HOMEBREW Digest #592 Fri 08 March 1991

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		Rob Gardner, Digest Coordinator

  Homebrew Digest #591 (March 07, 1991) (Rick Palmer)
  Fischer d'Alsace (Robin Garr)
  HB SUPPLIER IN MIDWEST? (Marvin Marlatt)
  Fischer brew and Mead (Michael Zentner)
  Re: Homebrew Digest #590 (March 06, 1991) (Steve Thornton)
  Best way to pitch yeast (Conway A. Bolt, III 5-8810)
  Re: Travelling with and for beer (Chris Shenton)
  micro-breweries in St. Louis (dvr)
  More beer marketing (adams)
  Taking beer on planes - overseas (Zamick)
  RE: Garlic Beer from TCJOHB (James Dee)
  Boilovers (MC2331S)
  re: women and beer, etc (Paul L. Kelly)
  Insulating Carboys (Darren Evans-Young)

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---------------------------------------------------------------------- Date: Thu, 7 Mar 91 06:47:25 -0500 From: rick at cs.cornell.edu (Rick Palmer) Subject: Homebrew Digest #591 (March 07, 1991) How do I get off this list? Return to table of contents
Date: 07 Mar 91 07:48:47 EST From: Robin Garr <76702.764 at compuserve.com> Subject: Fischer d'Alsace Excerpts from 7-Mar-91 Homebrew Digest #591 >a general rule of thumb is that Fischer beers are about as bad as imports >can be. Not necessarily so, at least in regard to Fischer Bitter d'Alsace, a reasonably pleasant ale. Don't confuse it with Fischer AMBER d'Alsace, which is fairly putrid stuff. More significant to home brewers, however, is that this beer comes in sturdy, brown, Grolsch-type bottles that hold 22 ounces! They're perfect, in my humble opinion, for bottling homebrew, as the oversize bottles roughly halves the bottling effort and one provides just about the right amount of beer for my wife and me to share over dinner. (I get 20 ounces, and she gets two ounces. <whap!>) Return to table of contents
Date: Thu, 7 Mar 91 07:45:27 -0600 From: Marvin Marlatt <rmarlatt at osiris.cso.uiuc.edu> Subject: HB SUPPLIER IN MIDWEST? My primary source of homebrew supplies (Basement Brewmaster in Milwaukee) is no longer doing mailorder. They had some of the highest quality, low price supplies I've seen.....I'm really disppointed they no longer do mailorder. Anyhow, it seems that I'm now in need of a new supplier. Hope you all can help me out. Is there a particular supplier that you've used and think highly of? Someone who carries whole leaf hops, bulk extracts, and Wyeast strains? Please give me some suggestions. E-mail would likely best. I know there is a list in a long ago previous HBD, but I don't believe it's annotated. Hope to hear from someone soon.....warmer weather is on the way! Return to table of contents
Date: Thu, 7 Mar 91 09:28:15 -0500 From: zentner at ecn.purdue.edu (Michael Zentner) Subject: Fischer brew and Mead Regarding the "lovers beer", everyone seems to think of the bottle as a phallic symbol. My first impression was that of a deoderant bottle. Guess it just depends on how you look at it. Well, being the immensely curious sort, we had to give it a try. I, for one (and apparently only one) enjoyed the brew. It was just a different taste. I didn't go into it expecting to taste "real beer", so I wasn't disappointed by the bastardization of "normal" beer flavour by overzealous use of "exotic" ingredients. I think it's refreshing when someone tries to do something different (sometimes it works and sometimes it doesn't). While I wouldn't rush out to buy another 3-pack, I certainly would not reccommend that anyone NOT try it. Of course, I like to tinker with strange things in my brews too. Kein Rheinheitsgebot hier! Speaking of out of the ordinary things, we brewed a (I guess) melomel last weekend with strange results. The basic recipe was: 16 lb wildflower honey 5 gallons water acid blent to .45 tartaric 5 kiwis 3 star fruits 1 lb cranberries MeV liquid mead yeast culture Pasteurized the honey and fruit at about 180 F for 10-15 minutes, ran through a chiller, pitched with VERY vigorous aeration. Will let it sit with the fruit in for 7 days, then rack off. IG 1.125. Now for the weirdness. Has anyone used this strain yet? I pitched at about 6 PM. No real activity the following day until about 4 PM. The strange thing was, it did not start out gradually at all. Nothing happened until about 4, and then, all of the sudden, there was a violent eruption of foam out of the airlock. No warning at all. I suspect some strangeness with this yeast based on my starter as well. It was a honey based starter with acid adjustment and honey about 2-3lb/gal ratio. As I swirled the active starter in it's champagne bottle before pitching into the mead wort, it released copious amounts of gas, foaming up very much like carbonated champagne does, with a quickly subsiding head. It smelled great, so I pitched it anyway. The fermenting mead smells great as well. Also, has anyone used star fruits before? I think I would like to experiment with these in larger quantities, as I suspect that the total fruit content of the mead above will contribute very little fruity flavour, given that most recipes call for closer to 7 lb total fruit. We tasted a little of the star fruit before tossing it in and it really was a refreshing blend of grape and apple flavour. I suspect that in significant quantity, this would be a great flavouring agent. Mike zentner at ecn.purdue.edu Return to table of contents
Date: Thu, 07 Mar 91 09:48:31 EST From: Steve Thornton <NETWRK at HARVARDA.HARVARD.EDU> Subject: Re: Homebrew Digest #590 (March 06, 1991) Bill Thacker wants to know about good brewpubs in the Seattle area, preferably near the UW. Unfortunately (for me) I moved away from there about ten minutes before the whole town went crazy for microbrews. I've been back since, and I heartily recommend Big Time Brewery, right on the Ave. They recently won at least three gold medals for their English-style brews. Earned them too, judging by my sampling last September. Steve Thornton <NETWRK at HARVARDA.BITNET> Return to table of contents
Date: Thu, 7 Mar 91 09:54:38 EST From: bolt at tom.WEC.COM (Conway A. Bolt, III 5-8810) Subject: Best way to pitch yeast I have a question concerning pitching of yeast. Assuming that you are starting with dry (packaged) yeast, is it generally better to activate the yeast first and later pour the liquid into the wort, or just pour the dry yeast directly into the wort and let it activate there? Usualy I activate the yeast first, but on a receint batch forgot to do so and just dumped the dry yeast directly into the wort. Fermentation seemed to start much faster this way Could this be due to thermal shock, eg. pouring yeast merrily multiplying away at room temperature into a wort which may only *aproximately* room temp? Activating the yeast first seems to make the most sense, but OTOH dumping the dry yeast directly into the wort eliminates a step in the process, but most importantly (I would think) the risk of infection since the yeast comes in contact with fewer vessels and less air. Both methods seem to brew beer of (IMO) high quality. Suggestions? Conway Bolt Return to table of contents
Date: Thu, 7 Mar 91 11:42:29 EST From: Chris Shenton <chris at endgame.gsfc.nasa.gov> Subject: Re: Travelling with and for beer [ I tried to email this to wbt at [hp-lsd.[cos.]]hp.com, but it bounced ] >>>>> On Tue, 5 Mar 91, Bill Thacker <hplabs!hp-lsd.cos.hp.com!cbema!wbt> said: Bill> And if someone would care to recommend Seattle brewpubs, especially Bill> those near the University of Washington area, I'd be much obliged. Yow -- I was in Seattle last year -- brewpub heaven. And I just returned from a trip to San Francisco. At one brewpub I went to (only 2 in SF?), the bar-guy asked if I had ever been to Seattle! I thought CA was the place to go, but Noooooo. Enough ranting. I *really* enjoyed the Big Time Brewing Company; best beer of all the brewpubs I visited. Pike Place wasn't open then, so I don't know. Big Time is in the University area. I've heard they've done very well in a number of left-coast competitions. I also visited Merchant Du Vin (importer for things like Sam Smith, Lindemans, and other great beer), downtown. Fun place, beautifully appointed, lots of souveniers, and great T-shirts for sale. This is just the viewpoint of a tourist, and I'm sure you'll get lots of feedback from HBD readers in Seattle, but I thought I'd give you a beerhunter's view. Return to table of contents
Date: Thu, 7 Mar 91 11:17:08 -0600 From: fedsrus!dvr at uunet.UU.NET Subject: micro-breweries in St. Louis I will be traveling to St. Louis several times over the next few months and I'm wondering if anyone out there knows of some fine local breweries to frequent. I'm going up there for St. Pat's Day, too: do any of you know the "Place to Be" in St. Louis to celebrate the occasion? Thanks! Doug Roberts, Intergraph-Huntsville Return to table of contents
Date: Thu, 7 Mar 91 11:31:08 EST From: adams at bostech.com Subject: More beer marketing A few comments regarding the marketing of beer. (I'm not a Digest subscriber, but read copies of Roger Locniskar's digests) The Commonwealth has been mixing soda and beer for years, calling it amber tops and bitter tops, although they haven't tried to call it diet. It's really good on a summer day, or if you've got work to concentrate on. I don't believe there's anything wrong with brewpubs selling Bud. I've seen people walk out of the Commonwealth because they don't serve Bud, dragging their friends who have taste buds with them. You just shouldn't put neon Spike McKensie's in the window... (In Massachusetts, you can't serve comm- ercial beers at a brew pub. As far as women are concerned, it should be noted that when Miller bought the rights to Lite Beer, it had been a failure because the previous owners had tried to market it to women. It took Ray Jay Johnson and all the ex jocks to get people drinking the junk. About wine, the Cambridge BrewPub serves their own white wine "Made through a unique process using barley". It's rather nice, light and crisp (Not your average barleywine). It's not a big draw for Yups, though. They only mention it on the back of a folder on the tables, and Y people probably think it's uncool because it's not all grapes. The Commonwealth used to serve wine and Black Velvets (50% champagne on top of 50% stout; yum!) but the Puritans on Beacon Hill stopped them; you can only serve your own alcohol at brewpubs. - --Dave Adams Reach out a touch some beer. Return to table of contents
Date: Thu, 7 Mar 91 13:36:28 EST From: Zamick <zamick at acdc.rutgers.edu> Subject: Taking beer on planes - overseas This a continuation of the question someone asked about taking beer on planes. How about taking beers overseas. I know there are often customs charges/taxes, but how would one price the homebrew for these charges? Is it difficult to arrange to pay for the charges? About how much do they run? Please e-mail responses directly to me, as time is rushed, and I am a tad worried. Jonathan Zamick zamick at remus.rutgers.edu Return to table of contents
Date: Thu, 7 Mar 1991 13:40:46 EST From: "44636::DEE" at e814b.phy.bnl.gov (James Dee) Subject: RE: Garlic Beer from TCJOHB > Several weeks ago someone asked about the garlic beer that Mr. Papazian > mentioned in TCJOHB. > > I talked to the people that brewed the infamous concoction and what they > told me to do is boil up a can of light malt. After the boiling is done, > throw about 3 to 4 HEADS of garlic (A head is the whole bundle of garlic), > throughly smashed. Let the beer ferment out and carbonate normally. Don't > add the garlic during the boil or you will boil off the aromatics that give > garlic its unique smell and flavor. > > In the last message I wrote about this I speculated that the best use for > this brew would be cooking seafood. The original brewers agree with this > although they still contend that it goes great with pizza... Thanks for the tip. In the meantime, some friends and I went ahead and brewed a gallon or so of garlic beer. In one gallon, we boiled (yes, boiled) three cloves, finely chopped. We bottled it a couple of nights ago, and it smelled pretty garlicky. I'm looking forward to trying it. We've decided to wait until it's crystal clear and then order a pizza (of COURSE it goes great with pizza) and break it open. I'll let you know how it comes out, if you're interested. I can even post the recipe. Thanks again. --JD Return to table of contents
Date: Thu, 7 Mar 91 13:25 CDT From: MC2331S at ACAD.DRAKE.EDU Subject: Boilovers Last week, while boiling up a batch of steam beer, we had a boilover of what can only be described as Biblical proportions. After several hours trying to clean wort off my floor (and stove, and cabinets, and walls, and cat) I decided Never Again! My question is: How does one prevent this tragedy from reoccurring? (After all, we did lose about 1pt of wort!) The batch we were making contained two can of extract and 1/2lb of crystal malt (if that matters). On a seperate note, with regards to the brewpub conversations, I guess I'll throw in my shillings worth (inflation, you know). Iowa's only brewpub (in Iowa City) serves 3 of their own brews + several commercial beers. The day that we were there the ale line was clogged, so all we had to choose from was stout or Irish-style lager. They also had things like Bass and Heinekin, as well as the standard commercial domestic swill. While I had no desire to try super-dry extra-lite (or whatever) I realized that the masses consuming this stuff meant my pint of lager was only $2.50, not $5. I know if I ran a brewpub (which has crossed my mind quite a bit lately)I would probably have some commercial lite beer on tap for the folks who wanted it (along with a prayer for the healing of their tastebuds). I could brew it myself, but I wouldn't want to tie up the equipment with making it. Here endeth my sermon. {riotous cheers} Mark Castleman Big Dog Brewing Cooperative MC2331S at ACAD.DRAKE.EDU Return to table of contents
Date: Thu, 7 Mar 91 15:24:15 EST From: pkel at psych.purdue.edu (Paul L. Kelly) Subject: re: women and beer, etc I love a good row, and it seems this has the potential for being one, so I'll throw in my 1 cent worth (my opinion of my opinion). For the record, my wife loves stouts (Mackeson's, Old Australia, Sheaf, and mine in particular), porters (Sam Smith's Taddy), doppelbock (Celebrator is superb), and many other strongly flavored beers. In fact, it has been my experience (yes, I recognize the lack of significance of anecdotal data in marketing decisions) that any- body who drinks my homebrew likes it better than the over the counter swill made by the big brewers -- and my beers are NEVER diet, and always strongly malty and generally heavily hopped. At the very least, I have cultivated friends who appreciate real beer flavor. At most, there are lots of people out there who can develop a taste for real beer, given the opportunity. It's possible that the cultural influences on gender differences in drink prefer- ences are a factor that need to be taken into account; however I would not recommend naming a beer "for women only". I agree with Stacey Jueal that this would be a quick way of alienating a large part of the targeted population. Bear in mind that there are lots of men who have absolutely NO palate and will prefer corn lager until the palate is trained to know what really tastes good :). I suggest using descriptive names for your beers. After all, the Brits have done this for years: stout, strong ale, bitter, mild. People will get the idea without your saying specifically that something is for one kind of per- son or another. Can you imagine trying to sell a beer that's marketed as "strictly for the blue collar worker?" I doubt that would fly, even though being a blue collar worker is nothing to be ashamed of -- singling out a group for "special" treatment can be construed as derogatory. On another subject: Fischer's <whatever that number is> is truly the worst tasting swill I have ever encountered in the beer section of the grocery. However, they did market it well enough to get me to try it ONCE. But you can bet that I, and probably most other people who have tried it, will never make that same mistake again. That's the sort of thing that really makes me wish for bad things to happen to a manufacturer. Bankruptcy, say. If the choice is between this garbage and Bud, I'll be awful thirsty. Paul Return to table of contents
Date: Thu, 07 Mar 91 16:02:28 CST From: Darren Evans-Young <DARREN at UA1VM.UA.EDU> Subject: Insulating Carboys I've luckily stumbled across some 10 gallon carboys. These carboys also have a thick styrofoam jacket to put them in. The bottom half of the jacket covers the bottom half of the carboy and the top half covers the rest so the carboy can be completely contained. I plan on cutting a hole in the top of the styrofoam jacket for the airlock to fit through. My question concerns heat buildup from fermentation. I've heard a vigorous fermentation increases the temperature of the wort. Would there be a heat problem if I completely jacket my carboy? I do have a spare freezer that I use to maintain a constant external temperature of whatever I desire. I dont want my wort temp. to get too high. Darren *---------------------------------------------------------------------------* | Darren Evans-Young, Sys Prg BITNET: DARREN at UA1VM.BITNET | | The University of Alabama Internet: DARREN at UA1VM.UA.EDU | | Seebeck Computer Center Phone: (205)348-3988 / 5380 | | Tuscaloosa, Alabama 35487-0346 (205)348-3993 FAX | *---------------------------------------------------------------------------* Return to table of contents
End of HOMEBREW Digest #592, 03/08/91 ************************************* -------
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