HOMEBREW Digest #56 Mon 23 January 1989

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		Rob Gardner, Digest Coordinator

  THANKS (Seattle info) ("Anthony M. Giannone")
  Papain and Demerara Sugar (Andy Newman)
  Zymurgy phone # correction (Dick Dunn)
  RE: Big Brewer Blowoff (Roger Rose)
  Re: Psychoactive Beers (Oh Mary, Mary Jane! Come and have a beer with me!) (a.e.mossberg)
  Crushing grains, blow-off and cherries (hplabs!amdahl!uunet!ingr!gja!gja)

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---------------------------------------------------------------------- Date: Mon, 23 Jan 89 16:31:00 EST From: "Anthony M. Giannone" <giannone at ccm.bbn.com> Subject: THANKS (Seattle info) Thanks to all who responded to my request for info on Seattle brewpubs. It looks like this business trip isn't going to be so boring after all. tony g (Townsend, Ma) giannone at bbn.com Return to table of contents
Date: Mon, 23 Jan 89 14:54 EST From: Andy Newman <NEWMAN at Venus.YCC.Yale.Edu> Subject: Papain and Demerara Sugar Greetings: Two notes/queries for the week: 1) My last batch of bitter had a disturbing chill haze in it. Presumably this had to do with excess tannins in the fermenting wort (so I'm told). Over the weekend when I was in the brew store I picked up a packet of Burton water salts. I normally use my own mix of Epsom and Gypsum salts that I buy in bulk. What attracted me to this little 40 cent packet was the fact that they listed Papain as an in- gredient and stated that it discouraged chill haze. If memory serves me correctly, papain is the enzyme used to remove protein deposits from soft contact lenses. Any know (or wish to guess) it's action in fermenting beer? 2) Dave Line's book The Big Book of Brewing has many recipes that call for Demerara sugar. Since I'd never been able to find this stuff at the supermarket, I ignorantly assumed it to be merely a British name for some other common household sugar. Today I saw a (roughly) one pound bag at the market selling for (gasp!!) 4.75 cents. It was next to the 69 cent bags of brown sugar. Does anyone know what this outrageously priced stuff is? Why is it so expensive and what is a useful substitute for making the beers listed in Dave Line's book? Cheers, Andy Newman Return to table of contents
Date: 22 Jan 89 19:35:39 MST (Sun) From: hplabs!utah-cs!cs.utexas.edu!raven!rcd (Dick Dunn) Subject: Zymurgy phone # correction Just happened to notice this--Roger Locniskar said Zymurgy [AHA] is at: > (303)477-0816 That should be 447-0816 ^ --- Dick Dunn {ncar;ico;stcvax}!raven!rcd (303)494-0965 Return to table of contents
Date: Sun, 22 Jan 89 16:12:01 MST From: stcvax!rlr at hplabs.HP.COM (Roger Rose) Subject: RE: Big Brewer Blowoff > ... > > I agree with the thinking of many with regard to the blowoff method of > fermentation. ... > What do the big brewers do? ... > > I must conclude that either a) the unseparated krausen foam does NOT detract > from the taste or the beer, or b) there are other ways of separating the > wort from the bitter resins. Any comments? > > Mike Fertsch My understanding is that a number of the centrifuge the beer before bottling. -roger Return to table of contents
Date: Mon, 23 Jan 89 18:28:08 EST From: a.e.mossberg <aem at ibiza.miami.edu> Subject: Re: Psychoactive Beers (Oh Mary, Mary Jane! Come and have a beer with me!) |I was wondering about this. Since hops are somewhat related to other green |leafy substances, I'm sure that at some time somebody had tried it. I've |just never heard anybody talk about it before. (I can't imagine why! :-) |Does it need to be a real heavy beer like stout to balance the fairly |strong flavor and aroma of the vegetation? |I think it would be interesting to try this. Strictly for scientific |purposes, you understand. I have seen recipes for such beers in copies of articles from High Times and some biker magazine. If you're actually interested, I'll try to get copies of them. aem Return to table of contents
Date: Mon, 23 Jan 89 21:15:23 -0500 From: hpfcla!hplabs!amdahl!uunet!ingr!gja!gja Subject: Crushing grains, blow-off and cherries Full-Name: First some quick responses to some recently discussed topics: 1. Grain crushing I too have had the unpleasant experience of using a rolling pin or other tedious method for crushing grain. Without a grain mill the easiest method I have encountered is using a blender. BUT WAIT there is a better way!!! Some of the suppliers of fine brew supplies such as Alternative Beverage out of North Carolina (1-800-356-BREW) will crush the grain for you for an additional 15 cents per pound. This may not be the way to go if you are a die hard masher but if you mash infrequently and prefer not to purchase a grain mill it seems to be convenient and affordable. (If you estimate a grain mill to be $45.00 you would have to purchase and CRUSH 300 pounds of grain before the savings are realized.) 2. Blow-off Method I am also an advocate of the Blow-off method. I use a hose that is slightly larger than the diameter of the mouth of a carboy (I believe approx 1.25"). One end of course being inserted into the mouth of the carboy and the other inserted into a pot of water. Not only does this size tube reduce drastically the possibilities of any type of clogging but this it is very easy to clean. I have even used a bottle brush to clean it out. Alternative Beverages is who sold me on the idea and I have lived happily ever after. Finally I have a question about brewing beer with fruit namely cherries. I have recenlty brewed a Cherry Bock using about 7.5 lbs. of pitted sour cherries. I steeped the cherries after boiling and hopping the wort and poured the wort and all into the primary. I did not remove the cherries until the beer was moved into the secondary. My question is for those how have brewed with cherries before (or heard through the cherry vine). Have you brewed with different types of cherries such as dark sweet, etc. and what are your impressions of the results as well as any comments on comparisons of having used different types. Gerry Attilio uunet!ingr!b17c!gja!gja 205-772-1510 b17c!gja!gja at ingr.com Return to table of contents
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