HOMEBREW Digest #5165 Tue 27 March 2007

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  Re: RO water and Chloramines ("Gordon Strong")
  Beerstone/Chloramine ("A.J deLange")
  Presidents Abbey Ale (leavitdg)
  RE: Jalapeno beer ("Brian Lundeen")
  Re: Carboy on magnetic stirrer ("Craig S. Cottingham")
  RE: Carboy on magnetic stirrer ("Ronald La Borde")
  Filtered Water ("Ronald La Borde")
  roasty versus toasty ("peter ensminger")

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---------------------------------------------------------------------- Date: Mon, 26 Mar 2007 23:12:41 -0600 From: "Gordon Strong" <strongg at speakeasy.net> Subject: Re: RO water and Chloramines > The following is from the description of Medicinal found in the Beer > Faults Troubleshooter [on the BJCP web site]: > "Avoid water with chlorine or chloramines (use RO water if > necessary)...." > > I was under the impression that only type of filter that will remove > chloramines is an activated carbon filter. > > Is this correct or will reversed osmosis also work at removing > chloramines? You're misreading what was (intended to be) stated. "Use RO water" meant "go out and buy some RO water" not "go out and buy an RO system and process your chloramine-treated water." The RO system at my local Kroger runs it through several steps, including activated charcoal and UV. Purification systems from Cynmar do essentially the same thing. I was using "RO water" as a shorthand for the water you get from these type systems, which include the pre- and post-processing besides just RO. Sorry for the confusion; we were trying to pack a lot of items into a one-page reference. Gordon Strong BJCP President Return to table of contents
Date: Tue, 27 Mar 2007 11:28:39 +0000 From: "A.J deLange" <ajdel at cox.net> Subject: Beerstone/Chloramine Jim: The beige material coating on the inside of your keg is beerstone - a matrix of calcium oxalate in protein. It isn't harmful to wort or directly harmful to beer. It is indirectly harmful to beer in that it harbors bacteria which it is very good at because of its irregular surface (you should be able to feel this if you run your finger over it). Removal of beerstone from kegs, fermenters, bright tanks and draft beer lines is very important in the brewery and in serving operations. It is not so critical if the vessel is to be used exclusively as a kettle. It is difficult to remove. A dilute solution of equal parts of nitric and phosphoric acids in water (about 200 ml of the concentrates of each in 5 gal) will get it with extensive soaking and scrubbing (I assume that the buildup is pretty heavy). You might want to start with lye (1 lb in 5 gal water - be careful!) to get any dry beer/protein off first. Some brewery isn't taking very good care of its cooperage! * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * Scott: An RO filter will not remove chlorine or chloramine but the charcoal filter in the RO unit, which is there to protect the membrane from chlorine/chloramine, will. If chloramine is present a GAC (granualated activated carbon) filter before or instead of the RO unit will remove it provided the flow is slow enough (long enough contact time) and, if in series with the RO unit, provide additional protection for the RO membrane. An easier and quicker solution to the choramine problem is to throw a Campden tablet into about 20 gallons of the water and use that for brewing. A.J. Return to table of contents
Date: Tue, 27 Mar 2007 07:05:29 -0400 From: leavitdg at plattsburgh.edu Subject: Presidents Abbey Ale Hey guys; Here is an Abbey ale that I brewed on Presidents day, and just tried. I am not sure about style and all of that, but it does taste real good. 9lb pale malt (Golden Promise) .5 lb Victory malt 2 lb Flaked Maize .5 lb Biscuit Malt 1 lg Wheat malt 2 stage infusion, first run=1.082 boil grav= 1.059 og= 1.068 fg= 1.010 abv= 7.7 Yeast was the 5th and final use of wlp530 Belgian Abbey. Hops were .75 tetnanger at start .25 of same at 60 135 minute boil. On the strong side. Darrell Plattsburgh,NY 44 41 58 N Latitude 73 27 12 W Longitude [544.9 miles, 68.9]Apparent Rennerian Return to table of contents
Date: Tue, 27 Mar 2007 07:21:10 -0500 From: "Brian Lundeen" <blundeen at mts.net> Subject: RE: Jalapeno beer > Date: Mon, 26 Mar 2007 20:12:13 -0400 > From: "Brian Dougan" <dougan.brian at gmail.com> > Subject: Espresso, Mango and Jalapeno > > ...looking at doing something with jalapeno, maybe a jalapeno wheat. > Thinking of slicing 5-10 jalapenos and throwing them (and > seeds) into 60 minutes of the boil and then discarding before > fermentation. I would concur. Discarding the resulting wort before fermentation should yield the best results. ;-) Cheers Bwian, in Winnipeg Return to table of contents
Date: Tue, 27 Mar 2007 13:51:37 -0500 From: "Craig S. Cottingham" <craig.cottingham at gmail.com> Subject: Re: Carboy on magnetic stirrer On Mar 25, 2007, at 20:53, "Doug Moyer" <shyzaboy at yahoo.com> wrote: > How do you (easily) tell if it is actually coupled and spinning the > bar? You should see an eddy in the center of the liquid, like the kind you see when water is going down a drain. How deep/pronounced it is is a function of (among other things) how fast the stir bar is spinning (faster == deeper). Of course, if the beer is light enough and clear enough, you should just be able to see it. :-) - -- Craig S. Cottingham BJCP Certified judge from Olathe, KS ([621, 251.1deg] Apparent Rennerian) craig.cottingham at gmail.com Return to table of contents
Date: Tue, 27 Mar 2007 16:07:22 -0500 From: "Ronald La Borde" <pivoron at cox.net> Subject: RE: Carboy on magnetic stirrer >From: "Doug Moyer" <shyzaboy at yahoo.com> > >How do you (easily) tell if it is actually coupled and spinning the bar? I would fill it with water the first time and look at it! Ron Ronald La Borde - Metairie Louisiana New Orleans is the suburb of Metairie Louisiana Return to table of contents
Date: Tue, 27 Mar 2007 16:12:57 -0500 From: "Ronald La Borde" <pivoron at cox.net> Subject: Filtered Water I have been using a charcoal filter for my brewing liquor. That's fine, it removes the chlorine and other tastes that might be present. This got me wondering about the charcoal filter in my refrigerator ice/water door dispenser. Seems like more and more new appliances now are filtering the water for the dispensers. Here's the question, does it also filter out the fluoride. If most of the fluoride is removed aren't we regressing to the old days of dental cavities? Ron Ronald La Bored - Metairie Louisiana New Orleans is the suburb of Metairie Louisiana New Orleans is the New Atlantis littera scripta manet => the written word remains Return to table of contents
Date: Tue, 27 Mar 2007 23:50:11 -0400 From: "peter ensminger" <ensmingr at gmail.com> Subject: roasty versus toasty Pat says there have been problems with the hbd e-mail server receiving e-mail from RR and VERIZON accounts. Let's hope he can resolve this problem! - ----------- -S posted some interesting comments on the complexity of Maillard reactions in http://www.hbd.org/hbd/archive/5163.html#5163-4 . I originally asked about the difference between "roasty" and "toasty" (see: http://www.hbd.org/hbd/archive/5158.html#5158-1 ) for guidance in developing a doppelbock recipe. Weyermann (which makes great malts IMO) suggests 1-5% of Carafa-I, -II, or -III for doppelbocks and several other styles. Thus, I used ~1% Carafa-II in a recent doppelbock (see: http://www.hbd.org/hbd/archive/5161.html#5161-1 ). But, when I gnaw on a few grains of Carafa-II, it seems "roasty", not "toasty" to me. So ... Are the Weyermann Carafa malts "roasty" or "toasty"? Is there a disconnect between BJCP guidelines (doppelbock: toasty=good, roasty=bad) and Weyermann? Cheers! Peter A. Ensminger Syracuse, NY Apparent Rennerian: [394, 79.9] Return to table of contents
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