HOMEBREW Digest #4594 Tue 31 August 2004

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  Re: Safe Steam Delivery ("Michael O'Donnell")
  efficiency (leavitdg)
  Ginger Root (leavitdg)
  Re: Mashing with Steam (SIMM) (cboyer)
  RE: Mashing with Steam (SIMM) ("Ronald La Borde")
  Re: efficiency ("Richard S Sloan")
  corn vs. grape sugar (Alon Philosof)
  Phil Rowdy Yates ("Dave Burley")
  Help please - I am new to homebrewing (homebrewing)

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---------------------------------------------------------------------- Date: Mon, 30 Aug 2004 22:03:03 -0700 From: "Michael O'Donnell" <mooseo at stanford.edu> Subject: Re: Safe Steam Delivery Gary's got himself a wallpaper steamer! Just looking at the steam gun, I'm thinking that it must be quite the hot ticket for blasting crud off the inside of corny's, sanitizing the inside of a CFC, etc.... most anything needing to be clean and sanitary. Does it work for these sort of applications? cheers, mike Monterey, CA At 08:19 PM 8/30/2004, you wrote: >As I mentioned in my previous post, the real key to the system is a >safe and simple steam delivery device. Return to table of contents
Date: Tue, 31 Aug 2004 06:48:13 -0400 From: leavitdg at plattsburgh.edu Subject: efficiency Richard <rssloan at household.com> mentions a rise in efficiency with the addition of Amalyaze Enzyme. My question is why cannot this be gained without the enzyme? Perhaps the process needs to be looked at more closely? Temperatures, types of base malt used, etc? Just wondering why this rise in efficiency cannot be found without the added enzyme? ..Darrell Return to table of contents
Date: Tue, 31 Aug 2004 06:53:09 -0400 From: leavitdg at plattsburgh.edu Subject: Ginger Root I am preparing to bottle a "Spiced Stout" but want to increase the taste of ginger in the final product. So I am planning on using a juicer to extract the fresh juice from a hunk of root. I plan on taking the temp of the juice up to 170F for several minutes, but am uncertain as to whether there should be an adjustment to the amount of corn sugar used in bottling? In other words, isn't there some residual sugar in the ginger root juice that should be accounted for? Happy Brewing! ..Darrell [544.9 miles, 68.9]Apparent Rennerian Return to table of contents
Date: Tue, 31 Aug 2004 10:04:03 -0400 (EDT) From: cboyer at ausoleil.org Subject: Re: Mashing with Steam (SIMM) Thanks much to Gary for taking the time to respond to my query re: steam. The wallpaper remover idea looks like a very good one, and far safer than a highly pressurized system. A couple add-on questions, if I may, Gary: What's a typical ramp rate for your temperature? Since it is a low-pressure (I am assuming) system, with what appears to be a lot of condensate, are you adding much water into your mash? One extra -- do you have drawings or blueprints of this system? Congrats on a well-built and handsome system. Cheers, Charles http://www.homebrewhelp.com Return to table of contents
Date: Tue, 31 Aug 2004 09:43:51 -0500 From: "Ronald La Borde" <pivoron at cox.net> Subject: RE: Mashing with Steam (SIMM) Gary, That steam rig of yours is beautiful. Thanks for the photos. It's fantastic - better than 409. Ron ===== Ronald J. La Borde -- Metairie, LA New Orleans is the suburb of Metairie, LA www.hbd.org/rlaborde Return to table of contents
Date: Tue, 31 Aug 2004 09:40:57 -0700 From: "Richard S Sloan" <rssloan at household.com> Subject: Re: efficiency In regard to my post about Amylase Enzyme, Darrel asks - "Just wondering why this rise in efficiency cannot be found without the added enzyme?" I'm sure it can be, but not worried about it at this time. My initial reason for using the enzymes was not to try and tweak every last bit of efficiency out of a batch, but due to the modification of one of my regular recipes. I make a Mild with Rye and normally use Crisp Maris Otter for the base malt. This last batch I swapped that for Muntons Mild which I had never used and wanted to make sure everything converted well. Until I get a dedicated brewing space, I like the simplicity of single infusion mashes and a batch sparge even if it can return slightly lower yields. As long as the beer tastes good, and it does, I'm happy. I just wanted to post the results of my own experiences in case anyone else had considered using the enzymes. Cheers! Richard Sloan Relaxing and having a homebrew in San Diego, CA Return to table of contents
Date: Tue, 31 Aug 2004 18:52:35 +0300 From: Alon Philosof <rahel-f at bezeqint.net> Subject: corn vs. grape sugar since both are glucose/dextrose, why is it always said to use corn sugar? cheers, Schrodinger's cat Return to table of contents
Date: Tue, 31 Aug 2004 15:50:58 -0400 From: "Dave Burley" <Dave_Burley at charter.net> Subject: Phil Rowdy Yates Brewsters: I was watching a program on the development of US joint strike fighter jets and a US Navy Test Pilot named Phil "Rowdy" Yates appeared. Phil don't you also fly a plane? Is it the name that influenced you both to become pilots or was that you masquerading? I thought the nickname was appropriate for you also. Keep on Brewin' Dave Burley Return to table of contents
Date: Wed, 1 Sep 2004 00:54:26 +0200 (CEST) From: homebrewing at svetpiva.cz Subject: Help please - I am new to homebrewing HEllo everyone My name is Honza Kocka and I am new to homebrewing. Apart having my family (two lovely kids), full time job, I run the only online daily magazine about beer on czech internet (sorry, it's only in czech) - www.SvetPiva.cz . As we are trying to put one story a day about beer, we are also trying to organize once a month meeting with our readers to taste czech beer either by location, plato etc with professional degustator. At the end of October of this year, we start the very first homebrew club in our country. To make things easy, at the begging we will focus on bohemain pilsners only. Later on we would like to try different beers as well. I have managed to get samples of malt from as many as 6 malters, samples of hops from local producers and some yeat strains as well. But as a new to this field, I would like to ask you a big favour - if anyone has any kind of experience with homebrewing czech style pilsner beer, please write to me and share it with our readers. Anything is good for us - info on equipment, experience, yeast, water, location, preferences,just anything. And if anyone of you is coming to Prague and would not mind to share her/his experience with us,let me know in advance,please. I will try to get people together and we will trade your time for samples of beers from small producers:)). Thanx for reading this email. Please, execuse my english. Thanx for any info and I hope to see some of you in Prague in not too distant future. Have a nice evening (czech time) honza kocka www.SvetPiva.cz Return to table of contents
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