HOMEBREW Digest #4560 Wed 14 July 2004

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  Oktoberfest (kmstfb2)
  Sugar Tabs ("H. Dowda")
  RE: moisture content of fresh hops (MOREY Dan)
  Getting Your HBD-Hosted Website Restored... (Pat Babcock)
  What is the meaning of "Saison?" (David Radwin)
  Not out of the woods yet (stencil)

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---------------------------------------------------------------------- Date: Tue, 13 Jul 2004 22:09:03 -0400 (EDT) From: kmstfb2 at exis.net Subject: Oktoberfest Planning a trip to Oktoberfest this year. Looking for feedback from people who have made the trip. Any info on must see places would be appreciated. Also are there other beer places near munich worht the visit. Thanks. Tom Return to table of contents
Date: Tue, 13 Jul 2004 19:45:46 -0700 (PDT) From: "H. Dowda" <hdowda at yahoo.com> Subject: Sugar Tabs I have used both Primetab (extensively) and Cooper's Drops (a couple of bags). There are multiple problems with Cooper's. They are not the same size. The ingredients are listed but amounts of the various 'sugars' is not specified. You do not know how much sugar you are priming with. When purchased they are stuck together and the breakage patterns compound the size variation. Down here in the South, with our heat and humidity you can imagine the problems. Even when kept in air conditioned space they get stickier than usual. They are red and I wonder if this messes up the color of a pale beer? The problems with PrimeTab well...well...let me see...well, it is an aggravation to have to put multiple tabs down a long neck. PT store well, the bags seem to retain sanitation when unopened for a long time also. They dont get sticky and there are excellent instructions for getting the right volume. Since CD are not really useful for specific volume creation, I do not see any advantage for them. Bulk dextrose is way cheaper and you can get more accurate CO2 volume if you mix it up well. They are useful if you dont want to mix and accurate CO2 is not an issue. Mike S. noted you can reprime undergassed beer with PT. This is true. You do need to move fast. I have found that the problem with foaming is reduced if you get the beer really cold before adding the tab. Ugh...dont forget to warm it back up for repriming. Return to table of contents
Date: Wed, 14 Jul 2004 08:26:18 -0500 From: MOREY Dan <dan.morey at cnh.com> Subject: RE: moisture content of fresh hops Todd, asks about using fresh (wet) hops. Figure on using 4 to 8 times the weight. Below are a few links concerning this topic: http://hbd.org/hbd/archive/4354.html#4354-2 http://hbd.org/hbd/archive/4354.html#4354-7 http://hbd.org/hbd/archive/2821.html#2821-10 http://hbd.org/hbd/archive/2823.html#2823-12 Cheers, Dan Morey Club BABBLE http://hbd.org/babble [213.1, 271.5] mi Return to table of contents
Date: Wed, 14 Jul 2004 12:06:10 -0400 From: Pat Babcock <pbabcock at brew.hbd.org> Subject: Getting Your HBD-Hosted Website Restored... Greetings, Beerlings! Take me to your lager... IF YOUR CLUB WEBSITE WAS HOSTED BY HBD.ORG before the crash, you need to notify me at webmaster at hbd.org in order to have your site restored. This is being done this way for two reasons: First, it provides me with a "natural governor" so that I don't take time away from more mission-critical tasks. Second, it will help me cull the list, removing those who requested, but never bothered to use, space and those who are no longer using their space. As soon as I resolve the bigger issues with HBD.ORG's transition to its new home (like the spotty delivery of the HBD itself, for instance...) I will be editing the hosted clubs list to remove those which never contacted me for restoration. Therefor, if you want your site maintained on the HBD server, LET ME KNOW! (Oh, and use an informative Subject - like "Club Website Restoration Request". Things with subjects like "web site" usually go to the bitbucket unopened, for obvious reasons... :^) See ya! The Troll Under The HBD Bridge Return to table of contents
Date: Wed, 14 Jul 2004 09:40:58 -0700 From: David Radwin <dradwin at sbcglobal.net> Subject: What is the meaning of "Saison?" So, I understand that "Saison" means "Season" in French (and perhaps Flemish?), and it's traditionally brewed in spring to drink in summer. But other beers are brewed in one season for consumption in the next (e.g. Marzen). Does anyone know why exactly Saison is the name of this style of beer, or is that the whole story? Thanks in advance for your sage explanations. David in Berkeley CA (glad to finally be getting HBD again) replies to this email are automatically trashed Return to table of contents
Date: Wed, 14 Jul 2004 17:35:41 -0400 From: stencil <etcs.ret at verizon.net> Subject: Not out of the woods yet Ob HBD comment: my first exposure to weizenbraeu was Maxlrain, followed shortly by Auerbraeu, both in the Rosenheim area. My principal taste sensation was of extreme bready yeastiness, with the clove and banana notes far behind. Trying to recover that experience is what got me into homebrewing, around 1986. No luck yet. No luck, either, with receiving the HBD by e-mail... On Saturday I un-fubbed, re-fubscribing again on Sunday, and was rewarded with HBD #4557. Since then, nada (two editions appeared on the web site in the interim.) That one success, and the ongoing receipt of the Cheese Digest, make it unlikely that Verizon is filtering out things originating at <hbd.org>. Umm, uh, is it something I said? gds, stencil Return to table of contents
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