HOMEBREW Digest #374 Fri 09 March 1990

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		Rob Gardner, Digest Coordinator

  RE: Homebrew Digest #373 (March 08, 1990) ("HQPROD::KEISTER")
  Re: coffee in stouts (Bryan Hilterbrand)
  Re: Homebrew Digest #373 (March 08, 1990) (John Worthington)
  Another recipe using beer. (Stuart Williams)
  Mead, not beer, and brew log (Mike Zentner)
  mashing questions (Russell Greenlee)
  Re: Sierra Nevada yeast (Chuck Cox)

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---------------------------------------------------------------------- Date: 8 Mar 90 08:24:00 EST From: "HQPROD::KEISTER" <keister%hqprod.decnet at hqafsc-vax.af.mil> Subject: RE: Homebrew Digest #373 (March 08, 1990) Please remove me from the list. Thanks. Return to table of contents
Date: Thu, 08 Mar 90 09:14:19 PST From: Bryan Hilterbrand <bryanh at dwalin.wr.tek.com> Subject: Re: coffee in stouts I've just caught up on over a month backlog of Homebrew Digests -- waaaaay back, in #350, Florian Bell writes: >In #349 Mark Stevens asks about putting coffee in stouts. I've done this >occasionally with good results. I grind the coffee right along with the >grain (both pale and adjuncts), and mash as usual. The 1/2 cup per 5 gal >batch is about the amount I use. I prefer Sumatra coffee beans, since >they are mild and usually less oily. In these stouts, I've also added >cocoa and brewer's licorice to form a good taste combination. > >florian The "mocha" brew sounded interesting (especially to my girlfriend). I'm curious about how much cocoa you put into your brew? How pronounced is the taste? Papazian mentions using bittersweet chocolate -- has anyone done this (how did it turn out)? Bryan Hilterbrand bryanh at dadla.WR.TEK.COM Return to table of contents
Date: Thu, 8 Mar 90 13:28:42 -0800 From: John Worthington <john at apple.com> Subject: Re: Homebrew Digest #373 (March 08, 1990)  ty Return to table of contents
Date: Thu, 08 Mar 90 14:39:32 PST From: Stuart Williams <williams at cs.washington.edu> Subject: Another recipe using beer. Deep fried battered apple rings. I got this recipe from a family in Southwestern Belgium. They used a cheap beer (Jupiler) for the batter. Peel and core an apple, and then slice it parallel to the equator. Dip each slice (ring) in the batter and deep fry it. Batter: mix the following 150g flour (about 1 cup) a pinch of salt 1 large soup spoon of sugar 1 deciliter of beer (1/3 to 1/2 cup) (If the batter turns out more like dough, try adding the whole beer. My memory says it was 1 beer, my copied recipe says 1 dl.) Serve the apple rings hot, with sugar sprinkled on top, or dipped in sugar. Stuart Williams. Return to table of contents
Date: Thu, 8 Mar 90 11:31:34 -0500 From: zentner at ee.ecn.purdue.edu (Mike Zentner) Subject: Mead, not beer, and brew log > In digest #368, the Zentners asked about Papazian's recipe for honey-ginger > beer. First of all, it is a honeyed beer and not a mead; the presence of malt > as the primary source of fermentables and hops makes that so. The same holds > true for "Washington Apple Ale." > > This being the case, the fermentation should have proceeded as described. It > should also have ceased as described. The extended aging in the secondary is > due to the presence of the honey-- the molecular structure of the sugars in > honey are such that extended aging periods are needed to achieve good flavor. > > It is not, for example, unusual for a mead recipe to call for an aging period > of 2 or more years. You and I must have two different versions of Papazians book. The recipe for Barshack Gingermead in Appendix 5 (I think) clearly does not include any malt. It does include only honey and dextrose as sourcs of fermentables, and a small amount of hops, the purpose of which I am not sure (either as a small amount of bittering or as a "preservative"). While I have discovered that this recipe has a lower amount of fermentables than some other mead recipes (7 lb honey and 1.5 lb dextrose), it certainly does not qualify as a "beer", in the malt-sense. I understand that mead needs to be aged in the bottle for quite a long time, but I was more concerned about what seemed like a long aging time in the secondary. I was worried that if it appeared to clarify too much prior to bottling, carbonation would not take place. I now suspect there is no need to worry since the last batch of beer we bottled was quite clear at bottling time and still developed a reasonable level of carbonation, without a very thick sediment. Thanks to all who replied. On to another question. Can anyone get the postscript version of Chris Shenton's brewing log to print out? I'd sure like to get a copy, but can't get the postscript to print out here. It seems to be missing some header section that our printer is looking for definitions of some of the commands. Or, even an ascii version would be enough to get the idea. "Drink all ya want, we'll brew more," Mike and Lynn Zentner Return to table of contents
Date: Thu, 8 Mar 90 18:24:07 MST From: Russell Greenlee <russell at uswat.uswest.com> Subject: mashing questions I relatively new to homebrewing (< 10 batches so far), but I am so taken with the sport that I am thinking about getting into all grain brewing. Before I invest a lot of time/money in wort chillers, and mash/lauter tuns, I am seeking some advice from the net. 1) Wort chillers: immersion vs. counterflow. Do immersion chillers work as fast as counterflow chillers? And if so, why would anyone want to use a counterflow? Others in this forum have commented on the difficulty of cleaning the cf. chiller, but this doesn't seem hard to do (soak in sanitizing sol., rinse w/170 degree water, correct me if I'm wrong). I am more concerned (not worried ;-) about keeping the thing from getting clogged with spent hops, etc. How do you cf. chiller users handle it? 2) Lauter systems: double bucket vs. false bottom bucket w/grain bag vs. insulated picnic cooler. Which work best? What are the trade-offs? The picnic cooler seems ideal except that there is no way to add heat to the mash (ie. for a step mash). Has anyone used a cooler to do a decoction mash? Does the slotted copper tube system work as well (fast, extraction rate) as the bucket systems? How about techniques for insulating the bucket systems? Thanks for any help. I'm looking forward to some good discussion of mashing equipment/techniques. Russell Greenlee russell at uswest.com Return to table of contents
Date: Thu, 8 Mar 90 14:11:54 EST From: bose!chuck at uunet.UU.NET (Chuck Cox) Subject: Re: Sierra Nevada yeast In response to some information I gave about SN yeast... Florian sez... > Where do you get your information? From their PR people? And if so, > how can you trust them? I got my information while visiting the brewery for a half-day VIP tour. I spoke with various people, including brewers & PR types. All of the people were both informed and honest. I have no reason to believe that anyone in the Sierra Nevada organization would knowingly provide false information about their product or processes. They are very open about what they do. I spent quite a while discussing yeast and even got a sample right from their starter culture. Currently they have only *ONE* yeast culture. Given the setup, it would be difficult to maintain a separate yeast just for bottling. How did these rumors get started? Well, here are some facts... They DO use an additional dosage of yeast at bottling time, however it is the same yeast as used for bottling. They ARE planning on introducing a second yeast to the brewery SOON, this lager yeast will be used to produce lagers and will not be involved in the production of ales. While this discussion may seem peripheral to homebrewing to some, I think that it is important for us to be informed about the sources of our ingredients. As I said, I recently visited the brewery and had long discussions about various aspects of their operation. If anyone has any questions about the Sierra Nevada brewery (or Anchor for that matter), please feel free to ask, if I don't know the answer, I'll bullshit so well you won't know the difference. - Chuck Cox - america's fastest beer judge (thats FASTEST dammit!) Return to table of contents
End of HOMEBREW Digest #374, 03/09/90 ************************************* -------
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