HOMEBREW Digest #3149 Wed 20 October 1999

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  Middlebury, VT (JPSimo1106)
  RE:  Info on Sake (VIZECKY)
  Yeast Starter - Oxygenation vs. Sanitation (Bill Graham)
  RE: Info on Sake (Robert Arguello)
  RE: cleaning  a calcified carboy (LaBorde, Ronald)
  re: Starter Stirrer? (LaBorde, Ronald)
  Re: yeast and antibiotics ("Scholz, Richard")
  Re: Scorched Bock (Spencer W Thomas)
  Cleaning  up yeast and carboys (Dave Burley)
  Re: antibiotics and yeast (MICHAEL WILLIAM MACEYKA)
  Recipe for CSR Bitters (Steve Thompson)
  Subject: Info on Sake ("Sean Richens")
  yeast, aob customer service, GABF (no future) (Jim Liddil)

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---------------------------------------------------------------------- Date: Tue, 19 Oct 1999 06:23:08 EDT From: JPSimo1106 at aol.com Subject: Middlebury, VT Can anyone point me to a good lunch place in Middlebury, VT? I'm headed up to take a tour of Otter Creek with my wife and parents this Saturday. I'm really not interested in traveling further to Burlington, after a 2 to 2&1/2 hour ride to Middlebury. Much appreciated, John Simonetta Return to table of contents
Date: Tue, 19 Oct 1999 08:01:25 -0700 (PDT) From: VIZECKY <vizecky at yahoo.com> Subject: RE: Info on Sake > Date: Mon, 18 Oct 1999 17:48:07 EDTFrom: > Jaxson28 at aol.comSubject: Info on Sake > I'm interested in brewing sake for a close friend > who loves the stuff. Does anyone know of a recipe > or direct me to where I can find information on > brewing sake? While I am an experienced all-grain brewer and wine/mead maker, I have only recently ventured into the sake making arena. I first replied directly to the above post then I considered the lack of information availble on the HBD and in the archives on sake when I was trying to get a start and decided to post the whole thing. I am a relative newbie at sake making so if anyone has any better information please feel free to flame or correct as you see fit. - ---- I am just finishing my second batch of sake right now. My first batch was a disappointing pseudo sake made with "koji enzyme" purchased from Great Fermentations. My second batch is the real thing. My second batch represents three years of attempting to locate the proper ingredients, so far it tastes wonderful! If you need background information on the process check out the following links. http://www.brewery.org/brewery/library/sake_MH0499.html http://home1.gte.net/richwebb/sakeprod.htm I would also recommend the following book, you will find it to be a handy reference. SAKE (USA) by Fred Eckhardt The most difficult ingredient to find is KOJI (ko-gee) it is a rice inoculated with a mold from the penicillin family which converts the starch in rice to a fermentable sugar. The problem is the stuff should be either refrigerated or frozen at all times and there is no way to know how old it is. Depending on where you live koji is very difficult to locate, for example I live in Minneapolis and I called or visited no less than 20 Asian markets trying to locate koji, none of them carried it in stock. I even requested that they locate it and special order me some, but to no avail. I knew that it was available through a couple home brew companies like St. Pats (www.stpats.com) but it costs about $8.00 per container (it takes two) and when I figured in shipping and the likelihood that I would have a usable product after shipping from Texas to Minnesota I opted not to order. Finally I contacted GEM, GEM is a small culture company run by a nice couple. They do not have a website but if you call them they will mail out a catalog (I got mine two days after I called), they sell koji and mold powder (among other things). I opted for the mold powder. One order of culture is enough to do two batches of sake and the cost is $2.50, if your order is over $10 the shipping is free, and they have a special price if you order 5-packets you can get 5 for $10 or $11 I don't remember which. GEM will also sell you a copy of the recipe from SAKE (USA) for about $3 if you don't buy the book. Gem Cultures 30301 Sherwood Road Ft. Bragg, CA 95437 Phone 707 964 2922 As far as yeast is concerned Wyeast sells a sake yeast or Fred Eckhardt claims a good wine yeast will work fine. The best advice I can give (for what it is worth) is before you try to make sake, invest in a rice steamer (NOT A COOKER) a rice steamer is just what it sounds like. It is an aluminum tray suspended above boiling water, the rice never touches the water while cooking. The cost of a new steamer is about $20-30, get a fairly large one 30-40cm because you will be steaming up to 5lb of rice at one shot. The reason I recommend a steamer is in my readings and discussions about people's experiences I noted that everyone who cooked the rice in boiling water had a miserable gummy mess whereas those who steamed the rice (myself included experienced no such difficulty). I typed this up in a hurry, and I hope I did not miss anything. If you have further questions or would like to discuss sake I would be happy to help. Thanks Gordon Vizecky Minneapolis, MN Not affiliated in any way with the commercial entities mentioned above, just a customer. ===== __________________________________________________ Do You Yahoo!? Return to table of contents
Date: Tue, 19 Oct 1999 11:26:08 -0400 (EDT) From: Bill Graham <weg at micro-net.net> Subject: Yeast Starter - Oxygenation vs. Sanitation All - The recent posts about yeast starter growth have been interesting, but I'm seeing an interesting dichotomy ... folks who swear by lots of oxygenation, and folks who insist on the highest levels of sanitation when growing yeast. Frankly, I haven't seen any mention of how to do both at the same time. Off the cuff, it sounds like they are mutually exclusive, since the process of oxygenation would break any sanitary "containment". Could somebody enlighten me on how this is done? Bill "...the only way to deal with bureaucrats is with stealth and sudden violence." - Butros Butros-Ghali Return to table of contents
Date: Tue, 19 Oct 1999 08:29:10 -0700 (PDT) From: Robert Arguello <robertac at calweb.com> Subject: RE: Info on Sake Date: Mon, 18 Oct 1999 17:48:07 EDT Jaxson28 at aol.com asked: >I'm interested in brewing sake for a close friend who loves the stuff. Does >anyone know of a recipe or direct me to where I can find information on >brewing sake? Fred Eckhardt's book "SAKE USA" Published by: Fred Eckhardt Communications PO Box 546 Portland, Oregon 97207 503-289-7596 ******************************************************************** Robert Arguello <robertac at calweb.com> Corny kegs - ProMash Brewing Software http://www.calweb.com/~robertac ******************************************************************** Return to table of contents
Date: Tue, 19 Oct 1999 11:33:16 -0500 From: rlabor at lsumc.edu (LaBorde, Ronald) Subject: RE: cleaning a calcified carboy Todd asks about cleaning a calcified carboy. I have often wondered about the same thing as I cannot recall hearing anyone's good advice about how to do it. My erlenmeyer flasks sometimes have a white coating after soaking in bleach for a few days, and I also tried CLR to no avail, tried vinegar, nadda. The method I finally came up with was this. I use Barkeepers Friend, a cleaning powder for stainless steel, glass, and other materials. I use either a nylon bristle brush (wet), or a sponge pad on a handle (from grocery store), and mechanically rub the stuff off after sprinkling some Barkeepers Friend and a small amount of water inside to make a paste. This is the only way I have found to remove that coating, and it should also work on a carboy, if you can find or make a long handled scrubber of some kind. Good luck. Ron Ronald La Borde - Metairie, Louisiana - rlabor at lsumc.edu Return to table of contents
Date: Tue, 19 Oct 1999 11:48:47 -0500 From: rlabor at lsumc.edu (LaBorde, Ronald) Subject: re: Starter Stirrer? Phil and John discuss making a stirrer. Good ideas, and I will chirp in with some more (good, I hope). I was about to build a stirrer when I asked my lab friend if I could take a look at a real one. He let me see it, in fact he gave me one that was not working. Now, it seems to be some kind of karma that stirrers get spills and corrosion on them, as I could see he had quite a few rusting hulks around the lab. I opened it up to get a look and found a very small ac motor, with a magnet mounted to a disk, which was mounted to the motor. Very easy to make something like this. The magnet was about 1/4 inch diameter by two inches long. It was held down by a simple metal flat piece that screwed down on either side of the magnet to the disc. The motor was controlled by a simple 10 watt or so potentiometer. This whole thing will bog down with more than 1 liter flask of yeast (yeast slurry gets thicker once the cells multiply). So I would like to build a better one myself. One thing to watch out for also, is the heat from the motor really heated the plate up too much and raised the temp of the starter. I put some coasters under the flask as insulation and this helped. I will include a fan in the one I build. If you have unlimited time on your hands and want to get fancy, I was thinking, hmm the magnet is there and it spins, so why not put one of these hall effect magnetic sensors (you can get one free by scavenging one from an old floppy disk drive), and then place it close to the stir magnet and sense the actual speed. Then build a digital controller with a speed dial or readout of some kind. I did warn you - unlimited time, remember. Ron Ronald La Borde - Metairie, Louisiana - rlabor at lsumc.edu Return to table of contents
Date: Tue, 19 Oct 1999 13:32:03 -0400 From: "Scholz, Richard" <RScholz at refco.com> Subject: Re: yeast and antibiotics "Stephen ." <sn55 at hotmail.com> <mailto:sn55 at hotmail.com> asks about antibiotics and yeast in HDB3148 The wine industry uses some of these to inhibit secondary infections until the yeast is done with the sugars. Check out Scott labs at: http://vinescape.com/scottlab/fermentation.htm look at the page on "Fordras Lysozyme". They describe it as: "Lysozyme is a naturally occurring enzyme extracted from egg white protein. Lysozyme attacks the cell wall of gram-positive bacteria leading to cell lysis and death. It is effective against Lactobacillus, Pediococcus and Leuconostoc bacteria. Lysozyme is available in an easy-to-solubilize powder form and comes in 1-kilo packages." I've been very interested in any compound that might lower the infection risk from the chiller into the fermenter and beyond. I have contacted Scott Labs and hope to know how much this stuff costs in the near future. They also have yeast nutrients and other fermentation additives. Hope this helps. - --- Richard L Scholz Brooklyn, NY Return to table of contents
Date: Tue, 19 Oct 1999 14:31:48 -0400 From: Spencer W Thomas <spencer at engin.umich.edu> Subject: Re: Scorched Bock >>>>> "Thomas" == Thomas S Barnett <barnets at mail.auburn.edu> writes: Thomas> Hello All, I recently made a bock. Upon transfering to Thomas> the secondary i tasted it and noticed a burnt/smoke Thomas> flavor. I had expected such, as there was some scorching Thomas> while adding heat to the mash. I plan to lager this beer Thomas> near freezing for a few months. Will lagering help get Thomas> rid of the burnt/smoke flavor? I doubt it. My suggestion is to add more smoke flavor and call it a "smoked bock." You could, for example, dampen about a pound of crystal malt, and smoke it for about an hour, then steep it in a quart or two of water. Boil the water before adding it to your beer, of course. Smoking in a "kettle" grill: Place the malt in a shallow pan or form one out of heavy-duty aluminum foil (two layers would be best). Make a small pile of charcoal on one side of your grill and get it going. Wrap a cup or two of wood chips (hickory is nice) heavy-duty foil, making a packet about the size your pile of charcoal will be when you flatten it out. Poke a bunch of holes in the top of the foil packet. Put the packet on top of the coals, put the grate on, and put the pan with the crystal malt on the other side of the grate from the coals (you want smoke, not heat). Cover the grill, and adjust the air holes so you get a nice steady stream of smoke out the top. =Spencer Return to table of contents
Date: Tue, 19 Oct 1999 15:07:19 -0400 From: Dave Burley <Dave_Burley at compuserve.com> Subject: Cleaning up yeast and carboys Brewsters: Stephen Neate asks for data on how to clean up yeast and suggests perhaps an antibiotic may be useful. Don't know anything about anti-bacterial/non-yeast killing potions, but I normally refresh a culture using tartatic acid as some professional brewers also do. Take a yeast slurry which you wash with cold sterile water until all the beer has been removed. Add a cold solution of 1% tartaric acid, swirl, allow to settle and pour this off, followed by three cold water rinsings. Minimize the time the yeast spends in the tartaric acid as best you can. 10 to 30 minnutes has proven OK in my experience, longer may be OK, I don't know. You may have to lose some of the yeast to do this. The acid is reputed to kill contaminating lactobacillus, but I don't know if that is why it works or if it is just the washing/gravity separation of the yeast and bacteria. Anyway, pitch the yeast into a starter and then into a brew when you get rapid growth and high kraeusen in the starter. Some brewers do this every three brews just to minimize any contamination. I did read of one who does this every brew. But it is probably (pardon the expression) overkill. - ------------------------------------------------- Todd has tried to remove a white film from a carboy using alkaline cleaning agents to no avail. Try the other side of neutrality by using an acid. Since this carboy spent time outside, the white film may in fact be etched glass and no amount of cleaning ( outside of polishing) it will solve this problem. - ------------------------------------------------- Keep on Brewin' Return to table of contents
Date: Tue, 19 Oct 1999 15:10:27 -0400 (EDT) From: MICHAEL WILLIAM MACEYKA <mmaceyka at welch.jhu.edu> Subject: Re: antibiotics and yeast Howdy All, Stephen Neate asks about using antibiootics to rid yeast cultures of unwanted microbes. This is certainly a possibility BUT... The only way to know if the antibiotics you are using are toxic to the bacteria in your culture, you would need to "do the experiment" by adding the drug(s) to the culture. If the bacteria are not killed, then you may not have any yeast left to salvage. Furthermore, if a bacterium found its way into your culture, perhaps some wild yeast did too, and the antibiotics would be to no avail. And then there is the issue of selecting for resistant mutants... My suggestion is that if you come down with infected yeast during the "culture stage" that you go back to the original source. If that is unclean, then streak the culture to singles on an agar plate that supports yeast growth. Pick several individual colonies and either test grow them in liquid or re-streak to singles. I have followed this procedure myself on several occasions and it has been successful for me. I have also gotten rid of petites in this fashion. If you get infected yeast during the starter-stage, and you positively must pitch that yeast, then what have you got to lose? Just be sure to warn any drinkers of the beer who might be allergic to antibiotics what you have done. Eventhough I work in a molecular biology lab and culture my yeast there, I always have a couple of dried yeast packets lying around just in case. Of course, I've never had to use them... Having said all of this, in doing tissue culture, I use media that has antibiotics already in it to prevent infections from occuring. Alan Meeker will tell you I do this because I am less than a man, [insert your own snide comments here about one or both of our wives]. Haven't tried it with my yeast culturing. Mike Maceyka Baltimore, MD Four Square Brewing: Our beer doesn't suck because it's infected... Return to table of contents
Date: Tue, 19 Oct 1999 20:00:22 -0400 From: Steve Thompson <viking at jellico.com> Subject: Recipe for CSR Bitters Back in the Dark Days (when I was in the Navy) I had the good fortune to make friends with a couple of blokes aboard HMS Exeter who introduced me to CSB bitters. Well to make a long story short it was love at first sip. According to them this is a special brew (there was a lager version too) made by Courage brewery especially for the Royal Navy. I expect that was true since the Courage products I got in various pubs weren't even close to what I got on the Exeter. Now for the question does anyone have or know where I could get a extract based recipe for a CSB bitters clone??? Thanks in advance. Steve formerly of the USS Underwood :-) Return to table of contents
Date: Tue, 19 Oct 1999 17:56:47 -0500 From: "Sean Richens" <srichens at sprint.ca> Subject: Subject: Info on Sake For a whole bunch of stuff on loads of neat topics, go to Cindy Renfrow's page: http://members.aol.com/renfrowcm/links.html and down the page you will find: http://www.lvdi.net This page gives several approaches to making sake, from the mini-commercial to the total farmhouse bucket batch. My one batch of sake, which I plan to repeat this year, was based on a recipe in _Making_Wine,_Beer,_and_Merry_, by Howard and Gibat. Unfortunately, the typesetter ate a few key instructions, but as I was working with a Chinese mycologist at the time I had alternatives. I used tane (spores) to make my own Koji. It wasn't really the same as the Japanese product, but it hydrolysed the rice just fine, and the product was a highly accurate copy of commercial sake right down to the cranium-splitting hangover. As I recall, I steamed 3 lb of rice and placed it in a sterilized bucket. I obtained *Aspergillus* spores at a Chinese pharmacy (couldn't get any in San Francisco, but they're on the counter by the cash register here in Winnipeg - funny). A slurry of spores was added to the rice and after 2-3 days of warm incubation the rice "makes water" and is sitting in about its own volume of sweet liquid. In China they eat this slurry or strain it off, it's slightly alcoholic. Note that this stage is an aerobic, solid-state fermentation. I added 2 gallons cold water, champagne yeast, and put it in a 50*F room for a month to ferment. I then strained it out, and let it sit in jugs to finish up. I filtered it, which I would use diatomaceous earth for next time. It's good! I have the package, but I don't know how I'm going to get the Chinese characters to you. Email me directly and I'll try to get it scanned. Then you can take that here, there and everywhere to see if you can get a lead on the stuff. Try a university microbiology or biochemistry department, there's probably a few Chinese researchers who could help. Return to table of contents
Date: Tue, 19 Oct 1999 21:10:33 -0400 From: Jim Liddil <jliddil at vms.arizona.edu> Subject: yeast, aob customer service, GABF (no future) I order the new Fix book via the AOB, in order to support them take advantage of the low price/free shipping deal. And I got this: > Thank you for your order from the Association of Brewers! > We received your order from the AOB web catalog at 11:13:49 > on 10/06/99. > We will respond to you as promptly as possible. Note the date. I have yet to get a further response. I do not care if all the AOB was at the GABF, if they want to keep me as a member and not got to bn.com or amazon then get with the program. I have yet to see the book either. amazon. com indicates it won't be out until december And wrt to the GABF I have been amde aware that the GABF may not happen next year, something about currigan hall not being available. Can anyone (tom dalldorf?) give me details about this? thsi would certainly impact one of the "benefits" I get as an AHA "member" Brad Miller wrote: > Yest cells grow well on a minimal media containing dextrose > (glucose) as a carbon source and salts which supply nitrogen, phosphorous > and trace metals growing yeast for grad student genetic research and growing yeast for making beer are two entirely different end points. Do not use dextrose as the sole source of carbon for a starter. You will end up with yeast that have down regulated maltose utilizing enzymes. Just use wort. If you are propogating yeast to freeze then use YM broth is free of particulates yet has some malt extract and yeast extract. Rather then waste my breath read the hbd archives about sterols etc. Some one mentioned lack of need for a protein rest in the Czech malt based on kolbach alone. Wrong answer. At any rate any educated brewer knows that all protein modification should be done at the maltster. :-) > From: "Stephen ." <sn55 at hotmail.com> > Subject: yeast and antibiotics > > In a few years of reading HBD on and off I have seen many a mention of > bacterial contamination of cultures but no advice on how to clean them up > at the culturing stage using antibiotics. What happened to the days when people had "real" e-mail addresses? :-) You should ahve checked the archives for the lambic digest as well. At any rate I have done a fair amount of cleaning up cultures form breweries (normal and lambic) and form various bottles. There are a number of approaches one can take. Yes antibiotics can be used. You are better off using something like gentamycin of pen/strep to nuke al the bugs. You run the risk of antibiotic resistant organisms anytime you use this approach. the favored approach is to dilute the yeast cells and plate them on YM agar at pH=3 or so. this will effectively prevent many aerobic microorganisms from growing as well as anaerobes. You can then pluck 10 or so colonies and put them into YM and then let them grow and see if you still have contamination. If you do then you need to repeat the process making sure you are plating single cells. The rational for plucking numerous colonies is so that you maintain genetic diverstiy and don't select RD mutants. of course after you clean up the yeast you will want to check for RD mutants. Jim "jonestown" liddil Return to table of contents
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