HOMEBREW Digest #875 Mon 04 May 1992

Digest #874 Digest #876

		Rob Gardner, Digest Coordinator

  Driving across america... (Darryl the Younger)
  Re: Homebrew Digest #874 (May 01, 1992) (ZAPPULLA)
  Recycling Yeast (mccamljv)
  Hawaiian Beers (pmiller)
  Re: newbie questions (thanks!) (Edward Peschko)
  dandelion? wine (Micheal Yandrasits)
  BAA now national!! (radavfs)
  Chili Pepper roasting (Ted Manahan)
  Fermenting under Pressure (GEOFF REEVES)
  Stout (or is it Porter) Recipe (jj)
  Red Bank Brewing Supply (mtgzy!vjb)
  Mail order suppliers (FAQ)? (STEVE TYNOR)
  yeast culturing addendum ("Brett Lindenbach")
  draft systems (Nick Zentena)
  ENOUGH ALREADY (Malt-Fermenter Gelly)

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---------------------------------------------------------------------- Date: Thu, 30 Apr 1992 18:15 EST From: Darryl the Younger <D_DAVIDSON%UVMVAX.BITNET at mitvma.mit.edu> Subject: Driving across america... I'm finishing classes May 8, and heading west for the summer... Since I have spare time, I'd love to check out 'the sights' as I go, but don't recall if an archived index exists for these or if I need to rely on HBD member suggestions. Just in case, my current itinerary is FLEXIBLY: Burlington VT -- Rochester NY -- Pittsburg PA -- St Louis MO -- Lawrence KS -- Denver CO then either to -- Flagstaff AZ before going thru Utah or -- Laramie/Cheyenne & Jackson WY. I'm also a blues-music nut, so any knowlege on where to go for that in St Louis is appreciated. Please let me know if you've got favorites along this path that I should look into, be it brewpubs, breweries, browse-worthy suppliers, etc. For that matter, if you need an excuse to visit your favorite hangout, give me contact info and I'll buy you a (what else?!). Thanks in advance, Darryl (the younger) Davidson, UVM Physics grad, D_Davidson at uvmvax.uvm.edu Return to table of contents
Date: Fri, 1 May 1992 07:47 EST From: ZAPPULLA%MIDD.BITNET at mitvma.mit.edu Subject: Re: Homebrew Digest #874 (May 01, 1992) Please remove me from this list...I do not want all of these messages on my vax. Sincerely, David Zappulla Return to table of contents
Date: Fri, 1 May 92 09:46:14 -0400 From: mccamljv at ldpfi.dnet.dupont.com Subject: Recycling Yeast Fellow Brewers, I am looking for a less maintenance intensive yeast 'culturing' method. I have Leistad's book on the subject, and thanks to the contributors to the HBD I have many other 'primers'. BUT, I am by no stretch of the imagination a micro-biologist AND I have no wish to be (all of the primers and Leistad's book advocate the microbiological approach). I have seen numerous mention of people re-using the yeast slurry from the primary or secondary. Would anyone care to post a procedure/process/primer on how to get 2-3 batches from one packet of yeast (liquid or otherwise). I guess what I am after, is a means of storing yeast for a period of time AFTER it has been used to make a batch and re-using said yeast to make another batch. I hope that the great wealth of knowledge represented here can come to the aid of people like me who have neither the time to be a mad scientist (not intended as a flame) or the knowledge, equipment, space, patience, etc... etc... Thanks in advance to any and all who respond. Yours in brewing, -Joel McCamley "Constantly Relaxing, Not Worrying and Having a Homebrew!" Return to table of contents
Date: Fri, 1 May 92 09:01:34 CDT From: pmiller at mmm.com Subject: Hawaiian Beers Hi everyone! I just made reservations to spend my honeymoon in Maui next month (gloat gloat :-). Does anyone know of any local brews or microbreweries to visit? I have a feeling that we are going to work up quite a thirst lolling around the white sand beaches worshipping the sun... Thanks in advance. Phil Miller Return to table of contents
Date: Fri, 1 May 92 9:18:05 CDT From: peschko at mermaid.micro.umn.edu (Edward Peschko) Subject: Re: newbie questions (thanks!) hey --- Thanks a lot! I have received over twenty-five responses to the call for introductory help... and while this was a LITTLE overwhelming, I know that this will be extremely helpful in getting started. Ed Peschko - -------------------------------------------------------------------------------- Ed Peschko "I think, Prime Minister, that we should think peschko at mermaid.micro.umn.edu about the Think Tank." "Can't the Think Tank think about themselves?" -from the Diaries of the Right Honorable James Hacker, Volume A - -------------------------------------------------------------------------------- Return to table of contents
Date: Fri, 1 May 92 10:41:05 edt From: michael at frank.polymer.uakron.edu (Micheal Yandrasits) Subject: dandelion? wine Thanks to everyone who commented on my dandelion wine query. It seems there is little optimism that it will be more than raisin/sugar wine. My batch is currently fermenting and I'll post the results in a few weeks/months. I have a recipie for rose petal wine, maybe that will be next. Mike Return to table of contents
Date: Fri, 01 May 1992 10:29:24 EDT From: radavfs at ube.ub.umd.edu Subject: BAA now national!! Well, I called BAA last night after strong encouragement from several HBDers, and they confirmed that they do indeed ship nationally (sorry, forgot to ask about HI, AK, territories of overseas). Needless to say, I joined up. I am curious about the packaging - anyone have good / bad experiences with breakage, etc.?? Thanks to all who wrote me, Volker radavfs at ube.ub.umd.edu Return to table of contents
Date: Fri, 1 May 92 09:01:35 pdt From: Ted Manahan <tedm at hpcvcbp.cv.hp.com> Subject: Chili Pepper roasting Full-Name: Ted Manahan I have had good luch broiling chilis in my electric oven. Place the chilis about 6" from the heat element and broil until the skin blisters. Then turn the chilis over and do the other side. Let them cool, then peel the skin off - it comes off easily. I used do a couple grocery sacks full in the fall and freeze them for year round use. Yum! I never tried them in beer, though beer does go well with chili flavored food... A word of warning - use plastic gloves. The oil is powerful enough to cause pain for hours if you don't! Ted Manahan tedm at hp-pcd.cv.hp.com 503/750-2856 Return to table of contents
Date: Fri, 1 May 92 10:18:31 -0600 From: 105277 at essdp1.lanl.gov (GEOFF REEVES) Subject: Fermenting under Pressure > From: David William Bell <bell at convex.csd.uwm.edu> > > I'm not an experienced enough brewer to do more than > speculate, but: > > The idea of having all of the pressure build up in the > fermentor because the CO2 may be a good thing leads me > to ask: > > Wouldn't this break the yeast cell walls? I mean the > argument for using a hydration step in water rather > than in wort is because of cell damage. So, wouldn't > the pressure be as bad for the yeasties as tossing > them straight into wort for hydration purposes? Here's an example of one other thing not to worry about. Water (and presumably beer) is essentially an incompressible fluid. That means that if you push on the top of it harder basically nothing happens. If you don't believe me try squeezing a completely full plastic soda bottle (no air in the top now - that's cheating) and a completely empty (except for air) soda bottle. The full one will deform but not compress. It's true that more CO_2 goes into solution under pressure but that's because of the surface interaction. The gas diffuses both ways across the surface but the bubbles coming out of the beer say "Woha, too much pressure out there. I'm going back into the beer to relax!" The bottom line is that you shouldn't have to worry about yeast cell walls. The purpose of hydrating is to reduce osmotic pressure which is a completely different story. If you really want to put your beer under CO_2 pressure while fermenting (and I'm still unclear why) then you need to use some sort of relief valve. A cheap one is to blow off into a column of water. Unfortunately to get an extra 1.5 atm of pressure you need a 50 foot column of water :-) See Ya Geoff Reeves Atomic City Ales Return to table of contents
Date: Fri, 1 May 92 12:39:05 EDT From: jj at research.att.com Subject: Stout (or is it Porter) Recipe Stout, or is it Porter by another name? 5 gallon batch Grains: 1 Lb roasted barley 1 lb Crystal (~100 lovibond) 1 lb pale malt 2 oz black patent crack, put in bruheat with 6 gal or so, in grain bag. Rest at 110-115 for 15 minutes. Mash circa 150 for about 40 minutes (full conversion via iodine test and wait a bit) There's not really much to convert. Sparge, but don't cook the flippin' hulls. Add: 1 Can (1.5kg) John Bull Dark unhopped 1 Can (1.5kg) John Bull Amber unhopped (I'm sure somebody else's unhopped extract would do just fine, too.) Boil until hot break starts. Skim well. Either this likes to throw scum or my grain cracking is bad, but who cares. Add 1 oz galena hops. Boil for 45 min or so, skimming when necessary. You will find some scum here, too. Add a pinch of irish moss. Wait 5 minutes. Add 1/2 oz fuggles and 1 oz cascades, and boil for 5 minutes. Before boil stops, bring total volume to about 5.5 gal, of which you'll use 5 gal. Cool (I use immersion chiller- expect a cold break, too) Rack to carboy. Pitch with Whitbread's Ale yeast (I plan to try some Wyeast as soon as I get the chance, but I have nothing against Whitbreads.). I don't use a blowoff, but I do have a spare bathroom with a spare bathtub to put the carboy in. I just use a good ol' s-lock. Starts at somewhere around 1.045 (I don't let it cool far enough to know for sure.) Finishes in about a 1.5 week for me at about 1.23 or so, circa 64-65 deg. F There are lots of unfermentables in this beer, no kidding. Rack back to bruheat, prime with 1/2 C light DME boiled in 1qt of water or so. Stir cooled priming liquid into bruheat. Bottle. **NOTE** this beer has enough unfermentable stuff in it that you do NOT want wild yeast in it, or you will get gushers that taste rather (as he mixes his metaphors) like something you'd rather see in an old Godzilla movie. So, get out that chlorox and b-brite.)(NO! Don't MIX them. No! No! NO!) It conditions sorta slow, it's not dried out for about three weeks here. This tastes a bit like Sheaf stout, but without the "I'm too old" flavor. After it sits on the tongue, it's sweeter (but not at first taste, you need to break some of the higher sugars with your pepsin first). It's hoppier, it could probably stand to condition a while longer. I've thought to add some cara-pils but I have yet to get around to it. Head retention is so-so. People must like it, I've gone through the last batch in about 2 weeks after conditioning, with lots of cheerful help. Return to table of contents
Date: Fri, 1 May 92 16:24:05 EDT From: mtgzfs3!mtgzy!vjb at mtgzy.att.com Subject: Red Bank Brewing Supply For those brewers living in central NJ, Red Bank Brewing Supply is having their grand opening Saturday, May 9 from 1 - 5 pm. They are located on 67 Monmouth Street, Red Bank. Telephone is (908) 842-7507. I am not affliated with this store; I am just a customer happy to finally have a local homebrew store. Vic Bartash Return to table of contents
Date: Fri, 1 May 92 16:50:00 -0400 From: tynor at prism.gatech.edu (STEVE TYNOR) Subject: Mail order suppliers (FAQ)? Is there a readily-accessible list of mail order homebrew suppliers? I'm currently using Alternative Beverage in Charlotte NC, but would like to shop around a bit now that I'm getting more and more serious about homebrewing. How 'bout a FAQ list? Thanks, =-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= If the facts do not conform to the theory, they must be disposed of. Steve Tynor Georgia Tech Research Institute tynor at prism.gatech.edu Return to table of contents
Date: 1 May 1992 18:35:11 -0600 From: "Brett Lindenbach" <Brett_Lindenbach at qms1.life.uiuc.edu> Subject: yeast culturing addendum Subject: Time:6:16 PM OFFICE MEMO yeast culturing addendum Date:5/1/92 i hope you liked my last post. i wish to thank larry stuntz for reviewing it, he pointed out a few things that i may need to clarify. first of all, the solid agar should be gelantinous, but stronger than jello. therefore, when streaking a plate, be gentle. keep the loop on top and do not mar the the surface. if you wish to scale the recipe, shoot for 2% (w/v) agar. my quantity was a guess, but it is plenty. agar is derived from red algae, and its quality is dependent on its purity. for homebrewer's purposes, it does not have to be real high grade. therefore, i think that the chinese agar-agar (found in oriental marts) would probably be fine. Return to table of contents
Date: Fri, 1 May 1992 20:00:00 -0400 From: Nick Zentena <nick.zentena at canrem.com> Subject: draft systems Hi, I just invested in a draft system. Does anybody have any helpfull hints for the new kegger? Thanks Nick - --- DeLuxe 1.21 #9621 I drink beer I don't collect cute bottles - -- Canada Remote Systems - Toronto, Ontario/Detroit, MI World's Largest PCBOARD System - 416-629-7000/629-7044 Return to table of contents
Date: Mon, 4 May 1992 00:27 CDT From: Malt-Fermenter Gelly <GELLY at VAXA.CIS.UWOSH.EDU> Subject: ENOUGH ALREADY Hi folks, Sorry to flame, but I am really getting tired of some individual (whose initals are js) who just can not post a message without the obligatory "real" brewer BS. Any time I read a post from this individual I just stop relaxing because I know his arrogance and self-importance will creep into it somehow. The most recent posting by this "real" homebrewer went on pretty innocently, but alas it was too good to be true, for the last line was > BTW, congratualtions on taking home brewing one step further. No one will > accuse you of being a cake mix brewer. I do not care what your or anyones definition of brewing is. I make beer. Period. I and my friends enjoy it, and I will continue to make it the way I prefer to make it. Drop it already, guy. We are getting sick of it and it only continues to lessen your credibility with us. For the rest, I am sorry to flame, but it's really been annoying. We are all sharing a rewarding hobby here, and I enjoy learning more about it. However I do not enjoy the few people who have to lord advanced techniques over us. I respect the extra effort that goes into all-grain brewing, but do not respect those who do not respect us. So if you don't like it or my extract brewing, you can bite me. To the rest, keep the good advice and questions coming. Relax, Mitch Gelly gelly at vaxa.cis.uwosh.edu gelly at ernie.cis.uwosh.edu "You say you've got the answers, well who asked you anyway..." - Dave Mustaine Return to table of contents
End of HOMEBREW Digest #875, 05/04/92