HOMEBREW Digest #2704 Mon 04 May 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

  Big Brew '98/ AHA 20th Anniversary Party! ("Rob Moline")
  A Stout by any other name. ("S. Wesley")
  Temp sensors (Louis Bonham)
  Grande Prairie Alberta readers, or drivers of the ALCAN Highway (Clifton Moore)
  Beer police (Al Korzonas)
  Big Brew '98- Sign Off From Mission Control ("Rob Moline")
  SG/Refractometer ("David R. Burley")
  correction (Al Korzonas)
  Re: Quick loss of aroma (Christopher J Redlack)
  Cheap Burner (Rick Olivo)
  DAP foam meltdown (Sharon/Dan Ritter)
  Big Brew '98 (KennyEddy)
  Zinc/Inversion (AJ)

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---------------------------------------------------------------------- Date: Fri, 1 May 1998 21:28:49 -0500 From: "Rob Moline" <brewer at ames.net> Subject: Big Brew '98/ AHA 20th Anniversary Party! Greetings! Take me to your Babcock, Brewers! Well, Here I am at the 20th Anniversary Party for the AHA at the Association of Brewers building in Boulder. Thought I would get a few of the attendees to say "Hello!" Hi, this is Norm Pyle. It's been waaaay too long since I posted to the HBD. I'm having a great time here at the AHA's party. Brian "Rawhide" Rezac deserves all the credit, of course. I've tasted a Belgian Strong, a Brown Porter, an IPA, a Belgian Wheat, an American Pale Ale, and a couple of others I can't remember. I do remember that they were all shockingly good beers. Homebrewing has come a very long way since I started brewing 8 years ago. Some of the REAL old timers must be even more amazed. I know I am. I hope all is well in cybeer-space and I wish you all great brews. Cheers, Norm To all beer lovers, If you have never been to a homebrewers' event, or never "hung out" with a homebrew crowd, do it immediately, it is good for your soul. You will meet people and try beers that are far out of your everyday experiences. The experience will leave you with an aire of satisfaction that is seldom found. To all those who have, CHEERS! Evangelos Gletsos HBD Hello to the world of home brew. This is one event that lights the soul of the home brewer. Not every one can say that they were there, but I can say that I was and it was a experience bordering on a far eastern religious experience. Thank you AHA, Richard Urie I had an excellent time at the event. it was truely an enlightening beer experience. many thanks, jon rose AHA HAPPY MAY DAY, WERE HERE AT THE AHA ! THERES LOTS OF DIFFERENT BEERS HERE BUT I'VE GOT THE ONLY SPRINGFEST! HELLO TO MY FREINDS IN K.C. PROST , JIM "FREETIME" MOORE Happy Homebrew Day!! Jim Homer Hello everyone in the brewing community it has been a real blast to try all of the variety of beer and information, everyone in the hobby should get together and share all they have learned and all they know with the general populas, so we spread the cause to all who want to learn and enjoy. So much for the soap box, have more beer. Donna Geithman former Pres of the Keg Ran Out Club\\ Nach after kommt Dativ! Huuh, huuh, hee, hee, hee, hee! Boo! Reini (non-professional occasional homebrewer and weirdo) Where is this thing ... Ahhhh, I must find this thing rather quickly cuz I dranked too much. Too Much? Who? - Yo (Astrophysics Graduate Student) What a great time! National Homebrew Day is really international. My friends attending, who are also homebrewers are from Turkey, Germany and France. Its wonderful and tonight we're going to the theatre to hear Mozart! Cheers Mark Snyder Association of Brewers I cannot think any serious thought, because I am german. But is not as bad as you might think about us. So well I'm going to leave now for another date. I enjoyed staying here. Tschuess Tina Okay, for any of you not here, you're missing one of the great events of the year. National Homebrewers Day should be celebrated by everyone who loves beer and loves life. We have a unique collection of individuals here, and you should be here yourself. I hope that all of you who love our industry and hobby will try and make an appearance next year. You won't be disappointed for being here. Cheers, angoodbbeer to all. Remember, the more you know about beer, the more you need to know about beer. See you next year, I hope. Cheers, Richard Backus Editor/The New Brewer The Barking DOg Brewing Company was here.... 4 strong; enjoyed mead, beer, ale, and all the fixin's. Best to the world.. What a great time. Hope you can make it here next year. Good beer, great friends, and my kids were here too. Next year, Norm Peterson's Ale. Gary Gutowski Great beer! Great food! Great people! As an intermediate home brewer I learned more today than in the last year. "Theresa's Closet" was my favorite. Mike Connor Let me tell you, it has been a while since I have brewed, and IT FELT GOOD! The only problem was, I never wrote down the ingredients to "Theresa's Closet"! What the hell was I thinking? Have I learned nothing? It was kind of a "seat of your pants " Grand Cru, but most folks seemed to like it. Scott Voss-IBS Administrator A fine afternoon on the roof of the IBS. Tasty brews and weird people(Scott Voss). Dick Doore - Left Hand Brewing Company, Janitor (Rob's edit...Dick is a GABF multi award winner and owner of Left Hand...) Well, it looks like this party is just about over. It's been a hell of a lot of fun, but right now, I'm exhausted and Rob and I still have to grab dinner (and several more beers), get to bed and get up early for the coordination of Big Brew '98 tomorrow. But this is what National Homebrew Day is all about, simply getting together with other brewers and sampling the fruits of our labor. I hope all of you can celebrate this day with brewers in your circles. Meanwhile, I'm "stuck" with Rob. - Brian Rezac, AHA Hi, my name is Liz and I left the party for a while, but now I'm back. I was asked to write a quick quip so here it is. First, I am the warehouse queen. (For the Association of Brewers...Rob) Second, long live good beer. We should all feel lucky to have such good beer to drink. Third, long live Jerry Garcia and the Grateful Dead. Fourth, if you ever get a chance, go to a widespread panic show. Peace to all who read this and have a great summer. Hi! My name is Erin. I'm Brian Rezac's daughter. We're having fun here! Bye! Ah yes, another fine evening in Boulder on the deck here just off of Pearl Street...once the weather cleared up. Anyway, name is Keith Morrison.... lucky guest of Liz (the warehouse queen) and fan of all tasty homebrews. You see what you missed? Had you been here you could have been sending this instead of reading this. Ah...springtime in the rockies...gotta love it! Peace....K- Keith Morrison. Quality Assurance Manager of all Beers Hi my name is Caitlin Rezac , Brian Rezac's other daughter. You don't know what you've missed. There's great food, and bear! (ofcoarse I don't drink the bear but some parents like it. Bye! Rob again..... Anyhoo....It has been a great party, and I'm quite looking forward to tomorrows event...I'm sorry I didn't think of doing this message in time to get the Papazians, etc to say hello...but them's the breaks!! Knowing that there is quite a lag between submission and publication, this may not get out for some time, but I want to state my gratitude to the AHA and especially to the 101 registered sites that are participating in Big Brew.. The fact that there are so many homebrewers and even some commercial brewers participating in this event is truly wonderful. Good Brewing to All of You! Jethro Gump Rob Moline On Loan To The American Homebrewer's Association, "Big Brew '98" Boulder, Colorado. >From The Court Avenue Brewing Company, Des Moines, Iowa. brewer at ames.net "The More I Know About Beer, The More I Realize I Need To Know More About Beer!" Return to table of contents
Date: Sat, 02 May 1998 08:55:08 -0700 From: "S. Wesley" <Wesley at maine.maine.edu> Subject: A Stout by any other name. Hi Folks, It has been interesting to read the comments of various contributors regarding the distinction between stout and porter. The heart of the debate is the concept of beer style. I would argue that Lewis is quite correct in simply calling them both black beer for the simple reason that the whole concept of style regional or otherwise is outdated and dying. Many of the historical beer styles are belived to have developed because of conditions associated with the water, climate and brewing materials availible in a particular location. Nowadays breweries in any part of the world can essentially brew any style of beer and often brew beers which do not lie within the limits of any set of Guidelines of style whether Eckardt's or the AHA's. The only real utility in style having style standards is providing criteria for judging beer in contests. In commercial examples they usually only communicate the vaguest information to the consumer about what he or she is buying. With regards to stout and porter I think it is also important to keep in mind that these styles had virtually died out 30 years ago with only a handful of commercial examples remaining in the UK itself. The resurection of the styles has been largely based on brewer's interpretation of descriptions they have read in a book. This lack of genuine historical continuity also lends to the confusion about the meaning of the style. The meaning of the term porter has never been static. It has evolved since it was originally minted in the early 1700's just as the english language has evolved. The reason it evolved is that the type of beer sold by the commercial brewers who used the name changed. In a sense one could argue that the meaning of this or any style is (or rather was) the amalgam of all the beers sold by different commercial brewers under the style name. The standard of the name was essentially enforced by the regional beer drinkers who regularly consume the style. Unfortunately this no longer works most of the time in america as anyone who brings home a mixed six of american craft brewed porters can attest. Part of the reason for this is the separtaion in time and space from the points where the style names originated and the complete lack (especially in america) of a continuous body of consumers of a style who moniter the use of the name. If style is dying what will follow? That will depend both on what brewers market and consumers buy. Clearly the use of historical style names will continue to be a useful marketing tool to lend a particular aura to beers even if it does not really tell us much about the beer we are getting by reading the label. One trend in beer labeling which I hope will become more widespread is the presence of information about the beer's profile such as the estimated bitterness measured in IBU. I would like to see american craft brewers adopt a beer profile label which could include information about bitterness, OG, FG (A nifty way of ducking laws which prohibit labeling alcohol content) color, body, etc.. Regards, Simon A. Wesley Pounding pints of porter by the Penobscot Return to table of contents
Date: Sat, 02 May 1998 09:51:58 -0500 From: Louis Bonham <lkbonham at phoenix.net> Subject: Temp sensors Ian asked: > Does anyone measure temperature (RIMS etc) with a resistive temperature > device (RTD) ? I need a circuit that can convert 100 to 138 ohms (0 to > 100 deg C) to 0 to 5 volts so I can read the temp with a computer. Skip the RTD's -- there are cheap semiconductor sensors like the National Semiconductor LM 135, LM 235, LM 335, etc., that generate a linear output of 10 millivolts per degree Kelvin. Ergo, these will generate a 2-4 volt signal in the range you'll be typically measuring. Plus even the most expensive of these are a fraction of the cost of an RTD. Check out DigiKey or similar places; they're available mail order. Louis K. Bonham Return to table of contents
Date: Sat, 02 May 1998 22:25:55 -0800 From: Clifton Moore <cmoore at gi.alaska.edu> Subject: Grande Prairie Alberta readers, or drivers of the ALCAN Highway My situation is this. There are 500 pounds of barley seed at the Sexsmith Seed Cleaning Coop in Peace River that I wish to have transported to me in Fairbanks Alaska. In order for a freight transporter to pick it up, I am looking for a transfer point in Grande Prairie. Have you any suggestions as to where such a transfer might take place? The lot consists of ten sacks of certified seed. The transfer point should be easy to find, and close to the through road. It may need to sit for a day, as scheduling a close fit on the transfer would be risky, so I would tend to have it delivered well in advance of the trucks arrival. Of course, should there be a tourist with some extra room, this would be the preferred method. I would be happy to compensate them for the trouble. The seed will be labeled as certified, and will be waved through at US customs. The planting season is upon us, and the seed intended for this trial is turning out to be less viable than hoped. I am not a farmer, but have arranged to have this grown for me as my interests are in the malting process and the resultant beverage product. Should you care to offer any suggestions as to how I might solve this problem, I would like to hear them. If you have gotten this far and consider this a pile of email spam, then I apologize. You should learn to quit reading sooner, and hit that delete button. Thank you for your time, Clifton Moore Cmoore at gi.alaska.edu Return to table of contents
Date: Sat, 2 May 1998 23:55:34 -0500 (CDT) From: Al Korzonas <korz at xnet.com> Subject: Beer police Dave writes: >Remember that the current definition of style as put >forth by the BJCP is one of using *current* commercial >beers and whatever the brewer wishes to call them as >standards. Not exactly. The definitions of the styles as set for by the BJCP are what the BJCP Beer Style Committee says they are. We consider current commercial beers, historical commercial beers, what homebrewers are doing with the style these days, etc. We *aren't* going to define every style so that *any* commercial beer that happens to be called that particular style will fit into that guideline. Making the decisions about which commercial styles need to stretch the guideline and which we feel are unrepresentative of the style is the most difficult part of the job. No, it is *not* an exact science (it's not a science at all!). Yes, a small group makes decisions that affect thousands. No, we don't always *all* agree. Yes, it's difficult. >I understand the necessity, but, like you, I >find this to not be what I am looking for and >so I have little patience for the beer police when I >make what I like to drink and call it what I like. Call it what you like... I'm not going to bust in wielding a hydrometer and haul you off to beer jail if you brew a 1.075 beer and call it an Ordinary Bitter. However, if you enter your 1.075 OG beer in a competition as an Ordinary Bitter, you can be darn sure I'll score it poorly. >However, Lewis is consistent with this BJCP position >of defining style. I have only skimmed the Lewis Book... I've not finished other books that are earlier in the series! However, if what the others that have posted on this are correct, I would say that Lewis took the easy way out. It is much more difficult to say: the guidelines are x, y and z. Beers a, b and c are good examples of the style and d, e and f are poor examples of the style. In the BJCP Beer Style Committee, we *have* to do this because we *must* have guidelines to hold competitions. I, personally, have a difficult time explaining to someone what the difference between a Porter and a Stout is. I have often been asked that question. I usually start with the history (as I have read it), then explain the AHA and BJCP guidelines and then, if the person is not bored yet, I'll wave my hands and give my opinion on it... which is different every time you ask me. Thank God we have guidelines and I don't have to go by my opinion when I judge! The beer that won would be the one that happens to have fit my fancy that day. Imagine if all the guidelines were so loose that likeability was the defining factor to winning the competition. Think of it like chess... yes, you could play against someone in a match where you agreed that the knight moved diagonally, but if you did not agree in advance how all the pieces moved, you could not have a match, could you? Guidelines are just the rules, in advance, so the judges and the entrants are playing by the same rules. Al. Al Korzonas, Palos Hills, IL korz at xnet.com http://www.brewinfo.com/brewinfo/ P.S. Just about to finish my Big Brew `98 batches... Yes, I did start at 1 CDT! It looks like I will have brewed 20 gallons of 1.096 Barleywine. Return to table of contents
Date: Sat, 2 May 1998 22:57:39 -0500 From: "Rob Moline" <brewer at ames.net> Subject: Big Brew '98- Sign Off From Mission Control Big Brew '98.... Well the event is over, at least here....Brian, Jim Homer, Curt Schroeder and I are at the Overland Stagestop Brewery in Longmont, having a few brews and some dinner...Richie Backus just left a few moments ago... The event went well, though not as well as it will run next year, of course! We had 102 registered sites, from sites that brewed 3 gallons to sites that had 407 gallons, with 68 being Big 10/20! Wow! Anyhoo, I want the other fellas to jot down a few words, so, I'll turn it over to them..... I had a great time, helping Brew the beer at the AHA site. We ended up with about 9 gallons at 1.108. Jim Homer - ------------------------------------------------- glug, gurgle, glip, gloop..... Oh, I'm sorry. I was in the middle of drinking a beer when they passed the computer to me. As Rob pointed out, Big Brew '98 is history. We are all exhausted, but extremely happy with the turnout and all the effort that everyone put in to Big Brew. Thanks to all who participated. It's important that we get together as a homebrewing community. We need to do it more often. - Brian Rezac, AHA-Big Brew Mission Control - ---------------------------------------------------- Well I think I emptied my magazine of beer bullets! Thought I earned some back with the post hole digging but apparently not. Great AHA party! Great Monster Brew Party at the Hanging Ten Ranch where the Tribe (High Altititude Brewers)did the Big 10/20 (Thanks to Leif Washington for a great bash). Gotta get home, gotta usher at church tommorrow morning. - Curt Schroeder, Operation Hypoxia Commando So, in retro, it's been a great event....102 sites, not a bad effort for a first attempt! I would like to mention here that Brian has been up to his ankles in alligators, 2ndary to the fact that Jim Parker, Director of the AHA, has resigned his position to take one with a Colorado brewpub, and had been gone for some time now. This means that Brian is actually doing 2 jobs at the same time as running the Big Brew. It is more than obvious to me that there are ways to improve the next Big Brew, but that many of these ways became apparent during this years event. Like the need for a Chat Room based at the AHA. We were fortunate that the Aleraisers of Georgia let us into theirs, but the message that was twice circulated to all the sites apparently wasn't seen by many of the sites, as I'm sure they were brewing, and not able to keep an updated eye on the web. The repetition of messages to the Forum at AHA was an unexpected glitch as well. But you live and learn..... The best part of the whole event was being able to speak with a few of the sites participants directly, on the phone. Brian would call up a site at random, and he would chat with them, and sometimes I would also get an opportunity to say hello as well. The enthusiasm in the voices of the brewers I spoke to was infectious, and I also was able to get in on speakerphone conversations with entire groups.... I had this image in my head that I was talking with folks that were right there with us at the AHA, exuding the same attitude that was palpable at our site.....I truly felt that I was with you all...and except for the tales and video images from the Aleraisers and others, who told and displayed images of the awesome beers that they were using to honor that old homebrew mantra, "Have a Homebrew While Brewing," I was very happy. It's a grand feeling to have been involved in this event...my only remaining hope is that the brews that have been born today please you as much as my Big 12 pleased me. Brewing is an honourable pursuit...I know that most, if not all of you feel the same as I do....beer is not just something that I enjoy at the end of a day's work...it is my identity, my pride, passion, and joy. To have been involved in today's event is truly a milestone in my life in beer. I want to thank each and every one of you that participated for being a part of my beer world. I have gained more from you than you know. I thank you again....... Special honors do go to the financial sponsors of the Big Brew...............Briess Malts, Lallemand Yeasts, and Schreier Malts....also to Court Avenue Brewing that allowed me to take a few days off, and provided some hats that Brian will be distributing ... Jethro Gump Signing off from Mission Control Boulder, Colorado Rob Moline On Loan To The American Homebrewer's Association, "Big Brew '98" Boulder, Colorado. >From The Court Avenue Brewing Company, Des Moines, Iowa. brewer at ames.net "The More I Know About Beer, The More I Realize I Need To Know More About Beer!" Return to table of contents
Date: Sun, 3 May 1998 07:32:14 -0400 From: "David R. Burley" <Dave_Burley at compuserve.com> Subject: SG/Refractometer Brewsters: George Fix returns to the scene. Welcome back.! And says: > Therefore, Burley, Walsh, >et al should put away their torches and do a Pg Dn! Frankly George, I don't remember either Andy or I ever flaming you. Disagreeing with you, perhaps. >Refractometry has for a long time been the method of choice for gravity >measurements in commercial brewing. Yes for OG and stuff like that, equivalent to Brix meaurements in grapegrowing ( very useful field measurements of grape sugar content) and winemaking, but is it used in the finished beer or more pertinent to the original question - as the brew is fermenting? > A special feature of this method is that only a >drop of solution is needed to get a gravity reading. Or, more correctly, a refractive index which with the help of tables can be converted approximately to a specific gravity. >The alcohol interference is not random, so there is some hope that >correction factors can be developed for simple refractometers....... >.However, the significant differences in fermenting >(or fermented) wine must compared to beer wort leads to errors on the >order of 10-15% when used for beer. I suppose the major difference is that wine does not have a zero base of unfermentable substances like proteins and dextrins. Whereas this zero base for beer does severely affect the results and most critically, the measurements will be dependent on the mashing conditions and means you will have to have a table for each set of ( known or unknown) mashing conditions >I came across some data that is alleged to be specific to beer.I have >used these ever since .... >and find them to be within 1% of that > obtained from high precision >equipment >Notation: SG_R = specific gravity as measured by a refractometer ( a Cole Parmer unit) OG = original gravity of the wort before fermentation SG_A = actual specific gravity SG_R OG SG_A - --------- -------- ----------- 1.020 1.040 1.018 1.050 1.012 1.060 1.007 1.024 1.040 1.020 1.050 1.015 1.060 1.009 1.028 1.040 1.022 1.050 1.017 1.060 1.011 >Observe that SG_A is essentially a linear function of OG and SG_R >(a point I find somewhat troubling). Moreover, the complete data set >shares this feature. However, from a practical point of view the >relationships appear to be within 1% of the actual ones. George, in the method you propose, are we to understand that a refractive index from the Cole-Palmer of the final beer, in order to be used to estimate the final gravity of the beer, you must also know the Original Gravity before you can use this method? I look at this method and I see that we are using the refractive index to estimate the specific gravity which itself is an estimate of the sugar content and depends on the history of the sample and I say "why?" Maybe it is the chemist in me, But I just can't understand why all this hoop jumping is going on to measure sugar content of a solution using physical means ( a hydrometer or refractometer) with all these errors ( especially with the effect of alcohol!) as known facts, when a simple chemical analysis that a non-chemist can run gives far superior results. Why not measure the thing directly ( the sugar content) that you want to know?? Alcohol content nor proteins nor most dextrins do not interfere with the Fehling's Reagent based Clinitest measurement of glucose. - ---------------------------------------------------- Keep on brewin' Dave Burley Kinnelon, NJ 07405 103164.3202 at compuserve.com Dave_Burley at compuserve.com Voice e-mail OK Return to table of contents
Date: Sun, 3 May 1998 09:36:43 -0500 (CDT) From: Al Korzonas <korz at xnet.com> Subject: correction Regarding that Big Brew `98, my final readings were: Two 6-gallon carboys, four 3-gallon carboys... 21.6 gallons of 1.099 wort made from 70# of Pale Ale malt and 20.5# of Crystal, 8oz each of Galena, Cascade and Willamette hops... half the carboys pitched with Nottingham, half with Windsor... Ugh! I took photos which I'll put on my website in a day or two (my darned scanner driver is missing!). Al. P.S. I couldn't have done it (given my recently slipped disk... which seems to have survived the ordeal) without the help of Ray Korzonas, my dad, who did all the heavy lifting and most of the mash stirring... Thanks Dad! Return to table of contents
Date: Sun, 3 May 1998 10:42:00 -0400 From: coolhandluke1 at juno.com (Christopher J Redlack) Subject: Re: Quick loss of aroma Fred L. Johnson states: >I just reentered an American pale ale into a local competition that >previously took 1st place in another local competition. In the first >competition, the comments that came back were, "Nice hops up front.", "Nice >hoppy aroma. Right on style.", and "Shouts HOPS!" from three judges, >respectively. This same beer when judged six weeks later scored 10 points >lower with the following comments from the two judges, respectively, >"Overall aroma & bouquet very low" and "Low hop aroma". >I've only been brewing for a year and a half and have never read that aroma >degenerates with time (and so quickly). Would someone please explain how >this could be? Hop aroma definitely degenerates over time. 6 weeks sounds pretty quick but I'm sure it's possible. As a brewer of hoppy IPAs, I tend to notice that my beers are usually at their prime about two months after kegging and the aroma tends to degrade shortly there after (especially when stored at room temperature). Take the Pepsi challenge, go to the store and purchase the same hoppy beer that has a large variance in bottling dates and see if you can taste the difference. More importantly how does your American Pale Ale taste to you? Do you think the aroma has degenerated? Don't always believe the discrepancies between two different panels of judges. I've had beers that have varied 14 points in separate competitions. Here's an example of one my California commons: - Over chocalaty, burnt, hops done shine through (26) - A decent beer, but cut back on specialty malt and work on the hop profile and it should do better (29) - Drinkable beer - could use more bittering hops - malt is ok (28) Same beer in different competition two months later: - This is a good interpretation of style. I could drink this all day. Good bitterness with appropriate hop flavor (41) - This is a very drinkable beer that is brewed to style. Very nice job! Basically what I'm trying to say is that, the difference in interpretation of two separate panels is not very scientific. There are too many intangible variables to that come into play. I think that "you" would probably be a better judge of whether or not your beer has lost any of its hop aroma. Good luck, Chris Rockville, MD "Shut up brain or I'll stab you w/ a Q-tip." - Homer _____________________________________________________________________ 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: Sun, 03 May 1998 11:27:03 -0500 From: Rick Olivo <ashpress at win.bright.net> Subject: Cheap Burner Shopping tip for all you cheap (like me) Brewers. Menards is selling Brinkmann 160,000 BTU burners with adjustable flame controls for $44; they list at $90. Menards also has 20 Lb Propane tanks on sale at $20. Burner units are cast iron and the frame welded steel. Finished in flat black. Looks sturdy enough. (I stood on it in the store and did my best to bust a weld. Nada, and I weigh 250 lbs.) It passes the Strange Brewer torture test. We'll see how it holds up under my 8 gallon 30 pound ex-GI boil pots and a full load of wort. No affilliation, yada, yada, yada, just an impoverished brewer, with dreams of a three tier running through my head. Rick Olivo, aka The Strange Brewer ashpress at win.bright.net Vitae sine Cervesae Sugat!!! (Life without Beer SUCKS!!!) Return to table of contents
Date: Sun, 3 May 1998 14:03:43 -0600 From: Sharon/Dan Ritter <ritter at bitterroot.net> Subject: DAP foam meltdown A warning for anyone contemplating using DAP foam sealant in home brewing applications: I filled the empty space in the lid of my Gott cooler with DAP foam-in-a-can sealant. This stuff is new and it is supposed to work better than the original foam-in-a-can that expands for days and is impossible to clean up. Unfortunately, when I brewed my first batch after sealing I discovered that the stuff melts at mash temperatures. All that was left of the foam in my lid was a milky mess. I don't think any of it dripped into my Altbier mash but if it did I'll certainly be able to trace the off flavor! Has anyone had success using the original foam-in-a-can or does it also melt at mash temperatures? Dan Ritter <ritter at bitterroot.net> Ritter's MAMMOTH Brewery - Hamilton, Montana Return to table of contents
Date: Sun, 3 May 1998 19:22:33 EDT From: KennyEddy <KennyEddy at aol.com> Subject: Big Brew '98 Just an invitation to check out Big Brew '98, El Paso style, at http://members.aol.com/kennyeddy/BigBrew/bigbrew.html ***** Ken Schwartz El Paso, TX KennyEddy at aol.com http://members.aol.com/kennyeddy Return to table of contents
Date: Sun, 03 May 1998 21:05:14 -0400 From: AJ <ajdel at mindspring.com> Subject: Zinc/Inversion Ken Schwartz asked about zinc supplementation for brewing. Zinc is a cofactor for several important enzymes but only the minutest quantities are required. Malt supplies this trace element (and others). As I brewed today I thought I'd try to get a data point. I did a Weizen using my untreated well water which contains 0.023 mg/L zinc. The grist was approximately one third DWC Pils and 2/3 DWC wheat. The wort measured apoximately 0.20 mg/L Zn, most of which must has to have come from the malts. The literature indicates that yeast want 0.08 to 0.2 mg/L (depending on how much manganese is present) so with this grist, at least, the malts supplied plenty. When I saw the post yesterday I analyzed my latest Pils which was made with approximately 28% well water and the rest RO water meaning that the mixture should have been approximately 0.006 mg/L. The beer contains 0.035 mg/L zinc. The test I use (cyanide complex/cyclohexanone release/Zincon indicator) does not measure organically bound zinc. Perhaps the beer is much lower than the wort (though the grists for the two brews were very different) because much of the zinc gets bound up with the yeast enzymes and carried out when the yeast drop. I'll check the Weizen after fermentation. Anyway, the bottom line appears to be that the malt supplies enough zinc though we would, of course, need to measure many more worts in order to validate this thesis. Ken also asked for comments from inverted chemists so I hope someone from Oz will respond. Now I'm a perverted chemist (but not a real one) so I'll make the statement that bees' pharyngeal glands secrete an invertase and that the major sugar in nectar is sucrose which means that indeed honey is invert sugar and is suitable for use in recipes calling for invert sugar except where the flavors and aromas of honey are not desired. Return to table of contents
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