From the HBD Archive
From: Jay Hersh <>
Subject: Correcting Jack, Jockey Box, Heavy Metal, Texas Brewpubs, hop drying
Date: 1992-07-20 19:09:52 GMT

> Sure. Most readers didn't need enlightening. They recognized the error and
> answered the question. But some folks just can not ever let an opportunity
> to be nasty pass.
> Obviously, I was talking about lager yeast and the problem I anticipated by
> storing culture slants.

You seem to forget that a lot of people don't find it obvious. Many people
read this forum to learn new things, and to them it's not obvious.

Additionally you are constantly in the habit of contradicting people,
and "debunking" even the most benign and commonly accepted of homebrewing
practices. How was I to know that you had made a simple mistake (in your
original text you mentioned Ale yeast twice in two places, seemingly quite
consistent. I'd perhaps had thought it simply a mistake if in one case you
had had it right and the other wrong, the contradiction indicating a typo,
but your post seemed to imply that once again you were challenging something)
rather than being engaged in propagating some new found wisdom.

Sorry Jack, but for one who is constantly passing himself off as an expert
on things, continually contradicting folks, pushing his products and opinions
as the one "true religion", you're gonna have to do a little better.
If you can't make a short simple posting and not get something as basic
as lager and ale yeasts confused why should anyone believe your opinions
about any other issue. Your credibility problem is your own, and not of my

On the subject of Jockey Box's, John Francisco was on the right track.
According to Dave Miller, the pressure needed is related to tubing material
and length. He gave quite an in-depth talk on this at the AHA Conference
this year. I believe that notes from the conference are available through
the AHA (and there is some discount prrio to October I seem to recall),
which would include the necessary info to calculate the proper pressure
for your line lengths (this seems to be very system specific). Sorry I
didn't take notes, so I only have my recollections of the general content
of the talk to guide you to those notes.

Dave Ballard asks about metallic tastes in an IPA. I had often noticed
many otherwise fine beers entered in contests having this flavor. The initial
assumption was the kind of pot used, but talking with George Fix and reading
his fine book now leads me to think otherwise. George indicates that in
beers with high hopping levels and low water hardness apparent metallic
flavors arise. While I have not done independent testing to verify this
I would suggest your consulting George's Principles of Brewing Science.
Do you know the hardness of your water?? Do you add anything to harden
the water?? My suggestion would be to start looking there.

There are no brewpubs in Texas. In Dallas the place to go is apparently
the Gingerman (sorry don't know the address) if you're looking for beer

In the past I have had great success in drying my hops in the oven.
I turn it on to the lowest heat setting, apprtoximately 125F, set them
on foil or cookie sheets and leave them overnight. My understanding is
that hop growers use a similar temperature but do this in a ventilated
room rather than an oven, but this technique has worked OK for me the
2 years I have used it.


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