HOMEBREW Digest #588 Mon 04 March 1991

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		Rob Gardner, Digest Coordinator

  CIDER (MC2331S)
  framboise, dry, Raspberry stout (Bill Crick)
  Burlington, VT beer place (11PDAVIS)
  Wort chilling ("Gary Mason - Image ABU - 603-884[DTN264]1503  02-Mar-1991 1444")
  Women and Beer (Jeffrey Marc Shelton)

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---------------------------------------------------------------------- Date: Thu, 28 Feb 91 11:35 CDT From: MC2331S at ACAD.DRAKE.EDU Subject: CIDER In HDB #583 (which was sent to me today, thanks guys!) Don Graham asks about the making of cider. I tried to send this to you directly Don, but our mailer doesn't like your address. We use one package of either M&F or Red Star Ale yeast for 5 gallons of cider. We start the yeast in some warm sugar water about 1 hour before pitching. We add 1/2 to 3/4 c of regular sugar to each gallon jug. We have found that this gives the tase that we like. More than thins will result in a more potent brew, without much added sweetness. Less than this results in VERY dry final product. The final alchoholic strength is 5-7%. Plenty strong for us. After pitching the yeast we put a stopper and fermentation lock in each jug. The stopper is secured with some duct tape (just to make sure). Fermentation (bubbles through the lock) usually starts in about 10-12 hours and continues for 7-10 days. The yeast settles to the bottom, making it really easy to filter out. We have never tried carbonating the stuff, so I don't know how well that the jugs would take the pressure. Just a feeling though, I wouldn't try it. We also don't know how well it keeps, as it is never around for very long. We use pastuerized cider as a starting point (we don't trust the murky natural stuff) and keep it refridgerated after the fermentation is done. I hope this helps. Feel free to ask anything else (this is our 15 minutes of fame!). Mark W Castleman Sterling C Udell Big Dog Brewing Cooperative, Des Moines IA MC2331S at ACAD.DRAKE.EDU Return to table of contents
Date: Thu, 28 Feb 91 14:19:26 EST From: William Boyle (CCL-L) <wboyle at PICA.ARMY.MIL> SUBJECT: THANKS FOR THE INFORMATION I just want to thank everybody who sent me information on getting started. The name and numbers of the suppliers is great, and the basic equipment list and procedure will help get me started in the right direction. I already sent for a few catalogs, and I'm starting to collect bottles and other things I will need. Once again thanks!! Bill Boyle Return to table of contents
Date: Thu, 28 Feb 1991 16:54:26 -0500 From: hplabs!bnr-vpa!bnr-rsc!crick (Bill Crick) Subject: framboise, dry, Raspberry stout I think the 40C step in the dry Bud recipe is an acid rest. I forget what an acid rest does??? Anybody with some experience with Framboise care to post a recipe,and primer? About the Raspberry stout from grain. I'd suggest you add ten pounds of rasperry to any high gravity, high body, 40HBU hopped stout. I made Raspberry Imperial Stout from Zymrgy. It is real thick, and clingy. Sort of like carbonated Kaluha. It had almost a kilo of dark grains, and 4 kilos of dark extract!! Plus crystal malt. Bill Crick Brewius, Ergo Sum! Return to table of contents
Date: Fri, 1 Mar 91 23:11 EST From: 11PDAVIS%GALLUA.BITNET at CUNYVM.CUNY.EDU Subject: Burlington, VT beer place In #586 Darryl Davidson asked about places to go for beer in Burlington and the Boston area. Well, it's been too long since I've hung around Boston (except I'd recommend the Harvard Square area, in general; then check the music section of the Pheonix for Irish music), but if you're in Burlington.... Definately check out the Deja Vu Cafe on Pearl St. An extensive selection, plus enough clientelle to minimize the risk of "over-ripe" bottles. Take time to enjoy the woodwork, too; rumor has it the builder took more than a year to get it right. I've heard that Burlington has a brewpub now, but it's new since I left. I'm sure the folks at the Deja will be happy to give you directions. If you can make it to the White River Junction area, you might want to tour the Catamount brewery. They make several different brews, but they all have too much hops for my taste. The Burlington area has a homebrewers club, but I don't have their address with me. If you can find William Mares in the phonebook he can tell you. You might be able to find it at the brewpub, too. Hope you enjoy New England. Dress warm. And let me know what you find for beer places, either directly or thru the list. I don't get back home often enough to be able to keep up them myself. *sigh* Life is too important to be taken seriously. Have fun! Pete Davis 11PDAVIS at GALLUA.BITNET Gallaudet University P.O. Box 2705 Washington, DC 20002 Return to table of contents
Date: Sat, 2 Mar 91 11:45:00 PST From: "Gary Mason - Image ABU - 603-884[DTN264]1503 02-Mar-1991 1444" <mason at habs11.enet.dec.com> Subject: Wort chilling There have been several comments about chilling from the boil; allowing to settle (cool) for six hours or so; racking to secondary; and pitching. I wonder why those folks don't pitch, then allow to settle (which I will be doing in about two hours). Even if you don't have problems the way you are doing it now, wouldn't the added insurance of the yeast growth in the cooled wort be worth it? You would also be getting another six hours head start on the drinking 8') Seems like six of one, half a dozen of the other to me. Cheers...Gary Return to table of contents
Date: Sun, 3 Mar 91 19:19:45 -0500 (EST) From: Jeffrey Marc Shelton <js8f+ at andrew.cmu.edu> Subject: Women and Beer In reading the responses that people sent me (thanks to everyone who did) about what selection/atmosphere/prices/etc. they wanted in their Dream BrewPub, there were references to the fact that there are a lot of women who do not like beer and that perhaps I should also sell wine in order to draw the husband/wife, boyfriend/girfriend crowd. From my personal experience of those people that drink, about 85% of the men I know like beer, but only about 50% of the women do. I can't seem to find any distinguishing characteristics between those that drink beer and those that do not (i.e. those that don't are more picky eaters.) This somehow leads me to the conclusion that this phenonemum is more of nurture instead of the nature. Somewhere in childhood, (discounting those that would not like beer anyway) females are "trained" not to like beer. This brings into some important marketing aspects that I might wish to consider. For example, I know that more women are drinking "light" beer now that it is available. Is this because it tastes better/different than regular beer (I am not under this impression) or that it has been marketed differently and comes across as being more "socially" acceptable (less calories, etc.) The would be a case of nurture. Say that in my BrewPub I sell a beer hypothetically called "For Women Only." (This is an extreme case, in reality I would not be as blatent in naming the beer "For Women Only.") Do you think that women would be more inclined to like the beer and frequent my establishment more even though the beer is of a similar type than others I sell? How about if it was a Pale Ale instead of a Lager? Any comments either supporting or contridicting these statements? Thanks Jeff Return to table of contents
End of HOMEBREW Digest #588, 03/04/91 ************************************* -------
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