HOMEBREW Digest #4297 Tue 15 July 2003

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  Re: Brewing software for mac? (Rob Hudson)
  brewing in Puerto Rico (darrell.leavitt)
  Re: Al's book suggestion ("Tom Lombardo")
  RE: White Month (AKA Alcohol-Free Month) (Jonathan Royce)
  Schweinshaxe correction (Calvin Perilloux)
  unkilned malt ("Dave Burley")
  Keg cleaning question ("Houseman, David L")
  WSJ Poll on beer advertising ("Houseman, David L")
  Homebrewing, Beer and Children-- Your Replies (CD Powers)
  Al's book suggestion ("John Adsit")
  Water report database & Orval (G C)
  Re: consumption rates ("-S")
  Teach an man to fish? (Beaverplt)
  Adding to the Legend ("Mark Tumarkin")
  re: fundamentals of malting ("-S")
  Oregon Brewers Festival ("Hubert Hanghofer")
  Weyermann ("Rick Gordon")
  Beer gut/bad way to lose weight/consumption rates ("Mike Maag")

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---------------------------------------------------------------------- Date: Mon, 14 Jul 2003 00:42:53 -0700 From: Rob Hudson <rob at tastybrew.NOSPAM.com> Subject: Re: Brewing software for mac? > Awhile back, there was a discussion about various > brewing software, and I remember someone posted they > were looking for some good mac brewing software. > So am I. Anybody find any? > > Bill Check out: http://usermode.org/code.html Here's what it says to save time: QBrew A homebrewer's recipe calculator. I needed one and did not find a suitable GUI calculator available, so I decided to create one. It works under Unix (Linux, BSD, Solaris, OSX, etc), as well as Windows. QBrew on the Macintosh! Yes, it's possible. You will need Fink and the X Window and Qt 3 packages. Here's a screenshot submitted by Andy Freed. Screenshot: http://usermode.org/code/macosxqbrew.png I've read through the code and it is good stuff. I've even submitted a patch for the SRM calculation which should be in the next release. Good stuff. :) Cheers! Rob - -- Rob Hudson Homebrewer, Programmer, Webmaster http://www.tastybrew.com/ Return to table of contents
Date: Mon, 14 Jul 2003 06:34:54 -0400 From: darrell.leavitt at plattsburgh.edu Subject: brewing in Puerto Rico James; I would bet that the only way to get ingredients for brewing in PR is to order over the internet. There is only one brewpub on the island, near the airport in San Juan (Isla Verde area)...and the quality of their brews has gone up and down,..and even though the pub is in a touriste area, the many times I have been there, it is sadly not very busy... Or perhaps your brother could get to know the brewer/ owner and get the ingredients there? Unfortunatley most locals who like beer like a very light local brew, "Madailla" or its slightly darker cousin "India". Good luck to him. ..Darrell Return to table of contents
Date: Mon, 14 Jul 2003 06:22:57 -0500 From: "Tom Lombardo" <toml at ednet.rvc.cc.il.us> Subject: Re: Al's book suggestion Al writes: >Get a better homebrewing book. ... >I have a preference for a particular book, but will leave it to others >to suggest it. I always recommend "Homebrewing, Volume 1" by Al Korzonas. It's great for beginners, and has enough advanced material that it's still useful even after you have a good deal of experience. Tom (in Rockford, IL) Return to table of contents
Date: Mon, 14 Jul 2003 05:15:57 -0700 From: Jonathan Royce <jonathan at woodburybrewingco.com> Subject: RE: White Month (AKA Alcohol-Free Month) Steve Alexander wrote: "Sometimes - due to a minor illness or a lack of anything interesting when on the road I take a vacation from drinking alcohol for a few days." and Ant Hayes wrote: "A good test is to drink no alcohol for a month without telling anyone why." This is a practice that my wife and I have been doing for three years now. She calls is a "white month", which may be either a Scandanavian (sp. Swedish) term translated into English, or just a term particular to her family (I'm not sure which). Our "white month" usually begins on New Years' Day and runs until Feb 1. This is both because our alcohol consumption rises sharply around the holidays (i.e. the guilt factor is high) and also because January is a month free from holidays and family celebrations (i.e. it's convenient). Since I've been homebrewing, the hardest part of not drinking during this month has not been due to a desire for alcohol, but instead due to a strong curiosity to taste my brews that are just coming into their prime (no pun intended)! Last year I had two or three brews waiting on Feb 1 that were wholly untasted. Jonathan Woodbury Brewing Co. www.woodburybrewingco.com Return to table of contents
Date: Mon, 14 Jul 2003 06:02:42 -0700 (PDT) From: Calvin Perilloux <calvinperilloux at yahoo.com> Subject: Schweinshaxe correction Sorry for the off-beer topic, but I have to put in a correction to my earlier post on Schweinshaxe, in case someone looks up the place and gets nothing: "Schmankerl Stube, Potomac St. at Antietam St., Hagerstown, MD" Too much of a hurry to rush off to the annual homebrew picnic that day. Sorry. Calvin Perilloux Middletown, Maryland, USA Return to table of contents
Date: Mon, 14 Jul 2003 08:59:53 -0400 From: "Dave Burley" <Dave_Burley at charter.net> Subject: unkilned malt Brewsters: Stuart Grant of Hobart, Tasmania (I've been there - nice Olde England flavor) asks why the kilning step is necessary in making malt. The answer is, of course, it is not necessary. I have made beer from green malt I produced at home and in olden times the Dutch and Belgians used to make wind malt in which the malt was air dried. Both of these would have extremely high enzyme content, I expect. However, in kilned malt the kilning temperature also destroys classes of enzymes so the non-kilned malts will have also a different enzyme activity spectrum. The beer I made from green malt was light in color. The flavor was OK but light in taste as I recall. Some green malts can produce, well... "green" tasting beers. I suspect the same sort of reason we roast coffee and such is to develop melandoins for bready and caramel and such flavors in beer is the reason we kiln. Also, kilned malt of a low moisture content is a stable commercial product with a lifetime of many years in proper storage, wheresas I doubt the same is true of air dried malt and certainly not true of green malt. So, in short, flavor and stability are the reasons for the kilning of commercial malts and the commercial beers are made from what is comercially available. Go all grain as soon as you can. You will not regret the additional effort. Keep on Brewin', Dave Burley Return to table of contents
Date: Mon, 14 Jul 2003 10:25:07 -0400 From: "Houseman, David L" <David.Houseman at unisys.com> Subject: Keg cleaning question I'm curious what others do on a regular basis in cleaning kegs from one batch to the next. While I rinse them, scrub with a carboy brush and PBW and then sanitize prior to reuse with Iodophor and rinse with boiling water, I don't on a regular basis dis-assemble the poppet valves or take a brush to the inside of the outlet tube. When sanitizing with Iodophor I do pressurize and vent Iodophor through both the inlet and outlet poppets. Do others field strip these valve assemblies between each use? Similarly with the picnic valves and serving tubing? Dave Houseman Return to table of contents
Date: Mon, 14 Jul 2003 12:05:16 -0400 From: "Houseman, David L" <David.Houseman at unisys.com> Subject: WSJ Poll on beer advertising The Wall Street Journal's online Question of the Day (July 11) asks, "Should the government place new restrictions on beer advertising in an effort to curb underage drinking?" The link is: <http://discussions.wsj.com/n/mb/message.asp?webtag=wsjvoices&nav=messages&m sg=2903> . Go vote! Dave Houseman Return to table of contents
Date: Mon, 14 Jul 2003 10:17:24 -0700 (PDT) From: CD Powers <cpowers1114 at yahoo.com> Subject: Homebrewing, Beer and Children-- Your Replies Thanks to everyone for their thoughtful and reasoned responses on the topic! It's good to know that others have successfully dealt with this issue and are raising a crop of kids who will have a rational attitude about beer and wine. Your input and advice give me hope that I can do the same. P.S. Please allow me to apologize to the Antipodeans, Africans and anyone else who might feel slighted by my unintentional implication that a sane, responsible attitude toward alcohol in daily life was a primarily European phenomenon. Unconcious northern-hemispheric bias on my part which I will work to overcome! Thanks again, Christopher Powers Portland OR Return to table of contents
Date: Mon, 14 Jul 2003 11:49:53 -0600 From: "John Adsit" <j.adsit at comcast.net> Subject: Al's book suggestion Al Korzonas has a vague suggestion: > Get a better homebrewing book. > > I have a preference for a particular book, but will leave it to others > to suggest it. > > Al Korzonas > www.brewinfo.com > I am going to go out on a limb and suggest that he is referring to "Homebrewing - Volume I," by Al Korzonas. Amazon readers rate it five stars. John Adsit Boulder, CO j.adsit at comcast.net Return to table of contents
Date: Mon, 14 Jul 2003 11:56:19 -0700 (PDT) From: G C <gsd4lyf at yahoo.com> Subject: Water report database & Orval Brewing water discussions seems to be a frequent topic, and it appears many people have had their tap water tested or have access to their city water quality reports. Has anyone ever compiled this data and made it publicly available? I think this would be helpful and might save some people from searching for this info. if enough data was gathered. Also, has anyone that has had the tap water from their faucets tested noticed significant differences in the results as compared to their city water reports? My local water provider gets its water from three different sources: groundwater, imported surface water, and mountain surface water. All three vary quite a bit in some respects. According to the map on the report, my area receives mainly mountain surface water. However, the report also says that there are seasonal changes in the distribution pattern and the sources are often blended together. This makes me wonder how accurate the average data for my area is. On Orval: >From what I've heard, the yeasts are the key. I read a post by a Belgian who toured Orval and asked them questions about the yeast. He said they would only say that they used six different strains for primary fermentation added at three different times, one of the three times being prior to bottling. They also confirmed that one of the strains was a particular type of Brett. If you culture the yeast from the bottle, I doubt you'll get all you need. I believe I read here some time ago that WLP510 Bastogne is reportedly an Orval strain. Guy Los Gatos, CA Return to table of contents
Date: Mon, 14 Jul 2003 15:19:39 -0400 From: "-S" <-s at adelphia.net> Subject: Re: consumption rates I must thank Mike Maag for the thoughtful response (which is typical for MM). MikeM wrote ...., > >>I drink 5 to 6 homebrews (6-7%) daily on weekdays, and 10 to 12 on That's a high rate Mike, and from your 32" waist size I have to assume you are something like 155lbs so you don't get any slack for distributing all that alcohol throughout a massive body. > Yes those are pints, I've been imbibing at that level for over 10 years. I > get a full physical exam yearly, and do have slightly elevated liver > indicators.. but only slightly. Hardly surprising. The liver can process ethanol at only so high a rate and consumption beyond that rate cause elevated and toxic levels of acetaldehyde to build up. Elevated liver enzyme levels indicates your liver is releasing excess enzymes into the bloodstream due to damage. >Frankly, I'm appalled that most posters state they only drink 2-3 > homebrews a day. So how do you feel about someone with potential liver damage drinking an average equivalent of half a liter of whiskey or 2.2 bottles of wine *every* day and calling it healthy ? Drinking alcohol - whether at my 48gm per day or your(Mike's) 175gm per day average carries health risks. I've decided I can tolerate my risk level for now. Drinking the equivalent of half a liter of whiskey per day with elevated liver enzymes levels is beyond my risk tolerance. If you're happy with your choice to drink - risks and liver be damned - then go for it, Mike. Let's not pretend that it's anything close to healthy living. I don't even imagine that my level is a positive health factor. >[...], when the liver enzymes were elevated on last years physical exam, > the Dr. had me stop drinking for a week then re tested. . no change..didn't > really find out what that meant. I just play a doctor on HBD - so take this with a large grain of salt... When anyone drinks to excess fatty liver condition (steatosis) is sure to follow. This condition is reversible relatively rapidly. I *suspect* your doctor was trying to see of the liver enzyme excess was short term steosis damage or a chronically elevated enzyme level which would imply other less reparable damage. If the AST and ALT levels remain elevated for 6 months a liver biopsy is indicated. We might assume your Doc decided retesting could wait a year based on the slight elevation. Here is a list ... http://www.merck.com/mrkshared/mmanual_home/boxes/115b1.jsp As you can see elevated blood levels of most of these enzymes are due to liver damage. > My yearly physical is about due, I'll post an up-date afterwards. Whether you post the results or not Mike, talk to your doctor about the amounts and strength you drink and the implications re the blood tests. Liver damage can be cause by a lot of things other than alcohol but alcohol consumption beyond the tolerance limit will exacerbate these. Personally if I was in your situation and the next readings were elevated I'd give up all alcohol till that problem was corrected. I mean you wouldn't play soccer on a broken leg would you ? Best of luck, Mike. I sincerely hope you'll post back in a few weeks that my concerns were overblown. -S Return to table of contents
Date: Mon, 14 Jul 2003 12:24:51 -0700 (PDT) From: Beaverplt <beaverplt at yahoo.com> Subject: Teach an man to fish? David Wilbur writes This brought to mind the saying that goes something like: "Give a man a fish and he eats for one day. Teach a man to fish and he eats for the rest of his life." The real saying is "Give a man a fish and he eats for one day. Teach a man to fish and he'll sit in a boat and drink beer all day". ===== Jerry "Beaver" Pelt Return to table of contents
Date: Mon, 14 Jul 2003 17:06:52 -0400 From: "Mark Tumarkin" <mark_t at ix.netcom.com> Subject: Adding to the Legend After my post about the Siebel Scholarship & Rob Moline, I received the following email along with a request to forward it on to the HBD.... Knowing Rob as a friend for the last several years, seeing behind the wizard's curtain so to speak, I'm not quite so much in awe... but then maybe that's actually the right word...the man is awesome.... Mark Tumarkin Hogtown Brewers Gainesville,FL Anyhow, here's the post from Wendell Ose, Reston, Va. via Iowa, The Vacation Capital of the Midwest. After years of reading The Jethro Gump Reports on HBD and swapping a few e-mails and phone calls, I finally met The Man and drank his fine beers. Vacation plans called for visiting my family and celebrating a traditional small town Iowa 4th of July. Mrs. O and I flew into Des Moines (not pronounced Dez Moin ez) shortly after lunch on Thursday the 3rd. We were met by my bro, his wife and my niece and being hungry and thirsty, the five of us proceeded to Court Avenue Brewing Co., mythical home of Jethro Gump. We asked to be seated near the glass-walled brewhouse and ordered a sampler of 7 beers...an impressive number in most pubs but unbelievable for Iowa. There was activity in the brewhouse and we trembled in anticipation of meeting Mr. G. Our waitstaffer told us Gump would soon come to our table and instructed us not to make eye contact with him, touch him or make big arm movements. All understood we would soon be in the presence of greatness. I had not felt this way since watching The Wizard of Oz for the first time as a small child. Moments later, lights brightened, quiet and calm engulfed our little niche and standing beside us was Himself. He put us at ease in a papal manner and proceeded to enlighten us about all things malty. We were given a private tour of the brew house, malt room, mill room and tank area. My big-time farming brother was very impressed with Jethro's Automatic Grain Mill and all the stainless but most of all he loved Gump's Porter. My niece loved his Raspberry Wheat and the golden Rye (available all year) and I was very impressed with the Pale and Brown ales. I felt honored when Gump asked me to do his bidding. Gump wants all in the HBD community to know that he does not have scales or horns and invites all of us to visit him in the future. Even though I did not look him in the eye, I did see his reflection in the glass and mirrors of Court Avenue Brewing and I would describe him as a cross between Sir Lawrence Olivier and Mel Gibson. Gump left us and went back to his kettle. We enjoyed excellent meals in very comfortable surroundings, finished our pints and paid a bill that miraculously did not include any beverage charges. It's good to know The Gump. Reverently, Wendell Ose, Reston, Va. Return to table of contents
Date: Mon, 14 Jul 2003 19:52:21 -0400 From: "-S" <-s at adelphia.net> Subject: re: fundamentals of malting Stuart Grant asks ... >I may have missed something, but why is it necessary to kiln the barley >after it has started germinating. The way it was explained to me, the >function of kilning is to stop the enzymes working until they are >needed (in the mash). No that's not right. You need to dry malt to prevent continued germination (with horrendous carbo losses) to prevent further bacterial growth (all malting is a fight w/ bacteria and fungi) and to prevent deterioration. You do not need to kiln malt. Drying and kilning are two different things. Traditionally Continental malts has a short low temperature kilning while UK malts were high kilned(higher temp). Not any more - these two are often processed rather similarly. >So, my question is this: wouldn't it be possible to create a >super-light (coloured) malt by mashing it as soon as it has >begun to germinate - effectively skipping the >kilning step? In N.Europe there is a pre-industrial tradition of making "wind malt" by allowing malt to dry in the wind & sun with no kilning. And this is used after a seasoning period. I've done this before - no problem. I would not recommend mashing with damp malt or even recently dried malt. Yes the enzymes are present and you can make beer, but the crushing is very difficult. Worse yet w/o a dry seasoning period you will get a lot of grassy flavors from the wet malt. Some of the off-flavors are said to dissipate in the boil while others do not. Return to table of contents
Date: Tue, 15 Jul 2003 02:10:10 +0200 (CEST) From: "Hubert Hanghofer" <replace_with_signature at antispam.homelinux.net> Subject: Oregon Brewers Festival Prosit everyone, some of you long-time readers may remember me - I've made a few posts in the past. I've tried to catch up several times without success. -Currently I'm in the managing board of an Austrian beer consumers union and delegate to the EBCU - keeps me too busy for the moment ...no time left in my SWMBO-approved-beer-timetable! Anyway, now I'm enjoying the woods and lakes in beautiful British Columbia with my family. That means living outdoors with canned budmillors on ice (or no beer at all). But if the grizzleys don't catch me I'll try to re-align my tastebuds and visit the Oregon Brewers Festival in Portland on Friday, 25th of July and (maybe) the brewers dinner on Thursday eve. I'm afraid my liver's capacity is too limited for the variety of beers there so any suggestions on "must-sample" brews is highly appreciated! And if there are any of you hbd'ers around I'd of course like to meet with you! Please contact me at: brew at netbeer dot org ...but please note that I'm off now for almost one week and probably cannot check my mails until next monday. Allzeit gut Sud! Hubert Hanghofer Salzburg, Austria temporary based in Trail, BC Return to table of contents
Date: Mon, 14 Jul 2003 20:33:57 -0400 From: "Rick Gordon" <regordon at bellsouth.net> Subject: Weyermann I personally have had very good experience with Weyermann malts. I had the luck to live in Bamberg for a few years and of course got rather fond of the Schlenkerla rauchbier. Weyermann has a very good smoked malt which allows me to make a humble replica of the gold standard. I say "thumbs up". BTW - I also like *cascade* hops (per Jeff's query a while back). They remind me of the early days of the craft brewing resurgence here in the US. DB info: 44 years old. Avg. 1 beer per day, maybe a couple on the weekend. Brew all-grain about once a month or less (school, work, home responsibilities). Brewed with kids since 1991. No issues with alcohol abuse that I am aware of in either child. If anything, my daughter has taught her SO that quality in beer is far better than quantity - a tough sell for a college kid! She (21 in Sep) used to grab my beer and sip it as a little girl sitting on my lap when we were in Germany. Funny how quickly that stopped when we returned to the states... Rick [580.2, 181.4] Rennerian Return to table of contents
Date: Mon, 14 Jul 2003 20:54:21 -0400 From: "Mike Maag" <maagm at rica.net> Subject: Beer gut/bad way to lose weight/consumption rates Steve posts: >So how do you feel about someone with potential liver damage drinking an >average equivalent of half a liter of whiskey or 2.2 bottles of wine >*every* day and calling it healthy ? I don't recall calling it healthy. I was simply trying to illustrate beer not being the cause of weight gain, when a person's diet consists of high fat foods, and beer. If weight loss is the goal, it makes more sense to me to reduce consumption of high fat foods, rather than reduce the beer consumption. I know my beer consumption rate is high, and will continue to monitor my liver enzymes. I do not think my minor liver damage is the cause of weight loss. I will schedule my physical soon and will post the results. I will cut back on my beer consumption if medically indicated. I appreciate your concern Steve. Mike Maag, in denial in the Shenandoah Valley, VA. Return to table of contents
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