HOMEBREW Digest #865 Thu 16 April 1992

Digest #864 Digest #866

		Rob Gardner, Digest Coordinator

  first try at bottling with DME (Kenneth Haney)
  Spent grain (chip upsal)
  Belgian ale (SOCHA THOMAS M)
  Weizen yeast (Stephen Hall)
  MALTMILL Motor (Mike Harris)
  re: the Beer Game (mcnally)
  fermenters and seals (Chip Hitchcock)
  Romulan Ale (Dennis J. Templeton)
  spent grain (Jay Hersh)
  Can CO2 be Useful? (John DeCarlo)
  REQUEST INDEX (gnagelsm)
  Posting recipes (S94WELKE)
  Kegging Equipment Prices (Chris McDermott)
  Re: Evening Brewing, Morning Racking - When to pitch? (Dale Veeneman)
  Irish Red Ale (Eileen Anderson)
  Re: irish moss (korz)
  Evening brewers, morning rackers (Tom Nolan)
  Hops as food (Ed Westemeier)

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---------------------------------------------------------------------- Date: Tue, 14 Apr 92 07:45:07 MDT From: haney at soul.ampex.com (Kenneth Haney) Subject: first try at bottling with DME Hi all, Well I got to try my first beer bottled with DME instead of sugar. I think it does taste a little better. I would like to thank the three people that sent or posted suggestions to me. Jeff Gale John DeCarlo gkushmer >From their suggestions I used 1 1/4 cups of DME. The only thing is, it doesn't have the nice head my last batch did(same recipe). Of course it's only been a week in the bottle. Oh one more thing, out garage saleing this weekend I came up with a Cornelius keg, 20# CO2 cylinder and a regulator....all for $8.50. That's right $8.50 total. Happy brewing Ken haney at ampex.com Return to table of contents
Date: 15 Apr 92 06:49:16 EDT From: chip upsal <70731.3556 at compuserve.com> Subject: Spent grain Just to add to the spent grain discssion. I have been to the big AB plant in St. Louis. They hall their grain to farmers by the train load. I have given my spent grain to my fowl and they show little inerest in it. According to Malting and Brewing Science the grain has little food value for farm critters and should only be used for a suppliment. Chip Return to table of contents
Date: Wed, 15 Apr 92 08:31:01 -0400 From: tmsocha at vela.acs.oakland.edu (SOCHA THOMAS M) Subject: Belgian ale I recently masde a batch of ale. Using a the best of two recipes, one bock and the other trappist ale. Then adding yeast culture from a bottle of Chimay Can I enter this under AHA rules as a belgian ale? Thank You, tom Return to table of contents
Date: Wed, 15 Apr 92 10:52:17 EDT From: Stephen Hall <shall at polar.bowdoin.edu> Subject: Weizen yeast I am brewing a Weizenbier, using my own starter with the Wyeast as currently packaged. Are there any Bavarian wheat-beers available in this country that I could have used to make up a starter? Miller says that most of them have the t-f yeast filtered out and replaced with a b-f variety at bottling. Return to table of contents
Date: Wed, 15 Apr 1992 11:08:35 -0400 From: harrism at dg-rtp.dg.com (Mike Harris) Subject: MALTMILL Motor |> >Also by by stepping up to 1/2 hp, one could start the mill with grains in |> the hopper. |> |> I have been told that as little as 1/6 hp will do the trick. I put the 1/2 |> hp motor from my belt sander on one and it scared the hell out of me. If the initial load is the problem, and 1/6 hp will sustain operation then a capacitor start motor may do the trick. They're designed for high torque start up. Perhaps a small one from a dead fridge or other suitable donor could be used. regards, Mike Harris - KM4UL harrism at dg-rtp.dg.com Data General Corporation {world}!mcnc!rti!dg-rtp!harrism Research Triangle Park, NC Return to table of contents
Date: Wed, 15 Apr 92 08:28:34 -0700 From: mcnally at wsl.dec.com Subject: re: the Beer Game The Beer Game is all about the human tendency towards blindness to systemic factors, and not really at all about beer. Check out Peter Senge's excellent book, "The Fifth Discipline" (Doubleday/Currency, New York, 1990) for a discussion of the Beer Game in context. _-_-_-_-_-_-_-_-_-_-_-_-_-_-_-_-_-_-_-_-_-_-_-_-_-_-_-_-_-_-_-_-_-_-_-_-_- Mike McNally mcnally at wsl.dec.com Digital Equipment Corporation Western Software Lab Return to table of contents
Date: Wed, 15 Apr 92 10:44:55 EDT From: cjh at diaspar.HQ.Ileaf.COM (Chip Hitchcock) Subject: fermenters and seals A number of people have sent in saying they had problems with sealing plastic buckets. Is it possible they're not locking the lid all the way down? The plastic buckets I've seen have a \very/ \strong/ locking rim (this may be a legal requirement for so-called "food grade" buckets, but some supply shops may be selling something else); prying it off carelessly is a good way to lose a fingernail. I also wouldn't automatically endorse the sealing properties of carboys. I have several 3-gallon carboys (I've been doing tweaking on half batches) with the standard orange soft-plastic caps and have found most cap/carboy combinations don't seal tightly enough to force exhaust CO2 through the fermentation lock; I've used various gimmicks, including props, string around the outside, and plastic washers (made from the seals on 5-gallon water jugs) inside to make a tighter seal, but haven't figured out whether I've run into a bad line of caps or the neck of the 3-gallon carboy is just a hair smaller/shorter. Return to table of contents
Date: Wed, 15 Apr 92 12:23:42 -0400 From: djt2 at po.CWRU.Edu (Dennis J. Templeton) Subject: Romulan Ale Micah asks about coloring for Romulan Ale. What comes to mind is Blueberries. Sometimes Blueberries turn red in food, and sometimes stay bluish purple (not as blue as in the movies) I think it's a pH thing. Try it and let us know, it sounds fun. BTW is Romulan ale hopped? There is a commercial beer that is made with blueberries that I had in Seattle. It was quite good but not enough to make me remember the name. As I recall the color was not very dramatic, and my host told me that they use *green* berries. The flavor was nice, and not overpowering. dennis Return to table of contents
Date: Wed, 15 Apr 92 12:47:48 EDT From: Jay Hersh <hersh at expo.lcs.mit.edu> Subject: spent grain a lot of micros and brewpubs simply flush their spent grains. >From what I understand as long as the sewage system can handle them (i.e. it is not ancient and dilapadated) many communities are actually happy to have them in the sewage system (I have read this in articles and been told this by some pub brewers) since it provides a source of nutrient in the sewage treatment plants, many of which are based on microbial decomposition, in which they have to add a certain level of nutrient to insure proper health of the microbes. The spent grains supplement this in some systems... -JaH Return to table of contents
Date: Wednesday, 15 Apr 1992 14:33:10 EDT From: m14051 at mwvm.mitre.org (John DeCarlo) Subject: Can CO2 be Useful? Radical question #1: Are air-locks really useful? Is there any harm in having CO2 in solution, carbonating the fermenting beer? Why not keep all the CO2 in the fermenter, instead of wastefully letting it out in the environment? Disadvantages: 1) You could exceed the pressure holding capability of the fermenter, causing an explosion or other catastrophic failure. 2) Increased pressure could affect the fermentation adversely. 3) No more listening to "glub, glub". Advantages: The more CO2 in solution, the less likelihood of oxidizing the liquid when racking (to secondary, bottling bucket, bottles). So, does any of this make any sense? As background, I use an S-shaped air lock, that came with a little red cap. When I started, I jammed the cap on tight, thinking that was what it was for. But no "glub, glub", so I stopped doing that. But maybe it would be useful after all? Internet: jdecarlo at mitre.org (or John.DeCarlo at f131.n109.z1.fidonet.org) Fidonet: 1:109/131 Return to table of contents
Date: Wed, 15 Apr 92 15:48:41 EST From: <gnagelsm%sedofis%sed.bitnet at CUNYVM.CUNY.EDU> Subject: REQUEST INDEX INDEX Return to table of contents
Date: Wed, 15 Apr 92 15:57 EST From: <S94WELKE%USUHSB.bitnet at VTVM2.CC.VT.EDU> Subject: Posting recipes Steve Davis sez: > Obviously, I'd rather not > post all of these to the list... One of my favorite things about the digest is the recipes. By all means, post them! Break the recipes into groups of three or four if you aren't comfortable posting them all at once. LBNL, add them to the archives and/or cat's meow. - --Scott Welker Return to table of contents
Date: 15 Apr 1992 16:32:34 -0500 From: Chris McDermott <mcdermott at draper.com> Subject: Kegging Equipment Prices Kegging Equipment Prices Just got a new Superior Products sale catalog today. Here are the prices of a few keeging equipment items that may be relative to the recent discussion on the same topic. Twing Gauge Regulator $34.00 Single Gauge Regulator $28.00 Single Valve Tap $21.90 Hoff-Stevens 2-Probe Tap $13.90 2.5lb cap. Aluminum C02 Cylinder $43.00 5lb cap. Aluminum C02 Cylinder $49.00 10lb cap. Aluminum C02 Cylinder $64.00 20lb cap. Aluminum C02 Cylinder $90.00 Superior Products is a natiomal wholeseller of resturant/bar equipment who will sell directly to the public and accepts credit cards for payment. They can be reached at 1-800-328-9800. Standard discaimers apply (i.e. I don't have anything to do with them and don't give a rat's ass whether you do business with them or not.) On an other note, thanks to all how gave me advice on where to go for beer in and around Munich. I'll write up a beer related summary of the trip and post it soon. Chris McDermott, <mcdermott at draper.com> Return to table of contents
Date: Wed, 15 Apr 92 16:37:06 EST From: Dale Veeneman <dev1 at gte.com> Subject: Re: Evening Brewing, Morning Racking - When to pitch? I received three mailed responses (thanks guys) to the above question. One said pitch after cooling (evening), one said after racking (morning), and one quoted both Miller (pitch in the evening - the trub's oxygen is good for the yeast), and Fix (pitch in the morning after racking off the trub - yes the yeast will use the trub's oxygen, but you won't like what's left over). So the score is 1.5 to 1.5. I'm off for a week and a half, so I won't be able to follow this until after I'm back, but I've seen arguments both ways and I'm wondering if a consensus is possible (assuming infection is not an issue - which, of course, it can be). Dale Return to table of contents
Date: Wed, 15 Apr 92 16:41:33 EST From: Eileen Anderson <EANDERS2%ALB9370%SED.bitnet at CUNYVM.CUNY.EDU> Subject: Irish Red Ale I have two questions: Is there such a thing as an Irish Red Ale beer style? Secondly, if there is can anyone give me a good recipe for one? I had an excellent one at the Vermont Pub and Brewery, but I'm beginning to lose faith. Whenever I ask the owners of the local Homebrew stores they just give me a blank look and talk about how to achieve the color. I know that there has to be more to it than that, but then again if it doesn't really exist per se....I did peek into Michael Jackson's beer guide and saw Irish Red Ale on his family tree of beers so I'm not quite willing to give up yet. Am I missing something I should knowabout? If you do have a recipe for me, please keep in mind that I'm still brewing with extracts. Thanks for any help you can give me. Eileen Anderson <EANDERS2%ALB9370 at SED.BITNET> Return to table of contents
Date: Wed, 15 Apr 92 16:00 CDT From: korz at ihlpl.att.com Subject: Re: irish moss Wanpus asks about irish moss and clarity. I'd like to point out that if your beer is cloudy, it does not necessarily mean protein-tannin (chill) haze or yeast haze. Finings will take out either the protein or the tannin (depending on the type of finings) and chilling for a week will usually help drop out the yeast. If you're using finings and chilling your beer in advance of drinking it (or waiting for gravity to drop the yeast out) and still are drinking cloudy beer, then either you've added a ton of protein (e.g. wheat malt has a lot, so does unmalted barley) or you've got an infection. That's right, certain wild yeasts will never come out of suspension and a bacterial infection can also make your beer cloudy. Check your sanitation. Al. Return to table of contents
Date: Wed, 15 Apr 1992 18:15:01 -0400 (EDT) From: NOLAN at LHEAVX.GSFC.NASA.GOV (Tom Nolan) Subject: Evening brewers, morning rackers In response to Dale Veeneman's post, I've been doing this (letting the cold break stuff settle out, then racking to primary) for the last couple of batches. I have a strong feeling, backed up by two no-ferments, that if you pitch the yeast before settling and racking, you may be throwing away much of the yeast when you rack. It's tempting to want to get that yeast in as soon as possible, but for the best pitching rate I think you want to pitch after you rack to the primary. The risk of infection in the meantime can be reduced if you can chill the wort way down before the settling period. Tom Return to table of contents
Date: Wed, 15 Apr 92 19:36:08 EDT From: homebrew at tso.uc.EDU (Ed Westemeier) Subject: Hops as food The hops I planted last Spring did OK for their first year, but now they are sending up lots of new shoots, and I can see that the second year will be a fantastic increase in yield over the first. I went out this evening and culled all but the three strongest shoots from each rhizome, tool the culls (all between one and four inches long) in the house and sauteed them gently in a little butter, just barely long enough so they were completely wilted and beginning to soften (I like my pasta al dente, too). Took them out of the pan, blotted the excess butter with a paper towel, put them on a plate and dug in. WOW!!! All the stories are true! Absolutely DELICIOUS! I would describe the flavor as slightly sweet, slightly salty, definitely nutty. Slightly reminiscent of asparagus, but far superior. I didn't notice any difference between the blanched ones that had been covered with mulch, and the deep green ones that have been in full sun, so I'm a bit skeptical of the value of "mounding" them. In short, if you have any room to grow hops around your house, this Springtime treat alone could make it worth your while. Well, no, actually it's probably a much bigger thrill (at least for this brewer) just to be able to say you used your own hops in a particular batch. My experience last year indicated that the fines that got the most sunlight produced the best yields, but that could also be coincidence -- we'll see this year. Return to table of contents
End of HOMEBREW Digest #865, 04/16/92