HOMEBREW Digest #4769 Mon 02 May 2005

[Prev HBD] [Index] [Next HBD] [Back]

		Digest Janitor: pbabcock at hbd.org


                  This Space For Rent
      Visit http:// to show your appreciation!

    Support those who support you! Visit our sponsor's site!
********** Also visit http://hbd.org/hbdsponsors.html *********

  Irish Moss ("Williams, Rowan")
  Brain Cells (Alexandre Enkerli)
  Dummy message ("Pat Babcock")
  HBD Subscription Probe Diatribe ("Pat Babcock")
  Re:Saison Yeast ("Richard S Sloan")
  thanks/saison (Matt)
  Saison ("Brian Schar")
  Last runnings for starter wort? (Brian Miller)
  HBD Virus? ("Pat Babcock")

* * * * * * * * * * * * * * * * * * * * * * * * * * * * * * The HBD Logo Store is now open! * * http://www.hbd.org/store.html * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * Suppport this service: http://hbd.org/donate.shtml * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * Beer is our obsession and we're late for therapy! * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * Send articles for __publication_only__ to post@hbd.org If your e-mail account is being deleted, please unsubscribe first!! To SUBSCRIBE or UNSUBSCRIBE send an e-mail message with the word "subscribe" or "unsubscribe" to request@hbd.org FROM THE E-MAIL ACCOUNT YOU WISH TO HAVE SUBSCRIBED OR UNSUBSCRIBED!!!** IF YOU HAVE SPAM-PROOFED your e-mail address, you cannot subscribe to the digest as we cannot reach you. We will not correct your address for the automation - that's your job. HAVING TROUBLE posting, subscribing or unsusubscribing? See the HBD FAQ at http://hbd.org. LOOKING TO BUY OR SELL USED EQUIPMENT? Please do not post about it here. Go instead to http://homebrewfleamarket.com and post a free ad there. The HBD is a copyrighted document. The compilation is copyright HBD.ORG. Individual postings are copyright by their authors. ASK before reproducing and you'll rarely have trouble. Digest content cannot be reproduced by any means for sale or profit. More information is available by sending the word "info" to req@hbd.org or read the HBD FAQ at http://hbd.org. JANITORs on duty: Pat Babcock (pbabcock at hbd dot org), Jason Henning, and Spencer Thomas
---------------------------------------------------------------------- Date: Mon, 2 May 2005 14:13:04 +1000 From: "Williams, Rowan" <Rowan.Williams at ag.gov.au> Subject: Irish Moss David wrote: >>> Besides affecting the resulting clarity of beer, this additional aid in separating hot break material from the work will help in the stability of the beer over time. So even an opaque stout will benefit form the use of IM, IMHO. David Houseman <<< Would it therefore be fair to assume that IM also helps me out when I whirlpool the hot wort prior to extracting the wort from the kettle via a braided hose? Cheers, Rowan Williams Canberra Brewers Club [9588.6, 261.5] AR (statute miles) - ----------------------------------------------------------------- If you have received this transmission in error please notify us immediately by return e-mail and delete all copies. If this e-mail or any attachments have been sent to you in error, that error does not constitute waiver of any confidentiality, privilege or copyright in respect of information in the e-mail or attachments. Return to table of contents
Date: Mon, 2 May 2005 00:10:34 -0500 From: Alexandre Enkerli <aenkerli at indiana.edu> Subject: Brain Cells Here's the DOI of the article: DOI 10.1017/S1461145705005286 And a link to the abstract: <http://tinyurl.com/bzyhy> (It hasn't been published yet, apparently) Unfortunately, my library doesn't subscribe to this journal. Here's the site of the Swedish institute on the study: <http://info.ki.se/article_en.html?ID=3516> It's important to note that they don't associate new brain cells with increased intelligence. In fact, they mostly associate it with addiction, according to this BBC article (which quotes a CAMRA spokesperson): <http://news.bbc.co.uk/1/hi/health/4496727.stm> Here's the abstract: Moderate ethanol consumption increases hippocampal cell proliferation and neurogenesis in the adult mouse Alcoholism is a lifelong disease often associated with emotional disturbances and a high risk of relapse even years after detoxification. To explore if cell proliferation in the dentate gyrus of the hippocampus might be important for alcohol-induced brain adaptation, we analysed hippocampal neurogenesis and gliogenesis in adult C57Bl/6 mice that consumed moderate levels of ethanol (~6 g/kg.d) in a two-bottle free-choice model during ~10 wk. The mice developed a 53% preference for ethanol vs. water and displayed a blood ethanol concentration of 0.24%0 at the time of sacrifice. Bromo-deoxy-uridine (BrdU) was administered in different regimes to analyse proliferation, survival, cell distribution and differentiation of new cells in the dentate gyrus. Moderate ethanol consumption increased the proliferation of cells, which survived and developed a neural phenotype. Ethanol consumption did not induce apoptosis, neither did it change differentiation or the distribution patterns of the newly formed cells. The cell proliferation rate in the dentate gyrus returned to basal levels 3 d after ethanol withdrawal. We conclude that voluntary ethanol intake by mice can change the rate of cell proliferation in the dentate gyrus. These observations add to the emerging picture of dentate gyrus neurogenesis as a highly regulated process. Since there was no increase in apoptosis concomitant with the ethanol-induced increase in neurogenesis, it is possible that the new cells in the dentate gyrus may contribute to the long-lasting changes of brain function after ethanol consumption. Ah, well... Relax, Don't Panic, Have a Pan-Galactic Gargleblaster! AleX (back from Rennerian 0,0) Return to table of contents
Date: Mon, 2 May 2005 11:07:21 -0400 From: "Pat Babcock" <pbabcock at hbd.org> Subject: Dummy message Dummy message to allow direct editing of post containin rejectable words. Return to table of contents
Date: Mon, 2 May 2005 11:07:21 -0400 From: "Pat Babcock" <pbabcock at hbd.org> Subject: HBD Subscription Probe Diatribe Greetings, Beerlings! Take me to your lager... Since I've been seeing a lot of "spam filter" and "Out of Office" responses in the PROBE processing queue, I thought it important to publish a bit about the HBD PROBE system in a mode that, hopefully, all subscribers can access. The key to my note here is captured by this quotation from the message the subscription probe sends out: WARNING: DO _NOT_ REPLY to this message if you wish to continue receiving the HBD. THIS ADDRESS WILL AUTOMATICALLY REMOVE YOUR ADDRESS FROM THE SUBSCRIPTION LIST IF YOU REPLY - *NO MATTER WHAT* PLEASE NOTE: IF YOU ARE USING a spamfilter, such as Earthlink's, which identifies your email address when telling the PROBE processer that you are filtering mail, the PROBE processor will not be able to differentiate this from a simple reply, will identify your address, and will remove you from the list. If this sounds you, add probe at hbd.org to your approved list, and resubscribe to the HBD. (Note that this is true for out-of-office replies as well...) Also, be sure that you have the Digest's address (homebrew-request at hbd.org) in your whitelist as well, or being subscribed would be rather pointless... Finally, note that the Probe address only remains open for between 12 and 48 hours after a probe is launched. If you miss the window, you will receive an automated responses stating so, and your message will be ignored until the next probe is launched (one a month). (Once I've put the finishing touches on the probe automation, I will consider leaving the address open 24x7x365, but since I must monitor its work, I am already giving the Digest more time than I can afford...). If you still have access to the account you subscribed through, as indicated at the bottom of the this message, you can always send the word "unsubscribe" to req at hbd.org using that account, and avoid further mailings. Cheers! The Troll Beneath The HBD Bridge In summary: o If the PROBE receives ANY response form your address, it will unsubscribe you. o Ensure probe at hbd.org, homebrew@hbd.org, and homebrew-request are in your spam whitelist/allowed list. I very rarely take the time to click through to get authority to mail to you. The convenience of automated spam filtering comes with a responsibility to allow things YOU have subscribed to. Don't expect the list admins of the world to do what you should have done. (I've been written by several earthlink account holders wondering where their daily Digest went. Now you know. If you don't allow the mail in, you can't receive it.) o Ensure probe at hbd.org, homebrew@hbd.org, and homebrew-request are in your "do not respond" list if you use vacation (OOTO) notifivation software to indicate when you're out of the office. At the very least, set your software to respond only once to each address. (Did you know that your OOTO message confirms your address to spammers when it replies to their tripe? Might be better to not use them...) Finally, there is only one way to get on the HBD subscription list: The server must receive an email from your address, sent to the subscription address, and containing the word "subscribe". If you are recently added to the list, I can usually produce the email that got you here. FOr those who run businesses and aren't interested int eh HBD, IF YOU USE SPAM TECHNIQUES, and your email contains the word "subscribe", that is how you got here - not my fault, yours. We don't want you receiving the HBD any more than you want to receive it. Please follow the published directions and unsubscribe (instructions are contained in the top of each and every Digest mailed, right under the table of contents). If you attempt to unsubscribe, and get a failure response from the HBD server, send a note to Janitor at hbd.org stating so, and providing your address and any recent (or past) variants you are aware of. We will find your address and remove it for you - if you don't want the Digest, we gain no benefit by forcing you to receive it! So please play fair to all and don't report the HBD to your ISP or some spmalist because you are not following the unsubscribe instructions. All this does it make it difficult for others to receive their HBD when individual ISPs and/or lists black list the HBD based on your complaint. The PROBE system was developed to pinpoint those addresses that wish to be removed by containing that explicit address in the PROBE message sent. Even if your mail is being forwarded through 50 different address, we can use the PROBE message to identify your subscription and remove it, if such is your desire. There are no excuses left as to why someone would complain that the HBD is spamming someone. I can do no more. -- See ya! Pat Babcock in SE Michigan Chief of HBD Janitorial Services http://hbd.org pbabcock at hbd.org Return to table of contents
Date: Mon, 2 May 2005 08:44:32 -0700 From: "Richard S Sloan" <richard.s.sloan at us.hsbc.com> Subject: Re:Saison Yeast On Sat, 30 Apr 2005 06:14:48 -0400 Darrel wrote: >>Anyone have experience with the Saison yeast-WLP 565 ? I have used this one 4 >>times now, and each time I have found that the gravity going into the secondary >>is high...1.019 the first time, 1.021 the second, and so on. The first time it >>was only 7 days in primary, temps were good, but it really slowed in >>fermentation, second time 11 days, same scenario. Although White Labs specs says this yeasts optimum fermentation temp is 68F-75F, I have heard many folks talking about letting their Saison fermentations run up into the high 80's with good results. Perhaps letting the temp ramp up a bit will help your sluggish attenuation? Richard Sloan Brewing in San Diego, CA - ----------------------------------------- ************************************************************************ This E-mail is confidential. It may also be legally privileged. If you are not the addressee you may not copy, forward, disclose or use any part of it. If you have received this message in error, please delete it and all copies from your system and notify the sender immediately by return E-mail. Internet communications cannot be guaranteed to be timely, secure, error or virus-free. The sender does not accept liability for any errors or omissions. ************************************************************************ Return to table of contents
Date: Mon, 2 May 2005 09:42:09 -0700 (PDT) From: Matt <baumssl27 at yahoo.com> Subject: thanks/saison Thanks to Fredrik and SteveA for the very detailed posts and reading suggestions, and to others who replied offline. It seems like the primary place I oversimplified is with regard to the production of esters, fusels, and diacetyl. I am happy to see that I did not simplify enough with regard to lag time. I am still thinking about the best way to reduce what I understand of these processes to as simple and obvious a set of rules as possible--from which I think a table such as Dave suggests could be filled in. - --- In the archives there is a post from Tomme Arthur that answers Darrell's question about saison yeast--he says he commonly uses another yeast to finish out fermentation since the saison yeasts are generally slow to do so. Matt Return to table of contents
Date: Mon, 2 May 2005 16:50:00 -0700 From: "Brian Schar" <schar at cardica.com> Subject: Saison Thanks to everyone who responded to me a month ago when I asked whether or not to add souring bacteria to my saison wort. I did not, and I bottled yesterday, 1 month after fermentation began. I prepared 10 gallons of wort, and fermented 5 gallons with WLP 565, and 5 gallons with WY3724. The OG was approximately 1.060, and the FG was 1.009 for the WY3724 and 1.015 with the WLP 565. Both tasted bright and fresh, with the Wyeast batch having more sourness and the White Labs batch having more sweetness, as you would expect from the higher FG. The Wyeast batch was lighter colored, cloudier, and more orange, while the White Labs batch was darker, clear and browner. Darrell thought his gravity may be high going into the secondary with WLP 565. I don't mess with secondaries due to my belief that the danger of infecting the beer and oxygenating it by moving it around is greater than any danger that may result from 2-4 weeks of contact with yeast. Having said that, going head-to-head with Wyeast on the same wort, just compare the final gravities. It appears that WLP 565 is just a yeast that doesn't like to ferment lower than around 1.015. Brian Schar Menlo Park, CA Return to table of contents
Date: Mon, 2 May 2005 17:07:14 -0700 From: Brian Miller <bj_mill at pacbell.net> Subject: Last runnings for starter wort? I'm a fly sparger and am wondering if there's any reason not to use the last runnings (perhaps boiled down) for starter wort? A quick archive search reveals a comment from Steve Alexander in #4229: > If you feel you need more frugality in your life, then > oversparge the last runnings and boil-down the result for > starter wort or small beers. Will there be anything lacking in this wort that can't be corrected by a bit of yeast nutrient? Regards, Brian Miller Tracy, CA Return to table of contents
Date: Mon, 2 May 2005 20:54:10 -0400 From: "Pat Babcock" <pbabcock at hbd.org> Subject: HBD Virus? Greetings, Beerlings! Take me to your lager... Interestingly enough, there is now a virus floating around doing a pretty good job of masquerading as coming from the HBD. Does that mean we've made the big time? Or does it mean a HBD reader is a soon-to-be-incarcerated virus writer? The world may never know. In any case, know that the HBD will never send you a zipped archive, and does not require accounts and passwords in order to receive the HBD. Delete any suspicious looking emails. All you should expect from the HBD is the Digest, responses to your queries to the Request address, receipts for your posts, the monthly probe messages and, on rare occasions, mail from me. If you are subscribed to other lists served by the HBD, you know what the output from those look like so, again, if it looks suspicious, delete it. - -- See ya! Pat Babcock in SE Michigan Chief of HBD Janitorial Services http://hbd.org pbabcock at hbd.org Return to table of contents
[Prev HBD] [Index] [Next HBD] [Back]
HTML-ized on 05/02/05, by HBD2HTML v1.2 by KFL
webmaster@hbd.org, KFL, 10/9/96