HOMEBREW Digest #3131 Wed 08 September 1999

[Prev HBD] [Index] [Next HBD] [Back]

		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: You've Got to Fight for Your Right! (phil sides jr)
  Have you heard from me lately? (Home Brew Digest Webmaster)
  Using Homebrew For Racing ("Phil and Jill Yates")
  KLOB pig roast (fridge)
  HBD Palexperiment - headspace (ALAN KEITH MEEKER)
  Pumpkin Ale (jslusher)
  lager/ale malt ("Nathaniel P. Lansing")
  Re: Soybeans ("Charles T. Major")
  Albany Pump Station ("Russ Hobaugh")
  Princeton ("Spencer W. Thomas")
  Thinning the Wort Post-Pitch ("Dransfield, Michael")
  Re: Soybeans (Jeff Renner)
  measuring volumes in glass carboys ("George De Piro")
  Pumpkin Beers/Stationary(ery) (Eric.Fouch)
  being fair (Jim Liddil)
  Soybeans, Etching a carboy (Dave Burley)
  Celebration Ale (clone) RECIPE (ALAN KEITH MEEKER)
  Ol' Pumpkinhead (Biergiek)
  HSA Again!, Ashburn Malt (RCAYOT)
  Legal Brewing (Paul Gatza)
  Life insurance and homebrew (JazzNball)
  Re: The Brave New Brewery Is Flawed ("Stephen Alexander")
  handling carboys (msnyder)
  Re: BT and Suporting those that Su (Spencer W Thomas)
  Brave New Brewrey II: Judgement Day ("Donald D. Lake")
  Yeast Starter for a Mead??? (Randy Shreve)
  US News & World Report (Dan Listermann)
  Response to HBD and Sophistry 9/7/99 (Biggarmz)
  millenium flame wars (AlannnnT)
  durability of refrigerators or freezers with override thermostats ("Sean Richens")
  Tasmanian Pepperberries (Miguel de Salas)
  Millenium (Tim Anderson)

* Beer is our obsession and we're late for therapy! * The HBD now hosts eight digests related to this and a few other hobbies. * The latest are the Gadgeteers Digest (gadget at hbd.org) and the Home * Brew Shop Owners' Discussion Forum (brewshop at hbd.org). * Send an email note to majordomo at hbd.org with the word "lists" on one * line, and "help" on another (don't need the quotes) for a listing and * instructions for use. 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: Tue, 07 Sep 1999 01:00:39 -0400 From: phil sides jr <psides at carl.net> Subject: Re: You've Got to Fight for Your Right! >If YOU are a right-thinking American, stand shoulder-to-shoulder with us -- >mash paddle in hand, spud gun at the ready. They can only take our >homebrew from us when they peel our cold, dead fingers from the glass ... >For Freedom, >Mark in Kalamazoo >(Still researching edifying quotation for insertion here) Mark, You can borrow our New Hampshire motto: Brew Free Or Die Phil - -- In wine there is wisdom, in beer there is strength, in water there is bacteria. - German Proverb Return to table of contents
Date: Tue, 7 Sep 1999 01:29:30 -0400 (EDT) From: Home Brew Digest Webmaster <webmastr at brew.oeonline.com> Subject: Have you heard from me lately? If you are being hosted in any way, shape or form by either the Home Brew Digest server, or via the Brewery, Karl Lutzen or Pat Babcock, please send a reply stating so to pbabcock at hbd.org. Include the e-mail address that you prefer to be contacted at regarding your site and your site url or directory name. Thanks! Return to table of contents
Date: Tue, 7 Sep 1999 19:26:42 +1000 From: "Phil and Jill Yates" <yates at flexgate.infoflex.com.au> Subject: Using Homebrew For Racing I'll have to take back what I said about Arnold on that scooter of his. He has just done the fastest lap of the HBD that I have ever seen! Well I thought Doc Panther was pretty fast arriving and going, but Mr Chickenshorts surely holds the record. No sooner did he appear on the crest going like a bat out of hell and zoooom, he's past us down the straight and disappeared into the never never. I reckon he's running that Lambretta on ethyl hexanoate! Good luck Arnold at Daytona. Phil Yates. Return to table of contents
Date: Tue, 7 Sep 1999 07:24:40 -0400 From: fridge at kalamazoo.net Subject: KLOB pig roast The Kalamazoo Libation Organization of Brewers wishes to announce our SIXTH ANNUAL PIG ROAST! SATURDAY SEPTEMBER 18th Noon Until Sometime Sunday! Overnight Camping Good Food Fine Libations Cool Prizes Live Music by the BUS STOP BULLIES! $12 Homebrew Club Members $15 Non-Members Age 20 & Under $5 Kids 10 & Under FREE Please bring a dish to pass! Tickets available at: Bell's General Store - Kalamazoo 616-382-5712 Music Express - Kalamazoo 616-342-1239 The Old Hat Brewery - Lawton 616-624-6445 Out of towners email fridge at kalamazoo.net or Mark_Ohrstrom/Humphrey_Products at humphreypc.com to reserve tickets and get directions to the event. Hope this helps! Forrest Duddles - FridgeGuy in Kalamazoo fridge at kalamazoo.net Return to table of contents
Date: Tue, 7 Sep 1999 07:57:21 -0400 (EDT) From: ALAN KEITH MEEKER <ameeker at welch.jhu.edu> Subject: HBD Palexperiment - headspace Louis Bonham replied to my headspace air question: >>Alan is confusing the headspace *volume* (which is, indeed, >>usually 10mls or so) with level of headspace *air* -- a term >>which refers to all the non-CO2 gas in the headspace..." Ahhhhhh thanks for the clarification. Presumably most of this non-CO2 headspace air is nitrogen no? -Alan Meeker Return to table of contents
Date: Tue, 07 Sep 1999 08:11:13 -0400 From: jslusher <jslusher at flash.net> Subject: Pumpkin Ale Bob, I have used cooked baking pumpkins (not ordinary pumpkins) in my main mash for 5 seasonal pumpkin brews (one of which was a Barleywine that is developing into a really unique brew as it ages) to date...all with wonderful results. In the first case I baked a complete 12lb pumpkin (cut it into 1/8ths and baked 300deg for 1 hr) the night before brewing. On brew day, I cut about 6lb (this was a guess, but it worked out perfectly for the first recipe that I had formulated...I've used between 4-6lbs depending on the gravity since...increased lbs for higher O.G. brews seems to work well) into 2in pieces and place it into the mash (the leftover pieces of pumpkin can be frozen for the next brew without a loss of pumpkin character) while ramping up to my protein rest at 122deg. The pumpkin remains in the mash for the full schedule. The flavor and aroma given off by the real pumpkin in the final product, tastes and smells more natural than other brews I've sampled made with canned or ordinary pumpkins in my experience so far. Spices used and their quantities are continually in the tweaking stage, but all natural individual items (whole ground cinn, nutmeg, grated ginger and cardamon) seem to yield the best results compared to the premade pumpkin spices that can be found. Good Luck in your quest for the perfect pumpkin brew!...Cheers! John Slusher Twilight Brewing Company (yes...it's fictitious...but I can dream can't I?) jslusher at flash.net http://www.flash.net/~jslusher/crabs Bob Sheck wrote: Subject: RE:pumpkin ale recipe Date: Wed, 01 Sep 1999 21:00:17 -0600 From: hal <hwarrick at springnet1.com> Hal- et al: has anyone tried mashing the cooked pumpkin in with the main mash? I would think you could get some extra starch conversion going this-a-ways. Bob Sheck bsheck, me-sheck, abednigo! Greenville, NC email:bsheck at skantech.net or see us at: http://www.skantech.net/bsheck/ (252)830-1833 Return to table of contents
Date: Tue, 7 Sep 1999 08:52:48 -0400 From: "Nathaniel P. Lansing" <delbrew at compuserve.com> Subject: lager/ale malt Paul asked,>>" but then there's no reason I can think of not to use lager malt to make an ale.... is there?<< Not if you take the higher levels of DMS into consideration and boil longer to reduce the final levels of DMS, not normally found in and ale. Using ale malt for a lager wouldn't work as well since you want a threshold level of DMS in the finished lager, A short boil would help but then you would miss the hop bitterness utilization. Return to table of contents
Date: Tue, 7 Sep 1999 08:13:45 -0500 (Central Daylight Time) From: "Charles T. Major" <ctmajor at samford.edu> Subject: Re: Soybeans Rick Theiner asks, " Does anyone have ideas on where I can get my hand on soy, flaked or otherwise?" A recent cooking magazine I saw noted that Asian markets often carry frozen soybeans. Tidmarsh Major, Birmingham, Alabama The Non Sequitur Brewery: Have a Non Sequitur, because Madagascar is a large island off the coast of Africa! Return to table of contents
Date: Tue, 7 Sep 1999 09:22:03 -0400 From: "Russ Hobaugh" <Russ_Hobaugh at erm.com> Subject: Albany Pump Station Last week I had the pleasure of visiting the Albany Pump Station. I heartily recommend stopping by if you are ever in the Albany area. There were 6 beers on tap, and all were good, and 4 were very good to excellent! The hefe-weizen was absolutely perfect--better than ones I've had from Germany. The Tripel style, stout, and kick-but brown were all outstanding. I have been in brewpubs were all the beers tasted the same, but each of these had a distinct flavor--George uses 4 different yeast strains to achieve this. And the icing on the cake was that the food was good--above average for a brewpub, the service was good, and the building itself was amazing. The best part about it was meeting George De Piro. I introduced myself as a homebrewer, and he treated me like he had known me for years. His passion for what he is doing really shows through in how he works, and the beers he produces. George, keep up the excellent work! Return to table of contents
Date: Tue, 07 Sep 1999 09:32:07 -0400 From: "Spencer W. Thomas" <spencer at umich.edu> Subject: Princeton I will be in Princeton, NJ on the evening of Sept 21. I will probably have time for a beer or two in the late evening, and am looking for 1) someone to share it with and/or 2) suggestions of another place to go than Triumph (and a ride to it. :-) =Spencer Thomas in Ann Arbor, MI Return to table of contents
Date: Tue, 7 Sep 1999 09:35:30 -0400 From: "Dransfield, Michael" <mdransfi at lehman.com> Subject: Thinning the Wort Post-Pitch Hi all, I made a first attempt at a full-boil English bitter on Monday, following Al K.'s book, but using ingredients from my local brew shop's recipe for an English bitter: 6.5 gallons of pre-boiled tap water 6 lb. light liquid malt extract 2 lb. 20L crystal malt 1 oz. Fuggles 4.5% AA ten minutes into boil 1 oz Fuggles 4.5% AA 55 minutes into the boil (last 15 minutes) 1 oz. Willamette (? AA) 67 minutes into the boil (last three minutes) Yeast nutrient and Irish moss added with 15 minutes left. I steeped the grains at 170 deg F. for 25 minutes in 2 gallons of the pre-boiled water along with ~1 tbsp. gypsum (came with the recipe); added the resulting fluid to the other 4.5 gallons of water. Boiled for a total of 70 minutes using a propane burner. This being only my fourth batch, and first full volume boil, I did a bad job of estimating how much wort was in the kettle. After chilling down to 80 deg. F. (immersion chiller), and after siphoning into my 6 gallon plastic fermenter, I took a hydrometer reading -- 1.059! I figure that there was only about 4.25 gallons of wort. I didn't have any reserve water pre-boiled, so I went ahead and pitched the yeast (White Labs liquid British Ale - no starter). After three hours, there was some activity in the air lock. So, my questions: I really wanted a bitter, not a strong ale that I would expect from a 1.059 wort. Is it too late (two days after pitching) to add boiled, cooled water to the fermenter to bring the volume up to 5 gallons? Should I add water prior to bottling? How much will three or four quarts of water bring the gravity down? Is my beer ruined? Also, there was no cold break. I thought that lack of cold break in my prior batches was due to slower chilling via the cold water bath technique. I thought that my new, home-made immersion chiller would have produced some, but nooooo.... Does this result in higher gravity? Will my beer be full of evil proteins? Any help would be greatly appreciated. Private e-mail is fine. Best Regards, Michael Dransfield Wall Twp., NJ USA mdransfi at lehman.com Return to table of contents
Date: Tue, 7 Sep 1999 09:46:25 -0400 From: Jeff Renner <nerenner at umich.edu> Subject: Re: Soybeans "Eric R. Theiner" <logic at skantech.com> wrote: > there is just no >good soy source in my area. Does anyone have ideas on where I can get >my hand on soy, flaked or otherwise? But Rick, you didn't tell us where "my area" is. You've violated Renner's Law #1! I don't know where skantech is. Kansas? I would check a health food store for soy flakes or soy grits. I've seen both full oil and low oil grits (I don't know where you get a tiny little dip stick to check if the oil is low). Low oil would no doubt be better. One problem I see in brewing for your celiac cousin is that you'll still need a starch and enzyme source to replace the barley. Perhaps you could malt some corn. Jeff -=-=-=-=- Jeff Renner in Ann Arbor, Michigan USA, c/o nerenner at umich.edu "One never knows, do one?" Fats Waller, American Musician, 1904-1943. Return to table of contents
Date: Tue, 07 Sep 99 08:51:41 PDT From: "George De Piro" <gdepiro at fcc.net> Subject: measuring volumes in glass carboys Hi all, Here's a method for measuring the volume in a glass carboy without using any marks at all: Calibrate a carboy by pouring in one gallon of water, meauring the distance from the floor to the water line, and writing down the measurement. Repeat until you have measurements for several volumes (I did 1-5 gallons in 1 gallon increments). Perform a linear regression on the numbers you get, where x = volume and y = the distance from the floor to the liquid level at each particular volume. This will give you the slope (m) and y intercept (b) of a line. You then use these numbers to complete the formula for the line (y = mx + b). Future volume measurements are done by simply measuring the distance from the bottom of the carboy to the liquid level (this gives you y in the equation) and solving for x (the volume of liquid): x = (y - b)/m For me it is easier to write the formula for the line in my record book than to maintain marks on a carboy. The linearity is good as long as you only measure volumes between the top and bottom shoulders of the vessel, and it works for all carboys of simislar size (so you only have to calibrate one). Have fun! George de Piro C.H. Evans Brewing Co. at the Albany (NY) Pump Station (518) 447-9000 Malted Barley Appreciation Society "Brooklyn's Best Homebrew Club" http://hbd.org/mbas Return to table of contents
Date: Tue, 7 Sep 1999 08:44:00 -0400 From: Eric.Fouch at steelcase.com Subject: Pumpkin Beers/Stationary(ery) Dan says: >Carl is a retired stationary engineer who had worked at >various breweries. If he was a stationary engineer, how did he move around so much? Or was he a stationERY engineer, like Mr. Bickley, Mork's downstairs neighbor? >Date: Sun, 05 Sep 1999 21:24:47 -0400 >From: Bob Sheck <bsheck at skantech.net> >Subject: RE:pumpkin ale recipe > >Date: Wed, 01 Sep 1999 21:00:17 -0600 >From: hal <hwarrick at springnet1.com> > >Hal- et al: > >has anyone tried mashing the cooked pumpkin in with the >main mash? I would think you could get some extra starch >conversion going this-a-ways. Bob- Despite some of the recipes and experiences posted here recently, pumpkin MUST be mashed. Unbeleivable that I still see recipes published (in books) that call for adding pumpkin to the boil. This practice will add starch to the fermenter. I usually do one or two pumpkin brews a year. I usually get a great big jack-o-lantern, and mash inside it, adding some baked pie pumpkin flesh. This weekend, I did a pumpkin lager (Kyle is sooo proud), using 5.4#'s of canned pumpkin, and 12 pounds of 2-row brewers malt (Pie pumpkins and jack-o-lanterns aren't in season yet). Anyway, the only stuck or incredibly slow sparges I have had have been pumpkin mashes. It does set up pretty hard. I sparged 2.5 gallons, and had to reset the bed to sparge the rest. I suppose I should do a protien rest, but have just lived with the slow sparge. Eric Fouch Bent Dick YoctoBrewery Kentwood MI "I may be paranoid, but they ARE out to get us!" -Dave Burley Return to table of contents
Date: Tue, 07 Sep 1999 11:20:48 -0400 From: Jim Liddil <jliddil at vms.arizona.edu> Subject: being fair OK in fairness I guess I should suggest that people look at the discussion of white labs in the hbd a year ago or so. Paul Edwards posted some interesting information about their advertizing claims at the time. And again I suggest everyone ask questions about a producers qa/qc procedures. or better yet call the local FDA agent in each producers city and suggest they pay them a visit. :-) Jim Liddil North Haven, CT Return to table of contents
Date: Tue, 7 Sep 1999 12:27:17 -0400 From: Dave Burley <Dave_Burley at compuserve.com> Subject: Soybeans, Etching a carboy Brewsters: Rick Theiner asks for a source of soybeans in his area. Try your local Health Food Shop. Also, ask at your animal feed store for larger quantities once you find satisfactory results with the more (very!) expensive health food source. - -------------------------------- C.D Pritchard suggest etching volumetric marks on a carboy and then using a marker to color them in Likely etching compound will not weaken a carboy, but don't scratch the carboy to try to get the same effect as this may weaken it. What's wrong with just plain paint? Fast drying paint in various colors can be purchased at the hobby shop or even your 5&dime ( or is it now dollar and 5 dollar?). Keep on Brewin' Dave Burley Return to table of contents
Date: Tue, 7 Sep 1999 12:30:54 -0400 (EDT) From: ALAN KEITH MEEKER <ameeker at welch.jhu.edu> Subject: Celebration Ale (clone) RECIPE Greetings. I recently posted that I had a clone of Sierra Nevada's Celebration ale. My mailbox was subsequently FLOODED with requests for this recipe. Seems a lot of people are fond of Celebration (understandably so). I've written up a detailed recipe below. I've tried to include as much detail as possible so you'll have the maximum chance of duplicating this. Interestingly, the first few incarnations of this recipe were attempts on my part to replicate on eof my favorite local beers - Frederick Brewing Co's "Hopfest" - a delicious hoppy American Brown ale. I never got as close to it as I wanted but did end up with a very tasty Brown. I was drinking the latest version of this last year when I also happened to be sampling Celebration and was struck by how close the two were - good old serendipity! It is this version that is outlined below. Happy Brewing! ============================================================================= S.O.B. (Son Of Brown) aka Celebration clone. Water: Our water here in Baltimore County is pretty mild (50 ppm carbonates, 25 ppm chloride, 10 ppm sodium, 5 ppm magnesium, 22 ppm calcium, 15 ppm sulfate). The night before, I boil 7 gal cold tap water to elliminate chlorine and drop out some CaCO3. After boiling I added 2 tsp CaCl2. Let cool overnight. Yeast: Wyeast 1056 (Chico, American Ale), 1 gal worth of starter. The spent starter wort was poured off and the yeast cake resuspended brew day morning in about two cups of sterile 1.060 wort made from dried malt extract. The yeast were therefore highly active at the time of pitching. Materials: 3# Briess 2-row pale 3# Paul's 2-row pale 3# Marris Otter 1# DWC carapils 1# Briess xtal-40 2/3# flaked wheat 1/4# Paul's chocolate 2 oz Crosby & Baker Crystal pel (2.5% aa) 2 oz J.D.Carlson Centennial pel (10% aa) Some Cascade whole flower and pellets (I used Hoptech whole and C&B pellets) 1/2 tsp Irish Moss Lactic acid (for mash/sparge acidification) Calcium Chloride (I believe Williams brewing sells this) Mash-in: 2 1/2 gal. brew water+1/4 tsp lactic to 80 degC ( 176degF). Add all grains except chocolate. I mash in a plastic bucket with a plastic false bottom. Measured temps at mash-in are 62 degC (144 degF) at the top of the bed and 67 degC (153 degF) at the bottom of the bed. Bucket insulated with a blanket, mash x 70 min. Sparge: 4 1/2 gal. brew water+1 tsp lactic acid at 67 degC (153 degF). Start sparging. Suspend chocolate malt in 1 qt of the sparge water and apply to top of bed about halfway through the sparge. Final pre-boil volume = just over 5 gal at 1.045, pH = 5. Hydrate Irish Moss by mixing it in a small glass of water. Boil: Begin heating wort. I use a 10 gal ss pot and ring-style propane cooker. Just before the wort reaches boil (and in the early boil) a thick brownish "scum" forms on the surface. Skim most of this off during this time and discard it. Boil 20 minutes. add 1oz Centennial. Boil 20 min, add 1/2 oz Centennial, 1/2 oz Crystal. Boil 20 minutes, add hydrated irish moss. Boil 10 minutes, add 1/2 oz Crystal, 1/2 oz Centennial. Boil 10 minutes, add 1/2 oz Crystal, 1/2 oz Cascade whole flower. Boil 5 minutes, add 1/2 oz Crystal and turn off heat. Begin chilling with immersion chiller. After the wort chills to cold tap water temps let settle one hour. Pour off to 5 gallon primary glass fermentor, avoid the trub sediments in the bottom of the pot. (Final volume was about 4 1/2 gallons, I sent 4 gallons to the primary. S.G. was about 1.050). Pitch yeast. Primary ferment = 14 degC ( 58 degF) - 17 degC ( 62 degF) X 12 days. with a blow-off tube attatched for the first few days, airlock for the remainder of the primary ferment. After 12 days racked to secondary, add 1/8 oz Crosby & Baker Cascade pellets. (S.G. here = 1.015). Bottled after 5 days in secondary. Final bottling volume is approximately 4 gallons (a bit less), primed with 130 grams dextrose (about 3/4 Cup) in 2 C pre-boiled water. Boiled then cooled the sugar solution. Stirred gently into the beer in the botling bucket. Bottled leaving litle headspace. F.G. = 1.011. Let me know how it comes our if you try it... -Alan Meeker Baltimore Maryland Return to table of contents
Date: Tue, 7 Sep 1999 12:59:18 EDT From: Biergiek at aol.com Subject: Ol' Pumpkinhead >From: Bob Sheck <bsheck at skantech.net >Subject: RE:pumpkin ale recipe > >has anyone tried mashing the cooked pumpkin in with >the main mash? I would think you could get some >extra starch conversion going this-a-ways. Maybe the award winning vegetable beer brewer Fred Garvin would like to share his recipe for Ol' Pumpkinhead which recently took an astonishing 3rd place at the Michigan State Fair... Kyle Bakerfield, CA P.S. - Anyone know what the Spartan soldiers did before battle to build camaraderie within their ranks? Private email is fine. Return to table of contents
Date: 07 Sep 1999 12:23:06 -0400 From: RCAYOT at solutia.com Subject: HSA Again!, Ashburn Malt Jack Schmidling wrote: "The only possible reason to believe that it's damning is because a certain expert did some experiments and wrote an article which became gospel." I think the article Jack is refering to discusses HSA very evenly. I encourage everyone who is interested, to go back and actually READ the article. What is said is that HSA can lead to "stalling" which has a fairly distinctive taste, just break out some old homebrew. What is said is that evidence of stalling, even in beers that have been exposed to HSA, occurs at some time (can't remember) that is particularly LONG on the homebrew timescale! In other words, the article says that stalling occurs at a time when most homebrew has already been consumed, these experiments that have been posted have done very well in confirming the work done by the author, stalling occurs at a long timescale when talking about homebrew. I recieved the following reply from an inquiry to Briess: "Dear Roger: Thank you for your e-mail. Check out our product information sheets at www.briess.com/products.htm. This will give you some of the general analytical information and suggested uses for all of our products. The malt you are talking about started out simply as "Ashburne Malt." We then changed it to "Ashburne Mild Malt," to help people get a better idea as to what kind of malt it is. However, you never know what the retailers are labeling it once it is out of our control. Yes, they may have called it "ESB" or "Light Munich." Originally, this malt was specially kilned for a Gold Medal recipe for a brewery in Ashburn, VA. It is made from low protein 2-Row barley and is fully modified for most of our customers using a single temperature mash rest. Malt is funny. No matter what you call it, it all comes down to flavor and color. Ashburne Mild is suitable as an ESB malt, Dark Vienna, Mild, or Light Munich malt for any recipe that calls for something exotic. For instance, our Pale Ale malt is the same thing as our Vienna Malt, except that it is made from 2-Row Barley. We could have easily called it Vienna. It gets confusing in the U.S. because brewers are making both ales and lagers. A Vienna malt at 3.5 Lovibond from a malting company in Germany might taste very much like a Pale Ale malt at 3.5 L from England; it depends on malthouse flavor too. Hope I didn't confuse you further, but the short answer is that, yes, Ashburne Mild makes an excellent ESB malt at 5.5 Lovibond. It is slightly toasty, malty, and gives a great full bodied flavor. Sincerely, Jim Basler Briess Malting Company jbasler at briess.com www.briess.com I can't wait to brew with this malt, gotta get myu yeast going..... Roger Return to table of contents
Date: Tue, 07 Sep 1999 11:42:47 -0600 From: Paul Gatza <paulg at aob.org> Subject: Legal Brewing Alan asked about illegal states for homebrewing. At present, the states of Alabama, Iowa, Kentucky, Mississippi, Oklahoma and Utah are the states where home production is not permitted. At the request of Alabama AHA members, I am hoping to budget a trip to Alabama to attend the Legislators/Lobbyists dinner in March. Iowa also has potential to turn next year. Idaho became legal on July 1. The states where homebrewing status is unclear are Louisiana, Maine, Nevada, New Mexico, New York, Ohio, and West Virginia. Indiana homebrewers got a much better law passed there this year. I spoke with a brewer-representative from Ohio who is looking toward legislation, and a member passed along another representatives interpretation that homebrewing is allowed in Ohio. Maine is off my radar screen at the request of a homebrew club official who says Maine homebrewers and officials have a leave-well-enough-alone attitude. The AHA has done a lot of good work in identifying the laws that pertain in each state. In some states, such as Idaho, we have been successful at supporting the members in each state who seek legal homebrewing protection. In some states, such as Indiana, we have dropped the ball, and the efforts have moved forward without our help. Although legalization may be considered a past issue in the legal states, it is not from a shipping standpoint. We have been given the word by a major shipping company that they would be willing to revisit the issue of allowing homebrew shipping if homebrewing were legal in all 50 states. - -- Paul Gatza Director American Homebrewers Association (303) 447-0816 x 122 736 Pearl Street (303) 447-2825 -- FAX PO Box 1679 paulg at aob.org -- E-MAIL Boulder, CO 80306-1679 info at aob.org -- AOB INFO U.S.A. http://www.beertown.org -- WEB Return to table of contents
Date: Tue, 7 Sep 1999 14:01:36 EDT From: JazzNball at aol.com Subject: Life insurance and homebrew In response to Bob Fesmire and his life insurance blood test. I recently had the same thing happen to me. I was approved by my insurance company, but the premium doubled. I was told it was because of the same elevated liver enzymes (SGPT and SGOT). My agent could not give me much help so I had my doctor do another blood test. When he reviewed the results from the insurance company he told me that the elevated liver enzymes were usually caused by excessive drinking or hepatitis. I told him I only drank 1-2 beers a day. Well, I just got back the blood test from my doctor and the liver enzyme levels are now normal. The doctor says I was probably exposed to a virus that elevated the liver enzymes. Now I need to get a new insurance test so that I can get that premium reduced. I would be interested in anyone knowing about any correlation in liver enzymes and Homebrew. Anyone else have this happen to them? And were you able to get your life insurance premium reduced? Return to table of contents
Date: Tue, 7 Sep 1999 14:02:46 -0400 From: "Stephen Alexander" <steve-alexander at worldnet.att.net> Subject: Re: The Brave New Brewery Is Flawed Phil writes ... >I enjoy the laborious >task of doing full mash beers and culturing liquid yeasts because that is >how I make the best beer I can. This really sidesteps the question tho'. *If* you could make "the best beer I can" w/o the "laborious task" you enjoy, would you ? >I use as much science as I think necessary >to achieve my goal. Same here. We just have different estimations about how much is needed to achieve our goals. Very good beer can be made with little knowledge, but to go beyond that point increasing amounts of knowledge must be obtained. Experience is a perfectly reasonable way to gain knowledge, but ... I recently was at the center of the Rennerian universe and had a chance to watch Jeff preparing French bread dough. I also bake breads regularly, and know a good bit about it, but I certainly picked up more in that hour of observation than I could reliable learn in a couple months of experience and experimentation. Experience alone is the basis for a very long and expensive education. Finding a source of reliable knowledge, whether in books or anothers' experience is a shortcut. Science appears to many as a collection of small and nearly irrelevant facts. But the collection of enough small facts produce deductions and occasionally convincing conclusions about much larger issues. I understand Pivo's complaint that this is 'virtual brewing', but I completely disagree with his thought that this is irrelevant or antithetical to real brewing. The folks who developed the traditional decoction process gained knowledge via experience. Deductions about their many smaller results came together into a mash process that incorporates a functional knowledge of lactobacilli and the kinetics of several enzymes without knowing explicitly about these. To get to this point some virtual brewers of a few centuries past had to state many "what if ...." questions based on what they knew or thought at the time. Western 'science', since the ancient Greeks has been obsessed with dividing the world into smaller bits and trying to gain a functional understanding of the bits. One mistake is to ignore that 'science' doesn't and never can do more than explain what we see in terms of these crude functional models of the bits. It never presents 'truth', just a detailed approximation of truth. The other misunderstanding is that 'science' is only about these ever smaller and finer distinctions. It is also about creating estimates of how the larger more human relevant things work based on a knowledge of the microscopic. >Steve's following comment puzzles me: > >>The 'art' is >>in choosing the goal beer flavor and aroma, and not, to me, in the method of >>achieving it.< > >My assessment of Steve's interest in brewing based on what I have read in >here is that he is extremely interested in the "method of achieving it" to a >point far beyond what interests me. Your puzzlement puzzles me. Perhaps it's beyond your level of interest, but still it is just to control the product. I am only interested to the extent that it impacts the resulting beer. I'm just willing to go a bit farther than most in seeking out that understanding and control. I personally taste something like oxidation in a fair number of HB beers and so am concerned about the causes and cures. I like malty flavors so bother to look for the compounds that may cause them, and their structures and possible origins. I can enjoy more or less well attenuated beers to style and can sense the difference. So understanding the kinetics and control of the enzyme hydrolysis is relevant to me. I know the impressive impact a few tenths of pH can have on a mash - so take interest in the phytin/calcium topic ... >Once the science has no practical >application, for me it becomes superfluous. Right. And if you can tell us how to determine in advance what information is superfluous to future practical deductions you can count on a Nobel prize. A microbrewer friend mentioned that he would like to perform a protein rest but had only single infusion hardware. I suggested mashing in most of the water making for a thick slightly lower temp mash. This worked for him. The suggestion is based on an understanding of enzyme stability and activity - you won't find it in a cookbook. Unfortunately understanding HB brewing draws on a little information from widely varied subject matter. The more you know about any of these from metallurgy to p-chem to microbiology to fluid flow, the better your ability to draw practical deductions. >Yet here is Steve telling us he would be happy making SE beers I stand by that. If I could toss the process and make equal beers I'd drop all-grain as quickly as I dropped home malting and kilning. On Q2 Phil continues .... > I believe the concept is flawed. The modern beers of today as produced by >the major breweries are drifting further and further from what we as >homebrewers know is real flavour. Your reading of the question is flawed. I specifically referred to PU and Duval and other small traditional breweries and not "major breweries ". >We are a minority of specialists who are enlightened to >quality in beer. If "quality in beer" is truly the concern among the illuminati then based on the premise of my question you should have no objection to seeing PU and Duval fail, since a truly identical quality clone beers would exist. I suggest that many HBers have feelings for these traditional breweries which extend beyond the product quality. >I am not sure that Steve knows himself as well as he might think. If he were >to grow a tail I might just give him a good swing, out into space to join >Eric Panther! I do know Eric and his more serious work - and for longer than you might think. He has some impressive achievements to his (real) name. I'd love to join him - and you too Phil - perhaps for a beer sometime in Oz. Tails optional. -S Return to table of contents
Date: Tue, 7 Sep 1999 13:07:16 -0500 From: msnyder at wm.com Subject: handling carboys Greetings to the Collective! I believe I've posted this comment in the past, but after reading Marty Browns unfortunate tale (HBD #3123) I thought I'd post again. If you review past Digests, you'll note that about every 6 months or so another individual is seriously injured while handling a carboy. Carboy handles, plastic milk cartons, etc. have been suggested and work well, however I recommend one other precaution. Purchase a pair of common yellow leather work gloves and use them when handling your carboys. They WILL provide protection (for your hands) in the unlikely event the carboy slips. More important is the fact that the leather will still "stick" to the glass if it becomes wet from spilled water or wort during handling, and reduce the possibility of you losing your grip on the carboy. Just don't gain a false sense of security and become careless when handling the carboy - these things do grip!!! Just a suggestion for the masses. We don't need any more injured brewers out there. Mark Snyder Atlanta, Georgia Return to table of contents
Date: Tue, 07 Sep 1999 16:04:21 -0400 From: Spencer W Thomas <spencer at engin.umich.edu> Subject: Re: BT and Suporting those that Su >>>>> "John" == John E Schnupp <John_E_Schnupp at amat.com> writes: John> It is my opinion that the majority of the $$$ necessary to John> publish a magazine comes from the advertisers, not the John> subscribers. I subscribe to an excellent cooking magazine, Cooks Illustrated (http://www.cooksillustrated.com). They carry NO advertising. None. Not a single word. Subscription price? About $30/yr for 6 issues. Is it worth it? Yes. Do I miss the advertising? What do you think? :-) Advertising is a double-edged sword. Yes, it helps pay for the production cost. But it also means that you have to add more pages to the magazine (many in color), increasing your production cost. =Spencer Thomas in Ann Arbor, MI (spencer at umich.edu) Return to table of contents
Date: Tue, 07 Sep 1999 17:13:56 -0400 From: "Donald D. Lake" <dake at gdi.net> Subject: Brave New Brewrey II: Judgement Day FERMINATOR II: BEER JUDGEMENT DAY LOS ANGELES, July 11, 2029 (disolve to a heap of fire-blackened human bones & corny kegs. Beyond the mound is a vast tundra of skulls and shattered brown bottles. .. where intense heat has half-melted two orange Gott coolers, the blast has warped a converted keg. Small skulls look accusingly from the ash-drifts.) VOICE 3 billion human lives ended on December 31, 1999. The surviving brewers of the nuclear fire called the war, Certifed Beer Judgment Day. They lived only to face a new nightmare, the war against the cyborg RIMMS Machines... Skynet, the computer which controlled the machines, sent two ferminators back through time. Their mission: to destroy the leader of the human Resistance... Pat Babcock. My son. The first ferminator was programmed to strike at me, in the year 1984... before Pat was born. It failed. The second was set to strike at Pat himself, when he was still a child. As before, the Resistance was able to send a lone warrior. A protector for Pat. It was just a question of which one of them would reach him first... Sarah Connor Return to table of contents
Date: Wed, 08 Sep 1999 07:57:15 -0400 From: Randy Shreve <rashreve at interpath.com> Subject: Yeast Starter for a Mead??? Sorry this is off the beer path...I know some of you folks make mead too..... My first mead will be taking off soon. But first, a question. How do you make a mead yeast starter? The Wyeast (sweet mead) pack says something about using diluted fruit juice. Shouldn't I use a honey solution to step up the yeast? Thanks!! Randy in Salisbury, North Carolina Return to table of contents
Date: Tue, 7 Sep 1999 20:51:29 -0400 From: Dan Listermann <72723.1707 at compuserve.com> Subject: US News & World Report Check out the 9/13/99 issue of USN&WR under health. There is a portion of an artical which interviews Dave Radzanowski, President of the Sieble Institute who explains the shelf life of beer and the fact that light exposure causes "skunky" flavors, not age as Bud would have you believe. Dan Listermann dan at listermann.com 72723.1707 at compuserve.com Return to table of contents
Date: Tue, 7 Sep 1999 21:37:14 EDT From: Biggarmz at aol.com Subject: Response to HBD and Sophistry 9/7/99 In Response to Rod Prather's article HBD and Sophistry...I have tasted Lychee in beer. Ten Years ago Brador from Canada was bottled in glass and not in cans. It had a very pleasant taste about it. I made many trips across the border to purchase it by the case. One night I was dining at a chinese restaurant. I bit into what I belived was a cooked onion. Much to my surprise it was like a bottle of Brador exploding in my mouth. I asked the waiter what it was and he replied Lychee. Unfortuneately Brador no longer tastes the same. I have not been able to find it bottled any longer and the Lychee flavor is no longer present. Return to table of contents
Date: Tue, 7 Sep 1999 21:51:15 EDT From: AlannnnT at aol.com Subject: millenium flame wars Millenium, whether it comes this Jan 1st or next, will still be spelled millennium. AT Return to table of contents
Date: Tue, 7 Sep 1999 21:53:40 -0500 From: "Sean Richens" <srichens at sprint.ca> Subject: durability of refrigerators or freezers with override thermostats Something I've been wondering about... I asked a refrigerator technician about using an override thermostat with a chest freezer. He was concerned that the evaporator pressure would be running higher from the increased temperature, and that with the condenser and everything also running at higher pressure, the compressor life would be shortened. Has anyone any thoughts or experience with running 50-60 F above the design temperature? How many years? My expert suggested that a (licensed - gotta protect the ozone) tech could withdraw some refrigerant from the loop and optimize it for the desired temperature. SR Return to table of contents
Date: Wed, 08 Sep 1999 13:12:06 +1000 From: Miguel de Salas <mm_de at postoffice.utas.edu.au> Subject: Tasmanian Pepperberries Here in Tasmania we have a bush called the Tasmanian Native Pepper (Drymis lanceolata, for the initiated :)). The berries of this bush have a very distinctive aroma, are sweet, but at the same time, when the sweetness recedes, are spicy hot. The leaves are also aromatic and hot, but the aroma is not so sweet (apart from the fact that they contain little sugar). These berries have been used for cooking, and I've also seen a bush liqueur flavoured with them (like gin is flavoured with juniper berries), and even ice cream (I haven't tried this, but they say it's very good). I would like to use them in a special brew, which ideally would be quite light in flavour and color both to show the flavour of the berries at its best, and their distinctive purplish-red colour. I was planing to use the following recipe (19l - 5 american gallons) as a base: 3 kg Franklin malt (very light, pilsner style malt from Tassie) 250 g wheat malt 250 g very light (20 L?) crystal 17 IBUs of Tettnanger hops (no finishing or aroma hops) Wyeast 1056 Chico ale Mashing at a high temperature (~ 68 deg. C?) for some residual sweetness. Considering my system I expect an OG of 1.043 if all goes well. Also, we have water here in Hobart that is a fair bit softer than Pilsen water. I won't add any minerals, because I do want bitterness to be subdued. The main question is: how much pepperberry should I add? They don't have that strong a flavour, and I am planning to pasteurise them and add them to the secondary. I am going for 100 grams, because I want the brew to be quite distinctive. I know it's hard without knowing what pepperberries are like, but has anyone got any comments? Thanks! Miguel de Salas School of Plant Science, University of Tasmania, PO Box 252-55, Sandy Bay, Hobart Tasmania, Australia, 7001. Dept home-page: http://www.utas.edu.au/docs/plant_science/ My Homepage: http://www.southcom.com.au/~miguel/ Return to table of contents
Date: Tue, 7 Sep 1999 20:34:39 -0700 (PDT) From: Tim Anderson <timator at yahoo.com> Subject: Millenium You're all missing the point. The thing to do is pretend that you haven't been told 847 bazillion times that The New Millenium (TM) starts in 2001, and just go ahead and party like it's 1999. Drink (prematurely) that 1990 Dom and that amazing barley wine you made a year ago! But save some, because next year you can smack your forehead in faux surprise and do it all over again! Wheeeee! The year after that we can all go back to celebrating for no particular reason. tim Official Homebrewer of The New Millenium (TM) __________________________________________________ Do You Yahoo!? Bid and sell for free at http://auctions.yahoo.com Return to table of contents
[Prev HBD] [Index] [Next HBD] [Back]
HTML-ized on 09/08/99, by HBD2HTML version 1.2 by K.F.L.
webmaster at hbd.org, KFL, 10/9/96