HOMEBREW Digest #3769 Wed 24 October 2001

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  Force Carbonation (Ant Hayes)
  way of sparging (JohanNico)" <JohanNico.Aikema at akzonobel.com>
  Re: stuck fermentation? (Steven S)
  What ever happened to........ ("David Craft")
  Scary Bugs ("Bret Mayden")
  Rennerian Montreal (Alex Enkerli)
  Parti Gyle and hops ("Steven Parfitt")
  Raspberry Pale Ale ("Berggren, Stefan")
  beering, bearing (Rolf Karlsson)
  UNC chemists figure out what causes =?iso-8859-1?Q?=91skunky=20beer=92?= (Marc Sedam)
  Re: Stuck fermentation? (Jeff Renner)
  Burradoo Is The centre, Who Cares Where Jeff Is? ("Phil & Jill Yates")
  Re: relationship between sparge temp and sparge time? (tidmarshm)
  LPG ("The Clark's")
  Sudden laziness (Michael Gier)
  Propane & Mixed Drinks ("Hedglin, Nils A")
  Propane vs LPG ("Pannicke, Glen A.")
   ("Ryan Case")
  beer distance ("Leroy Strohl, iii")
  Re: n/a beer (Nathan Matta)
  Teach A Friend To Homebrew Day ("Gary Glass")
  Bacterial Resistance ("Eric R. Theiner")
  Teeshirt voting (Pat Babcock)
  Sparge auf Deutch? ("Crouch, Kevin E")

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---------------------------------------------------------------------- Date: Tue, 23 Oct 2001 09:51:29 +0200 From: Ant Hayes <Ant.Hayes at FifthQuadrant.co.za> Subject: Force Carbonation I was at a wine tasting class last night, and the old story of Champagne bubbles being smaller than force carbonated wine bubble came up. My understanding of force carbonation is that bubble size is a function of how slowly the gas was dissolved, the size of the holes in the carbonation stone, and how long the carbonated liquid is left to settle. CAMRA seem to think otherwise. Can you get tiny bubble by force carbonation? Ant Hayes Johannesburg; South Africa [13 656; 125] distance in km; true bearing Return to table of contents
Date: Tue, 23 Oct 2001 10:07:26 +0200 From: "Aikema, J.N. (JohanNico)" <JohanNico.Aikema at akzonobel.com> Subject: way of sparging Hello, Was the following question already answered in the past? If so, sorry I missed it. If not: is it, to prevent leaching the husks, better (just before the grainbed falls dry) to pour all the sparge water OR split up the sparge water in ?? portions OR to sprinkle the sparge water with the same speed as the wort flows off? In the last case (my opinion) the wort in the top of the grain bed will get below 1.010, while the bottom of the grain bed contents a lot of sugar and so the final wort will contain unwanted components from the husks. Copied from the book of Narziss: first wort --1st sparge-- 2d sparge-- 3rd sparge-- total wort extract % 16.3 ----------13.9 -------------5.3 -------------1.6 - ---------10.2 s.g. 1.067-------- 1.056---------- 1.021 ----------1.006 - -------1.041 pH 5.69 ----------5.74----------- 5.99------------ 6.35 - ----------5.81 color EBC 7.8------------ 5.6------------- 3.2------------- 2.2------------- 5 nitrogen 177----------- 147------------ 59-------------- 22------------ 108 polyphenols 236---------- 200------------- 79-------------- 37------------- 151 anthocyanogenen 80 ---------78------------ 117------------- 222------------ 72 mineralcontent in 100 g extract after sparging: extract % 16.59-- 7.95--- 3.82--- 1.62--- 0.74 ashes (mg) 1130-- 1420-- 1760-- 2610-- 4280 SiO2 (mg) 103--- 142----- 195---- 550---1315 P2O5 (mg) 590--- 637----- 664---- 756--- 850 anthocyanogenen 250-- 100------ 160---- 222 Greetings from Holland (Europe), Hans Aikema http://www.hopbier.myweb.nl/ Return to table of contents
Date: Tue, 23 Oct 2001 06:25:17 -0400 (EDT) From: Steven S <steven at 403forbidden.net> Subject: Re: stuck fermentation? What works for me is give that carboy a good old shakin'. I had a dunkel which seemed to peter out. I read somewhere getting the yeast off the bottom and resuspended in the beer/wort can sometimes get them going again. Maybe someone "in the know" would care to comment on the scientific aspects of this? If that fails then repitching would work too. Steven St.Laurent ::: stevensl at mindspring.net ::: 403forbidden.net [580.2, 181.4] Rennerian ::: Lilburn (Atlanta) GA "Dictators ride to and fro upon tigers which they dare not dismount. And the tigers are getting hungry." Winston Churchill - 1937 Return to table of contents
Date: Tue, 23 Oct 2001 08:17:19 -0400 From: "David Craft" <David-Craft at craftinsurance.com> Subject: What ever happened to........ Good old Latitude and Longitude David B. Craft 43.5 east, 26.4 North Return to table of contents
Date: Tue, 23 Oct 2001 12:46:36 +0000 From: "Bret Mayden" <brmayden at hotmail.com> Subject: Scary Bugs Kudos to Alan Meeker & Kevin Crouch for their very interesting & truly informative posts on viruses & bacteria. I really learned something there. But now I'm scared. The toughness of these organisms leaves me wondering if all the sanitizing I do is simply paving the way for a new strain of super bug. Bleach, idophor, StarSan, acid, blowtorch -- each method kills off a certain percentage of the microscopic population, leaving behind a few wounded but resilient survivors. They recover & multiply, and are soon laughing at my feeble attempts to eradicate them. "Stupid human! We have been here since the dawn of life. You truly believe you can defeat us? Ha! You amuse us!" Soon they march forth from the crevices of my fermenter, the scratches of my racking cane. All my worts turn to vats of toxic waste. Bottled beers become bottles of mouthwash. Aaaaggghhh!!! Maybe I should take up knitting.... Bret A. Mayden Oklahoma City, OK brmayden at hotmail.com Return to table of contents
Date: Tue, 23 Oct 2001 09:00:55 -0500 From: Alex Enkerli <aenkerli at indiana.edu> Subject: Rennerian Montreal Hello folks. According to Brian Levetzow's calculator, my BD Rennerian coordinates in kilometres are [62.8, 893.3]. I might use them in non-HBD posts just to see if people notice... As George Fergusson sounds like a trustable source on surveying, the BD coordinates seem adequate and because I live in Montreal, where drinking beer while walking down the street is illegal (except for public events), I chose to go metric... Speaking of beer-drinking in Montreal streets, I'd like to know from other Montreal HBDers. There's a few Montreal HB resources on the Net but meeting more local HBers is always fun. Brew good! Alex Enkerli [62.8, 893.3] BD Rennerian 6009 de Chateaubriand Montreal, Qc H2S 2N3 Canada (514)277-0715 - -- Return to table of contents
Date: Tue, 23 Oct 2001 09:24:29 -0400 From: "Steven Parfitt" <the_gimp98 at hotmail.com> Subject: Parti Gyle and hops On several occasions I have done Parti Gyle (sp) brewing, and hate to discard the hops from the first beer. I tried leaving them in for one batch, and made the mistake of adding too much bittering hops in addition to the hops that were still in the kettle. Needless to say it was truly BITTER! Does anyone have any guidelines for using the hops left inthe kettle for a second beer? I hate digging all the hops out and cleaning the kettle before the second beer. I figure the original bittering hops were pretty well shot after a 90 minute goil. Do I count the Aroma and Flavor hops as if they were bittering additions and ignore the time they were already int he kettle? Steven, -75 XLCH- Ironhead Nano-Brewery http://thegimp.8k.com Johnson City, TN [422.7, 169.2] Rennerian "Fools you are... who say you like to learn from your mistakes.... I prefer to learn from the mistakes of others and avoid the cost of my own." Otto von Bismarck Return to table of contents
Date: Tue, 23 Oct 2001 08:28:49 -0500 From: "Berggren, Stefan" <stefan_berggren at trekbike.com> Subject: Raspberry Pale Ale Greetings, With the onset of fall, I have been brewing more and have decided that I would like to add a Raspberry pale ale to the list. With so many recommendations as how to go about using fruit in a pale ale, I am starting to get confused. What is the proper way to utilize raspberry in a pale ale? Do I use frozen berries, pureee, or juice? Do I add to secondary, steep in the wort, add to both primary and secondary? Can pectin enzyme, used to reduce haze, be used in beer? Any recipes or information concerning raspberry pale ales would be greatly appreciated. P.s. I am extract brewing, as all of my all-grain is stuck in storage, until the basement is finished..... Stefan Berggren Trek Bicycle Corporation Engineering Test Lab/Standards Development 801 West Madison Waterloo, WI 53594 1.800.313.8735 ext 2203 920.478.9640 FAX stefan_berggren at trekbike.com Return to table of contents
Date: Tue, 23 Oct 2001 09:43:53 -0400 From: Rolf Karlsson <bz4n8v at naeng.gm.com> Subject: beering, bearing As an engineering student I was subjected to numerous math courses. I seem to remember polar coordinates having the form of distance, bearing (r, theta). Maybe map surveying is the other way around, but my vote is for this format, which would put me (in Grand Blanc, MI, roughly 44 miles North of Ann Arbor) at [44.2, 9.3] Rennerian. As for beer as a rough distance unit, given the questionable legality of strolling cross-country with open containers, I would suggest starting with some simple guesswork such as walking at about 2mph while drinking a homebrew, and taking somewhere between 5 and 15 minutes to empty 12 oz. There will be a lot more variation in individual person's "beers" than "smokes," I fear, since a performance-oriented individual could probably chug a beer in less than a minute while jogging at 5mph. How long could a guy keep that up while maintaining a straight line, though? My estimates are for a comfortable pace, and yield 3 beers to the mile. Perhaps some intrepid soul with a treadmill in his basement can verify or modify some of my guesswork, but in the meantime, I put my Beerennerian coordinates (excluding pit-stops) at roughly [132.6, 9.3]. How one would carry 133 beers to measure this hike is pretty much irrelevant since it wouldn't be legal in the first place, but homebrewers would know how to find me, by God! Next thing you know, somebody will try to define the bearing part of the system by how many beers you have to drink to get the room to spin that far... no, wait, I was only kidding! Rolf Karlsson - -- "Hey, mighty brontosaurus, don't you have a lesson for us?" -The Police, "Walking In Your Footsteps" Return to table of contents
Date: Tue, 23 Oct 2001 09:46:23 -0400 From: Marc Sedam <marc_sedam at unc.edu> Subject: UNC chemists figure out what causes =?iso-8859-1?Q?=91skunky=20beer=92?= Yup...I work here. http://www.unc.edu/news/newsserv/research/forbes101801.htm - -- RED CROSS DISASTER RELIEF FUND http://www.redcross.org/donate/donate.html Marc Sedam Chapel Hill, NC Return to table of contents
Date: Tue, 23 Oct 2001 10:00:20 -0400 From: Jeff Renner <JeffRenner at mediaone.net> Subject: Re: Stuck fermentation? Gary Krone <gkrone at execpc.com> wrote from Kenosha, WI: >I brewed a batch of Robust Porter last week and activity in the airlock >started like crazy the next day. After that it stopped cold. I just >checked the SG and it is at 1.020. OG was 1.046 at 80 degrees. Should I >pitch another batch of yeast into it to get the SG down closer to the >recommended FG of 1.012? Or should I just rack into into the secondary and >let it go? I would guess that this is in the top five most frequently posed problems on HBD. It can be a tough one to answer. first of all, we need to know what went into your wort? If it was extract, which kind (Laaglander is notorious for finishing high)? If grain, which ones and what mash temperatures (crystal and Munich malts finish high, and mashing at higher tmeps ditto)? Under-pitching and under-oxygenation of wort are two other common contributors to this problem, and repitching fresh, active yeast might help. So might rousing. Most often, brewers end up just bottling and drinking such a beer, which is usually at least drinkable, and keeping track of the bottles in case the beer ferments in the bottles and become potential bottle grenades. Jeff - -- Jeff Renner in Ann Arbor, Michigan USA, JeffRenner at mediaone.net "One never knows, do one?" Fats Waller, American Musician, 1904-1943 Return to table of contents
Date: Wed, 24 Oct 2001 00:25:19 +1000 From: "Phil & Jill Yates" <yates at acenet.com.au> Subject: Burradoo Is The centre, Who Cares Where Jeff Is? Pat Babcock writes: >To this end, I propose that we refer to the coordinates in our >system as APPARENT Rennerian, pointing to his domicile. >I'm sure Jeff >would prefer this to his imminent and untimely demise - an >event required >to mack ACTUAL Rennerian a static number. If you don't have a reference lat and long to Burradoo, nor even a place/bearing/distance to the same, what significance is any person's domicile? It was established long ago that Burradoo is the centre of all matters associated with brewing (or motorcycle riding, ute driving or just rootin tootin beer swilling fun) Why would we give a two penny squat regarding the whereabouts of Mr Jeff Renner? Ever since his failure to make it from the Burradoo train station to the Pool table, he has been excluded from any geographical calculations we may have once considered. Brewing is alive and well in Burradoo, despite my new role as a jobless bum (something I always aspired to). Actually, thank you to those who asked about my well being. I am back in the air again and not really a jobless bum at all. Jill was going to murder me if I didn't get back to flying one way or the other. She didn't see the humour in having me at home every day. Funny that, she loves my beer but can't stand my company! Maybe I'll take a visit to Jeff's place after all. What were those coordinates again? Cheers Phil Return to table of contents
Date: Tue, 23 Oct 2001 10:28:12 -0400 From: tidmarshm at home.com Subject: Re: relationship between sparge temp and sparge time? Jeff writes pedantically of the OED definition of 'sparge': "it's from Latin "spargere," to sprinkle, and refers to the water you add." The OED also lists sparge as a verb, to add water, and as we all know, in a lauter tun of finite size, you can't add water without at some point draining, so by association, sparging does seem to refer to the entire process of rinsing sugars from the grain bed, e.g., "He, too, sparges for small beer with hot liquor." (1885); and as a verbal (apparently referring to a batch-sparge system) "The only serious objection to the sparging system is the loss of time by the successive drainages" (1839). Remember also that the OED is a historical dictionary and that its purpose is descriptive rather than prescriptive. It merely describes how a word has been used in the past and does not provide rules for how words should be used in the fiture (though obviously past usage is an important consideration if you want to be understood). Note also that the examples in the OED are all 19th C usages. Language changes, and an appropriate use 100 years or more ago may not be appropriate now. Modern usage here (and I suspect elsewhere) makes sparge more or less synonymous with lauter, with sparge usu. a verb or noun ('stuck sparge') and lauter usu. an adjective ('lauter tun.') Sooner or later the OED will catch up, and eventually others equally pedantic though chronologically distant will be arguing about the proper use of 'sparge' to refer to the process of rinsing sugars out of the grain bed. more pedantcally than Jeff, Tidmarsh Major Birmigham, Ala. - -- Pop3Now Personal, Get quick remote access to your email accounts! Sign Up Now! Visit http://www.pop3now.com/personal Return to table of contents
Date: Tue, 23 Oct 2001 11:31:23 -0400 From: "The Clark's" <rtclark at citynet.net> Subject: LPG As someone else has already pointed out, LPG stands for Liquified Petroleum Gas. It may contain both propane and butane. Natural gas is mostly methane which is C1H4: (one carbon atom and four hydrogen atoms in each molecule) Propane is C3H8 (3 carbon, 8 hydrogen). Butane is C4H10. Another form is cyclopropane which has the carbon atoms arranged into a circle, thus C3H6. They used to use this stuff as an anesthetic. Methane or natural gas is considerably lighter than air and will ready float upward and escape into the atmosphere where it will be diluted to below it's flammable concentration when mixed with air. Propane and butane are both heavier than air and will seek the lowest point they can reach. They both may then just lay there for a considerable time before becoming sufficiently mixed with air to be diluted below their flammablility range. The following numbers are quoted from memory and may not be exact. However for the purpose of this discussion, they are accurate enough to convey their meaning. Propane boils at, I believe, -165 degrees F. Butane boils at approximately 30 degrees F. This is very significant.... If you are travelling in the south and have your tank filled with butane, then go back up north, your tank may not have any pressure on it even though it may be nearly full. (If the temperature is below 30 degrees F.) Propane expands some 570 times in volume when it is converted from a liquid to a gas. For this reason never operate a tank in any position other than the position in which it was meant to be used. If a portable bottle is laid on it's side, it may discharge liquid propane rather than gas. As you can see from the expansion ratio above, you would have a lot more fire than you want; especially if you are in your basement. When using gas from a tank, the temperature of the tank will drop. If gas is removed fast enough, it may actualy form frost on the tank. When using your big burner, splash a little water over your tank. You will be able to tell the level of the liquid in the tank by the condensation on the colder portion of the tank. Also, when releasing propane from a tank into the air, if you can see it, you are discharging liquid. The gas is invisible. A tank must never be filled completely full of liquid. Law requires that a certain amount of head space be allowed for expansion. Even then, the safety relief valve on a tank may release gas if the tank is legally filled and the temperature is dramatically increased. The liquid expands in direct relationship with it's absolute temperature. All of the above gases must be mixed with an appropriate amount of air before they can be ignited. I will not quote ratios here because I don't remember them that well but, they are in a relatively narrow range. However, once ignition begins, all these rules change dramatically with the increase in temperature. This is how you can blow a match out with propane coming from a small tank such as is used for a propane torch for soldering, etc. Portable tanks with a capacity greater than one pound should never be taken indoors. This is the law in many jurisdictions. This is not a capricious law, but is based on sound judgement. It is legal and common to have a tank outdoors and plumb the propane indoors to your point of use. Indoors, I would strongly recommend both a CO alarm device and a flammable gas detector. My mortorhome has both, as well as a smoke alarm. The flamamble gas alarm sensor should be mounted near the floor. I believe the laws of physics work the same down under, but I have never had any first hand experience there. 'nuff sed.. Tom Clark Return to table of contents
Date: Tue, 23 Oct 2001 10:32:37 -0500 From: Michael Gier <MGier at CONTDISC.com> Subject: Sudden laziness On Monday, Gary Krone wrote: I brewed a batch of Robust Porter last week and activity in the airlock started like crazy the next day. After that it stopped cold. ******* Wow - I have the exact same problem. I realize I'm just a newbie, but I'm going to bother you all with my little problem anyway. :-) I'm brewing an American Amber ale from extracts, and everything seemed to be smurfy. The primary fermenter started burping like mad within 8 hours after pitching Munton's ale yeast, but then by 30 hours it inexplicably "stopped cold". I went ahead and racked to secondary at three days, but I was surprised how much gunk there was in there (hop pellet leftovers, irish moss, and ??etc??). Gravities Expected Measured Original 1.048 (I think) Right around there 3 days ?? 1.015 Final 1.008-012 N/A So did I contaminate it somehow (easy enough to believe)? Should I just toss it now and pretend it never happened? Thanks for helping an infant, Michael Gier Kansas City, MO [600.6, 249.5 Rennerian (inverted)] "Mmmmmm... Beer." -- Homer Simpson Return to table of contents
Date: Tue, 23 Oct 2001 08:58:11 -0700 From: "Hedglin, Nils A" <nils.a.hedglin at intel.com> Subject: Propane & Mixed Drinks Hi, I've seen the discussion about using propane indoors & I'd like to better understand what the issues are. I have about a 4# propane tank that I use. I store it in the garage, but set up the burner on my kitchen counter. Since it heats up the kitchen, I open the window, but the window isn't that big. I understand there's a concern of bringing a cold tank in from the garage, but didn't catch the reason. Also, I've read there's issues with the propane pooling in low places, but if the burner is lit, isn't it burning off the propane so it shouldn't be a problem? On a completely unrelated topic, I was talking to another homebrewer about mixed beer drinks (Snakebite, Raddler, etc). He said he likes to make a drink of 2 parts wort, straight from the lauter tun, & 1 part whiskey. I've asked around a bit, but noone has ever heard about this. He says it has a similar affect as the Raddler, the wort cuts the strong alcohol taste & the alcohol cuts the strong sweet taste. Has anyone else tried this? Thanks, Nils Hedglin Sacramento, CA Return to table of contents
Date: Tue, 23 Oct 2001 12:13:59 -0400 From: "Pannicke, Glen A." <glen_pannicke at merck.com> Subject: Propane vs LPG Mike wrote: >Working in a refinery that makes propane, among many other products, I ask >one of the chemists about this. LPG is liquid petroleum gas not liquid >propane gas. Propane, butane and others are LPG. Propane is more damgerous >then some and less dangerous than other LPGs. Well that explains it. Depends upon the use (or misuse) of the acronym. Now that Mike mentions it, I think I remember LPG being used in this context but it's been overshadowed by advertisements and literature for gas grills and their accessories using the term LPG when referring specifically to propane. America, land of the acronym, IMHO ;-) Glen A. Pannicke glen at pannicke.net http://www.pannicke.net 75CE 0DED 59E1 55AB 830F 214D 17D7 192D 8384 00DD "We will make no distinction between the terrorists who committed these acts and those who harbor them." - President G. W. Bush Return to table of contents
Date: Tue, 23 Oct 2001 09:38:05 -0700 From: "Ryan Case" <jcase at wrv.com> Subject: And I'm back. (For those of you at work where the big, evil, corporate, monster has removed your sound cards by the roots, that was a fan fair. For those of you with sound that know that I am lying, please play along my head shrink says it will help.) I posted about two weeks ago for the first time with a request for feedback before attempting my first all-grain batch. I would like to take this chance to say that I am a member of about a half a dozen different online forums ranging from martial arts to bible study and the members of the hbd came through with support and suggestions like no others I have encountered... My hat is off to the members of the hbd. I told a few of you that I would post my experience and here goes. I don't have a hydrometer so I won't be giving the measurements that so many of you seem to be caught up in. I had an actually pleasant first all-grain experience. The only snafu that I ran into was my attempt at mashing on my stove. I had a hard time regulating temperature. At one point I think that I scorched some of my grains. I didn't recirculate long enough before starting the sparge either. So I was a bit concerned about fermentables to start with. I had about two days of decent action in the primary. Left it for two more days and moved it into a secondary. What I have noticed is, that while small, there is definately still action in the secondary and the escaping co2 smells like beer. It will be two weeks on Friday and I am going to prime and bottle then. I had a brew shop in Tacoma convert an amber recipe to all grain for me so I am not sure about what the ten pounds of grain I used was. At this point in my career I am more concerned about getting all the processes right. The color I am happy with. But starting the sparge too soon yielded a very cloudy brew. I would greatly appreciate any tricks of the trade for clearing it up. I am not trying to win any contests, but am rather trying to get a system down that works for me for making a brew that I am happy with.As far as the mash problem goes, I have been online looking at many different systems for brewing. I design plumbing, electrical, lp, and exteriors for Western Recreational Vehicles in Yakima WA. (Alpenlite, Western Wilderness, Travellite, Dreamer...) I have already started plans for a three vessel, three burner system with all the bells and whistles, but will continue to fight the stove until all the parts are accumulated. My second batch (a porter) went much more smoothly a week later. I would like to thank all of you for your previous and future advice. James Case Sr. Design Specialist Western Recreational Vehicles Yakima, WA (1817.8, 279.2 Rennerian) jcase at wrv.com casehery at home.com "Dammit Jim, we're not in college anymore, it's time to do it right!" Return to table of contents
Date: Tue, 23 Oct 2001 12:52:13 -0400 From: "Leroy Strohl, iii" <lstrohl at mwc.edu> Subject: beer distance Surely someone on the list is a member of a Hash House Harrier group and could give us their guidance on the beer- to-distance conundrum. Over the years I have run as a guest at three H3 groups. All shared the "running club with a drinking problem" spirit and dedication. I think the courses, not counting false trails, tended to be concluded in an hour to an hour-and-a-half and probably were about six to seven miles. Roy Strohl Fredericksburg, VA Return to table of contents
Date: Tue, 23 Oct 2001 13:31:56 -0400 From: Nathan Matta <whatsa at MIT.EDU> Subject: Re: n/a beer Larry Bristol writes: "This is going to seem wierd, but my understanding is that it is ILLEGAL for a homebrewer to attempt this! ... The fine point of the law is that you must be licensed if you want to extract alcohol from naturally fermented beverages. It does not matter what you intent to do with that alcohol, even if it is your intent to discard it. It is illegal to do so without a license." I have two opinions on this. First, only the most bass-ackward of police departments would bother to prosecute this, even if it is illegal. Second, I think the fine legal point of "extracting alcohol" would only come up if you were collecting the alcohol. As long as you were using a heat bath to drive the alcohol out of the beer without collecting the vapor I don't think this would be an issue. The vacuum method, however, might automatically collect the vapor, and would then possibly be open to legal attack. Nathan ======================================== Nathan Matta Fuzzy Beer Home Brewery Randolph, MA, USA Return to table of contents
Date: Tue, 23 Oct 2001 11:49:14 -0600 From: "Gary Glass" <gary at aob.org> Subject: Teach A Friend To Homebrew Day Just another friendly reminder... Brewers it's time to spread the love! November 3 is the American Homebrewers Association's 3rd Annual Teach A Friend To Homebrew Day. Just think of all those poor souls who have never experienced the joy of homebrewing...well the weekend of November 3 is the time to do something about it! Grab friends, family, the neighbors, random pets, whoever and teach them to brew. Take 'em to the local homebrew supply shop and introduce them to the owner and get your ingredients. Then brew up a tasty batch of homebrew while of course sharing some of your own homebrew. By bring new brewers into the fold, we ensure the vitality of the hobby--er, way of life--of homebrewing. When we welcome new brewers into the hobby, the entire beer community improves. The local homebrew shop gets more business and can provide fresher ingredients and better equipment selection. The local homebrew club has more potential members. And the brewing community receives more experienced, knowledgeable beer enthusiasts who can spread the word and point others toward better beer. For details and to register your site see www.beertown.org/AHA/teachbrew/teachday.htm. If you register your site by the time I get into the office (approx. 8am MDT) on Thursday October 25, I'll send your site some copies of the AHA's new 24 page how to brew guide: Zymurgy for Beginners. Cheers! Gary Glass--Boulder, CO [1126.8, 262] Rennerian Project Coordinator Association of Brewers 888-U-CAN-BREW Voice: (303) 447-0816 x 121 Fax: (303) 447-2825 Email: gary at aob.org Web: http://www.beertown.org Return to table of contents
Date: Tue, 23 Oct 2001 14:06:37 -0400 From: "Eric R. Theiner" <logic at skantech.com> Subject: Bacterial Resistance The initial question of bacterial resistance to chlorine was answered thoroughly (and probably better than I would have) by Alan Meeker and Kevin Crouch, but I'm going to tack on an aside... Instances of bacteria developing resistance to sanitizing agents are not uncommon in industrial operations (meat packing plants, etc.). That is easily overcome by alternating the type of sanitizer used. For example, a plant which uses a quat sanitizer (something you don't want to use in brewing) will switch over for iodophor for one or two days every week. The reason is much like Alan's tetracycline resistant bacteria-- a gradual development of quat resistant bacteria is occuring at a low level, so a sudden switch to iodophor (or chlorine, or phenol for that matter) will knock the rest of those buggers out. So maybe a periodic shift in sanitizers solution might not be a bad idea... Rick Theiner Return to table of contents
Date: Tue, 23 Oct 2001 16:20:52 -0400 (EDT) From: Pat Babcock <pbabcock at hbd.org> Subject: Teeshirt voting Greetings, Beerlings! Take me to your lager... Voting for the 2001 HBD Teeshirt design has commenced! Visit http://hbd.org, pick "Teeshirt Contest", review the designs, and cast your vote! Voting will end Wednesday, 11/7/01. Vote early. - -- - God bless America! Pat Babcock in SE Michigan pbabcock at hbd.org Home Brew Digest Janitor janitor@hbd.org HBD Web Site http://hbd.org The Home Brew Page http://hbd.org/pbabcock [18, 92.1] Rennerian "The monster's back, isn't it?" - Kim Babcock after I emerged from my yeast lab Saturday Return to table of contents
Date: Tue, 23 Oct 2001 22:51:28 -0000 From: "Crouch, Kevin E" <Crouch.Kevin at emeryworld.com> Subject: Sparge auf Deutch? Jeff wrote: >Many people seem to use the term sparge to >refer to the runoff. It isn't - it's from Latin "spargere," to >sprinkle, and refers to the water you add. The German term "lauter" >or runoff is more appropriate. Thanks for the reminder Jeff. One question, what is the English verb for lautering and what is the German verb for sparging? Anyone? Kevin Crouch Vancouver, WA Return to table of contents
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