HOMEBREW Digest #4786 Thu 09 June 2005

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  American Amber Ale (more like English Strong in taste) (leavitdg)
  Re: Topical Iodine for Sanitizing ("David Houseman")
  RE: Erlenmeyer Flasks (WRT flat surface stoves) (Steven Parfitt)
  steeping carapils (Pat Casey)
  Re: Yeast Bank Vials (Jeff Renner)
  Yeast ranching (Chris Kafer)
  Yeast vials (Signalbox Brewery)

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---------------------------------------------------------------------- Date: Thu, 9 Jun 2005 06:15:56 -0400 From: leavitdg at plattsburgh.edu Subject: American Amber Ale (more like English Strong in taste) I recently made what I intended to be in the direction of an American Amber Ale, and it came out tasting, to me. more like an English Strong Ale. I believe I use(d) too much biscuit and amber malt (Chad Stevens: you told me so, some time ago!). Anyway, here is the recipe, and I plan next time to cut the biscuit and kilnAmber in half. Any other suggestions would be welcomed. 8 lb Pilsner Malt 1 lb Wheat Malt .5 lb biscuit malt .5 lb KilnAmber malt 2 stage infusion (145F, then heated and recirculated to 155, then mashout at 170F) first run was 1.084 boil grav was 1.046 90 min boil (low btu stove) orig grav was 1.052 final grav (using Wyeast 1056) was 1.010 %avb was 5.5 hops were 1 oz cascade at FW .25 Yakima Goldings at 60 same at 30 .50 Yakima Goldings at 15 1.0 Yakima Goldings at 5 IBUs were 33.6 Again, this tastes very good, but I think I overdid the dark malts. And, it tastes like it is higher in alcohol than it is. Any comments/suggestions would be appreciated. Happy Brewing! Return to table of contents
Date: Thu, 09 Jun 2005 07:57:37 -0400 From: "David Houseman" <david.houseman at verizon.net> Subject: Re: Topical Iodine for Sanitizing Stuart, The percarbonate itself would unlikely contribute directly to excess tannins. You could taste some automatic dishwasher solution to see. But I would imagine that the sodium percarbonate raises the pH of the water considerably so if it's not rinsed well it potentially could raise the pH of the mash to the point that you would extract more tannins than desired. However, it would seem to me to require quite a bit of sodium percarbonate solution residue! Rinse any cleanser well but look elsewhere for the tannin causing culprit. David Houseman Return to table of contents
Date: Thu, 9 Jun 2005 06:36:28 -0700 (PDT) From: Steven Parfitt <thegimp98 at yahoo.com> Subject: RE: Erlenmeyer Flasks (WRT flat surface stoves) "David Houseman" Responded: >One point of using these flasks on the stove: They >can sit directly on a gas flame. But on an electric >element, a diffusion ring should be used because >the uneven heating of the electric element can cause >uneven heating stresses on the glass and cause it to >crack. I used a ring used for heating glass >coffee pots on electric elements. Worked fine. > David Houseman This is true if you place a flask directly on the heating element. However, the flat surface stoves seperate the heating element from the top ceramic surface. (All three makes I have seen do this, ymmv.) The biggest issue with using a flat surface stove is the method of heat control. The one I have cycles on and off at a variable rate with a very slow duty cycle. This leads to surge boiling. One must be very careful of the power level to achieve a boil without boiling over. They also suck for cooking food. I will never own one again. Not enough heat to properly fry food without overheating the pan before putting the food in. I can't make a good plate of Gambas Al Ajillo without digging out the cajun fryer and cooking out on the deck. Stupid stove. Steven, -75 XLCH- Ironhead Nano-Brewery http://thegimp.8k.com Johnson City, TN [422.7, 169.2] Rennerian "There is no such thing as gravity, the earth sucks." Wings Whiplash - 1968 Return to table of contents
Date: Thu, 09 Jun 2005 23:48:46 +1000 From: Pat Casey <pat at bmbrews.com.au> Subject: steeping carapils There shouldn't be any problem with the Weyermann Carapils, so long as you keep in the 60 -70 deg C band. I've played around with it using iodine tests and have found that when you first infuse it there is some colour reaction, but after about 20 minutes it tests negative So I guess that starch conversion is not complete during its production, but low kilning temperatures mean that it carries more than enough enzymes to convert whatever residual starch there may be. Pat Blue Mountains Brewing Supplies Shop 2, 7-9 St Georges Cr Faulconbridge NSW, 2776 (02) 4751-4292 www.bmbrews.com.au Wed to Sat 9:30 - 5:30 Sun 9:30 - 1:30 Return to table of contents
Date: Thu, 9 Jun 2005 10:04:11 -0400 From: Jeff Renner <jsrenner at umich.edu> Subject: Re: Yeast Bank Vials "Stovall, Chris" <stovall.c at thomas-hutton.com> wrote: > Our homebrew club is looking at starting a yeast bank. Anybody have a > good location for buying vials (a la White Labs) in quantity (say > 100-200)? Or another idea for keeping? In the past I've just kept a > strain or two going in a beer bottle but looking for something easier > (smaller) to maintain in large quantity. My understanding is that the WhiteLabs vials are nothing more than unblown two-liter soda bottle blanks. So I suppose that a local soda bottling company might have them. I don't know how YOU'D get them, though. Jeff - --- Jeff Renner in Ann Arbor, Michigan USA, jsrenner at umich.edu "One never knows, do one?" Fats Waller, American Musician, 1904-1943 ***Please note new address*** Return to table of contents
Date: Thu, 09 Jun 2005 12:36:32 -0500 From: Chris Kafer <ckafer at icsmail.net> Subject: Yeast ranching Hey all. Back into brewing after a very long hiatus (~13 years!). Wondering if many out there have cultured yeast from bottles of commercially available bottle conditioned beers. I've cultured and used the Sierra Nevada Pale Ale strain recently. I remember once trying from a bottle of Chimay Red as well...don't remember the results, however. Are these strains the same ones used in the primary fermentation? Yes, of course, there are many pure strains available from Wyeast etc. which is probably the "safe" way to go....but that's not nearly as fun! Return to table of contents
Date: Thu, 09 Jun 2005 20:33:24 +0100 From: Signalbox Brewery <signalbox.brewery at ntlworld.com> Subject: Yeast vials Chris asked for a source of White Labs style yeast vials. Can't help with a source, but it may help you to know that these are PET lemonade (US: soda?) bottle blanks. David Return to table of contents
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