HOMEBREW Digest #5081 Tue 31 October 2006

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  Numerical meaning of attenuation figures ("Peter A. Ensminger")
  mash (leavitdg)
  pumpkin (leavitdg)
  pumpkin info ("Tom Klepfer")
  Samichlaus ("Scott D. Braker-Abene")
  First press wort? ("Kevin Gray")
  Re: Yeast for Bottle Conditioning High Gravity Ales (Jeff Renner)
  Sankey kegging... ("Michael Eyre")
  Home brew group.... ("Michael Eyre")
  Golden Promise... ("Michael Eyre")
  Lallemand / Danstar yeast - don't panic! (Signalbox Brewery)

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---------------------------------------------------------------------- Date: Tue, 31 Oct 2006 00:31:10 -0500 From: "Peter A. Ensminger" <ensmingr at twcny.rr.com> Subject: Numerical meaning of attenuation figures Christopher asks how to calculate "attenuation" for his homebrew. His beer had an OG = 1.050 and FG = 1.010. According to DeClerck ... SG(1.050)=(-463.37)+(668.72*SG)-(205.35*SG^2)= 12.4 Pi (Plato-initial) SG(1.010)=(-463.37)+(668.72*SG)-(205.35*SG^2)= 2.56 Pf (Plato-final) This gives 1) Real Extract (RE) RE = (0.1808*Pi) + (0.8192*Pf) = 4.34 2) Apparent Attenuation (AA, most commonly used number for "attenuation") AA = 1 - (Pf/Pi) = 0.794 3) Real Attenuation (RA, used mostly by beer-geeks) RA = 1 - (RE/Pi) = 0.650 For details and further info, see: "Beer Data: Alcohol, Calorie, and Attenuation Levels of Beer" at http://hbd.org/ensmingr/ Cheers! Peter A. Ensminger Syracuse, NY Return to table of contents
Date: Tue, 31 Oct 2006 06:54:14 -0500 From: leavitdg at plattsburgh.edu Subject: mash Chad; If you heat the appropriate amount of water to 160 or so, then add your grain, while stirring, you will most likely get a resultant temp in the mid to high 140s, or low 150s, depending upon the temp of the grain. Promash helps to calculate this. Happy Brewing! Darrell Plattsburgh,NY 44 41 58 N Latitude 73 27 12 W Longitude [544.9 miles, 68.9]Apparent Rennerian Return to table of contents
Date: Tue, 31 Oct 2006 06:58:45 -0500 From: leavitdg at plattsburgh.edu Subject: pumpkin Thankyou Steve. I did bake the pumpkin last year, and think that I will resort to that method again in a year or so. I think that if one calls it "Pumpkin Ale" there ought to be at least some pumpkin in the mash, however little. I also noticed spices added near the end in some posts. Does this tend to keep the flavor of the spices? Without knowing I have added throughout, assuming that , like hops, there may be different aspects of the spices. Does anyone have data/ experience with this? Happy Brewing! Darrell Return to table of contents
Date: Tue, 31 Oct 2006 06:26:39 -0600 From: "Tom Klepfer" <tomklepfer at 78055.com> Subject: pumpkin info Regarding the problems of pumpkins not contributing any worthwhile flavor to ales, you should know that the vast majority of pumpkins sold in fresh markets are bred and grown for decorative purposes, not culinary. For baking, canning or brewing, you'll need to find or grow varieties suitable for cooking. Or use canned pumpkins. Part of the problem is that "pumpkins" and most "squash" are the same two species, and squash types are used in the breeding of many pumpkins. Hence the vegetal flavors someone mentioned.... Cheers, Tom Klepfer Medina, TX Return to table of contents
Date: Tue, 31 Oct 2006 06:50:20 -0800 (PST) From: "Scott D. Braker-Abene" <skotrat at yahoo.com> Subject: Samichlaus Hey Now, Does any of youse guys have a tried and true just plain fantastic "Samichlaus" recipe? Allgrain please. Thanks -Scott "I can't help it... I love being a fart machine" - Heather Braker http://www.skotrat.com/skotrat - Skotrats Beer Page http://www.brewrats.org - BrewRats HomeBrew Club Return to table of contents
Date: Tue, 31 Oct 2006 09:55:29 -0500 From: "Kevin Gray" <kevin.gray at gmail.com> Subject: First press wort? I was at a Japanese restaurant last night and the placemat with all of the different types of sushi had a Kirin ad at the bottom. This ad claims that Kirin's flavor comes from "first press wort." The Kirin website makes the same claim: "The luxurious single wort (or first press) process yields a unique, complex flavor. " I've been brewing for about 7 years, and read a lot about the brewing process, but I had never heard of first press wort. Is this just marketing BS (like the claim that the beer gets it's unique flavor from cold fermentation and extended cellaring, which is true of any lager, right?) or is there some process I've never heard of? KevBrews http://kevbrews.blogspot.com Return to table of contents
Date: Tue, 31 Oct 2006 10:15:32 -0500 From: Jeff Renner <jsrenner at umich.edu> Subject: Re: Yeast for Bottle Conditioning High Gravity Ales Rich Beecher in Chattanooga, TN asked about bottling yeasts. I don't think I have anything much to add to the answers that were posted. I seldom brew big beers, but the few I've done, probably 9% max, carbonated OK with the original yeast. Of course, you could, if you liked, use Brettanomyces claussenii http://www.whitelabs.com/beer/bacteria.html at bottling, which is the traditional British way. (Well, the didn't add cultured Brett - it was just around.) You'd need to let it ferment a bit before bottling as it would probably over-carbonate otherwise. I think it would tolerate high alcohol. Jeff - --- Jeff Renner in Ann Arbor, Michigan USA, jsrenner at umich.edu "One never knows, do one?" Fats Waller, American Musician, 1904-1943 Return to table of contents
Date: Tue, 31 Oct 2006 11:48:34 -0800 From: "Michael Eyre" <meyre at sbcglobal.net> Subject: Sankey kegging... I know this has been beat before, as I've checked the archives just a minute ago, but here's the thing. Anyone have any ideas on kegging in the newer and getting more popular by the minute 5 gallon "log" style kegs? I figure since the last frenzied posts regarding this back in the 1999 era, there's been a possible renewed interest in using these kegs. For a few reasons, and to just be different, I'm planning on going this route. I have never kegged before in any other kind of keg, but I now have the CO2 tank, regulator, keg and am awaiting the Sankey tap coupler to begin. I figure I'm going to clean out the gunk from the keg with a lye soak (how much lye, btw? I've seen the references in the archive, but nobody mentioned the amount?), and then use regular sanitizer to clean just before I put the beer in. I found replacement spear retaining rings on the Sabco site, but they're not cheap, so I'll be looking into a kegman style snap ring. Although it appears to be just a simple cir-clip that you can get from the hardware store, now? I can't see spending 8 bucks on a $0.25 item. correct me if I'm wrong, please! Anyone doing this already? Mike Return to table of contents
Date: Tue, 31 Oct 2006 11:51:59 -0800 From: "Michael Eyre" <meyre at sbcglobal.net> Subject: Home brew group.... I had a posting problem and posted a couple things before that never got out. I'll repost them here again if you'll bear with me. - -----Original Message----- You all get my post regarding wanting to start a H.B. group in my area last week? I can't locate one anywhere close to me and was thinking of starting up a group. I live near several well populated areas, and I know the brewers are out there, but there's just no existing group here. I was looking for pointers on people in an established group that would offer some suggestions as to a good baseline to follow. Monthly meetings? Floating meetings? Bi-annual? What sort of events do you find the most appealing to the majority? Do you have H.B. tastings and how does that work out with the group? In addition, I was in a brew pub in my area here (Cambridge House in Granby, CT) and they indicated they would LOVE to sponsor a H.B. group with excellent discounts, as well as possibly being able to supply base malts at discount as well. they'd enjoy being the home base for our meetings if we were interested in that. So, before getting all up in this thing, I was looking for some input. Anyone? Mmike Return to table of contents
Date: Tue, 31 Oct 2006 11:52:53 -0800 From: "Michael Eyre" <meyre at sbcglobal.net> Subject: Golden Promise... - -----Original Message----- I came across a 50# sack of Golden Promise that my shop was blowing out for real cheap.. so I bought it, couldn't pass it up at that price. My question is, I'm not that familiar with this malt, though I've heard it's an old 'distillers malt'. can it be used for beer? Let me rephrase. what other malt that is more of a 'beer malt' is it similar to so I can sort this out for recipe work? Mike Return to table of contents
Date: Tue, 31 Oct 2006 20:11:59 +0000 From: Signalbox Brewery <signalbox.brewery at ntlworld.com> Subject: Lallemand / Danstar yeast - don't panic! I have received a helpful and prompt response from Keith Lemcke of Siebel Institute and Lallemend to the effect that there was an error on the website. Nottingham, Windor (and Fermaid) are now back at http: // consumer.lallemand.com/danstar-lalvin/danstar.html David Edge, Derby, UK Return to table of contents
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