HOMEBREW Digest #2679 Sat 04 April 1998

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		Digest Janitor: janitor@hbd.org
		Many thanks to the Observer & Eccentric Newspapers of 
		Livonia, Michigan for sponsoring the Homebrew Digest.
				URL: http://www.oeonline.com

  Grand Cru (Jeremy Bergsman)
  Foot in Mouth (the Grand Cru Debate cont.) (Golgothus)
  Grand Cru ad nauseum / .08 BAC (Paul Edwards)
  Gravity & Age (Tom Clark)
  Zymurgy burner article (Paul Edwards)
  Hop disease? (Mike Allred)
  re: Keg stratification (Jerry Cunningham)
  floating thingys ("Spies, James")
  Agitation of yeast during fermentation ("George De Piro")
  Splashing Wort / First-Wort Hopping (KennyEddy)
  redundantly reviewing recirculation; local shops (Samuel Mize)
  Wort aeration (Mark Garthwaite)
  RE: Homebrew Shops (LaBorde, Ronald)
  Data point/question for protein rest debate (Paul Shick)
  Re: Carbos and Beer - The Final Word (Spencer W Thomas)
  BT Koelsch Article (elizabeth)
  Two different issues (John E Carsten)
  D.U.I. at any Blood-alcohol Date: ("Lee C. Carpenter")
  Wyeast #2124 attenuation (Denis Barsalo)
  jbek shmoozing (Lewis Good)
  Keg Cleaning ("Rosenzweig,Steve")
  Thin Beer (Troy Hager)
  Grand Cru issues (Steven Gibbs)
  Reynolds Aluminum Tapper (jtf)
  Re: Protein rests (Scott Murman)
  First Wort Hopping (pgarofalo)
  starter gravity ("Ray Estrella")
  Cask Conditioning in corny kegs ("George De Piro")

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---------------------------------------------------------------------- Date: Thu, 02 Apr 1998 23:05:04 -0800 From: Jeremy Bergsman <jeremybb at stanford.edu> Subject: Grand Cru Celis Grand Cru is made with malted barley plus 11% sucrose for an OG of 1.076. A low mash temperature is employed for maximum fermentability. Acetic acid is used for souring. All of this is from Lenzie Kinyon, operations manager at Celis. - -- Jeremy Bergsman jeremybb at leland.stanford.edu http://www-leland.stanford.edu/~jeremybb Return to table of contents
Date: Fri, 3 Apr 1998 05:23:35 EST From: Golgothus <Golgothus at aol.com> Subject: Foot in Mouth (the Grand Cru Debate cont.) Hello All, I have received conformation from Greg Springer (Assistant Head Brewer at Celis) that the Grand Cru is NOT a white ... it was called a "Trippel" by Pierre Celis when it was first brewed in Belgium and (since it is no longer bottle conditioned) Greg thinks it would be best known as a Strong Blonde Ale now. It doesn't use any wheat and has the addition of sucrose in the brew kettle to produce high levels of esters. He stated that it just won a Gold Medal in the World Beer Championships as a Triple. It has an OG of 17.1 Plato and would need an ethanol-tolerant strain of yeast that produces high levels of esters. He recommends only 1/10 to 1/4 ounce of spices to produces aromas not flavors (for a five gallon batch). He also stated that the term Grand Cru is French and means literally "great growth". It is a legal term for a few top wine growers like Chateau Rothchild. It was used by Pierre to signify his best beer. From Lenzie Kinyon (Operations manager at Celis) through information sent me by Jeremy Bergsman, it has an OG of 1.076 (though this gives a Brix of 19 not 17.1 Plato. I would go with the 17.1 as it is from the Asst. Head Brewer) and 11% sucrose. It is also noted that a low mash temp is used to achieve maximum fermentability and acetic acid is used as a souring agent. The spices are like those used in the White which IMHO is the source of confusion in my books and in general. So much for becoming a master brewer overnight ;-) When in doubt ask the source. Again thanx to all who helped further my understanding of this beer and I'll keep you posted on how the White I'm committed to brewing turns out (all that wheat extract has to be used for something ;-) All My Best, Michael Whitt Brewster and Wandering Philosopher Bragi's Brewery Mobile Al Golgothus at aol.com "He who lives by the skull, will die by the skull." Return to table of contents
Date: Fri, 3 Apr 1998 06:28:58 -0500 (EST) From: Paul Edwards <pedwards at iquest.net> Subject: Grand Cru ad nauseum / .08 BAC Guten dag, Michael Whitt's lengthy expose' of American home brewing literature's references to Grand Cru notwithstanding, those of you fortunate enough to have a stash of Lindemann's Cuvee Rene Gueze (as I am - about 20 bottles left) will note that the bottle is labelled "Grand Cru". Last time I looked, Lambic ain't a belgian wit. I stand on the side of the line that says "Grand Cru" is a brewery's designation for a Special Product, not a style. As for American's Confusion of the Issue, I think it's just that Hoegaarden and Celis are merely the _best known_ products which have the words Grand Cru on the label. ******** While I have the floor, allow me to respectfully disagree with my friend Steve Jackson, who opines that lowering the threshhold for DUI to .08 BAC won't be a problem for people who aren't driving erratically, as he believes the cops need probable cause to pull you over. Here in the Hoosier Heartland, they have a little revenue-raiser called sobriety check-points, in which _every_ driver of every car passing by is checked. Erratic driving or not, you blow over .10 (now), you're busted. And, I've been pulled over 3 times in 29 years of driving by near-sighted cops who read my license plate wrong, then pulled me over to accuse me of having stolen plates. They can pull you over for low tire pressure. Anymore, I make sure I keep fresh doughnuts in the glove box. - --Paul Edwards pedwards at iquest.net "Klatu - Barada - Nicto" Return to table of contents
Date: Fri, 03 Apr 1998 06:47:09 -0500 From: Tom Clark <rtclark at eurekanet.com> Subject: Gravity & Age Dave, gravity does cause some fluids to "settle". Otherwise, a centrifuge would not work. I just got back from Florida and opened up some beers that have been in the old root cellar all winter. A couple of them were quite bitter when first brewed but now they have mellowed out very nicely. I don't understand the thread about beer needing to be fresh to be good. Many of my beers improve dramatically with age. Perhaps I make such lousy beer that any change is for the better? Tom Return to table of contents
Date: Fri, 3 Apr 1998 06:54:14 -0500 (EST) From: Paul Edwards <pedwards at iquest.net> Subject: Zymurgy burner article I would have to agree with Bill in that the zymurgy burner article left me a bit, uh, cold. While raw BTU output might be of some interest, I find it to not be terribly relevant to my process. YMMV. when I brew outdoors using propane (rare these days), I start up the burner to heat the mash water first thing, thing I set up the rest of the equipment, and crush the grain. By the time I do that, even a Superb burner has brought the water to a boil. During runoff, I keep the burner on low to keep the sweet wort hot. As more wort gets added to the kettle, I turn up the flame. By the time I'm done sparging, the wort is boiling nicely. I even have to throttle the Superb back a bit. Nowadays, I use a Superb Burner (jetted for NG) in my (well-ventilated) basement. Converted Keg Hot Liquor tank is electrically heated using a submersible stock tank heater (1200 watts or so) from the farm supply store and a heavy duty timer plugged into a GFI outlet. Timer kicks in at 4 am. When I get downstairs at 7 am, I've got 13-14 gallons of 180 deg F water ready to go. If the water's too hot, I mix in a little cold in the mash tun. Maybe I'll put a thermostat on the HLT someday... Sparge process is the same as outdoors. I thought for completeness' sake the zymurgy article should have addressed NG burners and more realistic scenarios. I think I could've come to the same conclusion w.r.t. speed and gas usage w/o firing the suckers up. - --Paul E. Return to table of contents
Date: Fri, 3 Apr 1998 05:31:26 -0700 From: Mike Allred <mballred at xmission.com> Subject: Hop disease? I was getting my hop garden ready for spring yesterday and I noticed a very large brain shaped lumpy mass about the size of a bowling ball growing where my cascades are. Now, the cascade is the oldest vine (this will be the 3rd year for it). None of my other plants have this type of growth on them. Is this a normal thing for hops that are planted too close to the surface or do I have some type of disease that could spread to my other plants? Return to table of contents
Date: Fri, 03 Apr 1998 08:27:29 -0500 From: Jerry Cunningham <gcunning at census.gov> Subject: re: Keg stratification Kyle Druey wrote: >I have noticed that when I first start pouring from the keg the beer is >much thicker and meatier than at the end of the keg. The last gallon or >so is much lighter and thinner than the first gallon. I think this is due to yeast dropping out of suspension. I've noticed this, too - the end of the keg is much "cleaner" tasting, and definetely clearer. A totally different beer than the beggining of the keg (typically 3 weeks earlier). Here's to (sort of) real ale! - -- Jerry Cunningham | DBA | gcunning at census.gov U.S. Census Bureau | Return to table of contents
Date: Fri, 3 Apr 1998 09:11:25 -0500 From: "Spies, James" <Jams at mlis.state.md.us> Subject: floating thingys All - I decided to brew on short notice the other night (extract American wheat), and when I transferred the cooled wort to the fermenter, I got little or no hot break. I figured, oh well, I'll just rack in a few days. However, today (2 days later) I have pea to marble sized lumpy thingys floating around in the carboy. I used Irish moss in the boil, but have never seen this kind of coagulate. They have formed a loose layer about 2-3 inches deep on the bottom of the carboy. Will they settle out? How can I rack off of this mess without losing a lot of the beer? Any thoughts? BTW, yeast was Wyeast Swedish Ale (figured I'd give it a try). Jay Spies Wishful Thinking Basement Brewery Baltimore, MD Return to table of contents
Date: Fri, 03 Apr 98 10:21:23 PST From: "George De Piro" <gdepiro at NOSPAMfcc.net> Subject: Agitation of yeast during fermentation Hi all, Bob has learned that constant agitation of yeast starters will result in more yeast growth. He wonders if this can/should be done in the primary fermenter. Yes, this can be done in the fermenter, but you most definitely don't want to! Constant agitation of the fermenting wort will promote greater yeast growth and faster fermentation. A big brewer tried this a while back, and the results almost (or did?) put them out of business! That's a pretty big price to pay for saving some time in the fermentation cellar. It was either Schaefer of Schlitz...Rob, do you remember? There is a difference between making beer and growing yeast. Which is it that you want to do? As AJ has pointed out, the liquid in a yeast starter is not very palatable, so you don't want to mimic those same conditions in your primary fermenter. Have fun! George De Piro (Nyack, NY) Remove NOSPAM from address to reply Return to table of contents
Date: Fri, 3 Apr 1998 09:39:58 EST From: KennyEddy <KennyEddy at aol.com> Subject: Splashing Wort / First-Wort Hopping Richard Johnson asked about HSA from hastily dumping water into the broth from a specialty-grain steep. I would think there is some risk of HSA at this stage, though perhaps somewhat less due to the smaller volume of wort in question. A simple solution is to pour the water onto a ladle or the back of a spoon which is held just above the wort. This way the heavy flow is broken up before it can excessively agitate the wort. ***** Alan Edwards asks about "First Wort Hopping". The short answer is that it involves adding hops to the kettle during sparging. The higher pH and lower temperature apparently bind the aroma and flavor compounds to the wort in a way that survives the boil, resulting in (according to taste tests) superior flavor/aroma. The long answer (well worth reading) can be found at http://hbd.org/~ddraper/beer/1stwort.html. ***** Ken Schwartz El Paso, TX KennyEddy at aol.com http://members.aol.com/kennyeddy Return to table of contents
Date: Fri, 3 Apr 1998 08:58:12 -0600 (CST) From: Samuel Mize <smize at prime.imagin.net> Subject: redundantly reviewing recirculation; local shops Greetings to all. THE DIFFERENCE BETWEEN CIRCULATING AND RECIRCULATING I think it's emphasis. From the usage I've seen, "recirculate" is used when a device normally runs by flow-through (like a lauter tun). "Circulate" would also be correct, but "recirculate" emphasizes that this is not its normal operation. To some extent it's like "inflammable" and "flammable." "Inflammable" means enflame-able, burnable. But it LOOKS like "not flame-able," so we use "flammable" on gasoline trucks to ensure against errors. (Why we don't use "burnable" I don't know.) ON PATRONIZING LOCAL HOMEBREW SHOPS I personally drive past two homebrew shops on my way to work. I drive past another on the way to the shop I do patronize. I like the way Dr. Jeckyll's (Arlington TX) packages bulk liquid malt, I like their product selection, and I just like the feel of the store. When I go there, I generally either deal with the owner (Pat) or his wife (Margot), both of whom have gone out of their way to be helpful to me. (The other Dallas shops are OK too -- we're quite lucky.) Vachom said: > I'm blessed with an excellent homebrew supply shop here in New > Orleans--an outfit name of BrewHaHa. [paen deleted] And Mark S. Johnston said: > My local supplier > announced last Monday that they were going out of business. ... > Brew-Ha-Ha, Ltd. RIP. Same place? I hope not -- boy, that' s lousy news. On the other hand, Mark also said: > To those who complain of the service they receive at their local homebrew > shop, I can only say: "Be grateful that you have one." I disagree -- a bad store can harm the brewing community more than the absence of a store, driving people away and keeping a good nucleus of hobbyists from forming. If there's a decent shop nearby, I feel we should patronize it. They benefit and enlarge the local homebrew community. If there's a shop whose service or advice is consistently bad, and the owner won't change it, I feel we SHOULDN'T patronize it. They harm and reduce the local homebrew community. Best, Sam Mize - -- Samuel Mize -- smize at imagin.net (home email) -- Team Ada die gedanken sind frie (per special request) Return to table of contents
Date: Fri, 3 Apr 1998 09:16:11 -0600 (CST) From: Mark Garthwaite <mgarth at primate.wisc.edu> Subject: Wort aeration I recall a little while ago someone suggesting the use of a syringe for blasting air into their stout to create a head similar to that of Guinness. That got me thinking....what about using a big syringe for "injecting" wort to aerate it before pitching? The only problem I can think of would be a risk of introducing ambient "nasties" into the wort. Anyone care to weigh in on this one? Also, anyone looking to obtain a nice sized brewing pot might be well served by checking the papers for going-out-of-business restaurant auctions. I picked up an 8 gallon stainless steel pot for $25 at an auction last week and can't wait to put it to use. These auctions are usually during weekdays but I just went over to the auction site, checked out the kettle, and decided how much I would pay for it. Then I put in an absentee bid on it and went back to work. The auctioneer was authorized to bid for me up to the amount I was willing to pay. I wound up getting it for alot less than I bid too. I'll bet you could get some other useful brewing equipment too. -Mark Garthwaite Madison, WI Return to table of contents
Date: Fri, 3 Apr 1998 09:25:58 -0600 From: rlabor at lsumc.edu (LaBorde, Ronald) Subject: RE: Homebrew Shops >From: "Mark S. Johnston" <msjohnst at talon.net> >The bottom line seems to be that there are fewer homebrewers than a few >years ago, current homebrewers are brewing less often, and those that do >are finding alternate sources for their supplies. Maybe all the homebrewers are on the HBD instead of brewing! That can explain why the HBD has more posts than ever! Ron Ronald La Borde - Metairie, Louisiana - rlabor at lsumc.edu Return to table of contents
Date: Fri, 03 Apr 1998 10:32:54 -0500 (EST) From: Paul Shick <SHICK at JCVAXA.jcu.edu> Subject: Data point/question for protein rest debate Hello all, I have a question/data point to add to the protein rest debate. I recently bottled half a batch each of a Vienna and a Dortmunder that I brewed two weeks apart, two + months ago. The grist for the Vienna was mostly DWC Pilsener and Munich, with small amounts of Vienna, light crystal and carapils. I had planned on a 135F-153F step infusion, but overshot and ended up doughing in at 140F. Since so many have posted about how unnecessary protein rests are, I wasn't worried and plunged on, pitching the 10 gallon batch with a nice starter of Wyeast 2206 Bavarian. Two weeks later, I racked the Dortmunder onto the yeast cake from the Vienna primary. The Dortmunder grist was mostly DWC Pils, with smaller amounts of DWC Munich and carapils. This time, I followed a 131F-155F schedule, hitting both rests on the nose. Hopping schedules were pretty similar between the two brews, with some Liberty FWH, Perle for bittering, and Liberty and Saaz somewhat later in the boil, all whole hops. My plan was to bottle condition 5 gallons of each after a one month lagering, and to keg, force carbonate and CP fill the other 5 gallons of each after 2-3 months of even colder lagering (a "seat of the pants" experiment comparing long term stability for bottle condition vs. keg/CP.) The punch line is that at bottling time, the Vienna was awfully cloudy, while the Dortmunder was crystal clear. Since nearly everything else was identical for the two batches, this might be considered a data point in favor of a rest at 135F or below for fighting haze. Yes, I know, it's only one data point, but it does fit in well with what I've seen over the last few years, both with Briess 2-row and various European Pils malts. Have others encountered haze problems with a 140-150+F mashing regime, or with a straight infusion with DWC Pilsener malt? Would the "anti-protein rest" crowd care to comment? My thanks to those who responded privately to my question about sulphur aromas in a pale ale. Also, sorry, George De Piro, about muddling up your last name. Paul Shick Basement brewing in Cleveland Hts OH Return to table of contents
Date: Fri, 03 Apr 1998 11:12:12 -0500 From: Spencer W Thomas <spencer at engin.umich.edu> Subject: Re: Carbos and Beer - The Final Word See also my calculator page in JavaScript at http://realbeer.com/spencer/attenuation.html =Spencer Return to table of contents
Date: Fri, 3 Apr 1998 11:26:04 -0500 (EST) From: elizabeth <eaweston at email.unc.edu> Subject: BT Koelsch Article Greetings all, I have been away from this forum for about 2 years and am happy to see that the HBD is still the same valuable resource it has always been. Keep up the good work, folks! Now, regarding the above mentioned BT article...is it my imagination, or was this Koelsch article the worst "Style" column to date? There is literally no discussion of traditional Koelsch brewing techniques! Not even one intimate look at a brewery, or discussion with a brewmaster. I mean, shouldn't such source mateial be the natural starting point for an article like this?--the basis from which to proceed? Forrest Williams seems more intent upon telling us how *he*, as a brewer, would go about duplicating this style, than how the brewers of Cologne proceed. On even basic points (mashing, boiling, fermentation, conditioning), Williams only offers his advice regarding duplication. He mentions his brewery, his process, his speculation. Why should I care how *his* brewery makes it Koelsch-style ale, I want to know what the Germans do. One forms the opinion that while in Cologne, he never asked any questions. To compound this, it also looks as if no one took the time to edit his article. This prompted be to email the following letter to Mr Williams in order to gain some clarification. Unfortunately, I have not heard back from him and I would appreciate any comments which you HBDers could provide regarding my questions. Perhaps I may be unduely upset, but BT is the only quality brewing magazine of which I am aware which is aimed specifically at homebrewers. I have valued their articles in the past and hope to do so again in the future. I just hate to plop down $6.50 and get 8 pages of such poor quality material (Ok, the decoction/RIMS stuff more than made up for it). Is BT in some sort of editorial crisis?? What happened to Jim Busch? Here's the letter. Peace, David - ----------------------- Dear Mr Williams, I have just finished reading your BT column on Koelsch-style beers, and was hoping that you could clarify several points. The first minor point, I assume, is simply a result of editorial oversight. On page 38 you state: "This fermentation regime...effectively retards ester production and generates a faint fruitiness." Since esters are produced solely by yeast, and these same esters produce fruitiness, this sentence could be seen as self-contradicting. Would I be correct in speculating that your point would be better clarified by adding an "only," following the "and?" The next point is a bit more confusing. On page 42, you discuss mash thickness: "A thick mash will reduce the temperature stability of some enzymes and dilute enzyme substances and the products of enzyme action. A thick mash will help to stabilize enzymes..." First, I am completely uncertain as to what you mean by "enzyme substances"-- I have never heard/read this phrase before and would appreciate any clarification. Second, how does mash thickness affect enzyme stability? I am aware that thickness can affect enzyme efficiency, and that thicker mashes will produce faster conversion rates. (Am I also correct in assuming that "thick" in the first instance should have been "thin"?) Finally, after having established that a thick mash is preferable (again, I assume this is what you meant), why then recommend a "loose mash?" As a last point, on page 43 you talk about yeast: "...thorough aeration and a cast-out temperature around 68F (20C) will ensure a minimal lag time and an accelerated respiration phase." Now, based upon what I have read regarding the biologic process of yeast (for example, in Tracy Aquilla's excellent article in the March/April '97's BT, or in the many discussions carried out in the Homebrew Digest), yeast do not respire in wort, regardless of the concentration of oxygen (that is, as long as glucose concentrations exceeding about 0.4% (w/v)). Furthermore, reading Aquilla's article one would conclude that the relatively crisp/clean Koelsch style would benefit by *not* aerating the cold wort (pp. 56-57). Do you have some research to the contrary? Thank you for your time, David Rinker Return to table of contents
Date: 03 Apr 1998 10:36:07 -0600 From: John E Carsten <John.E.Carsten at oklaosf.state.ok.us> Subject: Two different issues Thank those of you who have sent private e-mails on my post about "UPS, Alcohol and Minors". However, reading them, I think some of you might have been under the impression that I was chiming in on the .08 thread. This was a separate issue entirely. This bill, H.R. 3537, deals SOLELY with the UNFAIR prosecution, fining and possible imprisonment of delivery service (read: UPS, etc.) employees for delivering alcohol to minors. The .08 problem is a different issue entirely. It is included in the federal transportation appropriations legislation. First, I DO NOT THINK IT SHOULD PASS. But unfortunately, I think it has a good chance. As I said about the other bill, this is a "feel-good" piece of legislation. But the .08 legislation also is tied to federal highway building funds. That could spell disaster for the anti-.08 crowd (read: us and reasonable people like us). Federal highway funds are big-business in congress. There are number of unreasonable laws which have been pushed through by holding transportation funds hostage. (FYI, that's how we got Bill Clinton's 100,000 new police officers). At any rate, this .08 deal is primarily a Senate creation. The Senate Transportation Bill, passed a couple of weeks ago, contained it. One promising bit of news is that the House version of the transportation bill (which should come up for a vote in the next couple of weeks) DOES NOT contain the .08 provision. That's good for us. Since the 2 bills are wildly different, they will have to go to a joint House/Senate conference committee to reconcile the different versions of the bill. In an environment like that (as you can imagine) things that people were previously committed to, are bargained away for other things that they are more committed to. If the .08 provision does not have significant support from the Senate appointees to the committee, they may trade it away for the extra few million dollars that they are trying to cram into the bill. The downside is that they may be committed to it, and force House members to accept it so that they can get something they want. Right now, we are just going to have to wait and see (AND WRITE YOUR CONGRESSMAN AND SENATORS). You know, writing this, I've just realized how screwy the world in which I work is. This time I will issue my apology for the long post ONLY to those HBDers from places other than the United States. It appears my brewing brethren in the colonies has an interest in the legal issues which affect our craft. For those of you from other countries, I believe your computers (like those we buy in America) are sold with keyboards. On the keyboard you will find a little arrow pointing down. As with your television remote control ... if you don't like the content of the program, use it to find something else. That's why it's there. Cheers John Return to table of contents
Date: Fri, 3 Apr 1998 12:04:00 -0500 From: "Lee C. Carpenter" <lee at brew-master.com> Subject: D.U.I. at any Blood-alcohol Date: I think we are forgetting what is really important in this .08 debate. Unless you are involved in a vehicle accident and taken to the hospital, where they will automatically do a B.A.C.(blood-alcohol content) test, there is only one thing that stands between you and the handcuffs...the field sobriety tests. I've been a street cop for 19 years and enjoy drinking beer a lot more than I enjoy arresting drunk drivers. The smell of alcohol on your breath is not sufficient to make an arrest unless your state is .00. There has to be other factors such as erratic driving or...failing the sobriety tests. My point is that since we're talking about being charged with D.U.I. when you are only .08, and I agree most regular beer drinkers could still emulate Jim Rockford's driving maneuvers at this reading, you need to protect yourself. How? Practice the standardized field sobriety tests at home! I'm not joking. Have two beers, then retire to your garage or basement, and do the heel-to-toe. Do the finger-to-nose. Lift one of your legs at a 45 deg. in front of you and hold it there as long as you can. Say the alphabet starting at letters other than 'A". These are the tests you will most likely be administered. Drink two more beers and try them again. Then two more, and so on till you reach the number of beers you periodically drink when you still feel confident to drive. Give yourself a chance if you ever find yourself in that position. Know how your body reacts to the tests after a certain amount of beers and you may be able to compensate. Remember, you could be driving perfectly at .08 when some wingnut blows the stop sign and hits you. When the Police get their the wingnut tells the cop, "yea man, I blew the stop sign, but smell his breath! He's been DRINKING, man! He shouldn't have even BEEN on the road!" Just what you need, right? I've seen alcoholics nearly pass these test at a B.A.C. of over .25, and I've seen young once-a-month drinkers fail them horribly at .08. When you've had a few, CONCENTRATE on your driving. Probable cause is needed in all D.U.I. cases. If the aforementioned wingnut hits you, tell the Officer, "yes sir, I've had a few beers, but I'm not impaired." Then illustrate the "practice makes perfect" cliche as you ace the tests and wave buy-buy to the wingnut as he's handed his citation. I'm not trying to undermine and enforcement of D.U.I. laws, I just want people to have a fair chance. Lee C. Carpenter Landisville, PA Return to table of contents
Date: Fri, 3 Apr 1998 13:17:39 -0500 From: Denis Barsalo <denisb at cam.org> Subject: Wyeast #2124 attenuation Lagerers, I brewed a Bohemian pilsner on St. Patrick's day using an all-grain recipe. Everything went as planned, I got the extraction I expected and I pitched a healthy starter of Wyeast Bohemian Lager to a 1.055 wort at 15C (59F). As the krausen developed over the next 24 hours, I slowly lowered the temperature until I got down to 9C (49F) a little over 48 hours after pitching. The ferment was quite active the whole time. Today (April 3rd), I decided to rack it to a secondary seeing how it has been fermenting for over two weeks. I was suprised to see it was only at 1.034! Does this seem normal to you? Should I keep the secondary at a warmer temperature, like around 59F or so for a few days to try and lower the SG, and give it a diacetyl rest or just keep it in the cold room at 49F for a month or so and be patient? I was hoping to bottle this beer before May 2nd, since I plan to enter it in a competition. Any advice would be greatly appreciated. Private e-mail OK. Denis Barsalo Return to table of contents
Date: Fri, 3 Apr 1998 13:17:26 -0500 (EST) From: Lewis Good <winenbru at icanect.net> Subject: jbek shmoozing It is not called shmoozing it is called pride in your brewing. Simply put if you are proud of your brew you will share a beer with the folks at your homebrew shop (every once and a while). It seams as though the brewers that bring in a brew are ones that make better beer in the first place. I bet you would bring in a beer if it was spoiled and ask what's wrong.So why not a good one besides it makes a shop owner or employee feel good about thire service. - --------------------------------------------- Lewis Good Wine & brew By you INC. 5760 bird road Miami FL. 33155 ph# (305)666-5757 Fax#(305)667-4266 Email winenbru at icanect,net web site http://www.icanect.net/winenbru/ - --------------------------------------------- Return to table of contents
Date: Fri, 3 Apr 1998 07:32:21 PST From: "Rosenzweig,Steve" <Steve_Rosenzweig at wb.xerox.com> Subject: Keg Cleaning In response to Mark Swenson's question on keg cleanliness in HBD 2678: Assuming that you get the used corny from a dealer with some sort of soda syrup still in it, you want to dump that out and probably replace all of the rubber o-rings; the small ones on the in/out fittings and the large one as well. You may even want to replace the ones at the top of the liquid and gas tubes, but I did not. O-rings can typically be obtained through your local HB shop or mail order if necessary. At first I just boiled the heck out of the original ones until I got around to ordering a set of new ones. I detected no off flavors from using the original ones, and keep them around as spares if necessary, YMMV. If you are using Pin Lock style corny's make yourself a pin-lock keg tool as described by myself below, or more recently in BT. ********************* From: Rosenzweig,Steve To: 'HBD' Subject: Pin Lock Keg Tool Date: Friday, February 16, 1996 2:09PM This may not be a revelation for anyone, but I was quite pleased with myself for adding to my gadgetry . . . I use the pin lock style soda kegs for my brews, and have always had trouble getting the darn pin lock fixtures off so that I could clean. My trusty crescent wrench would work, but only after much effort and possible damage to the fixture (such as popping one of the dang metal nips off - which I did!). My grandfather's voice kept ringing through my head "the right tool for the job" or some such nonsense . . . But then I saw in a recent issue of Zymurgy that someone was selling a socket for removing the pin lock fixtures for about $15. Now, I'm way too cheap for that, and upon further review of the picture in the write-up, I saw that it was just a 13/16" deep well socket that had notches in the end to allow the metal nips to fit through. Since I didn't already have that particular type of socket . . . off to the hardware store I went. A 13/16" deep well socket (spark plug style) was about $2.50. I took it home and used a 4" hand held grinder to cut some notches in the correct pattern (four notches in the corners of the hex pattern - two across from each other, and two next to either one of those)- and viola! a new gadget for the brew box! Nothing against those folks selling the tool for $15, I'm sure lots of people may not have the time, tools, or inclination to make their own gadget, and would gladly pay for the completed part. Not I. Not an earth shattering revelation, but if it saves a few kegs and or scraped knuckles, I've done my good deed for the day. ***************************** Take the liquid and gas valves off the keg and remove the dip tubes. Rinse out the keg as best you can, spraying from a garden hose, or better yet one of those bottle rinser thingys. Use a flashlight to see if there are any hard to remove spots inside the keg and clean them with a plastic scrubby. Perhaps even soak it in warm/hot water with a cleanser of your choice (non-soap based). Use a small screw driver or a pick to remove the o-rings from the valves. Put the valve rightside up on a hard, flat surface and punch out the inner poppet using a small screwdriver or a punch tool. Do this carefully so as not to bend the legs of the poppet - you want it to fit right when you reassemble it. I typically hand rinse all of these small components, then boil them for 5-10 minutes to make sure they are really clean (including the keg cover and the big o-ring. When you reassemble the fittings, make sure that your hands are clean (boil them for 5 min?) and put the o-rings back on, turn the fitting upside down and put the poppet back in place the same way you removed it. To sanitize the keg you can use a weak bleach solution for a short contact time (15 min) to avoid pitting the keg, or iodophor for the same time or more (for those financially challenged that have access, go to a farmstore and get udder wash for $12/gal rather than $6/pint at the HB store (do not get iodophor that contains lanolin!) Because of its size, I end up sanitizing the liquid tube in the iodophor and the gas tube in the boil with the rest of the fittings and o-rings. I rinse after the iodophor sanitization, then let the keg drip dry a few minutes upside down. Replace the tubes, crank down the fittings with the pin lock tool, set the cover and large o-ring aside to dry also. Optionally, you can purge the keg prior to filling with CO2. After siphoning in your beer, it usually helps to make sure the the cover, large o-ring and the area of the keg at the top that comes into contact with the o-ring is dry (I've danced with the devil and used clean paper towel to insure this, so far with good results.) This seems to get a better seal, especially if the cover fits somewhat loosely , or the keg is slightly dented at the top. Attach the gas in and blast some CO2 in, if you don't hear alot of hissing, and it seems to hold pressure, you probably have a good seal and can force carb the keg at your leisure! There are lots of other ways to go about cleaning and kegging, and they all get us to roughly the same place with varying levels of effort and results. As with everything else about home brewing - take everyones advice then do whatever works best for you and your system! Stephen Brewing in Ontario NY - outside lovely Rochester! Return to table of contents
Date: Fri, 3 Apr 1998 23:00:30 -0700 From: Troy Hager <thager at bsd.k12.ca.us> Subject: Thin Beer Hans E. Hansen writes: " Some of my beer batches turn out kinda thin. I know the usual causes, but this puzzles me: Two batches, the same except for the type of hops. Batch 1 turned out great, with a carmelly malty flavor, but batch 2 had little flavor. No off flavors or aromas, mind you, but just very little flavor at all. The finishing gravity was the same for both (1.012)." I too, have had trouble getting the body and sweetness up in my brews. I have tried using carmel, munich, and vienna malts and have upped my mash temps to 158F, but still my beers have dropped to 1.012-1.015 and have little body or malt sweetness to them. Has anyone else experienced this? Maybe one of the gurus can take on the subject of body, mouthfeel and malt sweetness??? TIA!! Brew along sweet doggies... 8>) Troy A. Hager 2385 Trousdale Drive. Burlingame, CA 94010 259-3850 Return to table of contents
Date: Fri, 03 Apr 1998 11:14:07 -0800 From: Steven Gibbs <gibbs at lightspeed.net> Subject: Grand Cru issues M. Witt stated in HBD# that: "it as a "style" now, as some of the-better-informed-than-I have done the same. I suppose the easiest thing to do is get in touch with the brewers of "Grand Cru" and see if they are willing to tell us the basic ingredients of their respective brews (i.e., wheat or not) and go by the AHA style guide for our own brews ... what you put in is what it is, I think... Much thanks to all who helped me to understand what I could about the whole thing ... perhaps someday we will be able to get this all straightened out, till then I remain... Michael Whitt" I am not a commercial brewer of Belgian Beer but I have been studying it and I can say generally that while German and English styles tend to be strictly followed by most of the world, it is the Belg. brewers and their styles that seem to bring out the extreme artist or creative aspect of this noble brewing endevour. The Grand Cru is but one type. While it is not strictly speaking a style, it is part of a legal classification "Catagory S (Superior)" with an OG of 1.062+ (15.5+ Plato). The catagory has a profile of OG 1.063-1.095; FG 1.012-1.022; apprarent degree of attenuation: 70-80%; real degree of attenuation: 55-60%; reducing sugars (as maltose): 1-2.5%; acidity (as lactic acid): 0.2%; pH: 3.9-4.3; bitterness: 5-9 HBU (per 5 gal. or 20-50 IBU); color: 3.5-20 degrees L.; alcohol: 5.5-9.6% w/v, 7-12% v/v; CO2:1.5-3.5 vol. The above information comes from the best book I have found on the subject of Belg. Beers, "Classic Beer Style Series-Belgian Ale" written by Pierre Rajotte. If you haven't read it, you really should if you are at all interested in Belgian Beers. The Cat."S" beer leave a tremendous amount of room for the individual brewers interpretation. I would not doubt that some use wheat and try to more closely approach the wit style, but I don't think that is that common. Most all of the commercial examples are very different but Rajotte says they do have a few things in common. Most are bottle conditioned and have high CO2 levels, and even though most Belg. beers are lightly hopped, this catagory is the most hopped of all the catagories. There is also another technique mentioned my Rajotte which contributes to some Grand Cru's distint taste and that is to have the proper microflora introduction. He state that in this way the GC is like many of the Oud Bruins in that they brew the GC recipe and let it properly age for a year and then brew it again and blend the old with the new to taste. Bottom line is be creative and make your own recipe to your own taste. Happy Brewing Steve Gibbs (also brewing in somewhere in Bakersfield) Return to table of contents
Date: Fri, 03 Apr 1998 16:40:36 -0500 From: jtf at carol.net Subject: Reynolds Aluminum Tapper I found (and bought) a "Reynolds Aluminum Tapper" at a flea market today. I have never seen anything like it. It holds 2&1/4 gals, and has some type of internal CO2 cylinder. Has anyone got any information about this product? I wonder if there are parts available. Please respond to the digest or by e-mail. Tom jtf at carol.net Return to table of contents
Date: Fri, 03 Apr 1998 13:55:35 -0800 From: Scott Murman <smurman at best.com> Subject: Re: Protein rests Big George de Piro wrote: > > Dave Reidel writes in to report that he has made a clear, poor-head > wheat beer. He rested at ~113F and 122F (45C and 50C). He asks if > this contradicts Kunze, because he used a protein rest and got > unusually clear beer. > > Actually, what Dave did supports Kunze, and it supports my preaching > about losing protein rests. But George, you can't simply ignore those of us who are using protein rests and do not produce hazy beer, and get great, long-lasting head formation. There are just so many variables involved, that blanket statements will only lead to problems. Just as a point of clarification, I think the haze in weizen brews is usually the result of the yeast still being in suspension, not the result of chill haze or some other mashing carry over. Weizen beers are served fresh, and the weizen strains are almost pathological non-floccers. SM Return to table of contents
Date: Fri, 3 Apr 1998 20:43:04 -0500 From: pgarofalo at juno.com Subject: First Wort Hopping In HBD #2678, Alan Edwards asks: <I've read several posts that mention this, but must have missed something. <What exactly is First Wort Hopping? <What is it supposed to do for the beer? Finally, a thread worth reviving! First wort hopping involves the addition of a portion of the hops charge (usually the "flavor" or last 30-minutes of the boil additions) to the runoff from the lauter tun. The hops are left in the kettle throughout the boil, and though the IBU contribution is significant, the bitterness is of a "softer" nature. I am an ardent practitioner of first wort hoppping, and what it does is this: adds the most intense hop flavor you'll ever taste. It is also (debatably) responsible for a boost in aroma, or so some folks say. I usually cover up any such effect with dry hops. This thread was an active one, with several folks pledging to carry out side-by-side brewing experiments to detail the nuances of the style, but not many actually reported back. Anyone care to update? Cheers, Peter Garofalo Syracuse, NY _____________________________________________________________________ You don't need to buy Internet access to use free Internet e-mail. Get completely free e-mail from Juno at http://www.juno.com Or call Juno at (800) 654-JUNO [654-5866] Return to table of contents
Date: Fri, 3 Apr 1998 20:16:47 -0600 From: "Ray Estrella" <ray-estrella at email.msn.com> Subject: starter gravity Hello to all, Fred Johnson says, >I know many have said that one should optimally start the yeast at the >same gravity as that of the wort into which they will be eventually >pitched, but I have never heard a reasonable explanation for why this >matters in yeast growth. I suspect this is another one of those myths >that are never challenged. So here's your chance to flame back! >(I know there is such thing as gravity shock, but I thought that >occurred in going from gravity extreme to the other.) Do you mean, like going from a 1.025 starter into a 1.060 wort? Personally I start my yeast off the slant, or SDWYS vial, into a 1.030 mini starter. That is pitched to a 1.045 starter that is bumped up once or twice more at the same gravity. Ray Estrella Cottage Grove MN ray-estrella at msn.com ****** Never Relax, Constantly Worry....have a better Homebrew ****** Return to table of contents
Date: Fri, 03 Apr 98 23:22:29 PST From: "George De Piro" <gdepiro at NOSPAMfcc.net> Subject: Cask Conditioning in corny kegs Hi all, I have been considering cask conditioning at home in corny kegs. I've seen brewers dry hop and cask condition beer in firkins. Can this be done with corny kegs? How is it that the hops don't clog the valves or end up in the drinker's glass? If anybody out there has actual experience doing this, I'd be interested in reading about it. Thanks! Have fun! George De Piro (Nyack, NY) Remove NOSPAM from address to reply Return to table of contents
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