---

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


***************************************************************
        TODAY'S HOME BREW DIGEST BROUGHT TO YOU BY: 

         No "sponsor-level" donation yet this year

    Support those who support you! Visit our sponsor's site!
********** Also visit http://hbd.org/hbdsponsors.html *********

DONATE to the Home Brew Digest. Home Brew Digest, Inc. is a 
501(c)3 not-for-profit organization under IRS rules (see the
FAQ at http://hbd.org for details of this status). Donations
can be made by check to Home Brew Digest mailed to:

HBD Server Fund
PO Box 871309
Canton, MI 48187-6309

or by paypal to address serverfund@hbd.org. DONATIONS of $250 
or more will be provided with receipts. SPONSORSHIPS of any 
amount are considered paid advertisement, and may be deductible
under IRS rules as a business expense. Please consult with your 
tax professional, then see http://hbd.org for available 
sponsorship opportunities.
***************************************************************


Contents:
  Re: Rhubarb ? (Dana Edgell)
  Molasses in beer (Joseph M Labeck Jr)
  Molasses (robin.griller)


* * * * * * * * * * * * * * * * * * * * * * * * * * * * *
*   Beer is our obsession and we're late for therapy!   *
* * * * * * * * * * * * * * * * * * * * * * * * * * * * *

NOTE: With the economy as it is, the HBD is struggling to 
meet its meager operating expenses of approximately $3500
per year. If less than half of those currently directly
subscribed to the HBD sent in a mere $5.00, the HBD would
be able to easily meet its annual expenses, with room to 
spare for next year. Please consider it.

Financial Projection as of 16 August 2012
***      Condition:  Critical      ***
501(c)3 automatically revoked; New Form 1023 filed 
25 June 2012 for retroactive reinstatement.
See Site News on http://hbd.org for details and progress. 
       Projected 2012 Budget  $3191.79
 Expended against projection  $2152.45
      Unplanned expenditures  $ 211.75
Projected Excess/(Shortfall) ($ 512.44)

As always, donors and donations are publicly acknowledged
and accounted for on the HBD web page. Thank you


Send articles for __publication_only__ to post@hbd.org

If your e-mail account is being deleted, please unsubscribe first!!

To SUBSCRIBE or UNSUBSCRIBE send an e-mail message with the word
  "subscribe" or "unsubscribe" to request@hbd.org FROM THE E-MAIL
  ACCOUNT YOU WISH TO HAVE SUBSCRIBED OR UNSUBSCRIBED!!!**
IF YOU HAVE SPAM-PROOFED your e-mail address, you cannot subscribe to
  the digest as we cannot reach you. We will not correct your address
  for the automation - that's your job.

HAVING TROUBLE posting, subscribing or unsusubscribing? See the HBD FAQ at
http://hbd.org.

LOOKING TO BUY OR SELL USED EQUIPMENT? Please do not post about it here. Go
instead to http://homebrewfleamarket.com and post a free ad there.

The HBD is a copyrighted document. The compilation is copyright 
  HBD.ORG. Individual postings are copyright by their authors. ASK 
  before reproducing and you'll rarely have trouble. Digest content 
  cannot be reproduced by any means for sale or profit.

More information is available by sending the word "info" to 
req@hbd.org or read the HBD FAQ at http://hbd.org.

JANITORs on duty: Pat Babcock (pbabcock at hbd dot org), Jason Henning,
                  Spencer Thomas, and Bill Pierce



----------------------------------------------------------------------


Date: Tue, 28 Aug 2012 08:36:28 -0400
From: Dana Edgell <dedg at lle.rochester.edu>
Subject: Re: Rhubarb ?


I made a rhubarb beer that I really liked. When I brought it to a club 
meeting some said it was the "best fruit beer they ever tasted" and 
others didn't like the rhubarb flavor at all.

I used a flanders red base recipe and added 6 lbs of chopped up and 
frozen rhubarb pieces at the end of the boil to blanch them.

I split the batch and did half with US-05 yeast. This is what I brought 
to the club meeting. Nice and tart. In fact I would make the base beer a 
little more malty next time to balance better.

The other half of the batch I used Roselare blend yeast to make a really 
sour beer. Haven't tasted it yet but it is about time to do so. I will 
get back to you about how that turned out.

Dana Edgell


> Date: Tue, 29 May 2012 11:03:54 -0400 (EDT)
> From: "Darrell G. Leavitt" <leavitdg at plattsburgh.edu>
> Subject: Rhubarb ?
>
> Have any of you guys ever used rhubarb in a brew?
> I was thinking of puting some into a Wit, but just at
> the very end, and wonder if this will be seen as a
> friendly gesture by the yeast?
>
> Darrell
> [544.9 miles, 68.9]Apparent Rennerian
>
>


Return to table of contents


Date: Tue, 28 Aug 2012 11:56:08 -0400
From: Joseph M Labeck Jr <jmlabeck at joesjokearchive.ws>
Subject: Molasses in beer

I had to reply to this. Molasses is one of my favorite brewing 
ingredients. I love they way it interacts with all the different roasted 
malts. I know everyone's tastes are different, so I don't pretend to be 
the final word. I feel a little goes a long way. I use 1/3-1/2 cup per 
4-gallon batch.

As the old saying goes. You can always add more, but you can't take it out.

My Brewing Blog - http://youmakewhat.blogspot.com

Return to table of contents


Date: Tue, 28 Aug 2012 22:14:22 +0000
From: robin.griller at gmail.com
Subject: Molasses

I once brewed a David Miller recipe for Old Ale that called for over a lb of
molasses. It was quite overpowering though most of it got drunk nonetheless. 

I put a six pack away and forgot about it until I stumbled on the bottles ~
three years later. After all that mellowing, it had turned into a delightful
beer!

Robin

Sent on the TELUS Mobility network with BlackBerry

Return to table of contents

---