HOMEBREW Digest #3051 Tue 08 June 1999

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		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

  re: re : if you watch and wait - retrogradation/science-vs-art ("Stephen Alexander")
  Turperntine Beer (Ken Schwartz)
  Using Pumps ("John Robinson")
  Smacked Pack Longevity ("John Robinson")
  Old Hops ("Nicholas Dahl")
  Lauter tun valve question ("Nicholas Dahl")
  re : Adjunct Boiling ("Alan McKay")
  Partial Mash Stout (Mark Swenson)
  Smacked Pack Longevity (Mark Swenson)
  Wort Recievers, More HSA (Joe Rolfe)
  brewing and ART (RCAYOT)
  lambic experiences ("Kensler, Paul")
  dextrin(e)s ("Nathaniel P. Lansing")
  3rd And Final  Notice of BUZZ OFF Competition ("Houseman, David L")
  White Sugar in Real Ale. ("Yusko, Jon")
  High speed fermentation (Ian Smith)
  Madison WI Brew Pubs? (David A Bradley)
  Do you like Led Zeppelin, Rush and Styx (via)
  Boost Your Sales Today ("Elery")

* Beer is our obsession and we're late for therapy! * 2000 MCAB Qualifiers: Boneyard Brew-Off 6/12/99 * (http://www.uiuc.edu/ro/BUZZ/contest5.html); Buzz-Off! * Competition 6/26/99 (http://www.voicenet.com/~rpmattie/buzzoff) Send articles for __publication_only__ to post@hbd.org If your e-mail account is being deleted, please unsubscribe first!! To SUBSCRIBE or UNSUBSCRIBE send an e-mail message with the word "subscribe" or "unsubscribe" to request@hbd.org. **SUBSCRIBE AND UNSUBSCRIBE REQUESTS MUST BE SENT FROM THE E-MAIL ACCOUNT YOU WISH TO HAVE SUBSCRIBED OR UNSUBSCRIBED!!!** IF YOU HAVE SPAM-PROOFED your e-mail address, the autoresponder and the SUBSCRIBE/UNSUBSCRIBE commands will fail! Contact brewery at hbd.org for information regarding the "Cat's Meow" Back issues are available via: HTML from... http://hbd.org Anonymous ftp from... ftp://hbd.org/pub/hbd/digests ftp://ftp.stanford.edu/pub/clubs/homebrew/beer AFS users can find it under... /afs/ir.stanford.edu/ftp/pub/clubs/homebrew/beer COPYRIGHT for the Digest as a collection is currently held by hbd.org (Pat Babcock and Karl Lutzen). Digests in their entirity CANNOT be reprinted/reproduced without this entire header section unless EXPRESS written permission has been obtained from hbd.org. Digests CANNOT be reprinted or reproduced in any format for redistribution unless said redistribution is at absolutely NO COST to the consumer. COPYRIGHT for individual posts within each Digest is held by the author. Articles cannot be extracted from the Digest and reprinted/reproduced without the EXPRESS written permission of the author. The author and HBD must be attributed as author and source in any such reprint/reproduction. (Note: QUOTING of items originally appearing in the Digest in a subsequent Digest is exempt from the above. Home brew clubs NOT associated with organizations having a commercial interest in beer or brewing may republish articles in their newsletters and/or websites provided that the author and HBD are attributed. ASKING first is still a great courtesy...) JANITORS on duty: Pat Babcock and Karl Lutzen (janitor@hbd.org)
---------------------------------------------------------------------- Date: Mon, 7 Jun 1999 04:40:09 -0400 From: "Stephen Alexander" <steve-alexander at worldnet.att.net> Subject: re: re : if you watch and wait - retrogradation/science-vs-art Alan McKay writes about retrogradation ... >I've never boiled my rice or other adjunct with malt, and have >never had a problem with fermentability. Retrogradation is ONLY due to amylose, it will happen more readily with neutral pH, low water conditions and cold (near freezing) temps. [The most common example is stale bread - this is classic retrogradation.] Mechanical stirring helps prevent the gelling, and so makes water available - prevents retrogradation. Most grains appear to require 20X to 40X (!!) their weight as water in order to get full gelatinization and hydration w/o amylopectin breakdown If you add a little malt to bust up the glucans and the amylopectin, the water needed drops very dramatically, tho' it may not help the retrogradation situation.. The malt pre-mash helps prevent scorching too. Why so much water - the amylose is only very marginally soluble in water - somewhere around 10mg/mL the amylose forms the helical 'semi-crystalline structures that I and other have described, precipitates out as the helical retrograded amylose. You can probably get away with vastly lower water amount than that required for full hydration and no malt enzymes as long as you keep it warm and stirred till you add it to the mash and have enough water to keep it fluid.. Also - at the HB level who cares if you lose 5% of the starch as retrograded gunk - they'll just sit in the mash tun and decrease your extract % by a little. OTOH if you ever had oatmeal or rice "seize up" due to insufficient water - you'll know the downside. You'll have a very tough time getting this 'glue' to mash. How do you know it's retrogradation ? Add more water and see if it solubilizes. - -- Marc Sedam as usual write a lot that I agree with but ... >As mentioned in my earlier >post, it requires a straight chain of seven glucose molecules to >activate, then randomly cleaves the chain via the same 1-4 link. Catalyzed reaction is "....endohydrolysis of 1,4-alpha-D-glucosidic linkages in polysaccharides containing THREE OR MORE 1,4-alpha-linked D-glucose units". Three not seven. The attack isn't truly random but there are definite probabilities based on the nearness to the terminal glucose and the length of the starch and especially the source of the enzyme. Small matters tho'. >For completeness, dextrins can also be formed by subjecting starch to >high heat in the presence of (1) moisture, and (2) acid. Right but very low pH tho, like ~2.0. Never happens in brewing. >Dextrinization using this method also creates the >byproducts of Maillard reactions--good news for the specialty maltsters. Amino acids are needed to get to even the first intermediate steps toward maillard products. Starch alone won't do ask the guys who make light corn syrup. - -- I'm also a little disturbed about the nomenclature used in various posts. Monosaccharides are of course single unit sugars. Amylose is a straight chain 1-4 linked starch (glucose units). Amylopectin can be though of as a bunch of amylose segments which also occasionally have a 1-6 branch point. Oligosaccharide usually refers to monosaccharide polymers with 2 to 10 units regardless of the linking arrangement or the saccharide involved. Starch often (but not always) refers to the natural mixture of amylose and amylopectin that appears in foods. There is no regular definition of sugar and dextrin when used without qualifiers that I am aware of. Some books refer to the monosaccharides as sugars and any polymers as not, while other books refer to maltose, maltotriose, etc as higher sugars. >I think dextrines, are by definition, what remains when the amylases have >worked to the limits of their liquification. or >Dextrins are unfermentable polysaccharides because they cannot be >broken down by the amylases in the mash. Those are definitions of "LIMIT dextrin", not dextrin. I have several books in carbohydrate chemistry under my nose at the moment - none offers a concise definition of dextrin, but they do offer uses that will break the two definitions above. - -- Brewing is clearly an art. But no one is an artist until he has first masters his medium; that's where the science comes in. As far as degrees of anality arguments are concerned - I reject that. If an in depth discussion of phytin doesn't do anything for you personally, rest assured that it does appeal to some folks and is a pleasure to them. It doesn't make the participants 'anal' any more than it make the non-participants sloppy and lazy. It's just an approach to understanding that works for some people. Are the consequences of some of the problems too small to bother with ? Yes, but there are also a *lot* of HB momilies out there. Untruths and half-truths that are regularly followed without being questioned. I could make a list - but the 8k limit cometh ... . -S Return to table of contents
Date: Mon, 07 Jun 1999 05:59:08 -0600 From: Ken Schwartz <kenbob at elp.rr.com> Subject: Turperntine Beer David Rueber used juniper branches in his brewing and asks: 1. Does juniper beer always taste like turpentine? Every one I've tasted has that overtone. 2. Does the bad taste come from the berries or the branches? Don't know for sure but I suspect it's mostly from the sap. 3. Does the turpentine taste go away with age? I was given a few bottles of a turpentine -- I mean, spruce -- beer (gee, thanks), and I did notice the rough edge diminished over time. However, this is not to say that the taste went away, just that it blended a bit with age. Good luck! - -- ***** Ken Schwartz El Paso, TX Brewing Web Page: http://home.elp.rr.com/brewbeer E-mail: kenbob at elp.rr.com Return to table of contents
Date: Mon, 7 Jun 1999 09:07:01 -0300 From: "John Robinson" <robinson at novalistech.com> Subject: Using Pumps Hi all, I just recently bought a pump from Moving Brews (no affiliation other than satisfied customer blah blah blah). I bought the one rated for 250F, with a cord attached. I must say, I'm very impressed with it so far. It works quite well. If you're interested you can look them up on the web. I got the fitting kit for it as well, which I also recomend. For those of you who have never used a pump, and are considering getting one, do it! It cut a lot of lugging and splashing out of my brewing day, making for a much more pleasant experience all the way around. I also used a Phil's Sparge Arm (no affiliation etc) for the first time. It sure beat dumping water on top of the grain bed. For those of you in Canada (like me) this particular pump qualifies under the free trade agreement, and so no duty should be payable. All I got charged was 15% HST and a $5.00 customs clearing charge from Canada Post. The total time to delivery in Nova Scotia was about 14 days. I used it for brewing the first time last Saturday and I thought I would pass along the experience in the hope that others would not make the same mistake I made. I use a converted keg with about 10L of foundation water below the false bottom. I heated the water to 160, added my grain. The mash temperature stabilized at 150 (where I wanted it) and I hooked up the pump and started to recirculate. That effectively dumped an extra 10L of 160+ water into the mash, raising the temperature of the mash quite high. Extraction suffered slightly, but the total effect will not be known until the beer is finished fermenting. I expect that the terminal gravity will be slightly higher than I wanted as well. We'll see. A better approach would have been to mix the water and grist at around 130-140, and then recirculate while heating. That's what I'll do next time... :) - --- John Robinson "The most basic rule of survival in any situation is: Technical Architect Never look like food." - Park Ranger. NovaLIS Technologies robinson at novalistech.com Return to table of contents
Date: Mon, 7 Jun 1999 09:11:30 -0300 From: "John Robinson" <robinson at novalistech.com> Subject: Smacked Pack Longevity Hi Mark, I personally would advise tossing it. I've been in the same position, and not tossed it, and regretted it. Since I've been brewing on a 10 gallon system I've gotten very anal about having enough yeast in peak shape. To the point where I would rather pitch enough dried yeast, that an insufficent amount of liquid yeast in poor shape. - --- John Robinson "The most basic rule of survival in any situation is: Technical Architect Never look like food." - Park Ranger. NovaLIS Technologies robinson at novalistech.com Return to table of contents
Date: Mon, 7 Jun 1999 08:28:51 -0400 From: "Nicholas Dahl" <ndd3 at cornell.edu> Subject: Old Hops I have some old hops in the freezer. The 8oz. bag is factory sealed in nitrogen. The sealed bag is "'96 Galena" at 12.9%. Are these hops any good for brewing? If so, how might I calculate their A%? Truth in brewing, Nick Nicholas Dahl School of Hotel Administration Cornell University Return to table of contents
Date: Mon, 7 Jun 1999 08:38:27 -0400 From: "Nicholas Dahl" <ndd3 at cornell.edu> Subject: Lauter tun valve question I have inherited two large pots from an industrial kitchen. These aluminum pots (40 quarts & 50 quarts) were used for sauces and soups mainly, and have a 3/4" hole bored into the their side, about an inch from the bottom. Both pots have their original SS spigot, but these valves look more like a big coffee pot spigot, and I think 1-1/2" tubing is about the smallest size that could attach to the spigot's mouth. If I were to use one of these pots as a lauter tun I would fear HSA from the relatively "huge" tube diameter (I used to use 3/8" tubing with my GOTT tun). Recommendations? For instance, if I went with a smaller replacement valve, what kind of washer would I use to plug the 3/4" hole? Truth in brewing, Nick Nicholas Dahl School of Hotel Administration Cornell University Return to table of contents
Date: Mon, 07 Jun 1999 09:07:24 -0400 From: "Alan McKay" <amckay at nortelnetworks.com> Subject: re : Adjunct Boiling Dan Listermann claims : "If you don't, and I have, your adjuncts ( I used rice ) will form a column of gooy snot ( technical term) that , if it doesn't erupt out of your kettle, will burn on the bottom. I suppose that you could just use an enormous amount of water to dilute the snot, but the malt works really well and you may not need to cool the mash before mixing in the rest of the grist." I respond with : I don't know what you guys are all doing wrong, but I use rice and corn meal quite a bit, and have never had a single problem. Maybe it's because I use a top-of-the-line SS pot with an Aluminum foot, I don't know. But I've never once had a problem using them without any malt in with the adjunct. I use 1 lb in a 5 litre pot. Admittedly, I should be using a slightly bigger pot. But I've never had sticking or burning, though "gooy (sic) snot" probably isn't a bad description of what the stuff is like ;-) My extraction numbers suggestion I'm getting full utilization, too. cheers, -Alan - -- Alan McKay OS Support amckay at nortelnetworks.com Small Site Integration 613-765-6843 (ESN 395) Nortel Networks Internal : http://zftzb00d/alanmckay/ External : http://www.bodensatz.com/ All opinions expressed are my own. Return to table of contents
Date: Mon, 7 Jun 1999 09:25:21 -0500 From: Mark Swenson <swenson at aoml.noaa.gov> Subject: Partial Mash Stout Hi. I'm looking for a little "rule of thumb" guidance for my next partial mash dry stout effort. I say "rule of thumb" because I am not in a position to obtain (and interpret!) a variety of malt analyses for this exercise. My lautering system allows me to sparge a mash made from a maximum of 5 lbs. of grain. I'd like to add about 1 lb. of roasted barley and 1 lb. of flaked barley to my mash, but I'm concerned that 3 lbs. of pale malt will not have the diastatic power to convert the flaked barley. I'd prefer to use a British malt, but I expect I'd need to cut down to a 3.5/0.5 ratio. I'd guess that I'd be pretty safe with a 3.25/0.75 ratio using a American pale malt and that 3/1 would be ok if I wanted to use 6-row (which I don't, really). I guess I just talked myself into using the 3.25/0.75 ratio with American pale malt, but would appreciate hearing from others who are willing to share informed opinions with me. Mostly, I just want a good stout. Thanks in advance. Mark Swenson Key Biscayne, FL Return to table of contents
Date: Mon, 7 Jun 1999 09:40:28 -0500 From: Mark Swenson <swenson at aoml.noaa.gov> Subject: Smacked Pack Longevity Mark Tumarkin of Gainesville, FL says: I know that the older a Wyeast smack pack is, the longer it takes to start up and swell once you smack it. I've got a question about the other end of the spectrum. I smacked a very fresh package, it swelled up very quickly --- and then it sat there (is still sitting there) for over a week and a half. I was sidetracked by other issues and never got around to pitching it to a starter. So my question is, how long will the yeast stay viable once they have used up the nutrients in the small amount of wort in the smack pack? Would there be any problems in just doing a starter from the pack at this late date? Mark: I had the same thing happen to me about a year ago. I put the swollen smack pack in the refrigerator for about a month before I was able to return to it. I simply made a small starter, pitched it in and stepped up from there. The beer turned out fine. I suggest making a smaller starter than you are used to. As I recall, I made one of 250 ml (my usual is 500 ml for an ale yeast, which is what this was) and ended up thinking that it was a little too large (took a little longer to ferment out than a normal starter). I'd probably back up to 100 ml if I had to do it again. What are you planning to brew? Mark Swenson Key Biscayne, FL Return to table of contents
Date: Mon, 07 Jun 1999 10:35:52 -0400 From: Joe Rolfe <rolfe at sky.sky.com> Subject: Wort Recievers, More HSA from Declerk(via D. Burley) "As a rule, the wort is not heated immediately after it is run into the copper [ kettle-DRB]. It is allowed to stand at a temperature of 70-75C [ 158- 167F - DRB] till all the spargings have been collected,....<SNIP> One added reason breweries ranoff into a holding vessel, the brewkettle is not empty of the previous brew when runoff begins. Pipelined (better than a 750powerpc) to the max. No sense wrapping up the brewkettle for more time than needed. On a side to this (HSA) subject, alot of the older breweries used lauter grants (so this add to the woes of older commercial breweries by upping the percentage of wort harmed by HSA). Some still do use them, but most of the modern *JVNW, DME, PUB* mfgrs dont use them in a standard install. Some of the better German Mfgs (Caspar/Shultz and probably others) do still use them, tradition maybe??. So that blows the theory I had. More QDA, ehh?? Probably yes. Big brewers/Art Science: I dont know if I agree in total with MICHAEL WILLIAM MACEYKA <mmaceyka at welch.jhu.edu> (good luck on your phd btw, yesterdays post on the megas). The master brewers at say an A/B plant have loads of bodies to manage (most of what the sites Brewmaster does is management - re: Dave Hallows - Merrimack NH, and few others from Siebels). I do not know the actual count of people down stream from the Brewmaster, but they must have an army of Assistant Brewmasters who have the actual brewers (which mostly push buttons and watch gauges) - I think this job gives the "brewmonkey" definition its gusto. Bigger brewers deal with differences in supplies by test and blend. And you must blend everything (diff shipments of grain and esp hops). These are masters at the art of blending but do it with science. It all comes down to the final product - Is it within specs??. Some less well financed micros can not afford the "tests" and the fine line moves twords art. In better micros taste panels (sorted by sensitivity of the taster to certain offs) are set up which can be pretty expensive to manage. In the megas (from rumors I have heard) when called to a taste panel - you basically drop whatever your doing and show up (or else). It sure helps to have a hundred bodies onstaff in a shift.But your abs correct, they dont know everything about beer that they can feel comfortable. Joe Rolfe Return to table of contents
Date: 07 Jun 1999 09:46:39 -0400 From: RCAYOT at solutia.com Subject: brewing and ART I really must jump in here. Brewing, as practiced by homebrewers is most assuredly ART. I compare homebrewing to cooking, you can create a recipie, thats art, being creative. But once the recipie is created, someone else can reproduce that dish by following a given set of steps. Thats the "science" part, but is the reproduced version the same as the original? Probably not, it is the inspiration for the first creation that may have made the original special. I get an inspiration from talking, drinking or reading about beer, brewing or something, that often translates into some twist on a recipie, or process, or treatment that when implemented either adds to, detracts from or is neutral to the result. I recently tried to make a dark wheat bock (dunkelweizzenbock?) what I ended up with was way high in OG, in the doppelbock range. I decided not to dilute the wort, and the result, while well liked by many, including myself, is not what had originally inspired me, and thus was in some way dissapointing. There IS a big role for science in brewing, and that is to explain the reason things happen the way they do. This also allows one to predict what might happen without first ever doing it in practice (applied science or technology). But do not get confused, the so called experiments published here and in BT are very good for homebrewers to read, but it is not science! These experiments are done once, and without some idea of how reproducible the results are the experiments are of marginal scientific value. Oh well, probably shouldn't have gone on this long.... Keep on brewing, and creating.. Roger Ayotte Return to table of contents
Date: Mon, 7 Jun 1999 10:04:16 -0500 From: "Kensler, Paul" <paul.kensler at wilcom.com> Subject: lambic experiences Hi Jim, I have made a couple of lambics, and both turned out very tasty - here's what I did: Both were single infusion (about 150F for 60 min. mash) recipes, using 2-row malt and torrefied (raw) wheat (50/50%). Both used American Ale yeast as the primary yeast strain, and both were fully fermented in one vessel (a 7g. carboy). Each batch used GWKent Pediococcus and Brettanomyces special cultures. The first batch, I pitched the ale yeast first, then added the ped. and brett. after the fermentation was complete. I used a starter for both the ped. and the brett., plus pitched in some dregs from a Cantillon bottle. The recipe I used also called for some crystal malt. This batch took quite a while to fully ferment and develop the sour and horsey flavors, and still had some sweetness (probably from the crystal). It is full-bodied (for a lambic) and very fruity. The second batch, I pitched the ale, ped. and brett. cultures (plus some more Cantillon dregs) all at the same time. I used a starter for the ale yeast, but not for the special cultures. I didn't use any crystal in this batch. The fermentation seemed to be complete much more quickly, with the beer developing the characteristic lambic flavors sooner. I also observed that the pellicle was much thicker and fast-growing than the first batch. Although 1 year younger than the first batch, the second batch has a more mature flavor profile - it tastes like it has been aged longer - it is drier, more sour, lighter in body and is lacking the crystal sweetness. I decided not to use starters for the ped. and brett. in the second batch since they are both very slow-growing. I wasn't sure how I could guarantee that the whole starter wouldn't get infected with a fast-growing wild yeast before the ped. and brett. lowered the pH. Plus, pitching them all at once reduced the number of times I had to open the fermenter or otherwise expose the fermenting wort to the outside. I used a single fermentation vessel since I read that the ped. and brett. use dead yeast as a food source. I took the evidence of a thicker pellicle in the second batch to mean that the pediococcus had a healthier fermentation - this would make sense, since the sour flavors are much more pronounced in this batch. I would recommend picking up the Brewing Techniques articles on homebrewing lambics if you don't already have them - they were in three issues about 2 years ago - very informative and interesting. As far as the move goes, I would definitely wait if you think there will be some hot temperatures - heat destroys beer. If you can keep the temperature OK, I would recommend you rack the aging lambic over to a smaller vessel (5 gallon carboy or corny keg), so that you can top it up - otherwise, it will surely be splashing around inside the fermenter, maybe leading to some oxidization. Both batches are VERY delicious, and easy to do - this is a great style to make at home, if you can get used to leaving the batch alone for a year! Have fun, Paul Kensler Plano Plambics, Plano Texas Return to table of contents
Date: Mon, 7 Jun 1999 12:21:59 -0400 From: "Nathaniel P. Lansing" <delbrew at compuserve.com> Subject: dextrin(e)s >>Nathaniel Lansing says he believes Dextrins >>are what is left when enzymes have done their >>best to degrade starch. >>I agree that these beta limit dextrins ( due to >>the branching of the amylopectins) are a part >>of the dextrins, but also dextrins are controlled >>by mashing conditions and therefore some >>are subject to enzymatic degradation. Alpha >>limit dextrins can also exist.in the absence >>of beta amylase. >>Otherwise, we would not have control over the >>dextrin content of beer by controlling beta >>and alpha amylolysis with time and temperature. I thought that is what I said, thank you for your support. >>It doesn't surprise me that commercial >>brewers believe that the only purpose for crystal >>is flavor and color, since they always add >>crystal with the rest of the grist It is for the commercial brewers that the malsters make the product, not for us homebrewers. So it_may_be safe to assume they malt the caramels for this type of usage. Remember one of the brewers was a former malster. >> if it is true as you postulate >>that crystal does have only 20% dextrins >>then it makes sense not to include crystal >>as a meaningful source of dextrins. What >>does this mean about the lower kilned >>crystals like Cara-Pils(r)? Where >>did you get this number of 20%? I perhaps wasn't terribly clear in that portion of my post. By stating a _hypothetical_ number of 20% for dextrin(e) content of crystal I was trying to show was with an addition of 10% crystal in a grist the dextrins in the wort don't rise that much; _if_ caramels were 100% dextrin then the wort would have an increase of 10% additional dextrin. Like we've both said in different ways, the way to dextrinous wort is through mash temperature profile. About Carapils (r) by Breiss Malting (where this thread began), it is _made_ to be dextrinous and not degradable, remember that was the discussion about retrogradation started... GDP, >>>Later, during the higher temperature kilning and subsequent cooling, >>these amylose molcules recrystalize in a process known as "retrogradation." >>For reasons not yet known to science, these recrystalized starch >>molecules are very resistant to enzymatic hydrolysis, and thus do not >>yield fermentable sugars in the mash tun. - ----------------------- Internet Header -------------------------------- Sender: homebrew-request@ brew.oeonline.com Received: from brew.oeonline.com (brew.oeonline.com []) by hpamgaaa.compuserve.com (8.8.8/8.8.8/HP-1.4) with ESMTP id KAA14122 for <delbrew at compuserve.com>; Mon, 7 Jun 1999 10:18:56 -0400 (EDT) Received: (from bin at localhost) by brew.oeonline.com (8.8.7/8.8.4) id KAA13045 for "Nathaniel P. Lansing" <delbrew at compuserve.com>; Mon, 7 Jun 1999 10:13:50 -0400 Date: Mon, 7 Jun 1999 10:13:50 -0400 Message-Id: <199906071413.KAA13045 at brew.oeonline.com> X-Authentication-Warning: brew.oeonline.com: bin set sender to homebrew-request using -f To: "Nathaniel P. Lansing" <delbrew at compuserve.com> From: homebrew-request@ brew.oeonline.com (Automagical Mail Responder) Reply-to: homebrew-request@hbd.org Errors-to: homebrew-request@hbd.org Subject: Re: Homebrew Digest Request (June 07, 1999) Return to table of contents
Date: Mon, 7 Jun 1999 12:52:05 -0400 From: "Houseman, David L" <David.Houseman at unisys.com> Subject: 3rd And Final Notice of BUZZ OFF Competition Anyone interested in Judging or Stewarding the Buzz Off please contact Bob Thomas as soon as possible. Get those entries in soon. > The 6th annual BUZZ OFF is scheduled for June 26th and June 27th, 1999 at > Iron Hill Brewery in West Chester, PA. The BUZZ OFF will again serve one > of the Qualifying Events for the Masters Championship of Amateur Brewing > (MCAB). Winners in 18 subcategories will qualify to enter in the MCAB > national championship round in early 2000. See the MCAB website for more > details at: http://brew.oeonline.com/mcab/. The BUZZ OFF > (http://www.voicenet.com/~rpmattie/buzzoff/) is also the home of the > Pennsylvania Club Challenge and the final leg of the Delaware Valley > Homebrew of the Year competition. The Iron Hill Brewery is in Downtown > West Chester, a nice little town to walk around in with several excellent > restaurants. Of course we expect to have activities that will include the > other breweries in the area such as Victory. > > Entries (three bottles) are due at Beer Unlimited, Rts 30&401, Malvern, PA > 19355 by June 19th. The fee is $5 per entry. One entry per sub-category. > Beer must be brewed by the entrant(s) in their homes; no beers brewed on > commercial premises. Questions about entries should be addressed to Mike > Cleveland at Beer Unlimited (610) 889-0905. Additional information about > the BUZZ OFF can be obtained from the BUZZ web site or by emailing Beer > Unlimited at BrewIPA at aol.com. > > We're looking for judges and stewards. Judging is to start at 9am on both > Saturday and Sunday; participants should be present hour early. If you > are interested in judging or stewarding, please contact Bob Thomas > (rwthomas at chesco.com) at (610) 647-6567. > > Additional questions can be directed to the Competition Organizer of the > Buzz Off, Chuck Hanning (hanning at voicenet.com) at (610) 889-0396. Return to table of contents
Date: Mon, 7 Jun 1999 14:43:03 -0400 From: "Yusko, Jon" <jyusko at rsacom.com> Subject: White Sugar in Real Ale. I recently bought the book "Brew Your Own British Real Ale; Recipes for More Than 100 Brand-Name Real Ales" by Wheeler and Prost and I had a question regarding the ingredients of the recipes listed. I noticed that many, if not most, of the recipes call for the addition of "white sugar". There is no mention of "white sugar" in the ingredient explanation in the front of the book and was wondering if this white sugar could be recipe substitution for some other type of sugar or a even misnomer? What I was actually wondering about, also, is do the British Brewers use white table sugar in their Real Ale recipes?After reading some of the thoughts and articles about this, table sugar supposedly imparts a cidery taste into beers. I have spent quite a bit of time in Britain in the past 6 months, but never noticed ANY cidery aftertastes in the CC ales. Any ideas or explanations? Thanks in advance. -Jon Return to table of contents
Date: Mon, 7 Jun 1999 16:03:19 -0400 (EDT) From: Ian Smith <smithi at fhs.csu.McMaster.CA> Subject: High speed fermentation Hi all, I've been lurking for a while, learning bits and pieces here and there, but this is my first post so please be gentle. The first few brews that I made were from kits and they turned out OK, fermentation time was 7 days in primary 7-10 days in secondary. The yeast from the kit was one of those little packets of dry no-name ale yeast. I work in a molecular biology lab so I took advantage of a ready supply of plates and media to streak out the yeast and since I've switched to extract and specialty grain, I've been using this plate and others I've made since as my yeast source. I would pick a colony , innoculate a 500 ml starter, and grow it up in the lab at room temp either in a shaker at 220 rpm or with a stir plate. Both methods have produced plenty of yeast,(roughly 10 g wet cell weight, or 4x10^10 cells) which I would then pellet and bring home in a 10 ml slurry. My last batch of beer was pitched Monday night (SG 1.040 23L volume) and Saturday morning I racked it to the carboy (SG 1.009) and there has been no visible yeast activity since. So fermentation was complete in about 4 days instead of the 2 weeks previously experienced. So my questions are: 1. Is there such a thing as adding too much yeast and having too fast a fermentation, if so what are the possible consequences? 2. Once fermentation has finished is it recommended to bottle right away or is the beer OK to sit in the carboy for a week or so 3. Does anyone out there have a recipe for a Kilkenny Irish Cream Ale clone? Thanks in advance Ian Smith Return to table of contents
Date: Mon, 07 Jun 1999 16:49:45 -0500 From: David A Bradley <BRADLEY_DAVID_A at Lilly.com> Subject: Madison WI Brew Pubs? Greetings to all. If you have enthusiastic first-hand experience with any of the brew pubs or beer bars in Madison, please share your picks of don't-miss with me. I'm headed to Madison for a symposium next week (6/13 - 6/17) and will be staying on the U of W grounds. Yes, I've gotten the sterile (sanitized?) notes on destinations via the web. Also, if you'd like to try and hook up for a few beers and discuss heavy metals, cereal mashes, 2,3-pentane dione, NOMARKEE, or even beer, that would be great too! PRIVATE email is preferable. Dave in Indy Home of the 3-B Brewery, very ltd and, sadly, in storage for moving! Hi Pat! Return to table of contents
Date: Mon, 07 Jun 1999 10:50:05 PM -0600 From: via at viamusic.net Subject: Do you like Led Zeppelin, Rush and Styx Do you like Led Zeppelin, Rush and Styx If you do you will love VIA Check out VIA The next supergroup Listen to VIA at http://www.mp3.com/artists/23/via.html from there you can link to http://www.viamusic.net Via's official homepage Download Real Audio, High Quality MP'3s and purchase CD's Return to table of contents
Date: Mon, 07 Jun 1999 23:35:38 -0500 From: "Elery" <magson at techscout.com> Subject: Boost Your Sales Today START ACCEPTING CREDIT CARDS & WATCH YOUR PROFITS INCREASE 30-50%! WE SPECIALIZE IN HELPING: * INTERNET * STOREFRONT * HOMEBASED OR * MAIL ORDER BUSINESSES BEGIN PROCESSING OF YOUR APPLICATION FOR ONLY $9.95 WHEN YOU CALL BY JUNE 14th NO APPLICATION FEE NO PROGRAMMING FEE CALL TODAY 1-888-264-9272 OUR BUSINESS HOURS ARE 9:00 A.M. TO 6:00 P.M. MST ******************************************************** CLICK ON mailto:pisano at ragingbull.com?subject=remove ******************************************************** Return to table of contents
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