HOMEBREW Digest #1609 Tue 20 December 1994

Digest #1608 Digest #1610

		Rob Gardner, Digest Janitor

  ANNOUNCE: Homebrew Club Page (Revision) ("K. Toast Conger")
  Rice in beer (Steven Lichtenberg)
  advise on using electric stove (Arthur_P._Chimes)
  Where Sam Adams beer are brewed (STROUD)
  Baking Soda NOT NaOH! (RWaterfall)
  Happy Holidays! (Rich Larsen)
  Mahogany Coast (Robin Hanson)
  carbonating porter ("Lee A. Kirkpatrick"                       )
  RE:Boston brewery/JPlains (Jim Busch)
  Clearing up Chemical Jargon and Misconceptions (Todd Swanson)
  Lagering in bottles (Joe McCarthy)
  Using Gelatin/Adding Yeast at Bottling for a Lager? (Jim Herter)
  The Virtual Brewery (Richard A Childers)
  The Virtual Brewery (conclusion) (Richard A Childers)
  HBD 1605 at Sierra archives ("Stephen E. Hansen")
  back digests on WWW (Spencer.W.Thomas)
  MillingDWCPils/WyeastBelgian/fruitbeer/stout&salts/dextrins&body/cloveybeer/siphonbubbles (Algis R Korzonas +1 708 979 8583)
  Alcohol  removal by heating (Maribeth_Raines)
  baking soda (Algis R Korzonas +1 708 979 8583)
  Edme Observation/Zima Observation (Nic Herriges)
  Polished Rice for Sake (Mark Stickler)
  Dark grains in stout ("geo")
  MARK YOUR CALENDARS| Preliminary announcement  BIG AND HUGE| (uswlsrap)

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---------------------------------------------------------------------- Date: Mon, 19 Dec 1994 07:21:17 -0500 (EST) From: "K. Toast Conger" <ktoast at netaxs.com> Subject: ANNOUNCE: Homebrew Club Page (Revision) Correction to previous posting. The URL for the Homebrew Club List is: http://alpha.rollanet.org/infobase/ClubList.html My apologies. That cap-sensitive thing drives me batty. Toast * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * K. Toast Conger My opinions are those of my company. But ktoast at netaxs.com then again... I -am- my company. Funny how that works. http://www.netaxs.com/~ktoast * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * Return to table of contents
Date: Mon, 19 Dec 1994 08:14:52 -0500 (EST) From: Steven Lichtenberg <steve at Pentagon-EMH6.army.mil> Subject: Rice in beer Greetings all-- Just came up with something for you all to think about. I was watching TV with my wife the other day when a commercial came on for one of the gourmet dog foods ( I forget which one). One of their advertising claims was that they use "brewers rice" in their recipe. While I was musing about what exactly is brewers rice, my wife (smart lady that she is) decided this is really something. A product good enough for Budweiser and DOG FOOD!! Maybe there is something to this..... Take care - --S ^ **** ---- "There's always time for a Homebrew!" ---- **** C|~~| ------------ Steven Lichtenberg --------------- C|~~| `--' ------ steve at pentagon-emh6.army.mil --------- `--' -- Programmer/Analyst - Datanamics, Inc. -- -- Gaithersburg, MD & The Pentagon --- ----------------------------------- ENJOY LIFE--THIS IS NOT A REHEARSAL Return to table of contents
Date: 19 Dec 94 9:45:13 From: Arthur_P._Chimes at NEB.VOA.GOV Subject: advise on using electric stove Hi all! I just moved into a new house with an electric stove (conventional coils). I've always had a gas stove for cooking up my beer. Do I need to observe any special precautions, for example because the pot will be closer to the stove's enamel top? Any advice would be appreciated. Thanks, Art Art Chimes - VOA News - Washington, DC 20547 USA voice 202.619.2753 - fax 202.619.2400 email art_chimes at neb.voa.gov Return to table of contents
Date: Mon, 19 Dec 1994 09:54:06 -0400 (EDT) From: STROUD%GAIA at cliffy.polaroid.com Subject: Where Sam Adams beer are brewed The last few days' HBD's have contained postings by several people speculating on where Sam Adam's beers are brewed. Here is what I know of the situation: Originally *all* of the Sam Adam's beers were contract brewed in Pittsburgh. After a few years, SA opened a small brewery in Boston to make kegged beers for the Boston market. Later, SA started contracting some of their ales (Boston ale, the wheat beer) at Matts in Utica, and then started contracting production for the West Coast at Weinhard's in Portland OR. A lot of this has changed in recent years. The Boston Wort Processors got a nice tour of the Jamaica Plain, Boston brewery last summer and were given a lot of detail by Jim Pericles, one of the brewers. This brewery is the beautiful dual-fired decotion Pub Systems setup described by Jim Busch a year or so ago. *Note that this facility is no longer used for production*!!! The JP brewery is only used for research and development (and tours!). A small amount of some of the beers made there are released in kegs to a few Beantown watering holes like Doyle's or the Sunset Grill, but the majority of the beer made there is never sold. Matts and Sam Adams apparently had a falling out earlier this year and Matts isn't making beer for SA any longer, the production has moved to the Stroh's plant in Allentown (?), PA. Pittsburgh and Weinhard's still do the bulk of the brewing. The misnamed 'Triple Bock' is apparently brewed in Wisconsin, then shipped to a winery in Ceres, CA for fermentation and/or aging in wooden kegs. Jim Busch sez that the Porter is brewed at The Lion? News to me, but it could be. I assumed that all ale production had moved to Stroh's. So overall 99+% of SA's beers are contract-brewed. ************** There is now a twist going on in Sam Adam's beer market. Word on the street is that many retailers in Boston had starting refusing any more shelf space to Sam Adams, so the Boston Beer Company is now having beers made for them in Portland OR under the "Oregon Beer and Brewing Co." generic name (and the label gives no hint of any connection between SA and this company, though local retailers have confirmed it). So far we've seen an IPA, pale ale, nut-brown ale, and a hefe-weizen show up in town. I'd suspect that Blitz-Weinhard is making them, but the bottles look suspiciously close to the ones that the Portland Brewing Co. uses. Can someone from Portland (Jeff Frane??) find out the real scoop on where these beers are made? Steve Return to table of contents
Date: Mon, 19 Dec 1994 09:58:10 -0500 From: RWaterfall at aol.com Subject: Baking Soda NOT NaOH! In HBD 1607 Steve Robinson Writes: >Baking Soda (NaOH - sodium hydroxide) may also be used to raise the pH. Note that baking soda is sodium bicarbonate (NaCHO3). This is a relatively mild base and a common food additive. Sodium hydroxide (NaOH) is NOT the same thing! It is a strong base also known as caustic soda or lye and should be handled carefully as it can cause severe chemical burns either from direct contact or from its fumes. Even in dilute form it should be used with extreme care. Return to table of contents
Date: Mon, 19 Dec 1994 09:16:34 -0600 (CST) From: Rich Larsen <rlarsen at free.org> Subject: Happy Holidays! Lets see.. the way the digest has been back logged, this should get posted around Feb 14th ;-) * * Happy Holidays! * | (*) * | -( )- * /^\ * | -( )- * | * | /o/\\ -( )- * | -( )- ///()\\ | | /(*)/\\^\ * | * * //o///&\\\\ -( )- * /()///o\\\%\\ | * * (*) /*///&//\\\\\o\ | | | /^\ ///o////()\\\*\\\ -( )- -( )- -( )- * ///\\ ////(*)//*\\\()\\&\ * | | | //()\o\ //*/o///%//\\&\\*\\\\ * * //*/\\\ /////()//()/\\\\#\\\ at \\ * | /()//\\ /(*)////*////&\\o\\()\\\\ * -( )- * ///*/&\ ///o///(*)///()\\&\\\\o\\*\ | | /^//o// /()//()/////^//&^\\\\^\\\\\o\ -( )- * //()//\ /////*////&//o//\\\\&\\o\\\()\\ * | ///&//^ ///()/////o////(*)\\\\\\()\\\\\^\ ___\=/___ //_\=/_ /o/////*///(*)///|\\\\^\\\\(*)o\\&\___| | | * //| | | _______|||_\=/_ __ | |____|____| ___ ____|__|__|_|||_____|____________|__|_|___________|____|____|________|__ Y'all have a happy and safe holiday season! => Rich (rlarsen at squeaky.free.org) ________________________________________________________________________ Rich Larsen, Midlothian, IL * Also on HomeBrew University (708) 705-7263 "I never drink... wine" Bela Lugosi as Dracula ________________________________________________________________________ Return to table of contents
Date: Mon, 19 Dec 1994 08:23:11 -0700 From: rhanson at nmsu.edu (Robin Hanson) Subject: Mahogany Coast I was in my local home brew store over the weekend and found a new (to me at least) extract brand. It is called "Trappist Ale" and is produced by "Mahogany Coast". Has anyone out there tried this brand and are there any recommends to try make this mix taste a little more like "Chimmay". Does anyone know who the picture on the label is of, it looks very familiar to me and is racking my brain. Robin Hanson Rhanson at nmsu.edu Return to table of contents
Date: Mon, 19 Dec 94 10:18 EST From: "Lee A. Kirkpatrick" <WPSSLAK%WMMVS.BITNET at VTBIT.CC.VT.EDU> Subject: carbonating porter I'm getting ready to bottle a batch of porter and am wondering how much corn sugar to use for bottling. Most porter recipes I've seen call for the usual 3/4 cup to prime. I use this amount for pretty much everything and it seems about right, but to be true to style a porter should be somewhat less carbonated, no? I'd like to use a little less priming sugar but am not sure how much less. Like, would 1/2 cup be too little? I want less carbonation than usual, but I don't want it completely flat either. Respond by e-mail and I'll post a summary. - --Lee Kirkpatrick wpsslak at wmmvs.cc.wm.edu Return to table of contents
Date: Mon, 19 Dec 1994 11:18:13 -0500 (EST) From: Jim Busch <busch at daacdev1.stx.com> Subject: RE:Boston brewery/JPlains Steve writes: <The equipment there was purchased <from the old Newman's Brewing Co. in Albany, and he has an annual output of <10,000 barrels. This is old news, that brewer was replaced by a very well engineered brewery made by The Pub Brewing. I believe it was spring 93 when the new brewery went online. Jim Busch Return to table of contents
Date: Mon, 19 Dec 94 10:22:27 CST From: Todd Swanson <BCHM014 at UNLVM.UNL.EDU> Subject: Clearing up Chemical Jargon and Misconceptions Greetings, I noticed a couple of references to things chemical in HBD #1607 and I thought I could provide some clarification. (Yes, I am a real chemist) There was a reference to "etoh", this is the chemical jargon for ethanol aka alcohol. Secondly, Steve Robinson (Steve.Robinson at analog.com) posted that baking soda is sodium hydroxide. No flame intended Steve, but that is just plain wrong. Baking soda is sodium bicarbonate. Both of these chemicals will raise the pH of a solution. Sodium bicarbonate is, by far, much less dangerous than sodium hydroxide. I wouldn't use sodium hydroxide in my beer. To recap my comment, Steve is correct in that baking soda can be used to raise the pH of a mash, but baking soda is not sodium hydroxide. I hope this was helpful. Return to table of contents
Date: Mon, 19 Dec 1994 11:56:15 -0500 From: Joe McCarthy <jmccarth at stimpy.cs.umass.edu> Subject: Lagering in bottles My brewing partner and I are planning to brew four lagers this winter - -- Czech Pilsener, Doppelbock, Munich Dunkel and Oktoberfest -- while my basement temperature hovers around 50 (+/- 2) degrees F. We will use the Czech Pils yeast (Wyeast #2278) for the Pilsener, and possibly for all of them; the Bavarian Lager yeast (Wyeast #2206) is another possibility for the last three. Byron Burch, in his book "Brewing Quality Beers", suggests that if true lagering is not possible, then it is best to bottle after fermentation is complete and lager in the bottle. We plan to do primary and secondary fermentation in the basement, prime and bottle the beer, store the beer at basement temperatures until it is carbonated and then store [some of] the bottles in the refrigerator for as long as we can maintain the discipline not to drink them. I've seen postings referring to a "diacetyl rest", during which the temperature is brought up to 60 to 65 degrees for 24 to 48 hours, prior to [slowly] lowering the temperature to ~32 degrees for lagering. I'm wondering whether we should bring the carboy upstairs (I keep the house pretty cool, generally in the low 60s) for a day or two before priming and bottling, or whether this rest is only effective when true lagering (in the carboy) is used. Can anyone provide any insights into our proposed process, especially with regard to the diacetyl rest? Thanks. Joe. Return to table of contents
Date: Mon, 19 Dec 1994 11:58:17 -0500 (EST) From: Jim Herter <James.M.Herter.1 at nd.edu> Subject: Using Gelatin/Adding Yeast at Bottling for a Lager? I've got a Pilsener that's nearing the completion of the initial fermentation stage. I plan on adding gelatin to the secondary fermentation cycle to aid in clearing. I'm doing so in the secondary because of my past experience with gelatin in a Grand Cru at bottling. Adding the gelatin helped to settle the inordinate amount of suspended material and created a very clear beer. What I didn't like was slimy mass of sediment in the bottles. My question is; If I use gelatin at this point (in the secondary fermentor) does it pull any active yeast cells to the bottom ultimately affecting the conditioning when I do bottle the beer? One book I was referencing said it was advisable to add a half pack of yeast before siphoning the lagered beer into the conditioning bucket (irrespective of gelatin use). Is this advisable? Necessary? Should I use a powdered lager yeast? Can I return the bottled beer to the 50-55 degree F cellar room after lagering in the 35 degree F refrigerator? or should I? Any input would be helpful. Thank You! James M. Herter Business Manager "I WILL DEMONSTRATE MY COMMITMENT" Notre Dame Food Services (219)631-0113 james.m.herter.1 at nd.edu Return to table of contents
Date: Mon, 19 Dec 1994 09:06:35 -0800 From: pascal at netcom.com (Richard A Childers) Subject: The Virtual Brewery ( This is the first of a two-part article slightly too large to be posted as a single article. -- richard ) Date: Tue, 29 Nov 1994 14:16:35 -0800 From: "Scott S. Fisher" <sfisher at PORTOLA.COM> FOR IMMEDIATE RELEASE For additional information, please contact Telepresence Research 415-854-4420 TELEPRESENCE RESEARCH CREATES "VIRTUAL BREWERY ADVENTURE" TO IMMERSE VISITORS IN SAPPORO BEER Portola Valley, California -- November 14, 1994 -- Telepresence Research announced the official opening on October 8, 1994 of its "Virtual Brewery Adventure" at the Sapporo Beer Visitor's Center, Yebisu Garden Place, Tokyo. Telepresence Research directed and produced the interactive, immersive experience, provided system design and integration, and installed the hardware on site. In the first three weeks since it opened, thousands of viewers have already explored the virtual brewery, choosing what they see and where they move through virtual space. Sapporo wanted an innovative, high-tech centerpiece for its new Visitor's Center in the multibillion-dollar complex, built on the site of the original Sapporo Brewery. The exhibit had to be interactive, educational, fun to use, and accessible to a large number of people. Sapporo modestly projected around 150,000 visitors for the exhibit's first year -- but in the first three weeks alone, 70,000 people have flocked to the Center to learn about beer, real and virtual. TEAMWORK AND PLANNING Sapporo contacted Telepresence Research in the fall of 1993 for preliminary negotiations and storyboard planning. By April 1994, after the experience content was agreed upon, the firms signed a formal agreement for the project implementation. Four months later Telepresence delivered the hardware and software, and spent a month in Tokyo installing everything. Telepresence Research produced, directed, and designed the brewery's virtual world. The company drew on the expertise of its strategic alliance for help with the innovative sound system, graphics, and interactive viewing platform. The project team included Fakespace, Inc., Crystal River Engineering, Silicon Graphics, Inc., and Magic Box Productions. VIRTUAL BREWERY DEVELOPMENT TEAM Producer/Director: Scott S. Fisher, Telepresence Research, Inc. Executive Producer: Hirofumi Ito, Magic Box Productions, Inc. Art Direction & Design: Perry Hoberman, Telepresence Research, Inc. Virtual Worlds Software: Glen Fraser, Telepresence Research, Inc. Sound Design: Mark Trayle System Design & Integration: Telepresence Research, Inc. Technical Support (Audio): Crystal River Engineering, Inc. Technical Support (Displays): Fakespace, Inc. Technical Support (CG): Silicon Graphics, Inc. ***** EXHIBIT DESIGN The Brewery Adventure was designed to allow different levels of interaction with the virtual world. The primary viewing station is a Fakespace BOOM 3C+ Viewer, a stereoscopic color viewer that works like a pair of wide-angle binoculars at the end of a counterbalanced mechanical linkage. Beer adventurers grip the handles below the eyepiece and look directly into the virtual world, manipulating the viewer with six degrees of freedom. As they fly through a virtual vat of beer, they can turn their attention anywhere, even behind them. A Silicon Graphics ONYX Reality Engine II generates the virtual environment in real time as visitors choose their flight path. As they crash into yeast particles or zip through filters, they hear 3-D localized sound through speakers next to each ear, thanks to the "Acoustetron II" sound system developed by Crystal River Engineering and unique sounds by composer Mark Trayle. The exhibit includes twelve additional 3-D viewing stations where other visitors can see and hear the experience from the viewpoint of the BOOM user. Telepresence Research decided on the use of static viewers because of the volume of visitors expected by Sapporo. Telepresence contracted Fakespace, Inc. to build the viewers, which will now become part of Fakespace's product line. For the faint of heart, a large rear-screen video projector and several monitors provide sounds and two-dimensional images from the virtual world. < to be continued ... > Return to table of contents
Date: Mon, 19 Dec 1994 09:08:46 -0800 From: pascal at netcom.com (Richard A Childers) Subject: The Virtual Brewery (conclusion) ( This is the second of two separately posted parts of what was originally a single article, slightly too large to be posted en masse. -- richard ) THE TOUR EXPERIENCE The "Virtual Brewery Adventure" takes you on a physically impossible journey that lasts about five minutes. Your ride begins outside the old Sapporo Brewery, which has disappeared from the physical world but flourishes in this virtual space. You may examine the building from the outside, taking a few seconds to admire the surrounding foliage and an impressive, looming Mount Fuji. The texture-mapped guide who greets you at the door waves you through to a corridor lined with giant, glass-walled tanks full of bubbling brew. More guides in the control room explain each of four possible experiences. They direct your attention to four large windows through which you glimpse particular stages in the beer-making process: brewing, fermentation, filtration, and bottling. You choose one segment by plunging into the control panel below the appropriate window ... and then things get molecular. You shrink to the size of a tiny beer particle. As you fly through the brewing tank, enormous hops whiz past, explode noisily by your left ear or below your feet. You ferment along with yeast structures that float around you in giant colonies. If you dare look backwards as you careen through the filter processing world, you can see colored impurities stick in the weblike mesh and disappear behind you. In the bottling plant you watch lines of softly clanking bottles fill with liquid and hear the pneumatic "thwack!" of labels on glass. When you have finished exploring one segment and regained normal size, you are free to wait in line again to view a different world. Artistic director Perry Hoberman helped design the look and feel of the Virtual Brewery. "This is an artistic interpretation of a scientific process," he says. "Some of the environments are quite realistic, others are highly stylized and even surreal. Still they are all clear, engaging representations of the brewing process." INNOVATIONS The "Virtual Brewery Adventure" is the only publicly accessible, commercial Virtual Reality site of its size in Japan. Telepresence Research designed it to accommodate a large number of viewers; and this consideration drove innovation in hardware and content. Contrary to head-mounted displays, which are often too delicate for public installations, the Fakespace BOOM 3C+ and static viewers comfortably handle thousands of visitors a day. The BOOM is intuitive to use, easily controlled, and delivers high-resolution optic and aural information very quickly. Because participants can control and change their viewpoint constantly, they never have the same experience twice. Like "Menagerie," a virtual experience Telepresence Research exhibited at the Centre Georges Pompidou in Paris in 1993, the "Virtual Brewery Adventure" provides content that appeals to all ages. It is also an experiment in non-photorealistic virtual environments. Telepresence Research's managing director Scott Fisher comments, "In this project we combined a photorealistic structure, like the old Sapporo Brewery, with a 'non-realistic' fantasy environment. We were free to imagine a whole world on the microscopic level. The point was to give viewers an immersive experience they can never have in the physical world -- letting them see the unseen." Telepresence Research anticipates further software development with Sapporo. Other possible markets for this technology include entertainment applications and education. Telepresence can customize systems and software to suit each client's particular needs. ***** Telepresence Research is based in Portola Valley, California. The company provides contract research and development services including concept development, product design and prototyping, system integration, and world design for computer-generated Virtual Environments and video-based Remote Presence experiences. Products include the Telepresence Mobile Robot System, and a high-performance graphics and display platform for Virtual Environment presentations. For online information and graphics please access our Web page: http://www.portola.com/TR/index.html ________________________________________ Scott S. Fisher | sfisher at media.mit.edu Telepresence Research, Inc. | sfisher at telepresence.com 320 Gabarda Way | 415 854 4420 Portola Valley, CA | 415 854 3141 FAX USA 94028 Home Page: http://www.portola.com/TR/index.html - ------------------------------ I thought everyone would enjoy that ... (-: - -- richard Pontius Pilate was politically correct. So was Benedict Arnold. So was Peter Quisling ... and so was Adolph Hitler. |-: richard childers san francisco, california pascal at netcom.com Return to table of contents
Date: Mon, 19 Dec 1994 10:48:42 -0800 From: "Stephen E. Hansen" <hansen at hops.Stanford.EDU> Subject: HBD 1605 at Sierra archives Thanks to Mike Dix (<mdix at dcssc.sj.hp.com>) we now have a copy of digest 1605 in the archives at sierra.Stanford.EDU. The Sierra archives will almost certainly be moving early next year. I don't know yet if they'll move to my system (hops.stanford.edu) or to the campus ftp server (ftp.stanford.edu). I'll let you know once the various issues are sorted out. Stephen Hansen homebrewer, archivist =-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Stephen E. Hansen - hansen at Netserver.Stanford.EDU | The church is near, Computer Security Officer, Room 319, Sweet Hall | but the road is icy. Stanford University, Stanford, CA 94305-3090 | The bar is far away, Phone: +1-415-723-1058 Fax: +1-415-723-1294 | but I will walk carefully. WWW & PGP: http://www.stanford.edu/~hansen | -- Russian Proverb =-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Return to table of contents
Date: Mon, 19 Dec 94 14:29:15 EST From: Spencer.W.Thomas at med.umich.edu Subject: back digests on WWW Since I've got most of the back issues on line for searching via my WWW Beer Page (http://guraldi.hgp.med.umich.edu/Beer/), it seems only logical to make them available individually, too. "Click" from the Beer Page to Beer Archives to find archves of HBD back to 1991, Judge Digest to 1991, Mead and Lambic digests to 1993 (I think I have a bit of Lambic 1992, too). The digests are indexed by year and issue number. =Spencer in Ann Arbor, MI Return to table of contents
Date: 19 Dec 94 19:46:00 GMT From: korz at iepubj.att.com (Algis R Korzonas +1 708 979 8583) Subject: MillingDWCPils/WyeastBelgian/fruitbeer/stout&salts/dextrins&body/cloveybeer/siphonbubbles Jim writes: >RE: D/C Pils malt. Anyone having problems milling this stuff? My JS motorized >MaltMill seems to gag on this malt. Jack, any experience or advice? I have run about 200 pounds of D/C Pils malt through my motorized MaltMill in the last month with no problems. I use a 1/6HP, 1720rpm (I believe) motor, a 1.25" pulley on the motor and a 12" pulley on the mill. ************ Reid writes: > I am preparing to brew an abbey ale and have a whacked a package of >Wyeast Belgian ale. However, I can't seem to find any information on what the >optimum fermentation temperature should be. My version of the yeast FAQ just Try and keep the fermenting beer below 65F, not just the room, but the beer itself. Wyeast #1214 is quite a voracious eater and will generate a lot of heat during fermentation, so some kind of thermostatic cooling is your best bet. *********** Rich writes: >I have two batches of fermented beer that I wish to add fruit to. I intend to >thaw the frozen fruit in just enough water to cover it, and use a blender or >beater to chop up the fruit before adding it to a secondary fermenter, then >siphoning the beer on top of it. Not being able to RDWHAH, I began to wonder >if the aeration of the fruit and water mixture will lead to oxygenated >alcohol after the introduction of the alcohol containing beer. Is this I agree that aeration of the stuff you add to the fermented beer should be avoided. With fruits like berries, don't worry about chopping -- the freezing will have been enough to break open the fruit. With cherries, I think you just need to crush them open. I've read that with fruit like peaches, you want to cut them up into small pieces, but have not tasted the beer I made with peaches yet. ********** Peter writes: >I have some questions that have come up in doing some reading in >preparation for making some stout. > >The first deals with brewing salts. > >Miller - gypsum lowers ph, calcium carbonate raises ph > - dark grains tend to lower mash ph, therefore, adjust ph > with calcium carbonate. > >Papazian - all stout recipes in TNCJHB call for gypsum additions. > >Who is right?(if either) Both can be right and wrong -- it depends on your water. If you have high-carbonate water (above 200 ppm or so), you will not need to add Calcium Carbonate. If mash the dark grains, measure the pH, adjust down with Gypsum and up with CaCO3, then you should be alright. Note that this is for stouts and other dark-grain-beers. If you have high carbonate levels and are trying to make a Pilsner, you will add much too much sulfate to the water for a Pilsner if you try to get the pH to the low 5's with gypsum -- in this case you should pre-boil the water to precipicate as much CO3 as you can and then add acids or CaCl2 to lower the pH. >Secondly, regarding dextrins and body: > >Miller - "myth that seems to die hard ....dextrins contribute to the >body of a beer......de Clerk proved this false long ago" > >Papazian - "dextrins....tastless, yet add body and "mouthfeel" to >beer" > >Jackson - "Dublin's upward-step infusion mash is geared to leave >sufficient unfermentable sugars to provide some body." > >Body is what I'm after here. Should I bother with higher mash >temperatures? Higher mash temperatures will decrease fermentability and subsequently increase the body of a beer a little, but MOST of the body of a beer comes from proteins not dextrins. >Finally - I am using the Wyeast Irish(1098?) liquid yeast. Any >suggestions as to appropriate fermentation temps? >Basement is cool - 55F but steady. >Upstairs -60 at night to 70 in day. 55 may be too cool for this yeast. It may be easier for you to set up a warm corner in the basement in stead of trying to keep the upstairs more stable. ************* Brian writes: > Hello all. I have had a problem on my last two batches that resonated > with a recent post and follow-up response by Al K. The last two batches > in question were a Trappist Ale and brown ale. In both batches I have > found a clovey-peppery aftertaste that was reminiscent of a weizen but > not what I wanted to find in either a trappist or a brown ale. The Not in a brown, but it is appropriate in a small amount in a Trappist ale. > description of eugenol included in the flavor-list recently posted and > commented-on by Al matched my perception of the offending aftertaste > extremely well. In particular, the peppery undertone stood out when I > was bottling my last batch. So let's suppose I've created eugenol in > my beer, the question is how ? Not quite eugenol... I believe that eugenol is a trade name for oil of clove or somehow related. What you probably created was either some kind of phenol, maybe 4-vinyl-guaiacol (which is what gives Bavarian Weizens their characteristic clovey flavour). Could it be a phenyl alcohol? Does that have a phenolic flavour? I'm not sure. Anybody? > In the trappist ale I used the yeast-lab trappist ale yeast and was > willing (eager ??) to blame the flaw on the yeast or the fact that > just after fermentation started, the outside temps. here in NY shot > through the roof (early in summer) and I didn't get the beer into my > fridge for a couple of days. It was partly due to the yeast and partly due to the temperature. Every yeast will make more of it's characteristic byproducts when you ferment warmer. The trappist ale yeasts are often producers of clovey character and the warm temps just accentuated it. > However, the brown ale was fermented with the Wyeast scottish ale yeast > in a fridge at 64 degrees F. It sat through a rather long secondary Well, the temperature sounds good here, but I tasted a Scottish Strong Ale over the weekend, brewed by a local homebrewer who used that same yeast. I said that it tasted like a Belgian Strong in stead. Even Wyeast Labs say that this yeast has a tendancy to add a smoky note (they say peaty) which is just another phenolic. You may just be very sensitive to phenols and may need to avoid these yeasts. *********** Ray writes about bubbles forming in the racking cane: >just below where the tubing fit onto the racking cane; starts small and gets >larger as siphoning continues until there's no more siphon (sound familiar, >anyone?). When this happens, just pinch the tubing (right below the racking >cane), this somehow loculates the air bubble and pushes it on down the tube. > Granted, there is a bit of aeration as the air bubbles up through your wort, Unless you have a leak between your racking cane and your hose, I don't believe you are getting an *air* buhble. It's probably a CO2 bubble and thus will not aerate your beer. You should get rid of this bubble, as you suggest, but only because it will eventually grow and stop your siphon. You can try raising the source vessel and/or lowering the receiving vessel to try to minimize this effect. You may have to get a longer siphon hose. Al. Return to table of contents
Date: Mon, 19 Dec 94 12:40:30 PST From: raines at radonc.ucla.edu (Maribeth_Raines) Subject: Alcohol removal by heating I would like to share with you some results regarding remval of alcohol by heating. Before embarking on these experiments I first found a cheap and inexpensive method for measuring alcohol levels in beer. The assay I use is a uv spectrophotometric assay using an alcohol determination kit from Boehringer Mannheim. It is specifically designed for determining alcohol levels in food products including non-alcoholic and regular beer and wine. Needless to say it is very sensitive and requires only microliter samples. For each experiment I determine alcohol concentrations by first defining a standard curve with various dilutions of 100% alcohol (0.5 - 5%) then extrapolating the sample readings to a linear standard curve. Experiment 1 -The first experiment I did was very similar to that reported by Jack Schmidling. That is, I took a bitter and stout (both starting OG's around 1.045) and heated 3 gallons at 175-180 F in a 4 gallon SS pot. I added some ascorbic acid to minimize oxidation and stirred intermittently to ensure proper heat distribution. I removed samples at 0,10,20,30, 40,50, and 60 minutes on each beer. Analysis of those samples should only minimal alcohol reduction. The stout was reduced just under 25% after 40 minutes of heating; the bitter did not change at all! Note that in both cases the beer tasted discernibly different. It always tastes somewhat oxidized. The stout was definitely better than the bitter. Experiment 2- I was quite somewhat disappointed with the above results and thought maybe my thermometer was off. I decided to do a small scall experiment in my lab using 3 temperature controlled heating blocks (thermal cycler). In this case I used 0.2 ml of stout and heated at either 180, 185, 190 F for up to 60 minutes taking a sample every ten minutes. In all three cases the alcohol levels were reduced to below 0.5% after one hour of heating. I should also point out that this was done in open conical tubes that fit very tightly into the heating block so that heat distribution is very even and the actual temperatures were not the temperature of the block but the temperature within a standard tube within each block. Experiment 3- So I went back to my kitchen a week later and reheated the same beers at 185-190 F for up to 75 minutes taking time points every 15 minutes. Much to my surprise I was only able to reach about a 40-45% reduction in both beers after 45 minutes of heating. Experiment 3 - I thought that part of my failure in the kitchen was due to the scale up and that the alcohol could not readily evaporate. In an effort to help 'drive' off the alcohol I took yet another bitter (1.042 starting gravity; can you tell I like bitters) and heated 3 gallons to 195 F and bubbled CO2 through the beer with the BrewTek aeration stone. Again I took samples every 15 minutes. In this experiment I removed 40% of the alcohol but only after 60 minutes of heating and bubbling. Experiment 4 - Finally I got tired of ruining my own beer and decided to get the cheapest microbrewed beer available (Rhinochasers). In this case I decided I would try boiling the hell out of the beer and seeing if that did anything. After 30 minutes of boiling I had only reduced the alcohol again by about 40%. In none of the kitchen experiments did the alcohol levels ever get below 2% alcohol (vol/vol). My basic conclusion from these experiments is that you CANNOT sufficiently remove the alcohol from beer by heating on the stovetop to make a non-alcoholic or less than 1% alcohol beer. I still don't fully understand why the small-scale experiment worked like it did. After talking with a number of homebrewers who worked in distilleries, it is clear that although the alcohol can be removed, removal to 0.5 - 1.0% is not really feasible for the stovetop. In retrospect this make sense since alcohol is very soluble in water. If I remember my first year chemistry correctly, you actually have to add benzene (or some other azeotrope) to alcohol to remove all of the water. Perhaps the converse is true. I found that diluting a boiled beer in half with non-alcoholic beer greatly improves the overall flavor and effectively lowers the alcohol to a reasonable level. It also covers up the cardboardy flavor and can add a little malt flavor as well. IMO the two best non-alcoholic beers on the market are St. Pauli Girl and Kaliber (from Guinness). This my opinion based on my personal experience so take it for what it's worth! Maribeth Raines raines at radonc.ucla.edu Return to table of contents
Date: 19 Dec 94 20:13:00 GMT From: korz at iepubj.att.com (Algis R Korzonas +1 708 979 8583) Subject: baking soda Steve writes: >is pretty insoluble in water, but may be added directly to the mash. Baking >Soda (NaOH - sodium hydroxide) may also be used to raise the pH. Baking soda is not sodium hydroxide -- it is sodium bicarbonate and yes, it will lower pH. Lye is sodium hydroxide and it will lower pH A LOT, but you would be hard pressed to find a food grade version at a reasonable price (i.e. DON'T USE RED DEVIL LYE ;^). If you are going to add carbonates, however, you might as well add some calcium (as calcium carbonate) in stead of sodium (sodium bicarbonate), so I'd stick to the Chalk, personally. Al. Return to table of contents
Date: Mon, 19 Dec 1994 12:45:28 -0800 From: nic at analogy.com (Nic Herriges) Subject: Edme Observation/Zima Observation Dear HBD, I've got some interesting observations to share about Edme Ale yeast. As a relatively new homebrewer (16 batches, 1.5 yr) I've consistently used Wyeast liquid yeasts--until the recent birth of my son. His presence sufficiently confuses my brewing schedule that I've only done 3 batches this fall and when I do them I don't have the luxury of scheduling them out ahead of time. This means that starters and even "smacking the pack" ahead of time are simply not available options. Thus I've fallen back on dry yeast. I use two 15-gm packages, rehydrated in cooled wort while the wort and hops boil then cool. This quasi starter ferments like a mad dog (and smells amazingly like apples--must be a pretty extreme ester producer at 75-80 F). Overnight the fermentation *takes off* (I mean it _explodes_) and spews at least 1qt of beer plus a good 6 inches of foam out a 1" blow-off tube. 3-4 inches of head space in my 5 gal carboy doesn't seem to slow this down. My penultimate batch was started in an 8-gal plastic fermenter with at least 6 inches of head space. It pushed the lid right off. Fermentation runs to completion within 2-3 days. I'm used to 2+ week ferment times with liquid yeast even with a 250 ml starter. I'm not sure how this stuff tastes (I'm planning on bottling between diaper changes and lullabies in the next couple of days) but it sure is *fast*. If you ever need an emergency beer fermented out in a hurry and can't do a starter, try this. I hope to get back to liquid yeasts soon but dry yeast has been a life saver during this time of tumult. WARNING--Discussion of Zima coming up. [page down] now!!! At the risk of re-opening the flame-wars of a few months ago I wanted to point anyone who is interested to the new Zima site on the Web: (http://www.zima.com/zimag.html) I know this isn't the first incidence of mega-brewery presence on the 'net (I'm sure I saw a Miller site several months ago but didn't create a bookmark, darn the luck ;-) ) but it's the first I've seen in a long time. The info at this site reinforces my conviction that Coors (specifically Zima) has taken Sprite's new slogan and twisted it to: "Attitude is Everything. Taste is Nothing. Obey Your TV". Ah well, to each his/her own. Thanks for the opportunity to share. Nic Herriges nic at analogy.com portland, or Return to table of contents
Date: Mon, 19 Dec 94 16:07:22 EST From: Mark Stickler <mstickle at lvh.com> Subject: Polished Rice for Sake I had the good fortune to be sent to Portland, OR last week on business (great micro-brewery scene) and the even better fortune of running into Fred Eckhard at Bridgeport's brewpub (good cask conditioned ales). We talked mostly about Sake and he said that one of the best ways to improve you're Sake was to get highly polished rice (65% or so) and that he had heard that there was a place in Northern CA selling rice with this "level" of polishing via mail-order. Does anyone in those parts know the name and number of this place? Please send private email to mstickler at lvh.com. By the way, Fred said that anyone who makes Sake should be sure to submit their product to the AHA National Competition this year (no matter how bad you think it is) because if they don't get at least 20 entries they will drop Sake from the competition. Mark Stickler Return to table of contents
Date: Mon, 19 Dec 1994 14:59:45 CST From: "geo" <WOLFF at albert.uta.edu> Subject: Dark grains in stout A brief observation echoing Jim Dipalma's statements about porters and stouts: with the exception of very small amounts (1-2% total grist), adding the dark grains only at the mash-out stage gave the biggest single flavor improvement I've had so far in my porters and stouts: smooth and roasty, as opposed to the almost overpowering burnt-toast taste. Also (although I can't prove it due to too many other variables), I suspect that leaving black malt/roast barley in contact with wort for a long time acts to decrease head retention. Anyone have any thoughts on this? What is commercial practice for mashing dark grains? John Wolff wolff at uta.edu Return to table of contents
Date: Mon, 19 Dec 1994 16:34:43 EST From: uswlsrap at ibmmail.com Subject: MARK YOUR CALENDARS| Preliminary announcement BIG AND HUGE| - -------------------- Mail Item Text Follows ------------------ To: I1010141--IBMMAIL I1157590--IBMMAIL I1218157--IBMMAIL From: Bob Paolino Research Analyst Subject: MARK YOUR CALENDARS| Preliminary announcement BIG AND HUGE| MADISON HOMEBREWERS AND TASTERS GUILD proudly announces the Ninth Annual "Big and Huge" homebrew competition, tentatively scheduled for Saturday, May 13, 1995, pending site arrangements. Keep your Ordinary Bitters, Milds, and American Diet/Light Lagers at home, but just about anything else goes as long as the O.G. is at least 1.050. Beers are judged according to AHA beer style categories (no cider, mead, or sake), and awards are given in four groupings: Big Ales, Huge Ales, Big Lagers, and Huge Lagers. (1.050<=BIG<1.060 HUGE>=1.060) Winners receive high quality ribbons and brewing supplies (hop plugs last year) and the Best of Show gets the coveted "Woolly Mammoth" plaque. As you might guess, barley wines, Imperial stouts, and doppelbocks (and even eisbocks) are hugely popular in this event, but you don't need to go to the biggest lengths to win: this year's Best of Show was a pilsener. Clubs in Midwestern states and 1994's entrants will receive forms in the mail when available. For others, send a message here or to MHTG / P.O.Box 1365 / Madison, Wisconsin 53701-1365 and you will receive forms in the spring. This is also a call for judges. If you'd like to spend a weekend judging a fun competition in a city with an increasing number of craft beers (we expect another brewpub to open sometime this winter), send the usual information (name, address--e- and snail, phone, BJCP status) and we'll get the details out to you| MADISON--The Beer Capital| Now go have a beer, Bob Paolino / Disoriented in Badgerspace /uswlsrap at ibmmail.com Return to table of contents
End of HOMEBREW Digest #1609, 12/20/94