From the HBD Archive
From: arf@ddsw1.mcs.com (Jack Schmidling)
Subject: WINNER, Hops, Yeast, Mashout, Trub
Date: 1992-07-22 02:48:00 GMT


To: Homebrew Digest
Fm: Jack Schmidling

We seem to have a concensus on the 100th article.

Congratulations Mr Adams, you will soon be the owner of your very own
MALTMILL. As you article had little to do with brewing and I do not
recognize your name, I suspect others share my interest in knowing what you
plan to do with it. Are you a brewer? Will this make an all-grainer out of
you?

Now, to claim your MALTMILL, all you have to do is post a 1000 word essay on
why my beer is the World's Greatest. Then I will pop a contract into the
mail that will only commit you to ten years of promotional tours, at your
expense of course. Upon receiving your signed and notorized copy I will
start scrounging up reject parts and probably get one to you in time for
Homebrew Expo 2001.

Seriously, congratulations and welcome to a very elite club. Most of us had
to work a little harder for ours, but that's life.

If you send me your shipping address, I will get it out to you.

>From: sxs32@po.CWRU.Edu (Subbakrishna Shankar)
>Subject: Hop vine pruning and lagering refrigerator

>Congratulations, Jack. You certainly stirred up interest in HBD
during the summer doldrums.

There seems to be a range of views on this subject.

> A few weeks ago I was complaining here that my hop rhizomes weren't
growing, so naturally they are now growing all too well. I have assiduously
pruned back new shoots.....

I sugest you stop pruning your several vines that you have allowed to grow.
Just let them grow and prune only the new shoots at the base.

> Anyone with a climate similar to Cleveland getting flowers already?

I have pea sized flowers one one vine in Chicago.

Interestingly, they are only on the vine that I forced to grow horizontally
when it reached the top of my six foot fence. The growing tip has dried up
and all growth is now in the flowers.

Two other vines from the same plant were allowed to grow vertically up
strings and they are three times as long and no sign of flowers. It appears
that they will yield many time more hops than the one forced to grow
horizontally but will flower later in the season.

Needless to say, I gave on on the fence idea for the rest of my plants and
they are all climbing up string.

They are Chinook, BTW.

>From: gummitch@techbook.com (Jeff Frane)
>Subject: Please No More Offers!

>Please, Jack.....I can't see what good this is doing....

Tell that to Mr Adams!

>From: Jay Hersh <hersh@expo.lcs.mit.edu>
>Subject: Cider and it's yeast

> Well this is slightly misleading Andy. The source of the
wild yeasts is not waiting to drop from the heavens. It is
already right there on the apples at crushing time.

Good discussion on "wild" yeast.

For those not aware of it, virtually al varietal wines depend on the
indigenous "wild" yeast found on the grape in the field.

Champaign yeast is scraped off of grapes growing in the Champaign region,
Burgundy yeast comes from grapes growing there, etc.... Each type is
supposed to impart a unique character to the wine and is one of the reasons
Europeans have gone to such great lengths to protect the names of their
wines.

There is nothing evil about "wild" yeast, after all, that is how wine and
beer were discovered/invented. It is just that we have become technosnobs.
We know how to scrape off a little of that special yeast and pure culture it
to avoid contamination by any other undesired organisms. We know how to
sterilize our must/wort and be absolutely certain that it will be true to
type.

This brings up an interesting project, and fits right into the plans for my
anticipated bumper crop of apples and limited crop of grapes and
elderberries.

I am going to try to pure culture the apple yeast if I can find the bloom
that Jay is talking about. All I have ever noticed on apples is the common
rust which is also a fungus but not nearly as welcome.

>From: polstra!larryba@uunet.UU.NET (Larry Barello)
>Subject: Re: Lager vs Ale malts?

>The bottom line is that step mashing is probably a quaint practice that
is a hangover from.....So, anyone else out there given up step mashing when
doing all malt recipes and been satisfied with the results? Anyone else have
any evidence to support or debunk my claims, above?

I would like to expand the poll to find out something I have been alleging
from lilmited anecdotal experience.

First of all, I think you are right about step mashing being a waste of time
with the malts we use as far as extract efficiency is concerned.

I however, believe that a mashout at 170F+ is the best insurance there is to
avoid a set mash and would like to hear from people who can support or
disprove the hypothesis. I have never had a set mash so I do not need to
hear from others who have not. I just want to hear from those who have and
whether or not they use a mashout.

TRUB.......

One additional comment on trub.... I have been dumping the trub from the
brew kettle into a gallon jug and letting it settle in the fridge over night
and get a quart or more of wort that I can either sterilize and dump in the
ferment or use for starting the yeast for the next batch.

That's a quart of beer I used to throw away. Put another way, it's a simple
and freebe, 5% increase in yield.

js

ZZ

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