HOMEBREW Digest #5136 Thu 25 January 2007

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  Subject: re: Possible Problems Malting Corn ("Chad Stevens")
  RE: A Linux version of homebrew software ("Anton Walters")
  Re: body in Flanders red ale (Paul Waters)
  malting wheat (eric stiegman)
  Wyeast "Lactobacillus Delbrueckii" (Matt)
  Flanders Red (Matt)
  Malting ("Dan Listermann")
  More Water Analysis ("Joe Schwab")
  Stogies and Stouts in Dunedin Florida (HamFon\)" <nelson@buildabeer.org>

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---------------------------------------------------------------------- Date: Wed, 24 Jan 2007 20:06:16 -0800 From: "Chad Stevens" <zuvaruvi at cox.net> Subject: Subject: re: Possible Problems Malting Corn Marc Dubeau says, > I am trying to malt some corn to make Chicha. The problem is that the >malt smells like farts and corn. There seemed to be a little bit of mold on >the corn as it was sprouting. Mostly good observations from Steve. I've done a lot of malting, and I've made Chicha. One thing to keep in mind, Corona mills are made to handle wet corn. Get the corn wet, let it sprout just till you have a hint of sweetness in a chewed kernel...the acrospire will be about 1/4 to 1/2 the length of the kernel...then grind the stuff IMMEDIATELY before any funk sets in and mash it then and there as normal...whatever that is...I've had good results with a slow rise to 146 and a bump up to 154. That's my $0.02. Chad Stevens QUAFF San Diego Now accepting entries and judge registration for America's Finest City Homebrew Competition at www.quaff.org Return to table of contents
Date: Wed, 24 Jan 2007 23:20:16 -0800 From: "Anton Walters" <antonw at speakeasy.net> Subject: RE: A Linux version of homebrew software Greetings beer software gurus, If you're building new homebrewing software, please consider using BeerXML to exchange recipes with other programs using a standard format. You can find more information about the newest version at: http://beerxml.com/forum/ Have fun! -Anton Stirring the mash in Seattle, WA Return to table of contents
Date: Thu, 25 Jan 2007 05:39:19 -0800 (PST) From: Paul Waters <pwaters3 at yahoo.com> Subject: Re: body in Flanders red ale Mark asks about the body in Flanders style red ale I haven't had a lot of experience with that style because the beers that I have tasted in that style (Rodenbach's) where tart/sour and had a thin watery mouthfeel which is why I have had much experience with brewing that Style. So, in my opinion I think you nailed it for style, so congratulations and have a homebrew ;) Paul W Mad Cow Brewing Return to table of contents
Date: Wed, 24 Jan 2007 22:26:37 -0600 From: eric stiegman <stiegy at illicom.net> Subject: malting wheat Before the subject gets to cold. How does one determine when wheat if properly modified? The barley float test does not seem to work (at least for me). Has anyone ever found a textbook that is only about malting? The Alaskan Bootleggers Bible is good on basics and various commercial brewing texts devote a few chapters on it (De Clerck, Briggs, and Wright texts). Any suggestions? Thanks, Eric S. , Central Illinois Return to table of contents
Date: Thu, 25 Jan 2007 08:39:49 -0800 (PST) From: Matt <baumssl27 at yahoo.com> Subject: Wyeast "Lactobacillus Delbrueckii" (Warning: the below uses the word "dextrin" in a very imprecise manner, considering recent posts.) I am looking for a good lactobacillus that will sour wort during primary fermentation, and then leave it alone after that. I have read somewhere that l. brevis is the only lactobacillus that can hydrolyze "dextrins" (someone please correct that if it's wrong). Therefore, any other strain should fit the "leave it alone after primary fermentation" part. I'd also like a homofermentative strain, since heterofermentative bugs might change carbonation levels and produce less lactic acid for a given amount of sugar. Since l. delbrueckii is homofermentative, I started playing around with a pack of Wyeast "l. delbruecki," trying to figure out how to get it to really sour a beer well. I had a hard time getting really strong sourness from this bug, even when pitched by itself into wort and held at 90F (plenty of DMS though). Recently I heard that lactobacillus sours better when pitched with a saccharomyces, since the yeast keeps thing anaerobic and the C02 somehow helps the lacto. I have also heard that repitching Roselare leads eventually to beers with very high acid content. So, it would make sense to play with a mixed sacc/lacto culture instead. I have not gone on to try anything along these lines, though, because when I was playing with the Wyeast bug by itself, I noticed it seemed to be producing a lot of gas. Since l. delbrueckii is homofermentative, this surprised me. I emailed Wyeast (who I have found to be very responsive and helpful, by the way) and they replied that indeed, the strain they provide _does_ produce CO2... Yeah, so, anyway, as I said I want a homofermentative strain, and I'm wondering if anyone has had good experiences using any of the following? 1. lactobacillus acidophilus tablets (I have even seen some that are claimed to be grown on some kind of carrot extract rather than milk) 2. freeze dried yogurt cultures ("Yo-gourmet" or some such) 3. quality yogurt 4. anything else? Matt Return to table of contents
Date: Thu, 25 Jan 2007 08:48:15 -0800 (PST) From: Matt <baumssl27 at yahoo.com> Subject: Flanders Red I too brewed a Flanders Red/Brown adapted from a Sparrow recipe, found the body a bit thin, and made efforts to increase the body on a recent second batch. Here's what I did and why--but I won't know if it worked for quite a while. First, the recipe had some flaked maize (might have been the session Brown recipe, actually) which I replaced with malt on this second batch. Also I replaced half of the base malt (which was all pils) with Vienna. I think the effect of these changes will mainly be to deepen the malt flavor (which I wanted) but it may add some body too. Other ideas: 1. Mash at a higher temp--but the brett might still strip everything out. 2. Add a lot of protien (using wheat). I bet this would help, but it might take you closer to lambic than "Flanders Red", if you care. 3. Since you want more sweetness, I think there might be a pretty good solution for you--add more crystal. I don't think the brett can strip out all the caramelized stuff, and it will add sweetness and perhaps some viscosity/body. Finally, Frank Boon once said something to the effect that lactic acid adds body to highly attenuated beers. Since you want more sourness anyway, getting more lactate from your bugs would probably help. I have some questions about lacto bugs, but I've put those in a different post. Matt Return to table of contents
Date: Thu, 25 Jan 2007 12:03:21 -0500 From: "Dan Listermann" <dan at listermann.com> Subject: Malting When I malted, I found, as Steve points out, that infection is the primary problem. I worked around the problem by bubbling air up through the steep. The infections are largely anaerobic. Air stops the problem. I only had to change the water once a day. As for couching, I did it on a screen box. This made sure that no water pooled around any malt and, again, kept the anaerobic bugs away. For drying, I mounted the screen box over two box fans and enclosed the sides with cardboard. The drying air just gets sucked through the piece. In short order the malt is dry to the touch. I could never get kilning down right so I just made "wind malt" - air dried only. Use of Her dryer for the removal of the rootlets will cause marital problems - this is the voice of experience. Dan Listermann Return to table of contents
Date: Thu, 25 Jan 2007 15:57:02 -0600 From: "Joe Schwab" <joeschwabmd at gmail.com> Subject: More Water Analysis I'm an extract brewer who has recently transitioned to all-grain brewing. I'm using my municipal water from the city of Milwaukee and am interested in getting opinions on what I would need to do to the water (if anything) to optimize brewing the kinds of beers I like (mostly light lagers like Bohemian Pilsners and Munich Helles). Here is the information I get from the Milwaukee Water Works (all median values): pH 7.55 Total Alkalinity, CaCO3, 99 mg/L Total hardness, CaCO3, 134 mg/L Calcium, Ca, 35 mg/L Sodium, Na, 7.5 mg/L Magnesium, Mg, 11 mg/L Bicarbonate, HCO3, 121 mg/L Sulfate, SO4-S, 30 mg/L Chloride, Cl, 13.4 mg/L Any advice would be appreciated. Cheers, Joe Return to table of contents
Date: Thu, 25 Jan 2007 22:57:49 -0500 From: "Nelson \(HamFon\)" <nelson at buildabeer.org> Subject: Stogies and Stouts in Dunedin Florida Dunedin Brewery (in Dunedin Florida) is hosting the 5th annual Stogies and Stouts party coming up 2 weeks from today! Time is from 7pm to 11pm on Thursday, February 8, 2007. There are 200 tickets total - get yours before they sell out! Tickets are available on the DBG web page (www.DunedinBrewersGuild.com then click on Shopping Cart on the left menu), on the Best Florida Beer web page (www.BestFloridaBeer.org then click on Events), and also from World Of Beer (Clearwater and Westchase), Beer and Winemakers Pantry, Brewshack, and at the Dunedin Brewery. Your $20 ticket ($25 at the door, if not sold out) will get you samples of each of the 15-20 stouts (also porters and dark beers), as well as a premium cigar. We've got some great beers lined up already, and more coming! See you there! Cheers :) Nelson Crowle Nelson at BuildABeer.org Nelson at DunedinBrewersGuild.com Return to table of contents
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