HOMEBREW Digest #4330 Sat 23 August 2003

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  You got mail (Thomas Rohner)
  False Bottom Perforation Size (Ken Cada)
  CO2 ("Haborak, Kevin")
  can't thank the Gump-Cone-Fischborne troika enough (Marc Sedam)
  Question for Dr. Cone 2003--mash hopping (Marc Sedam)
  Licorice Flavor ("H. Dowda")
  re: anti-foam (Michael Owings)
  HBD Prodigal Son ... sorta ("Gary Smith")
  Henry's law and DO ("Dave Burley")
  Promash settings & RIMS ("Gary Smith")
  RE: poisonous CO2 ("Drew Avis")
  re: unknown hops (Sean Carothers)

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---------------------------------------------------------------------- Date: Fri, 22 Aug 2003 10:43:51 +0200 From: Thomas Rohner <t.rohner at bluewin.ch> Subject: You got mail Hi all maybe you also saw the movie with Meg Ryan. But it takes all the romance out of it, when you receive 300 mails, that are virus generated. I saw it yesterday on our company mail and i was happy that my private one wasn't the target yet. It changed. I got 290 mails this morning. The janitors at hbd.org must be pretty busy to clean this whole bulls---. I got about 5 from the HBD mail responder. As if the spam problem wasn't enough, this starts to make email unusable as a communication media. All the best and a spamfree homebrew Thomas Return to table of contents
Date: Fri, 22 Aug 2003 08:25:06 -0400 (EDT) From: Ken Cada <kcada at cas.org> Subject: False Bottom Perforation Size I've noticed that the sizes of the perforations in false bottoms vary among 1/8" (Zapap), 3/32" (William's, Beer, Beer, & More Beer), ~5/64" (Listermann's Phalse Bottom), 1/16" (St. Pat's). Has anyone ever seen a study as to what effect changing perforation size has on such things as vorlauf, sparge time, efficiency or (shudder) stuck sparge? I assume the higher the percentage open the better, hence minimal solid space between holes seems desirable. I use a MALTMILL (fixed at 0.045"), if that's a factor. Thanks to all! You've taught me a lot! Ken Cada Westerville, OH E-mail: kcada at cas.org Return to table of contents
Date: Fri, 22 Aug 2003 06:00:15 -0700 From: "Haborak, Kevin" <KHaborak at golder.com> Subject: CO2 >>>I don't believe there would be a "rocket" flying around your brewery. CO2 is the gas used in many fire extinguishers so it's not poisonous It is poisonous, actually even brething O2 can kill you given the proper conditions, just as drinking to much water can lead to death. You have to take both of these examples to tremendous extreems for it to happen, but the general gist is that anything is poisonous given the proper dosage. Kevin. Return to table of contents
Date: Fri, 22 Aug 2003 09:11:03 -0400 From: Marc Sedam <marc_sedam at unc.edu> Subject: can't thank the Gump-Cone-Fischborne troika enough At first I had questions. Then my questions had questions. Then my grand-questions told the first set of questions to sit down and shut up. Good god...I know NOTHING about fermentation science. Thank you so much. I find myself reading and re-reading the questions and answers repeatedly in hopes that something sinks in permanently. Thanks Gump. Oh...and I did figure out how to take out the valve on the Hoff-Stevens keg eventually. - -- Marc Sedam Chapel Hill, NC Return to table of contents
Date: Fri, 22 Aug 2003 09:31:34 -0400 From: Marc Sedam <marc_sedam at unc.edu> Subject: Question for Dr. Cone 2003--mash hopping Dr. Cone, By virtue of a little experimentation, I stumbled across what may have been an older brewing process whereby the flavor and aroma hops are added to the MASH and not the copper. The resulting flavor seems to be more "full" and "smooth" when compared to regularly hopped batches of the same type. I also have seemed to notice that this phenomenon works best with soft water and/or with lighter beers. It shines in lagers, bitters, and IPAs, but seems to do little for porters and stouts. Do you know of anything in the literature which would suggest WHY this works? The flavor is similar to "first wort hopping" (the rediscovered German technique of adding flavor/aroma charges to the warm wort). Due to my observations on the water chemistry and beer styles, I'd suggest that pH may have a big role...but I am guessing. Cheers! marc - -- Marc Sedam Chapel Hill, NC Return to table of contents
Date: Fri, 22 Aug 2003 07:09:57 -0700 (PDT) From: "H. Dowda" <hdowda at yahoo.com> Subject: Licorice Flavor What is considered to be the most common source of 'licorice' off flavor? Thanks Return to table of contents
Date: Fri, 22 Aug 2003 08:46:02 -0500 From: Michael Owings <mikey at swampgas.com> Subject: re: anti-foam I'll second Brian's suggestion to try using less of this. Bearing in mind that I use the stuff to prevent wort boil over, both when actually brewing and when making starters, I have found that a few drops is enough. For an 8-gallon starting boil volume, I use about 8 drops or so. Of course I don't really use it for keeping the head off of a ferment, so YMMV. A drop or two in a 3 liter starter boiled in an erlenmeyer flask completely stops boilover. I generally add it just as the contents are coming to a boil. In any case, it seems to have no effect on head retention of the finished product. Pretty good stuff IMHO. cheers -- m ==== Teleoperate a roving mobile robot from the web: http://www.swampgas.com/robotics/rover.html Return to table of contents
Date: Fri, 22 Aug 2003 12:35:27 -0500 From: "Gary Smith" <mandolinist at ameritech.net> Subject: HBD Prodigal Son ... sorta HI all after a year of non posting, 1-2 years ago I was involved in building a RIMS system and many here were so helpful in getting it going & giving me ideas and support. I brewed two batches and then disappeared from the group. I took a fall injuring my hand and knee, had some relationship problems & a few other monkey wrenches including a downed computer & all this came at pretty much the same time. I stopped brewing after those two batches & haven't done anything brew related for the last year. I'd planned on brewing in the basement last fall & brought the RIMS down there but since I didn't have a hood for ventilation I decided to not brew during the winter. I brought it out onto the back porch only 3 weeks ago and started brewing again. So let me express my apologies to any who wondered for the abrupt departure. Onto brewing :-} My first batch 15-16 days ago was an attempt at 10.5 gal of Fullers ESB clone. Since I tend to prefer hoppier beers I added just a bit more bittering than style would dictate. I had forgotten how well the RIMS works and it was wonderfully effortless and an incredibly clear run-off. Three days ago I made 10.5 gal of an IPA and it too was so nice to make with the RIMS. When I built the RIMS I bought an extra long (22") ultra low watt density heater element for the chamber. I was able to get a custom length SS chamber from MovingBrews before he went out of the market so the chamber is about 8" longer than the MovingBrews standard size. I've got the element hooked up to 110V but think I would like to find a leg from the other side of the breaker box, add another Solid State Relay and connect it as 220V just to accelerate the ramping times during mashing somewhat. It's a one tier RIMS with two mag drive pumps. I use SABCO kegs/false bottoms and use an Omega PID as controller. For heat efficiency I have the mash tun and sparge vessel insulated on the top, sides and bottom with metalized bubble wrap. The RIMS chamber is also wrapped with the metalized bubble wrap. All the Noprene hoses have foam insulation like used for A/C & hot water piping. When I sparge, the water is brought in through the RIMS chamber and the sparge temp is maintained. Throughout the mash the temp varys nothing greater than one degree from what it is set at. Actually, the current ramp times aren't bad but the heating element is something like 82" straightened out and it's a 6,000 watt element. The manufacturer said with 110V it provides 1,400 watts. If I were to run the element at it's designed 6,000 watts with the extra long length, I don't see caramelization as a factor. Anything to reduce the brewing time is of course a help and the only slack time in this process for me is the ramp time. Tomorrow I'm brewing a wheat beer, haven't decided on the complete bill yet but I have a starter of Wyeast 333 going right now. I need to use up what's left of my DWC from 1 1/2 years ago before it's too old. Feels good to be back to brewing! Cheers, Gary Highland, IN Return to table of contents
Date: Fri, 22 Aug 2003 13:54:45 -0400 From: "Dave Burley" <Dave_Burley at charter.net> Subject: Henry's law and DO Brewsters: Jim Cairnes says that Henry's Law states that the partial pressure of oxygen in the gas above a liquid ( AT EQUILIBRIUM - DRB) should be the same as in the liquid. To be perfectly correct, it is the ACTIVITY in both phases which are equal at equilibrium according to Henry's Law. This explains Jim's comments about some of the extraneous factors which affect the activity and make the response to partial pressure non-linear. But to a good approximation in normal circumstances the approximation is workable. Membrane effects and such are not in the purvue of Henry's Law, but are real problems. Keep on Brewin' Dave Burley Return to table of contents
Date: Fri, 22 Aug 2003 13:38:43 -0500 From: "Gary Smith" <mandolinist at ameritech.net> Subject: Promash settings & RIMS Hi, As I'd mentioned in my earlier post, I'm getting back to homebrewing. I have purchased Promash and wondered if anyone here with an efficient RIMS system has made particular System Setting changes to match their RIMS brewery. If so, I'd appreciate knowing which changes were made so I could incorporate them into my defaults. If they're too extensive for you to want to type them in here, I'd be happy to phone call you when both of us could have the screens open to make the changes that way if that works you. Cheers, Gary Smith Return to table of contents
Date: Fri, 22 Aug 2003 14:55:43 -0400 From: "Drew Avis" <andrew_avis at hotmail.com> Subject: RE: poisonous CO2 Ed Benckert sez: "Ever stick your head in your fermenting bucket and take a sniff of the beer, forgetting that theres a blanket of CO2 on it? I have. Burns your sinuses out, tears your eyes up as you vision goes dark for a second. " Safety tip: you get the same effect if you happen to primary in a converted chest freezer. I recently fermented 10 gals of wheat ale, and noticed some build-up of condensation at the bottom of the freezer. Leaned in with a cloth to clean it up and... got that burning sinus, tearing eyes, and darkened vision for a second. Quickly stood up with a vision of SWMBO finding me, passed-out and possibly asphyxiated, head first in the open chest freezer. Be careful out there! Drew Avis ~ Ottawa, Ontario - -- http://www.strangebrew.ca Return to table of contents
Date: Fri, 22 Aug 2003 14:15:48 -0700 (PDT) From: Sean Carothers <seancarothers at yahoo.com> Subject: re: unknown hops I usually use the Hass webpage to I.D. different types of hops: http://www.johnihaas.com/agronomy/varieties.htm?region_key=USA On the left there is also a link for European and Australian varieties. It helps a lot if you can get a leaf from the plant. Also, keep in mind that there are a few "ornamental" varieties of hops around. Sean Return to table of contents
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