HOMEBREW Digest #4921 Tue 27 December 2005

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  London water, London beer and missing HBDs (David Edge)
  RE: Finishing Hops (Steve Jones)
  Renewed ferment/Duvel clone/standard rate and esters (Matt)
  MCAB VIII Update ("Stock, Curtis")

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---------------------------------------------------------------------- Date: Tue, 27 Dec 2005 11:47:39 +0000 From: David Edge <david.j.edge at ntlworld.com> Subject: London water, London beer and missing HBDs AJ says: <snip> Fred asked a bunch of questions about tweaking one's own water to resemble that of the city whose beer you are trying to replicate in this case London. He right away hit on one of the problems in doing this: there are several published profiles which claim to represent London water and they vary appreciably. <-snip> The other problem is that even if you do succeed you'll only have liquor to brew a beer like that brewed in London before they started Burtonising 150+ years ago. It'd better be an IPA or a porter. I don't think it'll get you any closer to anything emerging today from the hallowed portals of Fuller, Smith and Turner or Young's for that matter. So a question - do you US chappies regard Fuller's and Young's as having a family resemblance? And if so what? I regard them almost as opposites on the sweet/dry scale although admittedly the commercial beers to which I am exposed are largely UK bitter. I'm no great fan of Young's (though their bottled beers are good) so it's just as well I have a Fuller's house under my desk. Someone mentioned missing HBDs; my spam filter killed one a day or two ago, perhaps that happened before, I only spotted it because I saw it arrive but not appear in the in box. David Edge, Derby Return to table of contents
Date: Tue, 27 Dec 2005 10:14:26 -0500 From: Steve Jones <stjones1 at chartertn.net> Subject: RE: Finishing Hops Fred is busy with the questions this holiday season. You must be ending the year in a brew frenzy, or preparing to begin the new year with one. Fred, I noticed the same thing when I started using a cf chiller several years ago. I tried several things, but none of them worked like I had hoped. I just wasn't happy with the finish hop profile of my beers after switching to the cf chiller. I figured that a hop back might solve the problem, but I never tried one. My solution was to go back to an immersion chiller, but I built a new one based on a 'planispiral' design. Think electric stove element - a flat pancake spiral that sets just below the level of the wort. The theory is that the top layer of wort chills rapidly, causing it to fall and the hotter wort to rise, setting up a convection current to increase the efficiency of the chilling process. I went a step further, and created a second pancake about 3" below the first. I have chilled 10 gallons down to 70F in 20 minutes using about 30 gallons of water with this, and this has solved the finishing hop problem for me. - -- Steve Jones, Johnson City, TN State of Franklin Homebrewers (http://hbd.org/franklin) [421.8 mi, 168.5 deg] AR Return to table of contents
Date: Tue, 27 Dec 2005 08:48:39 -0800 (PST) From: Matt <baumssl27 at yahoo.com> Subject: Renewed ferment/Duvel clone/standard rate and esters Michael is concerned because when he added champagne yeast to his formerly 1.099, then 1.012 barley wine, some renewed fermentation was evident, with a drop to at least 1.010. So he put it in the cold to halt fermentation and is considering his options. One concern is that if he bottles it now he may get bottle bombs--I agree. His other concern is that the champagne yeast is going to "dry out" the beer by fermenting it too much--and this is not a concern I share. In my opinion, a couple of SG points of complex sugars are not going to have a significant impact. I am not even sure that maltotriose or other higher-order sugars even taste "sweet" to the human palate, especially at those levels. And there is probably plenty of protein in that beer to provide "body" (whatever that really means). At this point I'd let the champagne yeast finish, bottle, wait, and enjoy. - --- Paul, why are you planning on using Carapils for 15% of your Duvel clone fermentables? My guess is it would taste more like Duvel if you replaced some (probably all) of it with pilsner malt. A lot is known about Duvel's process, and much of it is in S. Heironymous's (sp?) "Brew Like a Monk," including new (at least new to me) and really interesting tidbits about pitching rate, ester levels, ferment temps, etc. I hesitate to post all the details here out of respect for the author's hard work. Definitely read this book (with which I have no affiliation) if these kind of details interest you. - --- We often see a standard pitching rate quoted as 1 million cells/ml/plato. I think this standard rate is meaningless unless we know a lot of other things. Fortunately we do: I think this number is an American microbrewery industry rule of thumb, and so we can probably assume it was developed for very highly oxygenated all-malt wort, and yeast with less than perfect health (repitched slurry), using WY1056 or a similar strain. This rate is known to provide good performance under these circumstances. FROM THIS STANDARD STARTING POINT, any one change that will reduce the total reproductive capacity of the pitched yeast (less aeration, lower pitch rate, etc) is likely to lead to increased levels of esters. The point of this is that if you want to start making, say, a Duvel clone with the correct ester levels, your best bet may be to try to replicate Duvel's recipe and process as closely as you can the first time (with Duvel's yeast--debatable whether this is really available), and then in later batches use all of this ester "theory" to try to fine-tune things. Matt Return to table of contents
Date: Tue, 27 Dec 2005 14:15:38 -0600 From: "Stock, Curtis" <Curtis.Stock at state.mn.us> Subject: MCAB VIII Update This is and update for MCAB VIII. What is MCAB VIII????? Masters Championship of Amateur Brewing VIII. Brewers qualify for the competition in a series of Qualifying Events. Only brewers who have qualified are eligible to enter the competition. Anyone may participate in the judging and event. MCAB VIII will be held on March 11, 2005 at the Happy Gnome in St. Paul, Minnesota. MCAB qualifying brewers will be contacted via email (or US Mail) by January 6, 2006, provided all of the Qualifying Events (QE's) report to me by that time. All the requests have been sent to the QE's as of 12/9/05. I sent the information to the most recent contacts I had for those competitions. Those contacts may be out of date. Anyone with current contact information can forward it to me at curtis.stock at state.mn.us. Any help I can get will be greatly appreciated. The QE's that have not yet reported are: Boston Homebrew Competition Reggale and Dreadhop Homebrew Competition Bluebonnet Brew Off World Cup of Beer Heart of the Valley Sunshine Challenge Happy Holidays Homebrew Competition Entries (from qualified brewers) will be accepted February 22, 2006 to March 4, 2006. Judging will take place on March 11, 2006. Event plans are being finalized so check the website often if you are interested in judging or attending the event. Entries must be shipped to: Northern Brewer c/o MCAB VIII 1945 W. Co Rd C2 Roseville, MN 55113 The MCAB website has been updated but is not totally complete. Updates will be made regularly. Go to the link below for more information. http://hbd.org/mcab/ The Qualifying Events for MCAB IX begin in January 2006. So visit the website for the list of QE's now if you are interested in a chance to participate in MCAB IX. Curt Stock MCAB Organizer Return to table of contents
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