HOMEBREW Digest #4717 Mon 07 February 2005

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  Re: Las Vegas Beer (Scott Alfter)
  Rapadura sugar ("Cave, Jim")
  link of the week - Seefahrtsbier (bob.devine)
  Re: Rapadura Sugar (Don Trotter)
  clear vs dark (Mark Tigges)
  re: toasting malt ("Greg R")
  WZZ Homebrew Competition ("John C.Tull")
  re: spruce tips ("Jim Mccrillis")
  Spruce ("Spencer W. Thomas")
  RE: Weizenbier temps ("Rick Gordon")

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---------------------------------------------------------------------- Date: Sun, 6 Feb 2005 19:58:02 -0800 From: Scott Alfter <scott at alfter.us> Subject: Re: Las Vegas Beer On Fri, 04 Feb 2005 at 10:02:40 -0600, Doug Hurst wrote: > 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 I run the website for the local homebrew club, and I've not run across a site for them either. I have a page up that lists who's serving what: http://snafu.alfter.us/ontap.shtml Jim Wilson at Barley's (he took over there when Michael Ferguson got hired by BJ's a few months back) gathers up this info from the other breweries about once a month and passes it along, so it should stay reasonably up-to-date. I should probably add street addresses for the benefit of out-of-towners, but in the meantime, the website for the 2004 AHA convention is still up and lists addresses and phone numbers for the local watering holes: http://www.beerandloafing.org/vegasbrews.shtml It'll also give you driving directions from wherever you happen to be staying in Las Vegas (plug in the address). _/_ Scott Alfter / v \ Visit the SNAFU website today! (IIGS( http://snafu.alfter.us/ Top-posting! \_^_/ rm -rf /bin/laden >What's the most annoying thing on Usenet? Return to table of contents
Date: Mon, 7 Feb 2005 06:38:55 -0800 From: "Cave, Jim" <Cave at psc.org> Subject: Rapadura sugar >From the Grain and Salt Society Website... "Rapadura sugar is the dried whole natural juice of the sugar cane. Unlike any other sugar available on the market, Rapadura sugar is never separated from its molasses content, thus it retains all the vitamins and minerals available from sugar cane. Rapadura is filtered through a stainless steel sieve, producing a fine-grained sugar that is easy to use in cooking and baking. Third-party certified organic, Rapadura is grown on sustainable family farms in Brazil. Use Rapadura measure for measure as a replacement for refined sugar. Rapadura has a richer, more complex flavor than refined sugar because of its mineral and vitamin content" Return to table of contents
Date: Mon, 07 Feb 2005 17:01:05 +0000 From: bob.devine at att.net Subject: link of the week - Seefahrtsbier In German beer making, Seefahrtsbier is brewed on the second Friday in February. This year, the day falls on Feb 11th. Seefahrtsbier, which means "sea journey beer" or maybe "see navigation beer", was made in the port city of Bremen to celebrate a sailors festival. The beer is very malty. http://www.berliner-bierfestival.de/bierABC.htm (Anybody with better German skills, please jump in here! Original quote: Dieses Bier wird heute nur noch am zweiten Freitag des Februar im Bremer Ratskeller gebraut, zur sogenannten Schiffermahlzeit. Fruher wurde es am Ende des Winters den Seeleuten vor dem Auslaufen dargeboten. Das Seefahrtsbier ist sehr malzig.) Does anybody have a recipe for this beer? The only clues I've found are that it is dark and malty. With such a great (although giggle-inducing) name and story, I gotta make it! Bob Devine Return to table of contents
Date: Mon, 07 Feb 2005 11:18:07 -0600 From: Don Trotter <donniestyle at directlink.net> Subject: Re: Rapadura Sugar Steve Smith asks about rapadura. Since Charlie Papazian wrote about Rapadura, my brew partner and I have been planning to brew with it. The ingredient list is simply "Melado," which translates to molasses or treacle. My understanding is that it is pure cane sugar that has been cooked down. It is solid, and comes in the form of a brick. I have several, and they vary in color from light caramel to dark chocolate. The taste is very good. I also have seen the powdered version sold in some food stores, and I am told that it is not rapadura. The price of that version turned my head quickly. The authentic version is very inexpensive, but I had connections to get it. I still have found no local retailers carrying the authentic rapadura, even the Brazilian stores. As far as brewing with it, we expect the contribution of color and unfermentables to be high. This is usually not the intent of using sugar. These factors need to be taken into account when planning the recipe, which we have you yet done. I expect to use the KISS method. Best wishes, Don Trotter Return to table of contents
Date: Mon, 7 Feb 2005 10:15:21 -0800 From: Mark Tigges <mtigges at shaw.ca> Subject: clear vs dark Writing this kind of message is not something I do often. In online communities, it's difficult for any good to come out of it simply because of the propensity for flaming. But, it's been bugging me for a long time, so sorry if anyone gets annoyed. As I'm sure everyone reading is aware, in southern Germany there are two mainstay lagers. A pale lager, and a dark lager. There are of course others, but these are the mainstays. They are so ubiquitous that they are simply referred to as pale and dark. In fact, if you go to a donut shop and ask for a pale, they won't give you a cake flour unglazed donut, they'll say they don't serve beer. (Or they will hand you a pale lager if they do in fact serve beer with their donuts.) In German the word 'hell' means something quite different than it does in English. It means brightly, or clearly. This is the word that they use to name their pale lager. As an adjective the word is 'helles'. So, as everybody knows, to order a draft pale lager; "ein Helles von Fass bitte." Now, here is where confusion reigns. I don't know why, but it seems everybody believes that the same wierdness behind hell/helles must exist for their word for dark as well. It does not. Dark translates to dunkel. So in fact does darkly. Both adjective and adverb are spelt and pronounced the same. And it is not dunkle. So, a dark lager is a dunkel, not a dunkels. And most definitely not a dunkle, or a dunkles. Even if you want two dark lagers, it's still just "zwei Dunkel." Sorry for speaking when not spoken to. Mark. Return to table of contents
Date: Mon, 07 Feb 2005 14:03:18 -0600 From: "Greg R" <gmrbrewer at hotmail.com> Subject: re: toasting malt Jason Gross inquired about recipes calling for you to toast malt, and whether he could instead purchase malt that has already been toasted. Unless you really have a need to use malt you have toasted yourself, my suggestion is to use a commercial version instead. My only attempt at home toasted malt left a nasty, acrid flavor in an historical porter I brewed last year that still has not aged out of the beer. I did allow the toasted grain to mellow for a couple weeks before mashing with it, but it still added a harsh and objectionable flavor. I wish I had used something else. Commercial versions of toasted grains include Victory, Special Roast and Amber. Crystal malts are not the same, they will add sweetness where the toasted malts are not sweet. Cheers, Greg in Chicago Return to table of contents
Date: Mon, 7 Feb 2005 12:51:33 -0800 From: "John C.Tull" <jctull at gmail.com> Subject: WZZ Homebrew Competition Entries are being accepted from now until the 19th, so register and get your entries in ASAP. http://washoezz.net/competition.html The WZZ HBC is open to all 2004 BJCP Styles, including meads and ciders. The Best of Show winner will win $50 gift certificates from both The Reno Homebrewer and Beer, Beer & More Beer, a commemorative half-yard glass, and they will have the opportunity to brew their recipe at Great Basin Brewing Company in Reno, Nevada. (See the competition web page for details.) Judging will be held on 27 February at Silver Peak Brewery & Restaurant in Reno, Nevada. Entries will be accepted at our two drop-off locations from 5-19 February. Drop-off locations are The Reno Homebrewer and Beer, Beer and More Beer in Concord, CA. Entries that will be shipped are to be sent to the Reno Homebrewer to be received by 19 February. Directions and entry instructions are available on our web page linked below. I encourage everyone to enter as many beers as they would like. Cost is $6 for the first entry, and $4 for each additional entry. Details and links to the online registration system are available from our web site: http://www.washoezz.net/competition.html Please contact me if you have any questions. Good luck! John Tull WZZ HBC Organizer Return to table of contents
Date: Mon, 7 Feb 2005 14:01:16 -0800 From: "Jim Mccrillis" <gymemaq at earthlink.net> Subject: re: spruce tips A little anecdote re: spruce beers. I currently have an 80 shilling spruce beer I spruced up with an ounce of spruce extract in 5 gallons. It turned out very piney (yes, we're talking pine Sol here). While I've not convinced any of my drinking buddies to the same mind set, I love it. But I can understand their reticence. Nevertheless, I do have a question on this. If one were to try to do a more authentic spruce beer, where would one get spruce tips? Are they available commercially or does one have to go out and just gather them off of some old pine tree? About how many would one need? Jim McCrillis gymemaq at earthlink.net Return to table of contents
Date: Mon, 07 Feb 2005 17:29:56 -0500 From: "Spencer W. Thomas" <hbd at spencerwthomas.com> Subject: Spruce I've had many of Mike O'Brien's spruce beers, and I have to echo the comments of others on them. They have a good spruce flavor, but don't remind me of retsina. The spruce is there, but in a nice way, and doesn't overpower the "beerness" of the beer. Where do you get spruce tips? You wait until spring, and you pick the new light-green tips from the spruce branches. This assumes you live in the right part of the country, I guess. The picture at this link, http://snipurl.com/clrq, is a nice close-up of a bunch of new "spruce tips". The photo at this link, http://snipurl.com/clrs, shows a young spruce tree with new growth: you can clearly see the difference between old and new. Although Mike said that he thought you could use whole branches in his mash-tun technique, I would use only the new growth if you're planning on boiling it. (Just my opinion, YMMV.) =S Return to table of contents
Date: Mon, 7 Feb 2005 21:34:55 -0500 From: "Rick Gordon" <regordon at bellsouth.net> Subject: RE: Weizenbier temps Hmm. I have always used a mash rest at + or- 95 deg F (per Eric Warner's book) for mash acidification and have normally had great results. Guess I was also helping the ferulic acid formation (and hence clove character) per Greg's post. Don't ask about 4-vinyl *guano* formation - been there too :) Prost! Rick Return to table of contents
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