HOMEBREW Digest #4467 Mon 02 February 2004

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  Fermentation temperature up-n-down (Chet Nunan)
  Kegbeer and pasteurizing ("Dave Burley")
  Session beers again ("Dave Draper")
  Pulque! ("Gary Smith")
  Re: making marmite (Wes Smith)
  session beer (Randy Ricchi)
  Re: Reinheitsgebot, frozen freezers ("Chad Stevens")
  Sanity Returns To Brew House ("Phil Yates")
  Keg Conversion ("Patrick Hughes")
  re: counterpressure filling ("C.D. Pritchard")
  Re: Cooking with beer (Jeff Renner)
  Re: Session beer (Jeff Renner)
  Oysters ("Ronald La Borde")
  Re: Concept of "Session Beer" (Jeff Renner)
  Link of the week (Bob Devine)
  Re: Gelatinization and corn malt (Jeff Renner)
  Braxonia brewing machines (David Edge)
  Re: CACA vs CAP (Jeff Renner)

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---------------------------------------------------------------------- Date: Sat, 31 Jan 2004 05:53:43 -0800 (PST) From: Chet Nunan <katjulchet at yahoo.com> Subject: Fermentation temperature up-n-down I brewed a sour mash 2 weeks ago and used Wyeast Dutch Castle (seasonal) yeast, put it in my basement to ferment. Started fast, with typical big Belgian foam, kept active for about 2 days, then settled down. I drained the trub from my uni, let it set till the weekend, and found that the gravity had only dropped from 1.043 to 1.033 (approx 6 days). Checked the temp recommendations for the yeast - 65, great, basements at 60. Wrapped in a heating pad, which covers only 1 side of the fermentor, and which has a safety feature of auto shutoff after two hours. Stem thermometer inserted between wrap and fermentor indicates a high temp of 77. The temp gradually dropped back to 60 after the shutoff kicked in. Fermentation did restart, and the final gravity is 1.010 after another week of heat on/heat off... Any ideas on what effects this will have? Off flavors, etc.? Not worrying (much..), just wondering... Thanks Chet Return to table of contents
Date: Sat, 31 Jan 2004 09:35:02 -0500 From: "Dave Burley" <Dave_Burley at charter.net> Subject: Kegbeer and pasteurizing Brewsters: Bill Dubas asks about pasteurizing beer and kegs and such. Bill, pasteurizing beer used to be practiced on all beer that was packaged. You may be too young to remember when "draft Brewed" beers first came out. These were canned, unpasteurized beers that had been rendered microbiologically stable by ultrafine ( like 0.1 micron I think) filtration. This removed the yeast and any bacteria, while not requiring the heating and cooling of the beer ( a big savings) and providing a fresher, non-heat damaged beer. It was an improvement. This also helped to stop chill haze ( necesary in the light US lagers served at just above freezing). However, it also removed proteins and affected the mouthfeel. So, not a perfect solution but perhaps a better one for the beer distribution industry. Thank goodness we can make good beer without having to worry about shelflife incesssantly. Keep on Brewin' Dave Burley Return to table of contents
Date: Sat, 31 Jan 2004 08:25:20 -0700 From: "Dave Draper" <david at draper.name> Subject: Session beers again Dear Friends, I should just learn to shut up when Jeff Renner is on the case. :-) Cheers, Dave in ABQ =-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=- David S. Draper, Institute of Meteoritics, Univ New Mexico David at Draper dot Name Beer page: http://www.unm.edu/~draper/beer.html Never trust a brewer who has only one chin ---Aidan Heerdegen Return to table of contents
Date: Sat, 31 Jan 2004 15:09:00 -0600 From: "Gary Smith" <mandolinist at ameritech.net> Subject: Pulque! Hi all, Like many of us I'll try anything once & if it's something fermented I'll try all the varieties. I was in a local Save-a-lot grocery store & tried Pulque ('Pull-kay') which was sitting next to the fru-fru malt/juice drinks. It was in six pack cans & there were four varieties: Straight Pulque & pulque mixed with passion fruit, coconut & Strawberry. It's made from the fermented juices of the century plant and according to the importer's web site is "the only alcoholic beverage certified as good for you" It is 6% and has a somewhat thick consistency not unlike a barleywine. http://tinyurl.com/ywbh7 There's no hops and apparently it's documented back 2000 years in mexican history & it has a very short shelf life. This particular one I found by the above company apparently processes it so the shelf life is extended. (Pasteurized or flash tindalized?) There's some good reading if you choose one of the google options listed here: http://tinyurl.com/3hdzh { By the way, I'm using www.tinyurl.com to make these shortened webpages available. you copy the url of anything however long, go to the tinyurl site and paste that url into the obvious place & click on "Make tinyurl" and it makes the above urls for you and puts it in your clipboard so you then go to your email program & simply paste. This way you can put URLs here & not have them chopped up & useless!!!} Free too. Anyway, I find the straight drink not particularly inspiring to my tongue but I didn't find it unpalatable. I do enjoy the one with passion fruit. The Strawberry & coconut are enjoyable as well but I'm not a big fan of coconut or Strawberry juices. As the century plant isn't something I will be able to grow or find the juices from, I'll not be able to homebrew this nor will most people. As it is a fermented beverage though I thought there would be some that would like to know it's out there. You'll probably have your best shot at finding it in a hispanic area, this grocery said the demand was too low to keep it on the shelf so they're discontinuing it. Now that I have tried it, I'll keep looking for it & maybe I'll reconsider a vacation to Mexico & get some of the fresh variety. Heck, they even had a God assigned to it so it must be good, right? :) Cheers, Gary Gary Smith CQ DX de KA1J http://musician.dyndns.org http://musician.dyndns.org/homebrew.html "I am." is considered the shortest sentence in the English language. "I do." may well be the longest. Return to table of contents
Date: Sun, 01 Feb 2004 10:18:52 +1100 From: Wes Smith <wsmith at rslcom.net.au> Subject: Re: making marmite Bruce Bush's piece on "Making Marmite" caught my attention - many years back I researched the origins and makeup of both Marmite and Vegemite mainly to upset a certain group of parochial Aussies who kept insisting that Vegemite was "invented" in Australia. The origins of this unique yeast spread are quite interesting if you have a bent for assimilating useless information - try Googling up "marmite+history". Marmite is in fact a British invention although the process was developed originally in Germany around the late 1800's. Marmite went on the market in the UK in the early part of the 1900's and yes, it was initially used as a food supplement during the war - WW1 though, not WW2. Another interesting fact is the location of the original Marmite factory - in Burton on Trent! I would speculate that this followed the successful introduction of the Burton Union system and took advantage of the prodigious quantities of clean ale yeast from this fermenting system. Vegemite was an Australian copy of the then imported Marmite here in Australia and became available around the early 1920's. Several other copies of Marmite also appeared in the UK - Promite being one. The original developer of Vegemite renamed his product "Parwill" for a short period of time when sales of Vegemite slumped (true!) before reverting to the original name. Today in Australia we have Marmite, Vegemite, Promite, Mightymite (gluten free),and Aussiemite. I think the US also has a product called Savita. The basic reprocessed and autolysed yeast is of course used in many other food products as well. Vegemite used to made of autolysed yeast, salt (a lot), sugar (to balance the salt), heaps of caramel and celery and onion extract. Some years back and under pressure from dietary groups to reduce the salt levels and head off criticism about the amount of sugar being used, the product went through a major change in ingredients. Today, autolysed yeast still forms the base with some of the "salt" replaced with potassium chloride (means they can report a low sodium number) and sugar replaced with malt extract. Some caramel is still used for colouring along with extract of celery and onion. Reading off the Vegemite label (just had some on toast for breakfast - love the stuff!): Protein 23.5% Carbohydrate: 19.7% (sugars: < 1%?? I think that should be sugar - singular. Last time I looked malt extract was primarily maltose) Sodium: 3.08% Ingredients are listed as: Yeast extract, salt, mineral salt (potassium chloride), malt extract (from barley), natural colour (caramel), preservative (sulphur dioxide), and vegetable extract. The manufacturer also claims niacin, thiamine, riboflavin and folate as ingredients but then as brewers, we already new about all those goodies in the yeast anyway. So in summary I think we are looking at 73% or so of autolysed yeast (as a paste), 20% malt extract, 5% salt (a guess but made up of sodium and potassium chloride) with the rest being celery and onion extract and caramel colouring. After all that I'm off for another slice of Vegemite on toast. Wes. >Date: Fri, 30 Jan 2004 18:50:58 -0800 >From: bruce <bruce.m.bush at verizon.net> >Subject: making marmite > >I have heard that Marmite (and I presume, Vegemite) is made of spent >brewing yeast and was developed as a protein supplement during WW II. >For those who don't know, Marmite is a very tangy, salty spead that many >Brits like, and many Americans don't. I recently took the lees from a >batch of my beer and boiled it down into a thick sludge. It is not bad >on toast, though it does not taste exactly like Marmite ( probably >because of the hops). Has anyone else tried this? I hate to throw away >good sludge. > By the way, the spent grain, after malting and sparging, is good as >breakfast cereal and in breads. It can also be used to make a very good >crisp-bread like rye crisp. Bruce Return to table of contents
Date: Sat, 31 Jan 2004 21:37:12 -0500 From: Randy Ricchi <rricchi at houghton.k12.mi.us> Subject: session beer Move over, Michael Jackson! We now have another master of beer literature in our midst, and he is none other than the HBD's honorable Jeff Renner. Boy, I enjoyed reading Jeff's description of what a session beer should be. Not only was it a perfectly complete and accurate (IMHO) assessment of what a session beer should be, it was just plain fun to read. Too bad I didn't have a nice ordinary bitter in me hand whilst reading it. One of my favorite sections was: "A session beer has enough flavor to enjoy but not so much to be distracting. Every once in a while, you should stop after a swallow and say to yourself, "Damn, this is a good beer." But you shouldn't be tempted to meditate on it. You've got important things to talk about with your mates besides beer, even though beer may be one of the topics." Makes me want to have a good supply of bitter on hand for sociable reasons, but also have a nice stock of "contemplative" beers on hand for the quieter times. Randy Ricchi Hancock, Michigan (with no bitter on hand, but a nice, thoughtful glass of Bells batch #6000 barley wine in front of him) Return to table of contents
Date: Sat, 31 Jan 2004 18:48:10 -0800 From: "Chad Stevens" <zuvaruvi at cox.net> Subject: Re: Reinheitsgebot, frozen freezers Dave Peters writ thusly: > famous Beer Purity Law (Reinheitsgebot) on which the whole reputation of > Bavarian beer depends (and which later was adopted for the whole of > Germany). The law has to be one of the first ordinances controlling the > quality of food and drink in the whole world.... Not by about 800 years. The Norse codified brewing practices as early as the 8th century in the Gulatingslov, which had an entire chapter devoted to brewing beer for the mid-winter celebration in January. Yuleol was required to be made from extra malt for sheer alcoholic strength. The festivities celebrated the Norse Gods Odin, Froy, and Njord as well as celebrated the return of the Sun. When the Norse adapted the tradition after bringing Christianity to the country between 1000 and 1100, it was moved to December to celebrate the birth of Jesus. And as for taking beer seriously, a farmer that did not set aside the best crop to produce beer could lose his house to the king and church.... The German Reinheitsgebot one of the earliest beer law's? Ain't got nothin' on the Norwegians. - -------------------------------------------- All this talk about heating pads and light bulbs and aquarium heaters to keep your yeast happy.... I'd just like to thank you all for reminding me what a wonderful town San Diego is. Chad Stevens QUAFF San Diego Return to table of contents
Date: Sun, 1 Feb 2004 23:11:46 +1100 From: "Phil Yates" <phil.yates at bigpond.com> Subject: Sanity Returns To Brew House Being late Sunday night, I just thought I'd slip on over to the brew house and check on my pilsner which is now kegged and ready to go. Just of late, I've been kegging everything in very handy sized 10 litre Corny kegs which Wes thoughtfully brought out in a container from England. I've got a Bock, Pilsner and Hefeweizen all on tap at once. It doesn't get much better than this. But the big surprise for me tonight was finding my Wollondilly Water Frog sitting quietly on the seat of the brew house loo. This guy is no monster and certainly has no teeth that I can see. After hopping about on my brew equipment, he left the premises without further fuss. I think my luck must be turning. Though I was head butted by my horse today (Jill claims it was an accident- he was shaking off flies and my head got in the way), I feel sanity is returning to the brew house with the departure of the Wollondilly Water Frog, and dare I say, no further wombat diggings expected. I can't elaborate on the sudden departure of the wombat, but unless he doesn't like it in the Nattai National Park, I'm not expecting him back. Bush Brewin is starting to be fun. But let me tell you, it certainly has been different! Phil Return to table of contents
Date: Sun, 1 Feb 2004 08:44:38 -0600 From: "Patrick Hughes" <pjhinc at eriecoast.com> Subject: Keg Conversion Procrastination has paid off . I found a welder who needed my services before I needed his. I love the barter system. So I am converting a keg to a HLT. I am thinking that instead of cutting the threads off of one end of a nipple and welding it flush with the outside of a keg I will push the threads thru the hole into the inside of the keg just in case I ever wanted to use these threads for future connection of something inside the keg. I am a believer in allowing room for future expansion when building anything. Does anyone see a problem with this? Another ? Can I cut the entire top off of a keg, not just the inner circle but the entire top. Wiil the keg top become too flimsy? The keg is too tall for my stand. A good example of not leaving room for future expansion skewers me again. Patrick Hughes Return to table of contents
Date: Sun, 01 Feb 2004 10:29:42 From: "C.D. Pritchard" <cdp at chattanooga.net> Subject: re: counterpressure filling Someone asked quite awhile back about removing the air/O2 from the headspace which results when a counterpressure filler is removed after filling a bottle. It's very easy to ensure all air/O2 is removed from the head space by filling the headspace with foam and then capping on the foam. I do this by tweaking open the CO2 valve (a needle valve works best for this) as the end of the filler is held above the top of the bottle. This discharges foam into the head space thus displacing the air that enters when the filler is removed. On rare cccasionals, it's necessary to under fill the bottles a bit and tweak open the beer valve to get enough foam. That highlights the only downside of the technique- it usually needs a bit tweaking from bottling session to session. The big variables are the level of carbonation, temperature and heading properties of the brew and the bottling pressure used. It took me several bottles to arrive at a basic technique when I first started using the approach, but, since then, it very rarely takes more than a bottle or two get the volume of headspace foam dead-on. Another approach I played with used a 1/16" ID tube fitted to the CO2 line with a tee and an in-line needle valve. After removing the filler, the business end of tube was placed below the surface of the brew in the bottle and the valve was tweaked open. I found it tedious to control the level of foam and generally a pain- another gizmo to hook-up and juggle. If you want to try this approach, a hypo needle would likely work better the the tube I used. Fitting it to a compressed air "blow gun" (in addition to the needle valve) would make it a bit less of a pain to use. c.d. pritchard cdp at chattanooga.net http://chattanooga.net/~cdp/ Return to table of contents
Date: Sun, 1 Feb 2004 14:25:19 -0500 From: Jeff Renner <jeffrenner at comcast.net> Subject: Re: Cooking with beer "Bill Dubas" <bill_dubas at hotmail.com> writes: >One of the statements that I questioned was: >"Keg beer offers a fresher flavor than bottle or can beer since the keg beer >hasn't been pasteurized to kill the yeast. Keg beer must be kept constantly >at about 45 degrees so the yeast won't start working again." > >I would guess that brewpubs and small micros do not pasteurize their beer >because of limited resources and distribution. I can also see this being >true for real ales served in kegs in the UK. But is this practice (not >pasteurizing kegged beer) something that is done by large micros and >megabreweries? I assumed that all large breweries pasteurized their beer, >whether it was going into bottles, cans, or kegs. Pasteurization of draft beer in the US is a fairly recent phenomenon - I would guess some time in the last 35 years or so. Before that, there was a reason to prefer draft beer over bottled or canned - it tasted better (as long as it was fresh and had been kept cold). Of course, it was chilled to keep spoilage organisms from growing, not to keep the yeast from working again. The fact that draft beer was not pasteurized has been the subject of some advertising campaigns for "real draft beer in a can." This is beer that has been sub-micron filtered. You would think that this would be the perfect solution - no heat to affect the flavor, but micro-filtering actually can affect beer quality, too. I think it's by stripping large proteins that provide body and flavor. Micro-filtering is often used for draft beer (in kegs) too. The traditional way of pasteurizing beer was to run the bottles or cans through a tunnel with hot water spray or a hot water bath bath to raise the temperature of the beer to 140F (60C) for 20 minutes. Since this is obviously not possible with kegs of beer, beer for kegs is flash pasteurized by heating it in-line to a higher temperature, typically 160F (71.5C) to 165F (74C) for a much shorter time, 15-30 seconds. See http://www.iddeas.com/l2-1900.html for details on flash pasteurization. It was the perfection of flash pasteurization of beer 30-some years ago that made possible long-lived keg beer and put one more nail in the coffins of small local and regional breweries. Before this, while they might not be able to compete with big national breweries and their huge advertising budgets for the can and bottle market, they could at least compete with fresh draft beer. Coors used to be famous for not pasteurizing any of their beer - bottled, canned or kegged. To ensure that their distributors kept their beer cold at all times, they distributed to only seven states in the Rockies, which also helped ensure Coors' cult status. I think they must now sterile filter 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: Sun, 1 Feb 2004 15:06:09 -0500 From: Jeff Renner <jeffrenner at comcast.net> Subject: Re: Session beer Dave Draper's comments on the state of UK gutters after closing time reminded my of the following, which I have printed on a tea towel from CAMRA (Campaign for Real Ale http://www.camra.org.uk/) on the wall of my rec room. Hope the formatting comes thru OK. Jeff - ---------- Drinkers Fault Finding Guide Symptom Probable Cause Solution Drinking fails to Mouth not open while Buy another pint and give satisfaction drinking practise in front of and taste; shirt Or mirror. Continue with front wet Glass being applied as many pints as necessary to wrong part of face until drinking technique is perfect Drinking fails to Glass empty Find someone who will give satisfaction buy you another pint and taste; beer unusually pale and clear. Feet cold and wet Glass being held at Turn glass the other way incorrect angle up so that open end is pointing towards the ceiling Feet warm and wet Loss of self control Go and stand next to nearest dog - after a while complain to its owner about its lack of house training and demand a pint in compensation Bar blurred You are looking Find someone who will buy through the bottom you another pint of your empty glass Bar swaying Air turbulence Insert a broom handle down unusually high, maybe back of jacket due to darts match in progress Bar moving You are being Find out if you are being carried out taken to another pub. If not, complain loudly that you are being hi-jacked. You notice that the You have fallen over If glass is still full and wall opposite is backwards no one is standing on your covered with drinking arm, stay put. ceiling tiles and If not, get someone to help has a fluorescent you up and lash yourself light strip across to the bar it Everything has You have fallen over As for falling over gone dim, and you forwards backwards have a mouthful of dog-ends and teeth You have woken up You have spent the Check your watch to see if it to find your bed night in the gutter is opening time - if not, hard cold, and wet. treat yourself to a lie-in. You cannot see your bedroom walls or ceiling Everything has gone The pub is closing Panic!! dark - -- 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: Sun, 1 Feb 2004 15:00:21 -0600 From: "Ronald La Borde" <pivoron at cox.net> Subject: Oysters >From: "Ed Dorn" <edorn at cox.net> > >First - to Ron from Cajun country. No, we don't smoke. And in my absence, >please visit Acme Oyster House and have a few dozen oysters knowing that I >long to be in one of those seats again soon. Ed, and any one else in the mood for oysters! Sure Acme Oyster House it great, no doubt. It's well known, been around a very long time, and is in the French Ouarter. This is hard to beat. BUT! Yep, Yep, Yep, it can be beat. Go to Drago's Restaurant in Metairie. I know this goes against all common instinct and promotion by the media and hotels. But believe me, get the 'Chargrilled Oysters'. You will think you died and went to heaven. Ron ===== Ronald J. La Borde -- Metairie, LA New Orleans is the suburb of Metairie, LA www.hbd.org/rlaborde Return to table of contents
Date: Sun, 1 Feb 2004 16:35:10 -0500 From: Jeff Renner <jeffrenner at comcast.net> Subject: Re: Concept of "Session Beer" I wrote: >It should be interesting enough to be boringly tiresome, but not so >strong in flavor to fatigue your palate, either. I obviously meant to write, "It should be interesting enough NOT to be boringly tiresome ... 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: Sun, 01 Feb 2004 14:50:21 -0700 From: Bob Devine <bob.devine at worldnet.att.net> Subject: Link of the week Beer news sites are an interesting way to see trends and read what is happening at craft-breweries and mega-breweries. http://www.alestreetnews.com/ - US east coast craft brewing http://www.celebrator.com/ - granddaddy of US craft brewing http://www.beernet.com/ - big commercial and business oriented (subscription needed) http://www.probrewer.com/beerweek/ - news on commercial breweries http://www.yankeebrew.com/ - US east coast http://www.breweryage.com/ - large breweries http://sparging.co.nz/ - Australian and New Zealand news More regional news links http://www.brewingnews.com/index.shtml Bob Devine Return to table of contents
Date: Sun, 1 Feb 2004 16:51:02 -0500 From: Jeff Renner <jeffrenner at comcast.net> Subject: Re: Gelatinization and corn malt "Jon Sandlin" <sandlin at bendcable.com> of Bend, OR wrote: >I have malted some corn that I would like to use to make a "beer" from 100% >corn malt; however, I have a concern with the fact that the temperature for >starch conversion is lower than the gelatinization temperature for corn >(70-75 degrees C). I have a dilema, will I denature the enzymes in >the corn malt if I getatinize the corn? I pretty sure that the malting of the corn will make the starches available for full hydrolysis at mash temperatures, making high temperature gelatinization unnecessary. Fully modified malt would be necessary for this. Barley malt is considered fully modified when the chit is as long as the grain. I'm not sure how to tell if corn malt is fully modified, but you could probably cut it in half with a sharp knife or a razor blade and look for a change in hardness or other appearance. With barley malt, this change progresses from the sprout end to the other end. Old time corn whiskey recipes call for sprouting corn and then grinding and mashing it as usual, without even bothering to dry it. Sometimes only part of the corn was sprouted and the rest was ground dry, then boiled, cooled and mashed with the sprouted corn. I'm sure that you wouldn't be trying anything so patently illegal. Please report back on your results. 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: Sun, 01 Feb 2004 22:47:55 +0000 From: David Edge <david.j.edge at ntlworld.com> Subject: Braxonia brewing machines Have any of you good people any experience of these? They're made in Rostock (www.braxonia.de). Some of the site is in English, but the most interesting stuff is in German. I first came across them in Clive La Pensee's book "The Craft of House Brewing" and thought from the rather "Star Trekky" look of the earlier model that it was an elaborate hoax. But, it seems not. They come in 20, 50 and 100-litre versions and are intended for front of house use in small pubs and restaurants. 20 litres is just bigger than a 5-US gallon Cornie keg. They look smart and are PC controlled. It strikes me that the 20-litre size would be ideal for a home brewer wishing to experiment; you could stick through two small batches with a lot less effort than our current 40-l system. The system is configured with one vessel as a mash and brew kettle and the other as a lauter tun / whirlpool. Prices are comparable to a motor car (EUR 15 000 +) and it looks a great deal more useful. The 20- and 50-l versions would fit nicely into a kitchen or home bar. Some of the price could be offset against not needing to build a brewhouse and some, depending on your circumstances, against the time saved. So any thoughts, anyone? David Edge Signalbox Brewery, Derby, UK Return to table of contents
Date: Sun, 1 Feb 2004 18:11:23 -0500 From: Jeff Renner <jeffrenner at comcast.net> Subject: Re: CACA vs CAP "Ed Dorn" <edorn at cox.net> writes from Va Beach, VA with some details about his CACA and CAP: The only thing somewhat out of the ordinary about his technique is that his CAP >was then taken to freezing and remained so for 2 weeks. That is a bit short for lagering. Five weeks might be more typical. This might have left the beer a little less cleaned up in flavor. >Some have suggested by private email that it's not surprising that 1056 is >clean enough to brew a beer quite similar to a lager. If that turns out to >be consistently true, that's BIG NEWS. To me, at least. Maybe I was in the >proverbial 10% that didn't get the word, but I was unaware that such is the >case. The Danstar website for Nottingham http://consumer.lallemand.com/danstar-lalvin/nottingham.html has this: "The Nottingham strain was selected for its highly flocculant (precipitating) and relatively full attenuation (transforming sugar into alcohol) properties. It produces low concentrations of fruity and estery aromas and has been described as neutral for an ale yeast, allowing the full natural flavor of malt to develop. Good tolerance to low fermentation temperatures, 14C (57F), allow this strain to brew lager-style beer. Recommended 14 to 21C (57 to 70F) fermentation temperature range." The pdf fact sheet you can download from the same site is also interesting, especially in comparison to the one for Windsor. Ed also wondered what ale yeast I prefer for a Classic American Cream Ale or regular cream ale, as I had said I preferred a yeast with more flavor such as a Canadian or British ale yeast. The Canadian one I used was reputedly Molson and was sold by the late, lamented Yeast Culture Kit Co. run by Dan McConnell. Dan sent his wonderful collection of hundreds of yeasts to WhiteLabs, but I have no idea if they will ever release this one. I think I have heard it rumored that one of Wyeast's yeasts was Molson's. Beyond this, I guess I can't say I have a favorite (and the Canadian one wasn't necessarily a favorite, I used it to try to recreate a Canadian ale from the 50s). I certainly like the WhiteLab 022 Essex yeast, which is a sample I sent them from the Ridley Brewery. Probably any other British ale yeast would work well but would, of course, give different results. 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
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