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


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Contents:
  Re: I miss my Homebrew Digest (Timmy R)
  Campden tablets (Randy Ricchi)
  Berliner Weisse (beerdan)
  Campden and HBD (Paul Mahoney)
  Campden ("Spencer W. Thomas")
  Hop Shortage ("Dave Larsen")
  Homebrew walk-in cooler controller (Ed Westemeier)
  Re: I Miss My Homebrew Digest (Glyn and Mary)
  easy peasy Berliner Weisse ("mike karnowski")


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JANITORs on duty: Pat Babcock (pbabcock at hbd dot org), Jason Henning,
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Date: Tue, 24 Jun 2008 06:41:57 -0500
From: Timmy R <homebrewtim at mac.com>
Subject: Re: I miss my Homebrew Digest

> Nowadays there are so many home-brewing media, many of which are  
> aimed at
> the semi- and sub-literate (HTML-rich forums, and podcasts) that  
> plain ol' text gets lost in the glitz.
> I subscribe to several of these in their digest and RSS forms, and  
> none of them compares to HBD in terms of quality
> or S/N ratio.  The podcasts in particular are wastes of bandwith -  
> ten minutes or more of yakking that, had it been
> fed into a speech recognition engine, could have been scanned in  
> twenty seconds.

I think to state that HTML-rich forums and podcasts are for the semi-  
and sub-literate is a bit overstated.  Each form of media has its own  
merits and appeals to a different cross-section of the homebrewing  
community.  HBD can be intimidating to the new brewer as most of the  
discussions are very technical.  Everyone needs a place start.

Cheers,

Timmy




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Date: Tue, 24 Jun 2008 07:56:46 -0400
From: Randy Ricchi <rricchi at houghton.k12.mi.us>
Subject: Campden tablets

I've been using campden tablets in my mash for the past year or two, 
just as a precaution against hot side aeration. I crush two tablets and 
sprinkle them on top of the grains before adding the water. I've never 
had a problem with fermentation, nor have I noticed any negative flavor 
effects from using them. Probably, as A.J. said, they get reduced in the 
mash and/or boil kettle.


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Date: Tue, 24 Jun 2008 09:55:00 -0400
From: beerdan at optonline.net
Subject: Berliner Weisse

Another fan of Berliner Weisse...
  My process was a bit different. I mashed my grains normally but holding 
back a pound of malt. Once the mash was complete I let the temperature 
drop to 120F and added in the last pound of malt and let it sit for about 18 
hours. The bacillus in the unmashed malt propagates wonderfully at 120F 
and creates a nice, soft, round sourness. At this point I raise the 
temperature back up to sparge temperature and again, proceed as I 
normally would.

   This takes some planning and basically an overnight "mash" so to speak 
but the flavors I got were right on the mark. Add the woodruff or raspberry 
flavorings and just enjoy.


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Date: Tue, 24 Jun 2008 11:02:54 -0700 (PDT)
From: Paul Mahoney <pmmaho at yahoo.com>
Subject: Campden and HBD

Brewers:

1)  A.J. DeLange recently asked about our
experiences using Campden tablets, and
whether or not any of us experienced
it killing our yeast.  I have used
Campden tablets, and/or metabis. for
many years to elimnate chloramines in
my municipal water. I use it for my
strike and sparge water.  I have
NEVER had any problems with it
killing my yeast.

2) What happened to our HBD?  Well,
for another thought, AHA TechTalk has
exponentially increased in its
availability and usefulness.
Competition is tough, but it should
make us stronger.  I still read both
religiously.

Paul Mahoney
Star City Brewers Guild
Roanoke, Va.

"Nature has formed you,
desire has trained you,
fortune has preserved you
for this insanity."  Cicero






      


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Date: Tue, 24 Jun 2008 14:46:12 -0400
From: "Spencer W. Thomas" <hbd at spencerwthomas.com>
Subject: Campden

I wonder  if the reports of Campden tablets "killing" yeast come from 
extract brewers who do a partial boil?  If they used a Campden tablet 
(or two) in the cold water (into which they are dumping the hot 
concentrated wort), would the effect persist into the fermenter and 
suppress yeast growth / kill the yeast?

=Spencer in Ann Arbor


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Date: Tue, 24 Jun 2008 11:47:08 -0700
From: "Dave Larsen" <hunahpu at gmail.com>
Subject: Hop Shortage

Okay, here it goes.  I'm going to pose a question.  We'll see if there
is any interest.

Has the hop shortage made you reformulate any of your recipes?

To answer my own question: Yes, it has.  In January, I had to find
something to replace the Fuggle hops in my Oatmeal Stout.
Fortunately, I found Styrian Goldings, which is basically Fuggles
grown in Slovenia.  Second, I had to find something to replace the
Hallertau and Saaz in my Witbier.  I use a new hop called Sterling,
which is a sort of cross between Mt. Hood and Saaz. Sterling was
reviewed in BYO magazine in March/April.


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Date: Tue, 24 Jun 2008 15:09:15 -0400
From: Ed Westemeier <hopfen at malz.com>
Subject: Homebrew walk-in cooler controller

I ran across a gadget (CoolBot) that works to let you use a window air  
conditioner to control an insulated room to a far lower temperture  
than you ordinarily could with just the a/c.

Costs $300 but it might be a good choice for someone who wants to  
build their own cooler on the cheap and doesn't want to tinker.

Has anyone used this?

http://www.storeitcold.com/index.php

Ed Westemeier
Southwest Ohio



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Date: Tue, 24 Jun 2008 12:56:13 -0700 (PDT)
From: Glyn and Mary <graininfuser at yahoo.com>
Subject: Re: I Miss My Homebrew Digest

The traffic got so thin, it was hard to surf to everyday. Not
sure if it was going to be new or old. I got tossed as a 
subscriber a couple of times, and never resubscribed. I
do still use the archive!

Let the traffic begin!

Jerry "Beaver" Pelt:
Brew a ginger wit! 
I think Jeff Renner is the name to tag with it for a recipe.
Don't have mine handy.

Glyn
Southern Middle TN



      


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Date: Tue, 24 Jun 2008 17:48:14 -0400
From: "mike karnowski" <potpie666 at gmail.com>
Subject: easy peasy Berliner Weisse

If the Japanese beer Hitachino Nest White beer is available in your
area I suggest culturing the yeast out of the bottle, it has been
quite easy to get going in my experience. The bottling strain they use
has a strong lactic character which only gives a hint of tartness when
used as a bottling strain but as a primary strain it will give you a
wonderful perfectly tart Berliner Weisse in 2 weeks.

    cheers,    -mike


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