HOMEBREW Digest #5139 Tue 30 January 2007

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  Re: Frozen dry Yeast (Bob Tower)
  Re: What do malt color values really mean? ("Joe Walts")
  Re: Frozen dry Yeast (Jeff Renner)
  2007 Upper Mississippi Mash-Out Results ("Al Boyce")
  Lagering redux ("Gus Iverson")
  Re: Diacetyl??can I get rid of it?? (Paul Waters)
  Coconut Cup (Scott Graham)

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---------------------------------------------------------------------- Date: Mon, 29 Jan 2007 22:44:18 -0800 From: Bob Tower <roberttower at sbcglobal.net> Subject: Re: Frozen dry Yeast Rich Lynch accidently put his dry yeast packets in the freezer for a few days and wonders if the yeast is ruined or if ice crystals have formed killing the yeast cells. I purchased a large amount of dry yeast and have stored it in a freezer for the past 8 months. As of yet I haven't had any bad yeast. Can anyone out there confirm if below freezing temps will hurt dry yeast in the long term? It sure hasn't in the short term. Also, there shouldn't be any moisture inside the yeast package and thus no way for ice to form. Bob Tower / Los Angeles, CA Return to table of contents
Date: Tue, 30 Jan 2007 07:02:10 -0600 From: "Joe Walts" <jwalts at gmail.com> Subject: Re: What do malt color values really mean? Hey Fred, I believe that SRM is the wort color of an 8 degree Plato laboratory mash (called a congress mash). Joe Madison, WI Return to table of contents
Date: Tue, 30 Jan 2007 09:14:20 -0500 From: Jeff Renner <jsrenner at umich.edu> Subject: Re: Frozen dry Yeast Richard Lynch <rlny7575 at yahoo.com> is worried: > I accidentally froze 5 or 6 sachets > of dry yeast for a few days - got them mixed up with > my hops, woops. > Are these still worth trying to use? Or can I assume > that ice crystals formed and rendered them useless? No problem, especially since it was only a few days. Many of use routinely store dry yeast in the freezer and have for years. It doesn't really freeze as there is virtually no moisture in dry yeast. It may not be the best place to store all dry yeasts, though. Here is an answer by Lallemand's Dr. Clayton Cone from the Fortnight of Yeast here on HBD a few years ago http://consumer.lallemand.com/danstar-lalvin/ fortnightyeast.html#freezing "The original research on Active Dry Yeast shelf life stability was done over 60 years ago. The interest at that time was stability at room temperature (20C) and at refrigerated temperature (4 C). The dry yeast was not designed with freeze storage in mind. No real studies were made on storage in a freezer. "We have found out recently that many people have been storing our Active Dry Yeast in freezers for years with no apparent adverse effect. A preliminary freeze storage trial with one of our strains indicated some damage was done. This may indicate that the damage might be strain related. It is too early to draw any conclusion. We will continue to investigate. Thanks for your interest. We will keep you posted." Hope this helps. Jeff - --- Jeff Renner in Ann Arbor, Michigan USA, jsrenner at umich.edu "One never knows, do one?" Fats Waller, American Musician, 1904-1943 Return to table of contents
Date: Tue, 30 Jan 2007 10:30:10 -0600 From: "Al Boyce" <alboyce at comcast.net> Subject: 2007 Upper Mississippi Mash-Out Results Results, recipes and photos from the Upper Mississippi Mash Out are posted at www.mnbrewers.com/mashout/ <http://www.mnbrewers.com/mashout/> Photos can be found at the bottom of the recipes, and more will be going up today. This year, more than 120 volunteers from eight states and Canada answered the call to help run what has become the third largest beer competition in the country. Not bad for a six-year-old contest. To all those volunteers, a huge THANK YOU! It was a great collaboration between the St. Paul Homebrewers and the Minnesota Home Brewers Association. Held last Friday and Saturday in St. Paul, Minnesota, the Mash Out experienced a 68 percent increase in entries over 2006. The 266 brewers who entered the contest submitted 918 entries. They represented 66 homebrew clubs and came from 33 states. Clearly, the rest of the nation has discovered the Mash Out - 525 entries were from outside Minnesota. There were gold medal winners from both coasts, and Ed Moore has the distinction of traveling the farthest: 1,100 miles from Texas. We also had the honor of having Gordon Strong, Grandmaster III judge and BJCP director, contribute to Best of Show judging as well being head judge of numerous flights. The Mash Out awarded 105 medals, including Best of Show carved wooden chalices for beer, mead and cider. Every winner received a prize. Score sheets were in the mail within three days. Return to table of contents
Date: Tue, 30 Jan 2007 10:41:31 -0800 From: "Gus Iverson" <gus.iverson at gmail.com> Subject: Lagering redux My lager I was concerned with has finally started foaming and the airlock is burping. I guess I just had an excess of impatience. A new surprise is the amount of foam on the ale I brewed this weekend. I've never seen anything like this. Personally, I've never needed a blowoff setup but there's foam an inch from the airlock (5 gallons beer in a 6.5 carboy). It seems like it is calming down a bit now so I've left it alone for the time being but this was relatively alarming when I checked on it last night. This is only my 3rd all-grain batch (the lager was the second). I'm guessing that the wort I'm producing is much more fermentable than the extract brews I've been doing? This already seems to be proving out with my first all-grain beer stopping at 1.008 (OG 1.065) using 1056 and this was with some dextrin malt included! I'm guessing I need to mash at a touch higher temperatures... Return to table of contents
Date: Tue, 30 Jan 2007 11:10:16 -0800 (PST) From: Paul Waters <pwaters3 at yahoo.com> Subject: Re: Diacetyl??can I get rid of it?? Doug The Diacetyl can be gotten rid of by Krausening. I had a lager that had a good dose of it. What I did was made a small batch of starter, 1 gal of 1.050 gravity unhopped (I was low on volume in the primary and High on the Bitter) hoped to solve those problems also. I took a sample of the Diacetyl lager and used that for my yeast seed. I let it sit for 24hrs by necessity, that is after I got home from work the next day. I added it back to the Primary and left it for a couple days at 68F for the "Diacetyl rest". It took care of the problem just fine and have continue with the rest of the lagering process. I was about to post my reply but reread your question and your problem is with an older beer that has been lagered. It would seem that the Diacety would be diminished by now. The kruasening might not work and there may be other issues going on with the beer. It will be interesting to hear what others have to say on this. Return to table of contents
Date: Tue, 30 Jan 2007 20:18:32 -0500 (EST) From: Scott Graham <grahams at cs.fiu.edu> Subject: Coconut Cup Greetings from the members of the Miami Area Society of Homebrewers (MASH) in Miami, FL. It is almost time for this year's Coconut Cup homebrew competition. We are accepting all of the 2004 BJCP categories, as well as our special COCONUT BREW category. Entries of TWO bottles are due by February 9th. Please use the on-line entry form available at the Coconut Cup website, http://hbd.org/mash/coconut.html . Final judging and the awards ceremony will be held on February 17th, 2007 at the Titanic Brewing Company in Coral Gables, FL. Please contact me if you are interested and willing to judge. We will have some fun activities planned for the out-of-town judges. I hope to see you (or at least your beers and meads) in Miami! Scott Graham Coconut Cup Judge Coordinator Return to table of contents
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