HOMEBREW Digest #2895 Tue 08 December 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

  Why Make Zima, anyway???? (Rod Prather)
  cap on foam / headspace (MaltHound)
  D-rest and keggers/bottlers (Dan Cole)
  Ballantine IPA (LLOM)" <LLOM at chevron.com>
  Gott/Rubbermaid Coolers ("Penn, John")
  A welcoming HBD (Jeff Renner)
  Re: slamming the AHA and anyone else (Jeff Renner)
  RE: : Help save my marriage! (LaBorde, Ronald)
  Re: Oxidation/AHA bashing ("Spies, Jay")
  DWV Help (Kyle_Druey)
  Anniversaries and such... (David Luckie)
  Re: PA Brewpubs <Dying> (PRS) - CPC" <PRS at NA2.US.ML.COM>
  Using a keg as a bottling vessel (Richard Johnson)
  Hey Charlie, post again, if you can ignore the moronic vitriol (NEWTRADBC)
  Oud Bruin (Christopher "R." Hebert)
  calculating pressure drop in a cooling coil ("Czerpak, Pete")
  Re:  Help save my marriage! ... an alternative. ("S. Wesley")
  storing stored yeast (Scott Murman)
  scorchmaster (Al Korzonas)
  1 gallon batches (Badger Roullett)
  Beer in CO2 regulator ("Michael Maag")
  Nasty People and such ("Rick Wood")
  Amen.  Stop slamming those with whom you disagree. ("Richard Scott")

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---------------------------------------------------------------------- Date: Mon, 07 Dec 1998 06:15:03 -0500 From: Rod Prather <rodpr at iquest.net> Subject: Why Make Zima, anyway???? For all who care (god knows why), Puyallup IS pronounced PEW-ALL-UP or even PEW-ALL-IP and not PULL Yall up. Also as a side note, why would you want to make Zima? While whe're at it let's make some Old English 800 too. I like great beer, I kinda like Zima on occasion, too. It;s clean, sweet and refreshing. Kind of reminds me of a gin 'n' tonic. Great for a hot summer day. We also have some women who would take a Zima LONG before they would even consider a finely brewed porter or an Amber Ale. Besides, for what it is, look at the price of Zima. It costs as much in the stores as most of the craft brewed beers yet it has almost none of the style and technique. Why not LOTs cheaper. Just 7up made with clear beer and almost no hops. How do they get it clear, anyway? Do they use an RO filter after the primary filter? Return to table of contents
Date: Mon, 7 Dec 1998 07:31:47 EST From: MaltHound at aol.com Subject: cap on foam / headspace Warning: I am not a professional brewer. I don't even play one at home! The way I understand it (from all of that reading that I do<g>), "cap on foam" is a technique used when packaging already carbonated beer. The bottling machine squirts a small, precise quantity of sterile water into the pre-filled bottle to generate the desired amount of foam. Then the machine quickly crimps a crown cap on the bottle before the foam recedes. I imagine that the manufacturer would have to slightly overcarbonate the beer to compensate for the small amount of CO2 lost in the process. Also, a small amount of dilution would take place due to the added water. As George de Piro suggested in his post, there are a lot of *other* ways for air to get into homebrew during handling, priming and packaging. My opinion is that, for bottle conditioned beers at least, the ~1" of headspace produced by the extraction of a standard springy tip bottling wand is of insignificant consequence to the oxidation of the beer. I have seen no problems with beer storage / stability using the "normal" technique. Some things are just not worth worrying about. OTOH, for any beer that is filtered, pasteurized, or otherwise nonliving it would seem to make a great deal of sense to eliminate any and all O2 in the headspace. ...just like the commercial guys do! Fred Wills Londonderry, NH Return to table of contents
Date: Mon, 07 Dec 1998 08:51:37 -0500 From: Dan Cole <dcole at roanoke.infi.net> Subject: D-rest and keggers/bottlers Fred Wills takes me to task for suggesting that homebrewers that keg may be more well-read than those that bottle condition. I don't want to turn this into a "bottlers are less advanced than keggers", so let me publicly state that I meant no offense (I myself only bottle condition and have no short-term plans to move to kegs). However, whether keggers are better-read than bottlers, I still stand by my statement as a possible explanation of the D-rest phenomenon. Those that keg may need a D-rest (because they don't let their beers sit at room temperature) and those that bottle condition may not need a D-rest (because of their 2 weeks+ at room temperature), and this theory may explain the different flavors that many people experience with the same yeast. Anyone have any experience that would validate/invalidate this idea? Can anyone dig around in their notes and see if they ever brewed a lager (with a yeast that is a known diacetyl producer), didn't do a D-rest, bottle conditioned half the batch and kegged the other half? Any diacetyl differences? Dan Cole Roanoke, VA Star City Brewers' Guild: http://hbd.org/starcity/ Return to table of contents
Date: Mon, 7 Dec 1998 06:48:52 -0800 From: "O'mahoney, Larry (LLOM)" <LLOM at chevron.com> Subject: Ballantine IPA Since many of you have been waxing nostalgic about "old" styles, CAPs and krausening, I think I'll add a little grist to your discussion mills. For quite some time, I'd been looking for a recipe to duplicate Ballantine IPA, an almost legendary beer (and sponsor of the N.Y. Yankees for many years) brewed in Newark, N.J. After some electronic poking around, I was fortunate enough to receive a recipe from Jeff Renner. I modified Jeff's recipe a little, mostly because I only had 6 lbs. of 6-row and 1.5 lbs. of corn sugar. Ingredients for 5 gallons Jeff My Brew 6 row pale ale malt 6.7 lb. 6.0 lb. Light crystal (50-60 L) 0.75 lb. 0.75 lb. (10 L) Flaked Maize 1.9 lb. 2.0 lb. Corn Sugar 2.6 lb. 1.5 lb. Hops Bittering: Bullion or Tettanger 1.4 oz. 1.4 oz. Flavor: Cluster 1.4 oz. 1.4 oz. Aroma: Saaz 0.5 oz. 0.5 oz. Dry hop:Saaz --- 0.25 oz. Bitter to 40-60 IBU. Hop additions were somewhat improvised. I didn't know how to partition the bullion and tettanger hops for the bittering, so I used 0.7 oz. of each. Using the Garetz method I ended up with 43 IBU calculated. I put a very hard crush on the 6 row, and mixed all the grains with 1.2 quarts/lb. in the mash. I added two tsp. gypsum to the mash, as I have extremely soft water. The step infusion was 126 degF/15 min. 153 degF/45 min. 158 degF/10 min. 165 degF/10 min. The sparge effluent was the most beautiful, deep golden color I've ever had. The effluent cleared after less than a cup (I use an Easymasher in a 5 gallon SS pot.) The sparge was incredibly easy. I don't know why so many people knock 6-row pale malt. It is great stuff. I boiled for 70 minutes adding the Bullion/Tettanger for 60 minutes, the Cluster with 20 minutes to go, Saaz with 5 minutes to go. OG = 1.069 at 60 degF. I used Wyeast 1098, figuring it would probably be closer to traditional British IPA yeasts than Wyeast 1056, although Jeff recommended 1056 as the proper yeast used by Ballantine's. I dry-hopped after seven days, as several references I have indicate Ballantine was "dramatically" dry hopped. After two weeks of single-stage fermenting at 65 degF (FG= 1.012 at 60 degF) I bottled using 5 PrimaTabs/22 oz. bottle (I calculated this to be equal to about 3 oz. priming sugar per 5 gallons). After a week in the bottle, I couldn't wait any longer. Excellent carbonation (maybe too much), clearing nicely, great white head, and a bead and Belgian lace that lasted over an hour. At this stage the taste could be described as raw, muscular. After only one week it was "green" as expected. After three weeks, it has mellowed well. It has a complex flavor profile. First, there is a good clean, strong bitterness, followed by a very strong Cluster flavor. Next, a pleasant but subdued Saaz flavor and aroma. All these are underlain by a mild caramel flavor, probably from the crystal. Normally, I don't care for caramel flavor in my beer, but this was good. If you don't like Cluster flavor, this is not the beer for you. It is very alcoholic (calculation ~ 7.1% ABV). Twelve oz. of this beer had me looped! It's been decades since I had a commercial Ballantine's, but the moment I tasted this IPA it struck a faint memory from somewhere deep in my mind, which makes me think that this is a very close rendition of the original Ballantine. I'm quite pleased with the results so far. If I were to make any changes, I'd increase the 6-row to the original 6.75 lbs., and drop the protein rest to 10 minutes. Fifteen minutes was too much for long-lasting head retention. I'd maybe decrease the amount of Cluster flavor hops by half. The bitterness was very clean, and did not display any of the black current flavors many have associated with Bullion hops. If there are any former Ballantine brewmasters lurking around out there, I'd enjoy your comments on this, to see if I've gotten close to what you used to brew. BTW, since making the Ballantine's, I've made a CAP again using 6-row malt. This really is great grain. Beautiful color, super easy sparge and the flavor is fine. Larry New Orleans Return to table of contents
Date: Mon, 7 Dec 1998 10:02:40 -0500 From: "Penn, John" <John.Penn at jhuapl.edu> Subject: Gott/Rubbermaid Coolers One off-season source for Gott/Rubbermaid coolers is walmart.com. I got a 5 gallon for about $21 plus $5 shipping. A 10 gallon was about $37. Check their latest prices. As for the person wanting to do 10 gallon batches and wanting a 15 gallon cooler, wouldn't a 10 gallon cooler be big enough? By the time you sparge you would certainly get more than 10 gallons of runoff. Also the poster on no-sparge and getting a mere 40% efficiency, you didn't mention how thick your mash was. Was it 1.25qt/# or what? I've been using 0.5qt/# as just the residual water left in the grains so if you do a no-sparge you will probably see a big difference in efficiency if your mash varies from a mere 1qt/# versus 2qt/#. At 1qt/# you are already leaving half of your extracted sugar in the residual water left in the grains. As for me, the 5 gallon size is just right since I'm using an electric stove still for heating and would need a cooker and larger pot to take advantage of a 10 gallon cooler. John Penn Return to table of contents
Date: Mon, 7 Dec 1998 09:38:19 -0500 From: Jeff Renner <nerenner at umich.edu> Subject: A welcoming HBD John Adsit <jadsit at jeffco.k12.co.us> wrote: >Those of you who are >experienced brewers may ask this questions: do you think new readers of >this list will feel as welcome as Paul and Brian made this beginner >feel? Do you see in this list the same communal friendliness that >invited me to commit myself to home brewing? (The last sentence seems like we're talking religious experience ;-) ) This is a matter that's been on my mind for some time. I think that in general we are a friendly bunch of people, but a related question arises - are we too involved with advanced homebrewing techniques such as all grain, RIMS, kegging and so on to remember to welcome beginners and answer their questions? Do we get so involved with this as to seem an exclusive club not interested in fostering the growth of this great hobby, which will only occur with new brewers and their limited beginning skills. I'm concerned that there are fewer of these beginners and their questions on HBD. In one way this has resulted in a higher level of discussion. But I second John's concern - we need to welcome beginners and answer their questions, even though we might not find them as intellectually challenging as our usual discussions of 240v neutral wires (a gentle bit of fun, here, but no criticism - I finally understand 240!). Jeff -=-=-=-=- Jeff Renner in Ann Arbor, Michigan c/o nerenner at umich.edu "One never knows, do one?" Fats Waller, American Musician, 1904-1943. Return to table of contents
Date: Mon, 7 Dec 1998 10:19:44 -0500 From: Jeff Renner <nerenner at umich.edu> Subject: Re: slamming the AHA and anyone else John Adsit <jadsit at jeffco.k12.co.us> asked about the reason for the strong anti-AHA feelings. This is my recollection of the history, which may not be complete or entirely accurate (my apologies for inaccuracies), but it is at least, I hope, dispassionate and reasoned. There have been several factors in this. AHA and Charlie Papazian have been perceived, and rightly so, IMNSHO, as having become isolated from and uninterested in rank and file brewers. Charlie is pulling down well over 100 grand a year from AHA/AOB, and for what? I think he's sitting on his laurels. This is way more than most CEOs of a similar sized non-profit make, and he seems to be less involved in the actual running of the organization than would be expected for this kind of money. AHA/AOB has also refused to make its non-profit financial report to IRS public for several years - some members have had to get it from the IRS at personal expense and make it public. This is how we found out where the money is going. Seems like a member-driven non-profit ought to be more forthcoming and have nothing to hide. The board of directors until recently has been appointed by Charlie and are responsible to him, not members. AHA/AOB was unresponsive to criticisms of this type, and seemed to stonewall and adopt a siege mentality. Then, maybe three years ago, the longtime manager of our beloved HBD was transferred overseas had to give it up, and it looked like we were going to lose it. AHA/AOB picked it up (this certainly seemed like a natural for it) and put it on its server, but screwed up incredibly, and nearly killed it from lack of technical know-how, resources and committment and then from neglect. It was a close thing when Pat Babcock and Karl Lutzen stepped up and rescued it with help from other organizations and individuals. All hail Pat and Karl! Recently AHA/AOB has had some people who have been more interested in being involved with members and HBD than previous employees have been, but it still seems to many to be a poorly run and distant organization. I hope it becomes the responsive, relevant and efficient organization it has publicly said it would. The BofD will be elected by members, at least. What power they might have is still unclear. I think that homebrewing as it is today owes as huge debt to Charlie and AHA for their contributions at the beginning of the growth of this hobby during the late 70's and 80's. I was brewing back then and know how hard it was to get good information. I still have an early typewritten, thin "Joy of Homebrewing." That and Dave Line's "Big Book of Brewing" were it as far as reliable information. Zymurgy was full of new stuff every issue, some of it not as good as others. I don't know if Charlie is simply out of his depth, burned out, arrogant or what, but he serves an easy target and seems to have brought this on himself. Was his post last week an attempt to mend bridges? I hope so. Jeff -=-=-=-=- Jeff Renner in Ann Arbor, Michigan c/o nerenner at umich.edu "One never knows, do one?" Fats Waller, American Musician, 1904-1943. Return to table of contents
Date: Mon, 7 Dec 1998 09:22:52 -0600 From: rlabor at lsumc.edu (LaBorde, Ronald) Subject: RE: : Help save my marriage! >>>> From: DGofus at aol.com I have made a near fatal lapse in reason. My friend and I decided to purchase 6 cases of beer and split the cost and beer down the middle. We got great prices on some wonderful beers, but........my dear wife did not think that the idea was so great. So, to appease her and keep in her good graces;^), I need to get rid of these case. I do not want to make money, just recoup my loses so that my understanding spouse does not decide to rid the house of all my homebrew equipment and me along with it! Price would be like $60 <<<< This may be a critical point in your marriage and future. Do not under any circumstances sell your cases to become henpecked. You life will become total misery and be worse than death! Not to brag, but my wife allows me to buy all the beer I want, and also paid for half the brewhouse construction and helped me select curtains for the new windows. She also clips beer news items from the local papers for my reading. She doesn't drink beer, but she is very supportive of my hobby. How much has your wife spent on expensive shinny pots? On ice cream? On makeup (warpaint)? On women's magazines? You get the idea! Ron Ronald La Borde - Metairie, Louisiana - rlabor at lsumc.edu Return to table of contents
Date: Mon, 7 Dec 1998 10:51:31 -0500 From: "Spies, Jay" <Spies at dhcd.state.md.us> Subject: Re: Oxidation/AHA bashing All - Regarding the recent thread about oxidationin the bottle/headspace/capping on foam, etc., I've always thought (perhaps naively) that since CO2 is heavier than ambient air, the CO2 formed during natural bottle carbonation would form a protective "mini-layer" between the beer in the bottle and any air present when the bottle was capped. I don't know about the rest of you, but I normally leave my bottles alone and undisturbed for the 2 weeks or so that it usually takes to carbonate them, and move the bottles only when I'm ready to chill/drink the beer. I'd think that as long as you don't go sloshing the bottle around, the CO2 layer should prevent what little air there is in the bottle from ever touching the beer. Is this totally off base, or what?? Regarding the comments about Scott Abene's post -- if you don't share his opinions, then page down. The comments that collectively say "stop bashing the AHA" can be seen as being as counterproductive as some have seen Scott's to be. If we are dissatisfied with the level of service, attentiveness, and member support offered by the AHA, why shouldn't we complain to them and anyone else who will listen? How else will the AHA know what needs to be fixed (if they ever will)? Personally, I feel that Zymurgy has become an ad rag, and paging through it usually only makes me appreciate my BT subscription. Brian Rezac seems to be trying hard, and seems to have the interests of the homebrewing community on his radar screen. I don't think the same can be said of Charlie P. I feel that the member subscriptions only seem to fund his "world traveler retirement account". If the AHA is to become a viable organization, it needs to provide some services to the homebrewing community as a whole and adopt some semblance of a vision for the future. It could start by updating the lame excuse for a website that it offers. <rant mode off> Jay Spies Wishful Thinking Basement Brewery Baltimore, MD Return to table of contents
Date: Mon, 7 Dec 1998 07:45:04 -0800 From: Kyle_Druey at na.dole.com Subject: DWV Help Is there someone who could answer a few installation questions for me on DWV systems? I realize this is a nonbrewing related topic (coule be RIMS related?), but I need some help before I get myself into real trouble. I recently gots bids from contractors to plumb a new bathroom in my converted attic for $3,000 (shower, W/C, & lav). Yikes! They think I'm a rich man. They upset me so much that I have decided to DIY. Anyone who could offer some help via email would be appreciated. I am going to attempt a no-sparge brew in a few weeks. From what I gather one can expect an efficiency from the maximum theoretical yield of about 50% to 60%... is this correct? Thanks, Kyle Druey Bakersfield, CA druey at ibm.net Return to table of contents
Date: Mon, 07 Dec 1998 11:10:22 -0600 From: David Luckie <dluckie at datasync.com> Subject: Anniversaries and such... I've been brewing great beer for a couple of years now. I've been lurking this list for almost just as long. My $0.02 on Mr. Papazian, the AHA and the leadership in this hobby: The hobby of crafting great beer at home thrives despite the AHA, not because of it. The real leaders in this movement have selflessly given their time and talent to a hobby that they love. Korzonas, Palmer, Liddil, Lutzen... These guys and their compatriots are the real heroes of homebrew. I've learned more from one HBD post (from a gentleman listed above) than I did from one week reading Papazian's book, and I fortunately un-learned in the former what I had learned in the latter. I make better better beer because of the HBD and the great brewers who make it. I've never been a member of the AHA, so I can't honestly ask myself the same question about it. Maybe someone else can offer an opinion. If you live in a state where brewing beer at home is of questionable legality, as I do, can you honestly state that the only national advocacy organization for craft brewing has been helpful? Despite numerous attempts by the many dues-paying, card-carrying AHA members in this state, the organization will not get involved. For the third straight year, a bill to specifically allow home brewing has died in the legislature. We've written legislators, we've faxed newspapers and we've transmitted email. We get no help from AHA. They just don't seem to give a shit. Email goes unanswered. The web page remains inaccurate and outdated. The same old people seem to be doing the same old thing--zilch. We need an organization that seeks the input of its members, formulates a strategy based on the needs of its members and operates itself for the sole benefit of its members. We ain't got one of those right now. Back to lurk mode. Return to table of contents
Date: Mon, 7 Dec 1998 12:05:33 -0500 From: "Santerre, Peter (PRS) - CPC" <PRS at NA2.US.ML.COM> Subject: Re: PA Brewpubs <Dying> "C and K" <Cuckold at cornerpub.com> writes: Here in Washington State, as I suspect elsewhere, the big boys are getting into the game. You can go into most any store, and there is Michelob (aka Bud) Heffeweissen for $3.80 a sixpack. Other styles available, too. I would imagine they are taking a loss, trying to strangle our microbrew industry. To which I reply: Boy, if only we could prove that! I'm sure we could get those mega-factories out of the craft brewing pond so they would quit muddying the water. Can we say anti-trust laws? Maybe Netscape or Janet Reno could help us out ;) -=ShockValue=- Return to table of contents
Date: Mon, 07 Dec 1998 13:51:22 -0500 From: Richard Johnson <ricjohnson at SURRY.NET> Subject: Using a keg as a bottling vessel George de Piro says: I can bottle half of a batch then fill the keg with the rest of the beer and force carbonate. It is always fun to compare the bottle-conditioned vs. mega-brew style of conditioning and serving. How do you measure the amount you are going to bottle so your primings are correct? Richard Johnson Mt. Airy, NC Return to table of contents
Date: Mon, 7 Dec 1998 14:20:55 EST From: NEWTRADBC at aol.com Subject: Hey Charlie, post again, if you can ignore the moronic vitriol Celebrated on the anniversary with a group of homebrewers in the local club (FOAM), drank from a wide selection of big seasonal beers, including some belgian ales and homemade lambics. It's amazing how far the hobby has come since I first began homebrewing with the ole can of syrup and cane sugar (and it was still better than the typical swill we bought in college) in 1983. First homebrewing book I bought (like many others) was "TheCompleteJoy of Homebrewing." A book I still have and enjoy perusing, despite the cover falling off and virtually every page stained with wort. Buying that book was my epiphany (sp?), having only previously relied on the recipes on the labels of syrup. So thanks Charlie, without that book, and the other AHA material back in the dark ages, I'd never learned to enjoy beer and brewing like I do now. Please ignore the foul, trub-like bitterness hurled your way here on the HBD by a few souls that apparently feel have been pursacuted (sp. again?) and taken advantage by you to the ends of the earth. It's no wonder you so rarely post, but don't let angry electrons censor you. Especially answer reasonable questions like goals for the next 20 that have been posted. Post again, methinks the bitter folks that offer nothing other than ranting lunacy, if nothing else, need to have bile back up into their throats every so often. A toast to another 20. Return to table of contents
Date: Mon, 07 Dec 1998 14:31:16 -0700 From: Christopher "R." Hebert <CRH at ny.rfny.rflaw.com> Subject: Oud Bruin I've got the patience, I've got the time, and I have the Oak Barrel. What I don't have, however, is a good recipe for Oud Bruin/Rodenbach. Nothing in Cat's Meow and Phllip Seitz doesn't seem to be around the HBD these days. So, last resort, does anyone out there have a darn good recipe that they'll share with me. Any advice, too, would be very appreciated. I intend to age the beer 2 years (per the Rodenbach label) and then blend with new beer. Proportions? I'll probably blend to taste when the time comes, but is this the best course for something that'llsit around for a while longer? Yeast? I'm currently trying to propigate some yeast from the bottle, but barring this, what kind of yeast regimen can I use? Thanks in advance... Return to table of contents
Date: Mon, 7 Dec 1998 16:40:14 -0500 From: "Czerpak, Pete" <Pete.Czerpak at siigroup.com> Subject: calculating pressure drop in a cooling coil Edgell at cari.net <mailto:Edgell at cari.net> posted about cooling coil pressure drop in the Wed. or Thurs. HBD last week. It referenced a March brand mag-drive pump with 13 ft of head and thought that it might be too wimpy for flow through 25 ft of coiled 3/8" copper tubing. To calculate how big a pump is required to push fluid through the coiling coil at a given flowrate (WARNING: these relations only account for pressure drop due to the coil and not due to height differences between inlet and outlet or frictional losses through contractions, expansions, valves, bends, Ts, or anything else. Those require more engineering work (number crunching and assumptions) and can't be generalized so easily) H = 2 V2 L F / (G D) Where H = pump head rating in m V = linear flow velocity in m/s L = tubing length in m F = friction factor due to coil (dimensionless) G = gravitational constant (9.81 m/s2) D = tubing diameter in m F = 0.079/(Re 0.25) + 0.0073/(Dcoil / D)0.5 This frictional relation for coiled pipe flow was taken from Perrys Handbook for Chem. Engineers for turbulent flow in coils. Where Re = Reynolds number (dimensionless) = D V Density / Viscosity Density = temperature avg. density of water (about 1000 kg/m3) Viscosity = temperature avg. viscosity of water (about 0.0005 kg / m s) Dcoil = coil diameter in m Assumed was perfectly smooth pipe, where copper tubing is fairly close. The basis for calculating pumping capacity from these relations are that there is no net height gain or loss between the level of the water in the hot tank and the level of the water in the cold tank. How to account for changes in level won't be covered unless requested since it is fairly indepth. For the spec of 25 ft of 3/8" coiled tubing, I calculated an avg max. flowrate of about 2 gpm if the pump is located at or above the level of water in the cold tank and at or below the water level in the hot tank. A coil diameter of 1 ft was also assumed along with no losses due to fluid compression into the pipeline and out of the pump, as well as no losses due to elbows, valves, etc.. Thus, this pump will work to pump water through the coil if no net height gain is required. Height loss (ie. hot tank is higher than cold tank) will increase the max possible flowrate. A smaller coil (ie. 3 to 4 inches) ,than the assumed 1 ft, will increase the frictional losses by about 25%, but will still enable flow albeit slower than the 2 gpm. Posted or private questions ok. Pete Czerpak Process Engineer - Chemical Division Schenectady International, Inc. Schenectady, NY pete.czerpak at siigroup.com Return to table of contents
Date: Mon, 07 Dec 1998 17:19:03 -0800 From: "S. Wesley" <sWesley at maine.maine.edu> Subject: Re: Help save my marriage! ... an alternative. Dear Bob, Rather than trying to unload the beer on someone else try unloading it on your wife. No joke, allow me to elaborate. When I first started dating my S.O. she drank coors if she drank beer at all. Over time I introduced her to a wide variety of different beers in local bars, restaurants and brewpubs. I took the time to explain what she was drinking, what to look for in the flavor and a little bit about the historical background of the style. She didn't like or even finish everything at first, but over time she has developed an appreciation of beer that is fairly sophisticated. She will now drink just about any variety of beer but extremely heavy stout, and from time to time she shocks bartenders in brewpubs by correctly identifying the hop varieties in the beer she is drinking. She has even gone so far as to accompany me on a trip Birmingham and the Black Country to sample Milds, and to brew a batch of all grain from her own recipie (with a little guidance from me.) Since I have taken the time to make my obsession with beer something which includes rather than excludes my S.O. she NEVER gives me any grief about beer. Well, that's not exactly true. She does complain if I go and visit a new brewpub without her and she gets a little testy if we run out of one of her favorite varieties of Homebrew, but other than that things are fine. So here is my alternative to selling off your collection: Make her a multi course dinner and serve a different beer with each course. If she doesn't finish each one you may have to help her.(|:^) I would be prepared to explain what it is about these beers that makes them so unique both historically and flavor wise. Remember, if she doesn't go for it, divorce is still an option! Good luck from the sensitive 90's kind of guy whose also known as... Simon Andrew Wesley Return to table of contents
Date: Mon, 7 Dec 1998 14:20:36 -0800 (PST) From: Scott Murman <smurman at best.com> Subject: storing stored yeast OK, I've got too many strains of yeast already, and I continue to add more. I store them in small dram vials. How are folks storing the damn little vials (don't say "upright")? I tried pushing holes in styrofoam, to no avail. I don't want to spend $$ for some lab supplied solution. Some type of glue pad maybe? -SM- Return to table of contents
Date: Mon, 7 Dec 1998 16:57:09 -0600 (CST) From: Al Korzonas <korz at xnet.com> Subject: scorchmaster Jay is concerned about the fragility of an EasyMasher screen. You clearly don't own an EasyMasher... they are anything but fragile. You can bend them, but it would be difficult to break one even if you tried very hard. Really! See my website -- I use something very similar. I stir with a commercial kitchen spoon which looks not unlike a small oar. Never had any problems (well, one time I did swing one of the copper arms upwards but that was because I hadn't properly tightened the compression fitting... but that wasn't the fault of the screen). Al. Al Korzonas, Palos Hills, IL korz at xnet.com http://www.brewinfo.com/brewinfo/ Return to table of contents
Date: Mon, 7 Dec 1998 14:58:15 -0800 From: Badger Roullett <branderr at microsoft.com> Subject: 1 gallon batches hiya. i just recently bought a 2.8 gallon carboy for use in doing small Test batches.... I have some questions for the more experienced brewers out there.. Is there any tips on scaling up or down to 1 gallon batches? I want to create a few new recipes based on some medieval reserach, and then scale up the tasty ones to 5-10 or even 15 gallon batches. and how about scaling a 5-10 or 15 batch down to 1 gallon for refinement? is it simple straight math? *************************************************** Brander Roullett aka Badger Homepage: http://www.nwlink.com/~badger In the SCA: Lord Frederic Badger of Amberhaven "It had to be a linguistics professor who said that it's man's ability to use language that makes him the dominant species on the planet. That may be. But I think there's one other thing that separates us from animals. We aren't afraid of vacuum cleaners." --Jeff Stilson Return to table of contents
Date: Mon, 7 Dec 1998 19:15:30 -0500 From: "Michael Maag" <maagm at rica.net> Subject: Beer in CO2 regulator I never thought it would happen to me, but, I got some beer in my CO2 regulator. I have heard it "will ruin it". How? Can it be saved? The tank went empty while carbonating a corny. A little beer went up the line into the regulator before I could shut it off. I blew it out the next day after I got more CO2. That was a week ago. I carbonated another corny yesterday, and the beer tastes great. The regulator seems to work ok. Should I take the regulator apart and try to clean it out? IMRR? TIA Mike (In the middle of the Shenandoah Valley) 8*) Return to table of contents
Date: Tue, 8 Dec 1998 11:12:59 +1100 From: "Rick Wood" <thewoods at netpci.com> Subject: Nasty People and such Hello John Adsit and HBD, I noted you post the other day and just had to post in support. The HBD is full of wonderful information and discussion. But there are a certain group of people that have a real chip on their shoulder and are very biased and don't think twice about posting their venom. My first thought when I say Charlies post was that it was certain to bring out the HATE MONGERS, and it certainly did. I am always amazed with the viciousness of the diatribes. But it also brought out support and that is the good part. So thanks to you Charlie P for having the courage to post to this group, a group with so much information to give freely (I'd mention names here, but could not do justice to all, so won't) and so much Hate and Venom to push (I'd mention name here, but we all know who they are, so won't). So Congratulations to you, Charlie and the AHA and the IBS. You have done much to support our wonderful hobby and many of us thank you and appreciate it. Regards, Rick Wood "Brewing on Guam" Return to table of contents
Date: Mon, 7 Dec 1998 20:30:01 -0600 From: "Richard Scott" <rscott57 at flash.net> Subject: Amen. Stop slamming those with whom you disagree. I appreciate John Adsit's <jadsit at jeffco.k12.co.us> remarks regarding AHA, HBD, and avoiding nastiness. The quality, tone & texture of our public discourse have become abysmal. Is a witty remark, a carefully crafted double- entendre, or a clever back-handed compliment beyond our reach? It is as if Jerry Springer and his guests are "normal". I appreciate the efforts of any person or group that honestly seeks to improve their abilities (brewing or otherwise) or improve the abilities of others. I trust that many who read HBD feel similarly. Richard Scott Coppell (Dallas) Texas Return to table of contents
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