Question:
HOMEBREW Digest #949 Mon 17 August 1992 FORUM ON BEER, HOMEBREWING, AND RELATED ISSUES Rob Gardner, Digest Coordinator Contents: Homebrew Digest Policy Note, PLEASE READ! (Rob Gardner) RE: ammonia and phosphates for yeast (Paul dArmond) Cider, water (Doug Behm) Toronto in October (Theodore B. Samsel) Porter recipe (Ted Manahan) Mashing, Hefe (doug) Great Western Malting closes retail outlet in Corning, CA (Tom Bower) cold break/bipotemous (Brian Bliss) Coffeemaker Mashtun (Chuck Cox) Re: Alt or Koelsch Yeast (Jon Binkley) Adjuncts, Oatmeal and mashing (cole) Re: magical bliss; pressing apples (Dave Coombs) Sanitizing Soda Kegs (Bob Gorman) Sassafras, Stout Recipe (James S Durham) stack for browsing through digests offered (GEOFF REEVES) Thanks for all the response (Karl F. Bloss) Re: Mashing from Micah Millspaw, etc. (Jeff Benjamin) Be-Gyled by Priming (C.R. Saikley) yeast banking—wort aeration (Aaron Birenboim) Re: Why bother with yuck? (Bill Szymczak) Yeast Nutrient, Vitamin C, and Chillers (Michael L. Hall) Allergies (John Stepp) labels and H2O bottles (David Klumpp) Re: Yeast Nutrient (Bob Devine 14-Aug-1992 1505) (Articles are published in the order they are received.) Send UNSUBSCRIBE and all other requests, ie, address change, etc., Archives are available via anonymous ftp from sierra.stanford.edu. (Those without ftp access may retrieve files via mail from message to that address to receive listserver instructions.) **Please do not send me requests for back issues!** Homebrew Digest Policy Statement The _purpose_ of the Homebrew Digest is to discuss the amateur production of beer, and includes all aspects of brewing. Though the main focus is on malt beverages (beer), we welcome discussions on homemade wine, mead, and cider, as well as other fermented (but not distilled) beverages. The Digest is a grassroots forum, deriving all content (and hence usefulness) from its subscribers. The digest is not moderated, edited or censored in (hardly) any way, and so the overriding guideline for content is *constructiveness*. Simply put, if you have something constructive to say, then it is welcome, otherwise it is not. If you have something to say that you wouldn’t feel comfortable saying to somebody’s face, then it is probably not going to be welcome in the digest either. And in agreement with standard network policy, crass commercialism is frowned upon. If a contributor does not adhere to this guideline, I suggest that he be deluged with *private* flames, since, as stated above, I will (hopefully) not censor digest content. In other words, government of the digest will be minimal, and the subscribers have to police themselves in order to maintain the digest’s record of lots of signal and little noise. Requests to me for back issues, archives, cat’s meow, instructions for ftp, etc., will be silently discarded. There are simply too many subscribers to provide personal service to each one. Removal requests are handled as time allows and in general, no reply is sent. Remember that there are lots of redistribution points for the digest, so I may not be able to delete your address. And, if you have subscribed to the digest via the BITNET listserver (BEER-L) then you *must* unsubscribe the same way! Remember to include your *name* in all requests so I have a better chance of finding you in the list. This is especially critical for change of address requests! Remember that most correspondence sent to homebrew-request will probably not be answered unless specifically requested. Requests should be sent to the *request* address (homebrew-request), and articles should only be sent to the digest address (homebrew). Mixups between these addresses will be handled haphazardly at best, but probably will be ignored. If handled at all, they might generate a nasty response, since they add to my workload. Please, please, check your reply address before mailing something here! Please limit the size of articles to less than 8k bytes otherwise they will be rejected. Please limit line lengths to 80 characters, since not everyone has fancy displays. Also please limit the size of your signature to save valuable digest real estate, and try to give your articles useful subjects lines. Thanks for helping to make the digest better for everyone! Rob RESEARCHES ON FERMENTATION M. Pasteur, of Lille, has recently been awarded a prize by the French Academy for his researches on fermentation which throw much light on this little-understood department of chemistry. He shows that the germ in which fermentation originates is a living substance,– organic, not inorganic, as some suppose; and leads to the conclusion that there is a remarkable analogy between fermentation and physiological action. …Introduce yeast globules into a mixture composed of candied sugar, ammoniacal salt, and a phosphate, and the ammonia will disappear by transformation into the complex albuminous matter of the yeast, while the phosphate gives it left up to form new globules. …From this [analysis] it is evident that the yeast plant can only grow where it can obtain a due supply of nitrogenous and mineral matter. When, by the presence of a salt of ammonia and phosphates, these conditions were abundantly supplied, M. Pasteur found the development of the yeast plant rapid and the fermentation exceedingly active; but when the growth of the plant could only take place through the assimilation of albuminous substances that were already appropriated, as in grapes, beet-roots, etc., the same processes went on, but with diminished velocity. – — from the Annual of Scientific Discovery: or, Year-book of Facts in Science and Art for 1861. Edited by David A. Wells, A.M. Author of Principles of Natural Philosophy, Principles of Chemistry, Science of Common Things, etc. Boston: Gould and Lincoln, 1861. In reading my post on sassafras, it should read at elevations of up to 5000 ft. If anybody tries to make root beer from real roots , I would like to know how it turns out. I noticed a post a few issues back about using R.B. extract, the resulting brew seemed weak. I read some place to use two bottles of extract (double of what you would usually use). I tried it but half the bottles exploded and I was too scared to try and open the others. I have read alot about cider making but have I missed the posting of any recipes? RE: boiled water – usually use tap water to bring my wort up to 5 gal in my fermenter. I haven’t had a problem but I never thought about it. I use tap water because it is very cold and shortens the cooling time and, in my mind, lessened the time for airborne bugs to enter. Birmingham has had a micro brewery opened. The beer is good, reminds me of an IPA. First brewery in AL in about 60 years. Made me wonder why UA1VM distributes this letter (Bible belt and all that). Afraid to ask, may cancel if powers that be realize it. Fellow HBDers, My wife and I shall be in Toronto for a week around the first of October. Could some kind Torontoid (Toronter/Torontian/whatever) or former resident of that burg tell us of any brewpubs/beer stores etc. (and local brews) that would be worth our trying out? regards, Full-Name: Ted Manahan Does anyone have a recipe (grain or extract) for a SN porter like brew? Any clues as to how to get that creamy taste?
I came pretty close with the recipe for Silver Dollar Porter from the original TCJOHB. Another similar recipe is "Tina Marie Porter" from the Cat’s Meow. Both of these are all grain recipies. The porter that I made was based on these two recipies. It turned out very smooth and creamy – I attribute this to the high final gravity I got from a long slow mash. My FG was 1.022, which is pretty thick. Ted Manahan 503/750-2856 According to Micah Millspaw: I start the mash fairly tight 20-24oz per lb. and add sufficiently hot water to make the temperature steps I want without exceeding 32oz per lb grain to water, for a normal mash. What do you folks think about this… pretty standard, rule of thumb sort of stuff? Seems to measure up pretty closely with Miller, Papaz. etc. recipes. I just never thought along those lines, I guess that’s why Micah has the ribbons to show for it…. Secondly, I assume in this "insulated cooler type mash tun" that a grain bag is used? Another note from yesterday… both hefe and klar beers are filtered I thought hefe was unfilterd. I know that Sprecher’s Hefe is unfiltered. Allison, my ale is
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Response:
Micah Millspaw posts: It is a simple thing to increase the mash temperature by adding more hot water at the time it is needed for the step increase. The mash out can be conducted the same way. This approach to mashing is a part of the gentle mash that can reduce the effects of hot oxygen reactions. The statement that oxygen reactions can be bad even in the mash makes me wonder about old-fashioned small brewery mash tuns, the open kind with big rotating paddles that vigorously mix the mash. Are they reducing the quality of their beer without knowing it?
Umm maybe I misunderstood George Fix’s book, but I am under the understanding that the hot wort oxygen reactions happen due to precursors present from the grain after the boil. My impression from George’s discussion is that boiling breaks down these precursors, but they re-form during periods when the wort stands hot (thus the importance of chilling your wort) and that introduction of oxygen is thus unimportant at mashing time since boiling will break down such compounds. Now *I* may be the one misinterpreting here, so If Micah is reading can you please lend more insight on where your concerns about hot oxygen reactions PRIOR to the boil come from… JaH — Hopfen und Malz, Gott erhalts There is nothing open about OpenGL
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