HOMEBREW Digest #5099 Sun 26 November 2006

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		Digest Janitor: pbabcock at hbd.org


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  Breweries in Japan ("Ben Dooley")
  Metabisufite (Fred L Johnson)
  using plastic carboys (Andrew Kligerman)
  Amarillo vs Amarillo Gold Hops (Fred L Johnson)
  sundry ("steve.alexander")
  Missing digests ("Spencer W. Thomas")
  RE: Missing Digests ("Pat Babcock")

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---------------------------------------------------------------------- Date: Fri, 24 Nov 2006 16:12:51 +0900 From: "Ben Dooley" <bendooley at gmail.com> Subject: Breweries in Japan Hello all, Backpacking around Japan, and I was wondering if anyone can suggest breweries worth a visit while I'm here. I speak Japanese, so no worries on that front. Thanks in advance. Best, Ben Dooley Return to table of contents
Date: Fri, 24 Nov 2006 08:16:00 -0500 From: Fred L Johnson <FLJohnson52 at nc.rr.com> Subject: Metabisufite Brian has asked us to post our results on using metabisulfite in the mash to reduce oxidation. I regularly use metabisulfite in my mash, perhaps out of superstition more than for any real reason, and would be happy to report results if only I had an objective way of measuring its effect. In my not so humble opinion, it serves little purpose to simply hear of folks unobjective, even biased, opinions about their unblinded, subjective observations. There is already too much misinformation in the homebrewing literature, and I don't want to add to it, so I'll wait until I have a real way of testing the hypothesis. On that point, I'd welcome some way of doing this experiment. Anyone out there willing to do some HPLC (or whatever method it would take) to measure the oxidation products? Surely someone has published this stuff in the professional literature. Fred L Johnson Apex, North Carolina, USA Return to table of contents
Date: Fri, 24 Nov 2006 13:04:45 -0800 (PST) From: Andrew Kligerman <homebre973 at yahoo.com> Subject: using plastic carboys I have been using glass carboys for secondary fermentation for over 20 years. I have just broken by next to last carboy by putting cool wort in a warm carboy. I was wondering if anyone has any problems with using the plastic clear carboys for secondary fermentation, as they are cheap and prevalent in water coolers now? Do these sterilize well with diluted bleach well? Thanks, Andy from Hillsborough Return to table of contents
Date: Sun, 26 Nov 2006 07:48:29 -0500 From: Fred L Johnson <FLJohnson52 at nc.rr.com> Subject: Amarillo vs Amarillo Gold Hops Is there a difference between the hops called Amarillo and the hops called Amarillo Gold? I've seen both described but never in the same place, so I'm thinking these are the same hops and that "Amarillo" is someone's lazy way of saying "Amarillo Gold". The descriptions of these hops certainly are similar. Fred L Johnson Apex, North Carolina, USA Return to table of contents
Date: Sun, 26 Nov 2006 10:40:42 -0500 From: "steve.alexander" <-s at adelphia.net> Subject: sundry Well - apparently the janitors are enjoying the week off - I seem to have missed #5095, 5096, 5097 for no apparent reason. A few quick replies ... / Metabisulfite is a much better anti-oxidant than ascorbic acid in beer. / HCL is reputedly a good brewing acid, but where to get food-grade HCl is the issue. I would not use HCl except food grade or ultra high purity in brewing. /Bacteria and Methanol >Someone told me that I was taking a risk by homebrewing because there's a >risk for bacteria contaminating my batch of mead and metabolizing the sugar >into methanol alcohol, which is toxic, instead of the ethanol that yeast >produces. >He said that commercial brewers hire chemists and scientists to make sure >there batch is safe and that supposedly in Mexico people have died from >drinking stuff that was actually methanol. Is this true or a common problem? Please tell "someone" that he should return to scaring little children about the bogeymen under their beds instead of bothering brewers and winemakers. He's ignorant and spreading ridiculous unsupportable claims. I find it puzzling that in an age of such great access to information and such great communication resources, that paranoiac beliefs spread so readily. The methanogenic bacteria primarily produce METHANE and some of these are common human gut bacteria. The amount of methanol which can possibly be produced anabolically under brewing conditions is ignorable small. Most of the methanol (and quite lot of the methane) produced "naturally" involves the release of methyl residues from plant material. Yeast may enzymatically reduce carbos attached to methyl groups freeing these. The thing is that grain/wort have virtually zero methyl groups and the same is true for honey. Fruits are variable and some pome fruits and also bramble fruits are relatively high in these methyl groups. The seeds are often much higher than the fruit, so fermenting grape pomace (as for grappa or vinegar) produces more methanol than others. Still the level of methanol in the worst raspberry wine made is well below any rational safety limit. IF a 'wine' from a fruit rich in methyl groups attached to carbos is distilled, (brandy or grappa) then the methanol fraction comes through the still early and is concentrated in the "heads". If the concentrated heads is consumed alone, then yes - methanol poisoning is possible. OTOH methanol poisoning is unlikely if the heads are re-mixed into the brandy (but produces unacceptable risk and flavor). Much of the urban legends about methanol poisoning from *bad whiskey* are impossible. These cases are either scare-stories from the BATF or else involve chemical adulterants added to the whiskey. Undistilled conventional brews and wines and meads are unconditionally safe from methanol poisoning. I believe that there is a gross misunderstanding about the metabolic pathway for methane(methanol too) noted by Dylan Tack, listed at http://www.genome.jp/dbget-bin/www_bget?path:sce00680 This diagram lists ALL metabolic paths related to methanol, BUT only the 5 colored blocks represent enzymes that are know to appear in S.cerevisiae(yeast). IOW there is no evidence (there) that brewing yeast have the enzymes to create methanol. The SGD (Saccharomyces Genome Database) returns ZERO hits on methanol biosynthesis. Doesn't happen. -S Return to table of contents
Date: Sun, 26 Nov 2006 11:00:43 -0500 From: "Spencer W. Thomas" <hbd at spencerwthomas.com> Subject: Missing digests I'm replying on-digest because maybe some others of you had the same thing happen. -S writes: > I seem to have > missed #5095, 5096, 5097 for no apparent reason. Well, not having access to the server logs, I'm not sure why you didn't get digests. One possibility is this: all three of those messages included at least one spam that slipped by us in the recent flood of stock spams. If you've got a really agressive spam filter, it might have triggered on those messages. You can find the missing digests for download on hbd.org, of course. =Spencer (backup janitor) Return to table of contents
Date: Sun, 26 Nov 2006 17:52:08 -0500 (EST) From: "Pat Babcock" <pbabcock at hbd.org> Subject: RE: Missing Digests Greetings, Beerlings! Take me to your lager... Yeah! What he said! -p Return to table of contents
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