HOMEBREW Digest #390 Tue 03 April 1990

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		Rob Gardner, Digest Coordinator

  Re: hops info (Eric Pepke)
  Lots O Barley Wine (Jay S. Hersh)
  yeast and addresses (R_GELINA)
  Uses for spent grain; hops (Donald P Perley)
  hydrogen sulphide odor (Stuart Crawford)
  Wort cooler (Eric Pepke)
  Filtering hop pellets (bowler)
  Jump-start that yeast! (Doug Roberts  at  Los Alamos National Laboratory)
  various (Pete Soper)

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---------------------------------------------------------------------- Date: Mon, 2 Apr 1990 8:17:07 EDT From: PEPKE at scri1.scri.fsu.edu (Eric Pepke) Subject: Re: hops info _Beer Kits and Brewing_ by Dave Line contains a list comparing a couple dozen varieties of hops giving % acid and a single-line description of the flavor qualities and best uses. The author is English, but the book contains information about American and European varieties as well. Eric Pepke INTERNET: pepke at gw.scri.fsu.edu Supercomputer Computations Research Institute MFENET: pepke at fsu Florida State University SPAN: scri::pepke Tallahassee, FL 32306-4052 BITNET: pepke at fsu Disclaimer: My employers seldom even LISTEN to my opinions. Meta-disclaimer: Any society that needs disclaimers has too many lawyers. Return to table of contents
Date: 02 Apr 90 10:25:22 EDT From: Jay S. Hersh <75140.350 at compuserve.com> Subject: Lots O Barley Wine In regards to the assertion that Old Peculier is the closest thing to Barley Wine available in America. Where do you live?? This is certainly not true to those of us in moderate size cities or larger. 1) Old Nick's (brewed by Youngs?? I believe) is a classic example of a barley wine and is widely available. 2) Bigfoot by Sierra Nevada is also a "Barley Wine Style Ale" and is available in larger markets. Old Peculier is a fine product (one of my fav's). Other good old/strong Ales are George Gale &co. product right off the top of my head. I'll need to go home and do some more research but I know there are 2 or 3 others in this class. I also seem to remember one or two more commercial barley wine examples. Pick up a copy of Michael Jackson's pocket guide to beer, perhaps he has an index entry on Barley Wines. I'm sure chuck cox (if he's truly fastest) will chime in here... - Jay H. - .signature I don't need no stinkin .signature Return to table of contents
Date: Mon, 2 Apr 90 11:15 EST From: <R_GELINA%UNHH.BITNET at mitvma.mit.edu> Subject: yeast and addresses I'm interested in the importance of yeast in brewing. Where can I find out about how different yeasts affect flavor, aroma, etc.? Someone also mentioned some yeast retailers, I'd like to get their addresses. (Is there a list of HB addresses somewhere (hops dealers, AHA, etc. )? ) I'm also wondering about cultivating yeast from the dregs of a bottle. How difficult is it? I've heard that it won't work for a Guiness unless the bottle is from Ireland. Anyone know about this stuff (probably a stupid question.....)? Thanks.................Russ G. Return to table of contents
Date: Mon, 2 Apr 90 12:47:35 EDT From: perley at glacier.crd.ge.com (Donald P Perley) Subject: Uses for spent grain; hops A. Bush also has a use for spent grain. They are the largest supplier in the country (world?) of cattle feed, according to some ancient article in Zymurgy. Regarding home grown hops, I planted roots in the fall. The first year I got 8 ounces of hops. Shoots usually appear near May 1st. I live about 150 miles north of New York City. There was interesting feature on 60 minutes a few years ago on agricultural controls. It seems that, as with tobacco and navel oranges, you need a license to grow hops for sale. When originally issued, they were a very nominal fee. Now you have to buy an existing license from someone else. The last one sold (before the article was broadcast) went for 2 million dollars! That tells you something about what trade restrictions are worth to someone who is "in the club" when the fence goes up. -don perley Return to table of contents
Date: Mon, 2 Apr 90 12:16:30 PDT From: Stuart Crawford <stuart at ads.com> Subject: hydrogen sulphide odor I just finished making my tenth batch of beer and, for the first time, I detect a strong rotten egg (hydrogen sulphide?) odor coming through the airlock on my primary. Papazian suggests that this phenomenon is a characteristic of some strains of yeast and that, if it occurs, you should "change your yeast". I'm using Wyeast "American Ale" yeast for the first time... has anyone had similar experiences with this yeast? What will the impact be on the finished product? The idea of belching out great mouthfuls of hydrogen sulphide seems anti-social in the extreme! A few extra details... 1. There are two pounds of honey in the wort (also a first) 2. I made 16oz of yeast starter instead of just using the amount provided by Wyeast Bottom line: is this batch a loss? Thanks, Stuart Return to table of contents
Date: Mon, 2 Apr 1990 16:53:22 EDT From: PEPKE at scri1.scri.fsu.edu (Eric Pepke) Subject: Wort cooler I made a wort cooler this weekend using 25 feet of 3/8" flexible copper tubing and a faucet to 3/8" adaptor meant to connect to snap-on tubing. Total cost was about $15. I uncoiled the tubing a little and bent and extended both ends up to where the sink was. Then I took apart the adaptor and put the end of the tube in the hole. Then I flared the end of the tube slightly by reaming it with a pair of long-nosed pliers that when closed had just the right conical shape. When the adaptor was reassembled, it could be screwed on to the fauces and then the tubing pulled slightly to make a seal. There was some leakage, but not enough to matter. It worked marvelously. Eric Pepke INTERNET: pepke at gw.scri.fsu.edu Supercomputer Computations Research Institute MFENET: pepke at fsu Florida State University SPAN: scri::pepke Tallahassee, FL 32306-4052 BITNET: pepke at fsu Disclaimer: My employers seldom even LISTEN to my opinions. Meta-disclaimer: Any society that needs disclaimers has too many lawyers. Return to table of contents
Date: Mon, 02 Apr 90 19:49:20 EDT From: bowler at ATHENA.MIT.EDU Subject: Filtering hop pellets I am a happy new homebrewer. Of course that means I have questions. The beers I have made to date call for hop pellets. I was wondering if I need to try to filter the wort after boiling to try to remove what I can of the hop pellets. I have filtered the wort through cheesecloth as I put it into the fermenter. It stops alot of stuff, but much gets through. I guess that approximately 50% of the hop pellets get through into the fermenter. Again, should I even be trying to remove the hop pellets? And if so, am I removing enough? Thank you for your support (in advance). - --albert smith Return to table of contents
Date: Mon, 2 Apr 90 15:00:52 MDT From: roberts%studguppy at LANL.GOV (Doug Roberts at Los Alamos National Laboratory) Subject: Jump-start that yeast! I think I've finally come up with the right combination of factors to get the yeast off to a fast start. I pitched a batch last night and four hours later I had a good active fermentation going. I believe that the combination of aerating the wort well, rehydrating the yeast (Muntona) in 100F water, letting the temperatures of the wort & yeast equilibrate before pitching, mixing the yeast into the wort well, and maintaining the wort temperature at about 70F all contributed to the happy start-up. It used to be that I had to wait 12 hours or so to see fermentation start. This was a fairly simple recipe: 8# American 6-row and 1.5# 90L crystal with 12 AAU of Nugget & Cluster hops. Question for the group: is a four-hour start-up time average, good, unheard of, or what... - --Doug ================================================================ Douglas Roberts | Los Alamos National Laboratory |I can resist anything Box 1663, MS F-609 | except temptation. Los Alamos, New Mexico 87545 | ... (505)667-4569 |Oscar Wilde dzzr at lanl.gov | ================================================================ Return to table of contents
Date: Tue, 3 Apr 90 00:35:51 EDT From: Pete Soper <soper at maxzilla.encore.com> Subject: various From: Seth Adam Eliot <se08+ at andrew.cmu.edu> >Theakston's Old Peculier is an Old Ale (also known as a Stong Ale) and is the >closest thing to Barley Wine you'll find in this country. Quite tasty too. Thomas Hardy Ale is available in this country and it is a true barley wine. I swear that Old Peculier here is thin compared to Old Peculier on tap in England. Maybe its me (see below), but while I would agree that what is sold on tap in England resembles an old ale (as peculier as that sounds), what is sold here in bottles doesn't. Gales on the other hand seems to me to be the genuine article and is also sold in the States. >From: hisata!doug at gatech.edu >and anodyne properties. Their volatile oil produces sedative and >[Pete] Soporific effects, and the Lupamaric acid or bitter principle >is stomachic and tonic. For this reason Hops improve the appetite and ZZZZZZZ :-) :-) ZZZZZZZ >From: Enders <enders at plains.NoDak.edu> >batch of IPA going next weekend. I also want to try brewing a Vienna lager. >Anyone have a good recipe (preferably all grain)? I see GFSR has Vienna malt, >but $1.95/lb seems a bit steep. Anyone have a less expensive source? Alternative Beverage 114 Freeland Lane, Suite O Charlotte, NC 28217 Advice: 704 527 9643 Order: 800 365 BREW They sell Vienna Malt at $5.35 for 5 pounds. I expect you could negotiate a better price for a larger quantity. Shipping to North Dakkkkkoooooda is probably extra. This raises a question I've had for a long time. How is it that Miller's Vienna lager recipe with its homemade Vienna malt recipe doesn't end up short on enzymes? His specs for making Vienna malt call for kilning at over 200 degrees and his Marzenbier (Vienna) lager recipe calls for only this homemade malt. What am I missing? > Is there a source for Trappist ale yeast other than culturing the dregs >from a bottle? You'd think Wyeast or MeV would have one, but if they do, >they aren't bragging about it. This probably wouldn't be a problem if Chimay I'd think they would go with the yeast strains that sell. Most folks in this country think Chimay is a dance and Bios is something in an IBM PC. > Also, is there a definative list of yeast strains available? I've heard >that Wyeast, for example, has 16 or so strains available, but each supplier >stocks the strains it wants, and not necessarily the full line. Any ideas? Hell, what is the magic of these guys stocking what sells? Wyeast is very very perishable. A shop can't hold packets of Slobovian Gert Banger for months on end without eating the cost. This is not definite, but this is all I can scrape up: 1007 German ale 1028 English ale #2 1056 American ale 1084 Irish ale 1098 English ale 1338 German Alt 2007 American lager - St. Louis 2035 American lager - New Ulm 2042 Danish lager 2142 Bohemian lager 2206 Bavarian lager 2308 Munich lager 3056 Wheat Beer Can anybody estimate the relative fermentability of mashed flaked barley? I'm after a range of original/final gravity ratios. Pete Soper +1 919 481 3730 internet: soper at encore.com uucp: {bu-cs,decvax,gould,uunet}!encore!soper Encore Computer Corp, 901 Kildaire Farm Rd, bldg D, Cary, NC 27511 USA Return to table of contents
End of HOMEBREW Digest #390, 04/03/90 ************************************* -------
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