HOMEBREW Digest #428 Wed 30 May 1990

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		Rob Gardner, Digest Coordinator

  Doric yeast (CRF)
  Types of sugars and Dave Line (nntas)
  Newsweek article on Homebrewing (Steve Anthony)
  Weiss Beer, culture yeast (boubez)
  Milluh time. (Alan Duester)
  Incidents in two Brewpubs (John Mellby)
  Stainless brewkettles (again) ("Andy Wilcox")
  Orlando, Fl - Brewpubs? (JBAUER)
  Culturing yeast question(s) ("Andy Wilcox")
  Irish ale... ("Gary F. Mason - Image Systems - MKO2-2/K03 - 603884[DTN264]-1503  29-May-1990 1936")
  AHA conference (Chuck Cox)

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---------------------------------------------------------------------- Date: Tue, 29 May 90 07:03 EST From: CRF at PINE.CIRCA.UFL.EDU Subject: Doric yeast Hi there! Okay, between what I've recently read here and read elsewhere, y'all have got me convinced that Red Star yeast is a Bad Thing. Just wish I'd known before starting this batch... oh, well-- it's a sweet beer anyway (doppelbock). Live and learn. So, that being the case: will anyone comment on Doric, which is the other brand of dry yeast I happen to have on hand? Dave Miller doesn't include Doric in his list in _Complete Handbook of Home Brewing_. Other than that it's French, I know nothing of the brand. (Just for the record: both these yeasts were the only dry yeasts my local shop was carrying for sale by the pkg at the time. This sort of thing is among the reasons that I'm breaking down and thinking of mail order.) 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: Tue, 29 May 90 05:56:05 PDT From: nntas at robots.span.nasa.gov Subject: Types of sugars and Dave Line This weekend I started a search to find the mystical ingredients in Dave Line's book " Brewing Beers Like Those You Buy". I used an earlier net posting that made references from Dave's book "Beers and Brew kits"(or something like that) which described the ingredients a little better (actually a lot better) and I am adding the following comments/questions to the ongoing quest. First, I have read both excerpts from Line's books reguarding invert sugar and quite frankly I am no closer to discovering what Dave is talking about. I feel that what he means is corn sugar and I'll test this and get back with the results. A friend of mine who spent some time in England says that Black Treacle is like our Blackstrap Molasses(sp). I went looking for demerara suagr or raw sugar and most people pointed me to some stuff called Turbinado(sp) sugar. Is this the same or equilalent. For those of us who strive for perfection, There is a place called the British Food Centre in California. I'll send the address and phone tomorrow. They have authentic black treacle, demerara and golden syrup. I didn't see invert sugar or brown sugar in their catalogue but I plan to ask them. Then there's the issue of yeast. For most of the ales I plan on using wyeast 1098 british ale yeast. I would appreciate comments on the differences between this and the London ale yeast 1028. I guess the irish yeast would work for the stouts. Any other suggestions? As you can tell I'm driven by a force I cannot comprehend to replicate the brews I have sampled while in England. I have also received from the British Food Centre a selection of bar towels and a set of pint glasses(not the dimpled mugs but actual strait glasses with the Queen's seal!). Cheers. Return to table of contents
Date: Tue, 29 May 90 09:55:15 EDT From: Steve Anthony <steveo at Think.COM> Subject: Newsweek article on Homebrewing In the June 4th issue, pg 75, an article on homebrewing. Don't expect much in the way of hardcore information. It's more of a "factoid"/lifestyle article than anything else. Steveo Return to table of contents
Date: Tue, 29 May 90 12:20:11 EDT From: boubez at bass.rutgers.edu Subject: Weiss Beer, culture yeast I've been wondering for a little while now (one of those things you always wanted to know but were afraid to ask), What makes a weiss beer what it is? Does anyone have a godd easy recipe? Also, has anyone tried culturing yeast from the Hacker-Pschorr Weiss bottles? If so, what was the procedure? Thanks a lot in advance. toufic Toufic Boubez boubez at caip.rutgers.edu Return to table of contents
Date: Tue, 29 May 90 14:27:50 EDT From: capnal at aqua.whoi.edu (Alan Duester) Subject: Milluh time. Hey, have you seen the new TV ads for Miller Reserve? 100% barley draft! Gee, beer made with barley... What WIll they think of next :) Return to table of contents
Date: Tue, 29 May 90 13:16:23 CDT From: jmellby at ngstl1.csc.ti.com (John Mellby) Subject: Incidents in two Brewpubs You know how two people can do exactly the same thing and have two different experiences? And one of those people always has very good experiences while the other doesn't? Well...Roy and I were simultaneously on business trips, he to Maryland and I to San Jose (trip report on brewpubs forthcoming). We would both talk into a brewpub, and since we were on business, we were both wearing suits. Roy, for example, walked into Saisson's in Baltimore. He sat at the bar, ordered sampler sizes of all their beers. He then took out a pocket flash and started to examine their clarity. Before you could say "Original Gravity" he had the manager at his side, who proceeded to explain all about their brewpub, brewing techniques, etc. and they had a marvelous talk. I, on the other hand, walked into Bison Brewing in Berkeley. They had no sampler trays, and only two of their own beers, so I got the Honey-Basil Ale and the Double Bock. When asked what the ingredients were, the bartended pointed to a sign on the wall. After deciphering the blue on grey print I find that the Honey-Basil Ale contains honey and basil, and the bock contains malt and hops. Now while Roy is being feted by the manager of Saissons, I hear a voice saying "Are you a writer?" Looking to my right I see two casually dressed (this was a campus area) men of middle-eastern extraction. The name "Salmon-Rushdie" flashes in my brain, and I quickly exclaim "No, NO! I'm not a writer, I'm just an accountant, doing my bills." There's just no justice. 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 ******************************************************* * "Seems like, lately, everybody with four guys and a * * proton accelerator thinks they can rule the world. * * No offense." * * [A lucid point from Race Bannon in JONNY QUEST] * ******************************************************* Return to table of contents
Date: Tue, 29 May 90 15:26:36 EDT From: "Andy Wilcox" <andy at mosquito.cis.ufl.edu> Subject: Stainless brewkettles (again) Uh, sorry to bring this up agin... I've been looking around and pricing 6gal stainless brewpots, and have found some decent deals < $80. However, all of these are ALL stainless, meaning no aluminum bottom. I seem to recall that the all stainless pots have a tendency to scorth. Can anyone confirm or deny this? Is anybody satisfied with their *all* stainless pot? -Andy Return to table of contents
Date: 29 May 90 15:24:43 EDT From: JBAUER at bat.bates.edu Subject: Orlando, Fl - Brewpubs? In looking back through my collection of digests I see that someone else has asked this question but I see no reply, so I will ask again. Does anyone know if there are any Brewpubs or microbreweries in the Orlando(Fl) area? I'll be down there next week for a conference. Thanks in advance. Jim JBauer at Bat.Bates.EDU Bates College Computing Center Lewiston, Maine Return to table of contents
Date: Tue, 29 May 90 15:54:06 EDT From: "Andy Wilcox" <andy at mosquito.cis.ufl.edu> Subject: Culturing yeast question(s) A few months back, I used my first Wyeast culture (German Ale #1007) with excellent results. However, my efforts to culture it turned out pretty poor: my first ruined batch )-: Lactobacillus city. Anyway, thinking that this yeast is real nice, I recently filled a sterilized bottle with the first cups to come out of the keg. This was really yeasty stuff, and now has settled in the bottle, giving me about 1/2 inch of sediment. The beer in the keg is great. Maybe my cleanest tasting batch ever. A little film (which I get on about half my beers) has appeared in recent days on the top of this bottle which I'd like to culture from. The local brewmaster has identified it (in other beers) as a fungus which grows on melons, and is extremely difficult to eradicate. Fortunately, he says it doesn't contribute to the flavor of the beer at all. Question #1: Can I prepare a 1.020 wort and make a starter from this sediment without worry? Question #2: This fungus doesn't "hurt" the beer, but it hurts my perception of it, which is important. Does anybody have any experience with all-kitchen sanitation? I've just picked up another liquid culture, and would like to use it more than once. Many folks have mentioned that you can just "reuse the slurry". What exactly is meant by this? Just stir up what you don't bottle, and use a cup (or so) with some wort to make a starter? Could I save a cup of my original starter to re-make another one? A possible advantage to this would be that the yeast never goes though a full 5 gallon wort, which would limit possibility of infection. Still Confused about Yeast, -Andy Return to table of contents
Date: Tue, 29 May 90 16:38:00 PDT From: "Gary F. Mason - Image Systems - MKO2-2/K03 - 603884[DTN264]-1503 29-May-1990 1936" <mason at habs11.enet.dec.com> Subject: Irish ale... I mentioned some time ago that I had sampled the Irish Ale at Sieben's in Chicago, and loved it. The other day another endorsement came over the digest. I have looked everywhere (at my disposal) and can't find a set of brewing or taste characteristics for the stuff. Is it a recognized style? Anyone have any clues as to the specifics of brewing it? Recipes? The brewmaster at Sieben's wasn't very helpful. Thanks...Gary Return to table of contents
Date: Tue, 29 May 90 11:45:45 EDT From: chuck%bose at uunet.UU.NET (Chuck Cox) Subject: AHA conference For those who wanted more info about the AHA National conference, it will be in Oakland, CA starting wednesday evening 6/13 through saturday evening 6/16. There will be various techincal and social events throughout the conference including a dart tournament, brunch at the Anchor brewery, a California beer tasting, and of course the quintessential Michael Jackson beer tasting. There is more complete info in Zymurgy, or you can call the AHA (I don't have their number handy, but you can get it through Boulder information. Well, as promised here is the list of net brewers who will be attending the AHA national conference: Dave Scroggins uunet!dtc.hp.com!daves Jim Homer uunet!att!drutx!homer Stuart Crawford uunet!ads.com!stuart Darryl Richman uunet!cs.utexas.edu!ism780c.isc.com!darryl David Haberman habermand at afal-edwards.af.mil Chuck Cox uunet!bose!chuck It sounds like there will be more homebrew at this conference than any previous conference. Attendence should also be up because there are so many homebrewers in the area. All in all it should be a great time. I will be arriving in SF on monday and am planning on visiting various breweries & pubs before the conference, I am particularly interested in visiting the Larkspur Brewing Co across the bay. And of course, at least one evening at the Toronado (and perhaps across the street to the Mad Dog in the Fog to toss a few darts). If any netters will be there early and want to get together for a field trip, let me know. BTW: anybody want to go in on a dialysis machine? I think I'm gonna need one. A FINAL QUESTION: Does anybody know of a Malibu GP or similar race track near Oakland? I thought it might be amusing to determine who is america's fastest homebrewer (we already know who the fastest beer judge is 8-) - Chuck Cox - america's fastest beer judge - Return to table of contents
End of HOMEBREW Digest #428, 05/30/90 ************************************* -------
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