HOMEBREW Digest #4284 Mon 30 June 2003

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  Brewery Names ("Richard Schmittdiel")
  Brewery names (David Edge)
  Conference Musings (Bob Hall)
  Brewery Names (Bob Hall)
  Ales and Sulfate ("A.J. deLange")
  Re: chamomile in beer ("Tom & Dana Karnowski")
  Brewery Names (Jennifer/Nathan Hall)
  Re: Durst dark wheat malt (Jeff Renner)
  Cumin in Wit (Brian Lundeen)
  Starch Conversion ("David Craft")
  Dark Wheat Malt (Leo Vitt)
  Magnetic Pump cleaning question ("Parker Dutro")
  RE: Brewery Names (Michael Hartsock)
  AHANat. Homebrew. Conference ("Fred Scheer")
  re: Yeast washing..  (saving yeast) ("C.D. Pritchard")
  Chamomile in beer (Chad Holley)
  RE: Carbonation question (John Schnupp)
  Pubs/Microbrewry Places in Chicago? (Ryan Neily)
  How'm I doin? ("john w")
  Fruit and Yield (Alexandre Enkerli)

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---------------------------------------------------------------------- Date: Fri, 27 Jun 2003 22:08:04 -0700 From: "Richard Schmittdiel" <schmitrw at earthlink.net> Subject: Brewery Names David asks about our various brewery names. Mine is the Possum Holler Brewery. I thought of this one after I fished a floating, dead possum out of the water bath in my garage brewery. See, I have the habit of sometimes forgetting and leaving the garage door open when I go back into the house in the evening. The poor creature must have ventured inside, and climbed up into the water bath (20 gal. plastic muck bucket) looking for a drink. Once inside, he/she couldn't get out again and drowned. I found it a couple of days later when I ventured into the garage again. Yuck! See, you can't hear the possum holler when you're inside the house...I'm planning a mercury-switched tattle-tale light to remind me that the garage door has been left open. Rich Schmittdiel Possum Holler Brewery in Southern California Return to table of contents
Date: Sat, 28 Jun 2003 11:09:45 +0100 From: David Edge <david.j.edge at ntlworld.com> Subject: Brewery names The Signalbox Brewery got its name because of the rich possibilities for naming beers, so long as you know UK railways. So, for example Distant is a caution signal, hence a beer made with amber malt 4-4-4 bell code "Is line clear for Royal train?" hence the name of an Imperial 2-5-5 "Train running away in wrong direction" a fair description of our first attempt at making a barley wine Finial => the point on top of a signal post and hence our crowning glory - the pale ales 1-2-2 => "Weedkiller train" and hence a herbal beer Detonator - an explosive charge clipped to the rails to warn trains in fog; a strong ale. There have been plenty of non-railway names since, (Hamsterbraeu, Poodlestabber, Fursty Fuerstin, Brummy Git Mild), but I still have fond memories recall the family cycling up the Kinzigtal working it all out. It seemed to fit and still does. David Edge Signalbox Brewery "A Millenium of Brewing Experience" Derby, UK Return to table of contents
Date: Sat, 28 Jun 2003 00:46:51 -0400 From: Bob Hall <rallenhall at toast.net> Subject: Conference Musings It's been almost a week since I returned from the national conference in Chicago. Since I'm from NW Ohio, Chicago was almost in my backyard (the Midwest anyway), so I decided to take a few days off of the summer job and attend my first NHC. My head is still spinning with new information, flavor sensations, and images of the great dinners and programs put together by the Chicago area brew clubs. For those who haven't attended, here is what I found: 1) Be open to lots of new contacts and friendships. It was great to meet the people who wrote all of the books on my shelves, but just as important to meet folks from around the country who share the same passion for their hobby (or obsession). Especially impressive was the organization and comraderie of the brew clubs that took part. They were fantastic. I've also emailed others I met last week, shared beer info., emailed photos, and have even been invited to a couple of barbeques within a few hours drive that will feature excellent homebrew. 2) The sessions were very helpful and informative. Frankly, I didn't miss a session, and I'll have to admit that such a thing never happened at a professional conference. Naturally, some hit my mark more than others, but I have to sit down and summarize my notes and gather all of my information and impressions. By the same token, I've never attended a conference where sessions had so many samples, and arriving with a brew in hand was the rule rather than the exception. 3) The chance to sample so many versions of so many styles was great. It gave me an idea of the depth and range to expect within a given style. I also had the chance to sample beers that I may never have had the the chance to taste. 4) I saw the comments about all of us greybeards, and my wife and I discussed that at the conference. I guess that is natural. This is a hobby, and those of us who are retired/semi-retired have time flexibility on our sides. If I had a family and two weeks vacation, I probably wouldn't opt for the NHC either. The Friday option for spouses was great, and perhaps this can be expanded to attract others who really have to ration their holidays. Speaking of spouses, mine attended, and was really impressed with the Saturday sessions. She enjoyed the Alewifes option on Friday. She's always been a strong supporter of my brewing, and on the drive home said "I think I'd like to brew a batch with you, just to understand the whole process." Gentlemen, that was worth the price of admission. BTW, here are the comments from LeAnn ... no arm twisting involved: "As the spouse of a brewer, I can honestly say that after sampling a wide variety of the great hand-crafted beers from clubs and microbrews from across the country, my husband's beers are really delicious. Lucky for me he brews the lagers I enjoy the most. I really enjoyed and learned a lot from the sessions on food on Saturday - great presentations. I was one of the lucky ones to get a sample of Jeff Renner's sourdough starter. I followed his instructions and produced four great loaves of sourdough bread, baking them on Thursday, June 26. It was nice to have had years of breadbaking experience to assist me in the process, but baking without commercial yeast was a learning experience for me. Thank you Jeff!" What did other spouses think of the conference? Also, I'd ask the the folks at AHA to post the addresses of the conference sponsers on this list .... I would like to send thank-you's, and I'm sure that others would too. Thanks again Chicago brewers and AHA for a wonder first experience. Unfortunately, my nephew has already set his wedding for the same weekend as the '04 conference in Las Vegas. I told him that LV has lots of experience with weddings, and that club night would be the ultimate venue for a reception, but these young kids won't listen. Oh well, hope to see everyone in '05. Bob Hall Napoleon, OH Return to table of contents
Date: Sat, 28 Jun 2003 07:17:37 -0400 From: Bob Hall <rallenhall at toast.net> Subject: Brewery Names I live out in the country and my water source is a farm pond, hence Pondwater Brewing. Nice soft water for lagers, with an occassional Algae Bloom Ale tossed in for variety. It's almost spiritual to run off the end of the dock and cannonball into my raw material. Everyone's invited out for a visit and a swim but remember, please don't pee in my beer (unless it aids head retention, but that's another thread). Bob Hall, Pondwater Brewing Napoleon, OH Return to table of contents
Date: Sat, 28 Jun 2003 12:19:10 +0000 From: "A.J. deLange" <ajdel at cox.net> Subject: Ales and Sulfate I did a water class for the local homebrew club (BURP) and figured that a logical thing to do for it was to brew an ale with water straight out of my well (harness about 120, alkainity about 80, sulfate about 30) and with water which emulated Burton's. The results were strikingly different but in a surprising way. The Burton example was somewhat like Bass - minerally chewy. Those who tasted the two together (the point of the excercise) thought the Burton quite authentic but found the other to be a much much better beer and I agree. It had a wonderfull bready aroma and taste and a really nice berrylike fruitiness in comparison to which the Burton example was quite one dimensional and relatively uninteresting. When put into a club only contest the soft water example once scored a 14 so I guess it couldn't be conidered to style but OTOH I had a brewer from the local brewery ask me for the "secret" and he did brew a test batch (which I never got to sample unfortunately). A.J. Return to table of contents
Date: Sat, 28 Jun 2003 09:04:29 -0400 From: "Tom & Dana Karnowski" <karnowsk at esper.com> Subject: Re: chamomile in beer A few years ago I made a Belgian dark ale that wasn't terribly "true to style" (it was definitely Belgian tasting but it wasn't quite malty enough). I took my kegged portion of that beer (about 3 gallons) and added six bags of Celestial Seasonings chamomile tea in a hop bag weighted down with marbles. After a few weeks it was delightful and was very well regarded by all that tasted it. I counter pressure bottled a bunch of them and I think it got a few ribbons at various competitions as a spice beer. The Belgian OG was around 1.080 so it was a bit of a sleepy beer but still nice. Return to table of contents
Date: Sat, 28 Jun 2003 09:26:03 -0400 From: Jennifer/Nathan Hall <hallzoo at comcast.net> Subject: Brewery Names I like to use BBV Brewing - Boiling is a great way to sanitize SS ball valves. Just don't let the pot boil dry dammit. Expensive little bastards, aren't they? That's where I get Burnt Ball Valve Brewing Nate Hall Return to table of contents
Date: Sat, 28 Jun 2003 09:34:00 -0400 From: Jeff Renner <jeffrenner at comcast.net> Subject: Re: Durst dark wheat malt Robert Sandefer <melamor at vzavenue.net> asked >In Digest #4281, Jeff Renner mentioned the utility of Durst dark wheat malt >in brewing a dunkelweizen. > >Hey, Jeff, what is (or was) your source for this malt? GW Kent used to import and distribute it, but I see that it isn't in their latest catalog. I do seem to remember that they were discontinuing it. I suspect if you had to have it they could add a bag to their next container from Germany. You'd need to have your local hb shop check for you as they are strictly wholesale. You can certainly make a fairly dark wheat beer using dark Munich (40EBC), especially if you used 50% Munich rather than the more conventional 30-40%. You might also consider making Munich wheat malt yourself following instructions for making dark malt in your oven. On a related note, our local brew pub, Arbor Brewing Co., makes their very good hefeweitzen with 50/50 pils/wheat malt, but made a one-off substituting 20EBC Munich for a quarter of the pils malt (for 1/8 total Munich). The resulting beer was a richer color and more malty - I preferred it. The owner/head brewer, though, prefers the very pale yellow of the usual recipe, so they will go back to it. Jeff - -- 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: Sat, 28 Jun 2003 11:54:05 -0500 From: Brian Lundeen <BLundeen at rrc.mb.ca> Subject: Cumin in Wit Joel Gallihue writes: Someone once told me Hoegaarden uses it in their Wit but I haven't checked that out. Me: I've heard the Hoegaarden secret spice is cumin. Of course, if people outside of the brewery actually knew what it was, it wouldn't be a secret anymore, would it? Now, I'm quite willing to have a go with some cumin at some point in time, but I would like to get a better idea from someone whose actually used it as to how much and when. I don't want a repeat of my spiced ale which I call Death by Allspice. It is really quite overpowering, and I can see cumin being the same way if used with a heavy hand. Of course, this won't come in time to help me with my Wit batch tomorrow, but having recently bought a sack of soft wheat, and practically stealing 454.5 grams of bitter orange peel courtesy of our defunct brew pub, I figure I'll be brewing Wits pretty regularly for awhile. Cheers Brian, in Winnipeg Return to table of contents
Date: Sat, 28 Jun 2003 14:40:44 -0400 From: "David Craft" <chsyhkr at bellsouth.net> Subject: Starch Conversion Greetings, I brewed with a new all grain brewer last night. I have been all grain for about 4 years now and love the results. We did not get complete conversion after 90 minutes using mostly Golden Promise malt. I have never used this before so maybe this is part of the reason. I got a small black reaction and my helper asked if that meant we were 90, 91,92 or more.........percent there? I did not know the answer but think it is that we essentially converted 98-99 % or more of the starch with a little hanging on for dear life. Any thoughts on this from the Chemists in the bunch? David B. Craft Battleground Brewers Guild Crow Hill Brewery and Meadery Greensboro, NC Return to table of contents
Date: Sat, 28 Jun 2003 12:31:29 -0700 (PDT) From: Leo Vitt <leo_vitt at yahoo.com> Subject: Dark Wheat Malt I have also used dark wheat malt in weizenbocks. However, I used Weyermann's. It is another reputable German maltster (sp?). My source - St Pats. I have also special ordered it through Bauchus and Barleycorn. How good is it? My first using that grain took 1st in the club only Weiss is Nice. Off the top of my head, the grain bill was 10 lbs dark wheat malt 5 lbs munich malt 1 lb dark crystal -- probably 90L ===== Leo Vitt Sidney, NE Return to table of contents
Date: Sat, 28 Jun 2003 13:32:23 -0700 From: "Parker Dutro" <pacman at edwardwadsworth.com> Subject: Magnetic Pump cleaning question The pump I bought on eBay finally came today. It's a Little Giant 3-MD-MT-HC. It was advertised as new but I strongly suspect it is used by its appearance. It looks to be in good shape though, and I got it at a great price. My question is: What is a good way to thoroughly clean the inside of the pump? I was thinking I could just hook it up to my tun and do a "dry" run using some hot water and Straight-A cleaner. The inside has a slight gasoline-type smell and I am hoping that a good cleaning will eliminate this. Upon removal of the Volute (cover thing), there is a black grease-like fluid on the inside and under the impeller. It appears to be a lubricant. Is this normal? The pump came with no instructions unfortunately, and I have never owned one before. Do I need to manually clean this stuff, as it seems that any fluid pumped through right now would come into contact with it? Thanks. Parker Dutro Portland, OR Return to table of contents
Date: Sat, 28 Jun 2003 15:34:07 -0700 (PDT) From: Michael Hartsock <xd_haze at yahoo.com> Subject: RE: Brewery Names I haven't officially named my brewery, But i'm thinking of calling it "One-Eye Brewery", because i have 1 eye (that works). Michael columbia, MO ===== "May those who love us, love us. And those that don't love us, May God turn their hearts. And if he doesn't turn their hearts, may he turn their ankles So we'll know them by their limping." Return to table of contents
Date: Sun, 29 Jun 2003 06:00:34 -0500 From: "Fred Scheer" <FHopheads at msn.com> Subject: AHANat. Homebrew. Conference HI ALL: A little bit late, but..... Just wanted to say that I enjoyed seeing so much old friends and making new ones at the National AHA Conference in Chicago. What a Great Job they did.....Jeff Sparrow and his team, the AOB team, and of course each Homebrewer and the representing Clubs. I had GREAT Beers and GREAT Food. Every talk I attended was very good, and I learned lot's there (you see, a old Fox can learn too). If you like to see pictures from the conference, please go to my website www.brewsbrothers.net and follow the instructions. Again, Thanks for a GREAT Conference and I hope to see all of you next year. If I will give a talk in Bavarian dress, I make sure this time that the airconditioner works in the room. Fred M. Scheer Return to table of contents
Date: Sun, 29 Jun 2003 10:14:52 From: "C.D. Pritchard" <cdp at chattanooga.net> Subject: re: Yeast washing.. (saving yeast) Mike asked about saving yeast for more than one month. Freezing yeast works well for me- sdetails at chattanooga.net/~cdp/. The "Yeast Bank" from http://www.countrywines.com/ is a good way to start. It uses a propertiary fluid called Freeze Shield to preserve the yeast. Alternatively, try a HBD archive search- there have been previous posts about freezing yeasts using sugar and glycerine solutions- some pointers from my file of "keepers": Apr 2002 An excellent post in via Dr. Cone. Apr 2002 by Pete Fantasia Aug 2000 by John Baxter Biggins - ---- Re: cheese and beer pairings. No one has mentioned the pairing I suspect has the biggest following- Cheese Whiz and BudMillCoors Lite :-) c.d. pritchard cdp at chattanooga.net http://chattanooga.net/~cdp/ Return to table of contents
Date: Sun, 29 Jun 2003 12:07:36 -0700 (PDT) From: Chad Holley <em2hurley at yahoo.com> Subject: Chamomile in beer Just wanted to thank everyone for the response both on and off the digest. Looks like most everyone suggested trying it in a Wit beer. Ok now who has some good recipies? I brew in 5 gallon increments, and use Promash. Chad Holley Grand Blanc, MI Return to table of contents
Date: Sun, 29 Jun 2003 17:16:57 -0700 (PDT) From: John Schnupp <johnschnupp at yahoo.com> Subject: RE: Carbonation question Robert, Here is an excellent article. You should be able to find your answer contained within (ok, so you might need to break out you calculator). http://hbd.org/brewery/library/YPrimerMH.html As a matter of fact there is a lot of useful information on this site. -From: Robert Sandefer <melamor at vzavenue.net> -Subject: Carbonation question - -SNIP- -My question is: (a) how many CO2 volumes are in a 5-gal batch primed with -3/4 cup of corn sugar; and (b) how much corn sugar would be required to -reach the 3.6-5.1 volumes of CO2 level in a 5-gal batch? ===== John Schnupp, N3CNL ??? Hombrewery [560.2, 68.6] Rennerian Georgia, VT 95 XLH 1200, Bumblebee Return to table of contents
Date: Sun, 29 Jun 2003 21:13:35 -0400 (EDT) From: Ryan Neily <ryan at neily.net> Subject: Pubs/Microbrewry Places in Chicago? 2 Questions: #1 I am taking a trip to Chicago the week after 4th of July with my wife. Although I'd love to hit put all week long, I am sure my wife would rather see some of the other aspects of Chicago rather than the Nightlife and local pubs. But anyhew, Can you guys give me some neat places to go in Chicago? Any kewl pubs and other microbrewery would be great. I am sure some of you that attended the AHA Conference might have some "fresh" memory of places to go in Chicago. I'm not so interested in LHBS, but if there is a great one there that I cant miss, then please let me know... #2 Here in Georgia, we can only have 6% ABV beer, so when traveling, I like to bring home some real beer! Anyone even taken Beer on an airplane? I am looking to bring back a sixer or two of Chicago Beer, and am wondering about bringing it on the plane. Anyone had problems doing this before with either airport security or pressurization? Any recommendations on Chicago local beers that are worthy of getting on a plane with me? - -- Ryan Neily ryan at neily.net Random Quote: An air of FRENCH FRIES permeates my nostrils!! Return to table of contents
Date: Sun, 29 Jun 2003 21:53:23 -0500 From: "john w" <j2saret at hotpop.com> Subject: How'm I doin? I've been reading the HBD for around a year now and I think I've improved quite a bit in my methods but I wonder what I am missing I am posting the notes I took today as I mutated a very nice porter recipe into an oatmeal stout. Any feed back pos or neg greatly appreciated. John Duluth where its always cool enough to brew. C STOUT Ingredients: 8 lbs Pale malt (6 row) 6 oz 90 deg crystal malt (6 row) 6 oz 40 deg crystal malt (2 row) 8 oz chocolate malt 8 oz black patent malt 14 oz crushed cheerios 1 oz northern brewer hops 7.1 AAU in boil 60 min 1 oz saaz hops in boil 20 min 5.3 AAU 1/2 oz cascade hops in boil 15 min 6.3 AAU /oz 1/2 oz cascade hops steep 5 min. 15 gram packet Coopers dry yeast. Pro mash calculates 1.046 ig. at 70% efficiency for 5.5 gal yield to fermenter. cheerios assumed to be the same a flaked oats for sg points 43.5 IBU 33.0 SRM. A little too bitter (3.5 IBU) for AHA guide lines on Oatmeal Stout but well within BJCP's according to pro mash. however is dark enough for AHA but 2 SRM too light for BJCP, Mash: Kettle mash all grains in 3.5 gal water. Mash in at 80 deg. stir to avoid scorching. This is the maximum weight of grain/vol of water a 5 gallon kettle will hold. Took about 1 hour to reach 150 deg(f) put in 170 deg (off) oven for 45 min passed iodine test at 43 min. put on stove top stirred to completly mix grains. heat on low under kettle and filled to the brim with boiling water (about 2 cups) recirculated mash until clear (about 4 cups) adjusted flow to about 1 gal/5 min and drained kettle. flavour of wort in first running is sweet and mild. colour is muddy brown vs the porter,s clear mahogany which used the same malts sans cheerios. prediction: the oats will be the strongest note in the finished beer. Sparge: Add 3 gal 200 deg water, stir completely and drain again. note: as the liquid level in the kettle drops the spigot needs to be opened to maintain the flow rate. got about 6 gal of wort at ig: 1.040. Boil: Split into two kettles, about 1.5 gal and about 4.5 gal. started boil at 4.15 reached boil in smaller kettle at 4:55 reached boil in larger kettle at 5:15 added all hops to larger kettle. Chill Cold water bath from 6:20--8:20 When water no longer warmed transfered to fermenter got about 5.5 gal sg 1.046 taste is smooth and sweet chocolate and black patent malts not as noticeable as in the porter but does not have a real "oatie" flavour. "Labor is prior to, and independent of capital. Capital is only the fruit of labour and could never have existed if labor had not first existed. Labor is the superior of capital and deserves much the higher consideratiion." A. Lincoln (1st marxist er Republican president) Return to table of contents
Date: Sun, 29 Jun 2003 23:15:34 -0400 From: Alexandre Enkerli <aenkerli at indiana.edu> Subject: Fruit and Yield Planning to add two kinds of fruit to batches of fairly dextrinous Weizen. One is in the form of a molasses and the other is banana puree that I cooked in the oven for a while. Apart from admonitions not to use fruits in beer, discussions on fruit beers seem to focus on how to sterilize the fruit, when to add it, possible fermentation problems, and how long to age the finished beer. At this point, though, I'm more interested in contribution to the OG and, eventually, FG. Is there a way to guestimate what the "yield" of my fruit syrup or banana puree might be based on their volume masses and/or documented sugar contents? More specifically, how should I enter these values in, say, StrangeBrew, ProMash, or BeerSmith? At room temperature, the "molasses" weighed 380g in 280ml. The warm banana puree weighed about 900g and fitted in about 840ml. Both of these are for 5gal batches. Additional advice welcome (in private). Cheers! Alex Return to table of contents
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