HOMEBREW Digest #5134 Tue 23 January 2007

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  A Linux version of homebrew software (tony)
  Coffe Porter / Looking for suggestions (Kevin Weaver) ("Kevin Weaver")
  RE: Cider Yeast ("Gary Smith")
  Rumpy Pumpy scrumpy (stencil)
  20 oz brewing pot (Manuel Martinez jr)
  Re: Malting Corn ("Gary Smith")

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---------------------------------------------------------------------- Date: Tue, 23 Jan 2007 09:11:12 -0500 From: tony <tony at paperdove.org> Subject: A Linux version of homebrew software > Date: Mon, 22 Jan 2007 17:49:06 -0800 (PST) > From: Raj B Apte <raj_apte at yahoo.com> > Subject: re: Brewing software program possible Linux version > > > Joe (?) asks about interest in a linux version of brewing > software. > > I, for one, find that promash works great under wine. I > purchased it back when I served the dark lord, and it > continues to work fine under ubuntu edgy. A linux version > is nice, but a wine-compatible windows version is quite > acceptible, IMHO. > > raj > Sorry, I'm on digest, so this isn't a direct reply, but: There seems to be interest in a Linux/Unix homebrew package. I might be able to write one, but I've never used one before. I'd need some assistance in design, testing, and whatnot. If there is interest, I am more than willing to devote some time to it. I can write it using Gtk+ (the same widget set the GNOME desktop uses), or using the rich client platform in Eclipse. Is there any interest? - Tony Return to table of contents
Date: Tue, 23 Jan 2007 09:38:27 -0500 From: "Kevin Weaver" <kweaver at brewmation.com> Subject: Coffe Porter / Looking for suggestions (Kevin Weaver) I recently brewed a porter in hopes of making it a coffee porter. I did some reading and found that adding freshly ground coffee beans to the secondary is a good bet. I brewed ten gallons and added 1/2 LB of the grinds to one of the 5 gallon carboys used for the secondary. I held up on the second one pending some good feedback from the HBD group. Does anyone have any experience with the amounts to use and how long to steep them? Does anyone use the coffee at a different stage of the process? Any ideas on racking to the keg in order to leave all the grinds behind? I was thinking of using a sanitized screen wrapped around the end of the racking tube. Kevin Return to table of contents
Date: Tue, 23 Jan 2007 18:36:32 -0500 From: "Gary Smith" <Gary at doctorgary.net> Subject: RE: Cider Yeast Greetings, I've been offline for several days as I couldn't get the computer to start up so I'm late replying to those who replied to my post last week.. I received several off list replies about the yeast as well as the follow up replies here and the one yeast that seemed most interesting to my preferences was the Lalvin K1-V1116 variety: http://consumer.lallemand.com/danstar-lalvin/k1v.html The thing that attracted me to this variety was the two people that suggested it felt it had very low sulphur residuals and that it was aggressive and dominated bacterial activity. It was suggested some of the yeast strains left a residual sweetness and I have found I prefer a dryer character in cider so one that does not share that characteristic is appealing. I have several frozen quarts of crushed Raspberry slurry from the bushes out back and I have accumulated several quarts over last several years and think I'll do a 10 gallon batch with the Raspberry in the cider as well. I remember liking the Cranberry cider that was commercially available several years ago and the commercial Raspberry cider I have tried is a tad too sweet for me so with a dry cider, I think this will do nicely. As I haven't made cider I have no idea how much foam one can expect. I have a 14.7 gallon SS conical which I'll assign to the Raspberry cider and a SABCO fermenter for the straight cider. Having an idea how high I can fill the fermenter will be a help. Also, would it be advised for me to put the Raspberry in the primary? I have at least six quarts of that crushed raspberry slurry frozen in quart baggies. Thanks! Gary Return to table of contents
Date: Tue, 23 Jan 2007 19:00:30 -0500 From: stencil <etcs.ret at verizon.net> Subject: Rumpy Pumpy scrumpy On Tue, 23 Jan 2007 00:36:54 -0500, A.J deLange wrote in HOMEBREW Digest #5133 > he produces what I think he calls "pumpy" explaining that this is >like scrumpy except that potatos and garlic are involved. There is a recurring garlic festival on the Isle Of Wight, where also is located a brew pub called Rumpy Pumpy (Brit euphemism for that which requires euphuizing.) Rumpy Pumpy make a scrumpy - strong cider or perry that in some formulations contains *meat* - and if I understand the situation correctly, also gets involved in the garlic festival. I suspect a little googling will lead one into the shoal waters where C*ck Al* lurks. gds, stencil [535.2mi, 86.4deg] AR Return to table of contents
Date: Tue, 23 Jan 2007 16:50:37 -0800 From: Manuel Martinez jr <vwfreak2 at tmail.com> Subject: 20 oz brewing pot I have wonder how many gallon do the 20 oz brewing pot hold. I am trying to find the answer for it. - --vwfreak2 at tmail.com Return to table of contents
Date: Tue, 23 Jan 2007 18:55:15 -0600 From: "Gary Smith" <Gary at doctorgary.net> Subject: Re: Malting Corn One detail regarding commercially obtained corn is seed corn is most often been impregnated with chemicals to prevent pest destruction of the kernal before & during germination. Unless you know 100% that the corn is untreated, never use this. Cracked corn used as chicken feed (as far as I have been told) is without these chemicals. The addition of some 6 row will provide wonderful enzymes for you. Gary Return to table of contents
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