HOMEBREW Digest #2291 Wednesday, December 18 1996

Digest #2290 Digest #2292
		(formerly Volume 02 : Number 011)

  Floc'n of Alt Yeast?
  Holiday receipe
  Water volumes, Acronyms
  Re: No Sparge Brewing (_why_ it's maltier)
  No sparge Question
  Re: Belgian Abbey brews
  re: Fermenting in 5-gal kegs
  RE: Coffee in Beer
  Amber ale & Pale ale/bitter
  Plastic Brewing / Stop the Sparging Madness!!
  Re: Homebrew Digest V2 #10
  Re:Homebrew Digest V2 #10
  Bottling in Chimay bottles/Rollermills/skimming
  Suspended particles and liquid density....
  Re: Homebrew Digest V2 #10
  Re: Belgian Abbey beers
  Force Carbonate
  Re: Fermenting in 5-gal kegs
  Secondary in Kegs
  plastic kettles
  Jethro on FWH'ing/Dryhopping
  Re: "and Proud of It" (fwd)
  Breakfast beer stuff
  Counter Pressure Bottle Filling

---------------------------------------------------------------------- Date: Wed, 18 Dec 1996 11:55:57 +0000 (GMT) From: DAVE BRADLEY IC742 6-7932 <BRADLEY_DAVID_A at LILLY.COM> Subject: Floc'n of Alt Yeast? Hello Fellow Brewer/sters- If you have used the Yeast Labs "Dusseldorf Alt" yeast (?A06?), have you had difficulty getting the beer to clear? I probably am at the mercy of a yeast which wants colder lagering to clarify. Alt yeast. It seemed like a good idea at the time, use an Alt yeast to give my pale ale (not American) a good malty and grainy-spicy flavor. Please let me know if you have achieved good flocculation with this yeast _without_ resorting to lagering below 45F. Dave in Indy Home of the 3-B Brewery, (v.) Ltd Return to table of contents
Date: Wed, 18 Dec 96 07:52:35 EST From: gravels at TRISMTP.NPT.nuwc.navy.mil Subject: Holiday receipe Hello All, This doesn't have anything to do with beer, but I thought with the lack of content in yesterdays HBD and tense attitude some of have had of late we could all use a smile. Read on. Here is a special holiday fruitcake recipe that I thought you might enjoy: Fruitcake for the Holidays! One cup of water One cup sugar Four large aggs Two cups of dried fruit One teaspoon of baking soda One teaspoon salt One cup brown sugar Lemon juice Nuts One bottle whiskey Sample the whiskey to check for quality. Take a large bowl. Check the whiskey again. To be sure it is the highest quality, pour one level cup and drink. Repeat. Turn on the electric mixer, beat one cup of butter in a large fluffy bowl. All one teaspoon of sugar and beat again. Make sure the whiskey is still okay. Cry another tup. Turn off the mixer. Break two leggs and add to the bowl and chuck in the cup of dried fruit. Mix on the turner. If the fried druit get stuck in the beaterers pry it loose with a screwsdriver. Samplethe whiskey to check for tonsisity. Nexst sift two cups of salt. orsomthing. Who cares? Check the whiskey. Now sift the lemon juice and strain your nuts. Add one table. Spoon. Of the sugar or somthin. Whatever you can find. Grease the oven. Turn the cake tin to 350 degrees. Don't forget to beat off the turner.Throw the bowl out of the window. Check the whiskey again and go to bed. Rum may be rebstituted for the driskey, although rooking at the lecipe again, it doesn't seem to dake a mifference what you bow in the throwl! Merry Christmas! and Happy New Year! Steve Gravel Newport, Rhode Island gravels at trismtp.npt.nuwc.navy.mil "Homebrew, it's not just a hobby, it's an adventure!" Return to table of contents
Date: Wed, 18 Dec 96 09:12 EST From: eric fouch <S=eric_fouch%S=fouch%G=eric%DDA=ID=STC021+pefouch%Steelcase-Inc at mcimail.com> Subject: Water volumes, Acronyms Date: Wednesday, 18 December 1996 9:08am ET To: STC012.HOMEBRE1 at STC010.SNADS From: Eric.Fouch at STC001 Subject: Water volumes, Acronyms In-Reply-To: The letter of Tuesday, 17 December 1996 5:52pm ET HBD'rs: Ken Fritz (and the rest of us) can expect an increase in volume of his water from 4 C (its most dense state) to 100 C (its least dense state) of 4.1%. Thats an increase of about .41 gallons per 10 gallons. As far as the volume increase of a SS pot, too many variables (and too much math) prevents me from bothering with the estimation. I would bet that volume loss due to evaporation would make trying to evalute the net thermal volume change difficult if not meaningless. Leave it to Jethro to throw us another acronym. For SMs' list, CSF = Cerebro Spinal Fluid. (ouch]]) I guess the connection between CSF and homebrewing is removal of enough of the former prevents performance of the latter. Eric Fouch Obfuscation Eschewer Extraordinaire Bent Dick Yactobrewery Kentwood, MI P.S. Mr. Gump- Appetent Expectations for an Expeditious Amelioration Return to table of contents
Date: Wed, 18 Dec 1996 09:21:35 -0500 (EST) From: 00bkpickeril at bsuvc.bsu.edu (Brian Pickerill) Subject: Re: No Sparge Brewing (_why_ it's maltier) >>Spencer Thomas writes: > >>Alternatively, a higher proportion of the "malty" flavor compounds >>come out in the first runnings than in the spargings. >That's what I originally concluded. Later I realized that there was no >logical reason why this should be the case. ... I think that it's probably true that the wort left behind in the grain is as good as the first runnings, but the process of sparging is rinsing some compounds from the _husks_ that is detrimental to the malty taste. I think it's pretty obvious that sparging below 1.010 for example, is just an arbitrary cut off point. You probably get more and more grainy, husky flavors the more you sparge, which makes the beer end up tasting less malty (sweet). If my hypothesis is true, you could make a "medium malty" brew by doing a "partial sparge." Does that make sense to anyone but me? :) I haven't even tried NSB yet (but I'm planning on it). Sorry, like we need another acronym... - --Brian Pickerill, Muncie Malt Mashers, Muncie, IN Return to table of contents
Date: Wed, 18 Dec 96 09:42:54 EST From: tgaskell at syr.lmco.com Subject: No sparge Question Greetings all, Damn its nice to have the digest back! And a "get well quick" to Jethro. You need to get home from the hospital so you can become sleep-deprived compliments of the new junior brewer. Okay - brewing content follows: I have been following the thread on Dr. Fix's no sparge technique, and the one issue that really confounds me is that it sounds as if the collected sparge *reduces* maltiness more than pure water added to top up the boil. Does anyone else come away with this impression? Where did you guys lose me? Or is this what is really being said? To successfully conduct a no sparge mash, does the mash need to be thinned out substantially to get close to the boil volume you are aiming for? I am not yet convinced that I want to try no sparge. Until the real meat of the matter is explained, I will be in my brewhouse/garage cranking out decoction mashed nectar. One more thing: Is the SA Winter Lager stylistically a weizen bock, and if so, is it within style? May this holiday season be your most fondly remembered. Cheers, Tom Gaskell tgaskell at syr.lmco.com Hog Heaven Homebrewery Clayville, NY, USA Return to table of contents
Date: 18 Dec 1996 07:58:23 -0800 From: Dion Hollenbeck <hollen at axel.vigra.com> Subject: Re: Belgian Abbey brews >> Richard Gardner writes: RG> I made a strong ale (allgrain) about a month ago using Wyeast RG> 1388, "Belgian Stong Ale." Does anyone have any eperience with RG> this yeast? OG 1.072, tonight SG 1.016, but still very RG> cloudy. I'm wondering how long untill it starts clearing. I have not used this yeast, but maybe my experience with yeast cultured from Golden Dragon Belgian Strong Ale by van Steenberge will help. It, too, is *very* hard to clear. I tend to condition with force carbonation at 34F in the keg for about 6 months at which time it has dropped out some, but not much. Then I bottle and continue at 34F and after about 2 months, it drops out completely and forms the hardest yeast cake I have ever seen. Tried filtering once and this was a futile effort. Tried fining with gelatin into the secondary, wasted effort also. If the Wyeast 1388 is a relative, you will have an incredibly long time in getting it to clear. The GD yeast I cultured, however, sure is worth the time it takes. No other yeast I have found imparts such a wonderfully complex, clovey, banana estery, woody, leathery taste and small. I use only pale malt, a pound of amber Candi Sugar and 1/2 oz. each of coriander and orange peel at the end of the boil. I am confident that 95% of the flavor and character of this beer comes from the yeast. dion - -- Dion Hollenbeck (619)597-7080x164 Email: hollen at vigra.com http://www.vigra.com/~hollen Sr. Software Engineer - Vigra Div. of Visicom Labs San Diego, California Return to table of contents
Date: Wed, 18 Dec 1996 11:13:45 -0500 From: stencil <stencil at bcn.net> Subject: re: Fermenting in 5-gal kegs Gary Eckhardt <gary_eckhardt at realworld.com> wrote: > > Date: Tue, 17 Dec 1996 12:18:36 -0600 > Subject: Fermenting in 5-gal kegs > > 1) I understand that when used as a primary, I should have a blowoff > tube. Is this really necessary for a secondary? I haven't found it so. I have occasionally racked incompletely-fermented wheat beer to a Cornelius keg (usually when it was a Sunday and I didn't want to leave it lying on the yeast another week) and was pleased to find it nicely carbonated after a few weeks at 55F. I have from time to time primed a keg full of simple lager, treating it like a large bottle: a week at 55F and a month at 35F. The (used) corny kegs are stamped with a 110-psi rating. When I've popped the relief valve I get a bleedoff that's nowhere near as strong as I get when I've pressurized to 50 psi during cleaning. > 2) What's the suggested way of attaching an airlock onto one of the > valves? I would propose a foot-long piece of 3/8-in ID vinyl tubing with a barbed gas fitting at one end and an airlock jammed into the other; a little wire should help keep it upright and out of the traffic pattern. Of course, it must go on the gas side. I always store them upright; if they're on their sides you'll have to be scrupulous about keeping the gas fitting above the liquid. > 3) Do I have to modify my "liquid out" diptube, i.e. cutting it off > shorter? Should I leave this tube in while fermenting, or > leave it out until I'm ready to rack off the beer? Hmm... why rack off? I would think the object of the exercise would be beer on tap. If you want just to lager, glass carboys are simpler, cleaner, cheaper. Tapping the keg, you harvest yeast the first glass or two, then it's clear sailing. > 4) I've read conflicting opinions on the effect of the physical > size of the fermenter (i.e. tall and skinny) and the ability > for yeast to flocculate, etc. Anything I should be worried > about? Not in my (limited) experience. Keep a clean bore, fresh ammunition, and Don't Worry. Return to table of contents
Date: Wed, 18 Dec 96 08:48:51 PST From: b_roach at emulex.com (Brad Roach) Subject: RE: Coffee in Beer I recently tried a Blind Pig beer that had StarBuck's coffee in it. Very Good! I plan on making some myself so I asked about their process. What they do is add fresh brewed coffee when they rack between the primary to the secondary. I don't how much so alittle experimentation will be required. Good Luck! Brad Roach Return to table of contents
Date: Wed, 18 Dec 1996 09:52:23 -0700 From: Vince <VJMitchell at asu.edu> Subject: Amber ale & Pale ale/bitter Hi all and happy holidays! I am looking for recipes for both amber and pale ales that are not bitter or real hoppy! I have enjoyed some of both that are produced here locally in Pheonix, but have been unable to figure them out. the particular brew master are of absolutley no help at all. Any help would be greatly appriciated! You all may e-mail me direct or post here machs nichs! Thanks. Vince Mitchell VJMitchell at asu.edu Return to table of contents
Date: Wed, 18 Dec 1996 11:57:18 -0500 From: KennyEddy at aol.com Subject: Plastic Brewing / Stop the Sparging Madness!! Daryl K Kalenchuk asks: "I would like to ask those who _use_ or have knowledge of plastic, what would be an appropriate plastic 'kettle'?" I assume you mean you plan to install electric elements in the bucket, since setting a plastic pail over a Cajun Cooker would result in, um, serious brewing difficulties. Let me direct you to my home page (URL below) for a detailed description of my Five Gallon Plastic Electric Brewery. I used 7-gal HDPE fermenter buckets with 240V / 4500W elements. The HLT has a single 4500W element to heat water quickly. The boiler uses two elements and a power diode to give me 1125W and 2250W over the two elements, which keeps the power density (watts per square inch) under control. I have made perhaps 15 batches since firing it up in March and all have come out well (not counting a couple "creative recipe" disasters). ***** Tim Martin asks about sparging: Question 1) why would I start extracting tannins just because I reach the magic number of 1.010. The idea is that a "thick" sugar solution (like 1.100 SG wort runoff) won't dissolve as much stuff as a "thin" solution (like 1.010 SG runoff). 2) why does one extract tannins at all Tannins are extracted from the husks of the grain, so there's no getting around having them. Best we can do is try to leave them behind in the mashtun. High sparge-water pH (>6.0) will also aid in extraction of tannins; thus the practice of acifiying one's sparge water -- simply put, if the pH of the sparge water going in is under 6, and the mash pH is under 6 (which it will be), then the runoff can not go above 6. Incidentally, gypsum has practically no acidification effect on plain water -- it reacts with the mash to lower pH, but in plain water, not much happens. Use phosphoric or lactic acid. 3) would anyone take an educated guess whether I probably extracted tannins with that last gallon of clear runnings If you didn't really acidify the sparge water and the runoff was clear & bland, you probably set up the right conditions to do so. If your beer tastes real grainy or astringent (drying, tannic, like grape skins), then yes. If not, then no. If you did, store ("lager") the beer cold for a long period of time (after carbonation develops) to help precipitate the tannins out of the beer. You can also try to clean up an in-process batch using finings. I think Polyclar is useful for removing tannins, but I may be off on that point (anyone?). 4) is there an easier method to determine when to stop sparging that I have over looked I read once where someone said that runoff stopped tasting sweet at around 1.012, tastes like plain hot water down to about 1.008, then starts tasting like tea (tannins) below that point. If the runoff tastes like plain water, you're in that "time to stop" window. You could take SG readings of the runoff (which as you say is a PITA; in my system I woul have to continuously remove and reattach the transfer tubing). pH readings can help too (stop when pH > 6.0). Another Old Wive's Tale Rule o' Thumb says sparge with the same amount of water you mashed with. If you come up short on boil volume, I suppose you could then add water directly to the kettle. You could take an SG reading of the sparged wort (stir well first), and do the math to see when simply adding water to the kettle makes more sense. If you have collected 4 gal for a 5 gallon batch, your gravity should be 5 / 4 or 1.25 times the recipe OG (if you're shooting for 5 gal at 1.040 or 40 points you should have 4 gal at 1.050 or 50 points). If you're there or close anyway, dump the water into the kettle and get on with it. If not, you need more sugar, so keep sparging (or do the actual runoff test just this once to see if there's really any sugar left). Use the *batch* volume (5 gal), not the *boil* volume (maybe 6+ gal). 5) I'm I being too anal. Join the club. ***** One More Time on No-Sparge: I'm off from work all next week so I plan to get a couple of brew sessions in. I think I'm going to do two no-sparge brews to try to quantify the process, at least for my setup. Besides, perhaps the "yummy malt flavor" obtained this way will make a decent Oktoberfest without the decoction. Since I normally use a 5-gallon cooler with copper manifold for mashing, I'll be limited to about 1.050 gravity. So that batch will be some sort of Average Ale (probably a brown ale). I'll also borrow a friend's 10-gal cooler with a Phil's Phalse Bottom for the 1.060-ish OFest. He recently did a no-sparge but had some system problems and so the data he recorded wasn't completely reliable, but what he did get seems to support a 33% increase in grain bill with a 1.25 - 1.3 qt/lb mash thickness. This will be my starting point too. Hopefully I'll be able to see if there's any significant difference in performance between these two systems while collecting data at the same time. I'll post results shortly thereafter (so get your Page Down finger warmed up). ***** Ken Schwartz El Paso, TX KennyEddy at aol.com http://members.aol.com/kennyeddy Return to table of contents
Date: Wed, 18 Dec 1996 09:23:47 -0800 (PST) From: Badger <badger at nwlink.com> Subject: Re: Homebrew Digest V2 #10 > From: "Kevin R. Kane" <deviator at aracnet.com> > Subject: Coffee in Beer > My geuss is that the best technique would be to add fresh ground coffee > to the wort just after I stop boiling (and after I strain out most of my > hops), and steep it for 15-20 min. > > HOW MUCH COFFEE ?? > I am planning on using Starbucks Espresso Roast, in a fairly strongly > flavored sweetish porter. References range from 1/4 cup to 1/2 pound! When i did my Coffee Stout, i used 4 double shots of espresso since at the time my roommate had an espresso machine. the amount that i used actually turned out perfect, iwth just a hint of flavor after the other flavors had fades, exactly the effect i was looking for. Part of teh problem i would guess of using coffee grounds is teh inability to control the streangth of the coffee generated in teh boil. i would think that brewing up a pot of coffee and adding to the primary would give you more control over teh final flavor. Also the thought occurs to me that adding coffe to the secondary TO TASTE would be an effective way of getting the correct flavor you had in mind. anyone else care to comment? Here is my Coffee stout recipe... Black Dragon - Coffee Stout - ----------------------------- 6 lb Dark Malt Extract 1/4 lb Roasted Barley - British 1/4 lb Chocolate Malt -British 1 lb Honey 1/2 lb Brown Sugar 1/2 oz Northern Brewer Hops (7.1%)60 min boil 1/2 oz Northern Brewer Hops (7.1%)30 min boil 1/2 oz Fuggle Hops 2 min boil 1 pack Australian Ale Yeast 4 Double-Shots Black Cat Blend Espresso 3/4 cup Corn SugarPriming Directions: Combine Malt, Grains, Honey, Brown Sugar, and bring to a boil. As soon as the Boil starts, add in first hops. At 30 mins add second hops. Add Aromatics at 2 min. to end of boil. Cool the wort by adding filtered water to bring the tempeture down quickly. Add Cooled Wort, 4 shots of espresso to Carboy, and pitch the prepared yeast. Attach the blow off tube, and let it sit for 5-7 days. After 7 days siphon off the beer, mix in the corn sugar, and bottle. Notes: Black Cat blend is a dark roasted, slightly bitter coffee. The beer is a very nice stout, not too bitter, and a subtle hint of coffee taste. Well recieved all around. - ----------------------------------------------------------------- Brander Roullett (SCA Frederic Badger) badger at nwlink.com Red Tree Pursuivant, Madrone, An Tir www.nwlink.com/~badger/ Head Brewer, the Inn at Amberhaven Software Tester, Microsoft - ----------------------------------------------------------------- Return to table of contents
Date: Wed, 18 Dec 1996 11:14:43 -0800 From: Philip Hofstrand <philiph at u.washington.edu> Subject: Re:Homebrew Digest V2 #10 In HBD V2 #10, John Palmer, after allaying our fears about thermal expansion wrote: >I theorize that either: >a. you had a lot of trub still in suspension that really upped >your gravity reading. [etc.] I used to be confused about this too, so I feel compelled to jump in here. Particles in suspension will not affect the density of the suspending liquid, and thus will have no effect on specific gravity. This applies to trub and pelleted hop particles. If you let these particles settle out, your SG reading will be the same as if you did not. I'm not sure, however, about the effect of dissolved CO2 on gravity readings. Does beer saturated with CO2 (assuming no bubbles on the hydrometer) give the same reading as flat beer? Anyone? Until next time, Phil - -- Philip Hofstrand <philiph at u.washington.edu>, Seattle, WA In taberna quando sumus, non curamus quid sit humus When we are in the tavern, we spare no thought for the grave --Carl Orff, "Carmina Burana" Return to table of contents
Date: Wed, 18 Dec 1996 13:19:03 -0600 From: Algis R Korzonas <korzonas at lucent.com> Subject: Bottling in Chimay bottles/Rollermills/skimming SM writes: >Al K (TM), mentioned that he was bottling an >abbey beer in old Chimay bottles, and then corking them. This sounds >great to me, and I've been looking into doing that myself. Are you >using regular corks, or do you use the plastic ones? Real corks. 9 x 1 3/4" first quality. I adjust the corker so that it doesn't push the cork all the way in (leaves about 1/2" out). Then I put on a used Chimay, Saison Dupont or Champagne capsule (I think that's what they call it... it goes between the cork and the wire... I couldn't find them new, so I'd been saving used ones for a few years) and then twisted-on a new wire basket (available at hb/winemaking shops). >My homebrew shop >only carries the plastic mushroom style corks, so I may have to >mail-order the wooden ones. Al also mentioned soaking the corks to >soften them up before bottling. Any worries about infection? I worried a little, so I used boiling water for soaking the corks. I'm pretty sure this killed external stuff, but who knows what may have bored into the cork when the tree was alive? >Also, >will any champagne bottle do? I can get as many of these from the >local recycling center that I want, but if memory serves (and it >usually doesn't), these only come in green glass. Cordon Negro from Frexinet (sp?) comes in what appears to be black glass. Call wedding halls and ask them if they could save empty bottles for you to pick-up. Be polite... take them all and return the ones you can't use to the recycling center. Incidentally, most American sparkling wines will take a standard 1" US bottlecap, but most European ones take the 29mm caps we can't seem to get here in the states. In Chicago, there's a place called "Pops for Champagne" which is a Champagne/Sparkling wine bar. Lots of bottles in their garbage -- that's where I got most of mine. >Does Chimay itself come in brown glass? Yes. Many, many Belgian and French beers, such as Duvel, Affligem, and Castellain (sp?), come in those brown 750ml bottles that MUST take a cork (no ridge for bottlecaps at all!). You can probably get some of these from specialty beer bars. In Chicago, I would try the two Weinkellers, Palmer Place in LaGrange and the Map Room in Chicago (there are many more). *** Bill Giffin posts: >I still prefer the Corona mill over the roller mills that are available. Mike seconds Bill's suggestion in V2#10. I must point out that while Bill and Mike are entitled to their opinion, this position is still in the minority, based on the views of dozens of brewers with which I've had conversations about grain mills and on probably 50 posts to HBD over the years. I personally, have used the Corona, PhilMill and both the adjustable and non-adjustable MaltMills and feel that the rollermills are far, far superior to the Corona. I prefer the adjustable MaltMill over the PhilMill primarily because of throughput, less cranking, and much less airborne dust. I own the adjustable because the non-adjustable required two passes on *SOME* 6-row malts and more than two passes for rye malt (which has very, very tiny corns). *** Ron writes: >If I skim of the foam on a IPA will my beer be less bitter? Yes... by about 14 to 17%. Skimming the kraeusen is pretty much equivalent to the blowoff method. See my article in the May/June `96 Brewing Techniques for all the details. Al. Al Korzonas, Palos Hills, IL korzonas at lucent.com korz at pubs.ih.lucent.com korz at xnet.com Return to table of contents
Date: Wed, 18 Dec 1996 14:49:40 +0500 (EST) From: macher at telerama.lm.com Subject: Suspended particles and liquid density.... On Wed, 18 Dec 1996, Philip Hofstrand wrote: > I used to be confused about this too, so I feel compelled to jump in here. > Particles in suspension will not affect the density of the suspending > liquid, and thus will have no effect on specific gravity... Yes, the liquid itself does not change, so it is independent of the particles in it, just like water is when you through a stone in it. But, since the hydrometer sees the mixture of suspended particles and liquid, it looks to me like there will be an effect on a reading taken with a hydrometer. The density of the mixture must be different than the density of the liquid alone, I would think. >From a practical standpoint, it may be that the percent of suspended particles is so small that there is no real consequence, but in theory there certainly must be. Am I missing something here? I am a relitively new home brewer, with only six batches experience, so I have a lot to learn. Bill Return to table of contents
Date: Wed, 18 Dec 1996 14:48:34 +0000 From: sunwyn at erinet.com Subject: Re: Homebrew Digest V2 #10 ok....look.....take me off of this damned list or i'll start sending email bombs!!!!!!!!!!! GOT IT!!!!!!!!!!!!!!! sunwyn at erinet.com ****Three Things From Which Never To Be Moved: One's Oaths, One's Gods, & The Truth**** Return to table of contents
Date: Wed, 18 Dec 1996 13:58:42 -0600 (CST) From: tfwmsi at mcs.com (Tim Wauters) Subject: Re: Belgian Abbey beers In HBD V2#9, Richard Gardner relates his experience with Wyeast #1388 > I made a strong ale (allgrain) about a month ago using Wyeast 1388, >"Belgian Stong Ale." Does anyone have any eperience with this yeast? OG >1.072, tonight SG 1.016, but still very cloudy. I'm wondering how long >untill it starts clearing. Also, any ideas on the pedigree of this yeast? >Ferment temp 60-65F (basement). This yeast is rather new on the market and I >haven't seen much on it (yes, I know I should do more yeast ranching >myself). I've had a similar occurence on both ales I made with this yeast. One a 1.092 strong ale using a lot of honey, the other, a Belgian gold ale ( ala Goose Island Demolition ale.) 1388 is indeed slow to clear based on my experience. After waiting over three weeks for the secondary to clear, I too had a FG in the 1.015-18 range (I don't have my recipe in front of me at work) I decided to go ahead, prime and bottle anyway, and within a week, all bottles had dropped bright and the result was a very delicious and strong Belgian ale. It's been claimed here on HBD and elsewhere that this is the Duvel fermentation yeast. I don't know for sure, but it does make a nice fruity Belgian ale. I've also had great results using the Belgian Abbey II yeast (forgot the #) in abbey style ales. This yeast ferments and clears very fast and I would reccomend it instead of #1388 for abbey style ales if final clarity is a concern. I'm considering combining both of the above strains to see what sort of ale emerges. Until then, everybody get out and have alot of your favorite winter brews. Tim Wauters Chicago Return to table of contents
Date: Wed, 18 Dec 1996 15:23:26 -0800 From: RUSt1d? <rust1d at li.com> Subject: Force Carbonate I have a question. If I leave a keg in my fridge at 45F, pressurized at 15 lbs (to hit 2.5 volumes) for an extended period of time, will it over carbonate? or will it reach max out at 2.5 volumes? I don't drink much during the week and am wondering if I can keep my system set at 15 lbs when not in use to maintain the proper carbonation in already carbonated kegs and to force carbonation into kegs that need it. Thanks... DO RE MI DRINK, by Homer J. Simpson. DO...... the stuff... that buys me beer... RAY..... the guy that sells me beer... ME...... the guy... who drinks the beer, FAR..... a long long long way to get beer... SO...... I'll have another beer... LA...... I'll have another beer... TEA..... no thanks, I'm drinking beer... That will bring us back to... *picture of Homer looking into an emtpy beer glass* D'OH!!! - -- John Varady http://www.netaxs.com/~vectorsys/varady/index.html Boneyard Brewing Co. "The HomeBrew Recipe Calculating Program" "Ale today, Gone tomorrow." Return to table of contents
Date: 18 Dec 1996 12:34:37 -0800 From: Dion Hollenbeck <hollen at axel.vigra.com> Subject: Re: Fermenting in 5-gal kegs >> Gary Eckhardt writes: GE> I've been thinking of starting the policy of doing my secondary GE> fermentations in 5-gal kegs, but I had a few questions about how GE> to modify them for fermentation use. I have fermented both primary and secondary for over 3 years and over 30 batches in cornies. You can get much good info from my web page, just follow the link to the gadgets section. But you bring up points not addressed there, so I will answere that now. GE> 1) I understand that when used as a primary, I should have a blowoff GE> tube. Is this really necessary for a secondary? No, you should not rack to secondary until krauesen has fallen. GE> 2) What's the suggested way of attaching an airlock onto one of the GE> valves? With a piece of the same hose you use for a Ablowoff tube, but 1" long into which you put a one hole rubber stopper and the airlock. GE> 3) Do I have to modify my "liquid out" diptube, i.e. cutting it off GE> shorter? Should I leave this tube in while fermenting, or GE> leave it out until I'm ready to rack off the beer? Put the cut off diptube in while fermenting. Once you sanitize and close up a keg, never opening it helps in keeping nasties out. GE> 4) I've read conflicting opinions on the effect of the physical GE> size of the fermenter (i.e. tall and skinny) and the ability GE> for yeast to flocculate, etc. Anything I should be worried GE> about? It will cause slightly higher final gravities, but unless you are doing a high gravity beer, it should not be more than a point or two, not much worth worrying about. If you do high gravity brews it is critical to use large healthy yeast starters and oxygenate the wort well. dion - -- Dion Hollenbeck (619)597-7080x164 Email: hollen at vigra.com http://www.vigra.com/~hollen Sr. Software Engineer - Vigra Div. of Visicom Labs San Diego, California Return to table of contents
Date: Wed, 18 Dec 96 14:48:00 PST From: "Toler, Duffy L." <TOLERD at cdnet.cod.edu> Subject: Secondary in Kegs Gary Eckhardt askes in V2 #10 about using cornys for secondary fermenation. I have used my cornys for secondary and can't say if they perform better or worse in the final product, but they are much easier to clean. Two thoughts on attaching airlocks: 1. Take the gas in poppet off, stick a short (1") piece of tube over the threaded knob, stick an airlock into the tube. 2. Don't worry about an airlock. I usually have to get about 5 PSI in my cornys before they quit leaking around the big O-ring anyway. This should allow the CO2 to bleed off. (Wouldn't recommend this for the primary tho! Just my $.02. Happy Brewing! Duffy Return to table of contents
Date: Wed, 18 Dec 1996 15:11:13 -0600 From: Dane Mosher <dmosher at xroadstx.com> Subject: plastic kettles Daryl Kalenchuk asked about using plastic containers as a kettle. I am using a good quality 6.5 US gallon HDPE bucket for my 'kettle', and it works very well. I purchased a Bruheat, which is just an immersion heater and thermostat fitted into an HDPE bucket. Unfortunately, the spigot that was also installed into the Bruheat bucket started leaking, so I drilled a 1.5 inch hole into another bucket of mine and transferred the immersion heater. I've done two batches in the new bucket with good results. The immersion heater gives a great rolling boil that I never achieved on my electric stove. And there is no plastic taste either. I don't know whether the leak in the Bruheat's plastic spigot was due to the heat exposure, but I've never had a leak around the heating element, which is where I would think the heat would do its worst damage. I think I read in an old HBD issue that HDPE is rated for 250_F continuous use. Ken Schwartz has written about a plastic brewery in the HBD, and he has a web page chock full of info on it at http://users.aol.com/kennyeddy/plasticbrew/electric.html Dane Mosher Big Spring, TX *** Hoppiness is a warm IPA. *** Return to table of contents
Date: Wed, 18 Dec 1996 15:19:02 -0600 From: rob moline <brewer at kansas.net> Subject: Jethro on FWH'ing/Dryhopping >From: Joe Shimkus <shimkus at sw.stratus.com> >Subject: Re: FWH and IBUs >While it would be interesting to know the degree to which the 'bitterness' of >bittering hops is affected through the use of FWH (and if anybody has >quantitative info about that rather than my qualitative data I'd love to hear >about it), on a practical level it would appear that FWH should be done w/ the >flavor/aroma hops and that the bittering hops should be used as usual to hit the >target IBUs. While I can offer no data on the IBU contribution, ( I don't even consider it), I routinely lauter on to one pound of EKG for my Pale Ale (7 bbl), prior to my usual bittering and aroma regime, with good results. While George Fix's original suggestion was FWH'ing for lighter brews, I just tried this for grins, was pleased with the result and have continued. While it has been suggested that any aromatic contribution is later done in by 6 pounds of EKG dryhopping in secondary, to my palate there is a slightly "rounder" (scientific term ;-) ) note to the aroma. >From: Bob Bessette/PicTel <Bob_Bessette at smtpnotes.pictel.com> >Subject: Thanks for all of the infection responses... >> Do not dry-hop with fresh hops, always boil the hops to sanitize first. >(I boil my hops first) Wishing you luck in your problems with infections, I think that if you boil your hops prior to dry-hopping, you will boil off the aromatic oils and defeat the intent of the dry-hop procedure. As with my above noted use of up to 6 pounds of pellets (tied up in nylon panty-hose, and suspended in the middle of the grundy tank) in my IPA, and with lesser amounts in lesser beers, I would suggest that your dryhopping is not the source of your infections. By the time you dryhop (in secondary), your pH should be in the 3.9-4.1 range, ETOH should be present in sufficient quantities and the bacteriostatic action found in hops should all be working in your favor to limit any infections that might arise from dryhopping. But boiling off the aromatic oils seems counterproductive. Just a thought. Jethro Gump Cheers! Rob Moline Little Apple Brewing Company Manhattan, Kansas "The more I know about beer, the more I realize I need to know more about Beer!" Return to table of contents
Date: Wed, 18 Dec 1996 16:46:00 -0500 (EST) From: "Gerald J. Ginty" <ginty at salve5.salve.edu> Subject: Re: "and Proud of It" (fwd) May I send my appologies to everyone on this list. It seems that one person did not like my signature file. He sent me a note complaining about it and I guess he did not like my reply. The whole idea of lists is to share information and ideas NOT to grip about someone's signature file. Yes I am originally from the UK and I proud to say so. I will probably receive some unfavorable replies. This fellow should stick to topic and not indulge in private flaming/hate wars - ---------- Forwarded message ---------- Date: 18 Dec 96 15:16:46 EST From: Gregg A. Howard <102012.3350 at CompuServe.COM> To: "\"Gerald J. Ginty\"" <ginty at salve5.salve.edu> Subject: Re: "and Proud of It" Dear me! We are a bit cranky today, aren't we? What's the bothering you? Did another of your favorite princesses get caught turning tricks in a truckstop parking lot? Was "Great" Britain's industrial production outpaced by Togo again? Is English cooking still unfit for hogs? Please believe me, I wasn't complaining about your expression of pride for your drab little Third World back-water, I was trying to tell you that 20 lines of self-congratulatory sludge is a waste of space on the list. I should have known that if you hadn't brains to figure that out for yourself, there was no point in telling you. Return to table of contents
Date: Wed, 18 Dec 1996 17:16:06 -0500 From: orion at mdc.net Subject: Breakfast beer stuff Paul in Deposit (or is it No Deposit, No Return), NY wrote, and I am quoting: >Subject: Ovaltine in homebrew > >Hi all > >I just picked up a jar of _Ovaltine_ at the store and was wondering if anyone >had previous experience using this product in homebrew. Hmmmmm.. My son has been liking a breakfast cereal called Grape Nuts, and the primary ingredient is Malt Grain. It smells good, and I was also wondering if I could throw some in as an adjunct. Wouldn't want to screw up things like head retention, and the like. Then again, it would be a good excuse to start having "breakfast"..... Ideas? Orville Deutchman Brewer of Down Under Ale! Hobby Brewing at its Finest! I'm relaxing, and having a homebrew! orion at mdc.net Return to table of contents
Date: Wed, 18 Dec 1996 17:28:25 -0500 From: orion at mdc.net Subject: Counter Pressure Bottle Filling Mr. Gladden posted, and I reply: >Posting for an internet challenged brewer and myself, we need >help locating information on the pros and cons of various CP >bottle fillers. With the mechanical aptitude of Curly and Moe we >need to buy one already assembled. As usual, cost is a key >factor, as is ease of use - cleaning, and overall performance. >Any information on net sites, archives, articles in magazines >(i.e. "CP Fillers road tested" kinda of stuff), satisfied or ... >ticked off, can't believe I wasted my money on this one, >experiences would be appreciated. I don't know how much of a >variable bottle size capacity is, but we would like one that can >handle anything from 7 oz. ponies to Champagne bottles. Thanks >in advance. Glad to report in. I have found that it is just as simple to use the el cheapo versioon, which consists of a party tap, and a piece of tubing from a racking cane. I slip the tube through a drilled rubber stopper the right size for a bottle. The racking cane tube fits tightly inside of the party tap opening (no leaks!). Here is the technique that I use: Push the stopper into the bottle (cold bottles work much better than do room temp), and slide the tube so that it extends all the way down into the bottom of the bottle. Press the lever on the party tap, and hold open through the entire filling operation. The beer will start to fill the bottle, and then the internal pressure (with no where to go) will stop the filling. That's OK for right now, because it is also causing the foaming to settle down. This is a key to the process. When the foaming settles down to your liking (15 seconds or so), slowly wiggle the stopper a bit loose, allowing *SOME* of the CO2 to slowly escape. If you keep some pressure in the bottle while finishing the filling, it will keep secondary foaming virtually eliminated. When the bottle is filled, release the lever on the party tap, and wait a few seconds for any final bubbles to settle down. Remove the tube and stopper assembly from the bottle, and apply a cap ASAP. I set up my bottles in a six pack or case, and place the tube quickly in the next bottle while capping. You don't lose any beer that way, and the mess is minumized. Within about six bottles, you will have the technique pretty well down pat. You can drink the short fills, and give the rest away as holiday presents. What's especially nice about this system is the low cost. Including buying a new racking cane to get the stiff tube from, the cost is about $5!!!! Enjoy! Orville Deutchman Brewer of Down Under Ale! Hobby Brewing at its Finest! I'm relaxing, and having a homebrew! orion at mdc.net Return to table of contents
End of HOMEBREW Digest #2291