HOMEBREW Digest #3425 Fri 08 September 2000

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		Many thanks to the Observer & Eccentric Newspapers of 
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  Mild Ale, Mash Hopping & Lychee Lambic ("Warren White")
  Apologies for Lychee Lambic ("Warren White")
  St Pats 3 tier system (mark king)
  Champagne Corks & La Fin Du Monde ("John Lovett")
  Re: Munich Malt in an Alt (Brad McMahon)
  Wyeast Shampoo Tubes - A datapoint/observation ("Kevin Imel")
  re: Corking beer ("Leland Predon")
  ESB Has Immersion Chillers ("Warren White")
  Potatoe Pils ("Darrell G. Leavitt")
  So What Have I Achieved? ("Phil & Jill Yates")
  Otter malt and cloudy beer? ("Walter H. Lewis III")
  100% munich alt ("Czerpak, Pete")
  travelling beer (Jeff Renner)
  HBD Illustrated ("Pannicke, Glen A.")
  RE: Daniels' DGB ("Brian Lundeen")
  Brewing book recommendation (RiedelD)
  Perils of Traveling Beer (Richard Foote)
  Anybody need some StarSan? / FWH ("Daniel C Stedman")
  Spinning Disk Mills (Booth)
  re: more than text (Jim Adwell)
  re :Wort Chillers ("John Lovett")
  how long before giving up on yeast? (Rama Roberts)
  Re: Munich Malt in Alt (Matthew Arnold)
  Re: Homebrewing for Dummies ("Warren White")
  Re: New Glarus beer in Madison? (eric and SUSAN)
  Aaagggghhhhh!!!! ("Pat Babcock")
  Brussels Rambling & 't Spinnekopje ("FatCat")
  Re:electric stove, new gas burner (MaxxBaker)

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---------------------------------------------------------------------- Date: Thu, 07 Sep 2000 10:45:22 EST From: "Warren White" <warrenlw63 at hotmail.com> Subject: Mild Ale, Mash Hopping & Lychee Lambic Wotcher HBDrs... 2 questions & 1 statement Just finished reading "Mild Ale" by David Satula, this has to be the best of the Classic Styles series so far IMHO, very well written, concise and enjoyable, David Satula has to be a brewer who loves his Real Ales. He explains in great detail about history, methods, techniques etc. Lists ingredients in detail, alternatives and Breweries, anyone who loves this style (and I do) or any Real Ale lover for that matter would get a lot out of this. I always tend to guage the impact of the Classic Styles series by how quickly I'm inspired to go out and make a batch from one of the recipes etc. Well with this book I started reading it last Sunday and I've got my grain bill sorted out and ready to brew this weekend! * * * * * * * * * * * * * * * * * * * * * On to the mash hopping merry-go-round, I was wondering if it is suitable for use in decotion mashing? After saccrification I usually decoct my grain to mash-out temp, due to the limited size of my mash tun. Will pulling a decoction with hops in the mash ruin the whole idea or will it just add a slight bitterness increase due to the boiling? Someone's got to have encountered this conundrum before, any ideas? * * * * * * * * * * * * * * * * * * * * * Last and by no means least, I received a couple of personal flames (emails) regarding my lampooning of a Chinese accent, this was only meant for a bit of humour, I am by no means a biggot, it's all been done before, why do people instantly hop on the racist/biggot bandwagon everytime some does a parody of someone from another country? Yeah I'm really sure I'm the first to do this... If those who sent the flames pull their heads out of their arses/asses long enough to look I even do a very good one of my fellow-Australians a little further up the HBD track! So learn to laugh folks, not sook at everything that goes slightly off the brewing track (within reason). So to those people - LIGHTEN UP! (You know who you are). And if this offends you as well, and it most likely will... Flame me again! Because my arse is made from asbestos! Ciao! (Oh no! I just offended another Race/Creed/Culture) Warren L. White - Melbourne, Australia (Apologies in advance for Bandwidth) "Imitation is the sincerest form of flattery" _________________________________________________________________________ Get Your Private, Free E-mail from MSN Hotmail at http://www.hotmail.com. Share information about yourself, create your own public profile at http://profiles.msn.com. Return to table of contents
Date: Thu, 07 Sep 2000 12:07:02 EST From: "Warren White" <warrenlw63 at hotmail.com> Subject: Apologies for Lychee Lambic P.S. Folks Apologies to Graham Sanders who has already informed me via special post from the Buradoo Hilton he plans to develop a special Buffalo hide Cat 'O' Nine Tails specifically for me in which he will flog me to within an inch of me life for making a joke about his latest imbibing pleasure namely his Lychee Lambic (ouch!) Sorry Graham, and to show my remorse I plan to make parley by developing a Feijoa Lambic but I can't think off hand of the country of origin of the Feijoa, so I can't be making no joke about it mon! Jeez! I'll have the Rastafarians on my back now! An de fun don't don mon! Gimme som respec mon! Jah Cool runnins, Jah first runnins etc. Warren L. White, Melbourne Australia _________________________________________________________________________ Get Your Private, Free E-mail from MSN Hotmail at http://www.hotmail.com. Share information about yourself, create your own public profile at http://profiles.msn.com. Return to table of contents
Date: Wed, 6 Sep 2000 19:12:06 -0700 (PDT) From: mark king <car_diagnostics at yahoo.com> Subject: St Pats 3 tier system From: "Mark King" <car_diagnostics at yahoo.com> Subject: re: St Pats 3 tier system Thanks to all for your great tips and colorful post. I have been reading hbd religiously for several months and i've been contemplating buying the St Pats three tier system http://www.stpats.com/3levsys.htm and a 12.2 gallon conical fermenter. http://www.morebeer.com/conicalferm.html reason being is that i brew with my brother at his home, and his wife is anal retententive when it comes to neatness and she is getting tired of our various home made brewing contraptions (old beer kegs etc). so we have sold her on a more professional looking setup. I was wondering if someone could give me some advice on this type of setup or a similar (looking) one in the same price range ($2300 +/-). thanks __________________________________________________ Do You Yahoo!? Yahoo! Mail - Free email you can access from anywhere! http://mail.yahoo.com/ Return to table of contents
Date: Thu, 7 Sep 2000 16:51:16 +1100 From: "John Lovett" <john.lovett at amcor.com.au> Subject: Champagne Corks & La Fin Du Monde >Date: Mon, 04 Sep 2000 08:33:06 EST >From: "Warren White" <warrenlw63 at hotmail.com> >Subject: Wyeast 3522, Champagne Corks & La Fin Du Monde > [...] >Second question. I want to be a bit of a wanker and put some of my Tripel in >champagne bottles "A La Grand Reserve" My question being as follows... How >the bloody hell does one get these corks into the bottle? You know the type >of corks I mean... The ones that look like little mushrooms thus eliminating >the need for a corkscrew! I'm guessing you need some special sort of device >in no way related to your regular bench capper, would I be right? Champagne bottles can also be closed with crown seals - not the same size as a standard beer bottle, which are 26mm but a larger one, 28mm I think. This means, of course, that you would need a special head for the bench capper or whatever. John Lovett <john.lovett at amcor.com.au> Design and Supercomputing Amcor Research and Technology 17 Rex Avenue, Alphington Vic 3078 AUSTRALIA Tel +613 9490 6315 Fax +613 9490 6193 Mobile 0407 875 056 Return to table of contents
Date: Thu, 07 Sep 2000 15:25:02 +0930 From: Brad McMahon <brad at sa.apana.org.au> Subject: Re: Munich Malt in an Alt I followed Al Korzonas' guidlelines for alt that was in HBD #2822 (worth reading if you are into Alt) with the exception that I used WYeast 1007 German Ale rather than the 1338 that Al recommends and used Northern Brewer and Hersbrucker rather than Spalt. I got 80% attenuation but I mashed at a low temperature - 63 degrees. All I can say is that following Al's advice I got nearly spot on. I was at Uerige on the 6th of August. I had my first swig and I said to myself "Damn, I've got a keg of this at home!" Mine seemed a little hoppier than Uerige but then Promash suggested to me that I had approx. 5 EBU's more than Uerige's 48 EBU's - which seems about right. I went to Zum Schlussel as well - very nice Alt too. Slightly lighter but extremely nice. So, using 98% Munich and 2% Chocolate in a single infusion mash works! In Wheeler and Protz's book Brew Classic European Beers at Home, they suggest 65% light Munich, 25% Vienna and 10% Crystal to duplicate Uerige. They also suggest using Saaz which would give it a nice herbal quality but I think Northern Brewer or Spalt would give it more authentic minty earthy tones. Brad McMahon Aldgate, South Australia Return to table of contents
Date: Wed, 6 Sep 2000 23:14:59 -0700 From: "Kevin Imel" <kimel at moscow.com> Subject: Wyeast Shampoo Tubes - A datapoint/observation Greetings! Thought I would pass along an observation about the "new" Wyeast Shampoo Tube style packaging. Keep in mind that the n=1 here and thus this is not a significant sample size. A few weeks back I picked up a tube of American Wheat #1010 from my "local" HB shop 80 miles away. They didn't have this strain in a smack pack and I had neglected to take along my small insulated cooler which I generally use to get the yeasties home; so, instead I bought a couple bottles of imported brews (this particular shop has a fine selection of these) and packed the shampoo tube with them in the same paper bag (blue cap down as it turns out) and set off for home. When I got home and opened the back of the truck I immediately smelled yeast. The shampoo tube, while still fairly cool, had apparently warmed enough to swell and had leaked a small amount of liquid (I estimated less than 10mL). I was able to turn the blue top about 1/8 turn to tighten at that time. As I couldn't brew that week I put the tube in the fridge and hoped for the best. Well, the weather finally cooled off this last week and we had some rain to knock down all the grain harvest dust/spores/etc. so I determined it was time to brew. My father was also visiting and while he has done quality control on my brews several times over the years he had never been witness to the creation of them. Being an organic chemist before he retired he was pretty interested in the process. Knowing that my yeast might be a bit weak and the population somewhat diminished; I made a starter just as if I was going to pitch a smack pack. I removed the "sanitary seal" and the cap, pitched the yeast and waited. And waited. And waited. After 72+ hours there was finally activity but it wasn't the kind of activity we as brewers generally want...well, maybe the lambic folks. Very foul smelling and no, I didn't taste it. Since I am without a proper laboratory (oh how I miss my bio research days with microscopes, stains, and other fun tools a- plenty) I couldn't say for sure what sort of contamination I was dealing with but it wasn't all yeast, at least not the 1010 strain I was expecting. Lessons learned: 1) Either take the cooler or buy smack packs; preferably both (I have warmed smack packs on the return trip far worse than what this tube saw and not had a problem with them weeks and even months later). 2) Check the cap on shampoo tubes for tightness before I leave the store if I ever go the shampoo tube route again and reject any that will tighten significantly. 3) Transport these tubes cap up. That way at least there won't be media/yeast leaking out and creating a nice highway for the bad nasties to invade on. 4) Next time Dad visits have some back-up yeast on hand so I can be more sure of having a successful brew day and possibly converting another to our ranks. Now, all this being said: I am not flaming Wyeast! I have been using Wyeast products for at least 7 years and I don't intend to stop. Nor am I fishing for a refund/replacement from Wyeast or the HB shop. Stuff happens, life goes on. One bad experience out of the 70+ packages of Wyeast I have used is a pretty good batting average. I am NOT complaining! I do not think this was a problem with Wyeast's new packaging per se but those that mail order *may* want to stick with smack packs as they just *may* be more stable when subjected to thermal stresses. Perhaps the separated yeast from the media make them more stable? YMMV, of course. Cheers! Kevin ___________________________________ Kevin Imel KF7CN - DN16lv Palouse Washington USA "The Only Way To Truly Fail Is To Fail To Try!" I-D-A-H-O, Idaho Idaho Go Go Go!!!!! GO VANDALS!!!!! Return to table of contents
Date: Thu, 07 Sep 2000 06:30:40 GMT From: "Leland Predon" <happy_godzilla at hotmail.com> Subject: re: Corking beer I've corked a batch of beer in Champagne bottles with plastic Champange corks and wires. Worked great, if you don't mind the plastic corks. The corks can even be reused (although "'m not sure how many times...) Hope that helps.... _________________________________________________________________________ Get Your Private, Free E-mail from MSN Hotmail at http://www.hotmail.com. Share information about yourself, create your own public profile at http://profiles.msn.com. Return to table of contents
Date: Thu, 07 Sep 2000 17:42:40 EST From: "Warren White" <warrenlw63 at hotmail.com> Subject: ESB Has Immersion Chillers Date: Wed, 6 Sep 2000 17:16:27 +1100 From: "John Lovett" <john.lovett at amcor.com.au> Subject: Imersion Wort Chillers Does anyone know where I can purchase an Imersion chiller in Oz, or do I have to make one or mail order it from US of A? John Lovett John Lovett <john.lovett at amcor.com.au> Design and Supercomputing Amcor Research and Technology 17 Rex Avenue, Alphington Vic 3078 AUSTRALIA Tel +613 9490 6315 Fax +613 9490 6193 Mobile 0407 875 056 * * * * * * * * * * * * * * * * * * * * John I originally had no idea how to make a chiller, I don't think there's anywhere in Melbourne that you can buy them off-hand. So I bought mine from ESB in Sydney! All fittings included. Ordered it and received it 4 days later... >From memory I think I spoke to Regan Pallandi Not sure 100% of the price - Excellent website is as follows: http://www.esb.net.au/ Everything you need to know is pretty much on there, prices etc. No affiliation etc. etc. Still works like magic Regan! Thanks! Regards - Warren L. White Melbourne, Australia (Satisfied ESB Customer) _________________________________________________________________________ Get Your Private, Free E-mail from MSN Hotmail at http://www.hotmail.com. Share information about yourself, create your own public profile at http://profiles.msn.com. Return to table of contents
Date: Thu, 7 Sep 2000 06:35:04 -0400 From: "Darrell G. Leavitt" <leavitdg at plattsburgh.edu> Subject: Potatoe Pils For the fellow who asked about Potatoe beer: I asked the same question about a year ago and was pleasantly surprised to get as note from a fellow in California (I have the name and email somewhere) who had won a contest in 97 (I believe) with a "spudweiser"/ potatoe pilsner. I tried it ant it was great! Search the archives.. ..Darrell - -------------------------- Darrell G. Leavitt, PhD SUNY/ Empire State College - -------------------------- Return to table of contents
Date: Thu, 7 Sep 2000 21:55:05 +1000 From: "Phil & Jill Yates" <yates at acenet.com.au> Subject: So What Have I Achieved? I have been credited (and to which I object) with encouraging an inordinate number of rowdy and unruly Australian brewers to speak their mind in this forum. The rowdiest of them all must surely be Mr Graham Sanders who hails from the dim and dubious state of Queensland. That he apparently brews with a meaningful grasp of what is actually required is indeed a shock to us southern staters! That his pet fish was found with a human head in it is more in line with what we would expect. Not that I want to start a war with our northern brothers. In fact all I want to do is ask Graham some questions. Firstly, What is it about the Ayinger yeast I sent you that you find drug induced? Secondly, your persistence that anyone coming to visit you must bring a carton of beer (some sort of sacrificial offering) would imply that you actually think living in Queensland is some sort of privilege. Can this be right? Let us be truthful to all brewers of the world. Queensland is a hot and humid place where homebrewing (well any respectable form of it) is all but impossible. The climate is such that even the fish are driven to unnatural practices (such as consuming human heads). If I was to visit Graham I would certainly take with me a carton of beer, or maybe four. The Queensland beer is undrinkable!! As Ray Kruse will no doubt testify, Burradoo is the place for serious homebrewing, and the Burradoo Hilton is the place to consume it. Though I must admit, at times the behaviour of the patrons would have you believe you were in Queensland. You are welcome anytime Graham, but please don't bring a carton of that dreadful Queensland beer!! Cheers Phil Return to table of contents
Date: Thu, 07 Sep 2000 08:26:00 -0700 From: "Walter H. Lewis III" <wlewis at alliedlogistics.com> Subject: Otter malt and cloudy beer? Several months ago my local homebrew store had a deal on " Marris Otter" malt for $29.95 per 50# bag. Such a deal I said to myself and promptly bought two bags. I use it often for base malt in all sorts of beers with great results until this time. When I went to pick up the malt I noticed it just said Otter on the bag, no Marris. I ignored this. Then I began brewing with it as usual but found EVERY batch I made with it never cleared! I am now hearing from others in my homebrew club that they are noticing this as well. My question is, has anyone here had similar experiences and does anyone know anything about plain old Otter malt and what happened to the Marris? Walt Return to table of contents
Date: Thu, 7 Sep 2000 08:50:44 -0400 From: "Czerpak, Pete" <Pete.Czerpak at siigroup.com> Subject: 100% munich alt In response to Warren L. White's question about my mash recipe and yeast choice, yes, the use of 100% munich is a cop-out to the decoction mash. I am an infusion wimp thus far anyways. and if the brew works out fine that will be okay be me to save some time. I did use Euro ale weast 1338 to hopefully help with the malty flavors. I have used 1007 before in a european ale of no real style but didn't prefer its drier taste. maybe next time I'll try the 1007 if I would like this brew to be 100% munich but attenuate more. FWIW, gravity after 8 days of primary was between 1.020 and 1.022. OG was 1.058 and yeast was twice stepped up from a smack pack to maybe 0.25-0.4 gallons. taste was definitely malty but not the sickly sweet taste from a extract finishing high type of taste. color was orangeish. another FWIW, was that my mash temp was a bit high for me since my mash water was 176F rather than my normal 172-174F. This resulted in a mash temp of about 156 to 158F. perhaps another contributer. secondary will last until next week and then its a few days cold aging and then try it on tap. Thanks for the advice. By the way, just racked my smoked porter to secondary using about 1.5-2% peat smoked malt in the mash. just a hint of subtle smokiness. it may be just perfect or perhaps a just a tiny bit too unnoticeable. This % amounted to 0.25lbs in my recipe. maybe try a bit more next time. but not much for sure. couple of weeks and I'll be able to tell for sure. very nice porter though that I am happy with at tasting so far. Pete czerpak albany, NY Return to table of contents
Date: Thu, 7 Sep 2000 09:10:14 -0400 From: Jeff Renner <nerenner at umich.edu> Subject: travelling beer Brewers Dr. Pivo has written of his experience with the deterioration of his beers that have been physically mistreated in travel. Here is a little counter experience. In *May* I brewed 10 gallons of cream/Canadian ale with 15% corn and 15% rice (cereal mash), 70% 6-row, 119F/148F (main rest)/160F/168F, Ultra FWH (8 IBU, such as FWH contributes), N. Brewer and Saaz (target 20 IBU), Repitched 1098 yeast, OG 1.046, FG 1.009. After it was finished and kegged and carbonated, I racked it into purged kegs to rid it of all sediment. It has been at 40F since the end of fermentation, which seemed to make it better, as with a Koelsch. This beer tasted great, and was a real crowd pleaser. One of the nicest beers I've made in a long time, very balanced and easy drinking. I think that full attenuation was a key. I would guess that the bitterness was actually low 20s. There was still about three gallons left this past weekend when I took it to Cincinnati (did you all feel the Rennerian shift?) for a get together with my cousins. The keg was in ice for the trip, but it sloshed every time we turned or hit a bump, so it wasn't being gently treated. I was concerned due to its age (3-1/2 months) and sloshing after the Doc's warning, but I tapped it right away and it was still perfect. And gone in too short a time once the party started. 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: Thu, 07 Sep 2000 11:34:55 -0400 From: "Pannicke, Glen A." <glen_pannicke at merck.com> Subject: HBD Illustrated Regarding illustrating the HBD, Jim L. writes: >If we choose to use a service like zing or better yet >mgisoft.com What happens in the future if the service goes belly up? >So let's say i post an image and the server the image is on is >hacked or goes away. While the idea is an appealing one, Jim makes a sad, but true counterpoint. How many times have you clicked on a hyperlink only to find that wonderful 404 error? In most cases, this is just due to a link that wasn't updated when something changed. Other times it's because someone trashed their website for one reason or another. And last but not least, we have the sometimes fleeting lifespan of a dot-com company which relies on making it's money by shoving ads in your face while you peruse someone's free website, photoalbum, etc... None of it is reliable. I think we can rely on the HBD archives though. Pat or Karl, can the archives be restored following a (Heaven forbid) catastrophic event? Just curious. I love my HBD ;-) >And some folks don't know how to size images for the web properly. Oy! My wife with her baby pictures... soon there will be no room left for beer pictures. She needs her own site! I could write a book on this pet peeve - and I've got a DSL line! >A standard? I'm reminded of the attempt to come up with a "standard" >recipe format for brewing programs. That effort went the way of the t >rex. Coming up with the standard is the easy part. Getting buy-in and adherence to it is another! >Not trying to be contrary, just realistic ... It's the only way to be. Good idea - just plagued with problems... Carpe cerevisiae! Glen Pannicke http://www.pannicke.net "He was a wise man who invented beer" - Plato Return to table of contents
Date: Thu, 7 Sep 2000 10:45:38 -0500 From: "Brian Lundeen" <blundeen at rrc.mb.ca> Subject: RE: Daniels' DGB Alan Meeker writes: > > One book I haven't seen mentioned is Ray Daniel's "Designing > Great Beers." > An excellent book IMHO and I highly recommend it. Without a doubt the first book I will need to replace from being worn out by repeated use. IMO a must book in every serious brewer's library. Now I'm waiting for Ray's follow-up book devoted to the beers of Belgium. You are writing this book, aren't you, Ray? Ray? Cheers, Brian Return to table of contents
Date: Thu, 7 Sep 2000 12:14:47 -0400 From: RiedelD at pac.dfo-mpo.gc.ca Subject: Brewing book recommendation While we're on the subject of brewing books, I'd like to mention Dave Miller's "Brewing the World's Great Beers". Someone recently asked if there exists a book which steps you through extract into partial mash into all-grain; this book does exactly that. When I began brewing, I started with this book. I received it as a gift and read through the novice parts before I even owned an airlock. Not only did this book get me going from scratch, it constantly beckoned me deeper into the book, thus getting me to move to liquid yeasts, try lager styles and work towards partial mash brewing. Eventually, I moved to all-grain. I think the layout of the book, with it's promises of expanded recipe possibilies and control in the deeper chapters, kept me striving to grow as a brewer. Another nice feature are the process summaries at the I'd strongly recommend this book to novice and intermediate brewers. cheers, Dave Riedel Victoria, Canada Return to table of contents
Date: Thu, 07 Sep 2000 13:55:36 -0400 From: Richard Foote <rfoote at mindspring.com> Subject: Perils of Traveling Beer I think the good Doc is onto something about the deleterious effects of beer transport. I have pondered this wonderment myself. I have kegged beer for transport to various functions from 30 to 1,000 miles away for some ten years or more. I have taken great care to transfer clear beer off the yeast into my kegs prior to transport. Everyone wants to drink crystal clear beer because it's pretty. I used to belong to one of the "beer of the month" clubs but quit after getting fed up with the same prevalent cardboardy/stale taste beer after beer. It seemed they all came from the same brewery because of the same over-riding "house character". I'm sure they all were great when they left the brewery, but something funny happened on the way to my tastebuds. As well, my beers taste great fresh from the taps in my basement brewery, but something happens upon transport. I use CO2 to do all transfers after primary fermentation and purge all vessels with several blasts of CO2 with venting from the top to keep the heavier CO2 inside and bleed out O2. My latest beer (an oktoberfest) I transferred to serving keg from the secondary last night. It was lagered and precarbonated naturally from residual sugars to about 8 psi and transferred with back presssure technique (pre-pressuriized/CO2 purged receiving keg with a slight pressure differential to allow flow). Seems to me any O2 pick up should be eliminated because of 1) purging, 2) CO2 transfer, 3) CO2 evolved during transfer of precarbonated beer should drive out O2, and 4) receiving keg remains pressurized after transfer. After transfer, I force carbonate cold in my serving fridge. We'll see what happens when I take this beer to our club Oktoberfest Sept. 23rd. I reason some of what the good Doc expouses based on bottle-conditioned beers. Would a Chimay Grand Reserve or a Thomas Hardy be the beers they are if they were filtered before being shipped across [insert name of large body of water here]? Also, even Bud tastes tolerable consumed after the brewery tour. Well, nearly tolerable. If this doesn't work, I'm going to try some of the Doc's "yeast injection" techniques. To heck with the way it looks. It's better to taste good than to look good, dahlings. Rick Foote Whistle Pig Brewing and Home Remodeling Murrayville, GA Return to table of contents
Date: Thu, 7 Sep 2000 13:41:47 -0500 From: "Daniel C Stedman" <"daniel_c_stedman" at uhc.com> Subject: Anybody need some StarSan? / FWH Hello e-neighbors - After a little cleaner/sanitizer binge (well, I probably only need 32 ounces, but look at how cheap 4 gallons is per ounce!), I find myself with 4 gallons of StarSan and a 50 lb pail of PBW. I would love to sell a large portion of it to some local homebrewers (at cost, of course), so if anyone in the Minneapolis/Saint Paul area would be interested in splitting some of this stuff with me please let me know. ________________________ Graham shouts the following: >What I have been able to get from my experiments, other people arround this >land and OS (thats overseas heathens) is >1. use bittering hops as you would always use. >2. the 10 minute flavour addition is only to be FWH >3. Even cut it back by 10 to 20 %, the flavour can be that intense. >4. Use hops of very low aa. It was suggested 2 and below by some, but >consenses puts it 5 and below. Regarding #3, are you cutting back 10 to 20% the amount of hops that you would have added 10 minutes before knockout, or do you calculate your IBU's based on a full-length boil, and then cut it back 10 - 20%? Seems like you would be gaining a lot more bitterness if you added the same amount of flavor hops as FWH. Do you scale back the amount of flavor hops so that the calculated IBU's are what you desired from the 10 minute hop addition? tia, Dan in Minnetonka daniel_c_stedman at uhc.com Return to table of contents
Date: Thu, 07 Sep 2000 10:39:59 -0400 From: Booth <kbooth at waverly.k12.mi.us> Subject: Spinning Disk Mills I assume the mill described as having a spinning disk is the Corona, a burr mill type of grain mill. I realize most of the homebrew world is delighted by their various roller mills and I don't argure against their virtues. For those for price, availability or convenience reasons want to utilize the Corona, be assured that very satisfactory homebrew can be brewed using malt milled on the Corona. I would recommend tempering the malt with 2 TBs water per pound of malt sprinkled over the malt, stirred and allowed to rest 30' or so before milling. I see no need to upgrade from my Corona. Besides, I buy large pellet, cheap catfish fishfood and use my Corona mill to reduce the pellets to the size needed for the goldfish and Koi in my water garden. cheers, jim booth Return to table of contents
Date: Thu, 07 Sep 2000 17:43:13 -0400 From: Jim Adwell <jimala at apical.com> Subject: re: more than text Jim Liddil is correct; adding some kind of picture standard to the HBD will cause more problems than it solves, not to mention requiring more of our Janitor's time. Jim's point about pictures offsite being impossible to archive is well-taken; however, sometimes it would be nice to view a picture or graphic in conjunction with a textual explanation. I don't see any problem with a poster uploading a picture to his own webspace or one of the free picture hosting services and providing a link to it, as long as it is understood that the picture is most likely going to be ephemeral and will not be archived with the post; in other words, the status quo. I suggest the following guidelines for such pictures: Keep the size under 100K and preferably under 50K. For those of us on a 28K dialup connection, this will keep the download time reasonably fast. Use only JPEG ( jpg, jpe, jpeg) or GIF pictures; other formats may not be supported by everyone's browser or other software, or may make the files too large. Keep the picture size at 800x600 or under. This will fit on most folks screens nicely. If your pic or graphic will work at a smaller size, use that size. Crop the picture to show only relevant information; we don't need to see your backyard or kitchen. I sell on Ebay and I look at a lot of other people's auctions; if you want see how not to take pictures( or how not to write HTML, for that matter ), spend a few hours looking at auctions at random. Keep the picture relevant to brewing and common sense; I don't want to download a huge picture of a dog any more than Jim Liddel does. Nice dog, though. If you don't know how to do any of the above, learn or ask for help from someone who does. Paintshop Pro is a great easy to use graphics program that is reasonably priced; I highly recommend it. Cheers, Jim Jim's Brewery Pages: http://home.ptd.net/~jimala/brewery/ Return to table of contents
Date: Fri, 8 Sep 2000 09:04:41 +1100 From: "John Lovett" <john.lovett at amcor.com.au> Subject: re :Wort Chillers Thanks to all of you who helped me with this; seems I can get one at ESB, Sydney for about $A55, but the main consensus was that its easy to make one yourself, so I'll have a go at that. John Lovett <john.lovett at amcor.com.au> Design and Supercomputing Amcor Research and Technology 17 Rex Avenue, Alphington Vic 3078 AUSTRALIA Tel +613 9490 6315 Fax +613 9490 6193 Mobile 0407 875 056 Return to table of contents
Date: Thu, 7 Sep 2000 15:40:41 -0700 (PDT) From: Rama Roberts <Rama.Roberts at eng.sun.com> Subject: how long before giving up on yeast? I started my first batch of beer 3 days ago, an English Pale Ale, using extract and a Wyeast XL 175 pack that had the internal food packet popped in transit. I was counting on the fact that I refridgerated the pack as soon as I received it, and pitched it just a few days later to help offset the pre-ruptured yeast bag. Well, it's been roughly 72 hours at the time of this writing, and I don't have any visible signs of yeast activity in the wort. Random other tidbits: the Wyeast was dated Aug02, and was swollen to just under 1 inch when I received it. I made sure the internal bag was completely squeezed out 24 hours before pitching, in case it just has a pinhole- but that didn't make any difference in the height of the envelope, so I believe it was completely ruptured initially. The wort's hydrometer and pH readings are exactly as they should be for an English Pale Ale. It's sitting at a fairly stable 70 degrees F and I did my best to use sterile technique, but by the time I get my replacement yeast from St Pats, the wort would have sat around for about 7 days. (assuming the yeast in the wort now never kicks in). My question is: how long can I safely wait for the yeast to kick in before I either a) toss this batch of wort, or b) pitch a new yeast pack? I don't want to toss it if at all possible, especially since this is my first go at brewing- but I don't want to go through the trouble of bottling a beer thats going to be loaded with off flavors from infection. what to do?, Rama Return to table of contents
Date: Thu, 07 Sep 2000 18:02:15 -0500 From: Matthew Arnold <revmra at iname.com> Subject: Re: Munich Malt in Alt >Quite frankly, I don't understand how anyone can make a good alt (including >Al Korzonas), with their characteristic high attenuation levels, using the >high levels of Munich malt I have often seen for this style. I have simply >quit trying. Suggestions are welcome! > >* * * * * * * * * * * * * * * * * * * * * > >According to Roger Protz in one of his books a leading Alt brewer like >Diebels uses 99% Pilsner Malt and 1% Roast Malt so you'd have to question >the 100% Munich thing, this would have to be a bit of a cop-out to avoid >decoction mashing I'd assume. Diebels may call its product an "Alt" but I'm certain that no one would ever mistake it for Zum Uerige. It's not even in the same galaxy. >I'd always assumed that Munich Malt has very low enzyme levels probably most >likely making it a dubious proposition as 100% of your grist anyway. Don't knock it 'til you've tried it! I've brewed nearly 100% dark munich malt Alts, Dunkels, and even a Doppelbock with no conversion problems at all (with but a single-step infusion mash). I say "nearly" because I almost always use at least 1/2 pound of Melanoidin malt in there too (which certainly isn't going to be providing tons of enzymes). >My line of thinking would be to use say 70% Pils Malt and then maybe 30% of >a darker Munich Malt and a small bit of Caramel or an even way smaller >additon of a Roasted Malt. > >Better to err on the side of higher attenuation and a drier finish IMHO! > >By the way Fred did Pete Czerpak use the Wyeast 1338 European Ale? Because >this stuff is very unattenuative (67-71%)conversely the 1007 goes far drier >(73-77%). Personally, I always use 1338 because it imparts a nice flavor to the beer that I don't get with cleaner yeasts like 1007. And no, the flavor isn't "wortiness" from underattenuation. A quick review of my notes from the times I've brewed a slight variation of AlK's recipe reveals that my O.G. is 1.048-1.049 and my F.G. is 1.012-1.014. I REALLY suggest that everyone try brewing an AlK alt. It is a spectacular recipe. I've brewed it five times myself--and it's about time for a sixth, I might add. Matt - ----- Webmaster, Green Bay Rackers Homebrewers' Club http://www.rackers.org info at rackers.org Return to table of contents
Date: Fri, 08 Sep 2000 09:05:01 EST From: "Warren White" <warrenlw63 at hotmail.com> Subject: Re: Homebrewing for Dummies "Some Guy" a.k.a. Pat our auspicious HBD Janitor wrote: How 'bout "Homebrewing For Dummies" by Marty Nachel? Don't let the "For Dummies" tag scare you off - it's one of the best books on the subject out there, and has everything you need to go from "Joe Budweiser" to "Boris Vorlauf" in a open, friendly, easily understood manner. * * * * * * * * * * * * * * * * * * * * * * * * Saw this little gem myself and thought; How dare they realease my "Unauthorised Biography". Yours truly and my fellow "Dummies" find this insulting and I shall instigate Litigation Proceedings Mr. Nachel, Shame on you! Anyway and enough of me playing the farceur... I came across this book a few years ago at my local Collins Booksellers, browsed though it and found it quite impressive, covers the craft in pretty gradual stages, at the time I thought hmm... I'd like this book but proceeded to get the budget not permitting, got the phone (and internet) bills to pay spiel from the SO. Then I thought to myself, I shall return at a future date and purchase you my friend, but of course the years rolled by and this never actually eventuated. Thanks Pat for jogging my badly oxidized memory on that one, it appeared a pretty good read as an all-round book. The farceur returns: "Boris Vorlauf" says you... What about "Rocky J. Sparge" and "Bullwinkle the Mooshead Lager?" ;-) ;-) ;-) ;-) Warren L. White - Melbourne Australia Must get Moose und Squeeril Natasha, Shuddup you Mouth (Oh Crap! I'm in trouble with the Eastern-Bloc Nations now!) _________________________________________________________________________ Get Your Private, Free E-mail from MSN Hotmail at http://www.hotmail.com. Share information about yourself, create your own public profile at http://profiles.msn.com. Return to table of contents
Date: Mon, 04 Sep 2000 22:56:04 -0500 From: eric and SUSAN <erica at isunet.net> Subject: Re: New Glarus beer in Madison? Jeff: You can't swing a dead cat in Madison without hitting a bar or bottle shop that carries New Glarus, especially "Spotted Cow." While in Madison, check out the Capital Brewery in Middleton (West Madison), Angelic Brewing and The Great Dane. Capital has an outstanding "Dark", Angelic, a Tripel, and Great Dane has like 18 beers, all good. I about fell out of my chair at the Great Dane after sampling them all. Check out the brew pub in Mount Horub too. They have an outstanding American Pale Ale that they entered in the Denver contest. Check out the Mustard Museum while in Mount Horub also. Eric Ames, IA Greetings fellow brewers, I will be traveling on business to Madison, Wisconsin this upcoming weekend. Does anyone out there know if and where I can buy New Glarus beer in Madison? If you wish, respond to me directly to jpursley at tulsa.e2m.net. Thanks in advance. The next problem is how to get it home.... Jeff Pursley Bixby, Oklahoma Return to table of contents
Date: Tue, 5 Sep 2000 22:35:32 -0400 From: "Pat Babcock" <pbabcock at hbd.org> Subject: Aaagggghhhhh!!!! Greetings, Beerlings! Take me to your resuscitator... Ron La Borde quips: > Hey, Pat.... in your spare time how'd ya like to > monitor graphics and filter them? Yee-gads! Yikes! Return to table of contents
Date: Thu, 07 Sep 2000 14:08:36 -0400 From: "FatCat" <fatcat at homebrew.com> Subject: Brussels Rambling & 't Spinnekopje Well, just back from the Holy City. Five days of staggering around under the watchful care of my Duval loving wife, left me with a strong desire to retire there. First, thanks to all who sent me e-mail about the good spots. It made a huge difference in best use of my time. It is, frankly hard to go to a bad place. All have a selection of great beer, even the little hole-in-the-wall places can dig up a fresh Chimay. The 'classic places' like Falstaff (yes it is still very much there, but one 'end' has no patio, you need to go arond the block to the other side) and Le Cirio. We preferred Le Cirio by a long shot. The waiters at Falstaff were not helpful and the beer menu was much shorter. A typical beer hunters beer was about 100 BF or $2 US. The waiters (ultimately one, 'our' waiter) at Cirio was a beer lover and put us on to several things not on the menu. Did not eat the food at either place. Why, you may ask? Simply, because of a place called t'Spinnekopje. The best restaurant we visited on this trip. A wide selection of lambic and geuze and derivatives. Cantillion served with rabbit in a sauce of geuze...huuummm. This followed a first course of a selection of home made saugages and raw vegetables. The pork cutlet was outta this world. French technique with German quantities. Like seafood? The Medusa behind St. Catherines Church offered a menu fixe for 1180 BF which included a framboise appertife (Sorry about the spelling, I am enjoying the only bottle of Brian Cole's unbelieveable Old Ale I have), mussels, an entree (we had cod one night and lobster the next) and creme brulee and a liter of excellent wine. The food is inexpensive. We did not pay more than $50 for any meal for two, ate like royalty, and the price included beers and/or wine. Go if you can. __________________________________________________ Do You Homebrew?! Get your free at homebrew.com email account! http://mail.homebrew.com/ Return to table of contents
Date: Thu, 7 Sep 2000 22:54:41 EDT From: MaxxBaker at cs.com Subject: Re:electric stove, new gas burner Matthew Comstock wrote about the travail of brewing on an electric stove. I too have suffered this agony. No more! The outdoor propane cooker is a gift from the gods. Everything boils quicker, there's much more room to work, and SWMBO doesn't complain about "that awful smell" coming from the brewpot. Re. bugs: they usually don't fall into the brewpot, and those that do simply become additional hot break material. Enjoy the gas. Brian Knickrehm Return to table of contents
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