HOMEBREW Digest #5039 Wed 02 August 2006

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  Bog Myrtle (Joe Katchever)
  US-56 fermentation temperature (Aaron Martin Linder)
  Stir bars ("Alex Sheftel")
  Re: Eisbeer (Phil Wilcox)
  Brewing with Adjuncts (Chris Farmer)
  Trip to Bristol, UK ("Scott and Lois Courtney")

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---------------------------------------------------------------------- Date: Wed, 02 Aug 2006 09:27:43 -0500 From: Joe Katchever <joe at pearlstreetbrewery.com> Subject: Bog Myrtle Bog Myrtle? Never heard of it but I went looking through the site where I sometimes get medicinal herbs and apparently they've never heard of it either. Then Google and found a potential source. Wouldn't you know it: www.bogmyrtle.com. Although they don't sell the raw stuff, they probably have lots of it You can email them here <http://www.totallyherby.com/supplier/contact.htm>.Good luck with that. I posted here a few weeks ago, looking for a source of a quantity of Schaerbeek Cherry trees, cuttings, or seeds. I received some leads but all dead ends. So I ask again: got any? I would love it if someone out there would help me source them, as my Internet source came up with no responses. They are grown mostly in the Netherlands. So, for the love of lambics, find me some trees! There will be a finder's fee, of course. It would help if you spoke/wrote French. as most of the websites are in French or Dutch. Thanks, - -- Joe at pearlstreetbrewery dot com Return to table of contents
Date: Wed, 2 Aug 2006 10:48:16 -0400 (EDT) From: Aaron Martin Linder <lindera at umich.edu> Subject: US-56 fermentation temperature > > In fact, as I write this, I am drinking a Ballantine IPA clone that I > brewed a couple of months ago using US-56 without rehydration and it > tastes wonderful! Apart from the slow start time everything went as > planned, a quick ferment (4-5 days to terminal gravity), yeast > dropped bright nicely and a great clean flavor. Super stuff! > > Bob Tower / Los Angeles, CA > I wonder if anyone else has any experience with altering the fermentation temp. of us-56. I have used it to make very clean, nice beers at 62-68 F. However, I recently did a hot little ale in the steamy michigan summer and the fermenter went from 73 at room temp to 79 at peak of fermentation. There is definitely a mildly unpleasant off-flavor, most likely from the yeast. Does anyone know the peak temp. for good flavor with us-56, based upon experience? I can use WLP 001 up to 80 with no off-flavors, maybe partially due to its purity? Return to table of contents
Date: Wed, 2 Aug 2006 10:49:03 -0400 From: "Alex Sheftel" <asheft at po-box.mcgill.ca> Subject: Stir bars I use 30 L SS kegs with top cut open as my primary fermentors. They have a flat spot in the middle/bottom that is roughly 10 inches in diameter. I have tried a number of times to rouse my yeast with a stirring bar in these kegs and had great success. And I'm using a very small stir plate and a stirring bar that's less than 2 inches long! With this setup, I've gotten a 5 gallon batch to nicely swirl with a very shallow whirlpool in the middle. I usually turn it on and let it run during the day since it creates a fair bit of noise. I've been doing this for a few consecutive days at the point where it looks like the yeast activity has dropped. Lately I haven't been using the stir bar since I don't see any major difference in attenuation when I have a good healthy starter yeast. I don't have any photos. -Alex Return to table of contents
Date: Wed, 2 Aug 2006 09:55:52 -0700 (PDT) From: Phil Wilcox <thepfhb at yahoo.com> Subject: Re: Eisbeer Pete and Bill, While lagering in international waters before the 2003 AHA NHC in Chicago the following theoretical practice might have taken place for the Siberian Imperial Ice Stout I brought. Night before, set temp controller to 28F on beer freezer. Rack from 2ndary into corney kegs. Do not carbonate beer yet. Rack out a gallon of beer from each full corneykeg. (Leave 4 gal in keg) Remove liquid dip tube, replace fitting. Put in freezer. Go to best buy and pick up Season 1, of Alias (24, Lost...) Get up Saturday morning, remove temp contoller from freezer. Start DVDathon of Alias and select play all, at end of each show the credits run and you have enough time to go to the freezer and shake the daylights out of the keg. Do this for every episode. (45min) at the end of the disk, pull the keg(s) out of the freezer and let them warm up for an episode, then shake it up and put it back in shaking at the end of each episode. By the end of the series you should be about 1/2 frozen. Open the lid of the keg and remove the liquid fitting and reinsert your sanitized dip tub after flushing it with HOT water. Hit it with a block of wood to puncture the 4-6 inches of solid ice and push the dip tube all the way to the bottom. Remove the dip tube and flush it with hot water to dislodge the ice plug, Return the dip tube, Flush the keg top with CO2 and seal the keg. Rack to previously sanitized and co2 flushed keg. If Ice continues to clog the racking you can remove the poppet altogether from the fitting or run hot water over the liquid fitting while racking. If curses and frustrations continue, then punch out a bigger hole with an extra sanitized racking cane and gravity rack as normal. you can turn down your regulator to a trickle and leave the CO2 on to continually add a CO2 blanket to your Eisbier. Be sure to save your Ice, let it thaw, carbonate it. Its still has Alcohol. I think I remember a Doppelbock Lite win 3rd place at a competition once... When dealing with Imperial Stouts I found too much of the roastiness was Eis'ed out. So I filled my coffee pot with roasted barley and made some super roast and added that to balance it off... Prost! Phil Wilcox Poison Frog Home Brewer Secretary - Prison City Brewers (Former Warden) AABG, AHA, BJCP, HBD, Etc., Et. al ... Return to table of contents
Date: Wed, 2 Aug 2006 19:27:58 -0400 From: Chris Farmer <cfarmer at cisunix.unh.edu> Subject: Brewing with Adjuncts I'm new to home brewing and am currently conditioning my second batch (wich hopefully will end up as a strong belgian ale or barleywine). My question is - does anybody know of any books or have any suggestions about brewing with adjuncts. I'm looking for the most complete guild to herbs/cerial grains/other adjuncts. I'm not much of a cook and don't have a whole lot of experiance with seasoning but I assume that probaby most every adjunct that can work in a beer has been used in a beer I just need to learn about each one. My ultimate goal is to be able to make spiced christmas type beers and barley wines (light beers also) that would be otherwise impossible to find in the stores. ~Farmer Return to table of contents
Date: Wed, 2 Aug 2006 22:18:09 -0400 From: "Scott and Lois Courtney" <courtney03 at iquest.net> Subject: Trip to Bristol, UK > Hello all from a long-time lurker... > > I'm planning a business trip to Bristol, England, and then to Derby, > England - Any suggestions? I was there for a week last year in November, > but didn't find anything extra-ordinary. > > Any suggestions for areas near Bristol or Derby (I'll have a 'hire car') > would be appreciated - my impression of English beer is somewhat tainted > by my last visit. > > Thanks, > Scott Courtney Return to table of contents
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