HOMEBREW Digest #381 Wed 21 March 1990

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		Rob Gardner, Digest Coordinator

  Ninkasi Beer From Anchor (Lance Shepard)
  RE: Homebrew Digest #380 (March 20, 1990)  (DAVE RESCH)
  Award-Winning Stouts ("Andy Wilcox")
  Automation and Brewing -- Rodney Morris' RIMS system (Chris Shenton)
  Beer judge exam, Edmonton, Alberta, Canada
  Re: BREWNET BBS - another one (Russ Pencin)
  Re: Brewnet (John DeCarlo)
  Texas brown ale? (doug)

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---------------------------------------------------------------------- Date: Tue, 20 Mar 90 08:28:18 est From: cci632!op632!les at cs.rochester.edu (Lance Shepard) Subject: Ninkasi Beer From Anchor In the latest issue of Zymurgy there is an article on the Ninkasi beer. The article was written by Michael Jackson. The article was very interesting, if somewhat short (a couple of pages, if I remember correctly). Jackson states that this was brewed specifically for the conference. I believe that Ninkasi will likely not be brewed again. If anyone would like more information, let me know. Lance Shepard ...!rochester!cci632!op632!les P.S. I recieved my copy of Zymurgy last week...tuesday or wednesday. Also, the article originally appeared in another magazine, the name of which currently escapes me. I'll look it up if anyone is interested. Return to table of contents
Date: Tue, 20 Mar 90 06:24:15 PST From: DAVE RESCH <resch at cookie.enet.dec.com> Subject: RE: Homebrew Digest #380 (March 20, 1990) In Digest #380 Brian Smithey writes: > My question for those of you who have used wheat extracts >is whether or not I will need to use a source of additional enzymes >(such as Edme DMS) with this stuff, or if the extract contains the >necessary enzymes. I understand from Papazian's book that wheat >doesn't naturally have the enzymes to convert the starches and needs >to be mashed with malted barley (or some other enzyme source) when >doing all-grain. Are these extracts 100% malted wheat, or a combination >of wheat and barley? If you are doing extract brewing, then the mashing step has already been done for you by the producer of the extract. To a large degree you only need to be concerned with the enzyme content if you are mashing your own grains which doesn't seem to be the case here. As for the extracts being 100% wheat or a combination of wheat or Barley depends on the brand. I believe that you can buy both varieties. Return to table of contents
Date: Tue, 20 Mar 90 10:31:35 EST From: "Andy Wilcox" <andy at mosquito.cis.ufl.edu> Subject: Award-Winning Stouts Every month, the local homebrew pub, in conjuction with the local AHA chapter (the hogtown brewers) sponsor a beer competition. This month the category was stout, for St. Patty's day, of course. We had the largest number of entries by about a factor of two from any previous contest -- 20! Seems the pub is really sparking the homebrew interest round these parts! Anyway, in the double-blind judging, I'm very happy and excited to report that I won first prize for my chocolate coffee stout, *and* second prize for the regionally famous black-berry stout! I still can't believe it! (Neither could the judges -- this is the first time I've ever entered a contest.) Of course, I must credit this list, you've all helped me become a better brewer! Thanks! -Andy Return to table of contents
Date: Tue, 20 Mar 90 10:45:45 est From: Chris Shenton <chris at asylum.gsfc.nasa.gov> Subject: Automation and Brewing -- Rodney Morris' RIMS system About a year ago, Zymurgy had a 2-page article on Rodney Morris' RIMS (Recirculating Infusion Mash System). It combines electronically controlled heating with pump-recirculation to give a hassle-free (no monitoring temperature, no stirring) mash which produces clear runoff immediately. I wrote him and he kindly sent back a brief construction how-to and some comments on its use and other devices he's constructed (boil-over detectors, Electrim Bim style brew pot for under $25, etc). The project seems a bit high-tech for the average Zymurgy reader (schematics, soldering, some stainless steel work), but I figured net-workers might consider it simply another hack. Has anyone else tried to build the RIMS setup, or anything similar? [I can send/fax info and address I have, if anyone's interested.] Return to table of contents
Date: Tue, 20 Mar 90 09:55:00 mst From: hplabs!hplms2!hp-lsd.cos.hp.com!att!drutx!homer Subject: Beer judge exam, Edmonton, Alberta, Canada Beer Judge Certification Program Exam Edmonton, Alberta, Canada April 28, 1990 11:00 AM Contact: Greg Houston (403) 427-0675 (403) 439-1815 Full details on the program are contained in a booklet that can be requested by sending a postal address to: att!drutx!homer, or AHA, PO Box 287, Boulder, CO 80306. Attn: BJCP Administrator Jim Homer Co-director BJCP att!drutx!homer Return to table of contents
Date: Tue, 20 Mar 90 08:04:33 PST From: sumax!ole!laturner at beaver.cs.washington.edu (Bob LaTurner) Last week I began brewing an Austrailian light beer, for which I bought the whitbread liquid yeast culture (1098 I think). I smashed the yeast packet on Thursday, Firday it swelled up like a ballon. On Friday I mixed up a pint of boiled primer (dired malt no hops), added the yeast. On Saturday the primer was happily bubbling away, so I brewed my beer. Coopers Ausie extract, crystal malt, 2lbs plain dried malt, 2oz clusters hops. I used my newly fabricated imersion style wort chiller to bring the wort down to about 70F before adding the yeast culture (allready at room temp). By Monday the yeast had not taken hold, it had died, or gone on a walk-about someweres else, but not in my beer. So I added the dired yeast that came with my Coopers extract, "Suitable for top or bottom fermenting beers". My questions are: 1) What happened to my liquid yeast (all $4.00 worth)? 2) What kind of yeast is this Coopers yeast anyway, I though the yeast itself determines whether its top or bottom fermenting, not the beer. I also broke my capper when I was building my imersion chiller, but thats another story. Beer 2 Bob 0 Bob LaTurner Seattle Silicon Corp. Return to table of contents
Date: 20 March 1990 9:50:40 am From: pencin at parcplace.com (Russ Pencin) Subject: Re: BREWNET BBS - another one <Last fall someone posted the phone number of the BREWNET BBS. Well, it's not the one you asked for but the Worts of Wisdom has a BBS in Mountain View, CA that runs 24 hours a day at 300/1200/2400 baud. It maintains all of the HBDigest todate on-line, as well as, local brewing news and info. The number is (415) 964-4356. Russ Pencin Return to table of contents
Date: Tuesday, 20 Mar 1990 15:49:53 EST From: m14051 at mwvm.mitre.org (John DeCarlo) Subject: Re: Brewnet >From: jmellby at ngstl1.csc.ti.com (John Mellby) >Subject: BrewNet > >Last fall someone posted the phone number of the BREWNET BBS. >At that time I called them a few times, but so far this year, >that phone rings but no one answers. Does anyone know if the Brewnet >is still active? That BBS has been down for some time, awaiting new hardware and software. However, for those local to the DC area (or willing to pay LD charges), I carry the same files and beer brewing conferences (and more) as Tim Weil did for Brewnet. I will also post the info there as to when he gets back up. Cluster BBS, 703-448-0926. Local to Washington, DC. John "Carrying ZYMURGY, rec.food.drink, and a local brewing conference" DeCarlo ARPANET: M14051 at mwvm.mitre.org (or M14051%mwvm at mitre.arpa) Usenet: at ... at !uunet!hadron!blkcat!109!131!John_Decarlo Fidonet: 1:109/131 Return to table of contents
Date: Tue, 20 Mar 90 23:37:33 EST From: hisata!doug at gatech.edu Subject: Texas brown ale? I'm considering sending in my first entry to the annual AHA Homebrew Competition. My dilemma is in which category to enter my ale. I'm familiar with different beer styles, but my palate is not yet refined enough to take a sip and say, "Ah, yes, that's a [style]." With a home-made recipe, I don't know where to put my ale. (Besides down the hatch!) In the current AHA rules, there's an apparently new category: Texas brown ale. The description reads: "A style of brown ale emerging from the flavor preferences of many American homebrewers. It has a medium to high hopping rate, evidenced in bitterness, flavor and aroma. As bitterness increases the proportion of malt sweetness also increases for balance. Usually 3 to 5 percent alcohol by volume." This seems to me to be the generic homebrew that isn't a stout or a porter or a pale ale. My brew is definitely darker and maltier and hoppier than, say, Newcastle Brown Ale or Samuel Smith's Nut Brown Ale. But it doesn't fit any other classification. Is it a Texas brown ale? (I know, I know. Words don't convey much. Here...have a sip.) Could some kind beer judge please elucidate on Texas brown? Is there anything commercially available that comes close to a tasting reference? Or any of the recipes in TCJOHB? Thanks! Doug PS If Chuck Cox responds first, then we _know_ he's America's FASTEST beer judge! Return to table of contents
End of HOMEBREW Digest #381, 03/21/90 ************************************* -------
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