HOMEBREW Digest #4572 Tue 03 August 2004

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  Berliner Weisse aging and sourness (Chad Hogan)
  Re: MFL? FFL? What the hell? ("RJ")
  Is A Mash-Out Necessary for An APA/IPA? (cboyer)
  Reply to Raj: Beer Shopping in Toronto (T.R.\)" <tdube@ford.com>
  pLambic Questions (gornicwm)
  Counterpressure fill Minikegs? (Jonathan Nail)
  beer and coffee (Burn Unit)
  Gluten Free Beer ("Gary Giachino")
  Re: Gluten free beer (Derric)
  Vienna beer spots? (Ed Little)
  Substituting Light for Extra Light DME ("Steve Smith")

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---------------------------------------------------------------------- Date: Mon, 2 Aug 2004 21:39:39 -0600 From: Chad Hogan <chad.hogan at gmail.com> Subject: Berliner Weisse aging and sourness Hi Tom, Not really a sour mash, exactly. I mashed normally but let the resulting unboiled wort sour for several days with sorta periodic additions of raw grain for infection. Then I boiled briefly and pitched yeast. I am drinking and heartily enjoying my brew right now, weeks after bottling (and carbonation is just now complete). So, virtually zero aging on this brew, I'm at six and a half weeks from dough-in today. I really can't give you a useful comparative judgement of the sourness of my beer, as I've never had a Berliner Weisse before. However, the sourness is roughly as tart as a good solid homemade lemonade. It is just enough to get my cheeks *almost* to pucker. Not quite though. So it is refreshing, but not assaultingly sour. I believe that this is probably a technical shortcoming for my shot at the B-W style. If I can find a decent pH meter or something of that nature I'll measure it. As for the character of the beer itself, well, I find it to be a "nice" acidity. There is no harshness in it whatsoever, just a pleasant refreshing sourness. The wheat flavours are strong, rich, and satisfying as well, with a creamy sort of mouthfeel that is cut clean in the finish by the sourness. There is a slight metallic tang to it that I attribute to infection with nearly no justification at all. To my taste, this is a very drinkable small beer that seems to be excellent fresh. There is no astringency or harshness at all. I will leave a six pack to age for several months for informational purposes, but I can't imagine that it will improve significantly. Return to table of contents
Date: Tue, 3 Aug 2004 03:49:10 -0400 From: "RJ" <rjdn4 at msn.com> Subject: Re: MFL? FFL? What the hell? Jeremy, Check out the guys at beer, beer and more beer in California... http://www.morebeer.com/ Under the main section: Homebrew Kegging Equipment Look for the sub-section: Flare Fittings By the way, they supply the threaded vs barbed tubing set-ups, as well. Return to table of contents
Date: Tue, 3 Aug 2004 08:57:12 -0400 (EDT) From: cboyer at ausoleil.org Subject: Is A Mash-Out Necessary for An APA/IPA? Hi folks, I am getting conflicting advice on mashing out an APA/IPA that I am planning on making this weekend. One of brew-buddies is saying that by all means I need to do it, and another one says (correctly) that John Palmer and other master brewers say it is not necessary. He adds that de-naturing will occur anyway in the boil kettle, so it is redundant and that I risk astringency if I performa mash out and do not closely monitor the temperature and pH. Given that I have one of the cheap handheld ATC pH meters, I'm tempted to agree with him. Anyway, as a reminder, here's what Palmer says in "How to Brew": reference : http://www.howtobrew.com/section3/chapter17.html "Before the sweet wort is drained from the mash and the grain is rinsed (sparged) of the residual sugars, many brewers perform a mashout. ... For most mashes with a ratio of 1.5-2 quarts of water per pound of grain, the mashout is not needed." I am making an APA that's edging towards an IPA, with Two Row, Munich, as well as small amounts of Crystal and Munich. I plan on a single infusion mash with no protein rest. So, should I do a mash out? Thanks as ever for your sage advice. Cheers, Charles http://www.homebrewhelp.com With Searchable HBD Archives Return to table of contents
Date: Tue, 3 Aug 2004 11:02:09 -0400 From: "Dube, Terry \(T.R.\)" <tdube at ford.com> Subject: Reply to Raj: Beer Shopping in Toronto Raj~ You are going to enjoy shopping for Beer in Ontario. The LCBO, the liquor distributor owned by the people of Ontario, is the largest retail-distributor on the planet. The LCBO makes many excellent and rare products regularly available to everyone in the province that might otherwise be difficult to obtain. Canadian Brewers also own the Beer Distribution network, called Brewers Retail ("The Beer Store") mostly concentrates on Canadian Brewed products that are available in a common and highly-successful returnable bottle. While you have an opportunity, you may want to sample some of Canada's beers before seeking out imports. You want to visit the LCBO's new flagship store at 10 Scrivener Square. (Toronto, Ontario M4W 3Y9 | 416 922-0403) The turn-of-the-century marble-replete former railway station has 2,900 sq. m. of retail space. The store is remarkable to see. The city's public transit (http://www.city.toronto.on.ca/ttc/) will take you straight to the store. Enjoy your trip! You may want to phone the LCBO ahead: LCBO Infoline 1-800-ONT-LCBO (1-800-668-5226) or 416-365-5900 in the Toronto area Monday to Saturday from 9:00 a.m. to 6:00 p.m. EST. infoline at lcbo.com Best Regards, Terry Dube. Windsor, Ontario, Canada. Return to table of contents
Date: Tue, 3 Aug 2004 12:36:06 -0400 (GMT-04:00) From: gornicwm at earthlink.net Subject: pLambic Questions Hello pLambic brewers, I have been doing research before I brew my first pLambic. If using a plambic yeast blend (wyeast), is it neccesary to do primary fermentation w/ another strain or can I simply pitch the blend? I don't mean to cheat myself out of the fun of adding my own critters, but I am just a beginner. :-) ...and that's only if I decide to go this route. How long does fermentation typically take for a pLambic? If fermenting with a standard yeast, does one wait until the beer is finished fermenting, rack it, and then innoculate with bacteria OR is innoculation done in primary? My question is the trub. A brewer has been taught to pull the beer off the trub or they'll get the 'yeast bite' from it. If I can have a lambic aging, before bottling, for years, is it aging on its primary trub OR has it been racked to a secondary? I have already been to the "biohazard" site and that's VERY helpful. My questions are mainly regarding the protocol for PRIMARY and SECONDARY fermentation/innoculations. What is the order of operation, is it... Primary (w/yeast) Rack to secondary Innoculate age until flavors mature OR Primary Wait a week for primary completion Innoculate...wait a few more weeks Rack and age.... Please help.... Bill Return to table of contents
Date: Tue, 3 Aug 2004 09:42:24 -0700 (PDT) From: Jonathan Nail <rocketmunkee at yahoo.com> Subject: Counterpressure fill Minikegs? Has anyone attempted to counterpressure fill a minikeg? Looking to take some of my brew with us when we go camping next month. Can't mess with a 5gal corny, though. Cheers, Jonathan Return to table of contents
Date: Tue, 3 Aug 2004 12:20:31 -0500 From: Burn Unit <burnunit at waste.org> Subject: beer and coffee Something's definitely brewing. So this thought is percolating in my head, and I want to get some input while it's still fresh(ly roasted) in my mind. I may not be able to resist the gawdawful punnery, and for that I apologize in advance. you have been warned! So according to this: http://www.coffeeresearch.org/coffee/homegrowing.htm it's possible to grow your own coffee at home. And according to this: http://www.gardfoods.com/coffee/coffee.coffee.htm coffee berries are fementable. Well yeeeehaw, I say. Yee. Haw. My questions: 1) coffee contains sugar, how else does roasted coffee get carmelized, right? so couldn't green coffee be used as an adjunct in beer? 2) do coffee beans contain sugar as such? or can they be messed with enzymatically? if they can be sprouted, could they be sprouted and heated... let's just cut to the chase and call it "malted"... and then used as an adjunct in beer? 3) if coffee berries can be fermented, has anyone here tried it? 3a) anyone know a source for full-on, unprocessed coffee berries? 4) anyone know what kinds of sugars there are in coffee and how they'd behave in the above scenarios? I know people have occasionally added coffee to their stouts and porters. Why not go further back to the growing parts or the berries themselves? I love when my obsessions^h^h^h... err hobbies... go hand in hand. I picture a couple options- a "traditional" coffee-supplemented stout, but what about something like a big ol' cloudy wheat beer with 1/8# of malted green coffee in the mash? or some sort of lunatic porter with coffee berries in the last 10 minutes of the boil. 5) should I *drink* as much coffee as I just did before posting to hbd? Thanks, Jon Olsen Minneapolis, MN Return to table of contents
Date: Tue, 3 Aug 2004 15:07:25 -0500 From: "Gary Giachino" <Gary.Giachino at bakeru.edu> Subject: Gluten Free Beer Ralph Link requested information about gluten free beer. SWMBO is particularly interested in this, and a google search will show there are a great deal of others interested in this subject. Sean Sweeny had a "project" going for several years, but doesn't seem to have updated his website since '02 Have your friend go to www.mrgoodbeer.com/gf where two commercial products are listed, plus some additional links (including at least one recipe). We haven't sampled either, and living in Kansas makes it unlikely we will be able to get any shipped. However, one of the companies is trying to increase its distribution and has asked for folks to request stores like HyVee to carry it. Cheers, Gary Giachino Lawrence, Kansas Return to table of contents
Date: Tue, 3 Aug 2004 13:33:54 -0700 (PDT) From: Derric <derric1961 at yahoo.com> Subject: Re: Gluten free beer > I have just meet a person who has a gluten allergy, > he has asked me if I know of any gluten free beers. > Does any one know of such beers? I've only heard of: http://www.bardsbeer.com/ which looks like it may start shipping anytime now, made by: http://www.glutenfreebrewer.com/ Return to table of contents
Date: Tue, 3 Aug 2004 13:45:58 -0700 (PDT) From: Ed Little <edxxx42 at yahoo.com> Subject: Vienna beer spots? Hi all, Some preliminaries: - long-time lurker, first-time poster - Thanks to Pat and the rest for the resumed HBD service! That said, here's my question: What are some 'must-see' places in Vienna? (Beer-related or otherwise) I'll be there from September 22nd thru the 24th. This is part of a European beer crawl some friends and I are taking in a few weeks (Dublin, Brussels, Prague, Vienna, and Munich). We have a fairly good idea of what to see/where to go for the other cities, but we could use some help for Vienna. Private e-mail o.k., or just post a response to HBD. TIA. Ed ===== Return to table of contents
Date: Tue, 3 Aug 2004 16:34:44 -0600 From: "Steve Smith" <sasmith at in-tch.com> Subject: Substituting Light for Extra Light DME I am still into partial extract brewing, and noticed what appears to be a good price on light DME in bulk. I was considering buying it, but wanted advice first as to whether there is a big difference if one was to substitute light DME in a recipe that calls for extra light DME. I am planning to follow some recipes for Belgian ales and barleywines that call for the extra light DME, which is not available from the supplier in question. Thanks. Steve Smith Return to table of contents
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