HOMEBREW Digest #5021 Mon 12 June 2006

[Prev HBD] [Index] [Next HBD] [Back]

		Digest Janitor: pbabcock at hbd.org


          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 *********

  Mash bags ("john michaud")
  Re:  bisulfite and fruit  beer (stencil)
  Russian Imperial Stout finished? ("Brian Schar")
  RE: Pitching rates for high gravities (Matt)
  Shaerbeek Cherries (Joe Katchever)

* * * * * * * * * * * * * * * * * * * * * * * * * * * * * * 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: Mon, 12 Jun 2006 02:45:20 -0400 From: "john michaud" <guatelupe at hotmail.com> Subject: Mash bags what kind of luck has everyone had with thoes nylon mesh bags in a mash tun? i've used for hops in the boil and noticed less bittering effects.. any suggestions on keeping clean up easy, thats what i'm getting at.. thanks and happy brewing! Return to table of contents
Date: Mon, 12 Jun 2006 06:10:52 -0700 (PDT) From: Michael Hartsock <xd_haze at yahoo.com> David in the UK knows that pitching 64 packets of yeast into a barleywine is excessive. Surely those cited brewing scientists DON'T mean: 1048 - 2 packets 1056 - 4 packets 1064 - 8 packets 1072 - 16 packets 1080 - 32 packets 1088 - 64 packets But instead mean (where the original value is doubled for each 0008 increment above 1048): 1048 - 2 packets 1056 - 4 packets 1064 - 6 packets 1072 - 8 packets 1080 - 10 packets 1088 - 12 packets But even this, I think, is way too high. Here's my rough and ready rule. If the beer is basically a single, 1 packet. If it is basically a double, two packets, if it is basically a triple, three packets. If you make a half-gallon starter, you ought to have plenty of yeast. Mike Columbia, MO 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: Mon, 12 Jun 2006 11:07:37 -0400 From: stencil <etcs.ret at verizon.net> Subject: Re: bisulfite and fruit beer On Sun, 11 Jun 2006 23:46:29 -0400, in Homebrew Digest #5020 (June 11, 2006) Alon Philosof wrote: >------------------------------ >[ ... ] > 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. It's do-able, but don't expect too strong or identifiable a flavor. What I did is: In August, procured about fifty pounds of mixed stonefruit (peaches, plums, nectarines, pluots, and, yes, apricots. Price: four pints of Porter to the produce manager of the local supermarket; all the fruit were blemished and nominally unsellable. These were blanched, peeled, pitted, diced, then frozen in 5- and 10-lb plastic bags. A freeze-thaw cycle or two helps to break down the connective matter. For a 5.5gal (to fermenter) batch of Stonefruit Ale I used 5lb of fruit. The frozen block of fruit went into a sanitized nylon-mesh paint strainer along with a couple of pints of sanitized glass marbles, in a clean bucket. Once it had thawed I added bisulfite - two Campden tablets pulverized in a cupful of water - and let it sit two days, well covered. Brew day, I prepared a 1052 wort: 7# Weyermann Pilsener 1# 3oz Munton's Wheat Malt 1/2# Weyermann CaraHell 6oz Dingeman's Special B 1oz Northern Brewer, FWH 1/2oz Perle, Finishing Overnight soak at 50F, mash-in 95F, 30 min 120F, 15 min 145F, 30 min 158F Pitched Wyeast 1728 Scottish Ale, ca 2 pint starter, fermented 62F 48 hours later the SG was 1044 and the kraeusen was subsiding; I chucked the bag of fruit (the syrup was ca 12.5degP) into the Vittles Vault fermenter. On Day 16 the fruit bag was removed after a good squeeze-down and the beer left to sit in the fermenter. Day 34 (which was 11 Jan - the holidays were very distracting) SG was 1004; I primed w/ 5oz corn sugar and bottled 45 pints. The beer is wonderful, tart, light, and very refreshing, and has a very white, abundant, and persistent head. It paints the glass with viscous wine-like "legs." There is a hint of clove in the aftertaste, and a floral, rather than fruit-like, overall impression. It sings of Summer. There is one major fault: it is grossly over-carbonated. Twice I've had to chill the batch down to 33F and pop the swingtops. That, together with the clove note, says " infection;" it may simply be the the yeast responding slowly to the fruit sugars, but bisulfite only inhibits yeast and molds, it is not a bactericide. In any event, the effect on flavor, color, clarity, and aroma is very good. The next time - and assuredly there will be one - I'll rack to a transparent secondary and look to see that fermentation really has ended. stencil sends Return to table of contents
Date: Mon, 12 Jun 2006 08:16:49 -0700 From: "Brian Schar" <schar at cardica.com> Subject: Russian Imperial Stout finished? Two weeks ago, I made 10 gallons of Russian Imperial Stout, and split the wort between two five-gallon fermenters. My OG was 1.090, and I did a "partial mash" with 20+ pounds of grain and 6 pounds of DME. In one fermenter, I used Wyeast 1056 and in the other I used Wyeast 1332; both were yeast cakes left over from an IPA. I pitched my wort on the cake, so to speak. My gravity on the WY1056 wort is now 1.014, which I think is about as low as I'm going to get. I'm astonished it got so low in 2 weeks. My gravity on the WY1332 wort is 1.020, a little higher, but still in range for the style. I would like to go ahead and bottle both. However, I'm concerned about bottle bombs in the WY1332 wort, because I know there's .08 more good stuff in there that yeast could eat. Should I stop worrying and just bottle, or should I toss in some dry yeast to eat up a little more sugar? Brian Schar Menlo Park, CA Return to table of contents
Date: Mon, 12 Jun 2006 08:21:27 -0700 (PDT) From: Matt <baumssl27 at yahoo.com> Subject: RE: Pitching rates for high gravities David Edge says "I know it's worth pitching a little more than the 1M/ml.P rule suggests for strong ales." I am less sure. According to "Brew Like a Monk," Duvel and Rochefort pitch strong ales at rates between 0.5 and 1 M/ml/P. Granted these are Belgian yeasts, and probably given enough oxygen to get "fully stocked" at some point in the process. That's more of a point of curiosity though--without Duvel's yeast propagators and labs, I shoot for 1M/ml/P. As to the question "Does anyone have a more practicable heuristic please?", one way to go is to just make absolutely certain that you get 1 M/ml/P, and give that a shot. If you are using dry yeast, you could use the specified minimum number of viable cells for that brand (typically 6-7 B/gram) and calculate what you need to get to 1 M/ml/P. Likely, you will really be pitching more (or maybe many more) viable cells than that. I have seen numbers like 20-30 B/gram for dry yeast. Of course if you're asking for 11+ percent alcohol, maybe you'd want to try doubling your rate. And then there is the nutrient question. I still believe that off-the-shelf "nutrients" added to all-grain wort are likely to increase final fusel levels. However it may be worth it if amino acids would otherwise be growth-limiting, which would likely lead to problems with solventy esters. In cases like that, perhaps the problem can be solved without adding nutrient blend, instead further increasing the pitch rate (less growth required, and perhaps the pitched yeast bring some nutrients along with them). Matt Return to table of contents
Date: Mon, 12 Jun 2006 10:41:48 -0500 From: Joe Katchever <joe at pearlstreetbrewery.com> Subject: Shaerbeek Cherries Hi all. I am interested in acquiring some of the schaerbeek cherry trees. I am willing to plant up to an acre of them. I cannot find a source but am requesting your help. If you speak french, you have an advantage here. I tried to email some related websites, but in English. In return for helping my secure a line on these trees, cuttings, saplings or seeds, you will get lots of cherries for your beers to come. Cheers. Please email me directly: joe at pearlstreetbrewery dot com. Cheers, Egor the Orange Return to table of contents
[Prev HBD] [Index] [Next HBD] [Back]
HTML-ized on 06/13/06, by HBD2HTML v1.2 by KFL
webmaster@hbd.org, KFL, 10/9/96