[Tastebridge] Tastebridge Digest, Vol 45, Issue 1

Wed Jul 16 08:38:56 UTC 2014

Hi Glen and all,
thanks for the info I did not realized this and it is quite important - I'm admin on another list thankefully not so bad "yet".

I wonder if I can help somehowe with the load of work? I definitely appreciate your work on this and one way or other there has to be some taking care about the list who is not me. I would love to help as I can but I should not be the main person because I'm on the road I think still be too much.

Please let me know if I can help and I will keep in mind to send the note to Tastebridge directly without coppying.

Sincerely from Jeju, South Korea,

Frantisek Algoldor Apfelbeck

biotechnologist&kvasir and hacker

http://www.frantisekapfelbeck.org

"There is no way to peace, peace is the way." Mohandas Karamchand Gandhi

On Monday, July 14, 2014 9:00 PM, "tastebridge-request at lists.noisebridge.net" <tastebridge-request at lists.noisebridge.net> wrote:

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Today's Topics:

   1. Re: dark beer recipe - ideas? (salomonderossi)
   2. dark beer recipe - ideas? (Frantisek Algoldor Apfelbeck)
   3. Please DO NOT send multiple address emails / cc to
      tastebridge at lists.noisebridge.net (Glen Jarvis)

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

Message: 1
Date: Fri, 4 Jul 2014 18:47:05 +0200
From: salomonderossi <salomon at salomonderossi.de>
To: Frantisek Algoldor Apfelbeck <algoldor at foodhackingbase.org>
Cc: "091-food at googlegroups.com" <091-food at googlegroups.com>,
    "tastebridge at lists.noisebridge.net"
    <tastebridge at lists.noisebridge.net>, Food Hacking Base mailing list
    <foodhackingbase at lists.hackerspaces.org>, Arnd
    <contact at sociallife.org>
Subject: Re: [Tastebridge] dark beer recipe - ideas?
Message-ID: <244F5C93-229C-4FA8-8FAE-5AB603E27E79 at salomonderossi.de>
Content-Type: text/plain;    charset=us-ascii

Hi Frantisek,

I will try to answer some of your questions. Regarding the malts you have made a good choice. If you want a bit darker color you can also be a bit sloopy when you stir. When mashing you normally have to stir all the time. If you make a 2 minute pause the malt will scorch a bit and the beer becomes darker. 

Regarding the alcohol, just use less malt. Do you have something to measure the original gravity of liquids? Something about 10 degree plato or 9.6 Brix or 1.03840 SG should fit your needs. With these values you should have about 3.5% alcohol. 

I usually mash the malts and after the lautering I fill up with water until the desired value :-D

Regarding the hops I would choose something mild with low alpha acid. The "classic" hops should fit best here. I found Hallertau and Tettnang in the shops you send. I would choose one of those two. Or you could combine the two. And boil the hops only for 45 minutes. The longer you boil the more bitter the beer gets. 

Regarding the yeast you can (in my opinion) choose any top fermenting yeast. With top fermenting yeast you cannot make any big mistakes. And it does not matter if the temperature is not exactly the same during the fermentation. The result is usually very tasty. I usually use the Safbrew T-58. This yeast is also listed in the online shop you send :-)

Regarding the gypsum I can give you no real tipps. This depends on your water hardness and the ratio of gypsum to lime ("Kalk" in germany). The ratio of gypsum and lime should be 1:1. But I think you should first find a nice malt and hop mix and get your process reproducible before you should think about that. 

I hope that helped a bit. 

King regards,
Philipp

> Am 04.07.2014 um 14:07 schrieb Frantisek Algoldor Apfelbeck <algoldor at foodhackingbase.org>:
> 
> Hi to all,
> I've a practical questions about my first beer adventure which I want to do next week. I'm after dark beer, preferably short beer so 3% alcohol content or so, I want to order whatever I have to by Monday. Here is recipe which I got from a beer brewer here in Korea Jason some time ago and I would like to hear comments because I would like to do some changes:
> 
> Batch size = 20 l (6% alcohol)
> 
> Malts
> 5 kg of Pilsner malt
> 1 kg of Munich malt
> 300 g of caramunich 3
> 100 g cara aroma
> 300 g carafa2 (steep separate)
> 
> Hops
> any hops that provide 4-5% of aa (60 min boiling) - Kent Golding suitable? other?
> any spicy hop (10 min boiling) - crystal suitable? other?
> optional - 1 tablespoon of gypsum (to lower pH)
> 
> Yeast
> S05
> Safale S05 (London ale yeast)
> 
> Below are online shops which I can use here in Korea for the ingredients, I've to buy everything except the Pilsner malt which I got in bulk for a good price, it is really expensive here (insane).
> 
> beerschool.co.kr
> seoulhomebrew.com
> craftbrewer.co.kr
> 
> I would like to decrease the amount of alcohol to 3-4% and I may have to change the dark malts composition a bit because I will not be able to get all of them - but I should be able to get a representative malt from each group (caramel, roasted etc.). I'm really not sure which hops are suitable, I do not like bitter flavour really ... I'll have to make my own false bottom for mashing, no way where to order here I'm afraid, maybe as Richard suggested that "bag beer brewing" can be an option ...
> 
> So please suggestions, thank you!
> 
> Sincerely from Jeju,
> 
> FAA
> 
> -- 
> Frantisek Algoldor Apfelbeck
> 
> biotechnologist&kvasir and hacker
> 
> http://www.frantisekapfelbeck.org
> 
> "There is no way to peace, peace is the way." Mohandas Karamchand Gandhi
> 
> 
> Disclaimer - there are other people who have access to this email account, please be aware of that it is part of the design. For "highly private communication" use algoldor at yahoo.com

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

Message: 2
Date: Fri, 04 Jul 2014 21:07:18 +0900
From: Frantisek Algoldor Apfelbeck <algoldor at foodhackingbase.org>
To: Food Hacking Base mailing list
    <foodhackingbase at lists.hackerspaces.org>
Cc: 091-food at googlegroups.com, tastebridge at lists.noisebridge.net, Arnd
    <contact at sociallife.org>, Philipp <salomon at salomonderossi.de>
Subject: [Tastebridge] dark beer recipe - ideas?
Message-ID: <351e71d111c0838ff62b7f859d946937 at foodhackingbase.org>
Content-Type: text/plain; charset=UTF-8; format=flowed

Hi to all,
I've a practical questions about my first beer adventure which I want to 
do next week. I'm after dark beer, preferably short beer so 3% alcohol 
content or so, I want to order whatever I have to by Monday. Here is 
recipe which I got from a beer brewer here in Korea Jason some time ago 
and I would like to hear comments because I would like to do some 
changes:

Batch size = 20 l (6% alcohol)

Malts
5 kg of Pilsner malt
1 kg of Munich malt
300 g of caramunich 3
100 g cara aroma
300 g carafa2 (steep separate)

Hops
any hops that provide 4-5% of aa (60 min boiling) - Kent Golding 
suitable? other?
any spicy hop (10 min boiling) - crystal suitable? other?
optional - 1 tablespoon of gypsum (to lower pH)

Yeast
S05
Safale S05 (London ale yeast)

Below are online shops which I can use here in Korea for the 
ingredients, I've to buy everything except the Pilsner malt which I got 
in bulk for a good price, it is really expensive here (insane).

beerschool.co.kr
seoulhomebrew.com
craftbrewer.co.kr

I would like to decrease the amount of alcohol to 3-4% and I may have to 
change the dark malts composition a bit because I will not be able to 
get all of them - but I should be able to get a representative malt from 
each group (caramel, roasted etc.). I'm really not sure which hops are 
suitable, I do not like bitter flavour really ... I'll have to make my 
own false bottom for mashing, no way where to order here I'm afraid, 
maybe as Richard suggested that "bag beer brewing" can be an option ...

So please suggestions, thank you!

Sincerely from Jeju,

FAA

-- 
Frantisek Algoldor Apfelbeck

biotechnologist&kvasir and hacker

http://www.frantisekapfelbeck.org

"There is no way to peace, peace is the way." Mohandas Karamchand Gandhi

Disclaimer - there are other people who have access to this email 
account, please be aware of that it is part of the design. For "highly 
private communication" use algoldor at yahoo.com

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

Message: 3
Date: Sun, 13 Jul 2014 22:20:02 -0700
From: Glen Jarvis <glen at glenjarvis.com>
To: Tastebridge <tastebridge at lists.noisebridge.net>
Subject: [Tastebridge] Please DO NOT send multiple address emails / cc
    to    tastebridge at lists.noisebridge.net
Message-ID:
    <CA+UBrj51+E1a2g8tyKi1veF19UZuVzoX=BcXgo8xX2ERQ9WXiQ at mail.gmail.com>
Content-Type: text/plain; charset="utf-8"

Re: This email

> To: Food Hacking Base mailing list <foodhackingbase at lists.hackerspaces.org
>
> Cc: 091-food at googlegroups.com, tastebridge at lists.noisebridge.net, Ingo
Weidauer <i.weidauer at gmx.net>, Philipp <salomon at salomonderossi.de>, Arnd
<contact at sociallife.org>

I'm sorry to be so strong in my subject line. But, as a volunteer to keep
this list running, a simple mistake like this can cost me hours and hours
of maintenance work.

When you do a "cc" email to the tastebridge list like we see above, this
happens:

* The mail gets held by the system for review (which causes a large delay
for everyone to get their mail)

* People "Reply-All" which compounds the problem [as only people on the
list can send an email without it getting caught].

* Spam lists find this and start spamming the address (making this problem
even harder). I have no idea why Dark Beer would increase our emails about
penis enlargements, but sadly, it has is just did.

Thank you so much for understanding. Some small thing like this seems so
innocent. But, I've seen another list grow to be completely unmanageable.
There are currently 1,359 mail messages waiting for review.

Kindest Regards,

Glen Jarvis

--

"You grab mindshare by being there."

-- Alex Martelli

   Bay Area Python Interest Group Talk

   24-Oct, 2013
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