HOMEBREW Digest #3910 Tue 09 April 2002

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  Re: Survival of the fittest...yeast! (bpickerill)
  Re:  Exploding carboy story........ (John Maylone)
  Rochefort clone ("Groenigen,  J.W. van")
  UK Homebrew / Beer In the UK (Tony Barnsley)
  Exploding Cargirls ("Steven Parfitt")
  Reminder BUZZ OFF HB Competition ("Houseman, David L")
  re: Hot Pepper Beer (Paul Kensler)
  indoor propane (glen)
  Tasting Notes - those "other" beverages (Nathan Kanous)
  Back yard mini-pub (Jeff Renner)
  Hops Climates (NM)" <MarkC.Lane at voicestream.com>
  Mini-fridge tap conversion ("TED MAJOR")
  CALLING BEER JUDGES: Upper Mississippi Mash-Out April 27-28 (allan.boyce)
  re: clear Weizen beer/Survival of the fittest...yeast! ("Steve Alexander")
  Sam Smith Imperial Stout recipe ("Schrempp, Michael")
  Why? ("Larry Bristol")
  Re:Cleveland Restaurants ("Kurt Schweter")
  Under-modified malts for decoction (John Palmer)
  Re: Exploding Carboy ("Dave Williams")
  RE: Thermocouple Wire ("Jeff Berton")
  re: decoction (Scott Murman)
  clear Weizen beer (ensmingr)
  Pepper Beer ("Josh Jensen")
  Baaaaa-ha-ha-ha... ("James Sploonta")
  Or how 'bout this one ("James Sploonta")
  Re: Saving Yeast (Nathan Matta)
  Klein sighting? (Jeremy Bergsman)
  Greater Montreal Homebrew Competition ("Aaron Marchand")
  Triple  at  Middle Ages (Darrell.Leavitt)
  NHC Great Lakes - 2nd Call for Judges/Stewards (Joe Preiser)
  All-rye lager ("Jeffrey Gordon")
  clear Weizen beer ("Steve Alexander")

* Maltose Falcons 2002 Mayfaire Competition * Entries accepted 4/1/02 - 4/11/02 * http://www.maltosefalcons.com for details * * MCAB-IV - April 12-13, 2002 - Cleveland Ohio * See http://www.hbd.org/mcab for more info * * HOPS BOPS XIX Entry Deadline 4/17/2002 * Details: http://www.netaxs.com/~shady/hops/ * * Show your HBD pride! Wear an HBD Badge! * http://hbd.org/cgi-bin/shopping * * Beer is our obsession and we're late for therapy! * Send articles for __publication_only__ to post@hbd.org If your e-mail account is being deleted, please unsubscribe first!! To SUBSCRIBE or UNSUBSCRIBE send an e-mail message with the word "subscribe" or "unsubscribe" to request@hbd.org FROM THE E-MAIL ACCOUNT YOU WISH TO HAVE SUBSCRIBED OR UNSUBSCRIBED!!!** IF YOU HAVE SPAM-PROOFED your e-mail address, you cannot subscribe to the digest as we cannot reach you. We will not correct your address for the automation - that's your job. The HBD is a copyrighted document. The compilation is copyright HBD.ORG. Individual postings are copyright by their authors. ASK before reproducing and you'll rarely have trouble. Digest content cannot be reproduced by any means for sale or profit. More information is available by sending the word "info" to req at hbd.org. JANITOR on duty: Pat Babcock and Karl Lutzen (janitor@hbd.org)
---------------------------------------------------------------------- Date: Mon, 8 Apr 2002 00:34:41 -0500 From: bpickerill at mac.com Subject: Re: Survival of the fittest...yeast! On Sunday, April 7, 2002, at 11:27 PM, Request Address Only - No Articles wrote: > Survival of the fittest...yeast! > I'd say get a bottle of Omegang and culture up the yeast from the bottle. This is close to what you are describing. (High temp is fine with this yeast. Not sure about atenuation though.) I have not actually brewed with it yet, but I do find it to be a very nice Belgian style beer. Some of my brew friends have used it and told me that it does fine at high temps. - --Brian Return to table of contents
Date: Sun, 07 Apr 2002 23:49:26 -0700 From: John Maylone <mrkoala at psnw.com> Subject: Re: Exploding carboy story........ Steve Jones, <stjones1 at chartertn.net> reported the story of his friend's exploding carboy, apparently caused by the inverted box resting on the airlock. Containment of the shards and handy carrying handles were the two main reasons why I popped for some of the Williams Brewing carboy jackets. The exposed airlock seems to be another good reason. John in Tollhouse Return to table of contents
Date: Mon, 08 Apr 2002 09:25:03 +0200 From: "Groenigen, J.W. van" <J.W.vanGroenigen at Alterra.wag-ur.nl> Subject: Rochefort clone Hi all, I would really like to brew something approaching a Rochefort 8, since in my humble opinion this is the best Trappist around (although I never tasted the Westvleteren ales). It also seems to be one of the Trappists with the fewest clone-attempts - maybe because it is quite difficult to get in the U.S.? Anyway, there was a discussion a few years back on the HBD where some information was shared on the supposed ingredients. Did anyone ever try to brew a clone and if so, with what results? I'd really like to get a recipe. thanks, Jan Willem van Groenigen. Wageningen, the Netherlands, a long way from the center of the brewing universe.... Return to table of contents
Date: Mon, 8 Apr 2002 09:42:45 +0100 From: Tony Barnsley <tony.barnsley at blackpool.gov.uk> Subject: UK Homebrew / Beer In the UK Arnaud Asked > How do I subscribe to the UK Homebrew discussion list? After a few problems we had to switch hosts, and then we had to switch hosts again. The UK Homebrew List is alive and well living on Smartgroups (Although it appears to be as slow as a cold slug on valium ATM ;-'> ) To subscribe send a blank email to mailto:uk-homebrew-subscribe at smartgroups.com Reply to the mail you receive from the list bot. If you want a daily Digest then once you have subscribed send a mail to mailto:uk-homebrew-setdigest at smartgroups.com I was somewhat amused to read Jeff Renner's post regarding the 'quality' of beer in one of the villages he was staying at in the UK. It is only too sad that there are many 'real ale' pubs in the UK that do not know or care about how beer should be looked after. As an example during university vacations I used to work at a real ale pub (Greene King) in a small village in Essex. We would religiously pull the warm beer from the lines at the beginning of the evening session, even doing it if the customers requested it. This beer was poured down the sink of course. Don't be silly of course it wasn't!! It was taken down into the cellar and 'stored' in a stainless pail. At the end of the evening the dregs from the drip trays were also added to the pail. The contents of the pail were then filtered (vial a funnel and filter paper) back into the cask of best bitter. That's only one of the problems of cask ales in the UK. In Scotland they came up with the idea of 'pale' mild ale primarily because the landlords would add the dregs back to the dark mild. - -- Wassail! The Scurrilous Aleman (ICQ 46254361) (UK Homebrew List Co Manager) Rennerian Coordinates (I'm Not Lost! I'm A Man, I don't ask for directions) UK HOMEBREW - A Forum on Home Brewing in the UK Managed by home brewers for home brewers Return to table of contents
Date: Mon, 08 Apr 2002 08:00:40 -0400 From: "Steven Parfitt" <the_gimp98 at hotmail.com> Subject: Exploding Cargirls Steve Jones reported on an acquaintances (wink, wink) carboy exploding after having a cardboard box placed over it for light protection. I am in the habit of wrapping my carboys in old towels to protect them from light. This has the disadvantage of also thermally insolating them, but I ferment in the basement where it is cool for the most part. I ocasionally move them upstairs if it is too cool downstairs and the towels seem to do their job even in the dining room where they are exposed to a large south facing window. Steven, -75 XLCH- Ironhead Nano-Brewery, Johnson City, TN [422.7, 169.2] Rennerian http://www.thegimp.8k.com "Fools you are... who say you like to learn from your mistakes.... I prefer to learn from the mistakes of others and avoid the cost of my own." Otto von Bismarck Return to table of contents
Date: Mon, 8 Apr 2002 08:39:25 -0400 From: "Houseman, David L" <David.Houseman at unisys.com> Subject: Reminder BUZZ OFF HB Competition Second notice of 2002 Buzz Off Homebrew Competition OK, so those lagers should have been started or very soon need to be. But there's plenty of time to get the ales made for this year's Buzz Off will be held on Saturday, June 1st at Iron Hill Brewery and Restaurant in West Chester, PA. Entries will be accepted from May 13th through May 29th at regional homebrew stores and at Victory Brewing Company in Downingtown, PA. Mail-in entries must go to Victory and be received no later than Wednesday May 29th. The Buzz Off is once again an MCAB Qualifying Event for the 2003 MCAB. Judges please contact us to reserve your position at the judging tables. Further details and forms can be found at the Buzz web site at http://hbd.org/buzz/. > David Houseman > Competition Organizer > housemanfam at earthlink.net Return to table of contents
Date: Mon, 8 Apr 2002 06:07:39 -0700 (PDT) From: Paul Kensler <paul_kensler at yahoo.com> Subject: re: Hot Pepper Beer Colby, I once brewed a chipotle-rauch beer, roughly based on a recipe I got from Noonan's Seven Barrel Brewery Handbook. Chipotles are smoked jalapenos, and I really love their flavor and aroma in food - they complemented the smoked malt nicely (real Bamberg beechwood smoked brewers malt, not the peated distillers malt). My notes are at home and I can send you the particulars if you're interested, but the grain bill was mostly two-row, with crystal and rauchmalt. I added the chipotles late in the boil and although the recipe called for more in the secondary, I skipped that addition because the beer was plenty hot! I did add a small amount of crused black peppercorns to the secondary. The beer turned out with a wonderful malty, sweet, smoky flavor (I love rauchbeers anyway) and was REALLY hot at first - but the hotness mellowed out after a month or two of aging and became more balanced. It was a dark amber color, a little fruity (I used Wyeast 1272) and bitterness was intentionally on the low side. This was a beer that my friends either loved, or caused them to start scraping their tongues on their sleeves. It made a great addition to chili, and although I liked the finished product it wasn't something I was frequently in the mood for a glass of. I hope this helps, Paul Kensler Gaithersburg, MD Return to table of contents
Date: Mon, 8 Apr 2002 09:41:24 -0400 From: glen at pannicke.net Subject: indoor propane C.D. Pritchard wrote about indoor propane: >Roger Deschner posted a good news article on the dangers of propane >if not used safely... >The lessons in both sources- don't bring cylinders inside or pipe in >high pressure propane and check pipe and (especially) hoses for >leaks. But what am I to do with my propane stove and 100# cylinder? How will I cook my food? Why hasn't my kitchen blown up in the past 50 years? How can it be that all the other houses in my neighborhood which use propane to heat not only their stoves, but dry their clothes, heat their houses and heat their water are still standing? While the above is intended to be facetious, the following is not. Propane is just as deadly as natural gas and electricity if used unsafely - only more spectacular. Portable cyclinders make it easier for the novice do-it-yourselfer to fiddle around with it and disregard proper safety precautions resulting in a higher incident rate. The biggest screw up is that people don't check for leaks every time they hook up to the tank and the valve is not turned off when not in use. It seems that it's too much of a hassle to check the two most common causes of accidents. B-BOOM!!! Glen Pannicke Return to table of contents
Date: Mon, 08 Apr 2002 08:45:26 -0500 From: Nathan Kanous <nlkanous at pharmacy.wisc.edu> Subject: Tasting Notes - those "other" beverages Hi Folks, I just got this from someone else. I don't know if this group of beer geeks actually did a tasting of these beverages but I must admit I had a hell of a laugh. I seems a bit more on target for some of us that the Page-a-Day Calendar offers. nathan in madison, wi 1. Zima - smells like 7-up, alcoholic water, fresca w/ alcohol. Tastes like squirt with an extra squirt. 2. Bacardi Silver - great package, sweet rubbing alcohol, got floor wax? fusels. Will they still be making this when I'm 21? 3. Skyy Blue - Grapefruit juice with a splash of drano, citrusy, really, really sweet. Would serve to people I don't care about. 4. Smirnoff Ice - Turkish bathhouse soap in flavor and aroma, lemonade with alcohol and sweet and sour mix, sprite with soap. 5. Mike's Hard Lemonade - This is worse than sucking sweat off of donkey *^#%s. Flavor better than aroma. 6. Hooch Ice - Smells like $#%, tastes like $ at *. Smells like diapers. Tastes like Ben Gay smells. Bad aftertaste lingers. It was cool of your older brother to pick this up for us. 7. DNA Fruit Fantasy - Peachy aroma, bad fuzzy navel, Athletes foot and mouth. Peaches and cream. Rotten peaches with new york seltzer. 8. Thick Head Lemonade - Smells like someone went poo in my margarita. Bad candy-apple margarita. Buttery. Good example of fusels. 9. Sublime Lemon - Smells like a rotting pumpkin, sugary. Rotten to the core. Bad Lemonade. Did you see my LBC tatoo? My mom doesn't know about it yet. 10. Caribbean Twist Lime - Unholy color. Looks like anti-freeze. Lime otter pop. Take out the sugar and add tequila. Bitter lime life saver. 11. Sublime Tangerine - Sunny delight with alcohol. Rotten tang. Breakfast drink for the alcoholic in your life. 12 Caribbean Twist Pineapple - I would rather drink anti-freeze. Imitation pineapple jolly rancher with soda water. Pine Sol Apple. 13. Two Dogs Orange Brew - Bad Orangina, tasteless and odorless were the high points. Cloying sweetness. I don't feel drunk. 14. Twisted Tea - Smells like Lipton with lemon flavor, can't taste the alcohol. Lipton w/liquor. By far the best of the lot. 15. Sparks 6.0 - Iodine color cough syrup with alcohol. Smells like red bull. Putrid color. Malt flavored red bull. Wired and drunk, what a wonderful trend. 16. Sublime Raspberry - Pink Lemonade, flower aroma, no raspberry flavor. Like a starburst. Does this really have alcohol in it? 17. Caribbean Twist Watermelon - Way Way too sweet, Jolly rancher, cotton candy. Like my grandmother's perfume in the 1960's, bubblegum. 18. St. Ides Mixed Berry - Hey Kool Aid Man!!! 19. Tequiza - Morning after drinking flavor in my mouth, smells like lucky charms. Bready, lightly musty. 20. The entire dump bucket from the whole tasting mixed together - better than most, too much watermelon, Yeah, well, what did you expect? Return to table of contents
Date: Mon, 08 Apr 2002 10:30:40 -0400 From: Jeff Renner <JeffRenner at comcast.net> Subject: Back yard mini-pub Just posted on Oz CraftBrewing] Digest: > Date: Sun, 07 Apr 2002 22:05:27 +0930 > From: Brad McMahon <brad at sa.apana.org.au> >Subject: What a shed! > >Check out what this enterprising company has done. I could see >myself in one of these :-) > >http://www.keenmacpubs.com/home.htm I second this recommendation. Incredible! This Irish company is manufacturing mini-pubs for your back yard. Check it out! I wonder what my deed restrictions and the zoning commission would have to say about this. Jeff - -- ***Please note my new address*** Jeff Renner in Ann Arbor, Michigan USA, JeffRenner at comcast.net "One never knows, do one?" Fats Waller, American Musician, 1904-1943 Return to table of contents
Date: Mon, 8 Apr 2002 08:04:25 -0700 From: "Lane, Mark C. (NM)" <MarkC.Lane at voicestream.com> Subject: Hops Climates I live in the desert southwest. Is there any data (or anybody with experience) that show the effect of raising hops in desert climates? Does heat have any effect on the various hops parameters (alpha-acid content, co-humulone levels, etc.)? My house (and subsequent "garden") is at an elevation of 5500' AMSL. Temeperatures in the summer typically range from the mid-90's to low-100's. Rainfall is slim, but I water well twice a day. I planted new cascade, centennial, chinook, and horizon rhizomes last year - this year is their second year of growth. I had a decent crop of Cascade and Horizon hops, but the Centennial and Chinooks (I surmise) received too much sunlight and didn't grow well. Anybody with any information on climate effects? Thanks in advance. Mark Lane Albuquerque, NM Return to table of contents
Date: Mon, 08 Apr 2002 11:38:51 -0400 From: "TED MAJOR" <tidmarsh at charter.net> Subject: Mini-fridge tap conversion Hi all-- I have a 4 cu-ft mini fridge that I'm using as a serving fridge. With the door shelves removed, it holds one 5-gal keg and the CO2 bottle. Currently, I have the tap mounted on a shank through the front door, which means the tap is rouighly at knee height. It works fine, but aesthetically it is a bit lacking, and I'm tired of stooping to serve a beer. I'd like to mount a tower on top, but I'll have to run the beer line through the freezer compartment. I've considered insulating between the beer line and the freezer wall, but I doubt whether that will prevent the line from freezing. Has anyone else dealt with this situation before? Any clever (or not-so-clever) solutions to share? Tidmarsh Major Birmingham, Ala. Return to table of contents
Date: Mon, 8 Apr 2002 10:48:09 -0500 From: allan.boyce at usbank.com Subject: CALLING BEER JUDGES: Upper Mississippi Mash-Out April 27-28 Calling all Beer Judges (or wanna-be Beer Judges!) We're looking for a few good tasters. The Upper Mississippi Mash-Out Beer, Mead and Cider Competition needs you! We will be doing two sessions of judging on Saturday, April 27 at 3pm and 7pm, and another session on Sunday, April 28 at 1:30pm. The location is Harwell's Steak House and Brewery in Shakopee. We have need of BJCP-certified judges, but you are welcome to help if you would like to learn how to judge - inexperienced judges will be teamed with Certified judges. This is the first year of this contest, cosponsored by the Minnesota Home Brewers Association and the St.Paul Homebrew Club. Please help us to make it a great success! For more information, go to http://www.mnbrewers.com/mashout. Contact us at mash-out at nbrewer.com if you are interested. Return to table of contents
Date: Mon, 8 Apr 2002 11:34:27 -0400 From: "Steve Alexander" <steve-alexander at worldnet.att.net> Subject: re: clear Weizen beer/Survival of the fittest...yeast! Pete Ensminger writes ... >There's nothing wrong with a clear Hefe Weizen! > >I lived in southern Germany for 2 years and consumed hundreds of >bottles of Hefe Weizen from many different breweries. In all >cases, the beer was clear in the glass as long as my pour did not >disturb the yeast (Hefe) on the bottom of the bottle. Never saw >protein haze. I'm think you're right about the lack of protein haze Pete, but in my 5 weeks in S.Germany I was never served a clear hefe. They were universally served turbid - from yeast I assume. Kunze discussed hefe-weizen production using a 35C-37C (121F-125F) mash-in. for proteolysis. This low-120Fs rest is normally avoided because it can kill head and body (and haze) when using modern barley malt ... I have no idea how to square this with George dePiro's comments. George is of course quite well known for his weizen's at the Albany Pump Station. >Accidentally clear Hefeweizen can be caused by several factors: > >1. Protein rest during mash (unnecessary with almost all modern malts) For bottle carbonation Kunze gives three methods. A 6-7% speise addition of sterilized "first worts". Alternatively "casting wort" or a bottom fermentation krausen. The first wort speise *seems* to be the preferred method, tho' I don't recall ever hearing much about this on HBD. =============== Casey writes ... >Essentially, I would like to create a yeast that doesn't create so many >fusel alcohols and off flavors at high temperatures (around 100-105). Crazy - but a great idea IMO. >Perhaps those yeast that are less active and have just fallen out would >be the best candidates in a batch (as opposed to the active ones >still in suspension...but I welcome corrections) and I would harvest >several generations weeding out those that remain active. I think this is probably not a valid selection mechanism. You'll be selecting yeast for flocculence, not temperature performance. Yeast flocculate when they are unable to grow - so you are selecting metabolic losers (aka loosers). >Should I slowly raise the >temperature or just go straight to the 100 range? I will most likely be >using a space heater in some enclosure, so I can control it with >accuracy. Just a suggestion but how about a water bath and an aquarium heater. Much cheaper, easier and more stable I think. Ale yeast can often stand 100F, and they typically prefer higher temps(80F+) for growth. 37.5C-39.8C(99.5F-103.6) is the upper limit growth temp for ales, and 31.6-34C(89F-93.2) for lager strains. I'd start weeding out the riff-raff by fermenting at 98F-100F. >What would be the best way to get the yeast with this desired >characteristic Hard to say. Ale yeast generally generate more fusels and esters than lager strains but can stand higher temps. Fusel production is a by-product of two difference pathways related to amino acids & yeast protein production. If yeast have too little amino acids in the wort they end up 'manufacturing' the precursors, and some of these precursors end up as fusels. If the amino levels are high however, the cell pools quantities of these precursors so more amino acids are produced. This ability is strain related. Incidentally the fusels aren't some little metabolic accident. It appears that yeast generate fusels in order to balance their internal redox state. Mostly this is accomplished by generating glycerol, but it may be the bio-logic behind fusels too. I *think* you might have some luck finding a candidate yeast for high temps if you start looking among the ale yeast known to be capable of handling high alcohol levels - since some of the same stresses apply. Another interesting possibility is using wine yeast for brewing. I once made a wit-like beverage using champagne yeast and it was really quite good. I suspect some have better temperature performance re fusels and upper growth temps than most ale yeast. As for selection - perhaps if you chose yeast that perform well in a high temp, low amino acid media (like part wort and part sugar at 100F) while attenuating it well (still in suspension near attenuation limit) maybe you'd have part of the solution. -S Return to table of contents
Date: Mon, 8 Apr 2002 09:00:41 -0700 From: "Schrempp, Michael" <michael.schrempp at intel.com> Subject: Sam Smith Imperial Stout recipe Had a bottle of Samuel Smith's Imperial Stout this weekend. Mighty tasty. I promoted it to the top of my "make this next list". I have the coarse numbers from a book (OG = 1.027, FG = I forget, Hops = 9 IBU). I'm looking for a recipe. Thanks, Mike Schrempp Gig Harbor, WA Return to table of contents
Date: Mon, 08 Apr 2002 11:08:58 -0500 From: "Larry Bristol" <Larry at DoubleLuck.com> Subject: Why? Have you ever asked yourself that question? Have you ever really asked yourself why you brew beer? I brewed my very first batch of beer in April of 1982. So I took two vacation days last Thursday and Friday to celebrate this 20th anniversary. First, I brewed up a beer that has a very special meaning to me. Then, as I sat on the platform of the "Station" containing my brewery, relaxing, enjoying a Dos Hombres Dominican Presidente cigar, and a pint of my Scotch ale (one of the few beers I know that can stand up to such a cigar), I reflected on the most recent brewing session, and what I was going to change for the next one. Then something occurred to me, "Change for the next one? After 20 years of brewing you STILL do not have it down, do you? Why do you keep doing this? Why do you brew beer?" Heady stuff... There is no question as to why I started brewing. A friend of mine, just returned from a job in Scotland, told me of the wonderful beers he had enjoyed there. We went out looking for imports, and I discovered that there was a lot more to beer than domestic mega swill, the only beer I had ever known. The beer scene in 1982 Texas was rather dismal, but we did manage to find Guinness stout, Belhaven Scottish ale, and Fuller's ESB, all in bottles. I still enjoy these excellent beers, but even then, I wanted more variety. In order to satisfy that desire, I began learning to brew my own. Of course, the beer scene has changed since then. I have changed since then. My brewing methods have changed since then. I no longer have to brew to get variety. So... why? It seems to me that there are a lot of different reasons why people brew. Some do it professionally, as commercial brewmeisters, authors, or shop merchants. To some, it is the technical challenge of knowing exactly what is happening chemically, biologically, and/or physically. To others, it might be the satisfaction derived from performing a skill at a high proficiency. Still others enjoy the socialization that comes either directly from sharing the brewing experience with others, or indirectly from sharing the brewing results with others. And of course, some simply like the beer for itself. As I reflected on my question, I soon realized that none of these reasons really explained why I brew. Perhaps I brew for a little bit of all these things combined. But I could see that this was neither a complete nor satisfactory answer. I am not a brewing professional; I am not even a technical brewer. I do not claim a high degree of skill. While others are welcome, I brew alone more often than not. I am happy to say that my beer is quite popular, but even if no one else liked it, I would still brew it. There definitely is more to it than these factors. The key question for why I brew was, "After 20 years you STILL do not have it down, do you?" I dug out my notes and reviewed 20 years of brewing history. There it was all laid bare - those first beer kits, the extract brews, the first partial mash, the first all-grain attempt, the first successful all-grain attempt <grin>, the first lager attempt, and on and on and on. With all of those changes, were any two batches really the same? Probably not! About a year ago (after a mere 19 years of brewing), I regarded myself as a pretty decent brewer. I was certainly happy with the beer I was making. I enjoyed the beer knowledge, the process, the socialization, and the beer itself. In spite of this, I changed everything - a new location, new brewing water, 10 gallon batches instead of 5, all new mash equipment and an unfamiliar mash/lauter system (Hermes), a new fermentation vessel, and so on. In spite of all the false starts and near disasters resulting from all these changes, I am having fun. In fact, I am downright giddy about brewing. It almost feels like it was 1982 again and I am learning to brew all over again. 20 from now, I hope that I will still be having fun. I hope I will still be learning new things, new tricks, new ways to influence the outcome of my efforts. I hope I will still question every little step in the process. And I hope that I will have the courage to throw away all of the comfortable habits and equipment and start all over again. Because I am now learning things that never occurred to me before. Because I am having fun, and this is the reason I brew. [Just in case you have not figured this out by now, I am inviting the members of the HBD community to express their reasons for brewing.] Larry Bristol Bellville, TX AR=[1093.6,223.2] http://www.doubleluck.com Return to table of contents
Date: Mon, 08 Apr 2002 12:14:19 -0400 From: "Kurt Schweter" <KSchweter at smgfoodlb.com> Subject: Re:Cleveland Restaurants go to Great lakes Brewery (I think that's the name )- adjacent to the west side market for that matter go to the market - I think they are open on Saturday - the market is one of the few things I make sure to go to when I'm back there Return to table of contents
Date: Mon, 08 Apr 2002 09:22:55 -0700 From: John Palmer <jjpalmer at gte.net> Subject: Under-modified malts for decoction I just wanted to voice a thought that came from a conversation I had with Don O'Conner of St.Pat's at this past years AHA NHC. We were discussing the O'Conners tour of the Czech Republic where they visited several malting houses and breweries. This was the trip that acquired the under-modified malt, I believe. Anyway, In recounting his discussion of the malts and decoction with the Czech maltsters, Don was musing that they had said that they fully malted it to the best of their ability. But that the hard northern barley varieties had tough husks and needed a "winter" to help the barley germinate. The result of this discussion was that Don and I realized that Czech or Continental malts are not so much under-modified, but are *harder* to modify. And this difficulty led to the development of the decoction mashing technique to better utilize the malt. To say this another way, European maltsters don't intentionally under-modify the malt, they malt it to the best of the barley's capability to be malted. Certain hard northern barley varieties are more difficult to germinate and malt and therefore require a more intensive mashing technique (decoction) to achieve the best extraction. Probably just demonstrating a keen grasp of the obvious, but hopefully this will be helpful to some. Cheers! John John Palmer Monrovia, CA How To Brew - the online book http://www.howtobrew.com/sitemap.html Homepage http://www.realbeer.com/jjpalmer Let there be Peace on Earth. Return to table of contents
Date: Mon, 08 Apr 2002 12:34:53 -0400 From: "Dave Williams" <willird at shands.ufl.edu> Subject: Re: Exploding Carboy Greetings brewers, (and you too Mark) In HBD #3909, Steve Jones relates the story of his friend's exploding carboy. Evidently the airlock clogged but the stopper was held snugly in place by the weight of the inverted carboy box used to shield the fermenting beer from light. Now, beer and hop spooge on the ceiling is only marginally better than beer soaked into the carpet. But any method of shielding your beer from light that doesn't result in an exploding carboy will at least allow you to keep most of your beer and your carboy. When I need to shileld a carboy from light, I take a standard paper grocery bag (remember those?), cut a 2" dia hole in the center of the bottom, invert the bag, and slide it over the top of the carboy. The airlock and part of the neck of the carboy stick out of the hole and the carboy never explodes (or, at least, none have so far). The bag is a snug fit on the fives, so this may not work for six or seven gallon carboys. Cheers, Dave Williams Head Brewer The Back Pocket Brewery "Brewing by the seat of our pants since 1994" Return to table of contents
Date: Mon, 8 Apr 2002 12:50:25 -0400 From: "Jeff Berton" <Jeff.Berton at grc.nasa.gov> Subject: RE: Thermocouple Wire John McGowan writes: > A reconfiguration of my RIMS has caused my thermocouple > (Cole-Parmer, T-Type,EW-08439-84) to be approximately > two feet further from my PID. Consequently, the cord > between the thermocouple and the PID is now two feet > too short as well. I called Cole-Parmer to ask if they > sell thermocouple extension wire. They do -- in 100 > foot rolls! A bit much (in both length and cost) for > my needs. They also offer a neat 5 foot extension cord, > but that costs nearly the same as the thermocouple itself. > > Does anyone out there have a spare four feet of 20 gauge > T-Type thermocouple wire they could part with? If your setup uses a reference junction, you can use ordinary copper wire, as long as you want, for the run to the voltmeter. This introduces no additional junctions. Jeff Berton North Royalton, OH Return to table of contents
Date: Mon, 8 Apr 2002 13:00:08 -0400 From: Scott Murman <smurman at segosha.net> Subject: re: decoction Renner, Alexander, Moline... nice to see the Auld Garde hasn't fallen yet. inspired me to post rather than skim. i've decocted many beers. not necessarily because of any flavor benefits, but because it's fun. i encourage everyone to try it. just remember to use an old cheap pot to boil those decoctions. i would say that following the "classic" decoction schedule is not only a waste of time, but quite possibly will lead to poor results. the problem of course is our famous modern well-modified malts. using a RIMS setup or similar, you can step through the low temps pretty quickly, but with decoction mashing by necessity you have to leave the mash sit for an extended time. doing so at low temps would be risky. the schedule i've favored for some time now is this: mash in at your normal mash temp around 150F. let set for 45 min., then pull a thick decoction (about 1 gal. of volume). and i do mean thick. as in let the water all drain out. i think it was George de Piro that coined the phrase "enzyme soup" for the mash, and that's what it is. leave the enzymes in the mash tun and remove the grain. don't worry, there's still plenty of starch and sugar trapped in there. boil the decoction with about 1/2 qt of added H2O for about 15 minutes, or until you get tired, or run out of beer, or ... (notice how you conveniently avoided having to bring the decoction to mash temps and let it sit? clever, aren't ye) add the decoction back to hit your mash-out temp near 165F. continue as usual. i'd also recommend that pressure-canning that last qt. or two of wort that sets in the bottom of the tank (squeeze them hops!), and then adding it to the 2nd'ary is also a great way to get Mssr. Maillard cooking in your brews. -SM- Redwood City, CA i'm gonna brew again soon. really. soon as my Pilsener runs out. Return to table of contents
Date: Mon, 08 Apr 2002 13:09:29 -0400 From: ensmingr at twcny.rr.com Subject: clear Weizen beer Not sure exactly what Steve Alexander means by "I was never served a clear hefe". Whenever I ordered a Hefe Weizen at a bar in Germany, I was given an opened bottle with a traditional Weizen glass and poured the beer myself. Of course, the traditional way of pouring a Hefe Weizen is to pour in the Hefe. But if you poured carefully, you could leave the Hefe at the bottom of the bottle and get a clear beer with no protein haze. These were fresh German Hefe Weizen beers, not the old and stale Hefe Weizens imported from Germany that are typically sold here in the US, which, BTW, are also clear when poured carefully from the bottle. Cheerio! Peter A. Ensminger Syracuse, NY http://hbd.org/ensmingr Steve Alexander wrote: > Pete Ensminger writes ... > > >There's nothing wrong with a clear Hefe Weizen! > > > >I lived in southern Germany for 2 years and consumed hundreds of > >bottles of Hefe Weizen from many different breweries. In all > >cases, the beer was clear in the glass as long as my pour did not > >disturb the yeast (Hefe) on the bottom of the bottle. Never saw > >protein haze. > > I'm think you're right about the lack of protein haze Pete, but > in my 5 weeks in S.Germany I was never served a clear hefe. > They were universally served turbid - from yeast I assume. > > Kunze discussed hefe-weizen production using a 35C-37C > (121F-125F) mash-in. for proteolysis. This low-120Fs rest is > normally avoided because it can kill head and body > (and haze) when using modern barley malt ... I have > no idea how to square this with George dePiro's > comments. George is of course quite well known for > his weizen's at the Albany Pump Station. > Return to table of contents
Date: Mon, 08 Apr 2002 10:32:59 -0700 From: "Josh Jensen" <jupitermoonbrew at hotmail.com> Subject: Pepper Beer I made a pepper beer about a year ago that turned out great. I got a lot of good info from a Brew Your Own back issue. The recipe was a good IPA I made in the past, with the addition of Ancho Chili peppers. The good thing about Anchos is their mild heat. From reading and talking to other homebrewers, I learned the worst thing you can do is make it too hot. What's the point if you can't drink it? I used three medium sized Anchos at 15 min left in the boil. To treat them I roasted them over very low stove top flame until parts of it were charred black. Then I put them in ziplock bags, and they "sweated" off part of their skins. Then I diced them, careful to leave the seeds out. I suppose you could add the seeds for more heat, but since this was my first try, I went with a cautious approach. My friends all liked this beer, and no one thought it was too hot. It had a powerful chili pepper aroma though, so when you smelled it, you were positive it was going to burn your taste buds off. But the taste was nice and subtle. It went well with the IPA. Let me know if you want the actual recipe. Josh Jensen Los Angeles, CA Return to table of contents
Date: Mon, 08 Apr 2002 14:56:19 -0400 From: "James Sploonta" <biere_god at hotmail.com> Subject: Baaaaa-ha-ha-ha... Klein demonstrates his familiarity with beer through the following: 'Leute is the Flemish for "joy" and "bok" means "male goat." This self-styled "bok-bock" was first brewed in 1927 on a farm where several goats lived.' Bravo. Nowhere does he mention the uncanny coincidence that the goat symbollizes bock beers everywhere... (Can't Leute also be translated as "gay"? So this could simply be a gay male goat? Uh, never mind...) Return to table of contents
Date: Mon, 08 Apr 2002 15:01:52 -0400 From: "James Sploonta" <biere_god at hotmail.com> Subject: Or how 'bout this one "The telltale sugary mouthfeel (hyuk!)comes from (giggle) glucose sugar (cough, har, har, heee) which (get this!) is not ordinarily found in bocks, (gasp! Har, hyuk), or (this is killing me!) in other beers, for that matter." Bwahh-ha-ha-ha. Heee, heeeeeeee. Gasp! Haw, heee, heee, hyuk! Whimsical descriptive language. Yeah, right. More light abject lack of understanding of the subject matter... Return to table of contents
Date: Mon, 08 Apr 2002 17:20:28 -0400 From: Nathan Matta <whatsa at MIT.EDU> Subject: Re: Saving Yeast Bob Barrett says: >bottom of the fermenter. I use carboys as fermenters. Then >my brewing partner, aka my wife Kim, takes a new ziploc 1 gal. >freezer bag and opens it up so I can dump the liquified slurry >from the carboy into the bag. Kim then will get most of the air >out of the bag and seal it. We keep the slurry in the fridge >until we are ready to make a starter for our next batch. There 2 questions, Bob. First, how do you (if you do) sanitize the lip of the carboy? I was thinking that I might use a kitchen torch to do this, but I'm never very comfortable applying a great deal of direct heat to glass. For some reason I'm always afraid that it will cause the glass to crack. Perhaps I'm just wrong on that. My second question is about storage. I've been thinking about trying this exact technique, but I was wondering whether I would be better off using the freezer or the fridge. Does anyone out there have any words of wisdom about freezing yeast slurry? ======================================== Nathan Matta Fuzzy Beer Home Brewery Randolph, MA, USA [652.2, 86.4] Apparent Rennerian Return to table of contents
Date: Mon, 08 Apr 2002 18:28:47 -0400 From: Jeremy Bergsman <jeremy at bergsman.org> Subject: Klein sighting? Regarding Anderson Valley IPA: Hop Ottin' starts with a strong floral aroma, which winds into a deep and complex body. In an intriguing balance, honey-drenched malts coat rich hop undertones. At length, the hops prevail, with a satisfyingly crisp finish. (From the bottle.) - -- Jeremy Bergsman jeremy at bergsman.org http://bergsman.org/jeremy Return to table of contents
Date: Mon, 8 Apr 2002 19:08:19 -0400 From: "Aaron Marchand" <aaron_marchand at hotmail.com> Subject: Greater Montreal Homebrew Competition I am proud to announce the 3rd annual Greater Montreal Homebrew = Competition.There are 3 homebrew shops in the area that are implicated = though none are directly sponsoring it. they are Mout Internationale, La = Cachette du Bootlegger and Vinotheque.=20 entries can be dropped off from the 15th to the 30th of April at = Mout internationale or at La Cacahette du Bootlegger in=20 st Anne-de-Bellevue. The awards ceremony should take place May 20th = (Victoria day Monday) at Brutopia brewpub on Crescent st.=20 We have 8 categories and are hoping to accept 85 + entries (based on = last years entries). The competition is BJCP and AHA sanctioned and is = listed on their internet list of competitions,as well as on the on the = CABA website ( www.realbeer/caba ). There will be prizes generously donated by Hopunion, White labs, = Wyeast, Gambrinus Malting, BYO magazine and Listermann, amongst others.=20 Any judges interested in attaending please contact me for arrangements. Thank-you, aaron_marchand at hotmail.com Return to table of contents
Date: Mon, 8 Apr 2002 19:13:26 -0400 From: Darrell.Leavitt at esc.edu Subject: Triple at Middle Ages Sorry, this is a shameless plug for a fellow homebrewer and friend, Mike McDonough, who is working with Middle Ages Brewing Company, in Syracuse, NY , to do a Tripel on their Peter Austin system: (I had to break the url up ): http://syracuse.com/ living/poststandard/index.ssf?/base/entertainment-0/1017225953302582.xml God bless good beer, and those who are able and willing to brew it! ..Darrell Return to table of contents
Date: Mon, 08 Apr 2002 18:33:50 -0500 From: Joe Preiser <jpreiser at attbi.com> Subject: NHC Great Lakes - 2nd Call for Judges/Stewards This is the second call for judges and stewards for the Great Lakes region of the NHC 1st Round. We're rapidly approaching the big weekend so now is the time to sign up if you've been putting it off. Below is the text from the initial call. Please note that we will more than likely require judging on Friday evening and/or Sunday morning in addition to all day Saturday. Please indicate your availability and preference for these sessions. Thanks, Joe Preiser Judge Coordinator. - ------Original Message------ Call for judges and stewards for the AHA National Homebrew Competition 1st Round judging to be held at the Rock Bottom, 1 West Grand Ave. at State in Downtown Chicago. Judging this year will be held on the weekend of April 26-28 with primary judging on Saturday, April 27 beginning at 9:00 a.m. This year we have reacquired 1 state (Ohio) which puts our projected count at over 500 entries. We'd love to complete the judging in as short a time as possible but can only do this with adequate judge and steward support. Lunch will be provided by Rock Bottom's award-winning chef Chip Fegert and beer will be supplied by their equally award-winning brewer Pete Crowley. If that's not enough, we "may" even go out for a beer or two after the judging is completed on Saturday. The Rock Bottom is a scant few feet away from the Grand Ave. stop of the Red Line "L". It is also a brisk walk or a quick cab ride from the 3 downtown Metra Stations. Nearby parking is also available. Contact Joe Preiser at joe at chibeer.org or 630.759.4569 to confirm your attendance. Please note whether you will judge or steward and WHICH DAYS you will be available. Out-of-towners may also inquire as to the availability of beds-for-brewers. Join us for some great homebrew, food and commercial beer. See you there. jeff sparrow jeff at chibeer.org national homebrew competition - site coordinator Return to table of contents
Date: Mon, 08 Apr 2002 17:32:11 -0700 From: "Jeffrey Gordon" <jgordon805 at hotmail.com> Subject: All-rye lager There's been some discussion about rye beers lately. I thought I would share the recipe for a recent experiment. Brewed a beer with 11# malted rye as the grist exclusively. (5gal) I added 1 1/2 ounces of amalyse enzyme to aid in conversion though I'm not sure it was actually necessary. The original gravity was 1.048 which was right about where I wanted it to be. I'm using whitelab pilsener yeast and it's bubbling away actively. A few notes: I sparged incredibly slowly and didn't use rice hulls. In total the sparge took about two hours. It did not stick at all. I chose to go slowly. The wort was... different than the product of most of my other brews. This was sort of thick and gelatinous. It tasted different too. Spicy. Jeffrey Gordon Return to table of contents
Date: Mon, 8 Apr 2002 20:48:06 -0400 From: "Steve Alexander" <steve-alexander at worldnet.att.net> Subject: clear Weizen beer Peter Ensminger writes ... > Not sure exactly what Steve Alexander means by "I was never served a clear > hefe". Whenever I ordered a Hefe Weizen at a bar in Germany, I was given an > opened bottle with a traditional Weizen glass and poured the beer myself. Interesting - I've been wrenching my memory and I believe I was only *served* beer in the bottle (glass on the side) at three places. A Thai restaurant, a Spanish chain restaurant in Stuttgart, and a bar/restaurant about 50 miles south. All others - from upscale white tablecloth places, to brewery franchise places to 'round the corner bars and brewery vans at local fall festivals - the beers came pre-poured and the hefe-'s cloudy. > Of course, the traditional way of pouring a Hefe Weizen is to pour in the Hefe. "Tradition" to an American is the odd stuff your grandmother did 60 years ago.. It's not that sort of tradition. Serving hefe's clouded w/yeast (and/or haze) is standard, normal, conventional - at least in the areas I frequented. > But if you poured carefully, you could leave the Hefe at the bottom of the > bottle .... Yes Pete, I completely agree. Fresh hefe's are clear in the bottle or nearly so. I had some from markets there - but no one seems to serve them clear. -S Return to table of contents
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