HOMEBREW Digest #5240 Thu 18 October 2007

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  Re: Starter without DME ("Greg 'groggy' Lehey")
  RE: Starter without DME ("William C. Tobler")
  Re: Diacetyl, how can i get rid of it ("Keith Anderson")

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---------------------------------------------------------------------- Date: Thu, 18 Oct 2007 14:01:25 +1000 From: "Greg 'groggy' Lehey" <grog at lemis.com> Subject: Re: Starter without DME On Tuesday, 16 October 2007 at 9:27:17 -0500, Craig S. Cottingham wrote: > On Oct 07, 2007, at 13:39, "Michael O'Donnell" <odonnell at > lifesci.ucsb.edu> wrote: > >> I'm planning to brew next weekend and have a batch of ingredients >> on order. I ordered a single vial of yeast, planning on making a >> starter. But then I went looking and I have no DME to start it >> with. I don't have a local homebrew store, so getting some isn't >> really an option. Are there any kitchen sugars that would make an >> acceptable starter for a pale ale? I missed this the first time round. I agree with Craig's comments that sugar isn't the way to go. What I personally use are the homebrew kits that you can buy in any supermarket (at least in Australia). They're relatively cheap, a lot closer to real beer than anything else, and the hops in the extract have never caused me any problems. - -- Finger grog at lemis.com for PGP public key. See complete headers for address and phone numbers. Return to table of contents
Date: Thu, 18 Oct 2007 05:27:24 -0500 From: "William C. Tobler" <wctobler at comcast.net> Subject: RE: Starter without DME Mike, it looks like your post got caught in the mysterious October 7th Freeze. You have probably already brewed, but there is a product you can buy in the store called "Malta Goya." It's usually in the hispanic section of the grocery. It is a malt drink made from malt and hops. I don't think it has any preservatives, buy you might check before you buy. It is on the dark side, but they make a light version also. Buy a six pack and keep it in your pantry. Bottled malt, the perfect solution for making starters. I keep some jars canned all the time. Bill Tobler Lake Jackson, TX (1129.2, 219.9) Apparent Rennerian Brewing Great Beer in South Texas Return to table of contents
Date: Thu, 18 Oct 2007 08:13:40 -0400 From: "Keith Anderson" <keithxanderson at gmail.com> Subject: Re: Diacetyl, how can i get rid of it On 10/16/07, steve.alexander <-s at roadrunner.com> wrote: > Diacetyl is removed by yeast metabolism, so if the yeast is mostly > removed or > the temp is too cold they yeast fail to clean up their mess. More storage > cannot help much, assuming the yeast is mostly gone. There are two possible > solutions. There are commercially available enzymes which will remove the > diacetyl quite effectively. Lacking these enzymes the only good > solution is > to re-ferment in a secondary fermentation. That is you must add a kreusen > addition of wort&yeast and allow it to ferment out again. Roughly 10% more > wort is the typical addition. (and yes - I'd perform a Ruh > storage/diacetyl rest). > > Yeast actively regulate he diacetyl level, so even this modest yeast > complement > will clean up your beer. Yes it's a nuisance, but FWIW the best HB lagers > I've ever had a kreusen secondary ferment like this. > > -S > > I just to happen to be brewing again this weekend with WY2206 and am in the process of growing a large starter. Thanks to all who replied, I will add about 1/2 gallon to each 5 gallon keg and let it ferment out at room temp. Wondering if this is the correct amount to carbonate also but will just vent the kegs if it isn't. Keith Return to table of contents
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