HOMEBREW Digest #3799 Wed 28 November 2001

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  RE: keg pressures (Mike Lemons)
  wort aerating pump (Pat Casey)
  Malt vinegar ("Gene")
  Heather Ale ("Timmy R")
  Saffron in beer ("David Houseman")
  Re: Corn flour for CAP? (Jeff Renner)
  corn flour in CAP (Marc Sedam)
  Turkey fryer gift for wife ("Donald D. Lake")
  Scotch Ale Malt (SDOOMAHA)
  Thomas Hardy quote ("Mark Tumarkin")
  Wort Heaters & Yeast Starters ("Hedglin, Nils A")
  Re: Brew shop help (DC/VA/MD) (Calvin Perilloux)
  Turkey frying?/Cask-conditioning foam trouble (RiedelD)
  Brew Shop Help ("Mark Hogenmiller")
  Re: Corn flour for CAP? (blutick)
  Apparent Rennerian, Corn flour for CAP? (Bill Tobler)

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---------------------------------------------------------------------- Date: Mon, 26 Nov 2001 20:31:39 -0800 From: Mike Lemons <ndcent at hotmail.com> Subject: RE: keg pressures Brian "double-arggh" Lundeen writes: >Aaargh, I just don't get this kegging stuff. Carbonation pressures, serving >pressures, turning up, turning down, balancing line pressures, ... I repeat, >aaargghhh! I spent a week trying to serve a wheat beer with pressure > 25 psi. Nothing worked. Lots of nice people wrote me and told me to bleed the pressure off and it would work, but no, I wanted a "steady state" solution. I finally gave up and bled the pressure off. Guess what. It worked like a charm. I discovered that it takes a very LONG time after bleeding off the pressure before it affects the carbonation of your beer. Steve Bruns: Please read the mini keg safety warning. (Page 32 in the Fall William's catalog) It states that the mini kegs cannot withstand more than 10 PSI. It is the thin metal used to make the keg that prevents force carbonation, not the type of pressure regulator used. Mike Lemons Carlsbad, CA Return to table of contents
Date: Tue, 27 Nov 2001 15:37:09 +1100 From: Pat Casey <patcasey at iprimus.com.au> Subject: wort aerating pump I want to use an aquarium air pump to aerate worts. The idea is to bubble the air through a jar of hydrogen peroxide and then into the wort. Typical starting gravities are around 1045. What sort of pump pressure is needed to achieve this? The biggest pump at the local aquarium shop is 9 watts with a pressure of .12kg/sq cm or about 11.75 kPa. As well, I would welcome any advice about tube diameters and other considerations. thanks Pat Return to table of contents
Date: Tue, 27 Nov 2001 00:03:54 -0600 From: "Gene" <gcollins at geotec.net> Subject: Malt vinegar I sat in the fish place today enjoying my lunch when it struck me that the amber liquid on the table was called "malt" vinegar. Is this stuff made from malted barley and does anyone know how it's made? Is it really oxidated, unhopped beer? I know, just a weird curosity. Gene Collins Broken Arrow, OK Return to table of contents
Date: Tue, 27 Nov 2001 06:34:45 -0500 From: "Timmy R" <par8head at earthlink.net> Subject: Heather Ale <snip> "Thanks for the tip (no pun intended). As for an ale recipe... read on: http://www.heatherale.co.uk/html/fraoch/recipe.html" RJ, I particularly enjoyed the use of animal fat. :) Slainte! Timmy par8head at earthlink.net AIM: par8head5 Return to table of contents
Date: Tue, 27 Nov 2001 08:05:38 -0500 From: "David Houseman" <housemanfam at earthlink.net> Subject: Saffron in beer Jeff Greenly asks about the use of saffron in beer, and coincidentally has some honey. Well if he can get hold of a bottle (750cl) of Dog Fish Head's Midas' Touch, that will give him a good place to start. Midas' Touch is a reproduction of an ancient drink derived from samples found in a Turkish (I believe) archeological dig. It is barley malt, honey, Muscat grapes and saffron. Perhaps some hops -- to at least be called beer by the BATF. A marvelous drink. One doesn't really taste saffron, IMHO, but you can tell something is different. Then again that's the only beer with Muscat grapes I've had either... Dave Houseman SE PA Return to table of contents
Date: Tue, 27 Nov 2001 09:15:24 -0500 From: Jeff Renner <JeffRenner at mediaone.net> Subject: Re: Corn flour for CAP? "Drew Avis" <andrew_avis at hotmail.com> writes from Merrickville, Ontario: >1) I have a large bag of corn flour (for making tortillias). Has anyone >used corn flour instead of grits or flakes to make a CAP before? Is it as >"corny" as polenta? How would you handle flour? I was thinking of doing a >cereal mash with 2 lb flour + 4 lbs pale malt, and adding to the main mash >for a step from 140F to 158(ish) (for a 22 lb mash). I assume by corn flour for tortillas you mean masa harina. This is made from corn that has been first soaked in lye to remove the outer hard flinty layer and the germ, leaving the endosperm. This is essentially the method used for making hominy as well. Native Americans and European settlers used lye (mostly potassium hydroxide, actually) made from soaking ashes. Anyway, this process imparts a flavor that is wonderful in fresh tortillas, but I suspect would carry over inappropriately into the beer. I think someone may actually have done this and reported the problem I suspect, but I can't remember. Anyway, for a buck, I'd get corn meal or polenta and leave the masa for tortillas. BTW, if the only corn tortillas you've ever had (not you, Drew) are those wretched soft cardboardy things sold in grocery stores, you owe it to yourself to make the real thing. They are great - tender, moist and flavorful. I always make up a couple dozen for Spencer's Cinco de Mayo party every year to go with his smoked brisket, and they are gone in minutes. >2) Any thoughts on using Saflager-S23 as the yeast for this style? Is that W-34/50? If so, it ought to work fine. 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: Tue, 27 Nov 2001 09:47:09 -0500 From: Marc Sedam <marc_sedam at unc.edu> Subject: corn flour in CAP Hey Drew! I don't think you'll have any problem with the corn flour. Your amounts look good and you'll only have to worry about dispersing the flour well. I'd disperse the flour in water first, heat to the proper temp, THEN add the grain. You certainly shouldn't have any problems with a stuck sparge as I'm sure most of the flour will be enzymatically digested. The last CAP I made used the Saflager S-23 lager yeast. My only suggestion would be to ferment it reasonably cool (50F) to prevent any esters. The yeast isn't very flocculent either, so prolonged aging or fining would help. Cheers! Marc - -- Marc Sedam Chapel Hill, NC Return to table of contents
Date: Tue, 27 Nov 2001 10:03:41 -0500 From: "Donald D. Lake" <dlake at gdi.net> Subject: Turkey fryer gift for wife Jeff Greenly wrote: >But SWMBO says no beer brewing with HER turkey fryer, >so I'll have to go get one for myself. <sigh> Jeff, you haven't been married for long, have you? The idea is to give your wife the turkey fryer and earn marital "points" for the thoughtful gift. Now you can "borrow" her new canjun cooker to brew with. Forget that inferior aluminum pot. Go out and buy yourself a decent 15 gallon stainless pot. Hey, you earned it with those "points" you accumulated with that lovely gift to your wife. Don Lake Orlando, FL PS For you romantically-challenged guys out there, you really don't earn many points with a gift like that. In fact, before you go buy that stainless pot, you might want to take her out for an evening to a place "she" wants to go and bank some more points. Return to table of contents
Date: Tue, 27 Nov 2001 11:53:12 EST From: SDOOMAHA at aol.com Subject: Scotch Ale Malt Last spring i made a strong scotch ale slightly tweaked from ahmal turczyn's traquair clone. it is superb now that its 8 months old and i think another batch should be made soon. the problem is my base grain was 12 lbs. of 3 lovibond scottish malt on a close out from williams brewing and is no longer available. what can i substitute and come close to the profile. i have supplies of schrier 2 row and st pats well modified moravian. my lhbs stocks an english pale ale malt which i think is muntons, and i believe a marris otter. any suggestions which way to go? Return to table of contents
Date: Tue, 27 Nov 2001 11:05:01 -0500 From: "Mark Tumarkin" <mark_t at ix.netcom.com> Subject: Thomas Hardy quote Hey y'all, I was wondering if someone could help me out with a quote from one of Thomas Hardy's novels? It is a description (of a few sentences or a paragraph) of the ale of the Dorset area. Supposedly it was used as part of the target in brewing Thomas Hardy Ale. I'd really appreciate it if anyone could send it to me. And has anyone heard anything recently about the fate of Thomas Hardy Ale? Have any other breweries shown interest in taking over this brewing treasure? It'd sure be a shame to lose it, though tragedy isn't the term to use (in light of recent events). thanks, Mark Tumarkin Gainesville, FL Return to table of contents
Date: Tue, 27 Nov 2001 09:44:36 -0800 From: "Hedglin, Nils A" <nils.a.hedglin at intel.com> Subject: Wort Heaters & Yeast Starters Hi, Now that it's getting (relatively) cold here in California, I'm having problems keeping my fermenting wort warm enough to fall in the yeast's temperature range. I remember hearing that some sort of heating box can be constructed using a light bulb for heat. Does someone know of some online plans for something like this? I'd prefer something extremely simple since it took me 3 trips to Home Despot just to make a wort chiller. Also, how long is a yeast starter good after it stops fermenting? I have a started that I was planning on using this weekend, but because of a power outage, I was unable to brew. Now I have it sitting around & wonder if I should still plan to use it? Thanks, Nils Hedglin Sacramento, CA Return to table of contents
Date: Tue, 27 Nov 2001 14:26:49 -0800 (PST) From: Calvin Perilloux <calvinperilloux at yahoo.com> Subject: Re: Brew shop help (DC/VA/MD) > Does anyone know of a brew shop in the Wash DC, Alexandria, or Annapolis area? There's a good brew shop here in Frederick, Maryland, just up I-270 from Washington DC. It's got a decent selection of grains, yeast, hops. He doesn't list White Labs yeast on his website, but he's got that. And there's a great selection of gadgets and parts for kegging, etc. It's a Brew-on-Premises, but if you're just passing through, I doubt you'd be interested in that... unless you'd to just brew it up and kindly let us handle it at our next club meeting. (grin) Flying Barrel 103 S. Carrol Street Frederick 301-663-4491 http://www.flyingbarrel.com (I have no financial interest in the shop - it's just my local.) Calvin Perilloux Middletown, Maryland, USA Return to table of contents
Date: Tue, 27 Nov 2001 19:14:39 -0500 From: RiedelD at pac.dfo-mpo.gc.ca Subject: Turkey frying?/Cask-conditioning foam trouble Well, Can't really stand it anymore... pardon my igonorance, but this whole turkey frying thing... do you mean you dunk a whole turkey in hot oil and deep-fry it? Yikes! How common a meal is this? Is it a Thanksgiving only type- thing? How long does it take to cook? Sorry to ask, but I'm totally unfamiliar with this idea (I'm guessing most of the other Canadians, Aussies and Brits are too). - -------------------------------- On the beer side... I have a Golden Gate cask (7.75 US Gal) that I've made two batches of beer in. Both times, despite using a fairly small amount of priming sugar (calculated based on volume, ambient beer temperature and desired carbonation level with Draper's Priming Page), I've had the beer despense at high rate for most of the keg - so forcefully that I've not had to crack the air inlet to allow the flow to resume. That is, it all fires out under pressure. Any ideas why? My best guess is that it has something to do with airspace at the top of the keg (I haven't had the keg totally filled, yet). Any thoughts welcome, Dave Riedel Victoria, Can. Return to table of contents
Date: Tue, 27 Nov 2001 19:55:14 -0800 From: "Mark Hogenmiller" <hogenmiller at yahoo.com> Subject: Brew Shop Help > Date: Sun, 25 Nov 2001 09:51:53 -0500 > From: "redbeard47.ny" <redbeard47.ny at netzero.net> > Subject: Brew shop help > > Out of lurk mode: > Does anyone know of a brew shop in the Wash DC, Alexandria, or > Annapolis area? Going to be visiting and might as well pick up some > supplies and save the shipping if possible. Also worried about ordering > carboys via mail. Bob If in Annapolis try Annapolis Home Brew 53 West McKinsey Road Severna Park, MD 21146 http://www.annapolishomebrew.com/ Jesse and Brooks run a nice little shop and always have been helpful. A very satisfied customer. Mark Hogenmiller Burke, VA Return to table of contents
Date: Tue, 27 Nov 2001 19:05:29 -0600 From: blutick at juno.com Subject: Re: Corn flour for CAP? Drew wrote: >1) I have a large bag of corn flour (for making tortillias). Has anyone >used corn flour instead of grits or flakes to make a CAP before? Is it >as "corny" as polenta? How would you handle flour? I was thinking of >doing a cereal mash with 2 lb flour + 4 lbs pale malt, and adding to the main >mash for a step from 140F to 158(ish) (for a 22 lb mash). Masa harina? Cool idea. I use it to "tighten up" my chili but never thought of using it in a CAP. Here's a hint to keep it from making dough balls when you add it to the mash: Stir a bit of cool water into the masa to make a to make a smooth paste and add this slurry to the cereal mash. Masa has a unique flavor, very corny but not at all like regular corn meal, grits, or polenta. It is actually made from hominy, but hominy is just corn that has had the bran layer removed by soaking in a lye bath. Let us know how it turns out. Jim Layton Howe, TX Return to table of contents
Date: Tue, 27 Nov 2001 21:55:56 -0600 From: Bill Tobler <WCTobler at brazoria.net> Subject: Apparent Rennerian, Corn flour for CAP? Ok, so I looked up my coordinates, and am not "Directly South" of the Center of the Brewing Universe. Kinda South-southwest. My question is why is the bearing from point 0,0 to me? I would think that it would be my goal someday to reach point 0,0 myself. (Jeff, I hope you have a well stocked bar.) Drew asked about using corn flour instead of corn grits/Polenta. I'm sure Jeff will answer that one for you, but my first impression would be that flour and water make paste. Your mash would probably get stuck big time. Maybe some rice hulls and extra malt would get it through. Just my opinion. Bill Tobler Lake Jackson, TX. (1129.7, 219.9) Apparent Rennerian Return to table of contents
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