HOMEBREW Digest #6027 Fri 31 May 2013
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 (NOTE NEW
ADDRESS):
HBD Server Fund
PO Box 871054
Canton, MI 48187-6054
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:
East Kent Golding Hops (Steve and Isabelle)
* * * * * * * * * * * * * * * * * * * * * * * * * * * * *
* 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 25 January 2013
*** Condition: Cautiously Optimistic ***
501(c)3 status rescinded. Refiled 1023 for retroactive
status 25 June 2012. Per the IRS, our case must be
assigned to an agent. IRS is currently assigning
applications received in March 2012. Ours was received
in late June. To current financials, HBD is officially
bankrupt in August. Due to recent developments, HBD.org
will likely have to be dissolved per the bylaws once
funding runs out.
Projected 2012 Budget $3,145.01
Expended against projection $ 418.84
Unplanned expenditures ($ 152.00)
Projected Excess/(Shortfall) ($ 741.12)
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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JANITORs on duty: Pat Babcock (pbabcock at hbd dot org), Jason Henning,
Spencer Thomas, and Bill Pierce
----------------------------------------------------------------------
Date: Fri, 31 May 2013 22:04:03 +0100
From: Steve and Isabelle <duderooner at ntlworld.com>
Subject: East Kent Golding Hops
Hi Scott,
I use some EKG as a commercial brewer in England and it can take some
coaxing
to get the right amount of flavour without going too "vegetal".
For the dry hop I would suggest whole flowers, without the hot wort.
The great aroma
at addition may be removing something from the finished beer.
You might see it as cheating, but I've found that a bit of Liberty (US)
has some very
similar properties to EKG. I've used it to enhance the Kent Goldings,
but with an even hand
so it doesn't get out of character.
Other than those thoughts one would need to know a little more about the
base beer
in order to be constructive. EKG is fairly delicate and can be easily
overwhelmed.
I've seen some variation in the quality of all the hops I buy (5kg
freshpak) so you may
also have been unlucky in raw materials.
Good luck, hope this might help.
Cheers,
Steve
------------------------------
End of HOMEBREW Digest #6027, 05/31/13
*************************************
-------
Friday, May 31, 2013
Thursday, May 30, 2013
Homebrew Digest #6026 (May 30, 2013)
HOMEBREW Digest #6026 Thu 30 May 2013
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 (NOTE NEW
ADDRESS):
HBD Server Fund
PO Box 871054
Canton, MI 48187-6054
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:
East Kent Golding Hops ("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 25 January 2013
*** Condition: Cautiously Optimistic ***
501(c)3 status rescinded. Refiled 1023 for retroactive
status 25 June 2012. Per the IRS, our case must be
assigned to an agent. IRS is currently assigning
applications received in March 2012. Ours was received
in late June. To current financials, HBD is officially
bankrupt in August. Due to recent developments, HBD.org
will likely have to be dissolved per the bylaws once
funding runs out.
Projected 2012 Budget $3,145.01
Expended against projection $ 418.84
Unplanned expenditures ($ 152.00)
Projected Excess/(Shortfall) ($ 741.12)
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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The HBD is a copyrighted document. The compilation is copyright
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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
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JANITORs on duty: Pat Babcock (pbabcock at hbd dot org), Jason Henning,
Spencer Thomas, and Bill Pierce
----------------------------------------------------------------------
Date: Thu, 30 May 2013 08:23:51 -0700
From: "Dunn, Scott C FLNR:EX" <Scott.Dunn at gov.bc.ca>
Subject: East Kent Golding Hops
Hello Group:
I have been attempting make a classic British style pale ale and am not
happy with the quality of the hop flavour or aroma I am getting from the last
two batches of East Kent Golding Hops I have purchased. One batch was pellet
the other was flower hops. I add the flavour hops 20min before knock out and
the aroma hops at knock out. I use a recirculation cold water bath chill and
chill 50 Litres to fermentation temps in about 15 minutes.
I have dry hopped with pellets by putting an oz in the bottom of the
secondary adding ~ 1 litre of boiled wort to activate the hop pellets then
transferred the primary onto the hot green goo. This seems to work well as
the aroma is great at this point. When I open the bottles or tap the keg the
whole thing is hoh hum boring.
I could use some sage advise.
Thanks for the help
Scott C. Dunn RPF
------------------------------
End of HOMEBREW Digest #6026, 05/30/13
*************************************
-------
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 (NOTE NEW
ADDRESS):
HBD Server Fund
PO Box 871054
Canton, MI 48187-6054
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:
East Kent Golding Hops ("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 25 January 2013
*** Condition: Cautiously Optimistic ***
501(c)3 status rescinded. Refiled 1023 for retroactive
status 25 June 2012. Per the IRS, our case must be
assigned to an agent. IRS is currently assigning
applications received in March 2012. Ours was received
in late June. To current financials, HBD is officially
bankrupt in August. Due to recent developments, HBD.org
will likely have to be dissolved per the bylaws once
funding runs out.
Projected 2012 Budget $3,145.01
Expended against projection $ 418.84
Unplanned expenditures ($ 152.00)
Projected Excess/(Shortfall) ($ 741.12)
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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IF YOU HAVE SPAM-PROOFED your e-mail address, you cannot subscribe to
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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, 30 May 2013 08:23:51 -0700
From: "Dunn, Scott C FLNR:EX" <Scott.Dunn at gov.bc.ca>
Subject: East Kent Golding Hops
Hello Group:
I have been attempting make a classic British style pale ale and am not
happy with the quality of the hop flavour or aroma I am getting from the last
two batches of East Kent Golding Hops I have purchased. One batch was pellet
the other was flower hops. I add the flavour hops 20min before knock out and
the aroma hops at knock out. I use a recirculation cold water bath chill and
chill 50 Litres to fermentation temps in about 15 minutes.
I have dry hopped with pellets by putting an oz in the bottom of the
secondary adding ~ 1 litre of boiled wort to activate the hop pellets then
transferred the primary onto the hot green goo. This seems to work well as
the aroma is great at this point. When I open the bottles or tap the keg the
whole thing is hoh hum boring.
I could use some sage advise.
Thanks for the help
Scott C. Dunn RPF
------------------------------
End of HOMEBREW Digest #6026, 05/30/13
*************************************
-------
Wednesday, May 29, 2013
Homebrew Digest #6025 (May 29, 2013)
HOMEBREW Digest #6025 Wed 29 May 2013
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 (NOTE NEW
ADDRESS):
HBD Server Fund
PO Box 871054
Canton, MI 48187-6054
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:
Acer ("Lyle C. Brown")
* * * * * * * * * * * * * * * * * * * * * * * * * * * * *
* 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 25 January 2013
*** Condition: Cautiously Optimistic ***
501(c)3 status rescinded. Refiled 1023 for retroactive
status 25 June 2012. Per the IRS, our case must be
assigned to an agent. IRS is currently assigning
applications received in March 2012. Ours was received
in late June. To current financials, HBD is officially
bankrupt in August. Due to recent developments, HBD.org
will likely have to be dissolved per the bylaws once
funding runs out.
Projected 2012 Budget $3,145.01
Expended against projection $ 418.84
Unplanned expenditures ($ 152.00)
Projected Excess/(Shortfall) ($ 741.12)
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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IF YOU HAVE SPAM-PROOFED your e-mail address, you cannot subscribe to
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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, 29 May 2013 06:29:02 -0500 (CDT)
From: "Lyle C. Brown" <beerking1 at verizon.net>
Subject: Acer
I am no Ken Schramm, but it has always been my understanding that Acer is a
Mead. Without honey, there is no mead, IMHO. I have treated it like Cyser,
where you substitute cider for the water in a standard mead.
I don't think the I don't think the syrup I have used had as much gravity as
what you are referring to, but then again, I was going for a sack mead. I do
think my method would use less syrup (expensive stuff) per gallon.
Lyle C. Brown
Beerking1 at verizon.net
WWWDWOA? (What Would We Do Without Acronyms?
------------------------------
End of HOMEBREW Digest #6025, 05/29/13
*************************************
-------
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 (NOTE NEW
ADDRESS):
HBD Server Fund
PO Box 871054
Canton, MI 48187-6054
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:
Acer ("Lyle C. Brown")
* * * * * * * * * * * * * * * * * * * * * * * * * * * * *
* 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 25 January 2013
*** Condition: Cautiously Optimistic ***
501(c)3 status rescinded. Refiled 1023 for retroactive
status 25 June 2012. Per the IRS, our case must be
assigned to an agent. IRS is currently assigning
applications received in March 2012. Ours was received
in late June. To current financials, HBD is officially
bankrupt in August. Due to recent developments, HBD.org
will likely have to be dissolved per the bylaws once
funding runs out.
Projected 2012 Budget $3,145.01
Expended against projection $ 418.84
Unplanned expenditures ($ 152.00)
Projected Excess/(Shortfall) ($ 741.12)
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, 29 May 2013 06:29:02 -0500 (CDT)
From: "Lyle C. Brown" <beerking1 at verizon.net>
Subject: Acer
I am no Ken Schramm, but it has always been my understanding that Acer is a
Mead. Without honey, there is no mead, IMHO. I have treated it like Cyser,
where you substitute cider for the water in a standard mead.
I don't think the I don't think the syrup I have used had as much gravity as
what you are referring to, but then again, I was going for a sack mead. I do
think my method would use less syrup (expensive stuff) per gallon.
Lyle C. Brown
Beerking1 at verizon.net
WWWDWOA? (What Would We Do Without Acronyms?
------------------------------
End of HOMEBREW Digest #6025, 05/29/13
*************************************
-------
Tuesday, May 28, 2013
Homebrew Digest #6024 (May 28, 2013)
HOMEBREW Digest #6024 Tue 28 May 2013
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 (NOTE NEW
ADDRESS):
HBD Server Fund
PO Box 871054
Canton, MI 48187-6054
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: ACER ("David Houseman")
RE: Coffee in an RIS (homebrewtim)
* * * * * * * * * * * * * * * * * * * * * * * * * * * * *
* 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 25 January 2013
*** Condition: Cautiously Optimistic ***
501(c)3 status rescinded. Refiled 1023 for retroactive
status 25 June 2012. Per the IRS, our case must be
assigned to an agent. IRS is currently assigning
applications received in March 2012. Ours was received
in late June. To current financials, HBD is officially
bankrupt in August. Due to recent developments, HBD.org
will likely have to be dissolved per the bylaws once
funding runs out.
Projected 2012 Budget $3,145.01
Expended against projection $ 418.84
Unplanned expenditures ($ 152.00)
Projected Excess/(Shortfall) ($ 741.12)
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, 28 May 2013 07:23:37 -0400
From: "David Houseman" <david.houseman at verizon.net>
Subject: Re: ACER
Wow, I've been making what I thought was Acer incorrectly. I thought what
was called an Acer was just maple syrup and water to reach a fermentable
gravity. Haven't made this in a while, but my maple syrup had a very high
specific gravity. The entire must was stepped up, so that about 2/3 of
entire water was added to about 1/3 of the maple syrup along with yeast
nutrient. Then when fermentation is going well, additional 2/3 of remaining
water along with 1/3 of the total syrup is added, then the remaining water
and syrup. So only maple syrup and water. Very prominent maple flavor
that aged out to complex sherry notes. So don't know what I made but I
didn't have honey. Although that sounds good as well.
Dave Houseman
------------------------------
Date: Tue, 28 May 2013 11:18:42 -0500
From: homebrewtim at me.com
Subject: RE: Coffee in an RIS
I will jump on the Zymurgy Coffee Toddy article train. I used that method
on a Robust Porter I brewed and was very pleased with the results.
Cheers,
Tim
------------------------------
End of HOMEBREW Digest #6024, 05/28/13
*************************************
-------
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 (NOTE NEW
ADDRESS):
HBD Server Fund
PO Box 871054
Canton, MI 48187-6054
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: ACER ("David Houseman")
RE: Coffee in an RIS (homebrewtim)
* * * * * * * * * * * * * * * * * * * * * * * * * * * * *
* 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 25 January 2013
*** Condition: Cautiously Optimistic ***
501(c)3 status rescinded. Refiled 1023 for retroactive
status 25 June 2012. Per the IRS, our case must be
assigned to an agent. IRS is currently assigning
applications received in March 2012. Ours was received
in late June. To current financials, HBD is officially
bankrupt in August. Due to recent developments, HBD.org
will likely have to be dissolved per the bylaws once
funding runs out.
Projected 2012 Budget $3,145.01
Expended against projection $ 418.84
Unplanned expenditures ($ 152.00)
Projected Excess/(Shortfall) ($ 741.12)
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, 28 May 2013 07:23:37 -0400
From: "David Houseman" <david.houseman at verizon.net>
Subject: Re: ACER
Wow, I've been making what I thought was Acer incorrectly. I thought what
was called an Acer was just maple syrup and water to reach a fermentable
gravity. Haven't made this in a while, but my maple syrup had a very high
specific gravity. The entire must was stepped up, so that about 2/3 of
entire water was added to about 1/3 of the maple syrup along with yeast
nutrient. Then when fermentation is going well, additional 2/3 of remaining
water along with 1/3 of the total syrup is added, then the remaining water
and syrup. So only maple syrup and water. Very prominent maple flavor
that aged out to complex sherry notes. So don't know what I made but I
didn't have honey. Although that sounds good as well.
Dave Houseman
------------------------------
Date: Tue, 28 May 2013 11:18:42 -0500
From: homebrewtim at me.com
Subject: RE: Coffee in an RIS
I will jump on the Zymurgy Coffee Toddy article train. I used that method
on a Robust Porter I brewed and was very pleased with the results.
Cheers,
Tim
------------------------------
End of HOMEBREW Digest #6024, 05/28/13
*************************************
-------
Monday, May 27, 2013
Homebrew Digest #6023 (May 27, 2013)
HOMEBREW Digest #6023 Mon 27 May 2013
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 (NOTE NEW
ADDRESS):
HBD Server Fund
PO Box 871054
Canton, MI 48187-6054
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: RE: Coffee in an RIS ("\\-s@roadrunner.com")
Maple Syrup ("Lyle C. Brown")
Coffee in a RIS (Sandy C)
Re: Got maple syrup, what should I brew? (jeff)
* * * * * * * * * * * * * * * * * * * * * * * * * * * * *
* 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 25 January 2013
*** Condition: Cautiously Optimistic ***
501(c)3 status rescinded. Refiled 1023 for retroactive
status 25 June 2012. Per the IRS, our case must be
assigned to an agent. IRS is currently assigning
applications received in March 2012. Ours was received
in late June. To current financials, HBD is officially
bankrupt in August. Due to recent developments, HBD.org
will likely have to be dissolved per the bylaws once
funding runs out.
Projected 2012 Budget $3,145.01
Expended against projection $ 418.84
Unplanned expenditures ($ 152.00)
Projected Excess/(Shortfall) ($ 741.12)
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, 26 May 2013 17:50:04 -0400
From: "\\-s at roadrunner.com" <"\\-s"@roadrunner.com>
Subject: RE: RE: Coffee in an RIS
Kevin says ....
> I haven't tried the french press or cold steeping methods, but I love how
> my stouts turn out when adding coarsely cracked light roast beans to the
> secondary. I placed 3rd in NHC regionals last year with this method. I
> used 3 ounces of Ethiopian roast in a secondary for about 1.5-2 days, then
> chill it down to drop the grounds to the bottom of the carboy and rack off
> the top. Just be careful not to get lazy and leave them in there more than
> 2.5-3 days.
>
> Kevin
I've been a little lax on my HBD contributions as other forms of
insanity take their toll .... but coffee & beer is too good to pass up.
I've been roasting my own coffee for many years now, and it's an
interesting process that unveils a lot about the flavors. The FDA in
recent years has been none-too-happy about excessively caffeinated
alcoholic beverages, but who can argue that coffee flavors and aromas
don't belong in a stout, and who imagines the sad drones at FDA are
gajin to judge in matters of taste ?
Several factors apply. Coffee and specifically caffeine is bitter in
the sense of a sharp piquant bitterness, vaguely similar to hops
bitterness. Coffee also contains varietal flavors - the nuttiness of
Columbian or the deep complex wine-like flavors of Ethiopian or Yemeni.
Coffee that is roast too slowly and at too low a temperature takes on a
flavor profile that coffee roasters sometimes call 'baked beans', which
retains none of the varietal or bitter aspects and never achieves the
char aspect of high-roast coffee. Simple & cocoa-like (McDonalds coffee).
Deeply roast coffee (like Charbux) has a deep and abiding chary flavor
that is quintessential in stouts. But as coffee is more deeply roasted
the brilliant wine & nut-like varietal flavors are lost, the caffeine
bitterness is lost, acidity drops and only the char flavor remains.
When extracting coffee flavor it's important to understand that
over-extraction causes massive flavor damage (just like over-extracting
a lauter) including coarse bitterness and woody flavors. So too-fine
grind and too much extraction time is the enemy.
I can't say anything specific to RIS & coffee, except that you should
use the freshest beans available for best flavor, that a mix of
under-roast (like Dunkin'Donuts) and heavily roast beans could give you
a nice control factor. The heavily roast beans have a lot of oil exudate
that may impact beer head. Uncrushed beans in a cheesecloth or net
might extract well. I'm partial to Ethiopian Harar in the cup, but in a
beer I imagine the S.American coffee's nutty flavors would work very well.
-S
------------------------------
Date: Sun, 26 May 2013 21:58:22 -0500 (CDT)
From: "Lyle C. Brown" <beerking1 at verizon.net>
Subject: Maple Syrup
Maple syrup goes very well in brown ales and bocks, IMHO, but if you have
access to a good quantity of good maple syrup, you should really consider
making an Acer, that is, a mead made with maple syrup. Don't use any water,
just honey and syrup.
Try a ratio of about 2 qts maple syrup to 2-2.5# honey.
Lyle C. Brown
Beerking1 at verizon.net
------------------------------
Date: Sun, 26 May 2013 20:47:19 -0400
From: Sandy C <scockerham at sbcglobal.net>
Subject: Coffee in a RIS
The digest ate my reply from a day or too ago so this is less timely, but
here it is anyway...
> Steve,
>
> I prefer to steep the coffee directly in the beer so as to not dilute the
> flavor of the beer. My preference is to do a *very* coarse crush of the
> coffee and hang it in the beer in a small grain bag. After 2-3 days, start
> tasting it and when it seems too much, pull the bag. Others add directly
to
> the carboy or keg and then rack the beer away by having cheesecloth or the
> like on the racking cane or having earlier put it on the keg dip tube.
Too
> long of an extract and I think it gets too harsh. YMMV.
>
> I roast coffee at our shop, BJava Coffee/Bee Coffee Roasters, in
> Indianapolis ( and at home ). I recommend brewers use a lighter or medium
> roast coffee for beers. Brewers know how to put roast character into beer,
> they don't need that from the coffee. (Certainly, if your RIS or other
stout
> was lacking some roast character per the style, adding a roastier coffee
> could give it some of what it lacks.)
>
> Not all coffee tastes good cold. If you have one you like that makes good
> toddy or iced coffee you are more likely to make a good match. Experiment
> with your coffee before committing your beer!
>
> Coffee, like big hop aroma and flavor, is a transitory aroma and flavor
and
> will fade. If you plan to age the RIS longer in the secondary, I
recommend
> you wait until closer to the end.
>
> I've judged coffee beers in competition where it was obvious that the
brewer
> crafted a good beer but then ruined it with stale and/or really poor
quality
> coffee. Why would a brewer buy first rate malt, hops, yeast and treat
their water
> to match the style and then finish it all off by adding crappy coffee? (As
a
> home roaster I doubt you would do this but other brewers have taken the
tact
> that the coffee source or freshness doesn't matter. It does. )
>
> I recommend 1-1.5 oz. coffee per gallon of beer. If you want a subtle
note
> go on the low end, or pull when it gets where you want. My commercial
> brewers tend to use about a pound per barrel for a prominent note.
>
> As for a coffee IPA, my local brewpub in my neighborhood, Black Acre
> Brewing, has done one several times with great success. Once with a
natural
> prep Brazilian coffee and once with a natural prep Ethiopian coffee.
>
> Now, back to my cup of coffee. :-)
> Sandy Cockerham
------------------------------
Date: Sun, 26 May 2013 08:49:27 -0400
From: jeff <climbzen at pa.net>
Subject: Re: Got maple syrup, what should I brew?
On 5/26/2013 12:12 AM, David Hammack wrote:
> Any ideas for styles that maple syrup goes well with and can really
> complement the flavor? Any suggestions on the grade of syrup
> (assuming I have a choice) to use for the best flavor and best way to add
> it?
*********************
well the first thing that comes to my mind is cider. one of my favorite
commercial ciders uses maple syrup and ferments with a belgian yeast. it
is spectacular and something i plan on trying this fall. another thing i
have wanted to make (but won't help you right now) is a braggot using
fresh sap as brewing liquor. as to beers that would shine with maple i
would think any thing really malty would work great, a maple porter is
wonderful. i think even in a pale ale it would be really cool and
different if you kept the bitterness low. now that i'm sitting here
thinking about it a maple barleywine sounds outstanding. the only thing
i have used it in though is the porter so the rest are just ideas.
i don't know what grade would be best for brewing, but i would assume
that the higher the grade, the better the flavor. i used grade a dark
amber but that was only because that was all that i had available. as to
adding it like honey i feel it is best to added after primary is
finished or damn near finished.
peace
jeff
------------------------------
End of HOMEBREW Digest #6023, 05/27/13
*************************************
-------
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 (NOTE NEW
ADDRESS):
HBD Server Fund
PO Box 871054
Canton, MI 48187-6054
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: RE: Coffee in an RIS ("\\-s@roadrunner.com")
Maple Syrup ("Lyle C. Brown")
Coffee in a RIS (Sandy C)
Re: Got maple syrup, what should I brew? (jeff)
* * * * * * * * * * * * * * * * * * * * * * * * * * * * *
* 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 25 January 2013
*** Condition: Cautiously Optimistic ***
501(c)3 status rescinded. Refiled 1023 for retroactive
status 25 June 2012. Per the IRS, our case must be
assigned to an agent. IRS is currently assigning
applications received in March 2012. Ours was received
in late June. To current financials, HBD is officially
bankrupt in August. Due to recent developments, HBD.org
will likely have to be dissolved per the bylaws once
funding runs out.
Projected 2012 Budget $3,145.01
Expended against projection $ 418.84
Unplanned expenditures ($ 152.00)
Projected Excess/(Shortfall) ($ 741.12)
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, 26 May 2013 17:50:04 -0400
From: "\\-s at roadrunner.com" <"\\-s"@roadrunner.com>
Subject: RE: RE: Coffee in an RIS
Kevin says ....
> I haven't tried the french press or cold steeping methods, but I love how
> my stouts turn out when adding coarsely cracked light roast beans to the
> secondary. I placed 3rd in NHC regionals last year with this method. I
> used 3 ounces of Ethiopian roast in a secondary for about 1.5-2 days, then
> chill it down to drop the grounds to the bottom of the carboy and rack off
> the top. Just be careful not to get lazy and leave them in there more than
> 2.5-3 days.
>
> Kevin
I've been a little lax on my HBD contributions as other forms of
insanity take their toll .... but coffee & beer is too good to pass up.
I've been roasting my own coffee for many years now, and it's an
interesting process that unveils a lot about the flavors. The FDA in
recent years has been none-too-happy about excessively caffeinated
alcoholic beverages, but who can argue that coffee flavors and aromas
don't belong in a stout, and who imagines the sad drones at FDA are
gajin to judge in matters of taste ?
Several factors apply. Coffee and specifically caffeine is bitter in
the sense of a sharp piquant bitterness, vaguely similar to hops
bitterness. Coffee also contains varietal flavors - the nuttiness of
Columbian or the deep complex wine-like flavors of Ethiopian or Yemeni.
Coffee that is roast too slowly and at too low a temperature takes on a
flavor profile that coffee roasters sometimes call 'baked beans', which
retains none of the varietal or bitter aspects and never achieves the
char aspect of high-roast coffee. Simple & cocoa-like (McDonalds coffee).
Deeply roast coffee (like Charbux) has a deep and abiding chary flavor
that is quintessential in stouts. But as coffee is more deeply roasted
the brilliant wine & nut-like varietal flavors are lost, the caffeine
bitterness is lost, acidity drops and only the char flavor remains.
When extracting coffee flavor it's important to understand that
over-extraction causes massive flavor damage (just like over-extracting
a lauter) including coarse bitterness and woody flavors. So too-fine
grind and too much extraction time is the enemy.
I can't say anything specific to RIS & coffee, except that you should
use the freshest beans available for best flavor, that a mix of
under-roast (like Dunkin'Donuts) and heavily roast beans could give you
a nice control factor. The heavily roast beans have a lot of oil exudate
that may impact beer head. Uncrushed beans in a cheesecloth or net
might extract well. I'm partial to Ethiopian Harar in the cup, but in a
beer I imagine the S.American coffee's nutty flavors would work very well.
-S
------------------------------
Date: Sun, 26 May 2013 21:58:22 -0500 (CDT)
From: "Lyle C. Brown" <beerking1 at verizon.net>
Subject: Maple Syrup
Maple syrup goes very well in brown ales and bocks, IMHO, but if you have
access to a good quantity of good maple syrup, you should really consider
making an Acer, that is, a mead made with maple syrup. Don't use any water,
just honey and syrup.
Try a ratio of about 2 qts maple syrup to 2-2.5# honey.
Lyle C. Brown
Beerking1 at verizon.net
------------------------------
Date: Sun, 26 May 2013 20:47:19 -0400
From: Sandy C <scockerham at sbcglobal.net>
Subject: Coffee in a RIS
The digest ate my reply from a day or too ago so this is less timely, but
here it is anyway...
> Steve,
>
> I prefer to steep the coffee directly in the beer so as to not dilute the
> flavor of the beer. My preference is to do a *very* coarse crush of the
> coffee and hang it in the beer in a small grain bag. After 2-3 days, start
> tasting it and when it seems too much, pull the bag. Others add directly
to
> the carboy or keg and then rack the beer away by having cheesecloth or the
> like on the racking cane or having earlier put it on the keg dip tube.
Too
> long of an extract and I think it gets too harsh. YMMV.
>
> I roast coffee at our shop, BJava Coffee/Bee Coffee Roasters, in
> Indianapolis ( and at home ). I recommend brewers use a lighter or medium
> roast coffee for beers. Brewers know how to put roast character into beer,
> they don't need that from the coffee. (Certainly, if your RIS or other
stout
> was lacking some roast character per the style, adding a roastier coffee
> could give it some of what it lacks.)
>
> Not all coffee tastes good cold. If you have one you like that makes good
> toddy or iced coffee you are more likely to make a good match. Experiment
> with your coffee before committing your beer!
>
> Coffee, like big hop aroma and flavor, is a transitory aroma and flavor
and
> will fade. If you plan to age the RIS longer in the secondary, I
recommend
> you wait until closer to the end.
>
> I've judged coffee beers in competition where it was obvious that the
brewer
> crafted a good beer but then ruined it with stale and/or really poor
quality
> coffee. Why would a brewer buy first rate malt, hops, yeast and treat
their water
> to match the style and then finish it all off by adding crappy coffee? (As
a
> home roaster I doubt you would do this but other brewers have taken the
tact
> that the coffee source or freshness doesn't matter. It does. )
>
> I recommend 1-1.5 oz. coffee per gallon of beer. If you want a subtle
note
> go on the low end, or pull when it gets where you want. My commercial
> brewers tend to use about a pound per barrel for a prominent note.
>
> As for a coffee IPA, my local brewpub in my neighborhood, Black Acre
> Brewing, has done one several times with great success. Once with a
natural
> prep Brazilian coffee and once with a natural prep Ethiopian coffee.
>
> Now, back to my cup of coffee. :-)
> Sandy Cockerham
------------------------------
Date: Sun, 26 May 2013 08:49:27 -0400
From: jeff <climbzen at pa.net>
Subject: Re: Got maple syrup, what should I brew?
On 5/26/2013 12:12 AM, David Hammack wrote:
> Any ideas for styles that maple syrup goes well with and can really
> complement the flavor? Any suggestions on the grade of syrup
> (assuming I have a choice) to use for the best flavor and best way to add
> it?
*********************
well the first thing that comes to my mind is cider. one of my favorite
commercial ciders uses maple syrup and ferments with a belgian yeast. it
is spectacular and something i plan on trying this fall. another thing i
have wanted to make (but won't help you right now) is a braggot using
fresh sap as brewing liquor. as to beers that would shine with maple i
would think any thing really malty would work great, a maple porter is
wonderful. i think even in a pale ale it would be really cool and
different if you kept the bitterness low. now that i'm sitting here
thinking about it a maple barleywine sounds outstanding. the only thing
i have used it in though is the porter so the rest are just ideas.
i don't know what grade would be best for brewing, but i would assume
that the higher the grade, the better the flavor. i used grade a dark
amber but that was only because that was all that i had available. as to
adding it like honey i feel it is best to added after primary is
finished or damn near finished.
peace
jeff
------------------------------
End of HOMEBREW Digest #6023, 05/27/13
*************************************
-------
Saturday, May 25, 2013
Homebrew Digest #6022 (May 25, 2013)
HOMEBREW Digest #6022 Sat 25 May 2013
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 (NOTE NEW
ADDRESS):
HBD Server Fund
PO Box 871054
Canton, MI 48187-6054
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: Coffee in an RIS (Kevin Campbell)
Got maple syrup, what should I brew? (David Hammack)
* * * * * * * * * * * * * * * * * * * * * * * * * * * * *
* 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 25 January 2013
*** Condition: Cautiously Optimistic ***
501(c)3 status rescinded. Refiled 1023 for retroactive
status 25 June 2012. Per the IRS, our case must be
assigned to an agent. IRS is currently assigning
applications received in March 2012. Ours was received
in late June. To current financials, HBD is officially
bankrupt in August. Due to recent developments, HBD.org
will likely have to be dissolved per the bylaws once
funding runs out.
Projected 2012 Budget $3,145.01
Expended against projection $ 418.84
Unplanned expenditures ($ 152.00)
Projected Excess/(Shortfall) ($ 741.12)
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, 25 May 2013 07:54:00 -0400
From: Kevin Campbell <kevincampbell27 at gmail.com>
Subject: RE: Coffee in an RIS
I haven't tried the french press or cold steeping methods, but I love how
my stouts turn out when adding coarsely cracked light roast beans to the
secondary. I placed 3rd in NHC regionals last year with this method. I
used 3 ounces of Ethiopian roast in a secondary for about 1.5-2 days, then
chill it down to drop the grounds to the bottom of the carboy and rack off
the top. Just be careful not to get lazy and leave them in there more than
2.5-3 days.
Kevin
------------------------------
Date: Sat, 25 May 2013 10:35:59 -0400
From: David Hammack <david.hammack at gmail.com>
Subject: Got maple syrup, what should I brew?
The recent post on coffee got me thinking about other things to add to a
brew when i remembered that my friend mentioned that his parents have a
surplus of maple syrup from the last harvest and he offered some up for a
brew a while back. I've used maple in maybe one recipe years ago and don't
remember it having much of an obvious maple-y impact on the final product.
Any ideas for styles that maple syrup goes well with and can really
complement the flavor? Any suggestions on the grade of syrup
(assuming I have a choice) to use for the best flavor and best way to add
it?
Looking forward to your responses,
David
------------------------------
End of HOMEBREW Digest #6022, 05/25/13
*************************************
-------
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 (NOTE NEW
ADDRESS):
HBD Server Fund
PO Box 871054
Canton, MI 48187-6054
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: Coffee in an RIS (Kevin Campbell)
Got maple syrup, what should I brew? (David Hammack)
* * * * * * * * * * * * * * * * * * * * * * * * * * * * *
* 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 25 January 2013
*** Condition: Cautiously Optimistic ***
501(c)3 status rescinded. Refiled 1023 for retroactive
status 25 June 2012. Per the IRS, our case must be
assigned to an agent. IRS is currently assigning
applications received in March 2012. Ours was received
in late June. To current financials, HBD is officially
bankrupt in August. Due to recent developments, HBD.org
will likely have to be dissolved per the bylaws once
funding runs out.
Projected 2012 Budget $3,145.01
Expended against projection $ 418.84
Unplanned expenditures ($ 152.00)
Projected Excess/(Shortfall) ($ 741.12)
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, 25 May 2013 07:54:00 -0400
From: Kevin Campbell <kevincampbell27 at gmail.com>
Subject: RE: Coffee in an RIS
I haven't tried the french press or cold steeping methods, but I love how
my stouts turn out when adding coarsely cracked light roast beans to the
secondary. I placed 3rd in NHC regionals last year with this method. I
used 3 ounces of Ethiopian roast in a secondary for about 1.5-2 days, then
chill it down to drop the grounds to the bottom of the carboy and rack off
the top. Just be careful not to get lazy and leave them in there more than
2.5-3 days.
Kevin
------------------------------
Date: Sat, 25 May 2013 10:35:59 -0400
From: David Hammack <david.hammack at gmail.com>
Subject: Got maple syrup, what should I brew?
The recent post on coffee got me thinking about other things to add to a
brew when i remembered that my friend mentioned that his parents have a
surplus of maple syrup from the last harvest and he offered some up for a
brew a while back. I've used maple in maybe one recipe years ago and don't
remember it having much of an obvious maple-y impact on the final product.
Any ideas for styles that maple syrup goes well with and can really
complement the flavor? Any suggestions on the grade of syrup
(assuming I have a choice) to use for the best flavor and best way to add
it?
Looking forward to your responses,
David
------------------------------
End of HOMEBREW Digest #6022, 05/25/13
*************************************
-------
Friday, May 24, 2013
Homebrew Digest #6021 (May 24, 2013)
HOMEBREW Digest #6021 Fri 24 May 2013
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 (NOTE NEW
ADDRESS):
HBD Server Fund
PO Box 871054
Canton, MI 48187-6054
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:
coffee ("Darrell G. Leavitt")
Re: Coffee in an RIS (jeff)
RE: Coffee in an RIS (IT) (Patrick Babcock)
Coffee for Stout ("Eric \"Rick\" Theiner")
Re: Coffee in an RIS (Michael Thompson)
RE: Coffee in beer (Joe Dunne)
* * * * * * * * * * * * * * * * * * * * * * * * * * * * *
* 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 25 January 2013
*** Condition: Cautiously Optimistic ***
501(c)3 status rescinded. Refiled 1023 for retroactive
status 25 June 2012. Per the IRS, our case must be
assigned to an agent. IRS is currently assigning
applications received in March 2012. Ours was received
in late June. To current financials, HBD is officially
bankrupt in August. Due to recent developments, HBD.org
will likely have to be dissolved per the bylaws once
funding runs out.
Projected 2012 Budget $3,145.01
Expended against projection $ 418.84
Unplanned expenditures ($ 152.00)
Projected Excess/(Shortfall) ($ 741.12)
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, 24 May 2013 05:13:29 -0400 (EDT)
From: "Darrell G. Leavitt" <leavitdg at plattsburgh.edu>
Subject: coffee
I am not sure as to the best way, but over the years I have added real
strong, dark roasted coffee at the time that I bottled the stout. I would
not make a full pot, perhaps 1/4 or so, but it should be strong as heck.
Let's see what others have done. This has motivated me to make one!
Thankhyou.
Darrell
------------------------------
Date: Fri, 24 May 2013 06:07:14 -0400
From: jeff <climbzen at pa.net>
Subject: Re: Coffee in an RIS
On 5/24/2013 12:12 AM, Jones, Steve wrote:
> And what about a coffee IPA?
************
i've never used coffee in my home brew so can't help ya with amounts.
what i can say is we had a coffee ipa from mikkellers a year or so ago.
that thing was amazing. i had forgotten all about it till now. think i'm
going to be doing this soon.
peace
jeff
------------------------------
Date: Fri, 24 May 2013 07:21:26 -0400
From: Patrick Babcock <patrick.babcock at gmail.com>
Subject: RE: Coffee in an RIS (IT)
Greetings, Beerlings! Take me to your Colombian Dark Roast...
Steve Jones asks regarding the best method for infusing a stout with coffee...
I can't claim this to be a "best method", but here's what I've done
and have found to give me the results I was looking for.
First, a little background. I was looking for more of a "coffee note"
in one of my favorite stout recipes - my Up The Creek Without A Paddle
oatmeal stout. First, I tried adding a pot (french press) of Gevalia's
Espresso Roast to the brew pot prior to CFC. I could clearly taste the
coffee in the result, but was dissatisfied with the flavor, and noted
that this batch did not generate and maintain the rich, Guinness-like
head that this recipe was always famous or. The bubbles were larger
and "soapier". I attributed the loss of "richness" in the flavor to
CO2 scrubbing and/or combination of the coffee molecules with other
fermentation byproducts. No scientific proof of either; just a hunch.
The beer was still very palatable, but I saw the impact on the head as
fairly serious defect. I attributed the loss of heading to, perhaps,
the coffee oils. Note that since I did no further experimentation,
both the flavor and the heading issues could have been attributed to
the base beer - but it is a recipe that I have brewed (mostly)
flawlessly for innumerable years prior.
I tried a gain several months later. This time, though I still used
the french press, I poured the coffee through a paper filter into the
secondary fermenter. I like the french press as I believe it does a
much better job of extracting the flavor from the grounds than does a
drip coffee maker, and it doesn't boil the bean as a percolator does.
The paper filter was employed in the hopes of eliminating or reducing
the transfer of coffee oils into the beer. This beer had the great,
rich coffee flavor I was after, and did not demonstrate the heading
issues of the prior attempt. I never looked back, and have added
coffees, teas, and other non-sugar, infusions to my beers and meads
using this method ever since.
Cheers!
Pat Babcock
HBD, Inc.
------------------------------
Date: Fri, 24 May 2013 10:52:48 -0400
From: "Eric \"Rick\" Theiner" <rick at ecologiccleansers.com>
Subject: Coffee for Stout
In answer to Steve's question about coffee for his RIS, I have a few
thoughts, some based on experience, some based on reading about how other
folks do things.
First off, you really don't want to brew the coffee like normal-- you will
lose a lot of the aromatics by doing so. Instead, do a 12-hour cold steep
such as what is described at this link:
http://dinersjournal.blogs.nytimes.com/2010/08/04/cooking-tools-the-toddy-br
ewing-system/
I have done this, but I never bothered with buying the piece of hardware
they're talking about. A mason jar for steeping and multiple layers of
cheese cloth for a big filter, then a normal coffee filter gave me a
sediment free liquor.
I know you are probably familiar with the process, Steve, but for those
reading from the sidelines you want to be sure to do "bench trials" to make
sure that you hit the right ratio. In other words, pour 3 oz of beer into
several glasses and start adding coffee in increments until you hit the
point of perfection-- with 5 3oz glasses, add maybe 1 tsp to the first,
1.25 tsp to the second, 1.5 tsp to the third, etc. And then try them to
decide which one is best. Another thought is to then leave them for a few
hours in case there is any "melding" of the flavors (I was just at the
Winemaker conference and this idea of leaving the wine during bench trials
like this struck me as absolutely obvious, but it had never occurred to me
to do it!).
After you have your ratio, of course, scale up and add directly to the
carboy or keg.
Oh-- for those not familiar with coffee roasting, the people who supply
green beans will often have a lot of information on how roasting to various
degrees will affect presentation of the coffee. I get my beans from Sweet
Maria's, and they often will discuss the best degree of roast to pull out
the best notes that the coffee can provide. I'd probably go with a Vienna
for myself because I look strong roasty notes in my coffee stout.
Hope that helps,
Rick
------------------------------
Date: Fri, 24 May 2013 10:08:25 -0600
From: Michael Thompson <thompson at ecentral.com>
Subject: Re: Coffee in an RIS
On Thu, 23 May 2013 at 11:31:54, Steve Jones <stjones at eastman.com> wrote:
> I brewed a Russian Imperial Stout on BigBrew day, and now I'm thinking I'd
> like to add some coffee to it. I really like the Stone Espresso Imperial
> Russian Stout, and would like to get a similar degree of coffee flavor ...
> just enough to notice, but not enough to be prominent.
>
> I've never added coffee to a brew before, and have read of many ways to do
> it: add grounds to secondary; steep grounds in a bag like dry hopping; cold
> steep grounds in water and add the strained water to secondary; etc.
> Steve Jones
Best suggestion I've seen was from Nathan Watkins in the
September/October 2012 issue of Zymurgy. He calls it a Coffee Toddy.
The cold infusion helps prevent bitterness.
Making a Coffee Toddy
For 5 U.S. Gallons (19.83 L) of beer
EQUIPMENT:
1 quart jar with lid, sanitized
2 muslin sacks, or pantyhose
INGREDIENTS:
2 oz. (57 g) of coffee ground to electric percolator (second from
coarsest) setting on commercial coffee grinder.
2 cups (473 ml) water
PROCEDURE:
1. Place ground coffee into the doubled muslin sack or pantyhose
inside jar, then stretch around the outside of the jar.
2. Fill with 1.5 cups (354 ml) cold water and put lid on tightly.
3. Leave in the refrigerator for 24 hours.
4. After 24 hours, open lid and lift out sack of coffee. Pour out the
remaining coffee toddy, leaving the dregs (last coffee bean bits)
behind.
5. Add to secondary before transferring from your primary.
6. If you only have a primary, put the toddy in before bottling, or,
if you keg, the Cornelius keg upon transfer.
Important note: The ideal ratio of coffee to water is 1.0 oz. (28 g)
coffee to 8.0 fluid oz. (237 ml) water.
------------------------------
Date: Fri, 24 May 2013 11:43:17 -0500
From: Joe Dunne <jrdunne at hotmail.com>
Subject: RE: Coffee in beer
I've added coffee to beer in just about every way possible.
Grounds in the boil, espresso to the keg, and cracked beans in the keg.
I've not done a cold steeped brew, but that's also a possibility.
The best and most mellow coffee flavor I've gotten is with coarsely cracked
beans being added to the keg.
I put the beans in a stainless tea ball and suspended them on some non-flavored
dental floss.
As for an IPA, go for it. Maybe a very light roast?
------------------------------
End of HOMEBREW Digest #6021, 05/24/13
*************************************
-------
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 (NOTE NEW
ADDRESS):
HBD Server Fund
PO Box 871054
Canton, MI 48187-6054
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:
coffee ("Darrell G. Leavitt")
Re: Coffee in an RIS (jeff)
RE: Coffee in an RIS (IT) (Patrick Babcock)
Coffee for Stout ("Eric \"Rick\" Theiner")
Re: Coffee in an RIS (Michael Thompson)
RE: Coffee in beer (Joe Dunne)
* * * * * * * * * * * * * * * * * * * * * * * * * * * * *
* 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 25 January 2013
*** Condition: Cautiously Optimistic ***
501(c)3 status rescinded. Refiled 1023 for retroactive
status 25 June 2012. Per the IRS, our case must be
assigned to an agent. IRS is currently assigning
applications received in March 2012. Ours was received
in late June. To current financials, HBD is officially
bankrupt in August. Due to recent developments, HBD.org
will likely have to be dissolved per the bylaws once
funding runs out.
Projected 2012 Budget $3,145.01
Expended against projection $ 418.84
Unplanned expenditures ($ 152.00)
Projected Excess/(Shortfall) ($ 741.12)
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, 24 May 2013 05:13:29 -0400 (EDT)
From: "Darrell G. Leavitt" <leavitdg at plattsburgh.edu>
Subject: coffee
I am not sure as to the best way, but over the years I have added real
strong, dark roasted coffee at the time that I bottled the stout. I would
not make a full pot, perhaps 1/4 or so, but it should be strong as heck.
Let's see what others have done. This has motivated me to make one!
Thankhyou.
Darrell
------------------------------
Date: Fri, 24 May 2013 06:07:14 -0400
From: jeff <climbzen at pa.net>
Subject: Re: Coffee in an RIS
On 5/24/2013 12:12 AM, Jones, Steve wrote:
> And what about a coffee IPA?
************
i've never used coffee in my home brew so can't help ya with amounts.
what i can say is we had a coffee ipa from mikkellers a year or so ago.
that thing was amazing. i had forgotten all about it till now. think i'm
going to be doing this soon.
peace
jeff
------------------------------
Date: Fri, 24 May 2013 07:21:26 -0400
From: Patrick Babcock <patrick.babcock at gmail.com>
Subject: RE: Coffee in an RIS (IT)
Greetings, Beerlings! Take me to your Colombian Dark Roast...
Steve Jones asks regarding the best method for infusing a stout with coffee...
I can't claim this to be a "best method", but here's what I've done
and have found to give me the results I was looking for.
First, a little background. I was looking for more of a "coffee note"
in one of my favorite stout recipes - my Up The Creek Without A Paddle
oatmeal stout. First, I tried adding a pot (french press) of Gevalia's
Espresso Roast to the brew pot prior to CFC. I could clearly taste the
coffee in the result, but was dissatisfied with the flavor, and noted
that this batch did not generate and maintain the rich, Guinness-like
head that this recipe was always famous or. The bubbles were larger
and "soapier". I attributed the loss of "richness" in the flavor to
CO2 scrubbing and/or combination of the coffee molecules with other
fermentation byproducts. No scientific proof of either; just a hunch.
The beer was still very palatable, but I saw the impact on the head as
fairly serious defect. I attributed the loss of heading to, perhaps,
the coffee oils. Note that since I did no further experimentation,
both the flavor and the heading issues could have been attributed to
the base beer - but it is a recipe that I have brewed (mostly)
flawlessly for innumerable years prior.
I tried a gain several months later. This time, though I still used
the french press, I poured the coffee through a paper filter into the
secondary fermenter. I like the french press as I believe it does a
much better job of extracting the flavor from the grounds than does a
drip coffee maker, and it doesn't boil the bean as a percolator does.
The paper filter was employed in the hopes of eliminating or reducing
the transfer of coffee oils into the beer. This beer had the great,
rich coffee flavor I was after, and did not demonstrate the heading
issues of the prior attempt. I never looked back, and have added
coffees, teas, and other non-sugar, infusions to my beers and meads
using this method ever since.
Cheers!
Pat Babcock
HBD, Inc.
------------------------------
Date: Fri, 24 May 2013 10:52:48 -0400
From: "Eric \"Rick\" Theiner" <rick at ecologiccleansers.com>
Subject: Coffee for Stout
In answer to Steve's question about coffee for his RIS, I have a few
thoughts, some based on experience, some based on reading about how other
folks do things.
First off, you really don't want to brew the coffee like normal-- you will
lose a lot of the aromatics by doing so. Instead, do a 12-hour cold steep
such as what is described at this link:
http://dinersjournal.blogs.nytimes.com/2010/08/04/cooking-tools-the-toddy-br
ewing-system/
I have done this, but I never bothered with buying the piece of hardware
they're talking about. A mason jar for steeping and multiple layers of
cheese cloth for a big filter, then a normal coffee filter gave me a
sediment free liquor.
I know you are probably familiar with the process, Steve, but for those
reading from the sidelines you want to be sure to do "bench trials" to make
sure that you hit the right ratio. In other words, pour 3 oz of beer into
several glasses and start adding coffee in increments until you hit the
point of perfection-- with 5 3oz glasses, add maybe 1 tsp to the first,
1.25 tsp to the second, 1.5 tsp to the third, etc. And then try them to
decide which one is best. Another thought is to then leave them for a few
hours in case there is any "melding" of the flavors (I was just at the
Winemaker conference and this idea of leaving the wine during bench trials
like this struck me as absolutely obvious, but it had never occurred to me
to do it!).
After you have your ratio, of course, scale up and add directly to the
carboy or keg.
Oh-- for those not familiar with coffee roasting, the people who supply
green beans will often have a lot of information on how roasting to various
degrees will affect presentation of the coffee. I get my beans from Sweet
Maria's, and they often will discuss the best degree of roast to pull out
the best notes that the coffee can provide. I'd probably go with a Vienna
for myself because I look strong roasty notes in my coffee stout.
Hope that helps,
Rick
------------------------------
Date: Fri, 24 May 2013 10:08:25 -0600
From: Michael Thompson <thompson at ecentral.com>
Subject: Re: Coffee in an RIS
On Thu, 23 May 2013 at 11:31:54, Steve Jones <stjones at eastman.com> wrote:
> I brewed a Russian Imperial Stout on BigBrew day, and now I'm thinking I'd
> like to add some coffee to it. I really like the Stone Espresso Imperial
> Russian Stout, and would like to get a similar degree of coffee flavor ...
> just enough to notice, but not enough to be prominent.
>
> I've never added coffee to a brew before, and have read of many ways to do
> it: add grounds to secondary; steep grounds in a bag like dry hopping; cold
> steep grounds in water and add the strained water to secondary; etc.
> Steve Jones
Best suggestion I've seen was from Nathan Watkins in the
September/October 2012 issue of Zymurgy. He calls it a Coffee Toddy.
The cold infusion helps prevent bitterness.
Making a Coffee Toddy
For 5 U.S. Gallons (19.83 L) of beer
EQUIPMENT:
1 quart jar with lid, sanitized
2 muslin sacks, or pantyhose
INGREDIENTS:
2 oz. (57 g) of coffee ground to electric percolator (second from
coarsest) setting on commercial coffee grinder.
2 cups (473 ml) water
PROCEDURE:
1. Place ground coffee into the doubled muslin sack or pantyhose
inside jar, then stretch around the outside of the jar.
2. Fill with 1.5 cups (354 ml) cold water and put lid on tightly.
3. Leave in the refrigerator for 24 hours.
4. After 24 hours, open lid and lift out sack of coffee. Pour out the
remaining coffee toddy, leaving the dregs (last coffee bean bits)
behind.
5. Add to secondary before transferring from your primary.
6. If you only have a primary, put the toddy in before bottling, or,
if you keg, the Cornelius keg upon transfer.
Important note: The ideal ratio of coffee to water is 1.0 oz. (28 g)
coffee to 8.0 fluid oz. (237 ml) water.
------------------------------
Date: Fri, 24 May 2013 11:43:17 -0500
From: Joe Dunne <jrdunne at hotmail.com>
Subject: RE: Coffee in beer
I've added coffee to beer in just about every way possible.
Grounds in the boil, espresso to the keg, and cracked beans in the keg.
I've not done a cold steeped brew, but that's also a possibility.
The best and most mellow coffee flavor I've gotten is with coarsely cracked
beans being added to the keg.
I put the beans in a stainless tea ball and suspended them on some non-flavored
dental floss.
As for an IPA, go for it. Maybe a very light roast?
------------------------------
End of HOMEBREW Digest #6021, 05/24/13
*************************************
-------
Thursday, May 23, 2013
Homebrew Digest #6020 (May 23, 2013)
HOMEBREW Digest #6020 Thu 23 May 2013
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 (NOTE NEW
ADDRESS):
HBD Server Fund
PO Box 871054
Canton, MI 48187-6054
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:
Coffee in an RIS (IT)" <stjones@eastman.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 25 January 2013
*** Condition: Cautiously Optimistic ***
501(c)3 status rescinded. Refiled 1023 for retroactive
status 25 June 2012. Per the IRS, our case must be
assigned to an agent. IRS is currently assigning
applications received in March 2012. Ours was received
in late June. To current financials, HBD is officially
bankrupt in August. Due to recent developments, HBD.org
will likely have to be dissolved per the bylaws once
funding runs out.
Projected 2012 Budget $3,145.01
Expended against projection $ 418.84
Unplanned expenditures ($ 152.00)
Projected Excess/(Shortfall) ($ 741.12)
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, 23 May 2013 11:31:54 +0000
From: "Jones, Steve (IT)" <stjones at eastman.com>
Subject: Coffee in an RIS
In the interest of getting some traffic on HBD after the mail snafu, here is
my contribution.
I brewed a Russian Imperial Stout on BigBrew day, and now I'm thinking I'd
like to add some coffee to it. I really like the Stone Espresso Imperial
Russian Stout, and would like to get a similar degree of coffee flavor ...
just enough to notice, but not enough to be prominent.
I've never added coffee to a brew before, and have read of many ways to do
it: add grounds to secondary; steep grounds in a bag like dry hopping; cold
steep grounds in water and add the strained water to secondary; etc.
I roast my own coffee, so I can roast it to whatever degree is best.
Any suggestions?
And what about a coffee IPA?
Steve Jones
State of Franklin Homebrewers<http://www.franklinbrew.org/>
Beer Judge Certification Program<http://www.bjcp.org/>
American Homebrewers Association<http://www.homebrewersassociation.org/>
------------------------------
End of HOMEBREW Digest #6020, 05/23/13
*************************************
-------
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 (NOTE NEW
ADDRESS):
HBD Server Fund
PO Box 871054
Canton, MI 48187-6054
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:
Coffee in an RIS (IT)" <stjones@eastman.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 25 January 2013
*** Condition: Cautiously Optimistic ***
501(c)3 status rescinded. Refiled 1023 for retroactive
status 25 June 2012. Per the IRS, our case must be
assigned to an agent. IRS is currently assigning
applications received in March 2012. Ours was received
in late June. To current financials, HBD is officially
bankrupt in August. Due to recent developments, HBD.org
will likely have to be dissolved per the bylaws once
funding runs out.
Projected 2012 Budget $3,145.01
Expended against projection $ 418.84
Unplanned expenditures ($ 152.00)
Projected Excess/(Shortfall) ($ 741.12)
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, 23 May 2013 11:31:54 +0000
From: "Jones, Steve (IT)" <stjones at eastman.com>
Subject: Coffee in an RIS
In the interest of getting some traffic on HBD after the mail snafu, here is
my contribution.
I brewed a Russian Imperial Stout on BigBrew day, and now I'm thinking I'd
like to add some coffee to it. I really like the Stone Espresso Imperial
Russian Stout, and would like to get a similar degree of coffee flavor ...
just enough to notice, but not enough to be prominent.
I've never added coffee to a brew before, and have read of many ways to do
it: add grounds to secondary; steep grounds in a bag like dry hopping; cold
steep grounds in water and add the strained water to secondary; etc.
I roast my own coffee, so I can roast it to whatever degree is best.
Any suggestions?
And what about a coffee IPA?
Steve Jones
State of Franklin Homebrewers<http://www.franklinbrew.org/>
Beer Judge Certification Program<http://www.bjcp.org/>
American Homebrewers Association<http://www.homebrewersassociation.org/>
------------------------------
End of HOMEBREW Digest #6020, 05/23/13
*************************************
-------
Wednesday, May 22, 2013
Homebrew Digest #6019 (May 22, 2013)
HOMEBREW Digest #6019 Wed 22 May 2013
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 (NOTE NEW
ADDRESS):
HBD Server Fund
PO Box 871054
Canton, MI 48187-6054
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:
Mailing Problems (Michael Thompson)
* * * * * * * * * * * * * * * * * * * * * * * * * * * * *
* 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 25 January 2013
*** Condition: Cautiously Optimistic ***
501(c)3 status rescinded. Refiled 1023 for retroactive
status 25 June 2012. Per the IRS, our case must be
assigned to an agent. IRS is currently assigning
applications received in March 2012. Ours was received
in late June. To current financials, HBD is officially
bankrupt in August. Due to recent developments, HBD.org
will likely have to be dissolved per the bylaws once
funding runs out.
Projected 2012 Budget $3,145.01
Expended against projection $ 418.84
Unplanned expenditures ($ 152.00)
Projected Excess/(Shortfall) ($ 741.12)
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, 22 May 2013 07:50:26 -0600
From: Michael Thompson <thompson at ecentral.com>
Subject: Mailing Problems
Sorry to hear about all your woes Patrick. I had been wondering about
the lack of activity lately. Guess you angered the mail gods or
something. Glad to see things are back online though. Now we just need
some juicy HBD posts to liven things up.
------------------------------
End of HOMEBREW Digest #6019, 05/22/13
*************************************
-------
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 (NOTE NEW
ADDRESS):
HBD Server Fund
PO Box 871054
Canton, MI 48187-6054
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:
Mailing Problems (Michael Thompson)
* * * * * * * * * * * * * * * * * * * * * * * * * * * * *
* 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 25 January 2013
*** Condition: Cautiously Optimistic ***
501(c)3 status rescinded. Refiled 1023 for retroactive
status 25 June 2012. Per the IRS, our case must be
assigned to an agent. IRS is currently assigning
applications received in March 2012. Ours was received
in late June. To current financials, HBD is officially
bankrupt in August. Due to recent developments, HBD.org
will likely have to be dissolved per the bylaws once
funding runs out.
Projected 2012 Budget $3,145.01
Expended against projection $ 418.84
Unplanned expenditures ($ 152.00)
Projected Excess/(Shortfall) ($ 741.12)
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, 22 May 2013 07:50:26 -0600
From: Michael Thompson <thompson at ecentral.com>
Subject: Mailing Problems
Sorry to hear about all your woes Patrick. I had been wondering about
the lack of activity lately. Guess you angered the mail gods or
something. Glad to see things are back online though. Now we just need
some juicy HBD posts to liven things up.
------------------------------
End of HOMEBREW Digest #6019, 05/22/13
*************************************
-------
Tuesday, May 21, 2013
Homebrew Digest #6018 (May 21, 2013)
HOMEBREW Digest #6018 Tue 21 May 2013
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 (NOTE NEW
ADDRESS):
HBD Server Fund
PO Box 871054
Canton, MI 48187-6054
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: Mail for Home Brew Digest, 501(c)3 status (Patrick Babcock)
Fwd: Another bout with the PO (Patrick Babcock)
Aside from that PO Box issue... (Patrick Babcock)
* * * * * * * * * * * * * * * * * * * * * * * * * * * * *
* 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 25 January 2013
*** Condition: Cautiously Optimistic ***
501(c)3 status rescinded. Refiled 1023 for retroactive
status 25 June 2012. Per the IRS, our case must be
assigned to an agent. IRS is currently assigning
applications received in March 2012. Ours was received
in late June. To current financials, HBD is officially
bankrupt in August. Due to recent developments, HBD.org
will likely have to be dissolved per the bylaws once
funding runs out.
Projected 2012 Budget $3,145.01
Expended against projection $ 418.84
Unplanned expenditures ($ 152.00)
Projected Excess/(Shortfall) ($ 741.12)
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, 14 May 2013 11:47:38 -0400
From: Patrick Babcock <patrick.babcock at gmail.com>
Subject: Fwd: Mail for Home Brew Digest, 501(c)3 status
Greetings, Beerlings! Take me to your lager...
Well, I'm still receiving reports that HBD mail is being rejected
at our new PO box. I've submitted the *fourth* change of address
form, but if you received a bounce from the PO box, please contact
me via email so we can make other arrangements for delivery.
Per 501(c)3 status: The IRS has made no contact regarding our
application. Unfortunately, though, that contact would likely be made
through mail to the PO Box, so I cannot at this time be definitive.
Maybe not, though: they are still just assigning applications
received in March or 2012.
Cheers!
Pat Babcock
President, HBD, Inc.
------------------------------
Date: Mon, 20 May 2013 21:53:15 -0400
From: Patrick Babcock <patrick.babcock at gmail.com>
Subject: Fwd: Another bout with the PO
Greetings, Beerlings! Take me to your lager....
I submitted an online change of address form to fix the HBD snail mail
debacle, then stopped into the post office Sunday only to find that
they had blocked the box! My key no longer worked! I called today to
get a "friendly" clerk whose immediate response was "Did you pay your
bill?" Come on. After this, she was in no mood to continue the
conversation. That, my friends, is the Post Office version of customer
service. In any case, I was forced to stop in today to see what could
be done. Long tale of woe: The Post Office is encouraging senior
employees to retire. The PO Box clerk at the Canton office was one of
those. The replacement went on medical at the time I renewed/changed
our box, then returned only to go on vacation....long story short:
no-one was at the helm, and no-one knows how to get the job done. The
clerk I spoke with re-opened the box, and put a tag on it to get them
to stop rejecting HBD mail, but I'm left with absolutely no doubt in
my mind as to why the USPS is in the condition it is in. At next
year's renewal, I'm going to either the UPS Store or Mailboxes Etc. On
our shoestring budget, we cannot afford their ineptitude...
Cheers!
-
- --
Pat Babcock
HBD, Inc.
------------------------------
Date: Tue, 21 May 2013 12:05:41 -0400
From: Patrick Babcock <patrick.babcock at gmail.com>
Subject: Aside from that PO Box issue...
Greetings, Beerlings! Take me to your lager...
Crimony! I just discovered that the Digest has been acting like the
Post Office for over a month! My apologies to any who attempted to
post in recent times. A coding error was causing the HBD server to
simply "die" on any mail coming in. In mulling over the lack of
activity on the 'Gest, I have discovered the issue and fixed it, so
please do not assume we're dead and gone. And, in the future, if you
post and don't hear back from the server regarding your mail, do pop
me a note and alert me. I've set up the "governor" to generate a
Digest pretty much if there's *anything* in it. If you post and don't
see either a response in short order or your post in the next digest,
please pop me a note.
(I guess this is poetic justice for pointing out the Poost Office's
ineptitude...)
Cheers!
-
- --
Pat Babcock
HBD, Inc.
------------------------------
End of HOMEBREW Digest #6018, 05/21/13
*************************************
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***************************************************************
Contents:
Fwd: Mail for Home Brew Digest, 501(c)3 status (Patrick Babcock)
Fwd: Another bout with the PO (Patrick Babcock)
Aside from that PO Box issue... (Patrick Babcock)
* * * * * * * * * * * * * * * * * * * * * * * * * * * * *
* 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 25 January 2013
*** Condition: Cautiously Optimistic ***
501(c)3 status rescinded. Refiled 1023 for retroactive
status 25 June 2012. Per the IRS, our case must be
assigned to an agent. IRS is currently assigning
applications received in March 2012. Ours was received
in late June. To current financials, HBD is officially
bankrupt in August. Due to recent developments, HBD.org
will likely have to be dissolved per the bylaws once
funding runs out.
Projected 2012 Budget $3,145.01
Expended against projection $ 418.84
Unplanned expenditures ($ 152.00)
Projected Excess/(Shortfall) ($ 741.12)
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Spencer Thomas, and Bill Pierce
----------------------------------------------------------------------
Date: Tue, 14 May 2013 11:47:38 -0400
From: Patrick Babcock <patrick.babcock at gmail.com>
Subject: Fwd: Mail for Home Brew Digest, 501(c)3 status
Greetings, Beerlings! Take me to your lager...
Well, I'm still receiving reports that HBD mail is being rejected
at our new PO box. I've submitted the *fourth* change of address
form, but if you received a bounce from the PO box, please contact
me via email so we can make other arrangements for delivery.
Per 501(c)3 status: The IRS has made no contact regarding our
application. Unfortunately, though, that contact would likely be made
through mail to the PO Box, so I cannot at this time be definitive.
Maybe not, though: they are still just assigning applications
received in March or 2012.
Cheers!
Pat Babcock
President, HBD, Inc.
------------------------------
Date: Mon, 20 May 2013 21:53:15 -0400
From: Patrick Babcock <patrick.babcock at gmail.com>
Subject: Fwd: Another bout with the PO
Greetings, Beerlings! Take me to your lager....
I submitted an online change of address form to fix the HBD snail mail
debacle, then stopped into the post office Sunday only to find that
they had blocked the box! My key no longer worked! I called today to
get a "friendly" clerk whose immediate response was "Did you pay your
bill?" Come on. After this, she was in no mood to continue the
conversation. That, my friends, is the Post Office version of customer
service. In any case, I was forced to stop in today to see what could
be done. Long tale of woe: The Post Office is encouraging senior
employees to retire. The PO Box clerk at the Canton office was one of
those. The replacement went on medical at the time I renewed/changed
our box, then returned only to go on vacation....long story short:
no-one was at the helm, and no-one knows how to get the job done. The
clerk I spoke with re-opened the box, and put a tag on it to get them
to stop rejecting HBD mail, but I'm left with absolutely no doubt in
my mind as to why the USPS is in the condition it is in. At next
year's renewal, I'm going to either the UPS Store or Mailboxes Etc. On
our shoestring budget, we cannot afford their ineptitude...
Cheers!
-
- --
Pat Babcock
HBD, Inc.
------------------------------
Date: Tue, 21 May 2013 12:05:41 -0400
From: Patrick Babcock <patrick.babcock at gmail.com>
Subject: Aside from that PO Box issue...
Greetings, Beerlings! Take me to your lager...
Crimony! I just discovered that the Digest has been acting like the
Post Office for over a month! My apologies to any who attempted to
post in recent times. A coding error was causing the HBD server to
simply "die" on any mail coming in. In mulling over the lack of
activity on the 'Gest, I have discovered the issue and fixed it, so
please do not assume we're dead and gone. And, in the future, if you
post and don't hear back from the server regarding your mail, do pop
me a note and alert me. I've set up the "governor" to generate a
Digest pretty much if there's *anything* in it. If you post and don't
see either a response in short order or your post in the next digest,
please pop me a note.
(I guess this is poetic justice for pointing out the Poost Office's
ineptitude...)
Cheers!
-
- --
Pat Babcock
HBD, Inc.
------------------------------
End of HOMEBREW Digest #6018, 05/21/13
*************************************
-------
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