HOMEBREW Digest #1919 Tue 26 December 1995

Digest #1918 Digest #1920

		Rob Gardner, Digest Janitor

  Southern New York Spring Regional Homebrew Competiton (Ken Johnsen)
  Temperature Controller (Douglas Kerfoot)
  A question RE: Wyeast 1728 Scottish Ale Yeast (Marc Gaspard)
  Scotch Ale Recipe (SSeaney)
  Homebrew Software Review Needed (SSeaney)

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---------------------------------------------------------------------- Date: Mon, 25 Dec 1995 09:54:25 -0500 From: kbjohns at escape.com (Ken Johnsen) Subject: Southern New York Spring Regional Homebrew Competiton HOMEBREWERS OF STATEN ISLAND 5th. ann. SOUTHERN NEW YORK SPRING REGIONAL COMPETITION Sunday, March 24, 1996 - 10:00 a.m. SCHAFFER'S TAVERN Victory Blvd. & Bradley Ave. Staten Island, New York 10314 ORGANIZER Frank Salt (718) 984-0373, eves. Msg. 718 667-4459 Fax 718-987-3942 E-mail kbjohns at escape.com ENTRY AND JUDGING HOSI home page URL http:/www.wp.com/HOSI/ request info & forms The fifth annual Southern New York Spring Regional Competition will take place on Sunday, March 24th., at Schaffer's. The competition is sanctioned by both the AHA and BJCP and sponsored by the Homebrewers of Staten Island. All judging will take place at Schaffer's. Judging will begin promptly at 10:00 am. The first round judging will be a closed session. Best of show judging will take place, after a lunch break, at 2:00 p.m. and will be open to the public. Last years competition brought 157 entries. This year we are expecting a minimum of 200. As we are in the middle of brewing season most brewers should have a number of entries. Schaffer's is located 1/4 mile from the Bradley Ave. exit on the Staten Island Expressway. Busses run from the Staten Island Ferry. If you need directions please contact Frank Salt at 718-948-0373 or Ken Johnsen at 718- 667-4459 Return to table of contents
Date: Mon, 25 Dec 1995 18:30:47 -0500 From: dkerfoot at freenet.macatawa.org (Douglas Kerfoot) Subject: Temperature Controller I have received about 40 messages from people interested in my temp. controller plans. I will get them put together in the next two weeks and make them available either on my own home page, one of the public homebrew FTP sites or both. At that time, those of you with mail access only can request that I send the plans directly to you. I will post again when they are available. I need to clarify that my controller, as currently designed, will control either a heat source OR a cooling source but NOT both at the same time. In other words, if it is set to control your fridg and it gets below freezing, you need to reset the controller (takes 30 seconds) and plug in a heat source. But fear not, for an extra $10-$15 you can adapt it to control both. I will include the basic requirements to do this. As to questions about the damaging effects of light, my solution is using kegs. If I was using bottles or carboys, I would use towels to cover them rather than trying to filter the light. A dumped batch of beer is disapointing, a fire in your fridg will ruin your week. Greg Walz's idea of using a 100 ohm 225 watt ceramic power resistor is a good one. I'd be interested in finding out the cost. I am also somewhat leary of permenantly mounting anything inside my fridg. I am going to follow his advise on the thermister bulb life extenders. The reason I like light bulbs is because they are cheap. Also, because my fridg is currently unplugged, it's nice to have the light come on after I open the door and the colder air hits the sensor. I just totalled up my costs and they come to $58.12 (not counting a very expensive learning curve on my part) Some of the parts I consider optional, and would bring the price under $50. Because cost is usually an issue for homebrewers, I will offer several suggestions to bring the price down even lower. Doug Kerfoot (I like beer) Return to table of contents
Date: Mon, 25 Dec 1995 23:09:54 -0500 (EST) From: Marc Gaspard <mgaspard at mailer.fsu.edu> Subject: A question RE: Wyeast 1728 Scottish Ale Yeast This is a question for perusers of Homebrew Digest: Recently I've made 3 batches od Scottish Ale using Wyeast 1728, Scottish Ale yeast, & I've had the damndest esperience with it. I'm hoping someone else out there has used it & can give me some advice. First, I'm trying to duplicate Traquaiar House Scottish Ale, & have modified a recipe from Cat's Meow. Not to go into the recipe in too much de- tail, the original gravity on the 1st batch was 1.096, the 2nd 1.078 7 the 3rd 1.080. I pitched with a quart slurry. My problem seems to be rapid flocculation, ending up with a VERY sweet beer, usually a finishing gravity of 1.022-25. The 1st batch had to be rebottled with another dose of yeast, & is very vinuous. The 2nd didn't need another dose of yeast, but is very sweet & taking its damn sweet time carbonating. The 3rd is the oddest. The primary fermentation (in glass; all in glass) went 8 days at ~66-68 degrees F, & I time airlock bubbles for racking. The bubbles never went below 10 per second. SO I racked it after 8 days to get it off the trub & prevent autolysis, & damn if it didn't get faster! It's now at 2-3 bubbles per second, & I had to put in a blow-off hose! And I'm keeping it at 66-68F before putting it in my beer room at 50F. Has anyone out there had similar experience with this yeast, & if so what did you do about it? If not the same experience, can anyone give me advice as to either what I'm doing wrong, or varying procedures in using this yeast? Thanks Marc Gaspard mgaspard at mailer.acns.fsu.edu - Return to table of contents
Date: Tue, 26 Dec 1995 00:05:07 -0500 From: SSeaney at aol.com Subject: Scotch Ale Recipe Hello, I'm going to brew an Export Scotch Ale Thursday. I'd like to get feedback on my recipe before I start the brew. I'm planning the following grain and hop bill: Malts: 0.25 lb. Belgian Special-B: DeWolf 5.00 lb. 2-Row: Maris Otter Crisp 1.00 lb. Munich: DeWolff: German 3.30 lb. Light Syrup: EDME DMS 0.50 lb. Biscuit: Belgium: DeWolff 1.00 lb. Crystal 10L Hops: 0.75 oz. Willamette 4.0% 45 min 0.50 oz. Saaz 3.5% 45 min 0.25 oz. Saaz 3.5% 90 min My goal is to get a rich carmel flavor with low alcohol content. I plan on mashing the extract and grains at about 155 degrees until it passes an iodine test (experience tells me this could take up to 2 hours). I'll adjust for a mash pH of 5.1 to 5.4 and a kettle pH below 5.3. One trick I'd like to try is to bring a small amount (2 qts) of wort to a rapid boil in a separate pan to help carmelize the wort. This is my first attempt a a serious Scotch Ale, so I'd really appreciate feedback from experienced Scotch Alers. Thanks a lot, Steve Return to table of contents
Date: Tue, 26 Dec 1995 00:54:36 -0500 From: SSeaney at aol.com Subject: Homebrew Software Review Needed Hello, I'm considering purchasing software for helping with recipe formulation (all grain), logging batches, etc. Has there been a recent article comparing different Windows software packages? Thanks, Steve Return to table of contents
End of HOMEBREW Digest #1919, 12/26/95