HOMEBREW Digest #5309 Tue 18 March 2008

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  Stainless Drums ("A.J deLange")
  Advanced Homebrewing Course ("Lemcke Keith")
  NHC NW Region Shipping  to Seattle Ends Friday! ("Janis Gross")
  Olive Oil ("A.J deLange")

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---------------------------------------------------------------------- Date: Tue, 18 Mar 2008 08:14:04 -0400 From: "A.J deLange" <ajdel at cox.net> Subject: Stainless Drums Harlan, These are not good times for buying stainless anything. Ask your pro brewer friends what they are paying for kegs these days (a couple of years ago they were about $90 and are now almost twice that). New 55 gal drums range in price from aroung $600 to over $1K depending on type of lid, closure mechanism, bungs etc. See McMaster-Carr's web site. That's attrocious for sure but I would be very reluctant to brew in a used stainless drum unless I knew its provenance because when used in the chemical industry you can be pretty sure that whatever was in there was pretty nasty stuff. You might try Mike O'Brian at Pico (that's where I got mine). He may have something used stashed in some warehouse somewhere. Cheers, A.J. Return to table of contents
Date: Tue, 18 Mar 2008 09:25:24 -0400 From: "Lemcke Keith" <klemcke at siebelinstitute.com> Subject: Advanced Homebrewing Course I just wanted to let homebrewers know that our July 21 - 25, 2008 Advanced Homebrewing Course in Durango, Colorado has only about a dozen seats left, so if you want to get in on this great course you will need to register soon. For full information on the course, registration and area accommodations, download our complete catalog at http://www.siebelinstitute.com/catalogs/pdfs/2008_wba_catalog.pdf <http://www.siebelinstitute.com/catalogs/pdfs/2008_wba_catalog.pdf> . See in Durango! Keith Lemcke Vice-President Siebel Institute of Technology World Brewing Academy Return to table of contents
Date: Tue, 18 Mar 2008 08:53:44 -0600 From: "Janis Gross" <janis at brewersassociation.org> Subject: NHC NW Region Shipping to Seattle Ends Friday! Hello homebrewers in ID, MT, OR, WA, and WY, Brewers in these states can save $ by shipping their National Homebrew Competition (NHC) entries to Seattle this week instead of shipping to Anchorage in two more weeks. Entries shipped to Seattle will be palletized and shipped on a barge to Anchorage at no additional cost to the entrant. The early shipping deadline for the Northwest Region ONLY ends this Friday. All National Homebrew Competition entries must be packaged for shipping even if they are dropped off at the Pyramid Brewery in Seattle. No packages will be accepted at this site after 5 p.m. Pacific time on Friday March 21, 2008. Take advantage of the cost savings by shipping to Seattle this week! For shipping details, see http://www.beertown.org/events/nhc/entry.html If you are unable to take advantage of this option for submitting your entries, you can still send your entries to the Anchorage shipping location between March 31 and April 11, 2008. Good luck in the competition! Cheers, Janis Gross NHC Director AHA Project Coordinator janis at brewersassociation.org 303-447-0816 x134 888-822-6273 (toll free) Return to table of contents
Date: Tue, 18 Mar 2008 19:13:32 -0400 From: "A.J deLange" <ajdel at cox.net> Subject: Olive Oil For those of you interested in the olive oil thread: New Belgium has brewed commercial beers using olive oil in the yeast slurry with no aeration/oxygenation of the slurry or wort. The following is the abstract of a paper which appears in the current MBA Technical Quarterly. Olive Oil Addition to Yeast as an Alternative to Wort Aeration Grady Hull, New Belgium Brewing Company, Fort Collins, CO. Abstract: To extend the flavor stability of their beers, many breweries are researching ways of reducing oxygen ingress throughout the brewing process. However, the practice of aerating the wort prior to fermentation is almost universal in the brewing industry, because oxygen is necessary for yeast health and growth. Recent studies have shown that alternative methods to traditional wort aeration, such as aeration of the yeast prior to pitching or the addition of the unsaturated fatty acid linoleic acid, can yield fermentation characteristics similar to wort aeration. It has also been shown that using these alternative methods instead of aerating the wort can reduce oxidation potential. This paper reports the findings of a series of full-scale production tests that were conducted in an operating brewery to evaluate the effects of an alternative yeast treatment. By mixing olive oil into the yeast during storage, instead of aerating the wort, proper fermentations were achieved with only minor increases in fermentation time. The beers produced from these fermentations were comparable in flavor and foam retention to beers produced by traditional wort aeration. The ester profiles of the beers produced using olive oil addition were significantly higher than the controls, and the flavor stability of these beers was significantly improved. Return to table of contents
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