HOMEBREW Digest #5076 Mon 23 October 2006

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  Spooky Brew Review Needs Judges! (Roger Deschner)
  Rocket Fuel and Fusels ("Alexandre Enkerli")
  Bubble Gum Smell ("Joe Aistrup")
  Belgian Schelde (Wyeast 3655) ("Alexandre Enkerli")
  accelerating secondary ferment (Matt)

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---------------------------------------------------------------------- Date: Wed, 18 Oct 2006 09:11:30 -0500 (CDT) From: Roger Deschner <rogerd at uic.edu> Subject: Spooky Brew Review Needs Judges! This is the second call for judges to help us judge the CBS Spooky Brew Review Homebrew Competition. This BJCP/AHA Sanctioned competition will be held on Saturday October 28, at Flossmoor Station Brewpub, 1035 Sterling Avenue, in suburban Flossmoor, IL. (Map, other info, http://www.flossmoorstation.com/) Flossmoor Station just won Small Brewpub of The Year at GABF in Denver, so you know that there will be something award-winning on draught for calibration, lunch beers. Judging will start at 9:00. There is a Metra Electric train that leaves Millennium Park Station in Downtown Chicago at 7:48 arriving at 8:34, in time for continental breakfast before judging. The train stops right there - the brewpub is the old previous train depot. Return trains to Downtown run hourly through the afternoon and evening, in time for that halloween party you're planning to attend. Please register by email to roger at chibeer.org and tony@chibeer.org. In your email, please mention if you have any entries, and also if there are any styles you feel particularly able or unable to judge. Also mention if you think you are up to judge one of the "spooky" categories - these judges could appear in costume for the benefit of photos. Thank you in advance for your help with what is always a fun competition, in a great location this year. Roger Deschner Chicago Beer Society roger at chibeer.org Return to table of contents
Date: Wed, 18 Oct 2006 23:51:42 -0400 From: "Alexandre Enkerli" <enkerli at gmail.com> Subject: Rocket Fuel and Fusels Ok, this may be silly but after all this talk about fusels, I'd feel sillier not to ask. What gives some of our high-alcohol beverages (mead especially) its "rocket fuel" taste, if it's not fusel alcohols? And if it is fusel alcohols, how come they can age out? Or is the issue that they do age out but that aging takes a lot of time? Sorry, I'm a bit confused and thought I might ask. - -- Alexandre, in Montreal http://enkerli.wordpress.com/ Return to table of contents
Date: Thu, 19 Oct 2006 18:59:39 -0500 From: "Joe Aistrup" <joe_aistrup at msn.com> Subject: Bubble Gum Smell Hello Fellow HBD types; I have a short but sweet question for all of the BJCP certified judges. I brewed a Helles using Munich Lager Yeast. It was cold pitched (1/2 gallon starter) and fermented at 48 degrees. It has a distinct bubble gum nose. Kind of like Bazooka bubble gum. What produces this aroma? Is it DMS? Diacetel (sp)? Or something else? Thanks in advance for your help. Joe Aistrup Little Apple Homebrew Club Manhattan Ks South of nowhere (Nebraska) but east of someplace (Colorado) Return to table of contents
Date: Sun, 22 Oct 2006 23:53:02 -0400 From: "Alexandre Enkerli" <enkerli at gmail.com> Subject: Belgian Schelde (Wyeast 3655) Anyone here brewed with Wyeast 3655, Belgian Schelde Ale? http://www.wyeastlab.com/hbrew/VSS.htm It seems to be the de Koninck strain. http://tinyurl.com/wkolv Got a pack recently and will experiment with it soon but some testimonials might help. Cheers! - -- Alexandre, fan of unusual beers, in Montreal http://enkerli.wordpress.com/ - -- Alexandre http://enkerli.wordpress.com/ Return to table of contents
Date: Mon, 23 Oct 2006 10:02:07 -0700 (PDT) From: Matt <baumssl27 at yahoo.com> Subject: accelerating secondary ferment I recently observed a strange phenomenon. A saison I brewed finished primary fermentation pretty fast; the airlock bubbling decreased dramatically over a period of a few hours on the second day of fermentation. As expected, the secondary ferment got slower and slower over the next few days--but then instead of tapering off to nothing it increased noticably to a steady level of one bubble every few seconds, and stayed steady for 2 days. This is where I'm at now. There is quite a bit of settled yeast, but also a whole lot of yeast still in suspension. I'm not really worried about the beer, but I'm curious as to what kinds of things can cause an accelerating secondary ferment? I've had the following ideas: 1. Temperature shock, slowly overcome days later? I try to keep a wet shirt on the fermenter to maintain mid-70s with this yeast. It got dry, so I re-wetted it with cold water--a few hours before primary fermentation slowed dramatically. However, the stick-on thermometer did not indicate a significant temp drop... maybe a degree at the most (it was ~74F). Also, primary fermentation slowed about when I expected it to, based on previous batches. Once fermentation slowed, the temp slowly dropped and has been constant at 72F since before the acceleration started. 2. The changeover from metabolizing maltose to metabolizing more complex sugars takes some time (days) to really get going in this strain (T-58)? 3. The changeover from metabolic to synthetic pathway for certain amino acids takes some time (days) to really get going in this strain? 4. Some kind of overpitching effect where total cell density is limited, and then growth can only occur as fast as other cells settle? Does such a thing exist? 5. Some kind of horrendous infection (which I doubt in this case). Are any of these ideas bogus? Any possibilities I'm missing? By the way I pitched 20 g of T-58 which, depending who you ask, is somewhere between 0.5 and 3 M cells/ml/P for this batch. Matt Return to table of contents
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