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:
Does dry hopping add flavor? (Jim D)
Opinion on yeast? (Josh Knarr)
* * * * * * * * * * * * * * * * * * * * * * * * * * * * *
* The HBD Logo Store is now open! *
* http://www.hbd.org/store.html *
* * * * * * * * * * * * * * * * * * * * * * * * * * * * *
* 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 $3400
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.
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,
and Spencer Thomas
----------------------------------------------------------------------
Date: Mon, 31 Aug 2009 08:48:52 -0500
From: Jim D <goswell at hotmail.com>
Subject: Does dry hopping add flavor?
You always here how dry hopping a beer will add a wonderful aroma to the
finished product but it's never mention whether or not it will add any
flavor. I love a nice pale ale with very strong hop flavor but since I
brew for myself and not competitions I'm not really concerned with the
aroma. I'm wondering if I can skip the costs and hassles of dry hopping
without sacrificing that nice hop flavor. So I guess the question is do
you need to isomerize the hops in boiling wort to extract the flavor?
------------------------------
Date: Mon, 31 Aug 2009 10:32:07 -0400
From: Josh Knarr <josh.knarr at gmail.com>
Subject: Opinion on yeast?
Hello, Great and Powerful HBD, repository of knowledge of the beer gnostics!
I finally got a house. In my basement there's a chest freezer which I
told my wife was "for meat". I have one of those thermal probes on
order from NB and their boch lager kit (Item No: U1360).
Their instructions, unfortunately, are lacking:
http://legacy.northernbrewer.com/docs/kis-html/1361.html
A few questions:
I opted for Saflager S-23 and passed on Wyeast #2206 Bavarian Lager
Yeast. With no previous experience with either of these, I'm not sure
if this was the best idea. Anyone have opinions?
Fermentation temp for lagering - start out at room temp for a week
then put it in the freezer? Drop the temp to "as low as it will go"?
The Palmer Book suggests fermenting at 45F to 55F for three weeks then
coming up to whatever temp is listed as optimal. Am I reading this
correctly?
(http://www.howtobrew.com/section1/chapter10-4.html) I'm uncomfortable
since the Palmer book uses the 45F to 55F consistently to lager while
the Saflager packet has a much higher range on it.
Lager brewers, input is appreciated.
Thanks in advance,
Josh
- --
Jonathan Swift - "May you live every day of your life."
------------------------------
End of HOMEBREW Digest #5597, 08/31/09
*************************************
-------
