HOMEBREW Digest #4599 Mon 06 September 2004

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  sec: unclass Re: Stalled Dunkelweizen ("Williams, Rowan")
  good mead, yeast, etc. ("Harlan Nilsen")
  That British Caramel Taste (Fred Johnson)
  Discovery of a home-brewing nature... ("Sean Harper")
  Re: Priming (Jeff Renner)

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---------------------------------------------------------------------- Date: Mon, 6 Sep 2004 12:51:25 +1000 From: "Williams, Rowan" <Rowan.Williams at defence.gov.au> Subject: sec: unclass Re: Stalled Dunkelweizen By way of update, I have found another potential reason as to why the Dunkelweizen had stalled... Whilst chatting to the ever helpful local HBS guy (Bro Shoppe!), he taught me how to read the barcode like dates on the bottom of the tins of kit brews that I used to buy...And when I got home, I saw that the package date of the wheat beer kit that I used was dated September 2002! I knew that the kit had spent some time in the cupboard and was old, but not THAT old! Cheers, Rowan Williams Canberra Brewers Club [9588.6, 261.5] AR (statute miles) Return to table of contents
Date: Mon, 6 Sep 2004 10:49:03 -0500 From: "Harlan Nilsen" <ramnrah at nebi.com> Subject: good mead, yeast, etc. I just read Ken Schramm's post about using a sauternes yeast in some mead. Thanks Ken for your experimentation on this. Will be interested in the results. After reading the book "The Compleat Meadmaker" and finding it the most informative book I've read so far about mead I used many of the suggestions in it and brewed a Chokecherry melomel a year ago for Mead Day. Friends and club members just love it and my biggest problem was that I only made 5 gallons. The rest is hidden away for later years to see how it will age out. The best compliment I got on it was within the last week from the Nebraska State Fair as it took top honors of all the meads entered in the competition. For those of you that don't know what chokecherries are, they are wild cherries that grow mostly in road ditches and places like that. They will pucker you up to eat them but make wonderful jellies and wines. They are about the size of peas so it takes a little perserverence to pick them. If you would like to make some, here is the recipe: 13 lbs. clover honey 15 lbs. chokecherries Yeast energizer and nutrient (according to package directions) 2 pkgs. Lalvin 71B-1122 wine yeast Use cold method to dilute honey and use campden tablets to kill off unwanted beasties. Ferment in usual fashion leaving the fruit in the primary for 7 to 10 days. Rack as needed and use finings before bottling. Mine finished out at SG 1.000 and is wonderful. Don't know the OG because I don't know what the fruit added. Had to tell someone. Thanks for the help Ken. Harlan Nilsen 32nd Street Brewery Kearney, NE Return to table of contents
Date: Mon, 6 Sep 2004 12:48:39 -0400 From: Fred Johnson <FLJohnson at portbridge.com> Subject: That British Caramel Taste I have come to enjoy the English Special Bitter, ESB/Pale ale styles for some time now, and have noticed in those I typically purchase, (Fuller's, Old Speckled Hen, Bass) what I would describe as a caramel flavor that I have not been able to reproduce very well in my many attempts at the style. My beers come out more like the American style except for the distinctive English hops character. For those of you who have a good understanding of this style, would you kindly point me to how I can get that caramel effect? Does the secret like in treacle (which I haven't tried), molasses, dark corn syrup? Fred L Johnson Apex, North Carolina, USA Return to table of contents
Date: Mon, 06 Sep 2004 16:56:10 -0400 From: "Sean Harper" <seanjharper at hotmail.com> Subject: Discovery of a home-brewing nature... Greetings all! From Brewer Maine; yes Brewer! I recently made an interesting find on my property. I resolved myself yesterday to finally remove a dead tree that appeared to be covered with a twisting leafy vine. This monstrosity in my yard has begged to be removed since I arrived and this fall was the time to do it! As I was sharpening my trusty chain saw I happened to look at the crown of this long-departed tree and see something quite interesting. The vines that are quite litterally keeping the dead-wood from collaps appered to be hops! Under closer investigation, indeed these vines are hop-vines. And they appear to be fairing quite well. Now, after my initial shock, i decided the dead tree wasn't so bad after all. However, my car of which enjoys ample shade from the hop-vines is equally important. I need suggestions on what to do. I would also love to identify the type of hops growing on my land... Any idea's? All suggestions will be greatly appreciated! yourse in brew, Sean Harper Brewer, Maine Return to table of contents
Date: Mon, 6 Sep 2004 19:42:32 -0400 From: Jeff Renner <jeffrenner at comcast.net> Subject: Re: Priming Glyn Crossno <graininfuser at yahoo.com> writes: >So the the percentage of alcohol goes up by 3.4% by >vol. but I have add another 5% in volume... >1qt h20+ 3.77 oz priming sugar. Well, that's way more water than I use, and often I use beer because I don't like to dilute the beer. 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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