HOMEBREW Digest #4813 Fri 29 July 2005

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

		Digest Janitor: pbabcock at hbd.org


          Northern  Brewer, Ltd. Home Brew Supplies
Visit http://www.northernbrewer.com  to show your appreciation!
               Or call them at 1-800-681-2739

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

  Fortnight Of Yeast, 2005 ("Andrew Jepeal")
  Coke and taste (and smell) ("Burns, Roger")
  Dave's Coca Cola (Rod Prather)
  Why are online drugs popular (Neddie)
  Valhalla - Mead Only Competition ("David Houseman")

* * * * * * * * * * * * * * * * * * * * * * * * * * * * * * 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! * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * Fortnight of Yeast 2005 EXTENDED through 29 July! * * Presented in cooperation with Lallemand * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * 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: Fri, 29 Jul 2005 08:55:06 -0400 From: "Andrew Jepeal" <jep_62 at hotmail.com> Subject: Fortnight Of Yeast, 2005 Hello FOY panel. First let me say thanks for participating in FOY. We may not say it enough, but it is greatly appreciated. My questions concern sulfites and brewing yeast. I started making wine before I started brewing so I am comfortable with using sulfites. 1) Do brewing yeast have the same resistance to sulfites as do commercially available wine yeasts? There appears to be some differing opinions in the brewing world if sulfite solution is effective in sanitizing brewing equipment. I normally make a solution using 12.5 grams of Pot. Meta. in 1 liter of water. Any comments on the effectiveness of this solution in sanitizing equipment? Specifically; 2) Would any brewing yeast be able to survive in a solution this strong? 3) Would any spoilage organisms you're aware of be able to? 4) Any comments concerning it's effectiveness compared to other sanitizing solutions used in brewing (Idophor, Star San, etc.) Thanks in advance, Andy Return to table of contents
Date: Fri, 29 Jul 2005 10:59:50 -0400 From: "Burns, Roger" <rog at umich.edu> Subject: Coke and taste (and smell) >Dave Burley writes: >>Blam! This coke was just like the Coke I remembered from my youth. >>That experience came about since all the ingredients which had been >used >in >>the original Coca Cola were produced locally, not conjured up in a US >>factory. hi Dave, I've always been under the assumption that as we grow older, our sense of smell and taste is dulled from various sources (sinus trouble, allergies, smoking, diesel exhaust, hot coffee, etc). I'm now in my 30's and can certainly tell the difference between today's flavors and what I remember as a child (it's probably why I *like* brocolli now). Is this a reason why your Coke might taste different? Could be. Could also be that the ingredients are fresher, etc, but I'd expect a big corporate conglomerate like Coca Cola to have consistency across all it's mixing facilities. It is, after all, a chemical mixing process to make Coke and other pop (soda) and liable to be a constantly controlled process. My guess is that the chemicals used to make Coke here are the same as used to make Coke elsewhere, but freshness from a delivery standpoint might leave more volatile flavors intact. It's the reason why I drink Coke from cans, versus plastic bottles. It tastes spicier to me. When I can find Coke in glass, it's even better. I'd be surprised if the recipe was different for the different bottlers, and bottling types, as opposed to freshness or oxygen degradation. Hmn, sounds a lot like the bottling issues for beer, doesn't it? Roger Burns Ann Arbor, MI Some info on taste/smell: http://www.supermarketguru.com/page.cfm/299 Return to table of contents
Date: Fri, 29 Jul 2005 11:45:14 -0500 From: Rod Prather <rodpr at comcast.net> Subject: Dave's Coca Cola First, of course, coke was reformulated from Glucose to the less expensive high fructose corn syrup a decade or more ago. Even "COKE CLASSIC" was modified. Big difference there. This is a recipe for syrup that was derived from what is supposedly the original coke recipe. It was taken from the the originators lab notes. I reduced the origianal amounts to make the recipe in small batches. Not tested but it will give an idea of the ingredients. I downsized the original recipe to a manageble home recipe. Can't find the original anymore. I'm certain that this recipe is skewed slightly in the measures of the flavoring oils. Of course if you want to try it, you might want to delete the COCA leaf deriviative for obvious reasons. Heh heh... Coca Cola 1 oz citrate of caffien 1 oz vanilla extract 2 1/2 oz flavoring 4 oz F.E. Coca 3 oz citric acid 1 qt lime juice 30 lb sugar 2 1/2 gallon water -----Flavorings----- 80 drops oil of orange 120 drops oil of lemon 40 drops oil of nutmeg 40 drops oil of cinnamon 20 drops oil of corriander 40 drops oil of nefoli 1 qt alcohol. Dave Burley writes: >>Blam! This coke was just like the Coke I remembered from my youth. >>That experience came about since all the ingredients which had been >used > > in >>the original Coca Cola were produced locally, not conjured up in a US >>factory. > > You've got me curious Dave, what are the ingredients of Coca Cola, other than sugar and water and of course CO2? What variations do you perceive between old and new. This is taking taste analysis to new heights (for me at least). > > > > - -- No virus found in this outgoing message. Checked by AVG Anti-Virus. Version: 7.0.338 / Virus Database: 267.9.7/60 - Release Date: 7/28/2005 Return to table of contents
Date: Sat, 30 Jul 2005 08:25:27 +0900 From: Neddie <defraud at sarda.net> Subject: Why are online drugs popular Fast, worldwide service using registered doctors and pharmacies http://resistantly.myvisit2doctor.biz/?poignantxtvuypatriarchszsvembassies Everything in the world may be endured except continued prosperity. Anger makes dull men witty, but it keeps them poor. Sweet is revenge - especially to women. There is no security on this earth, there is only opportunity. Return to table of contents
Date: Fri, 29 Jul 2005 20:10:40 -0400 From: "David Houseman" <david.houseman at verizon.net> Subject: Valhalla - Mead Only Competition If you've got mead, prepare to enter the Valhalla - The Meading of Life Mead-Only Competition to be held Saturday, October 15 at the American Swedish Historical Museum in Philadelphia. This competition will judge meads in BJCP categories 24--traditional meads, 25--melomel and 26--other mead. One entry per subcategory per entrant with an entry fee of $5 per entry. The equivalent of at least 3 12-ounce bottles are required for judging, although bottle size and shape are not restricted. Corked or capped. No identifying markings however can appear on the bottles. Any standard competition entry from may be used. It's the responsibility of the entrant to properly identify the category and sub-category based on the 2004 BJCP Style Guidelines. Meads may be mailed or dropped off at Home Sweet Homebrew, Sansom Street, Philadelphia, PA by Tuesday, October 11th. Additional drop off locations include Keystone Homebrew locations and Iron Hill Brewery and Restaurant in West Chester, PA. The competition would like to encourage knowledgeable mead judges to commit to judging this event. Judges will receive breakfast and lunch. Following the judging, which will take place from 9am to 2pm, there will be a public mead tasting and buffet from 4pm until 6pm with numerous commercial meads as well as the remainder of the meads from the competition. All income from this competition will go to the educational programs and our community literacy program in reading and local history that the Museum sponsors for public and private K-12 schools in the Delaware Valley. Susan McMurphy, Competition Organizer smcmurphy at americanswedish.org David Houseman, Judge Coordinator david.houseman at verizon.net Return to table of contents
[Prev HBD] [Index] [Next HBD] [Back]
HTML-ized on 07/29/05, by HBD2HTML v1.2 by KFL
webmaster@hbd.org, KFL, 10/9/96