HOMEBREW Digest #3378 Sat 15 July 2000

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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

  raspberry wheat ("lauritsm")
  sanitary welds (LyndonZimmermann)
  Raw wheat, Redbacks ("Graham Sanders")
  Fish net stockings (Ray Kruse)
  Controlling Oxidation - ?? ("Poirier, Bob")
  Crocodiles, Spiders and snakes, oh my! ("Dave Edwards")
  RE: Burners for RIMS (john.mcgowan)
   (Edward Doernberg)
  sake digest (Jim Liddil)
  Stupid Summer Brewer Tricks ("Penn, John")
  Brew Wars (5) and mycotoxins (?) ("Brian Lundeen")
  Re Sanitary Welds ("John Palmer")
  Drinking age, motorcycles, & irrationality ("Brett A. Spivy")
  Oz types (William Frazier)
  KAAAABOOOOMMMM! (Nathan Kanous)
  Re: Drinking age, motorcycles, & irrationality (Some Guy)
  David Lamotte's Millionaire lament ("John Stegenga")
  Ommegang Brewery (Clark)
  Re: What to do with 100 pounds of wheat? (Jeff Renner)
  Re: RE: Burners for RIMS (Some Guy)
  Musings From The Baromobile (Category Five) ("Phil & Jill Yates")

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---------------------------------------------------------------------- Date: Fri, 14 Jul 2000 00:38:59 -0700 From: "lauritsm" <lauritsm at email.msn.com> Subject: raspberry wheat I want to make a raspberry wheat and would like to know if it works better to put the berries into the boil, primary fermentation or secondary? Any help would be appreciated and you may respond to my address. Thanks, Mikel Lauritsm at msn.com "Why don't we drink beer till we get our shit together and then just go for it." Return to table of contents
Date: Fri, 14 Jul 2000 16:05:41 +0930 From: LyndonZimmermann <lyndonz at senet.com.au> Subject: sanitary welds Tom, I'm not so familiar with the beer industry, but in the wine industry all welds are done internally. An external "110% penetration" weld - looks like it's been welded inside - is possible but usually only with automation. The welds can't be porous, because the bugs and corrosion live in the holes. The major problem with welding stainless is shrinkage - the current generally has to be ramped down at the end to cool the pool gently, and prevent a shrinkage hole where you pull the torch away. There's a technical name for this that escapes me. Shrinkage is also the reason stainless is better welded with a pulse machine. The welds have to be smooth, so the trub etc can be washed off. Again, this is more important with wine because of tartrates. The weld haze should be prevented by back-gassing, etching with hydrofluoric acid or polishing. The amateur won't get HF - it eats glass and just loves the calcium in you're bones! Again, bugs and corrosion live under the haze. The welds can't leave crevices. Good luck. Lyndon Z Lyndon Zimmermann BE (Mech Adel) Grad Dip Bus Admin (UniSA) 24 Waverley St, Mitcham, South Australia, 5062 tel +61-8-8272 9262 mobile 0414 91 4577 fax +61-8-8172 1494 email lyndonz at senet.com.au URL http://users.senet.com.au/~lyndonz Return to table of contents
Date: Fri, 14 Jul 2000 20:48:17 +1000 From: "Graham Sanders" <craftbrewer at cisnet.COM.AU> Subject: Raw wheat, Redbacks >G'day all > >Bill had a query on raw wheat > >>I have acquired 2 bundles of unmalted wheat, 50 pounds in each. One >>is "golden", the other "red". >>This is from a farm in upstate PA. I don't actually have it yet, I >>will pick it up tomorrow. >>2) Could this be used in beer? I hope so, because that's what I >>bought it for. Maybe a hefeweizen with the golden, a saison with the >>red, a dunkelweizen with a combination? I have some Belgian >>Ardennes yeast on hand. My local shop has Weihenstephen. I hear >>that Weihenstephen yeast is supposed to be tolerant of high >>temperatures, and it is a great time to make this beer. >> >>Anybody have any experience using unmalted wheat, directly from a >>farm? I know that wheat can be tough to mash, it sticks, etc. I >>have heard that it is wise to use rice hulls in the mash with it. >> >I have bought a lot of raw wheat from produce stores (making sure its >suitable for human comsumption), and use them in all my wheat based beers. >Now I know that the 'purity law' says that malted wheat must be used in >their beers in germany, but I have made excellent Hefeweisens with raw >wheat. It can be a bit of a bugger to grind, but running it through a >corona mill a couple of times seems to do the job well. Protein rests a >must though, and yes rice hulls also a must. >>------------------------------ >And poor Karl > >>I've figured out that I'm not tuff enough to visit!!!! You'd have to be >nutz >>to brew in a country where there's SPIDERS [nasty poisonous ones, Redbacks >>and the like] lurking about everywhere trying to ruin your day. According >to >>the Croc Hunter, they're everywhere, waiting to ruin your day! I can handle >>infections, stuck mashes, ect. ect... But I'm a little too wimpy to deal >with >>poisonous SPIDERS hanging about all over the place. When they said that you >>have to make sure that even when you go to the 'loo in the middle of the >>night, you need to make sure to turn the light on or you'll get a good wak e >>up call! Stumbling around in the middle of the night I know I wouldn't run >>into any "Saltys" or snakes but I ain't gonna deal with any spiders waiting >>to take a bite outa my arse!!! >> > >Hey just carry arround a 303, or at least a 22 and you should be right. But >Redbacks in the toilet are the least of your worries in the tropics. > >Just wait til the thrill you will get when a green tree frog the size of >your fist jumps onto that bit thats hangs down. Seems the buggers just love >living in the toilet , just under the rim, and just get a bit upset when you >bomb them. no wonder they latch onto anything when he bombardment starts. > >As for the fair sex, well after an experience like that in the toilet, >you'll get no action for months. They feel so dirty afterwards, for some >reason. > >Shout > >Graham Sanders > > Return to table of contents
Date: Fri, 14 Jul 2000 07:26:40 -0400 From: Ray Kruse <rkruse at bigfoot.com> Subject: Fish net stockings Phil or Jill Yates wrote: If Ray is going to baulk at dressing up in suspenders and fish net stockings, well I am going to need a capable bloke like yourself to help out. Phil, you've obviously had too much rice lager. It's Eric that wears the fish net stockings in the family. I'm the one with the bib overalls. Just like with you and Jill, where she wears the pants and the cat o'nine tails. Shout Ray Return to table of contents
Date: Fri, 14 Jul 2000 07:11:42 -0500 From: "Poirier, Bob" <Bob_Poirier at adc.com> Subject: Controlling Oxidation - ?? Greetings. I ran across something interesting while reading Evaluating Beer, a compilation of articles edited by Brewers Publications (NAYY, and the ISBN 0-937381-37-3). The article is called Origins Of Normal And Abnormal Flavor, by Ted Konis of the Siebel Institute. The specific passage that caught my attention can be found on pages 101-103, under the heading Oxidation. The author mentions methods of controlling oxidation introduced into beer post fermentation. Two options are presented, the first being a process called purging, where CO2 is bubbled through the beer, which of course causes a lot of foaming. The air is driven out of the beer and is replaced with CO2. But, the author warns that such rough handling will certainly affect the brew's head (it will be decreased). The second option mentioned is the widespread use (according to the author) of antioxidants such as potassium metabisulfite and sodium metabisulfite. He also states that many brewers have switched to the use of ascorbic acid or ascorbates as reducing agents. Has anyone ever used either of these techniques to control oxidation in homebrew, or is this something that is useful only to the Big Boyz?? Thanks, Bob Poirier East Haven, CT Return to table of contents
Date: Sat, 15 Jul 2000 10:24:25 +0930 From: "Dave Edwards" <eddiedb at senet.com.au> Subject: Crocodiles, Spiders and snakes, oh my! Mr. Wimpy wrote: But I'm a little too wimpy to deal with | poisonous SPIDERS hanging about all over the place. The name suits you perfectly mate. Do you have any idea how big a redback is? We're talking about 1cm long, and that's a big one! The only people that have to fear them are small kids and the elderly. I have been bitten by these little buggers no less than 5 times, none of which required a visit to hospital. Sure I felt a bit crook for a while, but it's not that bad. To tell the truth, I'm a lot more scared of a brown snake leaping out of the dunny at me, than some pissant little spider.Brown sankes are quite known to do this. The spiders that you have to worry about though, are those bloody funnel webs that live around Sydney. One of them bites you, and gives you enough venom, you're gone. We'll leave it at if the hospital is an eleven minute run away, you'll cark it one minute short. Cheers, Dave. Return to table of contents
Date: Fri, 14 Jul 2000 08:48:01 -0400 From: john.mcgowan at us.abb.com Subject: RE: Burners for RIMS Karl, Wimpy48124, asks: if anyone knows of a good place to order burners from? Metal Fusion (makers of King Kooker), no affiliation and all necessary disclaimers, will sell you the cast-iron heating elements (ie with no stand etc) for $15 each + S/H. When I built my system, I purchased 3 elements plus 3 needle valves (at $4.33 each) the S/H was $6.00 for a total of $64. SInce then I have added an electric heating loop RIMS so I don't use the MLT burner very much (Although I find it helpful to heat some water in the botton of the MLT - to about 1 inch above the screen - prior to dough in). Your choice. For 15 bucks, I'd go for flexibility.You'll need to plumb everything yourself, but it's easy. Metal Fusion 712 St. George Ave Jefferson, LA 70121 504.736.0201 or 800.783.3885 One thing you should know: Metal Fusion does not accept credit cards. So you'll have to call them, place your order, then send them a check. Once the check clears, they send you the goods. For me the total elapsed time was a little less than two weeks from order to receipt. Your experience may vary. John McGowan Clandestine Brewery (ie, Built on the sly) Return to table of contents
Date: Fri, 14 Jul 2000 21:01:32 +0800 From: Edward Doernberg <shevedd at q-net.net.au> Subject: Jeff Renner >> If you re consider some of the quotes you maid in the post below considering the other meaning of alkalinity it makes a little more sense. Alkalinity other wise known as buffering capacity is the ability of a solution to resist a change in pH. It is the same as the KH (carbonate hardens predominantly made up of carbonate and by bicarbonate) in most untreated water supplies but is affected by any treatment aiming to change or stabilise the pH. If you take this alterant meaning for alkalinity into account SOME of the mistakes look SLIGHTLY less blatant. But only slightly. Edward Date: Thu, 6 Jul 2000 14:08:59 -0400 From: Jeff Renner <nerenner at umich.edu> Subject: To the Publisher of Brewers Publications To Toni Knapp, Publisher Brewers Publications Dear Ms. Knapp I've been looking forward to Bavarian Helles as this is a favorite style of mine, so I picked up a copy at the National Homebrew Conference last month. I haven't read the book thoroughly, but the section on water chemistry, specifically p. 70, is so full of errors that jumped out at me that my confidence in the authority of the rest of the book has been shaken. Return to table of contents
Date: Fri, 14 Jul 2000 06:08:32 -0700 (MST) From: Jim Liddil <jliddil at VMS.ARIZONA.EDU> Subject: sake digest I am in the process of setting up a sake digest. I should have things set up by tomorrow via my hosting service at liddil.com. I'll post info here on "joining" . I can't use the s*bscribing word because the autobot code thinks I want to s at bscribe to the hbd using the post address. :-( Jim Liddil North Haven, CT Return to table of contents
Date: Fri, 14 Jul 2000 10:01:37 -0400 From: "Penn, John" <John.Penn at jhuapl.edu> Subject: Stupid Summer Brewer Tricks I must be repeating the same old mistakes. Almost had another exploding "summer" fermentation but I caught this one in time. Last summer's exploding stout where my 6.5 or 6.8 gallon carboy couldn't hold my 5.5 gallon batch of imperial stout was quite impressive. Hops everywhere and about a gallon of black stout on the rug. This one was an 4.25 gallon IPA (~1.065 OG estimated) in a 5+ gallon carboy. I saw that it was fermenting quite rapidly the morning after brewing and was in the high 70s F (~78F). Yikes! To prevent a repeat explosion, I loosened the airlock so that if the hop pellets should start to block the airlock, the pressure would take the airlock off gently rather than violently. At least that trick turned out to be a smart move as I found the airlock removed later that day when I returned home and there were hops around the top of the carboy and next to it. It was a fairly easy cleanup and I don't think I lost any beer this time. I tried the wet towel trick on both batches but by then I was just hoping to hold the temperature steady rather than drop it the usual 5F or so. The second batch was a 5 gallon strong ale in my other 6.5 or 6.8 gallon carboy. Plenty of headspace for that one too and no problem with blown off airlocks, but it did ferment quite warm like 80F or so. My other two mistakes were not cooling some of my pre-boiled water in the refrigerator. I'm doing mostly extract batches where I boil 1/2 of the batch and add pre-boiled water to make up the correct volume. In summer its hard to really cool off those worts with the chiller so I should have added some of that pre-boiled water to the refrigerator in advance. That would have gotten my ferments down to the low 70s I think rather than the high 70s to 80F! Second mistake was not watching my two boiling worts closely enough and turning around to find a boilover of wort and hops from one of the batches on the stove. I should have known better. At least I caught it in a reasonable time and the cleanup wasn't too bad. A "reasonable time" means before the wife saw the mess on the stove. Now for the question, I was trying for a little extra fruityness to the yeast so I pitched some Munton's dry yeast in addition to my usual Nottingham yeast. Nottingham is fast and clean and I was hoping for a little more of a "fruityness" from the Munton's. Of course I realize that mixing a packet of Munton's and a packet of Nottingham doesn't give me a 50/50 split on taste combination. I actually assume that the Nottingham probably ate up most of the wort because it is so fast. So any thoughts on what kind of flavor effects my warm fermentation (78-80F) should yield on top of my Munton's/Nottingham yeast mix? The IPA is reasonably hopped (1.065 OG, ~50 IBUs) so I may not notice any subtle effects from the warm fermentation but the strong ale is kind of a balanced hop bitterness (1.069 OG, ~44 IBUs), sort of like an extra strong Papazian Rocky Raccoon Ale. IPA (4.25 gallons ~1.065 OG, ~50 IBUs) ~6.6 # M&F extract 12oz brown sugar (start of boil) 1# 60L crystal malt steeped ~15 HBUs Cascade 5.6% (bittering) ~1/2 oz Crystal 2.4% (15 mins-flavor) ~1/2 oz Crystal 2.4% (0 mins-aroma) Munton's and Nottingham Dry yeast Rocky & Bullwinkle (5.1 gallons ~1.069 OG, ~44 IBUs) ~6.6 # M&F extract 3# clover honey (at end of boil) 6 oz Demerra sugar (start of boil) 2oz brown sugar (start of boil) 3oz 60L crystal malt steeped 1 oz coriander seeds freshly ground 1 oz ginger sliced ~14 HBUs Cascade 5.6% (bittering) ~1 oz Crystal 2.4% (0 mins-aroma) Munton's and Nottingham Dry yeast Normal extract procedures for each batch with a concentrated boil of about 2:1 with pre-cooled pre-boiled water added to each to make up the correct volume. Rehydrated yeast before pitching. Any thoughts on the yeasts? I had hoped to resuscitate some belgian ale yeast from a bottle for the Rocky & Bullwinkle ale but it didn't take so I used what I had. John Penn Eldersburg, MD Return to table of contents
Date: Fri, 14 Jul 2000 09:30:49 -0500 From: "Brian Lundeen" <blundeen at rrc.mb.ca> Subject: Brew Wars (5) and mycotoxins (?) Category 5 Grand Emperor Phil notices: > But no where have I noticed any rift between Oz and Yankee brewers. > > Swedish and Yankee brewers, well in this area I have detected > a degree of > animosity. > Phil, this pales in comparison to the bad blood between Canadian and St Louis brewers! I would suggest to John that we meet halfway for a duel of gushing Fusarium-infected beer bottles that would only stop when one of us is knocked senseless by a flying bottle cap, or screams "Uncle" from getting some beer in the eye. Unfortunately, that would put us in the vicinity of Sioux Falls, South Dakota, where I'm banned for life for my repeated prank phone calls to city hall asking to speak to Sue. And speaking of Fusarium (clever segue to get this back on topic), is anyone familiar with the current state of this issue? What crops are being affected, what malsters are doing to ensure infected malts aren't passed on to brewers (commercial or amateur), etc. Cheers Brian Return to table of contents
Date: Fri, 14 Jul 2000 08:57:07 -0700 From: "John Palmer" <jjpalmer at gte.net> Subject: Re Sanitary Welds Tom asked what defines a sanitary weld for brewing equipment and how to describe it to a welder. As he guessed, a sanitary weld is free of cracks and porosity that can harbor bacteria and serve as an initiation site for corrosion. A sanitary weld can be produced by any welding method, but some methods will require more clean up and dressing than others. Shielded Metal Arc welding (stick arc) tends to leave very rough weld metal and needs grinding and smoothing to make it "sanitary". MIG and TIG tend to make smoother weld beads and typically don't need grinding. Welder skill plays a big role of course. After welding, you will want to use a stainless steel cleanser to clean away the oxidation/discoloration to improve the corrosion resistance of the weld area, as I mentioned two days ago. John Palmer jjpalmer at realbeer.com Palmer House Brewery and Smithy www.realbeer.com/jjpalmer/ How To Brew - the book www.howtobrew.com/ Return to table of contents
Date: Fri, 14 Jul 2000 11:48:17 -0500 From: "Brett A. Spivy" <baspivy at softdisk.com> Subject: Drinking age, motorcycles, & irrationality Good day all, I trust this finds everyone well. I once lived in a municipality that had split drinking ages based on sex. It was though, contingent on the female being married. This allowed a 17 y/o woman that was married to a 21 y/o man to go into a bar together. I personally thought that was quite rational. What I find quite irrational is that we have no standard age of majority. I mean one age where you are 1. tried as an adult, 2. can sign contracts as an adult, 3. can fight and die for you country as an adult, and 4. drink as an adult. Tom wrote (in part): <snip> Here's an irrationality for you - in Illinois, there is a mandatory seatbelt law, but no helmet law for motorcycles. Go figure... Tom, in Rockford IL <snip> Doesn't seem that irrational to me . . . while seatbelts can hold a driver "in the bucket" during a crisis or collision thereby preventing them from bouncing off of other humans in the car and allowing him / her the opportunity to regain control of the vehicle, helmets serve no such function. In point of fact, when helmet laws are repealed, reported deaths and paralysis from motorcyle-automobile accidents go DOWN -- mostly because overall motocyle-automobile accidents drop by as much as half. What you can see, you can avoid! Brett A. Spivy Stolen Cactus Brewery & Conservative Libertarian Stump '80 FLH custom Return to table of contents
Date: Fri, 14 Jul 2000 17:42:48 +0000 From: William Frazier <billfrazier at worldnet.att.net> Subject: Oz types A couple of weeks ago I posted "The latest National Geographic has a great, detailed map of Australia. If you Oz types would tell us where you live we could find you on the map." I've about worn out my map looking you guys and gals up as you posted your messages concerning the details of brewing beer down under. So, a tally of where you Oz types hail from is in order. The results are; Western Australia - Adam and Edward South Australia - Thomas, Lyndon, Dave, Darren, tziersch(?), Brad and Peter Queensland - Lyndon (seems like he's all alone up there) New South Wales - Scott, Phil (& Jill), Regan, David and Graeme Then there are the Ozettes that still don't tell us where they live - Darren, Luke, Grant and recently Sue. I'll excuse Sue since she seems to be new to the HBD. So it seems like there are more brewers in South Australia, especially around Adelaide. Sounds like a nice place. In my Land-Of-Oz where Dorothy, Toto and the Tin Man once roamed it's high summer and quite hot (37C) with high humidity, no wind and no rain in sight. I was down in Lawrence, Kansas working on my son's lawn the other day and after a few hours searched for a cold one. I had given him a case of Wit Beer that I brewed back in February for just such a day. It was ice cold and very refreshing. One of you Oz posters mentioned that in your very hot conditions ice cold beer is a treat. I can relate to that. You Ozettes might want to brew up a batch so it will be ready when your summer rolls around. Briarpatch Wit Beer 5 US gallons (you can do the conversions) Pilsner malt 4.75 lbs Wheat malt 2.75 Flaked Wheat 0.50 White sugar 1.00 total 9.00 Hallertau Mittelfruh leaf hops 4.0%aa 1.0 oz 75 min Crystal leaf hops 4.9%aa 0.5 oz 15 min Coriander seeds, crushed 0.5 oz steep Zest of one lemon steep Crystal leaf hops 0.25 oz steep I calculate the IBU at 21.7. I understand that you can't get leaf hops in Australia for homebrew. You probably will want to use 10 to 25% less hops if you will be using pellets. This beer shouldn't be real bitter. Brewed in soft water with a little added calcium chloride Mash at 155F for 60 minutes Boil 90 minutes Force cool Ferment with a large starter of Wyeast 3944 Belgian Witbier Basement temperature during fermentation around 60F OG - 1046, FG - 1006 Bottled with 4 Primetabs per bottle for a nice, big head Now, at 7 months of age it's a very good, refreshing beer. Nice bitterness but not overt and a nice flavor (sort of mildly spicey). Has a very nice aroma that I believe is due to the Crystal hops. In other words, I think I'll have another this afternoon after I put the bird netting over my vineyard. It will be quite warm by then. Regards, Bill Frazier Olathe, Kansas USA Return to table of contents
Date: Fri, 14 Jul 2000 13:35:30 -0500 From: Nathan Kanous <nlkanous at pharmacy.wisc.edu> Subject: KAAAABOOOOMMMM! Actually, judging by the height of the little basket thingy on my grill, you may very well still be alive had you been standing near your grill. However, you may very well have been missing your....your...well, your thingy. Go for this one Mr. Yates. nathan in madison, wi Return to table of contents
Date: Fri, 14 Jul 2000 17:49:22 -0400 (EDT) From: Some Guy <pbabcock at hbd.org> Subject: Re: Drinking age, motorcycles, & irrationality Greetings, Beerlings! Take me to your lager... On Fri, 14 Jul 2000, Brett A. Spivy" wrote... > Doesn't seem that irrational to me . . . while seatbelts can hold a > driver "in the bucket" during a crisis or collision thereby preventing > them from bouncing off of other humans in the car and allowing him / her > the opportunity to regain control of the vehicle, helmets serve no such > function. In point of fact, when helmet laws are repealed, reported > deaths and paralysis from motorcyle-automobile accidents go DOWN -- > mostly because overall motocyle-automobile accidents drop by as much as > half. What you can see, you can avoid! Nah! The ol' brain buckets are a convenience for the Morgue. Yup! They put what's left of most motorcycle accident victims in one compact carrying case, and the face and dental work always remains intact for easy identification. Kind of like putting stock brokers in a big zip-loc bag before they're allowed to jump during a market crash. Oh yeah: beer. - -- - See ya! Pat Babcock in SE Michigan pbabcock at hbd.com Home Brew Digest Janitor janitor@hbd.org HBD Web Site http://hbd.org The Home Brew Page http://hbd.org/pbabcock "The monster's back, isn't it?" - Kim Babcock after I emerged from my yeast lab Saturday Return to table of contents
Date: Fri, 14 Jul 2000 09:56:40 -0400 From: "John Stegenga" <john at stegenga.net> Subject: David Lamotte's Millionaire lament List Resident Aussie David Lamotte quoted the America show "who wants to be a millionaire" and commented: >GAME SHOW HOST TO CONTESTANT: > >"What would you do if you won the million dollars ?" > >CONTESTANT (male): > >"Well ......., I guess I would spend the first $900,000 on women and beer, >and then basically just waste the rest" > > >So Phil, if I ever win a million, I now know who to share it with.... > >Cheers, > >David Lamotte >Brewing in the Burradoo tropics >Newcastle, N.S.W Australia Well, David, just goes to show you that American Public Education (government schools) truely suck. Poor sap obviously didn't realize that the "imperial federal government", his state and local governments, etc., would have a go at the first $400,000 or so... leaving the guy with a mere $600,000 to spend on them necessities (beer and women)... Hope things are better with the tax man "down under", but if you're successful here in the States, the government does their level best to make you pay for it. John C. Stegenga, Jr., Woodstock, GA. Visit my website: http://www.stegenga.net Need to search the web? http://www.stegenga.net/searchpage.htm Want your own STEGENGA.NET website? Ask Me How! Return to table of contents
Date: Fri, 14 Jul 2000 21:21:51 -0400 From: Clark <clark at capital.net> Subject: Ommegang Brewery Hi List, Took a day trip with the family this past Wednesday, and stopped in at the Ommegang Brewery in Cooperstown on the way back. They have a beautiful new facility and it was a treat take the tour. They are making their three beers in as true to Belgian style as possible using an open fermentation in a five thousand gallon tank. Our tour guide did not have a lot of in depth information to pass along but he did say that the yeast that they use does well at temperatures around 80 degrees F. Does this sound accurate? I questioned it and he said that they normally ferment at this temperature. They apparently use the same yeast in all of their brews - Ommegang, Hennepin and Rare Vos. The Ommegang and Hennepin are both outstanding beers while the Rare Vos has been toned down a bit for American tastes. Disclaimer here....no affiliation, just a satisfied consumer. Our guide went on to say that the beer is filtered and fresh yeast is added just before bottling for bottle conditioned beer. The same yeast is used for conditioning as in the primary ferment. I am going to attemp a culture from a couple bottles of Ommegang and see what happens. Does anyone have a favorite recipe for a Belgian white to share? If this yeast performs well at such high temps it would be great to use during the late spring - summer months, or is this just wishful thinking on my part. Any thoughts out there? Dave Clark Eagle Bridge, New York Return to table of contents
Date: Fri, 14 Jul 2000 21:16:05 -0400 From: Jeff Renner <nerenner at umich.edu> Subject: Re: What to do with 100 pounds of wheat? Bill Wible <bwible at pond.com> writes: >I have acquired 2 bundles of unmalted wheat, 50 pounds in each. One >is "golden", the other "red". >1) What is the difference between the red and the gold? I remember >reading something about red wheat being 'winter wheat', or something >like that. This isn't enough information to know for sure. Ordinarily, wheat grown in the Great Lakes area commercially is all soft winter wheat, although there are certainly exceptions. Hard whet is generally grown in the west, and spring wheat in the high plains. Sort winter wheat can be either red or white. I'm not familiar with golden - it may just mean white wheat, or it could even mean amber durum (pasta) wheat, but I doubt it. So my guess it that you have red and white soft winter wheat. Soft winter wheat typically is low in protein (<10%) and the protein, or gluten, is soft - good for cookies, pie crust, etc., as opposed to bread. This is also easier to grind and potentially better for brewing. I have malted soft white winter wheat, but more for fun than practicality. You can use it raw in any standard Belgian wit beer. A typical grain bill is 50% malted barley, 45% unmalted wheat, 5% oatmeal. I've never needed rice hulls. For a really nice variation on the usual wit, try my ginger wit (recipe in Cats Meow). The ginger bite replaces the lactic acid nicely, and the cardomom is another nice subtlity. Hefeweizen uses malted wheat. 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: Fri, 14 Jul 2000 12:04:37 -0400 (EDT) From: Some Guy <pbabcock at hbd.org> Subject: Re: RE: Burners for RIMS Greetings, Beerlings! Take me to your lager... Karl, Wimpy48124, asks: > if anyone knows of a good place to > order burners from? Try www.pico-brewing.com! Support those who support us! - -- - See ya! Pat Babcock in SE Michigan pbabcock at hbd.com Home Brew Digest Janitor janitor@hbd.org HBD Web Site http://hbd.org The Home Brew Page http://hbd.org/pbabcock "The monster's back, isn't it?" - Kim Babcock after I emerged from my yeast lab Saturday Return to table of contents
Date: Sat, 15 Jul 2000 13:31:49 +1000 From: "Phil & Jill Yates" <yates at acenet.com.au> Subject: Musings From The Baromobile (Category Five) With wings of great swiftness, I sped forth North in the infamous Baromobile to visit the incorrigible Dave Lamotte of Newcastle. With mobile drinking kit on board (actually I neglected to take it - much to the disappointment of Regan as I sped past his shop with not a drop to offer), it was a fast and furious trip. "Lousy Arse" !! I heard Regan yell as I gunned the Baromobile down the main drag of Clovelly. Some 600 kms later, the Baromobile and I are home with two eighty litre cornys (one is for Wes) and a few samples from Dave for us to test. I did leave a little sample for Dave but he looked somewhat wary. "What's this"? he asked, "a urine sample from those Boof Headed Adelaidians"? Actually he didn't mention this, but I am in the mood for incurring the wrath of those South Australian twits. Anyway Dave, as I mentioned, your offerings (though I am not sure I can mention your wine in here) will in due course be soundly made mockery of and reported upon by Wes and I on the "Baron's Of Burradoo Official Insult Form". I was hoping to provide an appraisal on a bottle of porter to the HBD which the "now famous" Ray Kruse was sending to me many weeks ago. But I have seen no sign of it. Ray himself gave such a terrible report on his porter that I suspect he chickened out and flew to Hawaii to intercept it before it got any further. Either that or the Customs boys noticed an obnoxious odour coming from the package and destroyed it. Makes you wonder though. If his skunk oil got through okay, What the hell did the porter smell like?!! Cheers Phil Baron And General Pain In The Arse Burradoo Province Return to table of contents
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