HOMEBREW Digest #489 Wed 05 September 1990

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		Rob Gardner, Digest Coordinator

  keg fittings (Marty Albini)
  Freezers/refrigerators ("Gary F. Mason  04-Sep-1990 1600")
  BrewKing, Ltd. (Norm Hardy)
  Backwash Yech!, Multiple yeasts?? (Bill Crick)

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---------------------------------------------------------------------- Date: Tue, 4 Sep 90 8:24:19 PDT From: Marty Albini <martya at sdd.hp.com> Subject: keg fittings semantic!bob at uunet.UU.NET writes: > > I'm going to be placing an order for a keg soon and I was wondering > what the merits and differences are of the ball-lock verses the > pin-shaft type of valves/connectors. The ball-lock type can be reversed (inlet to outlet etc) which is handy for artificial carbonation. The same thing can be accomplished with pin type fittings, but requires purchasing some extra hardware. > Is one or the other harder to disassemble > or clean. Dependability, availability of parts. You can use a deep-dish socket wrench on the ball type, tho Foxx sells special sockets for pulling pin type fittings off. They both use the same valves internally, so go with what you can get cheap if none of the above bothers you. - -- ________________________________________________Marty Albini___________ "Thank god for long-necked bottles, the angel's remedy."--Tom Petty phone : (619) 592-4177 UUCP : {hplabs|nosc|hpfcla|ucsd}!hp-sdd!martya Internet : martya at sdd.hp.com CSNET : martya%hp-sdd at hplabs.csnet US mail : Hewlett-Packard Co., 16399 W. Bernardo Drive, San Diego CA 92127-1899 USA Return to table of contents
Date: Tue, 4 Sep 90 13:02:57 PDT From: "Gary F. Mason 04-Sep-1990 1600" <mason at habs11.enet.dec.com> Subject: Freezers/refrigerators I have about decided that the ideal vehicle to keep the kegs cool is a chest freezer. Has anyone ever put a refrigerator thermostat in a freezer? I am trying to recall, but I don't think freezers can be set high enough (50-55 F). Return to table of contents
Date: Sun, 2 Sep 90 22:13:38 PDT From: hplabs!ames!gatech!mailrus!uunet!polstra!norm (Norm Hardy) Subject: BrewKing, Ltd. A specialty store in Seattle is advertising a "do-it-yourself" brewbag with tap. Here is the kicker: The kit contains yeast, additive-free malt, hops, and sugar in a collapsable 20 pint (10 qt) bag. The price: are you ready... $45 The owner said that the Bitter kit tasted "a lot like Ballard Bitter. It was really good." When I called up to ask about the product, the lady said that they would soon be getting a "lay-grr" kit in. The promo also said that "in three weeks you should have a frothy mix comparable to London's or Munich's finest." Is this stuff going to give homebrewing a bad name or what? Norm Hardy Return to table of contents
Date: Tue, 4 Sep 1990 09:41:25 -0400 From: hplabs!ames!gatech!bnr-vpa!bnr-rsc!crick (Bill Crick) Subject: Backwash Yech!, Multiple yeasts?? I have noticed something that happens when doing closed primary fermentations, and I'm wondering if anyone can explainit. When I first rack the beer into the carboy, pitch the yeast, and attach a blowoff tube with the end in water, the beer initially sucks water up the blowoff tube and into the carboy! This happens for the first day or so. I've had it happen with bleach water in the blowoff bucket, and so my beer sucked up bleach! Yechh! Now I don't seal the cork for the first day or so, but I wonder what causes this suction? Yeast removing oxygen from beer, lowering partial pressure of oxygen? The beer is already near/at room temp, and so is the carboy, so I don't think it is expansion or contraction. My second question regards yeast for very high gravity beers. I'm planning to make Imperial Raspberry Stout, and I am wondering what yeast to use? Looking at all the stuff that is going to go into it, it is going to have a lot of alcohol (I'm wondering if there will be room for any water;-) ), and was wondering if garden variety yeast can handle the high alcohol content? I've not worked with this high an alcohol content before except for a beer that ended up quite sweet like Olde Peculiar. The guy at Defalco's (local shop) suggested I use a yeast by Cordon Brew which is listed as being for stouts, but I have no experience with this company (haven't heard of them before), and am reluctant to risk the $100 worth of ingredients on a new untried yeast? Any comments on this yeast or suggestions on what to use? Another question that comes to mind is using multiple strains of yeast? One to start and get quick attenuation, and then a high alcohol tolerant one to finish the job? Any experience with this? I have found that mixing multiple yeast strains, does not always work. On a few occasions it worked OK, but on others, I have ended up with extremely slow fermentations, up to 8 months? It almost seems as if the yeasties are too busy trying to kill each other off to eat? Sounds like some African countries? Anyone know anything about this, or where to find out? Thanks for any info. Bill Crick Return to table of contents
End of HOMEBREW Digest #489, 09/05/90 ************************************* -------
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