HOMEBREW Digest #5972 Mon 22 October 2012
FORUM ON BEER, HOMEBREWING, AND RELATED ISSUES
Digest Janitor: pbabcock at hbd.org
***************************************************************
TODAY'S HOME BREW DIGEST BROUGHT TO YOU BY:
No "sponsor-level" donation yet this year
Support those who support you! Visit our sponsor's site!
********** Also visit http://hbd.org/hbdsponsors.html *********
DONATE to the Home Brew Digest. Home Brew Digest, Inc. is a
501(c)3 not-for-profit organization under IRS rules (see the
FAQ at http://hbd.org for details of this status). Donations
can be made by check to Home Brew Digest mailed to:
HBD Server Fund
PO Box 871309
Canton, MI 48187-6309
or by paypal to address serverfund@hbd.org. DONATIONS of $250
or more will be provided with receipts. SPONSORSHIPS of any
amount are considered paid advertisement, and may be deductible
under IRS rules as a business expense. Please consult with your
tax professional, then see http://hbd.org for available
sponsorship opportunities.
***************************************************************
Contents:
Fwd: MALT Turkey Shoot 2012 (Jack Mowbray)
* * * * * * * * * * * * * * * * * * * * * * * * * * * * *
* Beer is our obsession and we're late for therapy! *
* * * * * * * * * * * * * * * * * * * * * * * * * * * * *
NOTE: With the economy as it is, the HBD is struggling to
meet its meager operating expenses of approximately $3500
per year. If less than half of those currently directly
subscribed to the HBD sent in a mere $5.00, the HBD would
be able to easily meet its annual expenses, with room to
spare for next year. Please consider it.
Financial Projection as of 22 October 2012
*** Condition: Critical ***
501(c)3 automatically revoked; New Form 1023 filed
25 June 2012 for retroactive reinstatement.
See Site News on http://hbd.org for details and progress.
Projected 2012 Budget $3191.79
Expended against projection $2497.26
Unplanned expenditures $ 331.88
Projected Excess/(Shortfall) ($ 21.07)
As always, donors and donations are publicly acknowledged
and accounted for on the HBD web page. Thank you.Send articles for __publication_only__ to post@hbd.org
If your e-mail account is being deleted, please unsubscribe first!!
To SUBSCRIBE or UNSUBSCRIBE send an e-mail message with the word
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LOOKING TO BUY OR SELL USED EQUIPMENT? Please do not post about it here. Go
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The HBD is a copyrighted document. The compilation is copyright
HBD.ORG. Individual postings are copyright by their authors. ASK
before reproducing and you'll rarely have trouble. Digest content
cannot be reproduced by any means for sale or profit.
More information is available by sending the word "info" to
req@hbd.org or read the HBD FAQ at http://hbd.org.
JANITORs on duty: Pat Babcock (pbabcock at hbd dot org), Jason Henning,
Spencer Thomas, and Bill Pierce
----------------------------------------------------------------------
Date: Mon, 22 Oct 2012 14:59:58 -0500 (CDT)
From: Jack Mowbray <jmowbray at verizon.net>
Subject: Fwd: MALT Turkey Shoot 2012
Maryland Ale and Lager Technicians (MALT) are
pleased to announce their 8th Annual Turkey Shoot*
Homebrew Competition. This is a BJCP-sanctioned event.
Cash prizes ($100.00, $50.00 and $25.00) will be
awarded for Best of Show, 2nd place and 3rd place overall.
Sponsored prize packages will be awarded to individual
category winners. Ribbons will be awarded to 1st, 2nd and 3rd place
entries in individual categories. As always, high quality
feedback will be provided on all entries.
The judging will be conducted on Sunday, November
18th at Heavy Seas (Clipper City) Brewing Company in Baltimore, MD.
This competition is for beer only - all BJCP beer
categories will be judged. The deadline for entries is November
10th.
Additional information, on-line entry info, drop
off info, bottle labels, etc., can be found on the MALT website:
http://www.maltclub.org.
As in the past, we welcome the participation of
BJCP- accredited judges. Anyone who is interested in
helping with the judging should contact:
Mike McMahon fishandbrew at comcast.net
*no live birds will be harmed during this event
------------------------------
End of HOMEBREW Digest #5972, 10/22/12
*************************************
-------
Monday, October 22, 2012
Friday, October 19, 2012
Homebrew Digest #5971 (October 19, 2012)
HOMEBREW Digest #5971 Fri 19 October 2012
FORUM ON BEER, HOMEBREWING, AND RELATED ISSUES
Digest Janitor: pbabcock at hbd.org
***************************************************************
TODAY'S HOME BREW DIGEST BROUGHT TO YOU BY:
No "sponsor-level" donation yet this year
Support those who support you! Visit our sponsor's site!
********** Also visit http://hbd.org/hbdsponsors.html *********
DONATE to the Home Brew Digest. Home Brew Digest, Inc. is a
501(c)3 not-for-profit organization under IRS rules (see the
FAQ at http://hbd.org for details of this status). Donations
can be made by check to Home Brew Digest mailed to:
HBD Server Fund
PO Box 871309
Canton, MI 48187-6309
or by paypal to address serverfund@hbd.org. DONATIONS of $250
or more will be provided with receipts. SPONSORSHIPS of any
amount are considered paid advertisement, and may be deductible
under IRS rules as a business expense. Please consult with your
tax professional, then see http://hbd.org for available
sponsorship opportunities.
***************************************************************
Contents:
Re: Roasted Coconut Porter (David Huber)
* * * * * * * * * * * * * * * * * * * * * * * * * * * * *
* Beer is our obsession and we're late for therapy! *
* * * * * * * * * * * * * * * * * * * * * * * * * * * * *
NOTE: With the economy as it is, the HBD is struggling to
meet its meager operating expenses of approximately $3500
per year. If less than half of those currently directly
subscribed to the HBD sent in a mere $5.00, the HBD would
be able to easily meet its annual expenses, with room to
spare for next year. Please consider it.
Financial Projection as of 12 September 2012
*** Condition: GUarded ***
501(c)3 automatically revoked; New Form 1023 filed
25 June 2012 for retroactive reinstatement.
See Site News on http://hbd.org for details and progress.
Projected 2012 Budget $3191.79
Expended against projection $2277.36
Unplanned expenditures $ 315.93
Projected Excess/(Shortfall) $ 17.30
As always, donors and donations are publicly acknowledged
and accounted for on the HBD web page. Thank you
Send articles for __publication_only__ to post@hbd.org
If your e-mail account is being deleted, please unsubscribe first!!
To SUBSCRIBE or UNSUBSCRIBE send an e-mail message with the word
"subscribe" or "unsubscribe" to request@hbd.org FROM THE E-MAIL
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IF YOU HAVE SPAM-PROOFED your e-mail address, you cannot subscribe to
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for the automation - that's your job.
HAVING TROUBLE posting, subscribing or unsusubscribing? See the HBD FAQ at
http://hbd.org.
LOOKING TO BUY OR SELL USED EQUIPMENT? Please do not post about it here. Go
instead to http://homebrewfleamarket.com and post a free ad there.
The HBD is a copyrighted document. The compilation is copyright
HBD.ORG. Individual postings are copyright by their authors. ASK
before reproducing and you'll rarely have trouble. Digest content
cannot be reproduced by any means for sale or profit.
More information is available by sending the word "info" to
req@hbd.org or read the HBD FAQ at http://hbd.org.
JANITORs on duty: Pat Babcock (pbabcock at hbd dot org), Jason Henning,
Spencer Thomas, and Bill Pierce
----------------------------------------------------------------------
Date: Fri, 19 Oct 2012 10:19:00 -0400
From: David Huber <n3uks.dave at gmail.com>
Subject: Re: Roasted Coconut Porter
Scott Dunn asked for tips on brewing with coconut. I haven't done it
myself, but the current version of BYO has an article on brewing with
nuts. You might get some inspiration or tips from that:
http://byo.com/component/resource/article/2611-brewing-gone-nuts
Also, I remember a Basic Brewing Radio podcast with the brewer at
Maui. I don't recall if they talked about their coconut porter in
there but it might be worth a listen:
http://media.libsyn.com/media/basicbrewing/bbr11-15-07maui.mp3
While looking up that link I see that they he interviewed Maui more
recently as well:
http://traffic.libsyn.com/basicbrewing/bbr06-13-12kimlutz.mp3
Good luck.
Dave Huber
Jessup, MD
------------------------------
End of HOMEBREW Digest #5971, 10/19/12
*************************************
-------
FORUM ON BEER, HOMEBREWING, AND RELATED ISSUES
Digest Janitor: pbabcock at hbd.org
***************************************************************
TODAY'S HOME BREW DIGEST BROUGHT TO YOU BY:
No "sponsor-level" donation yet this year
Support those who support you! Visit our sponsor's site!
********** Also visit http://hbd.org/hbdsponsors.html *********
DONATE to the Home Brew Digest. Home Brew Digest, Inc. is a
501(c)3 not-for-profit organization under IRS rules (see the
FAQ at http://hbd.org for details of this status). Donations
can be made by check to Home Brew Digest mailed to:
HBD Server Fund
PO Box 871309
Canton, MI 48187-6309
or by paypal to address serverfund@hbd.org. DONATIONS of $250
or more will be provided with receipts. SPONSORSHIPS of any
amount are considered paid advertisement, and may be deductible
under IRS rules as a business expense. Please consult with your
tax professional, then see http://hbd.org for available
sponsorship opportunities.
***************************************************************
Contents:
Re: Roasted Coconut Porter (David Huber)
* * * * * * * * * * * * * * * * * * * * * * * * * * * * *
* Beer is our obsession and we're late for therapy! *
* * * * * * * * * * * * * * * * * * * * * * * * * * * * *
NOTE: With the economy as it is, the HBD is struggling to
meet its meager operating expenses of approximately $3500
per year. If less than half of those currently directly
subscribed to the HBD sent in a mere $5.00, the HBD would
be able to easily meet its annual expenses, with room to
spare for next year. Please consider it.
Financial Projection as of 12 September 2012
*** Condition: GUarded ***
501(c)3 automatically revoked; New Form 1023 filed
25 June 2012 for retroactive reinstatement.
See Site News on http://hbd.org for details and progress.
Projected 2012 Budget $3191.79
Expended against projection $2277.36
Unplanned expenditures $ 315.93
Projected Excess/(Shortfall) $ 17.30
As always, donors and donations are publicly acknowledged
and accounted for on the HBD web page. Thank you
Send articles for __publication_only__ to post@hbd.org
If your e-mail account is being deleted, please unsubscribe first!!
To SUBSCRIBE or UNSUBSCRIBE send an e-mail message with the word
"subscribe" or "unsubscribe" to request@hbd.org FROM THE E-MAIL
ACCOUNT YOU WISH TO HAVE SUBSCRIBED OR UNSUBSCRIBED!!!**
IF YOU HAVE SPAM-PROOFED your e-mail address, you cannot subscribe to
the digest as we cannot reach you. We will not correct your address
for the automation - that's your job.
HAVING TROUBLE posting, subscribing or unsusubscribing? See the HBD FAQ at
http://hbd.org.
LOOKING TO BUY OR SELL USED EQUIPMENT? Please do not post about it here. Go
instead to http://homebrewfleamarket.com and post a free ad there.
The HBD is a copyrighted document. The compilation is copyright
HBD.ORG. Individual postings are copyright by their authors. ASK
before reproducing and you'll rarely have trouble. Digest content
cannot be reproduced by any means for sale or profit.
More information is available by sending the word "info" to
req@hbd.org or read the HBD FAQ at http://hbd.org.
JANITORs on duty: Pat Babcock (pbabcock at hbd dot org), Jason Henning,
Spencer Thomas, and Bill Pierce
----------------------------------------------------------------------
Date: Fri, 19 Oct 2012 10:19:00 -0400
From: David Huber <n3uks.dave at gmail.com>
Subject: Re: Roasted Coconut Porter
Scott Dunn asked for tips on brewing with coconut. I haven't done it
myself, but the current version of BYO has an article on brewing with
nuts. You might get some inspiration or tips from that:
http://byo.com/component/resource/article/2611-brewing-gone-nuts
Also, I remember a Basic Brewing Radio podcast with the brewer at
Maui. I don't recall if they talked about their coconut porter in
there but it might be worth a listen:
http://media.libsyn.com/media/basicbrewing/bbr11-15-07maui.mp3
While looking up that link I see that they he interviewed Maui more
recently as well:
http://traffic.libsyn.com/basicbrewing/bbr06-13-12kimlutz.mp3
Good luck.
Dave Huber
Jessup, MD
------------------------------
End of HOMEBREW Digest #5971, 10/19/12
*************************************
-------
Wednesday, October 17, 2012
Homebrew Digest #5970 (October 17, 2012)
HOMEBREW Digest #5970 Wed 17 October 2012
FORUM ON BEER, HOMEBREWING, AND RELATED ISSUES
Digest Janitor: pbabcock at hbd.org
***************************************************************
TODAY'S HOME BREW DIGEST BROUGHT TO YOU BY:
No "sponsor-level" donation yet this year
Support those who support you! Visit our sponsor's site!
********** Also visit http://hbd.org/hbdsponsors.html *********
DONATE to the Home Brew Digest. Home Brew Digest, Inc. is a
501(c)3 not-for-profit organization under IRS rules (see the
FAQ at http://hbd.org for details of this status). Donations
can be made by check to Home Brew Digest mailed to:
HBD Server Fund
PO Box 871309
Canton, MI 48187-6309
or by paypal to address serverfund@hbd.org. DONATIONS of $250
or more will be provided with receipts. SPONSORSHIPS of any
amount are considered paid advertisement, and may be deductible
under IRS rules as a business expense. Please consult with your
tax professional, then see http://hbd.org for available
sponsorship opportunities.
***************************************************************
Contents:
Re: stout thank you (jeff)
Re: Coffee in Beer (Michael Thompson)
Stout and beyond ("Dunn, Scott C FLNR:EX")
* * * * * * * * * * * * * * * * * * * * * * * * * * * * *
* Beer is our obsession and we're late for therapy! *
* * * * * * * * * * * * * * * * * * * * * * * * * * * * *
NOTE: With the economy as it is, the HBD is struggling to
meet its meager operating expenses of approximately $3500
per year. If less than half of those currently directly
subscribed to the HBD sent in a mere $5.00, the HBD would
be able to easily meet its annual expenses, with room to
spare for next year. Please consider it.
Financial Projection as of 12 September 2012
*** Condition: GUarded ***
501(c)3 automatically revoked; New Form 1023 filed
25 June 2012 for retroactive reinstatement.
See Site News on http://hbd.org for details and progress.
Projected 2012 Budget $3191.79
Expended against projection $2277.36
Unplanned expenditures $ 315.93
Projected Excess/(Shortfall) $ 17.30
As always, donors and donations are publicly acknowledged
and accounted for on the HBD web page. Thank you
Send articles for __publication_only__ to post@hbd.org
If your e-mail account is being deleted, please unsubscribe first!!
To SUBSCRIBE or UNSUBSCRIBE send an e-mail message with the word
"subscribe" or "unsubscribe" to request@hbd.org FROM THE E-MAIL
ACCOUNT YOU WISH TO HAVE SUBSCRIBED OR UNSUBSCRIBED!!!**
IF YOU HAVE SPAM-PROOFED your e-mail address, you cannot subscribe to
the digest as we cannot reach you. We will not correct your address
for the automation - that's your job.
HAVING TROUBLE posting, subscribing or unsusubscribing? See the HBD FAQ at
http://hbd.org.
LOOKING TO BUY OR SELL USED EQUIPMENT? Please do not post about it here. Go
instead to http://homebrewfleamarket.com and post a free ad there.
The HBD is a copyrighted document. The compilation is copyright
HBD.ORG. Individual postings are copyright by their authors. ASK
before reproducing and you'll rarely have trouble. Digest content
cannot be reproduced by any means for sale or profit.
More information is available by sending the word "info" to
req@hbd.org or read the HBD FAQ at http://hbd.org.
JANITORs on duty: Pat Babcock (pbabcock at hbd dot org), Jason Henning,
Spencer Thomas, and Bill Pierce
----------------------------------------------------------------------
Date: Wed, 17 Oct 2012 06:08:58 -0400
From: jeff <climbzen at pa.net>
Subject: Re: stout thank you
On 10/17/2012 1:17 AM, Request Address Only - No Articles wrote:
> I think this looks good. I know I was told put the coffee in the
> secondary. I don't do secondary. In 23 years, I think I've done it
> twice. I always try to keep things as simple as possible.
*******************
i never do a secondary either unless i'm bulk aging or something like
that. but i do look at my fermentation in stages and i think this is
important to what you are wanting to do. you have the primary
fermentation then the diacetyl rest then a conditioning period. this
conditioning period is the same as a secondary only it is still in the
same vessel. this is when you would want to add your coffee. if you add
it during the active fermentation most of the aroma will get scrubbed
out of the beer by the co2.
as a side note, when i was brewing with extract i always used the
lightest extract i could find no matter what color the final beer was.
think of your extract as 2 row and do all your color and flavor
adjustments with specialty grains. this way you are in control of the
flavor not who ever made the extract and if it comes out really good and
you want to make it again you will have a better chance of repeating it.
the darker extracts will change and often are completely different
depending on who produced them so you won't be able to repeat what you
made. it also makes converting your favorite recipes to all grain easier.
peace
jeff
------------------------------
Date: Wed, 17 Oct 2012 08:40:04 -0600
From: Michael Thompson <thompson at ecentral.com>
Subject: Re: Coffee in Beer
> Date: Tue, 16 Oct 2012 11:08:18 -0400
> From: Joseph M Labeck Jr <jmlabeck at joesjokearchive.ws>
> Subject: Stout thank you
> I know I was told put the coffee in the
> secondary. I don't do secondary. In 23 years, I think I've done it
> twice. I always try to keep things as simple as possible.
I just made a coffee stout from a recipe in Zymurgy. The author
recommended doing something called a "toddy." He steeped a half pound
of course ground beans in cold water overnight and put the resulting
liquid in the secondary. Since you're not doing a secondary, adding it
at bottling time should be good. You just want to avoid boiling it. He
contends the cold steeping makes a better flavor, less bitter.
------------------------------
Date: Wed, 17 Oct 2012 08:22:37 -0700
From: "Dunn, Scott C FLNR:EX" <Scott.Dunn at gov.bc.ca>
Subject: Stout and beyond
Hello Joseph:
Glad we could be of assistance to you. I am sure you will make a very nice
stout. No matter which one is favoured I expect the event will be great.
To the group:
I am keen on making an all grain Roasted Coconut Porter. I was at the Maui
Brewing company a few years ago and was blown away with their version. I am
hoping to replicated the splendor. I am thing of shaved fresh coconut toasted
in the oven then added to the last fifteen minute of the boil. My classic
stout recipe will be the base.
Two or Three nuts for a 23L batch.
I am interested in any thoughts or offerings to this idea.
Thanks for the help
Scott C. Dunn RPF
------------------------------
End of HOMEBREW Digest #5970, 10/17/12
*************************************
-------
FORUM ON BEER, HOMEBREWING, AND RELATED ISSUES
Digest Janitor: pbabcock at hbd.org
***************************************************************
TODAY'S HOME BREW DIGEST BROUGHT TO YOU BY:
No "sponsor-level" donation yet this year
Support those who support you! Visit our sponsor's site!
********** Also visit http://hbd.org/hbdsponsors.html *********
DONATE to the Home Brew Digest. Home Brew Digest, Inc. is a
501(c)3 not-for-profit organization under IRS rules (see the
FAQ at http://hbd.org for details of this status). Donations
can be made by check to Home Brew Digest mailed to:
HBD Server Fund
PO Box 871309
Canton, MI 48187-6309
or by paypal to address serverfund@hbd.org. DONATIONS of $250
or more will be provided with receipts. SPONSORSHIPS of any
amount are considered paid advertisement, and may be deductible
under IRS rules as a business expense. Please consult with your
tax professional, then see http://hbd.org for available
sponsorship opportunities.
***************************************************************
Contents:
Re: stout thank you (jeff)
Re: Coffee in Beer (Michael Thompson)
Stout and beyond ("Dunn, Scott C FLNR:EX")
* * * * * * * * * * * * * * * * * * * * * * * * * * * * *
* Beer is our obsession and we're late for therapy! *
* * * * * * * * * * * * * * * * * * * * * * * * * * * * *
NOTE: With the economy as it is, the HBD is struggling to
meet its meager operating expenses of approximately $3500
per year. If less than half of those currently directly
subscribed to the HBD sent in a mere $5.00, the HBD would
be able to easily meet its annual expenses, with room to
spare for next year. Please consider it.
Financial Projection as of 12 September 2012
*** Condition: GUarded ***
501(c)3 automatically revoked; New Form 1023 filed
25 June 2012 for retroactive reinstatement.
See Site News on http://hbd.org for details and progress.
Projected 2012 Budget $3191.79
Expended against projection $2277.36
Unplanned expenditures $ 315.93
Projected Excess/(Shortfall) $ 17.30
As always, donors and donations are publicly acknowledged
and accounted for on the HBD web page. Thank you
Send articles for __publication_only__ to post@hbd.org
If your e-mail account is being deleted, please unsubscribe first!!
To SUBSCRIBE or UNSUBSCRIBE send an e-mail message with the word
"subscribe" or "unsubscribe" to request@hbd.org FROM THE E-MAIL
ACCOUNT YOU WISH TO HAVE SUBSCRIBED OR UNSUBSCRIBED!!!**
IF YOU HAVE SPAM-PROOFED your e-mail address, you cannot subscribe to
the digest as we cannot reach you. We will not correct your address
for the automation - that's your job.
HAVING TROUBLE posting, subscribing or unsusubscribing? See the HBD FAQ at
http://hbd.org.
LOOKING TO BUY OR SELL USED EQUIPMENT? Please do not post about it here. Go
instead to http://homebrewfleamarket.com and post a free ad there.
The HBD is a copyrighted document. The compilation is copyright
HBD.ORG. Individual postings are copyright by their authors. ASK
before reproducing and you'll rarely have trouble. Digest content
cannot be reproduced by any means for sale or profit.
More information is available by sending the word "info" to
req@hbd.org or read the HBD FAQ at http://hbd.org.
JANITORs on duty: Pat Babcock (pbabcock at hbd dot org), Jason Henning,
Spencer Thomas, and Bill Pierce
----------------------------------------------------------------------
Date: Wed, 17 Oct 2012 06:08:58 -0400
From: jeff <climbzen at pa.net>
Subject: Re: stout thank you
On 10/17/2012 1:17 AM, Request Address Only - No Articles wrote:
> I think this looks good. I know I was told put the coffee in the
> secondary. I don't do secondary. In 23 years, I think I've done it
> twice. I always try to keep things as simple as possible.
*******************
i never do a secondary either unless i'm bulk aging or something like
that. but i do look at my fermentation in stages and i think this is
important to what you are wanting to do. you have the primary
fermentation then the diacetyl rest then a conditioning period. this
conditioning period is the same as a secondary only it is still in the
same vessel. this is when you would want to add your coffee. if you add
it during the active fermentation most of the aroma will get scrubbed
out of the beer by the co2.
as a side note, when i was brewing with extract i always used the
lightest extract i could find no matter what color the final beer was.
think of your extract as 2 row and do all your color and flavor
adjustments with specialty grains. this way you are in control of the
flavor not who ever made the extract and if it comes out really good and
you want to make it again you will have a better chance of repeating it.
the darker extracts will change and often are completely different
depending on who produced them so you won't be able to repeat what you
made. it also makes converting your favorite recipes to all grain easier.
peace
jeff
------------------------------
Date: Wed, 17 Oct 2012 08:40:04 -0600
From: Michael Thompson <thompson at ecentral.com>
Subject: Re: Coffee in Beer
> Date: Tue, 16 Oct 2012 11:08:18 -0400
> From: Joseph M Labeck Jr <jmlabeck at joesjokearchive.ws>
> Subject: Stout thank you
> I know I was told put the coffee in the
> secondary. I don't do secondary. In 23 years, I think I've done it
> twice. I always try to keep things as simple as possible.
I just made a coffee stout from a recipe in Zymurgy. The author
recommended doing something called a "toddy." He steeped a half pound
of course ground beans in cold water overnight and put the resulting
liquid in the secondary. Since you're not doing a secondary, adding it
at bottling time should be good. You just want to avoid boiling it. He
contends the cold steeping makes a better flavor, less bitter.
------------------------------
Date: Wed, 17 Oct 2012 08:22:37 -0700
From: "Dunn, Scott C FLNR:EX" <Scott.Dunn at gov.bc.ca>
Subject: Stout and beyond
Hello Joseph:
Glad we could be of assistance to you. I am sure you will make a very nice
stout. No matter which one is favoured I expect the event will be great.
To the group:
I am keen on making an all grain Roasted Coconut Porter. I was at the Maui
Brewing company a few years ago and was blown away with their version. I am
hoping to replicated the splendor. I am thing of shaved fresh coconut toasted
in the oven then added to the last fifteen minute of the boil. My classic
stout recipe will be the base.
Two or Three nuts for a 23L batch.
I am interested in any thoughts or offerings to this idea.
Thanks for the help
Scott C. Dunn RPF
------------------------------
End of HOMEBREW Digest #5970, 10/17/12
*************************************
-------
Tuesday, October 16, 2012
Homebrew Digest #5969 (October 16, 2012)
HOMEBREW Digest #5969 Tue 16 October 2012
FORUM ON BEER, HOMEBREWING, AND RELATED ISSUES
Digest Janitor: pbabcock at hbd.org
***************************************************************
TODAY'S HOME BREW DIGEST BROUGHT TO YOU BY:
No "sponsor-level" donation yet this year
Support those who support you! Visit our sponsor's site!
********** Also visit http://hbd.org/hbdsponsors.html *********
DONATE to the Home Brew Digest. Home Brew Digest, Inc. is a
501(c)3 not-for-profit organization under IRS rules (see the
FAQ at http://hbd.org for details of this status). Donations
can be made by check to Home Brew Digest mailed to:
HBD Server Fund
PO Box 871309
Canton, MI 48187-6309
or by paypal to address serverfund@hbd.org. DONATIONS of $250
or more will be provided with receipts. SPONSORSHIPS of any
amount are considered paid advertisement, and may be deductible
under IRS rules as a business expense. Please consult with your
tax professional, then see http://hbd.org for available
sponsorship opportunities.
***************************************************************
Contents:
Stout thank you (Joseph M Labeck Jr)
Re: Stout ("Alan & Ondina Colton")
* * * * * * * * * * * * * * * * * * * * * * * * * * * * *
* Beer is our obsession and we're late for therapy! *
* * * * * * * * * * * * * * * * * * * * * * * * * * * * *
NOTE: With the economy as it is, the HBD is struggling to
meet its meager operating expenses of approximately $3500
per year. If less than half of those currently directly
subscribed to the HBD sent in a mere $5.00, the HBD would
be able to easily meet its annual expenses, with room to
spare for next year. Please consider it.
Financial Projection as of 12 September 2012
*** Condition: GUarded ***
501(c)3 automatically revoked; New Form 1023 filed
25 June 2012 for retroactive reinstatement.
See Site News on http://hbd.org for details and progress.
Projected 2012 Budget $3191.79
Expended against projection $2277.36
Unplanned expenditures $ 315.93
Projected Excess/(Shortfall) $ 17.30
As always, donors and donations are publicly acknowledged
and accounted for on the HBD web page. Thank you
Send articles for __publication_only__ to post@hbd.org
If your e-mail account is being deleted, please unsubscribe first!!
To SUBSCRIBE or UNSUBSCRIBE send an e-mail message with the word
"subscribe" or "unsubscribe" to request@hbd.org FROM THE E-MAIL
ACCOUNT YOU WISH TO HAVE SUBSCRIBED OR UNSUBSCRIBED!!!**
IF YOU HAVE SPAM-PROOFED your e-mail address, you cannot subscribe to
the digest as we cannot reach you. We will not correct your address
for the automation - that's your job.
HAVING TROUBLE posting, subscribing or unsusubscribing? See the HBD FAQ at
http://hbd.org.
LOOKING TO BUY OR SELL USED EQUIPMENT? Please do not post about it here. Go
instead to http://homebrewfleamarket.com and post a free ad there.
The HBD is a copyrighted document. The compilation is copyright
HBD.ORG. Individual postings are copyright by their authors. ASK
before reproducing and you'll rarely have trouble. Digest content
cannot be reproduced by any means for sale or profit.
More information is available by sending the word "info" to
req@hbd.org or read the HBD FAQ at http://hbd.org.
JANITORs on duty: Pat Babcock (pbabcock at hbd dot org), Jason Henning,
Spencer Thomas, and Bill Pierce
----------------------------------------------------------------------
Date: Tue, 16 Oct 2012 11:08:18 -0400
From: Joseph M Labeck Jr <jmlabeck at joesjokearchive.ws>
Subject: Stout thank you
Thanks to everyone who commented on my stout recipe. I think I've got it
worked out.
2 lb 2-row malt
8 oz black patent malt
8 oz chocolate malt
8 oz roasted barley
8 oz 120L crystal malt
2.2 lb dark liquid extract
1 oz Willamette hops, 60- min boil
1 pkt dry ale yeast
2 tbs baking cocoa at 30 min
1 qt strong black coffee in primary
I think this looks good. I know I was told put the coffee in the
secondary. I don't do secondary. In 23 years, I think I've done it
twice. I always try to keep things as simple as possible. It'll be a
partial mash of all grains, one hour, Brew-in-a-bag, 60 minute partial
boil, 4-gallon final volume.
I don't recall if I mentioned this before, but this recipe is for a
family competition. My son, my nephew, and myself are each brewing a
stout for St. Patrick's Day. My niece will judge the winner and use it
as an ingredient in her Irish stew for dinner that day.
I taught them to brew, so there's a lot at stake. ;)
My Blog - http://youmakewhat.blogspot.com
------------------------------
Date: Tue, 16 Oct 2012 16:51:51 -0600
From: "Alan & Ondina Colton" <thecoltons at btl.net>
Subject: Re: Stout
Joseph,
I agree with Darrell add your coffee flavour at bottling time. I use 6
spoons of Folgers medium roast coffee in a 4 cup coffee maker and then add
sugar to make my priming solution. This gives me a mild coffee aftertaste
without spoiling the roast barley flavour.
Scott is correct that you should use roast barley [I use up to 1 lb/5 gall]
but on enquiring how my local brewery gets a white foam head on their stout I
was informed that they use caramel colouring and crystal malt not roast
barley. Surprisingly you would never know - it tastes really good.
Alan Colton
Swamp Water Brewery of Belize
------------------------------
End of HOMEBREW Digest #5969, 10/16/12
*************************************
-------
FORUM ON BEER, HOMEBREWING, AND RELATED ISSUES
Digest Janitor: pbabcock at hbd.org
***************************************************************
TODAY'S HOME BREW DIGEST BROUGHT TO YOU BY:
No "sponsor-level" donation yet this year
Support those who support you! Visit our sponsor's site!
********** Also visit http://hbd.org/hbdsponsors.html *********
DONATE to the Home Brew Digest. Home Brew Digest, Inc. is a
501(c)3 not-for-profit organization under IRS rules (see the
FAQ at http://hbd.org for details of this status). Donations
can be made by check to Home Brew Digest mailed to:
HBD Server Fund
PO Box 871309
Canton, MI 48187-6309
or by paypal to address serverfund@hbd.org. DONATIONS of $250
or more will be provided with receipts. SPONSORSHIPS of any
amount are considered paid advertisement, and may be deductible
under IRS rules as a business expense. Please consult with your
tax professional, then see http://hbd.org for available
sponsorship opportunities.
***************************************************************
Contents:
Stout thank you (Joseph M Labeck Jr)
Re: Stout ("Alan & Ondina Colton")
* * * * * * * * * * * * * * * * * * * * * * * * * * * * *
* Beer is our obsession and we're late for therapy! *
* * * * * * * * * * * * * * * * * * * * * * * * * * * * *
NOTE: With the economy as it is, the HBD is struggling to
meet its meager operating expenses of approximately $3500
per year. If less than half of those currently directly
subscribed to the HBD sent in a mere $5.00, the HBD would
be able to easily meet its annual expenses, with room to
spare for next year. Please consider it.
Financial Projection as of 12 September 2012
*** Condition: GUarded ***
501(c)3 automatically revoked; New Form 1023 filed
25 June 2012 for retroactive reinstatement.
See Site News on http://hbd.org for details and progress.
Projected 2012 Budget $3191.79
Expended against projection $2277.36
Unplanned expenditures $ 315.93
Projected Excess/(Shortfall) $ 17.30
As always, donors and donations are publicly acknowledged
and accounted for on the HBD web page. Thank you
Send articles for __publication_only__ to post@hbd.org
If your e-mail account is being deleted, please unsubscribe first!!
To SUBSCRIBE or UNSUBSCRIBE send an e-mail message with the word
"subscribe" or "unsubscribe" to request@hbd.org FROM THE E-MAIL
ACCOUNT YOU WISH TO HAVE SUBSCRIBED OR UNSUBSCRIBED!!!**
IF YOU HAVE SPAM-PROOFED your e-mail address, you cannot subscribe to
the digest as we cannot reach you. We will not correct your address
for the automation - that's your job.
HAVING TROUBLE posting, subscribing or unsusubscribing? See the HBD FAQ at
http://hbd.org.
LOOKING TO BUY OR SELL USED EQUIPMENT? Please do not post about it here. Go
instead to http://homebrewfleamarket.com and post a free ad there.
The HBD is a copyrighted document. The compilation is copyright
HBD.ORG. Individual postings are copyright by their authors. ASK
before reproducing and you'll rarely have trouble. Digest content
cannot be reproduced by any means for sale or profit.
More information is available by sending the word "info" to
req@hbd.org or read the HBD FAQ at http://hbd.org.
JANITORs on duty: Pat Babcock (pbabcock at hbd dot org), Jason Henning,
Spencer Thomas, and Bill Pierce
----------------------------------------------------------------------
Date: Tue, 16 Oct 2012 11:08:18 -0400
From: Joseph M Labeck Jr <jmlabeck at joesjokearchive.ws>
Subject: Stout thank you
Thanks to everyone who commented on my stout recipe. I think I've got it
worked out.
2 lb 2-row malt
8 oz black patent malt
8 oz chocolate malt
8 oz roasted barley
8 oz 120L crystal malt
2.2 lb dark liquid extract
1 oz Willamette hops, 60- min boil
1 pkt dry ale yeast
2 tbs baking cocoa at 30 min
1 qt strong black coffee in primary
I think this looks good. I know I was told put the coffee in the
secondary. I don't do secondary. In 23 years, I think I've done it
twice. I always try to keep things as simple as possible. It'll be a
partial mash of all grains, one hour, Brew-in-a-bag, 60 minute partial
boil, 4-gallon final volume.
I don't recall if I mentioned this before, but this recipe is for a
family competition. My son, my nephew, and myself are each brewing a
stout for St. Patrick's Day. My niece will judge the winner and use it
as an ingredient in her Irish stew for dinner that day.
I taught them to brew, so there's a lot at stake. ;)
My Blog - http://youmakewhat.blogspot.com
------------------------------
Date: Tue, 16 Oct 2012 16:51:51 -0600
From: "Alan & Ondina Colton" <thecoltons at btl.net>
Subject: Re: Stout
Joseph,
I agree with Darrell add your coffee flavour at bottling time. I use 6
spoons of Folgers medium roast coffee in a 4 cup coffee maker and then add
sugar to make my priming solution. This gives me a mild coffee aftertaste
without spoiling the roast barley flavour.
Scott is correct that you should use roast barley [I use up to 1 lb/5 gall]
but on enquiring how my local brewery gets a white foam head on their stout I
was informed that they use caramel colouring and crystal malt not roast
barley. Surprisingly you would never know - it tastes really good.
Alan Colton
Swamp Water Brewery of Belize
------------------------------
End of HOMEBREW Digest #5969, 10/16/12
*************************************
-------
Monday, October 15, 2012
Homebrew Digest #5968 (October 15, 2012)
HOMEBREW Digest #5968 Mon 15 October 2012
FORUM ON BEER, HOMEBREWING, AND RELATED ISSUES
Digest Janitor: pbabcock at hbd.org
***************************************************************
TODAY'S HOME BREW DIGEST BROUGHT TO YOU BY:
No "sponsor-level" donation yet this year
Support those who support you! Visit our sponsor's site!
********** Also visit http://hbd.org/hbdsponsors.html *********
DONATE to the Home Brew Digest. Home Brew Digest, Inc. is a
501(c)3 not-for-profit organization under IRS rules (see the
FAQ at http://hbd.org for details of this status). Donations
can be made by check to Home Brew Digest mailed to:
HBD Server Fund
PO Box 871309
Canton, MI 48187-6309
or by paypal to address serverfund@hbd.org. DONATIONS of $250
or more will be provided with receipts. SPONSORSHIPS of any
amount are considered paid advertisement, and may be deductible
under IRS rules as a business expense. Please consult with your
tax professional, then see http://hbd.org for available
sponsorship opportunities.
***************************************************************
Contents:
stout ("Darrell G. Leavitt")
Stout recipe ("Dunn, Scott C FLNR:EX")
* * * * * * * * * * * * * * * * * * * * * * * * * * * * *
* Beer is our obsession and we're late for therapy! *
* * * * * * * * * * * * * * * * * * * * * * * * * * * * *
NOTE: With the economy as it is, the HBD is struggling to
meet its meager operating expenses of approximately $3500
per year. If less than half of those currently directly
subscribed to the HBD sent in a mere $5.00, the HBD would
be able to easily meet its annual expenses, with room to
spare for next year. Please consider it.
Financial Projection as of 12 September 2012
*** Condition: GUarded ***
501(c)3 automatically revoked; New Form 1023 filed
25 June 2012 for retroactive reinstatement.
See Site News on http://hbd.org for details and progress.
Projected 2012 Budget $3191.79
Expended against projection $2277.36
Unplanned expenditures $ 315.93
Projected Excess/(Shortfall) $ 17.30
As always, donors and donations are publicly acknowledged
and accounted for on the HBD web page. Thank you
Send articles for __publication_only__ to post@hbd.org
If your e-mail account is being deleted, please unsubscribe first!!
To SUBSCRIBE or UNSUBSCRIBE send an e-mail message with the word
"subscribe" or "unsubscribe" to request@hbd.org FROM THE E-MAIL
ACCOUNT YOU WISH TO HAVE SUBSCRIBED OR UNSUBSCRIBED!!!**
IF YOU HAVE SPAM-PROOFED your e-mail address, you cannot subscribe to
the digest as we cannot reach you. We will not correct your address
for the automation - that's your job.
HAVING TROUBLE posting, subscribing or unsusubscribing? See the HBD FAQ at
http://hbd.org.
LOOKING TO BUY OR SELL USED EQUIPMENT? Please do not post about it here. Go
instead to http://homebrewfleamarket.com and post a free ad there.
The HBD is a copyrighted document. The compilation is copyright
HBD.ORG. Individual postings are copyright by their authors. ASK
before reproducing and you'll rarely have trouble. Digest content
cannot be reproduced by any means for sale or profit.
More information is available by sending the word "info" to
req@hbd.org or read the HBD FAQ at http://hbd.org.
JANITORs on duty: Pat Babcock (pbabcock at hbd dot org), Jason Henning,
Spencer Thomas, and Bill Pierce
----------------------------------------------------------------------
Date: Sat, 13 Oct 2012 07:19:54 -0400 (EDT)
From: "Darrell G. Leavitt" <leavitdg at plattsburgh.edu>
Subject: stout
I would add real strong coffee, but when you bottle.
I hope that you are mashing the 2 row malt?
Darrell
------------------------------
Date: Mon, 15 Oct 2012 08:18:18 -0700
From: "Dunn, Scott C FLNR:EX" <Scott.Dunn at gov.bc.ca>
Subject: Stout recipe
Hello Joseph:
Here are some thoughts on your stout recipe:
Most traditional stouts use roasted barley rather than black or chocolate
malt. I would go with 1/2lb Roasted Barley. The 120L crystal will result in a
sweet finish on the brew if that is what you are after. The well known
commercial stout finishes fairly dry. For a nice creamy head I either do a
pre-mash cereal mash with crushed pot barely then add that to the main mash
or add Flaked Barley to the main mash (1/2lb).
Adding Chocolate flavour is a bit tricky. I have heard that Dutch chocolate
in the secondary works well.
For the Coffee flavour I would use a good strong Italian Espresso in the
secondary.
I hope this helps
Scott C. Dunn RPF
------------------------------
End of HOMEBREW Digest #5968, 10/15/12
*************************************
-------
FORUM ON BEER, HOMEBREWING, AND RELATED ISSUES
Digest Janitor: pbabcock at hbd.org
***************************************************************
TODAY'S HOME BREW DIGEST BROUGHT TO YOU BY:
No "sponsor-level" donation yet this year
Support those who support you! Visit our sponsor's site!
********** Also visit http://hbd.org/hbdsponsors.html *********
DONATE to the Home Brew Digest. Home Brew Digest, Inc. is a
501(c)3 not-for-profit organization under IRS rules (see the
FAQ at http://hbd.org for details of this status). Donations
can be made by check to Home Brew Digest mailed to:
HBD Server Fund
PO Box 871309
Canton, MI 48187-6309
or by paypal to address serverfund@hbd.org. DONATIONS of $250
or more will be provided with receipts. SPONSORSHIPS of any
amount are considered paid advertisement, and may be deductible
under IRS rules as a business expense. Please consult with your
tax professional, then see http://hbd.org for available
sponsorship opportunities.
***************************************************************
Contents:
stout ("Darrell G. Leavitt")
Stout recipe ("Dunn, Scott C FLNR:EX")
* * * * * * * * * * * * * * * * * * * * * * * * * * * * *
* Beer is our obsession and we're late for therapy! *
* * * * * * * * * * * * * * * * * * * * * * * * * * * * *
NOTE: With the economy as it is, the HBD is struggling to
meet its meager operating expenses of approximately $3500
per year. If less than half of those currently directly
subscribed to the HBD sent in a mere $5.00, the HBD would
be able to easily meet its annual expenses, with room to
spare for next year. Please consider it.
Financial Projection as of 12 September 2012
*** Condition: GUarded ***
501(c)3 automatically revoked; New Form 1023 filed
25 June 2012 for retroactive reinstatement.
See Site News on http://hbd.org for details and progress.
Projected 2012 Budget $3191.79
Expended against projection $2277.36
Unplanned expenditures $ 315.93
Projected Excess/(Shortfall) $ 17.30
As always, donors and donations are publicly acknowledged
and accounted for on the HBD web page. Thank you
Send articles for __publication_only__ to post@hbd.org
If your e-mail account is being deleted, please unsubscribe first!!
To SUBSCRIBE or UNSUBSCRIBE send an e-mail message with the word
"subscribe" or "unsubscribe" to request@hbd.org FROM THE E-MAIL
ACCOUNT YOU WISH TO HAVE SUBSCRIBED OR UNSUBSCRIBED!!!**
IF YOU HAVE SPAM-PROOFED your e-mail address, you cannot subscribe to
the digest as we cannot reach you. We will not correct your address
for the automation - that's your job.
HAVING TROUBLE posting, subscribing or unsusubscribing? See the HBD FAQ at
http://hbd.org.
LOOKING TO BUY OR SELL USED EQUIPMENT? Please do not post about it here. Go
instead to http://homebrewfleamarket.com and post a free ad there.
The HBD is a copyrighted document. The compilation is copyright
HBD.ORG. Individual postings are copyright by their authors. ASK
before reproducing and you'll rarely have trouble. Digest content
cannot be reproduced by any means for sale or profit.
More information is available by sending the word "info" to
req@hbd.org or read the HBD FAQ at http://hbd.org.
JANITORs on duty: Pat Babcock (pbabcock at hbd dot org), Jason Henning,
Spencer Thomas, and Bill Pierce
----------------------------------------------------------------------
Date: Sat, 13 Oct 2012 07:19:54 -0400 (EDT)
From: "Darrell G. Leavitt" <leavitdg at plattsburgh.edu>
Subject: stout
I would add real strong coffee, but when you bottle.
I hope that you are mashing the 2 row malt?
Darrell
------------------------------
Date: Mon, 15 Oct 2012 08:18:18 -0700
From: "Dunn, Scott C FLNR:EX" <Scott.Dunn at gov.bc.ca>
Subject: Stout recipe
Hello Joseph:
Here are some thoughts on your stout recipe:
Most traditional stouts use roasted barley rather than black or chocolate
malt. I would go with 1/2lb Roasted Barley. The 120L crystal will result in a
sweet finish on the brew if that is what you are after. The well known
commercial stout finishes fairly dry. For a nice creamy head I either do a
pre-mash cereal mash with crushed pot barely then add that to the main mash
or add Flaked Barley to the main mash (1/2lb).
Adding Chocolate flavour is a bit tricky. I have heard that Dutch chocolate
in the secondary works well.
For the Coffee flavour I would use a good strong Italian Espresso in the
secondary.
I hope this helps
Scott C. Dunn RPF
------------------------------
End of HOMEBREW Digest #5968, 10/15/12
*************************************
-------
Friday, October 12, 2012
Homebrew Digest #5967 (October 12, 2012)
HOMEBREW Digest #5967 Fri 12 October 2012
FORUM ON BEER, HOMEBREWING, AND RELATED ISSUES
Digest Janitor: pbabcock at hbd.org
***************************************************************
TODAY'S HOME BREW DIGEST BROUGHT TO YOU BY:
No "sponsor-level" donation yet this year
Support those who support you! Visit our sponsor's site!
********** Also visit http://hbd.org/hbdsponsors.html *********
DONATE to the Home Brew Digest. Home Brew Digest, Inc. is a
501(c)3 not-for-profit organization under IRS rules (see the
FAQ at http://hbd.org for details of this status). Donations
can be made by check to Home Brew Digest mailed to:
HBD Server Fund
PO Box 871309
Canton, MI 48187-6309
or by paypal to address serverfund@hbd.org. DONATIONS of $250
or more will be provided with receipts. SPONSORSHIPS of any
amount are considered paid advertisement, and may be deductible
under IRS rules as a business expense. Please consult with your
tax professional, then see http://hbd.org for available
sponsorship opportunities.
***************************************************************
Contents:
Stout recipe (Joseph M Labeck Jr)
GABF Greetings (Paul Hethmon)
* * * * * * * * * * * * * * * * * * * * * * * * * * * * *
* Beer is our obsession and we're late for therapy! *
* * * * * * * * * * * * * * * * * * * * * * * * * * * * *
NOTE: With the economy as it is, the HBD is struggling to
meet its meager operating expenses of approximately $3500
per year. If less than half of those currently directly
subscribed to the HBD sent in a mere $5.00, the HBD would
be able to easily meet its annual expenses, with room to
spare for next year. Please consider it.
Financial Projection as of 12 September 2012
*** Condition: GUarded ***
501(c)3 automatically revoked; New Form 1023 filed
25 June 2012 for retroactive reinstatement.
See Site News on http://hbd.org for details and progress.
Projected 2012 Budget $3191.79
Expended against projection $2277.36
Unplanned expenditures $ 315.93
Projected Excess/(Shortfall) $ 17.30
As always, donors and donations are publicly acknowledged
and accounted for on the HBD web page. Thank you
Send articles for __publication_only__ to post@hbd.org
If your e-mail account is being deleted, please unsubscribe first!!
To SUBSCRIBE or UNSUBSCRIBE send an e-mail message with the word
"subscribe" or "unsubscribe" to request@hbd.org FROM THE E-MAIL
ACCOUNT YOU WISH TO HAVE SUBSCRIBED OR UNSUBSCRIBED!!!**
IF YOU HAVE SPAM-PROOFED your e-mail address, you cannot subscribe to
the digest as we cannot reach you. We will not correct your address
for the automation - that's your job.
HAVING TROUBLE posting, subscribing or unsusubscribing? See the HBD FAQ at
http://hbd.org.
LOOKING TO BUY OR SELL USED EQUIPMENT? Please do not post about it here. Go
instead to http://homebrewfleamarket.com and post a free ad there.
The HBD is a copyrighted document. The compilation is copyright
HBD.ORG. Individual postings are copyright by their authors. ASK
before reproducing and you'll rarely have trouble. Digest content
cannot be reproduced by any means for sale or profit.
More information is available by sending the word "info" to
req@hbd.org or read the HBD FAQ at http://hbd.org.
JANITORs on duty: Pat Babcock (pbabcock at hbd dot org), Jason Henning,
Spencer Thomas, and Bill Pierce
----------------------------------------------------------------------
Date: Fri, 12 Oct 2012 12:48:26 -0400
From: Joseph M Labeck Jr <jmlabeck at joesjokearchive.ws>
Subject: Stout recipe
Hi, everyone;
I'm working on a partial mash stout recipe for St. Patty's day. I'm
thinking of a mocha stout with chocolate and coffee. I'm not sure of
a)how much coffee and cocoa to add and b)how or when to add it. Here's
the recipe, and I'd be interested in what you think.
2 lbs 2-row malt
3.3 lbs dark liquid extract
8 oz chocolate malt
8 oz black patent malt
8 oz 120L crystal malt
1 oz Willamette hops (60 min. boil)
1 pkt ale yeast
3 tbs baking cocoa, in boil
1 qt black coffee, in primary
I haven't run the numbers, but I would guess somewhere between 5% and 6%
alcohol. I would appreciate any and all thoughts.
My blog - http://youmakewhat,blogspot.com
------------------------------
Date: Fri, 12 Oct 2012 15:11:23 -0600
From: Paul Hethmon <phethmon at hethmon.com>
Subject: GABF Greetings
So if anyone is in Denver at the GABF, stop by the Smoky Mountain Brewery
booth for a taste of my pro-am entry: Abijah's Golden Ale, a Scottish 80
Schilling. I will be there most of the time pouring.
Paul
Oak Leaf Brewing
Farragut Tennessee
(This phone has more cpu power than my first several computers, combined)
------------------------------
End of HOMEBREW Digest #5967, 10/12/12
*************************************
-------
FORUM ON BEER, HOMEBREWING, AND RELATED ISSUES
Digest Janitor: pbabcock at hbd.org
***************************************************************
TODAY'S HOME BREW DIGEST BROUGHT TO YOU BY:
No "sponsor-level" donation yet this year
Support those who support you! Visit our sponsor's site!
********** Also visit http://hbd.org/hbdsponsors.html *********
DONATE to the Home Brew Digest. Home Brew Digest, Inc. is a
501(c)3 not-for-profit organization under IRS rules (see the
FAQ at http://hbd.org for details of this status). Donations
can be made by check to Home Brew Digest mailed to:
HBD Server Fund
PO Box 871309
Canton, MI 48187-6309
or by paypal to address serverfund@hbd.org. DONATIONS of $250
or more will be provided with receipts. SPONSORSHIPS of any
amount are considered paid advertisement, and may be deductible
under IRS rules as a business expense. Please consult with your
tax professional, then see http://hbd.org for available
sponsorship opportunities.
***************************************************************
Contents:
Stout recipe (Joseph M Labeck Jr)
GABF Greetings (Paul Hethmon)
* * * * * * * * * * * * * * * * * * * * * * * * * * * * *
* Beer is our obsession and we're late for therapy! *
* * * * * * * * * * * * * * * * * * * * * * * * * * * * *
NOTE: With the economy as it is, the HBD is struggling to
meet its meager operating expenses of approximately $3500
per year. If less than half of those currently directly
subscribed to the HBD sent in a mere $5.00, the HBD would
be able to easily meet its annual expenses, with room to
spare for next year. Please consider it.
Financial Projection as of 12 September 2012
*** Condition: GUarded ***
501(c)3 automatically revoked; New Form 1023 filed
25 June 2012 for retroactive reinstatement.
See Site News on http://hbd.org for details and progress.
Projected 2012 Budget $3191.79
Expended against projection $2277.36
Unplanned expenditures $ 315.93
Projected Excess/(Shortfall) $ 17.30
As always, donors and donations are publicly acknowledged
and accounted for on the HBD web page. Thank you
Send articles for __publication_only__ to post@hbd.org
If your e-mail account is being deleted, please unsubscribe first!!
To SUBSCRIBE or UNSUBSCRIBE send an e-mail message with the word
"subscribe" or "unsubscribe" to request@hbd.org FROM THE E-MAIL
ACCOUNT YOU WISH TO HAVE SUBSCRIBED OR UNSUBSCRIBED!!!**
IF YOU HAVE SPAM-PROOFED your e-mail address, you cannot subscribe to
the digest as we cannot reach you. We will not correct your address
for the automation - that's your job.
HAVING TROUBLE posting, subscribing or unsusubscribing? See the HBD FAQ at
http://hbd.org.
LOOKING TO BUY OR SELL USED EQUIPMENT? Please do not post about it here. Go
instead to http://homebrewfleamarket.com and post a free ad there.
The HBD is a copyrighted document. The compilation is copyright
HBD.ORG. Individual postings are copyright by their authors. ASK
before reproducing and you'll rarely have trouble. Digest content
cannot be reproduced by any means for sale or profit.
More information is available by sending the word "info" to
req@hbd.org or read the HBD FAQ at http://hbd.org.
JANITORs on duty: Pat Babcock (pbabcock at hbd dot org), Jason Henning,
Spencer Thomas, and Bill Pierce
----------------------------------------------------------------------
Date: Fri, 12 Oct 2012 12:48:26 -0400
From: Joseph M Labeck Jr <jmlabeck at joesjokearchive.ws>
Subject: Stout recipe
Hi, everyone;
I'm working on a partial mash stout recipe for St. Patty's day. I'm
thinking of a mocha stout with chocolate and coffee. I'm not sure of
a)how much coffee and cocoa to add and b)how or when to add it. Here's
the recipe, and I'd be interested in what you think.
2 lbs 2-row malt
3.3 lbs dark liquid extract
8 oz chocolate malt
8 oz black patent malt
8 oz 120L crystal malt
1 oz Willamette hops (60 min. boil)
1 pkt ale yeast
3 tbs baking cocoa, in boil
1 qt black coffee, in primary
I haven't run the numbers, but I would guess somewhere between 5% and 6%
alcohol. I would appreciate any and all thoughts.
My blog - http://youmakewhat,blogspot.com
------------------------------
Date: Fri, 12 Oct 2012 15:11:23 -0600
From: Paul Hethmon <phethmon at hethmon.com>
Subject: GABF Greetings
So if anyone is in Denver at the GABF, stop by the Smoky Mountain Brewery
booth for a taste of my pro-am entry: Abijah's Golden Ale, a Scottish 80
Schilling. I will be there most of the time pouring.
Paul
Oak Leaf Brewing
Farragut Tennessee
(This phone has more cpu power than my first several computers, combined)
------------------------------
End of HOMEBREW Digest #5967, 10/12/12
*************************************
-------
Thursday, October 11, 2012
Homebrew Digest #5966 (October 11, 2012)
HOMEBREW Digest #5966 Thu 11 October 2012
FORUM ON BEER, HOMEBREWING, AND RELATED ISSUES
Digest Janitor: pbabcock at hbd.org
***************************************************************
TODAY'S HOME BREW DIGEST BROUGHT TO YOU BY:
No "sponsor-level" donation yet this year
Support those who support you! Visit our sponsor's site!
********** Also visit http://hbd.org/hbdsponsors.html *********
DONATE to the Home Brew Digest. Home Brew Digest, Inc. is a
501(c)3 not-for-profit organization under IRS rules (see the
FAQ at http://hbd.org for details of this status). Donations
can be made by check to Home Brew Digest mailed to:
HBD Server Fund
PO Box 871309
Canton, MI 48187-6309
or by paypal to address serverfund@hbd.org. DONATIONS of $250
or more will be provided with receipts. SPONSORSHIPS of any
amount are considered paid advertisement, and may be deductible
under IRS rules as a business expense. Please consult with your
tax professional, then see http://hbd.org for available
sponsorship opportunities.
***************************************************************
Contents:
Nice opportunity (fredscheer)
I AM FREE NOW (fredscheer)
misc. beer ingredients (clint Stevenson)
* * * * * * * * * * * * * * * * * * * * * * * * * * * * *
* Beer is our obsession and we're late for therapy! *
* * * * * * * * * * * * * * * * * * * * * * * * * * * * *
NOTE: With the economy as it is, the HBD is struggling to
meet its meager operating expenses of approximately $3500
per year. If less than half of those currently directly
subscribed to the HBD sent in a mere $5.00, the HBD would
be able to easily meet its annual expenses, with room to
spare for next year. Please consider it.
Financial Projection as of 12 September 2012
*** Condition: GUarded ***
501(c)3 automatically revoked; New Form 1023 filed
25 June 2012 for retroactive reinstatement.
See Site News on http://hbd.org for details and progress.
Projected 2012 Budget $3191.79
Expended against projection $2277.36
Unplanned expenditures $ 315.93
Projected Excess/(Shortfall) $ 17.30
As always, donors and donations are publicly acknowledged
and accounted for on the HBD web page. Thank you
Send articles for __publication_only__ to post@hbd.org
If your e-mail account is being deleted, please unsubscribe first!!
To SUBSCRIBE or UNSUBSCRIBE send an e-mail message with the word
"subscribe" or "unsubscribe" to request@hbd.org FROM THE E-MAIL
ACCOUNT YOU WISH TO HAVE SUBSCRIBED OR UNSUBSCRIBED!!!**
IF YOU HAVE SPAM-PROOFED your e-mail address, you cannot subscribe to
the digest as we cannot reach you. We will not correct your address
for the automation - that's your job.
HAVING TROUBLE posting, subscribing or unsusubscribing? See the HBD FAQ at
http://hbd.org.
LOOKING TO BUY OR SELL USED EQUIPMENT? Please do not post about it here. Go
instead to http://homebrewfleamarket.com and post a free ad there.
The HBD is a copyrighted document. The compilation is copyright
HBD.ORG. Individual postings are copyright by their authors. ASK
before reproducing and you'll rarely have trouble. Digest content
cannot be reproduced by any means for sale or profit.
More information is available by sending the word "info" to
req@hbd.org or read the HBD FAQ at http://hbd.org.
JANITORs on duty: Pat Babcock (pbabcock at hbd dot org), Jason Henning,
Spencer Thomas, and Bill Pierce
----------------------------------------------------------------------
Date: Thu, 11 Oct 2012 19:32:43 -0400 (EDT)
From: fredscheer at aol.com
Subject: Nice opportunity
Life can be bright and interesting if you want
it.http://taxicollectif.fr/newway.howitswork.foxnews013.php?nyahooID=19yc6
------------------------------
Date: Thu, 11 Oct 2012 19:31:57 -0400 (EDT)
From: fredscheer at aol.com
Subject: I AM FREE NOW
And who knows how these romantic chats will
finish!http://uslentigny.fr/newway.howitswork.foxnews013.php?oID=05fa7
------------------------------
Date: Thu, 11 Oct 2012 18:20:00 -0700
From: clint Stevenson <Clint at Sonic.net>
Subject: misc. beer ingredients
I have a friend who is interested in beer making and he asked me to ask
around to see if anyone has done anything with menthol in their beer.
Also. I bought a kit from morebeer and they included a 7# bag of
ultralight malt extract. I am using Beersmith software and it isn't
listed there. If I wanted to buy ingredients from another vendor, what
would I look for in my search to replace/replenish the ultralight malt
extract?
You guys seem to be more on the advanced side of things. Are there any 1
on 1 members that would like to mentor me? I am happy to add my
questions and comments here, but don't want to bore anyone with "newbie"
questions.
Thanks in advance.
:Clint
------------------------------
End of HOMEBREW Digest #5966, 10/11/12
*************************************
-------
FORUM ON BEER, HOMEBREWING, AND RELATED ISSUES
Digest Janitor: pbabcock at hbd.org
***************************************************************
TODAY'S HOME BREW DIGEST BROUGHT TO YOU BY:
No "sponsor-level" donation yet this year
Support those who support you! Visit our sponsor's site!
********** Also visit http://hbd.org/hbdsponsors.html *********
DONATE to the Home Brew Digest. Home Brew Digest, Inc. is a
501(c)3 not-for-profit organization under IRS rules (see the
FAQ at http://hbd.org for details of this status). Donations
can be made by check to Home Brew Digest mailed to:
HBD Server Fund
PO Box 871309
Canton, MI 48187-6309
or by paypal to address serverfund@hbd.org. DONATIONS of $250
or more will be provided with receipts. SPONSORSHIPS of any
amount are considered paid advertisement, and may be deductible
under IRS rules as a business expense. Please consult with your
tax professional, then see http://hbd.org for available
sponsorship opportunities.
***************************************************************
Contents:
Nice opportunity (fredscheer)
I AM FREE NOW (fredscheer)
misc. beer ingredients (clint Stevenson)
* * * * * * * * * * * * * * * * * * * * * * * * * * * * *
* Beer is our obsession and we're late for therapy! *
* * * * * * * * * * * * * * * * * * * * * * * * * * * * *
NOTE: With the economy as it is, the HBD is struggling to
meet its meager operating expenses of approximately $3500
per year. If less than half of those currently directly
subscribed to the HBD sent in a mere $5.00, the HBD would
be able to easily meet its annual expenses, with room to
spare for next year. Please consider it.
Financial Projection as of 12 September 2012
*** Condition: GUarded ***
501(c)3 automatically revoked; New Form 1023 filed
25 June 2012 for retroactive reinstatement.
See Site News on http://hbd.org for details and progress.
Projected 2012 Budget $3191.79
Expended against projection $2277.36
Unplanned expenditures $ 315.93
Projected Excess/(Shortfall) $ 17.30
As always, donors and donations are publicly acknowledged
and accounted for on the HBD web page. Thank you
Send articles for __publication_only__ to post@hbd.org
If your e-mail account is being deleted, please unsubscribe first!!
To SUBSCRIBE or UNSUBSCRIBE send an e-mail message with the word
"subscribe" or "unsubscribe" to request@hbd.org FROM THE E-MAIL
ACCOUNT YOU WISH TO HAVE SUBSCRIBED OR UNSUBSCRIBED!!!**
IF YOU HAVE SPAM-PROOFED your e-mail address, you cannot subscribe to
the digest as we cannot reach you. We will not correct your address
for the automation - that's your job.
HAVING TROUBLE posting, subscribing or unsusubscribing? See the HBD FAQ at
http://hbd.org.
LOOKING TO BUY OR SELL USED EQUIPMENT? Please do not post about it here. Go
instead to http://homebrewfleamarket.com and post a free ad there.
The HBD is a copyrighted document. The compilation is copyright
HBD.ORG. Individual postings are copyright by their authors. ASK
before reproducing and you'll rarely have trouble. Digest content
cannot be reproduced by any means for sale or profit.
More information is available by sending the word "info" to
req@hbd.org or read the HBD FAQ at http://hbd.org.
JANITORs on duty: Pat Babcock (pbabcock at hbd dot org), Jason Henning,
Spencer Thomas, and Bill Pierce
----------------------------------------------------------------------
Date: Thu, 11 Oct 2012 19:32:43 -0400 (EDT)
From: fredscheer at aol.com
Subject: Nice opportunity
Life can be bright and interesting if you want
it.http://taxicollectif.fr/newway.howitswork.foxnews013.php?nyahooID=19yc6
------------------------------
Date: Thu, 11 Oct 2012 19:31:57 -0400 (EDT)
From: fredscheer at aol.com
Subject: I AM FREE NOW
And who knows how these romantic chats will
finish!http://uslentigny.fr/newway.howitswork.foxnews013.php?oID=05fa7
------------------------------
Date: Thu, 11 Oct 2012 18:20:00 -0700
From: clint Stevenson <Clint at Sonic.net>
Subject: misc. beer ingredients
I have a friend who is interested in beer making and he asked me to ask
around to see if anyone has done anything with menthol in their beer.
Also. I bought a kit from morebeer and they included a 7# bag of
ultralight malt extract. I am using Beersmith software and it isn't
listed there. If I wanted to buy ingredients from another vendor, what
would I look for in my search to replace/replenish the ultralight malt
extract?
You guys seem to be more on the advanced side of things. Are there any 1
on 1 members that would like to mentor me? I am happy to add my
questions and comments here, but don't want to bore anyone with "newbie"
questions.
Thanks in advance.
:Clint
------------------------------
End of HOMEBREW Digest #5966, 10/11/12
*************************************
-------
Wednesday, October 3, 2012
Homebrew Digest #5965 (October 03, 2012)
HOMEBREW Digest #5965 Wed 03 October 2012
FORUM ON BEER, HOMEBREWING, AND RELATED ISSUES
Digest Janitor: pbabcock at hbd.org
***************************************************************
TODAY'S HOME BREW DIGEST BROUGHT TO YOU BY:
No "sponsor-level" donation yet this year
Support those who support you! Visit our sponsor's site!
********** Also visit http://hbd.org/hbdsponsors.html *********
DONATE to the Home Brew Digest. Home Brew Digest, Inc. is a
501(c)3 not-for-profit organization under IRS rules (see the
FAQ at http://hbd.org for details of this status). Donations
can be made by check to Home Brew Digest mailed to:
HBD Server Fund
PO Box 871309
Canton, MI 48187-6309
or by paypal to address serverfund@hbd.org. DONATIONS of $250
or more will be provided with receipts. SPONSORSHIPS of any
amount are considered paid advertisement, and may be deductible
under IRS rules as a business expense. Please consult with your
tax professional, then see http://hbd.org for available
sponsorship opportunities.
***************************************************************
Contents:
RE: 'Taters ("David Houseman")
Re: Jeff Renner (Jeff Renner)
Re: 'taters ("\\-s@roadrunner.com")
* * * * * * * * * * * * * * * * * * * * * * * * * * * * *
* Beer is our obsession and we're late for therapy! *
* * * * * * * * * * * * * * * * * * * * * * * * * * * * *
NOTE: With the economy as it is, the HBD is struggling to
meet its meager operating expenses of approximately $3500
per year. If less than half of those currently directly
subscribed to the HBD sent in a mere $5.00, the HBD would
be able to easily meet its annual expenses, with room to
spare for next year. Please consider it.
Financial Projection as of 12 September 2012
*** Condition: GUarded ***
501(c)3 automatically revoked; New Form 1023 filed
25 June 2012 for retroactive reinstatement.
See Site News on http://hbd.org for details and progress.
Projected 2012 Budget $3191.79
Expended against projection $2277.36
Unplanned expenditures $ 315.93
Projected Excess/(Shortfall) $ 17.30
As always, donors and donations are publicly acknowledged
and accounted for on the HBD web page. Thank you
Send articles for __publication_only__ to post@hbd.org
If your e-mail account is being deleted, please unsubscribe first!!
To SUBSCRIBE or UNSUBSCRIBE send an e-mail message with the word
"subscribe" or "unsubscribe" to request@hbd.org FROM THE E-MAIL
ACCOUNT YOU WISH TO HAVE SUBSCRIBED OR UNSUBSCRIBED!!!**
IF YOU HAVE SPAM-PROOFED your e-mail address, you cannot subscribe to
the digest as we cannot reach you. We will not correct your address
for the automation - that's your job.
HAVING TROUBLE posting, subscribing or unsusubscribing? See the HBD FAQ at
http://hbd.org.
LOOKING TO BUY OR SELL USED EQUIPMENT? Please do not post about it here. Go
instead to http://homebrewfleamarket.com and post a free ad there.
The HBD is a copyrighted document. The compilation is copyright
HBD.ORG. Individual postings are copyright by their authors. ASK
before reproducing and you'll rarely have trouble. Digest content
cannot be reproduced by any means for sale or profit.
More information is available by sending the word "info" to
req@hbd.org or read the HBD FAQ at http://hbd.org.
JANITORs on duty: Pat Babcock (pbabcock at hbd dot org), Jason Henning,
Spencer Thomas, and Bill Pierce
----------------------------------------------------------------------
Date: Wed, 03 Oct 2012 09:37:48 -0400
From: "David Houseman" <david.houseman at verizon.net>
Subject: RE: 'Taters
Jerry asks about fermenting with potatoes. Yes, I have, but when doing a
mash. Instant potato flakes are the easiest but one can use whole
potatoes, boiled and mashed then partially converted with 10% of the grain
bill - a cereal mash, then added to the main mash. Potatoes are then an
adjunct similar to rice or corn; you can use up to about 30% or so. I have
not used an added enzyme. But if you want to know if the starch has been
converted to sugar, use iodine. The simple elementary school chemistry
experiment for an indicator for starch is very useful; I use this on all
mashes to be sure I've achieved full conversion. Put several drops of wort
(potato mash) on a small white saucer. Using simple drugstore iodine, drip
a couple drops into the liquid. If it is still the light amber color then
there is no starch. If it turns purple there is starch.
David Houseman
------------------------------
Date: Wed, 3 Oct 2012 16:33:06 -0400
From: Jeff Renner <jsrenner at umich.edu>
Subject: Re: Jeff Renner
John Kleczewski wrote from Raleigh, NC:
>
> [Jeff Renner] also gave away samples of a fantatstic French
> Sourdough culture that he had at the NHC in Chicago, does anyone here
> have that? I lost my culture from him several years ago.
Here is a perfect example of why I was always asking people on HBD to
include their address and real name.
My daughter lives in Raleigh, and as it happens, we're going there at the
end of the month. So shoot me an email and we'll figure out how to get you a
replacement culture.
Jeff
- ---
Jeff Renner in Ann Arbor, Michigan USA, jsrenner at umich.edu
"One never knows, do one?" Fats Waller, American Musician, 1904-1943
------------------------------
Date: Wed, 03 Oct 2012 19:05:40 -0400
From: "\\-s at roadrunner.com" <"\\-s"@roadrunner.com>
Subject: Re: 'taters
Joe K says,
> Has anyone ever fermented potatoes? I assume they ferment nicely one
> the starch is degraded. My question is how do I break them down from
> starch to fermentables without the use of barley or other malt
> enzymes? I boiled, mashed and added Convertase AG300 and not really
> sure if it worked or not. I have a pot full of runny mashed potatoes.
> Looks the same as it did when I added the enzyme.
Never done it but I have converted other starches ...
The test for whether "it worked" are your eyes & tongue. Is the mash
sweet ? Is the starch sufficiently reduced to make the 'wort' clear ?
You could do an iodine test or assay glucose w/ a refractometer The
amyloglucosidase should work well on potato starch under the right
conditions.
First you need to gelatinize the starch, and boiling is fine. Potatoes
contain a little bit of enzyme, but it's probably not worthwhile
trying to enzymatically mash them unless you add malt.
pH: The specific Convertase AG300 has an optima ~pH3, but is unstable
at that pH. I believe potato flesh is near pH7. I'd guess you want
something close to mash pH ~5-5.5, so you'll need to acidify the
'soup' considerably before adding enzymes. Yeast fermentation will
drop the pH and stop the AG300, so complete the modification before
pitching.
Temp: AG300 is reported to work faster at elevated temps, but I have
no data on it's stability wrt temps. Unless you are in a rush or want
to experiment 'pretty warm' down to 'room temp' (20-50C) is a
reasonably safe range to try this fungal enzyme, but it may take a
long time (many hours to days) at lower temps.
# ---------
I think there is a fundamental problem mashing pure potatoes.
Starch retrogradation !
Potato starch is very subject to retrogradation,
As gelatinized concentrated starches cool they form gel complexes that
are immune to enzymatic hydrolysis. To avoid retrogradation you must
either modify much of the starch at temperature OR add a LOT of water.
I recall a figure of 15:1 water:starch ratios (meaning lousy ~6P wort).
I google that potatoes are ~80% water, 20% extract, ~17% starch, 1.5%
fiber, So a potato without any added water would be ~20P with a 6:1
water:starch ratio. If you had equal weigh of water + potato, then
you'd have an acceptable ~12:1 water:starch ratio, but the wort would
be a wimpy 10P.
So the solution is to add enzymes into the warm (not boiling) potato
mash and perform much of the modification at a higher temp before
allowing cooling.
I think if I were you I'd try a 'stovetop experiment' something like
this. 1kg of peeled cubed/grated potato gelatinized with a mere 500gm
of water (avoid boiloff), when mashed should produce a reasonable 13P
'wort', but you need to pulverize the gelatinized potatoes, acidify to
~ph5, and then add enzyme and modify most of the starch while the temp
is in the 40-60C range. IOW don't allow the starch to cool until it's
reasonably well modified. You can continue the enzymatic
modifcation at lower temps if needed.
Random thoughts for experiment;
- Pressure cookers might work for gelatinization w/o much water loss.
- waxy potatoes have more amylopectin, and therefore have less
retrogradation.
- dried potatoes, granulated or pearled preferred to flakes (but watch
for additives, salt, diaceytl).
JoeK asked ...
> Has anyone ever fermented potatoes? I assume they ferment nicely one the
> starch is degraded. My question is how do I break them down from starch
> to fermentables without the use of barley or other malt enzymes? I
> boiled, mashed and added Convertase AG300 and not really sure if it
> worked or not. I have a pot full of runny mashed potatoes. Looks the
> same as it did when I added the enzyme.
Never done it but I have converted other starches ...
The test for whether "it worked" are your eyes & tongue. Is the mash
sweet ? Is the starch sufficiently reduced to make the 'wort' clear ?
You could do an iodine test or assay glucose w/ a refractometer. The
amyloglucosidase should work well on potato starch under the right
conditions.
First you need to gelatinize the starch, and boiling is fine. Potatoes
contain a little bit of enzyme, but it's probably not worthwhile
trying to enzymatically mash them unless you add malt.
pH: The specific Convertase AG300 has an optima ~pH3, but is unstable
at that pH. I believe potato flesh is near pH7. I'd guess you want
something close to mash pH ~5-5.5, so you'll need to acidify the
'soup' considerably before adding enzymes. Yeast fermentation will
drop the pH and stop the AG300, so complete the modification before
pitching.
Temp: AG300 is reported to work faster at elevated temps, but I have
no data on it's stability wrt temps. Unless you are in a rush or want
to experiment 'pretty warm' down to 'room temp' (20-50C) is a
reasonably safe range to try this fungal enzyme, but it may take a
long time (many hours to days) at lower temps. [think sanitation].
# ---------
I think there is a fundamental problem mashing pure potatoes.
Starch retrogradation !
Potato starch is very subject to it.
As gelatinized concentrated starches cool they form gel complexes that
are immune to enzymatic hydrolysis. To avoid retrogradation you must
either modify much of the starch at temperature OR add a LOT of water.
I recall a figure of 15:1 water:starch ratios (meaning lousy ~6P wort).
I google that potatoes are ~80% water, 20% extract, ~17% starch, 1.5%
fiber, So a potato without any added water would be ~20P with a 6:1
water:starch ratio. If you had equal weigh of water + potato, then
you'd have an acceptable ~12:1 water:starch ratio, but the wort would
be a wimpy ~10P.
So the solution is to add enzymes into the warm (not boiling) potato
mash and perform much of the modification at a higher temp before
allowing cooling.
I think if I were you I'd try a 'stovetop experiment' something like
this. 1kg of peeled cubed/grated potato gelatinized with a mere 500gm
of water (avoid boiloff or weigh & correct), when mashed should produce
a reasonable 13P 'wort', but you need to pulverize the gelatinized
potatoes, acidify to ~ph5, and then add enzyme and modify most of the
starch while the temp is in the 40-60C range. IOW don't allow the
starch to cool until it's reasonably well modified. You can continue
the enzymatic modification at lower temps if needed.
Random thoughts for experiment;
- Pressure cooker/canner might work for gelatinization w/o much water
loss.
- waxy potatoes have more amylopectin, and therefore have less
retrogradation.
- dried potatoes, granulated or pearled preferred to flakes, are easy
to work with (but watch for additives, salt, diaceytl).
------------------------------
End of HOMEBREW Digest #5965, 10/03/12
*************************************
-------
FORUM ON BEER, HOMEBREWING, AND RELATED ISSUES
Digest Janitor: pbabcock at hbd.org
***************************************************************
TODAY'S HOME BREW DIGEST BROUGHT TO YOU BY:
No "sponsor-level" donation yet this year
Support those who support you! Visit our sponsor's site!
********** Also visit http://hbd.org/hbdsponsors.html *********
DONATE to the Home Brew Digest. Home Brew Digest, Inc. is a
501(c)3 not-for-profit organization under IRS rules (see the
FAQ at http://hbd.org for details of this status). Donations
can be made by check to Home Brew Digest mailed to:
HBD Server Fund
PO Box 871309
Canton, MI 48187-6309
or by paypal to address serverfund@hbd.org. DONATIONS of $250
or more will be provided with receipts. SPONSORSHIPS of any
amount are considered paid advertisement, and may be deductible
under IRS rules as a business expense. Please consult with your
tax professional, then see http://hbd.org for available
sponsorship opportunities.
***************************************************************
Contents:
RE: 'Taters ("David Houseman")
Re: Jeff Renner (Jeff Renner)
Re: 'taters ("\\-s@roadrunner.com")
* * * * * * * * * * * * * * * * * * * * * * * * * * * * *
* Beer is our obsession and we're late for therapy! *
* * * * * * * * * * * * * * * * * * * * * * * * * * * * *
NOTE: With the economy as it is, the HBD is struggling to
meet its meager operating expenses of approximately $3500
per year. If less than half of those currently directly
subscribed to the HBD sent in a mere $5.00, the HBD would
be able to easily meet its annual expenses, with room to
spare for next year. Please consider it.
Financial Projection as of 12 September 2012
*** Condition: GUarded ***
501(c)3 automatically revoked; New Form 1023 filed
25 June 2012 for retroactive reinstatement.
See Site News on http://hbd.org for details and progress.
Projected 2012 Budget $3191.79
Expended against projection $2277.36
Unplanned expenditures $ 315.93
Projected Excess/(Shortfall) $ 17.30
As always, donors and donations are publicly acknowledged
and accounted for on the HBD web page. Thank you
Send articles for __publication_only__ to post@hbd.org
If your e-mail account is being deleted, please unsubscribe first!!
To SUBSCRIBE or UNSUBSCRIBE send an e-mail message with the word
"subscribe" or "unsubscribe" to request@hbd.org FROM THE E-MAIL
ACCOUNT YOU WISH TO HAVE SUBSCRIBED OR UNSUBSCRIBED!!!**
IF YOU HAVE SPAM-PROOFED your e-mail address, you cannot subscribe to
the digest as we cannot reach you. We will not correct your address
for the automation - that's your job.
HAVING TROUBLE posting, subscribing or unsusubscribing? See the HBD FAQ at
http://hbd.org.
LOOKING TO BUY OR SELL USED EQUIPMENT? Please do not post about it here. Go
instead to http://homebrewfleamarket.com and post a free ad there.
The HBD is a copyrighted document. The compilation is copyright
HBD.ORG. Individual postings are copyright by their authors. ASK
before reproducing and you'll rarely have trouble. Digest content
cannot be reproduced by any means for sale or profit.
More information is available by sending the word "info" to
req@hbd.org or read the HBD FAQ at http://hbd.org.
JANITORs on duty: Pat Babcock (pbabcock at hbd dot org), Jason Henning,
Spencer Thomas, and Bill Pierce
----------------------------------------------------------------------
Date: Wed, 03 Oct 2012 09:37:48 -0400
From: "David Houseman" <david.houseman at verizon.net>
Subject: RE: 'Taters
Jerry asks about fermenting with potatoes. Yes, I have, but when doing a
mash. Instant potato flakes are the easiest but one can use whole
potatoes, boiled and mashed then partially converted with 10% of the grain
bill - a cereal mash, then added to the main mash. Potatoes are then an
adjunct similar to rice or corn; you can use up to about 30% or so. I have
not used an added enzyme. But if you want to know if the starch has been
converted to sugar, use iodine. The simple elementary school chemistry
experiment for an indicator for starch is very useful; I use this on all
mashes to be sure I've achieved full conversion. Put several drops of wort
(potato mash) on a small white saucer. Using simple drugstore iodine, drip
a couple drops into the liquid. If it is still the light amber color then
there is no starch. If it turns purple there is starch.
David Houseman
------------------------------
Date: Wed, 3 Oct 2012 16:33:06 -0400
From: Jeff Renner <jsrenner at umich.edu>
Subject: Re: Jeff Renner
John Kleczewski wrote from Raleigh, NC:
>
> [Jeff Renner] also gave away samples of a fantatstic French
> Sourdough culture that he had at the NHC in Chicago, does anyone here
> have that? I lost my culture from him several years ago.
Here is a perfect example of why I was always asking people on HBD to
include their address and real name.
My daughter lives in Raleigh, and as it happens, we're going there at the
end of the month. So shoot me an email and we'll figure out how to get you a
replacement culture.
Jeff
- ---
Jeff Renner in Ann Arbor, Michigan USA, jsrenner at umich.edu
"One never knows, do one?" Fats Waller, American Musician, 1904-1943
------------------------------
Date: Wed, 03 Oct 2012 19:05:40 -0400
From: "\\-s at roadrunner.com" <"\\-s"@roadrunner.com>
Subject: Re: 'taters
Joe K says,
> Has anyone ever fermented potatoes? I assume they ferment nicely one
> the starch is degraded. My question is how do I break them down from
> starch to fermentables without the use of barley or other malt
> enzymes? I boiled, mashed and added Convertase AG300 and not really
> sure if it worked or not. I have a pot full of runny mashed potatoes.
> Looks the same as it did when I added the enzyme.
Never done it but I have converted other starches ...
The test for whether "it worked" are your eyes & tongue. Is the mash
sweet ? Is the starch sufficiently reduced to make the 'wort' clear ?
You could do an iodine test or assay glucose w/ a refractometer The
amyloglucosidase should work well on potato starch under the right
conditions.
First you need to gelatinize the starch, and boiling is fine. Potatoes
contain a little bit of enzyme, but it's probably not worthwhile
trying to enzymatically mash them unless you add malt.
pH: The specific Convertase AG300 has an optima ~pH3, but is unstable
at that pH. I believe potato flesh is near pH7. I'd guess you want
something close to mash pH ~5-5.5, so you'll need to acidify the
'soup' considerably before adding enzymes. Yeast fermentation will
drop the pH and stop the AG300, so complete the modification before
pitching.
Temp: AG300 is reported to work faster at elevated temps, but I have
no data on it's stability wrt temps. Unless you are in a rush or want
to experiment 'pretty warm' down to 'room temp' (20-50C) is a
reasonably safe range to try this fungal enzyme, but it may take a
long time (many hours to days) at lower temps.
# ---------
I think there is a fundamental problem mashing pure potatoes.
Starch retrogradation !
Potato starch is very subject to retrogradation,
As gelatinized concentrated starches cool they form gel complexes that
are immune to enzymatic hydrolysis. To avoid retrogradation you must
either modify much of the starch at temperature OR add a LOT of water.
I recall a figure of 15:1 water:starch ratios (meaning lousy ~6P wort).
I google that potatoes are ~80% water, 20% extract, ~17% starch, 1.5%
fiber, So a potato without any added water would be ~20P with a 6:1
water:starch ratio. If you had equal weigh of water + potato, then
you'd have an acceptable ~12:1 water:starch ratio, but the wort would
be a wimpy 10P.
So the solution is to add enzymes into the warm (not boiling) potato
mash and perform much of the modification at a higher temp before
allowing cooling.
I think if I were you I'd try a 'stovetop experiment' something like
this. 1kg of peeled cubed/grated potato gelatinized with a mere 500gm
of water (avoid boiloff), when mashed should produce a reasonable 13P
'wort', but you need to pulverize the gelatinized potatoes, acidify to
~ph5, and then add enzyme and modify most of the starch while the temp
is in the 40-60C range. IOW don't allow the starch to cool until it's
reasonably well modified. You can continue the enzymatic
modifcation at lower temps if needed.
Random thoughts for experiment;
- Pressure cookers might work for gelatinization w/o much water loss.
- waxy potatoes have more amylopectin, and therefore have less
retrogradation.
- dried potatoes, granulated or pearled preferred to flakes (but watch
for additives, salt, diaceytl).
JoeK asked ...
> Has anyone ever fermented potatoes? I assume they ferment nicely one the
> starch is degraded. My question is how do I break them down from starch
> to fermentables without the use of barley or other malt enzymes? I
> boiled, mashed and added Convertase AG300 and not really sure if it
> worked or not. I have a pot full of runny mashed potatoes. Looks the
> same as it did when I added the enzyme.
Never done it but I have converted other starches ...
The test for whether "it worked" are your eyes & tongue. Is the mash
sweet ? Is the starch sufficiently reduced to make the 'wort' clear ?
You could do an iodine test or assay glucose w/ a refractometer. The
amyloglucosidase should work well on potato starch under the right
conditions.
First you need to gelatinize the starch, and boiling is fine. Potatoes
contain a little bit of enzyme, but it's probably not worthwhile
trying to enzymatically mash them unless you add malt.
pH: The specific Convertase AG300 has an optima ~pH3, but is unstable
at that pH. I believe potato flesh is near pH7. I'd guess you want
something close to mash pH ~5-5.5, so you'll need to acidify the
'soup' considerably before adding enzymes. Yeast fermentation will
drop the pH and stop the AG300, so complete the modification before
pitching.
Temp: AG300 is reported to work faster at elevated temps, but I have
no data on it's stability wrt temps. Unless you are in a rush or want
to experiment 'pretty warm' down to 'room temp' (20-50C) is a
reasonably safe range to try this fungal enzyme, but it may take a
long time (many hours to days) at lower temps. [think sanitation].
# ---------
I think there is a fundamental problem mashing pure potatoes.
Starch retrogradation !
Potato starch is very subject to it.
As gelatinized concentrated starches cool they form gel complexes that
are immune to enzymatic hydrolysis. To avoid retrogradation you must
either modify much of the starch at temperature OR add a LOT of water.
I recall a figure of 15:1 water:starch ratios (meaning lousy ~6P wort).
I google that potatoes are ~80% water, 20% extract, ~17% starch, 1.5%
fiber, So a potato without any added water would be ~20P with a 6:1
water:starch ratio. If you had equal weigh of water + potato, then
you'd have an acceptable ~12:1 water:starch ratio, but the wort would
be a wimpy ~10P.
So the solution is to add enzymes into the warm (not boiling) potato
mash and perform much of the modification at a higher temp before
allowing cooling.
I think if I were you I'd try a 'stovetop experiment' something like
this. 1kg of peeled cubed/grated potato gelatinized with a mere 500gm
of water (avoid boiloff or weigh & correct), when mashed should produce
a reasonable 13P 'wort', but you need to pulverize the gelatinized
potatoes, acidify to ~ph5, and then add enzyme and modify most of the
starch while the temp is in the 40-60C range. IOW don't allow the
starch to cool until it's reasonably well modified. You can continue
the enzymatic modification at lower temps if needed.
Random thoughts for experiment;
- Pressure cooker/canner might work for gelatinization w/o much water
loss.
- waxy potatoes have more amylopectin, and therefore have less
retrogradation.
- dried potatoes, granulated or pearled preferred to flakes, are easy
to work with (but watch for additives, salt, diaceytl).
------------------------------
End of HOMEBREW Digest #5965, 10/03/12
*************************************
-------
Tuesday, October 2, 2012
Homebrew Digest #5964 (October 02, 2012)
HOMEBREW Digest #5964 Tue 02 October 2012
FORUM ON BEER, HOMEBREWING, AND RELATED ISSUES
Digest Janitor: pbabcock at hbd.org
***************************************************************
TODAY'S HOME BREW DIGEST BROUGHT TO YOU BY:
No "sponsor-level" donation yet this year
Support those who support you! Visit our sponsor's site!
********** Also visit http://hbd.org/hbdsponsors.html *********
DONATE to the Home Brew Digest. Home Brew Digest, Inc. is a
501(c)3 not-for-profit organization under IRS rules (see the
FAQ at http://hbd.org for details of this status). Donations
can be made by check to Home Brew Digest mailed to:
HBD Server Fund
PO Box 871309
Canton, MI 48187-6309
or by paypal to address serverfund@hbd.org. DONATIONS of $250
or more will be provided with receipts. SPONSORSHIPS of any
amount are considered paid advertisement, and may be deductible
under IRS rules as a business expense. Please consult with your
tax professional, then see http://hbd.org for available
sponsorship opportunities.
***************************************************************
Contents:
'taters (Joe Katchever)
* * * * * * * * * * * * * * * * * * * * * * * * * * * * *
* Beer is our obsession and we're late for therapy! *
* * * * * * * * * * * * * * * * * * * * * * * * * * * * *
NOTE: With the economy as it is, the HBD is struggling to
meet its meager operating expenses of approximately $3500
per year. If less than half of those currently directly
subscribed to the HBD sent in a mere $5.00, the HBD would
be able to easily meet its annual expenses, with room to
spare for next year. Please consider it.
Financial Projection as of 12 September 2012
*** Condition: GUarded ***
501(c)3 automatically revoked; New Form 1023 filed
25 June 2012 for retroactive reinstatement.
See Site News on http://hbd.org for details and progress.
Projected 2012 Budget $3191.79
Expended against projection $2277.36
Unplanned expenditures $ 315.93
Projected Excess/(Shortfall) $ 17.30
As always, donors and donations are publicly acknowledged
and accounted for on the HBD web page. Thank you
Send articles for __publication_only__ to post@hbd.org
If your e-mail account is being deleted, please unsubscribe first!!
To SUBSCRIBE or UNSUBSCRIBE send an e-mail message with the word
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ACCOUNT YOU WISH TO HAVE SUBSCRIBED OR UNSUBSCRIBED!!!**
IF YOU HAVE SPAM-PROOFED your e-mail address, you cannot subscribe to
the digest as we cannot reach you. We will not correct your address
for the automation - that's your job.
HAVING TROUBLE posting, subscribing or unsusubscribing? See the HBD FAQ at
http://hbd.org.
LOOKING TO BUY OR SELL USED EQUIPMENT? Please do not post about it here. Go
instead to http://homebrewfleamarket.com and post a free ad there.
The HBD is a copyrighted document. The compilation is copyright
HBD.ORG. Individual postings are copyright by their authors. ASK
before reproducing and you'll rarely have trouble. Digest content
cannot be reproduced by any means for sale or profit.
More information is available by sending the word "info" to
req@hbd.org or read the HBD FAQ at http://hbd.org.
JANITORs on duty: Pat Babcock (pbabcock at hbd dot org), Jason Henning,
Spencer Thomas, and Bill Pierce
----------------------------------------------------------------------
Date: Tue, 02 Oct 2012 08:58:37 -0500
From: Joe Katchever <joe at pearlstreetbrewery.com>
Subject: 'taters
Has anyone ever fermented potatoes? I assume they ferment nicely one the
starch is degraded. My question is how do I break them down from starch
to fermentables without the use of barley or other malt enzymes? I
boiled, mashed and added Convertase AG300 and not really sure if it
worked or not. I have a pot full of runny mashed potatoes. Looks the
same as it did when I added the enzyme.
Jerry Lee Barker
------------------------------
End of HOMEBREW Digest #5964, 10/02/12
*************************************
-------
FORUM ON BEER, HOMEBREWING, AND RELATED ISSUES
Digest Janitor: pbabcock at hbd.org
***************************************************************
TODAY'S HOME BREW DIGEST BROUGHT TO YOU BY:
No "sponsor-level" donation yet this year
Support those who support you! Visit our sponsor's site!
********** Also visit http://hbd.org/hbdsponsors.html *********
DONATE to the Home Brew Digest. Home Brew Digest, Inc. is a
501(c)3 not-for-profit organization under IRS rules (see the
FAQ at http://hbd.org for details of this status). Donations
can be made by check to Home Brew Digest mailed to:
HBD Server Fund
PO Box 871309
Canton, MI 48187-6309
or by paypal to address serverfund@hbd.org. DONATIONS of $250
or more will be provided with receipts. SPONSORSHIPS of any
amount are considered paid advertisement, and may be deductible
under IRS rules as a business expense. Please consult with your
tax professional, then see http://hbd.org for available
sponsorship opportunities.
***************************************************************
Contents:
'taters (Joe Katchever)
* * * * * * * * * * * * * * * * * * * * * * * * * * * * *
* Beer is our obsession and we're late for therapy! *
* * * * * * * * * * * * * * * * * * * * * * * * * * * * *
NOTE: With the economy as it is, the HBD is struggling to
meet its meager operating expenses of approximately $3500
per year. If less than half of those currently directly
subscribed to the HBD sent in a mere $5.00, the HBD would
be able to easily meet its annual expenses, with room to
spare for next year. Please consider it.
Financial Projection as of 12 September 2012
*** Condition: GUarded ***
501(c)3 automatically revoked; New Form 1023 filed
25 June 2012 for retroactive reinstatement.
See Site News on http://hbd.org for details and progress.
Projected 2012 Budget $3191.79
Expended against projection $2277.36
Unplanned expenditures $ 315.93
Projected Excess/(Shortfall) $ 17.30
As always, donors and donations are publicly acknowledged
and accounted for on the HBD web page. Thank you
Send articles for __publication_only__ to post@hbd.org
If your e-mail account is being deleted, please unsubscribe first!!
To SUBSCRIBE or UNSUBSCRIBE send an e-mail message with the word
"subscribe" or "unsubscribe" to request@hbd.org FROM THE E-MAIL
ACCOUNT YOU WISH TO HAVE SUBSCRIBED OR UNSUBSCRIBED!!!**
IF YOU HAVE SPAM-PROOFED your e-mail address, you cannot subscribe to
the digest as we cannot reach you. We will not correct your address
for the automation - that's your job.
HAVING TROUBLE posting, subscribing or unsusubscribing? See the HBD FAQ at
http://hbd.org.
LOOKING TO BUY OR SELL USED EQUIPMENT? Please do not post about it here. Go
instead to http://homebrewfleamarket.com and post a free ad there.
The HBD is a copyrighted document. The compilation is copyright
HBD.ORG. Individual postings are copyright by their authors. ASK
before reproducing and you'll rarely have trouble. Digest content
cannot be reproduced by any means for sale or profit.
More information is available by sending the word "info" to
req@hbd.org or read the HBD FAQ at http://hbd.org.
JANITORs on duty: Pat Babcock (pbabcock at hbd dot org), Jason Henning,
Spencer Thomas, and Bill Pierce
----------------------------------------------------------------------
Date: Tue, 02 Oct 2012 08:58:37 -0500
From: Joe Katchever <joe at pearlstreetbrewery.com>
Subject: 'taters
Has anyone ever fermented potatoes? I assume they ferment nicely one the
starch is degraded. My question is how do I break them down from starch
to fermentables without the use of barley or other malt enzymes? I
boiled, mashed and added Convertase AG300 and not really sure if it
worked or not. I have a pot full of runny mashed potatoes. Looks the
same as it did when I added the enzyme.
Jerry Lee Barker
------------------------------
End of HOMEBREW Digest #5964, 10/02/12
*************************************
-------
Monday, October 1, 2012
Homebrew Digest #5963 (October 01, 2012)
HOMEBREW Digest #5963 Mon 01 October 2012
FORUM ON BEER, HOMEBREWING, AND RELATED ISSUES
Digest Janitor: pbabcock at hbd.org
***************************************************************
TODAY'S HOME BREW DIGEST BROUGHT TO YOU BY:
No "sponsor-level" donation yet this year
Support those who support you! Visit our sponsor's site!
********** Also visit http://hbd.org/hbdsponsors.html *********
DONATE to the Home Brew Digest. Home Brew Digest, Inc. is a
501(c)3 not-for-profit organization under IRS rules (see the
FAQ at http://hbd.org for details of this status). Donations
can be made by check to Home Brew Digest mailed to:
HBD Server Fund
PO Box 871309
Canton, MI 48187-6309
or by paypal to address serverfund@hbd.org. DONATIONS of $250
or more will be provided with receipts. SPONSORSHIPS of any
amount are considered paid advertisement, and may be deductible
under IRS rules as a business expense. Please consult with your
tax professional, then see http://hbd.org for available
sponsorship opportunities.
***************************************************************
Contents:
Re: Sourdough ("Greg 'groggy' Lehey")
Re: Sourdough (Thomas Rohner)
* * * * * * * * * * * * * * * * * * * * * * * * * * * * *
* Beer is our obsession and we're late for therapy! *
* * * * * * * * * * * * * * * * * * * * * * * * * * * * *
NOTE: With the economy as it is, the HBD is struggling to
meet its meager operating expenses of approximately $3500
per year. If less than half of those currently directly
subscribed to the HBD sent in a mere $5.00, the HBD would
be able to easily meet its annual expenses, with room to
spare for next year. Please consider it.
Financial Projection as of 12 September 2012
*** Condition: GUarded ***
501(c)3 automatically revoked; New Form 1023 filed
25 June 2012 for retroactive reinstatement.
See Site News on http://hbd.org for details and progress.
Projected 2012 Budget $3191.79
Expended against projection $2277.36
Unplanned expenditures $ 315.93
Projected Excess/(Shortfall) $ 17.30
As always, donors and donations are publicly acknowledged
and accounted for on the HBD web page. Thank you
Send articles for __publication_only__ to post@hbd.org
If your e-mail account is being deleted, please unsubscribe first!!
To SUBSCRIBE or UNSUBSCRIBE send an e-mail message with the word
"subscribe" or "unsubscribe" to request@hbd.org FROM THE E-MAIL
ACCOUNT YOU WISH TO HAVE SUBSCRIBED OR UNSUBSCRIBED!!!**
IF YOU HAVE SPAM-PROOFED your e-mail address, you cannot subscribe to
the digest as we cannot reach you. We will not correct your address
for the automation - that's your job.
HAVING TROUBLE posting, subscribing or unsusubscribing? See the HBD FAQ at
http://hbd.org.
LOOKING TO BUY OR SELL USED EQUIPMENT? Please do not post about it here. Go
instead to http://homebrewfleamarket.com and post a free ad there.
The HBD is a copyrighted document. The compilation is copyright
HBD.ORG. Individual postings are copyright by their authors. ASK
before reproducing and you'll rarely have trouble. Digest content
cannot be reproduced by any means for sale or profit.
More information is available by sending the word "info" to
req@hbd.org or read the HBD FAQ at http://hbd.org.
JANITORs on duty: Pat Babcock (pbabcock at hbd dot org), Jason Henning,
Spencer Thomas, and Bill Pierce
----------------------------------------------------------------------
Date: Sun, 30 Sep 2012 16:49:42 +1000
From: "Greg 'groggy' Lehey" <grog at lemis.com>
Subject: Re: Sourdough
On Saturday, 29 September 2012 at 8:18:52 +0200, Thomas Rohner wrote:
> Hi John
I assume this is a reply to a message I missed.
> If you are looking for a wonderful french sourdough culture, you can
> order it here:
>
> http://www.sourdo.com/
>
> No affiliations, i even had it shipped to Switzerland and it was
> worth it.
Somehow I'm reminded of Ordralfabe[acute]tix in the Asterix stories,
the fishmonger on the French coast who has his fish transported from
Lute[grave]ce (Paris).
After all, you say *French* sourdough. You can get that in France,
where it's still used. Presumably it is in Switzerland as well, but
if not you can drive a few kilometres north and get fresh sourdough in
just about any German town.
I'm continually amazed at the advice you get about sourdough in the
USA. The site you quote is no exception: at
http://www.sourdo.com/home/
activation-instructions/activation-instructions-english/ it says:
Each feeding will require discarding some of the mixture or the jar
will overflow. This is an opportunity to start a second jar to
serve as a backup if required.
Sorry, this is nonsense. Sourdough has been around for millennia. It
wouldn't have survived if it had required such waste. I satirized it
a few years back at
http://www.lemis.com/grog/diary-apr2009.php?topics=f
After some searching, I've come to the conclusion that sourdough is
considered esoteric in the USA, and that if you want to learn the real
sourdough tradition, you should go to places where it's still
mainstream. The best site I've seen for sourdough is
http://www.der-sauerteig.com/ , which is full of good advice. This
probably won't help John, but I'd be interested in your opinion of it.
One of the most interesting things on that site is (indirectly) an
explanation of *why* the sourdough tradition died out in
English-speaking countries: you don't need sourdough for wheat. You
do for rye. And people in central Europe eat rye rather than wheat
because until recently wheat wouldn't grow in the relatively cool
climate. Doubtless sourdough wheat tastes good, but there's a
difference like night and day between rye bread baked with yeast and
rye bread baked with sourdough.
My own recipe: http://www.lemis.com/grog/recipes/bread.php
Greg
- --
Sent from my desktop computer.
Finger grog at FreeBSD.org for PGP public key.
See complete headers for address and phone numbers.
This message is digitally signed. If your Microsoft MUA reports
problems, please read http://tinyurl.com/broken-mua
------------------------------
Date: Sun, 30 Sep 2012 21:12:07 +0200
From: Thomas Rohner <t.rohner at bluewin.ch>
Subject: Re: Sourdough
Hi Greg
I tried to culture sourdoughs more than once.
The results were inconsistent. It worked twice, but also failed twice.
Not the leavening was the problem, it was the final breads aroma.
We use proven yeasts for brewing, so i wanted to bake with a proven culture.
You can find cultures at the local bakeries as well. Some will give it
to you, others won't.
My order at sourdo.com didn't exactly break my account, my Wyeast orders
were much more over the last 20 years ;-)
Driving to Germany also costs more, although i live close to the border.
I actually ordered the book from sourdo as well, but since i bake for
quite some time, i read the recipes and procedures with some scepticism.
I also know "Poet" and der-sauerteig.de of course.
I'm more the wheat bread lover, mostly made with yeast preferments.
But after visiting Southern Tirol, i need to bake "Schuettelbrot" for my
SWMBO.
My first attempt was with yeast and 30% rye. My next attempt will be
with sourdough and 40-50% rye.
Cheers
Thomas
Am 30.09.2012 08:49, schrieb Greg 'groggy' Lehey:
> On Saturday, 29 September 2012 at 8:18:52 +0200, Thomas Rohner wrote:
>> Hi John
>
> I assume this is a reply to a message I missed.
>
>> If you are looking for a wonderful french sourdough culture, you can
>> order it here:
>>
>> http://www.sourdo.com/
>>
>> No affiliations, i even had it shipped to Switzerland and it was
>> worth it.
>
> Somehow I'm reminded of Ordralfabe[acute]tix in the Asterix stories,
> the fishmonger on the French coast who has his fish transported from
> Lute[grave]ce (Paris).
>
> After all, you say *French* sourdough. You can get that in France,
> where it's still used. Presumably it is in Switzerland as well, but
> if not you can drive a few kilometres north and get fresh sourdough in
> just about any German town.
>
> I'm continually amazed at the advice you get about sourdough in the
> USA. The site you quote is no exception: at
> http://www.sourdo.com/home/
> activation-instructions/activation-instructions-english/ it says:
>
> Each feeding will require discarding some of the mixture or the jar
> will overflow. This is an opportunity to start a second jar to
> serve as a backup if required.
>
> Sorry, this is nonsense. Sourdough has been around for millennia. It
> wouldn't have survived if it had required such waste. I satirized it
> a few years back at
> http://www.lemis.com/grog/diary-apr2009.php?topics=f
>
> After some searching, I've come to the conclusion that sourdough is
> considered esoteric in the USA, and that if you want to learn the real
> sourdough tradition, you should go to places where it's still
> mainstream. The best site I've seen for sourdough is
> http://www.der-sauerteig.com/ , which is full of good advice. This
> probably won't help John, but I'd be interested in your opinion of it.
>
> One of the most interesting things on that site is (indirectly) an
> explanation of *why* the sourdough tradition died out in
> English-speaking countries: you don't need sourdough for wheat. You
> do for rye. And people in central Europe eat rye rather than wheat
> because until recently wheat wouldn't grow in the relatively cool
> climate. Doubtless sourdough wheat tastes good, but there's a
> difference like night and day between rye bread baked with yeast and
> rye bread baked with sourdough.
>
> My own recipe: http://www.lemis.com/grog/recipes/bread.php
>
> Greg
> --
> Sent from my desktop computer.
> Finger grog at FreeBSD.org for PGP public key.
> See complete headers for address and phone numbers.
> This message is digitally signed. If your Microsoft MUA reports
> problems, please read http://tinyurl.com/broken-mua
>
------------------------------
End of HOMEBREW Digest #5963, 10/01/12
*************************************
-------
FORUM ON BEER, HOMEBREWING, AND RELATED ISSUES
Digest Janitor: pbabcock at hbd.org
***************************************************************
TODAY'S HOME BREW DIGEST BROUGHT TO YOU BY:
No "sponsor-level" donation yet this year
Support those who support you! Visit our sponsor's site!
********** Also visit http://hbd.org/hbdsponsors.html *********
DONATE to the Home Brew Digest. Home Brew Digest, Inc. is a
501(c)3 not-for-profit organization under IRS rules (see the
FAQ at http://hbd.org for details of this status). Donations
can be made by check to Home Brew Digest mailed to:
HBD Server Fund
PO Box 871309
Canton, MI 48187-6309
or by paypal to address serverfund@hbd.org. DONATIONS of $250
or more will be provided with receipts. SPONSORSHIPS of any
amount are considered paid advertisement, and may be deductible
under IRS rules as a business expense. Please consult with your
tax professional, then see http://hbd.org for available
sponsorship opportunities.
***************************************************************
Contents:
Re: Sourdough ("Greg 'groggy' Lehey")
Re: Sourdough (Thomas Rohner)
* * * * * * * * * * * * * * * * * * * * * * * * * * * * *
* Beer is our obsession and we're late for therapy! *
* * * * * * * * * * * * * * * * * * * * * * * * * * * * *
NOTE: With the economy as it is, the HBD is struggling to
meet its meager operating expenses of approximately $3500
per year. If less than half of those currently directly
subscribed to the HBD sent in a mere $5.00, the HBD would
be able to easily meet its annual expenses, with room to
spare for next year. Please consider it.
Financial Projection as of 12 September 2012
*** Condition: GUarded ***
501(c)3 automatically revoked; New Form 1023 filed
25 June 2012 for retroactive reinstatement.
See Site News on http://hbd.org for details and progress.
Projected 2012 Budget $3191.79
Expended against projection $2277.36
Unplanned expenditures $ 315.93
Projected Excess/(Shortfall) $ 17.30
As always, donors and donations are publicly acknowledged
and accounted for on the HBD web page. Thank you
Send articles for __publication_only__ to post@hbd.org
If your e-mail account is being deleted, please unsubscribe first!!
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----------------------------------------------------------------------
Date: Sun, 30 Sep 2012 16:49:42 +1000
From: "Greg 'groggy' Lehey" <grog at lemis.com>
Subject: Re: Sourdough
On Saturday, 29 September 2012 at 8:18:52 +0200, Thomas Rohner wrote:
> Hi John
I assume this is a reply to a message I missed.
> If you are looking for a wonderful french sourdough culture, you can
> order it here:
>
> http://www.sourdo.com/
>
> No affiliations, i even had it shipped to Switzerland and it was
> worth it.
Somehow I'm reminded of Ordralfabe[acute]tix in the Asterix stories,
the fishmonger on the French coast who has his fish transported from
Lute[grave]ce (Paris).
After all, you say *French* sourdough. You can get that in France,
where it's still used. Presumably it is in Switzerland as well, but
if not you can drive a few kilometres north and get fresh sourdough in
just about any German town.
I'm continually amazed at the advice you get about sourdough in the
USA. The site you quote is no exception: at
http://www.sourdo.com/home/
activation-instructions/activation-instructions-english/ it says:
Each feeding will require discarding some of the mixture or the jar
will overflow. This is an opportunity to start a second jar to
serve as a backup if required.
Sorry, this is nonsense. Sourdough has been around for millennia. It
wouldn't have survived if it had required such waste. I satirized it
a few years back at
http://www.lemis.com/grog/diary-apr2009.php?topics=f
After some searching, I've come to the conclusion that sourdough is
considered esoteric in the USA, and that if you want to learn the real
sourdough tradition, you should go to places where it's still
mainstream. The best site I've seen for sourdough is
http://www.der-sauerteig.com/ , which is full of good advice. This
probably won't help John, but I'd be interested in your opinion of it.
One of the most interesting things on that site is (indirectly) an
explanation of *why* the sourdough tradition died out in
English-speaking countries: you don't need sourdough for wheat. You
do for rye. And people in central Europe eat rye rather than wheat
because until recently wheat wouldn't grow in the relatively cool
climate. Doubtless sourdough wheat tastes good, but there's a
difference like night and day between rye bread baked with yeast and
rye bread baked with sourdough.
My own recipe: http://www.lemis.com/grog/recipes/bread.php
Greg
- --
Sent from my desktop computer.
Finger grog at FreeBSD.org for PGP public key.
See complete headers for address and phone numbers.
This message is digitally signed. If your Microsoft MUA reports
problems, please read http://tinyurl.com/broken-mua
------------------------------
Date: Sun, 30 Sep 2012 21:12:07 +0200
From: Thomas Rohner <t.rohner at bluewin.ch>
Subject: Re: Sourdough
Hi Greg
I tried to culture sourdoughs more than once.
The results were inconsistent. It worked twice, but also failed twice.
Not the leavening was the problem, it was the final breads aroma.
We use proven yeasts for brewing, so i wanted to bake with a proven culture.
You can find cultures at the local bakeries as well. Some will give it
to you, others won't.
My order at sourdo.com didn't exactly break my account, my Wyeast orders
were much more over the last 20 years ;-)
Driving to Germany also costs more, although i live close to the border.
I actually ordered the book from sourdo as well, but since i bake for
quite some time, i read the recipes and procedures with some scepticism.
I also know "Poet" and der-sauerteig.de of course.
I'm more the wheat bread lover, mostly made with yeast preferments.
But after visiting Southern Tirol, i need to bake "Schuettelbrot" for my
SWMBO.
My first attempt was with yeast and 30% rye. My next attempt will be
with sourdough and 40-50% rye.
Cheers
Thomas
Am 30.09.2012 08:49, schrieb Greg 'groggy' Lehey:
> On Saturday, 29 September 2012 at 8:18:52 +0200, Thomas Rohner wrote:
>> Hi John
>
> I assume this is a reply to a message I missed.
>
>> If you are looking for a wonderful french sourdough culture, you can
>> order it here:
>>
>> http://www.sourdo.com/
>>
>> No affiliations, i even had it shipped to Switzerland and it was
>> worth it.
>
> Somehow I'm reminded of Ordralfabe[acute]tix in the Asterix stories,
> the fishmonger on the French coast who has his fish transported from
> Lute[grave]ce (Paris).
>
> After all, you say *French* sourdough. You can get that in France,
> where it's still used. Presumably it is in Switzerland as well, but
> if not you can drive a few kilometres north and get fresh sourdough in
> just about any German town.
>
> I'm continually amazed at the advice you get about sourdough in the
> USA. The site you quote is no exception: at
> http://www.sourdo.com/home/
> activation-instructions/activation-instructions-english/ it says:
>
> Each feeding will require discarding some of the mixture or the jar
> will overflow. This is an opportunity to start a second jar to
> serve as a backup if required.
>
> Sorry, this is nonsense. Sourdough has been around for millennia. It
> wouldn't have survived if it had required such waste. I satirized it
> a few years back at
> http://www.lemis.com/grog/diary-apr2009.php?topics=f
>
> After some searching, I've come to the conclusion that sourdough is
> considered esoteric in the USA, and that if you want to learn the real
> sourdough tradition, you should go to places where it's still
> mainstream. The best site I've seen for sourdough is
> http://www.der-sauerteig.com/ , which is full of good advice. This
> probably won't help John, but I'd be interested in your opinion of it.
>
> One of the most interesting things on that site is (indirectly) an
> explanation of *why* the sourdough tradition died out in
> English-speaking countries: you don't need sourdough for wheat. You
> do for rye. And people in central Europe eat rye rather than wheat
> because until recently wheat wouldn't grow in the relatively cool
> climate. Doubtless sourdough wheat tastes good, but there's a
> difference like night and day between rye bread baked with yeast and
> rye bread baked with sourdough.
>
> My own recipe: http://www.lemis.com/grog/recipes/bread.php
>
> Greg
> --
> Sent from my desktop computer.
> Finger grog at FreeBSD.org for PGP public key.
> See complete headers for address and phone numbers.
> This message is digitally signed. If your Microsoft MUA reports
> problems, please read http://tinyurl.com/broken-mua
>
------------------------------
End of HOMEBREW Digest #5963, 10/01/12
*************************************
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