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	FORUM ON BEER, HOMEBREWING, AND RELATED ISSUES
		Rob Gardner, Digest Coordinator


Contents:
  Has anyone brewed their own "hop oil"? (Rick Kimball)
  Sanitation and Yest Rehydration (Patrick Stirling [Sun Consulting Services Mtn View])
  beer vanity plate? (Ihor W. Slabicky)
  Mashing (man)
  Request addition of name to list (Gary Heston (sci34hub!gary or gary at S1000H))


Send submissions to homebrew%hpfcmr at hplabs.hp.com
Send requests to homebrew-request%hpfcmr at hplabs.hp.com


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Date: Tue, 3 Oct 89 7:31:06 EDT
From: Rick Kimball <hplabs!ames!harvard!kimbal!rick>
Subject: Has anyone brewed their own "hop oil"?

I was talking to a friend the other day about boiling hops
to create a home version of hop oil?  Has anyone tried
this?  How long should the hops be boiled?  What is the
best way to store the resulting oil?

Rick Kimball

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Date: Tue, 3 Oct 89 08:56:10 PDT
From: pms at Sun.COM (Patrick Stirling [Sun Consulting Services Mtn View])
Subject: Sanitation and Yest Rehydration

I brewed up a new batch last weekend and tried the rehydration method
suggested on this BBS recently. While the water was heating I half
filled a measuring jar with warm water, added the yeast and covered the
jar with plastic wrap. The yeast acted as if I'd added it to wort
except (of course!) there was no foaming. Then after I'd boiled and
cooled the wort I pitched it.  It took much longer than usual to start -
I pitched in the evening and the next moring there were no signs of
activity. I thought it might be a bad batch - visions of pouring 5gal
of wort down the toilet sprang to mind! But I gritted my teeth and
waited, and around lunch time there was a good hed of foam - phew!
Fingers crossed it wasn't some other bug that found its way into the
fermenter. I guess I'll find out in a few weeks.

On sanitation, the last 3 or 4 batches I've brewed have all become very
fizzy in the bottle. They were fine for 2-3 months but now after
opening...  it's a gusher! Slight off flavour in some bottles too - the
dreaded infection I think. As I was brewing and reflecting my fate over
the weekend I realized that the earliest gushing batch coincided with
my purchase of a 'squoosher' type bottle cleaner. It's a plastic bowl
with a pump in the center, arranged so that putting a bottle upside
down over the neck of the pump and pressing it down causes a jet of
solution to squirt into the bottle. I've been using this instead of
soaking the entire bottle in solution. It would seem that it's not
enough to squoosh and drain, soaking is needed. so it's off to buy a
tub to soak in (the bottles, not me!).

Has anyone tried brewing a smoked beer? I tried a bottle recently and
really liked it. I'd be interested in how you smoked - the 'real' way
or (dare I say it) by adding liquid smoke.  

patrick

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Date: Mon, 2 Oct 89 09:16:03 EDT
From: iws at rayssdb.ray.com (Ihor W. Slabicky)
Subject: beer vanity plate?


Not to change the subject, but...

Spotted yesterday, Sunday, October 1, 1989, at approximately 1730,
traveling east on the Mass Pike at a high rate of speed, a New York
State license plate ZYMURGY (on a red and white Buick?).  Anyone
ever see this one or know who it is?

Any other interesting beer vanity plates out there?

Ihor
                         Internet:  iws at rayssdb.ray.com
Usenet:  {gatech, uiucdcs, decuac, sun, ukma, necntc, spdcc}!rayssd!rayssdb!iws


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Date: 3 Oct 89 15:52:35 EDT (Tue)
From: man at granjon.att.com
Subject: Mashing

	I am going to make my first batch of all-grain beer soon.  I have been
	slowly collecting the equipment needed.  My plan was to use a single-
	stage infusion mash like the one described in the summer issue of
	Zymurgy.  I just went back and re-read Papazian's book to see what
	he had said and I got a bit confused.  From the Zymurgy article and
	personal correspondence, I have been led to believe that the single-
	stage was sufficient for beginners.  Fine.  I was ready to try my
	hand at mashing, so I looked for a recipe in Papazian's book.
	Some said to use the single-stage, and some said to use the temperature
	controlled method.  This is when I began to re-read his sections on
	advanced brewing.  It explained that the single stage mash was good
	for grains that are highly modified and the temperature controlled 
	mash is good for undermodified malts.  So, if I decide to use the
	single-stage exclusively, do I have to be concerned with purchasing
	ONLY highly modified malts ?  If I do, then how can I tell how
	modified the malt is ?  I purchased 10# of English 2 row.  From his
	book, my guess is that this is highly modified.

Mark Nevar
(201)580-4414
(arpa|att)!kato!man

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Date: Tue, 3 Oct 89 13:29:13 CDT
From: gary at sci34hub.sci.com (Gary Heston (sci34hub!gary or gary at S1000H))
Subject: Request addition of name to list

Please add my name to your homebrew mailing list. I'm a winemaker instead
of a brewer, but I understand both subjects are covered.

Thanks!

Gary Heston

uunet!sci34hub!gary


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End of HOMEBREW Digest #271, 10/04/89
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