HOMEBREW Digest #5263 Wed 05 December 2007

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  RE: Did someone mention HSA? ("Brian Lundeen")
  Bottle size origins ("Pat Casey")
  Grain Prices (Nathan Hirneisen)
  Grain prices ("Spencer W. Thomas")
  Support from Wyeast ("LANCE HARBISON")

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---------------------------------------------------------------------- Date: Tue, 4 Dec 2007 22:41:33 -0600 From: "Brian Lundeen" <blundeen at mts.net> Subject: RE: Did someone mention HSA? > Date: Mon, 03 Dec 2007 10:03:02 -0500 > From: "Spencer W. Thomas" <hbd at spencerwthomas.com> > Subject: re: off flavors after months > > > 1. Oxidation. If you've incorporated too much air into the beer as > you're bottling, you'll get oxidation. This could come from splashing > as you decant the beer into a bottling bucket or as you run the beer > into the bottles, for example. It could come from your > brewing process > as well, for example, if you pour hot wort through a strainer into the > fermenter, you'll be oxidizing the heck out of it (this is commonly > called "hot-side aeration" and is a bad thing.) And lo, the curse of mash-boil oxidation was upon the land. Many brewers wept, as they watched their precious brews become afflicted with a crippling disorder that spared neither malt nor hop, nor even yeasty ester, as it ravaged the nectar with a cruel veil of staleness, the sensation of swallowing papyrus, and even hints of the horrid drink of the Moors, who to this day continue to spread their poison far and wide. Into this growing darkness, a lone man wandered, spreading his message of hope and redemption. He was known by many names, but he preferred to be called simply... Bwian. He spoke a simple message to the brewers of the lands he travelled. Cast out the demons that afflict your brews with a pungent, suffocating powder that the Chemists in their dungeons would refer to in hushed tones as potassium metabisulfite. A mere sprinkling with the grains as the heat of the bath created the sugars was all that was needed to protect the liquid as fire and air warred over dominion of the brew. Bwian, being a humble man, would take no credit for this miracle. He simply spread the words of the great prophets who had come before him, Lord Graham of Townsville, and the mysterious seer known only as -S-. Still, the multitudes were not convinced. They spoke in denial that their brews were not afflicted with the sickness, that this was trickery, and perhaps even the Devil himself had given Bwian ashes from the fires of Hell to secure the souls of the unwitting who used it. Bwian persevered, the righteousness of his mission serving as a balm to the mockery, comforted in the knowledge that one day, long after his passing, all brewers would use the sacred powder, and invoke his name as a blessing for the brew day to come. Cheers Brian, in Winnipeg, somewhat to the North and West of the Centre of the Homebrewing Universe Return to table of contents
Date: Wed, 5 Dec 2007 23:21:37 +1100 From: "Pat Casey" <pat at bmbrews.com.au> Subject: Bottle size origins If you multiply 22 US fluid ounces by 12 you should get 2 US gallons. In Australia the old Imperial size bottles were 26 2/3 fluid ounces, 12 of those made 2 Imperial gallons. When we went metric in the early 70s 26 2/3 fluid ounces worked out, I think, to about 746 ml. This of course was rounded to 750 ml. It meant that while 750 ml sounded suitably "metric", packaging plant and materials did not need to be altered. Why 12? You can divide it by 2, 3 and 4. Pat Absolute Homebrew Return to table of contents
Date: Wed, 5 Dec 2007 13:15:07 -0500 From: Nathan Hirneisen <cave_nate at hotmail.com> Subject: Grain Prices A homebrew shop that i frequent has drastically increase their prices for both grain and hops. I'm sure that everyone is familiar with the hops shortages world wide, but. I didn't quite expect grain prices to increase so drastically. About 4 months ago i bought 55# of Weyermann Pils for $42. Last week went to the same store and it was $67. A 60% price increase in that short a time. I was shocked to say the least... The only thing i can think is with the price of corn up, less tillable land is in barley. And with the dollar being lousy to the euro, that makes it even worst. Any ideas? . Return to table of contents
Date: Wed, 05 Dec 2007 15:07:01 -0500 From: "Spencer W. Thomas" <spencer at spencerwthomas.com> Subject: Grain prices I had a discussion about this with a local (pro) brewer recently. He had been brewing with Durst (German) malt. This year, his supplier told him that the crop was bad, and that the price was up and the quality was down. He's switched to Briess, at least for this year. =Spencer in Ann Arbor Return to table of contents
Date: Wed, 05 Dec 2007 22:09:39 -0500 From: "LANCE HARBISON" <harbison65 at verizon.net> Subject: Support from Wyeast I often consult Wyeast via email to get information on how to grow an appropriate amount of yeast for pitching into 20 gallons. Jess Caudill has always supplied me with excellent advice. Recently Jess sent me the following Wyeast link to calculate how much yeast will a starter grow. http://www.wyeastlab.com/hb_pitchrate.cfm Lance Harbison Return to table of contents
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