HOMEBREW Digest #5186 Sun 13 May 2007

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  re: keg priming vs. oxidation (Brian Miller)
  Beer Haiku - why not? (Kevin Elsken)
  RE: Beer Haiku - why not? ("Pat Babcock")
  Beers in Adirondack area (Darryl Hickey)
  Home Brew Digest, Inc. - a 501(c)3 Educational Charity ("Patrick Babcock")

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---------------------------------------------------------------------- Date: Tue, 8 May 2007 20:48:25 -0700 From: Brian Miller <bj_mill at pacbell.net> Subject: re: keg priming vs. oxidation First of all thanks for the thought provoking responses. A few questions were raised about my procedures. The bottle conditioning is one Cooper's drop per 12 oz. bottle, head space about 3/4"-1". I leave the caps loosely on the bottles for about 15' before crimping, then hold at around 60F for 2-3 weeks to carbonate, and store at around 40F for 2 months. One problem I realize is that once I bottled the 12'er, the remaining beer did not fill the corny, this one's easy to fix and I'll do so next time. Brian Lundeen's suggestion of metabisulfite additions is good and I should have tried that already since I do treat my mash water with potassium metabisulfite. I just bottled an alt using my standard procedure, but added 1/4 tsp. metabisulfite 10 minutes prior to siphon. I'll report the results. Jeff Renner's suggestion of racking to keg before fermentation concludes is also worth trying in some instances. However, I like my lagers to not have chill haze and fine with polyclar plus silica gel once I lower the temps to ~32F and the haze forms. The other problem with that method is bottling still-fermenting beer is a crap shoot I'm not sure I'm willing to risk. Steve Alexander echoes my experiences and suggests leaking kegs and/ or excessive head space in the corny as a potential oxidation contributor. I'll brew my next batch a bit larger to compensate for the 12 bottles and take yet another data point. I suppose all kegs leak to some degree, but I can't do much about it except drink faster or invite more friends over. Anybody in the vicinity of Tracy, CA drop me a line! I've got a CAP that is ready to be kegged and will prime this keg (without adding metabi) along with bottling the 12 and report back in 2 months :) This should be a good test, my experience with CAPs is that they really lose their edge once oxidized. Brian Return to table of contents
Date: Wed, 09 May 2007 17:47:58 -0400 From: Kevin Elsken <littleboybrew at verizon.net> Subject: Beer Haiku - why not? Little yeast at play, Attacking the saccharides. Keep up the good work. Return to table of contents
Date: Thu, 10 May 2007 08:38:27 -0400 (EDT) From: "Pat Babcock" <pbabcock at hbd.org> Subject: RE: Beer Haiku - why not? Greetings, Beerlings! Take me to your lager... On Wed, 09 May 2007 17:47:58 -0400 Kevin Elsken <littleboybrew at verizon.net> wrote of Beer Haiku - why not? > Little yeast at play, > Attacking the saccharides. > Keep up the good work. Which inspired me to this: Platoons of ale yeast Secure wort from infections, Fighting the good fight. Now, could some Shakespearian brewer please pull together a sonnet to beer in iambic pentameter for us? See ya! Pat Babcock Chief of Janitorial Services HBD.ORG Return to table of contents
Date: Fri, 11 May 2007 08:44:10 -0700 (PDT) From: Darryl Hickey <djhbrew98 at yahoo.com> Subject: Beers in Adirondack area May 26 through June 8 I will be traveling to Burlington, VT; Adirondack area and Ogdensburg, NY. I am looking for information on brewpubs, breweries, beer events, homebrew club events and good beer stores. Any information would be appreciated. Darryl Hickey Miami Area Soceity of Hombrewers President. Hickey Family Brewing & Meadery. Brewing at ten feet above sea level with bar stool correction. Return to table of contents
Date: Sun, 13 May 2007 22:51:54 -0400 (EDT) From: "Patrick Babcock" <pbabcock at hbd.org> Subject: Home Brew Digest, Inc. - a 501(c)3 Educational Charity Greetings, Beerlings! Take me to your tax accountant... Instead of Home Brew Digest, we are now Home Brew Digest, Incorporated - a 501(c)3 corporation. We are an educational charity, dedicated to the dissemination of information pertaining to the home production of fermented foodstuffs, including beer, wine, cheese, sauerkraut, etc. If you were waiting to make a donation to the HBD because you couldn't deduct it from your income taxes, you can now. It complicates the records I must now maintain, and adds reporting I must now do to the IRS, but, in light of our last fundraising success (T1 upgrade - ~$80 raised against a $3600 need), something had to be done to improve our ability to raise needed funds - particularly when considering the age of several of the HBD servers. Well, we'll see where our new tax-deductible status gets us! Once I have the "official" EIN number, I will add a page to the HBD showing our 501(c)3 status and relevant information. See ya! Pat Babcock Chief Janitor Home Brew Digest, Inc. Return to table of contents
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