CCHBS News for March 2006
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- Recipe Specials for March
- Half-Gallon Growlers Back in Stock
- Try Wine for a Change
- New Immersion Chillers in Stock
- Spotlight on Technique – Cooling Your Wort
Recipe Specials for March
Gravity style of the month for May is Bock. So while the weather
is still cool, we're putting all our lager recipes on special, including
a couple of new ones! These can all be brewed using traditional lager
temperatures but they can also be brewed with ale yeast too.
Our featured recipe is a new creation of ours: Das Bock. It's a traditional
Bavarian Bock, made with Munich Extract for that malty Bock flavor.
Try it now for $30.
What's could be more appropriate than brewing a Marzen in March? Our
My Favorite Marzen recipe
is a fine example of this style and you won't have to wait until Oktoberfest
to drink it! Brew it in March for $26.
Our second new recipe is a prize winner: If It's Tuesday This Must
Be Stella. This is the recipe that gained Jon Porter a second place
in the national extract beers competition. It's a European lager and
definitely qualifies as easy drinking. Try it for $22 during March.
Addams Family Lager is
a recipe that's been around for a little while It's a lot like an American
lager from Boston – you know, the one whose owner buries his face
in hops. Try one for $22 during March.
Half-Gallon Growlers Back in Stock
We've had trouble getting half-gallon amber growlers lately. We don't
know if there's a shortage for some reason but prices have certainly
gone up. We're pricing them at $7.95 each until the current stock runs
out. After that we'll get a feeling for demand to see if it's worth
re-stocking at these prices.
Try Wine For a Change
If you'd like to try something different, why not try wine? We have
winemaking hardware kits in stock and always have "recipe"
kits in stock for both a red and a white varietal wine.
New Immersion Chillers in Stock
We have a new supplier for immersion chillers. They're the same people
who make them for Beer, Beer and More Beer and the design appears to
be very efficient. If you've been looking for a way to reduce the time
it takes to chill your wort to pitching temperature you should definitely
take a look at these.
Spotlight on Technique – Chilling Your Wort
You're probably aware that it's good to chill your wort to pitching
temperature as quickly as possible but do you know why? One important
reason is to move the wort through its most vulnerable temperature range
as quickly as possible. That's between 90-140F, when bacteria can most
easily invade your wort and turn your beer into something nasty.
If you're brewing on the stove top it's usually suffiecent to use the
kitchen sink to cool your brewput to the temperature where you can add
cold water to bring the wort to pitching temperature. While stove top
brewers can benefit from using a wort chiller, it's not strictly necessary.
Once you start boiling the full volume of your wort, however, a wort
chiller is necessary. The brew pots are usually too big and the thermal
mass are too large for a simple water bath to be effective. You'll need
to get some help in the form of a wort chiller.
The simplest wort chiller to use is an immersion chiller. These are
copper coils with hose attached to the ends. Water runs through the
coil, colling the wort and carrying away excess heat. They're fairly
inexpensive at $40-60 and don't require any modifications to your brew
The other alternative is a counter-flow chiller These can range in cost
from about $60 to hundreds of dollars, if you decide you must have one
of the new all-copper models or a heat exchanger unit. They also require
you to have a ball valve on your brew pot. This is necessary because the
big advantage of a counter flow chiller is that your wort is not exposed
to air as it passes through that temperature zone where it's most vulnerable.
All the cooling is done within the cooler.