HOMEBREW Digest #4447 Fri 09 January 2004

[Prev HBD] [Index] [Next HBD] [Back]

		Digest Janitor: janitor@hbd.org


          Your Company Name and Contact Info Here!
  Visit http://hbd.org/sponsorhbd_table.shtml for more info!

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

  Server Troubles? (Pat Babcock)
  Coconut Cup (Scott Graham)
  Re: Invert Sugar and Wollondilly Fauna (Wes Smith)
  Coffee and Beer: Roasting and Brewing (Alexandre Enkerli)
  Really old beer or The Sanitation Test (Pat Babcock)
  Bottling Beer ("Jim Dunlap")
  Re: creating clear canned wort ("Rob Dewhirst")
  On bulk aging v bottle aging ("Raj B. Apte")
  Anchor Old Foghorn Clone ("David Craft")

* * * * * * * * * * * * * * * * * * * * * * * * * * * * * * 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@hbd.org or read the HBD FAQ at http://hbd.org. JANITOR on duty: Pat Babcock and Karl Lutzen (janitor@hbd.org)
---------------------------------------------------------------------- Date: Wed, 7 Jan 2004 17:49:47 -0500 (EST) From: Pat Babcock <pbabcock at hbd.org> Subject: Server Troubles? Greetings Beerlings! Take me to your Linux Faith Healer... Woe unto the HBD world! WOE! The server mysteriously stopped accepting articles for publication some time last night. Upon arriving home (I'm now a model employee and I won't log in to the server from work...), I received a query from Alexandre asking if something was wrong with the beloved server as he had posted, but received no acknowledgment, and the queue was mysteriously empty of posts! Sooth, says I! An immediate investigation showed multiple zero-length pre-post files where there should have been none, and no posts in the incoming basket! Aah! Eeek! Well, it took a laying on of the hands of about fifteen minutes, but the issue is now fixed, and the HBD should once again graciously process your submission. My sincere apologies to anyone who tried to post yesterday and were "dissed" by the server. To those who tried to post and never noticed that they received no acknowledgment ('specially all you goils and fellers who have munged up your addresses so that the automation can't reply to you...): you must repost as you material was, regrettably, lost. - -- - God bless America! Pat Babcock in SE Michigan pbabcock at hbd.org Home Brew Digest Janitor janitor at hbd.org HBD Web Site http://hbd.org The Home Brew Page http://hbd.org/pbabcock [18, 92.1] Rennerian "I don't want a pickle. I just wanna ride on my motorsickle" - Arlo Guthrie Return to table of contents
Date: Wed, 7 Jan 2004 20:36:27 -0500 (EST) From: Scott Graham <grahams at cs.fiu.edu> Subject: Coconut Cup Greetings from the members of the Miami Area Society of Homebrewers (MASH) in Miami, FL. It is almost time for this year's (and 7th annual) Coconut Cup homebrew competition. We are accepting all BJCP categories, as well as our special COCONUT BREW category. Entries of TWO bottles are due by January 31st. Please use the on-line entry form available at the Coconut Cup website, http://hbd.org/mash/coconut.html . This year's Coconut Cup is being sponsored by Briess, Ecologic, Gordon Biersch, Left Hand/Tabernash, New Belgian, North Coast, Northwestern, Puterbaugh Farms/Hops Direct, Rogue, Sierra Nevada, and the Titanic Brewing Company; others are still pending. There will be more prizes and raffles than in past years, so please enter early and enter often. Judging will be held on February 7th, 2004 at the Titanic Brewing Company in Coral Gables, FL. Please contact me if you are interested and willing to judge. We would like to invite our out-of-town guests to join the members of MASH in partaking of the events of Fab Fest (http://www.fabfest.com), which will be held on Miami Beach the same weekend as the Coconut Cup. On Friday, February 6th, Fab Fest will be holding a beer pairing dinner hosted by Garrett Oliver of the Brooklyn Brewery. Saturday and Sunday, Fab Fest will hold a beer, wine, and food festival on Miami Beach. If you are planning to come down, please let me know which events you'd like to attend. Once we have a head count, we will attempt to arrange discounted tickets and transportation to these events. I hope to see you (or at least your beers/meads/ciders) in Miami! Scott Graham Coconut Cup Judge Coordinator MASH Librarian Return to table of contents
Date: Thu, 08 Jan 2004 13:29:01 +1100 From: Wes Smith <wsmith at rslcom.net.au> Subject: Re: Invert Sugar and Wollondilly Fauna Just to add a little to Greg Lehey's excellent post on invert sugars, my understanding is that using the citric acid method, you will achieve around 65% inversion - ie there will be 35% sucrose left in the solution. Some of the other forms of invert sugar are of a similar inversion % like Golden Syrup (light Treacle) at 60 to 70%. To get a higher level of inversion requires some form of proprietary process. I have used for some years now a product from the baking and confectionery industry. Sold in Australia as Trimoline, the one I have is made by Erstein in France and is 95% invert sugar (5% sucrose), with a pH of 5.5. Jeff Renner may care to comment on Trimoline use in the US. Invert sugars have a couple of endearing features; they taste very sweet due to the split into fructose and glucose and they NEVER crystallise. Trimoline looks like an unclarified honey with an opalescent colour and always remains a very thick liquid. Actually honey is also invert sugar, but once again the level of inversion varies as witnessed by the odd jar that will partially crystallise on extended storage. Invert sugars are used extensively in the confectionary trade as an "interfering agent" to stop crystallisation occurring in things like soft toffee and icing for cakes. As a brewing adjunct they are ideal as they ferment very cleanly without having to rely on the enzyme invertase in the yeast to do the "inversion" which once again is sometimes not always complete. There is a school of thought that this is one of the factors that leads to "citrusy flavours" in high sugar adjunct brewing. Steve Jones makes reference to a method of making your own candi sugar using the Graham Sanders method of boiling the sugar with some citric acid. We have an oxymoron here - candi sugar is crystalline sugar, invert sugar is exactly the opposite as outlined above. What Graham has outlined is fine - just skip the citric acid and you will certainly be able to produce a more interesting sucrose solution. I think this procedure is on the Aussie Craft Brewers site as well but cant remember what level of citric acid he recommended there. Candi sugar as used in the European brewing industry is commercially produced in a crystalline form as "rocks" or ground to a fine powder. Mostly now sourced out of Spain, it is made from the roots of the Sugar Beet and Chicory plants. It is a "pure" sucrose product but for what ever reason, does not seem to throw the same flavours as cane sugar derived sucrose. Certainly the caramalised versions of candi sugar do offer an interesting flavour profile. Poor Phil, first the Wollondilly Wombat and now the Wollondilly Water Frog. He really is having a major culture clash with the Wollondilly fauna. But Mate, its no good telling everyone I am an "expert" in solving your toilet problems. If you hoped I would be flattered enough to actually fix the problem I'm sorry to say you have failed. There is no way I am putting my arm down that thing to retrieve the frog. No, this is something you must do and return the poor creature to the pristine waters of the Wollondilly river - even if you run the risk of being forever nicknamed "Harpic" (clean around the bend...). Wes. >To do this, make a solution of sucrose in water (about 1.030-1.045 >SG), bring to the boil, add a teaspoon or two of citric acid and boil >for about 10 minutes, or until your polarimeter shows that the >reaction is complete. > >Greg >Date: Tue, 6 Jan 2004 09:40:58 -0500 >From: "Jones, Steve (eIS) - Eastman" <stjones at eastman.com> >Subject: RE: Invert Sugar > >Rick Theiner asks about the process of making invert sugar. > >Graham Sanders has a set of instructions on making Candi sugar by >boiling a sugar solution with citric acid, and I have a copy of those >instructions on our club website. The link is >http://hbd.org/franklin/public_html/docs/candi_sugar.html. I've not yet >made any, but it seems rather easy. Rick, if you try it be sure to let >us know how it works. > >Steve Jones, Johnson City, TN >State of Franklin Homebrewers (http://hbd.org/franklin) >[421.8 mi, 168.5 deg] AR Return to table of contents
Date: Wed, 7 Jan 2004 22:02:54 -0400 From: Alexandre Enkerli <aenkerli at indiana.edu> Subject: Coffee and Beer: Roasting and Brewing Spencer's right, coffee roasting provides you with a level of freshness that nothing else can achieve. I'm still using a hot air popper and haven't done any mod on it, but I'm delighted with the results. BTW, in case you don't know, probably the best resource on homeroasting is http://www.sweetmarias.com/ where you can find primers (in the library) and the homeroasters mailing-list. Now, getting back to beer. As Spencer says, an espresso stout is an obvious direction for experimentation. Here's a page describing the making of such a beer. Much of the details are for those who never homebrewed, but it might give you inspiration for pairing coffee with beer... http://www.ineedcoffee.com/01/03/espressostout/ It doesn't mean that you can't brew other beers with coffee, if you like experimenting. You can also experiment with roasting your grain. Not just for chocolate malt and such but for different grains also. For instance, torrefied wheat is an obvious choice. Roasted barley too. What about rye, buckwheat, rice? Jeff Renner replied about roasting grain sometime during the summer and his expertise could be tapped. What's interesting about brewing beer and coffee is that both activities are similar. For instance, you might be surprised to learn that the reason for tamping espresso is to prevent channeling, something we all know about. In a way, coffee brewing is like an extremely quick sparge at very high temperature (194F is best, IIRC). Roasting is equivalent to mashing itself in terms of conversion. You're looking at Maillard reactions rather than enzymatic action, but there's an analogy for you... To go even further, you can compare the bubbles in latte milk froth to beer effervescence and head. In both cases, consistently-sized tiny bubbles make for better retention. And let's not talk about crema... The advantage of coffee, though, is that it takes very little time to make, from green bean to cup. The advantage with beer is the large field for experimentation. BTW, I've been thinking of an espresso smoked porter I'd like to do. I want my beer to be smokey, sweet, malty, full-bodied, and complex. I don't really want chocolate nor roasted taste and I don't think any significant fruitiness would be appropriate. Any idea on bean and grain bills? Apologies for length but beer and coffee are both among my current passions. AleX in Moncton, NB [1568.9km, 68] Apparent Rennerian Return to table of contents
Date: Wed, 7 Jan 2004 21:38:10 -0500 (EST) From: Pat Babcock <pbabcock at hbd.org> Subject: Really old beer or The Sanitation Test Greetings, Beerlings! Take me to your really old brew... Digging around in my beer fridge, next to yeast from 1999 through 2002, I found a bottle of that honey-wheat recipe some may remember me having brewed in '97 when I was teaching a bunch of fellow launch engineers how to brew while in Edison, New Jersey. Curiosity getting the best of me, as it usually does, I cracked that bad puppy open to see what was left of it. After almost seven years, I found just a hint of brett in the palate. The lemon was still present, and the honey was detectable; wheat was clearly present. Carbonation was a bit more lively than I recalll it having been in its heyday, but it was not foamy/gushy or unpleasant. All in all, it is a testament to the sanitation practices we used when brewing and bottling this beer. And, frankly, we did nothing out of the ordinary: cleaned the bottles, sanitized in iodophor, rinsed with Plainsboro tap water, and driped dry. I have a few bottles of beer brewed back in '94 that I came across on my brewing shelf, too. I think that after 10 years, it is time to sample from this beer archive and see what has become of that, but that will be for some other day. - -- - God bless America! Pat Babcock in SE Michigan pbabcock at hbd.org Home Brew Digest Janitor janitor at hbd.org HBD Web Site http://hbd.org The Home Brew Page http://hbd.org/pbabcock [18, 92.1] Rennerian "I don't want a pickle. I just wanna ride on my motorsickle" - Arlo Guthrie Return to table of contents
Date: Thu, 8 Jan 2004 07:11:24 -0800 From: "Jim Dunlap" <jdpils at comcast.net> Subject: Bottling Beer Greetings Beerlings, For those wondering how much sugar per bottle I use the folling guidelines. First I prefer higher levels of carbonation in beer. If it is too much for a style I just pour my beer straight into the class and wait like the Germans do with pilsener. Second beer with very low levels of carbonation will not absorb as much oxygen and therefore have a lower shelf life. Third, I do not keg at all for several reasons. 1) How to bottle for competitions and gifts? 2) I would need about 10 kegs and an additional chest freezer, unless I abandoned lagers, to handle the variety of beer I am serving and eliminate bottles, except for competitions. I can neverjustify this cost over buying better brewing equipment or even another freezer. It takes me 2.5 hours to clean and bottle two carboys as I use lots of big bottles. The only 12oz ones are for competiton. I have an accurate scale which I have measured 3/4 cups of sugar to weigh about 100 - 110 grams. The accuracy is in the measurement. I figure 50 bottles per 5 gal carboy which is topped to the neck. So 2 grams per bottle is my usual amount. For those looking for lower levels about 1.5 grams should work. I hope this helps. YFbottlingfool Jim Dunlap Woodinville WA Return to table of contents
Date: Thu, 8 Jan 2004 13:22:36 -0600 From: "Rob Dewhirst" <rob at hairydogbrewery.com> Subject: Re: creating clear canned wort I mentioned that I get an unacceptable high amount of break material in my pressure-canned wort that I use for starters. A summary of the replies I recieved, and my responses are below. 1) Ignore it. It won't hurt anything. I disagree and so do most of the brewing texts. We're not talking about a few floaties in the bottom of the jar. This is something close to 5-10% of the volume of the liquid in the canning jars. That is an unacceptably high level to me. 2) Decant to another container. That defeats the purpose of pressure canning in bulk, which in the end saves much time and mess. If I must sanitize another container (which then must ALSO be cleaned afterwards) to make a starter, it is marginally more effort to just make the starter from scratch at the time I need it. 3) there's no oxygen in your starters. You should decant them anyway. I rectify this with oxygen additions when I pitch into the starter. I would do this EVEN if I decanted them (which I suspect adds very little oxygen), so the decanting is still undesirable extra work. So I am still searching for a solution to reduce the amount of trub in my canned starters. Return to table of contents
Date: Thu, 8 Jan 2004 14:10:48 -0800 (PST) From: "Raj B. Apte" <raj_apte at yahoo.com> Subject: On bulk aging v bottle aging Hi All, For aged beers like barleywines and imperial stouts as well as soured Flemish beers, is there a general preference for aging in bulk rather than in bottles once the residual extract has stabilized? I ask this question because all my winemaking books say to keep wine in carboys even after a few rackings, for as long as a few years, until bottling. The wine literature is clear that wine ages differently (better) in magnums than fifths. I have also read that this is true for cider. In both cases larger volumes are generally preferred to smaller for aging. So, should I bottle my Xmas 04 barleywine now and let it age, or leave it in a carboy until Thanksgiving? The Xmas 03 was in secondary for 10 months and came out wonderfully. Maybe its time for a controlled experiment .... raj Return to table of contents
Date: Fri, 9 Jan 2004 06:45:26 -0500 From: "David Craft" <chsyhkr at bellsouth.net> Subject: Anchor Old Foghorn Clone Greetings, Has anyone tried the Anchor Old Foghorn clone recipe in the July Zymurgy? The recipe seems about what I would try and very similar to a ramped up Steam recipe in the grain bill. The SG is shown as 1.101 and ending 1.043. That is under 60% attenuation and seems low. I had a bottle of this last night and it was not as sweet as the EG would indicate. Do strong beers not ferment out to full attenuation. I have made a few strong beers and they seemed to finish out in the normal range if aerated and pitched well. Any thoughts, David B. Craft Battleground Brewers Guild Crow Hill Brewery and Meadery Greensboro, NC Return to table of contents
[Prev HBD] [Index] [Next HBD] [Back]
HTML-ized on 01/09/04, by HBD2HTML v1.2 by KFL
webmaster@hbd.org, KFL, 10/9/96