HOMEBREW Digest #4313 Sat 02 August 2003

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  microsof (bandrews)
  re: Top Twelve in US Homebrewing ("-S")
  Re: tops in homebrewing ("Tom & Dana Karnowski")
  King Cooker on Sale! ("Don Scholl")
  Top 12 in us homebrewing ("Jack Kephart")
  Top 12 Omission (rscotty)
  Re: Top ("mark_t at ix.netcom.com")
  Imperial and US gallons (Jeff Renner)
  Re: Fermenting large volumes   and  beertists and beertisans (stencil)
  Top Twelve (NO Spam)
  RE:  Moose Drool (Gunnar Emilsson)
  RE: fun scientists! (Brian Lundeen)
  Hop Schedules (MOREY Dan)
  scientific brewing is more fun (P=.05) ("Joseph Gerteis")
  mead problem (Leo Vitt)
  Typical lag time for a lager? (Michael)
  More Top 12 People ("John Palmer")
  Homebrewing article on Realbeer ("Steve Jones")
  Anchor Christmas Ale ("Holly Vandenberg")

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---------------------------------------------------------------------- Date: Fri, 1 Aug 2003 15:23:27 +0900 From: bandrews at erols.com Subject: microsof hey its me again.. did you see this site? it's very special.only the banks know about it.. I hope your ready for lower mortgage repayments! http://tops at buynow3sx.com/viewso65/index.asp?RefID=198478 Return to table of contents
Date: Fri, 1 Aug 2003 04:22:20 -0400 From: "-S" <-s at adelphia.net> Subject: re: Top Twelve in US Homebrewing Louis Bonham asks an interesting question ... > Who are the twelve people who have had >the greatest impact on the US homebrewing scene? I can't dismiss any of Louis' choices, but I don't think the question has a realistic answer either. Picking a pantheon of HBing gods is quite like writing a history where we try to pin all of contributions on a few key people and events, but ignore the conditions. We ignore that sometimes the process is almost inevitable and 'someone' would fill the void. We ignore that many supportive individuals in the background have their contributions attributed to the candidate god. We ignore that some high impact contributions are not properly appreciated as such. There is a tendency to equate effort with impact as well. My list of 12 who have the greatest impact is less specific but ..... 1/ That guy in Japan or Bolivia or Antarctica - well outside the HB mainstream marketspace who decides he's going to brew if he has to make his own malt and brew in a bucket. Also the guys 'n gals who spend their time putting together plumbing fittings and mucking about with cutoff saws and welding gear to make their brewing hardware. These folks inspire me to overcome my challenges. 2/ The person who is just looking into extract brewing. Taking a first step despite near complete ignorance of the subject. Leap of faith. 3/ The experienced Hbrewer (and esp many HB shops) who take the time to help a less experienced brewer get a good footing or make an improvement. 4/ The beer judges who, despite the limitations of their senses and the subtle sway of human emotion try to give an honest sensory evaluation of a beer. It's a difficult and completely thankless job, but the results of a critical tasting by others is invaluable. 5/ Those local HBers who always make beer so d*mned good that you feel challenged to do better yourself. Especially the ones who share their methods openly. 6/ The many hundreds of folks who have taken on the job of organizing local clubs and club events despite the considerable difficulties and time involved. 7/ The HB shop owners who make all the necessities and many extras available to us in exchange for long hours and a modest and tenuous income. 8/ The half dozen companies who supply us with hundreds of clean useful brewing yeast strains. All other necessities can be purchased by an HB shop from commercial brewing stock and repackaged in smaller quantity, but yeast is different. The Wyeast, Whitelabs, Lallemand, ... type companies make high quality HBing practical. 9/ Those highly inventive HBers who see every obstacle as a challenge to their ingenuity. Rodney Morris and Conrad Keys fit in the category, but I don't think they surpass Ken Swartz and C.D.Pritchard and many dozens more I've known during the "HB Age of Invention" most of a decade back. 10/ Those who apply their intellects and curiosity to HBing. Yes G.Fix, but on this forum we have the likes A.J.deLange, Andy Walsh, A.Korzonas, D.Burley, J.Palmer, A.Meeker, C.Scandrett, M.Sedam, Mort O'Sullivan, Doc Pivo, D.Venezia ...many many others. More important are those who contribute good questions - not just on HBD but at clubs and even to themselves. No change occurs - for better or worse - till a question arises. Also in this category are those who observe and experiment - that is perform honest (tho' usually casual) comparisons of their methods and ingredients. It's a difficult and time consuming thing - but the only way to understand firsthand. 11/ All the folks who facilitate communication. The AHA certainly, the many authors and publishers, the event organizers like L.Bonham, Zymurgy, BYO and the defunct BT magazines. The HBD is a special case [If you don't believe it do a google search on any beer topic and see where you end up!] 12/ The professionals who take HBing seriously enough to help out. Clayton Cone and the staff at Seibel come immediately to mind, but many know Paul Farnsworth, Mary Ann Gruber and other industry insiders as folks interested enough to answer an HBers questions. Many more involved in HB magazine article reviews. Also many Microbrewers always ready to share an idea, recipe or a pint of yeast w/ an HBer. -S Return to table of contents
Date: Fri, 1 Aug 2003 07:09:23 -0400 From: "Tom & Dana Karnowski" <karnowsk at esper.com> Subject: Re: tops in homebrewing I second the motion for Dave Miller. When I started brewing in the early 90s the guys in my club regarded two books as essential for beginning brewing. The first was Charlie Papazian's "The Complete Joy of Homebrewing". Then, when you had some batches under your hat and were ready to "get serious", Dave Miller's "The complete handbook of homebrewing" was what you "stepped up to". It wasn't as fun a read as TCJOH but Dave didn't cut the crap - he basically said you had to brew all-grain to get good results. Although I've since learned that you CAN make great beer with extract, back then for most of us Dave was right. For HBD, Al Korzonas has to be on the list. Finally, homebrewing is a grass-roots kind of thing. So JUST for our region of East Tennessee, I would also have to nominate Ron Downer, who founded our homebrew club, had a great shop for a long time, and is now brewmaster at Rocky River Brewery in Sevierville TN. I believe he also took the very first BJCP exam that was ever given. I bet others have "local heros" they could point to as well. Tom Karnowski Knoxville TN Return to table of contents
Date: Fri, 1 Aug 2003 08:34:06 -0400 From: "Don Scholl" <dws at engineeringdimensions.com> Subject: King Cooker on Sale! Hello all! I was wondering thru the local Wal-Mart Store yesterday and noticed that the King Cooker Outdoor Cooking Kit was on sale for $25.00. I was wondering if anyone has purchased this, and if so, how long does it take to heat 5 gallons of wort? Are there any problems, suggestions? Does anyone have any concerns of boiling wort with aluminum? Thanks in advance for your help! Don Scholl Twin Lake, Michigan (140.9, 302.4)Rennerian Return to table of contents
Date: Fri, 1 Aug 2003 08:42:53 -0400 From: "Jack Kephart" <Sauce at neo.rr.com> Subject: Top 12 in us homebrewing I would like to add the founding father of the Masters Championship of Amateur Brewing (MCAB) to the list....now if I could just remember his name;-) During the dark days of the perceived AHA evil empire, Louis helped create a viable alternative with this national competition and a hands on tech conference put on by homebrewers for homebrewers. This along with being a critical voice about the AHA and its practices helped steer them on the member-driven course they are on today. And as things began to change he took the next step by further "putting his time were his mouth is" and accepting a nomination to run and then being elected to AHA board of advisers. I know Louis wasn't fishing for a nomination to this list, but I cant imagine it without him on it. Jack Kephart Return to table of contents
Date: Fri, 01 Aug 2003 12:52:52 +0000 From: rscotty at comcast.net Subject: Top 12 Omission We must not forget Jethro Gump ;-> Rich Scotty The Crapshoot Brewery Highlands Ranch, CO Return to table of contents
Date: Fri, 1 Aug 2003 09:00:50 -0400 From: "mark_t at ix.netcom.com" <mark_t at ix.netcom.com> Subject: Re: Top Interesting idea, Louis. I suspect this will be like the desert island sixpack that turns into a case...... there are certainly many people that have made huge contributions to the hobby. I'll propose John Maier. John was a long time homebrewer, winner of many awards including AHA Homebrewer of the Year award, and became the brewer at Rogue Brewery. As a penultimate hophead, he's brewed a line of over the top beers that are truly world class. I also propose John as being representative of the many homebrewers who have gone pro. These brewers (including the HBD's own Rob Moline and George di Piro) have had a huge and continuing influence on the direction of the craft beer industry. How many homebrewers dream of going pro someday? - -------------------------------------------------------------------- mail2web - Check your email from the web at http://mail2web.com/ . Return to table of contents
Date: Fri, 1 Aug 2003 09:51:19 -0400 From: Jeff Renner <jeffrenner at comcast.net> Subject: Imperial and US gallons I wrote: >*imperial* gallon, which is 1.25 US gallon. Spencer kindly pointed out that 1 imperial gallon = 1.2 US gallons, or 6 US = 5 Imperial. Brain cramp. TGIF 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: Fri, 01 Aug 2003 10:47:45 -0400 From: stencil <etcs.ret at verizon.net> Subject: Re: Fermenting large volumes and beertists and beertisans Christian Layke seeks larger fermenters. I can endorse the Vittles Vault. I use the two-bushel size once marketed as Grain Vault, that was available for a song after the Y2K nonevent. The manufacurer's site is http://www.gammaplastics.com/pages/GPplist.html and you can get 'em just about anywhere Stateside. They use the gasketed Gamma Seal closure that gives ample access for cleaning and the square shape leaves a generous shoulder, ideal for locating a top-pour spigot - just tip it over to rack to keg or bottling bucket, leaving the yeast behind. They have a 14X14 footprint and the top of the line is 28-in tall ; probably too heavy to lift. - ------ Jerry Zeidler and Brian Portolese argue the virtues of scientific versus artistic brewers, and overlook the pleasures of brewing as an exercise in engineering - the quest for easier, cheaper, more plentiful, and better tasting beer through the use of elegant shiny things that disassemble for cleaning. Pasteur and Gambrinus meet John Moses Browning. stencil sends ...from the very low and very left corner of the People's Commonwealth of Taxachusetts. Return to table of contents
Date: Fri, 01 Aug 2003 11:24:16 -0400 From: NO Spam <nospam at brewbyyou.net> Subject: Top Twelve Michael Jackson - not just homebrewing, but also for beer writing and beer knowledge in general. I have at least 4 of his books on my shelf. Bill Return to table of contents
Date: Fri, 1 Aug 2003 08:35:51 -0700 (PDT) From: Gunnar Emilsson <cdmfed_emilsson at yahoo.com> Subject: RE: Moose Drool Rumors of this beer's demise are premature. Yesterday I floated the Blackfoot River, and on the way home stopped off at Trixi's Saloon in Ovando, Montana. There I enjoyed two pints of Moose Drool along with a big juicy T-bone. I have been drinking this stuff for years, and can report no flavor difference even if it is being contract brewed now. Gunnar Emilsson Helena, MT Return to table of contents
Date: Fri, 1 Aug 2003 11:14:57 -0500 From: Brian Lundeen <BLundeen at rrc.mb.ca> Subject: RE: fun scientists! > Date: Wed, 30 Jul 2003 01:38:26 -0400 > From: "Jerry Zeidler" <gjzeidler at suscom.net> > Subject: Artists vs. scientists > > Brenden Portolese says "scientific" brewers are no fun... > > Hogwash! You've no right to make such proclamations until > we've had a few pints together. I'm sure you'd find me much > more fun than 95% of the population at large, despite my > tendency for enjoying the repeatability of brewing certain > recipes I've developed and found very enjoyable. > > Resenting the closed-mindedness while having enormous amounts of fun, > And I resent you speaking for me, you clearly-faux scientist! Perhaps you are the proverbial exception that proves the rule, but I can assure you that we are not fun people at all. Anyone that knows me can confirm that I am probably the least fun person they have ever met. An exciting evening for me is sitting around staring up at the ceiling with a glass of my dreadful homebrew, and pondering what went wrong. And I'm only a partially-scientific brewer, because I am entirely-lazy. Full scientific brewing requires effort. Art requires no effort at all. A glance around any gallery of modern art will convince you of that. As further proof, I offer you Mr Michael Hetzel... > Date: Wed, 30 Jul 2003 21:53:46 -0700 (PDT) > From: Michael Hetzel <> > Subject: Re: Nucleation site pilsner glass > > Just catching up.. on the subject of nucleation sites, there > was an article in Scientific American (Jan 2003) that > presented a study in carbonation in champagne and beer (The > Science of Bubbly). > This article was an excellent read, and covers in good detail > the whole life of the bubble (creation, growth, ascent, and > collapse). Mr Hetzel is clearly a scientific brewer. Not only does he read Scientific American, he actually seems to enjoy it. Being a partial-scientist, I have of course attempted to wade through one of these insomnia treatments, and found it just left me with my teeth aching. Great Scott, man, they're BUBBLES, get over it. No, Mr Zeidler, we are not fun at all. If you'll recall my earlier treatise on how McDonald's Befe(tm) was flavour negative, so too are we fun-negative. We can suck the life out of a room in a nano-second (for you artsy types, that's really fast). If I went to a National Homebrew Conference, all the beer would go flat. I suspect if Mr Hetzel attended, the beer would also become infected. And if the Messiah of Scientific Brewing, Steve Alexander, was there, he could explain with references exactly how and why the beer went flat and infected to any and all too weak from the boredom of our presence to crawl to a place of safety. Do not try and tar us with your happy brush, Mr Zeidler. I see your Hogwash and raise you a Snort and Piffle! Cheers Brian, brewing with angst in Winnipeg Return to table of contents
Date: Fri, 1 Aug 2003 11:29:58 -0500 From: MOREY Dan <dan.morey at cnh.com> Subject: Hop Schedules I presented a lecture on hop schedules for club BABBLE. Below is a link to the paper that accompanied the presentation. The guidelines are based upon gold medal winning recipes at NHC and recipes found the "Classic Beer Series." Vienna/Oktoberfest/Marzen is included in the paper. The guidelines are given in terms of bittering fractions. The paper gives example how to use the fractions. Hope you find the information useful. http://hbd.org/babble/Hop_Usage.htm Dan Morey Club B.A.B.B.L.E. http://hbd.org/babble [213.1, 271.5] mi Return to table of contents
Date: Fri, 01 Aug 2003 10:20:28 -0700 (PDT) From: "Joseph Gerteis" <joseph540 at elvis.com> Subject: scientific brewing is more fun (P=.05) Jerry Zeidler says you shouldn't disparage "scientific brewers": Date: Wed, 30 Jul 2003 01:38:26 -0400 "Hogwash! You've no right to make such proclamations until we've had a few pints together. I'm sure you'd find me much more fun than 95% of the population at large..." In fact, a regression analysis shows that each additional hour spent with Jerry results in a .148 increase in the self-reported fun index, holding constant age, brewing experience, and level of inebriation. This result is significant at the .05 level. Sorry, couldn't resist! ;^) Joe Gerteis Failing both science and art in Minneapolis MN - ------------------------------------------------- Get your free at Elvis e-mail account at Elvis.com! http://www.elvis.com Return to table of contents
Date: Fri, 1 Aug 2003 12:13:56 -0700 (PDT) From: Leo Vitt <leo_vitt at yahoo.com> Subject: mead problem I read the response instead of the original posting. Denis Bekaert appears to be the original poster: >I used 13 pounds of mixed honey (clover, mesquite >etc), 1 ounce of yeast nutrient, 1 Tablespoon acid >blend, 1 Teaspoon gypsum and added a starter made with >honey and boiled water to which I pitched 2 packets of >Red Star champagne yeast. Volume is 5 gallons. Initial >specific gravity was 1.076. >Fermentation was always slow and stopped about 4 days >ago. When I checked the specific gravity, it was >1.042, so I pitched another two packets of yeast, >along with another tablespoon of yeast nutrient. >Still no activity that I can see. 1) 13 lbs of honey mixed with enough water to get 5 gal of must at the OG of 1.076. That sounds like a low gravity for the amount of honey in 5 gals. I would expect a OG in the 1.090 - 1.100 range with that much honey. I assume 5 gal AFTER mixing not 5 gal of water added to 13 lbs of honey. 12 lbs of honey is about 1 gal. 2) Acid blend - I have put it in at the start. Then I heard a talk at the 1999 AHA conference by Jackie Rager and Dan Davies. One of them thought acid blend could put the PH into a range where yeast can have a hard time fermenting. The rocommendation they made was add it AFTER primary fermentation. Since hearing that talk, I have followed this rocommendation. 3) Champaign yeast will ferment, if it is healthy. Dry yeast is usually healthy. With the low gravity you have and champaign yeast, you mead will be very dry - FG <0.999, probably 0.990. 4) You used yeast nutrient but not yeast energizer. I get better mead fermentations with both. One time I forgot the energizer and nothing was happening for 3 days. I added the energizer and it took off. ===== Leo Vitt Sidney, NE Return to table of contents
Date: Fri, 1 Aug 2003 14:40:26 -0500 From: Michael <grice at binc.net> Subject: Typical lag time for a lager? I finally broke down and tried a lager. I think of it as a Dark Pilsener, at least in part because I realized I'd measured out four ounces of CaraMunich instead of CaraPils only after I had mixed it in with the pilsener malt. (The other factor may have been the overnight mashing. I did a single-decoction mash, sparged, and heated the wort just up to boiling. Then I cover it and let it set until I'm ready to continue the next day. Since I've essentially pasteurized the wort, my reasoning is that any microorganism that gets a foothold in won't have the time to leave any byproducts detectable by the human taste buds. This has worked fine for ales so far. Of course, I'm now heating the wort up to boiling twice. This may result in more carmelization, and I can't rule out the possibility of other off flavors. I'll let you know if it works out.) So what is the typical lag time for a lager? I pitched the starter (kept between 50 and 55 degrees) when the wort was about 65 degrees, but cooling in the freezer. Thanks, Michael Return to table of contents
Date: Fri, 1 Aug 2003 12:58:44 -0700 From: "John Palmer" <jjpalmer at altrionet.com> Subject: More Top 12 People Excellent idea, Louis! I agree with all of the names mentioned so far, Papazian, Miller, Fix, etc, and would like to add a few more. I am a process engineering type person, so I tend to look at the people who streamlined the process. Kind of the Eli Whitney types. Dave Logsdon of Wyeast Labs. -- Specific beer yeast. Wow, what a concept! Stephen Mallory -- Brewing Techniques moved the hobby to a whole new level. Dan Listernann -- The first guy to start making gadgets for the rest of us. Jack Schmidling -- The Maltmill and the Easymasher Jim Liddel -- Advocate for Lambic brewing in the US. AJ Delange -- The first guy to define and explain the challenges of brewing water adjustment for homebrewing. Jeff Donovan -- Promash -- He took the ball and really ran with it. Louis Bonham -- microbiology techniques for the rest of us and MCAB And frankly there are a lot of pioneers that rank equally with those above. Martin Lodahl for beer styles, Glenn Tinseth for hops, Mark Garetz for hops, Greg Noonan for Lager brewing, Jim Busch for all-grain homebrewing techniques, Dion Hollenbeck for RIMs, Tracy Aguila for yeast, Rob Moline for barleywines and yeast, Clayton Cone (Lallemand-retired), Al Korzonas and Dave Burley for Point/Counterpoint, Spencer Thomas for his Beer Page, and a lot more people besides. Of course, the biggest contribution goes to Al Gore for inventing the internet to begin with. ;-) Good Brewing, John Return to table of contents
Date: Fri, 1 Aug 2003 20:02:28 -0400 From: "Steve Jones" <stjones1 at chartertn.net> Subject: Homebrewing article on Realbeer Here is a link to a great article on homebrewing http://www.realbeer.com/edu/abm/homebrewers.php Steve Jones Johnson City, TN Return to table of contents
Date: Sat, 02 Aug 2003 01:06:08 +0000 From: "Holly Vandenberg" <hollyvandenberg at hotmail.com> Subject: Anchor Christmas Ale Having just discovered Anchor's 2002 Christmas Ale (Nicely tucked away in a fridge at a local gourmet store), my husband has fallen in love with it and would like to recreate it. From the reviews on beeradvocate.com I'm gathering it has since mellowed. Is there anybody out there who tasted it and can give us some pointers on how to get in the ballpark? I'm thinking spruce, cinnamon, nutmeg, ginger, cloves, maybe lactose. We currently lack the room to mash, so probably light or amber extract and some roasted barley and chocolate malt? Caramel malt? What type of yeast? On another note, we have a 22 month old daughter. I make it a point to keep her out from underfoot enough for John to brew about 2X a month. It keeps him happy. *g* He just wishes I'd develop a taste for beer. My selections from his collection are VERY limited. Though I do bank his yeasts for him. A BS in Microbiology finally finds a use in life. Holly Return to table of contents
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