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	FORUM ON BEER, HOMEBREWING, AND RELATED ISSUES
		Digest Janitor: pbabcock at hbd.org


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Contents:
  Zum Uerige (stephen.neilsen)
  uerige stuff (Thomas Rohner)
  Re: Know Knead? (John Schnupp)
  RE:  Diacetyl rest ("William C. Tobler")
  A NEW PART TIME ... SPAM ("Amos Brooks")
  Bockfest 2008 (Darryl Dieckman)
  Searchable HBD Archive now online at beerandloafing.org (Scott Alfter)


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JANITORs on duty: Pat Babcock (pbabcock at hbd dot org), Jason Henning,
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Date: Sat, 2 Feb 2008 19:36:30 +1100
From: stephen.neilsen at gmail.com
Subject: Zum Uerige

I know ZU only by reputation and the mad look in the eyes of those who
have tried to produce something similar. Which brings me to the
question of yeast, is there a yeast strain from the halls of the W
lads that closely matches the ZU profile? Some reading points to the
Wyeast American Wheat strain, so internet legend goes comes from
Widmer who got it from ZU, well they may have but it strikes this
antipodean boy that a yeast used in an environment quite dissimilar
from its native state will after a number of generations change to
better  adapt to its new home, making it great for an American Wheat
perhaps but a bit out in the Alt stakes.
My question though is about Wyeast 1010, I used it once, to make a
wheat beer (lets just say following on the bread thread..if the ovens
too hot don't blame the yeast!!) and found it was big top cropper, so,
I cropped it, about 50% of the top mousse, the resulting yeast harvest
was a wonderful clean almost white colour and the fermentation stopped
in its tracks at 1020. I pitched the stolen generation back in but to
no avail.
I blame the oven but would be interested in feedback.

Stephen in Kanbeera


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Date: Sat, 02 Feb 2008 10:25:22 +0100
From: Thomas Rohner <t.rohner at bluewin.ch>
Subject: uerige stuff

Hi Ed

interesting post, it makes the HBD longer, but it's a bit hard to read 
formatted this way. We're in the middle of carnival around here, so a 
bit of humour doesn't hurt.

Cheers Thomas


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Date: Sat, 2 Feb 2008 07:45:06 -0800 (PST)
From: John Schnupp <john.schnupp at yahoo.com>
Subject: Re: Know Knead?

Jeff Renner <jsrenner at umich.edu> was answering Mike Sharp with,
>I used to toss a half cup or so of boiling water onto the floor of  
>the oven just after I put the bread in, but my wife pointed out that  
>I was warping the oven floor.  So I got an old cast iron skillet from  
>a garage sale and would heat it on top of the stove, then put it in  
>the oven on the bottom rack, put the bread in, then toss the water  
>onto the skillet and quickly shut the door.  This worked well,  
>although I did crack a skillet once from getting it too hot.  

As for the lurkers, I'm one.  I haven't had any problems posting but then again
in the past 5 years or so I haven't posted much at all.

I'm not a bread baker/maker but I had a thought about what you said to Mike.

Jeff, if you recommend the conventional method for baking bread, why not put
one of the racks all the way to the bottom (or just use the oven floor) and put
in a layer of fire bricks for added thermal mass.  Wouldn't this help even out
some of the temperature oscillation cause by the oven cycling, especially a gas
oven?  You should be able to toss water on the bricks without too much of a
problem.  If you used a sheet pan (or 1/2 pan) to hold the bricks, it wouldn't
much matter if one cracked, plus it would be ez-in/ez-out with the bricks.  My
thoughts, FWIW.



John Schnupp, N3CNL
Georgia, VT
'95 XLH 1200 70,100




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Date: Sat, 2 Feb 2008 19:11:38 -0600
From: "William C. Tobler" <wctobler at comcast.net>
Subject: RE:  Diacetyl rest

Darrell asked:

What I wonder is: what is the down side of doing the rest with a  
yeast that
does not need it? In other words, would the final product be better  
if this is
not done for a yeast that apparently doesn't build up the diacetyl?

I don't think there is a down side.  I usually do one whether I need  
it or not, and have noticed any problems.  If there were a down side,  
I think you would see it wether you had diacetyl or not.  But, you do  
not have to do the diacetyl rest in the blind.  There is a very good  
test you can do during fermentation that will tell you if you if you  
need to do one.  The procedure is explained by George de Piro, an HBD  
regular in years past and now is a Brewmaster at the C.H. Evans  
Brewing Company at the Albany Pump Station in NY.  The first part  
explains about diacetyl and how to recognize it, and at the end is  
the test for homebrewers on how to decide to do the rest.  It is a  
good primer on diacetyl.  Here is the link.    http:// 
www.evansale.com/diacetyl_article.html


Bill Tobler
Lake Jackson, Tx
Brewing Great Beer in South Texas.


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Date: Sat, 2 Feb 2008 23:34:58 -0500
From: "Amos Brooks" <amosbrooks at gmail.com>
Subject: A NEW PART TIME ... SPAM

Hey, the upshot is that their post was formatted enough to pass the
rigerous format filters. Good thing it was in plain text or it surely
would have wasted our time. :-)

That is intended to be a joke. while I think the posting requirements
are rigid I really think the 'janitors' do a fantastic job and this is
a very valuable source of information. (when I can get thru)

In jest,
Amos Brooks
CT


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Date: Sun, 03 Feb 2008 15:57:11 -0500
From: Darryl Dieckman <darryl at rottiron.com>
Subject: Bockfest 2008

Bockfest Competition
Saturday March 8th, 2008
Cincinnati, Ohio

The Bockfest Competition is strictly limited to the bock beer
styles. The competition will accept entries for the following styles as
defined in the 2004 BJCP Style Guidelines.

     * 5A - Maibock/Helles Bock
     * 5B - Traditional Bock
     * 5C - Doppelbock
     * 5D - Eisbock
     * 15C - Weizenbock

For competition details, online registration, and judge/steward signup 
visit.

www.bloatarian.org/bockfest.html

This will be a great chance to get some early feedback on your bock 
beers before you enter them into the AHA nationals.

Thanks
Darryl





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Date: Sun, 03 Feb 2008 19:14:45 -0800
From: Scott Alfter <scott at alfter.us>
Subject: Searchable HBD Archive now online at beerandloafing.org

I posted a while back about setting up a searchable archive of the past 20+ 
years of HBD traffic.  It's now up and running:

http://www.beerandloafing.org/hbd/

It's current as of the most recent digest I've received (#5289); new digests 
will be added as they're received (was trying to get that to work 
automatically, but my script isn't cooperating).  The basic search works on 
body text; options to search for particular senders or subjects are available 
in advanced search.

The HBD archive is the inaugural service for beerandloafing.org; I plan on 
adding more services in the future.  Stay tuned. :-)

Scott Alfter
scott at [alfter.us|beerandloafing.org]



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