HOMEBREW Digest #891 Fri 29 May 1992

Digest #890 Digest #892

		Rob Gardner, Digest Coordinator

  Re: Homebrew Digest #890 (May 28, 1992) (Lars Nilsson)
  So long...for now (GARY MASON - I/V/V PCU - 603-884[DTN264]1503  28-May-1992 0814)
  Several Yeast Questions ("CMD 2NDLT ALBERT W. TAYLOR ")
  Hop Identification (716)275-6933, FAX:275-8527,HOME:473-8652" <BOEGE%UORHEP.bitnet at CUNYVM.CUNY.EDU>
  Re: The Starter from Hell (smc)
  dehumidifier water for brewing (Greg Neill)
  Bending Tubing (Kinney Baughman)
  bottle caps (WAYNE HINES)
  Duesseldorfer Beer (GASPAR)
  Chocolate in beer ("Shannon 'Hydrocortisone' Posniewski" )
  yeast and copper (Bob Devine  28-May-1992 0939)
  Brewferm Kreik (Brian Bliss)
  Old Grain, Any Good? (ian)
  A use for spent grains (Chuck Coronella)
  Kzoo Brew ("Chris Dukes" )
  Re: Kriek (korz)
  The 3 Faces of Whitbread (Bob Devine  28-May-1992 1019)
  Re: Homebrew Digest #890 (May 28, 1992) (Jacob Galley)
  Mint Beers? (Nick Zentena)
  Additional mill info from Micah Millspaw (Bob Jones)
  nothing (florianb)
  Re: Pumpernickel Porter Recipe (Larry Barello)
  Re:  Whitbred Ale (whg)
  Plastic siphon tubes and hot wort (David Pike)
  Re: State with most breweries (Richard Akerboom)
  Wort Chiller Lengths (Michael L. Hall)
  Volume to weight conversions (Brian Davis)

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---------------------------------------------------------------------- Date: Thu, 28 May 92 10:53:32 MET DST From: etxsral at hal.ericsson.se (Lars Nilsson) Subject: Re: Homebrew Digest #890 (May 28, 1992) > Date: Wed, 27 May 92 14:33:47 -0400 > From: bradley at adx.adelphi.edu (Dr. Robert Bradley) > > > The only brewery I visited was Breckenridge, a brewpub which also > bottles and sells locally (in very dark 22 oz. bottles). My favourites [stuff deleted] > > There is a notable peculiarity in their brewing process. Their kettle > has a 500 gal. capacity, but their fermenters hold 1000 gal. So, they > brew up 500 gal., aerate, cool and pitch the yeast, then brew another > batch the next day and ADD NEW WORT TO AN ALREADY WORKING BATCH!!!!!! > The person I talked to (assistant brewmaster, I think) said that they > aerate the second batch to a lesser extent and, because of an earlier > start on Day 2, it's somewhat less than 24 hours between additions. > > Pretty weird, huh? At least, that's what it seemed to me. Still, the [deleted]> > Rob > (bradley at adx.adelphi.edu) > I don't think it's unusual to do it this way. The famous smoke-beer brewery Schlenkerla in Bamberg,Germany does it ! Each batch is 5000 litre,they make two batches each week and each fermenting vessel contains 10000 litre. According to my info ( The owner & brewmaster ) it is at least one day between the batches ,even 2-3 days. It seems that it's approved under the 'Reinheitsgebot' to... - -- Lars Nilsson | Senior Specialist - Data Communication | Ericsson Telecom AB , Stockholm - Sweden | Phone: +46 8 719 7308 , Fax: +46 8 645 6076 | E-mail: etxsral at hal.ericsson.se | Return to table of contents
Date: Thu, 28 May 92 08:16:02 EDT From: GARY MASON - I/V/V PCU - 603-884[DTN264]1503 28-May-1992 0814 <mason at habs11.ENET.dec.com> Subject: So long...for now I have learned an immense amount from this vehicle, and will miss it. I am leaving Digital (and my access) tomorrow. I hope to have a connection very soon, but in the meantime, I will miss my "HBD fix". Thanks to all the knowledgeable contributors who are helping to build this avocation for us. You have been invaluable to me, for one. Cheers...Gary Return to table of contents
Date: 28 May 92 07:55:00 EST From: "CMD 2NDLT ALBERT W. TAYLOR " <S94TAYLOR at usuhsb.ucc.usuhs.nnmc.navy.mil> Subject: Several Yeast Questions Up until now, I have been brewing with Red Star Ale Yeast (no rotten tomatoes, please!), with relatively good success. Now I want to move on to good yeast, and maintaining pure cultures of that yeast. My questions are: 1) Is there a significantly better dry finishing (high or low attenuating, I can never remember the nomenclature) ale yeast than Chico Ale (Wyeast 1056). I have heard good things about it. 2) I plan to prepare about a year's worth of single use stock tube slants, so I don't have to worry about too much mutation. How stable is Chico Ale genetically. I have heard that some other strains are quite unstable. 3) (This one is unrelated to my own yeast concerns) If the yeast used for trappist ale is a mixture of several species and/or strains, how would one go about making a trappist from pure culture? Stated differently, what sort of pitching ratios of the different strains should be used. Comments about my past use of Red Star should be made to me personally, but I think help with my other CURRENT problems should be posted to the digest. Thanks for your help! Al "Beer Nuts" Taylor Uniformed Services University School of Medicine Bethesda, MD s94taylor at usuhsb.ucc.usuhs.nnmc.navy.mil s94taylor at usuhsb.bitnet Return to table of contents
Date: Thu, 28 May 1992 08:59 EST From: "STEVEN J. BOEGE OFFICE:(716)275-6933, FAX:275-8527,HOME:473-8652" <BOEGE%UORHEP.bitnet at CUNYVM.CUNY.EDU> Subject: Hop Identification Greetings, Would someone please tell me which hop varieties are used in Sierra Nevada India Pale Ale and in Dinkel Acker Dark. Thanks, Steven J. Boege Return to table of contents
Date: Thu, 28 May 92 09:17 EDT From: smc at hotsc.att.com Subject: Re: The Starter from Hell bradley at adx.adelphi.edu (Dr. Robert Bradley) writes: > > There is a notable peculiarity in their brewing process. Their kettle > has a 500 gal. capacity, but their fermenters hold 1000 gal. So, they > brew up 500 gal., aerate, cool and pitch the yeast, then brew another > batch the next day and ADD NEW WORT TO AN ALREADY WORKING BATCH!!!!!! Wow! A 500 gallon starter. (Really - might this help cut down on their yeast costs?) > How far do you folks think this process could be carried on: to a third > addition 48 hours later? A fourth after 72 hours? etc? I would guess that you could continue until you ran out of space or patience. Of course, you would want to stop the cycle eventually so you could complete your brew! All that work is bound to make you thirsty. Steve Casagrande smc at hotsc.att.com Return to table of contents
Date: Thu, 28 May 92 13:22:24 GMT From: Greg Neill <ynecgan at cid.aes.doe.CA> Subject: dehumidifier water for brewing Full-Name: Greg Neill John Freeman writes: > My cellar gets damp and musty in the summer, so I have a constant supply > of water produced from the de-humidifier. Would this be good water to > brew with? Seems like it should be pure unadulterated water.... > Watch out!!! Lots of nasties will be growing in this water!!! De-humidifiers work by passing large quantities of the room's air over a cooling coil, where condensation of excess moisture takes place. Any wee beasties suspended in the air can be trapped in the water droplets on the coil and will drip into the collector along with them. You say yourself that the cellar gets "musty"; you're smelling moulds and mildews, or at least their spores suspended in the air. Sounds like an efficient way to infect your beer with everything there is to infect it with in your house! - -- - ------------------------------------------------------------------------------- Greg Neill, | "A fanatic is one who cannot change HNSX Supercomputers Inc. | his mind, nor the subject" ynecgan at cid.aes.doe.ca | -- Sir Winston Churchill - ------------------------------------------------------------------------------- Return to table of contents
Date: Thu, 28 May 1992 09:28 EDT From: Kinney Baughman <BAUGHMANKR at CONRAD.APPSTATE.EDU> Subject: Bending Tubing Greetings All: I feel like a stranger in these parts it's been so long since I've posted. School's over and brew season is slowing down so I hope to get back to posting with some degree of regularity. Hugh Bynum mentioned tubing benders as a way to bend copper. They do the trick. But you can also been copper fairly easily by bending it around something that's already round, like a tree limb! The key is to hold the tubing firmly to the surface as you bend. I use a nail that's bent over in a right angle so that the tail of the "L" is a little more than 3/8" above the surface of the limb. ____ ___ | 7/16" __|______ ___ / \ / limb \ Oh, the wonders of ascii graphics!! Cheers! Kinney Baughman | Beer is my business and baughmankr at conrad.appstate.edu | I'm late for work! Speaking of strangers, whatever happened to that Darryl Richman/Poorman feller?? Return to table of contents
Date: Thu, 28 May 92 09:22:48 EST From: WAYNE HINES <IWLH%SNYCENVM.bitnet at CUNYVM.CUNY.EDU> Subject: bottle caps Brewers; My brother was kind enough to give me a case of Lindeman's bottles, all of which were empty I'm sorry to say. The problem is the standard caps that I have are to small to fit the bottles. Does anyone know where I can get the larger size caps or do I have to return the bottles for the deposit? Thanks in advance; Wayno Return to table of contents
Date: Thu, 28 May 92 09:53:07 CDT From: GASPAR at WUCHEM.wustl.edu Subject: Duesseldorfer Beer Have just learned that my favorite commercial beer, Duesseldorfer, from Indianapolis, is no longer distributed in St. Louis. Would appreciate off-list message from anyone who knows whether the brewery is healthy, and its address, so I can write them asking for their outlet nearest to St. Louis. Thank you! Peter Gaspar Bitnet: Gaspar at wuchem Internet: Gaspar at Wuchem.wustl.edu Return to table of contents
Date: 28 May 92 09:47:06 EDT From: "Shannon 'Hydrocortisone' Posniewski" <imagesys!SHANNON at uu.psi.com> Subject: Chocolate in beer Chocolate and Brown Ale being important staples in my life, I decided to mix the two in a brew. It came out OK: it had a subtle chocolate smell, but no real chocolate taste. We used 8oz of unsweetened baker's chocolate in a slightly modified 5 gallon batch of Papazian's Elbro Nerkte Brown Ale. We added it to the boil at finishing time (with the finishing hops) along with 1/3c of dark brown sugar. My only comment is that the "real" chocolate has fats in it which (during fermentation) coagulate and make what look like enormous corn flakes on the top of the wort. I simply siphoned around them when racking. Another note: it is habit for me to taste anything which come in contact with the brew (that way you know which ingredients create what tastes in the beer). Well, I tasted one of these flakes (which smelled like chocolate). DON'T BOTHER! They tasted awful! Like fat with a lot of hops. VERY bitter. VERY icky. Shannon Return to table of contents
Date: Thu, 28 May 92 08:45:48 PDT From: Bob Devine 28-May-1992 0939 <devine at cookie.enet.dec.com> Subject: yeast and copper Noel Damon asks: > [...] the last batch was made in a new mash/lauter tun in which I used > a 1" circular copper slotted tube as the filter element. This was its first > use, and although I cleaned the copper well, when the mash was done, the > tube was a much brighter uniform color than when I started. Is it possible > that copper salts were generated which did a number on some of the yeasties, > or am I left to conclude a yeast problem? Hi Noel, the acidic nature of a mash will remove the oxydized layer from the copper (kitchen hint: use ketchup to "clean" copper pans because its acid will brighten them). The amount of copper ions removed should be consumed by the yeast without a problem[*]. Many folks use the slotted copper pipe system for lautering, so I suspect a yeast problem (assuming that all cleaning used beer-safe chemicals). Bob Devine [*] While some copper is okay, too much can be damaging. Big commercial breweries do use copper boil kettles but don't use copper pipes or copper lager & holding tanks not only because of cost concerns but because the first runnings through copper do have a much higher concentration so that a more consistent "product" is obtained with stainless steel. Return to table of contents
Date: Thu, 28 May 92 10:45:56 CDT From: bliss at csrd.uiuc.edu (Brian Bliss) Subject: Brewferm Kreik >Has anyone tried the Brewferm Kriek kit (from Belgium)? How close is it to >the wonderful Kriek Lambic I tried? It isn't cheap (Cdn$20.59) esp. as it >makes only 12L (instead of the normal 19L). I plan on starting it this >weekend to generate those "gallons" my wife wants for the hot weather. I made up a batch this spring. I used 2 of the kits, 1 lbs dry light malt extract, 1 oz hallertau, brought the wort volume up to 5 gallons for the boil, cooled with a wort chiller, aereated and pitched whitbread ale yeast. The yeast packet that came with the kit says "product of england", so I figured that it was regular brewing yeast, and not really appropriate to make a lambic (tell me if I'm wrong), but of couse, whitbread ale isn't either. So what I got is a cherry beer, but not lambic. Nevermind - It was delicious (and it's all gone). Give it at least 2 months in the bottle to age and clarify. A cheaper route, but not as foolproof, is just to add 5 lb or so of cherries and a little acid blend to a normal pale ale. For a more authentic flavor, I've been able to culture the dregs from a bottle of Timmerman's peche (no luck with Lindemann's) but haven't yet had the guts to risk an entire batch with uncertain yeast. I got my kits from the Grape & Grain in Springfeild, IL. (1-800-524-6469) for $17.95 each (ouch!). Their prices are usually a little more expensive than other stores (but not too far out of line, like the local hobby shop), but the owner is friendly, and fellow homebrewer, and gives good advice. bb P.S. has anyone tried out any of the recipes in the back of Guinard's Lamic book? Return to table of contents
Date: Thu, 28 May 92 10:43:00 CDT From: buchanan at huntsville.sparta.com (ian) Subject: Old Grain, Any Good? I have some grain that has been in my garage for two years now. I live in Alabama and summers here are a cool 95 degrees with 80 - 90 % humidity. I was just wondering if anyone thought those grains would still be good for anything but the birds in my back yard? They dont smell bad and are no bugs, not many anyway. One more totally unrelated question, Does anybody have a good Microsoft Excel brewers spreadsheet that I might borrow? I'd rather brew than design an excel spread sheet. Thanks in advance, Have one of your homebrews on me. Ian Buchanan Return to table of contents
Date: Thu, 28 May 92 09:48 MTS From: Chuck Coronella <CORONELLRJDS at CHE.UTAH.EDU> Subject: A use for spent grains I've discovered a rather innovative use for my spent grains. (Then again, everytime I think I've discovered something new, I find out that someone else in HBD- land has already tried it.) To start your day off right, try sprinkling a spoonful of dried grains over a bowl of cereal. This adds texture, flavor, nutrition, and general peace of mind. Since I'm an extract/specialty grain brewer, I don't generate more than about 1 lb per 5 gallon batch. Over a long period of time, the amount of grains I produce is pretty close to the amount I eat. Except for that batch of Rainy Day Porter, which generated too many grains for me to bother with. Trust me, your colon will thank you. Chuck P.S. I don't recommend this to anyone wearing dentures; this stuff is pretty hard! Return to table of contents
Date: 28 May 92 10:59:48 EDT From: "Chris Dukes" <imagesys!file_server_1!CRD at uu.psi.com> Subject: Kzoo Brew Howdy! Does anyone out there live in the Kalamazoo, Michigan area, or have visited there recently? I used to live there (grew up there) and am wondering if anyone has recently stopped by the Kalamazoo Brewery in downtown KZOO. I used to frequent the establishment quite often to partake in the fabulous brews. They had a great amber ale, porter, and lager (I think) which were usually readily available. I even managed to get my hands on a case of Cherry Stout one christmas (it was a limited edition type deal) which was very good. At the time I wasn't homebrewing myself, but now that I'm over my head in homebrew I'd like to try to reproduce that porter. I can't get any in Albany, NY. If anyone lives there, visted there, or knows the brew of which I'm speaking please let me know. I don't know if they hand out recipes, but I'd like to get an idea of some possible ingredients so I can come close to it. If you know of it, or live there and can ask around, I'd appreciate any response. Thanks - _______________________________ | -Chris Dukes crd at imagesys.com| | Tel:518-283-8783 Ext. 550 | | Fax:518-283-8790 | |_______________________________| Return to table of contents
Date: Thu, 28 May 92 11:27 CDT From: korz at iepubj.att.com Subject: Re: Kriek Bill asks about the Brewferm Kriek kit and making Kriek from scratch. I've tried the Brewferm Kriek kit and offered it up for review at BOSS (Brewers of South Suburbia (Chicago's)), CBS (Chicago Beer Society) and Headhunters (Sugar Grove -- near Aurora, IL) club meetings and the concensus is that it is not a Kriek by any stretch of the imagination. I used two cans of the Brewferm Kriek in a 5 gallon batch and used Wyeast #1028 in stead of the kit yeast. Barely any cherry flavor. Not a bad beer, but not nearly enough cherry flavor. It had a sourness, but that was probably from the citric acid which is listed on the label. On to bigger an better things: homebrewed pseudo-Lambics (I offer that we should respect the natural process of making Lambics and therefore respect the appellations "Lambic," "Kriek," "Framboise," etc.). I have a 15 gallon batch of pseudo-Lambic fermenting in my basement. You can get two of the most dominant beasties from G.W.Kent in Ann Arbor Michigan. You'll have to go through your retailer. My retailer charged me $8 each for Brettanomyces Lambicus and Pediococcus Cerevisiae. The third of the three dominant beasties is Saccharomyces Cerevisiae (I used Wyeast #1056 - -- Chico Ale) which is your basic Ale yeast. Pick up J-X Guinard's book, "Lambic." It has a lot of good info and the history (much of which is still alive in Belgium) makes for interesting reading too. The amounts of cherries needed to make pseudo-Kriek are staggering. Granted, the Sharbeek cherries used by the most-traditional Belgian brewers have a very high pit-to-pulp ratio, but if my memory serves me correctly, ene brewer uses 300 lbs of cherries with 30 gallons of Lambic to make their Kriek. I plan to use 13.5 lbs of pitted cherries (I would have used unpitted, but at the time when I bought them, the only unsweetened ones I could find were pitted and frozen) with 3.5 gallons of my pseudo-Lambic. You know where you can find me immediately after the Conference: in Michigan picking cherries -- I'll have to buy another freezer just for cherries (that will make six fridges at my house!). Al. Return to table of contents
Date: Thu, 28 May 92 09:36:58 PDT From: Bob Devine 28-May-1992 1019 <devine at cookie.enet.dec.com> Subject: The 3 Faces of Whitbread Jack Schmidling asks: > Someone just posted an article about Whitbred yeast being a combination of > several strains. Is this a fact or another momily? Does it apply to the dry > version? > I just pure cultured some from a pack of dry and will be pitiching in my next > batch. If it is true, I just wasted a lot of effort. Yes, there are 3 strains (see the Zymurgy special Yeast issue mentioned by Noel Damon or a posting to HBD by George Fix). If you've cultivated it, you likely only have one of the 3 strains (or even a wild yeast!). I suggest it is not worth the bother to cultivate Whitbread because you need to grow all 3 strains and then combine them in the right proportion (which may not be 1:1:1...). As an experiment, go ahead with a small batch based on your yeast culture. If it takes off quickly, you have strain #1. If it has a long lag time, it's #2 or #3. Bob Devine Return to table of contents
Date: Thu, 28 May 92 12:09:07 CDT From: Jacob Galley <gal2 at midway.uchicago.edu> Subject: Re: Homebrew Digest #890 (May 28, 1992) > From: bliss at csrd.uiuc.edu (Brian Bliss) > > Mark J. Easter <easterm at ccmail.orst.edu> brews: > > PUMPERNICKEL PORTER [. . .] > > 4 oz freshly ground coffee (Costa Rican) [. . .] > > 1) try putting the coffee in the mash. this will help reduce > any astringency from the coffee grounds. an alternative is > to brew up a bunch of it separately, and add it to the boil. > You do not leave grains of any sort in the boil. My coffee : beer intake ratio is about 7 : 1, so I think I have the experience to strongly recommend that NOBODY EVER BOIL BREWED COFFEE. The flavor of coffee is very delicate, and essentially any temperature changes other than the conventional brew-N-cool (or ice) will probably damage it. You don't even want to keep it hot for very long. If you're going to the expense of using gourmet coffee, you should probably just brew in like normal, near the end of the boil, and just pour it in to the wort as it's cooling. (I don't have any experience with the cold, acid-free (viz. acid-LESS) method of coffee brewing yet. That might work even better, as it's supposed to be much smoother, if you're adding coffee flavor to a beer as harmonious as the Platonic Pumpernickel Porter.) Good luck and have fun, Jake. "What's so interdisciplinary about studying lower levels of thought process?" <-- Jacob Galley / gal2 at midway.uchicago.edu Return to table of contents
Date: Thu, 28 May 1992 13:58:28 -0400 From: Nick Zentena <zen%hophead at canrem.com> Subject: Mint Beers? Hi, I'm thinking of making a batch of mint beer. Could anybody suggest amounts? When to add to the boil? Comments? I'm presently looking at basically a 2row mash with a little wheat&crystal malt add in. Not much in the way of bitterness. But how much mint??? Thanks Nick I drink Beer I don't collect cute bottles! zen%hophead at canrem.com Return to table of contents
Date: Thu, 28 May 1992 11:26 PDT From: Bob Jones <BJONES at NOVA.llnl.gov> Subject: Additional mill info from Micah Millspaw In yesterdays post about the malt mill I omitted some information. particle size refers to the grain diametre this averages approx .150 inch any roll diametre will work as long as the tangent of the angle of nip is less than the coefficient of friction between the roll surface and the particle (grain). Also I have no desire to make any additional mills for sale. Have fun.... Micah Millspaw 5/28/92 Return to table of contents
Date: Thu, 28 May 92 13:14:18 PDT From: florianb at chip.cna.tek.com Subject: nothing I'm sorry to do this and will never do it again. SCOTT WELKER if you are out there, please send me your email address. Thanks. As long as I'm here, a question about automating grain mills. I found one at a flea market recently. Since I already have one, I thought I would motorize the second one. I have a 1/2 hp motor and speed reducer. Has anyone out there done this as Papazian describes? Florian Return to table of contents
Date: Thu, 28 May 92 11:34:39 PDT From: polstra!larryba at uunet.UU.NET (Larry Barello) Subject: Re: Pumpernickel Porter Recipe after much included mail, Brian writes: >2) With the flaked rye adjunct (or any non-barley malt/adjunct), > it is desirable to use a higher enzyme lager malt, and a lower > temp (122F) protein rest, according to TCHOHB (Miller). > >3) Replace the molasses with brown sugar. Molasses leaves a notorious > aftertaste, but this will fade with time (a long time - 6 > months to a year or more - depending upon the type of molasses) In #1 I don't agree with the need for a Lager Malt - unless you are using an English Pale Ale malt. Any domestic 2-row Malt should be active enough to convert reasonable amounts of unmalted adjunct. I have used GWM Pale Malt (Klages/Harrington mix) with as much as 20% unmalted adjunct (i.e. 7lb of malt + 2lb of unmalted barley/oats) and had no problem with conversion. With regard to #2, I thought the conventional advice was to use a small amount of molasses rather than Brown sugar. The sugar seems to contribute an undesirable tast to beer (cidery/thin) - and besides, the brown, in brown sugar is just molasses added to regular sugar. Return to table of contents
Date: Thu, 28 May 92 10:15:19 CDT From: whg at tellabf.tellabs.com Subject: Re: Whitbred Ale The subject of Whitbred ales three strains has been discussed here several ti times. If I'm not mistaken, gfix has described the rather impressive in interactions of these three strains, throughout the fermentation cycle. My apologies the Mr. Fix for my foggy memory, but I think that one strain is a fairly quick starter, one dominates through the middle of the fermentation cycle and the final strain finishes off the brew as the alcohol level forces the f the first two strains into dormancy. Walter Gude || whg at tellabf.tellabs.com Return to table of contents
Date: Fri, 22 May 92 10:07:16 PDT From: davep at cirrus.com (David Pike) Subject: Plastic siphon tubes and hot wort We also siphon our hot wort from upstairs to downstairs via a looong siphon hose, and yes, those plastic siphon tubes ARE affected(read melted) by hot wort. There is a store in Seattle called Brewers Warehouse who sells copper siphon tube(~6 bucks). I dont know thei number, but they advertize in Zymurgy. Dave Return to table of contents
Date: Thu, 28 May 92 12:11:51 EST From: boomer at sylsoft.com (Richard Akerboom) Subject: Re: State with most breweries In Regards to your letter <9205280700.AA27459 at hpfcmi.fc.hp.com>: > From: bradley at adx.adelphi.edu (Dr. Robert Bradley) > > I was quite impressed with the level of micro/brewpub activity. [in colorado] Is it > possible that this is the state with the largest # of micro/brewpubs per > capita? As I understand, and I'm sure I'll be corrected if I'm wrong :-), Vermont has the largest number of micros/brewpubs per capita: Population: circa 550,000 Micros/Brewpubs: Catamount Vermont Pub & Brewery Mountain Brewers (Long trail ale) Otter Creek 2 others in brattleboro I believe, but only counting the 4 above, we get about 1 micro/brewpub per 150,000 residents. Rich - ----------------------------------------------------------------------- Richard Akerboom Domain: boomer at sylsoft.com or akerboom at dartmouth.edu Sylvan Software uucp: decvax!dartvax!sylsoft!boomer Mechanic St. Phone: 802-649-2231 P. O. Box 566 FAX: 802-649-2238 Norwich, VT 05055 USA Return to table of contents
Date: Thu, 28 May 92 22:09:40 MDT From: mlh at cygnus.ta52.lanl.gov (Michael L. Hall) Subject: Wort Chiller Lengths In response to the query about wort chiller lengths, I decided to work out an answer (my specialty is thermal hydraulics). It is rather more complicated than one might think. In fact, my entire response is about 200 lines long! I'm thinking about submitting it to Zymurgy (does anyone have any experience with submitting articles that they would like to share?). Anyway, since it is so long, and since I may submit it for publication, I have decided not to post it right now. I will probably post it eventually. If anyone would really like to see it now and will promise to me that they won't usurp my rights to it, I will send it by email. Dr. Michael L. Hall hall at lanl.gov Return to table of contents
Date: Thu, 28 May 92 14:38:22 pdt From: Brian Davis <brian%mbf.uucp at ics.uci.edu> Subject: Volume to weight conversions In hbd 889 ZLPAJGN%LUCCPUA.bitnet at UICVM.UIC.EDU asked >So can anyone answer the question, how many cups of corn >sugar equal (approximately) one pound? Thanx in advance. Along the same lines, does anyone have an approximation for how many teaspoons of hops there are in one ounce? Return to table of contents
End of HOMEBREW Digest #891, 05/29/92