HOMEBREW Digest #3528 Fri 12 January 2001

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  dropping ("Dr. Pivo")
  Corn Sugar vs DME for Priming (Kevin White)
  (no subject) (Alan Davies)
  whats up with you lot, Survivor II (craftbrewer)
  eggs and use by date ("Phillipa")
  Re: Misinformation - though likely well intentioned. (David Lamotte)
  Various (Tom smit)
  brown gaskets and other amasing and relatively harmless things. ("Dr. Pivo")
  re:  Ammonia fridges (D.A.)" <drussel3 at ford.com>
  New RIMS idea ?? ("Jens Maudal")
  Hop Pellets - Problems (Mike)
  Dimmer switch on motor? / StrangeBrew ("Drew Avis")
  more on sanitizing with alcohol ("Pannicke, Glen A.")
  Real Ale Homebrew Competition ("Ray Daniels")
  Re: Alconox and beerstone (JDPils)
  Re: Phil's Phalse Bottom Material ("Doug \"Beerguy\" Otto")
  beer maturation / rousing experiment ("George de Piro")
   ("George de Piro")
  EBUs ("stephen_weiss")
  metabite/Bitterness (AJ)
  CO2 in the secondary ("S. SNYDER")
  Re: Experience with Alconox ("S. SNYDER")
  Re: beer maturation / rousing experiment (Tom smit)
  Mashing (Alan Davies)
  Aeration probs, pitching new yeast (Alex Boster)
  Fact or Fiction: MCAB III ("Bill Smith")
  Cascade or Crystal, which one is it?? (Petr Otahal)

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---------------------------------------------------------------------- Date: Thu, 11 Jan 2001 03:36:05 +0100 From: "Dr. Pivo" <docpivo at hotmail.com> Subject: dropping There was a question raised about the value of dropping in an ale, and some answers given that could be divided into two groups. "Drop at high krauzen and you may get flavours you might not like" "Drop at the magically suggested time of exactly 14 hours (courtesy of Dr. Cone (One would think that he would be a hop specialist rather than a yeast one, with that name)) and it will be good for the yeast." I think the second suggestion should not be taken quite so literally, but will depend on the condition of yeast at pitching, rate, and temperature. I had previously given a fair ammount of thought to this, but much more since I received some time last year, an article from AJ DeLange... an article I very much appreciated recieving, and which I have been derelict in thanking AJ for...... so a LARGE thanks for your consideration AJ.... and I even enjoyed your hastily scribbled free radicals on the H2O2 in the margin (nice to see there is another visual thinker, who has to scribble while thinking). The upshot of this was, that overoxygenating in the beginning (as is often reccommended here) actually leads to premature beer staling, as while eager to absorbe oxygen, the yeast are certainly not putting EVERY molecule into sterol synthesis (this should be inherently obvious, but I shall leave the enzyme kinetecists to scratch their heads over it), and will oxidise things that you may not want getting oxidised. Perhaps the most reasonable approach would be to give them less O2 in the beginning, and then more when the cell wall building process is in greatest upswing. If you have a microscope and a Buerker chamber, this is the point where you have the greatest proportion of budding cells... at Suntory this was about 24 hours after the pitch (not 14). For those of you without such toys, I'll tell you another way to judge this (since I have had fun playing). In traditional brewing terms this is "just coming on white krauzen" and you can probably judge this better with your eyes, than by using any arbitrary "fast" time. So I would then put the subject of dropping into two categories... 1) mainly yeast nutritional (early, begnining of white krauzen), and 2) mainly flavour affecting by encouraging ceratin oxidative products (such as diacetyl) (later, after start of white). Ah yes, you might think. Which to choose, or should one do it at all? In my case the answer is obvious..... do both and all, at different times, and to exactly HALF of the brew. I have found this a really joyous thing to work with.... one is suddenly rewarded with two brews from the same brew, and the learning curve just goes straight up....... for awhile. And then you sort of know what's going on, know how you can vary your brew to tailor your tastes, and then you'll probably have to go on to figuring something else out..... because unfortunately most of this stuff simply isn't written down, and you'll find that each yeast strain behaves differently. Anyway, doing a "half drop" is one of the easiest ways I know to get some pretty clean single variable information about wthe infinite possibl;ities you have in front of you as a brewer. Dr. Pivo Return to table of contents
Date: Wed, 10 Jan 2001 23:00:03 -0500 From: Kevin White <kwhite at bcpl.net> Subject: Corn Sugar vs DME for Priming What are the advantages and disadvantages of priming for keg and bottles using corn sugar or dried malt extract? Return to table of contents
Date: Thu, 11 Jan 2001 17:25:23 +1100 From: Alan Davies <afjc at cnl.com.au> Subject: (no subject) Richard We use metabisulphite as a sanitizer for some years after cleaning it works well.. Our water comes from the Murray river and is treated in Yarrawonga. It is good I have asked the local authorities for an analysis without sucess. I have a rainwater tank I could use what treatment procedure would you recommend? As to sparge temperature what do you think.? The problem with a Rim system is if the mash is to heavy the false bottom clogs and you do not get reticulation through the pump. I have enough trouble geting constant flow with a thin mash.. Hop addition is 60 grams of goldings and 30 grams of fuggles into the boil. 15 grams of Goldings after the boil 10 grams for nose.Hope this helps. Regards Big al. Return to table of contents
Date: Thu, 11 Jan 2001 18:26:40 +1100 From: craftbrewer at telstra.easymail.com.au Subject: whats up with you lot, Survivor II G'Day All Well I recon you lot all need a lobotomy. At least that way you I wouldn't have to worry about pleasing all the masses out there. Yes i can see it now after the operation, headlines across the internet, 'world peace breaks out on the HBD'. So is this wild man from the deep north ranting again, like some half drunk abo, bloody oath I am. Here am I am, bruised and battered from the utter caining I have received. Now I know how braveheart felt during the execution and garotting. But i bounced back, I always do. So I get serious, chuck in a few serious posts to show I occasional make the odd beer, that i can read out of books, hell that i even know what a grain of barley looks like. Well bugger me, (and yes i have moved away from the wall saying this) Now my fan mail is "what all this seriousness", "How dare you talk like this" - "Are you unwell Mate". hell I was even corrected on what is the true method of triangular taste testing in Nth Qld should be (left hand, right hand, both hands ) Well I recon the lot of you have a kangaroo loose in the top paddock, one stubbie short of a carton, (bingo - theres the beer related post) and all need to pay a visit to my local swimming hole. Stewth, even Phil, thou he continues to use girls names, and cross dresses, is even throwing up (which i'm doing as we speak) some content. I think I'm going to have to go walkabout and pay a visit to hidden valley. Thats just to zip a certain chaps fascination with the place. Now I was going to talk about this great Tropical Flower Wit that i am addicted to, but that would be two beer related references in the one post and we cant have that. So lets talk about something you all can relate to, and why I am celebrating. Yes Survivor II has left out shores. (and not about time too.). All reports are they found it far far tougher than the original. So Mr GPS, watch the show, in fact all of you. I live a short drive south of all this. Seems they encountered all the wildlife, snakes and all. unfortunately, they were too far inland for my salties to get them. It seems they decided to go a bit inland exactly for that reason, They felt that one would be taken if were closer to the coast. I would have thought the rule was simple - put toe in water, lose leg. Now they are apparently quoting Australia has nine out the top ten poisonous snakes in the world. Not true people, we only have seven out of the top ten, but we do claim the top five places , with Nth Qld claiming the top three in the world. And they got a good old fashion tropical downpour as well. so when you all this show, have pity on a mad Nth Qlder. I live with it every day. Shout Graham Sanders Oh They didn't do it all tough up there. They had a support crew over 230. living next to them. Now they were upset that they only had one sauna, one internet cafe, and one gymnasium. Now thats really roughing it isn't it. Return to table of contents
Date: Thu, 11 Jan 2001 15:28:44 +1100 From: "Phillipa" <backcrk at tpg.com.au> Subject: eggs and use by date G'day, Beaverpelt said in a recent digest that there was an argument about use by dates on eggs. My eggs come straight from the chook house and have no use by date showing. Stale eggs are slightly lighter in weight than when they are fresh and are very close to the density of water. It's easy to check, pop the suspect egg in a cup of water, if it sinks it is ok, if it floats throw it out. You can always double check by cracking eggs into a saucer and giving it the sniff test before casting it in the cooking or bin. This also helps if there are suspect fertilised eggs. On a slightly different note, it is obvious from many posts from different brewers that there is trouble in the brewhouse between SWMBO and HWO. Make peace by brewing beers that the other person likes. Don't like beer? How about a ginger beer, cider or lemonade, all easily made alcoholic or non-alcoholic. Or brew up a kit wine. Involve your partner in the brewing. Hopefully this will lead to more space for brew stuff and increased kitchen use. Cheers Phillipa Return to table of contents
Date: Thu, 11 Jan 2001 22:24:33 +1100 From: David Lamotte <lamotted at ozemail.com.au> Subject: Re: Misinformation - though likely well intentioned. FatCat (don't know who he is as he doesn't sign his posts) identidied 'A recent poster' (that's me) as posting missinformation. Now this was in reply to Richard Dulany's question regarding using rum or vodka to rinse carboys. For the record I wrote that: "No, there is no problem doing this, but it won't do any sanitising. Alcohol level needs to be around 80% and then you need fairly long contact times to be effective, plus not all organisms are knocked out. " Mr Cat (or can I call you Fat for short) claims that this is erroneous on two counts. "First, ETOH is equally effective in concentrations from 50% (volume) to 95% ... The usually recommended range for routine asepsis is 50-70%." Now around these parts Vodka and Rum have an ethanol content of 35% - 40%. Well below Mr Cat's required level. Not being a microbiologist I am forced to rely on the information published by others. One such source is George Fix, and I was replying to Richard's question from my recall of the sanitising section in "Analysis of Brewing Techniques" (p 116), where he states ... "Simple alcohols like methyl alcohol are totally ineffective, while higher (molecular weight) isopropyl alcohol is widely used. We found ethly alcohol to be almost as good, especially when spiked with 1 % phosphoric acid .... the most common isopropyl solutions are at 70% strength. Pure grain spirits are a commonly available source of ethyl alcohol, and we dilute these to 70%-80% strength with distilled water." This led me to suggest to Richard that using cheap vodka (which isn't pure grain alcohol) would be ineffective. I have further offended the 'Cat by my claim of extended contact time. Fat claims that "the contact time to kill a wide variety of truly nasty buggers ... is usually considered to be no more than 30 seconds (in the case of Pseudomonas aeruginosa, as long as 90 seconds) for common vegetative bacteria." Now I have never seen any "Pseudomonas aeruginosa" (but I think that I stepped in some once) in my beer so I question its relevance to this forum. I stand by my advice to Richard that there are better ways of solving his problem by either avoiding the need to rinse, or by rinsing with cheap, commercial beer. David Lamotte Return to table of contents
Date: Thu, 11 Jan 2001 22:58:40 +0000 From: Tom smit <tom at lunica-data.com.au> Subject: Various Phil Yates wrote on a machine not his own > I have had good success with corn in the form of polenta using the same > technique. Corn in my opinion adds more character than rice Very true. I am just beginning to drink a batch of American Cream Ale. The corn adds a nice taste. I am hoping to make an all-grain CACA this year, using corn shooting up in my backyard, with polenta if needed to make up the required % maize. Can anybody advise how to make grits beginning with a cob of corn? Further in the digest Wayne Aldrich (et al) said > As long as the bottles have been cleaned (bottle brush & detergent) > and are free of labels I put mine in the oven and bake them at > 220 degrees F for 20 minutes. - I use a phosphoric acid cleaner/sanitiser, don't need to go to the trouble of baking in an oven, just wash & rinse (rinsing not necessary, my preference). Since the bottles are warm I put cling film over them if I am not going to bottle that day. As the bottles cool, the cling film is drawn tight over the mouths of the bottles, easier, safer and cheaper than foil Steve G betters my aerating method. The > Tom, I've been using this process for a long time and I have a suggestion > to make it even better. The racking cane I use has . . . 10 pin holes . . > .[that] pulls air through the holes as the wort passes. Bloody good idea. My wort falls a minumum distance of three to four feet. With the pin hole idea I doubt that I need do more but I will "do a search on "delange and oxygen*" Matthew Tolley pointed to a site covering aussie beer & culture > http://www.australianbeers.com/ You may need to divert your attention from beer related items for a few minutes and review recent news archives to know what I am talking about. Mungo Man is proof humankind evolved not in Africa but in Oz! (True!) We in the race's motherland therefore demand a lot more respect than we are used to receiving! For a start all posts addressed to or concerning those living in this hallowed land must begin with the salutation 'Source of Humankind's Inherited Traits'. This is not to be condensed into an acronym! Jeff has provided a couple of links to sites re Medieval/gruit beers and I intend to closely peruse these sites when I can (some days away yet) I know already that some herbs will be unavailable in Oz or will be called something different. If some kind soul also interested in these old beers knows how I can obtain these mysterious gruit herbs I would forever be in his debt. Cheers Tom Smit Tiny Horses Brewery Return to table of contents
Date: Thu, 11 Jan 2001 12:56:07 +0100 From: "Dr. Pivo" <docpivo at hotmail.com> Subject: brown gaskets and other amasing and relatively harmless things. Imagine my surprise when I read: "So now I am torn - my beer has been getting better and better since I started. My last two batches are honestly better than 95% of the commercial microbrews that I have ever had. But perhaps it was the ever-increasing amount of mold in my tap that made it taste so good? I would hate to spoil a good thing by cleaning out my friend the brown gasket. What do you think?" I have also had a visit by the brown gasket, in a completely different area of the world. I first noticed it as it hung out of the tap like an afterbirth. Horrified I took the thing apart and found the culprit.... fairly solid, and a bit slimey. I am accustomed to mould flavours having INCREDIBLE powers of flavouring, and even boiling old tap lines that have got the "greeny" stuff in them, after being abusively left aside for long ammounts of time, will not save them.... you can still smell them, and they will still impart flavours..... I've learned to just chuck them out. So, as the original poster, I wondered why the "brown gasket" did not do likewise...to which the answer is "dun'no." I did pull off a chunk of the little afterbirth and let it shortly reside on my tongue, and it was both odourless and fairly tasteless. The only advice that I can give, is that I did completely dissassemble the tap, soak all the bits in hydrogen peroxide, and then went over it all (includining the threads) with a cotton swab, and then soaked it again. The gasket dissapeared, and it certainly didn't make my beer worse by doing it........ I think. .... I sure hope I didn't kill a beer fairy that was protecting my goods from inclement evil. The discovery of Pennicillin, has a somewhat parallel history.... perhaps you've discovered an "anti-acetobacter, lactobacillus, pediococcus" mould. I can smell potential Nobel Prize material here, son. If nothing else perhaps a new sandwich spread (It couldn't possibly be worse than Vegemite.... now that last comment ought to wake up the Aussies). Dr. Pivo Return to table of contents
Date: Thu, 11 Jan 2001 07:38:30 -0500 From: "Russell, David (D.A.)" <drussel3 at ford.com> Subject: re: Ammonia fridges As a follow up to The Fridge Guy's post, I have come across a great catalog for Amish people. They have many non-electric appliances listed in it, and alot of other neat items. http://www.lehmans.com/ David Russell Return to table of contents
Date: Thu, 11 Jan 2001 14:09:39 +0100 From: "Jens Maudal" <Jens.maudal at c2i.net> Subject: New RIMS idea ?? I had a little brain storm the other day about constructing or rather where to place the heater in a RIMS setup, somebody have probably done it already although i haven't come across it. Instead of making a separate chamber for fitting an external heater outside the mashtun, why not fit the heater element under a false perferated bottom in the actual mashtun itself. The rest of the system would of course be as before with the pump circulating the wort out from underneath the the mashtun and back to the top through eg. a manifold. This would be a less complicated affair to make, possibly also cheaper. The thermocouple could be fitted either under the perforated bottum (not too close to the heater element) orwhere the wort exits the mashtun. Has anybody done this already, and how does it work? SKAAL! Jens Jens P. Maudal jens.maudal at c2i.net Greetings from "BottomsUp Brewery" ,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,, Visit my humble RIMS and homebrew page: http://home.c2i.net/bottomsup/index.htm Norbrygg bryggeside: http://www.norbrygg.com ,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,, Return to table of contents
Date: Thu, 11 Jan 2001 09:22:52 -0500 From: Mike <mroesch at bellsouth.net> Subject: Hop Pellets - Problems I guess this is more of a "rant" than a question. After not brewing about about eleven years, I have started up again. Well I went out and got supplies to make a Stout that I have enjoyed in the past to get started (Extract + grains). My local home brew suppliers don't have much in the way of Hops and I could only get 2oz of leaf Fuggles for a recipe that called for 2oz boiling and 1/2oz finishing. I had to use pellets for the finishing hops. Well you can imagine what I had to deal with when straining into my chilled H2O in the fermenter after the boil! The "spooge" from the pellets kept plugging my strainer in my nice new funnel! I'd bail in a saucepan full of wort (into the strainer) and then have to take a spoon and agitate the "spooge" collecting on the strainer to get more than a few drops to fall through it! What a "pain" took me forever to strain the wort into the fermenter! This is my first and last experience with hop pellets! Geeze! why does anyone use them! Any suggestions on handling the "hop pellet spooge" problems? BTW: I also "pushed" a stopper into my carboy putting in the airlock! (like nobody else on this list has done that! ha ha) Luckily I had another sanitized stopper handy...;=} At least I didn't have a boil-over! Rant off! Ok even after all that, the fermentation looks good (started that day after inoculation with two reconstituted packs of Muntion's ale yeast. Boy does it smell good in my basement! (The temp is absolutely perfect for an ale, 63F!) Can't wait to bottle it! Keep on Hoppin! Mike Roesch Return to table of contents
Date: Thu, 11 Jan 2001 14:32:41 From: "Drew Avis" <andrew_avis at hotmail.com> Subject: Dimmer switch on motor? / StrangeBrew Brewers, I've motorized my Valley Mill! It's a beauty to behold, and was actually quite easy once I found the right sheaves. Here's a funny question, though: the motor is a 1/4 hp 1725 RPM unit that ran a furnace fan in a former life. I've got it hooked to a standard light switch, but I was thinking that I'd like to further reduce the RPM the sucker is turning at, so maybe a standard dimmer switch would work. There have been dire warnings here before about controlling pumps w/ dimmer switches - what about mill motors? Also: I've just released StrangeBrew v1.5, homebrew recipe formulation software for windows. 20% of registration fees go to the HBD server fund (Pat: the first cheque is in the mail). It's at: http://www.geocities.com/andrew_avis/sb/ Cheers! Drew Avis, brewing in the swamps of Merrickville, Ontario Return to table of contents
Date: Thu, 11 Jan 2001 09:43:35 -0500 From: "Pannicke, Glen A." <glen_pannicke at merck.com> Subject: more on sanitizing with alcohol Larry had a question regarding CIP: > What are the implications of a sanitizing system that uses pressure to SPRAY alcohol into an inverted fermenter or corny keg for, say, a few minutes? The idea is that the alcohol drips out, is collected, and could be used again or even recirculated. I have seen devices for this which are designed to work on bottles (see the link from my posting in yesterday's digest), however I have not seen one which is designed for carboys or kegs. Many manufacturing Clean In Place (CIP) systems will recirculate a cleaning solution within a tank by picking up from the bottom and pumping through a sprayball(s) on the top of the tank. Assuming that the sprayball ensures even distribution over the entire surface of the tank for cleaning purposes, a sanitizing solution could be passed through the system as well. Alcohol could be used - and if I might interject here - acid aclohol would work 10X better than plain old 70% ethanol. My suggestion would be to add enough phosphoric acid to 70% ethanol to drop the pH to about 3. Phosphoric acid and ethanol are both "natural" to beer as well as glass, plastic and stainless friendly. I personally would use iodophor or even StarSan since you only now would need 1/4 - 1/3 of your container volume in sanitizer. >Or is there some inherent problem with spraying a >sanitizer as opposed to soaking in it? The only problem is that soaking is wasteful. You only need to bring the solution into contact with the surface being sanitized. So using 10 gallons of iodophor in a 10 gallon fermenter is wasteful. Even using 5 gallons by soaking the bottom first and then inverting is still wasteful in that it uses 1/2 the solution, but takes up 2X the time. 2 gallons would probably suffice in providing a good reservoir to cover a submersible aquarium pump and fill the required hose. The only reason I haven't done this yet is that I can't find a suitable homebrewed replacement for a sprayball yet. But I'm working on it. >BTW, what do commercial breweries use? Steam? If steam is already in use for heating purposes, then you can bet is is also in place for sterlization. Carpe cerevisiae! Glen Pannicke http://www.pannicke.net "Designs and schemes which work well on paper rarely do so in actual practice." Return to table of contents
Date: Thu, 11 Jan 2001 09:10:54 -0600 From: "Ray Daniels" <raydan at ameritech.net> Subject: Real Ale Homebrew Competition Real ale brewers, fire up the brew kettles! In March, Real Ale Festival 2001 in Chicago will include a Homebrewed Real Ale Competition. We have selected this format as a way of creating interaction between the professional and amateur brewers who attend the festival. Entries will be evaluated by the commercial brewers and judges participating in the festival. Click here for details: http://www.realalefestival.com/hbcomp01.htm Ray Daniels raydan at ameritech.net www.RealAleFestival.com Return to table of contents
Date: Thu, 11 Jan 2001 10:37:27 EST From: JDPils at aol.com Subject: Re: Alconox and beerstone With all this talk about beerstone, 5star products and alconox could someone shed some light on what the disadvantages are with good old Clorox Bleech. I use 1/2 tsp per gallon to sanitize glass carboys and bottles and 2tsp/gallon to clean carboys after primary or secondary fermentation and several day soak. I have done this for 12 years now with successful results. Keeping it Simple, Jim Dunlap Return to table of contents
Date: Thu, 11 Jan 2001 08:25:15 -0800 From: "Doug \"Beerguy\" Otto" <beerguy at hopdog.com> Subject: Re: Phil's Phalse Bottom Material First off let me say that I've used (and continue to use) many "Phils" products. Perhaps mine was a fluke, but in my mash tun I absolutely saw distortion when direct firing. The curve would flatten out and I'd get grain past the edges of the thing. I was very happy with it as long as I didn't directly fire my mash tun. Perhaps if you use a larger one than I did and it fit the sides of your keg it wouldn't be an issue. - ------------------------------ >Date: Wed, 10 Jan 2001 09:24:29 -0500 >From: Dan Listermann <72723.1707 at compuserve.com> >Subject: Phil's Phalse Bottom Material > >Phil's' Phalse Bottom is made from polypropylene and I can tell you that >after almost ten years of making them that they do not deform ( I deform in >the the process of making them) until the temperature almost reaches 300 F. >This is very unlikely to be reached in a brew kettle even at the contact >point and even if steam is traped under the bottom. Steam of this >temperature would require more than 50 psi to hold it back. We have yet to >hear our first complaint about a bottom deforming due to boiling. Dan Listermann - -- Doug Otto beerguy at hopdog.com Carmichael, CA USA Hop Dog Brewing - http://www.hopdog.com/ Return to table of contents
Date: Thu, 11 Jan 2001 11:47:21 -0500 From: "George de Piro" <gdepiro at mindspring.com> Subject: beer maturation / rousing experiment Hi all, Tom asks: "How do you mature an ale before bottling or kegging? Do you mature a specific length of time depending on OG? I mature my ales for a month in a 20l plastic water container placed inside a fridge, while my 1100 OG Russian Imperial Stout is in 4x5l kegs for a year as advised in Graham's Real Ales book." To which I reply: I mature beer until it tastes done, which tends to be about 3-4 weeks after brew day for a "normal" strength beer (4.5-5.5%ABV). Stronger beers tend to take longer to peak, and most beers will benefit from an extra couple of weeks beyond the 3-4 that I first give them. Conducting a good fermentation with healthy yeast greatly reduces maturation times. There is no reason a strong beer like an Imp. Stout should take a year to be drinkable. It should be drinkable from the day it is some fermenting, but perhaps get more complex with age. Tom then continues: "I bottled a partial-mash Caledonian 80/- last weekend without priming after a months maturation...The bottles were left on a bench top in the garage which probably reached well over 40C-not a speck of condition...Any recommendations on how long the bottles should stay there to acquire condition?" Back to me: The good news is, you seem to have avoided picking up a super-attenuating wild yeast when bottling. The bad news is that this beer will never carbonate: without priming there is no food for the bottling yeast! The only time you can think about not priming a beer is if you are precisely aware of the beer's expected final gravity and package the beer when it is a little above that point, so that there is still fermentable material left. If you package finished beer in a sanitary fashion with no primings, you'll get no CO2. - -------------------------------- Steve A. writes, regarding rousing of fermentations: "Can anyone suggest a simple experiment to distinguish the mechanical rousing vs CO2 concentration factors ? How to remove CO2 w/o rousing, or rouse w/o removing CO2 ?" Back to me: One could ferment in corny kegs, sealing one toward the end of fermentation and leaving the other open to an airlock. Rousing the sealed one will only resuspend the yeast. I suspect that Steve is correct in his hunch that rousing flocced yeast is a waste and that it is CO2 removal that really does the trick of pushing the gravity down that last bit. Once yeast flocc, they need to be introduced to a fairly concentrated food source to make them come apart. They don't just deflocc for anything. Have fun! George de Piro C.H. Evans Brewing Company at the Albany Pump Station (518)447-9000 http://evansale.com Malted Barley Appreciation Society Homebrew Club http://hbd.org/mbas Return to table of contents
Date: Thu, 11 Jan 2001 12:13:38 -0500 From: "George de Piro" <gdepiro at mindspring.com> Subject: Hi all, Keith Brown responds to my bit on hop utilization and time delays: "Regarding hop utilization and chilling delay: George, I assume the delay you're talking about is caused only by the necessity to whirlpool the hops before chilling in the CF. Maybe I'm naive, but I use a strainer to get as much of the whole hops out of the pot (maybe 5 mins) as I reasonably can, then start the siphon through the CF and strain again at the other end as it goes into the fermenter. The hops pass right through the CF, no problem." Back to me: There are a couple of major differences between what you are doing and what I (and others) are doing that clarify the situation: 1. Except for what I grow, I use only hop pellets. I have my reasons for this (the biggest reason being that pellets tend to be much fresher than whole hops, especially those from homebrew shops). Pelletized hops cannot be effectively strained out of wort, but whirlpool out very nicely. The exact opposite is true of whole hops. 2. At home, I brewed 15 gallon batches. Straining hops from the bottom of the kettle was not an option. At work I brew 10 bbl (11.7 HL) batches. Straining out hops is not an option. 3. I never would trust my luck and allow whole hops into my CF heat exchanger. Clogs during wort transfer suck. 4. By using a strainer to remove hop debris and then chilling immediately, you are not removing any hot break material. Whirlpooling not only settles hops, it settles hot break. That pretty much sums it up. Have fun! George de Piro C.H. Evans Brewing Company at the Albany Pump Station (518)447-9000 http://evansale.com Malted Barley Appreciation Society Homebrew Club http://hbd.org/mbas Return to table of contents
Date: Thu, 11 Jan 2001 14:09:39 -0500 From: "stephen_weiss" <stephen_weiss at email.msn.com> Subject: EBUs I recieved two beer kits for the Holidays. They both have Muntons cans of hopped malt extract. Every recipe I fined uses unhopped. It says on the can how many EBUs are in it. I am used to IBUs and even HBUs but I do not know how to hop my brew based on these EBUs. Please Help. Return to table of contents
Date: Thu, 11 Jan 2001 15:56:08 -0400 From: AJ <ajdel at mindspring.com> Subject: metabite/Bitterness Rich Sieben mentioned that metabite isn't much of a cleaner. It really isn't much of a sanitizer either but what it is really, really good at is "neutralizing" residual chlorine left on equipment when bleach is used for sanitization/cleaning (bleach is a pretty good cleaner as it contains a fair amount of lye). One place where a little metabite really pays off is where you are sanitizing a filter prior to filtering beer. Run a 1 tbsp/gal bleach solution through slowly to sanitize and drain. Then run a solution made by dissolving 1 Campden tablet in a couple of quarts of boiled (to sterilize) and cooled water through. This will neutralize residual bleach. You will smell some sulfur dioxide but this can only be good for your beer. The more SO2, the more stable it is. That's one of the reasons lagers lager beter than ales. * * * * * * * * * * * * * * * * * * * * * * * * * WRT to George's comments on the ASBC method for asessing bitterness. I don't think anyone expects that this method is very precise. It is intended (and it says this in the ASBC's published method (MOA)) to "adequately represent beer bitterness" and this it does unless there are known interfering substances. As the MOA notes, certain stabilizers used by the megas are known to interfere. I'm sure other things do as well. This should not be a problem within a brewery where consistency is more important than accuracy but could well be a problem for a lab doing analysis of samples from a large group of breweries who use interfering substances and don't tell the lab. Nor should it be a problem for homebrewers who are unlikely to use these stabilizers. A brewer concerned that his beer contains interfers could (and probably should) brew a batch, leave a portion of the wort unhopped as a control and then treat the unhopped and hopped portions the same throughout fermentation. The BU's measured by the ASBC UV procedure on the unhopped beer should give an indication as to wheter there are appreciable interferences or not. Now note that the BU's measured by this process are BU's, not mg/L of particular bittering substances. More exotic techniques such as the other ASBC recommended procedure which uses HPLC does distinguish between bittering principals but this method does not give as good an indication of perceived bitterness and the UV method (I'm doing a dangerous thing here - relying on memory). I think that this is because the perception of bitterness is the result of a synergism between the iso-acids and other things in the brew (sulfate ion, for example). Aging of the hops apparently throws the HPLC method off while the UV absorbtion method is immune. In my personal experience, I have found that the UV method, warts and all, does "adequately represent beer bitterness". Just last weekend I announced to Mrs "Forty - two", dropped the cuvet into the slot and read 39 from the instrument so apparaently I'm sort of calibrated at least in terms of what I brew. Could I do this with your beer or a commercial beer? Don't know. Thus the UV method may not accurately represent bittering substance levels but it may, short of something exotic being done with GC/MS, be the best method for assessing beer bitterness, even where there are interferences if these can be determined and controlled. It is immune to the age of hops, requires simple equipment which is easily operated by untrained personell and uses small quantities of innocuous chemicals (20 mL gasoline, 1 drop octanol, 1 mL 3N HCl). Cheers. Return to table of contents
Date: Thu, 11 Jan 2001 15:38:00 -0500 From: EFOUCH at steelcase.com Subject: DAN!! Clean that frickin' thing!!! I don't doubt your beers have been getting better'n better- probably due to your increased prowess, and improved brewing skills. But the mold cannot be contributing anything advantageous!! It probably hasn't been causing much of a problem, since it's at the service Before you clean your tap, try this out: Bottle up a few bottles just by transferring through your moldy picnic tap into bottles. Then clean your tap, wait two weeks and crack the bottles open. Feh! You probably won't even want to poison slugs with the results!! Just be sure to empty out any bottles when your done- could make some bottle bombs if they're left long enough. Eric J. Fouch Primetime Brewers Kentwood, MI Return to table of contents
Date: Thu, 11 Jan 2001 16:12:22 -0500 From: "S. SNYDER" <SSNYDER at LBGHQ.com> Subject: CO2 in the secondary You may have solved my problem. I have gotten into the bad habit of shaking the carboy once in a while after I have racked from the primary to the secondary. I love to see all those bubbles go free. I think I am removing the CO2 from the secondary that is developing naturally, then, when I bottle, it almost always takes several weeks (2-3-4) to carbonate in the bottle at room temps. I would recommend leaving the CO2 alone in the secondary, after all you want the beer to "CARBONATE" i.e. CO2, ultimately, right? Scott Snyder Trumbull, CT ssnyder at lbghq.com Return to table of contents
Date: Thu, 11 Jan 2001 16:21:46 -0500 From: "S. SNYDER" <SSNYDER at LBGHQ.com> Subject: Re: Experience with Alconox Bob: I have used Alconox quite a bit as an environmental consultant. The residue is "quite the pain in the ass" especially with room temp water or lower. I can get it for a "very low cost" also but I personally wouldn't use it unless I could check all the surfaces it came in contact with to ensure the residue is gone, which defeats the purpose of cleaning. Yes it is _very_ foamy. And almost everything will leave no residue if you rinse it enough...but how much is enough? Scott Snyder Trumbull, CT ssnyder at lbghq.com Happily lagering thanks to the great natural fridge with the blue ceiling. Return to table of contents
Date: Fri, 12 Jan 2001 09:57:06 +0000 From: Tom smit <tom at lunica-data.com.au> Subject: Re: beer maturation / rousing experiment Hi, Thank you for your post George. After I posted this query I noticed that in Wheeler's "Home Brewing" he talks about commercial brewers suspending the fermentation just before the end and then running the ale into casks, that is maybe why he says an ale matured for its proper time should not need priming. As a result of the feedback HBD'ers have been kind enough to provide to my recent posts I am going to try a new fermentation schedule: After pitching late on brewday (Saturday), rack with aeration ('drop') into second fermenter. On Wednesday or Thursday (depending on SG readings & expected FG) rack ale into 'cask' (20L water container) and into very cold fridge (to arrest fermentation) and mature for 5-6 weeks, then bottle w/o priming and keep bottles at 20C for 2-4 weeks. Then drink! This seems about as close as I can come to the commercial ale brewing practises Wheeler describes in his books. Comments anyone? On another topic, that of ensuring a nice creamy, persistent head I have thought of adding a small amount of pearl barley to the mash as well as some wheat malt. I think many HBD'ers may use flaked barley but pearl barley is cheaper and available in any supermarket. Would pearl barley be OK? Cheers Tom Smit Tiny Horses Brewery George de Piro wrote: > > Hi all, > > Tom asks: > > "How do you mature an ale before bottling or kegging? > > To which I reply: > > I mature beer until it tastes done, which tends to be about 3-4 weeks after > brew day for a "normal" strength beer (4.5-5.5%ABV). Stronger beers tend to > take longer to peak, and most beers will benefit from an extra couple of > weeks beyond the 3-4 that I first give them. > The bad news is that this beer will never > carbonate: without priming there is no food for the bottling yeast! > > The only time you can think about not priming a beer is if you are precisely > aware of the beer's expected final gravity and package the beer when it is a > little above that point, so that there is still fermentable material left. > If you package finished beer in a sanitary fashion with no primings, you'll > get no CO2. Return to table of contents
Date: Fri, 12 Jan 2001 10:37:30 +1100 From: Alan Davies <afjc at cnl.com.au> Subject: Mashing Gday Rick, It looks like I am getting an infection from somewhere. Will look hard. I know all about the advance brewing machine, and I would have brought one except for two things your power is different from ours and they where not prepared to change or modify. I considered a transformer but the whole thing was a problem. The other was our currency is only worth half of yours. By the time I got it here it was going to cost me $ 4000 A. My mash was 3.37 pints per lb.I am going to do a 5 gallon mash at 2 pints per lb. and see how that turns out.. Will let you know. Regards Big al Return to table of contents
Date: Thu, 11 Jan 2001 19:20:30 -0800 (PST) From: Alex Boster <alex_boster at yahoo.com> Subject: Aeration probs, pitching new yeast This is my first post. Be gentle. :) I'm an extract + specialty grains brewer. A few days ago, I made a batch of Old Pecular clone. I was using distilled water from a 5 gal carboy and I forgot to take into account the volume that the wort uses. I used a 5 gal glass carboy as a primary. Thus I ended up with a VERY full carboy (and even a smidge of wort left over -- ouch). In a fit of stupidity, I tried to aerate and then pitched yeast. Of course, with no airspace to speak of there was no aeration. There are now some signs of minor fermenation (or could it be contaminates?). My question is: What's the best thing to do now? I'm inclined to try tossing out a small amount of beer (ouch the pain) from the fermenter, aerate and pitch more yeast. But would it be better to wait and see what happens now that it is doing something? FYI: My basement is a bit chilly for ale yeast (low 60's F), so everything seems to take a little longer... Alex Lexington, KY, USA Return to table of contents
Date: Fri, 12 Jan 2001 03:31:06 From: "Bill Smith" <billsmith11 at hotmail.com> Subject: Fact or Fiction: MCAB III I was think about going to the MCAB III but I'm not finding much out about it. I went to the HBD main page, the MCAB link goes to last years MCAB II page. Luckily, there is a link to the MCAB III page from the MCAB II page. So I go to the MCAB III page, the site looks like it's been neglected for quite some time. The main page says "MCAB3 - In Early 2001". No mention of when or where it's going to be held or who is hosting it. Under "Qualifiers", it says "Please check back in February 2000." Well, it's nearly a year later... Under the "Qualifying Events", most events don't have dates, a few don't have any contact info at all. That's for competitions held last year. Is this really the offical page for MCAB III? Is the MCAB III really going to happen? Is there any firm information regarding the conference? Is there a speaker list? Maybe I should just go to the Oregon Brewer's Festival instead. I don't mean to grip and I realize that this is all volunteer. The lack of information makes me feel like the MCAB is starting into it's decline. I hope not. Billy Beer Smith Return to table of contents
Date: Fri, 12 Jan 2001 14:56:26 +1100 From: Petr Otahal <potahal at utas.edu.au> Subject: Cascade or Crystal, which one is it?? Here's my brew: Cascade Road Pale Ale 50L batch size 6.5kg Pale malt (65%) 2kg Munich (20%) 1kg Toasted Pale malt (15min at 180C) (10%) 500g Medium (~45L) Crystal (5%) Single Infusion 64-65C for 1.5hrs 2.8 L/kg ratio. 1.5hr sparge with 40L at 75C Stopped sparge at 1.008 runoff gravity Boil 2tsp gypsum 60g Northern Brewer pellets 9.7%aau (60min) 56g Cascade plugs 5.5%aau (15min) 56g Cascade plugs 5.5%aau (5min) Cooled with immersion chiller over 30 min. Pictched Wyeast 1007 German from starter. Primary fermentation at around 18C for 14days OG 1.054 FG 1.011 The beer turned out well, slightly cloud a very light coppery red, overall tastes pretty good with a fairly high bitterness. Now here's the question(s): Only one thing I dont like, it is overly sweet for me almost a cloying sweetness. Could someone tell me where this is from? Is it the ammount of crystal? I didn't think it was an excessive ammount, Ive made extract batches with proportionately more crystal than this and they weren't as sweet. Is is the large ammount cascade flavour and aroma hops? Ive heard that they can impart a sweetness, is that true? Thanks. Pete. Return to table of contents
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