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


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Contents:
  sparkling mead ("Darrell G. Leavitt")
  Dogfish Head Indian Brown Clone (Thomas Maszerowski)
  Re: Spiced Winter Ale ("David Houseman")


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Date: Tue, 1 Jan 2013 06:35:45 -0500 (EST)
From: "Darrell G. Leavitt" <leavitdg at plattsburgh.edu>
Subject: sparkling mead

I wonder if your yeast has crapped out?  Perhaps if you add fresh
(re-hydrated) yeast into the sparkling mead, at bottling time, it will
help?

Darrell


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Date: Tue, 1 Jan 2013 08:49:35 -0500
From: Thomas Maszerowski <tommasz at frontiernet.net>
Subject: Dogfish Head Indian Brown Clone

Love this beer and would love to brew some of my own. I've seen some recipes
for all-grain, but I'm an extract brewer. Any good sources?

Tom Maszerowski

tommasz at frontiernet.net

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Date: Tue, 01 Jan 2013 08:51:11 -0500
From: "David Houseman" <david.houseman at verizon.net>
Subject: Re: Spiced Winter Ale

Joseph says he's never been able to get orange and cinnamon to come through 
with the intensity he wants.

For the cinnamon, I agree with others that add more but also how you use it. 
Try dry "cinnamoning" with cinnamon sticks in the secondary where you can 
taste this over time to get the right amount.   With alcohol in the beer at 
the time it helps in the extraction.   Too much cinnamon, or other spices, 
in the boil can extract too many tannins.    However for orange, what I have 
found is that just using the peel isn't sufficient, you have to zest it 
finely.   Far more surface area exposed and cells broken open that have 
essential oils.   But the approach that works best for me is to use 
coriander instead.  That spice has an intensely orange aroma and flavor (to 
me anyway).

David Houseman 


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