Brewing Master » Homebrew Beer

Seeking advice re: kids party

admin — Fri, 19 Mar 2004 00:00:00 +0000

Question:

or better yet, go to Red Lobster!!!!!! Have you gone to Red Lobster yet, ML? When I go, I usually get their rock lobster tail. Yummy! Not exactly cheap, but once in awhile, I guess it’s ok to indulge oneself.

I’ve never been there. Plan to some day, though.

Response:

Maybe we should skip the lobster; you guys drive up here and we’ll go to the Seattle waterfront and get fresh Alaskan king crab. Or freshly grilled salmon. Or both…..mmmmmmmm……. There is this little place on one of the piers where they bring your meal in a big bowl and dump it out on your table, which has been covered with newspaper. It contains little crab legs, clams, mussels, shrimp, little new potatoes, chunks of corn on the cob, and other yummy things and you eat with your fingers and a crab-cracking hammer. Throw in a couple of amber ales

I’m on my way.

Response:

- Hide quoted text — Show quoted text – Maybe we should skip the lobster; you guys drive up here and we’ll go to the Seattle waterfront and get fresh Alaskan king crab. Or freshly grilled salmon. Or both…..mmmmmmmm……. There is this little place on one of the piers where they bring your meal in a big bowl and dump it out on your table, which has been covered with newspaper. It contains little crab legs, clams, mussels, shrimp, little new potatoes, chunks of corn on the cob, and other yummy things and you eat with your fingers and a crab-cracking hammer. Throw in a couple of amber ales I’m on my way.

Ummm, can you hold the table? I’ll be there sometime in mid May. Lori Mc

Response:

I’m on my way. Ummm, can you hold the table? I’ll be there sometime in mid May.

It’s called "The Crab Pot" and it’s right down the hill from Pike Place Market. It’s by the water taxis. Once you get to the waterfront, just ask and someone will point you in the right direction. I could be wrong, but they may also have steaks if that’s what your companion prefers. Lauri in WA I like my email spamless

Response:

– Hide quoted text — Show quoted text – Humph. This is heartbreaking. I interrupt because I sense that you need advice NOW. Put a smile on your face, your pajamas on, grab your sleeping bag, make popcorn, and crash the party. You don’t have to look at your ex, just your daughter and her friends. Don’t let your heart be broken. Follow through with your intentions. Refuse to fight. Ignore any negativity. Be the adult. You can do this. Many people are behind you. A newbie, Pegi Hi all, I have been planning and buying items for my daughter’s birthday sleepover for over a week. We’d gone and bought stuff to make party baskets, rented videos, ordered the pizza, scheduled it all to proceed without a hitch. Mom seemed inattentive and outside of the entire situation. She never discussed the party or indicated she would change her current schedule of leaving Friday nights and returning on Sunday mornings so I could have ‘my day’ for myself. Last night she informed me she would be at the party and, effectively, ‘in charge’. As I don’t want to upset my youngest I once again acquiesced and volunteered to find something else to do in order to reduce the potential tension in the house. My daughter wants me here so I agreed to stay. Now the stbx is in the daughter’s room with all the girls and have basically shut me out of the party that I planned. As annoyed as I am at the whole turn-about, I am not sure what it is that I am supposed to do with myself, other than asking advice on this forum. My question is: How would you as a parent react to this usurpation? Thanks ml, Pegi. Soon after my posting the mom ditched the kids as I rejoined the party. We played silly string, and served the ice cream. Then we played the ‘Survivor’ game and watched videos. She only re-appeared to vacuum the mess up then disappeared again to do her laundry then to bed. Maybe I am a little too sensitive when it comes to the kids. The whole of my life right now is centered around them and I have a whole new appreciation for single parents. But the rewards make all the heartache worthwhile. Thanks for the support.

Good for you. But something to remember, one day when the kids are grown, you’re still gonna have YOU. Be sure you don’t neglect taking care of yourself. I made the mistake of wrapping up my entire identity in being my kids’ mom, and then in trying to be my (new) husband’s wife.. I forgot to love myself, and suddenly realized that if i don’t do it, nobody else is gonna. I don’t think you sound too sensitive in regards to your kids. You sound normal. Now, tomorrow i think you should go out and do something special for yourself. Buy yourself dinner, or maybe even some flowers. Yeah, i’ll buy myself some flowers if you’ll buy yourself some flowers. (or go fishing, that would count, too)

Response:

or better yet, go to Red Lobster!!!!!!

Response:

or better yet, go to Red Lobster!!!!!!

Have you gone to Red Lobster yet, ML? When I go, I usually get their rock lobster tail. Yummy! Not exactly cheap, but once in awhile, I guess it’s ok to indulge oneself.

Response:

One of those disgusting situations that come with territory. The best thing you can do is let your daughter have a good time. Be glad you got rid of that wife, well almost. i

Thanks igor. I’ve been doing all I can to make this a stress free environment and let’s just say she hasn’t. One side benefit of all this is that my tolerance level has shifted much higher than it used to be since I can (mostly) laugh off the insults and bad behavior on her part. On the other hand, August 22nd can’t come quick enough for me. I’ve already scheduled a poker party for that night. You’re all invited but please RSVP, I still need to rent chairs for everyone that have already committed to help me celebrate. — Regards, CK (remove clothes when replying)

Response:

- Hide quoted text — Show quoted text – Good for you. But something to remember, one day when the kids are grown, you’re still gonna have YOU. Be sure you don’t neglect taking care of yourself. I made the mistake of wrapping up my entire identity in being my kids’ mom, and then in trying to be my (new) husband’s wife.. I forgot to love myself, and suddenly realized that if i don’t do it, nobody else is gonna. I don’t think you sound too sensitive in regards to your kids. You sound normal. Now, tomorrow i think you should go out and do something special for yourself. Buy yourself dinner, or maybe even some flowers. Yeah, i’ll buy myself some flowers if you’ll buy yourself some flowers. (or go fishing, that would count, too)

ml, I am definitely taking care of me this time. I keep reminding myself of the analogy of the airline oxygen masks. That is what helps me focus on the kids while not losing myself in the process. Since it appears I have the entire Saturday free, I decided to accept the invitation to a St. Patty’s/ Solstice party that I had previously turned down. This is the first ‘free’ Sat. I have had in seven months, might as well make the most of it, even though it is short notice. I might even trip on down to the Red Lobster! Anyone that joins me might get the chance to drive a Porsche. — Regards, CK (remove clothes when replying)

Response:

Thanks Pegi, I wanted to reply to your message directly. Thanks for the advice. I ‘crashed’ the party of my own volition and it worked out very well. Your advice turned out to be spot on and I thank you for sharing. Especially the part about ignoring the negativity. As long as I don’t let her get me upset I maintain my level of happiness and I seem to be getting much better at it. Thanks for allowing me the occasional rant. And welcome to ASD! — Regards, CK (remove clothes when replying)

Response:

I’m waiting for Lauri to come down so we can all go together. The anticipation is building for sweet, succulent lobster tail smothered in real butter! (Down boy!) — Regards, CK (remove clothes when replying) – Hide quoted text — Show quoted text – or better yet, go to Red Lobster!!!!!!

Response:

… Anyone that joins me might get the chance to drive a Porsche.

Great, just when I had convinced myself that chasing material goods wasn’t so important… At least I’m not trying so hard to avoid Guinness. Here’s a toast to you and best wishes on a well deserved self-indulgent day. — Andy

Response:

Personally… I like a whole lobster…. the meat in the claws is just as good as the meat in the tail…. And a lobster should be about 2 lbs….. that way, you get lots of meat….. Now look what you did… you’ve got me hankerin’ for a lobster meal..!!!

– Hide quoted text — Show quoted text – or better yet, go to Red Lobster!!!!!!

Response:

(remove clothes when replying) or better yet, go to Red Lobster!!!!!! I’m waiting for Lauri to come down so we can all go together. The anticipation is building for sweet, succulent lobster tail smothered in real butter!

Lauri? Butter? Lobster? I’m in! Don’t leave without me! Lauri in WA I like my email spamless

Response:

Thanks for reminding me. Last week I heard the radio DJays complaining about the high price of Maine lobster in San Diego when one can drive down to Mexico and buy lobster for the cheap. If anyone who was raised on ‘real’ lobster can tell me that the Spiny California lobster is as good I will call them liars. For one thing, their claws are very small and practically meatless so are generally not served. Anyone who has only had this variety just will not understand the attraction. That leaves more for me! — Regards, CK (remove clothes when replying)

– Hide quoted text — Show quoted text – Personally… I like a whole lobster…. the meat in the claws is just as good as the meat in the tail…. And a lobster should be about 2 lbs….. that way, you get lots of meat….. Now look what you did… you’ve got me hankerin’ for a lobster meal..!!! I’m waiting for Lauri to come down so we can all go together. The anticipation is building for sweet, succulent lobster tail smothered in real butter! (Down boy!) — Regards, CK (remove clothes when replying) or better yet, go to Red Lobster!!!!!!

Response:

(remove clothes when replying)

or better yet, go to Red Lobster!!!!!! I’m waiting for Lauri to come down so we can all go together. The anticipation is building for sweet, succulent lobster tail smothered in real butter! Lauri? Butter? Lobster? I’m in! Don’t leave without me! Lauri in WA I like my email spamless

Don’t forget the tail! — Regards, CK (remove clothes when replying)

Response:

Thanks Andy, Money can’t buy happiness but the joys it can rent! Mmmm…. Guinness! I’m off to mom’s for corned beef and cabbage then off to the Equinox party for homebrew green beer. Cheers! — Regards, CK (remove clothes when replying)

– Hide quoted text — Show quoted text – … Anyone that joins me might get the chance to drive a Porsche. Great, just when I had convinced myself that chasing material goods wasn’t so important… At least I’m not trying so hard to avoid Guinness. Here’s a toast to you and best wishes on a well deserved self-indulgent day. — Andy

Response:

Last week I heard the radio DJays complaining about the high price of Maine lobster in San Diego when one can drive down to Mexico and buy lobster for the cheap. If anyone who was raised on ‘real’ lobster can tell me that the Spiny California lobster is as good I will call them liars.

The infidels! They should be fined by the FCC! IMHO, the only way to eat ‘real’ lobster is to fly into Bangor and drive to Bar Harbor… [Rog']

Response:

Hi all, I have been planning and buying items for my daughter’s birthday sleepover for over a week. We’d gone and bought stuff to make party baskets, rented videos, ordered the pizza, scheduled it all to proceed without a hitch. Mom seemed inattentive and outside of the entire situation. She never discussed the party or indicated she would change her current schedule of leaving Friday nights and returning on Sunday mornings so I could have ‘my day’ for myself. Last night she informed me she would be at the party and, effectively, ‘in charge’. As I don’t want to upset my youngest I once again acquiesced and volunteered to find something else to do in order to reduce the potential tension in the house. My daughter wants me here so I agreed to stay. Now the stbx is in the daughter’s room with all the girls and have basically shut me out of the party that I planned. As annoyed as I am at the whole turn-about, I am not sure what it is that I am supposed to do with myself, other than asking advice on this forum. My question is: How would you as a parent react to this usurpation? — Regards, CK (remove clothes when replying)

Response:

Now the stbx is in the daughter’s room with all the girls and have basically shut me out of the party that I planned. As annoyed as I am at the whole turn-about, I am not sure what it is that I am supposed to do with myself, other than asking advice on this forum. My question is: How would you as a parent react to this usurpation?

One of those frustrating times when you’d like to tell your kid that their other parent is an ass, but you bite your tongue and say nothing, and be happy that your kid is having a good time. It’s rough.

Response:

Humph. This is heartbreaking. I interrupt because I sense that you need advice NOW. Put a smile on your face, your pajamas on, grab your sleeping bag, make popcorn, and crash the party. You don’t have to look at your ex, just your daughter and her friends. Don’t let your heart be broken. Follow through with your intentions. Refuse to fight. Ignore any negativity. Be the adult. You can do this. Many people are behind you. A newbie, Pegi – Hide quoted text — Show quoted text – Hi all, I have been planning and buying items for my daughter’s birthday sleepover for over a week. We’d gone and bought stuff to make party baskets, rented videos, ordered the pizza, scheduled it all to proceed without a hitch. Mom seemed inattentive and outside of the entire situation. She never discussed the party or indicated she would change her current schedule of leaving Friday nights and returning on Sunday mornings so I could have ‘my day’ for myself. Last night she informed me she would be at the party and, effectively, ‘in charge’. As I don’t want to upset my youngest I once again acquiesced and volunteered to find something else to do in order to reduce the potential tension in the house. My daughter wants me here so I agreed to stay. Now the stbx is in the daughter’s room with all the girls and have basically shut me out of the party that I planned. As annoyed as I am at the whole turn-about, I am not sure what it is that I am supposed to do with myself, other than asking advice on this forum. My question is: How would you as a parent react to this usurpation?

Response:

Thanks ml, Pegi. Soon after my posting the mom ditched the kids as I rejoined the party. We played silly string, and served the ice cream. Then we played the ‘Survivor’ game and watched videos. She only re-appeared to vacuum the mess up then disappeared again to do her laundry then to bed. Maybe I am a little too sensitive when it comes to the kids. The whole of my life right now is centered around them and I have a whole new appreciation for single parents. But the rewards make all the heartache worthwhile. Thanks for the support. — Regards, CK (remove clothes when replying)

Response:

There is this little place on one of the piers where they bring your meal in a big bowl and dump it out on your table, which has been covered with newspaper. It contains little crab legs, clams, mussels, shrimp, little new potatoes, chunks of corn on the cob, and other yummy things and you eat with your fingers and a crab-cracking hammer. Throw in a couple of amber ales and man, that’s a meal.

AHHHHHHHHHHHHHH and to think I have never ate at this wonderful sounding place. I love seafood! Seems every time I am in Seattle it is with a person who doesn’t like fish, let alone sea food. Ah Geeze…. Lori Mc

Response:

Crab is good… but to me, there is much more work getting crabmeat out of those crab legs, then what it takes to get the meat out of a lobster… But that’s just my opinion…. :-)

– Hide quoted text — Show quoted text – If anyone who was raised on ‘real’ lobster can tell me that the Spiny California lobster is as good I will call them liars. For one thing, their claws are very small and practically meatless so are generally not served. Maybe we should skip the lobster; you guys drive up here and we’ll go to the Seattle waterfront and get fresh Alaskan king crab. Or freshly grilled salmon. Or both…..mmmmmmmm……. There is this little place on one of the piers where they bring your meal in a big bowl and dump it out on your table, which has been covered with newspaper. It contains little crab legs, clams, mussels, shrimp, little new potatoes, chunks of corn on the cob, and other yummy things and you eat with your fingers and a crab-cracking hammer. Throw in a couple of amber ales and man, that’s a meal. Lauri in WA I like my email spamless

Response:

If anyone who was raised on ‘real’ lobster can tell me that the Spiny California lobster is as good I will call them liars. For one thing, their claws are very small and practically meatless so are generally not served.

Response:

Is this friendly place?

admin — Tue, 16 Mar 2004 00:00:00 +0000

Question:

/snip/ No one seems to have pointed out that you can make low carb pizza…. something you may want to try. One way is to use ground beef as the crust (do a search on meetza in this group) or to use a low carb tortilla as the base for your pizza.

Low-carb tortilla?

Response:

Low-carb tortilla?

Yep, that’s a good one. Is tomato sauce a problem?

depends on how much you use and which one you use. Check the carb counts. I would recommend doing a search in this group for "pizza" and for "meetza" you will come up with some great suggestions for a healthier lower carb version of pizza. There are many creative cooks on this group who are very generous with their time and recipes. Good luck! You’ll find this to be a very helpful place. Susan

Response:

I didn’t weigh in at the beginning because I was so disgusted with myself, I didn’t want to know what I weighed.

When I worked at Curves, a lot of women would feel this way. I would convince them to step on the scale with their eyes closed, and I would quickly write it and close the file. They were always glad later, so they could have some measure of how far they had come. LCing since 12/01/03- Me- 5′7" 265/220/140 & hubby- 6′ 310/239/180

Response:

Wort is sugar water, not beer. And you call yourself a brewer?

– Hide quoted text — Show quoted text – BTW what’s your favorite brew and how long you been brewing? I’ve been brewing on and off for about 10 years. Started kegging last summer, and that made a world of difference. No more wondering if it’ll be carbonated, no more telling people not to drink the sediment or shake the bottle. My favorite so far is a German pilsner that tastes almost like Sam Adams. I’ve also got an IPA in the fridge, and some root beer. Hoping to move to all-grain this summer. I’ve tried the Mich Ultra. Blech. I’d rather have a gin-and-diet-tonic than a bad beer. I also see that Rolling Rock makes a low-carb beer, but I can’t imagine it’s good. I mean…beer is sugar water! That’s all it wants to be. I haven’t really had any beer cravings, which is good. But last night I was really wanting Coco Puffs for some reason. :-)

Response:

Hi everyone. My wife and I started the South Beach diet about 10 days ago.

Welcome! This is a great place just ignore the few trolls that are hiding beneath the bridge to attack unwary travelers. But I miss pizza sooooooo much. And it doesn’t help that one of my hobbies is beer brewing. I’ve got 3 kegs of delicious homebrew out in the garage.

No one seems to have pointed out that you can make low carb pizza…. something you may want to try. One way is to use ground beef as the crust (do a search on meetza in this group) or to use a low carb tortilla as the base for your pizza. there are other ideas floating around too. As you search the archives you’ll be amazed at how creative some of the people in this group are. There is a ASDLC (alt.support.diet.low-carb) cookbook that was put together and is available online. I"ll find the link and post it but if you want it faster it is in the FAQ that is posted daily. It’s a great place to search for recipes. Good luck! You’ve come to the right place. Susan – Hide quoted text — Show quoted text – But I haven’t touched it!

Response:

You guys want to take it to e mail or OT ?

Sure. There’s also a ng called rec.crafts.brewing.

Response:

Hi everyone. My wife and I started the South Beach diet about 10 days ago. Is this where I come for support? :-)

This place is pretty … lively. Some South Beach people here I’m sure. For a safer atmosphere, try an online forum such as http://forum.lowcarber.org/ http://www.wordplay.org/ Some of those big private boards even have special sections for each diet. I found those by searching for "insulin resistance" and "insulin spike" and such terms. Use whatever terms people use a lot in SB. Skinny — pre-diab hypo

Response:

BTW what’s your favorite brew and how long you been brewing? I’ve been brewing on and off for about 10 years. Started kegging last summer, and that made a world of difference. No more wondering if it’ll be carbonated, no more telling people not to drink the sediment or shake the bottle. My favorite so far is a German pilsner that tastes almost like Sam Adams. I’ve also got an IPA in the fridge, and some root beer. Hoping to move to all-grain this summer.

Okay I have been quiet as long as I can stand it. I owned and operated a homebrew store for 8 years. We closed the shop about 3 years ago but are still brewing. It has been a long time since I have talk beer to fellow brewers.You guys want to take it to e mail or OT ? MJ

Response:

BTW what’s your favorite brew and how long you been brewing?

I’ve been brewing on and off for about 10 years. Started kegging last summer, and that made a world of difference. No more wondering if it’ll be carbonated, no more telling people not to drink the sediment or shake the bottle. My favorite so far is a German pilsner that tastes almost like Sam Adams. I’ve also got an IPA in the fridge, and some root beer. Hoping to move to all-grain this summer. I’ve tried the Mich Ultra. Blech. I’d rather have a gin-and-diet-tonic than a bad beer. I also see that Rolling Rock makes a low-carb beer, but I can’t imagine it’s good. I mean…beer is sugar water! That’s all it wants to be. I haven’t really had any beer cravings, which is good. But last night I was really wanting Coco Puffs for some reason. :-)

Response:

Wow…I looked at your photos. You must feel great!

Response:

And it doesn’t help that one of my hobbies is beer brewing. I’ve got 3 kegs of delicious homebrew out in the garage.

If you are anywhere near Austin, TX I’ll come over and take some of that beer off your hands … LOL BJ

Response:

- Hide quoted text — Show quoted text – Hi everyone. My wife and I started the South Beach diet about 10 days ago. Is this where I come for support? :-) I didn’t weigh in at the beginning because I was so disgusted with myself, I didn’t want to know what I weighed. My wife convinced me to weigh in this past weekend, so I have a baseline now. I need to lose about 35-40 pounds. I’m doing 3 miles per day on the treadmill, and haven’t cheated so far. I really want to do this. But I miss pizza sooooooo much. And it doesn’t help that one of my hobbies is beer brewing. I’ve got 3 kegs of delicious homebrew out in the garage. But I haven’t touched it!

Sure it’s friendly, as long as you learn to ignore that which is unfriendly. — Jean B.

Response:

ANOTHER Zymurgist!!! Welcome Mitch! I too a ma homebrewer — 4 taps in the frig in the basement, ket rich with 3 resting — I found that though there are many "low carb" beers available they don’t taste much betterthan water. During induction I think you are best to avoid your wonderufl elixer at this point, but after induction Rather than having 3-4 mic ultra’s enjoy 1-2 of your good beer. Quality not quantity!! I Was doing atkins about 8 years ago. lost and never gave up my beer. I’ve been back on atkins since last August, have lost 25 pound and though I no longer have a beer or two when I get home from work I still am able to enjoy what I work so hard on, participate fully in my home brew club events and still manage to succeed with this WOE. Good luck and I’ll drink a SNPA cloe for you. BTW what’s your favorite brew and how long you been brewing? Walt 205/175 STILL/165 – Hide quoted text — Show quoted text – Hi everyone. My wife and I started the South Beach diet about 10 days ago. Is this where I come for support? :-) I didn’t weigh in at the beginning because I was so disgusted with myself, I didn’t want to know what I weighed. My wife convinced me to weigh in this past weekend, so I have a baseline now. I need to lose about 35-40 pounds. I’m doing 3 miles per day on the treadmill, and haven’t cheated so far. I really want to do this. But I miss pizza sooooooo much. And it doesn’t help that one of my hobbies is beer brewing. I’ve got 3 kegs of delicious homebrew out in the garage. But I haven’t touched it!

—–= Posted via Newsfeeds.Com, Uncensored Usenet News =—– http://www.newsfeeds.com – The #1 Newsgroup Service in the World! —–== Over 100,000 Newsgroups – 19 Different Servers! =—–

Response:

Hi everyone. My wife and I started the South Beach diet about 10 days ago. Is this where I come for support? :-)

Try a truss Seriously, I posted a long while back but have lurked ever since (till now). You *will* find support, as I’ve gleaned plenty by just lurking, but you may also find it hard to "bite your tongue" at some of the asinine comments from one poster in particular. This group also seems to attract trolls from time to time. They must be "food challenged" ones, eh?

Response:

Hi everyone. My wife and I started the South Beach diet about 10 days ago. Is this where I come for support? :-)

Welcome, Mitch and Mrs. Mitch. This is a great place for ideas, information, and support. Ignore the people you don’t want to hear from and read the ones you like. It’s no sin to killfile people or ignore them. It sounds like you are off to a great start with diet and exercise. Good for you! — Jean M. New food of the week: Ice water. Lots of it. (The jalape

I need a steam beer recipe

admin — Mon, 06 Jan 2003 00:00:00 +0000

Question:

I had my first bottle of Anchors Steam Beer recently, and have fallen in love with the taste. I would love to make my own. Does anyone know of a good clone recipe? It could be either extract or all-grain (I have only done extract thus far, but am going to start all-grain soon).

I moved to the San Francisco Bay area in the early 60’s. I drank Anchor Steam beer there and recalled it as being a little hazy and having a flavor that was all its own. I liked it very much. IIRC it was only available on draft back then and was a little hard to find. When I first tried it again in the mid 80’s it was bottled and pretty much unremarkable. Nothing like I remembered it. Later I also tried it on draft and found it to be a clear lager type beer a little too light for my taste and still nothing like I remembered it. Was that just me or has the character of Anchor steam changed over the years? Or is it that nostalgia in the only thing that is as good as it used to be? —–= Posted via Newsfeeds.Com, Uncensored Usenet News =—– http://www.newsfeeds.com – The #1 Newsgroup Service in the World! —–== Over 80,000 Newsgroups – 16 Different Servers! =—–

Response:

I have an award winning Steam recipe on my page… Cheers, Mike www.ipass.net/~mpdixon/homebrew.htm

Response:

http://www.schwedhelm.net/diversions/labelsrecipes.html Third recipe down called Red Ryder. This is my House Brew. It’s for a 10 gallon batch. Beer here, Mike — **Remove the obvious when replying directly**

– Hide quoted text — Show quoted text – I had my first bottle of Anchors Steam Beer recently, and have fallen in love with the taste. I would love to make my own. Does anyone know of a good clone recipe? It could be either extract or all-grain (I have only done extract thus far, but am going to start all-grain soon). Thanks, Jim

Response:

I’ve done various beers in the broad style of an Anchor Steam. BJCP classes it as "California Common" under American Pale Ale, but in many ways it’s closer to a Vienna lager than a typical APA. I’m fond of Vienna & Munich malts and use more of those than might be appropriate, but … 6 lbs 2-row pale 3 lbs Vienna 2 lbs Munich .5 lb Crystal 40 .5 lb Barley Flakes Mash at about 150. Northern Brewer throughout the boil. An ounce at an hour, an ounce at 30 and an ounce at 15 ought to do it, adjust depending on %AA of your hops and your preference. WLP810 SF Lager Yeast. I like to ferment at cellar temperatures (mid 50s), rack to secondary after a week and leave it in the cellar for two or three months before kegging & serving. It can be fermented at room temperatures; it can also be lagered in the mid-30s for a while if you like. ben

Response:

Here ya go….extremely close to Anchor acording to my friends.

[ Steam Beer.txt 2K ]

ProMash Recipe Printout Recipe : Steam Beer BJCP Style and Style Guidelines 06-C American Pale Ales, California Common Ale Min OG: 1.044 Max OG: 1.055 Min IBU: 35 Max IBU: 45 Min Clr: 8 Max Clr: 14 Color in SRM, Lovibond Recipe Specifics Batch Size (GAL): 6.00 Wort Size (GAL): 6.00 Total Grain (LBS): 11.50 Anticipated OG: 1.055 Plato: 13.48 Anticipated SRM: 9.6 Anticipated IBU: 33.3 Brewhouse Efficiency: 80 % Wort Boil Time: 90 Minutes Pre-Boil Amounts Evaporation Rate: 11.00 Percent Per Hour Pre-Boil Wort Size: 7.19 Gal Pre-Boil Gravity: 1.046 SG 11.34 Plato Formulas Used Brewhouse Efficiency and Predicted Gravity based on Method #1, Potential Used. Final Gravity Calculation Based on Points. Hard Value of Sucrose applied. Value for recipe: 46.2100 ppppg % Yield Type used in Gravity Prediction: Fine Grind Dry Basis. Color Formula Used: Mosher Hop IBU Formula Used: Tinseth Tinseth Concentration Factor: 1.30 Grain/Extract/Sugar % Amount Name Origin Potential SRM 87.0 10.00 lbs. Pale Malt(2-row) America 1.036 2 8.7 1.00 lbs. Crystal 80L 1.033 80 4.3 0.50 lbs. Cara-Pils Dextrine Malt 1.033 2 Potential represented as SG per pound per gallon. Hops Amount Name Form Alpha IBU Boil Time 0.50 oz. Northern Brewer Whole 9.00 14.9 90 min. 0.75 oz. Northern Brewer Whole 9.00 16.1 30 min. 1.00 oz. Northern Brewer Whole 9.00 2.4 2 min. Yeast —– White Labs WLP810 San Fransisco Lager Mash Schedule Mash Type: Single Step Qts Water Per LBS Grain: 1.57 Total Qts: 18.00 Saccharification Rest Temp : 155 Time: 90 Mash-out Rest Temp : 176 Time: 10 Sparge Temp : 180 Time: 60

Response:

New To Brew

admin — Sat, 04 Jan 2003 00:00:00 +0000

Question:

Instructions: http://www.howtobrew.com/ Equip/supplies (very short list), off the top of my head): http://www.listermann.com/ http://www.paddockwood.com/ http://www.northernbrewer.com/ Don’t forget about your local HB supplier!! – Hide quoted text — Show quoted text – Hello everyone I am Steve and I am very new to Brewing beer. I have been reading your posts and find them very interesting. I was at a Christmas party 3 weeks ago and a friend of mine I work with brought in a cooler full of different beers. I didn’t know he brewed his own until I saw the caps labeled with numbers and a chart out side his cooler telling me all about the beer tastes. I was blown away from the taste. He even grew his own hops. I never thought about making my own until my wife bought me a MR. Beer kit. (don’t laugh) it gave me the fever of making my own beer. I have made my first batch and am waiting to taste it in a week or 2. I know Mr. Beer is a hokey way to make beer but it was fun anyway. Now for my question. Can some of you please list some web pages you use for information on brewing your own beer and also I would like to start purchasing the real stuff… I want to make my next batch the real way. Where can I purchase supplies at a good price and what exactly do I need to make my next beer? Thanks for your help in advance, Steve

Response:

Now for my question. Can some of you please list some web pages you use for information on brewing your own beer and also I would like to start purchasing the real stuff… I want to make my next batch the real way.

http://www.thebeersite.com/ to learn to brew and a good retailer is http://www.paddockwood.com/ cheers, -Alan

Response:

Welcome Steve, I myself started a little less than 2 years ago with "The Beer Machine". I’m now doing all grain batches. definately go to www.howtobrew.com Then go to http://byo.com/referenceguide/supplydirectory/ to find a local homebrew store (LHBS) near you. Thats where you’ll learn the most. A few on-line retailers I’ve used successfully www.midwestsupplies.com www.annapolishomebrew.com www.homebrew.com and www.morebeer.com . There are countless others. Just go to your search engine and type in homebrew or home made beer. Thats basically what I did. You can also do a search from this newsgroup and find some good info for newbies. Enjoy and good luck with your start up. Kyle – Hide quoted text — Show quoted text – Hello everyone I am Steve and I am very new to Brewing beer. I have been reading your posts and find them very interesting. I was at a Christmas party 3 weeks ago and a friend of mine I work with brought in a cooler full of different beers. I didn’t know he brewed his own until I saw the caps labeled with numbers and a chart out side his cooler telling me all about the beer tastes. I was blown away from the taste. He even grew his own hops. I never thought about making my own until my wife bought me a MR. Beer kit. (don’t laugh) it gave me the fever of making my own beer. I have made my first batch and am waiting to taste it in a week or 2. I know Mr. Beer is a hokey way to make beer but it was fun anyway. Now for my question. Can some of you please list some web pages you use for information on brewing your own beer and also I would like to start purchasing the real stuff… I want to make my next batch the real way. Where can I purchase supplies at a good price and what exactly do I need to make my next beer? Thanks for your help in advance, Steve

Response:

Hello everyone I am Steve and I am very new to Brewing beer. I have been reading your posts and find them very interesting. I was at a Christmas party 3 weeks ago and a friend of mine I work with brought in a cooler full of different beers. I didn’t know he brewed his own until I saw the caps labeled with numbers and a chart out side his cooler telling me all about the beer tastes. I was blown away from the taste. He even grew his own hops. I never thought about making my own until my wife bought me a MR. Beer kit. (don’t laugh) it gave me the fever of making my own beer. I have made my first batch and am waiting to taste it in a week or 2. I know Mr. Beer is a hokey way to make beer but it was fun anyway. Now for my question. Can some of you please list some web pages you use for information on brewing your own beer and also I would like to start purchasing the real stuff… I want to make my next batch the real way. Where can I purchase supplies at a good price and what exactly do I need to make my next beer? Thanks for your help in advance, Steve

Response:

There are many, a Google search for homebrewing and home brewing will yeild lots of places to look…. I suggest you start here www.howtobrew.com and also I would like to start purchasing the real stuff… I want to make my next batch the real way. Where can I purchase supplies at a good price and what exactly do I need to make my next beer?

If you have nothing but a Mr.B, I suggest you get the necessary equipment and start by going to www.williamsbrewing.com if you practice good sanitation, you are almost guaranteed success on the first batch and the equipment and kit will total out at about $100. From there you can decide on many, many HBS that offer kits, supplies, etc at cheaper prices. Learn the process first before trying to save money… You will also need a pot, way to heat it, and bottles… Cheers, Mike

Response:

I may have fouled it all up after all

admin — Sat, 04 Jan 2003 00:00:00 +0000

Question:

Been drinking the homebrew again Dan? Burp, -Dan — Replace "nospam" with msn to send me email.

– Hide quoted text — Show quoted text – You want to experience fruity? Have Bass – the beer, not the fish, not that there is anything wrong with the fish, but they are not fruity, at least in the same sense as Bass Beer, which is fruity in the sense that beer is fruity, at least ales and maybe bad lagers except for some hybrid styles like Kolsch, cream ale and steam beer, but you knew that, or did you, depending on your beer knowledge and stuff. I like bass pan fried, the fish that is. I really can’t comment on pan fried beer, but I am willing to give it a try, if it can be done. I suspect that it would just boil away in a lot of steam and stink up the kitchen and then you-know-who would start complaining adding tangents along the way. — Dan Listermann Check out our E-tail site at www.listermann.com Free shipping for orders greater than $35 and East of the Mighty Miss. Uh…OK…but um, Dan, will I be "happy" with my with my new found knowledge? Is "fruity" just a term that can not be quantified but must be experienced? Your beer will be fine. Go ahead and bottle it. You will learn what we mean by "fruity." — Dan Listermann Check out our E-tail site at www.listermann.com Free shipping for orders greater than $35 and East of the Mighty Miss. In retrospect I realize that I may have pitched my yeast to early. It is very possible that my wort was still 90-95 degrees. I bought a very simple strip type thermometer because I had been told very good things about how reliable and accurate they were. When I attached it to my 6.5 gallon carboy, I couldn’t get a reading. Because I was not in a problem solving mode, I just knew that the reading had to be on the strip somewhere. I looked very hard and found two dark blue spots on the 68 and 70 degree marks. I became very concerned that my wort was chilling to fast and pitched all the beer yeast I had (1 liquid pack and 2 dry packs). Only later did it occur to me that the heat of the wort may have been above the level of the thermometer. I still think the thermomenter is very good, you just have to smarter than the machine you operate. The beer blew off for about 24 hours (from Monday night until Tuesday night), certainly no more than that. I put the two piece air lock in the neck of the carboy and left it alone. I have noticed that I have not had any visible blow off since Thursday. I have talked with my HBS and he has told me that while I will still have beer it will probably have a "fruity" taste. Apparently "fruity" does not equal sweet but I don’t know what it means beyond that. How should I handle this beer. It doesn’t smell putrid, I haven’t tasted it yet. Should I wait a week before bottling or, since the fermentation period appears to be over, should I bottle it now? Or should I pour it out, take the lessons learned and retry? Thanks.

Response:

There is something very fishy about this post! Tom Veldhouse

Response:

ROTFLMAO!!! You’ve been drinking, haven’t you, Dan? :) – Hide quoted text — Show quoted text – You want to experience fruity? Have Bass – the beer, not the fish, not that there is anything wrong with the fish, but they are not fruity, at least in the same sense as Bass Beer, which is fruity in the sense that beer is fruity, at least ales and maybe bad lagers except for some hybrid styles like Kolsch, cream ale and steam beer, but you knew that, or did you, depending on your beer knowledge and stuff. I like bass pan fried, the fish that is. I really can’t comment on pan fried beer, but I am willing to give it a try, if it can be done. I suspect that it would just boil away in a lot of steam and stink up the kitchen and then you-know-who would start complaining adding tangents along the way. — Dan Listermann Check out our E-tail site at www.listermann.com Free shipping for orders greater than $35 and East of the Mighty Miss.

Response:

You want to experience fruity? Have Bass – the beer, not the fish, not that there is anything wrong with the fish, but they are not fruity, at least in the same sense as Bass Beer, which is fruity in the sense that beer is fruity, at least ales and maybe bad lagers except for some hybrid styles like Kolsch, cream ale and steam beer, but you knew that, or did you, depending on your beer knowledge and stuff. I like bass pan fried, the fish that is. I really can’t comment on pan fried beer, but I am willing to give it a try, if it can be done. I suspect that it would just boil away in a lot of steam and stink up the kitchen and then you-know-who would start complaining adding tangents along the way.

Umm. Dan, how late is it where you live? ;) Weekend going well? Joe

Response:

Well Dan you could try making a Bass beer batter, then pan fry the fish, of coarse this does create a lot of steam and stink up the kitchen but at least you could say you’ve have pan fried beer, and you-know-who may even like pan fried bass with Bass beer batter and not even get into the whole tangent thing, and if it works out be sure to let us all know if you detect any fruit there will ya buddy…… — Bill Bufkin Homebrewing site http://home.swbell.net/bufkin

Response:

Uh…OK…but um, Dan, will I be "happy" with my with my new found knowledge? Is "fruity" just a term that can not be quantified but must be experienced?

Fruitiness is caused by esters, which are a class of volatile compounds found in fruits. Esters are produced in beer by yeast as byproducts of fermentation. Higher temperatures result in more ester production. This is why ales usually have detectable amounts of esters and lagers do not. Some esters are pleasant in small amounts and give ales their character. The aromas of pear (amyl acetate), banana (isoamyl acetate) and pineapple (methyl butyrate) are common in beer. But if fermentation gets too high, esters can be overpowering, and many (like ethyl acetate – which smells like nail polish remover) are unpleasant. And another group of byrproucts, fusels, are also produced in greater numbers as temperatures increase. Fusels are harsh alcohols that are solventlike and lead to hangovers. Pitching at higher temps will cause more ester and fusel products, but your main concern is to keep fermentation temperatures low. As long as the bulk of fermentation is kept within reason, the end product will be enjoyable. – Hide quoted text — Show quoted text – Your beer will be fine. Go ahead and bottle it. You will learn what we mean by "fruity." — Dan Listermann Check out our E-tail site at www.listermann.com Free shipping for orders greater than $35 and East of the Mighty Miss. In retrospect I realize that I may have pitched my yeast to early. It is very possible that my wort was still 90-95 degrees. I bought a very simple strip type thermometer because I had been told very good things about how reliable and accurate they were. When I attached it to my 6.5 gallon carboy, I couldn’t get a reading. Because I was not in a problem solving mode, I just knew that the reading had to be on the strip somewhere. I looked very hard and found two dark blue spots on the 68 and 70 degree marks. I became very concerned that my wort was chilling to fast and pitched all the beer yeast I had (1 liquid pack and 2 dry packs). Only later did it occur to me that the heat of the wort may have been above the level of the thermometer. I still think the thermomenter is very good, you just have to smarter than the machine you operate. The beer blew off for about 24 hours (from Monday night until Tuesday night), certainly no more than that. I put the two piece air lock in the neck of the carboy and left it alone. I have noticed that I have not had any visible blow off since Thursday. I have talked with my HBS and he has told me that while I will still have beer it will probably have a "fruity" taste. Apparently "fruity" does not equal sweet but I don’t know what it means beyond that. How should I handle this beer. It doesn’t smell putrid, I haven’t tasted it yet. Should I wait a week before bottling or, since the fermentation period appears to be over, should I bottle it now? Or should I pour it out, take the lessons learned and retry? Thanks.

Response:

– Hide quoted text — Show quoted text – Uh…OK…but um, Dan, will I be "happy" with my with my new found knowledge? Is "fruity" just a term that can not be quantified but must be experienced? Your beer will be fine. Go ahead and bottle it. You will learn what we mean by "fruity." — Dan Listermann Check out our E-tail site at www.listermann.com Free shipping for orders greater than $35 and East of the Mighty Miss. In retrospect I realize that I may have pitched my yeast to early. It is very possible that my wort was still 90-95 degrees. I bought a very simple strip type thermometer because I had been told very good things about how reliable and accurate they were. When I attached it to my 6.5 gallon carboy, I couldn’t get a reading. Because I was not in a problem solving mode, I just knew that the reading had to be on the strip somewhere. I looked very hard and found two dark blue spots on the 68 and 70 degree marks. I became very concerned that my wort was chilling to fast and pitched all the beer yeast I had (1 liquid pack and 2 dry packs). Only later did it occur to me that the heat of the wort may have been above the level of the thermometer. I still think the thermomenter is very good, you just have to smarter than the machine you operate. The beer blew off for about 24 hours (from Monday night until Tuesday night), certainly no more than that. I put the two piece air lock in the neck of the carboy and left it alone. I have noticed that I have not had any visible blow off since Thursday. I have talked with my HBS and he has told me that while I will still have beer it will probably have a "fruity" taste. Apparently "fruity" does not equal sweet but I don’t know what it means beyond that. How should I handle this beer. It doesn’t smell putrid, I haven’t tasted it yet. Should I wait a week before bottling or, since the fermentation period appears to be over, should I bottle it now? Or should I pour it out, take the lessons learned and retry? Thanks.

Response:

One other thing, most ales mellow with age. if you don’t like it in a week it may be good in 3 or 6 ect. Just store the bottles in a cool not cold place to age. It takes allot to make really BAD beer.

– Hide quoted text — Show quoted text – Uh…OK…but um, Dan, will I be "happy" with my with my new found knowledge? Is "fruity" just a term that can not be quantified but must be experienced? Fruitiness is caused by esters, which are a class of volatile compounds found in fruits. Esters are produced in beer by yeast as byproducts of fermentation. Higher temperatures result in more ester production. This is why ales usually have detectable amounts of esters and lagers do not. Some esters are pleasant in small amounts and give ales their character. The aromas of pear (amyl acetate), banana (isoamyl acetate) and pineapple (methyl butyrate) are common in beer. But if fermentation gets too high, esters can be overpowering, and many (like ethyl acetate – which smells like nail polish remover) are unpleasant. And another group of byrproucts, fusels, are also produced in greater numbers as temperatures increase. Fusels are harsh alcohols that are solventlike and lead to hangovers. Pitching at higher temps will cause more ester and fusel products, but your main concern is to keep fermentation temperatures low. As long as the bulk of fermentation is kept within reason, the end product will be enjoyable. "Nail polish remover"!? Wow, I’m back to being depressed. I really hope I didn’t screw this up because I really think I enjoy the hobby. I guess the only way to tell is to bottle it and taste it in a few weeks. No guts, no glory, lessons learned and all that I suppose. Thanks.

Response:

– Hide quoted text — Show quoted text – Uh…OK…but um, Dan, will I be "happy" with my with my new found knowledge? Is "fruity" just a term that can not be quantified but must be experienced? Fruitiness is caused by esters, which are a class of volatile compounds found in fruits. Esters are produced in beer by yeast as byproducts of fermentation. Higher temperatures result in more ester production. This is why ales usually have detectable amounts of esters and lagers do not. Some esters are pleasant in small amounts and give ales their character. The aromas of pear (amyl acetate), banana (isoamyl acetate) and pineapple (methyl butyrate) are common in beer. But if fermentation gets too high, esters can be overpowering, and many (like ethyl acetate – which smells like nail polish remover) are unpleasant. And another group of byrproucts, fusels, are also produced in greater numbers as temperatures increase. Fusels are harsh alcohols that are solventlike and lead to hangovers. Pitching at higher temps will cause more ester and fusel products, but your main concern is to keep fermentation temperatures low. As long as the bulk of fermentation is kept within reason, the end product will be enjoyable.

"Nail polish remover"!? Wow, I’m back to being depressed. I really hope I didn’t screw this up because I really think I enjoy the hobby. I guess the only way to tell is to bottle it and taste it in a few weeks. No guts, no glory, lessons learned and all that I suppose. Thanks.

Response:

Uh…OK…but um, Dan, will I be "happy" with my with my new found knowledge? Is "fruity" just a term that can not be quantified but must be experienced?

– Hide quoted text — Show quoted text – Your beer will be fine. Go ahead and bottle it. You will learn what we mean by "fruity." — Dan Listermann Check out our E-tail site at www.listermann.com Free shipping for orders greater than $35 and East of the Mighty Miss. In retrospect I realize that I may have pitched my yeast to early. It is very possible that my wort was still 90-95 degrees. I bought a very simple strip type thermometer because I had been told very good things about how reliable and accurate they were. When I attached it to my 6.5 gallon carboy, I couldn’t get a reading. Because I was not in a problem solving mode, I just knew that the reading had to be on the strip somewhere. I looked very hard and found two dark blue spots on the 68 and 70 degree marks. I became very concerned that my wort was chilling to fast and pitched all the beer yeast I had (1 liquid pack and 2 dry packs). Only later did it occur to me that the heat of the wort may have been above the level of the thermometer. I still think the thermomenter is very good, you just have to smarter than the machine you operate. The beer blew off for about 24 hours (from Monday night until Tuesday night), certainly no more than that. I put the two piece air lock in the neck of the carboy and left it alone. I have noticed that I have not had any visible blow off since Thursday. I have talked with my HBS and he has told me that while I will still have beer it will probably have a "fruity" taste. Apparently "fruity" does not equal sweet but I don’t know what it means beyond that. How should I handle this beer. It doesn’t smell putrid, I haven’t tasted it yet. Should I wait a week before bottling or, since the fermentation period appears to be over, should I bottle it now? Or should I pour it out, take the lessons learned and retry? Thanks.

Response:

Your beer will be fine. Go ahead and bottle it. You will learn what we mean by "fruity." — Dan Listermann Check out our E-tail site at www.listermann.com Free shipping for orders greater than $35 and East of the Mighty Miss.

– Hide quoted text — Show quoted text – In retrospect I realize that I may have pitched my yeast to early. It is very possible that my wort was still 90-95 degrees. I bought a very simple strip type thermometer because I had been told very good things about how reliable and accurate they were. When I attached it to my 6.5 gallon carboy, I couldn’t get a reading. Because I was not in a problem solving mode, I just knew that the reading had to be on the strip somewhere. I looked very hard and found two dark blue spots on the 68 and 70 degree marks. I became very concerned that my wort was chilling to fast and pitched all the beer yeast I had (1 liquid pack and 2 dry packs). Only later did it occur to me that the heat of the wort may have been above the level of the thermometer. I still think the thermomenter is very good, you just have to smarter than the machine you operate. The beer blew off for about 24 hours (from Monday night until Tuesday night), certainly no more than that. I put the two piece air lock in the neck of the carboy and left it alone. I have noticed that I have not had any visible blow off since Thursday. I have talked with my HBS and he has told me that while I will still have beer it will probably have a "fruity" taste. Apparently "fruity" does not equal sweet but I don’t know what it means beyond that. How should I handle this beer. It doesn’t smell putrid, I haven’t tasted it yet. Should I wait a week before bottling or, since the fermentation period appears to be over, should I bottle it now? Or should I pour it out, take the lessons learned and retry? Thanks.

Response:

In retrospect I realize that I may have pitched my yeast to early. It is very possible that my wort was still 90-95 degrees. I bought a very simple strip type thermometer because I had been told very good things about how reliable and accurate they were. When I attached it to my 6.5 gallon carboy, I couldn’t get a reading. Because I was not in a problem solving mode, I just knew that the reading had to be on the strip somewhere. I looked very hard and found two dark blue spots on the 68 and 70 degree marks. I became very concerned that my wort was chilling to fast and pitched all the beer yeast I had (1 liquid pack and 2 dry packs). Only later did it occur to me that the heat of the wort may have been above the level of the thermometer. I still think the thermomenter is very good, you just have to smarter than the machine you operate. The beer blew off for about 24 hours (from Monday night until Tuesday night), certainly no more than that. I put the two piece air lock in the neck of the carboy and left it alone. I have noticed that I have not had any visible blow off since Thursday. I have talked with my HBS and he has told me that while I will still have beer it will probably have a "fruity" taste. Apparently "fruity" does not equal sweet but I don’t know what it means beyond that. How should I handle this beer. It doesn’t smell putrid, I haven’t tasted it yet. Should I wait a week before bottling or, since the fermentation period appears to be over, should I bottle it now? Or should I pour it out, take the lessons learned and retry? Thanks.

Response:

Small batches

admin — Fri, 03 Jan 2003 00:00:00 +0000

Question:

Does anyone do even smaller batches? Is it practical to do single gallon batches?

In a word, yes. I make 1-gallon batches once and a while, whenever I am prototyping a new recipe, new brand of yeast, and/or new technique. Check out http://members.cox.net/bis9170-1/Bitter%20(Test%20Batch)_1.pdf for ideas on one way to brew pico-batches. On the other hand, you could always simply drink more! Cheers, Todd Eye Chart Brewing Company San Diego, CA "Beers So Bitter, Your Eyes Will Cross!" http://www.eyechartbrewing.com

Response:

There is a problem with your link by the way. – Hide quoted text — Show quoted text – Does anyone do even smaller batches? Is it practical to do single gallon batches? In a word, yes. I make 1-gallon batches once and a while, whenever I am prototyping a new recipe, new brand of yeast, and/or new technique. Check out http://members.cox.net/bis9170-1/Bitter%20(Test%20Batch)_1.pdf for ideas on one way to brew pico-batches. On the other hand, you could always simply drink more! Cheers, Todd Eye Chart Brewing Company San Diego, CA "Beers So Bitter, Your Eyes Will Cross!" http://www.eyechartbrewing.com

Response:

Scales that measure to 1 gram availabe on ebay for $35. And in fact, I saw a pocket sized scale in a Cynmar Corp (www.cynmar.com) catalog today that measures to .1 gram, for $35. Digital. Comes with calibration weight. In fact, I may order one right now I’ve made 2 1 gallon batches so far. Both were all-grain. My only problem so far has been with making mistakes… a small mistake in a 1 gallon batch is very noticeable. o losing a significant percentage of your brew when you take gravity readings

Unless you sanitize your euipment, and put the measuring wort back. o your tolerance level for doing all the sanitizing, cleaning, boiling, waiting, etc. for small yields.

On the plus side, my all-grain 1 gallon batches dont take very long… the water boils much faster, and I can do it in the kitchen.

Response:

Then what do you taste? I regularly do 10 liter batches, but a batch where the hydrometer sample is too much to lose is too small, IMHO. You mention that you can do it in the kitchen. I’ve done 10 gallon batches on my stove with 2 pots and concentrated wort boil. John – Hide quoted text — Show quoted text -Unless you sanitize your euipment, and put the measuring wort back. o your tolerance level for doing all the sanitizing, cleaning, boiling, waiting, etc. for small yields.

Response:

Then what do you taste? I regularly do 10 liter batches, but a batch where the hydrometer sample is too much to lose is too small, IMHO.

I dont need 12 ounces to "taste" it. You mention that you can do it in the kitchen. I’ve done 10 gallon batches on my stove with 2 pots and concentrated wort boil.

Response:

I don’t think so. It’s quite a breeze, i will often boil, say, 15 liters and dilute it to 20. It is a really easy thing to do, and i don’t have any problems because i use either bottled or filter water for the post boil dilution water. There was an article in BYO a while back about it, you could look it up, it’s by Drew Avis. Why do you say it’s ill advised? Also, what is hard about that? I just finished a 20L all grain brew this morning in 4 hours. I’m not trying to sound nasty, i’m just curious what problems you forsee with this technique? One legitamate concern is darkening of the beer -higher gravity worts tend to darken more while boiling, so maybe i wouldn’t try this for a pilsner or koeslch, but i haven’t noticed any problems with my usual beers ie . IPA, Mild, Porter etc.. and i did a wit which in my opinion is a fairly light coloured beer and it seemed okay. The other thing you have to compensate for is hop utilization, but those are the only things i can think of. John – Hide quoted text — Show quoted text -Well since it’s kinda hard (and ill-advised) to do a concentrated wort boil with all-grain, and since most household stoves cannot boil 7 gallons of wort for a full-boil 5 gallon batch, the ability to do it inside is a plus.

Response:

I’m making 2 1/2 gallon batches, but quite frankly, I just don’t drink that much. I like the taste of the homebrew, and like the idea that I’m making it myself, but even 2 1/2 gallons at a time seems to be a bit much.

Just drink it slower then. The beer will store for long periods of time in the bottles. There’s no rush to drink it all at once John. — *** John P. Kolesar *** *** Valley Mead Brewery ***

Response:

I was thinking the same thing. It wouldn’t be too tough to weigh out a quarter of the malt extract, but there are other problems with mashing…. depth of grain bed and a billion other variables John – Hide quoted text — Show quoted text -Do you do all grain? If not, making even extremely small batches is pretty easy with extract and specialty grains. If doing all-grain, the process is a bit harder to control. Use batch sparging.

Response:

Well since it’s kinda hard (and ill-advised) to do a concentrated wort boil with all-grain, and since most household stoves cannot boil 7 gallons of wort for a full-boil 5 gallon batch, the ability to do it inside is a plus. I think the approach is to use the free runnings, and not do a sparge–or at least a very minimal sparge. Of course, this will cost more, proportionally, for the grain bill and the hops, but in small quantities it’s not much of an issue.

Even with a full 5-gallon batch, you’re not losing a lot of money by skipping sparging. Let’s say your grain bill increases by a third, adding 5 pounds of grain. At a dollar a pound, not sparging costs you about $5, or about 10 cents per bottle of beer. Yes, sparging saves you a little money, but not a lot (depending on how cheaply you can get your grain). You could also extract more sugar out of the grains with a second batch of water in order to make a second beer.

Response:

I think the approach is to use the free runnings, and not do a sparge–or at least a very minimal sparge. Of course, this will cost more, proportionally, for the grain bill and the hops, but in small quantities it’s not much of an issue. Regards, Mike Sharp

Response:

Pehaps you should find a brewing buddy, and split the batch with him/her. I’ve made countless batches this way. In fact, I got a bunch of former co-workers into the hobby that way. Do you do all grain? If not, making even extremely small batches is pretty easy with extract and specialty grains. If doing all-grain, the process is a bit harder to control. Use batch sparging. Regards, Mike Sharp

– Hide quoted text — Show quoted text – Well, I just bottled my second batch. So far, it’s a much better batch than the first batch; I let it ferment a bit longer than the first batch. I’m making 2 1/2 gallon batches, but quite frankly, I just don’t drink that much. I like the taste of the homebrew, and like the idea that I’m making it myself, but even 2 1/2 gallons at a time seems to be a bit much. Does anyone do even smaller batches? Is it practical to do single gallon batches? Thanks in advance. Les

Response:

Well, I just bottled my second batch. So far, it’s a much better batch than the first batch; I let it ferment a bit longer than the first batch. I’m making 2 1/2 gallon batches, but quite frankly, I just don’t drink that much. I like the taste of the homebrew, and like the idea that I’m making it myself, but even 2 1/2 gallons at a time seems to be a bit much. Does anyone do even smaller batches? Is it practical to do single gallon batches? Thanks in advance. Les

Response:

2 1/2 gallons is about 1 case of beer. A gallon would be about 10 bottles. You need to RDWHAHB You can easily do tiny batches if you buy hopped extract. Its not impossible to brew small batches from things other than hopped extract, but you will run into issues like: o measuring tiny amounts of hops o measuring tiny amounts of things like gypsum and specialty grains o losing a significant percentage of your brew when you take gravity readings o your tolerance level for doing all the sanitizing, cleaning, boiling, waiting, etc. for small yields. I’d suggest keeping to the 2 1/2 batches and just brew a bit less often. But if you really want to nano-brew then good luck! – Bill Success lies in achieving the top of the food chain. — Jubal Harshaw, 1904-

Response:

Hombrewers: I have enjoyed the information available on the list, and have been motivated to try my first brew – an IPA from a kit. I want to pursue further brewing, and am interested in making smaller batches (being the only beer drinker in the house). Does anyone have any recipies for smaller-sized batches, say 2.5 or 3 gallons? I prefer the darker ales. Looking forward to hearing from you.

Response:

I have enjoyed the information available on the list, and have been motivated to try my first brew – an IPA from a kit. I want to pursue further brewing, and am interested in making smaller batches (being the only beer drinker in the house). Does anyone have any recipies for smaller-sized batches, say 2.5 or 3 gallons? I prefer the darker ales. Looking forward to hearing from you.

Actually, the 3.3 to 4# extract kits are the perfect amount for a 2.5 to 3 gal batch. No need to add any powdered extract or (God forbid) sugar. Try one of the hopped British kits like Munton and Fison or John Bull. Steep some crushed crystal malt, chocolate malt, and/or roasted barley (0-.25# each) and strain out when the water boils, add your extract and boil 1 hour. Add 0-.5 oz finishing hops at the end of the boil. Basically half any 5 gal recipe and you get half the beer for almost the same amount of work! I’ve done it and it works great, Jim Barleycorn

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I keep seeing lots of beginners saying "Does anyone have recipes for small batches" I kind of thought the same way, but aafter brewing 4 beers, I’d say 5 gallons is a small batch. Brewing is quite a lot of work and the amount of time spent is relatively (except for bottling) unrelated to batch size. I usually end up with about 1.5 to 2 cases per batch. I’ve had a couple of bad batches, and that really cuts into the supply. I’d really recommend staying with 5 gallons, unless you are just experimenting and want to keep costs down. If it comes out good, you will certainly want more….

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It may be due to grain bed depth or it could just be a poor crush. Consider combining mashes for your small batches. Run off one batch monitoring the gravity and volume. When one times the other meets your point goal for a batch, switch to the second batch to finish. You can add other grains when you switch like roasted barley and crystal malt. — Dan Listermann Check out our E-tail site at www.listermann.com Free shipping for orders greater than $35 and East of the Mighty Miss.

– Hide quoted text — Show quoted text – Recently I’ve started brewing small batches (12L/~3US gallons). Reason being I can whip off 4-5 of these in a day (all grain, ~12 hours work). I like this because I can get upto 5 different styles of beer per brew session. But I’ve run into a problem – my efficiency is way down. I used to get 75%-80% efficiency. Now I get 65%, max. I suspect that this may be due to the decrease in the depth of the grain bed, but I want to make sure before I spring for the money for new a new mash/lauter system. Any idea’s? Thanx in advance Bryan

Response:

You don’t say what you use for mashing/sparging,. I used to (and still on rare occasions) brew 3 gal batches and mashed in a 5 gal Gott with a 3B SS false bottom. Always got 72% or slightly better using batch sparge. Using a 10 3/4 pound grain bill, I could rather easily get enough for 3 batches (sometimes supplementing with DME) out of one mash. Then as already suggested, steeped additional crystal, chocolate or other specialty grain for a specific brew. Do you batch sparge? I did better with batch than with fly sparging. Ken

Response:

Recently I’ve started brewing small batches (12L/~3US gallons). Reason being I can whip off 4-5 of these in a day (all grain, ~12 hours work). I like this because I can get upto 5 different styles of beer per brew session. But I’ve run into a problem – my efficiency is way down. I used to get 75%-80% efficiency. Now I get 65%, max. I suspect that this may be due to the decrease in the depth of the grain bed, but I want to make sure before I spring for the money for new a new mash/lauter system. Any idea’s? Thanx in advance Bryan

Response:

It is probably short circuiting due to shallow grainbed depth. Try using a smaller footprint lauter tun… Cheers, Mike

Response:

Who do I trust?

admin — Fri, 03 Jan 2003 00:00:00 +0000

Question:

6:5 is pretty close to the ratio between an imperial gallon (~4.5 litres) and a US one (~3.8). Does the milk jug have ounces on it? Are there 20 per pint?

– Hide quoted text — Show quoted text – I just poured 5 gallons of water from a milk jug into my fermenter and it reads almost 6 gallons. I’ve made 10 batches of beer in that fermenter and never thought about the scale being off. Who should I trust – the milk company or the homebrew supply company?

Response:

I just poured 5 gallons of water from a milk jug into my fermenter and it reads almost 6 gallons. I’ve made 10 batches of beer in that fermenter and never thought about the scale being off. Who should I trust – the milk company or the homebrew supply company?

You can also measure your vessels diameter or circumference, and then figure what a gallon equals in terms of depth. Easiest if it’s cylindrical. I measure down from the top, pre-boil and post-boil. Ken A. — Outgoing mail is certified Virus Free. Checked by AVG anti-virus system (http://www.grisoft.com).

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Both. 5 UK gallons == 6 US gallons cheers, -Alan

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For me, the real question was: how do I know how much water to put into my brewpot? I use a Polarware 40qt pot, which is a very good piece of gear, but doesn’t have any markings for gallons. So, I took my plastic fermenter (which DOES have markings for US gallons) and filled it to 5 gallons. I then poured those five gallons into my brewpot, and then I made marks on my white plastic brewing paddle with a permanent marker. I repeated for 6 and 7 gallons. This way, I can use my brewing paddle to monitor how much water I add before I boil, and to monitor how much water boils off during the boiling process. Most of the time, I start with 6 gallons of water, figure that adding extract will add 1/4 gallon, but then I’ll boil off a gallon of water, which results in 5 1/4 to 5 1/2 gallons of water. After allowing for settling, I end up transferring about 5 gallons of wort to my glass fermenter. After transfers to secondary and to a keg, I end up with about 4 1/2 gallons of hearty beer. In the past, I topped off with water at each step, but I stopped doing that. I’m more concerned with the taste of the beer, not the volume. I’d rather have 4.5 gallons of beer that’s a bit hearty, then 5 gallons of beer that’s a little weaker. Yes, I did make the assumption that the plastic fermenter markings were correct. I’m not paranoid enough to go up and weigh 5 gallons of water on my bathroom scale. That would not put my wife in the mood that night…..:) Clarke

Response:

If you have an accurate scale, you can weigh the volumes. Water at room temperature weighs 8.345 pounds per US gallon. Five gallons weighs 41.725 pounds. It would take a pound to be just a pint off. — Dan Listermann Check out our E-tail site at www.listermann.com Free shipping for orders greater than $35 and East of the Mighty Miss. – Hide quoted text — Show quoted text –

Response:

trust no one 1 gallon weighs 8.34 lbs, 5 gallons weighs 41.7 lbs weigh the fermenter empty and full

Response:

5 imperial UK gallons is 6 US gallons, could this be the answer? ie the milk container is in UK units?

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Well, weight is certainly one way. However, I calibrated mine by measuring 1 gallon of water using a 2 Qt measuring cup into a gallon milk jug. Once done, mark the level with a sharpie and then use it to fill the fermenter. My brew kettle was 1/2 gallon short and I was continually coming up with 4 gallons or less in the fermenter!! Took me awhile to do the obvious and calibrate.

Response:

We’re talking all US measurements here.

– Hide quoted text — Show quoted text – 5 imperial UK gallons is 6 US gallons, could this be the answer? ie the milk container is in UK units? I just poured 5 gallons of water from a milk jug into my fermenter and it reads almost 6 gallons. I’ve made 10 batches of beer in that fermenter and never thought about the scale being off. Who should I trust – the milk company or the homebrew supply company?

Response:

Good one – I’ll do something similar since I don’t have a scale that accurate. At least not one that I trust anymore than the milk jug.

– Hide quoted text — Show quoted text – Well, weight is certainly one way. However, I calibrated mine by measuring 1 gallon of water using a 2 Qt measuring cup into a gallon milk jug. Once done, mark the level with a sharpie and then use it to fill the fermenter. My brew kettle was 1/2 gallon short and I was continually coming up with 4 gallons or less in the fermenter!! Took me awhile to do the obvious and calibrate. I just poured 5 gallons of water from a milk jug into my fermenter and it reads almost 6 gallons. I’ve made 10 batches of beer in that fermenter and never thought about the scale being off. Who should I trust – the milk company or the homebrew supply company?

Response:

Kit brewer contemplating the Leap to AG

admin — Fri, 03 Jan 2003 00:00:00 +0000

Question:

Also, I’ve been mulling over the idea of using some grains with the extract kits, has anyone done this already and if so got any tips?

Look up ‘mini mashing’ or just ‘mini mash’ . It is a partial grain / partial extract technique of brewing. Part of your color, flavor, and fermentables come from both the grains and the extract when using this technique. You can do this with the equipment that you probably already have right now plus a strainer. Also, many people use specialty grains w/ extract kits. They just steep the grains in a grain bag in water at 150`F for 30minutes (usually) and then add the extract. The grains add only color and flavor when they are steeped, all the fermentables come from the extract. Joe

– Hide quoted text — Show quoted text – Hi all, This is probably the most read group I’m subscribe to, love all the info. I’m a kit brewer right now, but after my house is built in April and I have the room I’d like to move on up to All Grain!!! wahoo! Well, where does one start? I have access to a great supply store, but would like to know what Equipment I should start with (You all must be really sick of that question by now). Also, I’ve been mulling over the idea of using some grains with the extract kits, has anyone done this already and if so got any tips? Hp

Response:

It is not a leap, more like a step, I give some ideas on my page… I have access to a great supply store, but would like to know what Equipment I should start with (You all must be really sick of that question by now). Also, I’ve been mulling over the idea of using some grains with the extract kits, has anyone done this already and if so got any tips?

Almost every extract brewer eventually uses malts for steeping, and some mini-mash… Cheers, Mike www.ipass.net/~mpdixon/homebrew.htm

Response:

Thanks for the info folks, I’ve been reading up on the step for quite a while now, just hoping I pick up the right gear, Thanks! Hp

Response:

Me again, what I’m really looking to brew is something similar to a local beer here in Newfoundland Canada, its called Blue Star and is billed as a Bavarian Lager, don’t think I’ll be able to get into proper laagering for a while yet, but any mini-mash ways to add a Bavarian touch? HP

Response:

This book called Clone Brews has mini mash recipes for 150 premium commercial brews, including Bavarian lagers. http://www.beerbooks.com/cgi/ps4.cgi?action=enter&thispage=1194&order… — Don Tejas

Response:

Check out my web site under "brewing equipment"; I have pictures of my 10 gallon AG setup with part numbers and sources. www.wiccaone.com/billsBrewery/ A great primer is "You Wanna Mash?" at www.listermann.com. Good Luck! – Bill Success lies in achieving the top of the food chain. — Jubal Harshaw, 1904- www.wiccaone.com/billsBrewery/

Response:

Hi Hp, I’m in the middle of the same transition myself, so here are my two cents: – definitely try partial mashing first. Phil L makes a really cool device called "Phil’s Mini Lauter Tun" which is $20 or so, and allows you to do some lightweight grain work. I’ve used it, and it’s fun. It will show you two unique things: working with grain is more fun, and working with grain is more work and takes longer. – the guys that own my LHBS store say that a lot of guys get burned out by AG brewing. I’m sure that there are mnay folks here on r.c.b that love AG brewing, but hey, I’ve gotta believe what my LHBS says, too. They told me that they keep their brewing simple. A normal ale, they’ll do an extract brew. For pilsers, it’s AG time. For others, partial mash. – while I’m gradually acquiring all the gear to do my first AG batch (a Pilsner, due sometime this summer), I’m producing some kick butt quality beer doing extract batches. My brother and two brothers in law are real beer geeks, and they come over and want my homebrew, not the commercial stuff. I take that as a complement. As an aside – my first partial mash batch was also my first attempt at making up my own recipe. I substituted some Munich grains in place of pale malt extract, which conveniently forced me into partial mashing. The result? I ended up with a tasty but slightly astringent beer. I think I sparged too long. Back to the drawing board! Enjoy, Clarke

Response:

Hi again, Thanks for all the great Info, I’m now better armed, look out Bill at the Brew shop! Regards, Hp

Response:

Hi all, This is probably the most read group I’m subscribe to, love all the info. I’m a kit brewer right now, but after my house is built in April and I have the room I’d like to move on up to All Grain!!! wahoo! Well, where does one start? I have access to a great supply store, but would like to know what Equipment I should start with (You all must be really sick of that question by now). Also, I’ve been mulling over the idea of using some grains with the extract kits, has anyone done this already and if so got any tips? Hp

Response:

You can probably start by combing the web (Google is your friend) for all the sites AGers have put up. Probably 90% of the AGers on this list have some sort of informational pages up on the web. Lots and lots of info out there and many are quite well documented. Also, plenty of input for recommended setups and ideas that may spawn from looking at some of the pictures. Just my $0.02 CAN ($0.00001 US) m – Hide quoted text — Show quoted text – Hi all, This is probably the most read group I’m subscribe to, love all the info. I’m a kit brewer right now, but after my house is built in April and I have the room I’d like to move on up to All Grain!!! wahoo! Well, where does one start? I have access to a great supply store, but would like to know what Equipment I should start with (You all must be really sick of that question by now). Also, I’ve been mulling over the idea of using some grains with the extract kits, has anyone done this already and if so got any tips? Hp

Response:

Any decent beer Homebrew software?

admin — Thu, 02 Jan 2003 00:00:00 +0000

Question:

I’d like to see the reports come out a little different. I really hate when anyone posts a ProMash recipe, it takes a ton of scrolling just to figure anything out they used in the batch. A simple output of the grains, hops, etc should be fairly easy to implement, and then if they wanted the full printout, that could be available as well… If I am not mistaken Strangebrew’s XML/XSL approach means that you can alter the XSL (style sheet) to create your own layout for the reports.

That is true – there’s all kinds of data in the XML recipe file that doesn’t get displayed on the default report – if you know a bit of HTML/XSL you can easily make your own reports. You can also generate a "Simple Report" which does exactly what Mike suggests above – a simple list of ingredients and some basic recipe data. The only big feature I find that SB has over Promash is that the measurements selector is not global. In Promash you have to set either Metric or US and then it is global for everything. On Strangebrew you set it on a per-ingredient basis which is the way I brew. Most of my recipes will have X lbs of one grain, and Y grams of another, or an ounce of one hop and 35g of another. Whatever tickmark on the scale is closest when I measure is what I use. Most of the folks I know do this as well.

Thanks Alan. There are several features that are unique to each application, but no-one has compiled a detailed feature-by-feature comparison of all the available apps out there. The BYO article was more of an overview, thought I thought it wasn’t bad. Just a couple of unique SB features, aside from the measurement handling you mention: a colour patch that approximates the colour of your beer, an automatic salt addition generator to simulate a brewing water profile, a "simple" recipe report, a brewday timeline report/checklist, and a list of styles that your recipe might match. I’m working on a couple of other interesting features for the next version, including an all-grain to extract recipe conversion wizard for those brewers (the majority, really) who work with extracts and partial mashes. Cheers! Drew

Response:

We’re obviously still in the dark ages: none of the software anybody has suggested will actually *bottle* your beer for you. -dlj.

Response:

Anyone have a recommendations for a Windows software package to create recipes and track the brewing process? There seems to be very little out there. I prefer that the author is still supporting his/her software Right now I just need it for extract brews, but who knows where I’ll end up.

How about recommendations for Palm software? This seems an ideal palm app… nothing to require a massive processor or tons of storage, and something that would greatly benefit from the ease of enterring data in "the field" so to speak… and also the ability to travel to club meetings, etc. with all your data at your fingertips…

Response:

I agree the GUI isn’t standard but once you get the hang of it, it does everything I need and all the calculators or nice. I would like to see recipes stored in a database format. This would allow searching past batches to see what yeast or ingredients were used. Such a feature would help when planning a batch using ingredients on hand. You out there Jeffrey Donavan? — Bill Bufkin Homebrewing site http://home.swbell.net/bufkin – Hide quoted text — Show quoted text – I just recently bought ProMash. The User Interface isn’t intuitive in many areas and can be clunky until you have it figured out. I’ve also found the software stubborn. In some areas I had to "convince" it to do what I wanted because it is oriented towards more experience brewers. For the newbie like myself it was very frustrating. I’m getting a better hang of it now. It seems that a lot of people use it and swear by it. Scott

Response:

I’ve been talking to my homebrew club about doing just that. There’s a ton of local ingredients that aren’t in the default databases. I’d also like to get some recipes in the database format to share with people. Scott

Response:

I use bolth Promash and www.beertools.com

– Hide quoted text — Show quoted text – www.promash.com and www.strangebrew.ca are both pretty good

Response:

Don’t forget Suds: http://oldlib.com/suds/index.html Todd – Hide quoted text — Show quoted text – Anyone have a recommendations for a Windows software package to create recipes and track the brewing process? There seems to be very little out there. I prefer that the author is still supporting his/her software Right now I just need it for extract brews, but who knows where I’ll end up.

Response:

ProMash rocks www.promash.com – Bill Success lies in achieving the top of the food chain. — Jubal Harshaw, 1904-

– Hide quoted text — Show quoted text – Anyone have a recommendations for a Windows software package to create recipes and track the brewing process? There seems to be very little out there. I prefer that the author is still supporting his/her software Right now I just need it for extract brews, but who knows where I’ll end up.

Response:

While we’re on the subject does anyone know of any good brewing software for the Macintosh? Preferably OS X? I downloaded the trial version of BeerMeister X but it’s basically a recipe database with no calculators. I found an old freeware version of The Brewer’s Notebook that has everything, calculators, etc., but I really want something in OS X dammit! That’s what I get for "Thinking Different."

Response:

Anyone have a recommendations for a Windows software package to create recipes and track the brewing process?

I use Promash, and have been very impressed by it. John. — *** John P. Kolesar *** *** Valley Mead Brewery ***

Response:

While we’re on the subject does anyone know of any good brewing software for the Macintosh?

Can you read MS Excel spreadsheets? If so, get the spread sheet from Hubert’s site at http://www.netbeer.co.at/ cheers, -Alan

Response:

. The Recipator is an online calculator, which works well for extract batches.

An it works fine for AG as well… Cheers, Mike

Response:

You out there Jeffrey Donavan?

Here and listening. I would like to mention that the only GUI item not to follow a standard Windows interface is our main screen. If there are some UI elements users feel need improving, send the suggestions our way! We can’t fix what we don’t know is broken… Cheers! – Jeff

Response:

Yes, I tend to agree. I still haven’t figured out how to tell it to use a thermal mass of anything other than the default of zero (for a mash tun) as it is in every location that I used an uneditable field. Tom Veldhouse – Hide quoted text — Show quoted text – I just recently bought ProMash. The User Interface isn’t intuitive in many areas and can be clunky until you have it figured out. I’ve also found the software stubborn. In some areas I had to "convince" it to do what I wanted because it is oriented towards more experience brewers. For the newbie like myself it was very frustrating. I’m getting a better hang of it now. It seems that a lot of people use it and swear by it. Scott

Response:

If I am not mistaken Strangebrew’s XML/XSL approach means that you can alter the XSL (style sheet) to create your own layout for the reports. The only big feature I find that SB has over Promash is that the measurements selector is not global. In Promash you have to set either Metric or US and then it is global for everything. On Strangebrew you set it on a per-ingredient basis which is the way I brew. Most of my recipes will have X lbs of one grain, and Y grams of another, or an ounce of one hop and 35g of another. Whatever tickmark on the scale is closest when I measure is what I use. Most of the folks I know do this as well. cheers, -Alan www.bodensatz.com

Response:

Go into "Options" when you first open it, then "System Settings", then "Mash System, Color, Evaporation". Set your default there. Ken A. — Outgoing mail is certified Virus Free. Checked by AVG anti-virus system (http://www.grisoft.com).

Response:

Actually you can uncheck all the bells and whistle before printing a recipe with Promash. I’ll take that as a hint and try and remember to do that in the future…;) — Bill Bufkin Homebrewing site http://home.swbell.net/bufkin

– Hide quoted text — Show quoted text – I agree the GUI isn’t standard but once you get the hang of it, it does everything I need and all the calculators or nice. I would like to see recipes stored in a database format. This would allow searching past batches to see what yeast or ingredients were used. Such a feature would help when planning a batch using ingredients on hand. You out there Jeffrey Donavan? I’d like to see the reports come out a little different. I really hate when anyone posts a ProMash recipe, it takes a ton of scrolling just to figure anything out they used in the batch. A simple output of the grains, hops, etc should be fairly easy to implement, and then if they wanted the full printout, that could be available as well… Cheers, Mike

Response:

I like the UI it just takes a while to get used to, same as any software. — Bill Bufkin Homebrewing site http://home.swbell.net/bufkin

– Hide quoted text — Show quoted text – You out there Jeffrey Donavan? Here and listening. I would like to mention that the only GUI item not to follow a standard Windows interface is our main screen. If there are some UI elements users feel need improving, send the suggestions our way! We can’t fix what we don’t know is broken… Cheers! – Jeff

Response:

Or maybe Promash. (grin) Pormash!! Charles McGough

If you are looking for a simple to use sw and don’t need it on your hard drive, the beer recipator at www.hbd.com is great. I use it and just print out my formulated recipes. They get pasted into my hard paper log. Promash is a more thorough package and many people seem to use it. It has a little more of a learning curve (and does a whole lot more than I need right now). Ed

Response:

www.promash.com and www.strangebrew.ca are both pretty good

Response:

I just recently bought ProMash. The User Interface isn’t intuitive in many areas and can be clunky until you have it figured out. I’ve also found the software stubborn. In some areas I had to "convince" it to do what I wanted because it is oriented towards more experience brewers. For the newbie like myself it was very frustrating. I’m getting a better hang of it now. It seems that a lot of people use it and swear by it. Scott

Response:

Pormash!! Charles McGough

Response:

I’d recommend ProMash, though Strangebrew comes highly recommended by others. Both authors are active contributers to this NG. The Recipator is an online calculator, which works well for extract batches. Regards Mike Sharp

Response:

Yeast Culturing Equipment Question

admin — Wed, 01 Jan 2003 00:00:00 +0000

Question:

I really am not interested in doing the harvesting thing right now but I want to make my starters as big as possible.I understand that using a stir plate is the way to go.What are the basic items I need to have? Stir plate,stir bars,flasks — Hydraulic Jack Visit my Web Page http://mywebpages.comcast.net/hydjack/index.htm

Response:

Yeast culturing sounds scarier than it really is. I have been doing it for about 2 years now and I have on hand 3-4 different yeast strains year round. All you need to invest in are disposable petri dishes and a loop. I make my own media (yeast grows on it in the petri dish) by mixing dry malt extract with gelatin and boil it in a cup of water and add it to the petri dishes. When the gelatin "sets up" I stick them in the fridge for a few hours. All you need to do streak out your yeast onto your media and leave at room temp for 3-4 days until you see growth. I then put them in the fridge until needed (I select a colony and make a few step-up starters). Mine stay healthy in the fridge for 6-months before I reculture. Yeast is expensive, why not bring your cost per batch down by culturing? Some may argue that yeast can mutate after several recultures. This is a possibility, but I have never had any problems. Yeast culturing is actually fun [am I a nerd? :) ] Cheers

I really am not interested in doing the harvesting thing right now but I

want to make my starters as big as possible.I understand that using a stir plate is the way to go.What are the basic

items I need to have? Stir plate,stir bars,flasks etc…..Also does someone sell what I’m asking for in a package or kit

– Hide quoted text — Show quoted text – — Hydraulic Jack Visit my Web Page http://mywebpages.comcast.net/hydjack/index.htm

Response:

You can get a 2L erlenmeyer flask, stir plate and bars from www.morebeer.com Use a 2L erlenmeyer flask to make your starter. Boil 500-1000 ml wort in the flask with the stir bar, cool in an ice bath, shake to aerate and pitch your yeast. Cover with a rubber stopper and airlock. Then put the erlenmeyer flask on the stir plate. Whirl away. The hardest thing about a stir plate is convincing yourself its worth the $80.00 or so. IMO its not, but some people swear by them. – Bill Success lies in achieving the top of the food chain. — Jubal Harshaw, 1904-

I really am not interested in doing the harvesting thing right now but I

want to make my starters as big as possible.I understand that using a stir plate is the way to go.What are the basic

items I need to have? Stir plate,stir bars,flasks etc…..Also does someone sell what I’m asking for in a package or kit

– Hide quoted text — Show quoted text – — Hydraulic Jack Visit my Web Page http://mywebpages.comcast.net/hydjack/index.htm

Response:

Nahhh, pressure can a batch of beer… Then put the erlenmeyer flask on the stir plate. Whirl away. The hardest thing about a stir plate is convincing yourself its worth the $80.00 or so. IMO its not, but some people swear by them.

I do, I do… I got my stir plate for a six pack of beer. I use mason jars, and did purchase a stir bar retriever and some extra bars. It would be worth every penny of $80 for what it does for me. I no longer wait for anything to swell. I detail it on my starter page… Cheers, Mike www.ipass.net/~mpdixon/homebrew.htm