HOMEBREW Digest #260 Thu 21 September 1989

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		Rob Gardner, Digest Coordinator

  Re:  Homebrew Digest #259 (September 20, 1989) (Paul Perlmutter)
  Meeting Suggestions (b11!maven!dave)
  BREWNET BBS (boubez)
  dry yeasts again (Marty Albini)

Send submissions to homebrew%hpfcmr at hplabs.hp.com Send requests to homebrew-request%hpfcmr at hplabs.hp.com
---------------------------------------------------------------------- Date: Wed, 20 Sep 89 14:08:11 mdt From: Paul Perlmutter <paul at heaven> Subject: Re: Homebrew Digest #259 (September 20, 1989) Could we get more information about how to access the BREWNET files? It would be excellent to have a list of titles, and a method for either retrieving the desired files, or a way of perusing the files. What is BREWNET? Paul Perlmutter Return to table of contents
Date: Thu, 14 Sep 89 17:19:23 CDT From: ingr!b11!maven!dave at uunet.uu.net Subject: Meeting Suggestions We have a small homebrew club here that meets informally every month or so. Lately we have been wondering how other clubs manage their meetings. Here, everyone brings some homebrew, say a six-pack and then we evaluate it. The problem is, if you have fifteen guys bringing at least one (in some cases four or five) different beers then you soon wind up out of time and overwhelmed with too many beers to safely taste and drive home in the same evening. We usually start with the light beers and progressively get darker. There is always a commercial mystery beer which everyone tastes and tries to guess. Munchies are also provided. So how do other clubs handle meetings? Thanks. -- Dave Bradford ...uunet!ingr!b11!maven!dave (UUCP) b11!maven!dave at ingr.com (Internet) Return to table of contents
Date: Wed, 20 Sep 89 11:58:13 EDT From: boubez at bass.rutgers.edu Subject: BREWNET BBS Hello there! I've never seen the BREWNET listings before and I was wondering if it's possible to request some of the files that are listed. Anybody know? Thanks toufic Toufic Boubez boubez at caip.rutgers.edu boubez at bass.rutgers.edu Return to table of contents
Date: Wed, 20 Sep 89 16:59:12 PDT From: Marty Albini <hplabs!hpsdl39!martya> Subject: dry yeasts again For fans of dry yeasts: in the latest William's Brewing catalog/Newsletter, There is an article by William Moore titled "Dry Yeast Revisited." Williams, for those who haven't heard of them, is a supplier (and vocal advocate) of liquid yeast cultures. They recently tested a bunch of dry yeasts (along side their liquid yeasts) to see if it is "possible to brew truly good beer with convenient dry yeasts..." (a question I thought had been settled long ago). I won't quote the whole article, but to summarize, they found that, if treated properly, dry yeast makes dandy beer, but not as good as their liquid yeasts. To quote: "It appears most home brewers have been abusing their dry yeast. Dry yeast should only be rehydrated in warm water between 90 and 100 degrees F. Use 1/2 cup of water for every 14 grams of dry yeast. Rehydrating dried yeast in wort can shock and injure the yeast, because wort is relatively acid,and dry yeast prefers a neutral rehydration medium. It is vital to the future flavor of the beer that dry yeast be rehydrated in warm water only. Ideally, rehydration should take place for 15 minutes before pitching. When pitching, it is very important that the freshly revived yeast is not temperature shocked; a temperature change of more than 17 degrees will cause the yeast to both emit off-flavor compounds and slow down, perhaps halting all activity if the shock is great enough. If your yeast is at 90 degrees F. and your wort is at 65, add a half a cup of wort to your yeast to become acclimated to the new temperature, and then pitch into the 65 degree fermenter." So I've been doing it right all along and thought I was being lazy! The above advice is definitely contrary to that I've seen in several books on homebrewing, so if this starts a controversy, it could take quite a while to settle out. -- ________________________________________________Marty Albini___________ "To enjoy the flavor of life, take big bites. Moderation is for monks." phone : (619) 592-4177 UUCP : {hplabs|nosc|hpfcla|ucsd}!hp-sdd!martya Internet : martya%hp-sdd at hp-sde.sde.hp.com (or at nosc.mil, at ucsd.edu) CSNET : martya%hp-sdd at hplabs.csnet US mail : Hewlett-Packard Co., 16399 W. Bernardo Drive, San Diego CA 92127-1899 USA Return to table of contents
End of HOMEBREW Digest #260, 09/21/89 ************************************* -------
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