 bouquet, 64
German lager, 139 extracts, 66
Getting started, 13 finishing, 64
Ginger, 90 freshness, 62
Glass equipment, sanitizing, 119 growing, 298
Glossary - Appendix 1, 277 history, 57
Glucose, 79, 214 oxidation, 60, 62
Grain pellets, 65
brewing introduction, 195 recognizing quality, 68
mill, 241 Saaz, 61
steeping, 54 stability, 69
torrified, 224 varieties - chart, 69
Grains, 87 Hot-break, 126
de-branned, 224 House flavors, 112
de-husked, 224 Household ammonia, 115
flaked, 88 Hydrogen sulfide, 109
flakes, 224 Hydrometer, 25, 45
grits, 224
specialty, 53
whole, 223 Infections, bacterial, 305
Graph - yeast activity, 113 Infusion
Grinding malt, 123 mash, 244, 252, 254
Grits (grains), 224 mashing guidelines - chart, 256
Intermediate brewing, 43 Malt (continued)
Introduction, 1 highly modified, 221
to grain brewing, 195 undermodified, 221
Invert sugar, 79 black, 55
Iodine chocolate, 55
sanitizing, 117 crystal, 56
test for starch conversion, 258 extract, 51
Irish moss, 94 extract, hopped, 67
Isinglass, 95 grinding, 123
Munich, 57
patent, 55
Judging beer, 317 syrup, 51
barley, 14, 49
Malting barley, 219
Keeping records, 121 Malto-dextrin, 86
Keg Maltose, 79, 214
brewery, 284 Manioc, 226
cornelius, 284 Maple syrup, 83
primimg, 287 Mash
Kegging - Appendix 2, 183 decoction, 253, 255
Koff Imperial stout, 136 infusion, 244, 252, 254
Koji, 98 monitored brewpot, 246
Kraeusen, 129 pH, 231
Kraeusening, 288 step, 252, 255
temperature control, 252
Mash-extract
Lactobaccillus, 139, 306 procedure, 197
Lactose, 79, 81 recipes, 198
Lager Mashing, 212, 252
Australian, 143 amount of water to use, 257
German, 139 enzymes, 213
yeast, 75, 76 pH, 217
American, 144 temperatures, 216, 257
Lagering, 39 theory, 196
Lambic beer Mash-tun, 244
Belgian, 139 Mead, honey, 293
wheat, 139 Measurements, 326
Lautering, 260 Mild ale, 134
Lauter-tun, 246 Mill, grain, 241
zapap, 248 Millet, 226
Legality, 2 Milo, 226
Licorice, 90 Minerals, water, 230
Life cycle of yeast, 103, 107 Molasses, 81, 82
Light and amber beers, 162 Monitored brewpot mash, 246
Liquid smoke, 185 Moss, Irish, 94
Listening to your yeast, 111 Munich malt, 57
Lupulin, 60
Negro Modelo, 141
Mackesson Sweet stout, 136 Noche Buena, 141
Maerzer, 141 Nutrients & food, yeast, 105
Magic, 292 Nutrients, yeast, 93
Maize, 225, 226
Malt
enzymatic power, 221
Oatmeal stout, 225 Recipes, specific (continued)
Oats, 225 Barkshack Gingermead, 294
Oils, fusel, 129 Betterbrew, 47
Oktoberfest, 141 Borborygmous Bock, 174
Hofbrau, 141 Bruce and Kay's Black Honey
Old Peculiar, 135 Spruce Lager, 182
Open fermentation, 130 Canadian Lunar Lager, 157
Overcarbonated beer, 305 Cheeks to the Wind Mild, 171
Oxidation of hops, 60, 62 Cherries in The Snow, 189
Oxygen, yeast, 105 Cherry Fever Stout, 191
cock ale, 92
Cushlomachree Stout, 179
Pale ale, 135 Daisy Mae Holiday Lager, 201
Papain, 96 Danger Knows No Favorites
Patent malt, 55 Bock, 175
Pellets, hops, 65 Dark Sleep Stout, 179
PH Deliberation Dunkel, 205
mash, 231 Dithyrambic Brown Ale, 170
mashing, 217 Dream Lager, 274
water, 230 Elbro Nerkte Brown Ale, 168
yeast, 105 first batch, 20
Picnic cooler, 245 Freemont Plopper American
Pilsner, 140 Light, 157
Pilsner Urquell, 61, 140 Gardyloo Bitter, 154
Pitching Goat Scrotum Ale, 171
culturing yeast for, 239 Hesitation Red Pilsner, 267
rates, yeast, 111 High Velocity Weizen
yeast, 107 (wheat beer), 268
Plastic Holiday Cheer, 193
brewing in, 42 Hordaeceous Dutch Delight, 163
equipment, sanitizing, 118 Is it the Truth or is it
Polyclar, 96 a Lie, Dutch Pilsner, 198
Porter, 137 Jeepers Creepers Light
recipes, 171 Lager, 161
Potassium metabisulfate, 117 Kumdis Island Spruce Beer, 183
Potato, 226 Linda's Lovely Light Honey
Preface, xiii Ginger Lager, 182
Priming, 31 Lips Lager (India Pale
keg, 287 Lager), 203
Procedure, mash-extract, 197 Monkey's Paw Brown Ale, 271
Protein, 213 Naked Sunday Brown Ale, 169
rest, 214 New Moon Black Smoke Ale, 186
Proteolytic enzymes, 213 November's Lady Light Lager, 160
Oktobersbest Golden Malt
Lager, 165
Quatennary ammonia, 118 Olde 33, 269
Palalia Pale Ale, 155
Potlatch Doppelbock, 206
Racking, 130 Propensity Pilsner Lager, 166
Raw sugar, 82 Propentious Stout (A La
Recipes (specific) Guiness), 274
Amaizeing Ale, 266 Purple Mountain Bock, 176
Australian Lager, 167 Quiditty Dutch Lager, 162
Australian Spring Snow Golden Righteous Real Ale, 153
Lager, 167 Roastaroma Deadline Delight, 188
Avogadro's Expeditious Old Rocky Racoon's Crystal Honey
Ale, 156 Lager, 180
Recipes, specific (continued) Smoke, 91
Sayandra Wheat Beer, 202 liquid, 185
Silver Dollar Porter, 272 Soap, 118
Smokey The Beer, 184 Sodium, 73
Sparrow Hawk Porter, 173 Sodium carbonate, 118
The Sun Has Left Us On Time Sodium metabisulfate, 117
steam beer, 158 Sorghum, 226
Toad Spit Stout, 177 syrup, 83
Tumultuous Porter, 171 Sour flavors, 304
Un-American Light Beer, 270 Sparging, 126, 260
Vagabond Gingered Ale, 187 Spaten Ur Maerzen, 141
Winky Dink Maerzen, 164 Special equipment, 241
Wise Ass Red Bitter, 153 Specialty
Recipe guidelines - chart,146-149 beer recipes, 181
Recipes (general), 150 grains, 53
American and Canadian, 157 Specific gravity, adjusting, 317
bock, 174 Spices, 89
dark beers, 168 Spruce, 90
English bitters, 153 Stability of hops, 69
English milds and brown Starch, 214
ales, 168 use of, 221
European (Continental), 162 conversion, iodine test, 258
mash-extract, 198 refined, 224
porters, 171 Steeping grain, 54
specialty beers, 181 Step mash, 252, 255
stouts, 177 Storage of yeast, 240
formulating, 319 Stout, 135
Recognizing quality hops, 68 Australian Tooth Sheaf, 136
Record keeping, 121 Guiness, 135
Refined starch, 224 Koff Imperial, 136
Respiration, yeast, 103, 107 Mackesson Sweet, 136
Rice, 226 oatmeal, 225
syrup, 84 recipes, 177
Roasted barley, 56 Strange aftertastes, 305
Rotten egg aroma, 109 Stuck
Rye, 226 fermentation, 305
runoff, 222, 260
Styles of beer, 132
Saaz hops, 61 Substitutions, 150
Saccharomyces carlsbergensis, 75 Sucrose, 79
Saccharomyces cerevisiae, 75 Sugar
Salt, 233 beet, 80
Epsom, 100, 233 brown, 81
table, 100 cane, 80
Salts, brewing, 100 corn, 80
Samuel Smith Brewery, 109 date, 82
Sanitation and cleaning, 114 invert, 79
Sanitizing, 22, 114 raw, 82
glass equipment, 119 white, 80
heat, 117 Sugars, 77
iodine, 117 Sulfates, 73
plastic equipment, 118 Syrup
solution, 116 barley, 84
Sedimentation, yeast, 103, 110 corn, 83
Silica gel, 97 malt, 51
Siphoning, 321
Syrup (continued) Wort, 120
maple, 83 boiling, 124, 262
rice, 84 chillers, 250
sorghum, 83 cooling, 262
Syrups, 83 Worthington's White Shield, 135
Table salt, 100 Yeast, 16, 75, 102
Tapioca, 226 activity - graph, 113
Tasting beer, 308 adaptation, 111
Temperature control mash, 252 ale, 75, 76
Temperature controlled mashing autolysis, 110
guidelines - chart, 259 contamination, 111, 240
Temperature culturing, 111, 243
fermentation, 129 culturing medium, 235
yeast, 104 environmental conditions, 104
mashing, 216, 257 fermentation, 103, 109
The brewing process, 122 flocculation, 110
Theory, mashing, 196 initial health, 106
Thermometers, 45 lager, 75, 76
Thomas Edison, 158 life cycle, 103, 107
Torrified grain, 224 listening to, 111
Triticale, 227 mixing strains, 112
Troubleshooting, 302 nutrients, 93
Trub, 128, 265 nutrients & food, 105
oxygen, 105
pH, 105
Unmalted barley, 225 pitching, 107
pitching rates, 111
respiration, 103, 107
Varieties sedimentation, 103, 110
of hops, 69 storage, 240
of hops - chart, 70 temperature, 104
Variety and style, 7 wild, 75
Vienna lager, 141
Vitamin C, 99
Zapap lauter-tun, 248
Washing soda, 118
Water, 15, 72
amount to use for mashing, 257
adjustments, 233
chemistry, 228
hardness, 229
minerals, 230
pH, 230
sampler - chart, 232
Weisse beer, 138
Weizen beer, 138
Wheat, 227
beer, 138
beer, lambic, 139
White sugar, 80
Whole grains, 223
Wild yeast, 75
Wine, barley, 137
Worrying, 1
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