HOMEBREW Digest #4850 Sun 18 September 2005


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	FORUM ON BEER, HOMEBREWING, AND RELATED ISSUES
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Contents:
  Oats (Jeremy Bergsman)
  Using oats in light-coloured beer (David Edge)
  Airing/warming hops (Fred Johnson)
  Oats in light colored beers ("Rick Garvin")
  Hops--When to pick, how to dry them (Donald Hellen)
  Preparing partial mash prior to brewing (Andy Hostetter)
  MCAB VII Results ("David Houseman")
  barley wine ("eric")

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---------------------------------------------------------------------- Date: Sat, 17 Sep 2005 00:15:47 -0400 From: Jeremy Bergsman <jeremy at bergsman.org> Subject: Oats Adding oats is SOP for me for most beers (unless they already have wheat or some other head booster). > - The main intention is to improve the head; I've been finding that > the lighter the colour of ale, the less the head. So: are oats > going to help here? Yes. > - I'm planning to use commercial oat flakes intended for porridge. Is > this a good idea? If not, what should I be looking at? That's what I use. Cheap, easy, effective. > - What difference do oats make to the colour? I'm guessing that since > it's not roasted, it'll make very little difference. Right. > - How much should I be trying to use? I'm guessing 10<insert percent > sign here> of the total weight of the grain, but maybe 20<insert > percent sign here> would be a better choice. I use about 3-5 percent. They're pretty powerful. You don't want too much or you can tell there're in there. > - I typically use a two-step infusion mash (63<insert degree sign > here>/72<insert degree sign here>). Am I going to glue up my mash > with porridge? I would guess not, but I do a 38-60-70 or so mash. The 38 is ideal for breaking down the beta glucans in the oats. - -- Jeremy Bergsman jeremy at bergsman.org http://www.bergsman.org/jeremy Return to table of contents
Date: Sat, 17 Sep 2005 08:54:27 +0100 From: David Edge <david.j.edge at ntlworld.com> Subject: Using oats in light-coloured beer Greg asked: >I'm thinking of experimenting with a bit of oatmeal in a light-coloured ale. I've never used oats before, but I gather this isn't the way they're usually used, so before I go and do something silly, I'd be interested in feedback on whether it's a good idea or not, and what pitfalls there may be. I've used them in oatmeal stout and also an end-of-season multi-grain beer called "Hamsterbraeu used to clear out the pale grains from the grain store. - The main intention is to improve the head; I've been finding that the lighter the colour of ale, the less the head. So: are oats going to help here? Conventional wisdom is that the oils in oats reduce head retention. My oatmeal stout has a good head, but I wouldn't suggest it will help. Wheat is the usual suggestion for that - I'm planning to use commercial oat flakes intended for porridge. Is this a good idea? If not, what should I be looking at? Yes, it's a good idea. These are pre-gelatinised. If you get oatmeal (in case that doesn't make sense in the US, that's ground oats here) you'll have to cook it first. One source in a country where porage is regularly eaten for breakfast says the cheaper the brand the better (for brewing). - What difference do oats make to the colour? Dunno. - How much should I be trying to use? I'm guessing 10<insert percent sign here> of the total weight of the grain, but maybe 20<insert percent sign here> would be a better choice. I struggle to sparge at 30% unless I pre-rest the oats with some barley malt at 40 degC before stirring into the main mash. Jeff Renner manages ok as do some others. So arek yourself - am I a god of home brewing? My *guess* would be 20% so you see the difference. - I typically use a two-step infusion mash (63<insert degree sign here>/72<insert degree sign here>). Am I going to glue up my mash with porridge? You'll have to be careful and patient depending on the percentage. If you want to try something really unusual, Clive la Pensee quotes an 1865 Yorkshire recipe. 2.5 kg oat *malt* mashed in 5 litres of cold soft water for 30 minutes. Wort run off and infure 100g Goldings for three hours and then ferment. Drink quickly. Chacun a son gout David Edge, Derby, UK Return to table of contents
Date: Sat, 17 Sep 2005 08:27:57 -0400 From: Fred Johnson <FLJohnson at portbridge.com> Subject: Airing/warming hops Somehow my first post got trunctated in the transmission. The following is a more complete post with a question. In a recent podcast on basicbrewingradio.com featuring Gerard Lemmens, Lemmens stated that it is important to bring hops out of the freezer 24 hours prior to using them to allow them to loose certain aromatics that can impart off flavors to the beer. Does anyone have any more information on this? Fred L Johnson Apex, North Carolina, USA Return to table of contents
Date: Sat, 17 Sep 2005 14:14:36 -0400 From: "Rick Garvin" <rgarvin at garvin.us> Subject: Oats in light colored beers Gregg, I routinely use rolled oats for up to 20 percent of the grain bill for wit beers. Another grain that I have found to be very good for increasing head retention is the Weyermann CaraPils; that is what I would use. It is called CaraFoam in the USA due to a pre-existing trademark. At 3 EBC and 2 Lovibond it is quite light. English language web site at http://www.weyermann.de/eng/index.asp?sprache=2. If you take the rolled oats route with 10% or more I would recommend a protein rest. The temperature I use for a protein rest is 117F for 20 minutes. A Wit recipe example that uses oats is at http://realbeer.com/spencer/Belgian/white-brewing.html. Cheers, Rick Return to table of contents
Date: Sat, 17 Sep 2005 21:00:07 -0400 From: Donald Hellen <donhellen at horizonview.net> Subject: Hops--When to pick, how to dry them I have a few Kent Goldings hops on my hop vine that finally produced a few smallish cones this year. What is the right time of year to harvest them and how do I go about drying them out? Speed is not important, but I do have a cheap food dehydrator somewhere out in the garage. I just have to keep them away from my greyhound. For some reason, they are poisonous to that breed. If I plan to use them as aroma hops, do they need to be dried at all (can I take them off the vine and use them in the last 2 minutes of the boil)? Donald Hellen Made of only the finest electrons and the purest ascii text to bring you the utmost email pleasure. Made of only the finest electrons and the purest ascii text to bring you the utmost email pleasure. Return to table of contents
Date: Sun, 18 Sep 2005 12:01:43 -0400 (GMT-04:00) From: Andy Hostetter <andyhos at earthlink.net> Subject: Preparing partial mash prior to brewing My brewing partner and myself aren't quite ready to jump to all-grain. I have read a bit about the partial mash and it sounds like it would be good for us. Unfortunately, our brew day is wednesday and the extra hour to mash would keep me out later than headquarters (the wife) would appreciate. I was considering mashing the grains on tuesday while at home and transferring it to a clean container and picking up the brew on wednesday. Is this a sound strategy or am I headed for disaster? Is there anything other than keeping the contaminants out of the wort that I need to consider. Any advice would be great. Thanks, Andy H Dayton,OH Return to table of contents
Date: Sun, 18 Sep 2005 20:57:51 -0400 From: "David Houseman" <david.houseman at verizon.net> Subject: MCAB VII Results MCAB VII is in the history books. The results are posted at the MCAB web site, http://hbd.org/mcab/. Special congratulations to the Best of Show winner - Rob Beck of Kansas City, MO! A very senior panel of Grand Master and Master judges struggled with a number of excellent beers in the Best of Show judging but settled on Rob's excellent American Pale Ale. MCAB wants to especially acknowledge the aid and support we received from a number of organizations. We wish to thank the BJCP, the AHA, Beer, Beer and More Beer, Keystone Homebrew Supply, Iron Hill Brewery and Restaurant, Hop Union, White Labs and Wyeast. Congratulations to all those that placed and to thanks to all the brewers to entered. There were some excellent beers from all over the country. Score sheets and ribbons will be mailed within several days. David Houseman MCAB VII Organizer Return to table of contents
Date: Sun, 18 Sep 2005 09:03:29 -0600 From: "eric" <zeee1 at nebonet.com> Subject: barley wine Hello all I would like any suggestions on yeast strains for a barley wine, does a "plain" ale yeast give enough alcohol percent? Coopers, Nottingham, etc, or is a wine yeast preferred? If so Lalvin is most easily obtained in my area. Thanks Eric Return to table of contents
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