Zymurgy 2000 Vol 23-04 Jul-Aug
Zymurgy 2000 Vol 23-04 Jul-Aug
Zymurgy 2000 Vol 23-04 Jul-Aug
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~.~?~
!EPJ
Thank you for helping us to get to know you better.
Boulder, CO 80306.
Fax: 303-447-2825.
Your free gift 1vill arrive in hvo to three
weeks after the survey is received.
free catalog
800-448-4224
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with on-line ordering
St.PatriclCs ofC9(!ls
BREWERS
SUPPLY
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Sr. PArs
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also Prickly Pear Puree
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5-gallon ball-lock kegs 6/$75 or 12/$120
5-gallon pin-lock kegs $35 ea clean!
3-gallon kegs back in stock $45 ea, 3/$120 clean!
ZYMURGY.
FOR THE HOMEBREWER AND BEER LOVER
AMERICAN
HOMEBREWERS ASSOCIATION
Director _ _ __ _ _ _ _ _ _ Paul Gatza
Adminstrator
Gary Glass
The opinions and views expressed in articles are not necessarily those of the American Home brewers Association
and its magazine, Zymurgy.
POSTMASTER: Send address changes to Zymurgy; 736
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2
ZYMURGY JULY / AUGUST 2 000
WWW . BEERTOWN .O RG
YMURGY.
FEATURES
COLUMNS
IT'S THE BEER TALKING
16
BREWER'SFAVORITES
17
HOMEBREW CLUBS
19
49
Charlie Papazian's
Helles in Paradise
CALENDAR
20
SPONSORS
22
DEAR PROFESSOR
23
FAST FACTS
Summer Brewin ' can be hot work, but it can still reward you with great beer- if you know
what you're doing. Check out these hot weather tips from a red hot homebrewer.
2S
WINNERS CIRCLE
47
BREW NEWS
S3
34
38
With fall just around the corner, homebrewers will soon have the chance to rustle up some
cider. Don 't sit on the sidelines again this year. Veteran cider makers Paul Correnty and
Charlie Olchowski tell you how to get started.
HOMEBREW CONNECTION
ss
ADVERTISER INDEX
62
CLASSIFIEDS
63
LAST DROP
64
Even if you flunked German- or maybe studied French- you'll fi nd that your
tongue is still anxious to meet this seductive concoction that some call a dunkelweizen-bock beer.
30
Half fantasy, half reality. You'll never look at a strong pale lager in quite the same way ever
again.
DEPARTMENTS
DEAR ZYMURGY
26
The St. Louis Brews host the second Master's Championship of Amateur Brewing. Great
talks, great beers and-drum roll, please- the winners!
WORLD OF WORTS
14
Drink American!
by Ray Daniels
CLONE BEERS
They came, they brewed, they partied. Big Brew 2000 produced a lot of beer and a lot of fun.
Here's the skinny.
By Paul Gatza
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ZYMURGY JULY / A U GUST 20 00
~~~~~~~~~~IT'S THE
BY
PAUL
GATZA
BEER TALKING
sponsors wi ll be listed with the N HC wi nners in the Wi nners Circle in the September/
a.m. mountain time, followed by the burner lighting. Slowly over the next se veral
ing oversight. (See the 1999 Zymurgy Special Issue for more on Fluffy.)
As I write this, we had 282 brewing sites
a fine day.
The Big Brew was one of the sloppiest,
Big Brew.
Road is to connect personally with homebrew clubs and retail supply shop owners
and generate local interest in homebrewing.
oatmeal stout from Chuck Scalia. The hypothetical betting with hypothetical money on
a hypothetical horse went my way and the
business community. Paul and Becky Oyster of 'iagara Tradition Homebrew organized an AHA on the Road tourstop in Buf-
juleps and tequila. I awoke Sunday morning to the fortunate realization that I made
course at the Siebel Institute of Technology for an AHA member to be drawn at the
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Z YMU RG Y JULY/ AUGUST 2000
WWW . BEERTOW
. ORG
_ _ _ _ _ _ _ _ _ __ _ DEAR ZYMURGY
OUR
READERS
Thanks!
Relax and have a homebrew!
George 0. Proper
"z
0
<
<
>
,.<
"'"'
Sincerely,
Gary Meyer
Novato, CA
Thanks,
,.
JAA
Gary Meyer
Spittin' Image
Paul Gatza
Dear Zymurgy,
Just finished the May/June edition of
Zy murgy and as usual, I e njoyed it very
much. Page 58 of the Brad Kraus article "The
Magic of Brewing with Honey" lists "Wyeast
1308" as his fa vorite yeast for honey beers.
There is no such strain of Wyeast yeast available. What is the correct yeast?
Kevin Peil
Midland,MI
7
WWW . BEERTOW
.ORG
Wyeast Laboratories
reports that the nmnber
of yeast cells contained
in their "XL" packages
is 3 5 to 60 billion ceils.
Z ymurg y repotted
lower counts for this
package in the N ovember/December 1998
issue. Z ymurgy hopes to revisit the issue
of yeast counts in a futu re isme.-Ed.
Corrections
Please note the following two corrections
to the May/June issue of Zymurgy. First our
apologies to meade ry Golden Angel Cellars
for misprinting their e-mai l add ress as
"goldfenangels.com ." Obviously, it should be
goldenangels.com. Second, for the Brewer's
Favorites column , the mash schedu le was
omitted . Using high ly modified two-row
malt, the Polish porter should be mashed
usin g a standard infusion schedule with a
one-hour res t at 154 F (68 C).
~
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Or order online at www.morebeer.com
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Z YMURG Y JULY/ AUGUST 2000
WWW BEERTOW
. ORG
DANIElS
Drink American!
s I sit down to write this reality-inspired
account of the beer life , summer has
descended on Chicago. Baseball has started; shorts are back and soon there will be six
festivals serving beer every weekend in our
fair city. Clearly it is time for a backyardbarbeque-on-the-porch kind of story.
Which brings me to my (imagined)
neighbor, Linneas Dunnoski , Lin for short.
Lin is a Chicago kind of guy. He was
born and raised here himself, but his folks
came from the old country and they still live
in the part of town where the mother tongue
is spoken in the shops.
When it's time to fire up the barby, we
often share a round or two in the backyard.
Lin likes a good beer- in fact one might say
that Lin likes just about anything that you
can eat or drink based upon his rotund figure. Combine that with his balding pate and
neatly trimmed mustache and Lin starts looking a lot like TV-tough cop Dennis Franz. Of
course in real life, Lin works the computer
help desk at OmniNex International.
Lin loves Pilsener Urquell and even the
odd Staropramen here and there, but his
everyday beer is a good old Heineken. Over
the years he has learned that if I offer him
something malty to drink, it won't be coming out of a green bottle. He accepts my
offers occasionally, but he won 't ask me
for a brew any more unless he is out of stock
himself- and short on money.
When he wanders over on this particular sunny May da y, the subject of beer
comes up (some how) and I mention the
fact that July is American Beer month.
"Sounds good," Lin sa ys . " During da
mont' a' July, I promise ta drink beer only in
America. "
He rewards himself for this comedic
comment with a big smile and a quick sip
from the bottle of Heineken in his hand .
Clearly it is not his first of the day.
9
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ZYMURGY JULY / AUGUST 2000
He opens his mouth as if to say something and stops, perhaps thinking better of
it for the moment. Then he blurts it out anyway. "You know da Persian people , dey
have a ting for Mexican beer."
I' m looking at him over the top of my
glasses again. This time I'm frowning.
"No, it's true," he says. "I worked wit' dis
Persian guy one time. He wouldn't drink
nothin' but Corona."
"Look Lin, here's the point: Reza's is a
former American brewery and now just
about all you can get there is imported beer."
"You sure about that? " Lin inquires.
"Seems to me dey got Sam Adams dere and
maybe eve n somma dat Goose Island
stuff."
"That's true," I admit. "The menu lists
four beers that are actually made in America out of the twelve on tap-although two
of them are Miller products. And only one
beer comes from an Illinois brewer."
"So you got yer micro brews dere, what's
da problem?"
"The problem is that we gotta use it or
we're goi ng to lose it. "
Lin is confused agai n: "Lose what?"
"Our American beer culture. Look, there
are a lot of good American beers out there
these days- even you would admit that,
right?"
''Yeah. So?"
"So if beer drinkers like you and me
don't drink those American beers on a regular basis they aren't going to be around for
lo ng. Too many of us- myself includedhave gotten to the point where we know a
lot about the American beer market, but we
don' t necessarily support it with regular
patronage. American Beer Month gives us a
chance to shake off old habits and take a
fresh look at what American brewers have
to offer."
"Got it," Lin says, before knocking back
the last of his Heineken.
"So are you with me on th is drink American thing?" I query as he stands to fetc h a
refill.
"Sure/ Lin says. "But let me get another
Heinie- July's gonna be here before you
know it."
Ray Daniels drinks beer mostly in Chicago.
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WWW . BEERTOWN . ORG
Brewers Publications
736 Pearl Street, Boulder Colorado
303.447.0816 bp@aob.org
12
ZYMUR G Y JUlY/ AUGUST 2000
_ _ _ __ _ __ _ _ _ _ CLONE BEERS
AMAHL
TURCZYN
Pilsner Urquell
ilsner Urquell is a lesson in simplicity
and balance. According to Michael
Jackson, while Pilsner Urquell is not the first
lager beer as is sometimes claimed, it was
the first golden, clear beer. Lagers made
prior to its introduction in 1842 were all dark
or cloudy. First sold simply as "Pilsner," the
word "Urquell" (meaning "original source")
yeast are all necessary components. Technique is also important- the all-grain
ve rsion , with the added fussing over a
decoction mash schedule, is preferable
here. One can get by with a step-infusion
mash , but yield and flavor will be somewhat lessened.
Proper chilling and refrigeration equipment also play a key role in the proper
production of this lager. A
wort chiller and a temperature-controlled fridge are
very highly recommended.
In fact, this is really a gadgetlover's beer recipe, since the
use of filtration to give the beer
a crystal-clear appearance and
kegs to force -carbonate and
store it are also great things to
do with a Pilsner.
Amahl T~BCZyn is the associate
editor of Zymurgymagazine.
13
ZYMURGY JU LY/ AUGUST 2000
14 _________________________________
ZYMURGY JULY/ AUGUST 2000
WWW . BE ERTOWN . OR G
15
WWW . BEER:TOWN . ORG
try will gather on the steps of the Philadelphia Museum of Art on Saturday, July I ,
brewery revolution.
phia's spirit of independence and revolution , attendees will use the rally to launch
our own country. " Along with Hickenlooper, fellow brewing pioneers Larry Bell of
Kalamazoo Brewing Co. and Ca rol Stoudt
urday night.
Friday, June 30 at Stoudt' s Brewery, located in Adamstown , PA. The party is followed by Stoudt's Rock-n-Brew featuring a
local band along with Stoudt's award winning brews. Immediately following the rally
on Saturday, attendees will embark upon
a pub crawl across the Philadelphia area,
visiting more than ten brewpubs and multitap pub houses that have agreed to feature
onl y American-brewed beers during the
month of July.
At press time, brewing representatives
from 12 states had made definite plans to
attend the American Brewers Ra lly. However, the Institute for Brewi ng Studies
expects pa. ;icipation to increase rapidly as
news of the event spreads. The IBS also asks
that breweries across the nation make plans
to attend the rall y and help e nsure that
*
*
*
*
16
ZYMURGY JULY / AUGUST 2000
~~~~~~~~~~~ BRE~ER'SFAVORITES
AMAHL
TURCZYN
Indeed, perhaps being raised in a country in which there are so man y di fferent
Hapkin- we like to sample the beers featured in this column and I was afraid that
one of the better stro ng, golden ales available in Belgium, with a tight, fluffy head and
dense lace down the side of the glass. It finished with a subtle alcoholic warming, but
Bioriginalmalt
Certified Organic Malt
Crafty homebrewers
-'-~7
are discovering
~. - ~
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oc~
with Bioriginal Two-Row Malt
Certifi ed organic, as pure
and promising as thei r high prairie
ori g ins. Brewing integrity from our
growers to the glass in your hand .
beer is excellent."
WWW . BEERTOW N . ORG
17
ZYMURGY JULY/ AUGUST 2000
HOME BREWERS!
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may duplicate this fierce-yet-delicate Belgian ale . On the other hand, it may simply
produce a wonderful but unique Belgian
style-er, sorry Mr. Bouckaert, type-beer.
#) AVON BOOKS
The Hearst Corporation
18
ZYMURGY JULY/ AUGU ST 2000
. ORG
HOMEBREW CLUBS
PAUL
GATZA
Second Place
Third Place
AHA Entry
Kruse Controls
1583 Sulpher Spring Road
Suite 104
Baltimore, M D2122 7
IS
Congratulations to th e following
winners:
13
Capitol Brewers
6
6
Brew Angels
TET Hoppers
First Place
19
WWW . BEERTOWN . ORG
CALENDAR _ _ _ _ _ _ _ _ _ __ __
AMERICAN
JUNE
1519
2224
AHA Na ti o n al Homebrew
Com petitio n , Second Ro und ,
AHA SCP, Livonia , MI. Entries
that passed the first round are
due 6/5/00 through 6/16/00. judging and the Awards Ceremony
will take place at the AHA
National Homebrewers Conference. The Homebrewer of the
Year, Meadmaker of the Year,
Cidermaker of the Year, Homebrew Club of the Year, and the
Ninkasi Award winner will all be
a n nounced at the conference.
Contact Gary Glass, AHA
Administrator at (303) 447-0816
x 121 , email : gary@aob.org,
\VIVw.beertown.org.
2224
22
15
15
12
AUGUST
5 5th Annual Amateur Home Brew
JULY
2
12
Competition - Montgomer y
County Agricultural Fair, AHA
SCP, Gaithersburg, MD. Entries
due 7/ 29/00 with $5 entry fee.
Contact Bill & Patricia Lawrence
at (30 I) 963-9314 , email: bil lyl@erols.com, http:// members .
tripod.com/- G_A_B_S.
HOMEBREWERS
23
23
2630
1820
27
SEPTEMBER
9
ASSOCIATION
OCTOBER
51
Heritage Days Fish & Brew Contest , AHA SCP , Forks , 'VA.
Entries due 6/30/00- 9/ 15/00, no
entry fee. Contact AI Barr at 360374-6310 (h) or 360-374-3141
(w) , email: akbarr@olypen.com.
2021
The Calendar of Events is updated weekly and is available from the Association of Brewers:
info@oob.org or www.beertown.org on the web.
To list events, send information to Zymurgy Calendar of Events. To be listed in the
September/ October 2000 Issue (Vol. 23, No.5), information must be received by July
7, 2000. Competition organizers wishing to apply for AHA Sanctioning must do so at least
two months prior to the event. Contact Gory Gloss at gary@oob.org; (303) 447-0816 ext.
121 ; FAX (303) 447-2825; PO Box 1679, Boulder, CO 80306-1679.
20
Z YM URG Y JULY / AUGUST 2000
WWW.B EE RTOWN.ORG
KUDOS
AHA SANCTIONED
COMPETITION PROGRAM
HoMEBREWERS
SEPTEMBER 2000
Pacific Brewers Cup
los Angeles, CA- Dove McMullen of El Cerrito, CA won best
of show.
$250.00
FEBRUARY 2000
"My Barley Doesn't Whine"
Barleywine AHA Club-Only Competition
Tucson, AZ, 37 entries-Rob Clucas of Overland Pa rk,
KS, representing the Kansas City Biermeisters, won best
of show.
MARCH 2000
REAL ALES!
773-588-6240
Heartland Homebrew
Competition 2000
Des Moines, lA, 160 entries- Steve Pialz of Eagan, MN
wan best of show.
Trash X
Pittsburgh, PA, 264 entries- Keith Kosi of Pittsburgh, PA
won best of show.
Hudson Valley Homebrewers
1Oth Annual Homebrew Competition
Pine Plains, NY - Dan Adams of Pine Plains, NY won best
of show.
APRIL 2000
Belgian Lambie AHA
Club-Only Competition
St. Charles, ll, 23 entries-Douglas Foynor of Woodburn,
DR, representing the Capitol Brewers, won best of show.
Maltose Falcons Mayfaire
Woodland Hills, CA, 165 entries- Mike Riddle of Napa, CA
won best of show.
Bluff City Brewers 12th Annual
Homebrewers Extravaganza
Memphis, TN, 163 entries- John & Doran Maranville of
Memphis, TN won best of show.
2nd Annual Palmetto
State Brewers Open
Columbia, SC, 75 entries- George Fix of Clemson, SC won
best of show.
Crescent City Com~etition
New Orleans, LA, 277 entries - Russ Bee of Rockwall, TX
won best of show.
9th Annual BOSS Chicago
Cup Challenge
Blue Island, ll, 140 entries- Darrell Prosko of Downers
Grove, ll won best of show.
2000 Snow Goose Spring Breakup
Anchorage, AK, 24 entries-Steve Schmitt of Anchorage,
AK won best of show.
U.S. Open X
Charlotte, tiC, 145 entries -AI Clayson of Charlotte, NC
won best of show.
5th Annual Northern Brewer
Homebrew Competition
St. Paul, MN, 19B entries - Steve Piotz of Eagar, MN won
best of show.
www.brewinbeagle.cotn
~ ~,,
\'~-
/Jt.~
21
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SPONSORS
AMERICAN
HOMEBREWERS
Robert Pocklington-Houston, TX
Mark Powell-San Angelo, TX
Frank Pruyn-Lakcville, MA
'DIAMOND
Rand Carrothers-Paulsbo, WA
jacob Chachkes-Atlanta, GA
Calvin Chiang-Rochester, NY
Bill Chirnside- Lakewood, CO
L.A. Clark-Portland, ME
Robert Clarkson Coleman-Germantown, MD
Dana B. Colwell-Warwick, RI
Robert Cooke- Springfield. VA
Edward Corn- Agua Dulce, CA
Sean Cox-Greenwich , CT
john E. Kollar-Baltimore, MD
Gregory M Komarow-Madeira Beach. FL
Eric D. Steele-Milwaukee. WI
james A. Steenburgh- Rochester, MN
Brian Kotso--Yuma, A2
Kraig Krist-Annandale, VA
Thomas C. Kryzer- Wichita Ear ClinicWichita, KS
Steve La Rue-Ogden. UT
Andrew Lamorte-Denver. CO
Steven Landry- Boston. MA
Tom Larrow-Oklahoma City, OK
jeff Legerton-Santee, CA
Tyrone Lein-Fort Atkinson. WI
Emily Leone- Newark, 1'-'Y
Daniel Lit:win-Biue And Gold Brewing Co.
Arlington, VA
Kurt Loeswick- San jose, CA
Charles Lutz- Walden, 1'-'Y
Keith A. MacNeai- IVorcester, MA
David Manka- )ersey City, NJ
Raymond Sullivan-Denver, CO
Peter Swift-Manassas, VA
john Tallarovic-Berwyn. IL
Alexander C. Talley-Edinburg, TX
james B. Thompson-Okemos, Ml
Richard Todd-Raleigh, NC
Richard Tomory-Anchorage , AK
Richard Trouth-Sulphur, LA
William Tucker-Fan Huachuca. AZ
Les Uyeji-Vancouver, WA
D. L. Van Dame-Churubusco, IN
Mark & Mary Vehr-Smithfield, VA
Steve Vilter-Anchorage, AI<
Christopher R. \Vagstrom- Palo Alto, CA
Harvard C. Waken 11-Aibuquerque, NM
Adam B. Walker-Cathedral City. CA
Bud Wallace-Merced. CA
Wade \Vallinger-Kingwood, TX
Company-Davenport, lA
Fred Morris-Lynchburg. VA
Robert K. Morris-Whitehouse, OH
Lawrence (Red) Mrozek- Depew, 1'-'Y
Hillel Norry- New York, NY
Shawn Nun ley- Tracy, CA .
Ryouji R. Oda-)apan Craft Beer Association- Ashiya City. Japan
Rob Oglesby-Atlanta. GA
Gordon L. Olson- Los Alamos. NM
john Orosz Sr-Bridgeview, IL
Robert Park- Sweeny, TX
Don Peteisen-Bioomfield Hills, MI
Bruce Peterson- Finlayson, M
Larry VVeaver-Gaithersburg, MD
Richmond, OH
Sabine Weyermann-Krauss-Weyermann.
Mich Gmbh-Samberg. Germany
Lee Scott Wiberg-Roseau, M1
Robert Wikstrom-Derby, KS
Thomas G. Wilk-San Antonio, TX
Steven Willey- Parker, CO
David G. Williams-Port Orchard, WA
Peter F. Wilson- Auburn Hills, MI
Kevin \Vinden-Anacortes, \VA
Henry Wong-Rexdale, ON, Canada
Donald Wood-Stanton, CA
Kent \Voodmansey-Pierre, SD
Lowell D. Yeager-Canterbury, CT
GOLD
ASSOCIATION
PEWTER
Russell M. Arakaki- Kailua, HI
Hany K. Bailey-Oak Harbor, WA
Richard Bender- Bathtub BrewsShenorock, NY
jay Berman- Vista, CA
Hugh Bynum-Portland, OR
Mark Caspary-0 & S Bag CompanyIdaho Falls. ID
Leon Chichester-Herdon, VA
Michael Cron-Monsey, NY
Mark Duffield-Cambridge. MA
Kevin Fitzpatrick- Maple Grove, MN
Doug Griffith-Sewell, NJ
Bill Hallett-Rochester, MN
Nancy Hambacher- Pantano Creek
Brewer Supply-Tucson. AZ
Byron Holston- Buffalo Grove, IL
David). Hummel-Baltimore, MD
Douglas). jenkins-Wilmington, C
Neal Kaufman D.D.S.- Westlake, OH
Melvin Kelly-Crawfordsville. IN
Rob Kreiger- orth Brunswick, NJ
Calvin Lee-Fairfield, CT
Ethan Magdovitz-Chicago. IL
Brian Matthews- Woodhaven. Ml
Charles Murray-{;olden, CO
jeffrey G. Nameth- Arden, 1 C
Chris Neikirk-Roanoke. VA
Frank Pedroni-Concord, CA
Steven C. Pettyjohn-Lynchburg. VA
Mark Tomko-Oreland, PA
Robert Wood- Pearland, TX
PINT
Chris Ahlberg-Fairfield, CT
Tanner Andrews-Deland, FL
Jamie L. Carlson- Hughson, CA
Russ Clayton-Slidell. LA
Lany Copeland- Smryna, GA
Ara Derderian- Ra ncho Cucamonga. CA
Kris Kucera- Freeport, ME
Tom rvtercier-Timmonsville, SC
Miami Area Soc of Home brewers-Miami, FL
Temecula. CA
Chris Brauning-Zanesville, OH
Andrew Fee-Nantucket, MA
22
ZYMUR G Y JUlY/ AUGUSi 2000
WWW.BEERTOWN.ORG
DEAR PROFESSOR
PROFESSOR
SURFEIT
23
WWW . BEERTO WN . OR G
ing action one of your earlier correspon de nts lamented he could not attain. Atten-
1-888-449-2739
72 Award winning
recipe kits
Brewery Clone Kits
FREE Brewing Video
with any purchase
way to install it? Any better options or recommendations than a brass valve?
Leonard Hotham
Yahoo.com , U.S.A. (continued on page 54)
24
ZYMURGY JULY / AUGUST 2000
WWW.SE ERTOWN.ORG
Summer Brewing
..
'
1
.I
"
ftfJ~
~
Most air conditioners are rated in BTU/hour. Central air is rated in tons: one ton
is equal to 12,000 BTU/hour.
WYEAST
3463 Forbidden Fruit
3522 Belgian Ardennes (up to 85 degrees)
3787 Trappist High Gravity
3942 Belgian Wheat
8065: Approximate BTUs required to cool five gallons of wort from 210 F to 45 F.
How
Does it Feel?
WHITE LABS
WLP001, California Ale Yeast
WLP008, East Coast Ale Yeast
WLP300, Hefeweizen Yeast
(SEE PAG E 61 FOR CAVEATS! )
WARM WEATHER
CERTAIN STYLES EXHIBIT ENOUGH ESTERS THAT WARM
FERMENTATIONS MAY BE READILY TOLERATED. TRY THE
FOLLOWING:
MOST THINGS BELGIAN
WEIZEHS-USUALLY WITH A BANANA BALANCE
AMERICAN ALES-C HICO CAN BE FORGIVING OF
TH E HEAT
FRUIT BEERS
JUST BEER-FOR THOSE WHO NEED REFRESHMENT
WITHOUT THE STYLE JITIERS.
25
WWW BEE RiOWN.ORG
temperatu re of the tap water before reaching the main chiller coil. If you are a kitchen
brewer you can simply use the sink to hold
the prechiller and ice.
If you' re using an immersion chiller I
wo uld s uggest not adding ice to the
prechiller until wort temperature comes
down to 100 F (38 C) or so. The ice won 't
gain you much efficiency until the wort
cools some and you won't need near as
much ice this way.
As useful as the prechiller method is,
it won ' t drop the wo rt temperature nearly enough for pitching lager yeast. I needed to find a wa y to cool the wort to at
least 55-60 F (13-1 6 C) with my immersion chiller and, for a few extra bucks , I
found a pretty good solution. Using a
Author Dean Fikar outfitted to brew on one of Ft. Worth's cooler days.
Wort Cooling
after the boil. Most of us use either immersion or counterflow chillers for wort cooling,
at Home Depot.
An even cheaper method would be to
both of which are usually dependent on running tap wa ter. My tap water temperature
rises into the low SO's by July, which is a
dump in the ice, and direct the chiller outflo w back into the ice wate r bath . This
www.myownlabels.com
28
ZYMURGY JU LY/ AUGUST 2000
shops or mail order suppliers. They generally have a plug that tits into a wall socket,
a socket where you plug in your refrigerator
or freezer, and a temperature sensor probe
that goes inside the refrigerator or freezer.
You turn the refrigerator or freezer's internal
thermostat to its coldest setting, set the temperature that you want using the dial on the
external controller and it turns the power to
the refrigerator on and off similar to the way
the internal thermostat would do. These
units are designed to place a reasonable
load on the compressor and they don 't cycle
on and off too often.
One suggestion I would make in order to
tine tune the process is to tape or othen.vise
fi x the controller unit's temperature sensor
Plastic bucket fermenter in water bath with Tshirt and small fan blowing on
bucket bath.
to the side of the fermenter so that the surrounding air will stay cooler when the fer-
Chilling Fiery
Ferrnentations
Following the boil another big hotweather headache arises: managing the fermentation temperature. Brewer's yeast can
perature inside the fermenter without having to put a thermometer directly into the
vessel and incurring the risk of infection.
the warmest setting is usually too cold, especially for ale ferments. An external temper-
29
WWW . BEE RTOWN . ORG
o(the Gods
(At Le(lst The RClndy, HCllf-GoClt Ones)
(/so
woodruff," I said.
"Yeah, it's got a little bite. A lot of people mistake it for cinnamon, but it's a bit earthier. "
"How much would you use for a fi ve-gallon batch?
"Well, a little goes a long way. I'd say ab.out a teaspoon and a half. Be sure the woodruff is
dried, then put it in a bag, and add it to the secondary for a week. "
Like any good home brewer, I had to know more . "So, what's in this?" I asked.
"\!Veil ," Dick said, "it's about 85 percent 1:\vo-row malt, 10 percent Munich , and 5 percent
Caramalt. I use German Northern Brewer and Sloven ian Styrian Golding hops. It starts at I 7
Plato (1 .069 SG) , and finishes bet\Veen four and five ( 1.016- 1.020 SG). I do a single step mash
with a protein rest. And for yeast, I use Wyeast Bavarian Lager #2207. "
I had to laugh. Dick was now the second brewer I'd talked to that night who used that yeast.
That night.
By
H~nk Stew~rt
// Newqrk/ DelqWqre/ home of the Blue Hens, sprightly nymphs, qnd the Mqibock
which gqrnered
32
ZYMURGY JULY / AUGUST 2000
WWW . BEERTOW
. ORG
All-gre1in Me1ibock
Davie/ Cinquina and Mike Connelly
Flanders, NJ
1/2
oz H 4lle~au Pellets
(15 Minutes)
oz Halle~<lu Pellets
(at ~<1 me off)
1/ 2 tsp l ~ish Moss (15 Minutes)
Wye<1st Ba va~ian La g e ~ Yeast
1/ 4
at sooF (10 C)
o
Brewers' Specifics
Dough in <lt 122 F (50 C) fo ~ 20 min ute
Rest. R<l ise to 155 F (68 C) <l ncl hole\
until convers ion is complete. Draw off1/3 of
t he mash for c\ecoction. Boil fo r 20 minutes
anc\ return to main m<!sh. shoulc\ proc\uce
temp of approximately 168 F (76 C). Sp<l rge
wit h 5 g<1llo ns of W<lter to collect <! bout 7 g<illons of wort.
See page 51 on HBV calculations.
P~otei n
33
WWW . BE ERT O WN . ORG
bv spencer w. thomas
without
-1
-'" 1
Ano ther break, and another panel followed. Pat Baker (late of Crosby and Baker),
place called the Schlopp Brewery. That tidbit was almost worth the trip alone!
I'm not sure who got the best of the deal, but
I sure had fun judging my flight of strong
Fielding yeast questions at MCAB, from left to right: Dave Logsdon (Wyeast
Labs), Dave Miller (Blackstone Brewery), Steve Michalak (Anheuser-Busch) and
George Fix.
36
ZYMURGY JUlY/ AUGUST 2000
Master's ChampionshiP
of Amateur Brewing II
Classic American/Pre Prohibition (BJCP I D)
First Place Dove So psis, Boy Area Mashers
Second Place Curt Housom, Oregon Brew Crew
Third Place George Fix, Texas Brewers Association
Czech/Bohemian Pilsner (BJCP 2A)
First Place Jerry Scheel, St. Louis Brews
Second Place Ted,Housotter, Strange Brew
Third Place George Fix, Texas Brewers Association
Crosby
o_
ex
Burleywine (BJCP II D)
First Place Tom Wolf, Maltose Falcons
Second Place Ron Thomas, Capitol Brewers
Third Place Len Lemieux,
Boston Wort Processors/ South Shore
Imperial Stout (BJCP II()
First Place Mike Riddle,
Homebrewers of Morin and Elsewhere
Second Place Steve Capo & Charles Vollenrot,
Foam Rangers
Third Place JimWagner, Chesapeake
Real Ale Brewers Society
European Dark Luger (BJCP 12)
First Place Mike Riddle & Don Hogewiesche,
Homebrewers of Morin and Elsewhere
Second Place Ed Miles, Pint & Pummel
Third Place Brion Cole,
Mountain Ale and lage r Tasters
Hellesbock/Maibock (BJCP 138)
First Place Rick Georgette, West Bloomfield, Ml
Second Place Scott Keohane, Boston Wort Processors
Third Place Brett Schneider, Boston Wort Processors
Spring 1997.
37
WWW . BEE RTOWN.OR G
WELC O ME
TO
CIDER ,
THE
SOFTER
CIDER
HOU SE
RULES
SIDE
OF
HOMEBREWING
TIM'S
FIREHOUSE
CIDER~
Adopted from The Art of Cidermoking by Paul
(orrenty with permission from the publisher,
Brewers Publications.
In New England towns and villages, volunteer
firelighters ore as much o port of the social fabric as
town meetings and church suppers. Tim Tierney is one
of our unsung heroes, and he's a crackerjack cidermaker as well. His firehouse Cider has o rich bose of
white and brown sugars that balance well against the
spicy orange peel and cinnamon. The cider is turned
by wild yeast, and the process is simple. Alter bottling
o hot blaze or rescuing o cold kitty from o tree, this
is his favorite libation and one that deserves o try.
40
Put all the sugars, dried orange peel, and cinnamon in the keg. Pour in the sweet cider until the
keg is filled to the bunghole and cover with plastic
wrap to keep out vinegar flies. In o lew days, when
the cider starts working, remove the plastic wrap and
let the cider do its thing. Wipe down the sides of
the keg doily with sanitizing solution and paper towels. In o lew weeks, as pri mary fermentation slows
and the cider ceases looming up and out of the keg,
wipe the inside of the bunghole carefully and attach
o fermentation lock.
Leave the cider alone until March or at least
two months alter C02 stops blub-blub-blubbing
through the air lock. Rock the cider off the sediment into o clean sanitized container. Boil ond cool
three-fourths cup (177 mL} cone sugar and two
cups (473 ml} water and odd the resulting syrup
to the cider. Siphon the cider into sanitized sixteenounce bottles and cop. Let the hard cider carbonate and mellow lor at least two months befo re
enjoying. As a tribute to those who risk their lives
lor us, raise your first gloss of Firehouse Cider to
firelighters everywhere.
ZYMURGY JULY / AUGUST 2000
Why the resurgence? For starters, serious hobbyists and wine makers were seeking new challenges in creating distinctive
and appealing beverages. Some found their
outlet in cider making and decided to go
pro. Home brewers must also give them selves some credit for giving cider makers
a home in AHNBJCP competitions. This
spawned further interest from brewers
alwa ys ready to try something new who
had heard how simple it was to make this
drink. They also felt that there must be
something more delectable than the sweet
or one-dimensional big-brand ciders that
are currently produced in the U.S. Unfortunate ly, some of the more successful
brands utilize apple juice concentrates
imported from around the world . These
juices for the most part are made from
dessert apples and from apples that were
simply easy to process. Such apples were
not selected for their ability to produce a
well-balanced, inviting cider and thus the
resulting product is a far cry fro m the ciders
of England, Brittany and Colonial America . The cider race has thus began with a lot
of new fron tiers to explore.
The greatest obstacle to overcome to produce good cider is a source of the
right varieties of apples. It takes many yea rs
to establish an orchard of desirable apples.
Our country is filled with huge stands of
apple trees, but they produce for the most
part dessert apples that store and ship well
and stay spotlessly shiny on the supermarket she lf. However, there are many small
growers who specialize in Colonial and
antique varieties of apples and others who
have started to include plantings of traditional cider apples as the demand for these
juices have grown. Steve Woods of of Poverty Lane Orchards in Lebanon, Tew Hampshire is one example. His whole orchard is
geared to cider apples and cider production
on his quest to raise the ultimate North
American cider apple to produce the ultimate single apple cider. The introduction of
such classics as Roxbury Russets and Golden Russets to a grower's inventory answers
the needs of hard cider makers. The juice of
these apples also adds an unmistakable
quality of aroma, sweetness and body to the
sweet ciders which are a mainstay of many
of these operations.
A familiarity with each apple and suggestions in cider making texts will give you
the best guidance. There is lots of overlap
keep in mind you will not always get consistent results as you never know what is lurk-
ing in that freshly pressed cider. A safe compromise is to use a low dose of sulfur dioxide
suffice , but the addition of about one teaspoon of tannin powder per fi ve gallons of
juice adds about the right level of astrin -
(that also contained Brettanomyces and lactics), but it is so new that there has been lit-
lus species may also play a role. These bacteria convert malic acid- the key organic
acid found in apples-to lactic acid. As a
the apples. When they are ready for juicing, wash them with water, grind them into
~~l
Fast, Friendly,
Personalized
Service
fermentation specialist
Hours: (est)
41
WWW . BEE RTOWN ORG
Cu
Class
c s IAVENTINUS
BY GREG KITSOCK
In his essay "The Awful German Language,"
Mark Twain decries the Teutonic practice of
linking nouns together to form unwieldy
compound words withou t spaces or
hyphens. If he had his druthers, Twain
writes, he wo u ld "require the speaker to
deliver them in sections , with
intermissions for refreshments."
Bearing this in mind- and
remembering to pause for
breath- what do you call a
Bavarian-style wheat beer
that's brewed with dark malts,
fermented to an exceptional
strength and bottle-conditioned?
How about , "Dunkeldoppelhefeweizenbock?" Or maybe: "hefedoppeldunkelweizenbock?"
The Privatbrauerei G Schneider
& Sohn simply calls it Aventinus.
Located in the town of Kelheim,
about 60 miles northwest of Munich,
Schneider is the wo rld 's largest
brewery devoted solely to th e
production of wheat beers, with
CuI t
Classics/
AVENTINUS
I
.C.ortor
& ~r& 7
TeJefot~
23728 vnct
21 0~
CuI t
Classics fAVENTINUS
iso-amyl acetate , which imitates the smell
of bananas . Aventinus is full of spicy and
fruity flavors. The combination of chocolate
malt and typical Weizen esters sometimes
reminds one of a beery banana split.
Most modern breweries use a pure yeast
strain, but Schneider employs a mixture that
may contain as many as ten strains, according to Matthias Neidhart of B. United International, the American importer for Schneider brands. Precise information is hard to
obtain because the brewery does not allow
visitors into its yeast propagation area. (The
company is extremely traditionalist:
according to the Schneider Website , the
recipe for the leading seller Schneider
Weisse is locked in a vault, with the only key
entrusted to the current brewery president.)
Schneider's Weizen beers are unusual in
another respect: the brewery bottle-conditions its beers with the same yeast that it
uses for the primary fermentation. Most
Weizen producers, notes eidhart, referment in the bottle with a lager yeast. Such a
yeast tends to sink to the bottom of the bottle (resulting in a clearer beer) , a nd is less
likely to spark a runaway fe rmentation that
might shatter the glass. But there is a sacrifice in flavor, eidhart adds.
Schneider's extra efforts seem to be paying off. Michael Jackson, in his book Ultimate Beer, praises Aventinus for its "alcoholic warmth and layers of malty complex-
Awards ceremony
June 17th - 19th
TRAVEL
BY DANA
tbd@travelbydana.com
303-779-8686
800-3 75-8534
44
ZYMURGY JULY / AUGUST 2000
CuI t
By the late eighteenth century, however,
the brown beer of Bavaria had improved
considerably, and Weizen began a long and
precipitous decline. In 1798, Elector Karl
Theodor of Bava ria extended wheat beerbrewing privileges to all eligible brewers in
the land. The crown's facilities were gradually sold off or leased. One of the lessees
was Georg Schneider I, who in 1855 commenced brewing at the Hofbrauhaus in
Mu nich. Adjacent to the wheat beer facili ty was a brown beer brewery that was opera ting at full tilt and needed extra space .
Exercising a considerable amoun t of fore sigh t , Schneider agreed to vaca te th e
premises if the roya l house would relinquish
its exclusive right to make wheat beer. In
1872, he got his wish.
Sc h ne ider quickl y relocated to the
Maderbriiu brewery in downtown Mu nich,
and soon tripled his output. He also fou nded a line of his ow n . For six generations
now, the firs tborn- always named Georgehas become a brewer. (George VII is waiting in the wings, although , being only fi ve,
he's a little you ng to don the mantle.)
George II died in 1890, the same year as
his father. At the tender age of 20, George
III took over , but he also suffered an
untimely death in 1905 , only 35 years old.
Succeeding him was his wife, Mathilde. A
woman in charge of a brewery was a ra rity
back then, but Mathilde did spectacularly,
turning the business into the top Weizen
producer in Germany. (She a lso lived to be
96, a longevity that the Schn eider website
attributes to her wheat beer consumption.)
It was on her watch that the Schneider
brewery introduced Aventinus.
Weizen is a hot commodity toda y,
accounting for 32% of all beer produced in
Bava ria . At the beginning of the 20'' century, however, wheat beer production was
onl y one-h undred th that of brown beer.
Mathilde Sch neider ma y ha ve fe lt she
needed a product extension to compete
with the strong bottom-fermented beers
that her rivals were famous for. In nami ng
the beer, she took inspiration from Aventine Strasse, the address of Schneider's bottling plant. More importantly, the new beer
honored historian Johannes Turmair
(14 77-1534) , who under the nom de plume
Aventinus penned Bavarian Chronicles ,
Classics /AVENTINUS
the first complete account of his country's
origins and people.
Aventinus was a humanist who cared
deepl y about the plight of the Bavarian
peasant. In an age when capitalism was just
beginning to challenge the old order, he was
deeply distrustful of the new class of
financiers and merchants. "Money is nowadays the only measure of worth," he lamented, "and kindness does not pay. If a thing
does not bring in money, it is of no interest. If it makes money, it is all right, whatever it may be. " His words might just as well
be a sermon for the 21 " century.
Despite his anti-business stance, Aventinus would probably have approved of what
the Schneider famil y did: prying the right to
brew wheat beer from the aristocracy and
returning it to the common people. It might
also be noted that Aventinus was the son of
a tavernkeeper, and probably no stranger to
the beers of his day.
In 192 7, the Schneider family acquired
their present facili ty in Kelheim , and after
World War II moved all brewing operations
there. The brewery complex is described by
Jackson as "neo-Gothic," with hop wreaths
over the entrance adding a homey touch.
The stainless-steel brewhouse inside is fully
computerized, notes eidhart. The Schneiders have always had a penchant for modernization: the motto of former owner
George V was "Wer nicht baut, bald nicht
brew no more."
Unlike some large breweries that brew a
Weizen and have switched to cylindroconical vesse ls , Schneider still uses open fermenters. The brewers believe that exposing the yeast to oxygen promotes a more vigorous fermentation. There are several other
reasons why Weizen brewers might opt for
the open vessels, says Ron Barchet, brewer/
partner of Victory Brewing Co. in Downingtown, PA. (which produces both normal and
high-gravity versions of the style). They
make it easy to skim off the trub that floats
to the surface , he notes. Also, the brewe r
can conveniently harvest yeast for the next
batch. Barchet has found that when Weizen
yeast is harvested from the bottom of a vessel , "you have a generation-by-generation
loss of character. " It' s almost as though
you' re selecting for those cells that lack the
ability to generate phenols and therefore
produce a blander beer, he speculates .
Aventinus is really a small part of the
Schneider portfo lio. Over 95% of production
is devoted to the normal-strength Schneider
Weisse which is imported to the States.
Other products include a fi ltered Kristall
Weizen and a low-alcohol Leichtes Weizen
(3.3 % abv), which are not available here.
Finally, there is the Wiesen Edel-Weisse,
which Schneider recently revived after a 57year hiatus. "Wiese" is the German word for
~~egon
specialty
~
co~npany,
inc.
Write tor o ur
detailed
list of items.
45
WWW . BEERTOWN .ORG
CuI t
Classics/
AVENTINUS
I
only breweries that brew within the city limits of Munich may serve beer at the worldfamous-festival. When Schneider operated
a plant the re, the brewe ry produced this
happier, fuller-bodied version of its Weisse
specifically for the Oktoberfest. In 1942 ,
Allied bombing destroyed the Munich plant,
version of the Wiesen Edel-Weisse measures 13.85 degrees Plato, 6.3% abv, and is
hopped with 18.9 !BUs worth of Hallertauer
Magnum and Cascade .
Weizenbock as a style isn't exactly burning up the U.S. market , but a number of
domestic breweries ha ve attempted their
own excellent versions.
AleSmith Brewing Co. in San Diego has
a brewed an intensely warming (8.6% abv),
and Schneider lost its privilege of participating in the Oktoberfest. (The building has
been restored, although it functions as an
AleSmith Weizenbock
Skip Virgilio worked in real estate lending for eight years but the job never really fit
him. In 1989, on a road trip through Palo
Alto, CA and Seattle, he experienced craft
beer for the first lime. Virgilio took up homebrewing, and served his first professional stint
with the now-defunct Pacific Beach Brewhouse in Pacific Beach, CA . In 1995 he
became president and head brewer of AleSmith Brewing Co. in San Diego, a microbrewery serving southern California. Th e following recipe is based on the seasonal
Weizenbock that won second prize in the
bottle-conditioned category for specialty beers
at the 2000 Real Ale Festival in Chicago.
Ingredients for 5 U.S. gallons ( 19 L)
7.5
7.5
0 .37
Brewer's specifics:
46
WINNERS CIRCLE
AMAHL
TURCZYN
SILVER MEDAL
AHA 1999 NATIONAL HOMEBREW COMPETITION
SILVER MEDAL
AHA 1999 NATIONAL HOMEBREW COMPETITION
(2 4 .6 mL)
tsp acid blend (1 9.7 mL)
3 tsp pectic enzyme ( 14 .8 mL)
5 yeast energizer tabs
tsp tannin (4.9 mL)
Wyeast 1 o. 2206 Bavarian
lager yeast
forced C02 to carbonate
4
Brewer's Specifics
Spices added to the primary at pitching.
I can apple juice concentrate added at racking, to keg. Kegged, filtered , force-carbonated and counter-pressure bottled.
47
WWW . BEERTO W N .ORG
Fruit and
Vegetable Beer
~~
/0:::"
English-Style Bitter ,
'~
BRONZE MEDAL
AHA 1999 NATIONAL HOMEBREW COMPETITION
George 0. Proper, Albany, CA
"Homer's Apricot Hefeweizen"
Apricot Hefeweizen
BRONZE MEDAL
AHA 1999 NATIONAL HOMEBREW COMPETITION
Jeff Reilly, Houston, TX
"Boxing Cock Best Bitter"
English-Style Best (Special) Bitter
BRONZE MEDAL
AHA 1999 NATIONAL HOMEBREW COMPETITION
Jeff Carlson, Grand Rapids, Ml
"Westside Brown"
American-Style Brown Ale
4
2
.5
( 1.8 kg)
.5
.5
12
oz 8 01 crysta l ma lt (34 0 g)
.5
(steep)
.5
oz
.5
oz fl a ked wheat ( 11 3 g)
oz roast ba rl ey (28 g)
.5
lb pa le ma lt (3 .8 kg)
.5
W yeast
.5
.5
.5
.5
Brewer' s Sp ecifics
Fermentation: two-stage, in glass.
. 75
Judges' Co mm ents
"Good apricot character ... need more
wheat. "
"Nicely made beer. Fruit comes through .
I'd like to see a little more sweetness to balance the fruit. "
.5
(15 min.)
yeast
c corn suga r (296 mL) (to prime)
.5
.5
.5
(d ry , in seco ndary)
(ESB) a le yeast
yeast
68 F (20 C) in glass
Brewer's Sp ecifics
Mash grains at 151 to 153 F (66 to 6 7"
Brewer's Specifics
Mash grains at 154 F (68 C) for 75
C) un ti l saccharification .
min utes.
Judges' Comments
......
48
Z YM U RG Y JULY/ AUGUST 2000
WORLD OF WORTS
CHARLIE
PAPAZIAN
Helles in Paradise
his is not so much a sto ry about beer
encounters than it is a true ta le of basic
instinct. All names , s ituation s , facts and
fears have not been changed to protect anyone. This was real stuff.
1994-l' m on vacatio n in the Amazon. I
begin in the jungle city of Ma na us, where
the Rio Negro and Solimao flow together to
form the massive Rio Amazona.
Ac ro ss the stre e t from the wo rld class
Opera House, at the Bar do Arm a ndo this
evening you will see a glorious mix of locals
enjoying their beer, small food , quietly contemplating or si nging merrily, pounding the
tables and talking loudly. Cold Antarctica ce rveja- beer- it is ubiquitious. The high
overhead fans move th e humidity that
hangs in the air.
A deformed 8 year o ld girl approa ches
me asking for money . A s h oe shine bo y
ing the 700 ml bottle cool in the accompanyi ng styrofoam insulator. Kids of all ages
are looking , looking, always looking fo r
Amazonas
This night the crazy, romantic Portuguese, t\vo Germans, our guide and myself
is being married.
Here, the humidity envelopes the entire
world for all those who have never left the
limits of Ma na us and the jungle that surrounds. Cold beer slices through the heavy
atmosphere. Food; simple sa ndwich es, a
49
ZYMURGY JULY / AU G U ST 2000
white television from his hammock beckoning us to help ourselves to the beer and keep
tabs. We shoot pool. The surface is ragged.
You've got to shoot hard, otherwise the ball
curves. The barge sways on the wake of passing night boats. Our heads begin to swim in
the eeriness of the night. The cold beer,
laughter and conversation make it seem like
we are the only ones on the planet.
There are Amazon crocodiles (jacarei)
everywhere along the river. Their eyes reflect
I.e.d.-like red dots from our scanning flashlights. We curiously had watched the children catching flesh eating piranhas off the
house deck earlier using pieces of meat for
bait. I do not delight in hearing that there
are fish that swim up your ass in the Amazon. I bought an extra bathing suit in Manaus. Have a snake phobia? Don't even consider a trip here.
Dizzy, our thirst satisfied, we clamor
inside our boat. It seems to have shrunk and
is less stable. I notice the difference between
the earlier calm of the jungle and present
jungle noises. Two of us paddle, one bails.
Our guide is passed out. I recall earlier in
the evening we hunted for crocodiles with
flashlights along the banks of the river. The
bright moon offers comfort. The hammock
welcomes a good night's sleep.
Neatly I tumble back into the can.o e, the seat rips off
and goes flying into the darkness. My short scream is
50
HOME BREW BlnERING UNITS (HBUs) ore a measure of the total amount of biHerness in a given
volume of beer. Homebrew Bittering Units con eosi~ be calculated by multiplying the percent of alpha acid in the hops by
the number of ounces. For example, if 2 ounces of Northern Brewer hops (9 percent alpha acid) and 3 ounces of Cascade
hops (5 percent alpha acid) were used in a 10-gollon botch, the total amount of bittering units would be 33: (2 x 9) +
(3 x 5) = 18 + 15. Bittering units per gallon would be 3.3 in a 10-gollon botch or 6.6 in a live-gallon botch, so it is importontto note volumes whenever expressing bittering units.
lmRNAnONAL BmtRNESS UNRS (IBUs) ore a measure of the bitterness of a beer in por1s per million
(ppm), or miligroms per liter (mg/L) of alpha acids. You con es1imate the !BUs in your beer by using the folowing formula:
IBU
Percent utilization varies because of wort gravity, boiling time, wort volume and other loctm. Homebrewers get about 25 percent utilization for a fuU one-hour bat1, about 15 percent for a 30-minute bail and about 5 percent for a 15-minute bail. As on
example, 1ounce of 6percent alpha acid hops inlive gallons of wort bat1ed for one hour would produce a beer with 22 !BUs:
IBU = 1x6x 25 =221BUs.
5 X 1.34
METRIC Bm'ERNESS UNRS (MIUs) ore eqool to the rurber of grams of hops~ by the percent oljm acid.
51
WWW . BEERTOWN .ORG
An Age Old,
WfiiTE WINTER
Made from
Honey
Fresh and Young
Fun and Fruity
Never Harsh
Helles in Paradise
This is a malty German style lager in the
Munich Helles tradition, but with a greater
emphasis on malt. Aromatic, cara pils and
English crystal are used to ac hieve this
emphasis. A small amount of smoked malt
adds complexity without contributing a
smoke character. This is surely a beer to
cherish with frie nds and recall in dire circumstances. And if you have a batch Ia gering you can content yourself in knowing that
things are always improving at home.
0 .25
0.25
Hops
0 . 75
0.5
0 .5
0 .25
0.75
malt (grain)
0 .25
Malt
0 .5
.5
Mash-Extract Recipe
1.5
Ught \\1nes
HBU = % alpha acid rating of hops multiplied by ounces= Homebrew Bittering Units
MBU = % alpha acid rating of hops multiplied by grams = Metric Bittering Units
(li
-13 B)
(3 .5- 4.5 B)
IBUs-about 21
(14 EBC)
52
ZYMURGY JULY/ AUGUST 2000
W WW . BE ERTOWN . ORG
_ _ __ __ __ _ _ _ _
BREW NEWS
ST AFF
4:'
;:::
"'<lE
z
:t
9.
0
z
<
53
Dear Leonard,
Brass fittings are not recommended for
brewing equipment due the possibility that the
acidic solutions found in brewing may leach
lead from the brass. But my real question is
why do you want to replace the plastic valve
at all? Since you only want to mash with the
system, total sanitation is not critical. I can
only imagine that the plastic does work but
you want to upgrade. Maybe not. Maybe the
plastic valve fails when hot liquor is run
through it, but I wouldn't think so. So what
gives? I'd rather spend the time relaxing and
having a brew.
But if you use it for a hop back, with
wort running through it on the way through
to the chiller and then to fermentation, well
then, that's another story.
Don't have much experience with what
you are doing, but do not use any lead base
solder ifyou configure any of the parts yourself Use silver solder-food grade stuff
I suppose we'll hear more from our readers who have dealt with this in ways that
I haven't.
Feeling Freshman,
The Professor, Hb.D.
Wayne,
Your world I have had the same "bloom"
on my beers, but not for a long, time. Curiously I'd only get this on my fruit beers, and indeed
only after I racked. Just like you. The stuff is
likely airborne surface yeast. You are right; it
never seemed to effect my beer. In fact, yes sometimes I'd get a little surface contamination in
the bottle, but the taste was reasonably stable.
But this is no way to brew. Right? Especially if you aren't brewing fruit beers. You
do have a surface yeast problem. I would have
suggested replacing your hoses and such. But
you already did this.
Does the room you bottle and siphon in
have a lot of air circulation? A lot of dust
in the air? That's one way to introduce these
air-yeast critters into your brew. How about
the corks you use for your fermentation locks?
Do they need replacing?
You've used the microorganism blasting
power of household bleach and water. That
is about the best you can do.
I figure that ifyour room and air is clean
and calm then you have a piece of equipment
that needs replacing. It is harboring this airborne surface yeast. You've got me stumped
D'oh,
The Professor, Hb.D.
Send your homebrewing questions to "Dear Professor", PO
Box 1679, Boulder, CO 80306-1679; FAX (303) 447-2825
or prolessor@aob.org via e-mail.
~
54
ZYMURGY JU LY/ A UGUST 2000
_ _ _ _ _ __ _ _ _ HOMEBREW CONNECTION
THESE FINE RETAIL SHOPS ACROSS NORTH AMERICA OFFER HOMEBREWING INGREDIENTS AND SUPPLIES. PLAN TO VISIT THEM WHEN YOU ARE IN THE AREA.
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My Brew Heaven
3659 Lorna Rd
Suite 155
Birmingham, AL 35007
(205) 985-8871
brewheavnS@aol.com
ARIZONA
Brew Your Own Brew
2562 North Campbell Avenue
Tucson, AZ 85719
(520) 322-5049;
Toll free (888) 322-5049
www.brewyourownbrew.com
CONNECTICUT
Great American Home Brew
Supplies at Geremia Gardens
1720 West St. (RT 229)
Southington, CT 06489
(860) 620-0332;
(800) 94-UBREW
Stein Fillers
4160 Norse Way
Long Beach, CA 90808
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brew@steinfillers .com
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What Ale's Ya
COLORADO
Beer at Home
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ARKANSAS
The Home Brewery
455 E. Township St.
Fayetteville, AR 72703
(SOl) 587-1440; (800) 618-9474
FAX (SO!) 587-1499
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Heartland Homebrew
888 East Belvidere Road, Unit 215
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INDIANA
Beer & Wine by U
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In the Northview Mall
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GEORGIA
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KANSAS
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6633 Nieman Rd.
Shawnee, KS 66203
(913) 962-2501;
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94 77 Westport Rd.
Louisville, KY 40241
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MAINE
The Purple Foot Downeast
P.O. Box 116
Waldoboro , ME 04572
(207) 832 -6286
MARYLAND
Th e Flying Barrel (BOP)
103 South Carroll St.
Frederick, MD 21 701
(301) 663 -4491 ;
FAX (301) 663-6195 ;
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56
ZYMURGY JULY/ AUGUST 2000
NEW JERSEY
Hop & Vine
12 71 Route 22 East
Lebanon Plaza
Lebanon , Nj 08833
(908) 236-6349;
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1035 Evans Ave .
Akron , OH 44305
(330) 633 -7223;
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JC Homebrewing Co.
8306 State Route 43
East Springfield, OH 4392 5
(740) 543-4200;
(800) 899-5180;
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MINNESOTA
The Hom e Brewery/Hanson's
Hobby Homebrewing Inc.
NEW YORK
The Brew Shop @ Cornell's
MISSOURI
Home Brew Supply LLC
3508 S. 22nd St.
St. joseph , MO 64503
(816) 233 -9688;
(800) 285-4695;
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NEBRASKA
Fermenter's Supply
& Equipment
8410 'K' Plaza , Suite I 0
Omaha, NE 68127
(402) 593-9171 ;
FAX (402) 593-9942 ;
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NEW HAMPSHIRE
Hops & Dreams
PO Box 9 14
Atkinson , H 03811
(888) BREW-BY-U ;
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NORTH CAROLINA
Alternative Beverage
114-0 Freeland Lane
Charlotte , NC 28217
(704) 527-2337;
(800) 365 -BREW;
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Vinbrew Supply
4411 Carroll-southern
Carroll , OH 43112
(800) 905-9059
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OKLAHOMA
The Brew Shop
3624 N. Pennsylvania
Oklahoma City, OK 73112
(405) 528-5193 ;
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thebrewshop@msn .com
Homebrew Adventures
OREGON
Corvallis Brewing Supply
464 SW Madison
Corvallis, OR 97333
(54 1) 758-1674;
(877) 274-0732
FAX (541) 758-1674;
cbsbrew@peak.org
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WW W . BEERTOWN .ORG
PENNSYLVANIA
Keystone Hom ebrew Supply
779 Bethlehem Pike
Montgomeryville, PA 18936
(215) 855-0100;
FAX (215) 855 -4567;
keystonehb@juno.com
IVWiv.keystonehomebrelv.com
TENNESSEE
All Seasons Gardening
& Brewing Supply
3900 Hillsboro Pike, Suite 16
1 ashville, TN 37215
(615) 385-0300;
(800) 790-2188
epthomp@ix.netcom.com
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VIRGINIA
The Brewmeister
Vi ntage Cellar
UTAH
Art's Brewing Supplies
642 South 250 West
Salt Lake City, UT 84101
(SOl) 533 -8029;
FAX (801) 533-8029;
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1VIVIV. users. u swest. n etl-a rtsbrew
WISCONSIN
Life Tools Adventure Outfitter
TEXAS
WASHINGTON
1200 S. State
Salt Lake Ci ty, UT 84111
(SO!) 531-8182;
FAX (801) 531 -8605;
(800) 626-2 739;
sales@beernut.com ;
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1963 .
Warner, Eric, German Wheat Beer, Brewers
References
knuckles, and
1996.
Publications, 1992 .
Zymurgy.
57
WWW . BEERTOWN . ORG
A F<lrt In Church
Whe n I awoke this time , I was standing
with the goat god outside a church.
"Come inside , my friend , all will be
explained," Pan said.
When we got to the door, I realized this
was no ordinary church. For one thing it
accepted all major credit ca rds. Inside there
were no pews or a lters, but rather tables and
gia nt copper vats. I suddenly realized where
we we re, the Church Brew Works. An old
church tha t had been deconsecrated and
turned into a brewpub.
Pan and I found two seats at the bar.
"The brewer, Bryan Pearson, is a good friend
of mine," Pan said. "He makes an inspired
Ma ibock- won a silver medal at the last
Great American Beer Festival. "
"Yo u seem to know a lot about the
GABF," I said.
"Ind eed, I attend every year. I find it
uniquely suited to my behavioral traits. In
fac t, it's one of the few times I can actually
blend in with a crowd. "
"I believe that ," I said. The bartender
brought us two Mad Brewer Maibocks. They
were predictably light in color, with a clean,
malty nose. The flavor was sublime.
"I happen to be quite familiar with the
specifications of this particular offering," said
Pan. "The grain bill includes Belgian Pilsen,
Munich, CaraPils and a touch of Wheat malt
for head retent ion. For hops, he uses German Perle and Hallertauer Hersbrucker. The
yeast is Wyeast Bohemian Lager #2124. He
does a doub le decoction mash , and lagers
it at least two months. The starting gravity is
17 Plato ( 1.069 SG) , counts 28 BU 's, and
weighs in at approximately 7 percent ABV. "
Discreetless In Se<lttle
A toot of "Satisfaction " on the pipes and
a goat dance later, and I was in Seattle, talking with Dick Cantwell at the Elysian bar.
Pan (or Dan) was a regular here as well.
He appreciated the mythological theme, the
Maibock, and the way the general rowdiness of a live rock band "makes the nubile
northwestern nymphs more susceptible to
the libidinous allure of a perfectly performed
goat dance. "
58
WWW . BEERTOWN.ORG
BIBLIOGRAPHY
Correnty , Paul. The Art of Cidermaking
Brewers Publications, Inc. , Boulder, CO,
1995.
Proulx, Annie &
1995.
ISBN:
~
(?
&>
a smashing
good time!
TRAVEL
BY DANA
800-375-8534
59
ZYMURGY JULY/ AUGUST 2000
interior of your house yo u might be surprised to find tha t it is a few degrees cooler
than the rooms that have outside walls. You
might stick a thermometer in there and
check it a fter a few minutes. This may be
sufficient for your needs.
I have used this method with limited success, generally gaining about 3-5 F (2-3 C)
60
Ice water bath running through counterflow chiller powered by cheap sub
mersible pump. Water bath outflow directed back into cooler. Chiller outflow
to keg fermenter.
ZYMURGY JULY/ AUGUST 2000
web page at http://home.e lp.rr. comlbrewbeer/ch iller/chiller.html where you ' ll find
Warm Weather
Veasties
with Wyeast's 3787 strain at 73-75 F (23240 C) and was able to achieve a pleasant
writes as follows:
"There are quite a few options fo r warm
No Excuses!
~
ZYMURGY JULY/ AUGUST 2000
61
HopTech
www.hoptech.com
Zymurgy Advertisers he lp s tre ngthe n the hom ebrewi ng in d ustry. Please consider offeri ng the m
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'
62
Z YMU RGY JULY / AUGUST 2000
WWW.BEERTOW
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WWW . BEE RT O WN .ORG
ZYMURGY JULY/ A UG U ST 2 00 0
LAST DROP _ _ _ _ _ _ __ _ __ __
ALAN
MOEN
64
ZYMURGY JULY / AUGUST 2000
WWW.BEERTOWN ORG
October 5, 6 and 7, 2000 Colorado Convention Center Downtown Denver, '""'''u4 u Public Tasting Sessions 5:30 to
each evening $30 in advancef$35 at the door. AHA "Members
October 7 12:00 to 4:30
$20 in advancef$25 at the door 3J)3 ~4:g_z.utut,...!.)mill.J:l~eett0Jlm.Jorg_ __ _ _ _....J
p.m.
Chicago
Beer Festival
1996 GoldMedal
American H0n'd Beer Cup