HOMEBREW Digest #417 Tue 15 May 1990

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		Rob Gardner, Digest Coordinator

  Brewpubs in CIncinatti and Dayton (John Mellby)
  Help on best Brewpubs and retail outlets around San Jose (John Mellby)
  Wyeast Grenades (Glenn Colon-Bonet)
  last posting (cckweiss)
  Chip HitchcockUs stuck fermentation, Stupid grain mash question (cckweiss)
  Stone-brewed beer (Jeff Close)
  misinformation (Pete Soper)
  A little on Lites and Marzens (florianb)
  Extract for conditioning (CORONELLRJDS)
  Yeast, haze (RUSSG)
  Pale Ale, Round #2 (Enders)
  Strong stout, nekkid druids ("R. Bradley")
  chicago brew-pub hopping and WFC ("R. Allen Jervis"                          )
  Druids in the Wuids (Martin A. Lodahl)
  On Mild Responses (Martin A. Lodahl)
  This is a test (jamesb)
  Re: Wyeast Package Bursts (Len Reed)
  Making Light Lager (Len Reed)
  Re: Lager Questions (Len Reed)
  AHA National Conference (Chuck Cox)
  cool label (Chuck Cox)
  Re: Homebrew Digest #416 (May 10, 1990) (shoeless joe)

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---------------------------------------------------------------------- Date: Thu, 10 May 90 08:15:23 CDT From: jmellby at ngstl1.csc.ti.com (John Mellby) Subject: Brewpubs in CIncinatti and Dayton Someone asked for information about Cincinatti brewpubs. My database lists: Wallaby Bob's - Australian Brewpub. "Wallaby Bob's is in a mall, and might technically be a microbrewery, since they do (apparently) bottle and sell their beer at least for takeout. Dayton is not far away and as I just returned from a trip there I can tell you about Growlers Brew Pub. 2221 Wagoner Ford Road, 3 Miles North of downtown off I-75. It is divided into a bar area (with tables) and restaurant area. We were there on a Monday and the place was basically empty. I asked for samplers of each beer which the menu lists for $1 (3-4 oz.) and later the bartender didn't charge me for them. Since I was driving I didn't order more. They have (pubs comments inside "()") Gold (Danish lager) A pleasant lager Gaelic (Irish ale) my favorite - slightly reddish, nicely hopped Grand (true English style amber ale) Don't believe them. This was a pleasant, but non-distinctive ale. A bit over carbonated and underhopped, if you let me be critical. Grog (classic dark Irish Ale) The bartended called this a stout. You could see through it, it was sweet and not very full bodied. This wasn't a stout, and not even a porter. Its sweet taste and rather thin body was good, but not what I expected. We asked for a brewery tour. The chap at the bar took us into the room with 6 copper tanks, and spent all of 90 seconds telling us about it. When I asked what hops they used he replied "imported". The brewmaster was in the back doing something, and I believe he could have said more. The do add CO2 to their beer so it isn't natural. The menu contains manu items made with beer including beer-cheese soup, beer-burgers, brats. All-in-all a pleasant place to visit, but not outstanding. Surviving the American Dream John R. Mellby Texas Instruments jmellby%ngstl1.ti.com P.O.Box 660246, MS 3645 Dallas Texas, 75266 (214)517-5370 (214)343-7585 ******************************************************* * "[On Mars] there are canals, we believe, and * * water. If there is water, there * * is oxygen. If oxygen, that means we can breathe." * * Dan Quayle, VP of the United States * ******************************************************* Return to table of contents
Date: Thu, 10 May 90 08:16:17 CDT From: jmellby at ngstl1.csc.ti.com (John Mellby) Subject: Help on best Brewpubs and retail outlets around San Jose Later this month I will be going to San Jose for the Xhibition 90 conf. I got out an old issue of Celebrator (California beer rag) to see what was in the area and found a bewildering variety of brewpubs, pubs, and a few retail stores. Since I want to sample and bring back good beer could anyone comment on any of the following brewpubs? Which is best, and where to find local bottled beer (we're going to specially pad a suitcase just for beer). BP - Brewpub; P - Pub/restaurant; R - retail; ? - other San Jose: BP - Biere Brasserie BP - Winchester Brewing BP - Tied House (#2?) South of San Jose Cupertino P - Duke of Edinburgh Boulder Creek P - White Cockade Los Gatos R - Pacific Wine & Spirits Santa Cruz BP - Front Street Pub BP - Seabright Brewing Hollister BP - San Andreas NW from San Jose Mountain View BP - Tied House Palo Alto BP - Gordon Biersch Menlo Park R - Beltramos San Carlos P - Cheshire Pub Belmont ? Belmont Brewery P - Marvin Gardins San Mateo P - Prince of Wales Pub N from San Jose Fremont BP - Brewpub on the Green P - C R Gibbs Alehouse Hayward BP - Buffalo Bills Brewpub San Leandro ? Southern Alameda Count Distributors Dublin P - Lyon's Brewery Pleasonton P? - Haut Chocolates Cafe Livermore R - John Perkins Wine Merchant R Mrs. Coffee & Belgian Bistro I have also heard about things further North like Berkeley, but I don't know the whether the distance/traffic would let me easily get there in the evenings. Thanks for any assistance! Surviving the American Dream John R. Mellby Texas Instruments jmellby%ngstl1.ti.com P.O.Box 660246, MS 3645 Dallas Texas, 75266 (214)517-5370 (214)343-7585 ******************************************** * Inverness has only three towers. * * There is NO "Fourth Tower of Inverness"! * ******************************************** Return to table of contents
Date: Thu, 10 May 90 09:36:13 mdt From: Glenn Colon-Bonet <gcb at hpfigcb.hp.com> Subject: Wyeast Grenades Full-Name: Glenn Colon-Bonet - -------- Regarding wyeast packages bursting, I've had similar problems with them. Usually, I'd pop the inner seal on the package and wait a couple of days. It would swell so that the package felt tight, but I never had one break open. A few weeks ago, I got a package of German Ale yeast that was 5 months old. I was somewhat concerned about its age, but I went ahead and tried to use it. The next night I had this terrible dream that someone set off a bomb in my room, but then I realized, it wasn't a dream! My wyeast packet had exploded! About a week later, I tried starting a wheat yeast packet. I was gone for the day, but when I returned, it too had exploded! I've used wyeast packets a lot and never had problems till now. The newer packets contain more wort than previously so maybe that's why I've had problems. I guess in the future I'll transfer the packet to a starter while the packet is only mildly swollen, instead of waiting for the boom! -Glenn Return to table of contents
Date: Thu, 10 May 90 09:17:20 -0700 From: cckweiss at castor.ucdavis.edu Subject: last posting sorry about the weird punctuation in my last posting... little terminal attribute error... Ken Weiss Return to table of contents
Date: Thu, 10 May 90 09:16:18 -0700 From: cckweiss at castor.ucdavis.edu Subject: Chip HitchcockUs stuck fermentation, Stupid grain mash question Just a guess, but despite your sanitary procedures, IUd bet on an infection as the cause of your overcarbonation. It sounds like the brew didnUt get a good layer of CO2 for protection until late in the game, and it also sounds like the wort got kind of a lot of handling after it had cooled to room temp, both high-risk factors. I moved to a house with a basement last November, and IUve been getting good fermentations at 50!-60! cellar temp. I doubt the temp fluctuations you described would kill off enough yeast cells to shut down fermentation. As for paint stirrers and aquarium bubblers, I seem to get enough O2 by just splashing the hot wort as I pour into the primary. I brew extract (though IUm getting my courage up for a foray into grain mashing). I usually boil a total of about 3 gallons of volume, and put 1 gallon cold water in the bottom of the primary. I strain through cheesecloth into the primary, and add cold water to bring total volume up to 5 gallons. Pouring into some standing water seems to give enough aeration, and 2 gallons of cold water brings the overall wort temp down to a pitchable level almost immediately. This leads to my stupid mash question: Can I mash an all-grain batch with only 3 gallons of water, and then mix with cold water for 5 gallons total volume? Or is it really necessary to boil the full volume of wort in an all grain mash? Ken Weiss krweiss at ucdavis.edu Return to table of contents
Date: Thu, 10 May 90 10:37:20 PDT From: winter%cirrusl at oliveb.ATC.olivetti.com (Keith Winter) >ileaf!io!peoria!cjh at EDDIE.MIT.EDU (Chip Hitchcock) writes: >Subject: stuck fermentations > > I recently had serious fermentation start up in some bottles and am >wondering whether there was any way I could have persuaded it to happen >in the carboy. > The recipe was from Papazian's Sparrowhawk Porter with available >ingredients---1 John Bull dark, 1 M&F Amber, 1# dry amber, 1# chocolate malt, >2.5 oz hops (boil+finish), 5 gallons water... > The beer was harsh but drinkable 2 weeks after bottling and mellowed a bit >as it aged. I had a few bottles in the office for ~6 weeks,... > I'm not too worried about the bottles I have left in the cellar, but but >I'd really prefer to eat up all the fermentable sugars in the carboy (and be >able to bring samples in for other homebrewers without worrying about >explosions). Is there any way to test for remaining sugar, or to persuade the >yeast to finish its job? > >Any ideas? Any suggestions? > I had a somewhat similar experience with this same recipe as far as the S.G.'s and the carbonation but the opposite regarding the yeast activity. I wasn't able to find the exact ingredients in Papazian's book, so I substitued what the homebrew shop had: 6 lbs dark extract, 2 lbs amber DME, 1 lb black patent, 1.5 oz Cascade (boil), 1 oz Hallertaur (finish). I rehydrated Edme yeast in a small amount of cooled wort, pitched when the wort in the primary reached 80 degrees. S.G. 1.062. I had SIGNIFICANT activity within 4 hours; the wort was bubbling away like crazy. Activity had virtually stopped within 18 hours; S.G. = 1.032; I had expected it to be down to 1.020 as the recipe indicated, based on the activity level. Two days later, S.G. was still 1.032. I transferred to the secondary after which there was very little activity. After ten days with no change in S.G. I discussed the situation with the local homebrew shop. They felt that it was a stuck fermentation and that I should add a new yeast culter. This started a little activity for two days then nothing. So, what could I do? I bottled with 3/4 cup corn sugar, as usual. S.G. was 1.026. After ten days, the brew is quite good and getting better each day. However, it is very carbonated. It's interesting: the brew in 16 oz Grolsh is more carbonated than that in the 12 oz or 22 oz (?); I have a odd collection of bottles. No glass hand-grenades yet :-). I am a real novice so I'd also appreciate any thoughts the more experienced brewers have on this. However, I'm not worried.... Keith Winter Return to table of contents
Date: Thu, 10 May 90 15:09:24 EDT From: Jeff Close <jclose at potomac.ads.com> Subject: Stone-brewed beer Can anyone recommend a good "stone-brewed" German beer? I'll be somewhere where I can try some and it would be nice to have some recommendations, as unfortunately I won't be trying them all so I'll have to pick. -^- "Imagination is the one weapon in the war against reality." - Jules de Gaultier "May the forces of evil become confused on the way to your house" - G. Carlin "Life is too short to drink bad wine." -=.=- J. Jeffrey Close : UUCP: sun!sundc!potomac!jclose Advanced Decision Systems : InterNet: jclose at potomac.ads.com 1500 Wilson Blvd #512 : VoiceNet: (w) 703-243-1611 Arlington, VA 22209 < SneakerNet Return to table of contents
Date: Thu, 10 May 90 15:18:14 EDT From: Pete Soper <soper at maxzilla.encore.com> Subject: misinformation From: techentin at Mayo.edu >To be frank, I was surprised that I didn't get seriously flamed for >being so self rightous. Is everybody so hostile towards the uneducated >that they can't even post a "Hey Bob! Lighten Up!"? >From: Enders <enders at plains.NoDak.edu> > Not to be flaming anyone, but Vienna is the lighter malt. [i.e. lighter than Munich] Here is your answer. Enders should have said something like, "Soper, you dipstick, Munich is kilned higher than Vienna, not the other way around". Instead, he just set us all straight. Return to table of contents
Date: 10 May 90 17:26:11 PDT (Thu) From: florianb at tekred.cna.tek.com Subject: A little on Lites and Marzens In #416, someone inquired about lite homebrews. [I inadvertently erased that issue]. I've made lite ales several times for use on the masses and others interested in them. I will post a recipe or two when I bring my log book to work. In #416, I commented on Marzens and Oktoberfests. I didn't mean to sound like some kind of absolute authority. Lucky I didn't get yelled at. I received quite a number of requests for the Marzen recipe. I'll also post it in an upcoming issue. Also, I will prepare a note on Swabish beers based on my experience with them, my German friends' information, and my notes while staying in Baden-Wurttemberg. All to come. For those who keg: Have you found that haze is greater in kegged beer than in bottles? I seem to find this the case. Florian the tired and wants to go home. Return to table of contents
Date: Thu, 10 May 90 19:06 MST From: CORONELLRJDS at CHE.UTAH.EDU Subject: Extract for conditioning Greetings: I have a question regarding the use of malt extract for conditioning ( instead of the standard corn sugar.) I've seen in Zymurgy that many of the award winning recipes seem to be conditioned with either wort or extract itself, so my brewing partner and I decided to give it a shot in our last batch, which was an Indian Pale Ale, so we used 3/4 cup dry amber extract for conditioning. The beer itself tastes fine [no metalic flavor at all, despite the use of an Aluminium pot ;-)], but it's totally flat. Now I know that British ales are traditionally somewhat less carbonated than many other beers, but I was hoping for some carbonation! So my question is this: Do you substitute dry extract for corn sugar, one for one on a volume basis, or what? Maybe we screwed something else up? Thanks for the advice, Chuck Coronella CORONELLRJDS at CHEMICAL.UTAH.EDU By the way, for Jay H.: I don't use an aluminium pot so much because I'm cheap as because I've got better things to do with $30 - $35. They just don't pay grad students the way we deserve to be paid! Return to table of contents
Date: Thu, 10 May 90 14:13 EST From: <R_GELINA%UNHH.BITNET at MITVMA.MIT.EDU> (RUSSG) Subject: Yeast, haze A couple of quick questions: I've managed to get my hands on a couple of bottles of Tom Hardy Ale (!), and I am planning to culture the yeast from the bottles. I'm going to use the method in TCJOH by Papazian, but I'm thinking about using a larger (maybe champagne) bottle, instead of the 12 oz. bottles he recommends. I've never done this before, so I'd appreciate any helpful hints from those of you that have (personal mail please, as I'm going to drink them Friday night). As an aside, what should I expect for from the T.Hardy? I've heard it's tremendous..... On a different subject, I have a brew that never cleared (a "Pilsner" ale made with M&F extract, M&F yeast, crystal, and corn sugar...nothing unusual). The only difference between it and my other brews (all clear) was that I primed this whole batch with a (boiled) sugar solution, as opposed to putting dry sugar in each bottle. Of course, it could be an infection of some sort, (it takes just fine), but I was wondering if the liquid sugar could have something to do with the haze (that should be it "tastes" just fine...). Anyway I'm not worried about it, and it's prompted me to improve my (brewing) cleanliness just in case.... Russ Gelinas R_GELINA%UNHH.BITNET at MITVMA.MIT.EDU Return to table of contents
Date: Fri, 11 May 90 09:39:40 -0500 From: Enders <enders at plains.NoDak.edu> Subject: Pale Ale, Round #2 My latest batch of pale ale is proceeding nicely, I racked to the secondary last night after a vigorous 5 day ferment at 70-75 deg. F. I dry hopped with 1/2 oz. 7.6% alpha Perle (for a 2 gal. batch). This batch tastes cleaner comming out of the primary (probably due to a better job of racking the trub before pitching). It seems to be a bit better balanced than the first batch. We'll know after it sits in the bottle for a while :-) For the curious, here's the lowdown on batch #2: Batch #2: Pale Ale (Lower hop rate, prob. not enuf for IPA) 2.4 # Pale Ale malt (for 2 US gal.) 0.4 # 80L Crystal malt 0.5 oz. 7.6% alpha Perle Hops (flavor) 0.5 oz. 7.6% alpha Perle Hops (finish, dry hopped) Wyeast #1028 London Ale yeast (recult. from bat. #1, 500ml starter) Production: Mash water: 5 qts. at 140F Mash in: at 132F, pH adjusted to 5.4 Mash: 152-150F for 2 hrs. Mash out: 5 mins at 168F Sparge: 2.5 gal. at 160F Boil: 90 mins Hops: 1 addition, 45 mins from end of boil (changed from 60) O.G.: 1.041 F.G. ???? (probably around 1.010) Note that I don't have a final gravity figure, since it's not done. The first batch had a final gravity of 1.008, but the mash temp. was lower (150-146F) and the O.G. was slightly higher (1.043). I'll have the exact figure in about a week or two. Todd Enders arpa: enders at plains.nodak.edu Computer Center uucp: ...!uunet!plains!enders Minot State University or: ...!hplabs!hp-lsd!plains!enders Minot, ND 58701 Bitnet: enders at plains.bitnet Return to table of contents
Date: Fri, 11 May 90 12:10:16 CDT From: "R. Bradley" <bradley at dehn.math.nwu.edu> Subject: Strong stout, nekkid druids I've been a subscriber to this digest for two days only, but already I'm impressed by its high literary and technical standards. Yesterday I drank my last bottle of Russian Empirical Stout with a couple of close friends. The recipe was inspired by "Imperial Russian Stout" in Dave Line's "Brewing Beers Like Those You Buy". It was the second anniversary of the bottling date and so the beer showed a little oxidation, but by and large it was still in excellent shape. Viscous and black with light carbonation and a fine-beaded medium-brown head, it still had good balance, although the hop bitterness had faded with time to give predominance to the dark malts. It was bittersweet and almost unbelievably long in the finish. Here is the recipe, with no apologies for metric units (1 lb. = 450 gm, 1 U. S. gal. = 3.8 litres): 2500 gm Crushed Pale Malt (Canadian 2-row) 400 gm Crushed Caramel Malt 150 gm Crushed Chocolate Malt 150 gm Crushed Black Malt 2000 gm Diastatic Malt Extract (unhopped) 80 gm Fuggles Hops 8 gm Chinook Hops 1 tsp Irish Moss 1 tsp Leigh Williams Yeast 7 tsp Pasteur Champagne Yeast (Red Star) 45 gm Dextrose (1/4 cup) for bottling Yield: 13.5 litres at a specific gravity of 1106. That's about 70% efficiency by weight for the grains. The brew date was December 13, 1987. I used Toronto tap water treated with 1/4 tsp. Epsom Salts. The mash was for 1 hour at about 68 C. The boil was for two hours (to reduce the volume) with all hops added for the second hour (that's right - no finishing hops). And, yes, the brewpot was aluminum. The primary fermentation was in a bucket for 4 days, with the first racking into three 4-litre glass jugs with blow-out hoses. SG 1048. Second racking was 24 days later, into two 4-litre and one 2-litre jugs. SG 1032. At this stage the Leigh Williams yeast (all-purpose dried beer yeast) seemed dead, so the champagne yeast was added. I bottled one half-litre bottle at the time of the second racking, and 28 regular bottles on May 9, 1988 The final gravity was 1031, so the beer was about 10% alcohol by volume. Any comments from people who have managed to brew at higher original gravities than about 1066 (Battle of Hastings, right?) without using extract would be most welcome. Using a variant on the traditional "strong ale/small beer" method, I can get a nice winter warmer with an SG in the mid-sixties, but anything better seems to require malt extract or ridiculously protracted boils. And yes, I do brew at regular gravities as well. Most of my brews start in the 1040s. Here's a partial reply to Gary Benson: I heard Pete Seeger singing your "nekkid druids" quote on a recording of "Old Time Religion". He had quite a few non-standard verses (i.e. not biblical in origin) in addition to that one. Rob Bradley bradley at math.nwu.edu Return to table of contents
Date: Fri, 11 May 90 07:11 EST From: "R. Allen Jervis" <C78KCK%IRISHMVS.CC.ND.EDU at UICVM.uic.edu> Subject: chicago brew-pub hopping and WFC Hello! I'll be organizing a sidetrip during World Fantasy Con in Chicago to visit the brew-pubs that were mentioned herein. Thanks to whomever posted that list! Two questions: Are there anymore? Would anyone interested in joining in please email me? WFC isn't until November 1st, so there's plenty of time to get this organized... "...The Flashcat is back! c/o R.allen Jervis c78kck at irishmvs.bitnet Voyager at irishmvs.bitnet P.O.B. 743 Notre Dame,IN 46556-0743 "Drain the cup while the ale is bright brief truce to remorse and sorrow! I drink the health of my friend tonight- I may cut his throat tomorrow!" -robert e. howard Return to table of contents
Date: Sat, 12 May 90 8:54:27 PDT From: Martin A. Lodahl <hplabs!pbmoss!mal> Subject: Druids in the Wuids In HOMEBREW Digest #416, Gary Benson asked for it: "Oh! ps: Would the person who has the quote in their .signature reading: " " If it's good for ancient druids, " running nekkid through the wuids, " drinkin' strange fermented fluids, " then it's good enough for me. " "please tell us where that came from? Is it original? 14th century England? I'm beginning to think this is my PERMANENT .sig file! I've been told that it's by Pete Seeger, to be sung to the tune of "Ol' Time Religion". I've also been told it's a "Filk song", whatever that may be (apparently related to SciFi or fantasy, I gather). Definitely 20th century, Gary (sorry!). I first heard it at a New Year's Eve party where we were indeed dancing naked in the snow 'round the bonfire, fortified by LOTS of homebrew stout. By the bye, a doffing of the cap seems to be in order, to mark the passing of the California hops industry. This last week, the last few poles in the last commercial hopyard in California were pulled up. A generation ago, the California hops industry provided virtually all the hops used by American brewers, but changing tastes put an end to it (about the only commercially viable hops in these lattitudes are of the Cluster variety). - Martin = Martin A. Lodahl Pac*Bell Minicomputer Operations Support Staff = = pacbell!pbmoss!mal -or- mal at pbmoss.Pacbell.COM 916.972.4821 = = If it's good for ancient Druids, and everybody knows the rest ... Return to table of contents
Date: Sat, 12 May 90 15:45:56 PDT From: Martin A. Lodahl <hplabs!pbmoss!mal> Subject: On Mild Responses In HOMEBREW Digest #416, Bob Techentin observed: "After reading my reply to Todd Enders <enders at plains.NoDak.edu> posting "about which-brews-can-budmillobe-drinkers-handle-and-not-choke, I "realized that I had been a little harsh. I decided to wait a bit, just "to see what kind of response would appear. " "To be frank, I was surprised that I didn't get seriously flamed for "being so self rightous. Is everybody so hostile towards the uneducated "that they can't even post a "Hey Bob! Lighten Up!"? Hokay, glad to oblige: "Hey, Bob! Lighten up!" But seriously, this seems to me to be a very tolerant, reasonable group. I've been reading it since before the issues were numbered, and in all that time I can only recall a couple of real, genuine, rip-'em-unmercifully, Usenet-style brannigans. Sure, questions like aluminum vs. steel brewpots, or glass vs. plastic carboys (though interestingly, never the perennial grain vs. extract wars) always provoke discussion, but without Usenet's shrillness. Most refreshing. Just like Bud ... 8-) Go ahead, express your opinion. Return to table of contents
Date: Mon May 14 08:51:05 1990 From: microsoft!jamesb at uunet.UU.NET Subject: This is a test This is a test of my new mail program, WinMail. If anyone gets this and it does something strange please let me know. Thanx (206) 487-5165 Return to table of contents
Date: Fri, 11 May 90 19:35:48 EDT From: Len Reed <lbr%holos0 at gatech.edu> Subject: Re: Wyeast Package Bursts >In HBD #414 Len Reed (that's me) writes: >> I meant to use Wyeast Bavarian yeast for my "Dos Equis," but I had >> a stupid accident with it. (I left the swollen package so long it >> burst.) ... To which Andrew (Drew) Lynch <atl at stardent.COM> replies > I use Wyeast products and if I recall correctly, you are supposed >to let them sit (after activating them) for one day per month past the >date stamped on the package. > My questions are; How long did it take for this package to burst, >and How closely should I follow the timing instructions on the >package? I've used Wyeast a lot, and I've found their timing guidelines to be nonsense. The packages take 1-3 days to swell completely, and I have never noticed *any* influence that the date has on this. (They claim 1 day plus 1 day per month past the date on thepackage.) In this case the package was partially swollen by morning, fully swollen by evening. I had planned on making it into a starter the next morning and was too tired to do it that evening. I should have either made the starter or put the package in the fridge. My beer is doing fine though, so I'm happy. As long as I don't lose the fruit of my mashing labor nothing is terrible. BTW, it took 3+ days for the substitute yeast, New Ulm, to show any evidence of fermentation. I pitched it directly from the swollen package into 5 gallons of wort. In the past I've made a starter. In the future I'll made a starter. Return to table of contents
Date: Fri, 11 May 90 19:55:27 EDT From: Len Reed <lbr%holos0 at gatech.edu> Subject: Making Light Lager techentin at Mayo.edu writes in #416: > I'd like to ask if anyone has had any luck brewing "lite" style beers. Well, I for one can't imagine why a homebrewer would want to duplicate the mild hop-flavored water that sells as Bud Light or Miller Lite. If you mean light lager like Heineken or Carlsberg, yes I've managed that. But it was the hardest stuff I've ever made. Even the tinest flaw shows up. I'm not convinced that such stuff can be made short of an all out assault: good malt (all grain, no extract), great hops, first-rate liquid yeast culture, and refrigeration. Hearty ales are much more forgiving and afford much more room for compromise. Return to table of contents
Date: Fri, 11 May 90 19:48:52 EDT From: Len Reed <lbr%holos0 at gatech.edu> Subject: Re: Lager Questions In #416 David Lim <limd at boulder.Colorado.EDU> writes: >Various books out there (Papazian, Miller, ...) mention that if the secondary >fermentation is very long, it might be necessary to add additional yeast >when priming to get the carbonation-fermentation kick-started. I think this is nonsense. I've left lager for 3 months at below 36 degrees F and bottled with no extra yeast and got good results. I did this with Wyeast St. Louis and Bavarian. The claims that the you'll need more yeast have an intuitive appeal, to be sure, but they don't jive with my experience. The St. Louis batch was a Dutch-style light lager (malt, rice, Hallertau and Tettnag hops). I used no finings, but perciptated the haze by cold storage. The finished beer was crystal clear even at 40 degress F. Even with this perfectly bright beer, though, I needed no extra yeast. I have fined other batches, though, so the lack of finings wasn't the reason I didn't need more yeast. Bottom line: add your sugar (or wort) and bottle it. Return to table of contents
Date: Mon, 14 May 90 17:02:11 EDT From: chuck%bose at uunet.UU.NET (Chuck Cox) Subject: AHA National Conference Howdy folks - Just a note to find out who all is going to the AHA National Conference in Oakland this June. If you are going, send me email & I will post a summary listing all the netters who will be there. In any case, my room will be party central as it has been for the last 5 years (yes my liver has survived 5 of these vicious assaults). Please come on by & say howdy. Ask for my room # at the front desk or ask anyone who looks intoxicated. As usual, we will be holding on-going informal tests of home-grown herbal hop substitutes 8-) Unfortunately, I will not be driving out, so I will be unable to defend my status as fastest beer judge unless someone wants to lend me a car :-) - Chuck Cox - america's fastest beer judge - Return to table of contents
Date: Mon, 14 May 90 17:02:34 EDT From: chuck%bose at uunet.UU.NET (Chuck Cox) Subject: cool label Howdy - At a recent Boston Beer Society meeting, we started tasting some of the approx 100 bottles that were brought back from the last Belgium trip. While I don't want to foster jealousy by listing all of the incredible beers we drank, one beer was so amusing that I thought it would be fun to transcribe the label. You can rest assured that the pinheads at the BATF would never approve this label for import into this country (for our own good). The best part is the picture that dominates the label. It shows several gnomes partying in a beer cellar, with huge kegs lining the walls. One gnome is passed out in a mug the size of his head, another is lying under one of the keg taps with beer flowing all over his face, and my favorite is the gnome reclining on top of a keg with a hose running from the tap to his mouth. The accompanying text reads (bizarre capitalization and grammar is theirs): CHOUFFELEIR QUVAE ANNO MCMLXXXV + 4 vol % alc 8.998 this unique gnomes Beer was brewed in Auchouffe on 6 & 7 February 1989. some ingredients are: 1100 kg Pale-Ale malt, 11 kg Kent hops, Bay-Berry spice in homeopathic quantity. We used also 6 drops Real-Brussels-Sprouts-From-Scharbecque aromatics. the same yeast as the former Chouffeleir brew was used for the fermentation of this strong gnomes Beer. total volume 3200 l bottled 23/02/89 - end of text. Do you think that Dr. Bronner has gone into the beer business? This beer is very good, like all the beers this brewery makes. They are perhaps best known for McChouffe, their Scotch Ale (remember Scotch Ale is very popular in Belgium). - Chuck Cox - America's-Fastest-Beer-Judge Return to table of contents
Date: Tue, 15 May 90 09:43:26 EDT From: shoeless joe <DTG at UMD2.UMD.EDU> Subject: Re: Homebrew Digest #416 (May 10, 1990) I'm still collecting recipes which replicate commercial beers. Does anybody got any good ones? I'll forward (or post) whatever I receive. ******* "You can't buy beer. You can only rent it." -- Anon. ******* Return to table of contents
End of HOMEBREW Digest #417, 05/15/90 ************************************* -------
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