HOMEBREW Digest #5581 Thu 23 July 2009

[Prev HBD] [Index] [Next HBD] [Back]

		Digest Janitor: pbabcock at hbd.org


                 Sponsor The Home Brew Digest!
     Visit http://www.hbd.org/sponsorhbd.shtml to learn how
    Support those who support you! Visit our sponsor's site!
********** Also visit http://hbd.org/hbdsponsors.html *********

DONATE to the Home Brew Digest. Home Brew Digest, Inc. is a 
501(c)3 not-for-profit organization under IRS rules (see the
FAQ at http://hbd.org for details of this status). Donations
can be made by check to Home Brew Digest mailed to:

HBD Server Fund
PO Box 871309
Canton Township, MI 48187-6309

or by paypal to address serverfund@hbd.org. DONATIONS of $250 
or more will be provided with receipts. SPONSORSHIPS of any 
amount are considered paid advertisement, and may be deductible
under IRS rules as a business expense. Please consult with your 
tax professional, then see http://hbd.org for available 
sponsorship opportunities.

  Weissbier: rule of 30 and open vs. closed fermentation (Kai Troester)
  Re: Hefeweizen and wit brewing (Mark Zunkel)
  brewing hefes (Bill Wright)

* * * * * * * * * * * * * * * * * * * * * * * * * * * * * * The HBD Logo Store is now open! * * http://www.hbd.org/store.html * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * Beer is our obsession and we're late for therapy! * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * NOTE: With the economy as it is, the HBD is struggling to meet its meager operating expenses of approximately $3400 per year. If less than half of those currently directly subscribed to the HBD sent in a mere $5.00, the HBD would be able to easily meet its annual expenses, with room to spare for next year. Please consider it. As always, donors and donations are publicly acknowledged and accounted for on the HBD web page. THank you Send articles for __publication_only__ to post@hbd.org If your e-mail account is being deleted, please unsubscribe first!! To SUBSCRIBE or UNSUBSCRIBE send an e-mail message with the word "subscribe" or "unsubscribe" to request@hbd.org FROM THE E-MAIL ACCOUNT YOU WISH TO HAVE SUBSCRIBED OR UNSUBSCRIBED!!!** IF YOU HAVE SPAM-PROOFED your e-mail address, you cannot subscribe to the digest as we cannot reach you. We will not correct your address for the automation - that's your job. HAVING TROUBLE posting, subscribing or unsusubscribing? See the HBD FAQ at http://hbd.org. LOOKING TO BUY OR SELL USED EQUIPMENT? Please do not post about it here. Go instead to http://homebrewfleamarket.com and post a free ad there. The HBD is a copyrighted document. The compilation is copyright HBD.ORG. Individual postings are copyright by their authors. ASK before reproducing and you'll rarely have trouble. Digest content cannot be reproduced by any means for sale or profit. More information is available by sending the word "info" to req@hbd.org or read the HBD FAQ at http://hbd.org. JANITORs on duty: Pat Babcock (pbabcock at hbd dot org), Jason Henning, and Spencer Thomas
---------------------------------------------------------------------- Date: Thu, 23 Jul 2009 09:42:50 -0400 From: Kai Troester <kai at braukaiser.com> Subject: Weissbier: rule of 30 and open vs. closed fermentation The rule of 30 for Weissbier brewing comes up on occasions. I'm not sure which author introduced it to the (American) home brewing community but the place I found it first was in Eric Warner's book on brewing Weissbier. There he says that the sum of pitching and fermentation temp should equal 30C. This never made sense to me and I had not come across anything similar in German brewing literature until I read Narziss' Abriss der Bierbrauerei where he makes a brief mention of an old rule that Weissbier brewers had: The sum of the pitching temp and the ambient temp of the fermentation room should be 30C. Note that it refers to the temp of the fermentation room and not the actual fermentation temp itself. This was to make sure that the maximum fermentation temp doesn't exceed 18C. This rule made more sense to me but you have to keep in mind that it depends on the size of the fermenter. Based on that I don't think that the rule of 30 applies to home brewing. What is key for brewing a good Weissbier is pitching colder than fermentation temp and keeping the fermentation temp between 17 and 18C (63-65F). If the rule of 30 makes you do that, great. But I think that that rule of 30 gets too much credit and was actually never intended to be used the way we are using it. As for open and closed fermentation, I have a hard time believing that it is the back pressure from the water column in the airlock makes a difference. That pressure is equal to about 50ft in elevation change which would mean that brewers in Denver should be making dramatically more different beers that brewers on the coast line. If there is a flavor difference between open fermentation and fermentation in a carboy with an air lock it must be something else. Kai Return to table of contents
Date: Thu, 23 Jul 2009 15:48:55 +0200 From: Mark Zunkel <mzunkel at gmail.com> Subject: Re: Hefeweizen and wit brewing You might also want to try bottle conditioning it for a period of longer than 7 days. The higher the temperature (over 65F) and the longer, the more esters will appear in the final beer. Then do a final lagering under 45F to drop the yeast. Mark Zunkel Return to table of contents
Date: Thu, 23 Jul 2009 11:46:40 -0800 From: Bill Wright <gourmetak at gmail.com> Subject: brewing hefes I remember years ago in the HBD (I would guess 1997-2000) George De Piro, a frequent contributor and award-winning homebrewer of hefe's, saying that it was important in the brewing of wheat beers to underpitch the yeast. I do not have the time right now to track down specific posts, but you might do a little research in the archives. As I remember, George won the wheat beer category in the MCAB and went on to become head brewer of a micro in New York. Return to table of contents
[Prev HBD] [Index] [Next HBD] [Back]
HTML-ized on 07/24/09, by HBD2HTML v1.2 by KFL
webmaster@hbd.org, KFL, 10/9/96