Homebrew Digest Monday, 30 September 1996 Number 2208
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FORUM ON BEER, HOMEBREWING, AND RELATED ISSUES
Mike Donald, Digest Janitor-in-training
Thanks to Rob Gardner for making the digest happen!
Contents:
Philly Homebrew Competition (JUKNALIS)
CO2 saturation formula (Alex Santic)
Counter Pressure Bottle Fillers (KennyEddy at aol.com)
too much Irish moss? (TMCASTLE at am.pnu.com)
lager malt vs. pale malt/dark beer H2O pH ("Toler, Duffy L.")
Re: spelt ((Tim Wauters))
RE:Counter Pressure Bottle Filler (Gary Eckhardt)
Aquarium Pump Aeration ((Nicholas Dahl))
aeration (TPuskar at aol.com)
Pale Ale Malt vs Pale malt ((Charles Burns))
Unlurking/Etc II Text Glitches (Rob Kienle)
Mac Brewing Software??? ("Craig Corley")
Re: Newbie probability / Stuck Mash / RIMS Stuff (Timothy J Kniveton)
Delivery Error Notification. (Mailer-Daemon at wave.oregoncoast.com)
to rest or not to rest ? ("Frederick L. Pauly")
choke cherries (Val Martinez)
Home Grown Cascades ("Chris Strickland")
copper cleaning ((Mark & Ava Lindberg))
re: malt liquor/labeling (faymi at earlham.edu)
Rye Beer (Peter Ensminger)
Pale ale malt vs. Pils malt and DMS componds (kcollins at seidata.com)
No Fizz (Komusubi at aol.com)
RE: Enamel Pots ("Dennis Marshall")
GABF!!!/The Jethro Gump Report (Rob Moline)
Trappist (Chimay) recipe (smurman at best.com)
Little Apple brews BIG beer! (Andy Walsh)
Please help with Cat's Meow recipe ((Wouter de Waal))
Mash out (Alex MacGillivray RN)
enamel on propane-results (Robert DeNeefe)
British Beers..... ((Aesoph, Michael))
re: yeast propagation/enamel pots (Dave Whitman)
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----------------------------------------------------------------------
From: JUKNALIS <juknalis at ARSERRC.Gov>
Date: Fri, 27 Sep 1996 11:08:19 -0500 (EST)
Subject: Philly Homebrew Competition
On October 20, 1996 Homebrewers of Philadelphia & Suburbs
will be holding it's annual competition at the newly opened microbrewery
Flying Fish (Cherry Hill, NJ).
All 1996 AHA categories will be judged. Standard AHA entry/label forms will be
used. Entry fee is $4 for HOPS members, $6 non members,
Submit TWO brown/green bottles & entry form/fee to:
Home Sweet Homebrew
Keystone Homebrew Supply
Beer Unlimiteds
Brew Ha Ha
Homebrewers Outlet
Brew By You
Brew Your Own Beer
Cumberland Brew Works (Millville, NJ)
by Saturday 10/6/96.
Late entries must be delivered to the organizer by 10/12/96
Call Steve at 215-822-2187.
An awards banquet will be held later that day at the brewery.
Cost is $20.
For more info surf our soon to be updated website:
http;//www.netaxs.com/~ktoast/hops.html
or reply to me juknalis at arserrc.gov
For directions to the competition surf the
Flying Fish Brewery...
Intersted in judging/stewarding? email Ted Briggs at LJBTMB at aol.com.
And may the best beers win!
cheers
Joe Uknalis
HOPS Prez
Return to table of contents
From: Alex Santic <alex at brainlink.com>
Date: Fri, 27 Sep 1996 13:11:04 -0400 (EDT)
Subject: CO2 saturation formula
I originally posted a query which was inspired by Dave Draper's article
"Dave's Preferred Priming Procedure" at
http://audio.apana.org.au/ddraper/priming.html, wherein Dave discusses the
issues of priming by weight instead of volume of sugar. The procedure
involves taking into account the volume of dissolved CO2 in the beer
(which is assumed to be saturated) for a given fermentation temperature,
and adding enough priming sugar to bring the volume of CO2 to the desired
carbonation level.
Dave's article presents the CO2 saturation levels at various temperatures
in tabular form, as extracted from reference material. Having programmed
this table lookup into my brewing spreadsheet in the course of creating a
priming calculator, I wondered if there might be a formula that could be
used in place of the table lookup.
A few people mailed me the forced-carbonation formula commonly used to
calculate the pressure required for a desired level of carbonation in
kegged beer. At first I thought my question was misunderstood, then I
realized that the formula might indeed work if one plugged in fermentation
temperature, atmospheric pressure, and solved for volume of CO2.
Pierre Dumont (pierre_dumont at unb.ca) was kind enough to modify the formula
to express volume of dissolved CO2 as a function of temperature and
(atmospheric) pressure. In other words, he did the hard part and came up
with the following equation:
VolCO2 = 1.266789*tempF + 31.00342576 - 0.0000009243372*
(SQRT((1898155717178*tempF^2)+
91762600000000*tempF + 839352900000000 - 1710565000000*14.5))
The number 14.5 near the end represents 1 bar of pressure (14.5 psi) so
that we can compare with the tabular data. One could try substituting
actual atmospheric pressure according to elevation.
The comparison:
Vol CO2 Vol CO2
Temp F (table) (formula)
32 1.70 1.79
35 1.60 1.67
40 1.45 1.51
45 1.30 1.36
50 1.20 1.23
55 1.10 1.11
60 1.00 1.00
65 0.92 0.90
70 0.85 0.81
75 0.78 0.72
The curves are not the same, but they are surprisingly close. Probably
close enough to be useful. The results disagree by less than a tenth of a
volume across this temperature range, and are very close indeed for the
55-65F range. The formula is a bit unwieldy but fine for spreadsheet use.
Feedback appreciated.
Alex Santic, NYC
alex at salley.com
Return to table of contents
From: KennyEddy at aol.com
Date: Fri, 27 Sep 1996 13:14:43 -0400
Subject: Counter Pressure Bottle Fillers
I designed and use a home-made filler that I think is superior in many ways
(in addition to cost) to a commercial unit. Visit my web page (URL below)
for details and a GIF diagram. If you're already a kegger, you probably have
most of the pieces parts on-hand.
One of the things I like about my unit is that you can bottle with two hands
("classic" CPBF's seem to require three, or at least a lot of talent). It
takes far less time and I get far less foaming (probably since the beer
doesn't travel through a lot of warm metal).
*****
Ken Schwartz
El Paso, TX
KennyEddy at aol.com
http://members.aol.com/kennyeddy
Return to table of contents
From: TMCASTLE at am.pnu.com
Date: Fri, 27 Sep 1996 13:21:49 -0400
Subject: too much Irish moss?
Hey,
In HBD#2207, Michael Bateman wondered if adding mote than 1 TBSP
Irish Moss (IM for the hip) would be the cause of his nasty beer. I
typically use a few TBSP (2-3) since in one of my books (Miller or
Noonan?) the question of whether 1 TBSP is adequate for clearing. I
don't have any unpleasant tastes that I'm aware of (HEY, QUIT THAT
GIGGLING OUT THERE !). Since he doesn't know how much he dumped in,
though, my experience may not be relevant.
I'm suspect that he says he kept it in sunlight for 2 weeks. Can
you say "skunked"? I knew you could.
Anyways, I'll make you an offer Michael, since you don't no what to
do with bad beer. Mail several bottles to me. I'll give it my
completely unscientific analysis on several samplings over a 1 year
period. At the end, I'll tell you if it's still bad.
Tom Castle in Kazzzzzooo
The Zen of Homebrewing
http://www.netcom.com/~tmcastle
Return to table of contents
From: "Toler, Duffy L." <TOLERD at cdnet.cod.edu>
Date: Fri, 27 Sep 96 12:27:00 PDT
Subject: lager malt vs. pale malt/dark beer H2O pH
Two questions for the All-Grain All-Knowers
1. What is the difference between lager malt and pale ale malt? Is a lager
malt a generic name for Pils?
2. From reading both Miller's and Pap's books that when you brew dark
beers, you need brewing water that is higher in pH. I never really found
why. I assume that darker roasted specialty malts are more acidic and will
cause the pH of the wort too low.
Thanks for your insight!
Duffy Toler
Sugar Grove, IL
Return to table of contents
From: tfwmsi at mcs.com (Tim Wauters)
Date: Fri, 27 Sep 96 12:58 CDT
Subject: Re: spelt
Greetings,
In HBD#2206 Charles Capwell asks
>What the devil is 'spelt'?
>
>Whilst looking around a chain supermarketish health/new age store(Whole
>Foods) here in San Antonio, I spied something called 'Flaked Spelt'(right
>next to the $.89/lb Flaked Barley) and I started wondering what the heck
>'spelt' was and what kind of effects it might have as an adjunct. If anyone
>knows I'd appreciate your sharing of knowledge. :>
Back in the Summer of 94, Zymurgy had an article about brewing a Belgian
ale with Spelt. It was quite informative and goes through the the author's
research and brewing procedures. Of course, I made spelt an addition to my
next Belgian ale and was pleased with the results. As others have noted,
it's a relative of wheat so additional flavor notes were not very
pronounced, but I seem to recall a minty bitterness that differed from my
previous Belgian ales. Not too bitter to drink mind you, it just cut
through the fruitiness a bit more than could be attributed to the hops (20
IBU hallertauer and tetnanger if I recall.) You are in luck since you can
get flaked spelt since it should already be gelatinized. Try .5-1lb. in
your next brew and see what you think.
Happy Brewing,
Tim Wauters
Chicago
Return to table of contents
From: Gary Eckhardt <gary_eckhardt at realworld.com>
Date: Fri, 27 Sep 1996 13:19:21 -0500
Subject: RE:Counter Pressure Bottle Filler
At 02:42 PM 9/27/96 GMT, greg at chtree.com wrote:
>From: greg at chtree.com
>Date: Thu, 26 Sep 1996 20:13:43 -0700
>Subject: Counter Pressure Bottle Filler
>
>My local brewstore sells a counter pressure bottle filler for $35. How do
these
>work? How well do they work? I'd rather build one than buy one, so I'd love to
>hear
>any construction ideas. Thanks.
Greg:
I too was going to build my own based on some plans in a homebrew magazine.
However, after a few trips to a couple of hardware stores, it was evident
that I was going to have a hard time finding all the parts I needed.
I caved in and simply ordered one mail order. It's by far much better
built that I could have ever done, plus the tubing that goes into the bottle
is all stainless steel.
If you look at the previous HBD post I did, I posted a reply I got from
someone who has a web page on a filler. Nice job on the page BTW.
As far as how they work, I haven't gotten mine to work correctly, still
working on the details of temperature, etc. But, I understand that they
do work well, as microbreweries use them to bottle small quantities for
testing, etc.
- ---------------------------+----------------------------------------------
Gary Eckhardt | "in this day & age...music performed by
Database Consultants, Inc. | humans...hum!?" --wilde silas tomkyn
dcigary at txdirect.net | R,DW,HAHB!
gary_eckhardt at realworld.com| R^3 = "Real World. Real Smart. Real Quick."
(210)344-6566 | http://www.realworld.com/
Return to table of contents
From: ndd3 at psu.edu (Nicholas Dahl)
Date: Fri, 27 Sep 1996 15:24:10 -0500
Subject: Aquarium Pump Aeration
I've got a brand-new aquarium pump and airstone. I've also got one of
these 0.22 micron inline air filters. The pump allegedly moves 1,000 cc
of air per minute. I have foam control (which works great). Now, all I
need to know is how long I need to run the aquarium pump to achieve
sufficient aeration of the wort.
In this case, I'm brewing a fairly light (OG = 1.038) lager, using Wyeast
#2206. My starter is well underway (1000mL wort and the dregs from a
300mL starter). I will brew on Sunday, so I've got time to step up the
starter one more time (it's actively fermenting now). I just want to make
sure the wort is adequately aerated using my new pump. Any suggestions?
Truth in brewing,
Nick
Return to table of contents
From: TPuskar at aol.com
Date: Fri, 27 Sep 1996 16:10:02 -0400
Subject: aeration
Some time ago I was in a homebrew supply store in NC and the owner was making
up a starter for a weekend brew session. He had some wort in a flask and had
an aquarium pump aerating the wort. The excess air was escaping though a two
hole stopper fitted with glass/plastic tubing. He said he had this thing
going for a week or so.
I am wondering what effect this has on yeast reproduction (ie the continuous
supply of oxygen or air). Will the yeast continue to reproduce and delay
actual fermentation (alcohol production) until the oxygen is depleted? If so
why isn't this technique (continuous aeration) used for the first day or so
of fermentation in carboys? With all the hullaballoo about aeration and
starters, it would seem like an interesting approach.
Any comments from the microbiologists in the crowd?
Return to table of contents
From: cburns at egusd.k12.ca.us (Charles Burns)
Date: Fri, 27 Sep 96 14:00 PDT
Subject: Pale Ale Malt vs Pale malt
Bryan L. Gros writes:
<<<<<<<Pale ale malt has lower protein, lower enzymes (diastatic power),
and higher color. It will make a darker beer than the pils malt. It is
good for single infusion mashes, however, due to the low protein.>>>>>
So, does that mean that when mashing with Pale Ale malt we need to do the
protein rest (132F) before boosting up to sacharification (152-158F) for
conversion, and if we're mashing with Pale Malt (not ale) we can do the
single temperature infusion (152F - 158F)?
You're right, there's not enough treatment of this subject in the texts (at
least the ones I've read) and the local homebrew outlets most of the time
around where I live don't even know what they're selling.
Charley
Return to table of contents
From: Rob Kienle <rkienle at interaccess.com>
Date: Fri, 27 Sep 1996 16:00:01 -0500
Subject: Unlurking/Etc II Text Glitches
Yikes! My apologies to all who've had the misfortune to read my diatribe
from yesterday full of mysterious coded characters. For some reason, all
apostrophies and hard returns came through as characters. I'm not sure
why, though I'm trying a different file save (DOS text on a Mac) with
this message to see if that makes a difference.
Sorry for the optical insult.
Prosit!
(Of course if this still doesn't work I'll really start to *worry!*)
***********************************************
Rob Kienle
rkienle at interaccess.com
Chicago, IL
"A rolling stone gathers no moss" --Publius Syrus, 42 B.C.
"Running beer gathers no foam." --Victor Hugo, 1862
***********************************************
Return to table of contents
From: "Craig Corley" <Craig_Corley at mac.symantec.com>
Date: 27 Sep 96 14:07:45 -0700
Subject: Mac Brewing Software???
- --Cyberdog-AltBoundary-00030CF1
Content-Type: text/plain; charset=ISO-8859-1
Content-Transfer-Encoding: quoted-printable
Howdy
I was wondering if anyone has any experience with a product called
"The Brewer's Planner" for the Macintosh. I have been wanting to get
some software to help with my brewing record keeping. Unfortunately,
there's not much available for the Mac (I know if I was a Windows user
that there are several good programs, but I ain't gonna put up with
Windows just for them). If you have any experience with "The Brewer's
Planner" or any other Mac brewing software, could you please share
your experience with me before I shell out $50 for software that may
or may not work for me.
Please respond to me via e-mail since I don't always check the digest
(although you should also resond to the digest since someone else may
want to know)
Thanks
Craig....
- --Cyberdog-AltBoundary-00030CF1
Content-Type: multipart/mixed; boundary="Cyberdog-MixedBoundary-00030CF2"
Content-Transfer-Encoding: 7bit
- --Cyberdog-MixedBoundary-00030CF2
Content-Type: text/enriched; charset=ISO-8859-1
Content-Transfer-Encoding: quoted-printable
<X-FONTSIZE><PARAM>12</PARAM><FONTFAMILY><PARAM>Geneva</PARAM>Howdy
I was wondering if anyone has any experience with a product called
"The Brewer's Planner" for the Macintosh. I have been wanting to get
some software to help with my brewing record keeping. Unfortunately,
there's not much available for the Mac (I know if I was a Windows user
that there are several good programs, but I ain't gonna put up with
Windows just for them). If you have any experience with "The Brewer's
Planner" or any other Mac brewing software, could you please share
your experience with me before I shell out $50 for software that may
or may not work for me.
Please respond to me via e-mail since I don't always check the digest
(although you should also resond to the digest since someone else may
want to know)
Thanks
Craig....</FONTFAMILY></X-FONTSIZE>
- --Cyberdog-MixedBoundary-00030CF2--
- --Cyberdog-AltBoundary-00030CF1--
Return to table of contents
From: Timothy J Kniveton <tim+ at CMU.EDU>
Date: Fri, 27 Sep 1996 17:37:07 -0400 (EDT)
Subject: Re: Newbie probability / Stuck Mash / RIMS Stuff
Yes I aerated my wort. It turns out that I was incorrect - although I
didn't notice any bubbling, it must have been a quick fermentation on
the first night, because there was some sediment around the sides.
Also, I tested the Spec. Grav. and tasted it, and everything seems
A.O.K. Should be done soon and it tastes pretty nice too!!
Thanks for all your help. The lesson was: ...don't worry...
tim
- ------------------------------
Return to table of contents
From: Mailer-Daemon at wave.oregoncoast.com
Date: Fri, 27 Sep 96 15:02:36 -0800
Subject: Delivery Error Notification.
You sent a message which could not be delivered.
The error message is:
Too many retries
Here are the first 20 lines of the original message you sent.
- -------------------------------------------------------------
SMF-70
To: smoker at oregoncoast.comn
From: MBBS at BBS {MBBS: IN:homebrew at aob.org}
Subject: Homebrew Digest #2207 (Friday, 27 September 1996)
Received: from relay5.UU.NET [192.48.96.15] by wave.oregoncoast.com with smtp
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Subject: Homebrew Digest #2207 (Friday, 27 September 1996)
To: smoker at oregoncoast.com
<<< This message is part 2 of a previous message >>>
Breiss and Hugh Baird are maltsters. Harrington, Maris Otter (as well
- -------------------------------------------------------------
* Automated Notice Sent by MajorTCP/IP on wave.oregoncoast.com*
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From: "Frederick L. Pauly" <flp2m at galen.med.virginia.edu>
Date: Fri, 27 Sep 1996 19:21:44 -0400
Subject: to rest or not to rest ?
if I don't do a protein rest with my Durst 2 row pilsner and just
do a simple infussion, will my beer tell me I should have done
it? What will it say ?
By the way, the answers to my question if Wyeast 2206 caused
spicy flavors or was it the Ireks malt, came back HOPS !
Rick Pauly
NucMed Tech
Charlottesville,VA
Return to table of contents
From: Val Martinez <valhhm at trib.com>
Date: Sat, 28 Sep 1996 06:52:59 -0600
Subject: choke cherries
does anyone have a good recipe (mash-extract) using choke cherries? thanks
in advance. e-mail ok. thanks. valhhm at trib.com
Return to table of contents
From: "Chris Strickland" <cstrick at iu.net>
Date: Sat, 28 Sep 1996 11:01:31 -0400
Subject: Home Grown Cascades
I'm getting a fair crop of cascades from my two hops vines this year (about
2-3 oz so far). Believe it or not I'm growing them in Central Florida. I
just have to grown them on the morning sun side of my shed. My question is
how do I get some clue of the bittering factor of my hops. And am I better
off using the hops for just aroma?
- ------------------------------------------------------------------
Chris Strickland
Email: cstrick at iu.net
New Horizons Software - http://www.sitesurfer.com/newhoriz
[Programming/UNIX/WEB Services,Central Fl, Entertainment, Vacation, College
Football]
Return to table of contents
From: ckbrew at ime.net (Mark & Ava Lindberg)
Date: Sat, 28 Sep 1996 22:12:43 -0400 (EDT)
Subject: copper cleaning
Greetings fellow homebrewers..
Many parts of my all grain system are made of copper water pipe. I also use
a copper immersion chiller. Some of these parts can be downright difficult
to clean, particularly the immersion chiller. Any sugestions for cleaning?
A "dip-clean" technique would be great. How about a gadget that I've seen
advertised caller "silver lightning?" Supposedly one just adds sodium
bicarbonate to water with this gadget in the bottom of the bucket, and then
you just dip what you are trying to clean.
Mark Lindberg
ckbrew at ime.net
Return to table of contents
From: faymi at earlham.edu
Date: Sun, 29 Sep 1996 03:57:01 EST
Subject: re: malt liquor/labeling
For my two cents on the subject of labeling--the guy doing the Heineken tour in
Amsterdan said that reguations on importing to the US varied from state to
state but was generally around 4% (I don't know if that is abv or abw.) But
pretty low in any case.
And for my two cent on the ATF, the brew master at a local pub told
a story. He used to work at Stoudt's and they had a generic label for all
their beers that said something about brewing with german malts and hops, and
for one beer they produced since the label was made used American hops and the
ATF called them on that and said that they could fine them $1000 per bottle!
Which would behave put them out of business (so apparently they didn't.) But
it goes to show you the throttle hold the ATF has on the business.
Return to table of contents
From: Peter Ensminger <ensmingr at npac.syr.edu>
Date: Sun, 29 Sep 1996 10:55:35 -0400 (EDT)
Subject: Rye Beer
Greetings,
I would like to make a Rye beer using malted rye (not flaked rye), in the
classic style of a German 'Roggen Bier'. Unfortunately, I have never
tasted one, since 'Roggen Bier' is unavailable here in upstate NY. The
only thing I know about 'Roggen Bier' is from Michael Jackson's writings.
There appears to be very little available on-line that's useful to a home
brewer.
I'd be interested in hearing from people in the Digest who have made beer
using malted rye and in hearing some general tips about how to make a
'Roggen Bier'.
TIA.
Peter A. Ensminger tel: 315-478-6024
256 Greenwood Place email: ensmingr at npac.syr.edu
Syracuse, NY 13210 URL: www.npac.syr.edu/users/ensmingr/
U.S.A.
Return to table of contents
From: kcollins at seidata.com
Date: Sun, 29 Sep 1996 11:25:40 -0500 (EST)
Subject: Pale ale malt vs. Pils malt and DMS componds
Long time lurker, and confused!
Lately, there have been some informative discussions about the character of
pale
ale malt and pils malt. In those discussions, it was said (I can't remember the
author) that pils malt contains compounds that could potentially yield DMS in a
slowly cooled wort. My question here is how "slowly cooled" are we talking
about? I can get 5 gallons cooled in 15-20 min. with my immersion chiller, will
this yeild a detectable amount of DMS?
Also, someone stated that it would be beneficial to use a protein rest for pils
malt. Can someone explain why? TIA,
Kevin
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From: Komusubi at aol.com
Date: Sun, 29 Sep 1996 17:11:26 -0400
Subject: No Fizz
Hello HBDers,
I am a new brewer and have bottled my first brew about two weeks ago. I
opened the first bottle the other day and there was no fizz, foam or
anything. It tasted ok( Brown Ale) and had no off taste but it was flat. I
primed it with 3/4 cup priming sugar just like the receipe said to. So I am
stumped as to what has gone wrong. Dies it need to sit in the bottles longer
than two weeks before it carbinates? Any help will be as always appreciated.
Thanks
SRJ
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From: "Dennis Marshall" <marshall at ccom.net>
Date: Sun, 29 Sep 1996 18:30:23 +0000
Subject: RE: Enamel Pots
Robert asks about the use of a enamel pot over a propane burner.
I've used one a couple of times over my propane cooker and never had
any problems.
******************************
Dennis B. Marshall
The Brew House
Advanced Homebrewing Equipment
http://amsquare.com/brewhouse/
marshall at ccom.net
******************************
Return to table of contents
From: Rob Moline <brewer at kansas.net>
Date: Sun, 29 Sep 1996 23:52:30 -0500
Subject: GABF!!!/The Jethro Gump Report
The Jethro Gump Report
Just returned from GABF.....and have quite a lot to report...but for
now I can only say "Ya-bloody-hooo"....!!!!
Thanks to the collective of the Home Brew Digest for all that you
are!!!!!!.........as my MAJOR source of education, I owe a lot to you....and
wish to state so here!!!
I met Shawn Steele, who is leaving to set up a 501-C3, not
for profit organization, on the Web with an aim to aiding
children.....extra-ordinarily nice bloke!! And his wife, Lara is a gem!!!..
...Michael Jackson, (The Little Apple will FINALLY be in his next
book!, maybe!), Buffalo Bill Owens, Pete Slosberg (who was on the panel that
judged B-Wines!!, after the fact!), Kinney Baughman of Cottonwood Brewing,
(previously of Tumbleweed Brewing), Richie Backus (the new editor of the
'New Brewer', great bloke and he rides a Norton!!), Scott Griffiths, the
founder of 'Rhino Chaser's', Dave Edgar of the IBS, Bill Brewer (great
name!) of Anchor, Karen Barela of the AHA, Sharon Mowrey (no body knows what
a beer manager for the GABF does except a brewer with a scanner!), Fal
Allen, Curt Schroeder (who took me to lunch at a great brewery, the Pub in
Boulder), Norm Pyle of Brewing Techniques, and even Elvira, (who was born in
Manhattan, Kansas, and who's staff organized a photo shoot with Jethro,
.......she has her own contract company now), and the list goes on....
I met several dozen lurkers and posters to the HBD, but despite
being in the appointed place and time, didn't get with the meeting at the
store...and especially missed the "Coyote"...I WAS there!!! (You couldn't
miss me..I was the guy with the beer in my hand!!...and the Gold Medal
around my neck!!)
But, to me the singular high point was when they announced the
winner of the Barley-Wine....and several folks from the thousand thick crowd
screamed out ..."Jethro"....!!!!
You know who you are.....!!!!
*****************************************************************************
The point of this post is to thank the collective for all that you
have done for me...as a home brewer who learned his art from the HBD, (and
who has so much yet to learn from you)....truly.... more from you guys than
from any other place....
It is my honour to express my thanks to you, one and all.....You
Guys (And Gals!) are GREAT!!!!!
****************************************************************************
****
To the fan clubs of Sydney and Longmont....I hope I lived up to
your expectations...and thanks!!!
Cheers!
Jethro Gump
"Best Barley-Wine in America" TM
(1996 GABF-Barley Wine Style Ale-Gold Medal Winner)
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!"
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From: smurman at best.com
Date: Mon, 30 Sep 1996 00:06:08 -0700
Subject: Trappist (Chimay) recipe
I've been searching the archives for advice/experience creating a
Chimay type Belgian ale. Most recipes I've seen have used honey or
brown sugar. I've had Chimay's, and they are sweet, but the sweetness
seems to me to be a malty sweetness, not a sugary one. I'm sure this
question has come up often in the past, but hey I'm new here, what
types of malts would make a good Belgian ale? Pale + wheat? + ??.
BTW, I'll be using Chimay yeast (red?).
SM
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From: Andy Walsh <awalsh at crl.com.au>
Date: Mon, 30 Sep 1996 18:08:16 +1000
Subject: Little Apple brews BIG beer!
!!! YEAH JETHRO !!!
Congratulations to Jethro Gump for his Gold Medal at the GABF! Best
barley-wine in America!
Onya matey!
- --
Andrew Walsh,
Little Apple Brewery Fan Club,
Sydney Division.
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From: wrm at ccii.co.za (Wouter de Waal)
Date: Mon, 30 Sep 1996 13:26:21 +0200
Subject: Please help with Cat's Meow recipe
Hi all
I've done two kits so far, and I would like to move one step up the ladder
to extract brewing. The 'Killer Party Ale' from Cat's Meow looks neat, I'll
repeat it here so you won't have to look it up:
2 cans light malt
15 cups corn sugar
2 jars / 22 oz golden syrup
2 1/2 ounces Hallertauer hops
2 pounds flaked maize
1 pack Brewmagic yeast.
(Makes 5 gallons)
Questions:
1. It seems to ask for an incredible amount of sugar / fermentables. 2 cans
(6 to 8 lb) of extract is right for 5 gallons of beer, without any sugar, I
thought. 15 cups of sugar is 8 1/3 lb. And I would assume that the golden
syrup is also about 80% sugar, that's equivalent to another 1.1 lb of sugar.
I would assume that it would be 'killer' ale, if all that sugar converts to
alcohol. Will the yeast make it? Am I missing something?
2. I can get Cordon Brew hops extract, the bottle is marked 'Hallauteur' and
the shelf is marked 'Hallertauer', same thing? Does anybody know how strong
this extract is? A bottle is 1 fl oz, 28ml, and apparently contains enough
extract for 2.5 to 5 gallons of beer.
3. Flaked maize. What on earth is this? Would cornflakes be the same?
4. Brewmagic yeast, the recipe isn't too specific on what this is, can I use
standard Youngs beer yeast?
Thanks! I'm bound to learn something from this lot.... :-)
W
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From: Alex MacGillivray RN <asm19 at mail.alliance.net>
Date: Mon, 30 Sep 1996 08:13:25 -0400
Subject: Mash out
What does the term, "mash out", mean?
Alex
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From: Robert DeNeefe <rdeneefe at compassnet.com>
Date: Mon, 30 Sep 1996 07:34:59 -0500
Subject: enamel on propane-results
I got lots of responses to my question as to whether enamel on steel pots
would be "strong" enough to work well as a boil kettle on a propane burner.
Many people responded, some with ring burners, some with jet burners, and
the result was a unanimous, resounding YES. Thanks to all who answered!
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From: aesoph at ncemt1.ctc.com (Aesoph, Michael)
Date: 30 Sep 96 10:05:21 EDT
Subject: British Beers.....
Dear All:
A friend of mine recently provided me with some beer from England. This
stuff was very good, and I understand now why he always referred to it as
"Mother's Milk!" Anyway, the two names I remember are Flowers and
Boddington's Bitters. They are both very good. I was wondering if
anyone out there knows of a recipe for these or other British beers.
==================================================
Michael D. Aesoph Associate Engineer
==================================================
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From: Dave Whitman <dwhitman at rohmhaas.com>
Date: Mon, 30 Sep 1996 08:58:58 -0700
Subject: re: yeast propagation/enamel pots
In HBD #2207, Robert DeNeefe <rdeneefe at compassnet.com> asks:
> In an effort to make a Wyeast packet go further than one batch, I dumped 1
> lb. of DME into a gallon of water, boiled it, cooled it, put it into my
> primary, aerated it, and then poured in a swelled packet of #1056. I plan
> to let it ferment out and then bottle and refrigerate it. Then I'll make a
> starter from a bottle when I need to and off we go. I may have made one
> mistake though. I didn't remove the hot/cold break from the boiled wort,
> and there seems to be a lot of gunk at the bottom of my fermenter. Will
> this lessen the life of my little yeast bottles? Will this, re-pitched into
> my next batch, cause weird flavors?
I have used exactly the process you describe, never making an effort to
remove the break material. I stored yeast for up to a year this way
without problems, although the starters get slower to take off as the
yeast is stored longer.
During storage the yeast and break settles into a firm cake at the
bottom of the bottle; when I went to make a starter, I decanted off
almost all the old beer. I tasted the old beer once - the dominant
flavor was just yeast. In any event, if there were any funky flavors
in there, I would guess that most of them would be removed with the old
beer.
FWIW, I have changed over to storing yeast under distilled water in
little vials. Takes up a lot less space, doesn't need refridgeration,
and one tiny vial can be stepped up into many starters once you have
your sterile technique down.
Robert also asks:
> Does anyone use enamel on steel pots over a propane cooker
> (ring burner) for boiling their wort? I am collecting the necessities for
> all-grain, and large enamel on steel pots are certainly priced right (for me
> anyway). Is a propane cooker too "strong" for them (ie. do I need a heavy
> duty pot)?
I've been using an 8 gal enamel-on-steel pot over a 35 kbtu ring burner
propane cooker for over a year now. I can't speak about those 160 kbtu
jet engines, but with my setup I have seen no evidence of scorching or
damage to the pot.
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