HOMEBREW Digest #5190 Sun 03 June 2007

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  Re:Summit Hops ("Grant Stott")
  Smokey Beer (leavitdg)
  Cask Breather ("Dan Listermann")
  primary fermentation in the kettle ("rama roberts")
  cask beer set-up ("Kevin Gray")
  Re: Smokey Beer ("Raymond T. Gaffield")
  Peach Preparation ("LANCE HARBISON")

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---------------------------------------------------------------------- Date: Thu, 31 May 2007 20:15:15 +1000 From: "Grant Stott" <gstott1 at ncable.net.au> Subject: Re:Summit Hops Interesting to see that the exclusive marketer Brewer's Supply Group described Summit as having a "citrus, grape-fruit flavor" as I have seen several other sources describe then as more orange or tangerine. It is this tangerine flavour & aroma profile that I found so unique & this is why I would like to source some. If they were purely grapefruit like I would not bother as I can get imported Amarillo, Cascade & Chinook locally (OK I realize that last one is more pine tree than grapefruit) I will see if Fresh hops will do mailorder, as if Quarantine will not let them in then Freshops should be aware of this. Thanks, Grant Stott Geelong Victoria Australia. Return to table of contents
Date: Thu, 31 May 2007 06:51:40 -0400 From: leavitdg at plattsburgh.edu Subject: Smokey Beer I am not sure, but think that if you used a real dark crystal, that this could render flavors that you might call "smokey". Others might call them "roasty" or "toasted". Flavors are difficult, at times, to convey in words. Try to make a smoked/ or peated ale, using 1/2 lb of peated malt or smoked malt, and you will see the difference. Or, take a trip to the Vermont Pub and Brewery in Burlington, Vt. They make a smoked porter (often hand-pulled) that is quite good, or if you are in the vicinity, the Cumberland Head Brewery (Plattsburgh,NY) has a "Rogue Porter" that is just coming into maturity. I put 1/2 lb of peated malt into it, and it is just enough to know it is there, but not too much for those who are not so open to smoke in beer. Happy Brewing! Darrell Plattsburgh,NY 44 42 32 N Latitude 73 24 16 W Longitude [544.9 miles, 68.9]Apparent Rennerian Return to table of contents
Date: Thu, 31 May 2007 09:20:48 -0400 From: "Dan Listermann" <dan at listermann.com> Subject: Cask Breather Steve Jones suggests a low pressure propane regulator for a cask breather. What a great, cool insight! Thanks, I think that I might have one laying around somewhere. Dan Listermann Return to table of contents
Date: Thu, 31 May 2007 21:45:33 -0700 From: "rama roberts" <altbit at gmail.com> Subject: primary fermentation in the kettle I've just completed primary on my 2nd all-grain brew (the first was a stout, this is a weizen) where- after cooling the wort- I pitched the yeast directly into the kettle (2 x safbrew t-58 in 7 gallons). No added oxygen, no racking off the break, no additional primary vessel to clean, no risk of oxidation from repeated racking, and very limited loss of product. Its currently racked to "secondary" at a gravity of 1.008, four days after pitching. Perhaps time will tell if there are off flavors from such a shortcut, but so far the beer looks, tastes, and smells great. The earlier stout had no adverse affects at all, but it wasn't a light beer and may have masked the defects. Has anyone else attempted this, and if so, what were the results? Return to table of contents
Date: Fri, 1 Jun 2007 23:06:18 -0400 From: "Kevin Gray" <kevin.gray at gmail.com> Subject: cask beer set-up I think I've convinced a bar-owner friend of mine to consider a cask ale set-up at his bar. I told him I'd help him figure out what he'd need to get a cask set-up and about how much it would cost. I've tooled around on the internet a little, and will continue to do so, but also thought I would ask here is anyone has experience with a similar setup. Any great resources you can point me to? Thanks, Kevin Dayton, OH http://kevbrews.blogspot.com Return to table of contents
Date: Sun, 3 Jun 2007 17:28:01 +0200 From: "Raymond T. Gaffield" <raygaffield at mac.com> Subject: Re: Smokey Beer Hi, Thanx for the replies to my recent ( May 30) query about my mystery Rauch beer. I was somewhat surprised to learn that the flavor could be the result of contamination. I didn't want to complicate the subject by mentioning that a few batches back I had made a lightly-flavored Rauch beer. This had made me worry ( What me ? ) that maybe I had some residual smokiness in my equipment, but I thought that was probably not the case since I couldn't detect a smokey oder my kit. I'm pleased (dubiously) to report that via your advise, process of elimination and some tasting that I have concluded that contamination was the culprit. I decided to taste test one of the last Rauch beers I had with one of the "Mystery" smoke batches. Firstly, the real Rauch beer had a cleaner much more pleasant smoke flavor reminding me that, although the mystery smoke beer resembled a Rauch beer, it was not entirely quaff-able. Secondly and more revealing was when I opened one of the more matured Mystery smoke beers... it gushed ! and not just a little bit. So good lessons to be learned. I have over 200 batches to my credit and very few were contaminated. It goes to show that we can all produce a stinker on occasion, due to laziness or sloppiness or whatever, and there's always something to learn no matter how much experience you have. Cheers, Ray Return to table of contents
Date: Sun, 03 Jun 2007 21:29:22 -0500 From: "LANCE HARBISON" <harbison65 at verizon.net> Subject: Peach Preparation I just bought 10 lbs of peaches for an upcoming fruit beer (primary fermentation started Saturday). I have never dealt with peaches but am wondering if they should be peeled. I will certainly de-pit and crush them, skin or no skin. Also many of the peaches are hard as rocks; any tricks for softening them up? Thanks, Lance Harbison Pittsburgh Return to table of contents
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