HOMEBREW Digest #4562 Tue 20 July 2004

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  Getting rid of steam kettle ("Patrick Hughes")
  invertase confusion, external inversion vs cell wall constricted? ("Fredrik")
  I am an idiot ("Patrick Hughes")
  Regulator problem? (Jeremy Hansen)
  Yeast starter questions (John Harvey)
  Hello ("Scott D. Braker-Abene")

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---------------------------------------------------------------------- Date: Sat, 17 Jul 2004 22:07:58 -0500 From: "Patrick Hughes" <pjhinc at eriecoast.com> Subject: Getting rid of steam kettle Is there a HBD site where one can buy sell or trade brewing equipment? I did look with no luck. Patrick H. Return to table of contents
Date: Sun, 18 Jul 2004 16:56:00 +0200 From: "Fredrik" <carlsbergerensis at hotmail.com> Subject: invertase confusion, external inversion vs cell wall constricted? I recently considered the details of SC sucrose utilization, then I did some more reading and now it appears to exist many kinds of invertase, some are integrated into the the cell-wall, some seems to be freely exctreted into the environment. I have not yet understood which of these mechanism are most relevant and rate delimiting for brewing yeasts. I am going to make a crude model for the sugar uptake, and now the question is how to attack sucrose? At first I though of a model, where yeast simply excretes invertase (triggered by some sucrose signaling system) and then there is a "simple" external inversion, and the actual uptake is via the normal glucose and fructose transporters, however if these cell-wall invertase enzymes are significant it turns out more complex. So, does anyone have an opinon on the locatation of the most significant invertase enzymes? would ignoring the surface enzyme and just considering external inversion be a fair assumption? /Fredrik Return to table of contents
Date: Sat, 17 Jul 2004 22:18:57 -0500 From: "Patrick Hughes" <pjhinc at eriecoast.com> Subject: I am an idiot Ignore my last post about equipment buying and selling. I just read the intro paragraphs to the HBD for the first time in several years and saw the line about the fleamarket. I knew I had seen that somewhwere. Now if I could remember how to delete posts that are in queue. Patrick H. Return to table of contents
Date: Mon, 19 Jul 2004 21:20:07 -0500 From: Jeremy Hansen <cfjh at eiu.edu> Subject: Regulator problem? Hi gang. I've got a Corny keg system which is really still very new. I just got my tank back from being filled. When I hook it up to the regulator, the first thing I did was turn on the tank. Immediately the low-side guage shot up and the regulator started to vent. I opened the valve to the keg, and the gas flowed into the keg, and the low-side guage went down. However, as I let it sit, it just kept giving more and more pressure the the keg, and the guage showed this. I had the screw almost entirely out, and it was still climbing up past 30 psi. What's going on? As a postscript, did I damage something by doing things out of order? Is there as specific order to opening valves? My setup is like this: tank---regulator-----valve----three way distribution with valves----kegs Jeremy Return to table of contents
Date: Tue, 20 Jul 2004 01:18:40 -0700 (PDT) From: John Harvey <theharv0157 at yahoo.com> Subject: Yeast starter questions First of all, I'd like to thank the people who responded to my earlier question (HBD #4556) about my APA hop aroma question. I believe I found the culprit; as several of you suggested the Cascade hops I purchased were "the last of [the LHBS's] order." They didn't say how old they were, but if 2oz of hops in the finish didn't do it... (cough)... 'nuff said. I dry hopped and things should be all good. I do have a couple more questions regarding yeast starters I was hoping the wisdom here could enlighten me on. 1/ There have been conflicting opinions on this in the archives. Is it better to pitch at high krausen (of the starter); e.g., 12h after "starting" the yeast starter, or to let it ferment to completion, thereby producing more cells? Put another way, is it better to pitch less cells in the log phase, or more cells in the stationary or death phase? 2/ I have heard various "optimal" gravities for yeast growth, ranging from 1.020 to 1.040 or so. It seems to my naive mind that more gravity = more food = more yeast cells = better starter. Why am I wrong? There are obvious osmotic issues, but they seem minimal for yeast. Thanks again for the education. John. Return to table of contents
Date: Tue, 20 Jul 2004 13:48:38 -0700 (PDT) From: "Scott D. Braker-Abene" <skotrat at yahoo.com> Subject: Hello Hello, My Name is Skotrat and I am a home brewer. You may remember me from such Digests as "PLAID - What is It?" and "Hey Pat why don't you run the Digest for a while". I live in New England now and have no idea how far I am from Renner anymore. I have lost my way but found the path back to the HBD. Nice to be here. C'ya! -Scott "was the CLINITEST DEBATE ever resolved"? Abene ===== "My life is a dark room... One big dark room" - BeetleJuice http://www.skotrat.com/skotrat - Skotrats Beer Page http://www.brewrats.org - BrewRats HomeBrew Club Return to table of contents
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