From: homebrew@lupulus.ssc.gov
Subject: HOMEBREW Digest #1015
Organization: The Internet
Date: Wed, 18 Nov 1992 09:08:43 GMT


HOMEBREW Digest #1015                        Wed 18 November 1992


        FORUM ON BEER, HOMEBREWING, AND RELATED ISSUES
                Rob Gardner, Digest Coordinator


Contents:
  Aging Beer Temperature (Gerald_Wirtz)
  info on beer in the news (John Adams)
  How long does steam beer take? (Rob Bradley)
  aging beer (Geoffrey Sherwood)
  What's brewing in West VA.? (Guy D. McConnell)
  beer vs ale/stout recipes. (taylor)
  RE:lagers without lagering? (Greg Winters)
  Re: Beer aging multiple choice (C) (Nick Zentena)
  Re: aging beer (korz)
  AcoustiMash Debut (Chuck Cox)
  Re: Aging Beer (Peter Maxwell)
  info on beer in the news (Carl West)
  re freshness of beer (Chip Hitchcock)
  Grainmill (connell)
  quality and freshness ("Doug Olson, ISVG West, Mtn View")
  mashing specialty grains from Micah Millspaw ("Bob Jones")
  Candi sugar availability (Phillip Seitz)
  Boiling Tun from Keg? ("John Cotterill")
  weirdness in Leistad's book (Frank Tutzauer)
  Culturing those yeasty boys (Frank Tutzauer)
  Anchor's Sumerian Beer Project, Essay II ("Stephen E. Hansen")
  Re: Aging Beer ("Donald G. Scheidt")


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----------------------------------------------------------------------

Date:           Tue, 17 Nov 92 7:28 EST
From: Gerald_Wirtz@vos.stratus.com
Subject:        Aging Beer Temperature

     I have a question as to what temperature you should age beer (Ales) in
bottles. I'm storing the beer in my basement with temperatures between 45
and 55 degrees. Is this OK? or should I keep them warmer?

     What effects do lower temperatures have on aging?

     Same questions for fermentation stages. If I let the temperature drop
below 60 at night is this a bad thing?

     So far all seems to be going well but with Winter approaching I was
just wondering.

     Thanks - Gerald Wirtz - Stratus Computer

------------------------------

Date: Tue, 17 Nov 92 08:28:16 -0700
From: John Adams <j_adams@hpfcjca.sde.hp.com>
Subject: info on beer in the news

You may be thinking of The Anchor Brewing company.  They have brewed two
batchs of Sumerian beer which was taken from a 4000 year old transcription.
Neither batch was made available commercially although I was able to try
their second batch.

John Adams

------------------------------

Date: Tue, 17 Nov 92 10:31:19 -0500
From: bradley@adx.adelphi.edu (Rob Bradley)
Subject: How long does steam beer take?

I'm planning to brew a steam beer soon, using Wyeast California,
brewing in the low 60s and having an SG in the high 1040s.
I'd appreciate any estimates on how long I can expect it to
take to ferment to completion.

Thanks

Rob (bradley@adx.adelphi.edu)

------------------------------

Date: Tue, 17 Nov 92 07:58:47 -0800
From: sherwood@mv.us.adobe.com (Geoffrey Sherwood)
Subject: aging beer

Jack says (about the study which claimed draft beer doesn't improve with age)
that either:

> 1.  His "research" is seriously flawed.

> 2.  People who claim that their beer improves with age are
>     simply confused by the fact that the defects in their
>     beer sometimes mellow out or become less obvious with time.

I can see a third possibility -- we are comparing apples to oranges.  Most
commercial beer is filtered to remove the yeast.  Perhaps the 
Newsgroups: rec.crafts.brewing