Homebrew Digest Wednesday, 31 July 1996 Number 2130

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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:
  oak chips ("Ken Smith")
  Herbs in beer - Gruit (Ted_Manahan)
  Beerquest: German & Czech breweries (Darcy M)
  Blue Whale Ale is GOOD beer!! ("Robert Marshall")
  Filters, Aluminum, BATF (MicahM1269 at aol.com)
  Piss Yeller (duck, weave) ((biohazrd))
  Super-Quick Fermentations ("ESCHOVIL.US.ORACLE.COM")
  Brew Sans Starter & Too Cold for Yeast? (John Bell)
  Don't blow this off! (tapp at usit.net)
  Winfield BIAB Competition ((Stephen T. McKenna))
  Light vs. Heavy Beers. An Analysis! / Bottle Prime ((John (The Coyote) Wyllie))
  Protein Filtration ("Chuck Burkins")
  Decocting w/o lagering, Wheat beer ((George De Piro))
  Re: Identifying a contaminant (Bill Rust)
  Ginsing! (Douglas Thomas)
  kevin's water; decoction w/o lagering (M257876 at sl1001.mdc.com (bayerospace at mac))
  Saved Yeast Viability (Erik Larson (Tel 202-622-1322 ))
  great starter trick ((Jeff Sturman))
  Small corneys/ other HB equipment ("Meisner Wallie MSM GRPP US")
  Advice about 5l kegs ("Brian P. Colgan")
  decoctions and lagering (korz at pubs.ih.lucent.com)

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---------------------------------------------------------------------- From: "Ken Smith" <ksmith2 at wingsbbs.com> Date: Tue, 30 Jul 1996 19:15:23 -0400 Subject: oak chips A question for the group at large. I just purchased some American White Oak Chips (I think typically used in wine making) and would like to try to emulate the flavor of cask conditioned beer such as Fuller's ESB. My question is the quantity as well as the stage. I imagine it should be used in the secondary fermenter similar to dry hopping. However, I don't know the appropriate amount and procedure. Thanks in advance! Lurking for a long time... Ken Smith Tropheus Brewing Co VyLtd Return to table of contents
From: Ted_Manahan <tedm at hpcvn2ax.cv.hp.com> Date: Tue, 30 Jul 1996 16:32:54 -0700 Subject: Herbs in beer - Gruit I want to add my experience with using unusual ingredients in beer. I made an "Ancient Gruit Ale" a year ago; my goal was to make a high gravity sweet spiced ale with a mix of spices to balance the sweetness. The complete list is at home, but some of the more interesting ingredients included: * Roast dandelion root, which adds some astringency and a mild earthy flavor. * Nasturtium leaves and flowers, for their peppery flavor * Cranberry puree, for sourness * Ginger, as a good all-around spice * Cardamom, generally useful * Thyme, cloves, rosemary, other stuff... * 1/2 oz high alpha hops I added many different types of malt, as well as boined oatmeal. The original gravity was 1.070, final gravity was 1.020. The brew is still aging, but it worked out pretty well. Watch out for ginger, as I used too much. More dandelion root and cardamom would be OK. Ted Manahan tedm at cv.hp.com 541/715-2856 Return to table of contents
From: Darcy M <darcym at workgrp.com> Date: Tue, 30 Jul 1996 17:24:08 -0700 Subject: Beerquest: German & Czech breweries Hello fellow beerlovers! Some friends of mine will be traveling to Germany and Prague and were wondering what breweries they should check out. Guess the trip is planned for October. I'm seriously thinking of tagging along... OCTOBERFEST! Thanks for your suggestions! )))))) (( - -)) )) at at )) (((\ (_)/(( )))) \ O/ ))) *____))oooo____((((____oooo___________________* | (( )))) | | Darcy M. darcym at workgrp.com | | Matter can be neither created nor destroyed,| | it can only change form. | | | *_____________________Oooo____________________* oooO ( ) ( ) ) / \ ( (_/ \_) Return to table of contents
From: "Robert Marshall" <robertjm at hooked.net> Date: Mon, 29 Jul 1996 19:18:50 +0000 Subject: Blue Whale Ale is GOOD beer!! IMHO the people who are mystified over Blue Whale Ale (from Pacific Coast Brewing Co.) let me say its some pretty damn good stuff!! One person suggested that they couldn't drink a whole one. if so, then they need to redefine HopHead!!. That said, I haven't made a recipe from scratch yet, but the kit which HopTech was selling was pretty close to what you get at the pub. I talked to Don Gortmiller last year and he had told me that it was going to be appearing in Zymurgy, so he did get a hand in the recipe on his own beer. Yes, this is a very hoppy beer, but then most of their beers are. All I can do is to suggest to make a batch. If you feel you've got to cut the hops, just do it IN PROPORTION to the decrease. (meaning if you feel you must cut hops cut them 10%, or whatever figure, accross the board). Personally I'd go for it and follow the recipe! If ever in the SF Bay Area, make sure you stop by and try one. (usual disclaimer. No ownership..blah blah, no finanical interest..blah blah, etc.) Later, Robert Marshall robertjm at hooked.net homepage: http://www.hooked.net/users/robertjm - ---------------------------------------------- "In Belgium, the magistrate has the dignity of a prince, but by Bacchus, it is true that the brewer is king." Emile Verhaeren (1855-1916) Flemish writer - ------------------------------------------------ Return to table of contents
From: MicahM1269 at aol.com Date: Tue, 30 Jul 1996 22:39:54 -0400 Subject: Filters, Aluminum, BATF At last a topic that I know something about, filtration of beer. I have spent a great deal of the last 4 years filtering beer. On the issue of filter size. A beer is not considered to be yeast sterile, that is completely free of yeast at any nominal filter size greater than 0.8 microns. There is a very wide range of size for yeast, several microns for clumps, chains and budding cells to close to submicron size for daughter cells ( as well as some misc. bacteria ) The effect of filters on proteins and colour is more complex than just a matter of particle size. The finishing filters used by many bottling breweries ( micro and mega ) rely in part on zeta potential. That is the electrical charge of the particles in the beer is attracted by the opposite charge in the filter. Breweries like these filters as they are regeneratable, and have great deal of useful life. High resolution charged particle filters can visably strip colour from beer. They also tend to remove head retaining compounds. This is a line that many breweries have to walk, beer stability vs foam stability. ( Some of the megas use alginates and sodium benzoate to improve CO2 retention ) Most craft brewers go for less severe fitrations, but still yeast sterile. I have not noted even on filtrations as fine as 0.4 micron nominal a change in body or mouth feel from coarse ( 3-5 micron ) fine filtrate samples. Aluminum for brew kettles? It has been asked several times recently. I say go for it. Aluminum is pretty much non reactive at the ph range for wort and fermented beer. It has good heat transfer properties and should be less expensive than stainless for the homebrewer. I would however avoid strong alkali cleaners as they will corrode the aluminum. My two cents on the BATF. Over the last few years I have had to deal with the BATF on many occasions. For the most part all of their people have been polite and helpful, often going out of their way to find accurate answers to my questions. The brewery that I work at is in the largest BATF revenue district in the country ( lots of very very big wineries and distilleries) the few breweries in district contribute virtualy no excise tax by comparison, yet still get good service from the BATF. No shooting. micah millspaw - brewer at large Return to table of contents
From: biohazrd at graceba.net (biohazrd) Date: Tue, 30 Jul 1996 22:28:33 -0500 Subject: Piss Yeller (duck, weave) Due to several personal e-mail requests I would like to post the recipe for Piss Yeller mentioned in a previous posting to the HBD collective. Its not real involved unless you want to add a double decoction mash to bring out the malt flavor (a la Warsteiner). To Make 5 Gallons, 6 lb Belgian Pilzen Malt 2 1/2 lb Wheat malt 1oz 4.3% Willamet Hops 1/2 oz Saaz Hops (adjust to taste) Wyeast #1056 American Ale Yeast or Coopers dry. OG - 1.048 FG - ~1.012-1.007 depending on yeast Strike 10 qts at 126 deg. F and protein rest at 120 to 123 deg. for 30 to 45 minutes. Increase to converstion temp of 150 to 155 and hold for 45 minutes or until iodine test is negative. (Decoction mashing procedures single or double can be used instead) Be sure to mash-out at 168 deg. for 5 min. this will help prevent a slow or stuck sparge (why I don't know but every time I brain cramp and forget to mash-out the sparge runs poorly) Sparge with 5 gallons of 168 deg. water and collect. Boil 90 minutes adding Willamet at start of boil and add the Saaz at end of boil (about 10 minutes). This beer benefits greatly from a week or two of cold laggering in the bottle after carbonation. The color is lighter than Sam Adams Boston Lager and the flavor is somewhat similar. I've got to admit, I started brewing this for my wife and some of our less beer "aware" friends but I really enjoy it myself also. The philosophy behind this beer is basically this; to brew a lager-like ale that most people would recognize as "beer" and have the taste characteristic lesser beer-educated Americans associate with beer. The wheat is to serve the purpose of rice or corn in American beers and "lighten" both the color and the mouth-feel. Fortunately, malted wheat is not an adjunct according to the Reinheitsgebot and this is still an all-malt beer. (Sharon is of German descent and enforces the purity law) The Saaz hops give the beer a flavor that most educated beer palets will associate with a lager or pilsner beer, Ive found that the Saaz flavor needs some mellowing time. I also carbonate this beer a little more heavily than most ales (I add a cup or a cup and a quarter of corn sugar to 5 gallons at botteling time). Once again this is to imitate the heavily carbonated nature of American beers. Hope you enjoy it, please let me know how it turns out if you brew it. DUCK / WEAVE Sorry about the ramblings on the BATF but I'm a little sensitive on this issue and found myself sending the message without filtering, or even allowing it to drop bright. Remember, there's no failsafe on the e-mail send button. Ron and Sharon Montefusco Biohazard Brewery (Drink to Your Health) Return to table of contents
From: "ESCHOVIL.US.ORACLE.COM" <ESCHOVIL at us.oracle.com> Date: 30 Jul 96 15:26:52 -0700 Subject: Super-Quick Fermentations I've got a question that I am sure you have heard before, but I am compelled to ask it anyway. I have been brewing for about two months now, and I have just started five gallon batches. I have as of yet completed two, and they both have fermented extremely quickly. Within eight hours there is appreciable fermentation going on, and by 40 hours there is only a very small amount of noticeable fermentation. IOW, there is very little bubbling. From sources I have read (books, WWW pages, etc.), I was under the impression that it would take quite a bit longer than this to ferment. Any ideas? FYI, I am using Munton dried yeast, which I rehydrate in 100F water for 20 minutes. I pitch it into my cooled (~74F) and aerated (shaken, not stirred) wort. Should I be using liquid yeast? Eric Schoville, Norman conqueror of my own backyard eschovil at us.oracle.com <---Just because I open my mouth, doesn't mean my company condones what I say! Return to table of contents
From: John Bell <paradise at compcom.com.au> Date: Wed, 31 Jul 1996 17:49:52 +1000 Subject: Brew Sans Starter & Too Cold for Yeast? Hi. I'm a professional wine maker but an amateur brewer (ie I do both for fun but don't get paid for the beer!) and am very pleased to have discovered this mailing list as I don't live anywhere near a group of other homebrewers I can talk to. Jim Anderson asked: <What's the best way to pitch a batch when you don't have a starter <prepared? and <I just did my morning check and it turns out I've got another question <now. The neighbor kids have apparently found another toy to play with <- -- my thermostat (the frig is beneath my carport, right along our common <fence). I had a batch of Grand Cru in the secondary at 65F (Wyeast <1056). This morning, the internal frig temp was 38F (the Fermometer on <the carboy showed 40F). < <Did my yeasties get killed through low temp or thermal shock? Will they <revive? (No, I won't ask if my beer is ruined! <g>) Re using a starter: Dried yeast is fine. The major issue is to make sure that there are enough viable yeast cells per cm3. I forget the number normally quoted (it's a lot), but 250 parts per million of dried yeast is about right. Say 7 grams in a 25 litre brew (sorry I don't know the conversion to US gallons - they are different to the UK version aren't they?) Just mix with 10 times the weight of water at 38-40 C (100 F), leave for 15 minutes (definitely no longer than 20 minutes), stir and pitch.I sometimes use starters for things like champagne but dried yeast is in some ways safer than a starter. Re: Too Cold for Yeast: Don't worry - remember that many lagers are fermented at that temperature for months. Just warm it up and all should be OK. If not (unlikely) add more yeast - quickly. I have a question: My favourite brew (at the moment) is a pale ale mashed at about 66C and then bottled at somewhere near SG1012. I want to condition it using secondary fermentation (ie no sugar added to the bottle) and have tried lifting the mashing temp a bit to increase the dextrin level. I'm pretty happy with the results for a while but after two or three weeks in bottle it starts to taste a little "tangy" like an extract beer and too dry for what I'm after. Does anyone have any ideas as to how to to avoid this other than sterile filtering and externally gassing which kind of defeats the purpose? Sue Armstrong & John Bell Paradise Enough Wines KONGWAK, SOUTH GIPPSLAND AUSTRALIA Return to table of contents
From: tapp at usit.net Date: Wed, 31 Jul 1996 04:05:47 -0400 Subject: Don't blow this off! I'd like to hear from anyone with personally acquired experience from A/B testing to answer the following compound question: What taste or other differences result from blowing off or not blowing off krausen during primary fermentation; and are any differences worth the extra effort of blowoff? I've read the books. What do you all say? Return to table of contents
From: stmckenna at amoco.com (Stephen T. McKenna) Date: Wed, 31 Jul 1996 03:08:24 -0500 Subject: Winfield BIAB Competition Beer in a Box, Inc. and the Urban Knaves of Grain present the 2nd Annual Winfield BIAB Homebrew Competition An AHA-sanctioned competition Saturday September 7, 1996 Entries: Judging: Beer in a Box John's Buffet 27W460 Beecher Ave. 27W482 Jewell Rd. Winfield, IL 60103 Winfield, IL 60103 All styles are welcome. Some categories may be combined depending on the number of entries. Judging will be according to AHA style guidelines and will be conducted by BJCP-certified judges and apprentices. Ribbons and merchandise prizes will be awarded for 1st, 2nd, and 3rd place in each category judged and for best of show. Entries must arrive between August 26 and September 2. Two 12-ounce bottles are required per entry. Entries should be shipped or delivered in person to Beer in a Box. Please do not send entries to John's Buffet. The entry fee is $5 per entry (if entering 1 to 3 beers) or $4 per entry (if entering 4 or more beers). Checks should be made payable to Beer in a Box. For entry forms and style guidelines, contact Beer in a Box at 800-506-BREW, 630-690-8150, fax 630-690-8173, or E-mail beerinab at mcs.com, and leave your address or fax number. (Our area code changes from 708 to 630 on August 3.) Or check out our Web page at http://www.mcs.net/~beerinab/hbcomp.html. Interested in being a judge or steward? We need your help! Please contact Steve McKenna, 630-961-7846, E-mail stmckenna at amoco.com. Return to table of contents
From: ccoyote at sunrem.com (John (The Coyote) Wyllie) Date: Wed, 31 Jul 1996 02:41:27 -0600 Subject: Light vs. Heavy Beers. An Analysis! / Bottle Prime *ok folks, apologies, I'm a bit behind in my trolling. Forgive my latency. ( Yesireee, I have a bit behind...but I'll leave my genitalia out of it.) >From: vee12 at juno.com >Subject: Extract Brewing > >I know that I'm in the minority, but can anyone recomend an extract which >is not a heavy beer. I'm looking to brew a lighter type of beer for my better >half. > >Butch V. > * NOTE: You should use the more politically correct phrase "other half" plus its less degrading, but if she/he/it is willing to buy you brew supplies, bow. * hey Butch,as Nokomaree would probably say, "Don't be stupid, just do it." Last time I checked- A 3lb can of extract weighs- well 3lbs. There is no lighter or heavier to it, so "don't be stupid, don't analyze it, just do it" But really- to try to be helpful: You might be referring to weight in terms of a) color (light vs. DARK=heavy) or b) specific gravity, initial vs. final. light beer could be one that is a) dry, b) low in alcohol. A sweet beer might seem "heavy" while a dry beer might seem "light". On the other hand a strong (high alcohol beer) could seem "heavy" while a low ETOH brew = light. Factors to control these variables are many, and may become complicated, damned that might lead us to over-analyzing and we all know how bad that is! 1) Starting gravity: =result of # lbs of extract added per volume. 1 x3# can= low, 2 x3# can= higher, like twice as much even. An alternative to allow greater control (well, mashing of course, but...) use DME, dry malt extract. You can add the amount you wish. NOTE: 1# DME not= 1#LME Another factor is the attenuation due to your yeast. How much of that sweet sugar can those buggers eat! More importantly- how much do they leave behind, resulting in a sweet beer product which might be perceived as heavier than dry. Also note: Higher hopped beers will tend to have more "mouthfeel" than less hopped beers and could also be perceived as heavier. In general I have noticed that women tend to prefer less hoppy beers, while many males tend to have a liking for hoppier brews. (flame me, go ahead, make my day, JUST DO IT!) So- easiest way? Do what they do in Utah, just add water. Dilute your end product, this will lower the alcohol and unfermented sugar concentration. (one of the reasons I homebrew is to avoid this very offensive concept!) Be sure to use sterile, pre-boiled water. You don't wanna add chlorine! *** As for priming by the bottle- heres my 2c. Prime by volume, not individually. A one time effort, LOTS less room for error- <ok science buffs, grab your Spiff helmet:> if you look at the error bars associated with mismeasuring one tbsp per bottle, vs. measuring a large volume one time, and making one large addition of measured sugar solution, mixing well, then bottling you will see MUCH less likelyhood of under or (worse) overcarbonating. I never understood that concept of priming by the bottle. Ugh. Its like starting siphons by sucking hoses (ok, so I'm busted, but....) really, one of the major advantages of kegging IMHO is the concept of simplification. Fill one keg, carbonate, serve. No washing bottles, no filling, no capping. No priming... So why revert? How about just priming the whole keg as you would for bottling, mix and then dispense bottles from the keg tap before it carbonates. Cap, wait. Or carbonate in the keg and just fill the bottles. I have a counterpressure filler, but I often fill bottles w/conditioned keg beer, cap and hand out to people. Cleaning the cp filler can be yet another hassle. So dammit all, just do it! ( i feel like a f% at &in' nikey add! ) Hey- whatever tickles your pickle. I think NOMONKEY has been ticklin his own at our expense. We sure are a collective gullible bunch though. Try a search on "its" name at the archives. Shall we create a FAQ for it? <G> - ------------------------------------------------------------ ///John- The Cosmic Coyote -Wyllie\\\ ccoyote at sunrem.com - ------------------------------------------------------------ Return to table of contents
From: "Chuck Burkins" <burkins at oa.net> Date: Wed, 31 Jul 1996 06:57:55 -0400 Subject: Protein Filtration Hi folks, I'm the one who suggested that you might be able to loose beer proteins through adsorption during filtration. Based on Charlie Scandrett's concentration numbers I estimate that a 5 Gal (19L) batch would contains tens of grams of protein (a conservative estimate) The worst filtration catastrophe I've ever had lost me about 50 milligrams of protein (and that with a non-Low Prot Binding Filter). Therefore I think any protein losses during filtration of beer will be negligible. Thanks for the great info. Chuck Burkins, protein chemist, homebrewer burkins at oa.net Return to table of contents
From: George_De_Piro at berlex.com (George De Piro) Date: Wed, 31 Jul 1996 08:29:23 -0700 Subject: Decocting w/o lagering, Wheat beer Mike Swan asks if one can decoction mash without lagering. The answer is "Yes!" All science aside, I do it all the time, as do commercial breweries. Weizen is usually decoction mashed and is not aged for a particularly long time. I've never had a problem with tannin harshness in any decoction-mashed beer that I've made. Perhaps it's because of my positive outlook! More likely it's because the pH of my mash is 5.3. There has been a conversation about 100% wheat beer/Weizen/Fruit wheat beer forming. It has been said that you will get lower extraction, but no lautering problems, if you under-crush the wheat. You can improve extract by crushing more finely (relative to under-crushing; don't make flour) and add rice hulls to aid with setting up the grain bed for lautering. As an aside, rice hulls do absolutely nothing to help lautering 100% rye mashes. Unless you love 5 hour sparges, DON'T DO IT! I agree that using a Bavarian Weizen yeast AND adding fruit will create a "muddled" drink. If you ferment with a clean yeast (i.e., 1056), you will have a great fruit beer foundation. Wheat is pretty light in the way of flavor (in fact, when judges write "Not enough wheat character" I always wonder what they mean!). Wheat is sort of an "honorable" flavor-lightening adjunct, to my taste buds, at least. It dries the finish nicely. It is the yeast that gives a Bavarian weizen it's character. The fact that American-style wheat beers (fermented with "clean" yeasts) are so bland illustrates this. There should be a law against calling them "Weisse" or "Weizen!" By the way, Brooklyn Brewery is brewing a true Bavarian-style Weizen at it's new brewery in Brooklyn. The first few batches were not the best, but it is now damn close to very good. Just needs a bit more malt backbone...(no affiliation, blah, blah, blah). It is confusingly named "Brooklyner Weisse," but it is definitely Bavarian. I think it's only available on tap in the New York city area, so if you're in the area, try it. Enough of my babble... George De Piro (Nyack, NY) Return to table of contents
From: Bill Rust <wrust at csc.com> Date: Wed, 31 Jul 96 09:37 EDT Subject: Re: Identifying a contaminant Greetings Beerdudes! David wrote: >Subject: Identifying a contaminant > >Help. When I started brewing, batches #2 & 3 came out of the primary with an >unpleasant odor and aftertaste. It was a burnt taste, but not one I'd associate >with phenolics. I quit for a while, then gave it another shot. Batch #5 was >bad. The next 14 batches came out fine. But I had to dump a yeast last month >when the starter (stepped up twice) had the same bad odor and taste. Now, most >of my brews are developing the same problem after a month or two in the bottle. Sounds like some kind of infection. I would suspect a cleaning/sanitation problem first. The reason I know this is that I had a similar problem when I started brewing. I brewed one or two batches with no problems, then batch after batch of infected beer. My problem was that I had a spigot at the bottom of my plastic fermenter. I was not cleaning it out well enough. I now disassemble the spigot as much as possible, and soak it, the washer, and nut in a strong bleach solution (4 TBSP/gal.) for 1-2 hours. Bleach is an amazing cleaner! I then reassemble and soak the whole fermenter for an hour in a regular strength bleach solution (1 TBSP/gal.) I haven't had a related problem since! There are other problems you could be having related to process, but the biggest is sanitation. Look at your whole process. Is there any place where you could be lax in your sanitation? Do you wash your bottles, *then* give them an overnight soak in a bleach solution? Are you rinsing enough? There should be no bleach smell in your equipment before it makes contact with your beer. Are you adding any untreated water to your beer? A full wort boil is probably the best solution. However, I have a lot of success with purified/distilled drinking water (can't use distilled when mashing, tho). Filtered or pre-boiled water are better than the store-bought, if you have time. One other recommendation: do you know an experienced brewer who can observe your process? That can be a tremendous help. Hope this helps. Skol. ------------------------------------------------------- Bill Rust, Master Brewer | Jack Pine Savage Brewery | Im Himmel gibt's kein Bier, Established 1985 (NACE) | Drum trinken wir es hier! ------------------------------------------------------- - ------------------------------ Return to table of contents
From: Douglas Thomas <thomasd at uchastings.edu> Date: Wed, 31 Jul 1996 08:08:05 -0700 (PDT) Subject: Ginsing! Wow! approx. 10 oz. of White Ginsing. I don't know how much you paid, but if it is a good piece, I don't know if you want to brew with it. Here in S.F., better pieces of ginsing (the more they are free of surface flaw, and resemble a human) can sell for $20-$30 a pound. I have seen some prime examples selling at $100. I hope it is not of this quality (BTW, this quality level does not effect the taste of it, just the magic/medicinal properties). Ginsing has a different taste than ginger, but may be used in the same way. It is popular in the Caribbean, especially in drinks. Also, sodas and juices with it can be found in many Asian food stores. Try tasting one of these to see if you like it, and if not, then.... but otherwise, make a ginsing beer. Something like a pale ale base, and the whole root for 5 gallons (I use 15 oz of ginger for real ginger ale). My one caution is that it has strong antiseptic/microbial properties and is a great anti-oxidant so you may have a slow start with the ferment. Maybe using a slightly larger starter, or just waiting a bit longer. Hope this helps D. Thomas Return to table of contents
From: M257876 at sl1001.mdc.com (bayerospace at mac) Date: Wed, 31 Jul 1996 11:25 -0600 Subject: kevin's water; decoction w/o lagering collective homebrew conscience: kevin - if you boil your water, you will reduce both carbonate AND calcium, to a point. calcium is desirable if you're mashing. i would definitely be checking the pH if i were you, and watch out for high sulfate additions (gypsum) if you're brewing a well-hopped beer. calcium chloride would be better if you're brewing a pale, well hopped lager. michael swan asked about decoction without lagering, and if there would be astringency problems. i've decoction mashed a lot of beers without truly lagering them, and there is not, to my taste, an unpleasant astringency with any of them. however, one of the bigger benefits of lagering i have experienced is in the area of head retention. if you can lager it, do it. what about bottling as soon as fermentation is over, and then "lagering" in the bottle after a short time for bottle carbonation? would this achieve some of the benefits of lagering? is there a surface area issue here? i'm not an expert on lagering. why wouldn't this work? brew hard, mark bayer Return to table of contents
From: Erik Larson <Erik.C.E.L.Larson at MS01.DO.treas.sprint.com> (Tel 202-622-1322 ) Date: Wed, 31 Jul 1996 11:16:49 -0400 Subject: Saved Yeast Viability Fellow HBDers: I have some water-washed Wyeast 1056 from a batch of pale ale in a 1 quart mason jar, sitting in my brewing fridge at about 40 F. It has been there since mid-March, and I'm wondering how long will it be good for? Given the enormous quantity of yeast that is in the jar (the cake is over 1-inch thick!) I had wanted to make use of it when brewing my X-mass Imperial Stout and Barleywine. How should I rouse the yeast and what should I be looking out for? Thanks. Erik Larson (erik.larson at treas.sprint.com) US Treasury Department, Washington DC Return to table of contents
From: brewshop at coffey.com (Jeff Sturman) Date: Wed, 31 Jul 1996 11:44:08 -0600 Subject: great starter trick I can't remember who brought this subject up but I tried it this weekend and it worked great. I built 40 oz. of wort with dme and yeast nutrient Tuesday evening and let it cool overnight. The next morning I dumped it into my sanitized carboy, along with a 22 oz. bottle of Fat Tire. I brewed a Fat Tire clone on Sunday, at which time the starter was going fast and furious. After chilling the wort to 65 F I siphoned it directly into the carboy on top of the starter. The next morning (about 10 hours later) the blow off bowl already had about 4 inches of foam in it and the carboy was boiling. Thanks for the great tip. No more wimpy starters in separate containers with the associated cleaning and transferring hassles. Truly a great idea. Any problems with this? BTW, here is the recipe: (I talked to a rep from New Belgium Brewing about two weeks ago but he wouldn't tell me much about the beer. He did say that the beer is fermented out and then cleared in bright beer tanks, after which it is centrifuged just prior to bottling. The yeast in the bottle is the fermentation yeast (and lots of it!)) 7 # American 2 row malt 1.5 # malted wheat 0.5 # victory malt 1.5 # 40L crystal malt 3/4 oz. N. Brewer 8.6% aa (60 minutes) 1 oz. Cascade 4.4% aa (5 minutes) 1 oz. Cascade 4.4% aa (dry hopped after 4 days = tomorrow) Fat Tire sediment yeast starter o.g. - 1.062 Mashed in at 125 F for 25 minutes Pulled 1/3 decoction - 155 F for 25 minutes, boiled for 10 minutes Mashed at 156 F for 75 minutes Sparged and collected 7 gallons wort 90 minute total boil Fermenting at 64 F When I smell the blow off bowl it is very reminiscent of Fat Tire - spicy and malty with a flowery/citrusy hop aroma. It must be good because I had to pluck a big stink bug out of the blow off bowl this morning. Poor devil died a happy death tho'. Fat Bug Amber Ale (tm) ? Jeff Return to table of contents
From: "Meisner Wallie MSM GRPP US" <wallie.meisner at usgr.MHS.CIBA.COM> Date: 31 Jul 1996 18:03:12 +0000 Subject: Small corneys/ other HB equipment //////////////////////////////////////////////////////// In reply to Jonathan Ward's request in HBD2128 for small corney info, I've seen at least a couple show up in Pat Babcock's Homebrew Fleamarket (http://oeonline.com/~ pbabcock/).Lots of other good stuff too. -Wallie Meisner Greensboro, NC \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ Return to table of contents
From: "Brian P. Colgan" <bcolgan at sungard.com> Date: Wed, 31 Jul 96 15:10:08 EST Subject: Advice about 5l kegs Paul Kensler writes: <<<< I just decided to buy a setup for those German mini-kegs (5L or 1.3 gallons each). I bought the all-metal tap, and the 10g CO2 cartriges. Does anyone have any experience worth sharing with these? Any advice, tips, or tricks I might be able to use? I like the idea of the mini kegs, since they fit in a fridge and I'm low on space in my apartment. On a related note, I read in the latest Zymurgy that you can use nitrogen cartriges on the taps to help create that creamy Guinness head... Anybody done this? Where the heck would I buy a nitrogen cartridge, do grocery stores carry such things? >>>>>> I don't use mine anymore since switching to corny's, but I recall that you prime a 5 gal. batch with about 1/3 cup sugar at most. I have tried nitrogen oxide (whippets?) cartridges for my stouts in the past, and boy did they turn out great. I just got them from my local HB store, so I wouldn't know where else to find them. brian Return to table of contents
From: korz at pubs.ih.lucent.com Date: Wed, 31 Jul 96 14:49:06 CDT Subject: decoctions and lagering Mike writes: >However, in his article, _Decoction Pros and Cons_, posted to Homebrew Digest >#1906 on 12/11/95, A.J. deLange (ajdel at interramp.com) lists as a con: > >> 5. Extracts tannins as grains are boiled. > > He then states: > >>Note that tannin extraction has been listed as a pro and a con. The good >>news is that some of it is complexed and dropped in the decoction and that >>as the tannins have been largely extracted in the decoctions one need not >>be so careful about sparge temperature and pH. The bad news is that the >>tannins have been released and long lagering is usually required for them >>to drop out. ^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^ > > I've heard decoction mashing suggested for many beers in which you >want a fuller malt profile, including Pale Ales (see Marc de Jonge's mini-FAQ >posted at The Brewery). But is it worth doing if you don't have a full >lagering setup? If you don't lager, aren't you just asking for astringent >(albeit malty) beer? Or does proper pH monitoring avoid the need for long >lagering? I think you've hit the nail on the head Mike. I recently did a single- decoction Bohemian Pilsner and although the beer needed 8 weeks of lagering for the yeast's sulfury aroma to dissipate, there was no astringency you would expect from a high levels of tannins, even after only two weeks of lagering. I was careful to make sure the pH of the mash was in the low 5's (I did not have to adjust -- it was there naturally -- 1/2 Chicago tapwater, 1/2 distilled) before cooking. The long lagering may be necessary for the blasted Czech Pilsner yeast to settle, though! I split the batch and fined with Bentonite, Isinglass, Gelatin and Polyclar. All four basically were the same clarity (not crystal clear like filtered, but not murky like the unfined beer) and the same flavour. Alas, 1/2 Chicago water and 1/2 distilled was still too much sulphate for a Bohemian Pils, the first-wort-hopping give me all hop flavour and virtually no hop aroma and I undershot the IBUs by about 10 (I got about 30 rather than the 40 I was shooting for), so the beer was drinkable, but not a great Bohemian Pils. Al. Al Korzonas, Palos Hills, IL korzonas at lucent.com Copyright 1996 Al Korzonas Return to table of contents