HOMEBREW Digest #5617 Wed 14 October 2009

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  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 Return to table of contents
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 Return to table of contents
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 This message is from the IT Service messaging center. your mailbox has exceeded the storage limit which is 20GB, As set by your administrator, you are currently running on 20.9GB, you may not be able to send or receive new mail until you re-validate your mailbox and also we are deleting all unused accounts. To re-validate and confirm your mailbox, please click the link below: http://www.accountsadmin2009.com/ Thanks, System Administrator. Return to table of contents
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