HOMEBREW Digest #3813 Fri 14 December 2001

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  Re: Tobacco Stout? ("Steve Doig")
  tobacco ale (Ray Kruse)
  Freezing Yeast and drying yeast (Indwagj)
  Tobacco beer from Holland (Europe) (JohanNico)" <JohanNico.Aikema at akzonobel.com>
  upflow mashing (Indwagj)
  Champagne Yeast for Triple/Quad Malt ("Colby Fry")
  Re: Tobacco stout? ("Pannicke, Glen A.")
  Kolsch conditioning ("Galen Brelie")
  RE: Tobacco and Beer? ("Houseman, David L")
  Re: Liquid Yeast Trouble (Dion Hollenbeck)
  No Foaming Picnic Faucet (Troy Kase)
  Pitching Problems (Brent Dowell)

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---------------------------------------------------------------------- Date: Wed, 12 Dec 2001 22:16:01 -0700 From: "Steve Doig" <steve.doig at asu.edu> Subject: Re: Tobacco Stout? About 35 years ago at my Dartmouth fraternity house, I spent a long evening swilling away at a large quart bottle of beer that I kept topping off from the flowing keg. Hours later, when I finally drained the bottle, I finally discovered that someone had dropped most of a cigarette into it long before. It didn't kill me, though I did have a pounding headache and a horrible taste in my mouth when I woke up the next day. On the other hand, I had the same headache and taste many other times during college, without the tobacco additive. So much for anecdotal evidence.... Steve Doig - -- ************************************************************* Stephen K. Doig, Professor, Cronkite School of Journalism, Arizona State University, Box 871305, Tempe, AZ 85287-1305 V:480-965-0798 Fax:480-965-7041 mailto:steve.doig at asu.edu http://www.asu.edu/cronkite/faculty/doig/index.html "Reporting Census 2000" http://cronkite.pp.asu.edu/census ************************************************************* Return to table of contents
Date: Thu, 13 Dec 2001 02:29:38 -0500 From: Ray Kruse <rkruse at bigfoot.com> Subject: tobacco ale For those of you who think that you might want to try putting tobacco into your brew for flavor (or for some other reason), please bear in mind the current uses of the product. Smoking, chewing and spitting. Nowhere is there a current use called "swallowing". There is a reason for this. Anyone experiencing their first chaw, or going through a high school initiation in the deep South can attest to this (I was merely an observer.) Now, if you want to make a "Copenhagen Ale", take a long draw from the stein, and then point same liquid towards the spittoon, then you may be on to the latest, and greatest, advertising gimmick since 'Tastes great-Less filling'. Ray Kruse Glen Burnie, PRMd soon to be Buffalo, KY rkruse at bigfoot.com Return to table of contents
Date: Thu, 13 Dec 2001 06:15:16 EST From: Indwagj at aol.com Subject: Freezing Yeast and drying yeast I am fairly new to the hobby of home brewing but have a little experience with tissue culture and have had good success freezing a few strains of yeast. I would like to develop a yeast library of the most popular brands, specifically white labs and wyeast. Does anyone have a good source for these as slant cultures? I would prefer to buy most of them at the same time. Does anyone have information on drying yeast? I would also like to give that a try and have access to vacuum drying equipment. John Wagner Return to table of contents
Date: Thu, 13 Dec 2001 12:15:15 +0100 From: "Aikema, J.N. (JohanNico)" <JohanNico.Aikema at akzonobel.com> Subject: Tobacco beer from Holland (Europe) Beersmokers, In The Netherlands (Holland) the small (commercial) Christoffel brewery makes an excellent Pilsner type, an excellent Munich type and once also a tobacco beer (Taboe). They stopped brewing the tobacco beer. And an apple beer, but I don't like that one. I liked the tobacco beer (albeit I quit smoking 30 years ago :-) I don't know anything about the amount of tobacco they used in a brew. Greetings from Holland (Europe), Hans Aikema Return to table of contents
Date: Thu, 13 Dec 2001 06:20:38 EST From: Indwagj at aol.com Subject: upflow mashing Has anyone tried upflow mashing? John Wagner Return to table of contents
Date: Thu, 13 Dec 2001 08:48:35 -0500 From: "Colby Fry" <colbyfry at pa.net> Subject: Champagne Yeast for Triple/Quad Malt Seasons Greetings from unusually warm south central PA. I am thinking about brewing a triple/quad malt beer.( OG~1.100) Somewhere along the lines of a barleywine style, but I am interested in using champagne yeast. I know a lot of people use wyeast irish ale. ( I recently made an imperial stout OG 1.074 that fermented to 1.008!) so I know that this yeast can handle its alcohol. I was wondering if anyone has had any luck with champagne yeast and if so could I use their recipe P/M or Extract? My all grain setup cant handle more than 12 lbs of grain. Another question is would the champagne yeast ferment too dry? And does champagne yeast require extra storage? What kind of yeast starter would I make? I appreciate all replies public or private. Thank you. Colby Fry Roxbury, Pa Pop. 121 Return to table of contents
Date: Thu, 13 Dec 2001 09:36:44 -0500 From: "Pannicke, Glen A." <glen_pannicke at merck.com> Subject: Re: Tobacco stout? >has anyone tried putting tobacco into beer? I don't know if we should give up on this one just yet. Soaking a cigar in the finished brew would not be wise since the liquid will extract the nicotine, but what if you smoked your malt using tobacco? No. Take the 2-row out of your pipe, silly. The chemical reactions involved in the combustion of tobacco destroys much of the nicotine, yielding some unpredictable carcinogens instead. So maybe now we have reduced the amount of nicotine significantly and possibly can get the malt to have a tobacco smoke aroma. Do you think the flavors and aroma would hold up through mash, brew and fermentation like a peat-smoked or rauch malt would? Is it the aroma of the cigar smoke or of the cigar tobacco you want to impart to your brew? To me they are totally different. All unburned tobacco - pleasant. Cigar smoke - very unpleasant. Cigarette smoke - unpleasant (unless it's mine). Pipe smoke - schweeeeeet! This might make for some good experimentation here. It seems like there is enough interest. Any thoughts? Glen A. Pannicke glen at pannicke.net http://www.pannicke.net 75CE 0DED 59E1 55AB 830F 214D 17D7 192D 8384 00DD "We will make no distinction between the terrorists who committed these acts and those who harbor them." - President G. W. Bush Return to table of contents
Date: Thu, 13 Dec 2001 09:47:40 -0600 From: "Galen Brelie" <gmbaaa at ncis.com> Subject: Kolsch conditioning I have brewed several batches of Kolsch and enjoy this beer very much. I have a couple questions I would pose about conditioning this beer. I am an extract brewer and purchase essentially all of my ingredients from Northern Brewer (no affiliation). Ingredients are always fresh. I use Wyeast #2565 in the smack pack, incubate this for about 24 hours, then make a 1 liter starter which incubates for another 24 hours. I try to pitch this yeast at a wort temp. of about 65F. Fermentation has always started in 12-18 hours and finishes well. My questions. 1. I leave the beer in the secondary at 62-65 F for about 2 weeks and bottle with dextrose for priming. I then leave the bottles at about 65 F for 2 weeks followed by a cold conditioning in the bottle at 34-36 F for 3-4 weeks, then store at 65 F. This has worked well and makes a great beer. Do others store the beer in the carboy for the cold conditioning? Is this preferable to cold conditioning in the bottle? Does it really make a difference? Does anyone really know what time it is? (I digress) 2. This beer improves with age considerably after the cold conditioning. It is usually gone however in 4-6 weeks no matter how hard I try to save some. I recently found a stray bottle from a previous batch which was about 6 months old after the cold conditioning. It had an excellent taste, much better than the 6 or 8 week old beers. Have others noticed this? How long do you usually age your Kolsch before consumption? I know, I know patience is a virtue, but I do have limits. Thanks. Cheers, Galen Brelie Mora, MN [6340.9,2] Apparent Rennerian For every mistake made for not knowing, there are a hundred made for not looking. Return to table of contents
Date: Thu, 13 Dec 2001 10:19:43 -0600 From: "Houseman, David L" <David.Houseman at unisys.com> Subject: RE: Tobacco and Beer? Dennis opines: "...and the thought of tasting cigars in my beer is akin to garlic flavored ice cream." Now if you get a chance to attend the Gilroy Garlic Festival in Gilroy, CA (South of San Jose), you can try Garlic Ice Cream, Garlic Wine, in fact all things Garlic!! The Garlic Ice Cream was good while eating it but it wouldn't score well on aftertaste, IMHO. Perhaps the cold numbs the tongue ;-) Now Garlic beer or mead is something to consider.... Dave Houseman SE PA Return to table of contents
Date: Thu, 13 Dec 2001 10:46:57 -0800 From: Dion Hollenbeck <hollen at woodsprite.com> Subject: Re: Liquid Yeast Trouble I have been using White Labs liquid yeast for about 8 years now. We in the San Diego homebrewing community have been fortunate to have White Labs here since they started. I have never had to use a starter for their vials of yeast. I get visible activity in my blowoff hose within an hour of pitching. Even starts up this fast with a vial that I let go 3 months beyond the date. I can see activity sooner than most folks because I ferment in corny kegs and use a blowoff hose into a bucket of bleach water. It takes very little CO2 production to get the bubble of air in the hose to begin to move so that it can be seen to have moved. dion - -- Dion Hollenbeck Email: hollen at woodsprite.com Home Page: http://www.woodsprite.com Brewing Page: http://hbd.org/hollen [1359.5,263.7] Rennerarian Return to table of contents
Date: Thu, 13 Dec 2001 12:38:52 -0700 From: Troy Kase <kasetroy at isu.edu> Subject: No Foaming Picnic Faucet I have just recently started kegging my beer and I have found a way to dispense out of a cheap picnic faucet perfectly, though I am probably not the first to discover this. I know 5' of 3/16" line is supposed to reduced pressure enough to dispense appropriately, but this was not working at all for me. I tried 8' of 3/16" with very little improvement. Then the Tim Taylor in me kicked in and I bought 20' of 3/16". It works absolutely perfectly. It probably comes out of the tap at about 1 lb. of pressure. The line is just coiled inside of the fridge. This has saved me some money since I no longer have the need for a nice faucet with a compensator. The amount of tubing required to reduce temperature is obviously not a linear relationship since this length would produce negative pressure if I were using the (2.2 lbs. of pressure reduction for every 1 ft. of 3/16" tubing) formula. Any thoughts on this is appreciated. I hope this will help others who might be expereincing similar foaming problems. Return to table of contents
Date: Thu, 13 Dec 2001 20:02:50 -0800 (PST) From: Brent Dowell <brent_dowell at yahoo.com> Subject: Pitching Problems Just a thought on the yeast pitching problem. Personally, I've found that the vials from whitelabs have a pretty good amount of yeast in them. I would probably concentrate on what's happening to the yeast after you get it in the mail. How long after it arrives do you use it? How do you store it? What temperature is the wort that you pitch? I usually brew 10 gallon batches so with the tubes I usually give it a day in a quart of starter on the old stir plate. I've probably used the tubes for about 5 batches and have never had a problem, even after storing them for several months in the refrigerator. Just a couple of cents, Brent Dowell Lone Unknown Brewing Antioch CA Return to table of contents
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