HOMEBREW Digest #1511 Fri 26 August 1994

Digest #1510 Digest #1512

		Rob Gardner, Digest Janitor

  UK Homebrewers' Association (G.A.Cooper)
  Belgian Beer postings (BUKOFSKY)
  Propane cookers (smtplink!guym)
  thermostat (CLAY)
  1994 THIRSTY Homebrew Competition (Wolfe)
  AHA and ignorance of homebrewing's legality (tfirey)
  Mills Zymurgy (Jack Schmidling)
  Mills Zymurgy (Jack Schmidling)
  thanks / Tumbleweed & Richbrau (Chris Lovelace)
  Celis White Clone and Cleaning Brushed Stainless Steel Oven tops (Dean J Miller)
  Victoria Beer Festival ("Phil Atkinson")
  Results, California State Fair (Martin Lodahl)
  George Fix  yield posting (Chuck E. Mryglot)
  Maltings near Milwaukee ("CANNON_TOM")
  They're picking hops in the Pacific NW (Glenn Tinseth)
  Zymurgy's Fall Issue (Dennis Davison)
  exciting post #1 ("Lynne O'Connor")
  really exciting post #2 ("Lynne O'Connor")
  Re: Wyeast Ale Yeasts (Tel +44 784 443167)
  Re: Fuller's ESB Clone (Tel +44 784 443167)
  A Great Many Thanks (Thomas Junier)
  Portland Microbrews (DrewStorms)
  Semi-closed Systems (Chris Strickland)
  Available: Saaz hop rhizome (Mark Evans)
  Brits and Wyeast / Blow your Horn (npyle)
  Brewing in Louisiana (David P. Atkins)
  Need Hop Help! (Todd Swanson)
  finings and bitter taste (Barry Allen, Industrial Engineering)

****************************************************************** ** NOTE: There will be no digest administration from August 15 ** through August 26. PLEASE be patient when requesting changes ** or cancellations. ****************************************************************** Send articles for __publication_only__ to homebrew at hpfcmi.fc.hp.com (Articles are published in the order they are received.) Send UNSUBSCRIBE and all other requests, ie, address change, etc., to homebrew-request@ hpfcmi.fc.hp.com, BUT PLEASE NOTE that if you subscribed via the BITNET listserver (BEER-L at UA1VM.UA.EDU), then you MUST unsubscribe the same way! If your account is being deleted, please be courteous and unsubscribe first. FAQs, archives and other files are available via anonymous ftp from sierra.stanford.edu. (Those without ftp access may retrieve files via mail from listserv at sierra.stanford.edu. Send HELP as the body of a message to that address to receive listserver instructions.) Please don't send me requests for back issues - you will be silently ignored. For "Cat's Meow" information, send mail to lutzen at novell.physics.umr.edu
---------------------------------------------------------------------- Date: Tue, 23 Aug 1994 15:06:55 +0100 (BST) From: G.A.Cooper at greenwich.ac.uk Subject: UK Homebrewers' Association Simon_W._Bedwell at metro.mactel.org (Simon W. Bedwell) writes: >This post is mainly directed at UK HBD'ers, but any ideas from the wider HBD >community would be very welcome. My reply is also mainly (but not exclusively) for the UK HBDers >I have been chatting to a fellow UK HBD'er, Brian Gowland, about the >possibility of producing a UK Homebrew Newsletter. The newsletter would I think that is an interesting idea. The problem you might have is publicity. But read on.. you might find one way of reaching some people... >such a newsletter would also stimulate interest in both local and national >brewing competitions, and provide the impetus necessary to start a UK >Hombrewers' Association. There are already several local/regional homebrew competitions in the UK and a national one. The national one (1992 in Weston-super-mare, 1993 Blackpool, 1994 Scarborough, 1995 North Wales are the recent ones) is organised by the National Association of Wine and Beer Makers (NAWB for short) which this year attracted around 3500 bottles of wine plus 1000 bottles of beer. As you see, the organisation is both wine and beer with a heavy bias in numbers on the wine side, but the beer entries are not trivial and the standard is very high. The bias towards wine is also reflected in the qualified judges in the UK. The National Guild of Wine and Beer Judges (NGWBJ) has around 300 members of which around 50 are beer judges (the others being wine judges) and membership is by examination. Most amateur wine and beer competitions in England are judged by members of this Guild. Both these organisations produce quarterly newsletters which could provide a means of reaching an audience of interested people. There are differences between NGWBJ and BJCP. NGWBJ has no links with commercial or professional organisations. A pity perhaps, but when these groups were being set up in the 60s the commercial boys weren't interested. The beer judge exam consists of two parts, both of which must be passed to qualify. The first is 'Handbook and Theory' where you are examined on knowledge of beer making and on judging procedures and beer styles. It is an oral test not written. I don't think (but can't say for certain) that this part is as stringent as the BJCP one, particularly as we only concern ourselves with the beer styles usually made in England (ie no tripples, bocks, lambics etc.). The second part, taken a month or so later, is a palate test and consists of judging 2 sets of nine beers in a set time. For example you might be asked first to judge 9 bitters, then 9 dry stouts. Your marks and remarks need to align pretty well with those agreed by a panel of four (usually four) experienced judges who will have pre-tasted them. This is felt by most people to be the most difficult part - a lot of emphasis is put on this 'ability to judge' part rather than on 'book knowledge'. The NGWBJ doesn't have different grades of judges, such as 'certified' or 'national'. If any UK HBDers are interested in entering one of the regional competitions then send me an email and I'll see if I can find an up-coming one in your area (if you let me know roughly where you live). Regards Geoff Return to table of contents
Date: Tue, 23 Aug 1994 10:08:37 -0400 (EDT) From: BUKOFSKY <sjb8052 at minerva.cis.yale.edu> Subject: Belgian Beer postings Has anyone compiled all of the Belgian beer postings that have appeared recently? My e-mail system makes it really difficult to cut and paste things together, so I was wondering if someone could e-mail me a copy. BTW, I asked the author and he's too busy at the moment. Thanks, Scott No cute comment. Return to table of contents
Date: Tue, 23 Aug 94 08:17:52 MDT From: exabyte!smtplink!guym at uunet.uu.net Subject: Propane cookers Greetings and carbonations, I've had a half-barrel keg with the top cut out for some time now and I'm getting ready to put it into service. I'll need an outdoor cooker for brewing in this kettle which brings me to my question. Are there any cookers available upon which these converted kegs will sit safely. I've been eyeballing a few at the local hardware stores (Home Depot, Lowe's, etc.) and they look like the support ring is about the same diameter as the base of the keg. Not a pleasant thought when the kettle is filled with boiling wort. If none of the commercially available units are large enough to safely support these kettles, how do those of you who use them get around this? Also, will I need a special drill bit to drill this puppy (stainless) and install an Easymasher? Email is fine and I'll summarize if there is any interest. Thanks! -- Guy McConnell guym at exabyte.com "And the beer I had for breakfast wasn't bad, so I had one for dessert." Return to table of contents
Date: Tue, 23 Aug 1994 10:59:22 -0500 (EST) From: CLAY at prism.clemson.edu Subject: thermostat OK, have scrounged up old fridge (ghastly avocado-green, w/ dent in door) from chain-smoking appalachian road-dog living in trailer. (husband threw her head-first into door - fridge got worst of it but still works. she doesn't...) Now I need a thermostat. any recommendations? sources? hints and how-tos? also, has anyone ever tried removing the heat exchanger and relocating it outside of the living space to get rid of the heat? seems foolish to be running the AC to counteract the fridge if I could just relocate coils to crawlspace, replace w/ subterranean cooling coil, etc. regards C Return to table of contents
Date: 23 Aug 94 10:15 CST From: Wolfe at act-12-po.act.org Subject: 1994 THIRSTY Homebrew Competition 1994 THIRSTY HOMEBREW COMPETITION The Honorable Iowa River Society of Talented Yeastmasters (THIRSTY) is pleased to announce the 1994 THIRSTY Homebrew Competition. The competition is AHA sanctioned, and entries will be taken in all AHA beer and mead categories. The competition will take place on November 19th in Iowa City, Iowa. Entries are due by November 10th, 1994. All homebrewers are welcome to enter, and we invite any interested judges. Please pass this information on to other homebrewers. Entry and/or judging information and forms can be requested at the address or phone number given below. Ed Wolfe Competition Organizer wolfe at act-12-po.act.org (319) 643-7354 Return to table of contents
Date: Tue, 23 Aug 1994 11:45:08 -0400 From: tfirey at vt.edu Subject: AHA and ignorance of homebrewing's legality Does anyone know if the AHA is active in lobbying efforts to change state laws against homebrewing and in combating general ignorance of homebrewing's legality (as recently exhibited in the Shepardstown WV incident)? If the AHA is not currently doing this, could it be recommended to the Association that it become active in this? I, for one, would be willing to pay more in dues to help fellow homebrewers living in `less enlightened' states. Just imagine, the AHA becoming a major political player a la the NRA. The idea brings a smile to my face. Also, if Charlie P. is still reading the HBD (in spite of all the idiots who got their rocks off by flaming him a couple months back), could _Zymurgy_ investigate the Shepardstown story and try to put some media pressure on the Shepardstown P.D.? Cheers! TFirey at VT.edu Return to table of contents
Date: Tue, 23 Aug 94 12:21 CDT From: arf at genesis.mcs.com (Jack Schmidling) Subject: Mills Zymurgy >From: fjdobner at ihlpa.att.com (Frank J Dobner +1 708 979 5124) >After reading the Fall 94 Zymurgy articles on grain crushing, I just want to say how even happier I am to have decided years ago to purchase a Corona to do this job.... Thank you AHA Research Department for a fine report. My current nightmare is that Tim Morris is going to read the article and want his Corona back which he traded for a non-current MALTMILL. js Return to table of contents
Date: Tue, 23 Aug 94 12:40 CDT From: arf at genesis.mcs.com (Jack Schmidling) Subject: Mills Zymurgy >From: fjdobner at ihlpa.att.com (Frank J Dobner +1 708 979 5124) >After reading the Fall 94 Zymurgy articles on grain crushing, I just want to say how even happier I am to have decided years ago to purchase a Corona to do this job.... Thank you AHA Research Department for a fine report. My current nightmare is that Tim Norris is going to read the article and want his Corona back which he traded for a non-current MALTMILL. js Resending to correct the spelling of Tim's last name... jjs Return to table of contents
Date: Tue, 23 Aug 1994 13:51:25 -0500 From: lovelace at pop.nih.gov (Chris Lovelace) Subject: thanks / Tumbleweed & Richbrau Thanks to everyone who sent me info on Tumbleweed and Charlotte brewpubs.= I didn't make it down to Charlotte, but I did get to visit Tumbleweed.= I was very impressed! Their extract-based beers blow a lot of= all-grain brewpub beers I've had right out of the water! Their= amber was especially good. The mixture of Centennial, Hallertauer,= Cascade, and Perle hops made for a nicely hoppy (although not _overly_= hoppy) beer with a beautiful hop nose. Their stout was a tad sweet= for me, but had a nice lingering, roasty finish. They had just= run out of the kriek they had been serving, but the raspberry ale= they replaced it with was really nice (good berry character from= nose to finish). On my way down to NC, I stopped by another brewpub called Richbrau,= located in the Shockhoe Slip area of Richmond, VA. They had good= food (really spicy red beans and rice), and their Old Nick Pale= Ale was nice and malty. Their brown ale was okay and the Queen's= Sour (sour mash) didn't taste all that sour to me (although, I'm= thinking red beans and rice might not be the best food to sample= beer with :-> I'm hoping that I'll be able to get a tour of the= brewery on my next visit. Chris _________________________________________________________________ Chris Lovelace LOVELACE at POP.NIH.GOV National Institute of Mental Health,=20 Laboratory of Psychology and Psychopathology Bethesda, Md U.S.A. _________________________________________________________________ Return to table of contents
Date: Tue, 23 Aug 1994 14:45:44 From: djmiller at tasc.com (Dean J Miller) Subject: Celis White Clone and Cleaning Brushed Stainless Steel Oven tops My wife and I just tried out first bottles of Celis White last night and we are in love!!! Does anyone have an extract/specialty grain recipe which approximates this grand brew? I found a couple of all-grains in the HBD archives, but if someone had a tried and true recipe I would love to have it. And Does anyone have a good method for cleaning brushed(?) steel stove top? Ours has picked up an innumerable amount of stains ( maybe from brewing - who knows?) - both food and what appear to be black stains from heat. I have tried lots of things to try and clean this top: commercial stainless steel cleaner, comet, steel wool, etc. Nothing has worked at all. Can anyone suggest something that will clean this stove top? If I get a lot of responses I will post a summary. TIA dean Dean Miller djmiller at tasc.com I'd rather be brewing... Return to table of contents
Date: Tue, 23 Aug 94 12:06:34 PDT From: "Phil Atkinson" <PHATKINS at BCSC02.GOV.BC.CA> Subject: Victoria Beer Festival To: HOMEBREW--INTERNET homebrew at hpfcmi.fc 1994 VICTORIA MICROBREWERY FESTIVAL Presented by The Campaign for Real Ale, Victoria Branch (CAMRA Victoria) VICTORIA CONFERENCE CENTRE, Victoria, B.C. 12-8 pm, October 29, 1994. Admission (19 and older only): C$6.00 (includes Festival programme and souvenir tasting glass for first 4000 entrants only). Four-ounce beer tasting: C$1.00 Great food - Homebrew demonstrations - CAMRA sales table Continuous live entertainment - Morris Dancers Over 70 beers and ciders from these breweries: Spinnakers Brewpub, Vancouver Island Brewing, Swans Brewpub, Shaftebury Brewing, Bowen Island Brewing, Sailor Hagar's Brewpub, Nelson Brewing, Okanagan Spring Brewing, Whistler Brewing, Tall Ship Ale Company, Merridale Cider Works, Granville Island Brewing, Portland Brewing, Sleeman's, Horseshoe Bay Brewing, Pyramid Ales, Big Rock Brewery, Full Sail Brewing, Samuel Adams, Red Hook Brewery, Grant's Yakima Brewing For more details: e-mail jrowling at galaxy.gov.bc.ca OR call or fax: (604)595-7729 OR snailmail: CAMRA Festival, 1440 Oceanview Pl., Victoria, B.C., Canada V8P 5K7 For travel discounts and hotel reservations call Blaney's Travel COLLECT (604)382-4647 or Fax: (604)382-1799 - ------- Phil Atkinson F&CR, Communications Branch Phone: 387-9285 Return to table of contents
Date: Tue, 23 Aug 1994 09:11:28 -0700 (PDT) From: malodah at pbgueuze.scrm2700.PacBell.COM (Martin Lodahl) Subject: Results, California State Fair The final judging of the California State Fair was held on Sunday, 14 August, in Sacramento. There were 340 total entries. The results were: Official Final Results - 1994 California State Fair Homebrew Competition American Lager 1 American Lager Bill Yearous Galt 2 American Lager Kurt Fierstein Sacramento 3 American Lager John Rasmussen Sylmar Belgian Ale 1 Trappist Bruce Gehrke Fortuna 2 Biere De Garde Vern Wolff Esparto 3 Belgian Ale Bill Yearous Galt Bock 1 Hellesbock Richard Mansfield San Jose 2 Dopplebock Maribeth Raines Reseda 3 Bock Pete Knight St Helena Brown Ale 1 American Bill Yearous Galt 2 English Brown Ale Wayne Baker Ceres 3 Southern Brown Ale Michael Bowe Mar Vista Continental Lager 1 Pilsner Vern Wolff Esparto 2 Export R Steed Culver City 3 Classic Pilsner Regina Roman Sunnyvale Continental Wheat 1 Not Awarded 2 Not Awarded 3 Weizen Bill Yearous Galt Dark Lager 1 Munich Dunkel Vern Wolff Esparto 2 Munich Dunkel John Rittenhouse Folsom 3 OctoberFest Raymond Call Stockton Fruit Beer 1 Raspberry Brown Ale Vern Wolff Esparto 2 Raspberry Wheat Bruce Brazil Hayward 3 Blackberry Peach Scott Coben Sacramento Light Ale 1 Cream Ale Charles Hessom Redwood Valley 2 North American Bill Yearous Galt 3 North American Tom Spaulding Santa Cruz Mead 1 Sparkling Blackberry Dave Zimmerman San Francisco 2 Sparkling Ginger Peppercorn Jim Long Sacramento 3 Sparkling Traditional Mead Vern Wolff Esparto Mixed Style 1 Kolsch Paul Murphey Sacramento 2 Dusseldorf Altbier Kevin Knox Pacific Grove 3 Steam Beer Don Morris Weed Pale Ale 1 IPA Mike Harper Oakdale 2 Ca Micro Pale Ale David Kolsky Los Angeles 3 Ca Micro Pale Ale Russel Pencin Mt View Porter 1 Porter R Steed/F Waltman/S Labrie Culver City 2 Porter Bill Yearous Galt 3 Porter Kurt Fierstein Sacramento Specialty 1 Rosemary Stout Bill Yearous Galt 2 Maple/Honey Stout Brad Lemmon Citrus Heights 3 Sake James J Jackson Sacramento Stout 1 Sweet Stout Bob Capino Berkeley 2 Dry Stout David Lose Sebastopol 3 Foreign Raymond Call Stockton Strong Ale 1 Strong Scotch Ale Kelly Robinson Ceres 2 Barley Wine Raymond Call Stockton 3 Imperial Stout Vern Wolff Esparto Mike Harper's IPA won Best of Show. Congratulations to all! = Martin Lodahl Systems Analyst, Capacity Planning Pacific*Bell = = malodah at pacbell.com Sacramento, CA USA 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! (Unk.) = Return to table of contents
Date: Tue, 23 Aug 94 16:28:05 EDT From: cem at cadre.com (Chuck E. Mryglot) Subject: George Fix yield posting I found the yield posting by George Fix very interesting. However, I wonder if someone (George?) could clarify something for me. At the end of the post is: > I strongly prefer moderately modified malt for lager beer, and I have > found that a protein rest at 50C (122F) has numerous advantages. I have > done test brews with a 40-50-60-70 schedule, but little is gained in > yield over a 50-60-70 program. I personally am going to stick with the > latter since among other things half of the 3 gals of transition > water can be used to go from 50 to 60, while the other half can be > used to go from 60 to 70. The example given in the post was a 40-60-70 schedule with a comment to minimize the time in the 45-55 range. In the above snipet the 50-60-70 schedule is recommended. Is there some contradiction here? and/or am I misunderstanding.... (won't be the first time...). Also, if I use the 50-60-70 schedule, should I rest at 50 for 30 minutes (as a replacement for the 40 in the example) or should I stay under 15 minutes as noted. Or is this the difference for highly vs moderately modified malt. Zum Wohl ChuckM Return to table of contents
Date: Tue, 23 Aug 1994 13:37:14 -0700 From: Richard B. Webb <rbw1271 at appenine.ca.boeing.com> Subject: Yakimania '94, the story continues The tours. 1) Roy Farms. Farming is big business. Don't let people tell you otherwise. Maintaining 700 acres of thirsty and prolific hops is a job. In Yakima, the work force is mainly of Hispanic descent. It was very strange to see the faces of the workers watching the faces of the visitors. We were on holiday. They had just started the harvest the night before. They would be doing 12 hours on 12 hours off in hot, noisy, and un-safe conditions for the next 6 weeks. We were on vacation. Hop plants are grown on 18 foot trellised vines. The 700 acres of plants take 3 acre feet of water per year. (Thirsty little buggers...) One acre of plants will yield between 700 and 2200 lbs of hops, depending on the variety grown, as well as the growing conditions. At harvest time, trucks drive down the lines of vines, with workers on elevated platforms cutting the string and hops at the tops of the trellis, and other workers cutting the vines about 3 feet from the ground. (This is not the healthiest thing for the plants, as the plant is still alive, and uses energy stored in the stalk for energy. For growers at home, the advice was to leave the vine attached to the ground, and pick off the flower cones individually. This process is for automated flower strippers...) The vines are stacked in a truck bed with tall sides, the bases of the vines lined up evenly at the front of the bed. When the truck is full, it drives to the stripping point. In England, people would stream out of the cities to hand pick the cones, having a working vacation in the country. Very labor intensive, but there was no machienery to do it. When machines were invented, they were portable devices that were taken to the field where the hops were. Now the hops are brought to the stripping machines that are bigger than houses (well, not my house, but most peoples houses), and noisier than day care centers. The vines are hung on hooks by their bases, and held between rapidly rotating rows of stripper fingers (cheesy ASCII graphics ON!) / \ / \ / \ / \ / \ / \ / \ | | | | | | | | | | | | (Man, that looks bad...) The fingers are spaced, and the spacing is adjusted so that the optimum strip is made. The flower cones are what are desired, but most of the leaves are stripped too. Later stages in the process function to blow away the lighter and more aerodynamic leaves from the stream of cones leaving the stripper. A good delivered product contains less than 2% leaves and stems. This fraction is policed by the State of Washington, and paid for by heavy taxes on the hop growers just for that purpose. The leaves, the vines, and the twine that supported the vines are sent to a chopper, piled up, partially composted, and put back into the fields. On the subject of organic gardening, there is a minimum of herbicide used, as the hop vines are sufficiently tall to compete with the relatively short weeds that are allowed to grow around the plants. Drip system irrigation is more efficient at watering the plants than sprinklers. If weeds are deemed a problem, a tractor simply disks the little buggers under. For smaller operations, we talked about goats as weeders. They would eat the weeds and the lower leaves of the vines, as well as supplying their own fertilizer. The feds heard about this (Animal feces in contact with crop plants? No way!!!) and shut that operation down. The flowers are conveyered to the kilning building, where the cones are kept heated to 130-135 degrees F for 8-10 hours, where the moisture content is driven from high (80%? A guess...) to around 10%. The hop processors (next stop) don't want the cones any dryer than that, as they don't store as well, and are subject to catching fire in the processing. The cones are layered flat, perhaps 40-48 inches deep when moist, and the height drops by a third as they dry. Conveyer belts do the layering automatically, creating a swimming pool effect. You can drown in a pool of hops, and it has happened, but it is a death that many brewers contemplated that day. The dry cones are swept into a big chute with a big plunger. While not in operation that day (they didn't have any dry cones yet), the chute would fill up, and the plunger would come down. The chute would fill up again, and after the second plunger operation, the compressed cones would be burlaped and delivered to a storage warehouse. Which brings us to 2) Hop Union. Hop Union serves just a couple of functions. First, they are a hop processing and storage facility. Second, they serve as a middleman between hop growers and hop users, including homebrewers. However, while they are more concerned about their big customers, they are happy to make hop deals of over about 50$ for smaller users. HU does the analysis of acids, and stores the hops in warehouses for as long as needed. Freshness is not an issue at Hop Union. The hops are protected from oxidation by the compressed bales they are stored in, as well as the near-if-not-below freezing temperatures they are kept at. Hops from all over the world are sent to Yakima (a world center of something!) for storage and processing. As often as not, this processing involves pelletizing. The hop bales are cut and blade and chopped and ground and forced through an in-to-out extrusion device. This processing typically results in the reduction of about 0.3% bittering acid content. However, having had this rough treatment, these hops will last until the end of time. Flower hops will start at the same acid level, but will age more quickly than the pellets. There are many reasons why a brewer would want to use pellets, but I'll leave that argument for others. Pelletizing works for brewers of all sizes around the world. In fact, Hop Union supplies all of the hops for Brazil's major brewer, known cryptically from the customer name on the boxes of hops stored for it: C. Brahma. We didn't get to sample any of their brews this weekend. Hop Union also cans hop oil extract. When big brewers use this stuff, the recipe calls for so many cans. They just pry off the lid and toss the can into the boil. Maybe that's the source of some breweries metallic taste. The warehouses we saw contained every hop that you've heard of, and a few that you haven't. Cardboard signs show hop type and country of origin. The obvious choices are Great Britain, Germany and The Czech lands, but there were hops grown in Poland too! I want to make something with Polish hops. (For the record, they were reportedly similar to Saaz...) 3) Grant's Brewing. I didn't go. Hunger overwhelmed me, and I skipped the tour to eat. Later, when I asked one of my new found brew buds what his favorite part of the day was, he said that it was talking to Bud Grant, and hearing what he had to say about his history of brewing. I missed it... Tomorrow: the debauchery Rich Webb Return to table of contents
Date: 23 Aug 94 14:30:00 EST From: "CANNON_TOM" <CANNON_TOM at hq.navsea.navy.mil> Subject: Maltings near Milwaukee Message Creation Date was at 23-AUG-1994 14:30:00 I'll be in the Chicago/Milwaukee area next week and am interested in touring a facility that malts Barley. I know Breiss is in Chilton, about an hour north of Milwaukee, but are there any others in the vincinity, and do they give tours. Please E-Mail privately to conserve Bandwidth. TIA Tom Cannon DH Brewery Fairfax/Annandale VA Return to table of contents
Date: Tue, 23 Aug 1994 16:00:36 -0700 (PDT) From: Glenn Tinseth <gtinseth at willamette.edu> Subject: They're picking hops in the Pacific NW The 1994 crop hop harvest has begun in both Oregon's Willamette Valley and in Washington's Yakima Valley. So far I've heard that Tettnangers are being picked in WA and I'm not sure what varieties are being harvested in OR. I live in Silverton, OR and drive by many of the big hop fields on my way to work each morning and night. This morning I noticed the first farm cart, full of hop vines, heading to be picked and dried. The weather in Oregon was much better this summer than last--it should be a good year for Oregon hops. Unfortunately, the news from Yakima is not so good. This summer has been very hot and the growers have had water problems. Early reports indicate that both yields and alpha acid levels are down. Since Yakima growers account for the majority of the hops produced in the US, prices will probably be higher and alphas will probably be down. Please note that this is all very preliminary and a lot can happen between now and the time all the hops are harvested. I'll report back when I find out more. Glenn "Hops are my life" Tinseth Return to table of contents
Date: Tue, 23 Aug 1994 20:54:54 -0400 From: ddavison at earth.execpc.com (Dennis Davison) Subject: Zymurgy's Fall Issue I'm taking a survey for an advertiser in the back pages of Zymurgy. Reply via E-Mail instead of wasting bandwidth. Did your copy of Zymurgy go to page 90 and then repeat pages 83 to 90 ? I have seen store copies that were fine. My copy and his copy had this problem. Anyone else ? Remember Private E-mail..... to save bandwidth..... Dennis Davison ddavison at earth.execpc.com Milwaukee, WI Return to table of contents
Date: Tue, 23 Aug 1994 23:40:41 -0500 (CDT) From: "Lynne O'Connor" <stpats at bga.com> Subject: exciting post #1 St. Patrick's of Texas is run by my wife Lynne. Over the past couple of years I have had less and less of a role which accounts for its continued growth. Lynne peruses at least the titles of the digest daily and reads only those involving St. Pat's since everything else is wrong and of no interest to bright, good looking, patriotic Americans and Texans :-). Over the past few weeks there have been a number of posts concerning St. Pat's. Most were positive. The information contained in these supportive posts is entirely correct although somewhat understated and lacking in the excitement and dynamism synonymous with St. Patrick's. My experience is that simple improvements in literary style can do wonders. Might I suggest the use of more adjectives. Here's a few proven winners. SUPER, GREAT, WONDERFUL, EXCELLENT, UNBELIEVABLY SUPER, UNBELIEVABLY GREAT, REALLY REALLY WONDERFUL, MOST EXCELLENT, LOW LOW PRICES (not quite an adjective but exciting nonetheless) or as my kids say 'BAD OUT'. So let's all get to work on rewriting those positive posts and get them back on the digest quickly so as to capture the excitement of our times which, of course, is also synonymous with St. Patrick's. Digest readers lives will be enriched by reading these wonderful redrafts. I know Lynne and I look forward to it. There were a few negative posts written by our enemies and aliens bearing orings. Nearly all of the posts dealt with the 5 gallon soda kegs. All joking aside, here's a few facts to digest. kegs sold (March to Present) >1640 kegs pressure checked >1640 kegs returned that wouldn't hold pressure 0, ZERO, ZILCH, ZIP, NONE Two kegs were returned and sold within an hour to a local customer. Please include these simple facts in future posts regarding St. Pat's kegs. The kegs were sold to microbrewers, brewpubs, homebrew shops, and homebrewers from British Columbia to Florida at the same price regardless of the number purchased. As is St. Pat's general policy, every customer receives the same treatment. St. Pat's has never at any time misled anyone about any product with regards to condition, price and freight. Except for the kegs. Beginning in May, St. Pat's employees were instructed to UNDERSELL the kegs. That is, buyers were told that all kegs were dented, all kegs were filthy, etc. The fact is that the kegs were dirty but many were in beautiful condition. There were delays of up to a 4-6 weeks in filling the backorders. Lynne grossly underestimated the demand. In early June when the second load arrived, Lynne had more than 700 on backorder. You can pressure check about 10/hr. The kegs were a lower priority than regular orders containing ingredients which are generally shipped the same day for orders recieved before noon. This coupled with the oppressive 100 degree heat in June resulted in nearly 5 weeks before getting caught up. Lynne is most appreciative of the courtesy and patience shown by virtually all of the >300 buyers. The price was raised to 3/$45 (limit 3) sometime in July. Since that time the orders have been very steady and the really nice thing is that she seems to get a nicer group of buyers at this higher price. Strangely enough, people who pay more seem to expect less. As of today the price is $20/keg, limit 3. Lynne must slow down sales to stretch the inventory. Don Return to table of contents
Date: Tue, 23 Aug 1994 23:43:52 -0500 (CDT) From: "Lynne O'Connor" <stpats at bga.com> Subject: really exciting post #2 There was a post by Norm Pyle regarding the information in the St. Patrick's catalog concerning hops. To be honest I'm confused. The catalog seems to say almost precisely what Norm says. St. Pat's catalog states explicitly that "It is the packaging that keeps it fresh, not its form." St. Pat's has been warning brewers for months about hop plugs that are not good because they are not packaged properly. That said, let me flame the hell out of St. Pat's competitors Hop Tech, Hop Source, and Freshhops which Norm foolishly buys from :-) First Hop Tech. Mark Garetz is a friend of Lynne and I and has downed more than a couple pitchers of Spaten doppelbock at the Walburg Mercantile with us on his visits to Austin. The truth be known, he got us drunk and forced us to compose a lengthy boring book on hops:-). All we got out it was an autographed copy----at the regular wholesale price. Worst of all he stores all his whole hops at low temperatures and packages them really well and actually sells them which really pisses Lynne off. Next, Hop Source. Glen Tinseth is a chemist which is synomous with genius. We have heard nothing but good about his packaging and handling of whole hops. Finally, Freshops. We've never met or dealt with Dave Wills (sp?) at Freshhops. But Lynne does know from a friend employed in the hop industry in the Northwest, that he does keep all hops refrigerated and properly stored. Very good operation by all accounts. I like a good argument but I honestly can't find much to fight about here. Whata ya' say we replay the oring challenge? Who wants to start? :-) Don Return to table of contents
Date: Wed, 24 Aug 1994 09:22:03 +0000 From: Brian Gowland <B.Gowland at rhbnc.ac.uk> (Tel +44 784 443167) Subject: Re: Wyeast Ale Yeasts In HBD 1509, PAULDORE at delphi.com wrote: > I am looking into brewing an English Ale, [Stuff about > Wyeast types deleted]... > Also the recipe i have calls for Fuggles and Kent hops. > Are these correct to keep with in style? Sorry, I can't comment about Wyeast as I haven't tried any but you are spot on with the hop types. When you say Kent, I presume you mean Kent Goldings. Fuggles and Goldings are possibly the two most common hops used in English Ales. Others include Challenger, Whitbread Golding Varieties (W.G.V.), Styrian Goldings and many others. One point to remember is that UK commercial brewers consider seeded hops to be superior to un-seeded hops which is in fact the opposite to US brewers (I am told) - I'm not even going to begin to argue this point as I have always used seeded hops so can't comment. Many of these varieties are available seeded or un-seeded so to be true to type make sure you get the seeded ones. On the subject of English malts, there are three main types available here in the UK - Halcyon, Pipkin and Marris Otter. I have used Halcyon with good results and tasted some excellent commercial brews made from Pipkin. I have just made a brew with some Marris Otter but haven't tasted it yet but am told that it really is an excellent malt. One final note, at the risk of telling you something you already know, is that an infusion mash (either single temp. or temp. stepped) is traditional for English Ales. Good luck! Cheers, Brian Return to table of contents
Date: Wed, 24 Aug 1994 09:53:55 +0000 From: Brian Gowland <B.Gowland at rhbnc.ac.uk> (Tel +44 784 443167) Subject: Re: Fuller's ESB Clone This isn't a criticism of Larry Bristol's Fuller's ESB recipe - I just thought this might be of use to Larry and others who are interested in cloning ESB. The published information states that Fuller's use Pale malt, Crystal malt, Flaked maize and Caramel for colour. The hops are Challenger, Goldings and Target. Bitterness is 35 IBU. OG is 1053 and A.B.V. is 5.5%. I don't have any information on ratios of the ingredients and haven't tried to clone the recipe myself so can't make any further suggestions. The only thing I dislike about Fuller's is that they use caramel for colour - I would substitute with a small quantity of Chocolate malt myself but thats just because I don't like additives in my homebrew. One final point just to make all you non-UK Fuller's fans really jealous - Fuller's brewery is 15 minutes drive from where I live and my local pub (a Fuller's house) is only 5 minutes walk. Needless to say, the beers are always in excellent condition. Boy, can I be cruel sometimes! :) Cheers, Brian Return to table of contents
Date: Wed, 24 Aug 1994 11:00:37 +0200 From: Thomas.Junier at igbm.unil.ch (Thomas Junier) Subject: A Great Many Thanks Hi all! Well, I'd like to thank all the people on HBD who helped me through my first batches. I just tasted the second one - a German style dark lager - and, according to me, it tasted ok. A question to microbiologists out there: what medium is best for yeast cultivation ? BTW, I'm planning to go to Scotland and Ireland in a week or so, one of the reasons being that my supplies are running low and I can't get any back here in Switzerland. So, if any of you in the UK/RoI know of a good homebrewing shop, I'd be glad to know about it. TIA, "Dona nobis cerevisiam ad aeternum!" Return to table of contents
Date: Wed, 24 Aug 94 08:48:01 EDT From: DrewStorms at aol.com Subject: Portland Microbrews I have a report on the Microbrew scene in Portland, which I got from the brew forum on Compuserve. Email me at drewstorms at aol.com if you want a copy. Return to table of contents
Date: Wed, 24 Aug 94 08:46:59 -0400 From: stricklandc at cocoa12.ksc.nasa.gov (Chris Strickland) Subject: Semi-closed Systems Ever since I contaminated batch 17, I'm really paranoid about sanitation. I'm trying to figure how to close of my methods of bottling and racking. Any hints, ideas? +-----------------------------------------------------------------------------+ | Chris Strickland | Allin1: stricklandc | | Systems Analyst/Statistician | Email : stricklandc at cocoa12.ksc.nasa.gov | +-----------------------------------------------------------------------------+ Return to table of contents
Date: Wed, 24 Aug 1994 09:33:13 -0600 From: evanms at lcac1.loras.edu (Mark Evans) Subject: Available: Saaz hop rhizome A saaz hop rhizome I acquired by chance has not produced any substantial fruit in the two years I've had it in the ground. A source informed me that Saaz does not perform well in this region of the country (I live in N.E. Iowa--Dubuque). I plan to remove the rhizome from the ground and perhaps fill the area in with a cutting from another of my roots. The plant did produce some greenery, so I don't want to trash the little guy. I'm offering it up free to any Homebrewer(s) who know that it WILL prosper in their soil. Don't bother putting your name on the list unless you know it will grow for you; Saaz are very finicky. I will attempt to divide when the plants are dormant--probably in November or early December--unless someone has a better idea. (late winter?) I have no idea how many four inch root cuttings the rhizome will produce. I cannot guarantee the root and may ask for some help with shipping. Any interested brewers or any pertinent suggestions can e-mail. If the whole thing falls apart, I will notify. Hoppily yours, mark evans Return to table of contents
Date: Wed, 24 Aug 94 8:33:46 MDT From: npyle at hp7013.ecae.StorTek.COM Subject: Brits and Wyeast / Blow your Horn Brian Gowland writes: >and if Irish Moss is used during the boil. All ales will show protein >haze to an extent if chilled excessively - you mention chilling to 34F >which will only make the haze worse. Us Brits. are often considered >strange by people from the US because we drink our beers relatively >warm - if you're chilling your Pale Ales too much then you may never >be free of protein hazes unless you use aux. finings - not my personal Well, us Yanks consider you Brits to be strange people yes, but not because of your habit of drinking warm ale. (I'm kidding, don't get a knot in your shorts!) Actually, I think the trend of drinking ales a bit warmer is becoming quite popular in the states as well. It is obvious that many more flavors come to the fore when the beer is allowed to warm up a bit. Unfortunately many barkeeps still don't have a clue. I like to order my second beer long before I'm done with my first so the ice on the glass has time to melt. I have several non-brewing friends who've discovered this as well, so its not just a homebrewer's secret. Regarding your slow packet of London Ale yeast, don't give up Brian. Its not easy sometimes to get them going. You just didn't allow enough time. Considering the fact that the yeast had to travel overseas, I would expect it to be in relatively rough shape. That doesn't mean it won't go, but the live cell count is probably down. I recommend that you start a packet at least 3 days in advance next time around. Let the packet swell, pitch to a pint starter (minimum) and let that get going before brew day. I really like the liquid yeasts, but they can be a bit more trouble. Good luck. ** I sort of like Steve's idea of people posting their "credentials" to the digest. It could easily get into a big ego contest, and undoubtedly many would not participate because of the opposite affliction: excessive humility, but it could be very useful. If you read long enough though, you'll eventually get a feel for who to listen to (guys like George Fix) and who to ignore (me, for example). Anyway, I'd be curious to see how the rest of the group feels about it. Cheers, Norm npyle at hp7013.ecae.stortek.com Return to table of contents
Date: Wed, 24 Aug 94 09:51 CDT From: David P. Atkins <ATKINS at macc.wisc.edu> Subject: Brewing in Louisiana I'm an occasional extract ale brewer moving from the ideal brew climes of a Madison WI basement to the sultry, basementless environs of Baton Rouge, Louisiana. Any tips on setting up simple brewing in this climate? Also, my hometown of Knoxville, TN is now home to a brew pub. Do any readers have reviews they'd care to pass along. Looking forward to Louisiana, David Atkins atkins at macc.wisc.edu Return to table of contents
Date: Wed, 24 Aug 94 09:54:22 CDT From: Todd Swanson <BCHM014 at UNLVM.UNL.EDU> Subject: Need Hop Help! Greetings Brewers, I've read the Hop FAQ (good job and thanks to all who participated in that venture) and I want some more info. I'm dissatisfied with my local suppliers hops (read not fresh, sometimes yellow, uncertain age) and want some recommendations of mail order suppliers so I don't have to put up with bad hops. There were a few mentioned in the FAQ but no addresses or phone #s. How can one tell if oxygen barrier packaging is being used? Is this sort of packaging detectable by eye or does it require more subtile testing? I live in Nebraska (read, hot summers). Will hops exposed to the high temperatures of a summer shipment be seriously damaged? Or are shipping temps. not a concern? Please send E-mail to me (BCHM014 at unlvm.unl.edu) unless you feel your reply is of general interest and warrants posting. TIA Todd Swanson (bchm014 at unlvm.unl.edu) Return to table of contents
Date: Wed, 24 Aug 1994 09:14:23 -0600 From: allen at SEDSystems.ca (Barry Allen, Industrial Engineering) Subject: finings and bitter taste Does anyone know the effect that using finings has on finished beer (other than settling out the grungies). Does it affect taste, head, etc.? Also, what are the pros/cons of the various types (gelatin, Polyclar, etc.)? On a second issue, what causes the "biting-at-the-back-of-the-throat" bitter taste that is frequently present in home brewed lagers? How does one prevent it? Looking forward to your comments. Return to table of contents
End of HOMEBREW Digest #1511, 08/26/94