HOMEBREW Digest #5671 Wed 17 March 2010

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  Re: 2010 BJCP Board Elections: North, Northeast, Mountain/Northwest (Mike Dixon)
  Growler Filling from kegs ("Steve Johnson")
  Berliner Weisse ("T. Rohner")
  Re: Kegging and Growler Fill Advice (Calvin Perilloux)

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---------------------------------------------------------------------- Date: Wed, 17 Mar 2010 07:35:09 -0400 From: Mike Dixon <mpdixon at ipass.net> Subject: Re: 2010 BJCP Board Elections: North, Northeast, Mountain/Northwest Three of the seven BJCP Board of Directors positions are up for election.If you live in one of these regions and are a member of the BJCP, please consider becoming active in the process. Whether your interest is in being a candidate, supporting your favorite candidate, or simply making your vote count, we need your involvement. Nominations are being accepted through the end of March, and all the details can be found on the website: http://www.bjcp.org/electioncenter.php Please Note: We currently do not have any candidates from the North region. Cheers, Mike Dixon Wake Forest, NC BJCP Communication Director Return to table of contents
Date: Wed, 17 Mar 2010 09:44:07 -0500 From: "Steve Johnson" <sjohnson3 at comcast.net> Subject: Growler Filling from kegs Kevin asks for advice on filling growlers from his kegs. I had similar problems early on when I first started kegging. However, through trial and error, I have found the following system works best for me, but may be counter to what Kevin is trying to accomplish by natural carbonation to get the best carbonation levels at the beginning of his filled keg. After my beer has been kegged through force carbontation and is at the desired carbonation level (about 10 to 12 PSI for my system for most of my beers), when I want to fill a growler or some swing top bottles for sharing with friends, I get the containers as cold as possible by placing in the fridge for some time before filling. Then, I have a dedicated beer line about 2 feet in length with a quick disconnect on one end and rather than a cobra tap on the other end, I leave the other end free of any fitting or dispensing device. I place that free end in the bottom of the container I am filling, and then bleed off any excess gas from my keg, but leaving enough to be sure that the seal on the keg o-ring will maintain a tight seal. Then I hook the quick disconnect to the beer out line on the keg and pull off enough beer to fill the container. I usually place the bottle or growler in a clean short sided bucket to capture any spillage or allow for a slight bit of foam over, but with the reduced pressure in the keg, there is usually not too much of this. If I am filling several containers, I may have to give the keg a brief shot of CO2 to get the beer moving out of the keg again. When I am done, I just run more CO2 into the keg at the right PSI that I originally had in the keg to get the overall pressure in the keg back up to normal dispense levels. I also make sure that that bottle or growler filling line is kept clean and sanitized before and after each use by doing a final soak in Star San. Again, this method may end up working against your main objective of getting and maintaining a good carbonation level in your kegs through natural carbonation, but if you are careful about adding more gas at the right PSI to begin with, then you should be ok in maintaining that level in much the same way you are doing it now. Steve Johnson Music City Brewers Nashville, TN Return to table of contents
Date: Wed, 17 Mar 2010 15:58:16 +0100 From: "T. Rohner" <t.rohner at bluewin.ch> Subject: Berliner Weisse Hey all I was wondering, if anyone is making Berliner Weisse regularly. I was trying to find recipes and procedures for it. I found 2 ways for souring the beer in my internet searches. Either souring the mash, or let the lactos do their work during fermentation. I found souring the mash interesting, since it would keep living lactos out of my fermenters.(HDPE) But as far as i have seen, the way the brewerys do it, seems to be souring in the fermenter. What yeast is suggested here? A clean wheat or a alt? Cheers Thomas Return to table of contents
Date: Wed, 17 Mar 2010 09:03:18 -0700 (PDT) From: Calvin Perilloux <calvinperilloux at yahoo.com> Subject: Re: Kegging and Growler Fill Advice > I've tried to fill a few growlers to bring to friends and > I get so much foam in the growler that I have to let it rest > before I can complete the fill. Kevin, Assuming your carbonation in the beer is set right, this is easy: (1) Make sure your growler is as close as you can get it to 32 F. (2) Reduce pressure on the serving keg to about 2 or 3 psi, just enough to push the beer; any higher, and you'll create foam. You'll need to vent the keg to do this, which is easy on a pin-lock, harder on others. (3) Optionally, use a piece of tubing that inserts in the tap and reaches to the bottom of the growler. This helps reduce oxidation. (Make sure you have enough flow to fill it with beer instead of splashing beer through air inside the tube.) (4) Optionally, purge the growler with a slow fill of CO2 before you start this; this will reduce oxidation. Our local brewpubs only do part 1 and 3, but you can get better results by doing all of these. Some of this depends on the tap geometry as well, and I'm not sure how well it works with picnic taps. I sometimes fill using the method above and other times use the Blichmann Beer Gun, both with reasonable results (Blichmann's being better for fillibng lots of bottles). Calvin Perilloux Middletown, Maryland, USA Return to table of contents
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