HOMEBREW Digest #4566 Tue 27 July 2004

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  IR Thermometers (No-Contact) ("National Midnight Star Brewery")
  Berliner Weisse, finished! (Chad Hogan)
  Adding gelatin to the keg (Doug Moyer)
  Re: PU, weve been robbed (Braam Greyling)
  Dry Hopping & Berry adding ("Gary Smith")
  I've been robbed ("Jim Bermingham")
  lagering ("Shawn E Lupold, Ph.D")
  recipator is back! (Jeff Renner)
  RE: REcipator's back and other stuff... (Pat Babcock)

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---------------------------------------------------------------------- Date: Mon, 26 Jul 2004 22:14:53 -0400 From: "National Midnight Star Brewery" <nmstarbrewery at charter.net> Subject: IR Thermometers (No-Contact) I have been researching IR thermometers for measuring the Mash Temperature and the post wort chiller temperature (and as a neat toy!). The concept is that you point it what you want to measure and it gives you the digital result without contaminating anything. A fairly cheap model can be seen at http://www.extech.com/instrument/products/alpha/IR201.html. Anyone have any experience using these IR thermometers to measure the mash temp (of course you will need to mix well prior and it is only a surface measurement) or liquid temps? Any experience to share will help and if you know a better model/price, even better. Thanks in Advance! William Menzl Midland, Michigan [99.8, 344.8] Apparent Rennerian National Midnight Star Brewery nmstarbrewery at charter.net Return to table of contents
Date: Mon, 26 Jul 2004 21:05:21 -0600 From: Chad Hogan <chad.hogan at gmail.com> Subject: Berliner Weisse, finished! Hi everyone, A few weeks back I posted about my experiments with Berliner Weisse. I have just started drinking this, and I'm extremely happy with the results. Briefly: 50/50 pale/wheat grain bill, just shy of 2kg each. 25 minute protein rest, decoction to 155F with an ounce hallertauer simmered for 15 minutes in the decoction, 60 minutes saccharification, 165F mashout, 23 litres collected and left to cool. ~1.032 OG. No boil, with some raw grain added twice a day for four days for infection. A wild ferment and krausen appeared for about three days. On the fourth day I pasteurized, chilled, and pitched a dry ale yeast, with a gravity of high twenties. It finished at ~1.006 or so. I primed fairly heavily and bottled almost three weeks ago. It pours a very cloudy pale straw yellow with a big white foamy head that shrinks but doesn't go away entirely. Carbonation is quite high. On the nose it's sour and somewhat grainy. The initial flavour is quite tart and sour, very refreshing. In the aftertaste there is a moderate wheaty grainy taste and a nice light but chewy finish. No real bitterness at all. It feels quite light and effervescent to drink. No DMS or sulphur detectable. I don't know the pH of the beer, but for me it is about as sour as lemonade (not from a mix, but real homemade lemonade). From what I'm told, that's not quite as sour as the real thing. I've never had a "real" BW so I have nothing to compare this to. I imagine I could have just left the wild stage for a longer time, especially if I had an accurate measurement of pH. I highly recommend this beer to anyone. There is some level of risk of bad infection from bacteria of ill repute, but I'll be doing this again without a doubt. Raj A. suggested a citrusy dry hop, and I think it would go beautifully with this beer. Thanks to everyone for all the suggestions and advice. ...here's to hoping I get a HBD delivery tonight! Chad Hogan Calgary, AB, Canada Return to table of contents
Date: Mon, 26 Jul 2004 20:57:45 -0700 (PDT) From: Doug Moyer <shyzaboy at yahoo.com> Subject: Adding gelatin to the keg Brewers, Do any of you add gelatin while kegging? If so, what concerns or additional steps do I need to be aware of? Brew on! Doug Moyer Star City Brewers Guild Roanoke, VA http://www.starcitybrewers.org Return to table of contents
Date: Tue, 27 Jul 2004 08:47:57 +0200 From: Braam Greyling <braam.greyling at azoteq.com> Subject: Re: PU, weve been robbed I was really worried that they would do this. I wrote a letter to the Pilsner Urquell brewery when they were bought by SAB. They gave me the assurance that they will not change the beer. This is really a great dissapointment. I guess money talks.... > Ant wrote: > > Tonight our BJCP study group tasted two Pilsner Urquell's. > The first had a sell by date of 2001 and the second 2004. > > The 2004 beer was sweet compared with the 2001 version, > and had far less hop character. Bitterness and > maltiness were about the same, but the 2001 beer > was far more complex. > SAB claim to have merely standardised the process, > but based on our experience tonight, I am sure that > they have changed the hopping schedule, > and that we are poorer for it. - -- Return to table of contents
Date: Tue, 27 Jul 2004 07:18:11 -0500 From: "Gary Smith" <mandolinist at ameritech.net> Subject: Dry Hopping & Berry adding Thanks to everyone for the advice. I've just added dry hops to two secondaries and it'll be interesting to see how well this comes out. As with many other things in our hobby there seems to be different ways to successfully do the same thing. I'll post my success or non-success as the beer ages. Cheers all, Gary Return to table of contents
Date: Tue, 27 Jul 2004 08:18:08 -0500 (Central Daylight Time) From: "Jim Bermingham" <bermingham at antennaproducts.com> Subject: I've been robbed Ant Hayes is complaining about being robbed by SAB because they changed their hop schedule for Pilsner Urquell. I want to report that I too have been robbed. Dave Burley was telling me what to do to fix my walk in cooler in Sunday's digest. I just about had the thing fine tuned to where it would hold a 48 degree temperature. I got home last night and found it was gone! It had disappeared as fast as it had appeared. Today I find out that it must have been Steve Jones that took it. It was nice while I had it. Steve you had better keep looking over your shoulder. Me and a few of the Boys from Bubba's back room might just be planning a trip to Johnson City one day soon. Best, Jim Bermingham Millsap, TX Return to table of contents
Date: Tue, 27 Jul 2004 10:06:46 -0400 From: "Shawn E Lupold, Ph.D" <lupolds at jhmi.edu> Subject: lagering Fellow brewers, I think I'm finally ready to brew my first lager (after more than a decade of brewing)! I have a boatload of hopefully simple questions for you lager heads: 1) I bottle my beer. How does self carbonation work after the long lagering process? Do I need to add extra yeast for bottling? If so, an ale or lager yeast? After carbonation, do the bottles need to be stored at a refrigerated temperature to avoid off flavors? 2) I don't have a PID temperature controller. Can I still make good lagers with a fridge? I can control the temperature relatively well from ~46 F to 55 F, but I won't be able to do a one degree step down as I've heard some people ferment lagers. 3) Is it best to pitch at room temp and ramp down to 50 F or can I grow my yeast starter at 50 F and then pitch when my wort has chilled to 50F? 4) I've also heard of a higher primary fermentation followed by a much cooler lagering temp. What works best? Thanks in advance for your comments. Lost in lagerland, Shawn Return to table of contents
Date: Tue, 27 Jul 2004 12:31:52 -0400 From: Jeff Renner <jeffrenner at comcast.net> Subject: recipator is back! The subject says it all. http://hbd.org/recipator/ Thanks for recovering this valuable resource, Pat. 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: Tue, 27 Jul 2004 13:05:49 -0400 From: Pat Babcock <pbabcock at brew.hbd.org> Subject: RE: REcipator's back and other stuff... Greetings, Beerlings! Take me to your lager... Agh! I've been remiss! As Jeff points out, the recipator is back in operation(http://recipator.com works, too...); however, the responsibility for this blessed event falls squarely upon the shoulders of Mark Riley, who swooped in like a cyber Robin Hood to make right that which he gave to the poor denizens of the HBD Forest long ago, and which I had usurped in moving everything to another the kingdom. On another note, I've heard rumblings that the new mailing routine did not, in fact, deliver an HBD to everyone last night. I noted, for instance, that my work email had only one, though it had been receiving it right along. I also noted that the one it had was from the OLD routine. But, on the heartening side, I also had one in my hbd.org email account which was NOT receiving it. This one was from (you guessed it!) the NEW routine. So, I'd expect, some who were not receiving the Digest did, and some who were maybe didn't, and, just by chance, a few who received two? How absolutely befuddling! Today, assuming there are enough posts in the queue, only the NEW routine will be in operation, but it will also request delivery and "read" receipts, and write to a log file each and every time it generates a Digest. The former will help to diagnose what may be going on "out there", and the latter will tell me more about what's going on "in here". With that knowledge, maybe I can steer us out of the woods... See Ya! The Sheriff of Nothingham Return to table of contents
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