hist-brewing: non-period fermenting vessel and yeast and recipe

Eylat Poliner allotta at earthlink.net
Mon Jun 28 22:49:23 PDT 1999

Plactic water bottles are not a good idea.  It can allow gas transfer,
as well as get scratched easily.  Scratches will not get fully
clean/sanitized and WILL harbor spoilage bacteria.  Locate a supplier of
GLASS carboys.  Look in brewing magazines for mail order or contact your
nearest homebrew supply place.

There is no reason not to blend different strains of yeast.  Many
commercial yeasts are actual blends of 3-6 different cultured yeasts.
think German and Belgium yeasts.
Malt extract will not provide an adequate amount of nutrients for yeast
to grow.  I suggest adding a measure of yeast nutrient or yeast hjulls.

If you are still an extract brewer versus being an all grain brewer, I
suggest steeping speciality grains to get additional and better flavors
versus using canned extracts.


Thomas Thornhill wrote:

>  Greetings,     Let me PREFACE all this by saying that I am currently
> seeking to produce volume OVER quality. BUT, whatever I make needs to
> be safe and at least palatable. I need to use up my old stuff and to
> provide beverage for an event at the end of July. I it must all be
> done cold(no boiling) and with purified water(high iron and sediment
> problem.) The greatest portion of my sugar will be [aarrgghh]
> sucrose.I lack a good local brewing supplier and will amend my ways
> just as soon as I am able.    Thus I have begun:I have recently come
> into possession of several clear plastic 5 gallon carboys.Has anyone
> used these?Keeping them in the dark is not a problem.Do they
> contribute to any off flavor?Does anyone have a maximim %alchohol that
> would be safe in these without picking up flavor?    I intend to start
> batches in them just as soon as possible(afixing water locks to the
> lids.) I would not normally use these but they were so cheap as to be
> nearly giving them away and I thought they must be food grade since
> they were designed to hold water. My intended %alchohol should be near
> 6%. Beverage for the masses.     Also, I have not brewed for some
> time. But, have a large selection of various yeast(powder in packet)
> that I was intending to blend all together and do the darwin( wasn't
> he one of the old saints ) thing in a starter and then cast it into my
> fermenters(along with some other (very) old stuff.)My question: Is
> there any reason not to blend these together?If I use at least some
> malt(canned syrup) in each batch: Should the necessary nutrients be
> present?If not, what are some grocery store purchase stuff for
> minerals/nutrients?     And more, does anyone have very simple recipes
> for the above mentioned brewing? That is to say those of low malt and
> hops but wanting to add some flavor.I have a couple of ideas but would
> appreciate input. My gratitude,Titus Terranova
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