HOMEBREW Digest #3713 Mon 20 August 2001

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  exchange rate converter ("Richard & Laura")
  Premier Malt and DCL Yeast ("Bob Hall")
  Specific gravity definition? (Skyking)
  Re: Check my math (Skyking)
  one final Ferm Chiller question ("Alan McKay")
  wort kits ("Paddock Wood Brewing Supplies")
  Re: Travels in France & Britain ("Philip Wilcox")
  More On Wort Kits ("Phil & Jill Yates")

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---------------------------------------------------------------------- Date: Fri, 17 Aug 2001 23:45:44 -0600 From: "Richard & Laura" <dromedary at worldnet.att.net> Subject: exchange rate converter Eric asks about the price of beer in France.... Here's a handy link to an exchange rate converter: http://www.uta.fi/~ktmatu/rate-converter.html I don't know about France right now, but beer in Mexico is still cheap and good. Ricardo Return to table of contents
Date: Sat, 18 Aug 2001 08:48:08 -0400 From: "Bob Hall" <rallenhall at hotmail.com> Subject: Premier Malt and DCL Yeast I think that I've mentioned before that I got my brewing start 30 years ago with cans of hopped Blue Ribbon Malt, bags of sugar, and packs of Red Star bread yeast from a local grocery. Perhaps because of this, I've been conditioned to check for the presence of malt in syrup sections of groceries. I had not seen malt in years until this past week, when on a camping trip in Appalachian Ohio we popped into a small grocery and there next to Mrs. Butterworth was a stack of Premier Malt - Hopped, in 2.2 lb. cans. According to the label, a product of the UK, great for cooking and brewing ("Use this can to make six 8-packs" .... right!). Anyway, there was even a packet of yeast under the lid and an address to write for recipes. Just wondered if any of you had come across, or even used Premier malt before. It was new to me, and a twist on the days when the cans even said "Do not add sugar, Do not add yeast" ... as if everyone loved the flavor of hops in their cookies. Also, I've been following the discussion of the DCL yeasts. What is the collective's opinion on Saflager S-189 and S-23? I recently acquired a lagering freezer, and am about to make a serious attempt at cold conditioning. Once again many thanks, Bob Hall, Napoleon, OH Return to table of contents
Date: 18 Aug 2001 15:52:16 +0200 From: Skyking <skyking at bredband.net> Subject: Specific gravity definition? homebrew-request@hbd.org (Request Address Only - No Articles) writes: > The specific gravity isn't dependant on temperature, the measuring device > (hydrometer) is. This is not entirely true... Later you write that liquid expands or contracts with temperature change and therefore the hydrometer will not measure the specific gravity at other temperatures. This is true, but since different liquids may expand to various degrees with temperature change the specific gravity may also change with temperature. Then of course the hydrometer it self will also expand with the temperature change. > ******************************************************************** > *My goal: > * Go through life and never drink the same beer twice. I wouldn't want to drink the same beer twice - that would mean that I have to throw it up in order to be able to drink it again (and then I'd probably go for some other beer anyway:-) Return to table of contents
Date: 18 Aug 2001 16:36:33 +0200 From: Skyking <skyking at bredband.net> Subject: Re: Check my math homebrew-request@hbd.org (Request Address Only - No Articles) writes: > The calculations mentioned for the 2 heaters in series will only work if > you're using a dc electrical system. When using ac, you must use the > impedence of the heater rather than its dc resistance and take into account > the total inductance of the circuit. The ac circuit version of ohm's law > is E = IZ = P / (I * cos(x)), where E is the rms voltage, I is rms current, > Z is impedence of the component being examined, P is power, and x is the > phase between voltage and current. Not entirely correct. If we assume the power and voltage ratings that are given are for use in AC systems your point will probably fail. This is because the total impedance would be twice the partial impedances _vectorwise_. So the phase difference would be the same for single heater as for two and the cos(x) factor will cancel out. Furthermore I wouldn't be surprised if the phase difference is quite low. > Without doing any calculations, I'd say that you would get more heat output > and it would draw substantially more current than you're expecting. I don't think that so much, but if we're going to be precise here plugging them in series will reduce the total power output and even more reduce the heat flow density. As a consequence of that the temperature radial drop in the heater will decrease and the core temperature will be lower if the surface temperature is going to be the same. This in turn will result in a lower resistance which in turn will result in somewhat higher power. Furthermore to complicate the whole thing is that the rating is probably not a very exact figure (I wouldn't be surprised if they also make the same heater for 230VAC and rate it 3kW). Also the nominal voltage is most likely not the same as the voltage you're actually get. So if accuracy is important I would agree that measuring the actual power consumtion would be recommended or even use a power regulator or expect quite a deviation from the calculated power. Return to table of contents
Date: Sat, 18 Aug 2001 10:42:36 -0400 (EDT) From: "Alan McKay" <amckay at ottawa.com> Subject: one final Ferm Chiller question Greetings Beerlings! Well, I just got back from Home Depot and they no longer carry the 4x8 sheets of blue styrofoam 2" thick insulation. They have 2x8 sheets of 2" (pink, from Corning), and 4x8 sheets of 1" (also Corning). The 2" is R10 and the 1" is R5, and both say they are extruded. Do you think I'm better off sticking with the patter given on Ken's site and doubling up the 1", or do you think I'm better off buying 3 sheets of the 2"? The latter would obviously be less efficient in terms of more wastage. I guess I should check Rona Warehouse to see if they carry 2"x4x8, just to see. thanks, -Alan - -- "Brewers make wort. Yeast makes beer." - Dave Miller http://www.bodensatz.com/ What's a Bodensatz? http://www.bodensatz.com/bodensatz.html Return to table of contents
Date: Sat, 18 Aug 2001 11:09:15 -0600 From: "Paddock Wood Brewing Supplies" <orders at paddockwood.com> Subject: wort kits With some embarrassment, I feel compelled to blow my own horn here, but I'll try to be humble... It was noted by Alan McKay that Paddock Wood offers wort kits similar to BrewHouse, but I'd like to clarify the difference between the big producers and Paddock Wood's small scale custom fresh wort kits. There are two large producers of wort kits in Canada: BrewHouse (Spagnols) and Wort Works. BrewHouse has the larger kits at 15L, while Wort Works is only 9L. We are less impressed by the Wort Works line, although they are a huge step up from the tins, they don't seem to have the depth of flavour as the BrewHouse. YRMV of course. The smaller kits like Tundra or others can not really be classed as wort, they are concentrate. Both Wort Works and BrewHouse come with dry yeast that is best discarded, and BrewHouse provides a list of recommended Wyeast strains for the best results. BrewHouse also provides a list of styles that can be achieved by adding different amounts of water to the base kit. Not all the styles are accurate, but the kits can produce excellent beer when used with liquid culture. Recently BrewHouse kits that have been dressed up with steeped grain and hop additions and fermented with Wyeast have placed very well in competition. In order to meet health regulations kits that will sit at room temps like BrewHouse or Wort Works must be acidified to avoid possible bacterial growth. This acid is neutralized by adding a chalk like base prior to pitching the yeast. This results in a minor, but unmistakable flavour. Paddock Wood's ReadyBrew kits are not condensed, nor brewed to higher gravity but are simply 23L of pure fresh custom brewed sterile wort in a handy bag in a box. They are refrigerated to avoid the acid addition. Unfortunately, this means they are unavailable for shipping. We decided to stock BrewHouse 15L kits to augment our own in-house ReadyBrew 23L kits because, as previously noted, in HBD with regards to an early Coopers experiment, not everyone wants to stagger to the car with 25kg of wort, and we see little point in duplicating basic recipes; we have enough demand for our unique product, and some folks want same day service which isn't always available in our ReadyBrew kits. Another difference between our ReadyBrew kits and anything previously discussed here is batch volume. Because our ReadyBrew are brewed in 50L batches (so final output from a day's session is only two 23L batches) we can customize to individual specifications and do any style while the larger brewers have to make concessions to the lowest common denominator to sell enough product. This restriction is why BrewHouse stopped production of its excellent Wheat kit. Too many customers were unprepared for the characteristic wheat yeast flavour, and were unhappy with the kit. Although it was a fine kit, they dropped it, and have added an IPA in its place. It's a shame, because I really hate making wheat beers, and the BrewHouse Wheat kits took the pressure off our ReadyBrew production. We will make Barleywines, Dopplebocks, Scottish Lights, etc to style using the best German, Scottish, or British malts, where even the best of the large wort producers use Canadian generic malt. The disadvantage of our kits is customers may have to wait 2-3 days before we can brew their wort if our brew schedule is busy. We maintain a calendar on the website to help customers see what we have in the fridge or when the next available brew day is open, and when possible have a few of our most popular worts on hand. They are stable and pasteurized, and keep for a long time, but we try to keep them for less than 1 month to ensure the best flavour. As far as we know Paddock Wood is the only small scale producer of fresh commercial sterile wort. There is the occasional backyard brewer with a large system that will make a large batch of something and distribute same day buckets of wort to friends, and sometimes a brewpub will let a few gallons go to favored customers or clubs, but we know of no one else doing small scale commercial production of sterile sealed wort brewed to style with uncompromising quality and authentic ingredients. We even do a real Czech Pils with duplicated water profile, under modified Budvar malt and a unique Czech pils yeast. I'm finished my one horn concerto; I hope there was something useful in there for those considering wort kits. For those unable to visit our beautiful city, BrewHouse may be the best commercial wort kit available and I would have no hesitation recommending them with a good liquid yeast. cheers, Stephen Ross -- "Vitae sine cerevisiis sugant." Paddock Wood Brewing Supplies, Saskatoon, SK, Canada orders at paddockwood.com www.paddockwood.com Return to table of contents
Date: Sat, 18 Aug 2001 19:21:12 +0100 From: "Philip Wilcox" <philip.wilcox at btinternet.com> Subject: Re: Travels in France & Britain "Eric R. Theiner" <logic at skantech.com> wrote: >I guess I'm not up on my geopolitics-- did Britain have their exchange rates locked with the >rest of the EU? In a word, no. >Next, if we fly into Paris, is it easy to take the bulk of our vacation in >Britain, and how easy will it be to get around with a 2 year old on the >trains? (I understand that driving in London is a nightmare for >Yankees.) Its pretty scary for us locals too!! If you avoid the weekday morning and evening rush-hour you should be okay. It'll be an experience at least. >Sharon is terrified of even the concept of the Chunnel, so how long's the ferry ride? Going from memory it's about an hour and a half from Dover to Calais. If you go by Eurostar it's a lot quicker and the train will take you straight into London. The Chunnel bit is only about 20 minutes. And no it doesn't leak!! >And how easy it to fit in enough pub time with a toddler? Most pubs are open 11am to 11pm, so that should give you plenty of time. It may be an idea to buy a copy of CAMRA's Good Beer Guide in advance to find some kiddie friendly pubs first. Enjoy your trip. BeerBloke (aka Phil Wilcox) 'Old Wibblers Brewery' Romford, Essex, England. ICQ 48953086 http://www.wibblers.co.uk BeerBloke at wibblers.co.uk Return to table of contents
Date: Sun, 19 Aug 2001 22:02:06 +1000 From: "Phil & Jill Yates" <yates at acenet.com.au> Subject: More On Wort Kits I fermented two of these fellows side by side, one with a Budvar yeast and one with Ayinger. Actually I also fermented a third with a hop tea added. Now the folks in Burradoo (who gather here to sample the beer) all commented that they preferred my dinki di full mashes done here on sight. Well they had to say that, what else can you say when the Baron is pointing a shot gun at you? But the hop tea version is definitely ranking as most popular. Just gives it a little more of that three dimensional taste. More details to follow. I think this idea is a winner. But of course, I would never give away my full mash brewing. Not ever! Cheers Phil Return to table of contents
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