HOMEBREW Digest #5417 Tue 16 September 2008

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  Beer clarity ("Jason Gazeley")
  oak chips ("Darrell G. Leavitt")
  Fwd: Gravity measurements (Fred L Johnson)
  Re: Measuring Gravity (Fred L Johnson)
  Re: Oak Chips (James Anciaux)

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---------------------------------------------------------------------- Date: Mon, 15 Sep 2008 22:48:56 -0600 From: "Jason Gazeley" <jason.gazeley at gmail.com> Subject: Beer clarity Would someone who knows please go over the types of haze and appropriate finings for each? I am interested in Hop Haze, Chill Haze, Yeast Haze and anything else that I have forgotten. Cheers, Jason Return to table of contents
Date: Tue, 16 Sep 2008 06:48:34 -0400 (EDT) From: "Darrell G. Leavitt" <leavitdg at plattsburgh.edu> Subject: oak chips Let's see what others say, but I have added them to the secondary, after boiling. Cleaning the carboy is a little bit more of a challenge, afterwards. Darrell Return to table of contents
Date: Tue, 16 Sep 2008 07:06:28 -0400 From: Fred L Johnson <FLJohnson52 at nc.rr.com> Subject: Fwd: Gravity measurements Kai is seeing the specific gravity of his wort DECREASE when he cools his wort in his boil kettle and wonders what could have caused this. Kai didn't mention whether he was using a hydrometer or a refractometer for the measurements, but I'll assume a hydrometer for now. I think there must be some error in one of Kai's gravity measurements. I would have guessed (as Kai has already considered) that some water was getting into the wort from the immersion chiller, but I trust Kai has ruled this out as he said. Try putting some of the wort samples through a dry coffee filter just to remove any big chunks that could interfere with the measurement and measure the samples at near-calibration temperature of the hydrometer. (Particulate matter in the wort really does not contribute to the gravity measurement unless the material settles onto the shoulder of the hydrometer and weighs it down. Also find a refractometer and see how the values from the refractometer compare with the hydrometer readings, but cloudy wort is difficult to read in a refractometer. Fred L Johnson Apex, North Carolina, USA Return to table of contents
Date: Tue, 16 Sep 2008 07:15:41 -0400 From: Fred L Johnson <FLJohnson52 at nc.rr.com> Subject: Re: Measuring Gravity I forgot to mention another source of error in taking gravity measurements from a boil kettle. If you take the sample from the first material coming out of your kettle through a valved opening in your kettle, the dip tube (or valve) might contain water, dilute wort, or concentrated wort, that will contaminate the collected sample. If I am sampling from a ball valve connected to a dip tube in the kettle, I always flow a several hundred milliliters out of the ball valve and return it to the kettle before collected the sample I use for measuring gravity. Fred L Johnson Apex, North Carolina, USA Return to table of contents
Date: Tue, 16 Sep 2008 11:43:04 -0500 From: James Anciaux <janciaux at lancaster.ne.gov> Subject: Re: Oak Chips From: "Dave Larsen" <hunahpu at gmail.com> > Subject: Oak Chips > > I'm thinking of doing a porter with some oak character. How do you > use oak chips? I imagine you boil them before you toss them in. Do > you also toss in the boiled liquid? Do you do it in the secondary? > How long do you leave them in there? > > Dave > Tucson, AZ > > Hi Dave, > > I brewed a robust porter (5.5 gal) early this summer using oak > chips. I had a difficult time finding any definitive info on doing this > so I had to kind of wing it. I ordered a 4 oz package of french oak > chips (medium roast) off the web and soaked them in about 6-8 > oz of cheap bourbon for 10 days in a sanitary sealed jar. I then > dumped the chips and bourbon into my secondary fermenter and > racked the beer right onto them. I left this to "age" in the carboy > for another 4 weeks. (I know some people steam their oak > chips, however I worried that some of the aromatics would be lost) > The beer turned out real good and had a nice > bourbon/vanilla/ toast/spicy oak undertone > (but certainly nothing overpowering). If I had it to do over again > I would have either let it age another two weeks or used 1-2 more > oz of oak chips to impart a slightly more prominent roasted oak > character to the porter. Hope this is helpful and good luck! Let > me know how it turns out and what you learn in the process. > > Jim Anciaux > Lincoln, NE > > > > > Return to table of contents
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