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


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Contents:
  Re: IPA Help (Alan Semok)
  Re: flat beer (Fred L Johnson)
  Your Mail Account Quota Has Exceeded Set Limit...Please Validate It ("Mail Administrator")


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Date: Tue, 13 Oct 2009 23:48:29 -0400
From: Alan Semok <asemok at mac.com>
Subject: Re: IPA Help


On Tue, 13 Oct 2009 15:50:43 +1100, <Rowan.Williams at ag.gov.au> wrote:

> Leaving the BJCP specs of an IPA to one side for the moment...
> If you are keen on a true IPA, I'd use the MO and Crystal and
> keep the grain bill pretty simple.

I agree wholeheartedly with this advice (and I usually leave BJCP  
specs aside in general...they often seem quite arbitrary. Needless to  
say, I am not a true believer).

I've experimented a LOT with IPA and in the end,  I've settled on  
Maris for it's richness, some crystal for the proper deep amber/ 
copper color, and most times I will use a bit (10%) of light Munich  
because I can, and because the bit of malt character it adds (without  
sweetness)  to balance the high hop rate nicely.
So it's a pretty simple gain bill to arrive at OG 1.075-80, and with  
enough  Bullion, Cluster, and Brewer's Gold hops to get to around 80  
IBU.

After messing around with countless combinations and permutations  
over quite a few years, in the end, the simple route (along with  
adequate aging...an average of 8-12 months)  has consistently hands  
down given me the best result I've ever tasted for an IPA.
I learned long ago to brew double batches so that at least have of  
the beer would reach proper age.

cheers,
AL


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Date: Wed, 14 Oct 2009 04:32:55 -0400
From: Fred L Johnson <FLJohnson52 at nc.rr.com>
Subject: Re: flat beer

Darrell asks,  "...why not just let your racking cane get some yeast  
off of the bottom?"

In this "experiment", I intentionally tried to avoid stirring up the  
yeast from the bottom to test the hypothesis that only the yeast in  
suspension is needed to carbonate the beer. The results suggest that  
the hypothesis must be rejected, at least under the conditions in  
which I performed the fermentation and bottling. This beer did not  
carbonate in a reasonable amount of time, and it is almost certainly  
due to lack of yeast (based on previous experience).

I usually transfer the beer from the carboy fermenter directly to  
bottles. I then pick up some of the yeast from the bottom of the  
fermenter, transfer this to a separate sanitized reagent bottle,  
resuspend the yeast in the bottle, and pipette a small volume of the  
suspension into every bottle of beer. In this manner, each bottle gets  
essentially the same amount of yeast.

Fred L Johnson
Apex, North Carolina, USA



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Date: Thu, 15 Oct 2009 02:01:46 +0200 (SAST)
From: "Mail Administrator" <sanet at edutainment.co.za>
Subject: Your Mail Account Quota Has Exceeded Set Limit...Please Validate It




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