Homebrew Digest Tuesday, 23 July 1996 Number 2120
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FORUM ON BEER, HOMEBREWING, AND RELATED ISSUES
Shawn Steele, Digest Janitor
Thanks to Rob Gardner for making the digest happen!
Contents:
Noko has to go????? ("John M. Posing")
hops and weizen ("Mark G. Schmitt")
Roggenbier, Extraction efficiency ("David R. Burley")
Decoction Mashing, Corrosion ((biohazrd))
Iodophor taste ((LaBorde, Ronald))
The Jethro Gump Report (Rob Moline)
Oxygen grades ("Donald A. Put")
You should *never* ... (Spencer W Thomas)
Drilling stainles steel ("Braam Greyling")
Re: Wood Roller Grain Mill (Marty Tippin)
Interactive map ("Rick Maack")
Pitching temp for Weizen, Cu corrosion in fridge ((George De Piro))
Hazelnut... (Darrin Pertschi)
Invert sugar/honey and slow fermentation (Ken Schramm)
Re: decoction mashing ("Tracy Aquilla")
Hey, Mister Janitor! (Jack Schmidling)
Re: Wiesbrod & Hess Brewery? (Brian Cornelius)
Rodenbach and acids (Jim Liddil)
Re: Wiesbrod & Hess Brewery? (Brian Cornelius)
Results - Second Annual BUZZ Boneyard Brewoff ((Joe Formanek))
Rodenbach Units (Jim Liddil)
Help with small (<5g) batches (dcole at roanoke.infi.net)
How much crystal malt is excessive? ("Michael R. Swan")
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----------------------------------------------------------------------
From: "John M. Posing" <jmposing at colint.com>
Date: Mon, 22 Jul 1996 20:26:39 -0500
Subject: Noko has to go?????
You PC schmucks make me sick. You want to kick this person out because
he used the word "stupid". What is happening here people? Everyone take
a deep breath, chant your montra, or just have a cold homebrew!
- --
John M. Posing
jmposing at colint.com
Return to table of contents
From: "Mark G. Schmitt" <102160.1456 at CompuServe.COM>
Date: 22 Jul 96 21:56:58 EDT
Subject: hops and weizen
In 2117 Mark Witherspoon asks about hop picking. I picked several ounces last
weekend as many of my hops were turning brown on the ends. According to David
Beach in Homegrown Hops, he sets the following criteria:
1) slice one open and look for a dark shade of yellow powder like highway lines
2) when squeezed an unripe cone feels damp and soft and stays compressed. A
ripe hop feels papery and will spring back unpon light squeezing.
3) mature hop cones will gradually start to show tan on their tips
*****
Carrick Legrismith asks
>Why in a weisse brewing do they say: The sum of the pitching and the
>fermentation temperatures should equal 30*C? Shouldn't the starter and
>the wort be the same to prevent shock?
I think the yeast (starter) and wort are at the same temperature initially.
After pitching, the temperature may be raised or lowered to the desired
fermentation temperature. For example, the yeast at 54F (12C) may be pitched
into wort at 12C and then allowed to warm to 18C for fermentation. However, I
don't think a temperature differential of 6C would bother the yeast much
anyway.
Mark
Return to table of contents
From: "David R. Burley" <103164.3202 at CompuServe.COM>
Date: 22 Jul 96 22:24:38 EDT
Subject: Roggenbier, Extraction efficiency
Brewsters:
Guy Gregory asks for comments on the impact of one pound of Belgian Special B
malt on his planned brew containing 2 lbs of rye malt and 7.5 lbs of pale malt.
Not being familiar with the Belgian malt I cannot say with surety, but I
suspect the result will be related to Roggenbier from Germany and the rye will
predominate. Like chicken soup the belgian malt probably won't hurt,
particularly if it is, as I suspect, a crystal type malt, it would be right in
style. You probably should start your beer now if you want it by hunting season
as it may take you a while to sparge it.
- ----------------------------------------------------------
Keith Reding wonders why his extraction efficiency has dropped since changing
his setup. My first question (assuming you have made direct comparisons with
the same malt, recipe, etc.) is have you changed your malt milling method? This
can severely affect your efficiency, particularly if you take less than about
an
hour to sparge. Secondly, with your new design can you get channelling in the
grain bed? Thirdly what is the temperature of the sparged wort at exit? ( I
like mine at 165F) Larger batches, taking longer for the water to pass through
sometimes lose heat faster than smaller batches, particularly if the sparger is
uninsulated and of the same diameter, only longer. Boost the input water
temperature to the sparger and you will probably sparge faster and more
efficiently. Another factor is the hardpan that forms on the top of the grist
during sparging. Twice as much grain in the same diameter sparger can severely
slow down an unstirred (unraked) sparge and you can cut off the sparge
prematurely or induce channelling. Have you tried a laboratory scale extraction
or asked your supplier to confirm that your malt has the same properties as in
the past?
- ---------------------------------------------------------
Keep on brewin'
Dave Burley
Return to table of contents
From: biohazrd at graceba.net (biohazrd)
Date: Mon, 22 Jul 1996 21:34:08 -0500
Subject: Decoction Mashing, Corrosion
George De Piro wrote,
>Even so, lately I've been wondering if it really is necessary to spend
>10-14 hours brewing to achieve this. I know that in the days of
<poorly modified malt it was sometimes important to decoct, but why do
>brewers do it today? Has anybody out there done side-by-side
>comparisons?
I recently (yesterday) tried my first double decoction mash in a light ale
I make for my wife. I too, am trying to obtain a more malty flavor in the
beer. First I tried a single decoction and there was not a lot of
improvement, but some. So I tried the double decoction and am waiting for
the product of my extensive labor. I truly mean extensive labor. It took
about 4 hours just to mash and then the sparge ran slow. The beer better
be exceptional or I'll return to protein-rest/convert/mash-out and forget
about it all.
To Mark "Brew Hard" Bayer.
Yes CO2 is pretty inert (makes a good fire extinguisher) but it forms acid
in solution (Carbonic Acid.) No doubt the CO2 given off by the
fermentations (and that's a considerable amount) dissolved into the ice
around the metallic parts, formed a weak acid, and began to corrode them.
As to stopping this corrosion; neutralize the parts with an alkali
(baking soda), dry them well and maybe coat them with some sort of lacquer
to prevent the process from repeating. Of course, all of this is just a
guess and it could be gremlins.
And now a question to the collective.
What is the importance of the Maltose rest at ~140 degrees prior to
advancing into normal conversion range around 150 degrees?
Thanks,
Ron and Sharon (The Fantasy of the HBD) Montefusco
Biohazard Brewery
(Drink to Your Health)
Return to table of contents
From: rlabor at lsumc.edu (LaBorde, Ronald)
Date: Mon, 22 Jul 1996 23:11:29 -0500
Subject: Iodophor taste
>From: RANDY ERICKSON <RANDYE at mid.org>
>
>From recent posts I developed the
>opinion that iodophor doesn't need to be completely drip-dried, a good
>shake is adequate. The last batch I kegged, I dumped out the solution, let
>the keg drip upside down for a few minutes, then filled, sealed, and
>force carbed as usual.
I also let my keg drip upside down once and upon checking it again later, I
noticed that it was not at all drip dried. First I like to push the in and
out tappets down with a key to let gravity pull any liquid out of the tubes
and usually quite a bit of discharge is seen. I noticed that several
upright/upside down rests along with a lot of shaking are needed to really
get drip dry results. I wonder if Randy has checked this out. Maybee your
keg was not nearly as dry as you thought.
Ron
Return to table of contents
From: Rob Moline <brewer at kansas.net>
Date: Mon, 22 Jul 1996 23:13:12 -0500
Subject: The Jethro Gump Report
" The Jethro Gump Report"
Dr. Gump's Cure for Irritability-
"Step right up...step right up!!!...you there, young man...are you
irritable...feeling blue? How about you there miss? Something got you
down???....just step right up to Dr. Gump's "Famous Medicine and Snake Oil
Extravaganza" if you want something to CURE WHAT AILS YA!!! No,
sirreeee...it don't cost a lot of money...and it will fix you right up, in a
jiffy!!
How about you sir? Looking for the cure of the ages? The ages old
cure? The fixer upper of the old...and the young...??? The liniment and
medicant of all who seek help????
Well, your needs may vary and your varies may need, but that's what
we're here for folks!!...to show you the way to healthful help and HELPFUL
HEALTH!!...Like I say, Ladies and Gentlemen..."YOUR MILEAGE MAY VARY"...and
the size of your needs may too...but if you'll all come in real close...Dr.
Gump will tell you how he does it.....!!! And how he did it!!
Why, just this VERY mornin' folks, Why old Dr. Gump was feeling
blue...but you know what he did!! Of course you do!! He made a batch of beer!!
Totin' 425 lbs of the greatest BARLEY on the planet folks, yesssirrreeeee!!!
Dumped it into the old HOT WATER....and let NATURE TAKE IT"S COURSE!!!!
Bob's your Uncle and Bill's your president!!! Then after inhaling that fine
OLD MEDICINAL AROMATICS provided by SEVERAL pounds of ...no folks...no
HEARTS OF THE HOPS HERE...not a single heart among 'em!!! Just the whole
bloody thing!!! There now, just SMELL 'em!! Ahhhh...don't you feel better
now??? Old Dr. Gump knew you would!!!
"When you're down and feelin' blue,
Old Dr.Gump has the cure for you!!!"
Make a batch...that's what it's all about.....
"We now interrupt your regularly programmed feature length paid
advertisement for...."
A Schmidling Product Sighting!!!...truly....!
Dave's Brew-pub-
I recently was at Dave's in KC, when I and the others with me were
fortunate enough to run across Dave at his BP, after hours...(for those of
you in Law enforcement, Dave shuts at 1 am, but we were there before 2 am!!)...
Now Dave is notoriously close mouthed about his products, and would not let
anyone near his back room, ie cold room, but the man can brew!! Wonderful
beers, Belgians, Milds, Beer engined pulled ales, and on and on.......Jethro
doesn't want to brag...but this man CAN brew!! He did show us around the
front...his mash tun appears to be a sheep dip tank, short and squat...but
His Mills were....JSP Malt Mills....A pair of them...mounted on a pair of 2
by fours...that straddle the top of his open tun...hand cranked by a pair of
young lovelies from Madagascar...studying for their finals in grain
science!! (We wish!!) But really, he hand scoops grain with some sort of
ladle into the mill on his side, while his assistant does the same on the
other side! I was amazed!! In any case..the beers were excellent!!
Fade to Black...closing logo's..."Goodnight David...Goodnight
Chet...and Goodnight for The Jethro Gump Report".....
HBD...it creates something....called brewers!!
Jethro
(There, now, I feel much better!)
"I am a humorless b**tard"
Cheers!
Rob Moline
Little Apple Brewing Company
Manhattan, Kansas
"The more I know about beer, the more I realize I need to know more about
beer!"
Return to table of contents
From: "Donald A. Put" <daput at pe.net>
Date: Mon, 22 Jul 1996 21:35:34 +0000
Subject: Oxygen grades
John Cheek of Liquid Bread writes:
>Bill,
>Reference your question (Homebrew digest #2084 27Jun96) on the
>differences for grades of oxygen. If there no difference between
>welding and medical grade oxygen, why do they have different grades?
While researching the aeration article that I wrote for BT, I called
Air Liquide (909) 899-4600, one of the largest gas "manufacturers" in the
world, and talked to someone who obviously knew a great deal about
the product the company sells, John Newhouse.
John stated that they have three grades: industrial, medical, and ultra-high
purity.
The industrial gas is what is supplied for welding and food industries. All of
these versions are 99% pure, the difference comes from the number
of decimal places that they can guarantee the purity. For example,
industrial grade is 99.8% pure, ultra-high purity is something on the
order of 99.999% pure (and way beyond the realm of most of our
pocketbooks). He also told me that the impurities are only
trace amounts of other gases found in the atmosphere, NOT
bacteriological. What really astounded me is that he said the FDA
had NOT approved medical grade oxygen for use in the food industry,
and he thought this was a bit strange.
Medical grade is inbetween as far as purity goes, but he
told me that the only real differences between the industrial grade
and the medical grade is that they use tracking numbers on the
medical cylinders in case they ever need to prove the batch purity, and they
never use cylinders that have been used as "industrial" because they *could*
have become cross contaminated if the backflow preventer failed and allowed
another gas (in the case of gas welding this would most likely be acetylene) to
enter the oxygen cylinder. I learned to weld when I was about 10 (I'm 41 now),
and I have yet to see this happen). I also have yet to see a professional
welder use tanks without backflow preventers, although I'm sure there
are some folks out there who are exceptions to this.
The manufacturers also use nice, clean-looking cylinders for the
medical grade for obvious reasons. If you want to be really safe,
just buy a new cylinder and have it refilled; don't exchange it.
When I asked John about buying medical oxygen for brewing, his
response was "why?"
>Welding Grade oxygen is not food grade nor sanitary.
I'd like to see your references for this.
>Welding grae Oxygen should NEVER be used for human consumption.
Reference? What biological contaminants could live in a pure O2 environment,
never mind the pressures that are created and maintained in a cylinder, and
any petrochemical contaminants--folks sometimes think that "oil from the
machinery" finds its way into the end product--would result in an
immediate disaster (read: explosion), then what are you suggesting is
in welding grade oxygen that makes it unfit for use in the
food industry?
To put it into perspective, how many contaminants do you think exist
in the air if you are using an "open" type of aeration technique?
How many contaminants do you breathe every day from the environment,
e.g., rubber dust, visible and invisible air pollution, asbestos,
lead, etc. If the welding grade of O2 is 99.8% pure, what possible
*manufacturing* contaminant in a concentration of .2% could result in making it
undesirable for our purposes?
Sorry if I sound harsh here, but I'm getting a bit tired of the
misinformation bandied about regarding the different grades of
oxygen. I also realize that I sure as hell don't know everything there is to
know
about this subject; that's why I called Air Liquide. So, if someone has
something
to add--in agreement or contrary to what I've been told--please join in.
Most of the retailers/intermediaries I questioned really didn't have a clue
when it
came to the the differences between the grades. That's why I went to
the source. Personally, I've used industrial grade oxygen for years in my
brewery, and I know of quite a few micros/brewpubs that do the same.
don
daput at pe.net
Return to table of contents
From: Spencer W Thomas <spencer at engin.umich.edu>
Date: Tue, 23 Jul 1996 04:01:21 -0400
Subject: You should *never* ...
You know, I'm getting really tired of scare-monger messages that say
"you should *never* do XYZ" *without* providing supporting facts.
A recent case in point is the message from John Cheek
(lbread at iag.net), wherein he states "Welding grae Oxygen should
NEVER be used for human consumption."
Well, inquiring minds want to know. WHY NOT? What *is* in welding
grade oxygen that is *not* in medical oxygen? Is it harmful to
humans? (E.g., the MSDS for at least one supplier's welding grade
oxygen states that the composition is 99.5% O2 and .5% N2. Doesn't
sound dangerous, does it?)
=Spencer Thomas in Ann Arbor, MI (spencer at umich.edu)
Return to table of contents
From: "Braam Greyling" <acg at knersus.nanoteq.co.za>
Date: Tue, 23 Jul 1996 11:55:44 +200
Subject: Drilling stainles steel
Hi,
I am busy converting kegs into a two tier kind of brewery.
I have got a circular plate that fits exactly in the bottom of my
kegs. I want to drill it full of holes so that I can use it as a
false bottom in my mashtun-keg.
The SS is very hard. What lubricant can I use while drilling the ss ?
Thank you.
Braam Greyling I.C. Design Engineer
Nanoteq (Pty) Ltd
tel. +27 (12) 665-1338 fax +27 (12) 665-1343
- ---- 24 hours in a day, 24 beers in a case ----
- ---- coincidence ????? ----
Return to table of contents
From: Marty Tippin <martyt at sky.net>
Date: Tue, 23 Jul 1996 07:24:50 -0500
Subject: Re: Wood Roller Grain Mill
I've HTML'ized Dennis Cabell's article on constructing a wood roller grain
mill and added it to my Homebrew Gadgets page - it's a pretty neat article
if you're thinking of building a mill and have a bit of woodworking
experience. Non-woodworkers might also be able to benefit from some of the
ideas in the article....
Check it out at
http://www.sky.net/~martyt - Marty's Homebrew Gadgets Page
or
http://www.sky.net/~martyt/woodmill.html - A Wooden Roller Grain Mill
BTW - if there are others of you out there who have
homebrew-gadget-construction type articles that you'd like hosted on a web
page, please let me know...
- -Marty
martyt at sky.net
Return to table of contents
From: "Rick Maack" <m2group at msn.com>
Date: Tue, 23 Jul 96 08:36:31 UT
Subject: Interactive map
To: info at aob.org
Subject: Promotional map and internet site
We are the m2group. We make maps that are unique to industry. We are
considering makeing a map of microbreweries around the world. The map would
also be an interactive website.
Do you think your organization and members would be interested in this
service?
I would like the opportunity to discuss the project with someone.
Our maps can be viewed at http://www.libertynet.org:80/~terrax/
Rick Maack
Return to table of contents
From: George_De_Piro at berlex.com (George De Piro)
Date: Tue, 23 Jul 1996 09:11:04 -0700
Subject: Pitching temp for Weizen, Cu corrosion in fridge
Carrick is confused by Eric Warner's statement that the sum of the
pitching and fermentation temp. of Bavarian Weizen should 30C. He is
afraid of thermally shocking the yeast.
You are correct in being afraid of thermal shock, but what Warner
means is that the entire wort AND the starter be at the pitching
temp., then slowly changing the temp. of the ferment to fit that
equation. For example, if you want to ferment at 18.3C (65F), you
should pitch at 11.7C (53F).
I've never actually done this perfectly, because I don't have precise
control over chilling/fermentation temperature. Does anybody out
there have actual experience with this?
About that corroding copper, could it be that the CO2 from the
fermenter is dissolving in the water that may have condensed on the
copper, thus forming a weak carbonic acid solution?
George De Piro (Nyack, NY)
Return to table of contents
From: Darrin Pertschi <darrinp at cowles.com>
Date: Tue, 23 Jul 1996 09:46:55 -0400
Subject: Hazelnut...
I recently enjoyed (REALLY ENJOYED) a Longshot Hazelnut Brown Ale. Now
*I* must brew with Hazelnut, frequently. Can anyone recommend an
appropriate amount of Hazelnut extract to use for 5 gal.?
Return to table of contents
From: Ken Schramm <SchramK at wcresa.k12.mi.us>
Date: Tue, 23 Jul 1996 09:53:03 -0400
Subject: Invert sugar/honey and slow fermentation
John asks about the slow fermentation of honey, considering its sugary
composition. Yes, the bees do "use" invertase to invert the sugars.
The resulting levulose and fructose are very fermentable.
Indeed, honey fermentations have the deserved reputation of being
slow, but the reasons for this are definable and remediable. Honey
has very little nitrogen, and so needs to be "juiced up" with both
yeast nutrient and energizer. Some people are big on bubbled oxyegn,
but it's another expense I can't see myself convincing my wife we
absolutely need. Additionally, many mead makers have taken to heart
the advice to acidify their musts before fermentation. I think that
is a mistake.The initial pH is low enough that when additional acid
is dosed in, the pH drops below the "optimal operational range" of
the yeast, and it slows down to a crawl. Keep the pH above 4, add
nitrogen, use a big, healthy yeast starter, and high gravity honey
primary fermentations can happen almost as quickly as barley wines (2
weeks or so). Do your acidification post fermentation. Best of luck.
Yours brewly,
Schramm
Return to table of contents
From: "Tracy Aquilla" <aquilla at salus.med.uvm.edu>
Date: Tue, 23 Jul 96 09:55:22 CDT
Subject: Re: decoction mashing
George_De_Piro at berlex.com (George De Piro) wrote:
>How many people out there decoction mash? Do you know why? Do you think it
>makes a difference? How about the pro's in the audience?
>smells and tastes SUPER malty while mashing, so I figure it must be doing
>something. Even so, lately I've been wondering if it really is necessary to
>spend 10-14 hours brewing to achieve this. I know that in the days of poorly
>modified malt it was sometimes important to decoct, but why do brewers do it
>today? Has anybody out there done side-by-side comparisons?
I make mostly German style beers and I decoction mash all of them, strictly
for the flavors and aromas it produces, which is probably why most brewers
(who do) do it these days. I believe this is the only way to consistently
obtain certain aromatic components. Fortunately, it doesn't have to take 12
long hours. In my experience I have found that a single decoction (approx. 3
hr. mash time) is enough to obtain these desired flavors, even with super
malty beers that are traditionally triple-decoction mashed, such as
doppelbocks. Boiling the decoction for 30 minutes or more will also help to
achieve the desired effect, as some Maillard reactions proceed slowly even
at boiling temperatures, and it takes approximately 20 minutes of boiling
before some of the most aromatic melanoidins begin accumulating in
appreciable quantities. I've done no controlled brewery experiments (eg.
split mash?), but based on blind taste-tests, I can usually tell if a beer
was decoction mashed instantly, just by smelling it. IMO, most German lagers
benefit immensely from decoction mashing and I think it's worth the extra
work. Besides, my wife loves the incredible malty smell of the mash and
boiling wort! (She digs the doppelbock too.)
Tracy
Return to table of contents
From: Jack Schmidling <arf at mc.net>
Date: Mon, 22 Jul 1996 19:30:54 -0700
Subject: Hey, Mister Janitor!
Just when I thought I had solved one of the World's Greatest problems,
I find I am no better off than Charlie on the MTA.
I unsubscribed to the HBD so I could read it via usenet and make your
life easier but I made the mistake of posting an article which seems
to have triggered some auto-subscription process.
No wonder the Digest is a fulltime job. I respectfully suggest you only
subscribe folks who request the service. Billions and billions of
folks get our "news" through usenet and you are shooting yourself in the
foot.
js
- --
Visit our WEB pages: http://dezines.com/ at your.service/jsp/
Return to table of contents
From: Brian Cornelius <bcorneli at wsu.edu>
Date: Tue, 23 Jul 1996 07:59:59 -0700
Subject: Re: Wiesbrod & Hess Brewery?
Larry N. Lowe wrote:
>>>
I collect about anything old and last year my wife bought me a calendar from
the year 1905. it's in great shape...anyway...the company on the calendar is
Wiesbrod and Hess brewery...it says something about oriental brewing(?) and
i believe it is from the northeast...could be wrong. anyone know anything about
this company?
<<<
Assuming this is a typo, the (George) Weisbrod & (Christian) Hess Oriental
Brewery was located at Frankford Avenue, Amber, Adams, Hagert & Holman
Streets in Philadelphia, PA from 1882-1910. They then had a minor name
change to Weisbrod & Hess Brewing Company up to prohibition. They reopened
in 1933 and survived to 1938. I would guess, given the number of streets
involved, the length of time operating, and that they had enough resources
to reopen after repeal, that Weisbrod & Hess was a fairly large brewery.
Not some Mom & Pop operation.
Brian
bcorneli at wsu.edu
Return to table of contents
From: Jim Liddil <JLIDDIL at AZCC.Arizona.EDU>
Date: Tue, 23 Jul 1996 8:05:51 -0700 (MST)
Subject: Rodenbach and acids
Al wrote in response to who ever:
>
> Wheeler:
> >but nevertheless the sourness of Grand Cru is not unpleasant. It has
> >flavors of both acetic and citric acidity, providing a sourness which is
> >quite mellow. It is nothing like the back-shuddering sourness of badly kept
> >beer in the pub that many people regard as vinegary. Perhaps the souring
> >microbe are different,...
> Al:
> Perhaps the author should be sure before he puts pen to paper. Indeed the
> microbe is different. Lactic acid bacteria and acetic acid are very different
> not only in their products but also in that the former are facultative
> anaerobes and the latter are strict aerobes! For the record, I personally get
> no acetic (vinegary) character in either of the Rodenbach beers.
FWIW here is what in in "acid ale" i.e. Rodenbach
blended old (Grand Cru)
Ethanol 5.12-5.65 6.64-7.49
lactic acid 1808-3296 4248-6272
acetic acid 1155-1549 1511-2489
>From : Microbiology and biochemistry of the acid ales of Roeselare
PhD Dissertation by Hilde Martens, 1996.
Roeselare is the town where Rodenbach is located. So even though you don't
taste vingar it is there. As I recall one of the Rodenbachs studied
brewing in England and apparently learned about the storage of the beer in
large wood vessles. But at that time wood was the only material avaialble to
make large tanks.
Jim
Just say no to Wyeast
Return to table of contents
From: Brian Cornelius <bcorneli at wsu.edu>
Date: Tue, 23 Jul 1996 07:59:59 -0700
Subject: Re: Wiesbrod & Hess Brewery?
Larry N. Lowe wrote:
>>>
I collect about anything old and last year my wife bought me a calendar from
the year 1905. it's in great shape...anyway...the company on the calendar is
Wiesbrod and Hess brewery...it says something about oriental brewing(?) and
i believe it is from the northeast...could be wrong. anyone know anything about
this company?
<<<
Assuming this is a typo, the (George) Weisbrod & (Christian) Hess Oriental
Brewery was located at Frankford Avenue, Amber, Adams, Hagert & Holman
Streets in Philadelphia, PA from 1882-1910. They then had a minor name
change to Weisbrod & Hess Brewing Company up to prohibition. They reopened
in 1933 and survived to 1938. I would guess, given the number of streets
involved, the length of time operating, and that they had enough resources
to reopen after repeal, that Weisbrod & Hess was a fairly large brewery.
Not some Mom & Pop operation.
Brian
bcorneli at wsu.edu
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From: jformane at students.uiuc.edu (Joe Formanek)
Date: Tue, 23 Jul 1996 10:49:08 +0800
Subject: Results - Second Annual BUZZ Boneyard Brewoff
Greetings!
Here are the results from the Buzz Boneyard Brewoff held this last
Saturday (July 20) at Joe's Brewery in Champaign, IL. Total entries
numbered 134, which is a 50% increase over last year's competition! We
greatly thank all those who participated in this event, and participants
will be receiving ribbons, certificates, etc., ASAP via snail mail.
Second Annual BUZZ Boneyard Brew-off Result
128 Entries by Category and 6 High Gravity Brew-off
Best of Show - Dan Kraybill of Champaign, IL Classic English Pale Ale
Barleywine/Stong Ales (6 entries)
1. Brian Beyer (Champaign, IL) - Barleywine
2. Tom Fitzpatrick (Aurora, IL) - Strong Scotch Ale
3. Joe Formanek (Champaign, IL) - Barleywine
Belgian Ales/Lambics (12 entries)
1. Nimbus Couzin (W. Lafayette, IN) - Belgian Pale
2. Bob Crain (Urbana, IL) - Wit
3. Nimbus Couzin (W. Lafayette, IN) - Wit
Milds/Bitters (10 entries)
1. Joe Formanek (Champaign, IL) - ESB
2. David Ruzic (Champaign, IL) - English Brown
3. Joe Formanek (Champaign, IL) - English Brown
English Pale Ales (7 entries)
1. Dan Kraybill (Champaign, IL) - Classic Pale
2. David Ruzic (Champaign, IL) - IPA
3. Alan Mead (Champaign, IL) - Classic Pale
Anerican Ales (6 entries)
1. Roger Meredith (Decatur, IL) - Pale
2. John Isenhour (Urbana, IL) - Pale
3. Joe Formanek (Champaign, IL) - Pale
Scottish Ales (5 entries)
1. Joe Formanek (Champaign, IL) - Heavy
2. John Isenhour (Urbana, IL) - Export
3. Monica Miller (Sadorus, IL) - Export
Porter (8 entries)
1. Troy Jesse (Champaign, IL)
2. Monica Miller (Sadorus, IL)
3. Joe Drejewski (Danville, IL)
Stout (13 entries)
1. Stan Taylor/Marty Preslar (Champaign, IL) - Foreign
2. Paul Kurjanski (Quincy, IL) - Sweet
3. Eric Gugger (Decatur, IL) - Dry Irish
Bocks/Dark Lagers (9 entries)
1. Eric Gugger (Decatur, IL) - Traditional Bock
2. Roger Meredith (Decatur, IL) - Schwartzbier
3. Jeff Ruch (Champaign, IL) - Traditional Bock
Ca. Common/American Lager/German Light (10 entries)
1. Todd Etzel (Monrovia, CA) - California Common
2. Jim Hodge (Lincolnwood, IL) - American Premium
3. Joe Formanek (Champaign, IL) - Cream Ale
Vienna/Oktoberfest/Maerzen (5 entries)
1. Bob Crain (Urbana, IL) - Vienna
2. David Ruzic (Champaign, IL) - Maerzen
3. George Fix (Arlington, TX) - Vienna
Alt/Koelsch (5 entries)
1. Mark Naski/Mark Paul (St. Louis, MO) - Koelsch
2. Bill Hunt (Champaign, IL) - Alt
3. Bill Hunt (Champaign, IL) - Alt
Weizen (11 entries)
1. John Kautz (Urbana, IL) - Weizen
2. Joe Formanek (Champaign, IL) - Weizen
3. James Krupa (Bourbonais, IL) - Dunkelweizen
Rauch/Fruit/Herb/Specialty (13 entries)
1. Dave Simonson (Arlington Heights, IL) - Smoked Chile Porter
2. Stan Taylor/Marty Preslar (Champaign, IL) - Herb beer
3. Troy Jesse (Champaign, IL) - Raspberry Ale
Meads(6 entries)
1. Rick Nafziger (Melvin, IL) - Still Traditional
2. Brian Beyer (Champaign, IL) - Sparkling Raspberry Melomel
3. Dave Simonson (Arlington Heights, IL) - Sparkling Ginger Metheglin
High Gravity Brew-off (6 entries)
1. Joe Formanek (Champaign, IL) - Tripel
2. Dave Simonson (Arlington Hts., IL) - Barleywine
3. Joe Formanek (Champaign, IL) - Barleywine
Cheers!
Joe
/////////////////////////////////////////////////////////////////////////////
Joseph A. Formanek President, Boneyard Union of
580 Bevier Hall Zymurgical Zealots (BUZZ)
U of Ill--Urbana/Champaign BUZZ - "When too much is not enough!"
(217) 244-2879 2nd Annual BUZZ Boneyard Brewoff
(217) 351-7858 7/20/96 - What a time it was!!!!!!!!
Grad student, Professional and Home Brewer, BUZZ president....
Gad! What else can I get myself into?????
Now on tap at "Joe's Brewery": "Nut Brown Ale" and "Academic Ale"
Now on tap at Joe's house:"Brownish Ale" and "N.H.D. California Common"
Disclaimer: "No, I don't own the Brewery--just the house!!!"
\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\
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From: Jim Liddil <JLIDDIL at AZCC.Arizona.EDU>
Date: Tue, 23 Jul 1996 8:47:47 -0700 (MST)
Subject: Rodenbach Units
In my previous post the ethanol concentration is expressed as % vol/vol and the
lactic and acetic acid as ppm.
Jim
Just Say not to Wyeast
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From: dcole at roanoke.infi.net
Date: Tue, 23 Jul 1996 12:09:08 -0400
Subject: Help with small (<5g) batches
I have seen plenty of recent postings on big batches (15-30+), but have not
seen any postings for newbrewers who might be looking to experiment with
smaller batches.
Currently, I'm doing 2.5 - 3 gallon extract batches; I want to experiment
with various types and most of my friends are teetotalers, so 5 gallons is
too much. Right now, I'm using a standard 6.5 gallon plastic bucket for a
primary and then racking to a 3-gallon glass carboy for secondary
fermentation. I like the oversized container for primary fermentation
because I currently live in an apartment and the fear of an exploding glass
carboy makes my security deposit wince, but I know that the additional "head
space" (or more specifically, the oxygen in the headspace) in the bucket
must be hurting my beer.
Like I said, I am new to this (first batch should be bottle-carbonating as
we speak), so general rules of thumb would be best.
Responses via private e-mail would be fine, if HBD discussion isn't
appropriate, and I will summarize for the HBD if necessary.
Thanks,
Dan Cole
dcole at roanoke.infi.net
- --------------------
You can't be a Real Country unless you have A BEER and an airline-it helps
if you have some kind of a football team, or some nuclear weapons, but at
the very least you need a BEER.
Frank Zappa
- --------------------
Return to table of contents
From: "Michael R. Swan" <mswan at fdic.gov>
Date: Tue, 23 Jul 96 12:08:20 EDT
Subject: How much crystal malt is excessive?
Alk <korz at pubs.ih.lucent.com> writes, first quoting Richard:
>I'm brewing a yorkshire ale:
>6lbs pale
>2lbs crystal 60
>1lbs wheat malt
>fuggles & E. kent
>
>>Firstly, 2 pounds of crystal malt is more than 20%. This is rather
>>excessive. I would recommend keeping the crystal malt at or below 10%
>>of the grist.
My question is: why is 20% crystal malt excessive?
I usually use about one pound of a combination of crystal malts along
with 6 pounds of base malt (apx. 14% crystal). Is this too much? Does it make
a difference *which* types of crystal malt you use? i.e., carapils vs. 120L
English crystal?
Mike Swan
Dallas, Texas
mswan at fdic.gov
Standard disclaimers apply
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Date: Tue, 23 Jul 96 16:10:24 GMT
Subject: Welcome to homebrew-digest
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