HOMEBREW Digest #4290 Mon 07 July 2003

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  Old Fridge Insulation ("Travis Nye")
  RE: too much beer... ("Edward D")
  Almonds! ("Nathan T. Hoskins")
  Re: too much beer... (Todd Goodman)
  RE: Too much beer (NO Spam)
  Re: too much beer... (Robert Marshall)
  AHA Pub Discounts ("Dave Larsen")
  Pressure cooking ("Chad Stevens")

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---------------------------------------------------------------------- Date: Fri, 4 Jul 2003 23:50:36 -0700 From: "Travis Nye" <travis at nye.com> Subject: Old Fridge Insulation Hello, I was drilling a hole in my old Admiral fridge (50's or 60's I would guess) for a tap and was wondering about the fibrous insulation in the door. Is it possible it could be asbestos or would it be some other material? It is brown and fuzzy and has little "hairs" in it. Should I be concerned? I was thinking of spraying foam insulation in the hole and then re-drilling through the foam to put the shank in it to contain the material. Thanks, Travis Return to table of contents
Date: Sat, 5 Jul 2003 16:51:55 +0800 From: "Edward D" <edwardd at dodo.com.au> Subject: RE: too much beer... Grant Family <grants at netspace.net.au> Asks how we get threw all the beer we make. Personally I had the same problem to the extent that I stoped brewing for a year and then threw out some 50 Litters of beer. Comely recommended solutions involve giving it to friends but most of my friends prefer macro swill to a beer where you can taste both the malt and the hops. Heaven forbid it should be any shade but light amber. You should be able to do the small baches in the large fermented without to much problem. Considering the volume of CO2 produced the O2 should be displaced in the early part of fermentation. It probably isn't perfect but I have twice brewed 10L baches in my 30L fermenter with no adverse affects my inexpert taste could detect. Edward Return to table of contents
Date: Sat, 5 Jul 2003 08:34:02 -0400 From: "Nathan T. Hoskins" <nathanhoskins at adelphia.net> Subject: Almonds! I want to impart some Almond flavor into my beer. I was thinking about using Almond Schnapps as a primer, to impart the flavor. If I go that route, what is the amount that I should use? I'm brewing a standard 5 gallon batch. I have looked for Almond extract flavorings, but couldn't find any. Any suggestions? Nathan T. Hoskins Brewing in Kentucky "there's brew in them hills"! nathanhoskins at adelphia.net Return to table of contents
Date: Sat, 5 Jul 2003 08:58:59 -0400 From: Todd Goodman <tsg at bonedaddy.net> Subject: Re: too much beer... * In HBD #4289, Grant Family <grants at netspace.net.au>, wrote: > I was gonna say "I'm sure everybody has this problem..." but given > your professed beer intakes, I'm not so sure... Anyway, my question > is, firstly, how do you get through 5 gallons (23L) of beer? I find that there's plenty of mates and family members willing to help draw down the reserves (in fact, usually willing to give me a push into blowing off something I needed to do in order to brew instead.) If you're lacking in mates that drink, or SWMBO won't let them near the house after the last time, then coworkers usually do a pretty good job of sucking every last drop from a keg... Todd Brewing again in Westford, MA [630.4, 84 Apparrent Rennerian] (From memory, not responsible for your results if used...) Return to table of contents
Date: Sat, 05 Jul 2003 11:13:02 -0400 From: NO Spam <nospam at brewbyyou.net> Subject: RE: Too much beer I'll have to confess that sometimes I also find 5 gallons to be alot of beer. I'm usually the only one drinking what I brew, as my wife doesn't drink much, if any beer. And I don't drink every day. So 5 gallons can be alot, and last for awhile, especially when I have 2 or 3 batches, figure that's 4 or 6 cases. I figure I *might* drink a six pack per week. I also find I still buy just as much, if not more commercial beer. And good stuff - right now I have Fuller's London Pride, Abbey D'Leffe, Czechvar, and Hop Devil, along with alot of leftover bottles from cases of things like Bigfoot, Celebration, Young's Old Nick, etc - so I have alot of beer on hand, especially for one person. But I like having the selection and the choice. One thing I've taken to doing is brewing 3 gallon batches sometimes when I brew, especially for the bigger beers. This usually works out to be about case plus 4 - 6 bottles. for 3 gallons, I use a 5 gallon carboy as a primary fermenter and then a 3 gallon glass carboy as a secondary. I have 3 gallon carboys anyway, because I sometimes I use them for 3 gallon wine kits, and I've also recently started using them for mead - something else I've wanted to try for awhile, but not 5 gallons. I would certainly say there's no shame in brewing 3 gallons, if that's a more comfortable batch size for you. Lots of advantages, too - fewer bottles to buy, (and fill), smaller pot required, comes to a boil faster, cools down faster, etc. Its very easy to formulate 3 gallon batches, especially if you either own software like promash or you can use the free calculator at beertools.com. Give it a shot if you're finding 5 gallon is too much for you. Best, Bill Return to table of contents
Date: Sat, 5 Jul 2003 09:30:03 -0700 (PDT) From: Robert Marshall <robertjm at hockeyhockeyhockey.com> Subject: Re: too much beer... Hi Grant! I have the exact same problem as you do. Five gallons for myself is a LOT of beer. I'm not a heavy drinker so one or two in a day is my usual intake. Anyways, to your question. I use the same 6 gallon bucket fermentor for the primary. The co2 cap will definately form in the headspace, especially if its very violent like a barleywine. You just have to make sure you have a built up starter so that the lagtime isn't too long. For the secondary, I'd recommend buying a 2.8 gallon carboy if you can get them in Australia. Headspace in the secondary will oxydize your beer pretty quicky. I had a bock I did in one of the smaller carboys, yet I came up short, with the beer only reaching the shoulders. While the beer was consumable, all the reviews I had from contests said they recognized the oxydized flavor component. Another rather bizare option, taken from home winemaking, would be to use a whole bunch of sterilized glass marbles. Just fill the carboy ever so gently with the sterilized marbles and them rack the beer into the bottle. Its a pain in the butt and runs the risk of glass chipping in the carboy when the marbles hit the bottom, but it is an option. Not knowing how much marbles cost, it might be just as cost effective to buy the smaller carboy :-) Good luck!! Robert - ------------ Date: Fri, 04 Jul 2003 16:23:36 +1000 From: Grant Family <grants at netspace.net.au> Subject: too much beer... ... I already have an (expensive) 5G fermenter, and don't want to buy a smaller one, so would it be criminal to try a smaller brew (with lots of airspace)? Wouldn't the carbon dioxide push the oxygen out fairly well?... - ------------ Return to table of contents
Date: Sat, 05 Jul 2003 23:18:45 +0000 From: "Dave Larsen" <hunahpumonkey at hotmail.com> Subject: AHA Pub Discounts I've never used my AHA Pub discount until recently. Unfortunately, there are no participating pubs in Tucson. That is why I got so excited this 4th of July holiday. My wife and I traveled to Scottsdale to visit the wife's parents. The girls went out to do some shopping leaving my father-in-law and I to hang out. About lunchtime, I said, "Hey! I've got like a 20% discount at the Rock Bottom Brewery with my AHA card. Isn't there one up the road? Let's go to lunch and give it a try." So off to lunch we went. The food was okay and the beer was okay, and when it came time to pay the check, we gave the girl my discount card and a credit card. She comes back with the credit card slip to sign and we look it over. Hmmmm. The math does not come out right. There is only about 10% taken off. "Hey miss! Excuse me miss! The math does not seem right on this check. There is only 10% taken off this check. I think this discount card say 20%." "Oh that only applies to the card holder's food and beer, not the whole check." My father-in-law and I kind of looked at each other with a look saying, how lame is that? As we get up to leave the manager stops us saying, "I understand there was a question as to your discount card." He proceeds to tell us that discount only applies to the homebrewer holding the card and that they can't go around discounting the check for large parties of people, or some such nonsense. We try to argue that here they go going to all this trouble in participating in the AHA Pub Discount program. You think 20% is a good deal so you check it out, and afterwards you feel like you were tricked into going there. It was misleading. They may have gotten and extra $2.50 that day, but I'll likely never go there again. In essence it had the opposite effect that they were trying to achieve. The sad part is that if the card had said 10% discount and they gave me 10% of the whole check, which would have come out to about the same actual amount, I would not have had an issue. I would have thought that it was a pretty good deal. They guy definitely did not understand, and it was really not worth arguing about, so we finally left. I have to admit, though, that it left a sour taste in my mouth. Has anybody else had any issues using their AHA Pub Discounts? Dave Tucson, AZ Return to table of contents
Date: Sat, 5 Jul 2003 18:40:17 -0700 From: "Chad Stevens" <zuvaruvi at cox.net> Subject: Pressure cooking Renner et al. talkin' 'bout cookin' grits reminded me of a fine paper by Ralph Waniska: "Perspectives of Starch Functionality and Methods of Analysis in Food Systems." www.msstate.edu/org/fsfa/Vol1/4-1-waniska.htm It's a good read. Readers digest version: basically, starch is about 30% amylose and 70% amylopectin. Amylose breaks down easily in a boil and is easily converted and subsequently fermented. Amylopectin requires time/pressure/shear forces to gelatinize. Incidently, amylopectin is where you get your beta-limit dextrin from. If you're going for mouth feel, it's best to boil the dukie out of the adjuncts. Long story short, pressure cookin' is the way to go. Chad Stevens San Diego Over the last six months: 4.6% American Wheat 8.6% Yuleol 8.7% Strong Golden 7.2% Bierre de Garde 5.6% Dry Stout 4.5% Worst Bitter (don't ask) 5.2% American Wheat 9.8% Doppel Bock 7%? Chicha 5.2% Munich Dunkle 5.0% old Bruin 5.4% Bohemian Pilsner (Good thing there are two adults in the household or I'm sure the feds would take me away.) 0-3 per day, usually 2. Benchmark Brewery Return to table of contents
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