HOMEBREW Digest #324 Fri 15 December 1989

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

		Rob Gardner, Digest Coordinator

  Fermenting apple cider? (Paul Bigelow)
  S.G. and other novice questions (Paul Bigelow)
  Re: a caveat for spiced hard cider (dw)
  Re:  Homebrew Digest #323 (December 14, 1989) (CCL-F) <ggibson at PICA.ARMY.MIL>
  Re: Subject: Stainless Steel ? (kipps)
  First Batch! (Rick Myers)
  Barley (I wanna get into all-grain, et al) (Chris Shenton)
  Stainless pots ("2645 RUTH, GUY R.")
  HBD 315 ("2645 RUTH, GUY R.")
  Winter ale recipe (florianb)
  Samuel Adams Brewpub / Wynkoop Brewpub (Rick Ward)

Send submissions to homebrew%hpfcmr at hplabs.hp.com Send requests to homebrew-request%hpfcmr at hplabs.hp.com
---------------------------------------------------------------------- Date: Thu, 14 Dec 89 8:55:23 EST From: Paul Bigelow <bigelow at hppad> Subject: Fermenting apple cider? Full-Name: Paul Bigelow Chris Shenton writes: > I have good luck just letting it hang out in the fridge for a couple weeks. ... > The natural beasties in the cider I get do the work -- I get it from a Back in my school days, after a trip to the farmers market, we would just leave our jugs in the basement with the caps on loosely. About 1 in 5 would turn to cider vinegar. I imagine adding some champagne yeast would be a safer bet. The new plastic bottles sound better. Keeping the cap on would provide better carbonation, and you wouldn't have to worry about glass shrapnel. Guy Ruth writes: > I tried the hard cider after 6 months and wasn't terribly impressed. Using the low-tech "hang-out" method I always found the cider tasted best after one or two weeks. It has just a little kick, some carbonation, and still a lot of natural sugar. After all the natural sugar is fermented out, you might as well be drinking a good wine instead. Paul Bigelow bigelow at hppad.hp.com Return to table of contents
Date: Thu, 14 Dec 89 9:05:43 EST From: Paul Bigelow <bigelow at hppad> Subject: S.G. and other novice questions Full-Name: Paul Bigelow Bryan Hilterbrand writes: > Papazian showed the starting S.G. for this style to be 1.070 to 1.090, > but the S.G. of my brew came out to about 1.043. I had exactly this problem last weekend while brewing "Super Stout" from the Reese book "Better Beer and How to Brew It". Starting S.G. should have been above 1.050, but it was 1.027, below the expected finishing point of 1.030. The problem was fixed quite simply with a spoon and a quick stir. Turns out the sparge water was sitting on top of the wort in the carboy and it just needed a little encouragement to mix in. Paul Bigelow bigelow at hppad.hp.com Return to table of contents
Date: 14 Dec 89 09:13:31 EST (Thursday) From: dw <Wegeng.Henr at Xerox.COM> Subject: Re: a caveat for spiced hard cider >I can only >surmise that something in the spices has inhibited yeast growth >leaving me with three gallons of sickly sweet spiced cider. I've never tried to make spiced cider, though as I have reported in past issues of this digest I have sucessfully made hard cider and cyser (cider fortified with honey before fermentation). My advice is to insure that the cider you were using did not contain preservatives. Also make sure that the pH of the cider/sugar/spice solution is within the range of the yeast that you are using (champagne yeast likes the pH to be the same as grape juice - I forget the exact figure). Lack of nutrients, and fermentation temperature, may also be factors. If you want to experiment, try waiting until fermentation is well under way before you add the spices. /Don Return to table of contents
Date: Thu, 14 Dec 89 9:26:56 EST From: Gregg Gibson (CCL-F) <ggibson at PICA.ARMY.MIL> Subject: Re: Homebrew Digest #323 (December 14, 1989) I would like to know if anyone knows of any good supply stores in the Northern New Jersey/New York area. I have been looking for awhile and have come up empty. Thanks! Gregg Gibson Return to table of contents
Date: Thu, 14 Dec 89 07:34:28 -0800 From: kipps at etoile.ICS.UCI.EDU Subject: Re: Subject: Stainless Steel ? While on vacation this summer my wife and I passed through Williamsburg, Virginia. We were surprised to find that besides being full of colonial whatnot, Williamsburg is home to some zillion or so factory outlits, one of which sells Revere Ware. This shop had stainless steel 5 Gallon copper-bottom pots (with lids) for about $58. Even if UPS charges $15 for shipping that's still the best price I know; perhaps you can even find a Revere outlit closer to home. -Jim Kipps Return to table of contents
Date: Thu, 14 Dec 89 8:38:30 MST From: Rick Myers <hpctdpe!rcm> Subject: First Batch! Full-Name: Rick Myers Hello all - here's my first submission! Last week I brewed my first batch, an amber lager using hopped malt extract (John Bull). I wanted to keep everything simple the first run so I could get familiar with the entire process. Last night (Wednesday) I bottled. I bought a 'starter kit' from the local homebrew shop here in Colorado Springs (Stoppel and Associates). Their recipe used 1 1/4 cups of priming sugar. I have a book by Byron Burch of Great Fermentations in Santa Rosa, CA and it states to never use more than 3/4 cup of priming sugar - comments? Also, I live east of town (out on the prairie) and I have very hard, alkaline, well water. The water in Colorado Springs is quite soft, so my starter kit came with 'water salts' which is mostly gypsum according to the label. Is anyone in a similar situation? Should I not use the gypsum if I use my well water? I used well water this first batch, I think I will use city water for my planned second batch (a light pilsner). - -- ======================================>*<==================================== Rick Myers Hewlett-Packard Colorado Telecommunications Division 5070 Centennial Blvd. Colorado Springs, CO 80919 (719) 531-4416 rcm at hpctdpe.HP.COM ======================================>*<==================================== Return to table of contents
Date: Thu, 14 Dec 89 11:10:20 est From: Chris Shenton <chris at asylum.gsfc.nasa.gov> Subject: Barley (I wanna get into all-grain, et al) My local homebrew supply store closed down recently, and I'm looking for a good mailorder place. Sent out 50 requests for catalogs, and have gotten about 30 replies. A couple of good-looking places, and one odd one -- Stew's Brew. Anyone know about it? All he sells is malted barley, only one kind, and doesn't say what it is, except that it's grown in the American ``Beer Belt''. The price, however, is a whopping $0.55/lb. I'm tempted to try it for my first go at all-grain, as his flier had boat-loads of helpful time- and money-saving tips (he seems to know what he's doing). Odd question -- flames and jeers appreciated: a co-worker says his family produces malting (`ing', not `ed') barley, and it sells for $3 a bushel (about 48 Lbs). At that price, I'd be interested to know how much of a pain malting my own would be... Any thoughts? I'm also looking for free advice -- do's and don't's -- appropriate for a first-time all-grainer. Are the electric mash tun's all their cracked up to be? will someone explain why they justify spending $100 plus expenses to install a 240V circuit? (I assume a 120V would have too few BTUs). How do I avoid the expense of a grain mill? any plans on building one? Andy Wilcox <andy at mosquito.cis.ufl.edu> writes about Stainless Steel: > 5 Gallon pots (if this is what I need) are quite expensive ... Yeah, and I hear that you need at least an 8 gallon pot for all-graining. Any suggestions? Are the enameled canning pots tolerable? or highly inferior? P.S.: Anyone ever grown their own hops? How? _______________________________________________________________________________ Internet: chris at asylum.gsfc.nasa.gov ( NASA/GSFC: Code 735 UUCP: ...!uunet!asylum.gsfc.nasa.gov!chris Greenbelt, MD 20771 SPAN: PITCH::CHRIS (DECNET) 301-286-6093 Return to table of contents
Date: 14 Dec 89 10:58:00 MDT From: "2645 RUTH, GUY R." <grruth at sandia.gov> Subject: Stainless pots Andy Wilcox was wondering about stainless steel boiling vessel: If you can settle for ceramic on steel, I found a place in Indiana that sells a 33 qt pot for $29. The address is General Housewares Corp PO Box 4066 Terre Haute, IN 47804 ph: (812) 232-1000 part #: 6209 Return to table of contents
Date: 14 Dec 89 14:48:00 MDT From: "2645 RUTH, GUY R." <grruth at sandia.gov> Subject: HBD 315 Considering the number of requests I'm getting from people who didn't receive HBD 315 would you consider retransmitting it again? Guy Return to table of contents
Date: 14 Dec 89 05:16:23 PST (Thu) From: florianb at tekred.cna.tek.com Subject: Winter ale recipe I received several requests for my holiday ale recipe, so it is posted below. It is a brown ale, not too bitter, very aromatic, not too strong. Ing's: 5# light domestic dry extract 3# 2-row 1/2# 40 L crystal 2 oz roast barley 4 oz wheat malt 2 oz dextrine malt 2 oz cascade 5.2 1/2 oz tettnanger 4.9 1/2 oz perle 7.2 1/2 oz kent goldings 5.2 1 tsp Irish moss wyeast Irish liquid yeast I used Papazain's method of partial mashing, except used 2 gal of sparge water. I obtained 18 pints of sparge and added two pints of water to the boil, along with the dry extract (incidentally, I mashed all the grains together.) I boiled for 60 minutes. The hop schedule was 1 oz cascade, 1/4 oz perle, and 1/4 oz tettnanger at 40 minutes. 1/2 oz cascade, 1/4 oz perle and 1/4 oz tettnanger at 30 minutes. 1/2 oz cascade, 1/2 oz kent goldings in a hop bag at 3 minutes, and transferred the hop bag to the primary which remained during the primary fermentation. OG=1.060, FG=1.012. 3 days in primary, 9 days in secondary. Twelve days in the bottle was sufficient. I much prefer it over the Widmer Festbier, after which it was patterned. It's also a lot cheaper. I call this one "Boonesburger Winterale." Florian Bell, Boonesborough, Oregon. Return to table of contents
Date: Thu, 14 Dec 89 16:47:03 EST From: eplrx7!slug!ward at uunet.UU.NET (Rick Ward) Subject: Samuel Adams Brewpub / Wynkoop Brewpub Two weekends ago, I embarked on a beer weekend. Friday night I went into Philadelphia and found the newly opened Samuel Adams Brewpub. To be honest, I was less than impressed. The location is too small, and the beer is nondistinct. They serve a gold, amber and porter, all of which taste remarkably similar. The gold was amber and tasted a lot like Samuel Adams Lager. The amber was a darker shade of amber and tasted much like the gold with a bit more body. The porter was black(of course) and tasted like the amber with some toasted barley added. There really wasn't much variation. Another factor that contributed to my distress was that the place was literally overflowing with lawyers and other yuppie scum. The next morning I flew to Denver for the express purpose of trying some of the beers that I have been reading about on the net. My first stop was the Coors brewery where I took their tour and sampled their various offerings. The tour was pretty neat although I kept wondering why the brewery couldn't turn out a better product considering all the great equipment they had. The best part of the tour(for me) was the section where they malted barley. Coors claims that they are the only major brewery in the US to malt their own barley. One item of note was that Coors just dropped their Herman Josef "premium beer" line because they claim that the bottom has fallen out of the premium beer market! If this is true, a lot of microbreweries could be in trouble. My next stop was at a liquor store where I bought six packs of Pete's Wicked Ale, Sierra Nevada Pale Ale, Telluride and both Aass products. Thanks for the reccomendations! I especially like Pete's and SNPA. That night I went to the Wynkoop brewery which has been open for a little over a year. What a difference one night made! The brewpub is built in a huge warehouse and offered seven completely distinct brews. The "Brew Czar" is Russell Schehrer, the winner of the Homebrewer of the Year award in 1985. My favorite brews were the E.S.B., the Barleywine and the Chili Beer! The chili beer tasted like a lager with an aftertaste that was distinctly jalapeno(although not overpowering). The E.S.B. was a delicious ale and the Barleywine was heaven. BTW, I'm accepting all recipes for Barleywines :). On Sunday I went to Old Chicago and sampled the holiday brews from Anchor Steam, Sierra Nevada and the Boulder brewery. All three were great and nicely spiced. My favorite was the Boulder Christmas Stout. Sorry about the length, folks. Cheers! Rick Return to table of contents
End of HOMEBREW Digest #324, 12/15/89 ************************************* -------
[Prev HBD] [Index] [Next HBD] [Back]
HTML-ized on 06/29/00, by HBD2HTML version 1.2 by K.F.L.
webmaster at hbd.org, KFL, 10/9/96