HOMEBREW Digest #425 Fri 25 May 1990

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		Rob Gardner, Digest Coordinator

  Stuck Fermentation? (Doug Roberts)
  Homebrew in Fort Lauderdale (a.e.mossberg)
  Wheat malt and dry hopping (Algis R Korzonas +1 708 979 8583)
  Wyeast (Pete Soper)
  Rootbeer recipes (Slabicky)

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---------------------------------------------------------------------- Date: Thu, 24 May 90 10:02:52 MDT From: roberts%studguppy at LANL.GOV (Doug Roberts) 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? > Unfortunately, you did the damage by using Red Star. It is generally recognized to be one of the lower-quality dry yeasts around: it is not attenuative, and it often generates an unpleasant variety of off-flavors & aromas. If you wish to use a dry yeast, use one of the better ones. Whitbread, IMHO, is the best of the dry yeasts. - --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: Thu, 24 May 90 16:26:59 GMT From: aem at mthvax.CS.Miami.EDU (a.e.mossberg) Subject: Homebrew in Fort Lauderdale Correction to my previous posting about homebrew shops in South Florida -- The former tiny shop in Fort Lauderdale is kaput, gone, dead, closed, finished. Out of business. There is one and only one shop in South Florida again, and that shop is Wine and Brew By You in South Miami, 5760 Bird Rd, (305) 666-5757. Tell them I sent you and get a free pair of rubber flippers! Disclaimers: subject to availability, I am customer and occasional employee there, etc, etc. aem - -- a.e.mossberg / aem at mthvax.cs.miami.edu / aem at umiami.BITNET / Pahayokee Bioregion I work for the union, cause she's so good to me. - J.R.Robertson "King Harvest" Return to table of contents
Date: Thu, 24 May 90 10:52:13 mdt From: hplabs!hp-lsd.cos.hp.com!ihlpl!korz (Algis R Korzonas +1 708 979 8583) Subject: Wheat malt and dry hopping Cher-- No, you cannot use all wheat malt, because wheat malt has no enzymes (or at least not the right ones) to convert the starch to sugar. What you need to do is use some wheat malt and some barley malt in your mash. Edme DMS malt extract has the proper enzymes if you want to go that route. Otherwise, when it comes to mashing barley and wheat together, even very few wheat beers, (or weiss (white), or weizten (wheat)), contain more than 40% wheat malt, the rest being barley malt. Note that if you wish to try this without mashing, Ireks and a few other companies make a wheat malt extract. You can use that "straight up," but I don't know the difference in percentage of fermentables, so I cannot actually answer your initial question. Ken-- Dry hopping affects beer similarly to the hops added in the last 5 minutes of the boil (finishing hops), namely, to add aroma and hop flavor. As we know, flavors and aromas are fleeting things and any amount of boil drives off some of the aromatics and subtle flavors. Therefore, dry hopping (adding hops, ususally leaves, to the wort in the fermenter, for those new to dry hopping) provides more hop bouquet and flavor than just adding finishing hops at the end of the boil. Al. Return to table of contents
Date: Thu, 24 May 90 17:01:41 EDT From: Pete Soper <soper at maxzilla.encore.com> Subject: Wyeast Wyeast is not out of business. The story I got is that although they did have a fire in March the original culture stocks were rescued and taken to a lab in Portland. Their products were in short supply and although they had to resort to an allocation scheme for a while things are pretty much back to normal now. As for the packet problem, I described what has been written about recent episodes with bursting to the owner of my local shop. He would like more details before contacting Wyeast. If you've had a Wyeast packet burst please email me a brief response to these questions: 0. How long did it take for the packet to inflate? From the time the packet inflated to the time the packet burst: 1. What was the temperature of its surroundings? 2. Did the temperature of the surroundings change and if so, by how much? 3. Was the packet moved and if so, to an area at what temperature? 4. Was there a heat source near the packet like an appliance or was the packet ever exposed to direct sunlight such as near a window? 5. How long from "inflated" to "burst"? Also: 6. What was the yeast type? By yeast type I mean the strain number or enough description for me to derive the strain number (like "American lager"). 7. Was this the old smaller packet or the new larger packet? Please skip this question rather than guessing at an answer. 8. What month and year did you buy the yeast? 9. When did you use it? 10. What was the date marked on the packet? Obviously a lot of you will have to punt on some of these questions since you probably don't memorize date codes and the like but the more information we get the more complete the picture will become. Please include your full name and postal address with your response. I will shoot an email acknowledgement to you asap so you know I've gotten your response. Everything I get by Friday June 1st I'll print and take to my shop to be forwarded to Wyeast. Please take a few minutes to send me some facts if you've had a packet burst so we can get this problem understood and solved. I will of course inform the Digest of anything that I find out. - ---------- Pete Soper (soper at encore.com) +1 919 481 3730 Encore Computer Corp, 901 Kildaire Farm Rd, bldg D, Cary, NC 27511 USA Return to table of contents
Date: Wed, 23 May 90 10:03:46 -0400 From: hplabs!gatech!sgfb.ssd.ray.com!iws (Slabicky) Subject: Rootbeer recipes In HOMEBREW Digest #423 Date: Tue May 22 09:13:07 1990 From: "Robert J. Cordaro" <rjc7c at boole.acc.virginia.edu> Subject: Root Beer Recipes With summer coming on I thought I'd like to try making some root beer, birch beer or sarsaparilla. This would be specially good for those times there's alot of kids over, they can have their own homebrew while the adults have theirs. I'm collecting recipes and would like to know if there's any favorites out there you'd like to share? If this has already been covered, my apologies, in any case, thanks, I have made root beer soda, using the recipe that is given with the Hires Root Beer extract. The first time, I used the recipe as given, and I thought it came out too yeasty tasting. The second time, I put in less yeast, and it tasted fine - or at least less yeasty. Both times, the soda did seem a bit too gassy also. I bottled in the Grolsch ceramic top bottles, which I had boiled first, to sterilize them. A few of the rubber stoppers went soft after coming out of the boil, but I had enough replacements. I kept the bottles at room temperature - about 66 F. I kept them in a 12 quart kettle - in case they decided to explode or something. One bottle (and these are the dark brown Grolsch bottles, now) did break - more like crack - probably due to heat stress coming out of the boiling water. Another leaked, probably due to the bad seal with the rubber washer around the ceramic cap. After all the discussion here about using a mild bleach solution to sterilize bottles and equipment, next time it will be a through cleaning and then running through a mild bleach solution and a final rinse before bottling. I assume that your really want to make root beer 'soda' for the kids, and not root beer 'beer'? As an added treat, you could bottle the root beer soda in some of those painted label soda bottles (like Coke ...) or in the long neck beer bottles... It's amazing how many other 'professions' use this mild bleach solution for cleaning/sterilizing - gardeners wash the plastic pots in it before reusing the pots, needles used by druggies are soaked in bleach out of the bottle to kill the A*** virus, dentists use bleach to kill/dissolve nerves in your teeth during root canal work... and the homebrewers. Ihor Return to table of contents
End of HOMEBREW Digest #425, 05/25/90 ************************************* -------
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