HOMEBREW Digest #645 Mon 27 May 1991

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		Rob Gardner, Digest Coordinator

  Final Gravity Calculation (John S. Link)
  Supply info for a new brewer (RJS153)
  Prelude to Release 1.0 (bob)
  Release 1.0 (bob)
  Digest No. 644 ("Dr. John")
  Another looking for brewpubs (David Arnold)
  step mash <-> infusion recipes (DAVID)
  Hard Cider (hersh)
  Keg Registration?! (Bill Thacker)
  Head Retention Methods (S94TAYLO)
  RE: Hunter AirStat /Cheap (Attilio Lee Menegoni)
  mold, head (Bill Crick)
  Re: ?? Brew head retention techniques ?? (Mike Charlton)
  Subcription (James P Laird)
  Information about Scotland needed (Lars Nilsson)

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---------------------------------------------------------------------- Date: Fri, 24 May 91 7:40:48 EDT From: prcrs!link at uunet.UU.NET (John S. Link) Subject: Final Gravity Calculation How does one figure what the final gravity should be when your are not following a recipe which provides this info? This is my third batch. I've kept away from brewing for over a year due to non-impressive results from the first two. I've been reading the HBD to learn more. Here is the highlights of what I've done: 5/18 - Made yeast starter. Boiled 2 cups M&F Pale DME in 2 quarts of charcoal filtered water with 8 cascades hop pellets. Added water as needed during boil. Added 1/3 pack of yeast nutrient/heading salts after boil. Quick Cooled, added 14 gr Whitbred Ale yeast and placed in gallon jug with air-lock. 5/20 - 3 1/2 gallon boil with charcoal filtered water and - 2 tsp Water Salts (gypsum) - 2 tsp water crystals (calcium and magnesium sulfates) - 1 tsp Irish Moss - 3 lbs John Bull Amber liquid malt extract - hopped - 3 lbs M&F Amber DME - 1 cup M&F Pale DME - 1/2 oz Clusters pellets at start and 1/2 oz again 30 min. - 1/4 oz cascade pellets at end. - last bit of yeast nutrient/heading salts. - Quick cooled to 78 degrees in 35 min. - Original gravity was 1.046 adjusted to 1.048 for temp. 5/22 - Siphoned off primary into secondary. I hope the bubbles which were forming inside the tube were CO2 and not O2 so oxidation is not a problem. There were enough bubbles to stop the siphon 4 times. I'm sure I kept the primary end of the tube below the surface. I also kept the secondary below the surface to minimize oxidation. The gravity reading at this time at 76 degrees was 1.022 adjusted to 1.024. It has a slight cidery taste with a lingering bite (hops?). What is a reasonable final gravity for this and how do you figure it out? Please feel free to critique, I need it. Thanks, John S. Link uunet!prcrs!link Return to table of contents
Date: 24 May 91 07:46:39 EST From: RJS153%SYSU at ISS1.AF.MIL Subject: Supply info for a new brewer Hi All! I just started getting this news group, and hopefully you guys can answer a few questions for a rookie brewer. I'm in Dayton, OH and I'd like to start up a homebrew operation. Does anyone know of a supplier of brewing equipment as well as ingredients in SouthWest Ohio (Dayton-Cincinnatti-Columbus)? I'd also like any information you have of mail-order type places for supplies. There are sure to be more questions as I get started, but a friend of mine has convin ced me that homebrewing is a very rewarding hobby. Thanks! - --Randy Smith-- Return to table of contents
Date: Fri May 24 09:59:41 1991 From: semantic!bob at uunet.UU.NET Subject: Prelude to Release 1.0 Well, I've finally got it together... Release 1.0 of "Points of Interest for The Beer Enthusiast (Eastern Massachusetts)" is completed! This is a list of Brewpubs, Breweries, Beer Bars, HomeBrew Suppliers and Beer Stores in the Boston Area/Eastern Massachusetts. There are only two Brewpubs and two Breweries so these sections where easy to put together. The Beer Bar list I limited to only bars with a decent selection of interesting beer. I purposely left out many bars with "a nice atmosphere and a good pint of Guiness". This was to keep the list short and concise for the visiting tourist. Those establishments marked with a (*) are favored by most local beer lovers. The section on HomeBrew Suppliers is a complete list of shops in the 508 and 617 area code, to the best of my knowledge. Every brewer has their own favorites and I will make no distinctions as to which stores are preferred. The Beer Store list is what slowed me down. Obviously there are many stores that sell a moderate selection of beer. The list that is presented was taken from the suggestions of local area homebrewers. I have first hand knowledge of only a few of them so I did not make distinctions as to which might be the best to visit. Any of them will surely lend to an armful of interesting malt beverages. The list is surely not complete and is primarily centered around Boston. To enable me to get the first release out as soon as possible I limited the contents to basic phone book information and hours of operation. Ideas for Release 2.0 can be found at the end of page 4. Any comments on contents or layout for future releases would be appreciated as well as input on your favorite Beer Bars and Beer Stores. I would like to release a revised version of 1.0 before the AHA conference, so your timely input would be most appreciated. Enjoy.... - -- Robert A. Gorman (Bob) bob at rsi.com Watertown MA US -- - -- Relational Semantics, Inc. uunet!semantic!bob +1 617 926 0979 -- Return to table of contents
Date: Fri May 24 09:59:42 1991 From: semantic!bob at uunet.UU.NET Subject: Release 1.0 ======================================================================== Points of Interest for The Beer Enthusiast (Eastern Massachusetts) ======================================================================== Release 1.0 May 1991 Page 1 ======================================================================== Brewpubs - -------- The Cambrigde Brewing Company Hours: Mon-Fri 12:00 to 11:00 1 Kendall Square Sat 12:00 to 1:00 Cambridge, MA Sun 12:00 to 12:00 (617) 494-1994 The Commonwealth Brewing Company Hours: Mon-Fri 11:30 to 12:00 138 Portland Street Sat 11:20 to 12:30 Boston, MA Sun 1:00 to 9:00 (617) 523-8383 Tours: Sat-Sun 3:30 Breweries - --------- The Boston Beer Company Tours: Thu,Sat 2:00 30 Germania Street Boston, MA 02130 (617) 522-9080 Mass Bay Brewing Company Tours: Fri-Sat 1:00 306 Northern Avenue Boston, MA (617) 574-9551 Beer Bars - --------- Blackthome Tavern Hours: Mon-Fri 11:30 to 12:30 402 Turnpike Street Sat-Sun 5:00 to 12:30 South Easton, MA (508) 238-9017 Cornwall's (*) Hours: Mon-Sun 11:30 to 2:00 510 Commonwealth Avenue Kenmore Square Boston, MA (617) 262-3749 Doyle's (*) Hours: Mon-Sun 9:00 to 1:00 3484 Washington Street Jamaica Plain, MA (617) 524-2345 The Green Brior Hours: Mon-Sun 11:00 to 1:00 304 Washington Street Brighton, MA (617) 789-4100 Jacob Wirth's Hours: Mon-Fri 11:30 to 11:00 31 Stuart Street Sat-Sun 11:30 to 12:30 Boston, MA (617) 338-8586 ======================================================================== Points of Interest for The Beer Enthusiast (Eastern Massachusetts) ======================================================================== Release 1.0 May 1991 Page 2 ======================================================================== The Seven's Ale House Hours: Mon-Sat 11:30 to 12:00 77 Charles Street Sun 12:00 to 12:00 Beacon Hill Boston, MA (617) 523-9074 The Sunset Grill & Tap (*) Hours: Mon-Sat 11:30 to 1:30 130 Brighton Avenue Sun 10:00 to 1:30 Allston, MA (617) 254-1331 Woodley's Hours: Mon-Sun 5:00 to 12:30 2067 Massachusetts Avenue Cambridge, MA (617) 576-2240 [Basement of Tapa's] The Wursthaus Hours: Mon-Sun 7:30 to 12:00 Harvard Square 4 JFK Street Cambridge, MA (617) 491-7110 HomeBrew Suppliers - ------------------ BarleyMalt & Vine Hours: Tue-Fri 12:00 to 7:30 Dave Ruggiero Sat 10:00 to 5:00 4 Corey Street West Roxbury, MA 02132 (617) 327-0089 Beer & Wine Hobby Hours: Mon-Thu 10:00 to 6:00 Karin Baker Fri-Sat 10:00 to 5:00 180 New Boston Street Woburn, MA 01801 (617) 933-8818 The Modern Brewer Hours: Wed-Thu 12:00 to 8:00 Jeff Pzena Fri 12:00 to 7:00 2304 Massachusetts Avenue Sat 11:00 to 5:00 Cambridge, MA 02140 (617) 868-5580 New England Home Beer & Wine Supply Hours: Tue-Fri 12:00 to 6:00 Don O'Connor Sat 12:00 to 5:00 501 Worcester Road Framingham, MA 01701 (508) 875-1414 The Village Store Hours: Mon-Sat 10:00 to 5:00 999 Main Road Westport, MA 02790 (508) 636-2572 ======================================================================== Points of Interest for The Beer Enthusiast (Eastern Massachusetts) ======================================================================== Release 1.0 May 1991 Page 3 ======================================================================== The Witches Brew Hours: Tue-Fri 4:00 to 6:00 Bob Stocks Sat 10:00 to 5:00 25 Baker Street Foxboro, MA (508) 543-2950 Beer Stores - ----------- Beacon Hill Wine & Spirits Hours: Mon-Tue 10:00 to 10:00 63 Charles Street Wen-Sat 10:00 to 11:00 Boston, MA (617) 742-8571 Blanchard's Hours: Mon-Sat 9:00 to 11:00 103 Harvard Street Brighton, MA (617) 782-5588 Coloniel Spirits Hours: Mon-Sat 9:00 to 10:00 69 Great Road Acton, MA (508) 263-7775 Downtown Wine & Spirits Hours: Mon-Sat 8:00 to 11:00 Davis Square 225 Elm Street Somerville, MA (617) 625-7777 Gordon's Liquors Hours: Mon-Thu 8:00 to 10:00 Main Street Fri-Sat 8:00 to 11:00 Waltham, MA 02154 (617) 893-1900 Kappy's Liquors (800) 287-9463 Macy's Liquors Hours: Mon-Wen 8:00 to 10:00 1826 Center Street Thu-Sat 8:00 to 11:00 West Roxbury, MA (617) 325-9200 MacKinnon's Liquors Hours: Mon-Thu 8:30 to 9:00 5 Concord Road Fri-Sat 8:30 to 10:00 Sudbury, MA (508) 443-6411 Martignetti Liquors Hours: Mon-Thu 9:00 to 10:00 1650 Soldier's Field Road Fri-Sat 9:00 to 11:00 Brigton, MA (617) 782-3700 Marty's Liquors Hours: Mon-Sat 9:00 to 11:00 193 Harvard Avenue Brighton, MA (617) 782-3250 ======================================================================== Points of Interest for The Beer Enthusiast (Eastern Massachusetts) ======================================================================== Release 1.0 May 1991 Page 4 ======================================================================== Marty's Liquors Hours: Mon-Sat 9:00 to 11:00 675 Washington Street Newton, MA (617) 332-1230 Star Market Hours: Mon-Sat 9:00 to 11:00 699 Mount Auburn Street Cambridge, MA (617) 876-1450 Wine & Cheese Cask Hours: Mon-Thu 10:00 to 10:00 Beacon Street Fri-Sat 10:00 to 10:45 Somerville, MA (617) 623-8656 Winecellar of Silene Hours: Mon-Fri 11:00 to 7:00 320 Bear Hill Road Sat 9:30 to 5:00 Waltham, MA 02154 (617) 890-2121 Winecellar of Silene Hours: Mon-Fri 10:00 to 7:00 Copley Square Sat 9:30 to 5:00 430 Stuart Street Boston, MA 02116 (617) 424-9300 Future Enhancements - ------------------- Brewer products Draft beer selection Bottle beer notes Food notes Dinner hours Short reviews Expand beer bar list Expand beer store list Expand to western Mass Comments-To: Bob Gorman +1 617 893-5655 <bob at rsi.com> 910524095656 Return to table of contents
Date: Fri, 24 May 91 09:22:38 EDT From: "Dr. John" <JELJ at CORNELLA.cit.cornell.edu> Subject: Digest No. 644 Greetings, A few comments regarding the contents of today's digest (#644) seem in order. John DeCarlo asks about culturing yeast from bottled weizens I can't provide any counter-example, all that I've heard and read indicates that, at least the German Hefe-Weizens, are filtered and then pitched with a bottom fermenting yeast prior to bottling. As to Grant's weiss (sic) beer I think that they do indeed filter it prior to bottling, if there is a sediment in it I think it may be something other than yeast (I may be wrong here but I don't think Grant's does any bottle-conditioned beers). Bruce Hoylman weighed in with an interesting question regarding various factors which may affect head formation/retention. As to the druidic chants, we can only hope that Martin (if it's good enough for Druids . . .) Lohdahl can provide some help. As to the more mundane approaches, crystal malt is reputed to help out head retention, but will definitely sweeten, and add a caramel note to, your brews if used in any appreciable quantity; this is definitely not appropriate for some of the drier styles. If you are willing to do a partial mash you could use a couple pounds of malted barley augmented with a half-pound of either cara-pils or malted wheat (either of which should help out in the head department). Are you using sugar in your brews? Too much sugar is detrimental to head formation and retention, all-malt beers generally produce a good and reasonably long-lasting head. I'm sure that the temperature of the beer at pouring has an effect, as more CO2 is held in solution at colder temperatures; but I'll leave the full explanation of this phenomenon to the more erudite correspondents. You might consider priming with wort rather than sugar when bottling, in my experience this makes for a creamier head (composed of tiny bubbles which seem to last longer). For your stout you might consider using some flaked barley (1/2 pound or so) in a partial mash. The proteins in it add to the heading qualities and any haze they might create would be unnoticeable in a stout. Well I've rambled enough, and I'm sure that any misinformation I've imparted will be corrected by others. Frank Jones asked about a mash recipe for a McEwan clone, If you get one I'd sure appreciate a copy, presuming you are talking about the dark, faintly smoky, delicious stuff we get in the bottle here in the U.S. Pete Soper asks "what is an IBU" As of May 7 it is the "Ithaca Brewers Union" as we changed our club's name, but I presume you are referring to International Bittering Units, and you will find articles on the subject in the Zymurgy special issue on hops. In particular, there is an article in this issue by Jackie Rager which gives several IBU-related formulae. If you consult this source beware, a close examination of the examples is required in order to make some transformations to the general formulae so that they give the desired results. It isn't always clear just what units (and how they are measured or transformed) are required when you read the conceptual presentations of the formulae. Sorry to keep ragging on Zymurgy, but it seems that they need to pay a bit more attention to technical detail when they have equations and formulae in their articles. Thankfully, there are usually examples in these technical articles which give enogh computational details to allow the interested reader to make the necessary corrections to the notation necessary to arive at the desired results. But it would be nice to be able to use the stuff as it is presented and get the right sorts of answers the first time. Cheers, Dr. John Return to table of contents
Date: Fri, 24 May 91 09:22:36 CDT From: Fritz Keinert <keinert at iastate.edu> In digest 644, <C08926RC at WUVMD.Wustl.Edu> (Rob) asks >> Well, my in-laws have gone to Europe, but they couldn't find the beers >> I requested, so they're bringing me some Jaegermeister. I've heard >> various rumors regarding the ingredients of this; could someone shed >> some light on the subject? Jaegermeister is a sweet herb liqueur. The exact ingredients are probably secret, unless you can find some on the bottle. The main ingredient is definitely sugar, followed by many, many secret herbs and spices. I have seen it sold in this country, too, in several places. It is quite good in small doses, if you like liqueurs, but don't ever get drunk on it. I got the most vicious hangover from it that I have ever had. Twice, actually; I should have known better after the first time. There is absolutely no relation between beer and Jaegrmeister, other than that they both contain alcohol. "Jaegermeister" means "master of the hunters". The bottle has a deer with big antlers on the front. Fritz Return to table of contents
Date: Fri, 24 May 91 10:29:52 EDT From: David Arnold <davida at syrinx.umd.edu> Subject: Another looking for brewpubs Howdy folks, After seeing the posts for just about every city in the US, I haven't noticed one for the Washington D.C./Baltimore MD area. Do any brewpubs exist in this corridor? While we're at it, how about Philadelphia, PA? There are a few places where you can get decent brews; the Brickskeller in Washington has a good selection, but it's been yeeeears since I've been there. The Olney Ale House in Olney, MD has a variable but good selection of beers, and Guiness, Oxford, and Genessee 12-Hourse (for hot summer days) on tap. Also, Oliver's Saloon in Laurel MD has an Oliver's Lager on tap which is pretty good (brewed somewhere in NY state). Any other suggestions? David Arnold Inet: davida at syrinx.umd.edu UUCP: uunet!syrinx.umd.edu!davida Return to table of contents
Date: Fri, 24 May 1991 10:55:55 EDT From: POORE at SCRI1.SCRI.FSU.EDU (DAVID) Subject: step mash <-> infusion recipes Hi folks, I am currently not set up to do step mashes (and won't be for a while) and it seems that the ratio of step to infusion recipes I see is about 10:1. Is there a pretty reasonable way to convert recipes using step mash to infusion or am I simply limited by the types of grains I can use? I've got a Gott picnic cooler mash/lautertun and I'm also wondering if it is feasable to do a step mash using this by simply adding different temp water or if it is necessary to have a heat source. Thanks for any help. David Poore poore at gw.scri.fsu.edu Return to table of contents
Date: Fri, 24 May 91 12:13:14 EDT From: hersh at expo.lcs.mit.edu Subject: Hard Cider One more time, for those interested I have put together a little history/synopsis of my few years experience with a number of approaches to making the product. For a copy send e-mail to hersh at expo.lcs.mit.edu and I'll send you something out. If there are enough questions /interest I will consider setting up a mailing list. JaH Return to table of contents
Date: Fri, 24 May 91 9:50:25 EDT From: Bill Thacker <hplabs!hp-lsd.cos.hp.com!cbema!wbt> Subject: Keg Registration?! This came across another mailing list I subscribe to, and it seemed of interest to homebrewers, as well. - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - Bill Thacker AT&T Network Systems - Columbus wbt at cbnews.att.com Forwarded message: > Date: Thu, 23 May 91 17:40:04 MDT > From: jimkirk at Outlaw.UWyo.Edu (James Kirkpatrick) > Subject: Keg Registration?! > To: firearms-politics at cis.ohio-state.edu > > Not only do folks want to register firearms: > > > "Green River council moves keg registration law to final reading" > > Green River, Wyo. (AP) -- ... > Green River's city council on Tuesday approved in its second reading > the ordinance seen as a tool for police to help them track the > purchasers of beer that might be consumed by those under the age of 21. > ... > The ordinance would require Green River liquor dealers to put > numbered labels on kegs to keep records on kegs purchased and their buyers. > The labels would identify both the seller and the buyer and would allow > police to trace the buyer of kegs and investigate possible charges of > furnishing alcohol to a minor. Return to table of contents
Date: Fri, 24 May 91 16:09 EST From: <S94TAYLO%USUHSB.BITNET at CUNYVM.CUNY.EDU> Subject: Head Retention Methods I know of three ingredient factors that will improve head and head retention: All malt brewing (and that means no corn sugar, even for priming)-Leads to tiny little bubbles (in my beer...makes me happy...makes me full of cheer...), which will make a creamier head. Crystal malt-I believe the residual, unfermentable sugars from crystal make the beer more sticky or viscous or something, but tends to develop fairly slowly. Mine take about 1 month to fully develop. Hops-Some component in the hop oil gives the beer head retention. Some kind of detergent, coming from oil I would guess some kind of phospholipid. All these attempts will be futile if your apparatus from brew pot to bottles is not very clean. Any oils will kill the detergent action of the hops (try drinking a big head beer with greasy potato chip lips), and other forms of detergents (like Cascade or Ivory liquid) will counteract the hop action. I have good success with these simple techniques. Al Taylor Uniformed Services University School of Medicine Bethesda, Maryland s94taylor at usuhsb.bitnet Return to table of contents
Date: 24 May 91 16:20:27 EST From: Attilio Lee Menegoni <ATTILIO.MENEGONI at OFFICE.WANG.COM> Subject: RE: Hunter AirStat /Cheap RE: Hunter Air Stat $19.95 at Builders Square: The current Builders Square sales circular, for NH at least, has the Hunter Air Stat for $19.95. This price is good until May 28th at least, which may be the day you see this. The picture in the ad suggests that this device is used to control an air conditioner, it shows an AC plug for standard house voltage. Brew Free or Die Lee Hudson NH Return to table of contents
Date: Fri, 24 May 1991 12:00:37 -0400 From: hplabs!bnr-vpa!bnr-rsc!crick (Bill Crick) Subject: mold, head Someone mentioned haveing to throw out a batch because it got some mold on it before he pitched. You don't necessarily have to toss it. What have you got to lose by fermenting it? I had a batch that had some mold on it once. I skimmed it off, and went ahead with it. The beer tasted good, and forgetting about the mold, I entered it in a tasting. It won!!!!! It was only when I went back to my book to supply info on the beer to the tasting participants, that I found the reference to the mold. I forget whether I told them about it, but I think i did;-) Finding good head, and making it last a long time. -> Think about baseball;-0 Seriously, adding a bit of malted wheat, wheat flakes, or shredded wheat can improve head formation, and retention. The wheat has more of the head forming protiens that barley has. Most heading liquids, or powders are basically edible soap? :-P IF you try some, use it in moderation. I once tried some heading powder, at about 1/8th of the recommended dosage, and the effect was pretty dramatic. Bill Crick Brewuis, Ergo Sum! Return to table of contents
Date: Fri, 24 May 91 16:42:05 CST From: mike at ranger.bison.mb.ca (Mike Charlton) Subject: Re: ?? Brew head retention techniques ?? > >What methods/ingredients/drewid chants are useful if I want to create >a brew that has a good head of foam when poured (cold or warm) ... >definitely one that is thick and creamy (or otherwise)? I'm looking >for some input as to ways to toy with the head retention properties of >brew, so if you could phrase your responses in the terms of "This >method does this to brew head" and "This ingredient produces this type >of brew head" and "This chant on this day with this animal draped >about your shoulders produces this type of brew foam ..." these would >be ideal. > I've had real problems with head retention as well. Here are a few pointers I have found out in my search for improving head retention. I'll leave out the stuff about protein rests and mashing in wheat since you are an extract brewer. 1. Use only FRESH leaf or compressed hop plugs. These types of hops apparently help promote head retention. If you can't get good hops locally, then I suggest mail order (Freshhops is good for the limited supply they carry). Also high alpha acid hops are supposed to be best for head retentive qualities (more hop resins). 2. Ferment at a low temperature. This sounds a bit iffy to me, but Terry Foster mentions this in his book "Pale Ale" and looking back at my brews I do note a reasonable probability for correlation. 3. If you are adding specialty grains, make sure they are taken out before the boil starts. This is because you may leech out tannins that will cause the medium weight proteins and albumins to precipitate out. This can cause lack of head retention. That's all I can think of right now (actually I'm surprised I can think at all after the day I've had). Anyway, I hope this helps. I should point out that I'm still searching for the perfect head, so perhaps the above is not really worth looking at. Then again, I guess it can't hurt. Mike Charlton Return to table of contents
Date: Sun, 26 May 91 6:04:31 EDT From: James P Laird <jlaird at magnus.acs.ohio-state.edu> Subject: Subcription Please subscribe jlaird at magnus.acs.ohio-state.edu to the homebrew list. Thanks, Jim Return to table of contents
Date: Sun, 26 May 91 15:00:03 MET DST From: etxsral at california.ericsson.se (Lars Nilsson) Subject: Information about Scotland needed Attention: Connoisseurs of Beer/Ale and Homebrewers. I'm going on a holiday to Scotland this summer , the hotel is in Ayr in the county of Ayrshire. We will visit Glascow,Edinburgh and some other larger cities. Here is some questions. 1. Name some good Scottish Beers/Ales 2. Is there some especially fine Pubs in the areas I will visit ? 3. Is there some breweries that is open to visitors ? 4. Is there some shops with homebrew equipment in the area ? /Lars Nilsson/ - -- Lars Nilsson Technical Support Ericsson Telecom AB , Stockholm - Sweden Systems Integration E-mail: etxsral at california.ericsson.se Phone: +46 8 719 7308 , Fax: +46 8 645 60 76 Return to table of contents
End of HOMEBREW Digest #645, 05/27/91 ************************************* -------
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