HOMEBREW Digest #4774 Sun 15 May 2005

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  Re: Electrical Help? (stencil)
  RE; Electrical Help ("Elmer \"Goose\" Steingass")
  dry yeast (re-using?) (leavitdg)
  10 Delicious Crow Recipes ("May, Jeff")
  beer faucets ("dave holt")
  MCAB VII ("David Houseman")
  2nd Call 11th Annual BUZZ Competition (lkowens)
  link of the week - CO2 (Bob Devine)
  NPR stories on beer (David Radwin)

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---------------------------------------------------------------------- Date: Tue, 10 May 2005 22:22:35 -0400 From: stencil <etcs.ret at verizon.net> Subject: Re: Electrical Help? On Tue, 10 May 2005 01:38:48 -0400, Eric R. Theiner wrote in Homebrew Digest #4772 (May 09, 2005): >... and I >go to test it this morning and slooooowly push the plug in, >and got a flash and a pop! Push the plug into the receptacle firmly, smoothly, and swiftly. If you go in slowly enough you will once again find the sweet spot at which the gap between the blade and the energized contact is small enough for an arc to form. I vaguely recall 100Kv per inch for dry air, or 0.003" for 300V. And of course the voltage across the 230V phase pair rises, 120 times a second, to 1.414 X 230, or about 350V. Three thou isn't much, but if you're slow and steady you can achieve it. Again. stencil sends Return to table of contents
Date: Wed, 11 May 2005 04:12:48 -0700 (PDT) From: "Elmer \"Goose\" Steingass" <w8av at yahoo.com> Subject: RE; Electrical Help <What did you do with the neutral connection? You've connected the two live wires (red and white) to the heater power terminals and the ground (green) to the heatstick. With a 240V heater element, neutral (black) should be left disconnected.> Actually, the correct wiring of a 220V device is BLACK and RED to each side of the 220. The WHITE is the neutral and GREEN is the safety ground. If you have a three wire system you can omit hooking up the GREEN. In the electrical panel the neutral and safety ground attach to the ground buss. Just make sure that nothing got inadvertently crossed in the heater wiring. I too recommend installing a switch to prevent the "inductance spark" that you will get by plugging a high current element directly into a live outlet. (this is the same spark you will see if you plug in your vacuum cleaner, refrigerator, tv, or an elevctric motor into a 110V outlet when they are turned on). Return to table of contents
Date: Wed, 11 May 2005 07:48:00 -0400 From: leavitdg at plattsburgh.edu Subject: dry yeast (re-using?) Anyone re-use dry yeast? I have heard for years that this is generally not done, but wonder if this is still the case? Nottingham, and Manchester are the two in question. Darrell Return to table of contents
Date: Wed, 11 May 2005 10:34:46 -0400 From: "May, Jeff" <Jeff.May at uscellular.com> Subject: 10 Delicious Crow Recipes In Digest #4772 John Peed wrights "So to the person I took to task for saying that simpler is better, I apologize, I stand corrected, and it certainly appears to be better in this case." No problem, John. I have been there. Sometimes I think we get more caught up in the process than in the product. I'm and engineer, so by nature, I was trying to engineer my beer. I was in the process of designing a completely automated RIMS/HERMS/Hybrid system that was run by software on a laptop. I was building the control program in LABVIEW. (For those that don't know about LABVIEW, it is an extremely sophisticated industrial measurement and control environment.) Then there was the intervention. SWMBO is an artist, and she helped me see beer as a living thing that we nurture instead of a 'thing' that we create. I greatly simplified, going back to a Papazian-like Zen thing. Most of the techno stuff is now in the museum (a shelf in the garage) collecting dust. Nowadays, I'm just a passenger on the journey, trying to guide things toward a general style. Hit or miss, it is almost always drinkable. Jeff May Wilmington, NC AR[649.7,148.6] Return to table of contents
Date: Wed, 11 May 2005 11:07:42 -0700 From: "dave holt" <brewdave at hotmail.com> Subject: beer faucets It probably has been suggested here before, but a little keg lube will prevent sticking of regular beer faucets. I lightly coat the internal slide. I haven't been able to detect any noticeable difference in taste. I was resistant to try this at first, who wants grease in their beer. But I've had to remove faucets and soak them in hot water to break them free. Maybe an experiment is in order. Glob some keg lube in one glass and one without, pour beer and do a blind taste test. Dave Holt Chandler, AZ Return to table of contents
Date: Fri, 13 May 2005 22:29:55 -0400 From: "David Houseman" <david.houseman at verizon.net> Subject: MCAB VII We have finally been able to lock down the time and place for The Masters Championship of Amateur Brewing for 2005. MCAB VII will take place on Saturday, September 17th, at the Iron Hill Brewery and Restaurant in North Wales, PA. The organizers of the Qualifying Events for this competition have submitted the names and contact information for most of the qualifiers. Some contact information is missing; get the word out about this competition. Individual emails will be sent to those for whom we have contact information soon. Remember that the competition will use the categories and guidelines in place during 2004, the 1999 set of guidelines. The MCAB web site, www.hbd.org/mcab, will be updated for this year's competition in June. Until then all qualifiers should crank up the kettles or get out those stowed bottles of beer and prepare to send in your entries. The entrance fee will be $5/entry this year to offset competition costs. Checks should be made out to David Houseman. Entries should be sent to arrive by September 12th to: Keystone Homebrew Attn: Alan Folsom 779 Bethlehem Pike Montgomeryville, PA 18936 David Houseman MCAB VII Competition Organizer Return to table of contents
Date: Sat, 14 May 2005 06:33:20 -0500 From: <lkowens at uiuc.edu> Subject: 2nd Call 11th Annual BUZZ Competition The Boneyard Union of Zymurgical Zealots (BUZZ) is having their 11th Annual Homebrew Competition on June 4, 2005 in Champaign, Il. The 2004 BJCP style guidelines for beer and mead apply (sorry, no ciders this year). The competition also features the "No One Gets Out Alive" high gravity brewoff. Entries will be accepted from May 23rd through June 1. For more details, see our website at: https://netfiles.uiuc.edu/ro/www/BoneyardUnionofZymurgicalZea lots/ or contact competition organizer Linda Owens (lkowens at uiuc.edu) or head judge Britt Weiser (weiser at insightbb.com). Return to table of contents
Date: Sat, 14 May 2005 14:16:03 -0600 From: Bob Devine <bob.devine at worldnet.att.net> Subject: link of the week - CO2 Carbon dioxide adds a texture to beer, it gives that fuzzy feeling, and surprisingly it also gives flavor. It also provides a preservative factor, inhibiting the growth of molds and bacteria. Carbon dioxide dissolves slightly in water to form a weak acid called carbonic acid. If there is not enough carbon dioxide/carbonic acid present, the beer will taste stale. Too much, and the beer is acidic. Solubility of CO2 increases as pressure increases and temperature decreases. Compare it to nitrogen which comes out of solution quickly (causing the "bends" in divers), CO2 releases slowly for a lasting head. Certain beers have a high level of CO2 as a defining part of their style. But even that rule is never exact. Here's a low-CO2 version of a weiss beer. http://www.nmk.co.za/products/beers/erdinger_champ.htm This links shows the amount of various organic acids in beer, carbonic acid is the largest contributer: http://www.shodex.com/english/dc030813.html Finally, Ray Daniels has a nice overview of CO2 http://www.allaboutbeer.com/features/206.gas.html Bob Devine Riverton, UT Return to table of contents
Date: Sun, 15 May 2005 09:40:45 -0700 From: David Radwin <dradwin at sbcglobal.net> Subject: NPR stories on beer These stories from Friday's NPR "All Things Considered" broadcast were kind of fun to listen to. Robert Siegel talks about the history of beer with Tom Standage, technology editor at The Economist. /A History of the World in Six Glasses/ is Standage's new book that traces the history of civilization through beer, wine, distilled spirits, coffee, tea and coca cola. Beer was first produced at the end of the ice age and became popular with the Sumarians. http://www.npr.org/templates/story/story.php?storyId=4651563 With the help of beer expert Michael Jackson, Michele Norris and Robert Siegel take stock, and taste, of some of the world's finest (and most expensive) beers. http://www.npr.org/templates/story/story.php?storyId=4651323 You can see the Cantillon Rose de Gambrinus label mentioned in the second story at: http://www.cantillon.be/br/Cantillon.php?lang=3&page=103 David in Berkeley CA replies to news at davidradwin dot com Return to table of contents
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