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	FORUM ON BEER, HOMEBREWING, AND RELATED ISSUES
		Rob Gardner, Digest Coordinator


Contents:
  Using Ice to Cool Wort (John DeCarlo)
  Source of kettle (florianb)
  "La white scum" identified! ("FEINSTEIN")


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Date: Wed, 30 Aug 89 12:47:48 EDT
From: hpda!uunet!f131.n109.z1.FIDONET.ORG!John.DeCarlo (John DeCarlo)
Subject: Using Ice to Cool Wort


In Issue 241, Patrick Stirling (pms at Sun.COM) writes:

 > On another tack, what do you think of using ice to cool wort? I've 
 > tried it a couple of times with no (apparent) ill effects. Previously I  > used just cold water to make up the volume, which cooled the wort to  > 90-100F, and 
 > pitched the yeast at about 85-90F. It seemed to work OK. Now I dump the
 > entire contents of our fridge's (automatic) ice maker's tray into the
 > bucket and pour on the wort - gets it to about 75F, much better! The 
 > ice is just tap water so I don't see any problems.  Using a chiller strikes
 > me as being just as unsanitary as ice anyway.

This has been addressed recently, in issues 217 and 218, as well as in a recent issue (not the most recent) of ZYMURGY.  The only negative comment I have heard is that a typical freezer is full of bacteria, which can infect the ice quite easily.  Don't kn
ow about an automatic ice maker.

John "Anyway, I'm going to freeze some sterile water in a sterile plastic container for my next batch" DeCarlo
--  
John DeCarlo - FidoNet 1:109/401 - The Black Cat's Shack
Internet:  John.DeCarlo at f131.n109.z1.FIDONET.ORG     UUCP:      ...!uunet!hadron!blkcat!131!John.DeCarlo


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Date: 31 Aug 89 08:25:11 PDT (Thu)
From: florianb at tekred.cna.tek.com
Subject: Source of kettle

In HBD #242, Martin A. Lodahl asks:

>whole volume of wort (anyone know a good source for 33-quart
>enameled steel canning kettles?  Can't seem to find one here), I

Williams Brewery Supplies sells these for a farthing.  I don't have the
address handy.  I'll try to get it from home.  It's somewhere in
California, and they do ship.

Florian.

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Date: 31 Aug 89 10:53:00 EDT
From: "FEINSTEIN" <crf at pine.circa.ufl.edu>
Subject: "La white scum" identified!

Hello, all!

Well, I finally got to talk to my department's resident micro person a few 
days ago, and "la white scum" is *definitely* a wild yeast introduced by the 
cherries themselves.  As different varieties of cherries will be availiable in 
different places, it is logical that some individuals will get this effect 
when using cherries in brewing, and others will not.

For those with microbiological knowledge:  when I did my Gram stain on the 
scum, and then looked through the microscope, I saw thingies that were Gram 
positive, and thingies that were Gram negative, and they were morphologically 
the same.  My reaction to this was, understandably, "Uh oh!"

Well, it turns out that the active yeast stain Gram positive, and the *spores* 
stain Gram negative.  This is apparently typical of many yeasts.  As I haven't 
worked with yeasts much (apart from brewing, that is :-) ), I wasn't aware of 
this phenomenon.

So, pardon me... there's this bottle of pale pink bubbly stuff waiting for 
me...


                                Yours in Carbonation,

                                      Cher Feinstein
                                      Univ. of Fla.
                                      Gainesville, FL

                                      INTERNET:  CRF at GNV.IFAS.UFL.EDU
                                      BITNET:  CRF at IFASGNV


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End of HOMEBREW Digest #243, 09/01/89
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