HOMEBREW Digest #5326 Thu 01 May 2008


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  Fine layer of powdery stuff on top of stored yeast? (stevesveil-hbd)
  Home Brew for the Car, Not the Beer Cup ("Pete Calinski")
  Re: Forgot to record the starting SG (phase)

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---------------------------------------------------------------------- Date: Fri, 25 Apr 2008 13:50:57 -0700 (PDT) From: stevesveil-hbd at yahoo.com Subject: Fine layer of powdery stuff on top of stored yeast? Hi all, I've successfully been washing yeast in sterile water for sometime now. Separating the trub from the yeast happens quickly. Typically within 15 to 30 minutes. However it can take several days for the water/spent beer mixer to drop clear. When it does drop clear there's a fine layer of powdery white stuff on top. Does anyone know what this white stuff is? Protein? Thanks, Steve Seeley in Shingle Springs CA, between Sacramento and Tahoe on Highway 50 Return to table of contents
Date: Mon, 28 Apr 2008 11:14:07 -0400 From: "Pete Calinski" <pjcalinski at adelphia.net> Subject: Home Brew for the Car, Not the Beer Cup Home Brew for the Car, Not the Beer Cup from the New York Times (Registration Required) What if you could make fuel for your car in your backyard for less than you pay at the pump? Would you? The first question has driven Floyd S. Butterfield for more than two decades. Mr. Butterfield, 52, is something of a legend for people who make their own ethanol. In 1982, he won a California Department of Food and Agriculture contest for best design of an ethanol still, albeit one that he could not market profitably at the time. Now he thinks that he can, thanks to his partnership with the Silicon Valley entrepreneur Thomas J. Quinn. The two have started the E-Fuel Corporation, which soon will announce its home ethanol system, the E-Fuel 100 MicroFueler. It will ... sell for $9,995 and ship before year-end. The net cost to consumers could drop by half after government incentives for alternate fuels, like tax credits, are applied. To read more: http://www.nytimes.com/2008/04/27/technology/27proto.html Or: http://snipurl.com/2611b Return to table of contents
Date: Tue, 29 Apr 2008 20:56:39 -0600 (MDT) From: phase at booyaka.com Subject: Re: Forgot to record the starting SG stencil wrote: > The usual rule of thumb is 42 point-gallons per pound of honey and Scott Birdwell wrote: > honey generally has about the same density as malt extract, so: > 1 lb. honey/water to 1 gallon = 1.036 So who is (more) correct? I know, it depends on the honey, but in general, is it closer to 36 or 42? Regards, phase Return to table of contents
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