HOMEBREW Digest #904 Wed 17 June 1992

Digest #903 Digest #905

		Rob Gardner, Digest Coordinator

  Cheap Kegs and related hardware (Buckaroo Banzai)
  FREE BEER (Robin Garr)
  Brewpubs near Dubois, PA (JIM MCNUTT)
  RE: Homebrew Digest #903 (June 16, 1992) (Phillip Seitz)
  English bitter info/examples (STAFINIAK)
  Milwaukee Goodbyes ("Rad Equipment")
  Milwaukee Goodbyes                    Time:7:50 AM     Date:6/16/92
  Re: hopeless hops (Larry Barello)
  $Agar? and sediment in wine  (Carl West)
  Largering, Milwaukee, Questions about England (George Fix) (George J Fix)
  Pilsner malt (Bob Fozard)
  Re: Aeration with aquarium pump (martin wilde)
  Questions from a novice (Chris Goedde)
  Nice meeting (almost) everyone (Jay Hersh)
  technique? ("C. Lyons / ASIC Device Development / x9641")
  Re: hopeless hops (Patrick P. Clancey)
  Technique; Chillers; Kegs (Ruth Mazo Karras)
  Los Angeles Brewing Company (Mr.Raytrace)
  Agar, Sediment (Jack Schmidling)

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---------------------------------------------------------------------- Date: Tue, 16 Jun 92 0:57:12 PDT From: Buckaroo Banzai <u_banzai at mcl.mcl.ucsb.edu> Subject: Cheap Kegs and related hardware I have tried unsuccesfully to find cheaply the few items it takes to complete a home kegging setup. I have tried the local Coca-Cola and 7Up bottlers here in San Diego, but they both refer me to Cornelius....(Have yet to contact Cornelius) (Do they have good prices?) There is a beer supplier in the area that will sell me the empty Cornelius kegs for ~$15. I already have one Coke-type keg, but when I asked about regulators and CO2 tanks, I almost choked! Regulator ~$47 5# CO2 Tank ~$65 (fittings were included) What I want to know is....is there a cheaper source, or am I stuck paying $100+ to get setup so I can keg my 5-gallon batches? Return to table of contents
Date: 16 Jun 92 06:48:58 EDT From: Robin Garr <76702.764 at compuserve.com> Subject: FREE BEER korz at iepubj.att.com observes: > >> 1992 AHA NATIONAL AWARDS AND CONFERENCE TRANSCRIPT >> >> <stuff deleted> >> Now they are chanting, MORE BEER! MORE BEER! MORE BEER! >> <stuff deleted> > >Sounded like "FREE BEER! FREE BEER! FREE BEER!" to me. Obviously the poor acoustics in that cavernous hall were to blame for this egregious misquote. ;-) Robin Garr | "I have enjoyed great health at a great age because Associate Sysop | every day since I can remember I have consumed a bottle CompuServe | of wine except when I have not felt well. Then I have Wine/Beer Forum | consumed two bottles." -- A Bishop of Seville 76702.764 at compuserve.com Return to table of contents
Date: Tue, 16 Jun 92 08:39:52 EDT From: JIM MCNUTT <INJM%MCGILLB.bitnet at VM1.MCGILL.CA> Subject: Brewpubs near Dubois, PA I'll be spending a week near Dubois, PA and would appreciate knowing of any brewpubs/goodbeer in the area. Thanks. Jim McNutt Return to table of contents
Date: Tue, 16 Jun 92 13:43 GMT From: Phillip Seitz <0004531571 at mcimail.com> Subject: RE: Homebrew Digest #903 (June 16, 1992) 1) Beer in Alaska. I can't offer much information concerning brewpubs, but I strongly recommend the beers produced by the Alaskan Brewing Co. in Juneau (see Jackson's pocket guide for a thumbnail sketch). They produce a wide variety of beers, with only the pale ale being a bit pedestrian. Of particular note is their amber, which is far and away the most Belgian tasting beer made in America (you can tell where my heart lies. . . . could you bring me back a case?) 2) Oranges. I'd like to use orange zest in my secondary for some orange flavor and aroma (again, a Belgian-type brew). The question is, how much? The beer will be about 1.070, using a rather fruity yeast stolen from a Belgian bottle. Also, should I avoid dry-hopping with hops at the same time? \ Return to table of contents
Date: Tue, 16 Jun 92 10:51 EDT From: STAFINIAK at psycha.upenn.edu Subject: English bitter info/examples I'd like some info on the English bitter ale style. What characteristics define an English bitter? What commercial examples (both domestic and non-domestic) might I be able to find on the East-coast? Thanks in advance! Paul stafiniak at hermes.psycha.upenn.edu Return to table of contents
Date: 16 Jun 92 08:26:52 U From: "Rad Equipment" <rad_equipment at rad-mac1.ucsf.EDU> Subject: Milwaukee Goodbyes Subject: Milwaukee Goodbyes Time:7:50 AM Date:6/16/92 I'd like to say that I found the 1992 Conference to be very useful. All the sessions I attended were well prepared, presented, and interesting. The general session speakers and events were equally well designed. There were one or two rough spots, but that's to be expected when planning an event of this size and complexity. The food and drink were never lacking, and that includes what was supplied by the local (some not so local) clubs in the hospitality suites. We got to see two of the most inspiring breweries for "seat-of-pants" homebrewers. Both Sprecher and Lakefront were built with a minimum of up-front investment and serve as shining examples of what can be done with inspiration and "sweat equity". All in all I think Karen Barela and the AHA staff deserve our high praise for bringing off the event so smoothly. "Thanks!" to all of you in Boulder. Meeting so many "Electronic Brewers" face to face after as much as 3 years of keyboard contact was very exciting. The added dimensions of the personalities of those I got to spend some time with was certainly the most intriguing aspect of getting to know people who I thought I could anticipate. Beyond the obvious miscalculations of age and appearance, I found peoples' sense of humor and warmth (often difficult to see on-line) served to cement many electronically formed friendships. My only regret is that I didn't get to spend more time with these people. To those of you who I didn't get to say "goodbye" to, I look forward to continuing our discussions here and to seeing you again in Portland. Thanks for making Milwaukee so memorable. RW... Russ Wigglesworth CI$: 72300,61 |~~| UCSF Medical Center Internet: Rad Equipment at RadMac1.ucsf.edu |HB|\ Dept. of Radiology, Rm. C-324 Voice: 415-476-3668 / 474-8126 (H) |__|/ San Francisco, CA 94143-0628 Return to table of contents
Date: Tue, 16 Jun 92 08:28:30 PDT From: polstra!larryba at uunet.UU.NET (Larry Barello) Subject: Re: hopeless hops I purchased some hops from Michael Matucheski and they worked out fine. I happened to be in Antigo Wi during the bad weather. the last day we were in town things warmed up and Micheal was able to dig mine up. All of the rizomes had buds - the fuggles had a 4" sprout on it when I planted it. I must admit, I didn't get around to planting until almost a month after I recieved the rhizomes. They were in plastic baggies at room temp. Perhaps that is why they were so vigorous? I don't remember how thick they were. Something like my pinky and about six inches long is what I remember. They all came up within a month of planting. Also, Seattle has had *very* warm weather this spring. Everything is early. A friend reported his hops already are forming flowers! As an aside, the fuggles is most vigorous, the Cascades next and the Hallertauer least vigorous. I presume next year things will even out after they adapt to their new homes. Return to table of contents
Date: Tue, 16 Jun 92 11:31:35 EDT From: eisen at kopf.HQ.Ileaf.COM (Carl West) Subject: $Agar? and sediment in wine Agar Nick, Check out your nearest oriental grocery store, you'll find agar-agar in at least one of several forms; powder, noodle-like strips(looks like rice noodles), or puffed square sticks that look like they're related somhow to fried pork rinds. Unless you're planning on doing heavy-duty microbiological studies on your yeasts this stuff will work fine for you. Sediment in wine >My question is what should I do with about 40 bottles of wine that all have >some sediment on the corks? ... Any ideas??? I don't do wine but, you asked for ideas, here's mine: Stir/shake a bottle up to get the sediment off the cork, and store it on its _side_, allow the sediment to settle to the side of the bottle. When serving, carefully and gently decant all at once into a decanter, _then_ pour for your guests. Carl WISL,BM. Return to table of contents
Date: Tue, 16 Jun 92 10:47:13 CDT From: gjfix at utamat.uta.edu (George J Fix) Subject: Largering, Milwaukee, Questions about England (George Fix) Florian asks in HBD 899 about priming festbiers in cold storage. We followed the traditional process, still widely used in Germany, of having a long, cold secondary fermentation in a gas tight vessel. No attempt at priming was made in this process. In particular, we allowed the fermentation to go 2/3rds of the way in the primary, and let the last 1/3rd finish off in the secondary. We took periodic samples to determine the state of carbonation. Very often it was necessary to bleed off some CO2 to prevent overcarbonation. If anything, it is possibly best to stay slighly on the low side, and then make minor upward adjustments at the end with direct CO2 injection. This practice is also widely used in Germany. Laurie and I really enjoyed Milwaukee. The biggest treat of all was meeting old friends, and relating faces to e-mail addresses of people we had not meet before. I just wish there were more time for everything, especially informal discussions. What would be great is to follow something like Jay Hersh's seminar with sessions where homebrews were tasted by a group of interested brewers. The beers could be served anonymously to prevent excessive ego deflation or inflation. This would also allow people to talk more freely about what they are actually tasting, and perhaps talk about their own personal experiences. (By the way, Jay really worked hard to get the doctored beers right, and despite of the hectic ending which was created by time limitations, I think he did an outstanding job.) Jack Schmidling's generic ale was indeed clean as a whistle. I did, however, have some stylistic quibbles with it. Jack, those high alpha Chinooks need a generous malt charge to balance them off. I hope you had a chance to taste Bob Jones' Brown Ale. It clearly showed how really delicious a clean well balanced beer can be. Also, since you and Al Korz. live in the same city, I hope you get a chance to taste his beers as well. They too are excellent models. The larger point, however, is that yeast culturing works, and it can do so for any type of brewer. One does not need fancy equipment to brew tasty beer. Good yeast, a good recipe, and sanitary brewing conditions will do the trick every time. One final point. Jack, when you discard yeast after they make a clean brew (well formulated or otherwise), then you could be chunking THE WORLD'S GREATEST YEAST SLURRY. Laurie and I are going to England at the end of this month. It is alas a work trip, but there should be some spare time on weekends. We would be grateful for any tips concerning pubs, brewpubs, and micros in or around Cambridge. These can be sent directly to gjfix at uta.utamat.edu. Return to table of contents
Date: Tue, 16 Jun 92 9:10:52 PDT From: rfozard at sword.eng.pyramid.com (Bob Fozard) Subject: Pilsner malt I'm interested in brewing up a pilsner, something like (of course :-) Pilsner Urquell. The wonderfull malt character of this stuff is really out of this world. I've recently seen some Bavarian Pilsner malt at my local supply shop (Fermentation Frenzy) and wonder if anyone has experience with this. Also, anyone have recommendations for other malt types that might be capable of producing malt character akin to Urquell? I just can't imagine that coming out of Briess Brewers malt (IMHO, Generic Brewers malt). It could perhaps be supplemented with some Munich or Vienna, what do you folks think? - -- rfozard at pyramid.com Return to table of contents
Date: Tue, 16 Jun 92 15:43:59 GMT From: martin at daw_302.hf.intel.com (martin wilde) Subject: Re: Aeration with aquarium pump Hmm... > Alberta Rager will have an article in the Conference Transcripts > on aeration -- she suggests using a bubbler stone, an aquarium pump > and a 2micron inline filter for aeration, but I would leave this > improvement for later. Well I tried using a 1 micron inline filter with an aquarium pump placed in my wort and the pump produced so much air that my wort bubbled out of the carboy!!! I don't know if the bubbler stone (which produces fine bubbles compared to just the end of the 1/8" tubing) doesn't have this problem or are they using a 15 gallon fermenter with 5 gallons of wort in it... Anyone who saw the demonstration at the Conference or know how to get around the problem care to comment?? By the way, how did they sterilize the bubbler?? Put it in bleach?? All of those little pores in the stone would be a menace to get clean it seems like... thanks Martin Wilde | So many beers... martin at daw_302.hf.intel.com | So little time... uunet!intelhf!daw_302!martin | Return to table of contents
Date: Tue, 16 Jun 92 13:32:08 EDT From: Chris Goedde <goedde at shape.mps.ohio-state.edu> Subject: Questions from a novice Hi. I'm a novice brewer (just racked my second batch to the secondary), and I have the following questions. 1) Is there a simple conversion between pounds of liquid malt extract and pounds of dry malt extract? 2) I'm thinking of brewing some half batches (2.5 gallons). Papazian gives a table for hop utilization for bittering as a function of the gravity of the boil, and I was wondering if there are similar adjustments for finishing hops also, or should I just cut them by 50%? 3) That little lid that comes with your fermentation lock. Do you attach it securely while fermenting or do you just set it on top? Or do you throw it away? In other words, what's it there for? I made a starter for my last batch, and it was slightly carbonated because I had the lid to the lock on, which didn't seem quite right. Thanks, chris goedde goedde at shape.mps.ohio-state.edu Return to table of contents
Date: Tue, 16 Jun 92 14:49:57 EDT From: Jay Hersh <hersh at expo.lcs.mit.edu> Subject: Nice meeting (almost) everyone Just wanted to say that it with one minor exception it was quite nice to put faces to many of the names I've recognized from the net for the last umpteen years.... Kudos to Russ Wigglesworth for his cute little rub-ons that let everyone know you were a computer geek :-) :-) Just about everyone was as friendly or friendlier in person and it was great to sit down and converse at length with many of those I did meet up with, and there were some great brewing and non-brewing tales to be told. I say just about everyone since Mr. Exception was of course his same old tired self-promoting self. Some people just don't get it do they?? To all who attended the Dr. Beer seminar, thanks!! Hope you enjoyed it sorry for the minor snafu... I plan to do this again next year (with AHA approval of course) and hope to have things run more smoothly. In all the comments I received were very positive (if you were there and have any feedback please forward it to me, thanks) so I expect we'll be there next year. Another special thanks to Dr. George Fix for his assistance.... JaH - ------------------------------------------------------------------------ Hopfen und Malz, Gott erhalts Return to table of contents
Date: Tue, 16 Jun 92 13:30 EDT From: "C. Lyons / ASIC Device Development / x9641" <LYONS at adc1.adc.ray.com> Subject: technique? > First, this is what I now do: the day or more before >brewing I start Wyeast and eventually make a 750 ml starter with >light dry malt extract (or sometimes I repitch from the secondary >and avoid the starter) and I also boil 1.5 to 2.0 gallons of cold >tap water (it's quite soft in Philadelphia) and then freeze in a >block; on the brewing day I bring about 4.5 gallons of water to >around 170x F., turn off the heat, add 6.6 lbs. NW malt extract >syrup, stir to dissolve, start heating again and bring to a boil, >add hops at one or more times, and boil for 60 to 90 minutes or >until volume falls to about 3.5 gallons, cool from 212x F. to >about 170x F. by putting the pot in a sink of cold water and then >cool to yeast pitching temperature by adding the 1.5 to 2.0 >gallon block of ice, pitch yeast into the pot and let stand one >to two hours, rack wort off of the settled trub into a carboy or >plastic fermenter while waving the siphon hose to aerate the >wort, fit a fermentation lock, ferment two to three days until >kreusen falls and then rack to a carboy for a one to three week >secondary fermentation, rack to a plastic fermenter with priming >sugar (preboiled corn sugar), and then bottle. Sometimes I bring >crystal malt or other specialty grains to 170x F. in the brewing >pot and then skim it out before adding the malt extract syrup. >Sometimes I treat my brewing water after the boil with Burton >water salts (for pale ales) and sometimes I add .5 tsp. of Irish >Moss at the end of the boil. I like this technique! The idea of letting the trub settle in the brew kettle is nice. Typically I sparge the wort immediately into the primary and end up getting a good portion of the trub in the primary. Just a few questions: 1) Does pitching the yeast into the brew pot ( at 80F) and siphoning 2 hours later disrupt the fermentation process? 2) Is a significant amount of yeast left behind in the brew pot along with the trub? I have been looking for such a technique and your additional comments would be appreciated. ... Chris Lyons, lyons at adc1.adc.ray.com Return to table of contents
Date: Tue, 16 Jun 92 16:58:24 CDT From: ssi!ppc at uunet.uu.net (Patrick P. Clancey) Subject: Re: hopeless hops Dave Ballard asks: > hey now- did anyone else get hop rhizomes from matucheski farms in > wi this year? a friend and i ordered a bunch at the end of march > and received them at the end of april. there was a problem with > the weather in wi at the time so their harvest was late. anyway, > we've had these things in the ground for like six weeks now and > have seen no signs of life. I ordered four rhizomes from them, the Hallertau, Cascades, Fuggles, and Bullions, for myself and friends. All have come up and are doing well (up to 12 inches growth so far). > i never saw a rhizome before these arrived, so i don't know how thick > they're supposed to be. the ones we got were _really_ skinny, like > much thinner than my pinky. were they anemic or something? if anyone They were all roughly the diameter of a pencil when received. > so what is it? is it da hops? is it da good piscataway soil? is it > da shoes? Definitely the shoes. Pat Clancey Supercomputer Systems, Inc. Eau Claire, WI Return to table of contents
Date: 16 Jun 92 22:06:40 EST From: Ruth Mazo Karras <RKARRAS at PENNSAS.UPENN.EDU> Subject: Technique; Chillers; Kegs ºThanks to all who responded to my post on brewing technique and suggestions for improvement. The leading suggestions were to use a wort chiller rather than the block of ice made from brewing water. This change would allow a full boil (with its better hop utilization)--more on this later. ºAlthough several respondents recognized the difference of views expressed in this forum from time to time, the consensus was that a plastic primary fermenter was fine. I do rack to a glass secondary and that won approval. No one thought that using oxygen to aerate the wort prior to pitching was sufficient bang for the bucks and a one liter starter was thought to be little better than the 750 ml starter I now use (although I suspect that I should be giving the starter more time to get to high krausen). ºAt least two repsondents thought that keggin WOULD improve the brew, providing better conditioning. Several more agreed that it would make brewing easier. More on this later, too. ºAnd of course just about everyone noted the benefits of going to all grain. If I can collect the additional materials, I plan to give that a first go this weekend in celebration of Father's Day (but my daughter has opted to feed my computer hobby so no wort chiller there). Finally, one respondent noted the inadvisability of doing more than a 60 minute boil for extracts, something I now recall seeing here some time ago but had not remembered. ºWort Chillers. OK, I am ready to take the step. The immersion variety seems more practical from a sanitation standpoint. I like the idea of keeping it clean, but sterilizing it just before use by inserting it into the boil for a few minutes before turning the water on. The most detailed description I have found here of making an immersion wort chiller was by Patrick Volkerding (volkeri at mhd1.moorhead.msus.edu) on 3/26/92. He used 25 feet of 3/8 inch outside diameter (O.D.) copper tubing with compression fitting s to connected to a garden hose. His tips included using a snap-connect fitting for easy connections. Washing machine hoses can be used for connections. The plumbing supply stores I talked to today say that the 3/8 inch O.D. tubing has a 1/4 inch inside diameter, and comes in two varieties, the one that I would want for easy bending being the soft variety. $1.05 per foot in Philadelphia. Patrick used 25 feet--should I use the same? ºKegs. My wife brought back form England a couple of weeks ago a copy of _Home Brewing--The CAMRA Guide_ by Graham Wheeler (Alma Books, Ltd. 1990). It is a 172 page cross between the books by Miller and Papazian, but with an English bent that I found really useful (for example, I just never understood before that copper finings were fining agents added to the brewpot, which is called a copper in England due to its historical construction material). As the book describes all grain only, I have certainly not digested it, but I am intrigued by the plastic barrels used in England for kegging. They have a tap set into them and can take a carbon dioxide charger to protect against oxidization. Can anyone compare them to the soda kegs used by many homebrewers here? ºThanks again for the help of this Digest. Next year I hope even to go to Portland! Chris Karras (RKarras at PennSAS.UPenn.edu) Return to table of contents
Date: Tue, 16 Jun 92 18:53:40 -0700 From: rkaye at polyslo.csc.calpoly.edu (Mr.Raytrace) Subject: Los Angeles Brewing Company I got some more news on the Los Angles brewing company, who are the folks that make Eureka beer. The brewpub closed down during the L.A. riots, and then never opened up again. The official word was 'finanicial troubles' and that the brewery would continue to brew beer, but the pub would remain closed for a while. The story has now changed for the worse: The brewery will close and the pub will stay open... Seems stupid to me... -ruaok Return to table of contents
Date: Tue, 16 Jun 92 22:53 CDT From: arf at ddsw1.mcs.com (Jack Schmidling) Subject: Agar, Sediment To: Homebrew Digest Fm: Jack Schmidling >From: Nick Zentena <zen%hophead at canrem.com> Subject: $Agar? > Does anybody know of anyplace that sells agar at reasonable prices? At the risk of being one of a zillion responses..... Oriental food stores in Chicago sell agar agar in foot long sticks about 1 inch square for a couple dollars. I boil 6 inches in a cup of wort and the cost is just about zilch. >From: envkas at sn634.utica.ge.com >Subject: sediment in wine >My question is what should I do with about 40 bottles of wine that all have some sediment on the corks? This may seem a bit obvious but how bout turning them right-side-up afor a few weeks or whatever it takes? js Return to table of contents
End of HOMEBREW Digest #904, 06/17/92