From the HBD Archive
From: jrs21 - John Simpson (x2068) <>
Subject: Not worrying, just curious...
Date: 1989-12-05 15:16:21 GMT

I'm a novice brewer, just getting ready to bottle my
second batch, and have a few questions.

My first batch was pure extract, one 4 lb. can of
MountMellick Hopped Brown Ale kit. It seemed to take an
unusually long time (3 weeks) to ferment (single stage,
glass carboy), but I didn't check the S.G. so it may
have been done sooner. For the first week and a half
after it was very malty and under hopped (a friend
described it as "beer soda"). This is not a problem, I
like malt. The second week and a half was even better,
light malt character with a good hop flavor.
Unfortunately, it now tastes like brown seltzer water :-(.
No malt, no hops, nothing. I understand continued slow
fermentation, but why did the hops disappear too? How
can I avoid this in the future? (Grains, malto-dextrin,
etc?) I used the dry ale yeast contained in the kit.
If I can find a way to keep it from going bland on me
I'll be using the same extract with some light malt added
as the basis for a Gingered Ale, because (in it's early
life) this brew had a nice, spicy flavor of it's own.

My second batch was a bit more adventurous, Papazian's
Elbro Nerkt (sp?) with a few minor substitutions -- all
Cascade hops and Chocolate malt instead of Black Patent.
Anyone know the story behind Elbro? I used a kitchen
strainer to hold the grain as I steeped it and the hops
as I boiled them, but it let quite a bit through. Is
there a practical way to filter the wort as it's going
into the carboy, or should I switch to two stage
fermentation? Also, I used Wyeast (#1338 European) and
after the foam fell I was left with a 1 inch thick cap of
yeast/foam. It will not settle. I even shook it gently
to break it up and it came back. Any suggestions? Also,
is there any way to add body after the ferment in

Does anyone have a table of the characters of different
types of hops?

Has anyone else noticed that used Bud/Bud Light bottles tend
to have more/grungier crud in them than other brands?

What kind of luck have people had with Papazian's Stout
recipes? Esp. Toad Spit Stout and the one (name?) that's
supposed to be like Sheaf's.

People in the midwest should check out:

The Winemaker's Shop Open: Mon., Wed., Fri, & Sat.
(Nina Hawranick)
3377 N. High Street
Columbus, Ohio 43202
(614) 263-1744

They also do mail order. Great advice, reasonable
prices, _fresh_ supplies, owners willing to taste
beginner's homebrew and talk for an hour or so in the
afternoon. May not be around much longer, too many Bud
men in this town. Disclaimer: I'm just a satisfied

Thanks for your patience, advice and suggestions,


"The church is near, but the roads are icy...
...the tavern is far, but I will walk carefully."
- a Ukrainian proverb (until Dec. 15)
simpson$ (receiving only)

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