HOMEBREW Digest #286 Wed 25 October 1989

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		Rob Gardner, Digest Coordinator

  RE: Homebrew Digest #285 (October 24, 1989) ("I have a memory like a...what's that thing you strain spaghetti with?")
  The ``Golden Beer'' State: Part 2: San Francisco Bay Area (David L. Kensiski )
  Tragedy (John S. Watson)
  That's the Breaks! (Martin A. Lodahl)
  Some simple answers (iwtio!korz)
  oxidation (iwtio!korz)
  Can yeast act on jelatin (sp?) (Kenneth Kron)
  Glue for label (Francois Felix INGRAND)

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---------------------------------------------------------------------- Date: Tue, 24 Oct 89 08:22 CDT From: "I have a memory like a...what's that thing you strain spaghetti with?" Subject: RE: Homebrew Digest #285 (October 24, 1989) I don't know why it got sent out twice. Sorry. - Ted Return to table of contents
Date: Tue, 24 Oct 89 09:38:58 PDT From: david%cygnus. at Sun.COM (David L. Kensiski ) Subject: The ``Golden Beer'' State: Part 2: San Francisco Bay Area The ``Golden Beer'' State A Guide To California's Beer Hot Spots San Francisco Bay Area Albany S Soloan Cellars 1580-0A Solano Belmont R Marvin Gardins 1160 Old Country Road Berkeley B Bison 2598 Telegraph, 94704 (415) 841-7734 M Thousand Oaks (415) 525-8801 B Triple Rock 1920 Shattuck, 94704 (415) 843-2739 S College Avenue Wine & Spirits 3185 College Avenue P Henry's 2600 Durant S Jacksons 3049 Ashby Avenue P,R Raleighs 2438 Telegraph R Skates on the Bay 100 Seawall Drive H Oak Barrel Winecraft 1443 San Pablo Avenue Cupertino P Duke of Edinburgh 10801 North Wolfe Road Danville P,R Pete's Brass Rail 167 B North Hartz Avenue Dublin P,R Jimmy O'Gils 6991 Donlon Way P Lyon's Brewery 7249 San Ramon Road Emeryville B Emery Pub 5800 Shellmound, 95608 (415) 653-0444 M Golden Pacific (415) 547-8270 Fremont B Brewpub on the Green 3350 Stevenson Blvd, 94538 (415) 651-5510 Hayward B Buffalo Bills 1082 B Street, 94541 (415) 886-9823 Kensignton P,R Kensington Circus 389 Colusa Larkspur Landing B Marin 1809 Larkspur Landing Circle, 94939 (415) 461-4677 Livermore S John Perkins Wine Merchant 849 East Stanley Blvd R Mrs. Coffee & Belgian Bistro Nob Hill Shopping Center H Custom Chem Lab 2127 Research Drive Los Altos C Pete's (415) 964-7383 Menlo Park S Beltramos 1540 El Camino Real Mountain View B Tied House 954 Villa Street, 94041 (415) 965-2739 Oakland B Pacific Coast 906 Washington Street, 94607 (415) 836-2739 S Toms Liquors 3354 Grand S T Marasco Selections 2001 Mountain Bouelvard Palo Alto B Gordon Biersch 640 Emerson, 94301 (415) 323-7723 P Landon House 630 Ramona Pleasanton R Haut Chocolates 6654 Koll Center Parkway, #333 P,R Union Jack 725 Main Street H U Brew equipment (415) 846-1991 Port Costa P,R Warehouse Cafe 5 Canyon Lake Drive San Carlos P,R Cheshire 1494 El Camino Real San Francisco M Anchor (415) 863-8350 P,C Nordstrom's Pub 1st Floor Nordstroms B San Fracisco 155 Colombus Avenue (415) 434-3344 B Sea Cliff Cafe 1801 Clement, 94121 (415) 386-6266 restaurant only P Bloomers 3155 Scott S Cannery Wine Cellars 2801 Leavenworth S Coit Liquors 585 Colombus S Cost Plus 2598 Taylor P Dewey's St. Francis Hotel, 335 Powell P Edinburgh Castle 950 Geary S Jug Shop 1567 Pacific P,R Lehrs Greenhouse 750 Sutter Street R Le Petit Cafe 2164 Larkin S Mr. Liquor 250 Taravel Street P Toronado 547 haight H Home Brew Companay 2328 Taravel Street San Jose B Winchester 820 South Winchester, 95128 (408) 243-7561 R Hechburg Von Germania 261 North Second Street P Brittania Arms #1 1087 South Saratoga - Sunnyvale P Brittania Arms #2 5027 Almaden Expressway R Mountain Mikes Pizza 1275 Piedmont Road H Fermentation Settlement 1211 C Kentwood San Leandro M Lind (415) 562-0866 opening Aug '89 H Brewmaster 2315 Verna Court H Williams Brewing (415) 895-BREW San Mateo P Prince of Wales 106 East 25th Avenue San Rafael P Mayflower Inn 1533 4th Street H Great Fermentation of Marin 87 Larkspur Walnut Creek B Devil Mountain 850 South Broadway, 94596 (415) 935-2337 Legend M Microbrewery or Brewery B Brewpub or Brewstaurant C Contract Brewery P Pub R Restaurant or Deli S Retail Sotre H Homebrew Shop Return to table of contents
Date: Tue, 24 Oct 89 10:40:59 -0700 From: John S. Watson <watson at ames.arc.nasa.gov> Subject: Tragedy Hi Folks, Yesterday, I awoke to a noise that was kind of like a loud pop. Then there was this interesting sound, like a water fall. And as I slowly became more conscious, I remembered that I made some barley wine the day before. The horror, the HORROR! So I raced to the kitchen to find my carboy spewing rawish wort all over the place. It looks like about a gallon of the wort had blown out. I guess I was lucky to be around when it happened, because I was able to replace the discharge tube, and clean things up before it soaked into the apartment below. I also added another gallon of spring water to the carboy to replace the lost wort (risky, but I felt that since the original spring water was ok, this would be also. Though the barley wine would be weaker, 12 pounds of sugars as aposed to 15 at the start [see below], it would still end up plenty strong. As of this morning the yeast is still very active, so I didn't shock it or anything). So the BIG question I have is, how do I prevent this tragic event from happening again? Do I filter it better before it goes into a carboy? What do you folks use? Cheescloth? Coffee filters? Other questions that I've had lately: 1) Why does my specific gravity (measurements?) always come out much lower than number given in the recipe? For example, barley wine I made had (with 5 gallons water) contained: 12 pounds of California light malt extract syrup 2 pounds honey 0.5 pounds crystal malt 1.0 cup chocolate malt With this amount of ingredients I'd expect a specific gravity of over 1.100. But my reading at 70 degrees F was 1.056! Lots of other times I've made worts which the s.p. comes out much lower than that given in the recipe, 1.022 and I get 1.012, or 1.042 and I get 1.032. What gives? Bad hydrometer? Do different malts syrups contribute differently to the s.p? 2) For yesterdays barley wine I used champagne yeast. How will this effect the final flavor of the beer? Thanks all, John S. Watson ARPA: watson at ames.arc.nasa.gov UUCP: ...!ames!watson Return to table of contents
Date: Tue, 24 Oct 89 8:34:20 PDT From: Martin A. Lodahl <pbmoss!mal at hplabs.HP.COM> Subject: That's the Breaks! Mike Kahn asked a few cogent questions in HBD 285: "One, what is the difference between a bitter and a pale ale?" The container, Mike. A pale ale is, by and large, a bottled bitter. The term "Bitter" generally is used (with a few notable exceptions, such as Fuller's ESB) to denote a kegged or casked ale. "Two, what is malt extract?" Concentrated wort. The major weakness in the process of brewing with extracts is that we can't control either the composition or process involved in producing the extract, which makes our final result less predictable than if we were starting from grains alone. "Three, what exactly is Irish Moss and what is its purpose?" It is a species of algae, known to the processed food industry as carageenan. My understanding of its purpose is to enhance protein flocculation, and possibly to aid in fining. I've only used it once, and it didn't seem to make enough of a difference (in fact, I couldn't detect any difference at all) to justify fooling with. In the same issue (one of the classics!), Patrick T. Garvin asked: "Could someone post an explanation of what hot and cold breaks are?" The breaks, as I understand it, are formed when protein clumps ("flocculates") and precipitates out of the wort. Some of this occurs during the boil (the "hot break", surprisingly enough), and seems to need both the high temperature and the "kick" of a vigorous boil to really do its thing. A larger volume of flocculation (in my batches, anyway) occurs when the temperature is reduced after the boil, and the faster it's reduced the greater the (cold) break. These proteins are possible culprits in elusive "off" flavors, and are definitely major causes of chill haze. You're better off leaving them in the bottom of the boiler. - 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-) = Return to table of contents
Date: Tue, 24 Oct 89 13:53:29 mdt From: att!iwtio!korz at hplabs.HP.COM Subject: Some simple answers >From: Mike Kahn <mike at stat.washington.edu> >Subject: Some (hopefully) simple questions >One, what is the difference between a bitter and a pale ale? A bitter _is_ a pale ale. Pale ales are ales that are paler than brown ales. The two pale ales that come to my mind are: Bitters and India Pale Ale or IPA. The most concentrated description of styles I've ever seen is in the National Homebrew Competition entry form which can be found in several Zymurgy issues each year. >Two, what is malt extract? For example, is light, unhopped malt extract >simply concentrated light, dry malt? If not, what is different? Dry malt extract is malt extract syrup without the water. I don't know the exact percentages for conversion, but dry malt extract has a little more fermentable sugar by weight than syrup (because the water weighs a finite amount). Personally, I use the two interchangably, pound-for-pound, and don't worry about it. >Three, what exactly is Irish Moss and what is its purpose? I have no idea what Irish Moss actually is, but it's purpose is to remove proteins from your wort so you don't get chill haze in your finished product. Sorry, I have no expertise with spiced beer. Al. Return to table of contents
Date: Tue, 24 Oct 89 13:55:09 mdt From: att!iwtio!korz at hplabs.HP.COM Subject: oxidation >From: Martin A. Lodahl <pbmoss!mal at hplabs.HP.COM> >Subject: Trub Management > eight-year-old asked, "why don't you just use > your lauter tun?" My jaw dropped. Since the > wort is already cool, oxidation is not a problem. The reason that oxidation is not a problem is not because the wort is cool, rather because before yeast goes into its fermentation stage of life, it goes through a respiration stage during which it NEEDS oxygen. Boiling drives off oxygen (and all other dissolved gasses, for that matter) so that you need to aerate your wort before pitching your yeast. After fermentation begins, you then need to be careful to not introduce oxygen. Al. Return to table of contents
Date: Tue, 24 Oct 89 13:39:52 PDT From: kron at Sun.COM (Kenneth Kron) Subject: Can yeast act on jelatin (sp?) I have a question posed by a fellow homebrewer who doesn't have access. He had a batch that brewed in the cellar for some time (I can't remember how long) when he thought fermentation had slowed enough he brought it upstairs and put some jelatin (sp?, to clear it up) in it. After he did that it continued bubling for the next few weeks and he's wondering if the yeast could be acting on the jelatin or if it might be dangerous to drink the beer now. Any info? Return to table of contents
Date: Tue, 24 Oct 89 17:58:25 PDT From: felix at Warbucks.AI.SRI.COM (Francois Felix INGRAND) Subject: Glue for label What kind of glue do you use to put label on your bottles? Last night I tried a mix of water and floor, but it does not work very well. Thanks in advance, Felix Return to table of contents
End of HOMEBREW Digest #286, 10/25/89 ************************************* -------
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