Difference between revisions of "User:Petesoper"
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== Homebrewing == | == Homebrewing == | ||
− | In the late 80s to early 90s I got very serious about homebrew beer brewing and I collected some books at that time. Below is a list of the books available to SplatSpace members for borrowing. The first | + | *In the late 80s to early 90s I got very serious about homebrew beer brewing and I collected some books at that time. Below is a list of the books available to SplatSpace members for borrowing. The first dozen titles reflect my quick judgment/memory wrt wheat vs chaff, with the first two titles being supremo technical information. Titles 13 onward range from interesting/amusing to ancient British and American info-drek. |
− | + | *A few additional comments follow after the table. | |
{| class="wikitable" | {| class="wikitable" | ||
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|- | |- | ||
| Brewing Lager Beer || Noonan || Pete Soper || Okay || Good (4/2012) | | Brewing Lager Beer || Noonan || Pete Soper || Okay || Good (4/2012) | ||
+ | |- | ||
+ | | Yeast Culturing for the Homebrewer || Leistad || Pete Soper || Okay || Good (4/2012) | ||
|- | |- | ||
| The Practical Brewer || MBAA || Pete Soper || Okay || Good (4/2012) | | The Practical Brewer || MBAA || Pete Soper || Okay || Good (4/2012) | ||
|- | |- | ||
| Homegrown Hops || Beach || Pete Soper || Okay || Good (4/2012) | | Homegrown Hops || Beach || Pete Soper || Okay || Good (4/2012) | ||
− | |||
− | |||
|- | |- | ||
| Winner's Circle - 10 Years of Award Winning Homebrew Recipes || American HB Assoc || Pete Soper || Okay || Good (4/2012) | | Winner's Circle - 10 Years of Award Winning Homebrew Recipes || American HB Assoc || Pete Soper || Okay || Good (4/2012) | ||
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|} | |} | ||
+ | = Thoughts about beer brewing = | ||
+ | *The one area I'd still be very comfortable/eager to share about is yeast culturing. The first couple of titles above describe use of yeast cultures as present in commercial brewing settings that many homebrewers would consider impossibly impractical to duplicate (that is, a couple order of magnitudes larger than what you buy from Wyeast or manage to grow with a starter before you get paraniod about the purity). The yeast culturing title above and the others that touch upon hobby brewing yeast cultures were written before affordable high quality air filters were available. If you follow the yeast culturing book above you will often get contaminated yeast, in my opinion, because there is improper control over the air that feeds the yeast. However, if you arrange to pump the culture with STERILE air (in addition to strictly following other procedures for sterilization) then you won't ever get an infection and you can make a culture that will start your fermentation *immediately*, and I do mean immediately. This allows the yeast to get the upper hand in your wort and the random contamination organisms that slip past your sanitizing procedures will never get a chance to multiply significantly. (This is not an excuse to avoid meticulous sanitation, in my opinion, but everybody will draw their own line between how far you want to go vs tolerance for any off-flavors aromas.) Together with starting my cultures from single yeast cells, my technique for growing several ounces of vigorous, healthy yeast are one reason why I frequently annihilated the competition in homebrew contests and club meeting tastings. |
Revision as of 16:10, 24 April 2012
Quick Intro
I'm a member interested in learning new stuff, helping improve SplatSpace, and returning to hobby electronics/programming. I have MSP430 Launchpads and an Arduino for the latter.
Homebrewing
- In the late 80s to early 90s I got very serious about homebrew beer brewing and I collected some books at that time. Below is a list of the books available to SplatSpace members for borrowing. The first dozen titles reflect my quick judgment/memory wrt wheat vs chaff, with the first two titles being supremo technical information. Titles 13 onward range from interesting/amusing to ancient British and American info-drek.
- A few additional comments follow after the table.
Book Title | Author | Owner | Borrowability | Condition |
---|---|---|---|---|
Principles of Brewing Science | Fix | Pete Soper | Okay | Good (4/2012) |
Brewing Lager Beer | Noonan | Pete Soper | Okay | Good (4/2012) |
Yeast Culturing for the Homebrewer | Leistad | Pete Soper | Okay | Good (4/2012) |
The Practical Brewer | MBAA | Pete Soper | Okay | Good (4/2012) |
Homegrown Hops | Beach | Pete Soper | Okay | Good (4/2012) |
Winner's Circle - 10 Years of Award Winning Homebrew Recipes | American HB Assoc | Pete Soper | Okay | Good (4/2012) |
Beer and Brewing Volume 10 | Loysen | Pete Soper | Okay | Good (4/2012) |
Beer and Brewing Volume 8 | Thomas | Pete Soper | Okay | Good (4/2012) |
Beer and Brewing Volume 7 | Thomas | Pete Soper | Okay | Good (4/2012) |
Beer and Brewing Volume 6 | Thomas | Pete Soper | Okay | Good (4/2012) |
Best of Beer and Brewing Volumes 1-5 | Association of Brewers | Pete Soper | Okay | Good (4/2012) |
Beer Judge Study Guide | American Homebrewers Association | Pete Soper | Okay | Good (4/2012) |
Classic Beer Styles Volume 1 Pale Ale | Foster | Pete Soper | Okay | Good (4/2012) |
Classic Beer Styles Volume 2 Continental Pilsner | Foster | Pete Soper | Okay | Good (4/2012) |
Good Beer Guide 1989 | Campaign for Real Ale | Pete Soper | Okay | Good (4/2012) |
A Dictionary of Pub Names | Dunkling and Wright | Pete Soper | Okay | Good (4/2012) |
Brewed in the Pacific Northwest | Meier | Pete Soper | Okay | Good (4/2012) |
The Essentials of Beer Style | Eckhardt | Pete Soper | Okay | Good (4/2012) |
Home Brewed Beers & Stouts - Copy 1 | Berry | Pete Soper | Okay | Good (4/2012) |
Home Brewed Beers & Stouts - Copy 2 | Berry | Pete Soper | Okay | Good (4/2012) |
Brewing Beers Like Those You Buy | Line | Pete Soper | Okay | Good (4/2012) |
Brewing Lager | Alexander | Pete Soper | Okay | Good (4/2012) |
The Big Book of Brewing | Line | Pete Soper | Okay | Good (4/2012) |
Pubs for Families | CAMRA | Pete Soper | Okay | Good (4/2012) |
A Treatise on Lager Beers | Eckhardt and McCallum | Pete Soper | Okay | Good (4/2012) |
The Complete Handbook of Home Brewing | Miller | Pete Soper | Okay | Good (4/2012) |
Home Brewing - The CAMRA Guide | Wheeler | Pete Soper | Okay | Good (4/2012) |
Boots Home Wine & Beer Making 1987-88 | Boots (UK chemist shop) | Pete Soper | Okay | Good (4/2012) |
Beginners Book of Country Winemaking | Turner | Pete Soper | Okay | Good (4/2012) |
Beginners Book of Home Beermaking | Turner | Pete Soper | Okay | Good (4/2012) |
Beer Kits and Brewing | Line | Pete Soper | Okay | Good (4/2012) |
Wine and Beer Making 90/91 | Boots | Pete Soper | Okay | Good (4/2012) |
Better Beer and How to Brew It | Reese | Pete Soper | Okay | Good (4/2012) |
Pocket Guide to Beer | Simon and Shuster | Pete Soper | Okay | Good (4/2012) |
Hugh Johnson's Pocket Encyclopedia of Wine | Johnson | Pete Soper | Okay | Good (4/2012) |
The Pocket Encyclopedia of California Wines | Thompson | Pete Soper | Okay | Good (4/2012) |
The Signet Encyclopedia of Wine | Henriques | Pete Soper | Okay | Good (4/2012) |
Home Wine Making & Brewing | Boots | Pete Soper | Okay | Good (4/2012) |
Thoughts about beer brewing
- The one area I'd still be very comfortable/eager to share about is yeast culturing. The first couple of titles above describe use of yeast cultures as present in commercial brewing settings that many homebrewers would consider impossibly impractical to duplicate (that is, a couple order of magnitudes larger than what you buy from Wyeast or manage to grow with a starter before you get paraniod about the purity). The yeast culturing title above and the others that touch upon hobby brewing yeast cultures were written before affordable high quality air filters were available. If you follow the yeast culturing book above you will often get contaminated yeast, in my opinion, because there is improper control over the air that feeds the yeast. However, if you arrange to pump the culture with STERILE air (in addition to strictly following other procedures for sterilization) then you won't ever get an infection and you can make a culture that will start your fermentation *immediately*, and I do mean immediately. This allows the yeast to get the upper hand in your wort and the random contamination organisms that slip past your sanitizing procedures will never get a chance to multiply significantly. (This is not an excuse to avoid meticulous sanitation, in my opinion, but everybody will draw their own line between how far you want to go vs tolerance for any off-flavors aromas.) Together with starting my cultures from single yeast cells, my technique for growing several ounces of vigorous, healthy yeast are one reason why I frequently annihilated the competition in homebrew contests and club meeting tastings.