HOMEBREW Digest #221 Sat 05 August 1989

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		Rob Gardner, Digest Coordinator

  Sweet stouts (erik henchal)
  Homebrew digest entry (ERIC HALLMAN)
  ginger beer,  yeast culturing (BROWN)
  Re: cold break (Gordon Hester)

---------------------------------------------------------------------- Date: 4 Aug 89 07:31:00 EST From: henchal at wrair-emh1.army.mil Subject: Sweet stouts Lance Smith asks about sweet stouts. A common method for adding non-fermentable sweetness to your stouts is to add lactose (milk sugar). Lactose is available from fine beer and wine supply houses orr health food stores. You will have to experiment with how much to use for the taste notes that you are trying to develope. Erik A. Henchal <Henchal at WRAIR.ARPA> Return to table of contents
Date: Fri, 4 Aug 89 09:16 EDT From: ERIC HALLMAN <HALLMAN%NIEHS.BITNET at CUNYVM.CUNY.EDU> Subject: Homebrew digest entry Greetings all, Does anyone out there have experience with using honey as an adjunct. I am making a wheat beer and someone suggested adding 2-3 pounds of honey for a 5.5 gallon batch. What kinds of non-fermentables are in honey and how will this affect by beer. Okay, okay, I confess..I have already made this and now I'm worried that this was a mistake. My final specific gravity was 1.089!!! It's fermenting now and so far nothing out of the ordinary. With such a high sugar content I am worried that the level of alcohol will stop the fermentation before all the sugars are converted. What have I done? Have I made a Barley wine? Will this be any good? Inquiring minds want to know. Thanks in advance. Eric Hallman Durham, NC (919) 471-3949 BITNET: HALLMAN at NIEHS Return to table of contents
Date: Thu, 3 Aug 89 17:10 EST From: <BROWN%MSUKBS.BITNET at CUNYVM.CUNY.EDU> Subject: ginger beer, yeast culturing A while ago I mentioned I was going to mix up a batch of gingered beer, remembering my good experiences with ginger drinks in the past. Well, I did it and its pretty good. Here's the recipe: (for 5 gals.) 6 lbs. light dry extract (unhopped) 5/8 lb (2.5 cups) crystal malt 100 grams (about 4 oz.) grated ginger 20 g Northern Brewers leaf hops (14% alpha acid) (boiled 1 hr.) 14 g Bramblings leaf hops (steeped 10 min.) 1 pack Edme Ale yeast I boiled the malt in 5 gallons water, and force cooled. OG was 1050. Its a light amber color, with a slight sweetness. The ginger comes through nicely. If it sounds good to you, give it a try! I have been making all-grain mashes over the past year -- this was a nice alternative both in amount of time involved and in the nature of the beer. This is much lighter and very thirst-quenching for the summer months. Thanks to Erik Henchal and other for yeast culturing techniques. A couple questions: How do you ensure sterile transfer of cultures? Does flaming the lips of the container work well? I have a sort of damp house, which seems to harbor lots of lactobacilli. Has anyone used those germicidal lamps with any success? Return to table of contents
Date: Fri, 4 Aug 89 15:14:09 -0400 (EDT) From: Gordon Hester <gh0t+ at andrew.cmu.edu> Subject: Re: cold break here's a novice question (the kind I'm best at): two or three recent posters have discussed cooling wort and bandied about the term "cold break." I can't find it in CJoHB (maybe due to lack of index, maybe because it's in the section on mashing that I have yet to venture into). I have no other reference books to check. so what does it mean? what is its significance? and is it anything that we extract brewers should even be concerned with? thanks for any info you can provide. BTW, I'm still interested in opinions about brands of dry yeasts. gordon hester gh0t+ at andrew.cmu.edu Return to table of contents
End of HOMEBREW Digest #221, 08/05/89
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