HOMEBREW Digest #5246 Tue 30 October 2007

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  Chicago Homebrewer ("Kevin Kowalczyk")
  Re: Making new hop rhizomes (Derric)
  9th Annual Palmetto State Brewers Open ("H. Dowda")
  Help! I froze my beer and my yeast starters!!! ("Kevin Kowalczyk")
  OK, 4th post ("Kevin Kowalczyk")

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---------------------------------------------------------------------- Date: Mon, 29 Oct 2007 08:18:29 -0500 From: "Kevin Kowalczyk" <kevinkowalczyk at gmail.com> Subject: Chicago Homebrewer Troy, Welcome to Chicago. I buy from Brew and Grow on Besly court in Chicago. It's just off of Cortland and Ashland. If you go there on a Saturday, you get free samples of homebrew. However there is probably something closer to you in the 'burbs. I don't belong to a club, but I am planning on checking out the Chicago Beer Society http://chibeer.org . They have a meeting this Thursday at Goose Island Brewpub which I will be attending. From their website, it seems that they are into more than just homebrew, but that is fine by me. I most likely will join. I'm almost certain that Glenview uses Chicago water, so if you want to see the chemical composition of what is coming out of your tap, check out the city of chicago website, they have it posted as a pdf. (We're harder than Pilsen (who isn't?), but softer than London.) Kevin Kowalczyk Chicago, Illinois Return to table of contents
Date: Mon, 29 Oct 2007 08:15:59 -0700 (PDT) From: Derric <derric1961 at yahoo.com> Subject: Re: Making new hop rhizomes Kevin: > I read somewhere that you can make new hop rhizomes > by burying the bines in a trench in the fall. ... > I can't find the original article that discussed > this, but I remember it did not make clear whether > or not you cut the bine from the existing stem and > root system when you bury them. An article that mentions it is here: http://www.freshops.com/gardening.html and you are right, it doesn't say. However, it seems to me that you would NOT cut them off from the roots. In nature, the bines would just fall over and it would spread that way ... Derric Return to table of contents
Date: Mon, 29 Oct 2007 11:08:35 -0700 (PDT) From: "H. Dowda" <hdowda at yahoo.com> Subject: 9th Annual Palmetto State Brewers Open The 9th Annual Palmetto State Brewers Open will be held December 1 in Columbia, South Carolina. Last year's competition had 442 entries from 17 states and we look forward to increasing that this year. We partcipate as part of the Masters Championship of Amateur Brewing and the Carolinas Brewer of the Year circuits. http://www.sagecat.com/psbo9.htm Return to table of contents
Date: Tue, 30 Oct 2007 21:32:30 -0500 From: "Kevin Kowalczyk" <kevinkowalczyk at gmail.com> Subject: Help! I froze my beer and my yeast starters!!! Hi all, 3rd post in 3 days, but this is an emergency!!! I was fermenting a XMAS lager in my freezer chest and for some reason my temp controller didn't cut the power when the temp got under the fermentation temperature it was set to. I've got 7 gallons of a high original gravity dark xmas lager that is frozen solid. It had been fermenting just fine for 3 days (I brewed on Saturday) before this happened. I dropped the temp on the controller by 5 degrees Fahrenheit last night after I verified that I had a solid fermentation going. I checked it tonight and it is frozen solid!!! Questions: Do I thaw it quickly or slowly? Do I pitch more yeast once it thaws? Do I aerate/oxygenate if and when I re-pitch? Also I have two lager yeast starters going in the same chest that are frozen solid too. Are my starters cashed? Do I pull the airlocks from the fermenter and/or the starters since they will probably thaw first? Please respond to my personal email and CC the HBD, I don't know if I can wait for another publication of HBD to happen. Kevin Kowalczyk Chicago, Illinois Return to table of contents
Date: Tue, 30 Oct 2007 22:16:31 -0500 From: "Kevin Kowalczyk" <kevinkowalczyk at gmail.com> Subject: OK, 4th post Hey, I forgot to mention that I searched the archives and saw that others had frozen their beer after it had fermented out completely and it was fine. Mine was in the middle of fermentation, so I don't know what the hell to do. This was an extra special Xmas brew with lots of expensive extra ingredients. OG 1.072, with maple sugar, honey, cinnamon, vanilla, nutmeg, pears... I don't want to dump this baby. Please advise ASAP. Also I registered for the discussion board on HBD, never got a confirming email. I figure I would get a quicker answer there, but I'm not yet able to post. Kevin Kowalczyk Chicago, Illinois Return to table of contents
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