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


Contents:
  BREWBEER BBS (correction) (Tim Weil)
  hard cider (Joe Uknalis)
  Poll of Brewer's Choice users. (bryan)
  Re: Maple syrup beer (kipps)
  Clara Bell (Doug Roberts  at  Los Alamos National Laboratory)
  Porter Recipe (Martin A. Lodahl)


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


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Date: Thu, 05 Oct 89 21:37:47 EDT
From: hpda!uunet!f419.n109.z1.FIDONET.ORG!Tim.Weil (Tim Weil)
Subject: BREWBEER BBS (correction)

 
   BREWNET BBS (an independent FIDO BBS dedicated to HomeBrewing)
   can be reached via the following address -


        FidoNet:   at ... at !uunet!hadron!blkcat!109!419!Tim_Weil
  or,   Usenet:   Tim.Weil at f419.n109.z1.FIDONET.ORG (Tim Weil)

   This is correction to previous listings given in HBDIGEST
   #259.
 
   To the best of my knowledge, there are currently no means
   by which to do file transfers via the USENET/FIDO Gateway.
 
   Direct inquiries can be made at (301 891-SUDS).
 


--  
Tim Weil - FidoNet 1:109/401 - The Black Cat's Shack
Internet:  Tim.Weil at f419.n109.z1.FIDONET.ORG     UUCP:      ...!uunet!hadron!blkcat!419!Tim.Weil


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Date:         Fri, 06 Oct 89 09:43:13 EDT
From: Joe Uknalis <UKNALIS at VTVM1.CC.VT.EDU>
Subject:      hard cider


With the coming of chilly nites one's thoughts start wandering to
changing leaves, fresh apples, and of course cider.  Does anyone
out there know some good recipies for making hard cider, or cider
based fermentables?  Is clear or unfiletered cider best?

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Date: 06 Oct 89 09:05:26 PDT (Fri)
From: bryan at tekgen.bv.tek.com
Subject: Poll of Brewer's Choice users.


This is for all you Brewer's Choice liquid yeast users. What yeast #,
i.e. 1098 or whatever do you use for:

Lighter type ales, something with an O.G. of around 55 or less?

Medium ales, porters?

Stouts?

If you have other criteria for deciding which yeast to use for what, please
feel free to expound on that.

If I get a lot of Email, I will summarize and post.

		Thanks, 
			Bryan  		bryan at tekgen.BV.TEK.COM

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Date: Fri, 06 Oct 89 09:29:01 -0700
From: kipps at etoile.ICS.UCI.EDU
Subject: Re: Maple syrup beer



A friend just made up a maple syrup stout.  He used 6 lbs. of Australian
Dark Extract (syrup), 1 1/2 oz boiling hops (bullion), and 3/4 cup of
Maple syrup.  He just bottled, so I don't know how it'll turn out, but
he said that the bottling taste showed a lot of promise :-).

-Jim Kipps

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Date: Sat, 7 Oct 89 09:59:10 MDT
From: roberts%studguppy at LANL.GOV (Doug Roberts  at  Los Alamos National Laboratory)
Subject: Clara Bell

I kegged my Clara Bell batch 4 days ago, filling a couple of Corona
bottles also, as I usually do so that I can check clarification
progress. You all may remember the Clara Bell batch as the one with a
pound each of cara pils an crystal malt with 7 pounds of light
unhopped syrup. A total of 1 1/2 oz Hallertauer hops was used in the
batch. Well, last night I couldn't wait any longer to taste it. So
even though it hadn't yet fully clarified my wife & I opened one of
the bottles, and it was _delicious_! It can best be described as an
Oktoberfest-style beer (Papazian describes these beers as expressing
themselves with a malty sweetness) even though it was brewed with an
ale yeast.

I will probably make this one with two oz. of hops the next time, but
this batch show promise for being wonderful as-is.

--Doug

================================================================
Douglas Roberts                |
Los Alamos National Laboratory |When choosing between two evils,  
Box 1663, MS F-602             |I always like to try the one 
Los Alamos, New Mexico 87545   |I've never tried before.
(505)667-4569                  |
dzzr at lanl.gov                  |
================================================================

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Date: Mon, 9 Oct 89 16:20:30 PDT
From: Martin A. Lodahl <pbmoss!mal at hplabs.HP.COM>
Subject: Porter Recipe

Some weeks ago I promised (threatened?) to publish my recipe for the
Porter I then had in the fermentor, if it turned out reasonably
well.  It did.  Here's the recipe:

		PARTIAL-MASH PORTER
		===================
For a sweet, dark porter, best served warm on a cool afternoon.

		3 lbs 2-row pale (lager) malt
		10 oz black patent malt
		6 oz crystal malt
		4 lbs Australian dark (bulk) malt extract
		11 AAU Northern Brewer hops (8%)
		Doric yeast
		1/2 cup corn sugar (priming)

	Mash water: 6 quarts.
	Mash-in at 131-122F, stir 3 minutes.
	Mash pH 5.0-5.5; adjust with calcium carbonate or gypsum.
	Protein rest:  131-120F for 30 min.
	Starch conversion:  155F for 60 min.
	Mash-out:  168F for 5 min.
	Sparge:  2 gallons at 168-160F.
	Boil:  60 min.
	Hops:  one addition at start of boil.

The result is sweet, but very tasty.  My next batch of Porter will
be somewhat drier, trending toward stout.  Changes will include
using a less sweet extract (Scottish light), dropping the crystal
malt altogether, bumping the bittering hops up a point, adding an
ounce of Fuggles 10 minutes before the end of the boil for finish,
and going to Edme yeast, which I believe to be more attenuative. 
I'm also toying with the idea of adding 8 oz of wheat malt to
improve the less-than-impressive head, which is the only real defect
this beer seems to have, IMHO.  Enjoy!
						- Martin

= Martin A. Lodahl    Pac*Bell Minicomputer Operations Support Staff =
= pacbell!pbmoss!mal  -or-  mal at pbmoss.Pacbell.COM      916.972.4821 =
= If it's good for ancient Druids, runnin' nekkid through the wuids, =
= Drinkin' strange fermented fluids, it's good enough for me!  8-)   =


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End of HOMEBREW Digest #274, 10/10/89
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From  Tue Oct 10 15:46:10 1989
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Date: Sun,  8 Oct 89  16:40:10 CST
From: Math86%UNLCDC3.BITNET at CUNYVM.CUNY.EDU
Subject: contacting you
To: coomes at mthvax.cs.miami.edu

Dear Brian,
I just returned late last night (Sat Oct 7) from a conference
on REAL ALGEBRAIC & ANALYTIC GEOMETRY held at C.I.R.M. =
Centre International Recontres de Mathematiques at the
Luminy campus of the University of Marseille, FRANCE,
where I presented a paper and mentioned your work with
Victor Zurkowski.  The Conf. was from Oct. 2 through Oct. 6
So, I just received your phone message, and will call you as
soon as I locate your phone number (I know I have it - yes,
there it is hanging on the wall!).  Victor may come for a visit
to UNL soon, and I plan to apply for money to invite you to
come in February.  Is that a good Month for you?
Olech will be gone by then, so I'll have more time for you.
Gary

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