HOMEBREW Digest #4552 Wed 30 June 2004

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  Re:  aging lambic softens? (MOREY Dan)
  CO2 and cold ("Steve Arnold")
  Are you receiving it yet? (Steven Parfitt)
  Re: Conical fermenter (Todd Goodman)
  Pressure cooker gaskets ("Rob Dewhirst")
  Pressure cooker gaskets ("Strom C. Thacker")
  SPAM filtering services... (Pat Babcock)

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---------------------------------------------------------------------- Date: Tue, 29 Jun 2004 09:02:07 -0500 From: MOREY Dan <dan.morey at cnh.com> Subject: Re: aging lambic softens? Raj asks, "Regardless of the mechanism, has anyone else noticed that sour ales age softer?" Two years ago, I brewed a plambic kriek using the Wyeast lambic blend #3278. I aged it on the fruit and oak for 1 year and then bottled. Unlike my first attempt, this batch was intensely sour at bottling. I was quite happy with the sourness, but it lacked the Brettanomyces bruxellensis character (horsy). After a year in the bottle, I was disappointed to find that most of the sourness has disappeared, with Brettanomyces lambicus "pie cherry" being the dominate character. Still no bruxellensis. While I still enjoy this kriek, I think it was actually better when it was young and sour. I still need the bottle my oud bruin. It has been aging on oak for about a year now. Hopefully it doesn't lose its sourness too. Looking forward to brewing my next plambic! Cheers, Dan Morey Club B.A.B.B.L.E. http://hbd.org/babble [213.1, 271.5] mi Return to table of contents
Date: Tue, 29 Jun 2004 22:26:07 -0500 From: "Steve Arnold" <vmi92 at cox-internet.com> Subject: CO2 and cold Does anyone keep their CO2 tank in their chest freezer with their kegs? I assume that if I did this I would use CO2 faster, but I have a big restaurant sized CO2 tank, so would I use it a lot faster, or just a little faster? These are, of course, strictly scientific measures. -Steve Fort Smith, AR Return to table of contents
Date: Wed, 30 Jun 2004 05:21:50 -0700 (PDT) From: Steven Parfitt <thegimp98 at yahoo.com> Subject: Are you receiving it yet? This is the first digest I have received in many moons. I think I'll dirnk a beer to celibrate (tonight when I get home). Steven, -75 XLCH- Ironhead Nano-Brewery http://thegimp.8k.com Johnson City, TN [422.7, 169.2] Rennerian "There is no such thing as gravity, the earth sucks." Wings Whiplash - 1968 ===== Return to table of contents
Date: Wed, 30 Jun 2004 13:28:56 -0400 From: Todd Goodman <tsg at bonedaddy.net> Subject: Re: Conical fermenter Gary Smith in HBD #4549 asks: >So... Anyone using a conical fermenter while using sabco size kettles to >brew with? If so what size batches are you making & how do you feel >about the size of your fermenter? Would you find a larger conical is >better >or is what you have just right? > >Thanks, > >Gary I'm using a 24 gallon conical from Beer Beer and More Beer and Sabco kettles (three actually.) I used to brew 12 gallon batches, but will now brew closer to 22 or so gallon batches. I used to use one Sabco kettle for heating sparge water, one for mashing/lautering and one for boiling. I can only fit two kettles on my commercial stove so when going to the 22 gallon batches I needed to split the the mash/lauter and boil between two of the kettles and come up with some other method of heating sparge water. What I settled on was a 33 gallon barrel from US Plastics and four electric hot water elements that I can turn on and off independently. I actually haven't made the inaugural voyage with this setup yet, but plan to shortly. I've brewed a few 12 gallon ale batches that I've fermented in the 24 gallon conical (without temp control...) I hesitate to say it, but I think it might have made more sense for me to get two 12 gallon conicals. But then I wouldn't have had as much fun building my new hot liquor tank... Todd Return to table of contents
Date: Wed, 30 Jun 2004 13:14:57 -0500 From: "Rob Dewhirst" <rob at hairydogbrewery.com> Subject: Pressure cooker gaskets Without knowing the make and model of pressure cooker, I can only suggest lehmans.com as a source for gaskets. Also be sure to have your pressure gauge checked before using (even if the gauge is new). High or low can both cause really bad problems. Most county extension offices will do this for free or $5. Just take the lid in. The extension office might also be able to tell you a local source for gaskets. Return to table of contents
Date: Wed, 30 Jun 2004 14:58:29 -0400 From: "Strom C. Thacker" <strom at wort.org> Subject: Pressure cooker gaskets Todd, http://www.goodmans.net/ has a lot of pressure cooker stuff, though I've never ordered from them. Cheers, Strom Newton, MA Return to table of contents
Date: Wed, 30 Jun 2004 19:17:28 -0400 From: Pat Babcock <pbabcock at brew.hbd.org> Subject: SPAM filtering services... Greetings, Beerlings! Take me to your lager... OK! Things are starting to get back to some level of "normal" re: Digest delivery. All this "up close and personal" has revealed an iteresting thing: many of you are not receiving your Digest even now, and, no matter what I do in the Digest code, you never WILL receive it. Why? You've subscribed to one of the various SPAM filtering services that intercept your mail, and demand that the sender reply to some message, or click through to some website in order to be "whitelisted" to mail to you. This is to prevent the lazy SPAMmers and machine processes from sending you mail. Well, folks, the HBD is a machine process, and any requests to reply or click through are silently discarded. if you wish to receive the Digest, YOU must allow it to mail through you. It can't, and I won't. If you cannot, then please save the server load and unsubscribe from the Digest - you can still read it on the web. (I'm considering putting such a mechanism in front of the HBD queue, though - that will suredly cut the spam and virus mail out, rendering Spencer and I... ...obsolete!) See ya! The Troll Under The HBD Bridge Return to table of contents
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