HOMEBREW Digest #573 Wed 30 January 1991

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		Rob Gardner, Digest Coordinator

  relaxation (Joe Uknalis)
  roto-kegs (Ken Schriner)
  jane you ignorant....... (Jim Culbert )
  Aging ale, cooling wort (Jeff Rickel)
  WANTED: recipes 4 Whitbread/Spaaten (STAFINIAK)
  labels (Geoffrey Sherwood)
  Beer Bottles (Jake Turin)
  Homebrew Digest #572 (January 29, 1991) (Peter Karp)
  Bay Area Must-Sees (Alex_M._Stein.osbu_south)
  Homebrew Competition (Jack Webb)
  Re: lager brewing questions (Ed Falk)
  lager questions entertained (florianb)
  Alexanders extract (Duane Smith)
  Re:  Homebrew Digest #572 (January 29, 1991) (Randy Tidd)
  Brewshops in Raleigh, NC area (gt4393c)
  Fermenting in donut buckets, and baking bottles (Tom Fitzgerald)

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---------------------------------------------------------------------- Date: Tue, 29 Jan 91 07:46:46 EST From: Joe Uknalis <UKNALIS at VTVM1.CC.VT.EDU> Subject: relaxation I'd like to post a discovery that may add to the relaxation and lack of worrying to you folks out there. In the 40+ batches I've made a few times now & then the bubbling never really seems to take off... IN this last batch I made I was at home while it went through it's peak. The thing bubbled like it was attached to a fishtank airpump for 5 hours then settled down to the slow glurg phase. Had I not been home I would have missed it & possibly worried. By the way, are there any homebrew suppliers in the Atlanta area? Return to table of contents
Date: Tue, 29 Jan 91 07:45:39 CST From: Ken Schriner <KS06054 at UAFSYSB.UARK.EDU> Subject: roto-kegs I have used the roto-kegs. I thought they were terrible. I could never get them pressurized. The tap leaked. I finally had to take the top off and let the beer drain out of the keg. Of course it was flat and tasted terrible this way. I tried several times to make this work. My suggestion: Forget roto-kegs and move on directly to stainless steel soda syrup kegs. They work well. The cost is more than roto-kegs, but they work so much better. Ken Schriner (501) 575-2905 BITNET : ks06054 at uafsysb U of A, Computing Services Internet : ks06054 at uafsysb.uark.edu Return to table of contents
Date: Tue, 29 Jan 91 09:51:33+050 From: Jim Culbert <culbert at m43> Subject: jane you ignorant....... Oops. In HBD#572 I posted a request for advice on lagers. I refered to smelling "sulpher-dioxide". Didn't mean to confuse anybody. Just flaunting my ignorance of high school chemistry. What I think I meant was hydrogen sulphide. The net effect is the important thing. The stuff smelled like eggs! Also one more question. My last recipe used 5lbs of malt extract. This left me with approx. 1/2 a can of malt. I sealed the top with plastic wrap and an elastic band and put it in the fridge. Is there any reason I shouldn't use this in my next batch of beer? There's nothing growing on it. I hate to waste the stuff but then again I'd hate to ruin a whole batch of brew just to save a few bucks. jim - ----------------------- Jim Culbert Intelligent Engineering Systems Lab MIT Cambridge, Ma. 02139 jaculber at athena.mit.edu or culbert at iesl.mit.edu - ------------------------------ Return to table of contents
Date: Tue, 29 Jan 91 09:08:38 CST From: rickel at cs.utexas.edu (Jeff Rickel) Subject: Aging ale, cooling wort Two questions: 1. For those of you who believe that aging an ale for a few extra weeks can soften harsh/off flavors, what temperature do you recommend? Is room temperature (60-70 degrees) better than refrigerator temperature? 2. A friend of mine cools his wort by adding (previously sterilized) ice. This is convenient for me since I use a partial mash with about 3 gal of wort, so I have to top up with a couple gallons of water anyway. I tried his method by a adding 1 gal of ice and 1 gal of refrigerated water to my 3 gal of wort, and I got down to pitching temperature in about 20 min. This seems so convenient that there must be something wrong with it. Is there any reason to avoid this method? Thanks, Jeff Rickel Return to table of contents
Date: Tue, 29 Jan 91 10:28 EST From: STAFINIAK at hermes.psycha.upenn.edu Subject: WANTED: recipes 4 Whitbread/Spaaten HELP!!! I've been feeling rather tense lately and feel the need to relax with a Whitbread and/or Spaaten HB equivalent. Any idears?? _______________________________________________________________________________ stafiniak at hermes.psycha.upenn.edu Return to table of contents
Date: Tue, 29 Jan 91 09:30:00 PST From: sherwood at adobe.com (Geoffrey Sherwood) Subject: labels What I found worked the best on bottles was Chore GIRLS (not boys). The Chore Boys have fairly fine copper mesh. The Chore Girls have a large mesh with good solid edges. After soaking for an hour, it took no more than 15 seconds to have a completely clean bottle. On a releated note, now that I keg I have about 10 cases of clean longnecks gathering dust. If anybody in the SF Bay area wants them let me know. geoff sherwood sherwood at adobe.com Return to table of contents
Date: Tue, 29 Jan 91 11:18:18 MST From: turin at jupiter.nmt.edu (Jake Turin) Subject: Beer Bottles I've been seeing people asking about finding suitable bottles for homebrew the last few issues. I've found a source that may be appropriate for some of you, and also constitutes a good deed. Socorro NM is a relatively small town (pop. 9000) and we've been a little slow to jump on the recycling bandwagon, but a group of volunteers now collects recyclables (newspaper, Al, cardboard, plastic and _GLASS_) once a month at a central location. Entirely staffed by volunteers. So, once I month I put in 2 hours, always sign up for glass detail, work out a month's worth of aggression by smashing bottles, and usually score at least a dozen U.S. champagne and cider bottles for my homebrew. Keep on brewin'! - Jake Turin New Mexico Tech turin at jupiter.nmt.edu Socorro, NM Return to table of contents
Date: Tue, 29 Jan 91 14:54:17 EST From: Peter Karp <karp at cs.columbia.edu> Subject: Homebrew Digest #572 (January 29, 1991) I tried Pete's WIcked Ale this summer in Boulder but I have not seen it back in NYCC or Massachusetts . Is it available out this wa? I finally found a place that sells Mendocino Brewing Co. Ales. Great stuff also. Return to table of contents
Date: Tue, 29 Jan 1991 12:45:48 PST From: Alex_M._Stein.osbu_south at xerox.com Subject: Bay Area Must-Sees After years of bowing three times each morning in the general direction of the Anchor Brewery, I'm finally going to make a pilgrammage, er, I mean trip up to the Bay Area. Aside from Anchor, I'm looking for other essential beer-related spots to visit. Any ideas, please? Alex Stein astein.osbu_south at xerox.com Return to table of contents
Date: 29 Jan 91 16:03:58 EST From: Jack Webb <JACK.L.WEBB at OFFICE.WANG.COM> Subject: Homebrew Competition Lee Menegoni here at Wang asked me to post this competition info (I send Lee and others copies of the HBD). Any questions, call the numbers listed or drop me a line and I'll forward the questions to Lee. jack.l.webb%office.wang.com Jack Webb Wang Labs, Lowell MA - --------------------------- 9th Annual Homebeer Competition of New England February 23 & 24, 1991 Sponsored by Crosby & Baker and White's of Westport Hampton Inn ( not to be confused with the the AHA conference June 19 to 22 ) Deadline for Entry February 20, 1991 $5 entry fee make check payable to: Crosby and Baker. Entry is three 12 or 16 oz bottles. Registration form must be attached with each bottle. All winners will be notified and judges comments will be returned to all entries. The HWBTA will give one free National Competition entry for each 15 Regional Competition entries received. Questions call 508-636-5154 Send entries via UPS to: Crosby and Baker 999 Main Road Westport MA 02790 or leave at a drop off point. Southern NH drop off point: Jaspers Homebrew Supply 116 Page Road Litchfield NH 03051 603-881-3052 AHA/HBWTA experience points for judges will be awarded. If you are interested in judging the competition contact: Leslie Reilly 999 Main Road Westport MA 02790 508-636-5154 Return to table of contents
Date: Tue, 29 Jan 91 15:51:47 PST From: falk at Eng.Sun.COM (Ed Falk) Subject: Re: lager brewing questions > 1) Very long lag time for fermentation to complete (~10+ days). I know from > miller that the particular yeast I used is slow to start and, no, I did not > make a starter culture but, geeze this seemed awful long. Sounds about right to me. We had a pilzner that took *months* to ferment out, but turned out pretty good in the end. > > At any rate I'd appreciate it if some of you more experienced lagerers out > there would comment. Yes, have "Relax, don't worry, have a homebrew" tatooed on the back of your wrist where you can consult it whenever you want. All of your "problems" sound familiar to me, but we've never made a lager we didn't like. (OK, we've only done two lagers, but they were both great.) Return to table of contents
Date: Tue, 29 Jan 91 12:53:13 PST From: florianb at chip.cna.tek.com Subject: lager questions entertained In #572, Jim Culbert asks some questions about a stinking lager brew: >1) Very long lag time for fermentation to complete (~10+ days). I know from >miller that the particular yeast I used is slow to start and, no, I did not >make a starter culture but, geeze this seemed awful long. You use "lag time" and "complete" in describing the same apparent effect. Lag time referrs to the time between pitching the yeast and the time at which the yeast are in an obvious state of cell division (fermentation). Long lag time can result from several causes including incorrect temperature, insufficient yeast population in the pitched solution, temperature shock, lack of oxygen, and poor yeast culture. I have experienced lag with the Wyeast cultures. In these instances, I have paid close attention to the factors I mentioned above and got yeast lag in spite of my best efforts. I can only conclude that since my conditions were right, the yeast cultures were sick. I suggest that you review your notes to see whether any of the above factors could have affected the yeast. Also, you should always figure out how much yeast is required for the recipe and use a starter to obtain that amount. Finally, 10 days is not unreasonable for the time to complete fermentation in a lager. You are doing well. >2) When the fermentation did begin the fermenter was giving off a very >strong odor. It was kinda "tangy" (but not like vinegar though). > >3) I racked to the secondary after about 14 days and the odor was so strong >that I was convinved that I had produced something other than beer and would >have to toss the lot. But I was going to see this through! > >4) I took the fermentation lock off the top last night (~1 month in the >secondary) and wiffed the contents. Yikes, sulpher-dioxide. Also the Occasionally, I have also noted a sulphury smell arising out of the brews (lagers) I made using Wyeast cultures. Again, this odor can result from a variety of factors, including the use of Munich malt. There's no guarantee that Wyeast is pure. About a year ago, John Polstra (Seattle) and I (Bend, Oregon) experienced batches with infections simultaneously--both batches being fermented with Wyeast Pilsner yeast. In your case, I would suspect an infection of wild yeast. You could have nearly eliminated the smell by dumping in a cup of corn sugar into the secondary (carboy) and letting it sit in the basement for a month, then bottling. The escaping CO2 from the carboy "scrubs" the sulphur (dioxide) smell from the brew. I have used this technique successfully. But you should continue to work at figuring out what is the cause of the smell, more than figuring out what to do about it once it happens. Finally a word of encouragement. When I began brewing lagers about three years ago, I was shocked at how difficult it is to get a lager just right. As time passed, I began to refine my techniques and pay attention to such things as precise temperature control, proper use of starters, protein rest in the mash, proper lautering, proper sparging temperature, and so on. Now, a lot of it has become second nature. I'd like to encourage you to not give up, but persevere! Keep making lager and keep reading the good books. Your efforts will pay off eventually! Florian Return to table of contents
Date: Tue, 29 Jan 91 11:52:02 PST From: hplabs!ardent!uunet!tc.fluke.COM!gamebird (Duane Smith) Subject: Alexanders extract In HB #572 Mark Zaleski asks about quality problems with Alexanders extract. I have 4 batches of Alexanders "under my belt" now and all have been very successful. The last batch 1 month old. What you described sounds unusual to me. Have never seen that before. I would definately send a note to the manufacturer for their opinion or a possible replacement. Duane Smith Return to table of contents
Date: Tue, 29 Jan 91 20:13:17 EST From: rtidd at ccels3.mitre.org (Randy Tidd) Subject: Re: Homebrew Digest #572 (January 29, 1991) eisen at kopf.HQ.Ileaf.COM (Carl West x4449) writes: > > rtidd at mwunix.mitre.org writes: > > >The only thing is that the Lite bottles aren't quite the right shape/ > >size, > > Is this a style consideration? or are there specific hazards to > wrong-shaped bottles? Sorry I should have been more specific. The capper I use is a bench capper (two levers you push down and out over the bottle to mash the cap on). The bottles I use must have a lip about 1/2" below the top of the bottle or my capper has nothing to grab onto while i'm pushing down. Most import bottles don't have this lip, and domestic long-necks do. The Lite bottles I got have the "lip", but it's slightly rounded and my capper has a tendency to slip off while i'm pushing down. If i'm careful when capping, i.e. maintain an even pressure on both levers and keep a slight inward pressure to keep the cap seated right, there isn't a problem with the Lite bottles. Incidentally, the Lite bottles also have foil labels with glue that doesn't seem to dissolve in the hot bleach solution I use on the rest of the bottles. Argh! What a hassle. When am I gonna start kegging? :-) Randy Tidd rtidd at mwunix.mitre.org Return to table of contents
Date: Tue, 29 Jan 91 21:43:00 EST From: gt4393c at prism.gatech.edu Subject: Brewshops in Raleigh, NC area Hey There, After receiving several messages, it seems that there indeed are homebrew shops in the Raleigh, NC area. By far the most frequently suggested / recommended was: American Brewmaster 2940-6 Trawick Road Raleigh, NC 27604 (919) 850-0095 Thanks again to all those who responded. Take it easy, -Ivan Return to table of contents
Date: Tue, 29 Jan 91 18:24:02 EST From: fitz at wang.com (Tom Fitzgerald) Subject: Fermenting in donut buckets, and baking bottles > I happened to be eating donuts at Krispy Kreame tonight and they were > selling the buckets they get the donut filling in. Dunkin Donuts also sells the buckets they get filling in, from anywhere between free to $2 each. I've bought a bunch of them to use for holding dilute bleach with all the other hardware that needs to be sanitized, or to hold water that's been boiled and cooled, or racked beer while it's being bottled. I wouldn't use one for a fermenter, since even after dozens of uses mine still smell slightly like donut filling, and they've got a rough textured inside wall, which makes it seem like cleaning wouldn't be 100% effective. The buckets are presumably food grade, at least to the extent that Dunkin Donuts donut filling can be considered "food", so using one as a fermenter might be worth a try. > Now I may be a simpleton (may?), but what's the deal with going through all > the trouble of BAKING your bottles. Is there an assumption that there are > ANY little nasties that can withstand more than 3 parts per million of common > household bleach for more than a few minutes? Let's put that one to rest. I don't use bleach on bottles, I just clean them and bake them. Baking is no harder than soaking them in bleach, it's a lot less messy, and it's just as unlikely that there are any nasties that can survive 60 minutes at 300 degrees. I've got a septic tank, and I don't like the idea of pouring several cups of bleach down the drain; it does bad things to the flora that live in the septic tank and break down the waste. - --- Tom Fitzgerald Wang Labs fitz at wang.com 1-508-967-5278 Lowell MA, USA ...!uunet!wang!fitz Return to table of contents
End of HOMEBREW Digest #573, 01/30/91 ************************************* -------
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