Homebrew Digest #5751 (October 13, 2010)

HOMEBREW Digest #5751 Wed 13 October 2010

FORUM ON BEER, HOMEBREWING, AND RELATED ISSUES
Digest Janitor: pbabcock at hbd.org

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***************************************************************

Contents:
Re: Dividing Yeast Starters (Michael Moore)

* * * * * * * * * * * * * * * * * * * * * * * * * * * * *
* 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 13 Jun 2010
Projected 2010 Budget $3305.65
Expended against projection $2500.06
Projected Excess/(Shortfall) $ 422.01

As always, donors and donations are publicly acknowledged
and accounted for on the HBD web page. Thank you

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JANITORs on duty: Pat Babcock (pbabcock at hbd dot org), Jason Henning,
Spencer Thomas, and Bill Pierce

----------------------------------------------------------------------

Date: Wed, 13 Oct 2010 13:40:14 -0400
From: Michael Moore <mnmoore at lakeheadu.ca>
Subject: Re: Dividing Yeast Starters

On Tue, 12 Oct 2010 00:15:12 -0400,
in Homebrew Digest #5749 (October 11, 2010)
Robert Tower wrote:

>The problem I'm having is dividing the yeast starter to
>pitch to each fermentor. I do 2 liter starters in a 3 liter beaker on a
>stir plate. For the first batch with my new set up, I merely swirled the
>contents of the beaker in an attempt to get the yeast in suspension.

Are using a magnetic stir-bar of some sort with your stir plate?
If so, why don't you just resuspend the yeast using the stir bar?
If not, how are you using the stir plate?

If you have the PTFE coated bars, I don't think there should be any
problem if you accidentally drop it into your wort with your yeast,
but you could hold a magnet near the spout of the beaker to 'catch'
the stir bar before it flies out.

Beakers are not easy to swirl compared to an Erlenmeyer flask,
especially when they are over half-filled. For me, a 50% full
Erlenmeyer is the easiest amount for swirling - I don't use beakers
anymore.

Good luck,
Mike

------------------------------
End of HOMEBREW Digest #5751, 10/13/10
*************************************
-------

Homebrew Digest #5750 (October 12, 2010)

HOMEBREW Digest #5750 Tue 12 October 2010

FORUM ON BEER, HOMEBREWING, AND RELATED ISSUES
Digest Janitor: pbabcock at hbd.org

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***************************************************************

Contents:
Re: Dividing Yeast Starters (stencil)

* * * * * * * * * * * * * * * * * * * * * * * * * * * * *
* 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 13 Jun 2010
Projected 2010 Budget $3305.65
Expended against projection $2500.06
Projected Excess/(Shortfall) $ 422.01

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

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JANITORs on duty: Pat Babcock (pbabcock at hbd dot org), Jason Henning,
Spencer Thomas, and Bill Pierce

----------------------------------------------------------------------

Date: Tue, 12 Oct 2010 15:11:01 -0400
From: stencil <etcs.ret at verizon.net>
Subject: Re: Dividing Yeast Starters

On Tue, 12 Oct 2010 00:15:12 -0400,
in Homebrew Digest #5749 (October 11, 2010)
Robert Tower wrote:

>
> The problem I'm having is dividing the yeast starter to
>pitch to each fermentor. I do 2 liter starters in a 3 liter beaker on a
>stir plate. [ ... ] I took the
>beaker off the stir plate, gave it a good swirl, then poured half the
>contents into fermentor #1, and then poured the remaining half into
>fermentor #2.
>

I would propose purchasing a second 3 liter beaker; then at
pitching time pour the starter back and forth several times
until good agitation has been achieved - better at least than
a "good swirl" would get you.

gds, stencil

------------------------------
End of HOMEBREW Digest #5750, 10/12/10
*************************************
-------

Homebrew Digest #5749 (October 11, 2010)

HOMEBREW Digest #5749 Mon 11 October 2010

FORUM ON BEER, HOMEBREWING, AND RELATED ISSUES
Digest Janitor: pbabcock at hbd.org

***************************************************************
TODAY'S HOME BREW DIGEST BROUGHT TO YOU BY:

Sponsor The Home Brew Digest!
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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
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can be made by check to Home Brew Digest mailed to:

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or by paypal to address serverfund@hbd.org. DONATIONS of $250
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amount are considered paid advertisement, and may be deductible
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tax professional, then see http://hbd.org for available
sponsorship opportunities.
***************************************************************

Contents:
Lemon grass in beer (David Harsh)
Dividing Yeast Starters (Robert Tower)
RE: Kaffir Lime and Lemongrass Berliner Weisse ("David Houseman")

* * * * * * * * * * * * * * * * * * * * * * * * * * * * *
* 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 13 Jun 2010
Projected 2010 Budget $3305.65
Expended against projection $2500.06
Projected Excess/(Shortfall) $ 422.01

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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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: Mon, 11 Oct 2010 07:07:26 -0400
From: David Harsh <dharsh at fuse.net>
Subject: Lemon grass in beer

Darla Orth <darlakorth at yahoo.com> asks about using lemon grass:

No experience with Kaffir Lime, but I've used lemongrass once.

Added it with about 15 minutes left in the boil and got an
interesting flavor (what you would have expected) along with an
astrigent tannins that took about a year to fade.

Once it did, the beer was quite interesting, but until then it was
undrinkable. I'd recommend the addition at knockout.

Dave Harsh Cincinnati, OH
Bloatarian Brewing League

------------------------------

Date: Mon, 11 Oct 2010 11:05:48 -0700
From: Robert Tower <roberttower at sbcglobal.net>
Subject: Dividing Yeast Starters

I've recently changed my fermentation equipment and I now find myself
brewing 10 gallon batches, with the wort being divided between two
fermentors. The problem I'm having is dividing the yeast starter to
pitch to each fermentor. I do 2 liter starters in a 3 liter beaker on a
stir plate. For the first batch with my new set up, I merely swirled the
contents of the beaker in an attempt to get the yeast in suspension.
This was done right after taking the beaker off the stir plate, so it
wasn't as if the yeast had settled to the bottom already. I took the
beaker off the stir plate, gave it a good swirl, then poured half the
contents into fermentor #1, and then poured the remaining half into
fermentor #2.

Fermentor #1 took off about 12 hours earlier than #2. Eventually #2 got
going, and all was well. #1 finished in about 4 days. A day or two
later, #2 slowed way down but then continued to weakly ferment for
another week. Eventually, it finally stopped. When I took gravity
readings, both were exactly the same. There's a slight difference in
flavor between the two as well. It was a hefeweizen fermented with WLP
380 Hefeweizen IV. Fermentor #2 beer is slightly sharper and spicy, but
the difference is fairly subtle. My guess is that #1 got more and/or
healthier yeast than did #2.

If you split your yeast starters between fermentors, please tell me your
techniques and results. Is there a better way of handling this.

It occurred to me that I could do two separate starters. The downsides
of that would be that I'd have to do two starters in sequence in which
case one would be older than the other and thus they wouldn't be the
same and I might get other problems/inconsistencies. Or I'd have two
have two stir plates and two beakers. I don't want to go that route
either as I already have a tendency towards sprawling Rube Goldberg type
set ups!

Bob Tower / Los Angeles, CA

------------------------------

Date: Mon, 11 Oct 2010 20:39:06 -0400
From: "David Houseman" <david.houseman at verizon.net>
Subject: RE: Kaffir Lime and Lemongrass Berliner Weisse

Darla,

I have made beers with lemongrass. I added lemongrass to the boil with
about 15 minutes to go. I cut up the lemongrass to provide more surface
area. Later I did dry "lemongrass" with cut up lemongrass that I soaked in
vodka to sanitize. Can't say which provide more lemongrass character but
the combination was very good. One suggestion is that this takes more
lemongrass than you'd think. I used about 6 stalks in the boil and another
4 or so as dry spicing. I would have have doubled this for a more
pronounced lemongrass character.

David Houseman

------------------------------
End of HOMEBREW Digest #5749, 10/11/10
*************************************
-------

Homebrew Digest #5748 (October 10, 2010)

HOMEBREW Digest #5748 Sun 10 October 2010

FORUM ON BEER, HOMEBREWING, AND RELATED ISSUES
Digest Janitor: pbabcock at hbd.org

***************************************************************
TODAY'S HOME BREW DIGEST BROUGHT TO YOU BY:

Sponsor The Home Brew Digest!
Visit http://www.hbd.org/sponsorhbd.shtml to learn how

Support those who support you! Visit our sponsor's site!
********** Also visit http://hbd.org/hbdsponsors.html *********

DONATE to the Home Brew Digest. Home Brew Digest, Inc. is a
501(c)3 not-for-profit organization under IRS rules (see the
FAQ at http://hbd.org for details of this status). Donations
can be made by check to Home Brew Digest mailed to:

HBD Server Fund
PO Box 871309
Canton Township, MI 48187-6309

or by paypal to address serverfund@hbd.org. DONATIONS of $250
or more will be provided with receipts. SPONSORSHIPS of any
amount are considered paid advertisement, and may be deductible
under IRS rules as a business expense. Please consult with your
tax professional, then see http://hbd.org for available
sponsorship opportunities.
***************************************************************

Contents:
Kaffir Lime and Lemongrass Berliner Weisse (Darla Orth)

* * * * * * * * * * * * * * * * * * * * * * * * * * * * *
* 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 13 Jun 2010
Projected 2010 Budget $3305.65
Expended against projection $2500.06
Projected Excess/(Shortfall) $ 422.01

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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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,
and Spencer Thomas

----------------------------------------------------------------------

Date: Sun, 10 Oct 2010 12:54:59 -0700 (PDT)
From: Darla Orth <darlakorth at yahoo.com>
Subject: Kaffir Lime and Lemongrass Berliner Weisse

Does anyone have any experience as to best way to
introduce these ingredients into my beer?
I want something citrusy and refreshing.
I've done a Berliner Weisse before but have
never worked with Kaffir Lime or Lemongrass.
Is it best to add at the end of boil?
Do a tea? Dry hop? All of the above?

Thanks for your help!

-Darla

------------------------------
End of HOMEBREW Digest #5748, 10/10/10
*************************************
-------

Homebrew Digest #5747 (October 07, 2010)

HOMEBREW Digest #5747 Thu 07 October 2010

FORUM ON BEER, HOMEBREWING, AND RELATED ISSUES
Digest Janitor: pbabcock at hbd.org

***************************************************************
TODAY'S HOME BREW DIGEST BROUGHT TO YOU BY:

Sponsor The Home Brew Digest!
Visit http://www.hbd.org/sponsorhbd.shtml to learn how

Support those who support you! Visit our sponsor's site!
********** Also visit http://hbd.org/hbdsponsors.html *********

DONATE to the Home Brew Digest. Home Brew Digest, Inc. is a
501(c)3 not-for-profit organization under IRS rules (see the
FAQ at http://hbd.org for details of this status). Donations
can be made by check to Home Brew Digest mailed to:

HBD Server Fund
PO Box 871309
Canton Township, MI 48187-6309

or by paypal to address serverfund@hbd.org. DONATIONS of $250
or more will be provided with receipts. SPONSORSHIPS of any
amount are considered paid advertisement, and may be deductible
under IRS rules as a business expense. Please consult with your
tax professional, then see http://hbd.org for available
sponsorship opportunities.
***************************************************************

Contents:
Bramling Cross ("Mike Maag")
Re: Bramling Cross ("Andrew J. Korty")

* * * * * * * * * * * * * * * * * * * * * * * * * * * * *
* 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 13 Jun 2010
Projected 2010 Budget $3305.65
Expended against projection $2500.06
Projected Excess/(Shortfall) $ 422.01

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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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,
and Spencer Thomas

----------------------------------------------------------------------

Date: Thu, 7 Oct 2010 06:22:29 -0500
From: "Mike Maag" <mikemaag at comcast.net>
Subject: Bramling Cross

Calvin, Al Korzonas states in "Homebrewing, Volume I",
"Bramling Cross- an "aroma varirety" from Britian. It is a grandparent of
Saxon and Viking. Bramling Cross has a unique toasty, buttery, slightly
resiny aroma with some woody notes. Substitutes: Fuggle, in my opinion,
based on aroma." " Alpha 5.5 to 7.0, Beta acid % of Alpha 2.5 to 3.5,
Cohumulone acid 34
I have not used it myself, but have always found Al's information to be very
good. His book has great descriptions of hops, yeasts, styles, etc.
Hey Al, is there a Volume II in the works yet?

Mike Maag
Shenendoah Valley

------------------------------

Date: Thu, 07 Oct 2010 10:56:09 -0400
From: "Andrew J. Korty" <ajk at iu.edu>
Subject: Re: Bramling Cross

Calvin, I haven't brewed with Bramling Cross, but Ant Hayes mentioned
it in his presentation[1] (slide 21) at the last AHA Conference as
used in single-varietal golden ale. Seems it must have decent flavor
and aroma profiles to be used in single-varietal beer.

Andrew Korty

Footnotes:
[1] http://mcaf.ee/ceb48

------------------------------
End of HOMEBREW Digest #5747, 10/07/10
*************************************
-------

Homebrew Digest #5746 (October 06, 2010)

HOMEBREW Digest #5746 Wed 06 October 2010

FORUM ON BEER, HOMEBREWING, AND RELATED ISSUES
Digest Janitor: pbabcock at hbd.org

***************************************************************
TODAY'S HOME BREW DIGEST BROUGHT TO YOU BY:

Sponsor The Home Brew Digest!
Visit http://www.hbd.org/sponsorhbd.shtml to learn how

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********** Also visit http://hbd.org/hbdsponsors.html *********

DONATE to the Home Brew Digest. Home Brew Digest, Inc. is a
501(c)3 not-for-profit organization under IRS rules (see the
FAQ at http://hbd.org for details of this status). Donations
can be made by check to Home Brew Digest mailed to:

HBD Server Fund
PO Box 871309
Canton Township, MI 48187-6309

or by paypal to address serverfund@hbd.org. DONATIONS of $250
or more will be provided with receipts. SPONSORSHIPS of any
amount are considered paid advertisement, and may be deductible
under IRS rules as a business expense. Please consult with your
tax professional, then see http://hbd.org for available
sponsorship opportunities.
***************************************************************

Contents:
re:Bishop's Finger ("oobyjooby")
Bishops finger ale ("Bill & Sara Frazier")
Bramling Cross (Calvin Perilloux)
Bishops Finger hop profile? ("Rupert Hodgkins")

* * * * * * * * * * * * * * * * * * * * * * * * * * * * *
* 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 13 Jun 2010
Projected 2010 Budget $3305.65
Expended against projection $2500.06
Projected Excess/(Shortfall) $ 422.01

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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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,
and Spencer Thomas

----------------------------------------------------------------------

Date: Mon, 4 Oct 2010 23:44:29 -0400
From: "oobyjooby" <oobyjooby at cs.com>
Subject: re:Bishop's Finger

Sounds like it is Maris-Otter malt and E. Kent Goldings.

have fun!

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Date: Tue, 5 Oct 2010 00:26:07 -0500
From: "Bill & Sara Frazier" <bsfrazier at att.net>
Subject: Bishops finger ale

Check "bishopsfinger.co.uk"...info on the site says hops are East Kent
Goldings.

Bill Frazier
Olathe, Kansas

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Date: Wed, 6 Oct 2010 08:34:18 -0700 (PDT)
From: Calvin Perilloux <calvinperilloux at yahoo.com>
Subject: Bramling Cross

It appears that I have won a packet of Bramling Cross hops
from a recent competition. An 11-pound packet, to be precise.
But I honestly have never used these before, so I don't know
what to expect.

I've dug up various information, both good and not so good,
about this variety, and the most encouraging bit that I have
seen so far is that Bramling Cross is the hop that gives
Ruddles County (bitter) its character.

Since I enjoyed Ruddles County when I was living in the UK,
it's not a bad thing knowing that they use Bramling Cross,
but I'd certainly appreciate any and all comments that fellow
homebrewers have had with these. Not repeats of what you get
off the web, though! I've already got those, saying it's
"interesting" and "characterful" and "underappreciated",
among other (scary) things. I'm specifically looking for your
own first-hand experience with Bramling Cross, if possible.

Thanks,
Calvin Perilloux
Middletown, Maryland, USA

------------------------------

Date: Wed, 6 Oct 2010 15:53:54 +0100
From: "Rupert Hodgkins" <RHodgkins at shepherd-neame.co.uk>
Subject: Bishops Finger hop profile?

Long time lurker here.

Rowan, I feel qualified to answer your question. Bishops Finger uses
Target hops (grown in Kent) for bittering and East Kent Goldings as the
late hop.

Regards,
Rupert

Shepherd Neame Ltd., Registered No:138256
Registered Office 17 Court Street, Faversham, Kent, ME13 7AX, United Kingdom Telephone +44(0)1795 532206.
Website: http://www.shepherd-neame.co.uk
The Queen's Awards for Enterprise: Sustainable Development
The Publican Awards 2008 - Regional Brewer of the Year

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End of HOMEBREW Digest #5746, 10/06/10
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Homebrew Digest #5745 (October 04, 2010)

HOMEBREW Digest #5745 Mon 04 October 2010

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Bishops Finger hop profile? [SEC=PERSONAL] ("Williams, Rowan")

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Date: Tue, 5 Oct 2010 10:04:25 +1100
From: "Williams, Rowan" <Rowan.Williams at ag.gov.au>
Subject: Bishops Finger hop profile? [SEC=PERSONAL]

Personal
G'day all,
I want to make a replica of Bishops Finger Kentish ale.

Does anybody know what the distinct hop flavour is?

I suspect it is Target - can anybody please confirm?

Thanks,
Rowan

Canberra Brewers
Australia

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