HOMEBREW Digest #424 Thu 24 May 1990

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		Rob Gardner, Digest Coordinator

  Re: Homebrew Digest #423 (May 23, 1990) (Ken Schriner)
  maerzen recipe (florianb)
  Several questions (CRF)
  Any European brewers, out there ? (pyt)
  Stuck Fermentation? (Richard Stueven)
  In Hot Water Again ... (Martin A. Lodahl)
  blow-off, dry hop (cckweiss)

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---------------------------------------------------------------------- Date: Wed, 23 May 90 07:50:11 CDT From: Ken Schriner <KS06054 at UAFSYSB.UARK.EDU> Subject: Re: Homebrew Digest #423 (May 23, 1990) In response to William F Pemberton <wfp5p at euclid.acc.virginia.edu> query about Brewcraft Plastic Kegs. Yes, I've tried Brewcraft Plastic Kegs, and the experience prompted me to bite the bullet and buy a real kegging system. I found the pressure in teh Brewcraft Plastic Keg to be difficult, if not impossible, to regulate, mainly due to the lack of a regulator. I had difficulty with the tap on the keg leaking. Also, the top sometimes leaked the CO2 out. My entire experience with the Brewcraft Plastic Keg was negative, and it currently collects spider webs in some distant corner of the barn. (Perhaps the product has improved since when I tested it in 1984.) My advice. Don't waste your time or money on it. Get some stainless steel soda syrup kegs and do it right. Ken Schriner BITNet : KS06054 at UAFSYSB 220 ADSB, Computing Services Internet : KS06054 at UAFSYSB.UARK.EDU University of Arkansas Fayetteville, AR 72701 (501) 575-2905 Return to table of contents
Date: 23 May 90 08:04:24 PDT (Wed) From: florianb%tekred.cna.tek.com at RELAY.CS.NET Subject: maerzen recipe The following is my recipe for Maerzen beer. Maerzen Beer (recipe for 5 gal) Two varieties can be made from this semi-mash recipe. Leaving out the ingredients marked with an asterisk (*) will produce a drier, more traditional brew. the Cascade cones produce a fruitier aroma. Substitute Hallertauer for a more traditional aroma. Although I kegged, bottling should work just as well. Ingredients: 4# light malted barley 3# light dry malt extract 1/2 # 40 L crystal malt (*) 2 oz chocolate malt 1/2 # toasted malted barley (375 deg oven for 12 minutes) 1/2 # Munich malt 2 oz dextrine malt (*) 2.5 oz Tettnanger 4.2 cones 1/2 oz Cascade 5.0 cones (!) 3 tsp gypsum (optional, depending on water) Vierka dry lager yeast og = 1.056 sg at racking = 1.020 sg at kegging = 1.020 kegging sugar = 3/4 cup corn sugar Make up yeast starter (room temp) 2 days before brewing. Grind all grains together, dough-in with 5 cups warm water. Use 3 qts water at 130 deg to bring up to protein rest temp of 122 deg. Set for 30 minutes. Add 8 pints of boiling water and heat (if needed) to bring temp to 154 deg. Set for at least 30 minutes. Bring up to 170 deg for 5 minutes for mash-out. Sparge with 2 gal water. Add dry extract, bring to boil. Boil 15 minutes and add one oz Tettnanger. Boil one hour. Add 1 oz Tettnanger at 30 minutes. Add 1/2 oz Tettnanger and 1/2 oz Cascade at 5 minutes (with Irish moss if desired). Strain and chill. Rack off of trub. Pitch yeast. Ferment at 68 deg for 3 days. Rack to secondary, and lager for 18 days at 42 deg. On the 18th day, I keg the brew and lager for an additional 17 days before tapping. This brew was dark brown-red with a distinct nutty flavor coming from the toasted malted barley. A good head, little chill haze. Florian Return to table of contents
Date: Wed, 23 May 90 12:45 EST From: CRF at PINE.CIRCA.UFL.EDU Subject: Several questions Hi, All! Well, my test gallon of framboise is in the bottle, and even though it isn't ready to drink, I have some questions. For the first time, I have a cloudy brew. I attribute this to the nature of the beast; I was very careful about avoiding letting the fruit pectins set. There doesn't seem to be any sign of contamination from unsterile fruit puree. So, in going to a 5 gallon batch, I'll need a clarifier. What would be best in this instance? Irish Moss? Finings? Suggestions for use, also, please. Next question: I may very well want to switch to wheat malt from barley malt for the big batch. I've not yet worked with wheat malt. Do the two equate in measure? In other words, if I was thinking of using 6 lbs of barley malt, do I _de facto_ want 6 lbs of wheat malt? If I decide I want to sweeten with dextrose, how much might be good in this instance? My reasoning is that fruit beers such as framboise tend to the sweet side, and a little bit of sweetening might actually bring out the fruit. So, I might want less than might be usual. Suggestions, please? Thank you! Yours in Carbonation, Cher "God save you from a bad neighbor and from a beginner on the fiddle." -- Italian proverb ============================================================================= Cheryl Feinstein INTERNET: CRF at PINE.CIRCA.UFL.EDU Univ. of Fla. BITNET: CRF at UFPINE Gainesville, FL Return to table of contents
Date: Wed, 23 May 90 10:10:53 PDT From: pyt at hprvlc0.hp.com Subject: Any European brewers, out there ? Full-Name: Pierre-Yves Thoulon I was wondering whether this mailing list was reaching Europe. I'm a Frenchman, temporarily moved to the US by my employer. While I was here, I got the homebrew virus. I'm about to go back to France and will be taking my gear with me. Unfortunately, homebrewing is not a big thing in France (I don't even know whether it is legal, for that matter---but I'm not sure I want to know...:-) and I haven't been able to find a homebrew supply shop there. My best guess is I'll have to mail order everything. Since the US are a little far from there, and the European market is about to emerge, it would be better if I could order from some place in Germany or England (or anywhere else, for that matter...). If you know of a good mail order place somewhere in Europe, I'd appreciate to hear from you. Thanks, Pierre-Yves. pyt%hprvlc0 at hplabs.hp.com Return to table of contents
Date: Wed, 23 May 90 11:15:42 PDT From: gak at Sun.COM (Richard Stueven) Subject: Stuck Fermentation? "Gak & Gerry's Batch #3" is in the fermenter now. We brewed it on Sunday and pitched two packets of Red Star Ale Yeast. It bubbled Like Mad on Monday, but it was almost stopped by Tuesday night! Is this your basic "Stuck Fermentation"? What can be done about it? Relaxed and trying not to worry and I can't have a homebrew because I drank it all, gak Richard Stueven ...!att!attmail!gak gak at sun.com I like to know what I'm doing when I'm doing what I do when I'm doing it because I don't know what to do when I'm not doing it. - S.Ridgeway Relax, don't worry, have a homebrew! Return to table of contents
Date: Mon, 21 May 90 8:37:23 PDT From: Martin A. Lodahl <hplabs!pbmoss!mal> Subject: In Hot Water Again ... In HOMEBREW Digest #421, Chris Shenton noted that in using his immersion wort chiller: "The water initially absorbed so much heat from the near boiling wort that "it came out boiling at first ... " "I was trying to think of what I could do with 5-10 gallons of "nearly-boiling water and all I could thing of was to make a hell of a lot "of tea. I use mine to clean & sterilize everything I'm going to use in the rest of the brewing process. I pile all the equipment into the lauter tun, add bleach, and let the hot water fill it up. By the time it's full (7 gallons), the water coming out of the chiller isn't so hot any more. After letting everything in the tun soak a sufficient time, I drain the still-hot water from the tun to the carboy. I have a week well and we're in our fourth consecutive drought year, so multiple uses for water is rather imperative ... = 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, runnin' nekkid through the wuids, = Et puis zut, je ne me souviens pas du reste .... Return to table of contents
Date: Wed, 23 May 90 16:15:40 -0700 From: cckweiss at castor.ucdavis.edu Subject: blow-off, dry hop I recently had an inadvertent experiment in blow-off brewing. I racked into the secondary a bit too soon and got about 2 cups of blow off through the fermentation lock and onto the basement floor. My question is, for anyone who converted from conventional to blow-off fermentation, did it make a really *BIG* difference in the quality of your brew? Cause this stuff I made is in the fridge now, and it's really good, and I'm wondering if a revision in my brewing techniques is called for. Second question: There's been a lot of traffic lately about dry hopping. I know what dry hopping is, but I don't know what it's supposed to do. How does a dry hopped beer differ from a conventionally produced brew? I'll try to get a schedule for the Rubicon brewery tour together tomorrow. Ken Weiss krweiss at ucdavis.eud no, no, that's krweiss at ucdavis.edu cckweiss at castor.ucdavis.edu Return to table of contents
End of HOMEBREW Digest #424, 05/24/90 ************************************* -------
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