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	FORUM ON BEER, HOMEBREWING, AND RELATED ISSUES
		Rob Gardner, Digest Coordinator

Contents:
  PLEASE READ THIS (I need advice) (harvard!ima!wang7!klm)
  AHA Homebrew Contest (harvard!ima!wang7!klm)
  chill haze (Algis R Korzonas +1 312 979 8583)

Send submissions to homebrew%hpfcmr at hplabs.hp.com
Send requests to homebrew-request%hpfcmr at hplabs.hp.com


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Date: Sat, 28 Jan 89 01:49 EST
From: beckley at beehive.att.com

I just wanted to let you know that I got your mail.  I'll be on vacation
from 1/30/89 to 2/3/89.  I'll be back to work on 2/6/89.

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Date: Sat, 28 Jan 89 04:11:20 EST
From: hplabs!harvard!ima!wang7!klm
Subject: PLEASE READ THIS (I need advice)

A while back I asked for advice on how to sweeten an already brewed
and fermented beer.  Here is a summary of the responses I got:

>

Yup, that's right.  Zippo.  Not one of you responded.  I really need
some help on this one, so I'll ask again.

I brewed a batch of Bock beer a few weeks ago.  It is still lagering
in secondary.  At the time I racked from primary, I took a sample for
a hydrometer reading and tasting.  I came to the realization that I
had gone a bit overboard with the real dark grains.  The wort had
completely fermented out and resulted in an extremely dry beer.

I would like to add a bit of Dextrin (non-fermentable sugar) to my
priming mix at bottling time in an attempt to sweeten the beer, add
a bit more 'body' and balance out the roasted flavor.

The question is how much?  I've never used Dextrin powder before, but
I've heard that a little goes a long way.  Should I use a 1/2 cup for
5 gallons, or much less, like around 2 to 3 Tbsp.?

I don't actually want the beer to taste sweet, but right now it is way
too dry for the bitterness.

PLEASE RESPOND TILL MY MAILBOX RUNNETH OVER.  Thank you.

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Date: Sat, 28 Jan 89 04:11:27 EST
From: hplabs!harvard!ima!wang7!klm
Subject: AHA Homebrew Contest

Is anybody here entering the Homebrew Contest this year?

I am brewing a Porter tomorrow and, if all goes well, will consider
entering it just for the hell of it.  I don't really expect to win
anything, I just think it would be fun.

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Date: Sat, 28 Jan 89 17:06:43 MST
From: hpfcla!hpcea!hplabs!utah-cs!iwtsf!korz (Algis R Korzonas +1 312 979 8583)
Subject: chill haze
Full-Name: 

Re: Andy Newman's inquiry about Papain and chill haze:

Chill haze is caused by proteins and not by tannins,
thus this would explain why Papain reduces chill haze.
I'm not sure how Papain works, but three other finings
(as they are generally called), Irish Moss, geletin,
and polyclar (sp?), work by electrical attraction,
drawing the proteins towards themselves as they sink
to the bottom of the fermenter.
Al.

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