HOMEBREW Digest #322 Wed 13 December 1989

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		Rob Gardner, Digest Coordinator

  Fermenting apple cider? (Michael Berry)
  christmas holiday brews (Wayne Allen)
  What, me worry?  Well... maybe. (jrs21 at cas.bitnet) <jrs21%CAS.BITNET at CORNELLC.cit.cornell.edu>
  Re:  Homebrew Digest #321 (December 12, 1989) (Brian Rice)
  Homebrew supply store in Palo Alto  (Kenneth Kron)
  fest beers (florianb)

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---------------------------------------------------------------------- Date: Tue, 12 Dec 89 08:40:38 mst From: Michael Berry <mcb at hpgrbd> Subject: Fermenting apple cider? I am seeing lots of apple cider on the store shelves and was wondering if it is possible to make some of the "hard" variety from what I see. My thought would be to add some pre-started yeast to the gallon jug and "let her rip." The brand I had my eyes on had "no sugar added" but seems to taste quite sweet. Any advice before I begin my experiment? Michael Berry ARPA:mcb%hpgrla at hplabs.HP.COM UUCP:hplabs!hpgrla!mcb Return to table of contents
Date: Tue, 12 Dec 89 10:34:08 CST From: wa%cadillac.cad.mcc.com at mcc.com (Wayne Allen) Subject: christmas holiday brews I got to try Young's winter warmer last night, and could not even decide if I liked it; some sort of bizarre taste would not identify itself. Anyone know what it is? I also tried the oatmeal stout and porter, which were both disappointing. The Anchor or Sierra Nevada stouts and porters are MUCH better. Were my taste buds taking a siesta? I'd heard this was pretty good stuff... wa (ps. the SN Celebration Ale got me in the holiday spirit!) Return to table of contents
Date: Tue, 12 Dec 89 10:39:48 pst From: jrs21 - John Simpson (jrs21 at cas.bitnet) <jrs21%CAS.BITNET at CORNELLC.cit.cornell.edu> Subject: What, me worry? Well... maybe. First, I'd like to thank everyone for the advice and encouragement I received regarding Elbro Nerkte and Papazian's stouts. I didn't get a chance to respond to everyone who sent me email, this is my last week at work (I'm a co-op) and they've been keeping me pretty busy. If only they'd relax, not worry... My batch of Elbro was bottled about a week ago, and the results are less than awe inspiring. The biggest problem is a nasty astringent/woody aftertaste. I followed the rules and did not boil the grains, but I see two possible culprits: 1) The strainer I was steeping them in was fairly coarse, and about a tablespoon's worth of grain filtered through. A lot of this went into the primary. (I used single stage.) 2) I raised the heat slowly, so the grain probably spent 5-10 minutes between 170 and 212 F. Will the taste improve much with age? It's already gone from an overpowering taste/aftertaste to a very annoying aftertaste. I plan to steep my next grains in a separate pot and monitor the temperature. How long is needed to extract the flavors and characters without risking tannins? Also, these beers have the 'old faithful' feature if opened anywhere near room temperature (I discovered this while wearing a white dress shirt :-( ) but when served ice cold they don't have enough carbonation. This could be due to variation between bottles and/or their age (~1 week). The level of carbonation is actually pretty good for the first 15 minutes or so, but it goes flat quickly. I thought I had kept things sanitary, and I can't taste any infection, but it could be being overpowered by the tannins. And now question about body. It doesn't have any. This is partly my fault, because (as an experiment) I didn't add the 4 tsp. (listed as optional) of gypsum. What sort of character/body do gypsum and malto-dextrin add to beer? I like my beer thick and sweet, but I don't want to over do it the first time I use them. Miscellaneous questions: I used Wyeast #1338. Would it be safe to try to use the sediment from one of these bottles as a starter for my next batch? My father travels to Germany fairly often and I'm trying to convince him to bring me back some fresh German beers. Would the bottles survive a transatlantic flight in an unpressurized cargo hold? Will I have to settle for a few bottles brought back in a carry on? Will he have to declare them and pay duty? Any recommended brands? Are there any homebrewer's clubs or brewpubs in the Dayton, Ohio area? I'm going back to school there in a few weeks. Anything in Cincinatti? Are there any brands of extract that use artificial flavors and/or colors? What about preservatives? Thanks for putting up with (yet another) novice's questions. This may be the last you hear from me for a while, because at Univ. of Dayton we students aren't allowed to use bitnet (I'm working on it). Thanks, Rob (and the rest of you), for a great digest. john jrs21%CAS.BITNET at CORNELLC.cit.cornell.edu (Until Dec. 15) simpson$j%dayton.bitnet at CORNELLC.cit.cornell.edu (receiving only) Return to table of contents
Date: Tue, 12 Dec 89 17:46:29 EST From: rice at zip.eecs.umich.edu (Brian Rice) Subject: Re: Homebrew Digest #321 (December 12, 1989) Return to table of contents
Date: Tue, 12 Dec 89 11:49:32 PST From: kron at Sun.COM (Kenneth Kron) Subject: Homebrew supply store in Palo Alto I'm looking for a homebrew supply store in the Palo Alto area. Anybody know of one?? kk Return to table of contents
Date: 12 Dec 89 10:16:16 PST (Tue) From: florianb at tekred.cna.tek.com Subject: fest beers In # 321, Mark Stevens says: >Every year I try to sample as many of these holiday beers >as I can because they are almost always denser and more >robust than the breweries' regular offerings. This year and asks about possibilities. My personal favorite is Widmer's Festbeer (could be Winterfest or something like that), at $6 per large bottle. The cost is just too much for beer, though. I made my own version this year, which I prefer, and it cost much less per bottle. If anyone is interested in the recipe, I could bring it in. Florian Bell Return to table of contents
End of HOMEBREW Digest #322, 12/13/89 ************************************* -------
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