HOMEBREW Digest #4715 Fri 04 February 2005

[Prev HBD] [Index] [Next HBD] [Back]

		Digest Janitor: pbabcock at hbd.org


                  Beer, Beer, and More Beer
      Visit http://morebeer.com to show your appreciation!

    Support those who support you! Visit our sponsor's site!
********** Also visit http://hbd.org/hbdsponsors.html *********

  America's Finest City ("Chad Stevens")
  Re: Single roll mill crushing action (Wayne Faris)
  Re: Beer in Salt Lake City (Bob Landry)
  Re:Re:Re:Re:Re:Re:Re:Re:Re:Re:Re: Single roll mill crushing action ("River Bound Brewing")
  Cream ale and yeasty flavors ("Peed, John")
  Beer Can Save Your Life ("Pete Calinski")
  Re: Las Vegas Beer ("Doug Hurst")
  toasting malt ("Jason Gross")
  Re: Pressure-Cooker Pseudo-Decoction (pDecoct) (Jeff Renner)
  Long term storage of Chimay Blue ("Antony Hayes")
  Decocting Schwarzbier (Randy Mosher)
  2005 South Shore Brewoff - update (McNally Geoffrey A NPRI)
  Oxygenation with inline diffuser ("Noah A. Bolmer")
  Hefe Temps ("HomeBrewUSA")
  Re: Vegas Beer (Kent Fletcher)
  Spruce tip tips? (Teresa Knezek)

* * * * * * * * * * * * * * * * * * * * * * * * * * * * * * The HBD Logo Store is now open! * * http://www.hbd.org/store.html * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * Suppport this service: http://hbd.org/donate.shtml * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * Beer is our obsession and we're late for therapy! * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * Send articles for __publication_only__ to post@hbd.org If your e-mail account is being deleted, please unsubscribe first!! To SUBSCRIBE or UNSUBSCRIBE send an e-mail message with the word "subscribe" or "unsubscribe" to request@hbd.org FROM THE E-MAIL ACCOUNT YOU WISH TO HAVE SUBSCRIBED OR UNSUBSCRIBED!!!** IF YOU HAVE SPAM-PROOFED your e-mail address, you cannot subscribe to the digest as we cannot reach you. We will not correct your address for the automation - that's your job. HAVING TROUBLE posting, subscribing or unsusubscribing? See the HBD FAQ at http://hbd.org. LOOKING TO BUY OR SELL USED EQUIPMENT? Please do not post about it here. Go instead to http://homebrewfleamarket.com and post a free ad there. The HBD is a copyrighted document. The compilation is copyright HBD.ORG. Individual postings are copyright by their authors. ASK before reproducing and you'll rarely have trouble. Digest content cannot be reproduced by any means for sale or profit. More information is available by sending the word "info" to req@hbd.org or read the HBD FAQ at http://hbd.org. JANITORs on duty: Pat Babcock (pbabcock at hbd dot org), Jason Henning, and Spencer Thomas
---------------------------------------------------------------------- Date: Thu, 3 Feb 2005 19:44:46 -0800 From: "Chad Stevens" <zuvaruvi at cox.net> Subject: America's Finest City It's time to ship your entries to AleSmith for America's Finest City Homebrew Competition. Entries will be accepted now till February 23rd: http://www.quaff.org/AFC2005/AFCHBC.html Winners will receive a commemorative T-shirt, White Labs Yeast Certificate, etched mug, a chance to have your beer brewed commercially by WBC and GABF Gold Medal Brewer Tom Nickel of Oggi's Pizza, and other groovy stuff. We have a great group of Judges from numerous clubs who also do SW First Round Nationals. Use this comp to figure out where to place your "tweener" beers in Nationals. Thanks to the many HBD'rs who have participated. We wouldn't have 500 entries from 15 states without you. Thanks, Chad Stevens QUAFF San Diego Return to table of contents
Date: Thu, 03 Feb 2005 21:44:59 -0600 From: Wayne Faris <ke0bz at arrl.net> Subject: Re: Single roll mill crushing action Todd Snyder posted (among other things): "...... This is what I observed. The crush from the Philmill is excellent, just as Dan stated below the husks are pealed from the grain completely intact and fluffy. The starchy meat of every barley corn is crushed and there is little fine flour. The throughput using an old 3/8" drill motor was _very_fast_. The only thing I would like to see changed in the design is the small 'hopper' which is an upside down 2 liter pop bottle." I picked one of these back in December and also did not like the tiny "hopper". I quickly modified mine. I found a large funnel in the automotive department at Walmart. The inside diameter of the spout towards the top is about the same diameter as the hole in the top of the mill where the 2 liter bottle goes. I cut a small scrap of wood to fit the top of the mill and drilled a hole in it to fit the end of the funnel (after cutting several inches off the spout). I screwed the piece of wood to the top of the mill, inserted the funnel, and moved the hopper retaining screw from the mill top to the new funnel holder. This arrangement works great. I get a little better flow since the hole is bigger than the inside diameter of the 2 liter bottle. Also, this funnel will hold 5 pounds of grain. Much better than the original design. Maybe Dan should consider drilling the "hopper" hole a little bigger, include a $4.00 funnel and charge an extra $10 for the "Extra Capacity" model. Wayne - -- No virus found in this outgoing message. Checked by AVG Anti-Virus. Version: 7.0.300 / Virus Database: 265.8.4 - Release Date: 2/1/2005 Return to table of contents
Date: Fri, 04 Feb 2005 00:27:28 -0700 From: Bob Landry <psyktek at comcast.net> Subject: Re: Beer in Salt Lake City There are a few brewpubs in the valley. My favorite is Red Rock. There's also a "private club" called The Bayou. Haven't tried it, but supposedly great cajun food and over 200 microbrews on tap and in bottles. I'm sure you'll meet somebody at the convention that can point you in the right direction(s). Oh, and don't let the "private club" thing scare you off. Someone there will sponsor you and you just pay a nominal fee for a temporary membership. If you go out to dinner (and you should, Salt Lake has many good restaurants) ask your server for a primer on Utah's alcohol regulations. You'll need it!!! Bob Return to table of contents
Date: Fri, 4 Feb 2005 07:42:05 -0600 From: "River Bound Brewing" <RiverBound at charter.net> Subject: Re:Re:Re:Re:Re:Re:Re:Re:Re:Re:Re: Single roll mill crushing action I think I got all my "Re:"s in there. Hi everyone. I'm not associated with Mr. Listerman in any way either. I've just seen so much controversy raised of the number of rollers in a mill that I thought it was time I chimed in. First, I have to admit that I've never owned any other mill than your basic Phil Mill. I have, however, been brewing for several years and believe I understand fully what a nice crush is supposed to look like. I may some complaints about my Phil Mil, but they certainly are not related to the quality of the crush. Yeah, it's small, and it's slower than most larger mills, but don't knock the crush. On speed, I don't know how fast some people hope to get through the process, but I brew 17 gallon batches and don't think the 10 minutes I spend at my Phil Mil is all that much in the shadow of a long brew day. TO speed things up a bit I did bore the inlet out a bit to accommodate an inverted plastic 5 gallon carboy as a hopper, and I picked up a drill at Big Lots for $8 to power the device. So far, so good. Will I ever buy a "nicer" mill (I think that's more appropriate than "better")? I doubt it. PMR Return to table of contents
Date: Fri, 4 Feb 2005 09:46:58 -0500 From: "Peed, John" <jpeed at elotouch.com> Subject: Cream ale and yeasty flavors A month or so ago I asked if anyone had had problems with1056 yeast producing yeasty flavors, particularly in lighter beers like cream ales. The yeasty half of the ten gallon batch had primaried for a week, secondaried for two weeks and had been carbonated and in the fridge for five weeks when it blew out. The other half (same batch of 1056 yeast, split between the two) was primaried for a week and secondaried for seven weeks - I just filtered and carbonated it two nights ago. It's delish, with no yeasty flavors at all. So I feel pretty sure it's more the style than the yeast (a good cream ale is pretty demanding), and it appears that the beer needs to rest a good while in the vicinity of room temperature to allow all the yeast byproducts to clear out. I have another cream ale in secondary now that was fermented with 1007 German ale yeast. I suspect that sulfur will be the culprit with that one, but at least now I know to wait it out. I'll let you know how it turns out. And, Steve, the next one will be done with 1275 (just got a pack of it). John Peed Oak Ridge, TN Return to table of contents
Date: Fri, 4 Feb 2005 10:38:05 -0500 From: "Pete Calinski" <pjcalinski at adelphia.net> Subject: Beer Can Save Your Life What more can I say: http://www.ananova.com/news/story/sm_1261997.html?menu Pete Calinski East Amherst NY Near Buffalo NY http://hbd.org/pcalinsk *********************************************************** *My goal: * Go through life and never drink the same beer twice. * (As long as it doesn't mean I have to skip a beer.) *********************************************************** Return to table of contents
Date: Fri, 04 Feb 2005 10:02:40 -0600 From: "Doug Hurst" <dougbeer2000 at hotmail.com> Subject: Re: Las Vegas Beer I don't think anyone has mentioned Chicago Brewing Company. Yep, it's a brewpub in Las Vegas. It's a few miles west of the strip area. I haven't been there yet, but it seems to rate consistently well. I can't seem to find a website for them but here's the address: 2201 S Fort Apache Rd 89177 702-254-3333 Doug Hurst Chicago, IL [197.5, 264.8] Apparent Rennerian Return to table of contents
Date: Fri, 04 Feb 2005 10:35:46 -0700 From: "Jason Gross" <jrgross at hotmail.com> Subject: toasting malt I want to mash with toasted malt. John Palmer's book "How to Brew" (thank you, John, I use your water salts addition table every time I brew) gives various methods for toasting malt, followed by the fine print, "The malt should be stored in a paper bag for 2 weeks prior to use." Two weeks! I find it hard to anticipate making a yeast starter 2 days before I brew. Other than the satisfaction of having toasted my own malt, why couldn't I just use a roasted or crystal malt that has already been "toasted"? It seems to be 6 maillard rxn products of one or half-dozen of the other conundrum. Please enlighten me. Jason Gross Mandan, ND [895.4, 296] Apparent Rennerian (miles) Return to table of contents
Date: Fri, 4 Feb 2005 13:38:14 -0500 From: Jeff Renner <jeffrenner at comcast.net> Subject: Re: Pressure-Cooker Pseudo-Decoction (pDecoct) Alexandre Enkerli <aenkerli at indiana.edu> wrote from South Bend, IN: >I always wanted to try ... a pseudo-decoction by >pressure-cooking a Mason jar of grain. IIRC, this is a method Jeff >"Center of the Homebrew Universe" Renner uses for his CAP's cereal >mash. Jeff, did I get this right? Close. I cook more than a mason jar full. My standard 8 gallon batch is 10 lbs. of malt and 3 lbs of corn meal. I cook the corn with a pound of malt. I used to do it in an 8 qt (7.6 l) pot on top of the stove, but recently I've put the pot in a really big pressure cooker (22 qt, 20.8 l). Not only does this speed thing up, I figure it gives more yummy flavors.It sure smells great. Not a big flavor difference, though. I've also done a couple of pseudo-decoctions with all malt beers, and am going to do one Monday with an all-Munich malt Dunkles. I take about 20-25% of the malt, mash in separately, then after a short rest, pressure cook it, then add it to the main mash. Really just like a cereal mash but with malt. Don't know if it really works better, but it feels good. 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: Fri, 4 Feb 2005 21:07:27 +0200 From: "Antony Hayes" <anthayes at telkomsa.net> Subject: Long term storage of Chimay Blue Does anyone have any success stories regarding long terms storage of Chimay Blue? Their website recommends a dark place, but I wondered if anyone had temperature and humidity recommendations? Ant Hayes Johannesburg Return to table of contents
Date: Fri, 04 Feb 2005 13:12:49 +0100 From: Randy Mosher <randymosher at rcn.com> Subject: Decocting Schwarzbier AleX wrote: >A cool one I always wanted to try was to do a pseudo-decoction by >pressure-cooking a Mason jar of grain. This may be a good way to do an adjunct mash (where the adjunct needs to be boiled to make the starch available), but I don't believe you would get the kind of caramelization you would like to see for a dark beer like the Schwarzbier you mention. I doubt if it would be worth the considerable trouble in this case. >It was initially supposed to be a >Baltic Porter but it's looking more and more German. Kind of like a >Porter version of a Schwarzbier. What's the German word for brown, >again? Or it could be a Prussian Porter or something... ;-) There is a direct historical link between porter and schwarzbier. The English were setting the world on fire in the late 18th/early 19th century with porter, and breweries all over Europe were trying to get in on "the next big thing." By 1900 there were two different Deutsches porter styles, and schwarzbier existed as well. Wagner (1877) refers to it as "Englisher Kostritzer." - --Randy Mosher http://radicalbrewing.com Return to table of contents
Date: Fri, 04 Feb 2005 15:28:57 -0500 From: McNally Geoffrey A NPRI <McNallyGA at Npt.NUWC.Navy.Mil> Subject: 2005 South Shore Brewoff - update Hi All, The 2005 South Shore Brewoff will be held on Saturday, March 26th. It was originally scheduled to be held at the Rock Bottom Restaurant and Brewery in Braintree, MA but had to be relocated due to circumstances beyond our control. It will now be held at a club members home in Mansfield, MA. Entry and judging information is now available on the club website at: http://www.southshorebrewclub.org/ Geoffrey McNally Competition Organizer Return to table of contents
Date: Fri, 04 Feb 2005 12:23:54 -0800 From: "Noah A. Bolmer" <noah at marblerecords.com> Subject: Oxygenation with inline diffuser Hello- Along with my new St. Pats 3 level system, I also got an inline diffuser / thermometer combo unit: http://stpats.com/In-Line.html I also have a small benzomatic O2 tank and regulator to hook it up. The regulator does not have a dial or any way for me to measure the flow rate. I plan on either running it directly from the spout of my brewpot, or after the counterflow chiller (if I get one instead of my current immersion chiller). Should I open the O2 valve all the way up as the wort passes through it? I don't have a pump; gravity will be pulling the wort through the unit. About how long can I expect a benzomatic O2 can to last? Thanks! Noah A. Bolmer Return to table of contents
Date: Fri, 4 Feb 2005 15:31:55 -0500 From: "HomeBrewUSA" <brewshop at homebrewusa.com> Subject: Hefe Temps Darrell asks about Hefe temps.... In my experience with WLP300 I have discovered that it gives BIG bannana if fermented at a steady 73 degrees F. I have not tried a lower temp yet but the rules I know are higher = more bannana lower = more clove Mike Mike and Mellissa Pensinger Owners, HomeBrewUSA Norfolk, Virginia http://www.homebrewusa.com 757-459-2739 Return to table of contents
Date: Fri, 4 Feb 2005 15:33:30 -0800 (PST) From: Kent Fletcher <fletcherhomebrew at yahoo.com> Subject: Re: Vegas Beer Martin wrote: > While I'm no expert on Las Vegas, the recent AHA > convention in Las Vegas > certainly opened my eyes to some possibilities in > that town. > > I think a good place to check out would be Barley's > Casino and Brewery. The > brewmaster, Michael Ferguson, participated > extensively in the AHA > convention. He proved himself to be an outstanding > person and excellent > brewer. (SNIP) > Another great place was the Hofbrauhaus. This is a > licensed replica of the > original Hofbrauhaus in Munich. Four of us stopped in Henderson for lunch at Barley's on the way out of town from the NHC. I was the DD, and so didn't sample, but my knowledgable brew club buddies all gave the beers good marks. But Henderson is NOT what I would call easily accessible for somebody without a car, it took us a good 20-30 minutes to get there from the Riviera. Also, Michael Ferguson has left Barley's, and is now the West Coast regional Director of Brweing Operations for BJ's. Vegas' loss is our gain! Ond of the bes places to enjoy beer is the Freakin' Frog, with a selection of over 400 beers. They have brews on tap that you will not find anywhere else in the U.S. http://beeradvocate.com/beerfly/user_reviews/5558/ It's about a $10 cab ride from the north end of the strip. One other note, the Hoffbrauhaus has a free shuttle, which is good, once you pay your tab. http://www.hofbrauhauslasvegas.com/ Return to table of contents
Date: Fri, 04 Feb 2005 14:34:19 -0900 From: Teresa Knezek <mivox.mail at gmail.com> Subject: Spruce tip tips? Quite a while ago, Alaskan Brewing Co. came out with a seasonal winter ale flavored with spruce tips. It was a pretty unremarkable beer outside that fact, but it was a very nice flavor... The last 2-3 years' batches have hit the shelves with no detectable spruce flavor, not much hops... boring, over-malty, bleaugh. So I'd like to do my own spruce beer, but I've no idea how to use the spruce tips. Do I add them at the end of the boil, like hops? Find some way of sanitizing them, and put them in the fermenter? Any ideas how much I should put in? I'd hate to totally ruin a batch of beer, but I know if I get it right, it'll be a really nice touch. - -- :: Teresa :: http://www.clearvote.org/ "When I tell the truth, it is not for the sake of convincing those who do not know it, but for the sake of defending those that DO." -- William Blake Return to table of contents
[Prev HBD] [Index] [Next HBD] [Back]
HTML-ized on 02/04/05, by HBD2HTML v1.2 by KFL
webmaster@hbd.org, KFL, 10/9/96