HOMEBREW Digest #471 Thu 09 August 1990

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		Rob Gardner, Digest Coordinator

  Over-carbonation (Edme a common factor?) (Dale Veeneman)
  Info on brewery (Joe Uknalis)
  TCJoH index (a.e.mossberg)
  Brewpubs - Western US ? (Ray Mrohs)
  No brewpubs in Missouri -- yet (Jack Baty)
  need to buy a pot (Rick Noah Zucker)
  Irish yeast and the floaters (florianb)
  Estimating caloric content of homebrew (Mike Meyer)
  Substitutions, and scratched plastic (Tom Fitzgerald)
  Juniper Ale (Dave Sheehy)
  Re: Bock im Stein (Kevin L. McBride)

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---------------------------------------------------------------------- Date: Wed, 8 Aug 90 8:59:23 EDT From: Dale Veeneman <dev1 at gte.com> Subject: Over-carbonation (Edme a common factor?) > From: winter%cirrusl at oliveb.ATC.olivetti.com (Keith Winter) > Subject: Over-carbonated :-( > > OK, I'm trying to relax but it is getting harder to do. My latest batch > (Papazian's Palalia India Pale Ale) has come out over-carbonated. I Since about December, each batch has been fine for up to about 1 1/2 months in the bottle, then it gradually starts to over-carbonate. After about 2 1/2 months it's difficult to pour (even tipped) and after three months, strange flavors begin to appear. I attempted many corrections; the only thing in common was Edme ale yeast (I'd never had these problems before with Edme, I preferred the beer aged 4-6 months). I finally bit the ($4.79) bullet and used Wyeast liquid ale yeast for the current batch (still in secondary). Have others recently experienced anything similar with Edme? - Dale "Just drink it before two months" Veeneman Return to table of contents
Date: Wed, 08 Aug 90 10:02:10 EDT From: Joe Uknalis <UKNALIS at VTVM1.CC.VT.EDU> Subject: Info on brewery In response to the questions I've gotten about the brewery... The shares cost $100 & are sold in 'units' of $500, 800 shares will be sold. I 'm not sure how far along they are.. maybe 10% have been sold. They're planning on making an amber ale, sounds like Sam Adams. 600 gal. to sta rt. I am not connected with the brewery but will invest. The guys who run it work/have worked at an ethanol plant in Floyd. (3 of em) 6 pack price will be $4-5? Dividends will be paid in cash, not cases. The name of the brew will be 'Moonbeam Ale' Return to table of contents
Date: Wed, 8 Aug 90 14:49:57 GMT From: aem at mthvax.CS.Miami.EDU (a.e.mossberg) Subject: TCJoH index Regarding the recent comment about yet another TCJoH index, please note that we at the homebrew archives have two version of the index available for anonymous ftp from mthvax.cs.miami.edu ( in the directory ~ftp/pub/homebrew as the file "joyindex.Z" or via e-mail through the netlib server by sending the message send joyindex from homebrew to netlib at mthvax.cs.miami.edu aem - -- a.e.mossberg / aem at mthvax.cs.miami.edu / aem at umiami.BITNET / Pahayokee Bioregion Plato is a bore. - Nietzsche Return to table of contents
Date: Wed, 8 Aug 90 11:45:48 EDT From: Ray Mrohs <IRMIS971%SIVM.BITNET at CUNYVM.CUNY.EDU> Subject: Brewpubs - Western US ? From: Ray Mrohs System Programmer (OIRM) Smithsonian Institution We will be driving from San Francisco to Denver during the last past of August. Are there any recommended brewpubs along the way ?? Return to table of contents
Date: Wed, 8 Aug 90 9:20:11 CDT From: jack at wubios.wustl.edu (Jack Baty) Subject: No brewpubs in Missouri -- yet Several weeks ago the governor of Missouri signed a bill allowing the establishment of brewpubs. Homebrewer and author Dave Miller put in many hours working with legislators to get the law passed in a state where voting for such a thing could look bad on a lawmaker's resume. So while there are no brewpubs in St. Louis now there may be soon. I think Miller has hopes of starting one. - -- Jack Baty Division of Biostatistics Washington University Medical School St. Louis jack at wubios.WUstl.edu uunet!wupost!wubios!jack Return to table of contents
Date: Wed, 8 Aug 90 10:44:37 -0700 From: noah at cs.washington.edu (Rick Noah Zucker) Subject: need to buy a pot When I first started brewing a couple of months ago, I bought a cheap brewing pot. However, I think now that it is too cheap. The bottom burns very easily and when I try to scrub it clean, I feel like I am going to bend the pots in half. When boiling water, I can see the shape of coils through the water on the bottom of the pot. Anyway, I want to buy a new, good pot. I know we have discussed some of this before, but I did not save the information. So, could people e-mail me info about good places from which to mail order equipment at a good price (my local place which has very good prices on supplies, does not carry much equipment) or if you are in the Seattle area, it need not be mail order. I do not care if the pots are aluminum or stainless steel (please, no aluminum pot flames). Rick Noah Zucker noah at cs.washington.edu ...uw-beaver!uw-june!noah Return to table of contents
Date: 08 Aug 90 11:05:55 PDT (Wed) From: florianb at tekred.cna.tek.com Subject: Irish yeast and the floaters In yesterday's HBD, Ken Weiss (what a name!) says: >Now for my question to the group. I just started using Wyeast cultures. >I've noticed that I'm getting little flakes of material up near the surface >of the beer in the bottle. The slightest movement will send these little >gomers drifting down to the bottom of the bottle, looking for all the world >like one of those snowstorm paperweights. The yeast in question is >the Irish Ale. Comments/explanations/reassurances/loud exclamations Wow! I exclaimed...I use the Wyeast Irish yeast almost exclusively for my ales and I've never seen this phenomenon. This yeast is definitely one of the cleanest, fastest, yeasts I've used. In the past, I have seen little bits of things looking like tiny "boulders" which float around in the beer. I've heard that these are caused by infusion mashing at very low tempera- tures. But flakes, well I could guess a wild yeast infection. Do you scrub the bottles well, then sanitize with chlorine bleach solution? Another possibility is protein-tannin complex, but I don't know why it would congregate near the surface. Are you using fresh hops? Perhaps you could elaborate on your process. Do you mash or are you using extract? Interestedly, Florian Return to table of contents
Date: Wed, 8 Aug 90 12:26:38 PDT From: meyer at tcville.hac.com (Mike Meyer) Subject: Estimating caloric content of homebrew As I've gotten tired of hearing comments about my girth being a direct result of my beermaking and/or consumption, I'm interested in calculating the calorie content of my homebrew. Also, I want to stem the tide of "oh, gee, beer is fattening" comments I get from people. The assumption I'm making about calories in beer is that they are a function of the original gravity of the beer. Water has a gravity of 1.000, and no calories. Let's ignore the fact that pure alcohol has a gravity less than 1.000. I make the assumption that unfermentables have the same caloric content as fermentables, as well. (Is that a reasonable assumption? I would expect sugars to have similar caloric content, but I don't know about anything else that is dissolved in beer, like proteins, etc. At worst, this assumption would just give you a high estimate). I don't have the formula handy for figuring potential alcohol from gravity, but figure that potential alcohol is a very convenient way of calculating the calories. Again, making the assumption that unfermentables are sugars of the same caloric content as fermentables, we don't care about the finishing gravity for the purposes of this calculation. Therefore we treat a potential alcohol reading of, say, 4%, as a actual alcohol content of 4% for purposes of calorie calculation. Let's also normalize our gravity at 60 degrees F and use a calorie count for an oz. of pure Ethanol at that temperature. The formula for calories in serving of beer would thus be: (x**) calories % pure alcohol (potential) oz. beer _---------- x ------------ x -------- oz. pure alcohol beer serving **Does anybody know what the caloric content of an oz. of pure alcohol (x) is? Surprisingly, this is not included in the average calorie counting book :-) Are my assumptions valid, or do they ignore some fundimental physical properties of beer or the universe? Will this formula give an accuracy within 10% of the actual calorie count? Mike Meyer meyer at tcville.HAC.COM "um, let's see, 1800 calories a day is 8 stouts or 12 nut brown ales..." Return to table of contents
Date: Wed, 8 Aug 90 14:20:54 mdt From: Dan Timm <timm at hpcsrf.col.hp.com> Full-Name: Dan Timm Hello Homebrewing Compatriots I'll being attempting an oatmeal stout in the near future and have some questions. I have taken Jay H.'s suggestion and picked up some steel cut oats. What i need to know is whether or not to mash these grains. I am an extract brewer. If i need to mash, can I just mash the oats or do i need a source of enzymes from barley as required in mashing malted wheat? What exactly is Steel cut oats, are they malted oat? Thanks Dan Timm timm at col.hp.com Return to table of contents
Date: Wed, 8 Aug 90 16:16:06 EDT From: Tom Fitzgerald <fitz at wang.COM> Subject: Substitutions, and scratched plastic I've got the standard couple of beginners' questions: Dave Line has a recipe for an Old Peculier lookalike that uses black treacle and saccharin. I can't find treacle anywhere, and I'd rather not use saccharin if there's an alternative. My current plan is to use molasses instead of treacle (equal amounts), and lactose instead of saccharin. Should I be using blackstrap molasses instead? Each saccharin tab has the equivalent sweetness of 1 tsp of sucrose, so I assume I should use 2 tsp of lactose to substitute for each tab, since lactose is much less sweet. Does anyone have a better idea? Also, I've been making a habit of storing my strainer, caps, capper and stuff inside the fermenter when not in use. I finally noticed that these sharp metal edges were scratching the hell out of the sides and bottom of the fermenter. Should I replace it immediately, or can I deal with it by rinsing it with boiling water before putting the sanitizer in it? (I know sanitizer won't get into the scratches well enough to kill the bugs, but I assume steam will). I want to start a new batch (the Peculier) soon, and I'd rather get some real info than be forced to worry about it. Thanks for any info - --- Tom Fitzgerald Wang Labs fitz at wang.com 1-508-967-5278 Lowell MA, USA ...!uunet!wang!fitz Return to table of contents
Date: Wed, 8 Aug 90 15:59:40 PDT From: Dave Sheehy <dbs at hprnd> Subject: Juniper Ale Full-Name: Dave Sheehy The secrets to the details of a juniper spiced ale lie under all your noses in Papazian's epic work of which we're all familiar. In the recipe for Tumultuous Porter (aka Goat Scrotum Ale) is a suggestion to add 1/4 C juniper berries to the wort (sorry Florian but he doesn't specify any particular variety :-). And indeed I have concocted such a beast in the recent past. I used the extract based recipe as a basis for an all grain version which I dubbed "Mashed Goat Scrotum Ale" (catchy name huh?). May I further the pun by stating that it was painfully delicious? A quarter cup of juniper berries gives a definite juniper flavor without being overbearing. I got juniper berries from the spice booth at my local farmer's market. They were semi-dry when I bought them and I don't know how fresh berries would convert (in Florian's case where he has access to the fresh stuff). I emacerated them in the food processor and added them at the end of the boil (don't want to lose all the aromatics you know). I have also made a spruce ale using spruce essence and Papazian's spruce ale recipe which calls for spruce essence (as opposed to the one which uses fresh spruce tips). I much prefer the juniper as it is not as bitter as the spruce and is more flavorful to boot. I have a suspicion that any essence is not going to be as good as the real thing (surprise surprise) so if I were going to make a spruce ale again I would make an effort to use fresh spruce. Dave Sheehy dbs%hprnd.hp.com Return to table of contents
Date: Wed, 8 Aug 90 18:44:54 EDT From: gozer!klm at uunet.UU.NET (Kevin L. McBride) Subject: Re: Bock im Stein In HOMEBREW Digest #469, Bob Gorman <semantic!bob at uunet.UU.NET> writes: $ I recently found an interesting beer. I was on my way home $ from doing some camping and I stopped in a New Hampshire State $ Liquor Store.... $ $ The beer is 'Fiedlers Bock im Stein'. $ $ One more thing: I also found there a 'Belgain ale flavored $ with fresh cherries', but that's for another day. (1 pint & 9 Ozs $ of Bock im Stein says it's time to eat dinner and stop drinking $ bier ;-}. (Damn! The secret's out!) The New Hampshire State Liquor Stores DO NOT carry Bock im Stein or the Belgian KriekBier. This is just a simple case of mass hallucination. For your own good, STAY AWAY. Please. :-) :-) :-) :-) :-) :-) :-) :-) :-) :-) :-) :-) :-) :-) :-) :-) :-) :-) Yum. OK, I'll share. After all, there's plenty more where that one came from. - -- Kevin L. McBride, President // Amiga: | Brewmeister, VP of tasting, McBride Software // The computer | and Bottle Washer, Consulting Group, Inc. \\ // for the | McBeer Home Brewery uunet!wang!gozer!klm \x/ creative mind | Nashua, NH Return to table of contents
End of HOMEBREW Digest #471, 08/09/90 ************************************* -------
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