---

	FORUM ON BEER, HOMEBREWING, AND RELATED ISSUES
		Digest Janitor: janitor@hbd.org


***************************************************************
       THIS YEAR'S HOME BREW DIGEST BROUGHT TO YOU BY: 

          Northern  Brewer, Ltd. Home Brew Supplies
        http://www.northernbrewer.com  1-800-681-2739

    Support those who support you! Visit our sponsor's site!
********** Also visit http://hbd.org/hbdsponsors.html *********


Contents:
  Spent Grain ("A. Spencer Tomb")
  Fortnight of Yeast/Thank You Dr. Cone! ("Rob Moline")
  re: distiller's yeast ("-S")
  RE: Harpoon IPA Recipe ("Steve Smith")
  Color Versus Sugar Extraction Efficiency (Fred Johnson)
  Food Grade Silicone Sealant ("Pete Calinski")
  Subject: scientists at work and play.... ("Israel Christie")
  real milk stout; tamarind beer ("Raj B. Apte")
  re: munged email addresses... (Rama Roberts)
  re: distiller's yeast (Robert Marshall)
  Kids and beer ("Don Van Valkenburg")
  water cooler (Chet Nunan)
  re: Color in no-sparge / batch sparge recipes (Michael Owings)


* * * * * * * * * * * * * * * * * * * * * * * * * * * * *
*           The HBD Logo Store is now open!             *
*            http://www.hbd.org/store.html              *
* * * * * * * * * * * * * * * * * * * * * * * * * * * * *
*   Beer is our obsession and we're late for therapy!   *
* * * * * * * * * * * * * * * * * * * * * * * * * * * * *

Send articles for __publication_only__ to post@hbd.org

If your e-mail account is being deleted, please unsubscribe first!!

To SUBSCRIBE or UNSUBSCRIBE send an e-mail message with the word
  "subscribe" or "unsubscribe" to request@hbd.org FROM THE E-MAIL
  ACCOUNT YOU WISH TO HAVE SUBSCRIBED OR UNSUBSCRIBED!!!**
IF YOU HAVE SPAM-PROOFED your e-mail address, you cannot subscribe to
  the digest as we cannot reach you. We will not correct your address
  for the automation - that's your job.

HAVING TROUBLE posting, subscribing or unsusubscribing? See the HBD FAQ at
http://hbd.org.

The HBD is a copyrighted document. The compilation is copyright 
  HBD.ORG. Individual postings are copyright by their authors. ASK 
  before reproducing and you'll rarely have trouble. Digest content 
  cannot be reproduced by any means for sale or profit.

More information is available by sending the word "info" to 
req at hbd.org or read the HBD FAQ at http://hbd.org.

JANITOR on duty: Pat Babcock (janitor@hbd.org)



----------------------------------------------------------------------


Date: Mon, 8 Sep 2003 23:54:31 -0500
From: "A. Spencer Tomb" <astomb at ksu.edu>
Subject: Spent Grain

Greetings:
If you know a farmer with hogs or cows, give  it to them. Feedlot animals love 
fresh spent grain.

I get a large trash can of spent grain every week in the early spring and till 
it into my garden.  I till a trench with my tiller and shovel out most of the 
soil and then add the spent grain and till it into the soil and then put the 
soil I shoveled out on top to cover up the spent grain and soil.  I water it 
two or three times over the next several weeks when it is dry.

Spent grain also makes a wonderful fiber additive to breads and cookies.  Just 
dry it and buzz it in your coffee or spice mill to reduce the particle size 
and add a cup to your next batch of bread or a half cup to a batch of peanut 
butter cookies.

If you have eaten a 7 grain bread lately, you probably have been eating spent 
grain.

Spencer Tomb
Manhattan Kansas




Return to table of contents


Date: Tue, 9 Sep 2003 00:32:08 -0500
From: "Rob Moline" <jethrogump at mchsi.com>
Subject: Fortnight of Yeast/Thank You Dr. Cone!

			Fortnight of Yeast/Thank You Dr. Cone!
Folks,
   I trust you will agree...the Fortnight Of Yeast was a wonderful gift from
Dr. Cone to the HBD. The event has been compiled on a private site, in order
to be up-loaded to the Lallemand site, an event which shall occur within a
few short days.....bear with me on this....
   Two questions require further response...they shall be added as they
arrive...Marc Sedam, your mash hopping question arrived outside the
time-frame, and does not concern yeast....but has been sent to the master,
Tobias...though Fred Scheer's point seemed to say it all.....
   Nonetheless, the German standpoint, from folks associated with Doemens
and Weihenstephan have had a shot  at  your question...I am waiting for a
british view....
   And A.J. deLange has a further point to raise.....as his initial question
didn't include a critical bit of info.....
   All shall soon be available on the Lallemand web-site....
www.lallemand.com

Thank You Dr. Cone!
   Seems to me that we could thank Dr. Cone in a much more tangible manner
this year..
   Anyone who valued the knowledge from Dr. Cone's event, The Fortnight of
Yeast....may forward something to send to him. Books, T-shirts,
etc.....something he can use....fair?
   I will start the ball rolling with a Gump t-shirt...(he wears an
XL)...and handle the shipping to him. Let him know you appreciated the
effort.

Cheers!
Gump

Rob Moline
1332 Arizona Avenue,
Ames, IA., 50014
515-282-2739 brewery
515-450-0243 cell

"The More I Know About Beer, The More I Realize I Need To Know More About
Beer!"
- ---
Outgoing mail is certified Virus Free.
Checked by AVG anti-virus system (http://www.grisoft.com).
Version: 6.0.516 / Virus Database: 313 - Release Date: 9/1/2003



Return to table of contents


Date: Tue, 9 Sep 2003 01:44:00 -0400
From: "-S" <-s at adelphia.net>
Subject: re: distiller's yeast

Robert Marshall writes ...,

>3347 Eau de Vie - (Water of Life)
 .....
>Whiskey is the adulterated pronunciation of "Woski"
>which translates to Water of Life in Scotish. Perhaps
>that's what you saw?

A 10 for intention Robert, but a 1 for accuracy.

"Whiskey" is the spelling for the American & Irish made beverages, but the
Canadian/Scottish stuff is spelled "Whisky" (no 'e').  "Scottish" (two 't's)
is the  correct spelling of the adjective.

The Scottich Gaelic term for whisky is "uisge beatha" and the Gaeilge (Irish
Gaelic)  variant is "uisce beatha", Manx Gaelic it's "ushay bea"  and I'm
sure there is a Cymric(Welsh Gaelic) variant as well - but these are not
native terms.  What you don't appreciate is that Gaelic spellings are
intended to obfuscate the pronunciation.  The word "ughdair" means and is
pronounced like ""author" for example.

The French "eau de vie" and the Gaelic "uisga beatha" are both variations of
the Latin "aqua vita".  You just don't see it behind the hideous spelling.
"Whisky" is ultimately a variation of  "aqua"(aqua vita) after the term had
migrated from besotted tongue to besotted ear for several millennia and
several cultures.

Perhaps "Woski" is the Polish Gaelic variant, but has nothing to do with the
Scottish language.

 -S



Return to table of contents


Date: Mon, 8 Sep 2003 23:55:29 -0600
From: "Steve Smith" <sasmith at in-tch.com>
Subject: RE: Harpoon IPA Recipe

There is an all grain version of a recipe for Harpoon IPA in the book "Clone
Brews", by Tess and Mark Szamatulski ($14.95 US), published by Storey Books
www.storey.com.  I made the extract version of that recipe and enjoyed the
resulting beer.  FYI, I believe I am joined by numerous other homebrewers in
particularly enjoying the Szamatulski's newer clones book, "Beer Captured",
which also provides all-grain versions of each recipe.

I would be willing to pass you the Harpoon recipe by e-mail if you contact
me at sasmith at in-tch.com.

Steve A. Smith
Missoula, Montana



Return to table of contents


Date: Tue, 9 Sep 2003 07:46:05 -0400
From: Fred Johnson <FLJohnson at portbridge.com>
Subject: Color Versus Sugar Extraction Efficiency

Chris asks if in no-sparge/batch-sparge systems, one should adjust the 
recipe differently for the colorful grains than for the other grains in 
the grist to compensate for the different extraction efficiencies of 
the these systems compared to the fly-sparge system. The contention is 
that the color of the beer is not a function of the extraction 
efficiency. (I have not read the Zymurgy article referred to by Chris 
that putatively states this, so I know I am going way out on the limb 
with this.)

In my humble opinion, the argument that the color of a beer is not 
affected by the difference in efficiency of extraction between sparge 
systems is nonsense. The color components from the grains and the 
sugars formed in the mash are dissolved in the wort and are thoroughly 
dispersed throughout the entire volume of the wort if either (1) the 
colorful grains are mixed in reasonably well with the other grains in 
the grist or (2) there was some stirring or recirculation of the wort 
before running it off. Of course, this should always be the case. The 
"efficiency of extraction" at that point is now a function of 
separating that colorful, sugary liquid away from the particulate 
matter in the grist. Assuming that one has complete conversion of the 
starch and does not have starchy wort, a mash/sparge with "75% 
efficiency" means that one has extracted 75% of the potentially 
available sugars from the grist. The other 25% of the sugars are 
dissolved in the wort that is held up in the nooks and crannies of the 
grist (or other locations of dead volume). Continuous sparging on the 
fly or batch sparging distributes more and more of this trapped wort 
into the bulk volume, so extraction improves as one uses more sparge 
water by any method. Mixing the entire grist during a fly sparge would 
greatly facilitate this but would cause particulate matter to come 
through. Stirring the grist between batch sparges thoroughly disperses 
the wort trapped in the nooks and crannies of the grist, but requires 
another period of recirculation. All of the above applies to the color 
components dissolved in the wort just as for the sugar.

If two sparge systems yield different efficiencies, one of the systems 
is leaving behind wort in the nooks and crannies more so than is the 
other system. If one is adjusting the grist formulation to compensate 
for the different extraction efficiencies of these different sparge 
systems, one should adjust EVERY component in the mash.

Fred L Johnson
Apex, North Carolina, USA



Return to table of contents


Date: Tue, 9 Sep 2003 08:42:09 -0400
From: "Pete Calinski" <pjcalinski at adelphia.net>
Subject: Food Grade Silicone Sealant


The following is an excerpt from a post I made to the HBD back in February.

I love DAP 8641 sealant. I buy it in the caulking gun size.  It is food
grade and stands up to temperatures of 400F.  To spot it amongst all the
different sealants at the local home store, it is in a blue tube and is
labeled "silicone" not "silicone II".  Look at the fine print on the back
for FDA# or #8641.  Comes in clear or white (although the #8641 is part of
the UPC for the clear version).

I use it everywhere I want to seal anything.

You can get small tubes at a real premium but I found the caulking gun size
is much more economical.  Just leave a "glob" on the end of the spout when
you are done.  If the glob keeps the air from going back into the spout, you
can just peel it off next time and have fresh sealant right at the tip.

Hope this helps.

Pete Calinski
East Amherst NY
Near Buffalo NY

http://hbd.org/pcalinsk


***********************************************************
*My goal:
*      Go through life and never drink the same beer twice.
*     (As long as it doesn't mean I have to skip a beer.)
***********************************************************




Return to table of contents


Date: Tue, 9 Sep 2003 09:03:08 -0400
From: "Israel Christie" <ichristie at vt.edu>
Subject: Subject: scientists at work and play....

Bob--Pretty funny coincidence here:
E. Scott Geller, the first author, is actually faculty in my doctoral
program (he's in clinical; I'm in biopsychology).

Israel Christie, M.S. (ABD)
Department of Psychology
Virginia Tech

> From: Bob Devine <bob.devine at worldnet.att.net>
> Subject: scientists at work and play....
>
> For those who have spent enough time in academia, a great read
> is the Annals of Improbable Research (http://www.improbable.com).
>
> >From this month's issue comes two notes on beer research:
>
> OBSERVATION...
> "Naturalistic Observations of Beer Drinking Among College
> Students," Journal of Applied Behavior Analysis, E. S. Geller, N.
> W. Russ, and M. G. Altomari, vol. 19, 1986, pp. 391-6. . (Thanks
> to Robert P. Rolfe for bringing this to our attention.) The
> authors report that:
>
>         We observed the beer drinking behavior of
>         308 university students in several bar and party
>         settings. The following relationships were found:
>         (a) males drinking beer in bars consumed 0.92 oz
>         per min; (b) females drank less beer than males...
>         (c) patrons drank significantly more beer when
>         drinking in groups and when purchasing beer
>         in pitchers versus cups or bottles...



Return to table of contents


Date: Tue, 9 Sep 2003 09:55:01 -0700 (PDT)
From: "Raj B. Apte" <raj_apte at yahoo.com>
Subject: real milk stout; tamarind beer

Hi All,

I was learning to make cheese the other day, and it
occured to me that the 'milk' in milk stout might have
originally come from the whey left over from
cheesemaking. To recap, lactose is an largely
unfermentable sugar present in milk. When you
coagulate the proteins in milk with acid (the curds),
you are left with whey. This is a sweet and lightly
sour (from the acid, typically lemon or vinegar) clear
liquid. Can we mash with it to add sweetness to a
chocolate stout? Has anyone tried this? The taste of
whey is really nice and I think it would go very well.

Also, as has anyone tried tamarind in a fruit beer?
Its got plently of acid and a nice nose. Quantities?

thanks

raj
palo alto, ca
(brainstorming/planning his fall brewing)




Return to table of contents


Date: Tue, 9 Sep 2003 09:59:34 -0700 (PDT)
From: Rama Roberts <rama at sun.com>
Subject: re: munged email addresses...

> I went ahead and mangled the HTML
> digest email addresses and the code that generated them.
> Any reason to unmung" these mailtos? They'll still open a blank email -
> but you'll need to fix the address.

My vote is to leave the mailto's as is. Its easy enough to fix in the mail
client, and provides that extra layer of obfuscation to keep the email
address scrapers at bay.

- --rama




Return to table of contents


Date: Tue, 9 Sep 2003 10:20:06 -0700 (PDT)
From: Robert Marshall <robertjm at hockeyhockeyhockey.com>
Subject: re: distiller's yeast

First off, my use of Woski was a phonetic spelling,
and nothing was intended to suggest Polish, if that's
what you really think I was doing. 

As to origin. My reference was that of Rick Steve's
"Travels in Europe," which are usually pretty
thoroughly researched programs.

And without dragging someone else from the HBD into
your debate without his/her wishing it, here is a
private response I received:

> In fact, if you go back even further to the Celtic
> language, whiskey was called Uisce Beatha.   The
> corruption went something like:
> Uisce Beatha->Uisce-bath->Uisce->Woski->Whiskey
> Travelling the Scottish highlands, it's still
> possible to hear people talk of a great night out on
> the Uisce (pronounced something like "ooisc").

Robert

- --- -S <-s at adelphia.net> wrote:
> Robert Marshall writes ...,
> 
> >3347 Eau de Vie - (Water of Life)
> .....
> >Whiskey is the adulterated pronunciation of "Woski"
> >which translates to Water of Life in Scotish.
> Perhaps
> >that's what you saw?
> 
> A 10 for intention Robert, but a 1 for accuracy.
> 
> "Whiskey" is the spelling for the American & Irish
> made beverages, but the
> Canadian/Scottish stuff is spelled "Whisky" (no
> 'e').  "Scottish" (two 't's)
> is the  correct spelling of the adjective.
> 
> The Scottich Gaelic term for whisky is "uisge
> beatha" and the Gaeilge (Irish
> Gaelic)  variant is "uisce beatha", Manx Gaelic it's
> "ushay bea"  and I'm
> sure there is a Cymric(Welsh Gaelic) variant as well
> - but these are not
> native terms.  What you don't appreciate is that
> Gaelic spellings are
> intended to obfuscate the pronunciation.  The word
> "ughdair" means and is
> pronounced like ""author" for example.
> 
> The French "eau de vie" and the Gaelic "uisga
> beatha" are both variations of
> the Latin "aqua vita".  You just don't see it behind
> the hideous spelling.
> "Whisky" is ultimately a variation of  "aqua"(aqua
> vita) after the term had
> migrated from besotted tongue to besotted ear for
> several millennia and
> several cultures.
> 
> Perhaps "Woski" is the Polish Gaelic variant, but
> has nothing to do with the
> Scottish language.
> 
> -S
> 



Return to table of contents


Date: Tue, 9 Sep 2003 08:26:00 -0700
From: "Don Van Valkenburg" <Brewing at earthlink.net>
Subject: Kids and beer

This is from Global Beer web site ( globalbeer.com ) which frequently has
good articles in their newsletter.  Global beer is the importer of Piraat,
and Gulden Drak among other beers.

"Teach the children to drink beer"
"At least that's what is done in Belgian schools. Here are two recent
examples, we found in the magazine of the Belgian "Objectieve Bier Proevers"
 . Thirteen year old kids on a week long class excursion in the Ardennes were
forbidden to drink sodas during all meals by their teachers, concerned as
they were with the children's health. The children had to chose between
water and "table beer", which is a 2 % Alc. by vol. simple beer. The table
beer came in two versions: the hoppier blond, and the sweeter brown.
Here are some 'tasting notes' of the kids:
* "The blond was more washy than the brown. It's like willing and not being
able to. As with real beer, I prefer the brown beers." (anonymous)
* "I prefer the brown, because it is sweeter. I drink also Kriek Lambic, and
I like that too." (anonymous)
* "The blond tastes more like a 'real beer' (Pilsner), but there is less
alcohol. We drink that at home too, or panache' (beer + lemonade)." (Kjeld)
* "The brown is delicious, and I know that, since, at home, I can drink the
rest of the bottle, when my mother cooks stew with beer." (Conan)
* "You can drink as much as you like without getting drunk. I drink it at
home too. I believe that almost everybody drinking beer for the first time,
doesn't like it. It's like with wine, you need to learn to drink it."
(Jelle)

In the Freinet School in Aalst, the eight and nine year old children had a
project about beer. The teacher had invited a home brewer to show them how
beer is made. At the end of the presentation, the children went for a bottle
of beer at the school bar, and they all tasted a little bit."

from the Global Beer Newsletter December 2000




Return to table of contents


Date: Tue, 9 Sep 2003 10:42:53 -0700 (PDT)
From: Chet Nunan <katjulchet at yahoo.com>
Subject: water cooler

I have the opportunity to pick up a free water cooler
from my workplace (doing remodeling).  It's not the
kind w/the plastic jug; rather, the wall mount kind -
electric w/freon cooled lines).  Think it could be
converted to a wort chiller? 

I'm not sure what the temp drop was, but the water was
cool enough to make your teeth ache. Maybe enough for
a pre chiller...? 

I'm not an engineer, so take that in consideration.
I'm sure once I get it and dissect it, I'll have a
better idea of practicality.

Any thoughts?

Chet Nunan
Churubusco, IN



Return to table of contents


Date: Tue, 09 Sep 2003 18:21:03 -0500
From: Michael Owings <mikey at swampgas.com>
Subject: re: Color in no-sparge / batch sparge recipes

On Batch spargeing and color/gravity

Just a quick note: no-sparge and batch sparge are not equivalent
processes. No-sparge means you simply take the first runnings from the
mash and dilute to the correct gravity and volume. You MUST use more
grain for this. The last time I attempted this, It took about 50% more
grain, not 25%. Color will be largely unaffected -- the ratio of pale
to darker malts will remain the same as in the original recipe.

Batch sparge involves either:

a) Taking the first runnings, and then subsequently adding a single
large charge of water to finish the sparge.

b) Simply adding a single large charge of sparge water water.

Option a) should not affect your efficiency at all. Option b) will
probably only affect it minutely assuming you take the same amount of
runnings you would have taken fly sparging. 

If your lauter tun does not have space for a single large charge of
water, of course, your efficiency may suffer -- but this has nothing
to do with sparging technique, but rather is a function of the total
amount of wort obtained -- at least in my experience. As always, YMMV.



====
Teleoperate a roving mobile robot from the web:
http://www.swampgas.com/robotics/rover.html


Return to table of contents

---