HOMEBREW Digest #4646 Mon 08 November 2004

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  Results of Music City Brew-Off ("Stephen Johnson")
  Feelin Groggy (no thanks) ("Phil Yates")
  Hop leaves (Grant Family)
  electric kettle (Ken Pendergrass)
  Spirit of Belgium 2005 Jan. 14-16 - early registration discount ends Nov. 15 ("Rick Garvin")
  Distilled water cleaning / storage of yeast (K.M.)" <kmuell18@visteon.com>
  Winemaking Digest (Tony Brown)
  Re: Building a Temp Controller ("Michael O'Donnell")
  Woodworking projects for brewers ("Rob Dewhirst")
  Re: "food grade" urea....? (Kevin Wagner)
  what is a fermentation lock? (Raj B Apte)
  Why yeast flocculate ("Chad Stevens")

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---------------------------------------------------------------------- Date: Sun, 7 Nov 2004 22:55:38 -0600 From: "Stephen Johnson" <sjohnson3 at comcast.net> Subject: Results of Music City Brew-Off The results of the 9th Annual Music City Brew-Off are now on our club website at http://www.musiccitybrewers.com Congratulations to Best of Show winner Mark Forrester of Nashville, TN, for his award winning Belgian Strong Ale! Our thanks to our special guest Jaime Jurado of Gambrinus Brewing Company for helping us judge Best of Show and sharing some great brewing knowledge during our Pub Crawl and Brew and Brunch on Sunday. Also, our thanks go to all of the club members who worked hard to make it a successful event, as well as the following sponsors: All Seasons Gardening and Homebrewing Supply Co, Boscos Nashville Restaurant and Brewpub, Yazoo Brewing Company, Hopunion, Warehouse Tire Pros and Service Center of White House (TN), Tom Gentry, Joey and Jan Bowman of Cumberland Realty, and additional club member sponsors Fred Scheer, Steve Johnson, and Tom Vista. Next year will be our 10th Anniversary event, and promises to be a great time in Nashville in October of 2005! Mark your calendars now! Steve Johnson, Membership Coordinator Music City Brewers Nashville, TN Return to table of contents
Date: Mon, 8 Nov 2004 16:24:54 +1100 From: "Phil Yates" <phil.yates at bigpond.com> Subject: Feelin Groggy (no thanks) Groggy asks some questions: >That begs the question, though: how much do *you* drink? Is it true >that the Australians drink more than the Americans? And states: >There, I've shown you mine. Show me yours. Greg Thanks for the offer, but I really don't wish to see yours. Please keep your kilt on Sir!! So, you really want me to honestly tell you how much I drink? Well, I'll start by saying that in the last thirty years, I can only recall one horrible night when I didn't have a beer at all. This was due to a combination of bad luck and bad management. Racing home from a late Saturday night flight in 1988, I figured I'd get to the local club just before midnight (closing time) so rather than stop at a bottle shop (and lose time), I kept going. I got to the club with minutes to spare but the barman's watch was a few minutes fast and he refused to serve me. That was a really horrible night and long before I became a brewer. That night, the barman came very close to going to God. So I drink beer every single night. I don't like drinking during the day, and never would, bar the odd luncheon out. I don't like drinking beer after dinner either. It's been my firm policy for many many years to have a few beers before dinner, because I find it relaxing Of course, the big trap with drinking from a keg is topping up your glass and not keeping track. These days (at age 50) I really dislike the "dull" feeling the next morning if I've slurped a few too many. I certainly wouldn't have any trouble getting through Graham's poor show of 3 litres a day in a three day run, if I wanted to. I dare say in my younger days, I did a lot more damage than that. But at my vintage, I prefer to throttle right back and run at around 1.2 litres max per night. Most nights I reckon I'd be around there. But some nights, well, some nights the plan doesn't go so well and I have to get down on my knees next morning and plead to Jill: "The devil made me do it, please don't beat me" But why am I pleading to her? She gets through the Coopers like it was going out of style! Phil Return to table of contents
Date: Mon, 08 Nov 2004 17:29:01 +1100 From: Grant Family <grants at netspace.net.au> Subject: Hop leaves Hi all, Is there a use for the leaves of the hop plant? I've seen many recipes that refer to, for example, "Tettnanger leaf" in place of normal hop additions, but does this literally mean the leaves? I've been cutting back the excess shoots on my hops and will have plenty more leaves before the end of the growing season. It seems a waste to chuck them out if I can use them somehow. Cheers, Stuart Grant, Hobart, Tasmania, Australia. Return to table of contents
Date: Mon, 08 Nov 2004 07:15:54 -0500 From: Ken Pendergrass <kenp794 at comcast.net> Subject: electric kettle I noticed that Home Depot has an electric turkey fryer. It is an 8 gallon aluminum kettle which I don't like because it is spun with very deep scratches on the inside and is not insulated. But the interesting part is the heating element is detachable and has built in temp controls and timer and it's 110 volts. Might be worth the price for the ready made heating element alone. I'm waiting to see if they drop the price after turkey season. Ken Return to table of contents
Date: Mon, 8 Nov 2004 07:52:01 -0500 From: "Rick Garvin" <rgarvin at chessiecap.com> Subject: Spirit of Belgium 2005 Jan. 14-16 - early registration discount ends Nov. 15 The early registration discount for Spirit of Belgium 2005 ends Nov. 15. The cost for the three day conference will increase from $175 to $190 starting Nov. 16. This event has sold out early the previous three times - we always have to turn away unhappy Belgian beer lovers and brewers. For those already registered, remember to reserve your hotel room. If you are interested in staying at the Sheraton National Hotel you can call them at (703) 521-1900 between 8AM and 5PM Monday-Friday and ask for Group Sales and tell them that you are reserving a room for Spirit of Belgium 2005 starting on January 14. The guaranteed room rate is $99.00 per night. For the latest news hit http://www.burp.org/events/sob/2005/. Cheers, Rick Rick Garvin, rgarvin at burp.org BURP Fearless Leader Return to table of contents
Date: Mon, 8 Nov 2004 09:51:42 -0500 From: "Mueller, Kevin (K.M.)" <kmuell18 at visteon.com> Subject: Distilled water cleaning / storage of yeast Recent posts have lead me to try out saving some yeast that I had in a few carboys. Can someone post a link for directions? I know I've read it somewhere, but can't remember where. I sort of made my own procedure this weekend, and have two different yeasts in process. Approx how long does it take to complete? How many washes does it require until you can rest assured that there is no longer any beer / nutrients for the yeast to feed on during storage? What is the procedure for bringing it back to life? Just make a starter and pitch? Thanks! Kevin Canton, MI Return to table of contents
Date: Mon, 8 Nov 2004 11:01:56 -0500 From: Tony Brown <speleobopper at gmail.com> Subject: Winemaking Digest Does anyone know of a similiar type of newsletter (i.e., Homebrew Digest) that is specific to winemaking? Or can I ask winemaking questions here? Return to table of contents
Date: Mon, 08 Nov 2004 10:34:05 -0800 From: "Michael O'Donnell" <mooseo at stanford.edu> Subject: Re: Building a Temp Controller Frosty is thinking of brewing up a temp controller... I thought about doing this a while ago for the same reasons (I didn't due to lack of time and because an off-the-shelf one was doing about what I needed). If you are comfortable with the software side, then all you need is ways to get the analog world into and out of the computer. There are lots of ways to do this, depending on how clever you are with electronics and how much you want to spend. For starters, you might have a look at "Controlling the world with your PC" by Paul Bergsman... it is a book that gives some of the basics of A/D conversion, with circuit diagrams and code examples. It has a section on "Analog Sensors" including a temperature sensor and "Controlling large Loads with Optically isolated solid-state relays"... which pretty much encompasses all you need. I'm not totally wild about this book... very little text or explanation... each chapter is about 3 paragraphs, a circuit diagram and 2 pages of code (in Pascal and C). I don't feel that it gives me enough knowledge to really modify the circuits beyond what he lays out, but then again, you can probably use them directly. A slightly more off-the-shelf solution would be to go with kits that give you the functions you need. Marlin P. Jones (and lots of other places) have a digital thermometer kit http://www.mpja.com/productview.asp?product=3370+RB ) which will convert temperature to voltage... then you need a way to get it into a computer... a couple of companies make inexpensive A/D converters for hobbyists... check http://www.dataq.com/194.htm which gives you 4 channel of 10-bit A/D for $25. Finally, you need some way to get the signal to the fridge... you could try this kit ( http://www.mpja.com/productview.asp?product=6074+KT ) which connects 8 relays to your parallel port (would allow you to control a fridge, and a heater) for $25. Anyway, those are some starting points for doing it with a PC. If you know anything about microcontrollers, a $3 PIC or AVR chip could do the whole thing, and there are plans on the web (google PIC temperature controller), but they require a bit of specialized programming knowledge (if you know assembler, then just dive in and do it that way) and a bit more electronics knowledge... on the other hand, they run on 5 volts and don't take up much space so offer a lot of benefits over a PC for an application like this. Good Luck. cheers, mike Monterey, CA At 08:18 PM 11/7/2004, you wrote: >Date: Fri, 5 Nov 2004 21:28:58 -0600 >From: Michael Fross <michael at fross.org> >Subject: Building a Temp Controller > >Hello everyone, > >I have a chest freezer with a johnson's temp controller and it works >fine. But >in the homebrewing spirit, I think it would be really handy to have one that I >could simply hook up to my computer. > >This way you could program it to gently raise or lower the temperature on a >schedule. How convienent it would be to be able to say in three weeks, raise >the temperature from 50 to 70 over to days to perform a diactyel rest, >then, in >3 days, slowly drop it down to 35. > >I don't think I'll have any trouble with the code, but I'm quite challenged on >the electronics end. Does anyone know of any plans for temp controllers or >have any ideas on where to start? > >If I ever get it running, I'll post the code/plans for everyone. > >Anyway, it might be a farfetched idea, but I think it bears some digging into. > >Regards, > >Frosty Return to table of contents
Date: Mon, 8 Nov 2004 16:21:45 -0600 From: "Rob Dewhirst" <rob at hairydogbrewery.com> Subject: Woodworking projects for brewers I am trying to compile a list of web pages and resources that detail woodworking projects for homebrewers (and winemakers). My start is here: <http://hairydogbrewery.com/equip/woodworking.shtml> I would appreciate pointers to others. Thanks. Return to table of contents
Date: Mon, 08 Nov 2004 15:23:39 -0800 From: Kevin Wagner <Kevin.Wagner at watchmark.com> Subject: Re: "food grade" urea....? Why does Philip Morris sell cigarettes? -Kevin > Date: Sat, 6 Nov 2004 11:49:40 -0500 > From: leavitdg at plattsburgh.edu > Subject: "food grade" urea....? > > What gives? Why us LD Carlson selling "Yeast Nutrient: Food grad urea [and] > ammonium phosphate" if this stuff is bad for our health? > > ..Darrell Return to table of contents
Date: Mon, 8 Nov 2004 15:59:42 -0800 (PST) From: Raj B Apte <raj_apte at yahoo.com> Subject: what is a fermentation lock? Hi All, I'm trying to estimate how much oxygen diffuses into a carboy during aging. The purpose is to compare different methods of controlled oxygenation: wood barrels of different sizes, diffusion bladders made from vinyl and/or silicone, and different types of bungs. My best guess is at www.parc.com/apte/aging.xls In particular, my calculation suggests that significant oxygen diffuses through 1cm of water in an airlock, roughly 1/20th of the amount that diffuses into a burgundy barrel and about the same as diffuses into the 10,000L barriques I saw at Rodenbach. Can anyone verify that 0.4cc of oxygen diffuse into a 20L carboy per liter of beer per year for 1cm of water in a lock? Note the further result that HDPE buckets over-oxygenate by a factor of 20 compared to a 300L oak barrel. thanks, raj Return to table of contents
Date: Mon, 8 Nov 2004 17:08:11 -0800 From: "Chad Stevens" <zuvaruvi at cox.net> Subject: Why yeast flocculate Steve, et al., The following may help shed a little light on why some yeast enjoy flocculation. As with everything else, it all comes down to sex. The following gives a nice down and dirty summary on the function of "adhesins," the proteins that seem to be responsible for cell-cell and cell-environment adhesion. After a quick perusal, a question of equal interest is: of what advantage is it to not flocculate? FWIW, Chad Stevens QUAFF San Diego - ---------------------------------- Title: Maintenance of Mating Cell Integrity Requires the Adhesin Fig2p. INTRODUCTION Microbial cells regulate their adherence to one another and to components in their environment, including other cell types. In fungi, these interactions take the forms of regulated homotypic adhesion during vegetative growth (flocculation) and regulated heterotypic interactions during mating (agglutination). In symbiotic and pathogenic fungi, additional adhesive interactions occur between fungal cells and cells of plant or animal host tissues. Each of these adhesion interactions enables fungal cells to effectively persist in different environments and to colonize new ones. A general class of proteins, recently recognized for their similarity and termed "adhesins," have been shown to control a number of these cell-cell and cell-environment interactions (18, 20, 46, 58). Adhesins are often relatively large proteins containing an extensive number of residues modified by N-or O-linked glycosylation (25, 38). These proteins are typically maintained on the surface of the cell through a plasma membrane or cell wall-linked glycophosphatidyl inositol (GPI) anchor (38). An early step of mating in yeast involves the mating factor-induced expression of adhesins that are expressed both commonly and in cell type-specific patterns (27, 56). Induction of agglutinins enables mating cells to modify their adhesion properties so as to specifically adhere to potential mating partners. Loss of any of the agglutinin genes AGA1, AGA2, or SAG1/AG 1 from appropriate mating cell types leads to an inability of cells to adhere to mating partners in liquid medium prior to conjugation (reviewed in reference 27). The FIG2 gene encodes another adhesin-like protein, the expression of which occurs specifically in response to mating pathway activation and in both mating types (15, 47). Full text may be found at: http://ec.asm.org/cgi/content/full/1/5/811 > > Return to table of contents
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