HOMEBREW Digest #3381 Wed 19 July 2000

[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

  Not the only Graeme in Australia (GraemeParker)
  being the only yobbo...Cat 69 (Scott Morgan - Sun On-Line Telesales Representative)
  The Jethro Gump Report ("Rob Moline")
  The Jethro Gump Request ("Rob Moline")
  Brewers downunder (LyndonZimmermann)
  Cap on foam (Tidmarsh Major)
  Botulism Revisted ("Rancourt, Mark D")
  Wit REcipies (RCAYOT)
  wimpy beer/dilution (AJ)
  Some Questions (Eph Fithian)
  Ommegang ("Lynne O'Connor")
  re: The Rift ("Brian Lundeen")
  Re: Salt and Flat Beer ("Daniel C Stedman")
  SF trip ("Alan Meeker")
  high gravity brewing (ccolby)
  No sparge thoughts . . . ("Louis K. Bonham")
  building a cold room(s) (Jeremy Bergsman)
  sake digest/smartlist (Jim Liddil)
  Mead HSA? (Category 7 - Sure to piss someone off) ("Eric Ahrendt")
  First Wort Hop bitterness/flavor estimation ("Guy and Norine Gregory")
  re: helmets (John Bowerman)

* JULY IS AMERICAN BEER MONTH! Take the American Beer * Pledge of Allegiance! Support your local brewery... * * Beer is our obsession and we're late for therapy! 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 FROM THE E-MAIL ACCOUNT YOU WISH TO HAVE SUBSCRIBED OR UNSUBSCRIBED!!!** IF YOU HAVE SPAM-PROOFED your e-mail address, you cannot subscribe to the digest as we canoot reach you. We will not correct your address for the automation - that's your job. The HBD is a copyrighted document. The compilation is copyright HBD.ORG. Individual postings are copyright by their authors. ASK before reproducing and you'll rarely have trouble. Digest content cannot be reproduced by any means for sale or profit. More information is available by sending the word "info" to req at hbd.org. JANITORS on duty: Pat Babcock and Karl Lutzen (janitor@hbd.org)
---------------------------------------------------------------------- Date: Tue, 18 Jul 2000 15:44:26 +1000 From: GraemeParker <GParker at stvincents.com.au> Subject: Not the only Graeme in Australia Adam and Graham( note the spelling) Saunders should not be so mean to William Frazier . Maybe it was me he was including in the HBD people from New South Wales. It looks as if the Qld sun has started to fry Graham Saunders' brain. Leave William alone you brutes !!! Having fun brewing in NSW Graeme Parker 67 Kanimbla Valley Rd Mt Victoria NSW 2786 mobile 0414855818 home 47871746 work 93612695 gparker at stvincents.com.au Return to table of contents
Date: Tue, 18 Jul 2000 16:22:18 +1000 (EST) From: Scott Morgan - Sun On-Line Telesales Representative <Scott.Morgan at Aus.Sun.COM> Subject: being the only yobbo...Cat 69 HBD Being the only young and stupid Aussie on the HBD can I request a Cat 69? Must be something about being in QLD and the real Aussie coming out in me! Makes one feal very "Gimpy". These 4 hour lunches are tough.....Ohh i love business trips.... Scotty Return to table of contents
Date: Tue, 18 Jul 2000 01:45:58 -0500 From: "Rob Moline" <brewer at isunet.net> Subject: The Jethro Gump Report The Jethro Gump Report >From: Rod Prather <rodpr at iquest.net> >Subject: Re: can you overdo hop flavour? X-Hopping Rod asks questions concerning hops in the extreme, having been stimulated by Graham from the deep north...where the men are men....and the croc's drink SP lager.... Interesting to note a beer that was given to me for tasting at the last Ames' Brewers' League meeting by Tom Vista, the "Hop God" of Nashville. Named "424," this brew allegedly had 424 IBU's within....a textbook impossibility...but, having had it myself....I begin to doubt the texts.... Destined to be a cult favourite, certainly a brew 99.9% of the planet will hate, I loved it! Indeed, my homebrew club members seemed to feel this was a waste of malt until, slowly...a couple of converts could be identified...mostly by their requests for a wee bit more! And while the actual recipe is not in my hands, I can state that I was told by Tom not only did he FWH, (with Centennial and Columbus?), he also had hops in the mash, hops in the sparge water, hops in the starter, hops in the primary, hops in the secondary, and of course...dry hops...but even hops in the priming sugar!! Man, can you see that this is one fella with a singular dedication? In Tom's defense, I can tell you, as I know some will bemoan his exercise.....that I found this to be a grand beer....and while one can't say it had all the malt to back it up, it was a delight to me.....then again, just how does one get 300 pounds of malt into a 5 gallon recipe? hehe.... :-) "OK, TOM...put the silo down, Tom...SLOWLY...that's it...just PUT the SILO DOWN!!" Another GREAT beer brought back to the Ames' Brewers was an EXCEPTIONAL Imperial Stout, brewed by Jack Adkins of the Capital Area Brew Crew.....having aged in a Jim Beam Bourbon Barrel for 3.5 months...it was incredible! Thanks, Sir! The club loved it! Well done! (Message to all that know Jack...get some of this stuff!!!!) Now, the next brew promised for club consumption is another winner...by Chuck Bernard of Nashville. While the local brewers haven't had a chance to taste it....(I devoured it all by myself!) I am told some will be sent my way for the club....(hint, hint!) An OUTSTANDING Barleywine, I can assure you, if this beer ever gets into a competitive arena...lookout...there's a BOS in the wings! Once again...Well Done, Sir! While I am complimenting brews acquired at the NHC, and having followed certain traffic on the web, I must state that whilst at NHC I drank Fouch's Wit....it was pretty damn good!... My compliments.....you might talk trash, but you sure can brew....! Now, as for your girlish squeals.......I am sure there are 12 Step Programs that can help.... ;-) Cheers! Jethro Gump "OK, TOM...put the silo down, Tom...SLOWLY...that's it...just PUT the SILO DOWN!!" Return to table of contents
Date: Tue, 18 Jul 2000 01:56:21 -0500 From: "Rob Moline" <brewer at isunet.net> Subject: The Jethro Gump Request The Jethro Gump Request I would be very much in your debt, if winners of comp's, using Lallemand/Danstar yeasts in their formulations would send me their recipes...with permission to disseminate them...all attributions to the originator, of course... I plan to structure a page for them...if not displayed on the Lallemand page (more than likely)...certainly to be featured on my page....as time goes on.... Please send any info to jethro at isunet.net Cheers! Jethro Gump jethro at isunet.net "The More I Know About Beer, The More I Realize I Need To Know More About Beer!" Return to table of contents
Date: Tue, 18 Jul 2000 21:23:03 +0930 From: LyndonZimmermann <lyndonz at senet.com.au> Subject: Brewers downunder Dear Graham and Bill, Congratulations Bill, you did provide some laughs, you're obviously not in the IT industry or a geographer! Your ESP is running pretty well though, I'm in SA but rather be in Qld (put a dent in the winemaking though). You put me in both. You forgot FNQ. I know, have a few brews then write your email. Leland, legal drinking age in Oz is 18, I don't know when age 21 ended but it was on during the Vietnam war. But in Qld they ended 9pm closing only a few years ago - but they've just left the stone (or is it Joh) age (see if we get a bite). Rest of Oz was 11, 12 or 1am closing. Drink drive laws are pretty tight here, but it's all based on breath test and blood test, none of this "opened bottle" nonsense. .05 and .08 limits. Police do pay attention to "opportunities to indulge" here, so it's necessary to be doubly careful at a festival. Better to brew and drink at home, or take your swag! I went to Germany two years ago, and found my (I thought moderately conservative) behaviour to be considered a bit raucous. They didn't seem to be into binge drinking as we are here in Oz. Wandering the streets with a beer in hand didn't seem to be the go. Mt Polish-Australian countryman was worse so I had some serious explaining to do, and did. Lyndon Z South Australia Lyndon Zimmermann 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: Tue, 18 Jul 2000 08:27:03 -0500 (Central Daylight Time) From: Tidmarsh Major <ctmajor at samford.edu> Subject: Cap on foam Q: When is a stupid brewer trick not a stupid brewer trick? A: When it is a serendipitous brewer trick. I just finished kegging a batch of beer, and I decided to bottle a 12-pack's worth. I used the sample pack of PrimeTabs that Domenick Venezia sent, but I did not follow the package direction (never done that before;-). In stead of putting the tabs into the bottles before filling, I filled the bottles and then dropped the tablets in. As I was dropping tablets in the third bottle, I noticed foam coming out of the first bottle. I quickly capped the first three, I found that I could drop the tablets into the filled bottles, place a cap on the bottle, and have a few seconds to spare before sealing the cap as the foam filled the headspace. VOILA: minimal headspace air! Regards, Tidmarsh Major Birmingham, Alabama Return to table of contents
Date: Tue, 18 Jul 2000 06:28:39 -0700 From: "Rancourt, Mark D" <Mark.Rancourt at PSS.Boeing.com> Subject: Botulism Revisted HA HA, The botulism thing reminded me of times ago. The effect of fruit flies on a starter. Has anybody brewed with fruit flies lately? Return to table of contents
Date: 18 Jul 2000 08:36:47 -0400 From: RCAYOT at solutia.com Subject: Wit REcipies I have been following the discussion about the Belgian Wit's recently. I think that most of the recipies posted used malted wheat. It is my understanding that UNMALTED wheat is traditionally used. This is usually in the form of torrified wheat or flaked wheat. On a related note; I brewed an ale with orange peel and coriander and it had a really great orange(y) flavor and aroma. It only had one flaw, it was too bitter. I tried repeatedly to duplicate this recipe with no joy. Anyone out there ever get really good orange flavor/aroma with consistent results? Roger Ayotte Return to table of contents
Date: Tue, 18 Jul 2000 10:09:18 -0400 From: AJ <ajdel at mindspring.com> Subject: wimpy beer/dilution Rod Prather refers to 42 IBU as "quite a shocker". Not at all. My last Pils came out at 81 (I assure one and all that I didn't plan it that way - that's just the way it came out). Now this is bitter beer but not at all unpleasant to drink. Pilsner Urquel is often reported at 45 but every time I've measured it I've found it closer to 35 and I barely find that hoppy. Note that we are talking Saaz here in both cases so the bitterness is "fine" and not so obtrusive as one might at first think. * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * Rick Pauly asks about diluting high gravity beer to get more yield from each session. An excellent idea but the path to success is blocked by one frequently insurmountable obstacle. When you take a sample of the beer to check for the end of fermentation you will taste it and when you taste it you may very well decide that it would be a pity to dilute that lovely, rich spectrum of flavors. This has happened to me several times for I try to use exactly this technque to squeeze an extra couple of gallons from each batch. The main problem with the high gravity brews is the high alcohol content (e.g. the last brew I did was a Weizen at 18P that came out 6.8% ABV - one of those a night is enough for me) but there are a couple of other potential pitfalls WRT to esters, fusels and even diacetyl (this wheat beer ran about .25 mg/L). You shouldn't need to worry about the addition water as long as its chemistry is approximately the same as the water from which the beer was brewed. Even if the water is highly alkaline, the pH dependent brewing reactions are complete at this point though I'm sure pH has an effect on the redox reactions which effect long term stability. Return to table of contents
Date: Tue, 18 Jul 2000 10:10:17 -0400 From: Eph Fithian <fithian at telocity.com> Subject: Some Questions Hi guys, I'm new here and this is my first post. I would like to make some beer, and as a start, I purchased the Brewer's Best kit with some pre-hopped Munton's IPA extract. My burner is a turkey kooker combination including a 28 quart aluminum stock pot and a 180k btu propane gas outdoor stove. Also included were a plastic primary bucket and a bottling bucket with spigot, capper, etc. 1. The 28 quart aluminum stock pot works well for cooking lobster, since we did 10 of them last weekend. It did leave a black coloring on the inside of the pot, which is probably oxidation. Should I use this pot for preparing and cooking the wort, or should I get a stainless pot? I can only use a pot that is max 13.4" in diameter to fit inside the retaining bars on the cooker. That limits me to a 24 quart from the local bar supply for about $100 (Vollrath) or a mail order 27.5 quart for $100 (Lions), or a mail order 32 quart for about $221 (Sitram). 2. We have a home reverse osmosis water filtration system on out water, along with a water softener. The local water is fairly hard (22) and the softener is needed. I can bypass the softener, but it would also bypass the RO system, which removes the chlorine. Should I use the RO water for brewing, or the unsoftened water with the chlorine? Can I boil out the chlorine? 3. I have purchased an immersion cooler that consists of 25 feet of 3/8" copper. As I understand, this goes in the stock pot and water runs through it to quickly cool the boiled wort. Is this enough to cool the wort in a reasonable time, or do I need to ice cool the water running through the cooler first? Local water is at 23C (73F) this time of year. Would it be better to add chilled (40F) water to the wort to cool it faster? 4. With the prehopped extract, I am afraid that the IPA will be under-hopped. Is it ok to add some pellet hops near the end of the boil? Thanks for any help you can give. - -- Ephraim Fithian fithian at telocity.com Return to table of contents
Date: Tue, 18 Jul 2000 10:00:13 -0500 From: "Lynne O'Connor" <stpats at zoom.realtime.net> Subject: Ommegang I had the pleasure of visiting Ommegang early last week as well. The bottle yeast is the same as the fermentation yeast and same for all three beers. The ferm temp is 76F for 5 days or so followed by 3 weeks of lagering at 32F. Beer is run thru DE filter then yeast/glucose added back. The spices in Ommegang are cumin, star of anise, ginger, coriander, orange peel, and grains of paradise. Hennepin has ginger, coriander, and orange peel. Don't remember which of the spices are in Rare Vos off top of my head (haven't unpacked yet so don't have my notes) Alcohol is 8.5, 75. and 6.5% for Ommegang, Hennepin, and Rare Vos respectively. I was very surprised to learn that Duvel has a financial stake in Ommegang as well as assisting with initial brewing. Lynne O'Connor St. Patrick's of Texas Brewers Supply 512-989-9727 www.stpats.com Return to table of contents
Date: Tue, 18 Jul 2000 10:10:26 -0500 From: "Brian Lundeen" <blundeen at rrc.mb.ca> Subject: re: The Rift AAAAAAAAAAAAAAAAAAARRRRRRRRRRRRRRRRRRGGGGGGGGGGGGGGGGGHHHHHHHHHHHHH!!!!!!!! Darryl Newbury becomes the second poster to miss my (I'm beginning to believe opaque) sense of humour, and writes: > I have to concur with Bob Boland's comment that there is absolutely no > rift between us Canucks and the St Louis Brews. Darryl looks like he came oh-so close to catching the fact that this was also tongue-in-cheek by remembering: > For those who missed that thread a few months back, John > Sullivan of St > Louis misconstrued a tougue and cheek comment by a Canadian > brewer (who > didnt attend MCAB) regarding the prestige of different > conferences. After > a clarification, John quickly apologized - that's about all > there is to > it. So let's backtrack a bit and see how this all started. Grand Emperor of Category 5 Phil Yates commented in HBD #3377: >Swedish and Yankee brewers, well in this area I have detected a degree of animosity. Now nobody leapt all over Phil that this is simply not true. Everyone realized he was referring to Dr Pivo and Steve Alexander (well, maybe a handful of others). In my ongoing futile attempts to usurp Phil from his throne (forgive me, Phil, I am not worthy) I decided to take this idea and extend it to my little tempest with John Sullivan. Now as far as John apologizing for misconstruing my comments about MCAB and GCHC and that being the end of it, that isn't the whole story. First of all, John also sent me some private e-mails on the matter and not knowing John, I'm still not clear on whether he was exhibiting a dry sense of humour or just being snarky with me. I couldn't pursue this by email with John because my replies kept bouncing, probably because I live in one of those eternally-damned domains that some ISP's block because our network people allow bad, bad things to go unchecked. No matter. Later in the HBD, John began sigging his posts with a reference to living in "Comedically-challenged St Louis", or words to that effect. So I figured, OK John's a sport, he wants to keep this thing alive, so I carpe diemed on the rift theme and voila, we are where we are at today. I notice John himself is being unusually silent on this matter, so I figure he is either: a. On vacation b. Ignoring me (yes, I know that if Regis polled the audience this would be the overwhelming choice for desired course of action) c: Stocking up on Fusarium-infected malt in preparation for a toe-to-toe nucular battle. To paraphrase Keanu Reeves, "There is no rift", at least not between Canada and St Louis. Now, Winnipeg and Toronto, well, there's a whole 'nother kettle of wort. ;-) Brian Lundeen Disgraced pretender to the Category 5 Empire Return to table of contents
Date: Tue, 18 Jul 2000 12:25:46 -0500 From: "Daniel C Stedman" <"daniel_c_stedman" at uhc.com> Subject: Re: Salt and Flat Beer > I was drinking at at Gordon Biersch in Honolulu on saturday, and the > canadienne at my table showed how to 'refresh' the head on a beer with a > little salt. She didn't know how it worked, and I wondered if the HBDers > had a good explanation for this. So why did the bubbles come back? Are > the salt crystals providing nucleation points? Is it some chemical > reaction? I don't see how sodium chloride could produce gas from beer... > Slightly curious, > Alex Hazlett > Are the salt crystals providing nucleation points? While fermenting a batch of cider once, I remembered that I had forgotten to add the acid blend. After measuring out the granular substance, I dumped it in and was greeted with a volcano of cider due to it's state of CO2 supersaturation. Lost about a third of it. Dan in Minnetonka Return to table of contents
Date: Tue, 18 Jul 2000 13:37:00 -0400 From: "Alan Meeker" <ameeker at jhmi.edu> Subject: SF trip First, thanks to all who gave me advice on pubs and breweries to check out while in San Francisco! Unfortunately, my time was limited so I zeroed in on the one common thread - "Take the Anchor Brewing tour." Great advice, it's the best brewery tour I've ever been on. I almost didn't make it though, as there are a limited number of reserved slots. Luckily, I was able to sweet-talk my way in, phew. Kendra, our knowledgeable and friendly tour guide, led us through the facilities. They were filling one of the coolships at the time which was neat and the aroma from the hop storage room was almost enough to knock you out! The bottling line was running full-bore and was quite a sight. They're running at about 100,000 bbl, close to their capacity of 130,000 but they have no plans for expansion, rather they wish to keep it a medium sized brewery focusing on quality not quantity. After the tour proper, we adjourned to the taproom where Kendra poured samples of the current beers, commenting on each one in turn. We started out with the wheat which I was skeptical of at first, not being a big fan of American wheats, preferring instead the more flavorful Bavarian style, but I was pleasantly surprised by Anchor's rendition. It was crisp and slightly to moderately phenolic with a very pleasant grain aftertaste, was quite refreshing! Next up was their "Small" a beer made, as the name implies, from the second runnings of the Old Foghorn mash. This beer comes only in 20 oz bottles and was a nice quaffable beer. Then we had the always delightful Steam beer which is even better than usual coming as it did fresh from the tap at the brewery. The Liberty Ale was the best I've ever had - the dry hopping really shone! I kept coming back to this one; hophead heaven! The porter was good but seemed a tad sour, perhaps they were having problem with their tap line? Then there was Old Foghorn, what can I say? A beautiful blend of hops and malt in this excellent barleywine. By the time we'd tried one of each beer it was nearing 5:00 on Friday afternoon and many of the employees were coming into the taproom for what became an extended happy hour. What a perk! It was great just hanging around and shooting the breeze with these folks - they all seemed incredibly happy with their jobs (big surprise huh?). Kendra said that there isn't a Siebels or UCSD graduate in the bunch and that turnover was practically nil (damn). So, if you're ever in San Francisco make sure you pay a visit to Anchor. They run tours at 2:00 every weekday but remember to call well in advance to get a reservation! -Alan Return to table of contents
Date: Tue, 18 Jul 2000 14:36:29 -0500 From: ccolby at hrw.com Subject: high gravity brewing Rick Pauly asks: > I am trying to squeeze more beer from each brewing session and this weekend > I brewed eleven gallons of 1.072 pilsner that I plan to dilute to 15 > gallons when I keg it. > I plan to use filtered,boiled and cooled water but are there any other > things I should take into consideration, like pH? Unless the pH of your water is absurdly high or low, don't worry. The only other thing you might want to consider is adding a small charge of yeast, about 1/2 of a smack pack of something that flocculates well. The yeast will scavenge any oxygen introduced during kegging; your fermentation yeast might be too "tired" to do this after a high gravity fermentation. Chris Colby Bastrop, TX Return to table of contents
Date: Tue, 18 Jul 2000 15:54:55 -0500 From: "Louis K. Bonham" <lkbonham at hypercon.com> Subject: No sparge thoughts . . . Hi folks: Regarding Steve A. and Pete C.'s observation that sparge beers may clear faster and be better in final clarity than "no sparge" batches, I wonder whether this isn't just a function of sweet wort clarity as opposed to whether the wort is sparged or not. Are each of you recirculating the first wort to set the grain bed *before* draining the sweet wort out to the kettle, or are you simply draining the first wort? If you don't vorlauf (recirculate) for a sufficient amount of time before draining the first wort, the grain bed won't be set, and small grain particles will be carried over to the kettle by the first wort. Any unconverted starch in such particles will make for starch haze in the finished beer -- not good. OTOH, the sparged fraction is by definition running through a grain bed that has been set at least somewhat by drawing off the first wort, and so methinks you would tend to get more of the filtration benenfits (read: less starch haze). This is one of the neat things about a RIMS / HERMS system -- by recirculating during the mash, the grain bed is well set and the wort is brilliantly clear by the end of the mash. For those of you who don't use a RIMS or otherwise don't recirculate, here's a little experiment you can run to demonstrate the value of this process. Draw off about 1000ml of unrecirculated first wort into an Imhoff cone, and let it stand while you then recirculate for 20 minutes. You'll notice that there's quite a bit of sediment that settles out. Return the sample to the mash tun, rinse the Imhoff cone, and draw off another 1000 ml sample of the now-recirculated wort. Let it sit while you're draining to the kettle, and check the sediment level after 20 minutes. You'll see that there's a significantly lower amount of sediment in the recirculated wort, which typically will make for clearer beer. On the other hand, if Steve and Pete *are* vorlaufing long enough so that there's not a significant difference in sediment levels between their first and second runnings, then I'm stumped. Similarly, as to why sparged beer would have a better foam stand, I haven't a clue. Steve, perchance did you run protein assays on the beers? ;-) All the best -- Louis K. Bonham Return to table of contents
Date: Tue, 18 Jul 2000 15:35:11 -0700 From: Jeremy Bergsman <jeremybb at stanford.edu> Subject: building a cold room(s) Since I seem to be moving to a new land where basements are more than just a fantasy I have been kept up late by dreams of my new indoor brewery and cold room(s). I would like to solicit comments from fridgeguy and whomever else can help on a couple of points. 1) assuming I am willing to scrounge around a bit, what is the best cooling device? Window air conditioners, old restaurant cold room coolers, home air conditioners all come to mind as possibilites. The window air conditioner sounds easy to find (Sears etc), easy to install, but expensive to run. The other two devices seem like they are actually similar except that I assume the home AC has more cooling capacity. Probably both are similar to install? From what fridgeguy has said the used cold room coolers might be cheaper to acquire though. 2) has anyone built multiple rooms to have multiple temperatures available? I am picturing cooling the coldest one and using a small fan and louvers like on a dryer vent to cool the warmer one(s) by exchanging air from the coldest. Does this make sense? 3) the commercially built cold rooms I have seen have corrosion-proof metal walls. I imagine dampness can be a problem in such rooms. I think the easiest/cheapest wall/floor/ceiling to be painted wonderboard (a sheet cement product that handles like sheetrock). Any comments? 4) What kind of R-value does one want on the walls and ceiling? Obviously I will use fiberglass insulation in a studwall, but I'm wondering how thick the walls will need to be, whether to use rigid foam too, etc. (Which side does the vapor barrier go on?) Also does one need to insulate a concrete floor in a basement? Is there a formula that relates surface area, R value, temperature difference across the wall, and BTUs/hr to keep the room cool? Possibly this is the definition of R? (Also, what is a "ton" in terms of BTU/hr?) 5) any other ideas? - -- Jeremy Bergsman jeremybb at stanford.edu http://www.stanford.edu/~jeremybb Return to table of contents
Date: Tue, 18 Jul 2000 20:37:09 -0400 From: Jim Liddil <jliddil at vms.arizona.edu> Subject: sake digest/smartlist I am setting up a homebrew sake digest and need help with smartlist. Can anyone please help this poor unix impaired induhvidual? Jim Liddil North Haven, CT My Echelon Triggers: Security, Warfare, Terrorism, Defense, National Information Return to table of contents
Date: Tue, 18 Jul 2000 20:42:12 -0400 From: "Eric Ahrendt" <sid at nwohio.com> Subject: Mead HSA? (Category 7 - Sure to piss someone off) Since a few brave mead makers have dipped their toes into the croc infested HBD waters recently and survived, I figured I'd give it a go.... Trying my hand at mead after a long hiatus. I held the honey, raspberries, and water at about 160-170 degrees F for about 30' as I don't trust chemicals (sodium meta-whatever) to do the job when fruit is involved. I know that boiling is bad. Anyway, as I was ladeling the must (still hot) into the primary, recent HBD discussions on beer HSA hit me like electro shock therapy. (Hmmmmm. If I HAVE been bad I wonder if Jill has an opening in the next Cat-O-Nine-Tails session.....) Is HSA as big a factor with mead as beer? Am I screwed? Earlier rookie mistakes taught me to pilot brew with something as expensive as melomel. Only a gallon involved, but still, I'm concerned. Thoughts? TIA. Eric "lookin' in the toilet before I go" Ahrendt Summers Bounty Fledgling Meadery Fremont, OH, USA 1990 K75S Return to table of contents
Date: Tue, 18 Jul 2000 17:52:26 -0700 From: "Guy and Norine Gregory" <guyg at icehouse.net> Subject: First Wort Hop bitterness/flavor estimation Hey now: In several recent posts, including Jeff's download of his recent talk on CAPs (thanks, Jeff!) the topic of First Wort Hopping (FWH) has come up, with estimations of bitterness contributed, etc. Well, now I've been using FWH for a while, and while I have no scientific evidence, I like the effect. Unfortunately, I've been unable to estimate based upon hop AA and boiling time an HBU contribution, so I just sorta toss in some hops and hope for the best. Anybody have a method of quantifying the flavor/bitterness contribution of FWH for recipe prediction? Please post it! Cheers Guy Gregory Lightning Creek Home Brewery Spokane WA Home of the instantly consumed Rye Beer Return to table of contents
Date: Tue, 18 Jul 2000 20:03:25 -0700 From: John Bowerman <jbowerma at kfalls.net> Subject: re: helmets Brewers, About the recent helmet thread ... Please stop. Please, please, please stop!!! I get enough of this bilge from: 1. Well meaning busy bodies that don't ride. 2. Effete, sexually insecure snobs that won't be happy until they've ruined everybody else's lives. 3. rec.motorcycles 4. Insurance companies. 5. City, county, state, and federal law enforcement nazis. 6. My mother. 7. Control freaks and the rest of the "More Moral Than Thou Majority". 8. Liberal, politically correct pansies and their hired thugs that ... oh ... sorry ... that's the same as numbers 1, 2, 4, 5, 6, and 7, and a big chunk of 3. Is there anyone else I can alienate? - -------------------------------- Can't we all just ... drink beer? - -------------------------------- Return to table of contents
[Prev HBD] [Index] [Next HBD] [Back]
HTML-ized on 07/19/00, by HBD2HTML version 1.2 by K.F.L.
webmaster at hbd.org, KFL, 10/9/96