HOMEBREW Digest #5020 Sun 11 June 2006

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  Re: Hops Offshoots (Ed Westemeier)
  up comming homebrew competition (sandi)
  Gluten-free in Pacific NW? ("Mike Sharp")
  Best pitched when? (Kevin Elsken)
  bisulfite and fruit  beer (Alon Philosof)
  Pitching rates for high gravities (Signalbox Brewery)
  making good beer (leavitdg)
  Re: Schaerbeeck Belgian cherry substitute (Ken Schramm)

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---------------------------------------------------------------------- Date: Wed, 7 Jun 2006 08:09:32 -0400 From: Ed Westemeier <hopfen at malz.com> Subject: Re: Hops Offshoots Dana writes: > I > now have several small off-shoots growing from the > half-way up to the top of vines. Should I trim these upper > off-shoots or are they okay? Don't touch 'em! Those "laterals" are what the hop cones will grow on. Ed Return to table of contents
Date: Wed, 07 Jun 2006 16:11:20 -0400 From: sandi <sandiandgary at iserv.net> Subject: up comming homebrew competition The AHA/BJCP web sit sugested your site to post a upcoming competition. If this is the right site here goes. Richmond Wort Hogs Brew Club is hosting a Michigan Fruit Festival November 11, 2006, Open to all styles of beers, meads, and ciders the entry deadline is October 7,2006 to enter on line, November 10,2006 for product entry deadline, entry cost $8.00 Drop off site RWHBC 9345 Big Hand Rd., Columbus, MI, 48063 any questions please call Sandi Britt at (586) 727 5803 email address: sandiandgary at iserv.net The MAIN ingredient must be a Michigan fruit in orther words if it can be grown in Michigan you can use it. Return to table of contents
Date: Wed, 7 Jun 2006 14:40:35 -0700 From: "Mike Sharp" <rdcpro at hotmail.com> Subject: Gluten-free in Pacific NW? A co-worker mentioned today that she had been ordering gluten-free beer, but that shipping was making it extremely costly. Is there anyone in the Pacific Northwest that brews or sells it? I'm not sure I'm up to making it myself, but I'm surprised how much attention it's been getting lately. Thanks! Mike Sharp Brewing Beers with Gluten in them Kent, Washington [1891.3, 294deg] AR Return to table of contents
Date: Thu, 08 Jun 2006 07:03:54 -0400 From: Kevin Elsken <littleboybrew at verizon.net> Subject: Best pitched when? Long time reader of the digest here, mostly lurk 'cause there are many, many very knowledgeable brewers here and why add noise when others know as well or better than I? Anyway, the talk has been starters lately and my question is: when is a starter at optimum? I generally make 8 gallon / 30 liter batches. Usually I use White Lab yeast, and try to step up twice, usually around 500 to 800 mls and then 1.0 to 1.5 liters. Sometimes the second step does not happen. I make then wort using DME in an Erlenmeyer flask on stove top, cool, shake to aerate. I usually ferment in two plastic buckets, and aerate each using an aquarium pump and filter, but no stone, just stick a rigid tube in the wort and let it go. [That is another question: how long is long enough to aerate this way, or conversely how long is too long?]. But my original question - is it best to let the starter completely ferment out and pitch the slurry? Or is there a more optimum point in the cycle to pitch? Inquiring mind wants to know. Kevin The Little Boy Brewery Pittsburgh, PA [237.6, 123.8deg] AR Return to table of contents
Date: Fri, 9 Jun 2006 00:45:00 +0300 From: Alon Philosof <rahel-f at bezeqint.net> Subject: bisulfite and fruit beer greetings, I'm contemplating a nice fruit brew. since i've never done this before I'm quite concerned with pitching the fruit in the secondary/primary. also, I understand that boiling fruit is not highly recommended. this is why I thought about using bisulfite the way winers do with grapes. has any one tried that? I'd like to use apricots. those are wonderful now in Israel. cheers Schrodinger's cat (Meow!) ----aphilosof at gmail.com---- Return to table of contents
Date: Fri, 09 Jun 2006 12:11:47 +0100 From: Signalbox Brewery <signalbox.brewery at ntlworld.com> Subject: Pitching rates for high gravities I know it's worth pitching a little more than the 1M/ml.P rule suggests for strong ales. Recently, two correspondents have quoted a rule "Double the pitching rate for every 0.008 above SG 1.048.", one attributing it to Yom, a Korean professor at Heriot Watt and the other to Wyeast. Pitching 64 packs of yeast into a barley wine seems just a shade extravagant. Does anyone have a more practicable heuristic please? David Edge, Derby, UK Return to table of contents
Date: Sat, 10 Jun 2006 19:26:40 -0400 From: leavitdg at plattsburgh.edu Subject: making good beer Paying attention to: The yeast... The grain... The hops... The water... The temperature... The sanitation... The attitude... The music. Return to table of contents
Date: Sun, 11 Jun 2006 17:02:57 -0400 From: Ken Schramm <compleatmeadmaker at wowway.com> Subject: Re: Schaerbeeck Belgian cherry substitute Steve; I would consider one of the European Varieties released from the MSU experiment station. The three most common are Balaton, Danube and Jubileum. I'm pretty sure all wee selected from a group of Hungarian strains that Amy got going a number of years ago. They are all lower in acidity than Montmorency or North Star, and have the advantage of being dark fleshed varieties, which means beautiful color in addition to very good to excellent flavor. Best of luck, Ken Return to table of contents
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