HOMEBREW Digest #3738 Tue 18 September 2001

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  shower wand bottle filler ("Badger/DJ Sable/Project Mercury")
  Question about Jeff R's CAP recipe ("Tom & Dee McConnell")
  Blackberry wine base ("Braam Greyling")
  Re: Wyeast 3068...no phenols/esters? ("RJ")
  Pumpkin Beer ("David Craft")
  Re: A Suggestion (Pat Babcock)
  Re: An open letter to a terrorist ("Pete Calinski")
  address update 5 (Dave Burley)
  cracking roast grains (Jeff Renner)
  Beer on the Plane ("Ed")
  Magnetic stir plates ("Jonathan Peakall")
  Brew in contests and storing yeast ("David Craft")
  Rose Hips ("John Gubbins")
  Looking for good beer! ("Tray Bourgoyne")
  KROC World Brewers Forum (The Brews Traveler)

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---------------------------------------------------------------------- Date: Sun, 16 Sep 2001 21:36:39 -0700 From: "Badger/DJ Sable/Project Mercury" <badger at badger.cx> Subject: shower wand bottle filler From: "Liam" <lthomps2 at bigpond.net.au> Subject: shower wand bottle filler >>It's a Gardena shower wand with the head cut off at about bottle length. I was looking for something at the hardware store to enable me to control the bottle filling flow with one hand and happened across this. It has a trigger arrangement & can be stripped right down to parts for cleaning.. The shaft is Al, so is easy to cut. Could you maybe post some pictures? Return to table of contents
Date: Mon, 17 Sep 2001 00:15:33 -0600 From: "Tom & Dee McConnell" <tdmc at bigfoot.com> Subject: Question about Jeff R's CAP recipe Re Jeff Renner's CAP recipe. Jeff, you used HBUs. Specifically, you say First Wort Hops: 4-5 HBU Saaz or other noble hops Bittering hops: (60 minutes) 5.3 HBU whole Cluster (4.8 HBU for pellets) Flavor hops: (15 minutes) 1.5 HBU whole noble hops or Styrian Goldings (1.2 HBU for pellets) ten minutes before strike. Do you mean xx HBUs per gallon or for the 5 gallon batch? Fer instance, the FWH is it 4-5 HBU's per gal (meaning 20-25 for the batch) or 4- 5 for the whole batch? I used to use HBU's but switched to IBU's because of the confusion for person to person about the HBU's and quantity of wort. In wine there is wisdom, in beer there is strength, in water there is bacteria. - German Proverb Return to table of contents
Date: Mon, 17 Sep 2001 09:26:43 +0200 From: "Braam Greyling" <braam.greyling at azoteq.com> Subject: Blackberry wine base Hi, Someone wrote: - ------ My son is making a fruit beer with a gal of blackberry wine base to be added in 2nd'y to a five gal batch. I feel that this amount of juice, which is supposed to make 5 gal of wine, will be too much, too overpowering. What's the concensus? His OG for the wort was .48 - ----- Maybe it is a bit much but why not experiment ? He will learn more by making the beer and tasting the results than worrying about too much. If you dont agree, then make yourself a beer with less blackberry and compare the results. Regards Braam Return to table of contents
Date: Mon, 17 Sep 2001 07:23:55 -0400 From: "RJ" <wortsup at metrocast.net> Subject: Re: Wyeast 3068...no phenols/esters? "Dr. John" <drjohn17 at home.com> wrote: I just brewed a Hefeweizen with Wyeast 3068 -- Weihenstephan Weizen. I've had success with this yeast before. In fact, one of the first (and best) beers I ever brewed was a fantastic Hefe -- nice clove/banana flavor and aroma. Recently, however, I can't get this yeast to produce those same flavors and aromas. Has anyone else experienced this? Maybe I'm fermenting a little cool? I think this last batch was fermented at 63F. When I racked it to the kegs, the fermentor had a nice aroma, but the resulting beer tastes like an "American" wheet beer -- cloudy and yeasty. Any thoughts would be appreciated... John, When using strains such as 3068 the rule of thumb is High Temp = Banana & Low Temp = Clove... Opt Ferm Temp for 3068 is 64-70F per Wyeast. Return to table of contents
Date: Mon, 17 Sep 2001 08:30:09 -0400 From: "David Craft" <David-Craft at craftinsurance.com> Subject: Pumpkin Beer Hello, I did manage to make the pumpkin beer I has asked about a few weeks ago. In past years I used canned pumpkin with good results. Pumkin Wheat was an interesting beer last year. The banana-clove profile with the pumpkin spices. Pumpkin really doesn't have a flavor, it is the spices we associate with it. Pumpkin does add color and some sugar and a little flavor and that is it. Anyhow, I baked a pumpkin but was not happy with the result. The meat was almost yellow and looked more like squash. I don't think the pumpkin has ripened yet, so it was back to canned. I used two 15 oz cans in the a 5 gallon batch with 8.5 lbs of pale, and 1.5 lbs of crystal, and 5 aau's at the start of the boil along with some spices in the last 10 minutes along with a healthy dose of irish moss. I think I acheived a nice balance from how the wort tasted. The London Special yeast should finish things off nicely. Thanks for all of the advice......... David B. Craft Greensboro, NC Return to table of contents
Date: Mon, 17 Sep 2001 09:29:32 -0400 (EDT) From: Pat Babcock <pbabcock at hbd.org> Subject: Re: A Suggestion Greetings, Beerlings! Take me top a pint of your finest... On Sun, 16 Sep 2001 my good friend Pete Garafolo wrote: > In light of the recent insanity, several folks have asked what we as a > community of homebrewers can do. As usual, Pat Babcock replied simply and > effectively with some excellent suggestions, as did a few others. The > question was asked , however, what we can do as a group that might separate > us from others (or so I read it). I have a suggestion. > > Donate blood. Then, sign up to do it seven weeks later. Keep it up, and > you'll be performing an ongoing good deed. How does this relate to > homebrewers? Well, think of it as giving up a pint of your finest. We all > deal in that ancient unit of measure (sorry, folks, liters just don't cut it > here...). It's not so hard to make it a continuing commitment, as many folks > do. I believe that fewer than 5 % of those eligible actually donate blood, > and few of those are regulars. In my area (and perhaps in others), the Red > Cross recognizes regular donors as members of the "sixers club" -- those who > have donated six times during the past year. My three sixers club pins are > more significant to me than any ribbon or trophy I've won in homebrew > competitions. > > Cheers, > > Peter Garofalo > 4-gallon donor > Syracuse, NY If you are not qualified to donate blood for any reason (and there are many), you can still help the Red Cross by (a) taking their three hour training class to become a certified Red Cross volunteer as assist at blood drives or (b) donate funds to the Red Cross to assist with blood collection, preparation and distribution as well as other relief efforts. Before donating to the Red Cross, check to see if your employer has a matching gift policy as Ford, GM and others do - this makes your donation so much more powerful. Thanks, Peter! And thank you to Jim Biggins for his excellent collection efforts and suggestion. On another note, anyone wishing to purchase a Memorial from the HBD Memorial Page, your donations will be collected and sent to the Red Cross to aid them in the relief effort. The HBD Memorial page is at http://hbd.org/memorial.html. If I receive these funds in time to send them in prior to 10/17/01, my employer will match the total amount, doubling the effect our money. (I've already purchased a memorial to the Victims of 9/11/01 from The HBD Community, and have sent the $100 fee to the Red Cross to be matched.) You can donate to the memorial fund via paypal (memorials at hbd.org) or via Snail Mail (Make checks payable in US Funds to Pat Babcock). I will add an "accounting" pick from the memorial site in order to track our progress - but get your donation to me prior to 10/7/01, or we lose the match. - -- - God bless America! Pat Babcock in SE Michigan pbabcock at hbd.org 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: Mon, 17 Sep 2001 10:16:05 -0400 From: "Pete Calinski" <pjcalinski at adelphia.net> Subject: Re: An open letter to a terrorist Pat said: "Sleep tight, if you can. We're coming." The perps of this have more than the US government to worry about. I haven't seen this mentioned but don't you think, given the demographics of NYC, that more than one organized crime boss lost a loved one? These crime bosses don't play by the rules that control our government. They have access to a great deal of money, and more importantly, they are experienced at making people "disappear". Not just their enemies, but the families of their enemies and anyone else they don't like. I wouldn't want to cross them. Pete Return to table of contents
Date: Mon, 17 Sep 2001 10:36:27 -0400 From: Dave Burley <Dave_Burley at compuserve.com> Subject: address update 5 Gang, I am about to move over to a high speed internet moderm service with a different ISP ( Charter) than my old faithful Compuserve. I have built up quite a mailing list over the years which I have sorted down to include your name. Simply typing all these in would be fraught with frustration and lots of errors. I would like to have your name and correct addess on my current address book file, but there is a problem. Compuserve has a proprietary database for their addess book and I cannot simply import the address to the new provider. I have spent hours dealing with Charter, Microsoft and Compuserve plus my own fiddling and I am a believer. The only thing I can figure out is to have you send me a simple ( maybe just hi) message but SEND IT TO Dave_Burley at Charter.net then I can easily incorporate it into my new address book. If you get more than one of these because I have multiple addresses for you, please just reply with your preferred address Sorry for the bother. And if you don't want to be in my new address book now's your chance!! Dave Burley Return to table of contents
Date: Mon, 17 Sep 2001 11:32:12 -0400 From: Jeff Renner <JeffRenner at mediaone.net> Subject: cracking roast grains "Liam" <lthomps2 at bigpond.net.au> writes: >are you supposed to crack roasted barley? I didn't because I guessed it >was like black malt, but the end product doesn't look quite as dark as >Guinness. I would crack both black malt and roasted barley. As a matter of fact, I pulverize them in a coffee grinder. Jeff - -- Jeff Renner in Ann Arbor, Michigan USA, JeffRenner at mediaone.net "One never knows, do one?" Fats Waller, American Musician, 1904-1943 Return to table of contents
Date: Mon, 17 Sep 2001 12:44:40 -0400 From: "Ed" <measom at gdi.net> Subject: Beer on the Plane Since I live in Florida and at least until October 1st, they have restricted bottle sizes, we are limited in our selection. Therefore, I (among many others) make a habit of beer hunting when out of this state and lugging some good stuff back. The following is in answer to a recent question on this subject. I hope it is helpful. I just got back from New York City. I was just a few blocks north of Ground Zero doing some beer hunting for a fellow Floridian. Luckily, this was a couple of days before the attack. On 9-11-1 I was out on Long Island (doing more beer hunting) and out of danger, although I could see the plume in the distance. Anyway, I'm going to ask my friend if there are any interesting beers he may want in Beirut for my next year's summer vacation. I flew back to Orlando yesterday (Sunday, 9-16-1). Despite arriving at La Guardia at 6 am for a 9:30 flight the 1/4 mile line prevented me from getting to the check in desk before 9:30 am. Luckily, they were culling people out of the line 45 min before each flight. I checked in a bag and my litter soft sided cooler, both of which contained beer as well as non-essentials like clothes. Normally I bring the cooler as carry on, but due to expected hassles at security I decided to check this item. As it turns out (as is almost always the case with me) passing through security was a problem. I emptied my pockets and passed everything through the x-ray. Nevertheless, the beeper went off and I had to have the wand treatment. The lady guard even asked me to unbuckle my belt. Pretty forward, even for a New Yorker I thought. My guess is they had all of those devices set on maximum sensitivity and they were checking everything. Unfortunately, one beer bottle that was in the little cooler broke before it got on the plane. This caused some concern in the luggage handling area of LGA. They called my name at the gate and escorted me to the back area. I was questioned about the contents and directed to fix the problem by cleaning out the broken material and repacking the contents. They watched apprehensively as I opened the cooler. Once this was accomplished and they saw that it was only beer, I got much more cooperation. They gave me a plastic bag to line the cooler and newspapers to wrap the bottles against more collisions with equipment or luggage. While there I asked about the operation. The person "helping" me explained that they were very slow. He assumed that a lot of people found alternative modes of transportation or discovered that the trip was not as necessary as they thought. Then I was escorted back to the gate area. We were about 1/2 way through the boarding process by the scheduled departure time of 9:30 am. The plane stayed at the gate for almost an hour due to "pre-flight checks" as the captain explained. We were about an hour late in Orlando, but home nonetheless! Again, I hope this helps the person asking about transporting beer through airports. Drink Better Beer, Ed Measom. Return to table of contents
Date: Mon, 17 Sep 2001 10:51:55 -0700 From: "Jonathan Peakall" <jpeakall at mcn.org> Subject: Magnetic stir plates Hi all, Some time back (a long time ago) somebody found a good source for magnetic stir plates. If I remember correctly, there was a source that had hot/stir plate combos with the heater side broken for really cheap. Anyone have any ideas? Thanks, and private e-mail is welcome, as this may not be of much interest to the list in general. Jonathan Peakall Return to table of contents
Date: Mon, 17 Sep 2001 16:24:37 -0400 From: "David Craft" <David-Craft at craftinsurance.com> Subject: Brew in contests and storing yeast I have a question that has been bugging me. Do stronger beers fair better in competition? I had a nice Bitter place in the Southern Region with 41 points back in April only to drop to 23 points in the AHA Nationals. Two of the three judges in the Nationals said the beer didn't "travel" or "age" well. They must have known that it scored much higher in order to get in to the Nationals. This was a typical strength Bitter and was quite tasty. It was bottle conditioned and stored in a cool closet in the dark until going to California. As I begin to think about what to brew for the spring, would higher strength beers fair better? Anyone have an experience with this. Also I pitched a starter this weekend and added some wort to the remains to restart it. After it finishes fermenting, I plan on capping ( it is in a bottle) and storing in the fridge for my next batch. Should I drain off some of the liquid and/or add some sterile water to the bottle. What would help the yeast survive better. I plan on using this yeast in about a month and then reusing one more time later in the year.......... David B. Craft Return to table of contents
Date: Mon, 17 Sep 2001 18:16:21 -0600 From: "John Gubbins" <n0vse at idcomm.com> Subject: Rose Hips Hi Fellow Brewers! I was up in the wilds of Rocky Mountain National Park last week. I had no TV there, so I saw none of the pictures of the vile deed done to our great Nation. I did have radio so I was able to follow the news. That is not the subject of this request. I picked some prime rose hips and plan to brew this weekend. I am yet undecided on whether I will make an extract or all grain. My question is, how do you use them? Do you add them to the mash or the boil? I understand that they should be seeded, but do the shells need to be crushed? I will be making a standard 5 gallon batch. Thanks, John Gubbins, n0vse at idcomm.com Return to table of contents
Date: Mon, 17 Sep 2001 22:26:56 -0500 From: "Tray Bourgoyne" <tray at mm2k.net> Subject: Looking for good beer! I will be in Morganton, NC this week for a motorcycle rally. I am looking for some interesting beer to sample while there. Does anyone know of any microbreweries there? If not any good pubs? Thanks, Tray Bourgoyne Raymond, MS Return to table of contents
Date: Mon, 17 Sep 2001 21:38:49 -0600 From: The Brews Traveler <BrewsTraveler at adamsco-inc.com> Subject: KROC World Brewers Forum Seventh Annual KROC World Brewers Forum(tm) In light of the tragic events of the past week, the Keg Ran Out Club is donating 100% of the raffle proceeds to the American Red Cross to help those less fortunate than ourselves. - -- John Adams KROC World Brewers Forum Director http://www.KROC.org/WBF/wbf2001.htm - -- The Keg Ran Out Club (KROC) in conjunction with the American Homebrewers Association, the Birko Corporation, Pete's Wicked Ale, BridgePort Ales, Shiner Bock, and The Great American Beer Festival, are once again very excited to bring to the Denver area "Making Traditional Beer in the 21st Century" at the Seventh Annual KROC World Brewers Forum(tm). Mark Dorber Leading authority on cellarmanship and the landlord at The White Horse Pub at Parson's Green, London. Chris White President and founder of White Labs, one of the premiere suppliers of pure brewing yeast to craft and homebrewers. The KROC World Brewers Forum is your ticket to a great evening. Sit back, relax, grab a bite to eat and have a home or commercial brewed beverage while hearing the industries best help you to be a better brewer. This is one of Denver's premier beer events and the cost to get in is to have a great time and enjoy the company of others like you. You might even be lucky enough to walk away with armloads of free stuff! Cost: FREE! Info: http://www.KROC.org/WBF/wbf2001.htm When: 8pm-12pm Thursday, September 27th, 2001 Where: Denver Marriott City Center 1701 California, Denver, (303) 297-1300 RSVP: BrewsTraveler at adamsco-inc.com 720-984-4390 The KROC World Brewers Forum(tm) is brought to you by: American Homebrewers Association Birko Corporation Pete's Wicked Ale BridgePort Ales Shiner Bock The Great American Beer Festival Return to table of contents
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