HOMEBREW Digest #4674 Tue 14 December 2004


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Contents:
  Re: Corny ked labeling/tags ("Gary Smith")
  Corny Keg Labels ("Kevin Kutskill")
  re:Corny Keg Labeling/Tags ("Steve Holden")
  Corny keg labeling/tags (mclain1808)
  Beer Keg tags (hollen)
  re:PET Carboys ("Steve Holden")
  Re: Black Soot on Brewpot (Kent Fletcher)
  Re:Corny ked labeling/tags (Tidmarsh Major)
  Keg Tags (scott)
  Re: Corny keg labeling/tags (Danny WIlliams)
  Re: Corney Keg tags ("May, Jeff")
  Re: Corny keg labeling/tags ("Todd Swearingen")
  Re: Corny ked labeling/tags ("Rob Dewhirst")
  Re: Corny ked labeling/tags ("Todd Snyder")
  RE: Subject: Broken glass and PET carboys (Thom Cannell)
  Re: Corny ked labeling/tags ("Pat Babcock")
  keg tags ("Dave Burley")
  Good RootBeer extract from Milwaukee ("Steve Laycock")
  Corny ked labeling/tags ("Kevin Jones")
  Keg Labels ("Harlan Nilsen")
  Yeast, Strains, Evolution (Robert Sandefer)
  RE: Corny ked labeling/tags (Steven Parfitt)

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---------------------------------------------------------------------- Date: Mon, 13 Dec 2004 21:52:20 -0600 From: "Gary Smith" <Gary at doctorgary.net> Subject: Re: Corny ked labeling/tags Dan's overflowin' with homebrew & how tough it is to keep the corny's identified... > Now that I have a good collection of kegs, I'm having a hell of time > keeping track of what's in them, which ones are clean, which ones need > to be cleaned, etc. Has anyone come up with a system that easily > label their kegs? My first thought is find some sort of tag that can > be attached to the handle. I'd like to have something I can put label > and date on. Anybody know where I get some sort of reusable tags? > I'll take any recommendations I went to Ace & they have some stiff cardboard tags with wire twists on one end. They're supposed to be for someone to drop off an item at a repair shop & there's a tear off section so the owner can have a receipt. It works just fine for labeling but it doesn't do so well when wet. What I wanted to find was those round cardboard tags with a metal bezel & string to tie it to a wire or the like, that would be perfect. I suppose it would work quite well if you had a zip lock baggie taped flat to the side of the corny & then you open the baggie & put in paper with ID. When the contents change you open the baggie & replace the paper. YMMV Gary Return to table of contents
Date: Mon, 13 Dec 2004 23:17:14 -0500 From: "Kevin Kutskill" <beer-geek at comcast.net> Subject: Corny Keg Labels Dan asks about labeling his kegs. I went through several years of trying different ideas, including reusable tags, which were not a great idea because of the inevitable beer spills on the tags (made things very sticky, and was one more thing to clean in the brewery). I have finally settled on Avery's Marking Tags (product # 11012). They are small cardboard tags, 2 3/4 x 1 11/16 inches, and come pre-strung. I use them throughout the fermentation process--the tag hangs around the neck of the carboys, and loop easily around the handle of the kegs. More than enough room to write the beer name/style, brewing date, and OG/FG. When the keg is done, you yank off the tag, and throw it away. At $3 per 100 tags, I can afford to have disposable tags. Avery's website has the tags here: http://tinyurl.com/6rkx9, but most local office supply store will carry them, too. Kevin beer-geek at comcast.net Return to table of contents
Date: Mon, 13 Dec 2004 21:58:18 -0700 From: "Steve Holden" <spholden.ga1 at comcast.net> Subject: re:Corny Keg Labeling/Tags I don't know about any reusable tags. However, my brew buddy uses a Sharpie and duct tape with good success. He just sticks the tape on the side near the top. The only draw back is that on an older beer, the adhesive might have to be removed when the keg is cleaned. My preference is a prewired 2"x4" manilla shipping tag and a pen that don't run when the tag gets wet. I just twist the wire around where the sanitary lock would have gone on the keg lid. There is plenty of space to note beer style, date filled, or whatever seems good at the time. Steve Salt Lake City, UT Return to table of contents
Date: Tue, 14 Dec 2004 05:06:52 GMT From: mclain1808 at ecentral.com Subject: Corny keg labeling/tags Dan Hansen asked about labeling kegs. I simply use a dry-erase marker and write right on the keg. Clean, needs cleaning, date, type of beer, etc. Whatever information you want to include. This is a cheep and easy method. Rich Return to table of contents
Date: Tue, 14 Dec 2004 00:10:39 -0500 (EST) From: hollen at woodsprite.com Subject: Beer Keg tags I have a *very* simple way of making water resistant tags (note that I did not say waterproof). I take colored paper and run it through the printer. The labels are made up to be columns on the paper of slightly less than 2" wide. I cut the labels apart, and then apply 2" clear packing tape to both sides, then punch a hole in the top with a paper punch. The tag is attached to the keg with a plastic and wire tie used normally for garbage bags. One can even write notes on the plastic coverings of the label with a grease pencil. Use card stock for more substantial tags. All of my beer tags are on yellow or orange paper. I also have pink tags which say in large letters "DIRTY", and two different kinds of blue tags which say in large letters "Clean" or "Sanitized". As the keg progressed from stage beer to empty to clean to sanitized, the tags are easily swapped. dion QUAFF Homebrew Club San Diego - -- Dion Hollenbeck Email: hollen at woodsprite.com Home Page: http://www.woodsprite.com Brewing Page: http://hbd.org/hollen Return to table of contents
Date: Mon, 13 Dec 2004 22:31:51 -0700 From: "Steve Holden" <spholden at comcast.net> Subject: re:PET Carboys I wouldn't worry about the bottling bucket causing problems with your beer. Providing that it was clean, no deep scratches, and sanitized. I always do the primary fermentation in a plastic bucket. If I have to dry hop or the beer needs additional time to clear, I'll transfer to a glass carboy to get off the dead yeast since the glass is impermeable to air. But mostly the prices I've seen have been the biggest detractor IMO. My local shop sells plastic buckets for fermentors at $7 and glass carboys for $20 or $23 depending on size. So until the PET bottles come down to near the bucket price I'll probly stick with glass. Steve Salt Lake City, UT Return to table of contents
Date: Mon, 13 Dec 2004 22:26:03 -0800 (PST) From: Kent Fletcher <fletcherhomebrew at yahoo.com> Subject: Re: Black Soot on Brewpot JHandy has a problem with a sooty kettle. The soot definitely IS caused by improper air/fuel mixture (too little primary or secondary air), resulting in incomplete combustion. Assuming that you already have the air shutter wide open, you should have enough primary combustion air, so the probable culprit is dirt or other foreign matter partially blocking the interior passage in the burner. All it takes is one boilover to wind up with burned sugar deposits in the burner. Pull out the center swirl plate and take a look. A soak in hot PBW or detergent solution should clean it up. With some cooker configurations it is possible that the problem could be caused by insufficient SECONDARY combustion air. If your cooker has a large vertical ring of sheet metal on the perimeter, and your kettle sits directly on it, the products of combustion have to draft down to get out, which starves the flame of secondary air. I had this problem with my first cooker, a Bayoo Classic model sold at Home Depot. The bottom chime of the converted Sanke kettle fitted tightly against that outer ring. I found that placing a couple of pieces of angle iron across the top of the cooker solved the problem. Kent Fletcher Brewing in So Cal Return to table of contents
Date: Tue, 14 Dec 2004 7:41:57 -0500 From: Tidmarsh Major <tidmarsh at bellsouth.net> Subject: Re:Corny ked labeling/tags > ------------------------------ > > Date: Mon, 13 Dec 2004 08:57:45 -0800 > From: "Dan Hansen" <dan at hansen.org> * * * > Has anyone come up with a system that easily label their > kegs? Masking tape and a Sharpie. Tidmarsh Major Tuscaloosa, Ala. Return to table of contents
Date: Tue, 14 Dec 2004 08:08:17 -0600 (CST) From: <scott at texanbrew.com> Subject: Keg Tags Dan asks about tagging his kegs... I've created laminated luggage tags. On the tag obverse is the brewery "business card" with my name, phone number, etc. On the reverse are statistics about the beer. I write the information with a grease pencil and put the tag loop around the keg's bailing latch. (hmm...is that what its called?) Works for me. Scott - --- http://texanbrew.com Return to table of contents
Date: Tue, 14 Dec 2004 09:00:30 -0500 From: Danny WIlliams <dbwill at gmail.com> Subject: Re: Corny keg labeling/tags > Has anyone come up with a system that easily label their > kegs? My first thought is find some sort of tag that can be attached to > the handle. I'd like to have something I can put label and date on. > Anybody know where I get some sort of reusable tags? I'll take any > recommendations I use manilla string tags from an office supply store. They are about 3"x4" and have a double string about 4" long that can be tied in a loop. I fill them out on brew day with the date, batch name and number, OG, FG, IBU, SRM. This gets tied to the fermenter handle or looped around the neck of a carboy. When I rack to a corny for seconday, the tag gets a notation of the racking date and whether finings were added and is then moved to the corny. The tag moves with the beer whenever it is racked. When the keg is empty, I note the date and hang the tag on a peg in the garage with the other "ghosts of kegs past." They are not reusable, but they are cheap (a couple of dollars for 100 tags) and reasonably water resistant depending on the pen used to write on them. Return to table of contents
Date: Tue, 14 Dec 2004 09:11:28 -0500 From: "May, Jeff" <Jeff.May at uscellular.com> Subject: Re: Corney Keg tags Dan asks about labeling corneys. I bought 100 hanging price tags from your local mega office supply mart. They measure about 2" by 3" and are easy to attach to the handle or bail with the string. I spent around $3 and I have been using that package for several years now. I keep track of contents, date kegged or cleaned, head pressure, etc. and I have one bad keg labeled for spare parts. When you are done, just through the tag away and Fill out a fresh one with a sharpie. I also keep track of fill dates on my CO2 tanks. Jeff May Wilmington, NC [649.7, 148.6] Return to table of contents
Date: Tue, 14 Dec 2004 08:39:19 -0600 From: "Todd Swearingen" <tswearingen at paragoninc.net> Subject: Re: Corny keg labeling/tags I use index cards, a hole punch, and rubber bands to label my kegs. I loop the rubber band through the hole in the card and through the lid handle on the keg. On the card I write the name/type of beer, brew date, OG, FG, IBUs, and SRM values from Promash. Todd Rocket City Brewers Huntsville, AL Return to table of contents
Date: Tue, 14 Dec 2004 09:00:15 -0600 From: "Rob Dewhirst" <rob at hairydogbrewery.com> Subject: Re: Corny ked labeling/tags > Subject: Corny ked labeling/tags > > Now that I have a good collection of kegs, I'm having a hell of time > keeping > track of what's in them, which ones are clean, which ones need to be > cleaned, etc. Has anyone come up with a system that easily label their > kegs? My first thought is find some sort of tag that can be attached to > the > handle. I'd like to have something I can put label and date on. Anybody > know where I get some sort of reusable tags? I'll take any > recommendations I have had good luck using the galvanized shower curtain rings clipped to the lid mechanism. You can get a dozen for a couple of dollars. On the clip I place a plastic tag. The tags are disposable (use twice, once on each side, written with sharpie) and not expensive. Unfortunately I don't know where you can get them. They were used as auction buyer's tags. I suspect there are many things that would work, including simply cutting your own pieces from a plastic sheet and drilling a hole in each. I can say I have tried masking tape, grease pencil, sharpie directly on the keg and even duct tape and all of these are either non-durable or too hard to get off. Return to table of contents
Date: Tue, 14 Dec 2004 11:22:53 -0500 From: "Todd Snyder" <tmsnyder at buffalo.edu> Subject: Re: Corny ked labeling/tags <<Has anyone come up with a system that easily label their kegs? >> Recently I've taken to labeling my kegs with tie wraps (cable ties, zip ties.....) and a Sharpie marker. You have to write small but it works and they are indestructable unlike paper tags I've tried using in the past. If you painted a square on the side of the keg with flat black enamel, could you use chalk to label them? That would be cool. Todd in Buffalo, NY Return to table of contents
Date: Tue, 14 Dec 2004 11:25:46 -0500 From: Thom Cannell <t_cannell at compuserve.com> Subject: RE: Subject: Broken glass and PET carboys > From: Seth Boquet <sboquet at earthlink.net> > My real question is if anyone has tried the PET carboys like the > "better bottle" brand ones? Yep, have two. One with no hole, one with the racking arm. Love them. Carried the boxes downstairs on one finger! Weight of a full fermenter seems to approximate the empty weight of glass. That said, you have to meticulously clean the racking arm, and I'd get the 6.5 gallon vs. 5 gallon. An interesting system, all told. Thom Cannell T_Cannell near compuserve.com CannellAndAssociates near comcast.net Return to table of contents
Date: Tue, 14 Dec 2004 11:40:09 -0500 From: "Pat Babcock" <pbabcock at hbd.org> Subject: Re: Corny ked labeling/tags Greetings, Beerlings! aTake me to your lager... Dan cries out to the masses: >> Has anyone come up with a system that easily label their kegs? Having always been a "computer geek" of sorts, I have purchased somewhere around a bazillion and a half bulk floppies (including *gulp* eight inch disks...). They all came with those inch-and-a-half x one labels to put up in the upper left hand corner. Remember them? (*DON'T* tell me if you're too young to remember. I'm feeling old enough with the admission that I've owned an eight-inch floppy drive.) I also was in the habit of not labelling disks (I find it entertaining going through stacks of 'em trying to figure out what they are...) In any case, these combined factors left me with about a quarter quadrillion Velveta Cheese loaf boxes full of these labels. What does this have to do with cornies? Patience. Let me weave my yarn, and we'll get to the point. I take a twist tie from a garbage bag (another personality flaw: I prefer to tie a knot in the garbage bag as the knots never slip off like those silly little wire ties)... As I was saying, I take a wire tie and put it through the seal loop on the bung's bail (if this makes no sense, seek therapy), and put a twist into it, leaving one end long. I put a little "J" in the long end, and fold one of those stupid disk labels over the wire tie so that the keg is on one end, and the little "J" on the other - the "J" just helps to keep the label on the wire. I then write the date, style or name, and the FG on the tag. Tag stays in place until the keg is cleaned. I label fermenting beers similarly, except I write the date, beer name or style, and the OG on the tag, and I wrap the wire tie around the carboy handle (yes, they're dangerous. I keep each fermenter in a milk crate. The handle holds the tag, and the handles are nice to hold onto when inverting a carboy during cleaning - much easier to grip than the bottle's shoulder or neck!) So, there you have it. Straight from the Janitor's mouth. - -- See ya! Pat Babcock in SE Michigan pbabcock at hbd.org Return to table of contents
Date: Tue, 14 Dec 2004 12:28:47 -0500 From: "Dave Burley" <Dave_Burley at charter.net> Subject: keg tags Brewsters: Dan Hansen asks for suggestions on how to label his kegs. I use masking tape on which I write all important information. These can be easily removed, but stay in place as long as you desire. Keep on Brewin' Dave Burley Return to table of contents
Date: Tue, 14 Dec 2004 12:31:49 -0800 From: "Steve Laycock" <slaycock at discoverynet.com> Subject: Good RootBeer extract from Milwaukee "From: Ed Jones <cuisinartoh at yahoo.com> Subject: rootbeer that doesn't suck? I made a rootbeer from a soda extract about a month ago that is terrible. Does anyone either have a recipe they'd like to share or a favorite extract they can point me to? I like the flavor of A&W, Hires, and Dad's if it helps. Thanks!" Ed is looking for a good extract.... I have been using Sprecher Brewery's RootBeer extract for several years now and really find it the best rootbeer available. Several of my brewclub comrads have also purchased this extract after tasting mine (and keep it on tap!). Ed this stuff tastes much like the A &W, Hires, Dad's that your looking for. They also make an Orange Dream extract that the kids go nuts for, as well as other extracts. Personally I've tried their Cream Soda and wasn't happy with it, finished with less body and flavor than what I prefer, but that was the only pop extract I didn't care for by them. Sprecher also sells 16 oz bottles of several of the flavors retail in the Milwaukee area and beyond. Sprecher is a Milwaukee Micro that has been producing great beers since 1985. Their extract is simple to use. It comes in a 1 gallon jug, dump the extract into a corney keg, add 4 gallons H20, mix well, charge with C02, get it as cold as you can and wait. Personally I have found this extract makes a wonderful rootbeer, but needs some time "conditioning" if you will. Seems like after a week or so its much better than initially. Also I find that a high carbonation level is also needed and does well if the keg is really quite cold. Extract costs around $12-15 and can be purchased in some homebrew stores or direct from sprecher. Call them direct and request the extract (their web site doesn't show the extract, you have to ask), you can get their tele from the following link: www.sprecherbrewery.com Enjoy, Steve Highwater Brew Haus Return to table of contents
Date: Tue, 14 Dec 2004 13:30:59 -0600 From: "Kevin Jones" <mrkevinjones at comcast.net> Subject: Corny ked labeling/tags Dan askes about methods for keg lables. I use small white paper sting-tags from the office supply store. I hang the tag around the neck of the carboy during fermentation. On the tag, I record the beer name, O.G., brew date, F.G, racking dates, notes Etc. When I rack to keg, transfer the tag to the keg by tying the string through the keg handle. When the keg is empty I just pull it off during the cleaning cycle. I have the idea to make some permanent tags that say "Clean", "Empty" by writing on the tags and then covering the tags in lamination so they will last. The plain paper without lamination do not hold up to well to repeated water/beer/sanitizer soakings. They last long enough for the cycle described above. On a related subject, I made some tap lables using business card magnets. I found these at the office supply as well. I used a business card maker software program to make the beer lables. The magnets come with a peel-off sticky side, so I just print a card, attach it to the magnet and then stick the magnet to the keggerator above the tap. When the beer on that tap changes, I store the magnet on the sides of the keggerator for decorations. I made up some descriptive "adjective" lables that I apply next to the beer name for added effect. They help out my less savy beer guests with picking a beer. I have "Extra Hoppie", "Light", "Dark", "High Alcohol-No Driving!" etc. Drink Better Beer! Kevin Jones Return to table of contents
Date: Tue, 14 Dec 2004 14:33:13 -0600 From: "Harlan Nilsen" <hramnrah at frontiernet.net> Subject: Keg Labels Dan Hansen writes and asks about where to get some labels so he knows what's in his kegs. I don't know what everybody else does but I use pieces of masking tape on the rubber handles on top and write on them with a marking pen. I label what's in the keg and if it needs cleaning and also if it has been cleaned and sanitized so it's ready for the next batch. Incidentally, the cost is next to nothing. Harlan 32nd Street Brewery Kearney, NE Return to table of contents
Date: Tue, 14 Dec 2004 12:57:13 -0800 (PST) From: Robert Sandefer <robertsandefer at yahoo.com> Subject: Yeast, Strains, Evolution Well I finally caught up on reading the Digests and I'm glad to see a fun topic (spontanious fermentations) instead a discussion of pumps (egad!). First off, to Jeff: Good luck and report back. More helpfully, I would suggest you decide what your goal is (or should be). To wit, do you desire to experiment with multi-species or multi-strain cultures? You could do either. Multi-strain fermentations could be accomplished by buying several commericial strains of S. cerevisiae and mixing them. No worries about strains that produce weird flavors or other species (e.g., ones that sour beer). I have thought about doing this for "original" porters or in reproducing beers like sahti. Mixing already cultured species (e.g., S. cerevisiae, Brett, Lacto.) is one step up the ladder of culture complexity. Multi-strain/Multi-species cultures would be the most variable. Using a completely "natural" culture would (probably) consist of multiple strains of numerous species (S. cerevisiae, Brett sp, Pediococci, Lactobacilli, etc). Any of these strains of each species could be tasty or not. Untasty strains are the major risk (of course) though there is also a danger that there are "tasty" strains fermented in less desirable circumstances. For example, in a wild culture, you could (theoretically) have Saccharomyces strains suited to British ale, lager, or Belgian styles. What would be the effect of mixing them under ale temperatures? Since Jeff's interest seems to be (like mine) in British ales, a "wild" culture could be modified to suit that style. As Raj hinted, the brewer can influence any culture (even a single strain single species one) through brewery practices. In a "wild" culture, I would recommend making several small, successive batches (1gal extract+speciality grains would be my choice) with the wild culture. When it came time to pitch the next batch, I would dump the liquid and use only sediment (this should eliminate poorly flocculating strains). By encouraging warm fermentations (~75F), choosing high OG, using extract, and hopping to ~100ibu, species and strains sensitive to heat, ethanol, nutrient deficiency, and hops would be selected against. If these steps still provide less-than-desired results, several small starters (~50mL) could be innoculated from the culture (e.g., a sanitized plastic stick dipped in the culture and then in a starter. The stick would be sanitized or a different stick could be used to innoculate the next one). This procedure uses the founder effect to randomly alter the species and strain makeup. Thus, in this process negative strains or species could be eliminated (theoretically). This is definitely an interesting proposition. PS Raj and Dave mentioned alternate innoculation sources than air. I wanted to point out that many microbes can colonize by falling through air (as Pasteur showed). The question remaining is the extent this process is important with a particular species and in a particular beer/batch. As both mentioned, there are many ways beer can be pitched/innoculated/infected (depending on your point of view). PPS In the next few weeks, I shall begin my quest to develop enzymatic brown malt. With a bag of Baird pale ale malt as my steed and my oven as my squire, I shall endevaor to develop a brown malt capable of mashing itself so that I may brew the perfect (or at least oddest) porter. Results will be forthcoming (hopefully). PPPS I forget who asked about Irish ale yeast and temperature, but I regularly brew great beers with White Lab's Irish ale yeast at 75F+ (I hate living in an apartment with no air conditioning). PPPPS To not be antisocial, I'm Irish-Scotch-English-French-German-American but I don't like lagers very much. I guess the British blood (or my taste buds) won. Shutting up now, Robert Sandefer Novato, CA (i.e., North Bay) Return to table of contents
Date: Tue, 14 Dec 2004 17:05:04 -0800 (PST) From: Steven Parfitt <thegimp98 at yahoo.com> Subject: RE: Corny ked labeling/tags Dan Hansen Querries about Marking Kegs: >Now that I have a good collection of kegs, I'm having > a hell of time keeping track of what's in them, which > ones are clean, which ones need to be cleaned, etc. > Has anyone come up with a system that easily label >their kegs? ...snip... Easy way. Use Majik Markers. PUt the name on when you fill it. Strieke through it when it is empty, till you clean it. Remove the markings with paint thinner when you clean the keg. No markings = clean keg. ===== 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
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