HOMEBREW Digest #5029 Sun 09 July 2006

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  Thanks ("Ben Dooley")
  Strawberry Yoghurt ("Jeremy Bergsman")
  Lovibund vs SRM vs EBC ("Peter A. Ensminger")
  Great British Beer Festival ("Ant Hayes")
  SRM to EBC (Signalbox Brewery)
  Re: de la anima... (leavitdg)
  what is this? (leavitdg)
  SRM/EBC ("A.J deLange")
  thanks and scottsdale water question (Matt Smith)
  Re: monitoring mash temps ("Pete Calinski")

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---------------------------------------------------------------------- Date: Fri, 7 Jul 2006 23:38:51 -0400 From: "Ben Dooley" <bendooley at gmail.com> Subject: Thanks Jeff et al, Thanks for the input. Much more complicated than I had anticipated, but then so many things are. I'll look into the JS Maltmill. Greg, I can't believe you're bimes are already 20'! Mine seem to have stalled out at a paltry 12, and no hops cones in site. A bit of a dissapointment, particularly when you consider how much warmer Virginia is than Illinois. Best, Ben Dooley Return to table of contents
Date: Fri, 7 Jul 2006 23:59:07 -0400 From: "Jeremy Bergsman" <jeremy.bergsman at gmail.com> Subject: Strawberry Yoghurt > Some beers, especially served from brewpub taps, display an awkward > flavour and aroma profile reminiscent of strawberry yogurt. > So, is it at all possible that this "strawberry yogurt" profile comes > from reaction between diacetyl and some spoiling agent? One off flavor that I experience on occaision could be described as strawberry yoghurt (it is in no way sour). I'm pretty good with diacetyl, and I don't think it is that; however, from a few beers of my own that had it, I believe it is associated with low temperature ale ferments (that might be slightly incomplete), so perhaps diacetyl is not out of the question. Of course this would argue that Jeff's aceteldehyde could be right too. Having played around with doctoring beers with acetalehyde I know I am not very sensitive to it, but I don't get this character when I use a lot of it. I was once tasting a few beers that had this flavor with a pro brewer. He described it as "pencil lead". I feel that there is a character somewhere between mineral (calcium) and a soft metallic that makes up the dairy part of the strawberry yoghurt. This may be his pencil lead. Hope this is helpful, but probably you are scratching your head wondering what I'm on about. - -- Jeremy Bergsman jeremy at bergsman.org http://bergsman.org Return to table of contents
Date: Sat, 08 Jul 2006 00:23:43 -0400 From: "Peter A. Ensminger" <ensmingr at twcny.rr.com> Subject: Lovibund vs SRM vs EBC Hi Fred, Another great topic to stimulate HBD discussion! Geeky types who are interested in Lovibund/SRM/EBC may be interested in this publication: J. van Strien and B. W. Drost, 1979, Photometric Determination of Beer and Wort Colors, ASBC Journal, www.asbcnet.org/journal/pdfs/backissues/37-0084.pdf Can't give much of an exegesis, as I am headed to Puerto Rico early Saturday (June 8-16). Will report back to the HBD on the San Juan Brewpub: http://www.oldharborbrewery.com/ Cheerio! Peter A. Ensminger Syracuse, NY Apparent Rennerian: [394, 79.9] Return to table of contents
Date: Sat, 8 Jul 2006 08:14:44 +0100 From: "Ant Hayes" <anthayes at btinternet.com> Subject: Great British Beer Festival Is anyone coming over for the GBBF? Ant Hayes Winchester Return to table of contents
Date: Sat, 08 Jul 2006 08:54:43 +0100 From: Signalbox Brewery <signalbox.brewery at ntlworld.com> Subject: SRM to EBC Fred asks why there are two different formulae. The EBC changed the way it measured colour; divide by 1.97 reflects the newer method which is similar to the way SRM is measured Promash help adds: "While the new methods were put into place in 1992, very few (if any) European malsters and/or brewers have adopted the new measurement guidelines as of the year 2000. For this reason the default is for the traditional EBC color values." I'm afraid I don't know to what extent that has changed in the last six years. David Edge, Derby UK Return to table of contents
Date: Sat, 08 Jul 2006 07:22:16 -0400 From: leavitdg at plattsburgh.edu Subject: Re: de la anima... yes..that is what I was trying to make...but a bit more in the direction of an Oktoberfest! Darrell - ----- Message from stencil.sends at verizon.net --------- Date: Fri, 07 Jul 2006 18:51:31 -0400 From: "<h.stencil at verizon.net>" <stencil.sends@verizon.net> Reply-To: h.stencil at verizon.net Subject: Re: de la anima... To: leavitdg at plattsburgh.edu > On Fri, 07 Jul 2006 11:32:52 -0400, leavitdg at plattsburgh.edu wrote: > >> sorry, my spanish is almost non-existent... >> >> Please translate... > ...the recipe looked vaguely like Fix's clone of Negra Modelo, a mexican > vienna. There's another, premium, mexican lager called Noche Buena > that's made at Christmastime (NB for that "Good Night") so I thought > "Dark Night of the Soul" would be cool. > > gds, stencil > > - ----- End message from stencil.sends at verizon.net ----- Return to table of contents
Date: Sat, 08 Jul 2006 07:49:00 -0400 From: leavitdg at plattsburgh.edu Subject: what is this? Yes, it is sort of a Vienna. Actually, the recipe was from Miller's book, a Vienna, but with a little dark grain that I thought wouild make it more like an Oktoberfest. Happy Brewing! Darrell Return to table of contents
Date: Sat, 08 Jul 2006 12:27:11 +0000 From: "A.J deLange" <ajdel at cox.net> Subject: SRM/EBC The SRM method measures the absorbtion at 430 nm in a 1/2 inch cuvette (2.54/2 cm) and the result is multiplied by 10. I don't have Analytica but apparently the EBC uses a 1 cm cuvette and multiply the result by 25. Thus the EBC reading should be (2.5)*(2/2.54) = 1.9685 times the SRM reading and that conversion (or 1.97 times) is seen frequently. The problem apparently is that while the SRM method was cooked up because it was recognized that it was hopelessly difficult to obtain consistent, repeatable readings with the Lovibond glasses and that, therefore, they should be replaced with an instrumental method, the EBC members never fully agreed that the instrumental method was valid so that some malsters and brewers still use the old methods (one can still buy Lovibond comparators). This is supposedly why some of the other conversions are still around. The tendency today is to measure L*a*b (tristimulus) values but this method has (IMO) serious shortcomings e.g. a and b (the color values) depend on the thickness of the sample and thus the lab measurement does not predict what the consumer sees in his glass. A.J. Return to table of contents
Date: Sat, 8 Jul 2006 10:53:30 -0700 (PDT) From: Matt Smith <mattearlsmith at yahoo.com> Subject: thanks and scottsdale water question Thanks for all the input about mash temps. I like that the answers range from "your temps should be uniform, and here's how to do it" to "uniformity would be nice, but it's impossible - RDWHHB". All answers appreciated! On to my water question: I live in Scottsdale AZ. I've been brewing with RO water, but the stuff that comes out of my tap (after a run through a Brita filter) tastes fine. It's minerally, but after the carbon filter, there's no chlorine odor. Clearly it's hard water, but many beers are brewed with hard water profiles, including many of my favorite styles. So, I think it's time my beers got a touch of "local character." I know the tap water is rather hard water, but I wonder how hard is it after a filtering. I've boiled a couple of quarts of tap water next to a couple of quarts of Brita'd water. There was more mineral precipitation in the tap water, but the filtered water also had precipitate. So, here's the two part question: does anyone have a water profile for Scottsdale AZ or Phoenix AZ? And how does a carbon filter alter this profile? Thanks Matt Brewing in Scottsdale AZ mattearlsmith at yahoo.com Return to table of contents
Date: Sun, 9 Jul 2006 11:49:17 -0400 From: "Pete Calinski" <pjcalinski at adelphia.net> Subject: Re: monitoring mash temps I have found similar variations in mash temperature. I even went to the extent of building a motor driven mash mixer to keep the mash trashing the whole time. I finally got sick of listening to the motor and storing the damn thing. So, now I just "relax and have a homebrew". I live with the variation. I believe I am getting some average of the temperature I want across the tun. Some places it is higher, some places lower. In the end, it is some average. When I taste the final brew I try to make a judgment if I would have preferred it if the mash was at some higher or lower temperature. If so, the next time I adjust the temperature to be higher or lower then the last time . I am careful to always position my thermometer at the same location in the center of the tun, top to bottom and left to right, so the average mash temperature is moved by the desired amount. As far as I can tell, it works. Hope this helps Pete Calinski East Amherst NY Near Buffalo NY http://hbd.org/pcalinsk *********************************************************** *My goal: * Go through life and never drink the same beer twice. * (As long as it doesn't mean I have to skip a beer.) *********************************************************** Return to table of contents
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