hist-brewing: Please stop writing to me!

Wed Oct 18 17:29:33 PDT 2000

Hi guys!
It's nice to see that someone is interested in my e-mail adress and in 
writing to me but: I don't smoke anything and I don't want you to write such 
mails to me.
Thank you
C

>From: owner-hist-brewing-digest at rt.com
>Reply-To: hist-brewing at pbm.com
>To: hist-brewing-digest
>Subject: hist-brewing-digest V1 #706
>Date: Wed, 18 Oct 2000 04:00:06 -0700
>
>hist-brewing-digest     Wednesday, 18 October 19100    Volume 01 : Number 
>706
>
>In this issue:
>
>hist-brewing: Re: hist-brewing-digest V1 #705
>hist-brewing: Sahti and Gottland Drinka - smoking and yeasts
>hist-brewing: Sahti and Gottland Drinka - smoking and yeasts
>hist-brewing: Re: Sahti and Gottland Drinka - smoking and yeasts
>Re: hist-brewing: Re: Sahti and Gottland Drinka - smoking and yeasts
>hist-brewing: guit odds & sods
>
>You are subscribed to the digest version of this mailing list. This means
>that you need to unsubscribe from $LIST instead of the non-digest version.
>Also, if you want to reply to a message, be sure to change the subject
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>
>----------------------------------------------------------------------
>
>From: Paul Placeway <pwptofi at bellatlantic.net>
>Date: Tue, 17 Oct 2000 10:18:47 -0400
>Subject: hist-brewing: Re: hist-brewing-digest V1 #705
>
>On Mon, 16 Oct 2000, adam larsen <euphonic at flash.net> wrote:
> > > Subject: Re: hist-brewing: Smoked Malt for Sahti
>...
> > >    In any case, i was wondering what kind of Sahti are you making? A
> > modern hopped Sahti, "live", strong or old
> >  > fashioned?  No matter what kind you make don't use bakers yeast as
> > you'll regret it.
>
>I'd just like to add a strong "me too" to this advice against bakers
>yeast.  I've done some experimentation recreating seriously old (14th C.)
>unhoped, and I claim also unboiled, ales.  As part of an experiment to try
>to increase yeast diversity, I made the mistake of adding baking yeast to
>the yeast mix.  The resulting ale had a distinct industrial solvent taste
>- -- yuck.
>For the next batch I stuck to only a mix of ale yeasts, and the ale came
>out wonderful.  (Well, for the first 4 days, before it started to sour, as
>an unboiled mash is going to do.)
>
>          cheers,
>                  --Paul Placeway <pwptofi at bellatlantic.net>
>                   (in the SCA, Tofi)
>
>
>- -------------------------------------------------------------------------
>To unsubscribe from this list, send email to majordomo at pbm.com containing
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>
>------------------------------
>
>From: "NATHAN T Moore" <NTMOORE at SMTPGATE.DPHE.STATE.CO.US>
>Date: Tue, 17 Oct 2000 09:49:44 -0600
>Subject: hist-brewing: Sahti and Gottland Drinka - smoking and yeasts
>
>Thanks to Adam for his reply about Sahti. I have corresponded with him a =
>few times since then off-list and wanted to summarize the conclusion.  =
>First, I mis-typed, my intention was to ask about Gottland Drinka not =
>Sahti.  These are the conclusions
>
>1)  Wood Chips for Smoking.
>
>Adam recomended Alder as the best option for Sahti.  This is obtainable in 
>=
>the US as the tree is common in the NW and Alaska and the chips are used =
>for smoking Salmon.  Look at you local barbeque store or online to find =
>the chips.  I found them for about $6 for 2lbs.   For Gottland Drinka he =
>recomends Baltic Birch or a mixture of Birch and Alder if Birch chips are =
>to expensive.  I did some looking, in general a "Baltic" birch tree comes =
>from the "Baltic" regions and being a colder climate the trees grow much =
>slower there.  When the trees grow slower they grow stronger with much =
>tighter grain.  There are also over 13 varieties of birch.  I have failed =
>miserably in finding commercial birch chips so my only option would be to =
>call someone that has birch in there area, have them hack of a limb, send =
>it to me, and let it dry.  So, does anyone know of commerically available =
>birch chips, and Adam, what is the variety of birch that grows in the =
>Nordic countries.  Paper Birch is what is usualy found in the states.  I =
>did find one barbecue site that claimed that Paper Birch was good for =
>smoking, so I assume what is good for meat is good for grain.=20
>
>2)  Yeast
>
>For Sahti, we really didnt get into this much before I corrected my self, =
>but Adam recomended a yest high in phenols and esters as "Sahti is quite =
>phenolic and ester rich drink with a dry finish."  He also advised that =
>the strongest versions of  the beverage are in 7-8% alcohol range with the 
>=
>typical traditional versions running around 5-6%. =20
>
>For Gotland Drinka he stated "I would recommend that the yeast be somewhat 
>=
>fruity, able to handle 8-10% alcohol content, have a dry characteristic to 
>=
>it's finish and only minor phenolic attributes.  Off hand, i'd say that =
>perhaps one of the English or Scottish high gravity verities used for Old =
>Ales or Barley Wine would be the best although i know of nothing 
>commercial=
>ly that is particularly close to Sorenson's family strain. "
>
>Based on this, I was thinking either the new Wyeast Thames Valley, which =
>is complex and estery, a great yeast, I highly recommend it for brittish =
>bitters, but I am not sure how if would go to 10% easily and it really =
>dosnt finish that dry.  The other option I was thinking about was Wyeast =
>1388 Belgian Strong Ale yeast, "Robust flavor yeast with moderate to high =
>alcohol tolerance. Fruity nose and palate, dry, tart finish."  This is the 
>=
>one I am leaning too, it is a good yeast, and without the extreme belgian =
>flavors found in some of the trappist yeasts.
>
>Nate aka Nathi
>
>
>- -------------------------------------------------------------------------
>To unsubscribe from this list, send email to majordomo at pbm.com containing
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>
>------------------------------
>
>From: adam larsen <euphonic at flash.net>
>Date: Tue, 17 Oct 2000 17:02:26 -0600
>Subject: hist-brewing: Sahti and Gottland Drinka - smoking and yeasts
>
>I regret that my knowledge of botany and forestry are rather poor and as
>a result i am unable to say what kind of Baltic Birch is best.  I know
>that it not used for paper but for furniture and similar crafts although
>i don't know if it matters a great deal insofar as smoking malts go
>whereas wood selection is more important when choosing wood for strike
>water or to be boiled with one's wort.
>     I am unfamiliar with either of the yeasts mentioned in the last
>posting on this subject but off hand the Belgian one sounds better.  I
>understand that some folks on the list have made a fine drincka using
>Wyeast's Danish Ale culture (not the lager) so perhaps that is the way
>to go.
>- ---------------------------------------------------------
>     I recently have been looking into filer medium for use in high
>adjunct ales and i was wondering if anyone knows about using hay or
>straw.  I also have heard about the use of  spent malt, stored frozen
>till needed, and wonder if anyone has given this method a try.
>
>- -------------------------------------------------------------------------
>To unsubscribe from this list, send email to majordomo at pbm.com containing
>the words "unsubscribe hist-brewing" (or unsubscribe hist-brewing-digest, 
>if
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>
>------------------------------
>
>From: Angus <angus at iamawitch.com>
>Date: Tue, 17 Oct 2000 16:39:23 -0700 (PDT)
>Subject: hist-brewing: Re: Sahti and Gottland Drinka - smoking and yeasts
>
><snip>
>  The=
> >se are the conclusions
> >
> >1)  Wood Chips for Smoking.
><snip>
>I'm not 100% sure what they use when smoking 'Gotländsk rökmalt' (smoked 
>malt from Gotland).  My guess would be juniper but alder is a good guess as 
>well.  I'm not sure if my local homebrew supplier keeps 'rökmalt' in stock 
>but I know where I can order it.  The price is 28:-/kg, roughly $1.50/lb.  
>They don't ship outside of Sweden but I can order some and ship to you if 
>you like.
>
> >
> >2)  Yeast
><snip>
>My first chioce of yeast would be common baker's yeast.  This is what most 
>brewers on Gotland use when making Gotlandsdricka.  My second choice would 
>be a ale yeast which gives some fruitiness to counter the smoked taste.  
>Personally I haven't (so far) had any problems with ale yeasts surviving 
>8-10% alcohol, it usually croaks around 13-15%.
>
> >Nate aka Nathi
> >
>useless facts about Gotland and Gotlandsdricka:
>'Natives' of Gotland have a VERY strong self identity.
>If they're travelling over to the mainland they use the expression 'I'm 
>going to Sweden'.
>
>Gotlandsdricka aka dricke/dricku for short is served at a range of alcohol 
>contents (home brewed stuff, AFAIK there's no commercially made dricke on 
>the market today) and fresh dricke is sometimes referred to as 
>'skitibyxdricke' (soil-your-pants-dricke) due to the high yeast content of 
>the fresh, still bubbling, brew which messes up your stomach if you're not 
>used to it.
>
>/Angus MacIomhair, aka Håkan
>Stockholm, Sweden
>
>==
>If you look at the sun without shielding youreyes you'll go blind.  If you 
>look at the moon without shielding your eyes you'll become a poet.
>
>_____________________________________________________________
>Get your own mando cool and totally free email at iamawitch.com address at 
>http://freemail.iamawitch.com today!
>
>
>- -------------------------------------------------------------------------
>To unsubscribe from this list, send email to majordomo at pbm.com containing
>the words "unsubscribe hist-brewing" (or unsubscribe hist-brewing-digest, 
>if
>you get the digest.) To contact a human about problems, send mail to
>owner-hist-brewing at pbm.com
>
>------------------------------
>
>From: adam larsen <euphonic at flash.net>
>Date: Tue, 17 Oct 2000 19:07:32 -0600
>Subject: Re: hist-brewing: Re: Sahti and Gottland Drinka - smoking and 
>yeasts
>
>     Present day rokmalt is rather different from it's  traditional
>forerunners in that it's a lighter color malt that uses only juniper for
>smoking as  it costs less then the using Alder.  It also is far less
>smoky then the  malt that was available for the same purpose prior to
>the war.  This is not to say that it is a bad malt because it is
>actually pretty good, just that it is not
>well suited to making the older style malts used in the style as seen by
>traditional rural maltsters.  I understand that Gottland folks use the
>malt with great success for making the more contemporary versions of the
>style so certainly you should give it a try if the modern hopped version
>of the style is to your liking.
>     I presume that you are in America and i imagine that the shipping
>and customs charges would be rather high unfortunately.
>
>Angus wrote:
>
> > <snip>
> >  The=3D
> > >se are the conclusions
> > >
> > >1)  Wood Chips for Smoking.
> > <snip>
> > I'm not 100% sure what they use when smoking 'Gotl=E4ndsk r=F6kmalt' (s=
>moked malt from Gotland).  My guess would be juniper but alder is a good =
>guess as well.  I'm not sure if my local homebrew supplier keeps 'r=F6kma=
>lt' in stock but I know where I can order it.  The price is 28:-/kg, roug=
>hly $1.50/lb.  They don't ship outside of Sweden but I can order some and=
>  ship to you if you like.
> >
> > >
> > >2)  Yeast
> > <snip>
> > My first chioce of yeast would be common baker's yeast.  This is what m=
>ost brewers on Gotland use when making Gotlandsdricka.  My second choice =
>would be a ale yeast which gives some fruitiness to counter the smoked ta=
>ste.  Personally I haven't (so far) had any problems with ale yeasts surv=
>iving 8-10% alcohol, it usually croaks around 13-15%.
> >
> > >Nate aka Nathi
> > >
> > useless facts about Gotland and Gotlandsdricka:
> > 'Natives' of Gotland have a VERY strong self identity.
> > If they're travelling over to the mainland they use the expression 'I'm=
>  going to Sweden'.
> >
> > Gotlandsdricka aka dricke/dricku for short is served at a range of alco=
>hol contents (home brewed stuff, AFAIK there's no commercially made drick=
>e on the market today) and fresh dricke is sometimes referred to as 'skit=
>ibyxdricke' (soil-your-pants-dricke) due to the high yeast content of the=
>  fresh, still bubbling, brew which messes up your stomach if you're not u=
>sed to it.
> >
> > /Angus MacIomhair, aka H=E5kan
> > Stockholm, Sweden
> >
> > =3D=3D
> > If you look at the sun without shielding youreyes you'll go blind.  If =
>you look at the moon without shielding your eyes you'll become a poet.
> >
> > _____________________________________________________________
> > Get your own mando cool and totally free email at iamawitch.com address at=
>  http://freemail.iamawitch.com today!
> >
> > -----------------------------------------------------------------------=
>- --
> > To unsubscribe from this list, send email to majordomo at pbm.com containi=
>ng
> > the words "unsubscribe hist-brewing" (or unsubscribe hist-brewing-diges=
>t, if
> > you get the digest.) To contact a human about problems, send mail to
> > owner-hist-brewing at pbm.com
>
>- -------------------------------------------------------------------------
>To unsubscribe from this list, send email to majordomo at pbm.com containing
>the words "unsubscribe hist-brewing" (or unsubscribe hist-brewing-digest, 
>if
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>
>------------------------------
>
>From: adam larsen <euphonic at flash.net>
>Date: Tue, 17 Oct 2000 22:01:28 -0600
>Subject: hist-brewing: guit odds & sods
>
>     It gives me great pleasure to announce that i have located stateside
>supplier of Marsh Rosemary and Myrica Gale (sweet gale) with very
>reasonable prices! Those interested should contact  Contact Nancy
>Kaytis-Slocum via email at:  wldweeds at humboldt1.com or
>info at wildweeds.com.  If you do purchase these brewing related herbs from
>her be sure to thank her for providing them to historically interested
>brewers.
>  
>---------------------------------------------------------------------------------
>
>     On a different note, i have noticed that a great number of  brewers
>hold to the misconception that their was a set and defined base for
>gruits.  This is simply untrue, their appears to have been a vast
>variety of gruits, a great number which lacked Yarrow, Sweet Gale and
>Marsh Rosemary all together.
>     Instead, it appears to me that gruits were determined by what was
>available locally and preferred by regional folkways and preferences
>which changed over time.  Of course trade centers had access to a wider
>variety then isolated communities but one should not think that some
>formula for gruit composition met with wide spread acceptance.
>
>
>
>
>- -------------------------------------------------------------------------
>To unsubscribe from this list, send email to majordomo at pbm.com containing
>the words "unsubscribe hist-brewing" (or unsubscribe hist-brewing-digest, 
>if
>you get the digest.) To contact a human about problems, send mail to
>owner-hist-brewing at pbm.com
>
>------------------------------
>
>End of hist-brewing-digest V1 #706
>**********************************
>

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