---

	FORUM ON BEER, HOMEBREWING, AND RELATED ISSUES
		Digest Janitor: pbabcock at hbd.org


***************************************************************
       THIS YEAR'S HOME BREW DIGEST BROUGHT TO YOU BY: 

          Northern  Brewer, Ltd. Home Brew Supplies
Visit http://www.northernbrewer.com  to show your appreciation!
               Or call them at 1-800-681-2739

    Support those who support you! Visit our sponsor's site!
********** Also visit http://hbd.org/hbdsponsors.html *********


Contents:
  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)


* * * * * * * * * * * * * * * * * * * * * * * * * * * * *
*           The HBD Logo Store is now open!             *
*            http://www.hbd.org/store.html              *
* * * * * * * * * * * * * * * * * * * * * * * * * * * * *
*  Suppport this service: http://hbd.org/donate.shtml   *
* * * * * * * * * * * * * * * * * * * * * * * * * * * * *
*   Beer is our obsession and we're late for therapy!   *
* * * * * * * * * * * * * * * * * * * * * * * * * * * * *
Send articles for __publication_only__ to post@hbd.org

If your e-mail account is being deleted, please unsubscribe first!!

To SUBSCRIBE or UNSUBSCRIBE send an e-mail message with the word
  "subscribe" or "unsubscribe" to request@hbd.org FROM THE E-MAIL
  ACCOUNT YOU WISH TO HAVE SUBSCRIBED OR UNSUBSCRIBED!!!**
IF YOU HAVE SPAM-PROOFED your e-mail address, you cannot subscribe to
  the digest as we cannot reach you. We will not correct your address
  for the automation - that's your job.

HAVING TROUBLE posting, subscribing or unsusubscribing? See the HBD FAQ at
http://hbd.org.

LOOKING TO BUY OR SELL USED EQUIPMENT? Please do not post about it here. Go
instead to http://homebrewfleamarket.com and post a free ad there.

The HBD is a copyrighted document. The compilation is copyright 
  HBD.ORG. Individual postings are copyright by their authors. ASK 
  before reproducing and you'll rarely have trouble. Digest content 
  cannot be reproduced by any means for sale or profit.

More information is available by sending the word "info" to 
req@hbd.org or read the HBD FAQ at http://hbd.org.

JANITORs on duty: Pat Babcock (pbabcock at hbd dot org), Jason Henning,
                  and Spencer Thomas



----------------------------------------------------------------------


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

---