HOMEBREW Digest #5189 Wed 30 May 2007

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  Fwd: Summit Hops (Fred L Johnson)
  Re: Summit Hops ("Doug Hurst")
  Advanced Homebrewing course ("Lemcke Keith")
  Re: WY1010 experiences (J A S Viggiano)
  Frugal man's cask breather (IT)" <stjones@eastman.com>
  Smokey Beer ("Raymond T. Gaffield")

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---------------------------------------------------------------------- Date: Mon, 28 May 2007 06:37:16 -0400 From: Fred L Johnson <FLJohnson52 at nc.rr.com> Subject: Fwd: Summit Hops Grant asks about the availability of Summit hops in the US. Freshops.com has them. Although they are not listed on the "front" page of the hops listing, they are available on the order form. https://commerce.peak.org/vh/f/freshops.com/cgibin/shopper.cgi? search=action&category=HOPS&keywords=all&template=Templates/ hops_storebuilder.html Fred L Johnson Apex, North Carolina, USA Return to table of contents
Date: Tue, 29 May 2007 11:30:49 -0500 (CDT) From: "Doug Hurst" <doug at metrobrewing.com> Subject: Re: Summit Hops It appears that Brewer's Supply Group is the exclusive marketer of this new variety of dwarf, super high alpha hops. Perhaps your local AU supplier could contact Brewer's Supply. By the description, it sounds a bit like Amarillo. The following is from the Brewer's Supply Group website. http://hbd.org/hbd/archive/5188.html >>> Summit is a dwarf hop variety that was bred by members of American Dwarf Hop Association. It is the first dwarf hop to be bred for production in the United States and it's currently the only hop being grown on low trellis in the Yakima Valley. The hop has only been in production since 2003, so it's still too early to identify averages for the resin and oil contents. Last year's production had an alpha of 18.2%, beta 4.7% and total oil content of 1.3 mls/100grams. Its cohumulone was relatively low at 27.6%. Brewers are quite excited about the strong aroma profile that Summit adds to their beer. It has been described as a citrus, grape-fruit flavor. It has been used for bittering and dry hopping. Brewers Supply Group is the exclusive marketer of the Summit hop to the craft brewing industry. >>> Hope this helps, Doug Hurst Chicago, IL [163.7, 263.9] Apparent Rennerian Return to table of contents
Date: Tue, 29 May 2007 16:23:03 -0400 From: "Lemcke Keith" <klemcke at siebelinstitute.com> Subject: Advanced Homebrewing course I wanted to make sure that HBD members know there are only a few slots left in the Advanced Homebrewers course coming up in Durango at the end of July. If you want to get in on this year's course, please don't wait to book. If you have any questions, check out the web site at http://www.siebelinstitute.com/course_desc/homebrewing.html or drop me a line by e-mail at klemcke at siebelinstitute.com Keith Lemcke Vice-President Siebel Institute of Technology World Brewing Academy Return to table of contents
Date: Wed, 30 May 2007 11:41:44 -0400 From: J A S Viggiano <jasv at acolyte-color.com> Subject: Re: WY1010 experiences In HBD #5189, Greg Brewer asked about Wyeast 1010 for an Altbier and a Weizenbock. I have also heard that it originated at Uerige, where either Kurt or Rob Widmer had reportedely done an apprenticeship. It cannot be used to produce a Weizenbock, as it does not produce appropriate levels of isoamyl acetate under conditions which do not result in unacceptably high levels of fusels. It is not a Weizen yeast, regardless of how Widmer's American wheat beer is labeled. If you pitch this yeast to a wheat-based wort of Weizenbock OG, you will obtain a strong wheat ale, but it will not have the rich esters of Aventinus or even Pikantus. For the Weizenbock, I have had the best luck with Wyeast 3068 and 3638. I try to brew one each year, so I might not be the most experienced. Prost! Return to table of contents
Date: Wed, 30 May 2007 14:11:23 -0400 From: "Jones, Steve (IT)" <stjones at eastman.com> Subject: Frugal man's cask breather Just wanted to pass on this little tidbit of info for cask ale enthusiasts ... Those of you who are strictly aligned with CAMRA should probably skip the remainder of this post. I have a beer engine and have been on a cask ale/real ale kick the past 6 months. I don't use real pins and firkins, but use corny kegs conditioned with 2 oz corn sugar and chilled to 55F. My problem comes not in dispensing exactly, but in replacing the head space with CO2 instead of air. Venting the kegs to atmosphere (as in a soft spile) is fine for when the kegs will be emptied in a few days, but for those of us who want a cask ale served at home, how do we accomplish the same thing? With a cask breather. A cask breather is a device - a pressure regulator if you will - that allows head space to be replaced with CO2, but at atmospheric pressure so that it doesn't overcarbonate the beer nor push it out of the engine. Some cask breathers also have a relief valve to vent extra pressure from the keg (from actively fermenting beer). Personally I have a problem with spending a hundred bucks to get a real cask breather, so I've been trying to figure out a 'frugal' way to make one. It turns out that a standard low pressure propane regulator (11" Water Colum) is a fixed pressure regulator of about 0.4 psig. I bought a new one, hooked it up in my CO2 line to a QD and affixed it to the keg. It works like a charm, and only cost me $20 (including barbed fittings). Just be sure to keep the business end of the beer engine a foot or more above the keg. Hope you find this useful. Steve Jones, Johnson City, TN State of Franklin Homebrewers http://www.franklinbrew.org Return to table of contents
Date: Wed, 30 May 2007 22:53:17 +0200 From: "Raymond T. Gaffield" <raygaffield at mac.com> Subject: Smokey Beer Hi, I've recently made a few Bitters that came out with a smoke flavor. They actually are pretty good if you're after a mild rauch beer flavor but I'm concerned that I may have issues with my equipment or ingredients, so I'd appreciate your thoughts, The basic recipe for all of these beers was 7lbs Pale malt; 1lb Crystal. I've used different strains of English Ale yeasts. My suspicion is that the Crystal is the culprit I have used Pale malt from different bags. Any thoughts on this ? Can an old or otherwise Crystal malt result in smokey flavors ? Thann for you help. Cheers, Ray Return to table of contents
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