HOMEBREW Digest #4788 Thu 16 June 2005

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  Carapils, Dextrins, Mouthfeel ("PAUL SMITH")
  White Labs Vials (jhandy)
  I'm looking for 6oz cappable bottle supplier (Doug Brown)
  Re: Steeped Carapils?? (Denny Conn)
  Bernzomatic Cylinder ("Mark Prior")
  BJCP Category for Sam Adams Lager? ("Brian Morgan")
  Re: Yeast Bank Vials (Dion Hollenbeck)

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---------------------------------------------------------------------- Date: Tue, 14 Jun 2005 08:28:21 -0400 From: "PAUL SMITH" <pksmith_morin1 at msn.com> Subject: Carapils, Dextrins, Mouthfeel The discussion on Carapils has gotten me thinking on an old subject. Years ago, Dave Burley and I exchanged a number of posts on mashing regimens, dextrin content, and mouthfeel. I was wrong, and Dave, I believe, was right. Beers rich in dextrin content do not appear to be significantly higher in mouthfeel, for a host of reasons. Firstly, the perception threshold appears to be above that which dextrins alone contribute - i.e., an increase in dextrins will not likely lead to an increase in perceived mouthfeel as the mouthfeel threshold exceeds the molecular weight of dextrins. Additionally, pure viscosity may not have much utility in determining mouthfeel (Malting & Brewing Science, V. 2, pg. 840). Going all the way back to DeClerck, who conducted experiments on dextrin-rich worts, he found that those rich in dextrins actually lacked mouthfeel. (DeClerck, Textbook of Brewing, V. 1, pg. 262), and the common denominator seems to be other components besides dextrins - principally proteins or protein degradation products, b-glucans, and so on, including alcohol itself - dextrin rich beers, having a lower attenuation, may have a perceived lower viscosity. (Ibid). I have found that my mashes conducted solely at 158F result in a beer less satisfying than those where I begin at 146-149F and ramp up over time. My experience only. Paul Return to table of contents
Date: Tue, 14 Jun 2005 08:12:58 -0700 From: jhandy <j.handy at comcast.net> Subject: White Labs Vials Here's my guess as to what they are doing with them: http://www.whitelabs.com/customerclub.html <http://www.whitelabs.com/customerclub.html> If so, seems a little disingenuous to say they're recycling. Jhandy > >My LHBS does this and they're getting hundreds. I have no idea what they're >doing with them - next time I'm in, I'll ask. They might send you a boxful >for the price of shipping. > >ras > > > Return to table of contents
Date: Tue, 14 Jun 2005 12:18:17 -0400 From: Doug Brown <dbrown at prologic-inc.com> Subject: I'm looking for 6oz cappable bottle supplier I have six 6oz Corona Lite bottles that work well for bottling samples. I do not remember where I purchased these from originally, or if they are still produced. I am trying to find these, or possibly unmarked brown/green 6 oz beer bottles that I can use for beer samples. I did find a green 6oz bottle at morebeer but the bottom is a champaign bottom, flat is preferrable. Does anybody know of a supplier that carries these? Thanks Doug Brown - -- J. Doug Brown Sr. Software Engineer, ProLogic Inc. (304) 333-2680 ext. 301 dbrown at prologic-inc.com Return to table of contents
Date: Tue, 14 Jun 2005 09:50:37 -0800 From: Denny Conn <denny at projectoneaudio.com> Subject: Re: Steeped Carapils?? Thanks for the info on Briess Carapils! However, the info contradicting Bob's statement is right on their own website at http://www.briess.com/homebrew/basicsofbrewing.shtml . It says "Tea bagging is very useful for varying the color and flavor of homebrewed beer. These Briess products can all be tea bagged: Caramel malt, Black Malt, Roasted Barley, Chocolate Malt, Dark Chocolate Malt, Black Barley, Victory Malt, Extra Special Malt, and Special Roast. It is not recommended to tea bag Briess Pale Ale Malt, Munich Malts, or Carapils(r) Malt. Starch could be extracted which would interfere later in the brewing process. Cheesecloth, a nylon stocking, or any fine mesh material will work well for tea bagging".eat if they'd let us know which statement is correct! ------------------>Denny At 11:26 PM 6/13/05 -0400, you wrote: >I was satisfied with the answers I received from Briess and have not pursued >this any further. If anyone out there has info that disputes what Bob >Widmaier of Briess has stated then I would like to hear it. > >Paul R. >Wine, Barley & Hops Homebrew Supply >Feasterville, PA 19053-7820 >web: http://www.winebarleyandhops.com Return to table of contents
Date: Tue, 14 Jun 2005 13:55:27 -0400 From: "Mark Prior" <priorm at hotmail.com> Subject: Bernzomatic Cylinder Has anyone ever tried to create a small, portable CO2 tank by back filling an old Bernzomatic cylinder? Are there any significant risks? Return to table of contents
Date: Wed, 15 Jun 2005 12:27:10 -0400 From: "Brian Morgan" <brian-morgan at cinci.rr.com> Subject: BJCP Category for Sam Adams Lager? Hi - I am trying to hone my limited knowledge of the BJCP categories - some day I hope to actually become a beer judge. Anyway - where in the BJCP style classifications does Sam Adams Boston Lager fall? Is it a Dark American Lager (4A), or what? Or doesn't it really fit a style? Thanks - Brian Cincinnati Return to table of contents
Date: Thu, 16 Jun 2005 16:42:27 -0700 From: Dion Hollenbeck <hollen at woodsprite.com> Subject: Re: Yeast Bank Vials >> Randy Scott writes: RS> "Stovall, Chris" <stovall.c at thomas-hutton.com> wrote: RS> How about asking your LHBS if you can set a 5-gal. bucket in the RS> corner with a sign that says "recycle your used White Labs vials RS> here" ? RS> My LHBS does this and they're getting hundreds. I have no idea RS> what they're doing with them - next time I'm in, I'll ask. They RS> might send you a boxful for the price of shipping. Seems like a scam by the LHBS. These vials can be directly redeemed for merchandise by the user at White labs. For example, 15 vials will get you one of the Classic Beer Style books published by the AHA. regards, dion - -- Dion Hollenbeck Email: hollen at woodsprite.com Home Page: http://www.woodsprite.com Brewing Page: http://hbd.org/hollen Toys: 98 4Runner, 86 4x4 PU Return to table of contents
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