---

	FORUM ON BEER, HOMEBREWING, AND RELATED ISSUES
		Digest Janitor: janitor@hbd.org
		Many thanks to the Observer & Eccentric Newspapers of 
		Livonia, Michigan for sponsoring the Homebrew Digest.
				URL: http://www.oeonline.com


Contents:
  Re:Rye malt vs flaked rye (ThomasM923)
  Re: Another Thermometer Calibration Idea ("John A. MacLaughlin")
  Re: Subject: Natty Boh (Rick Jarvis)
  GLATT PARTS (Evan Kraus)
  Re: . . . pronounce . . . ("John A. MacLaughlin")
  three questions for you all (Jebbly)
  Thanks for help with Wyeast 2308-Munich (Dan Cole)
  d'arcy debate (Boeing)" <BayerMA at navair.navy.mil>
  Yet another newbie Protein Rest question ("Hans E. Hansen")
  Darn cider preservatives (Redholling)
  Sweet Beer (Paul Levasseur)
  Weizen Changing Character (Ron West)
  single infusion vs step mash ("Frederick L. Pauly")
  Say WHAT?!? (pbabcock)
  HOMEBREW Digest #2881, Sat 21 November 1998,  Response: (Fred Scheer)
  Aluminum open fermentors/I hate carboys (Breadnale)
  Kraeusen pronunciation? ("Fred L. Johnson")


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Date: Sat, 21 Nov 1998 01:46:02 EST
From: ThomasM923 at aol.com
Subject: Re:Rye malt vs flaked rye

Eric Reimer wrote: "I am considering brewing a roggenbier or perhaps a
roggenweiss.  I can't  find malted rye locally, but have no difficulty getting
flaked rye.  What are the pros and cons to each type of rye?  What flavour
differences can I expect?  What about mashing and lautering differences?"

I've read that malted rye can impart a harsh taste. I think it was in an
article about the Redhook Brewery. The brewer was discussing Redhook's Ryehook
ale and recommended flaked rye for a smoother flavor.
Don't kill yourself trying to find malted rye. I actually went to the trouble
of malting my own once (I still have it in a jar somewhere) and I can tell you
that you will have some trouble with milling the grain. It is quite hard and
it will have to be milled separately because the grains are much smaller than
barley. So why go to the trouble of changing the setting of your mill (or
talking your homebrew supplier into changing his/her mill setting) when you
can get good results with flaked rye?
One more thing---A little goes a long way. I recommend between 10% to 25%. 10%
flaked in a lighter beer provides a good amount of rye flavor with little or
no run-off problems. I recommend doing a bete-glucan rest at ~108-112 degrees
F for 20-30 minutes because the rye can create an extra-thick mouth-feel that
is inappropriate in a lighter beer. Check out my Roggen Pils recipe at The
Brewery---http://brewery.org/gambmug/recs/322.html

Thomas Murray
Maplewood NJ


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Date: Sat, 21 Nov 1998 07:20:12 -0500
From: "John A. MacLaughlin" <jam at clark.net>
Subject: Re: Another Thermometer Calibration Idea

In HOMEBREW Digest #2881 Fred Wills <MaltHound at aol.com> writes:

> . . . Why don't you just stick it in your mouth?  
>
>Assuming you are not feeling ill or haven't just finished running a 
>marathon your body temp should be 98.6 degrees F.
> . . .

If Fred believes this works for him then I believe it works for him, 
but I don't believe it will work for me or for many other people.  That 
98.6 F figure (which is exactly equal to 37.0 C, a fact which alone 
should make us suspicious) is a momily about as reliable as pulse 72 or 
BP 120/80. People are just not sufficiently uniform to be a satisfactory 
standard for anything as touchy as mash temperature.  

I am more than a bit hyper about this because my "normal" body temper-
ature is around 96.8 F.  Most people to whom I tell this believe I'm 
just transposing those last two digits and that I'm malingering when I 
claim to be sick at 98.6 F.  This caused me so much grief throughout my 
childhood that one of the great rewards of early adulthood was being 
able to give the finger to the bigots who disbelieved me on this point.

I think that anyone who believes 37 C is a useful calibration point for 
a brewing thermometer should follow the advice of Frederick L. Pauly 
<flp2m at avery.med.virginia.edu> in HBD #2877 or that of Herbert Bresler 
<bresler.7 at osu.edu> in HBD #2880.  

The electronic fever ("clinical") thermometers available nowadays seem 
not to have the "lock on max" feature Herb mentions.  The one I have is 
consistently within 0.2 F of my traditional mercury fever thermometer 
but I have no idea whether that is typical performance.  



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Date: Sat, 21 Nov 1998 07:53:20 -0500
From: Rick Jarvis <rjarvis at nauticom.net>
Subject: Re: Subject: Natty Boh


>>>Actually, didn't I hear that Pittsburgh Brewing
does a lot of the Natty Bo brewing now?<<<

Since they lost the Sam Adams contract they have a lot of capacity.



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Date: Sat, 21 Nov 1998 08:36:21 -0500
From: Evan Kraus <ekraus at avana.net>
Subject: GLATT PARTS

Anyone know where I can get some Glatt parts ?
I need the bearings.



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Date: Sat, 21 Nov 1998 09:09:26 -0500
From: "John A. MacLaughlin" <jam at clark.net>
Subject: Re: . . . pronounce . . .

A recent visitor to the Pacific northwest tells me that the local 
pronunciation of "Willamette" in that area is more like will-LAM-met 
than the will-lam-ETTE I had expected.  Can anyone verify this?



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Date: Sat, 21 Nov 1998 11:00:42 EST
From: Jebbly at aol.com
Subject: three questions for you all

First:  I am looking for a yeast bank or supplier to find a european--welsh,
to be specific--ale yeast.  

Second:  I am also looking for neat beer/brewing/old english clipart for my
labels.  

Third:  I am considering setting up a rims in my basement.  I currently mash
in a ss pot which I keep in an insulated box to maintain the temp.  With a
rims, how does one keep the temps constant?  Is this something else I'll need
to master?

Any help on any of these will be appreciated.

Thanks, 

Jebbly in Vermont


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Date: Sat, 21 Nov 1998 11:35:37 -0500
From: Dan Cole <dcole at roanoke.infi.net>
Subject: Thanks for help with Wyeast 2308-Munich

I just wanted to thank everyone for their advice on Wyeast 2308-Munich. To
summarize the suggestions: ferment cool (50F), a diacetyl rest is
mandatory, huge sulfur production should be expected, and be prepared to
lager for months. Many said that if you follow all the above advice, you
will get an award winning Lager and many called this yeast their favorite.

Dan Cole
Roanoke, VA
Star City Brewers' Guild: http://hbd.org/starcity/



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Date: Sat, 21 Nov 1998 12:12:34 -0500
From: "Bayer, Mark A (Boeing)" <BayerMA at navair.navy.mil>
Subject: d'arcy debate

collective homebrew conscience:

scott wrote:

>Folks keep bringing up Darcy's law and how it relates to lauter design.
IMO, it's irrelevant to the >problem. 

and paul said:

>Your opinion is wrong.  Darcy's law is completely relevant.  And that is
not my opinion, it is a fact.


paul, take it down a notch.  what scott is saying is that flow rate at the
bottom of the lauter tun is not the quantity being sought.  what john palmer
was trying to show in his experiment was how the mash liquor drains through
every part of the lauter tun.  and in that case, d'arcy's law is completely
irrelevant.  what you need, theoretically, is a solution describing the flow
at every point in the lauter tun so you can determine where the flow is not
reaching, and therefore where your extraction might be compromised.  a
"picture" of the flow is what john was shooting for, and that's why (i
suspect) he abandoned the theoretical approach in favor of the experimental
approach.

if you want to know the flow rate coming out of your lauter tun, just take a
measuring cup and use your wristwatch.  and use a valve so you can adjust
it.

brew hard,

mark bayer 



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Date: Sat, 21 Nov 1998 10:19:14 -0800
From: "Hans E. Hansen" <hansh at teleport.com>
Subject: Yet another newbie Protein Rest question

Hello one and all.

I just spent about 5 hours cruising thru the archives to
find out about protein rests.  In particular, there was
some good stuff this last January.

Most discussions centered around the protein rest's effect
on haze, and only occasionally mentioning body (the usual
comment in this regard was the potential body loss from
low temp protein rests).

My question (which I couldn't find elsewhere):

What effect on body does a 135 deg protein rest have?
In particular, what happens (to body) if a well modified
malt gets a 135 deg protein rest?

My guess to my own question is that large proteins (the
kind that would normally hot-break out) will get broken
up into more soluble proteins and contr