HOMEBREW Digest #840 Tue 10 March 1992

Digest #839 Digest #841

		Rob Gardner, Digest Coordinator

  The German Beer Market (Fritz Keinert)
  Re: HB virgin, Recipe: Honey Ginger Beer (Don Veino - Sun ECOPS Product Assurance/New Products)
  starters (Alan Mayman)
  Kathy Ireland (Mike Tavis)
  Beer Judge List elitist bastards (chuck)
  Using whole leaf hops (Jeff J. Miller)
  Whitbred Ale Yeast(s) (Michael T. Daly)
  yeast debate (donald oconnor)
  Jack Who?? (ZLPAJGN)
  Flavor profiles of roasted malts and barley (Mark J. Easter)
  HANDS OFF Chezch Budvar!! (Desmond Mottram)
  Lager, Wyeast, (Jack Schmidling)
  dry vs liquid yeast; debunking the RS Ale Momily (STROUD)
  Hunter Energy Monitor prices? (KIERAN O'CONNOR)
  Re: Lager, Wyeast (Jim Grady)
  Pub Draught Guinness for the rest of us (Jim Grady)
  Re: Lemon Beer (David Christian Homan)
  Yeast, Truth and the American Way (Jeff Frane)

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---------------------------------------------------------------------- Date: Mon, 09 Mar 92 08:43:00 CST From: Fritz Keinert <keinert at iastate.edu> Subject: The German Beer Market Chuck Cox' posting about A-B's activities in Czechoslovakia was very interesting. In the same vein, here is a brief summary of an article from "DIE ZEIT", a weekly German newspaper. (I get the overseas edition). About a month ago, in the business section, they talked about the effects of opening the German beer market a few years back. The fear was that cheaply produced foreign beers would flood the market and crowd out German beers. In reality, nothing happened for a long time. Now, several years later, a foreign beer is taking over a noticeable share of the market for the first time. The winner is ... Corona. Apparently, this has nothing to do with flavor, but goes hand in hand with a current boom in Mexican restaurants and vacations in Mexico. Corona did not even advertise in Germany. At the same time, foreign breweries are entering the German market from an unexpected direction: several large breweries have either bought or subcontracted with existing German breweries. These German subsidiaries produce versions of their parent companies' beers according to the Reinheitsgebot, for sale in Germany. The breweries mentioned in the article that have done this so far are Foster (Australia), Carlsberg-Tuborg (Denmark), Grolsch (Holland), and Guinness (Ireland). The world's largest two breweries are about to do the same: Anheuser-Busch (USA) and Heineken (Holland). From what Chuck says, A-B might be taking the Czechoslovakian road instead, but as big as they are, I would not be surprised if they also bought a German brewery (or two or three). >From what I understand, Bud and other brands vary from state to state here, too, and between the USA and Canada, so this approach is really nothing new. Still, a Bud with actual flavor, brewed according to the Reinheitsgebot...? - ----------- Fritz Keinert keinert at iastate.edu Return to table of contents
Date: Mon, 9 Mar 92 09:44:49 EST From: Don.Veino at East.Sun.COM (Don Veino - Sun ECOPS Product Assurance/New Products) Subject: Re: HB virgin, Recipe: Honey Ginger Beer In HBD # 839, jack.stclair at amail.amdahl.com ("HB virgin") writes: "4. What's a carboy?" -- finally, a question I can answer! The _American Heritage_ dictionary defines it as "A large glass or plastic bottle [...] often used to hold corrosive liquids." Of course, we homebrewers hope our beer isn't considered a corrosive liquid! A good example of a carboy is a glass or plastic water cooler bottle (don't get caught "borrowing" one ;-) Jack, seeing as you are just starting out, you might want to try the following recipe. This is also a good basic beer for those ready to move up from a "kit"... easy to make but much more rewarding! HONEY GINGER BEER -- from BEER & WINE HOBBY'S RECIPE OF THE MONTH, MAY 1991 Ingredients Listing (US Measurements) =================== 1 Can John Bull Malt, Light-Plain (Unhopped) 3 Oz Diced Ginger 1 Oz Hallertaur Hop Plugs Liquid Finings 3 Lbs Honey 1 Cup Priming Sugar Glenbrew Yeast Their Directions ================ "Boil malt and hop plugs for 30 minutes at very low simmer. Be sure to tie hops into straining bag so it can be easily removed. After 15 minutes of boil add diced ginger root. Continue to boil for the balance of 15 more minutes. Remove ginger. In primary fermenter or single stage fermenter add 3 lbs. of honey and pour hot liquid over it. Make up balance to yield 5 gallons. When cooled add Glenbrew yeast (this yeast is made for a specially dry fermenting brew). Starting SG 1040 finish SG 1004. 24 hour prior to bottling add 1 Tablespoon of liquid finings per gallon. Proceed with bottling as usual. "This makes a most delightful summer beer, with a slight ginger taste, and a wonderful mellow ginger aftertaste. Chill and enjoy!!" My Preparation Notes ==================== Started with 1.5 gals cold filtered water in stockpot. Added malt extract and began heating. At steaming, added hops in straining bag. After 15 minutes, added diced ginger (actually, slices about as thick as a nickel -- I wanted the surface area increase). Continued simmer for 15 minutes. Meanwhile, added 3 lbs honey to fermenter (using some known weights, a fulcrum and a bit of mechanics, then measuring the results, I figure this is about 40 Oz liquid measure). When simmer completed, removed ginger and hops bag, and poured hot wort into fermenter (7 gal glass carboy). Added cold filtered water to make 5 gals. Pitched yeast at about 80 deg F (I needed to go to bed, this took about 7 hours -- next project: wort chiller!). Forgot to take initial SG reading. Fermentation Notes ================== Used closed fermentation with blowby tube. Fermentation took ~7 days. Light (0.5 inch) top foam layer initally, tailing off to zilch in about 1 day. Good fermentation activity... added 5 pkgs VINBRITE liquid clearing agent (they were out of liquid finings when I bought everything) 1 day before bottling. Terminal SG 1008 (pretty close!) Bottling ======== Racked to plastic (Nalgene) container... boiled 1 cup corn sugar in 3 cups water and added to container, stirring well to mix. Bottled into 54 std "long necks". Aged in the good old cellar... dark and cool! Reviews/Comments ================ Taste good/light. Very clear, with a golden brown to red color. Slight "apple" smell upon opening, but no fruity taste... just a clean ginger flavor. Good head and strong carbonation (I think I'll back off a bit on the priming sugar next time). Improved with age, 5+ weeks later it was great, still getting better 4 months later (but only 4 btls left!). No chill haze. Medium alcohol content. GREAT with asian foods (tasted similar to Tsing Tao, but better). I wanted to make something that would be well received by my "light beer" drinking friends, without having to do all the work of a lager. You know the type -- you brew a great english bitter, they bug you for a glass, you let 'em taste it and then they ask you for a Bud... this has been my fastest moving batch to date, due to the populist appeal. And no one's asked for a Bud yet! I think I'm going to experiment a little with some fresh rosemary in the next batch, in place of some/all of the ginger... we'll see how it goes! Recognition =========== Original recipe from a 'recipe of the month' postcard from: Beer & Wine Hobby, 180 New Boston St; Rear, Woburn, MA 01801-6206 (617) 933-8818 - (800) 523-5423 - Fax (617) 662-0772 No, I don't own stock, etc... but I figure I owe them something ;-) Return to table of contents
Date: Mon, 9 Mar 92 10:06:12 -0500 From: Alan Mayman <maymanal at scvoting.fvo.osd.mil> Subject: starters Howdy, My question is, why are starters necessary & what benefits do they provide? If the medium in a starter is wort, I don't understand what is different about the smaller quantity in a starter that is preferable over 5 gallons in a carboy? Is this only something to do when you are trying to increase the amount of yeast before pitching? TCJOH recommends re-hydrating dried yeast to improve performance, and John Decarlo mentioned "a strain on yeast cell walls" when pitching directly into the wort. What does re-hydrating in sterile water do that your wort wont? Thanks, Alan Return to table of contents
Date: Mon, 9 Mar 92 10:23:38 est From: mtavis at saturn.hyperdesk.com (Mike Tavis) Subject: Kathy Ireland This weekend I saw Kathy Ireland doing a Bud commercial. At least I think it was Bud. It may have been Miller or Michelob. I was so shocked at the sight that the details elude me. Anyway, how can she go from the cover of Zymurgy to the this? Has she no shame? I guess this is just another sad example of selling out to commercialism. The real question is who's next? Will we see Charlie Papazian doing Pabst promos? Or Michael Jackson marketing Miller (the beer)? - -- Mike o o| Michael Tavis, HyperDesk Corporation o o| Suite 300, 2000 West Park Dr., Westboro, MA 01581 ---+ E-mail: mike_t at hyperdesk.com (508) 366-5050 Return to table of contents
Date: Mon Mar 9 10:14:30 1992 From: synchro!chuck at uunet.UU.NET Subject: Beer Judge List elitist bastards The Beer Judge Mailing List (JudgeNet) is an Internet mailing list dedicated to the discussion of issues of interest to beer judges and competition organizers. Membership in the list is open to anyone with an interest in judging or organizing beer competitions. It is a low-volume mailing list with an excellent signal-to-noise ratio. To join the mailing list, send your email address, name, and BJCP rank (use 'apprentice' if not ranked) to judge-request@ synchro.com. Use this address for information requests too. ===== Chuck Cox Hopped/Up Racing Team chuck at synchro.com Return to table of contents
Date: Mon, 9 Mar 92 10:00:22 CST From: jmiller at anubis.network.com (Jeff J. Miller) Subject: Using whole leaf hops As my frozen harvest of hops from last year nears its end, I had noticed that it was taking more to get an equal bittering. After disecting the spent hops from a previous brew I noticed that many of the glands were still untouched by the wort (this after a greater then 1 hour boil!). So this weekend I took more hops out of the freezer and put them in the food processor. Great smell and it put the zest back into the hops. Now all this might seem obvious, but sometimes its easy to overlook the obvious. For all of you thinking about growing hops this summer, you may want to remember to chop them up (just) before using them. - -- Jeff Miller Network Systems Corporation Internetwork Group 7600 Boone Avenue North jmiller at network.com Minneapolis MN 55428 (612)424-4888 Return to table of contents
Date: Mon, 9 Mar 92 10:15:48 CST From: ssi!mtd at uunet.UU.NET (Michael T. Daly) Subject: Whitbred Ale Yeast(s) Some time ago, there was a discussion that noted that the Whitbread ale yeast was actually 3 different yeasts. If I repitch the wort on the yeast cake from the secondary, I would be selecting against the first variety. Anyone have any long term experience on this? (Is this the yeast Fr. B uses?) Mike (Black Swan femto-brewery, Eau Claire, Wi.) Mike Daly (uunet!ssi!mtd) -- (715) 839-8484 Supercomputer Systems Inc. 1414 W. Hamilton Ave. Eau Claire, WI 54701 There are two kinds of people in this world.....Cannibals and Lunch. Return to table of contents
Date: Mon, 9 Mar 92 10:42:57 -0600 From: oconnor at ccwf.cc.utexas.edu (donald oconnor) Subject: yeast debate from today's posts on the digest, i gather that most people now accept the merits of liquid yeast vs dry. there are a diminishing few such as jack who are still burning the torch for dry. most of his posting today was of the "Is too! Is not!" variety. There was one argument he made though that I've heard quite often that i'll address. Jack points out that home bread makers and some bakeries use dry bread yeast. this is true. however, the best bakeries (e.g. those fancy-pants french places) do not. well-trained pastry chefs do not use dry yeast from the store. they buy and culture their own yeast for the same reasons that we use liquid yeasts, quality. jeff franes flame of jack last week was a bit much and i wrote him privately to express that. however, the spanking he took on the digest the following day seemed a bit much and at the risk of offending some, a bit sanctimonious. to many referress will slow the game to a crawl. Return to table of contents
Date: Mon, 09 Mar 92 11:17 CST From: ZLPAJGN%LUCCPUA.bitnet at UICVM.UIC.EDU Subject: Jack Who?? Dear Fellow Brewers, Pardon my ignorance (I'm still very new to homebrewing having only just bottled my first batch last Saturday) but who is Jack Schmidling and why is there such a controversy surrounding him? (He's not running for public office, is he?) I think it is important to keep in mind what this digest is all about. Happy Brewing! (Isn't that what it's all about, Charley?) John Norton (Due date for my firstborn: St. Patrick's Day!!) P.S. - My appologies to the Chicago Beer Society for missing last Thursday's meeting at Goose Island. Perhapse after I've migrated from "starving student" status to that of a gainfully employed, contributing member of society I'll be able to attend. That stewardship idea for April sounds good... Cheers! Return to table of contents
Date: Mon, 09 Mar 92 09:38:44 PDT From: Mark J. Easter <easterm at ccmail.orst.edu> Subject: Flavor profiles of roasted malts and barley Greetings; Last week I brewed an all-grain scottish ale. The recipe called for 2 oz of roasted barley and 3 oz of chocolate malt. While waiting for the mash to complete starch conversion I flipped through Papazian's and Miller's books to find out what the relative contributions of these two ingredients would be in the beer. Both books made references to color (roasted barley contributes to a reddish color and chocolate malt contributes a brown) however neither discussed flavors much, other than adding bitterness to the beer to complement the hop bitterness I have heard from other HB'ers and through the HBD that roasted barley adds a "dryness" to the beer, hence its use in dry stouts. Can any of you enlighten me on the relative flavor profiles of the various kilned malts and roasted barleys? The beer I was brewing is supposed to mimic the Eugene, Oregon Steelhead brewery's excellent Steelhead Amber ale, a fine Scottish ale with a deep brown-amber color, lightly hopped, with a biscuit nose and clean finish. If any of you are in Eugene anytime soon you owe it to yourself to try this ale! Second question: Can anybody recommend a good non-attenuative ale yeast for brewing English brown ales and Scottish ales? I substituted Wy'east British Ale yeast in the recipe as I was unable to get any detailed information from my supplier on the subject. I'll summarize the responses I get in a future version of the HBD and let you know how the batch turns out. Please send your responses directly to me. Thanks and I look forward to the information. Mark Easter easter at fsl.orst.edu easterm at ccmail.orst.edu Return to table of contents
Date: Mon, 9 Mar 92 18:29:07 GMT From: des at pandora.swindon.ingr.com (Desmond Mottram) Subject: HANDS OFF Chezch Budvar!! > >From: synchro!chuck at uunet.UU.NET > Subject: Budvar > [Reprint of Camra article about AB buying shares in Czech Budvar deleted] > > Elsewhere in What's Brewing, they editorialize that the tone of the offer > sounds more like A-B wants 100% of Budvar, not just 30% as they claim. > Certainly some of the promises that A-B is making require more than 30% > control to guarantee. As you might expect, CAMRA is not in favor of a small > traditional brewery like Budvar being absorbed by a giant like A-B. > > While I agree on principle, I must admit that the idea of getting Budvar over > here is attractive. Take great care!! The whole point is that, time and time again, bitter experience shows that when a small traditional brewery gets absorbed by a giant, within a very short time there is no small brewery, and you can kiss goodbye to getting Czech Budvar anywhere - ever. If the small brewery made bad beer, perhaps no-one would mind too much, but in this case the beer they make is one of the finest in the world - it's a real aristocrat. Promises mean nothing to these people, they will make them to keep others quiet and then break them, weeping crocodile tears of remorse, wringing their hands and pleading "economic necessity", "brewery surplus to requirements" or whatever cynical euphamism is the trend at the time. Many of us [in Camra] believe their real aim is to kill off a competitor. One who brews far better beer and who, rubbing salt into the wound, has in many countries the right to the Budwieser name (for the simple reason that the Czech brewery is older than the US one). If you think the AB has an altruistic wish to bring better beer to a wider audience, then you have had no experience of the ruthless practices of big breweries in this country and elsewhere. Your naaivity would be touching if it were not tragic. Far from supporting it, you should be backing a vociferous campaign to stop it. Think about it, if AB really cared for quality beer they would make it themselves, wouldn't they? > > ===== > Chuck Cox > Hopped/Up Racing Team > chuck at synchro.com Desmond Mottram d_mottram at swindon.ingr.com Return to table of contents
Date: Mon, 9 Mar 92 11:31 CST From: arf at ddsw1.mcs.com (Jack Schmidling) Subject: Lager, Wyeast, To: Homebrew Digest Fm: Jack Schmidling >From: m14051 at mwvm.mitre.org (John DeCarlo) >The liquid yeasts available are specific strains with known behavior. If you really want something specific from your yeast, you have a much larger selection to choose from when choosing liquid yeasts. This may just be a semantic point but the dry yeast producers probably know with as much exactness the specific strain and behavior they use as the liquid producers. One assumes that they maintian a culture lab to monitor and maintain their process just like the liquid producers. What may or may not be unknown is what else is in the dry packet besides the desired strain. No argument about available choices except that if one liked the taste of beer made with EDME, for example, Wyeast could not satisfy him either. >From: oconnor at ccwf.cc.utexas.edu (donald oconnor) >Not a single winning beer at the 1991 AHA national used dry beer yeast. Please realize that this statment at face falue is nothing but a self-fulfilling phophesy. When anyone who is seriously interested in competing reads this, he will no doubt switch to liquid yeast for the next contest. It is also quite posible that judges are so tuned to the taste of Wyeast that they look for it and reject others. If it is used as a standard for judging, the results will be skewed. It is also quite possible that liquid yeast does indeed produce a better beer but that is not necessarily the only conclusion one should draw from your statement. >From: richard at pegasus.com (Richard Foulk) Subject: malting? >Has anyone here done any malting? The local feed store sells whole barley for $.30 per pound and it looks okay to me. It's great fun, very rewarding and easy to do in small quantities. I demonstrate the process and how to make the necessary equipment in my video. Perhaps one of the "reviewers" out there, who received a free copy would be kind enough to send it on to you. BTW, I suggest you try sprouting a sample before you plunge into this. I was unable to get better that about 50% germination from feedstore barley and of course, you have no idea what kind of barley it is. The ungerminated barley will rot and contaminate the entire batch. From an economic standpoint, you will have to get your barley for a lot less than 30 cents a pound to come out ahead. js Return to table of contents
Date: Mon, 9 Mar 1992 14:54 EST From: STROUD <STROUD%GAIA at leia.polaroid.com> Subject: dry vs liquid yeast; debunking the RS Ale Momily I know where I stand on the issue of dry vs liquid yeasts: I changed to single cell cultures a long time ago and haven't looked back. Today, I would rather not brew then throw a pack of dry yeast into my wort. I feel that strongly about it. It's not that good beer can't be made with dry yeast, it's just that it's a roll of the dice when you use it, and I'd rather not gamble with hours of my work. On the other hand, it's a free country and I figure that everyone can use whatever makes them happy. Dry yeast is cheap and easy to use, just like corn sugar. You can make beer with both and learn to like it. Just don't expect everyone else to. But on to the main reason for this post: Hidden in the midst of the on-going dry vs liquid (single cell culture) yeast debate is what appears to be a universal condemnation of Red Star Ale yeast. Well, I'm here to come to the defense of Red Star Ale yeast and to break a momily: Red Star ale is actually a nice, clean somewhat unattenuative yeast. It's the other crap inside the yeast packet that causes all of the problems. I base this statement on an experiment that I performed for my homebrew club, the Boston Wort Processors, about two years ago. The following excerpt is from Vol. III, # 5 of our newsletter: To quote: ************** "Red Star Ale yeast has a very bad reputation among homebrewers. It usually produces a unique banana-y phenolic-clove taste in any beer made with it. This may be desirable in certain wheat and Belgian brews, but is not generally regarded as a positive element in most beers. Are these characteristics due to the particular yeast strain in Red Star yeast, or are they due to some bacterial or wild yeast contaminant? THE EXPERIMENT To answer this question, Sheri Almeda cultured Red Star Ale yeast on agar plates and isolated four single cell yeast cultures. I brewed a batch of beer and split it into 5 one-gallon jugs. The 5 jugs were fermented with the four yeast cultures and dry Red Star Ale yeast. THE RECIPE 1 can (3.3 lb) M&F Lager kit (contains 7.5 AAU's) 1.5 lb M&F hopped dry malt (3.8 AAU's) 1 cup firmly packed brown sugar 1 tsp gypsum The above ingredients were boiled in 3.5 gallon water for 30 minutes, then 0.5 oz of Fuggles leaf hops were added, the wort was removed from the heat, and quickly force cooled. The hops were strained off and enough boiled/cooled water was added to yield ~4.5 gallons final volume. The bitter wort was racked into 5 one-gallon sanitized jugs, filling each ~3/4 full. The yeasts were pitched (the cultured yeasts had previously been started to give 125 ml of actively fermenting starter and the dry yeast was rehydrated and active) and the airlocks were attached. S.G. 1.042 The fermentations were single stage for 2 weeks at room temperature. THE RESULTS The dry yeast showed signs of fermentation within 3 hours. All of the cultured yeasts showed signs of fermentation within 6 hours. The dry yeast finished fermentation in ~4 days, the cultured yeasts finished in ~6 days. The dry yeast's ferment looked very opaque, while the cultured yeasts' ferments were very clear with suspended particles. Approximate final gravities at bottling: Red Star Dry: 1.008 Culture #1: 1.017 Culture #2: 1.017 Culture #3: 1.020 Culture #4: 1.022 THE TASTING: The five beers were served blind in random order. Everyone picked out the Red Star dry yeast fermented beer with no problem, calling it smelly, cidery, thin, and phenolic. The other brews were mostly indistinguishable, but were described as clean, sweet, tea-like, full bodied, and 'it doesn't taste like Red Star.' THE CONCLUSION I concluded that there is a contaminant of some kind in dry Red Star Ale yeast that is responsible for its aroma/taste reputation. The cultured yeasts' ferments were very clean, and showed none of the phenolic tendencies of the dry yeast. The final gravities of the cultured yeasts were uniformly high, and it leads one to wonder if this is a very unattenuative yeast. This experiment also points out the problem with using dry yeast. You just never know what's going to come out of that little packet. Even though the dried yeast was very viable and got off to a fast start, the final product had a contamination problem." Addendum: It was suggested that a newly cultured yeast is not as active as one that has already been through several fermentation cycles. To test this, I took the slurry from the beer brewed with yeast culture #4 and brewed the same recipe again. This beer fermented from 1.042 down to ~ 1.015, an improvement, but still fairly unattenuative. ********************** So there you have it. The problem isn't RS ale yeast, it's the _purity_ of the yeast. In my opinion, that's also the problem with most dry yeasts. In and of themselves they are good beer yeasts, but they are produced in such a manner that their purity is compr _may_ (aThis may (and often does) cause defects to arise in the final product. Any comments??? Steve Stroud Return to table of contents
Date: Mon, 9 Mar 1992 14:56 EDT From: KIERAN O'CONNOR <OCONNOR%SNYCORVA.bitnet at CUNYVM.CUNY.EDU> Subject: Hunter Energy Monitor prices? Could someone please tell me the best place to mail order a Hunter Energy monitor--including price for the monitor and shipping? Thanks, Kieran O'Connor oconnor at snycorva.bitnet Return to table of contents
Date: Mon, 9 Mar 92 15:24:04 EST From: Jim Grady <jimg at hpwald.wal.hp.com> Subject: Re: Lager, Wyeast In HBD #837 Al writes: > ... If there's a bacterial infection, I blame > environment (dusty basement, etc.) or technique (sanitizing the racking tube > and then putting it on top of the drier, etc.). This brings up a point I > haven't noticed in HBD: I transfer from kettle to primary and primary to > secondary in my laundry room -- I make it a point to NOT USE THE DRIER > FOR AT LEAST TWO DAYS BEFORE DOING BEER TRANSFER. The dust that gets I made a batch last summer in a rather dirty basement because it was cooler than the rest of the apartment. In order to keep dust & such out of my beer when I was racking, I plugged the air intake and output openings of the two carboys with a wad of sterile cotton balls. There was no control for this experiment but no infection was detected - at least not by the time it was all gone :-) - -- Jim Grady Internet: jimg at wal.hp.com Phone: (617) 290-3409 Return to table of contents
Date: Mon, 9 Mar 92 15:27:02 EST From: Jim Grady <jimg at hpwald.wal.hp.com> Subject: Pub Draught Guinness for the rest of us A friend of mine was back at home in Ireland for Christmas and he said that there was a bit of ballyhoo about Guinness distributing its Pub Draught Guinness across the U.S. this June. If this be true, those of us who do not regularly travel to San Francisco, Chicago or Baltimore can get some then. - -- Jim Grady Internet: jimg at wal.hp.com Phone: (617) 290-3409 Return to table of contents
Date: Mon, 9 Mar 1992 19:15:15 -0500 (EST) From: David Christian Homan <dh10+ at andrew.cmu.edu> Subject: Re: Lemon Beer Excerpts From Captions of internet.homebrew-beer: 6-Mar-92 Lemon Beer ??????? STROUD at leia.polaroid.com (946) > >According to "Reliable Receipts", an 1889 compilation of recipes from the >Ladies of the Central Congregational Church in Newtonville, MA, when it comes >to beverages, the lemon "surpasses all other fruits." The following fizzy >concoction is "reminiscent of a light beer (to keep the gentlemen happy) >without containing any demon alcohol." > >LEMON BEER > >2 large lemons (about 12 oz total) >1 gallon water >2 cups sugar >1 cake fresh yeast > I had a bad experience with this stuff called "Lemon n Lager" once. Let the Brewer Beware. - Dave. Return to table of contents
Date: Mon, 9 Mar 92 11:31:11 PST From: gummitch at techbook.com (Jeff Frane) Subject: Yeast, Truth and the American Way Several people have complained to me about the tone of my recent comments to Jack Schmidling. I find it a wee bit ironic to be criticized for flaming Arf, of all people, but I admit to losing my temper. Someone commented that there was a person on the other end of that flame, a fact of which I'm well aware. My disagreements with Mr Schmidling range far and wide, and if one was to read my comments without being aware of discussions in other newsgroups, I suppose they might seem pretty harsh. So, I will endeavor to keep my temper under control. Specifically, in the question of my credibility in re: WYeast and liquid yeast in general. As Mr Schmidling should be completely aware, from my earliest postings in HBD I've made no bones about my connection with Dave Logsdon and his company. Other than my earliest posting (which was in aid of Schmidling's "research" on nitrosamines), I started out by asking for requests for inclusions in the WYeast Book of Yeast. I have repeatedly forwarded questions to and answers from WYeast, and I have endeavored to keep people on the Digest and in rcb up-to-date on packaging problems, etc. Mr Schmidling has previously made a similar accusation: that my boosting of liquid yeasts was a product of this connection and that I had led some sort of bandwagon against his stand on dry yeast. I would challenge Mr. Schmidling to provide some evidence of this, as I have no memory of ever having such a discussion with him, although I've disagreed with him on a number of other topics. I was, in fact, only recently aware that Arf was still using dry yeast. As far as Mr Schmidling's opinions on the best way to package yeast, I would suggest that having the yeast and nutrient in one package was the whole point! and in fact largely responsible for the success of WYeast. I am also very aware of the huge amount of effort that Dave is putting into correcting the problem with his packaging, a problem that was neither inherent in the design nor of his own doing. He is responding as any good businessman should, repairing the damage as quickly and thoroughly as possible. Basically, the proof is in fact in the pudding. As someone else has pointed out, virtually every winning beer at the AHA National Competitions was brewed with a liquid yeast culture. This is partly due, I think, to the fact that more experienced brewers are more likely to use liquid cultures, but also to the self-evident fact that liquid cultures are unlikely to be contaminated. It is entirely possible that in a few cases, people's packages from WYeast have been contaminated (although no one ever seems to be willing to concede that they have problems with sanitation in their brewery). This small company ships out thousands of packages a week, and if one or two people mention contamination problems, I would think that was a pretty remarkable record. People who have taken the time to plate out various dry brewing yeasts have reported various, usually high levels of contamination by wild yeasts and bacteria. Which is likely to be better in your beer? On another, related note: A number of brewers responded to my query about problems with slow fermentation of WYeast 1056. I spoke with David about this, having had the same problem myself, and he has done some research. Apparently, 1056 (and one other strain) have a propensity to mutation and some batches of the yeast have gone out with about 20% mutated yeast cells, which has weakened the strain. WYeast has added another level of testing to ensure that such mutated cells don't get into the outgoing product again, and they are attempting to determine the environmental causes of the mutation. On still another, also related note: WYeast is considering adding some new strains of yeast to their existing line. These would sell for less money than the current package, and would NOT include a starter. I reiterate: these strains would be in addition to the regular line. I told David I believe there was an interest in such additions, but would like to hear from other brewers. Are their particular types of yeast that would be of interest (I think it's safe to say that lambic mixtures would probably not be on the list)? - --Jeff Frane (hopefully flameless this time) Return to table of contents
End of HOMEBREW Digest #840, 03/10/92