Homebrew Digest Wednesday, 7 August 1996 Number 2137
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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:
HBD Problems AGAIN :-( ((Shawn Steele))
Wyeast #1338 "European" Ale is slow to start (Brian S Kuhl)
Righteous Real Ale (liquori at ACC.FAU.EDU)
Reusing Yeast (Daniel Louis Lanicek)
Aeration, Ester who? (Jack Schmidling)
Shipping Homebrew (liquori at ACC.FAU.EDU)
Re: Wyeast Scottish yeast ((Mike Uchima))
Problem with B-T-F ((Max Lucas))
pickled eggs (Terry)
HBD ((Cas Koralewski))
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----------------------------------------------------------------------
From: shawn at aob.org (Shawn Steele)
Date: Wed, 7 Aug 1996 13:09:27 -0600
Subject: HBD Problems AGAIN :-(
The !(*#&^ at # list was truncated again. Unfortunatly things are a tad
confused on my end and the backup that I carefully made after it was
fixed earlier also became corrupted. Therefore there will unfortunatly
be people on the list that didn't want to be on the list and visa
versa.
Again, if you are subscribed/unsubscribed and you want to be
unsubscribed/subscribed instead, please mail
homebrew-digest-request@ aob.org and say:
subscribe
end
or:
unsubscribe
end
as appropriate. If this doesn't work, THEN send me e-mail. Please
don't send me e-mail saying "I got off the list again" or "why did I
get a 'you have joined' message" or "I've unsubscribed 20 times and I'm
still getting the at #$ HBD." I realize that these things are happening
and I apologize, unfortunatly I've had to cobble together a pretty old
backup and reconstruct the recent additions/removals as best I can.
For those of you that think I'm slacking, I've spent 24 of the last 48
hours on this and a related problem.
The good news is that I've added a list of the scheduled subjects for
the next digest to the confirmation/rejection message when posts to the
digest are submitted.
- - shawn
Digest Janitor
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From: Brian S Kuhl <Brian_S_Kuhl at ccm.fm.intel.com>
Date: Wed, 07 Aug 96 11:09:00 PDT
Subject: Wyeast #1338 "European" Ale is slow to start
Hi All,
Is Wyeast #1338 "European" Ale yeast usually slow to start? I "smacked"
a pack and after 24 hours at 75 degrees, the pack was not puffed-up. I
made a starter at ~36 hours and the pouch was only puffer to about 1/2
inch. The starter is now bubbling at ~2 1/2 days. Bubbling is VERY slow.
No steps in my process have changed from the norm.
Any experienced users of this strain, who would offer information, might
tell me of this yeast's character.
Thanks,
Brian
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From: liquori at ACC.FAU.EDU
Date: Wed, 07 Aug 1996 10:58:40 -0400 (EDT)
Subject: Righteous Real Ale
This weekend I brewed Papazian's Righteous Real Ale. He lists the OG as
1.036, but mine was 1.043. Do I have something closer to an ESB rather
than an ordinary bitter? Does anyone know why the OG was so high?
Thanks...Kevin
liquori at acc.fau.edu
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From: Daniel Louis Lanicek <daniell at jove.acs.unt.edu>
Date: Wed, 7 Aug 1996 13:29:42 -0500 (CDT)
Subject: Reusing Yeast
Fellow Homebrewers,
What is the best way to reuse yeast? I have heard that you just
take the yeastly sludge at the bottom of the carboy (after racking from
primary to secondary), put it in a sanitized jar, cover the jar (but not
airtight), and store in the fridge. Is this sanitary? How long will the
yeast last? What if I put the yeast in the freezer? How many times can I
reuse the same yeast?
By the way, I am using liquid yeast.
- -----------------------------------------------------------------
Daniel Lanicek ----------------------- University of North Texas
- -----------------------------------------------------------------
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From: Jack Schmidling <arf at mc.net>
Date: Wed, 07 Aug 1996 12:14:32 -0700
Subject: Aeration, Ester who?
From: Charlie Scandrett <merino at buggs.cynergy.com.au>
>But yes, a vigorous fermentation can be obtained without aeration. (Notice
that I dared not touch the ester thread again.)
Guess I missed that one but just for the record, the object of my
experiment was to verify claims that various gimmicks for aeration
dramatically decreased the time to onset of fermentation.
I never questioned or disputed any of the other reasons for aeration.
The report on my experiment is in the Applications Notes section of our
web page for anyone who missed it.
I aerate my wort for all of the proper reasons but think I proved that
it has no measureable effect on when fermentation begins. I find the
simplest method of aeration to be just forcing the wort through a small
nozel so it squirts vigorously in the fermenter. This is nothing more
elaborate than a piece of 1/4" copper tubing that has the end squeezed
with a pliers. It creates enough foam that is has to be squited down
a half dozen times during the pumping operation and seems to provide
enough oxygen to deal with all those other evils.
js
- --
Visit our WEB pages:
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Astronomy: http://user.mc.net/arf/
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From: liquori at ACC.FAU.EDU
Date: Wed, 07 Aug 1996 11:30:50 -0400 (EDT)
Subject: Shipping Homebrew
What's the scoop on shipping my homebrew to my friends out of state? I
live in Florida and would like to send a few bottles to friends in Ohio
and Alabama. Is it legal? So I have to tell the post office what's in my
package? I know people do this for contests.
Finally, does anyone have an idea for the approximate cost of say two or
three 12oz bottles?
Thanks...Kevin
liquori at acc.fau.edu
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From: uchima at fncrd8.fnal.gov (Mike Uchima)
Date: Wed, 7 Aug 1996 14:44:59 -0500
Subject: Re: Wyeast Scottish yeast
Al writes:
> [...] The *Scottish* Ale strain has a tendency to give smoky notes to the
> beer. This would be unwelcome in a Brown Ale, in my opinion. At the 1995
> Chicago Beer Society (1996 AHA Homebrew Club of the Year) Spooky Brew Review,
> I judged a Scottish Ale that was *too* smoky. I later found the brewer and
> asked how much smoked malt he used... "none," he said... "Wyeast Scottish Ale
> yeast."
The two times I've used this yeast, the smokey note has been very faint; I may
have even imagined it. What *is* this smokey character anyway? Is it a type of
ester that is unique to this strain of yeast? If so, then that could explain
the variation (higher ferment temps = more smokey flavor, perhaps?) Or are the
little buggers all carrying tiny bottles of liquid smoke? :-)
Reason I ask is that I'd like to attempt a Scotch ale (again; my first try had
some problems), and I'd actually like to *increase* the smokey character a
bit.
- -- Mike Uchima
- -- uchima at fncrd8.fnal.gov
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From: lucas at imt.net (Max Lucas)
Date: Wed, 7 Aug 1996 13:59:33 -0600
Subject: Problem with B-T-F
I bought a new metal screen at Walmart. I was soaking it in B-T-F/water
to sterilize it. When I was taking it out it made a sound like throwing
frozen french-fries into hot oil. I noticed that my 5-Gal container's
temperature increased at least 20 degrees. And at the bottom of the bucket
was a greyish sludge. I washed off the screen and then dipped it again to
sterilize it. I used the screen to filter the now cooled wort into my
primary bucket. My beer has this strange medicine(y) taste. Even after 4
weeks.
Will this taste settle out? And what stepps can I do so that this
doesn't happen again?
Max Lucas
lucas at imt.net
Billings, MT
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From: Terry <brew at buffnet.net>
Date: Wed, 7 Aug 1996 16:36:03 GMT
Subject: pickled eggs
I know that this not a strictly beer related question, and I'm sorry if I'm
wasting anyones time but I am in need of a good pickled egg recipe. email
would be great, thanks for the time.
Better living through fermentation.
www.dnci.com/brewfellow
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From: caskor at primenet.com (Cas Koralewski)
Date: Wed, 7 Aug 1996 14:50:51 -0700 (MST)
Subject: HBD
Reciept of the HBD, as of late, has been very spotty here. Is there a
problem at this end?
THANKS,
Cas
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