HOMEBREW Digest #4153 Fri 24 January 2003

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  question about starters ("greg man")
  LP Automated Gas Control Valve (wayne majors)
  Pink Lager (Hayes Antony)
  Unmalted Wheat (eric)
  Re: Wheat beer questions ("Gavin Scarman")
  Re:  Lauter efficiency / diacetyl rests (Bill Tobler)
  Water Heater Element Mounting -  Ouch! ("Dan Listermann")
  Swedish indigenous beers (Jonathan Royce)
  Used 3 Gallon ("Berggren, Stefan")
  Re: Lauter efficiency (George de Piro)
  Brewers Resource (Alan Dowdy)
  Business Ethics and BJCP Exam ("Eric R. Theiner")
  Free Market, writer's cramp, Vienna, woordy boilerplate (Ronald La Borde)
  Discrimination and The Free Market (Charles)
  RE: yeast controversy (Brian Lundeen)
  BJCP exam formats; apple juice starters; vessels with pestle ("Frank Tutzauer")
  Diode Installation for RIMS ("Martin Brungard")
  Re: BJCP exam discussion ("David Houseman")
  Re: Boulevard Unfiltered Wheat (Jeff Renner)
  No carbonation in first batch of HB (Tom Okerlund)
  Beer taxation in France (Arnaud VIEZ)
  Aid in kettle conversions ("Parker Dutro")
  LBHS Chatter ("Bob Sutton")

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---------------------------------------------------------------------- Date: Wed, 22 Jan 2003 23:37:48 -0500 From: "greg man" <dropthebeer at hotmail.com> Subject: question about starters OK this is a little question for the collective thinkers to ponder over: What if I made a 1/2 to 3/4 gallon starter an poured it into a sanitized 6 gallon carboy. Waited three days an then pitched the wort on top of the starter? This would save a little work on the brew day since the carboy would have to have been sanitized already. The thing that bugs me about this idea is the thought of all that extra head space, could it harm the starter? More air can't be a bad thing right? And after It ferments the co2 would be like a blanket on top of the starter protecting the beer, Because co2 weighs more than ambient air is that correct? Problem number two is of course will the fermenter still be sanitized after 3 days? Any way with all this talk about yeast an proper pitching rates, It got me thinking...................and that's always a dangerous thing! ;) gregman Return to table of contents
Date: Wed, 22 Jan 2003 20:48:43 -0800 (PST) From: wayne majors <waynemajors1 at yahoo.com> Subject: LP Automated Gas Control Valve OK, it was - 2 degrees F here in MKE last night and it looks to be a cold week. Quite a few weeks before I am able to brew outside again. Enough brew to last till then except the B52 Honey Wheat. Super Bowl will party will finish off the last keg.... No Green Bay Packers to cheer for this year.... ;-( I have completed most of my list of minor updates on my HERMS since brewing last fall. I have the upgrade bug again. Has anyone installed an automated gas control valve on a LP gas ring burner or point the way to installation guide lines? I want to automate the HLT temp to keep it between 155 to 160F. I know many use water heating elements but I run my HERMS outside with an extension cord by design. Thanks in advance! Wayne Return to table of contents
Date: Thu, 23 Jan 2003 10:05:12 +0200 From: Hayes Antony <HayesA at aforbes.co.za> Subject: Pink Lager I poured a lager saved over from my phenolic period the other day. It had developed pink tinges. It was a nice pale straw colour a year ago. Does the colour change perhaps give a clue as to what was causing the phenol taste in my beer (4-vinyl guiacol was the best guess)? Ant Hayes Johannesburg; RSA Confidentiality Warning ======================= The contents of this e-mail and any accompanying documentation are confidential and any use thereof, in what ever form, by anyone other than the addressee is strictly prohibited. Return to table of contents
Date: Thu, 23 Jan 2003 03:48:17 -0600 From: eric at schoville.com Subject: Unmalted Wheat Michael Hartsock asks about using unmalted wheat. While I have never used unmalted wheat in an American wheat beer, I used it regularly in my wit beers. It can be found at your local feed/seed store. Just be sure it is "seed" wheat, as "feed" wheat has a lot of feed contaminants like corn kernels. Also be sure that the "seed" is untreated. I hope you have a strong mill... Have fun, Eric Schoville Now living in Strasbourg, France, but going to Germany to buy beer http://www.schoville.com Return to table of contents
Date: Thu, 23 Jan 2003 22:27:18 +1030 From: "Gavin Scarman" <suba2 at bigpond.net.au> Subject: Re: Wheat beer questions > From: "Lyga, Daniel M." <daniel.lyga at pw.utc.com> > 1. Is a protein rest required with this much wheat? (I really > wouldn't mind a cloudy appearance) No, I use 60% wheat with no chill haze. We can start an argument, probably, about never using protein rests for wheat beers, but the higher gluten will result in less chill haze than any non-wheat beer. If you want to be bothered you can read: http://www.asbcnet.org/Journal/abstracts/search/2001/0621-01a.htm > 2. I am planning on using a weizen yeast strain (wy3068). Are there > any other special considerations (must dos) that I need to ensure I > get plenty of clove, banana, and phenolic flavor/aromas? This is the most temperature dependent yeast you will come across. If you have not used it before, and you wish to make a Bavarian Weizen, I strongly suggest you pitch and ferment at 60-64F / 15-18C. Have a decent starter or it will be sluggish. If you have very good temperature control, the ideal is to pitch at 12C (54F) and ferment at 18C (64F). Basically, higher than 64F/18C and you will have too much banana ester and thus mask the clovelike phenol. Apparently the clovelike phenol is most produced during the lag phase, hence the low pitching temp. Also, hop very low with a noble hop like hallertau hersbruker, about 15 IBU, and use no aroma or flavour hops. Good luck :) Return to table of contents
Date: Thu, 23 Jan 2003 06:23:06 -0600 From: Bill Tobler <wctobler at sbcglobal.net> Subject: Re: Lauter efficiency / diacetyl rests On Monday, George de Piro, (From a very cold spot in upstate NY) talked about Lauter efficiency and stuff. Chopping up his post, he said, >One could attempt to eek out as much extract as possible from the malt by >sparging, but one would then end up with an overly dilute wort that would >require a lot of evaporation to reach the required gravity. Malt is cheaper >than energy. >The latest lauter tun designs strive to reach a low runoff gravity quickly, >in other words, the rate of gravity drop in the runoff should be as high as >possible so that dilute wort need not be collected. Modern breweries (esp. >in Germany) like to keep evaporation down below 5%. Reaching a low runoff gravity quickly is something I would like to strive for. Right now, I usually take 45 minutes to sparge a 10 gallon batch. My system gets good efficiency, around 80%. I have a refractometer and quit the runoff at 3.5 brix or 1014. Being curious, and you being in the business and all, are the latest lauter tun designs different from what typical HB'ers use? (False bottoms, manifolds, Bazooka type screens) How do modern breweries collect the runoff? (Do they sparge slowly, batch sparge, no-sparge) Sorry for all the questions, but it's too cold to go out outside so I'm sitting at my Mac. How do these big breweries keep the evaporation rate down below 5%? They must have a partially closed system. My boiloff is up around 15%. That's a good rolling boil uncovered. I'd like to visit your Brewery someday. I used to live just down the road in Suffern, NY. Next time I go visit, I'll make it a point to get up there. Bill Tobler Lake Jackson, TX (1129.7, 219.9) Apparent Rennerian Return to table of contents
Date: Thu, 23 Jan 2003 09:00:06 -0500 From: "Dan Listermann" <dan at listermann.com> Subject: Water Heater Element Mounting - Ouch! David Hooper <dhooper at everestkc.net> Writes: <Dan, can you go into a little more detail how you set this up? Did you <drill holes in the sides of the pot and then install the elements? I had a welder cut holes for 1" half couplings to be welded to the pot. A word of warning. Most couplings are NPT. Heater elements appear to be NSPT ( national straight pipe thread.) NPT will screw on to NSPT, but it can be a tight fit. NSPT seals on a gasket and must go in deep enough to do this. Sometimes NPT will get too tight before sealing. I had to buy a 1" NSPT pipe tap. Tapping, even retapping, stainless steel that large is not easy. I have not found a good source for NSPT stainless couplings. Dan Listermann Check out our E-tail site at www.listermann.com Free shipping for orders greater than $35 and East of the Mighty Miss. Return to table of contents
Date: Thu, 23 Jan 2003 06:27:27 -0500 (EST) From: Jonathan Royce <jtroyce at earthlink.net> Subject: Swedish indigenous beers Jim Wilson asks for Info on Swedish indigenous beers: I found some recipes here from a Swedish homebrew site: http://www.shbf.se/Hembryggning/old_recept/recept.php In the rightmost column is the heading "Specialol". There is a recipe for Gotlandsdricka (which I've translated below). There is another for Svagdricka, which many Swedes might today call "lattol" or even "folkol"--it's a very low alcohol beer. My personal favorite (which is not listed on the above website) of the Swedish varieties is julol or Christmas beer. Most of the major Scandanavian breweries have a variety of this, which is (at its most basic) a Vienna dark lager. Here's a recipe for a Gold medal winner (FWIW): http://hem2.passagen.se/frhj/recept/1999_ulfards_originalwiener.htm If you (or anyone else on the list) wants one of the other recipes translated, send me an email and I'll do my best. Hope that helps with your task at hand. You've got me inspired to try a Gotlandsdricka now. SKAL! Jon Woodbury Brewing Co. www.woodburybrewingco.com GOTLANDSDRICKA recipe makes 125 liters 25 kg Gotlansk malt 37 liters juniper twigs (loosely packed) 6 kg brown sugar 6.5 kg table sugar + Water used is from Klintehamn + 33 grams Gotlansk hops (7.0% AAU) - 20 minutes + Fresh baker's yeast + 60 minute single temp mash at 68 C Begin by making a juniper liquor with 80 liters of water and approx. 25 liters of juniper (a paper grocery bag, loosely packed). Heat to boiling. Turn off the heat, cover the pot and let the juniper stand in the water 8 hours (overnight). Prepare the mash in a large pot by adding the 25 kg of malt and enough water so that the malt is completely covered. Let convert approx. 60 minutes, mixing occasionally. (Don't use your mash tun--you'll need this later.) Discard the juniper twigs and heat the juniper liquor to boiling. Sparging and lautering should take place in a mash tun with a bottom drain valve. In the bottom of the tun, spread 12 kg of fresh juniper twigs (1/2 a paper bag, loosely packed) to create a filter bed. Ladle the malt onto the juniper bed and pour the rest of the sweet wort into the tun. The boiling juniper liquor is now poured into the tun so that it is completely full. Let the mixture stand an additional 60 minutes. Drain the sweet wort via the bottom valve. Recirculate and sparge with enough water to have 125 liters of wort. Heat the wort to boiling and carefully skim off the hot break. Add the brown sugar, table sugar and hops (in a hop bag). Boil the wort 60 minutes, removing the hop bag after 20 minutes. Chill to 20-25 C and add 1/3 teaspoon of fresh bakers yeast. After 2 days of vigorous fermentation, rack to a secondary. After 4-6 days of secondary fermentation, the drink is ready for consumption. This drink continues to develop positively for awhile but is considered to be a fresh good and should be not be saved for a long time. The sediment which continues to grow over time can be removed by additional racking. In order to prolong the fermentation, the yeast can be fed regularly with small portions of sugar. Note that this drink should be consumed while the yeast is active. Directly after fermentation this drink is really sweet. The sweetness diminishes, of course, with time. Description of the raw ingredients: Water should have a high calcium content (should be hard). Juniper should be newly picked and fresh, best if the berries are still present. The wood should not be thicker than 10-15 mm. The malt should be from Gotland with a weak smoke aroma and slightly darker color than normal lager malt. (This could be replaced with lager malt combined with 3-5% smoked malt and 0.5% "color" malt (**color may be crystal?) The hops are a variety that is often grown in Gotland. (German or Czech hops could also be used.) Return to table of contents
Date: Thu, 23 Jan 2003 09:04:21 -0600 From: "Berggren, Stefan" <stefan_berggren at trekbike.com> Subject: Used 3 Gallon Dear HBD'rs I am on the look out for a used 3 gallon keg(ball lock) or a decently priced new 3 gallon keg. Does anyone have any leads on these elusive little monsters? Cheers, Stefan - Madison, WI where its been a three dog night too long.........(Brrrrrr) Life must be lived forwards, but can only be understood backwards."--Soren Kierkegaard Return to table of contents
Date: Thu, 23 Jan 2003 11:44:04 -0500 From: George de Piro <george at EvansAle.com> Subject: Re: Lauter efficiency Hi all, Bill Tobler wrote, regarding lauter tun design: > Being curious, and you being in the > business and all, are the latest lauter tun designs different from what > typical HB'ers use? (False bottoms, manifolds, Bazooka type screens) How do > modern breweries collect the runoff? (Do they sparge slowly, batch sparge, > no-sparge) Sorry for all the questions, but it's too cold to go out outside > so I'm sitting at my Mac. > The latest design I have seen is a tun called Pegasus, built by Steinecker. On the surface it looks like a standard commercial lauter tun with a false bottom (the only manifold designs I have heard of for commercial brewing were not well accepted and have not been used for a decade or more. I think it was an Anheuser-Busch thing). The most noticeable difference is that Pegasus is donut-shaped; in other words, there is no middle. Instead, the shaft to support the rakes and various plumbing come up through the center. This is designed like this because the researchers at Steinecker discovered that there is hardly any flow at the center of a lauter tun, so the mash bed in the center 1 square meter is not efficiently lautered. I doubt that this has much practical level on a homebrew scale, where the entire lauter tun is much less than 1 sq meter. The other reason for the donut shape is because the rake velocity near the center of the tun is so low that the rakes there are practically useless. By eliminating the center of the tun, they maintain higher flow rates and efficiency throughout the rest of the tun. Even if the Pegasus tun is built to the same overall diameter as a conventional tun, it can maintain higher flow rates with good efficiency despite the higher grain load, because the center of the convential tun contributes so little. The folks at Steinecker have also paid special attention to the flow dynamics of the wort collection piping. They found that even one 90 degree bend will substantially slow the flow in a given pipe, which in turn will reduce the flow and efficiency of the sparge in the grain bed above that collection point. They combat grain bed compaction by utilizing wide diameters at the mouth of the collection points, so that flow can be high while velocity remains low. The other key is raking: most large breweries (if not all) run rakes to prevent impermeable spots from forming in the grain bed. Batch sparging is not commonly practiced commercially. The reason is that the second runoff is likely to be cloudy, thus requiring a second recirculation before the second runoff. Why take the time to recirculate when you can just sparge on the fly? There are also people that would argue batch sparging produces lower-quality wort because the second wort will be relatively low in extract but high in undesirable components. Perhaps Mr. Alexander has some information about this? Bill then asks: > How do these big breweries keep the evaporation rate down below 5%? They > must have a partially closed system. My boiloff is up around 15%. They do it by putting less energy into the system and reducing boil times to the bare minimum needed for hop utilization and protein and undesirable volatile removal. Remember: you don't need a rolling boil to isomerize hops, just heat to speed the reaction. Those of you that whirlpool your wort should realize that the hop alpha acids continue to be isomerized during the whirlpool rest, and the oils evaporate off. To reduce your evaporation at home, simply turn the flame down under your kettle! 5-10% evaporation should be more than enough to get DMS down to acceptable levels. It is damn cold up here. I look forward to brewing just to keep warm! Have fun! George de Piro Head Brewer, C.H. Evans Brewing Company at the Albany Pump Station 19 Quackenbush Square Albany, NY, USA 12207 (518)447-9000 www.EvansAle.com Brewers of Kick-Ass Brown: Twice declared the Best American Brown Ale in the USA at the Great American Beer Festival (2000 & 2002)! Return to table of contents
Date: Thu, 23 Jan 2003 08:55:20 -0800 From: Alan Dowdy <Alan at Auroracorp.com> Subject: Brewers Resource When I read the post regarding Brewers Resource going out of business I was a little concerned, especially since I got a gift certificate from them for Christmas. I called Brewers Resource and found out that yes they are closing their doors. The young lady I spoke with informed me that all of their inventory was being shipped to Brewers Rendezvous in Downey, CA and that they would also be selling their Brewtek yeast line. She also informed me that Brewers Rendezvous would honor my gift certificate. I then called Brewers Rendezvous and spoke with the owner Bob. Bob confirmed what the young lady at Brewers Resource told me and took an order over the phone that I look forward to picking up next week. Not only will Brewers Rendezvous be carrying the product Brewers Resource was carrying but a lot of other stuff too, including commercial beers for sale. I thought it was really cool of Brewers Rendezvous to honor my gift certificate from Brewers Resource and I look forward to picking up my order (and a few six packs) next week. Alan Dowdy Torrance, CA Return to table of contents
Date: Thu, 23 Jan 2003 12:06:23 -0500 From: "Eric R. Theiner" <rickdude02 at earthlink.net> Subject: Business Ethics and BJCP Exam We're really getting far afield with what started out as a complaint against St. Pat's (and I admit that I do have a lot to do with that). First, I'll quickly say to Steve Alexander that although I really respect your input with regard to brewing issues, you're off your nut as to ethics regarding who does business with whom. Two primary points that you are mistaken on are: 1) Ethics are basically the means by which you conduct yourself in a moral manner. If I find someone to be offensive to me, I will refuse to deal with them. That is ethical. If I beat them or humiliate them in the process, that would be unethical. If I find someone to be offensive to me, but my reasons are not suitable to you, then I am still conducting myself ethically. 2) Seeking a legal remedy means forcing someone to do what they will not do on their own. There are only three ways to get what you want, by trading, receiving a gift, or by force. Legality or government regulation pertains only to that last part. I will not force someone to do business with me. That would be unethical.<g> With that said, I think further debate should take place privately-- it has really moved beyond the scope of the HBD. On the BJCP: Bill Wible makes an excellent point regarding the resistance of "dumbing down" the exam. I know no one has used the phrase "dumbing down" except for Bill, but to change it to a simpler format would do exactly that. People who score well on the exam have a right to be proud of their BJCP ranking (once they get the points to back it up), and to move to a multiple choice or true false type of exam would cheapen that accomplishment for those who already have rank, and cheapen it for those who have yet to get to that point. If the real problem is simply the way your hand cramps up after 3 hours of writing, I'd say that you need to start working that hand-- write for 30 minutes a day for a week, then move up. I have noticed myself that I cannot write longhand the way I did 15 years ago, but that was before computers had become the staple that they are now. Train those muscles the way you'd train for a marathon! (I'm thinking that's not a bad idea-- the last time I took the exam I missed my chance at National because my hand ran out of steam.) Just my $0.02 Rick Theiner LOGIC, Inc. Return to table of contents
Date: Thu, 23 Jan 2003 10:29:00 -0800 (PST) From: Ronald La Borde <pivoron at yahoo.com> Subject: Free Market, writer's cramp, Vienna, woordy boilerplate >From: mailto:steve-alexander at worldnet.att.net >Subject: re: Free Market > >Just the opposite. Reserving the right to 'refuse >to serve' permits you to >discriminate against left handers, Alaskans, old >people, folks of a >particular sex .. all sorts of things. It's >unethical IMO to refuse a sale >just because the customer is female or a lefty. This >one is legal but >sometimes unethical IMO. Awh, gee, why does it seem that almost everyone thinks discrimination is a bad thing? Shucks, I discriminate all the time, I avoid Mardi Gras in New Orleans, avoid eating high fat foods, avoid smoking, avoid so many things that it's almost impossible to list them all. Have we all been brainwashed by the contemporary buzz words force fed to us by the media and lawyers? C'mon guys, use the brain, use it or loose it! >From: mailto:bill at brewbyyou.net >Subject: re: BJCP exam/writer's cramp > >All this recent complaining about the BJCP exam makes >me think of "standardized testing" and all the >complaining >that led to the total "dumbing down" of high school >testing, SAT's and college entrance exams. >... >Leave the exam exactly as it is. Right on, Bill. Really, how many times do you guys take the exam in a lifetime? Quit crying about a minor thing. >From: mailto:up883 at victoria.tc.ca >Subject: Vienna > >I have an opportunity to attend a conference in >Vienna this April - >it's being held at the University of Agricultural >Sciences (Universitat >fur Bodenkultur). I'm wondering if anyone in hbd-land >has >recommendations for breweries or pubs that are must->see's? Yes go to the Augustiner Keller in the center of town. You just must go to Figlemuller's (behind St. Stephens Cathedral) for the Wiener Schnitzel. We know it as a veal cutlet. This place has the greatest Schnitzel, it is very thinly cut, completely covers the plate and hangs over the side. Not greasy, delicious. As a funny side note about language, my wife and I were trying to find Figlemuller's, we were close to it but just could not find it so we kept asking about a dozen people where is 'figel..mule..ers, and they had a blank look on their faces. Finally, I pointed to a map we had and someone said oh 'feeegel...mooouuulers' and directed us there. When you have quenched your thirst, go to the Belvedere Palece and see the Gustav Klimt paintings. It's an easy walk or bus ride. Go to the Kunsthistoriches museum, on the Ring. You don't want to miss this! >From: mailto:dtowson at comcast.net >Subject: Wordy boilerplate at end of posts > >Lately, I've noticed an increasing amount of time-and->bandwidth- wasting >stuff hanging on the ends of digest posts...... >.... >we'd all appreciate it, especially those who have to >use a dialup >connection to download this irrelevant material. Yes Dave, it's annoying, but the text takes only milliseconds to travel, even with your modem. If it were graphics, maybee download time would matter, but this extra text - no. It is unnecessary for other reasons though. >From: jayspies at att.net >Subject: legal mumbo jumbo > > ...They *evolved* on their own, and >simply possessing them as they do so does not confer >the status necessary for >patent recognition. However, for example, if you >genetically engineer a >disease or pest resistant strain of carrots, you >would be eligible to apply >for a plant patent because you actively *created* the >thing. See the >difference?... Seems like I remember hearing that someone has a patent on the 'Human Genome'. Now charges can be levied against others for use of the patented object. Actually, I think that greedy people would charge for the air we breathe if they could only find a way. ===== Ron Ronald J. La Borde -- Metairie, LA New Orleans is the suburb of Metairie, LA www.hbd.org/rlaborde Return to table of contents
Date: Thu, 23 Jan 2003 11:20:19 -0800 (PST) From: Charles at thestewarts.com Subject: Discrimination and The Free Market On Wed, 22 Jan, "Steve Alexander" enlightened us on the Free Market: > Just the opposite. Reserving the right to 'refuse to serve' permits you to > discriminate against left handers, Alaskans, old people, folks of a > particular sex .. all sorts of things. Not all sorts of things . . . just many sorts of things. Actually, I believe a commercial establishment may find itself in trouble for refusing service to someone based on Federally protected classes of race, color, religion, national origin (does that apply to Mr. Sedam here?), and sex (and sexual orientation in several states). Under the Interstate Commerce Clause, thexception would be clubs that: (1) are private; and (2) accept dues; and (3)are selective in choosing its members; and, (4) Have voting membership. Many state laws even restrict the club exception. So your local home brew club MAY be able to discriminate, but your shop couldn't. > >[...] I refused [...to sell ....] > > Why? Because I had an exclusive distribution deal in the > >U.S. with two other companies. I simply could not ethically sell direct, > >even though I had no written contract stipulating that. > > This is a legal restriction Eric. Verbal contracts are valid and so selling > direct would have violated your verbal exclusive distribution contract. > It'd be unethical to breach your verbal contract too. Actually, Any agreement with a duration that exceeds a year is unenforceable unless in writing under the Statute of Frauds as codified in all state laws. So any such oral agreement is unenforceable. As they say . . . an oral contract isn't worth the paper it's written on. [Smartass mode off] Chip Stewart Charles at TheStewarts.com http://Charles.TheStewarts.com Support anti-Spam legislation. Join the fight http://www.cauce.org/ Return to table of contents
Date: Thu, 23 Jan 2003 13:36:51 -0600 From: Brian Lundeen <BLundeen at rrc.mb.ca> Subject: RE: yeast controversy Mark (one of at least 518 M. French's) writes: > > Sorry, Mark, I can't agree with you on this one either. At > the end of the day, your arguments sound an awful lot like > the kids defending Napster. > Repitching you own yeast is one thing, but IMHO, > redistributing even 10cc for even no profit is something else > entirely. You save four bucks, but you are taking money out > of your local proprietor's pockets, and you are depriving > White Labs and Wyeast profits that drive their R&D and new > product development. R&D?!!!! Hey, these companies aren't exactly finding a cure for AIDS. Marc Sedam sends Chris White a sample of a certain Swiss brewery's yeast and BANG... White Labs is selling the Zurich Lager Strain so homebrewers everywhere can take their shot at Samiclaus. That's some R&D budget! This isn't like Monsanto developing Round-up resistant canola strains. Wyeast and White Labs didn't perform any genetic engineering marvels, they just took existing organisms with a natural tendency to reproduce, and parlayed those tendencies into profit. Not that there is anything wrong with that. Sure, the production facilities are top-notch, and they can be rightly proud of the products they produce. But to claim these organisms as their property, ad infinitum,...? Bet it wouldn't stand up to a court challenge. Listen, if I go out and buy a couple of rabbits from the pet store, do you think they have a right to come after me if I decide to sell off the offspring? I can do whatever I want with my yeast slurries, and if Chris or Dave don't like that attitude, they are welcome to come up to Canada and take me on. If my LHBS proprietor doesn't like it because I'm giving away yeast and depriving him of a sale, what's he going to do? Refuse to sell to me like some petulant Texan? Big woop, I order on-line. That's the nice thing about having money. I can afford to buy whatever I want, wherever I can get it, no matter what it costs. I don't have to suck up to some store owner just to keep a few measly bucks in my wallet. Here's my message to retailers. Take the business you get, be happy you are getting it, and don't whine too loudly about the stuff you aren't getting. You made the decision to be self-employed instead of slaving away in a 9-5 job like most of us. Nobody put a gun to your head and said open a homebrew shop, or else. Fact is, if you have even a half-ways decent personality and business savvy, you will do just fine from the vast majority of customers who don't share yeasts or purchase things in bulk. We are just small puddles of spilled milk in your entrepeneurial fridge. If you go out of business, it's not because of a homebrew club. Brian Return to table of contents
Date: Thu, 23 Jan 2003 15:12:53 -0500 From: "Frank Tutzauer" <comfrank at acsu.buffalo.edu> Subject: BJCP exam formats; apple juice starters; vessels with pestle Bill thinks multiple-choice exams are a joke: >God bless the BJCP for actually requiring people to >articulate thoughts in writing, and for not providing >easy-answer, multiple-guess questions. ... >...the current exam ... requires the examinees >to think and form sentences, and work in the material - >if they know it to begin with. The examinees can only >write what they know, not guess at answers that were already >provided. You obviously haven't seen the essays that my students write! They have no problem writing what they don't know. Seriously, as someone who has designed many exams, of both the multiple-choice and essay formats, my students tend to prefer the essay exams because they think they can BS for partial credit whereas a multiple-choice answer is either right or wrong. As Nate said the other day, a well-designed multiple-choice test can be a very good test of knowledge and skills. In fact I venture to say that my multiple-choice exams are a *better* test of what my students have learned than essay exams. When I teach a 300-person lecture course, I'm forced to use multiple-choice because there's no way to grade 300 essay exams; in my 20-person classes I use essays...but NOT because they're better. It's because a good multiple-choice test takes so damned much effort to create. The ridiculous, rote-memory, "multiple-guess" tests that Bill decries, well I agree they're a joke. But no one is saying we should use a *bad* multiple-choice test; use a good one. You can have poorly designed essay exams, too, but no one is advocating their use. As Nate says, it's whether you want to put your time into designing the test or grading it. True, a multiple-choice test won't allow you to assess writing skills (not easily, at least; it can be done, though), but writing can be assessed by giving the examinees scoresheets to fill out, if that's what you want. All that being said, I have no preference on which format the BJCP should use, as long as it is well-designed. There's nothing intrinsic to the format that would rule out either type as long as the test is properly designed. ************** Rama comments on apple-juice starters: >I haven't brewed cider before, but tried my hand at a >mead...and know that you need to add yeast nutrient... >and I would suspect that's true with apple juice. >... You would be much better off using DME... I agree that DME is better, and I can't ever think of myself using apple juice for a starter, but I might mention an alternative: Malta Goya. It's basically sugary malt syrup. I'm always a little queasy using it because of the high simple-sugar content, but I keep a few bottles around for emergencies, like running out of DME or being too drunk or lazy to make a proper starter. The three or four times I've used it I've had no problems, but I stick with DME when I can. ********** Finally: What's the deal with all this vessel with the pestle stuff? There's obviously something you all find amusing that I don't get. No fair using unattributed literary references, or you'll be cast into the Gorge of Eternal Peril, also known as rec.crafts.brewing (for my own unattributed reference and with apologies to Brian Lundeen). --frank in Buffalo Return to table of contents
Date: Thu, 23 Jan 2003 15:29:52 -0500 From: "Martin Brungard" <Martin.Brungard at trow.com> Subject: Diode Installation for RIMS I have to admit that I'm a semi-intelligent civil engineer with a good understanding of electrical power wiring. But when it comes to risking my life with electronic "enhancements" to my RIMS, I'm willing to ask for advice before cooking MY goose. My RIMS is currently controlled with an on/off switch. This has proven to be acceptable under most conditions, but there are times when I wish the power density on my heating element were even lower. Therefore, I want to wire in a diode into the heater power circuit. I'm using a low density heater element rated at 4800w at 240v. I'm running it at 120v, so my calculations indicate that the heater resistance is 12 ohms and the corresponding current is 10 amps under 120v power. This gives 1200w. >From the data above, it appears that I will need a diode that can handle at least 10 amps and have a reverse voltage rating of at least 120v. I see that Digi Key has 12a, 200v diodes available. I assume one of these would work. I see that wiring a standard 3-way wall switch into my present switched circuit should enable me to still have on/off control and hi/lo heater settings. My question to the electrical mavens in the group: 1. Are my calculations correct? 2. Is a 12a, 200v diode suitable for use in this heater power supply arrangement? 3. Will the diode need a heat sink? 4. Is this approach still safe? There is a GFCI on the power supply. Thanks for the help. Martin Brungard Tallahassee, FL Return to table of contents
Date: Thu, 23 Jan 2003 18:28:23 -0500 From: "David Houseman" <housemanfam at earthlink.net> Subject: Re: BJCP exam discussion Dave Towson asks about how the BJCP would handle giving the exam to someone who is "partially sighted" or "legally blind." Since I'm the MidAtlantic Representative for the BJCP and as such David's representative I'll take a shot at answering this question. I believe that the handling of any such special request by any handicapped individual would be considered by the Board on a case-by-case basis. It probably should not be up to the decision of the particular test administrator but rather the BJCP Board of Directors so that we handle all such requests on a fair and equal basis. Perhaps in David's case it could be providing a copy of test in large type or allowing more time if that's the remedy for his particular handicap. While I can't speak for any other Board member, I do believe that the Board would be open to working with any handicapped individuals in considering their requests. Dave Houseman Return to table of contents
Date: Thu, 23 Jan 2003 19:31:04 -0500 From: Jeff Renner <jeffrenner at comcast.net> Subject: Re: Boulevard Unfiltered Wheat Michael Hartsock <xd_haze at yahoo.com> wants to clone Boulevard Unfiltered Wheat: >Ingredients include Pale Munich and Aromatic malts. >Unmalted soft red winter wheat. ... What has me the most confused is >the use of Unmalted soft red winter wheat. I've written about unmalted soft wheat before. Your best bet is a health food store or food co-op. They're often sold as wheat berries. I actually prefer soft white winter wheat rather than red, but it's a small difference. I use it at 45% in wit beer. I don't know what percentage they use, but with unmalted wheat you may want to stay at 30% or less, especially if you are using Munich malt as a base, which does not have a lot of extra enzymes. I think I'd use a base of 2-row brewers malt, myself, plus the Munich, aromatic and wheat. You'll note that it says that the ingredients "include" pale Munich, etc. To me, this suggests there are other ingredients. I don't think that Munich would be the base malt. You can grind soft wheat pretty easily in a Corona mill. Go for a coarse meal, not a fine flour. I just put it in the mash raw, but often use a 15 minute protein rest at 122F. Soft wheat has a low protein level (~9%), and it is not glutenous, so I never need to use rice hulls, YMMV. Hope this helps. Jeff - -- Jeff Renner in Ann Arbor, Michigan USA, JeffRenner at comcast.net "One never knows, do one?" Fats Waller, American Musician, 1904-1943 Return to table of contents
Date: Thu, 23 Jan 2003 16:52:55 -0800 From: Tom Okerlund <tfo at mindsync.com> Subject: No carbonation in first batch of HB I'm really new to home brewing (I've been enjoying beer for a long time, just not brewing it). I've got a couple of questions I can't fine the answers to in any of my brewing books... I brewed my first batch (5 gallons of malt extract-based Brown Ale) around new years and bottled on Jan 12,2003. OG=1.048, FG=1.018, boiled 3/4 cup corn sugar with 2 cups of water for 10 minutes and gently stirred it into the beer. It's been stored at 63-66F since then. Just couldn't wait so I chilled and poped a bottle on Jan. 19 (7 days later) and no carbonation had developed. Did I just not wait long enough? Should it be stored a little warmer (68-70F) to get the yeast active? The beer looked very clear when I racked it into my bottling bucket. Did enough yeast get into the bottles? I'd really appreciate any ideas anyone has, especially since I have a batch of Pilsner brewing right now... and will be wanting to bottle it soon... Thanks, Tom. From Paradise, in the foothills outside of Chico, CA. Return to table of contents
Date: Fri, 24 Jan 2003 03:10:53 +0100 From: Arnaud VIEZ <aviez at teaser.fr> Subject: Beer taxation in France Hello fellow brewers, I read with interest the post of Alan Mc Kay (dated 10 January, I am a bit late on my HBD readings) about the beer over-taxation in France. I would like to say that numerous french beer amateurs also rise against this ridiculous and outrageous law, and to inform you about the existence of a petition, accessible at : "http://petition.atpub.org/en". >Since virtually no French brewers are affected >by the tax Au contraire! Here is the list of good french beers which are endangered : Brewery | Departement | Name of the beer |Alc.% - ------------------------------------------------------------------------- B. A. Tribbiera |Corse - 20 |Apa | 9 B. du Roy |Cote d'Or - 21 |La Tavernoel | 9.7 B. Sainte-Colombe |Ille et Vilaine - 35 |Grand Cru | 10 B. de Granges/Baumes|Jura - 39 |Nebuleuse brune | 9 B. du Cambier |Nord - 59 |Iris ambree de Noel | 9.5 B. La Choulette |Nord - 59 |La Millenaire | 9 B. de Gayant |Nord - 59 |Biere du Demon | 12 B. Grain d'Orge |Nord - 59 |Belzebuth | 13 B. St-Sylvestre |Nord - 59 |3 Monts | 8.5 | |Gavroche | 8.5 | |Biere de Noel | 8.5 B. du Cerf |Puy de Dome - 63 |Biere brune des Volcans | 9 B. de Saverne |Bas-Rhin - 67 |8.8 Extra Strong | 8.8 B. La Rondelle |Saone et Loire - 71 |La rondelle | 9 | |Le brassin | 12 B. de St-Martin |Tarn et Garonne - 82 |Noel | 9.7 B. Lancelot |Morbihan - 56 |XI.I | 11 arnaud at brasserie-du-coin.com Return to table of contents
Date: Thu, 23 Jan 2003 19:00:52 -0800 From: "Parker Dutro" <ezekiel128 at edwardwadsworth.com> Subject: Aid in kettle conversions Can anyone refer me to a site with solid info on kettle conversions? I am looking for pix and ideas on hardware. I am a little nervous about the drilling process, too, so any advice or resource recommendations would be much appreciated. Parker Joke- "A pirate walks into a bar and the barkeep says, 'hey mister, you got a steering wheel hooked to your crotch' to which the pirate replies, 'Arrrrgh, I know, it's drivin' me nuts!'" Return to table of contents
Date: Thu, 23 Jan 2003 22:38:09 -0500 From: "Bob Sutton" <Bob at homebrew.com> Subject: LBHS Chatter Mark debates Mark over the legitimacy of 10-ml of yeast stating... "your arguments sound an awful lot like the kids defending Napster. Repitching you own yeast is one thing, but IMHO, redistributing even 10cc for even no profit is something else entirely" Gee Mark (or is it Mark... ), does that mean we all should quit brewing beer and giving it to our friends... I'd hate to think that I'm taking money out of my local retailer's pockets, and depriving Anheuser Busch profits that drive their R&D and new product development... bummer... I suppose I'm lucky to HAVE a local beer retailer, as a lot of folks don't... Just what am I going do with that Fermenator now... Bob Fruit Fly Brewhaus Yesterdays' Technology Today Return to table of contents
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