HOMEBREW Digest #716 Wed 04 September 1991

[Prev HBD] [Index] [Next HBD] [Back]

		Rob Gardner, Digest Coordinator

  Re: Homebrew Digest #715 (September 03, 1991) (Madelon Halula)
  Malt extract (Conn Copas)
  33 qt brewpots (Don McDaniel)
  Lovibond (Brian Bliss)
  Labor Day (non-sanctioned) beer tasting (TSAMSEL)
  Tropical Brewing (Martin A. Lodahl)
  Kettle Handles (Martin A. Lodahl)
  Re: Homebrew Digest #714 (September 02, 1991) (Brian Capouch)
  Re: Explosives and Ginger Ale (bob)
  Beer and Marxism (wbt)
  Re: F. BarleyWine response (larryba)
  First All-Grain Batch (Kevin N. Carpenter)
  Pith Off (Paul Bigelow)
  Reusing Yeast Cake & Soda Kegs (Charles Anderson)

Send submissions to homebrew at hpfcmi.fc.hp.com Send requests to homebrew-request@ hpfcmi.fc.hp.com [Please do not send me requests for back issues!] Archives are available from netlib at mthvax.cs.miami.edu
---------------------------------------------------------------------- Date: Tue, 3 Sep 91 09:05 EDT From: Madelon Halula <HALULA at Ruby.VCU.EDU> Subject: Re: Homebrew Digest #715 (September 03, 1991) Please remove my name from the mailing list! Thanks Return to table of contents
Date: Tue, 3 Sep 91 15:22:51 bst From: Conn Copas <C.V.Copas at loughborough.ac.uk> Subject: Malt extract Someone (ie, me) posted this recently : >Lastly, another part-mythical creature : the malt extract 'tang'. Fact or >fiction ? My reply is try putting your brain in gear before you post in future. If you look at the labels on tins of malt extract, you will notice that some contain caramel. This is used as a colouring, but the worse examples can impart an 'acidy' flavour as well. IMHO, the addition of caramel to extracts (or for that matter to beer) suggests that the manufacturer has something to hide. Apologies to Newcastle Brown Ale fans :-) One of my standard tricks when using extracts is to boost the final gravity with partially fermentable malto-dextrin powder. I have tried either adding this to the boiler or adding a solution at bottling time. The boiled dextrin often seems to attenuate too far whereas the bottled dextrin seems to remain unfermented for months. So I am now entertaining two theories : a) Boiling the malto-dextrin causes some chemical change into more fermentable sugars, or b) Adding malto-dextrin to a voracious primary ferment causes more of it to be consumed. Any ideas ? Conn V Copas tel : (0509)263171 ext 4164 Loughborough University of Technology fax : (0509)610815 Computer-Human Interaction Research Centre Leicestershire LE11 3TU e-mail - G Britain (Janet):C.V.Copas at uk.ac.lut (Internet):C.V.Copas%lut.ac.uk at nsfnet-relay.ac.uk Return to table of contents
Date: Tue, 3 Sep 91 09:39:09 -0600 From: dinsdale at chtm.eece.unm.edu (Don McDaniel) Subject: 33 qt brewpots Regarding the handles on 33 qt ceramic on steel pots: I don't trust these things either. When I'm moving a full pot, I lift it by the lip rather than the handles. I can just see five gallons of boiling wort spilliing all over the front of my body. OUCH! Don McDaniel Return to table of contents
Date: Tue, 3 Sep 91 10:44:45 CDT From: bliss at csrd.uiuc.edu (Brian Bliss) Subject: Lovibond Some no-so-recent HBD letters mentioned 80 degree Lovibond crystal malt. What does this imply? bb Return to table of contents
Date: Tue, 3 Sep 1991 12:13:57 -0400 (EDT) From: TSAMSEL at ISDRES.ER.USGS.GOV Subject: Labor Day (non-sanctioned) beer tasting Yesterday, members of the James River Homebrewers served local microbrewery products to interested persons at the Valentine Museum's Labor Day bash. Two Virginia breweries were represented; Old Dominion (w. filtered and unfiltered lager) and the Virginia Brewing Co. (Dark Horse Amber, Gold Cup Pilsner and Gold Cup Light). Reps from the breweries were present as were local historical archeologists and historian who discussed the history of brewing in Virginia. (IMHO, the unfiltered Old Dominion was the best...) Ted Return to table of contents
Date: Tue, 3 Sep 91 10:34:24 PDT From: Martin A. Lodahl <hpfcmr.fc.hp.com!hplabs!pbmoss!malodah> Subject: Tropical Brewing In HOMEBREW Digest #714, Ted Amsel repeated: > OK, I know that temperature is important during fermentation. Part of my >question was HOW DO THEY BREW GOOD BEER IN THE TROPICS? I know they don't >AC the whole plant, for I've been to several breweries in Mexico, Belize and >Honduras. I also like "fresh" SINGHA. Is it water? (;-{) I doubt it. I've noticed that most tropical beers are lagers, which require artificial refrigeration of the fermenting vessels virtually everywhere. That being the case, the only difference between the physical plant required to produce Belikan and that required to produce Molsen's, is the size of the refrigeration system, as the temperature differential between the air and the beer is greater in Belize than in Canada. The temperature outside the vessels is otherwise irrelevant, I would imagine. = Martin A. Lodahl Pacific*Bell Systems Analyst = = malodah at pbmoss.Pacbell.COM Sacramento, CA 916.972.4821 = = If it's good for ancient Druids, runnin' nekkid through the wuids, = = Drinkin' strange fermented fluids, it's good enough for me! 8-) = Return to table of contents
Date: Tue, 3 Sep 91 10:43:54 PDT From: Martin A. Lodahl <hpfcmr.fc.hp.com!hplabs!pbmoss!malodah> Subject: Kettle Handles In HOMEBREW Digest #714, Mel Card has taken the plunge and bought a 33-qt. ceramic-on-steel kettle, but notes: > BTW, I wasn't that impressed with the handles. As I picked it up and > exerted a little pressure the handles seemed to move a bit, and you > could hear the ceramic crunching. > > Moving 5 1/2 gallons of boiling wort from my stovetop to the sink for > cooling might spell D-I-S-A-S-T-E-R. > > Any experiences out there? I think of this with every batch I brew. I use one of these kettles, and have recently begun thinking in terms of using it as a mash kettle full-time, and saving my pennies for a SS kettle as a boiler. Every time I lift that kettle from the stove to the sink it "talks" to me, but I don't yet see the little telltale cracks in the ceramic indicating flex damage. Those handles are the weak point, beyond a doubt. Rather than use the handles in the manner they were (apparently) intended, I now pick up the full kettle (using oven mitts) by the sides, looping my thumbs through the handles for slippage control. Not a perfect method, but it seems to strain them less. I also clear the kitchen of kids, dogs, cats, spouses, and other living things and obstacles. It still scares Hell out of me. In my opinion, that's the only problem with using one of these kettles. = Martin A. Lodahl Pacific*Bell Systems Analyst = = malodah at pbmoss.Pacbell.COM Sacramento, CA 916.972.4821 = = If it's good for ancient Druids, runnin' nekkid through the wuids, = = Drinkin' strange fermented fluids, it's good enough for me! 8-) = Return to table of contents
Date: Tue, 3 Sep 91 13:48:00 -0500 (CDT) From: Brian Capouch <brianc at zeta.saintjoe.EDU> Subject: Re: Homebrew Digest #714 (September 02, 1991) In Homebrew Digest #714, Pete Berger writes: > FATHER BARLEYWINE <rransom at bchm1.aclcb.purdue.edu> writes: > > This one is for all of you who groan every time you see a Father B. > posting... > > > > 4) Please don't sanitize everything (anything!). Keep your > equipment > > clean, free of deposits, and above all dry in storage. > I know > > you don't want to hear it from me again, but you really don't > > need to bleach/boil/Campden/irradiate items used in typical > > brewing. Culturing yeast is an entirely different ball game. > This is absolutely wrong. For proof, try my last brew, "Sour beer > shuffle". Maybe bacteria just don't like your home. Well, you're both wrong and you're both right, in my opinion. I'm sure Fr. B. would agree that it's possible for a homebrewer to make a beer with a bacterial infection. It can be achieved by simply cooling the boiled wort slowly, or even easier, by adding a teensy little bit of yeast at the beginning of the ferment so it will have to compete with lots of other beasts for the "sugar pie." My experience has been similar to his. I think I worried far too much, and for too long, about cleanliness, when in reality the major problems I had with *my* process control were lack of sufficient yeast quantity for pitching (potentially solved by the fresh-wort-in-over-the-top technique he espouses) and inadequate oxygen in the cooled wort. The beers I've done since discovering those faults have been remarkable, and I'm brewing in an environment that is clean but in no way "sanitary." Just another data point, as it were. Brian Capouch brianc at saintjoe.edu Return to table of contents
Date: Tue Sep 3 15:15:18 1991 From: semantic!bob at uunet.UU.NET Subject: Re: Explosives and Ginger Ale Hi Steve Kirkish & All, I was just reading up on some back issues and saw your post. > Speaking of sodas, the Ginger Ale recipe was the one posted by Bob Gorman, > HBD #685. I brewed up a batch about 3 weeks ago, using Champagne Yeast. I > cooled it to 78 F and pitched the yeast, then let it sit for about 9 hours, > in the SS pot, covered, to let it settle out a bit. Bottled it and put it > aside. After one week, the carbonation was already phenomenal...pour it in > a glass, and you saw 90% bubbles and 10% liquid. The aroma was that of a > cheap champagne, and it had very undeveloped flavors of honey and slight > lemon. After two weeks, not much different. After 2.5 weeks, I came down > one morning to find bits of glass all over the dining room (fortunately, I > had the bottles in a box. Glass shards were driven right through the > cardboard, tho.) I bled the pressure out of the rest of the bottles and > stored them in a box in my ice chest (sans ice.) The taste was better, > getting somewhat closer to Ginger Ale. > Oh, *sorry* Steve! I hate to think that I could have been the cause of anothers injuries. I'm glad you didn't get hurt. As I said in my posting I hadn't actually tried the recepies, but posted them because of their all_natural contents. > Now for the questions: > > 1. How long should I expect the Ginger Ale to sit in the bottle until it > tastes like Ginger ale (a time estimate rather than "until it's done" > would be helpful :-) > > 2. Is honey the best thing for this recipe? What about sugar? What kind? > Corn? Cane? Nutrasweet?? > > 3. What can I do to prevent future batches from blowing up? (This is > assuming I'm still interesting in using up precious bottles that would > rather be harboring beer.) Any hints/tips would be appreciated. > I can't comment specificaly on the recipy I posted (haven't tried it yet). I would suggest that anyone try makeing a normal soda with an extract before you try one of those recipies. This would give you a little insight into the procedures used in making sodas. You could then apply these procedures to the all_natural recipies. For example; the appropriate time to bottle so things don't explode. I think cane sugar in place of the honey would be fine for soda. This might also help with the exploding bottle problems, the champagne yeast could continue to slowly ferment the honey for a few weeks, resulting in the increase of pressure. You could also try an ale yeast in place of the champagne. This would ferment less of the sugars and you would also loose the champagne flavors. > btw, Bob, how did your batch turn out (assuming it's still intact?) I got side tracked into makeing a batch of sugar-free iced-tea. Pretty tasty, and oh what a caffine jolt! It's funny you mention Nutrasweet. I was trying to find some bulk but couldn't, so I ended up using good old saccarin (sp?). I think my next soda will be a sugar-free cola. (Once I find some bulk Nutrasweet). Cheers, - -- Bob Gorman Jake had a vision. It was his, -- - -- bob at rsi.com the only real one he'd ever had, -- - -- uunet!semantic!bob and he clung to it. ... -- Return to table of contents
Date: Tue, 3 Sep 91 14:04:50 EDT From: cbema!wbt at att.att.com Subject: Beer and Marxism Darryl Richman writes: > Michael Jackson wrote a three part essay on his sojourn into Latvia searching > for the lost Porter. Alas, the brewery still exists, but those damn commies > have long ago cut out the porter. Leading, we should note, to their ultimate downfall! I'll bet the Party made them use Red Star yeast, too. It's a real pity... I'd love to have the Red Square concession for "Lenin Lager, served in a commemorative pewter tombstein." Sure, "Stalin Stout" would never sell, but I'd make a killing with my dopplebock, "Dictator," and what about "Glorious Workers' Proletariat Socialist Soviet Revolutionary Red Ale" ? (Sold in 22-ounce bottles, of course, to provide enough room for the label.) In a related issue, it struck me yesterday that "Oprah" is "Harpo" spelled backwards. Well, actually "harpO," but you get my drift. She's probably put a few sixpacks away, too, so it's even more relevant. Hmm... it's no wonder the Russians stick to vodka. How do you make 12-year-old Scotch on a 5-year plan? - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - Bill Thacker AT&T Network Systems - Columbus wbt at cbnews.att.com Return to table of contents
Date: Tue Sep 03 11:35:31 1991 From: larryba at ingate.microsoft.COM Subject: Re: F. BarleyWine response Neither of the following worked: |550 <uunet!rransom at aclcb.prudue.edu>... Host unknown |550 <uunet!rransom at bchm1.aclcb.prudue.edu>... Host unknown Sigh... Perhaps there is some sort of path via UUNET that might be more reliable? What does HBD use as an address? |To: rransom at aclcb.prudue.edu |>From: larryba at microsoft.COM | |Great response. I too love the whitbread dry yeast and I too drop it |directly into the wort. I used to proof it, but found that I had much |shorter lag time (and less dicking around the kitchen) if I simply chucked |the stuff into the chilled wort. I too have fermented ales at 50f with |the whitbread. It seems like pretty vigorous stuff. | |One question you didn't answer: Do you chill directly into the yeast cake or |do you chill, let settle and then rack into the fermenter (leave trub behind)? | |Also if you are dumping fresh wort onto the yeast cake, aerating the wort for |yeast growth must not be a concern. Right? | |I like the idea of letting the beer sit in the primary/secondar until it |is time to start the next batch. Then I would never have a dry spell! My |only problem now is to find some time to make two more batches of beer and |get a head of my self! | |Cheers! | Return to table of contents
Date: Tue, 3 Sep 91 17:04:21 -0500 From: kncarp at nicsn1.monsanto.com (Kevin N. Carpenter) Subject: First All-Grain Batch Hello, being a glutton for punishment, and a veteran of a whole whopping 4 extract brews, I would like to try an all-grain brew. What I would like is opinions on techniques for making a first all-grain wort. I guess simplicity is the key, I would rather buy extra grain than sweat getting optimal extraction efficiency. I've scanned Papasian and Burch and realize there are a varity of mash techniques available, I'm looking for suggestion on which I should use as a first timer. I have a 33qt ceramic on steel pot, a 22qt al. pot, and the normal variety of kitchen pots and pans and utensils. I realize I'm missing something to hold the grain while I sparge, need suggestions here too. Over the past few months, I've heard of people use stacked 5 gal plastic buckets, "Igloo" type coolers, etc. I will be re-using the cake from some Williams ale-yeast, which will conveniently become available while cooking the mash... Receipts, techniques, and hardware suggestions are all welcome. Kevin Carpenter kncarp at nicsn1.monsanto.com Return to table of contents
Date: Tue, 3 Sep 91 23:06:07 EDT From: Paul Bigelow <bigelow at waterloo.hp.com> Subject: Pith Off It's time to get started on my Christmas brew, so I have been collecting the peels from my oranges. However I'm having a tough time scraping the white pith off of the orange peel. Does anyone have a tool or technique for making this job less tedious? Paul Bigelow bigelow at waterloo.hp.com Return to table of contents
Date: Tue, 3 Sep 1991 11:48:15 -0500 From: caa at com2serv.c2s.mn.org (Charles Anderson) Subject: Reusing Yeast Cake & Soda Kegs Well I decided to reuse my yeast cake from my previous batch of Xmas Ale for my current 'Get Rid of Old Extracts Ale'. Unlike Father Barleywine I am using Chico Ale Yeast, and have decided to dry hop this mess. After an hour or two on the yeast cake there was an occasional glub, this morning that sucker was bubbling almost continuously. On another note I recently picked up a kegging system using soda kegs and bought some used kegs which still had product in them so I dumped them out and rinsed them thoroughly, and I was going to keg my beer into one of them but after I put some boiling water into it to rinse out the sterilizing solution (I imagine even Father Barleywine washes out used bottles well) it started smelling like Pepsi. Right now I have it soaking with a baking soda solution in it. I'm wondering it the smell is coming from the rubber seal, they're still good but should I replace them anyways??? Also I bought my setup from Foxx, but they just sent me a box with no instructions at all, I'm a reasonably intelligent guy and got everything hooked and running in no time at all but is there something I should know about putting beer in kegs. A friend of mine here at work says you only need 1/4 of priming sugar for priming in a keg and to keep the pressure at 5psi, I read on the HBD here that the seals don't seal unless subjected to 10-15 psi, so I initially pressurized it to 12psi to make sure that it sealed well then released some co2 to get it down to 5psi. Also my friend at work here says that pepsi no longer uses kegs, and that they ship their syrup in boxes with a plastic bag inside, and that they have a large amount of empty kegs lying around. (his brother worked for the local bottling company, and now works at VFW (or something like that) that has all of these boxes of syrup laying around connected to their system so I trust he knows what he's talking about.) The point is, does anyone know if this is just our local bottling co, or is this nationwide? Sorry to ramble so much... -Charlie - -- /-Charles-Anderson-\ | caa at c2s.mn.org || caa at midgard.mn.org \------------------/ | Com Squared Systems, voice (612) 452-9522 The rose goes in front | 1285 Corporate Center Drive fax (612) 452-3607 big guy -Crash Davis | Suite 170 | Eagan, MN 55121 (I speak for myself) Return to table of contents
End of HOMEBREW Digest #716, 09/04/91 ************************************* -------
[Prev HBD] [Index] [Next HBD] [Back]
HTML-ized on 06/29/00, by HBD2HTML version 1.2 by K.F.L.
webmaster at hbd.org, KFL, 10/9/96