HOMEBREW Digest #2819 Tue 08 September 1998

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  Re: Green Hops (Scott Murman)
  drying hops (PVanslyke)
  Thoughts on American 19th C. ale and lager (Jeff Renner)
  RE: Oak Chips (nghab)
  reply to hbd # 2818 (9/7/98) ("Fred M. Scheer")
  Triple Decoction--Bock Beer (Thomas S Barnett)

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---------------------------------------------------------------------- Date: Sun, 6 Sep 1998 23:12:53 -0700 (PDT) From: Scott Murman <smurman at best.com> Subject: Re: Green Hops > Is there any reason why hops must be dried before use? > > js I believe hops are dried simply as a storage method. Similar to making jerky or sun-dried tomatos. Remove the water and there's less chance of molds and other contaminants getting hold. SM Return to table of contents
Date: Mon, 7 Sep 1998 08:39:10 EDT From: PVanslyke at aol.com Subject: drying hops Good morning, The last batch brewed, I used leaf hops (cascade) purchased in oxygen barrier bags. Previously I have used either hops packaged as plugs or pellets. The leaf hops were very green in color. Hops that I have picked and dried have always "browned" to some degree. My question is: How do the commercial growers manage to dry their hops and maintain the fresh green appearance? Paul VanSlyke >>> brewin' and relaxin' in Deposit, NY Return to table of contents
Date: Mon, 7 Sep 1998 12:44:48 -0400 From: Jeff Renner <nerenner at umich.edu> Subject: Thoughts on American 19th C. ale and lager After Steve Alexander put me on the spot with: >What were ales like in the mid 1800s in the US ? Anyone know ? Jeff ? "Mort O'Sullivan" <tarwater at brew-master.com> came to my rescue with a great, referenced answer that has already gone in my archives. Thanks, Mort, for a very informative post. Steve rightly guessed that historic American ales is an area of interest on my part, but one I've mostly only been able to infer about. The histories of brewing in America that I have (e.g., "Brewed in American," Stanley Baron; Little, Brown & Co, Boston: 1962) are mostly non technical. According to Baron, the first lager beer was brewed in the US in the early 1840's, apparently by John Wagner of Philadelphia, who brought the yeast from Bavaria, where he had been a brewmaster. It was first brewed in Cincinnati, my hometown, in 1844. There are references to the great popularity of lagers in contemporary Civil War journals, etc, as Steve surmised there were, and this certainly would have led to their more widespread popularity after the war. Noonan (New Brewing Lager Beer) dates the beginning of lager brewing to 1841 in Munich and Vienna by Sedlmayer and Dreher (I'm sure that this must refer to commercial brewing as Bavarian monks had been doing it for centuries), using mixed strains of top and bottom fermenting yeast, (which is what Hansen found still at Carlsberg decades later). But at lager fermentation temperatures, I suspect that there was little contribution from the top fermenting strain, and their growth would be severly limited as well. American brewing from the introduction of lager to prohibition is a subject that fascinates me. Steve said he wasn't a historian, but one of my degrees is in history, so I guess I am. (The other is in biology, so that makes me a scientist, I guess.) Someday I hope I'll have time to properly research this and write a book about it. After I retire. BTW, I just tapped my best ever Classic American Pilsner (CAP). I think I've got brewing this down pretty pat now, and hope soon to write an update to my BT article (Sept/Oct, '95, http://brewingtechniques.com/library/backissues/issue3.5/renner.html). I'll post a preliminary version here first. If you haven't brewed this great style yet, do it this season. And consider entering it in competitions. We need to keep this in front of the non-HBD brewers! It was featured in Madison's Taste of the Midwest last month, where about a dozen commercial brewers brewed versions (some may have been ales). I tasted Capital Brewery's version and liked it very much. A few other commercial breweries are brewing this. George Fix says that sales are brisk in Seattle for Falls River Brewery's lager, brewed by Randy Reed based on a CAP George entered in last year's Brews Bros. competition. South Shore Brewery in Ashland, Wisconsin, on the south shore of Lake Superior, brews one called "Immigrant Pilsner." I suspect there are others. Jeff -=-=-=-=- Jeff Renner in Ann Arbor, Michigan c/o nerenner at umich.edu "One never knows, do one?" Fats Waller, American Musician, 1904-1943. Return to table of contents
Date: Mon, 07 Sep 1998 15:01:25 EDT From: nghab at juno.com Subject: RE: Oak Chips mlew at mail.ioa.com (Michael Lewandowski) wrote: >Date: Sun, 6 Sep 1998 12:53:36 -0400 >Subject: Oak Chips > >I am considering adding oak chips to the secondary for some aging. I'm >concerned about microbes hiding in the wood pores infecting my brew. How >should I sanitize the chips? Thanks in advance! Not to be _too_ sarcastic, but I would be more concerned about what putting oak chips would do to the flavour of the beer, sanitary oak chips or not. Why do you want to do that to your beer? I don't want to assume anything about your beer, but the idea of homebrewing IPA (and I'm not saying that's what you've brewed) with oak chips because, historically, it was shipped in oak casks is one that won't die, and I've tasted my share of oak-ruined IPAs in judging competitions to know it's still going around. If you must, do it sparingly! Better to have a more subtle effect than you intended than to make the beer undrinkable. That said, I would imagine that steaming the chips would heat-sanitise them. Now go have a beer, Bob Paolino nghab at juno.com or rpaolino at earth.execpc.com Vice President, Madison Homebrewers and Tasters Guild and Great Taste of the Midwest Columnist, Great Lakes Brewing News _____________________________________________________________________ You don't need to buy Internet access to use free Internet e-mail. Get completely free e-mail from Juno at http://www.juno.com Or call Juno at (800) 654-JUNO [654-5866] Return to table of contents
Date: Mon, 07 Sep 1998 20:32:34 -0600 From: "Fred M. Scheer" <maltster at marsweb.com> Subject: reply to hbd # 2818 (9/7/98) The following is a reply to Charles Beaver's question about GRAVITY CALCULATION. 9.5 X 1.059 + 1.5 X 1.040 _______________________________ 9.5 + 1.5 11.6205/11 = 1.056 (resultant spec gravity) Fred M. Scheer MALT MONTANA maltmt at marsweb.com Return to table of contents
Date: Mon, 7 Sep 1998 21:48:45 -0500 (CDT) From: Thomas S Barnett <barnets at mail.auburn.edu> Subject: Triple Decoction--Bock Beer Hello all, I just finished reading D. Richman's book on Bock Beer. Therein he suggests a triple decoction mash to really produce an authentic dark Bock Beer. I certainly would like to produce a good and authentic beer, but a triple decoction mash would probably stretch my brew day to about 12 hrs. Anyone used this method and compared it with a step-mash or infusion procedure? Are the results comparable? More generally, is the decoction mash, (single, double, triple, whatever), really appropriate for the home brewer? Several books i've read suggest that it is indeed the best method, yet in many cases, they seem to be geared toward the professional brewer rather than the homebrewer. Thanks. Tom Barnett. Return to table of contents
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