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Date: 31 Oct 2006 23:00:01
From: Request Address Only - No Articles
Subject: Homebrew Digest #5081 (October 31, 2006)
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HOMEBREW Digest #5081 Tue 31 ober 2006
FORUM ON BEER, HOMEBREWING, AND RELATED ISSUES
Digest Janitor: pbabcock at hbd.org
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THIS YEAR'S HOME BREW DIGEST BROUGHT TO YOU BY:
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Contents:
Numerical meaning of attenuation figures ("Peter A. Ensminger")
mash (leavitdg)
pumpkin (leavitdg)
pumpkin info ("Tom Klepfer")
Samichlaus ("Scott D. Braker-Abene")
First press wort? ("Kevin Gray")
Re: Yeast for Bottle Conditioning High Gravity Ales (Jeff Renner)
Sankey kegging... ("Michael Eyre")
Home brew group.... ("Michael Eyre")
Golden Promise... ("Michael Eyre")
Lallemand / Danstar yeast - don't panic! (Signalbox Brewery)
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----------------------------------------------------------------------
Date: Tue, 31 2006 00:31:10 -0500
From: "Peter A. Ensminger" <ensmingr at twcny.rr.com >
Subject: Numerical meaning of attenuation figures
Christopher asks how to calculate "attenuation" for his homebrew. His
beer had an OG = 1.050 and FG = 1.010.
According to DeClerck ...
SG(1.050)=(-463.37)+(668.72*SG)-(205.35*SG^2)= 12.4 Pi (Plato-initial)
SG(1.010)=(-463.37)+(668.72*SG)-(205.35*SG^2)= 2.56 Pf (Plato-final)
This gives
1) Real Extract (RE)
RE = (0.1808*Pi) + (0.8192*Pf) = 4.34
2) Apparent Attenuation (AA, most commonly used number for "attenuation")
AA = 1 - (Pf/Pi) = 0.794
3) Real Attenuation (RA, used mostly by beer-geeks)
RA = 1 - (RE/Pi) = 0.650
For details and further info, see: "Beer Data: Alcohol, Calorie, and
Attenuation Levels of Beer" at http://hbd.org/ensmingr/
Cheers!
Peter A. Ensminger
Syracuse, NY
------------------------------
Date: Tue, 31 2006 06:54:14 -0500
From: leavitdg at plattsburgh.edu
Subject: mash
Chad;
If you heat the appropriate amount of water to 160 or so, then add your grain,
while stirring, you will most likely get a resultant temp in the mid to high
140s, or low 150s, depending upon the temp of the grain.
Promash helps to calculate this.
Happy Brewing!
Darrell
Plattsburgh,NY 44 41 58 N Latitude
73 27 12 W Longitude
[544.9 miles, 68.9]Apparent Rennerian
------------------------------
Date: Tue, 31 2006 06:58:45 -0500
From: leavitdg at plattsburgh.edu
Subject: pumpkin
Thankyou Steve.
I did bake the pumpkin last year, and think that I will resort to that method
again in a year or so.
I think that if one calls it "Pumpkin Ale" there ought to be at least some
pumpkin in the mash, however little.
I also noticed spices added near the end in some posts. Does this tend to keep
the flavor of the spices? Without knowing I have added throughout, assuming
that , like hops, there may be different aspects of the spices. Does anyone
have data/ experience with this?
Happy Brewing!
Darrell
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Date: Tue, 31 2006 06:26:39 -0600
From: "Tom Klepfer" <tomklepfer at 78055.com >
Subject: pumpkin info
Regarding the problems of pumpkins not contributing any
worthwhile flavor to ales, you should know that the vast
majority of pumpkins sold in fresh markets are bred and
grown for decorative purposes, not culinary. For baking,
canning or brewing, you'll need to find or grow varieties
suitable for cooking. Or use canned pumpkins.
Part of the problem is that "pumpkins" and most "squash" are
the same two species, and squash types are used in the
breeding of many pumpkins. Hence the vegetal flavors
someone mentioned....
Cheers,
Tom Klepfer
Medina, TX
------------------------------
Date: Tue, 31 2006 06:50:20 -0800 (PST)
From: "Scott D. Braker-Abene" <skotrat at yahoo.com >
Subject: Samichlaus
Hey Now,
Does any of youse guys have a tried and true just plain fantastic
"Samichlaus" recipe?
Allgrain please.
Thanks
-Scott
"I can't help it... I love being a fart machine"
- Heather Braker
http://www.skotrat.com/skotrat - Skotrats Beer Page
http://www.brewrats.org - BrewRats HomeBrew Club
------------------------------
Date: Tue, 31 2006 09:55:29 -0500
From: "Kevin Gray" <kevin.gray at gmail.com >
Subject: First press wort?
I was at a Japanese restaurant last night and the placemat with all of
the different types of sushi had a Kirin ad at the bottom. This ad
claims that Kirin's flavor comes from "first press wort." The Kirin
website makes the same claim:
"The luxurious single wort (or first press) process yields a unique,
complex flavor. "
I've been brewing for about 7 years, and read a lot about the brewing
process, but I had never heard of first press wort. Is this just
marketing BS (like the claim that the beer gets it's unique flavor
from cold fermentation and extended cellaring, which is true of any
lager, right?) or is there some process I've never heard of?
KevBrews
http://kevbrews.blogspot.com
------------------------------
Date: Tue, 31 2006 10:15:32 -0500
From: Jeff Renner <jsrenner at umich.edu >
Subject: Re: Yeast for Bottle Conditioning High Gravity Ales
Rich Beecher in Chattanooga, TN asked about bottling yeasts.
I don't think I have anything much to add to the answers that were
posted. I seldom brew big beers, but the few I've done, probably 9%
max, carbonated OK with the original yeast.
Of course, you could, if you liked, use Brettanomyces claussenii
http://www.whitelabs.com/beer/bacteria.html at bottling, which is the
traditional British way. (Well, the didn't add cultured Brett - it
was just around.) You'd need to let it ferment a bit before bottling
as it would probably over-carbonate otherwise. I think it would
tolerate high alcohol.
Jeff
- ---
Jeff Renner in Ann Arbor, Michigan USA, jsrenner at umich.edu
"One never knows, do one?" Fats Waller, American Musician, 1904-1943
------------------------------
Date: Tue, 31 2006 11:48:34 -0800
From: "Michael Eyre" <meyre at sbcglobal.net >
Subject: Sankey kegging...
I know this has been beat before, as I've checked the archives just a
minute ago, but here's the thing.
Anyone have any ideas on kegging in the newer and getting more popular
by the minute 5 gallon "log" style kegs? I figure since the last
frenzied posts regarding this back in the 1999 era, there's been a
possible renewed interest in using these kegs. For a few reasons, and to
just be different, I'm planning on going this route. I have never kegged
before in any other kind of keg, but I now have the CO2 tank, regulator,
keg and am awaiting the Sankey tap coupler to begin. I figure I'm going
to clean out the gunk from the keg with a lye soak (how much lye, btw?
I've seen the references in the archive, but nobody mentioned the
amount?), and then use regular sanitizer to clean just before I put the
beer in. I found replacement spear retaining rings on the Sabco site,
but they're not cheap, so I'll be looking into a kegman style snap ring.
Although it appears to be just a simple cir-clip that you can get from
the hardware store, now? I can't see spending 8 bucks on a $0.25 item.
correct me if I'm wrong, please! Anyone doing this already?
Mike
------------------------------
Date: Tue, 31 2006 11:51:59 -0800
From: "Michael Eyre" <meyre at sbcglobal.net >
Subject: Home brew group....
I had a posting problem and posted a couple things before that never got
out. I'll repost them here again if you'll bear with me.
- -----Original Message-----
You all get my post regarding wanting to start a H.B. group in my area
last week?
I can't locate one anywhere close to me and was thinking of starting up
a group. I live near several well populated areas, and I know the
brewers are out there, but there's just no existing group here. I was
looking for pointers on people in an established group that would offer
some suggestions as to a good baseline to follow. Monthly meetings?
Floating meetings? Bi-annual? What sort of events do you find the most
appealing to the majority? Do you have H.B. tastings and how does that
work out with the group?
In addition, I was in a brew pub in my area here (Cambridge House in
Granby, CT) and they indicated they would LOVE to sponsor a H.B. group
with excellent discounts, as well as possibly being able to supply base
malts at discount as well. they'd enjoy being the home base for our
meetings if we were interested in that. So, before getting all up in
this thing, I was looking for some input.
Anyone?
Mmike
------------------------------
Date: Tue, 31 2006 11:52:53 -0800
From: "Michael Eyre" <meyre at sbcglobal.net >
Subject: Golden Promise...
- -----Original Message-----
I came across a 50# sack of Golden Promise that my shop was blowing out
for real cheap.. so I bought it, couldn't pass it up at that price. My
question is, I'm not that familiar with this malt, though I've heard
it's an old 'distillers malt'. can it be used for beer? Let me rephrase.
what other malt that is more of a 'beer malt' is it similar to so I can
sort this out for recipe work?
Mike
------------------------------
Date: Tue, 31 2006 20:11:59 +0000
From: Signalbox Brewery <signalbox.brewery at ntlworld.com >
Subject: Lallemand / Danstar yeast - don't panic!
I have received a helpful and prompt response from Keith Lemcke of
Siebel Institute and Lallemend to the effect that there was an error on
the website. Nottingham, Windor (and Fermaid) are now back at
http: //
consumer.lallemand.com/danstar-lalvin/danstar.html
David Edge, Derby, UK
------------------------------
End of HOMEBREW Digest #5081, 10/31/06
*************************************
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Date: 01 Nov 2006 00:12:11
From: Ed Edelenbos
Subject: Re: Bulking Up
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"Dan Logcher" <dlogcher*xspam*@comcast.net > wrote in message
news:45481336$0$24622$b45e6eb0@senator-bedfellow.mit.edu...
>
> I wish it was onle $1 - $2 savings.. Cans of LME are twice as expensive
> as the mail order place I use. I've been buying 1 - 2 six lb jugs from
> mail order frequently, paying more for smaller quantities and more on
> shipping. I think I can rattle off a batch every 2 - 3 weeks.
>
> I wonder if I could fill 1/2 gal cleaned milk jugs with it and stick them
> in the freezer. Thoughts? Concerns?
>
> --
> Dan
The trick (of course) is to use it up. (grin)
These days, I use up a 33# jug in about 6 weeks... about a batch a week
give or take. Once it's made, it can sit in the secondary or keg (or bottle
for that matter). Even at 10 weeks, I wouldn't worry about it. Some people
say to put an ounce (or less) of vodka on top of the extract to inhibit
mold. I've done that but when I haven't I don't get mold. I don't get off
flavors either.... For me, the 33# jugs are around $2 a lb... a 3.3lb can
is $12. Significant savings. I wouldn't bother freezing it. Keep it in a
cool place but I don't think freezing is necessary (or beneficial).
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Date: 01 Nov 2006 09:03:06
From: Dan Logcher
Subject: Re: Bulking Up
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Ed Edelenbos wrote:
> "Dan Logcher" <dlogcher*xspam*@comcast.net> wrote in message
> news:45481336$0$24622$b45e6eb0@senator-bedfellow.mit.edu...
>
>>I wish it was onle $1 - $2 savings.. Cans of LME are twice as expensive
>>as the mail order place I use. I've been buying 1 - 2 six lb jugs from
>>mail order frequently, paying more for smaller quantities and more on
>>shipping. I think I can rattle off a batch every 2 - 3 weeks.
>>
>>I wonder if I could fill 1/2 gal cleaned milk jugs with it and stick them
>>in the freezer. Thoughts? Concerns?
>>
>>--
>>Dan
>
>
> The trick (of course) is to use it up. (grin)
>
> These days, I use up a 33# jug in about 6 weeks... about a batch a week
> give or take. Once it's made, it can sit in the secondary or keg (or bottle
> for that matter). Even at 10 weeks, I wouldn't worry about it. Some people
> say to put an ounce (or less) of vodka on top of the extract to inhibit
> mold. I've done that but when I haven't I don't get mold. I don't get off
> flavors either.... For me, the 33# jugs are around $2 a lb... a 3.3lb can
> is $12. Significant savings. I wouldn't bother freezing it. Keep it in a
> cool place but I don't think freezing is necessary (or beneficial).
Thanks. It was be pretty aggressive for me to do a batch a week, what with
holidays and such coming up. I'm doing an all-grain at a friends house this
weekend, I could probably do every 2 - 3 weeks.
Buying bulk brings my price/lb to $1.74. My LHBS sells 3.3# cans for $12.95
and the 33# jugs for $69.95. Mailorder I'm getting it delivered for $57.50.
As long as I'm able to wait 4-5 days, its very cost effective.
Anyone know where I can get new 1/2 gallon containers?
--
Dan
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Date: 01 Nov 2006 11:54:39
From: Ed Edelenbos
Subject: Re: Bulking Up
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"Dan Logcher" <dlogcher*xspam*@comcast.net > wrote in message
news:4548a91a$0$565$b45e6eb0@senator-bedfellow.mit.edu...
>
> Thanks. It was be pretty aggressive for me to do a batch a week, what
> with
> holidays and such coming up. I'm doing an all-grain at a friends house
> this
> weekend, I could probably do every 2 - 3 weeks.
You just need to rearrange your priorities. (Said with tongue firmly in
cheek!!!)
Even if you did every other week (33 lbs is basically 5 batches) that would
be 10 weeks and IMO, not a problem. Make it every 3rd week a couple times
and that is 12 weeks... still not a problem... or at least in my
experience.
<snipped price analysis >
That's an excellent price.
>
> Anyone know where I can get new 1/2 gallon containers?
>
For storage? I tend to go with the idea of less handling is better... and
just leave it in the jug. But it's *your* hobby insn't it? (grin)
Ed
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Date: 01 Nov 2006 15:25:00
From: Dan Logcher
Subject: Re: Bulking Up
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Ed Edelenbos wrote:
> "Dan Logcher" <dlogcher*xspam*@comcast.net> wrote in message
> news:4548a91a$0$565$b45e6eb0@senator-bedfellow.mit.edu...
>
>>Thanks. It was be pretty aggressive for me to do a batch a week, what
>>with
>>holidays and such coming up. I'm doing an all-grain at a friends house
>>this
>>weekend, I could probably do every 2 - 3 weeks.
>
>
> You just need to rearrange your priorities. (Said with tongue firmly in
> cheek!!!)
>
> Even if you did every other week (33 lbs is basically 5 batches) that would
> be 10 weeks and IMO, not a problem. Make it every 3rd week a couple times
> and that is 12 weeks... still not a problem... or at least in my
> experience.
I think I could do every 3 weeks. If only the wife drank.. then she'd
have less reason to give me that look when I tell her I'm brewing this
weekend :) You know that look.
> <snipped price analysis>
>
> That's an excellent price.
Yeah, I'm very lucky they are one state away.. I feel bad for not
going to the LHBS, but its quite a bit of money saved.
>>Anyone know where I can get new 1/2 gallon containers?
>
> For storage? I tend to go with the idea of less handling is better... and
> just leave it in the jug. But it's *your* hobby insn't it? (grin)
I figured it would have less exposure to air if I feeled a few 1/2 gal
jugs.. but yeah, maybe I should just leave it in the big jug and use
more frequently.
--
Dan
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Date: 01 Nov 2006 19:06:25
From: John 'Shaggy' Kolesar
Subject: Re: Bulking Up
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On Tue, 31 2006 22:23:33 -0500, <dlogcher*xspam*@comcast.net > wrote:
> I wonder if I could fill 1/2 gal cleaned milk jugs with it and stick them
> in the freezer. Thoughts? Concerns?
I don't konw about freezing LME, haven't really heard of anyone doing that
before. However, I think it'd be overkill. 2 - 3 months is not really
that long for storing bulk LME. I think you'll be fine just keeping
it in the original container.
John.
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