HOMEBREW Digest #5175 Fri 20 April 2007

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  Trub-free wort (Fred L Johnson)
  Sorghum (Joe Katchever)
  re: Globular clumps in my yeast slurry? (RI_homebrewer)
  Sparge Questions ("Lee Smith")
  2007 Puget Sound Pro-Am Competition ("Emiley, Mark")

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---------------------------------------------------------------------- Date: Thu, 19 Apr 2007 07:03:02 -0400 From: Fred L Johnson <FLJohnson52 at nc.rr.com> Subject: Trub-free wort For those of us using a counter-flow chiller or something equivalent, we have the issue/nonissue of having cold break in the fermentor. Lately, at the end of the boil, I've been recirculating the wort using a counter-flow chiller to cool the wort in attempts to keep the cold break in the kettle. I've heard that one can get all the cold break to stay in the boil kettle this way. I haven't been very successful at this so far. The cold break tends to recirculate. Perhaps I need to let the chilled wort sit quietly in the kettle for a while to allow the cold break to settle on top of the hop bed before I finally divert the outflow into the fermentor. Does anyone out there actually get clear wort going into their fermentor using a counter-flow chiller? If so, I'd love to hear exactly how you're doing it. Fred L Johnson Apex, North Carolina, USA Return to table of contents
Date: Thu, 19 Apr 2007 09:10:37 -0500 From: Joe Katchever <joe at pearlstreetbrewery.com> Subject: Sorghum Briess Malting makes Sorghum extract. I'm sure thet would sell you some sorghum grain, as well, if you asked nicely. http://www.briess.com/brew/products.shtml They have product information, as well. - -- Joe Katchever La Crosse, Wisconsin Return to table of contents
Date: Thu, 19 Apr 2007 17:39:40 -0700 (PDT) From: RI_homebrewer <ri_homebrewer at yahoo.com> Subject: re: Globular clumps in my yeast slurry? Hi All, In HBD #5174 Steve Seeley asked about globular clumps in his yeast slurry. Globular clumps are fairly common with highly flocculant yeasts (like many of the British yeast strains). I've don't usually wash my yeasts, so I can't help with the washing questions. Jeff McNally Tiverton, RI (652.2 miles, 90.0 deg) A.R. South Shore Brew Club Return to table of contents
Date: Fri, 20 Apr 2007 10:13:09 -0700 From: "Lee Smith" <smithly at comcast.net> Subject: Sparge Questions Ah, nothing like the sound of millions of lives happily burping away in my fermenters. The All-Grain two step kept me busy for about 12 hours on last Friday from 5-5. I could've shaved off two hours if I hadn't had to boil sparge water three times. Got great extraction though! The predicter I used recommended 4 gal. sparge. I wound up using 4 and then 2 and then 3 gallons. If I can get this dance down to between 8-10 hours it would be a lot more manageble for my time constraints. So now I've got 10 gal of Hefewiezen in two carboys. Fermenter A with Wyeast 3068 and fermenter B with White Labs WLP300. My SG was a little low also, 1.041. I had a 15 lb grain bill and added another 1/2 lb of Wheat DME. I was not pleased with the amount of attention I had to pay to the sparge arm. I had to stand over the mash/lauter tun and flick the arm to keep it rotating. It's only the second time I've used it and hot water is the only thing that's been run through it. I intend to call the supplier and see what, if anything, can be done to make it spin without all the attention. I had anywhere between 3 ft and 1/2 ft of head (as the HL tank drained). Just brainstorming but maybe a heated pressure cooker tapped at the base would serve better than a Gott gravity feed. Everything else worked great. I can't wait to do another one. Anyone have any ideas on the volume of sparge water and the difficulty with the arm? Thanks, Lee in Marana, AZ Tucson Homebrew Club http://www.tucsonhomebrewclub.com/ Return to table of contents
Date: Fri, 20 Apr 2007 10:59:17 -0700 From: "Emiley, Mark" <Mark.Emiley at boeing.com> Subject: 2007 Puget Sound Pro-Am Competition If you have ever dreamed of having your beer produced and served on tap at a brew pub, this is your best opportunity ever. Enter the Puget Sound Pro-Am - an AHA/BJCP sanctioned competition aimed at providing award winning homebrew recipes to be brewed by Puget Sound breweries with the goal of capturing a medal from the Great American Beer Festival's Pro-Am Competition. The Puget Sound Pro-Am is unique in that it will have at least SIX breweries (Big Horn/Ram, Rogue, Elysian, Diamond Knot, and Harmon) selecting their favorite homebrew beers from the best of show round to scale up and brew on their systems. Winning beers of AHA members may be sent on to the GABF for a shot at national glory! Not from the Puget Sound area? Having your beer brewed by one of our local breweries might make it worth taking a vacation out to Seattle (I promise you, the summers out here are as fantastic as the beers). As you get ready for Big Brew, think about brewing up a recipe specifically for this competition. Check the competition website at http://www.bewbc.org/pro-am for the latest details including participating breweries, desired styles, and contest rules. Entries (three 12 oz bottles) are due June 6th with an entry fee of $5 per beer submitted. Judging will be held on June 9th at Larry's Brewing Supply in Kent (if you are interested in judging, stewarding, or helping with event execution, contact Mark Emiley at markemiley at earthlink.net). Check the website frequently for updates on participating breweries and contest details as the competition grows. Join the AHA now for the chance to have your beer go onto the GABF (use this form for a $5 discount off of membership costs: http://bewbc.org/images/bewbc/Pro_Am_Media/evangealeistahamembershipform 07.pdf). Good luck, and may your wildest brewing dreams come true! Mark Emiley President - BEWBC Return to table of contents
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