HOMEBREW Digest #5044 Wed 16 August 2006

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  Source for bourbon (or even better... whisky) barrels? ("Bev D. Blackwood II")
  preservatives ("Ian Watson")
  Pump Recommendations ("Nathan Baldwin")
  re: fusel beer ("Chad Stevens")
  Efficiency of Color Extraction (Fred L Johnson)
  Valhalla mead only competition ("David Houseman")
  sorghum ("Jason Gross")
  Re: Nursing Stout (Glyn)

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---------------------------------------------------------------------- Date: Tue, 8 Aug 2006 21:58:09 -0500 From: "Bev D. Blackwood II" <bdb2 at bdb2.com> Subject: Source for bourbon (or even better... whisky) barrels? Anyone know a good, reliable source for complete & intact bourbon barrels? We got some stout to condition and need to do so properly... Bev D. Blackwood II Brewer Saint Arnold Brewing Company 2522 Fairway Park Drive Houston, TX 77092 713-686-9494 http://www.saintarnold.com Tours Every Saturday at 1:00 p.m. Return to table of contents
Date: Tue, 8 Aug 2006 23:56:03 -0400 From: "Ian Watson" <hophead at sympatico.ca> Subject: preservatives Hi all I keep hearing ads from breweries that say their beer has no preservatives in it. To my knowledge, NO beer has or needs preservatives except of course the hops. Are there any beers that contain artificial preservatives or is this a marketing devise? Thanks Ian Return to table of contents
Date: Fri, 11 Aug 2006 10:38:31 -0500 From: "Nathan Baldwin" <nbaldwin at gmail.com> Subject: Pump Recommendations I am tired of having three tiers in my brewing setup, so I am looking for a good pump that can handle typical wort acidity and temperature ranges. >From looking at HDB and web pages about home built RIMS and HERMS systems, it seems like the March 809-HS is the standard pump to use. So my question is: is there any better alternative to the March 809-HS that people have been pleased with? Or is anything more than the March just overkill? Thanks, Nathan Return to table of contents
Date: Fri, 11 Aug 2006 12:48:46 -0700 From: "Chad Stevens" <zuvaruvi at cox.net> Subject: re: fusel beer Surprised I haven't seen this recomendation yet.... Distill it! Throw out the heads and tails (fusels) and keep the good stuff. Carry out this operation in a country where it's legal, of course.... Chad Stevens QUAFF San Diego Return to table of contents
Date: Sun, 13 Aug 2006 12:51:09 -0400 From: Fred L Johnson <FLJohnson52 at nc.rr.com> Subject: Efficiency of Color Extraction In predicting the color (SRM/EBC) of beer, is not the color extraction efficiency the same as the efficiency of the extraction of potential gravity? Accordingly, if I get 80% efficiency of extraction of the potential gravity of the grist, would not the color of my beer theoretically be 80% of the published color of the grain? If not, why not? Fred L Johnson Apex, North Carolina, USA Return to table of contents
Date: Tue, 15 Aug 2006 15:19:29 -0400 From: "David Houseman" <david.houseman at verizon.net> Subject: Valhalla mead only competition Got Mead? Prepare to enter the Second Annual Valhalla - The Meading of Life mead-only competition, October 14, 2007, at the Iron Hill Restaurant and Brewery in West Chester, PA. All mead styles from the BJCP 2004 Style Guidelines will be judged. Entries are due by October 7th. Mail entries (2 12oz bottles or 1 750ml bottle or the equivalent) can be sent to Home Sweet Homebrew (www.homesweethomebrew.com). Drop off locations locally at Home Sweet Homebrew, Keystone Homebrew Supply, Iron Hill West Chester, Brew Your Own Beer-Winemaking Too!, and Wine, Barley & Hops Homebrew Supply. Additional information can be found at www.valhalla-mead.com, a soon to be posted Valhalla web site. Contact Suzanne McMurphy (mcmurphy at mail.med.upenn.edu) or Tim Ackerson (Theimann@verizon.net) for answers to questions about this competition. Judges are also sought and should contact David Houseman (david.houseman at verizon.net) to judge this event. Judges should be at Iron Hill West Chester by 9:30 am. Directions can be found at www.ironhillbrewery.com. Return to table of contents
Date: Wed, 16 Aug 2006 08:00:39 -0600 From: "Jason Gross" <jrgross at hotmail.com> Subject: sorghum A friend was "resting" his garden this year and planted sorghum, which he wants me to concoct some kind of brew. I'm not concerned about a gluten-free beer (sorry to use that term so loosely, -S), so am planning to use it in addition to barley malt. A quick search on the web shows that most people are malting the sorghum first, presumably for a gluten-free beer. I've got no opposition to trying this, as it could be a fun experiment. However, couldn't I also do a cereal mash with the raw grain? Is the flavor an issue, which is why it should be malted first? What percentage of the grist should be raw sorghum? How do I grind/crush the little suckers? My maltmill definitely won't handle those little guys. As you can see, I've got no clue what I'm doing, so any and all input is greatly appreciated. I tried to get him to plant triticale, but he couldn't find the seed. Cheers, Jason Gross Mandan, ND Return to table of contents
Date: Wed, 16 Aug 2006 11:05:56 -0700 (PDT) From: Glyn <graininfuser at yahoo.com> Subject: Re: Nursing Stout Milk Stout was supposed to be very nutritious, and was given to nursing mothers. In 1875, John Henry Johnson first sought a patent for a milk beer, based on whey, lactose, and hops. Milk Stout (also called Sweet Stout or Cream Stout) is a stout containing lactose, a sugar derived from milk. Because lactose is unfermentable by Saccharomyces cerevisiae, it adds sweetness, body, and calories to the finished beer. Contemporary labeling standards prevent the use of the term in the UK. I have also read it was given to nursing mothers to help them relax and let the milk flow. Glyn In S. Mid. TN Return to table of contents
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