Date: 1992-05-12 16:45:13 GMT
>could someone please e-mail me the mailing address for (the
>subscription department of) the Zymurgy magazine? Does anyone know if
>they accept overseas subscriptions?
Association of Brewers
PO Box 1679
Boulder, CO 80306-1679
(303) 447-0816 8-5 mountain time
Fax (303) 447-2825
>recently read about a study in the Boston Globe (sorry, I can't cite
>any more than this as I am doing it from memory) that found that alcohol
>reduces the body's ability to burn fat. The study went on to say that
I read a similar study, an it concurred with this, but
>I believe alcohol is 80 calories per ounce. The snag with alcohol
>and the reason I believe it causes beer-bellies, is because it
>lowers your metabolism. Therefore, 800 calories from pasta is not
it also mentioned that the extra carbohydrates alcohol actually raised
you metabolism. Anyway, it suggested lowering your fat intaKe, and
eating lots of salad. That's how I keep thin. Normally, about 50%
of my calories come from alcohol. Last week I was on antibiotics,
and hence, on the wagon, too. I ate like a horse and lost 5 lbs to
boot. It was also quite stressful. This week, I'm making a comeback...
>I want to produce a Scottish Ale with lots of diacetyl. What I propose to
>do is modify the pitching and fermentation procedure to make the yeast
>produce a lot up front, and then not reduce it to diols. I would use
>Whitebread Ale, and make a starter to get a good healthy colony going.
>Pitch the yeast when the wort is still on the warm side (75F) [24C] and aerate
>like crazy to get lots of oxygen into the wort. Ferment cool (55F-60F)
>[13C-15C] and bottle as soon as possible, without letting the beer go through
>So, all you power brewers, does this sound reasonable? Is there a better
>way to get diacetyl? Has anyone ever done this, and do you have any tips to
Scottish Ale doesn't normally have much of a head, and what you're proposing
sounds like a recipe for glass grenades. Then again, whitbread ale yeast
is pretty good about fermenting out quickly, then stopping totally...
>sp. instructs to begin the fermentation in a closed, glass vessel
>and then rack to a secondary to clear after fermentation's complete.
>My question is: what sort of fermentation activity can I expect?
>Will I need a blow-off hose for this stage, or will a lock suffice -
>I suspect I'll need a blow-off... Secondly, he recommends using
>yeast extract to assist fermentation, but the shop I ordered from
>doesn't carry "extract" per se, but something they call "yeast
>energizer" which they say is really the same thing, but most often
>used to unstick stuck fermentations. Anyone got any feedback?
you won't get much blowoff - only a little if you fill the fermenter
all the way to the top (as recommended). yeast energizer works, but can
impart a flavor (sharp, nauseating) into the mead that takes a long time
(about 9 months) to settle out. If you're planning on letting this one age
a long time (like you should, unless maybe you're making a sweet mead
w/o any fruit), then use it. Ground up dead yeast also supplies the
necessary nutrients to get yeast going, but that can also impart
different off-flavors that don't go away with time. If you're
making a sweet mead to drink young, I would use it instead of
yeast energizer, though. You probably won't notice a yeasty note
nearly as much in this type of beverage. By all means, use some
sort of energizer, or else pitch a lot (3 packets) of yeast. It
will take a while (> 2 mo.) to ferment as it is. Also, do not
exceed, say, 1.020 initial S.G. Anything higher than this will
take forever to get going, and never get out of the undrinkably
In My last batch of mead, I used 15 lbs of honey and 8 lbs of
bluberries (for that exta "staining" power) to make 6 Gal of
1.005 must. I took it to my friend's house where it could ferment
in the cool basement on a (hard) cement legde. I was extra careful
in setting the carboy down, but still managed to crack a 6" hole
in the side. Glug, glug, glug...
What do you think of a spruce-flavored mead? I have a bunch of
spruce flavoring (more than I'll ever use).
Does anyone have any experiences using rye malt? I bottled my
batch of Bock 'n Rye 2 months ago. One month later, the carbonation
was just starting to kick in, and there was nice whiskey-like
taste, but also quite a nasty aftertaste. Last night, I popped
one open, and it seems to be mellowing nicely.
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