Subject: THE WINNER-not
Date: 1992-07-20 02:45:00 GMT
To: Homebrew Digest
Fm: Jack Schmidling
It appeared that I did something right for a change. Instead of announcing
the winner, I with held till someone confirmed it and it seems that I fell
into the same trap that a number of others had.
I will still refrain from making any announcement till I receive a concensus
from a few others. For some reason Rob refuses to count so I need some help.
I have Ed Bronson's post but have no way of verifying it as I only saved the
indices. Please send email, if you have a pick.
>From: Joe Rolfe <firstname.lastname@example.org>
>Subject: CLEAR BEER
You seem to have left out of your experiments, the simplest, cheapest and
most reliable clearing agent... gelatine. 1/2 tsp per 5 gal will clear the
muckiest beer in a couple of days.
I don't use it very often but I did use it on the Generic Ale I took to
Milwaukee so the World's Greatest Beer would at least be clear.
>Subject: Re: ROOTBEER
>Thanks to Russell for his explanation of the dangers of root beer. I
will certainly be careful IF I EVER FIND A RECIPE!!!. I'm so
surprised by the silence over getting a recipe. Besides Russell's
message I have only received responses along this line:
Can't help you on the rootbeer. I suggest you give up because the process to
"clean up" natural root is beyond the home brewers' bag of tricks. Certainly
testing it to prove it is "safe" is.
I switched to ginger ale and convinced my self I like it as well. We show
how to make it from scratch in our video but it is really quite simple.
Slice up and boil one oz ginger root for 20 min. Whiz in blender and pour
through strainer into gallon of boiling water with one cup of sugar. Ad one
tsp vanilla and 1/8 tsp of dry yeast after cool. Put in 4 plastic liter
bottles and refrigerate when hard.
>From: Chuck Coronella <CORONELLRJDS@CHE.UTAH.EDU>
>Subject: Low alcohol beer (oh no, not again!)
>Other than antagonizing everyone, we concluded that JS's method of
heating a fermented beer might/might not work.
Just for the record, according to Jean Hunter's gas chromatograph, the sample
I sent was 1.36% alcohol. Increasing the holding time or temp could no doubt
get the number lower but this seems low enough that is does not trigger my
urge to drink till the keg is empty and the flavor is only marginally
>Do they use a "genetically altered" yeast, which is able to eat maltose and
produce CO2 without producing EtOH? (I really have a hard time believing
Don't know that it is genetically altered but they definitely use yeast that
produces less alcohol but that is about the extent of my knowledge.
I would think that a simple expedient would be simply to use less sugar/malt
in the brew to begin with. Judging by what that rubbish tastes like, they do
not need any magic yeast.
>Subject: A call for a mead addict!
> I have two cases of still mead that was made a year ago. The mead tastes
a lot like port wine. This mead is really not to my taste but I'm sure
that someone would enjoy it. Is anyone interested in tradeing a bottle of
their mead for two bottles of mine?
I like port wine a lot.
Would you settle for a bottle of this year's dandelion wine? It tastes a lot
like dandelion wine, aka Nail Soup, aka raisin/sugar/lemon wine with
dandelions in it.
>From: "B_HADLEY" <BHADLEY@atlas.nafb.trw.com>
>Subject: What is maltmill?
>Can some describe a maltmill? Is it a mashing machine?
I suppose I am getting suckered again but I will assume this is a sincere
Malted barley must be crushed before it can be properly mashed. There are
many ways of doing this including, rolling pins, kitchen blenders, grain
grinders and roller mills. Only the latter is designed for the task and does
the proper job.
Although the efficiency of sugar extraction improves as the particle size
decreases, the major flaw that grinders, cutters and blenders have is that
they also pulverize the husk of the grain. The mashing process, depends on
the intact husks to provide the needed filter bed when sparging the mashed
grain. If the husks are pulverized, there is no filtering and impossibly
turbid wort results in addtion to the fact that the husks will end up in the
Roller mills, squeeze the grain between sets of rollers and only crush the
grain enough to release the malt so that it can be reached by the mashing
water. The husk is left intact.
Until very recently, there was no ROLLER mill available to the home brewer.
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