HOMEBREW Digest #220 Fri 04 August 1989

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		Rob Gardner, Digest Coordinator

  re: stout adjuncts (Darryl Richman)
  RE: Homebrew Digest #218 (August 02, 1989) (")
  Re: temperatures and liquid yeast culturing (florianb)
  Stouts and Mugs ("Lance "Bub" Smith")

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---------------------------------------------------------------------- Date: Thu, 3 Aug 89 06:52:20 PDT From: Darryl Richman <darryl at ism780c.isc.com> Subject: re: stout adjuncts Marc writes about his experiences with the darker side of the malt. (I especially liked the black ale!) One adjunct he doesn't mention, which I would not leave out of a stout, is some flaked barley. This is what gives Guiness its creamy white head and rounds out the body. Although stouts are black, you really ought to mash this stuff. If you are an extract brewer, the way to get the most out of this is to mash it 1:1 with pale malt by holding the grains in water at 155F for 30 minutes. I would use .5-.75 lb in a 5 gallon batch. On the other hand, if you are all-grain brewing, I have had many compliments from the following recipe: "Crying Over Spilt Stout" For 15 gallons: 22 lbs Klages (2 row) 2 Roasted Barley 2 Flaked Barley .5 Chocolate Water with a lot of temporary hardness (e.g., lots of carbonate) 4-5 oz High alpha hops (for example, 4.25 oz of 10% Eroica) This produces a beer with an OG around 1.048 and a rich, creamy body with a balanced bitterness. It is very dark, but not completely opaque. Makes a great substitute for your morming coffee ;-). Yes, the name refers to a huge tragedy. The first time I made this, I was doing it as an all grain demo at the Falcon's local shop. I Use plastic carboys at home, but the shop carries glass ones. I was filling carboys and rocking them back and forth to knock down the head. I must have roled the last one over a pebble, because there was this distinct =click!= noise, and then 5 gallons of wort started running everywhere. *sob*!! So Mammas, don't let your babies rock them carboys on the floor! --Darryl Richman Return to table of contents
Date: Wed, 2 Aug 89 12:36 CDT From: "What do you mean, what flavor is it? It's a bloody albatross!" Subject: RE: Homebrew Digest #218 (August 02, 1989) Greetings: Thought I'd let everyone know the status of my first batch of homebrew. I bottled about four weeks ago (next Saturday), which was a nightmare -- I must have spilled a pint of beer -- because I bottled by myself and the syphon was too short. End result was about 35 bottles of stout. Having been told horror stories about exploding bottles and glass shards that go through everything, I put them in a plastic-lined box, and then put that in a box, and put that in a kitty-litter container (minus kitty litter) for good measure. No explosions. (I may have underprimed a bit, not wanting to over-prime and not sure how compressable corn sugar was and what the margin of error was.) I have seen virtually no activity in the bottles (except for minute bubbles in some). I have heard that a yeast cap forms. I couldn't detect any such. I was fairly convinced that I had a case of flat or dead beer. I decided to open up one of the less full ones (about two and a half inches of head space (I need to get a ruler! My perception of size is not reliable.)) as a test case. It tasted a bit strange (maybe an "uncured" taste), but it definitely had carbonation (which didn't last very long nor produce much of a head). It didn't taste like Guiness (but then, I didn't expect it to). It tasted more like Mackieson or Bass Ale. I figure another couple of weeks, and it should be drinkable. I followed Papiazan's recipe for Cushlamachree Stout, except that I used a stout kit (from County Laois, Ireland), about 2 lbs corn sugar, and then I used Williamette hops as finishing hops. - Ted Return to table of contents
Date: 03 Aug 89 10:29:02 PDT (Thu) From: florianb at tekred.cna.tek.com Subject: Re: temperatures and liquid yeast culturing My grateful thanks go to Erik A. Henchal for his detailed discussion of yeast culturing. This is exactly the information I've been looking for in regard to propagation of yeast. At the end, he asks: >To Florian Bell: Hey Flo...Did I hear you correctly when you said >that the temperature in your neighborhood is in the high sixties >MOST of the year. Are you talking daytime temperatures? How cold >at night? No, not in the "neighborhood" but in my HOUSE. This is due to the phenomenal insulation properties of logs. As for the ambient temps, in the summer the swing is from 90 degrees daytime to fourty degrees at night, easily. We also have about a good two months growing season (central Oregon). After considerable suspended animation up to the end of June, my hops is now flowering. I hope the frosts hold off until the buds are ripe. Return to table of contents
Date: Thu, 3 Aug 89 21:03:00 CDT From: "Lance "Bub" Smith" <lsmith at umn-cs.cs.umn.edu> Subject: Stouts and Mugs I have a have a question about milk/sweet stouts. Does anyone have a good recipe for making a sweet stout? What I'm looking for is a clone of a Mackeson Triple Stout for late night/after dinner sipping. I understand that Mackesons (Whitbred) makes theirs by adding cane sugar and then pasteurizing it to stop fermentation of the sugar. OK. I can't do that. David Line suggests adding sacchrine to sweaten the beer. I don't want to do that. Miller suggests mashing at a different (higher?) temperature. Sorry, I'm not a masher yet. That leaves two options that I can see. Lactose or underhopping with an under achieving yeast. Anyone have a good recipe/technique they want to suggest? I have the lactose all set and I can cut back on my Northern Brewers, but you'll never get me to use Red Star B{) On the subject of Stout Hearted Men (and women) I now have the back issue of Zymurgy with Charlie's Oatmeal Stout. I can e-mail folks the recipe if they're interested. lsmith at umn-cs.cs.umn.edu Return to table of contents
End of HOMEBREW Digest #220, 08/04/89
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