HOMEBREW Digest #649 Fri 31 May 1991

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	FORUM ON BEER, HOMEBREWING, AND RELATED ISSUES
		Rob Gardner, Digest Coordinator


Contents:
  Missing #646 ("Daniel J. Graham")
  carlsberg (WJW2)
  attention keg shoppers (Marty Albini)
  RE: chlorine alert ("KATMAN.WNETS385")
  philly pubs ("KATMAN.WNETS385")
  missing digest #646 (Stephen Russell)
  Brewing Lager Beers (Mary Jane Kelly)
  Chlorine (S94TAYLO)
  Chlorine + Wort -> Chloroform? (Carol Botteron)
  Re: Final Gravity Calculation (darrylo)

Send submissions to homebrew%hpfcmi at hplabs.hp.com Send requests to homebrew-request%hpfcmi at hplabs.hp.com [Please do not send me requests for back issues] Archives are available from netlib at mthvax.cs.miami.edu
---------------------------------------------------------------------- Date: 30 May 91 07:25:00 EDT From: "Daniel J. Graham" <graham at drcvax.af.mil> Subject: Missing #646 I think some link in the Internet maze took last Monday off. I never got issue 646. Could some kind soul please pass ti on to me? I checked and it's not in the Miami archives, either. I can't ge the Wang archives to answer me, so I haven't gotton it from there either. Thanks a lot in advance, whoever you are. Dan Return to table of contents
Date: Thu, 30 May 91 10:16 EDT From: WJW2 at PSUVM.PSU.EDU Subject: carlsberg Hello all, i'm a grain brewer looking for a recipe for my favorite beer- carlsberg. now hold on, that's carlsberg in denmark, not the wimpy export version. in denmark it tastes similar to the elephant beer we get here (with a little less edge). has anyone tried to approximate it? don't send me the recipe in bbltyb- i have it. i've been playing with the malt combination. i first tried straight lager. i've also tried various lager/amber malt combinations. perhaps i should move up to pilsner malt next - help! the frustrated (but still pretty great) dane. Return to table of contents
Date: Thu, 30 May 91 7:36:24 PDT From: Marty Albini <martya at sdd.hp.com> Subject: attention keg shoppers Used three gallon pin-lock soda kegs are now available from Foxx Equipment by mail order for $25. If you've been looking for a low-buck way to start kegging, this may be the best deal you'll find on these small kegs. This is an excellent price, altho shipping will doubtless raise it. You can phone order from two offices: 421 Southwest Blvd. 955 Decatur St., Unit B Kansas City, MO Denver. CO (800) 821-2254 (800) 525-2484 local (816) 421-3600 (303) 573-1766 fax (816) 421-5671 (303) 893-3028 Just a satisfied customer, who finally has enough three gallon kegs. Return to table of contents
Date: Thu, 30 May 91 14:57 GMT From: "KATMAN.WNETS385" <6790753%356_WEST_58TH_5TH_FL%NEW_YORK_NY%WNET_6790753 at mcimail.com> Subject: RE: chlorine alert Date: 30-May-91 Time: 10:56 AM Msg: EXT01244 Hello all, This is quoted from Seventh Generation's catalogue (they sell environmentally friendly stuff) "When paper is bleached with chlorine, dioxins (some of the most deadly substances known to science) are formed along with other toxins such as furans and chloroform. Unbleached paper causes less pollution" "When chlorine gets into the environment it forms unhealthy compounds like chloroform" (in reference to using chlorine vs. all-fabric bleach) "Our water treatment facilities are overloaded and wastewater is being dumped directly into lakes and rivers. Therefore it's important to use cleaners that biodegrade quickly and are as gentle as possible on the environment." "to learn more about household chemicals, send $9.95 for the _Guide to Hazardous Products Around the Home_ to HHWP, S.W. Missouri State 901 S. National Ave. Box 108 Springfield, MO 65804" I doubt that using 2 tablespoons in a gallon of water will be that bad for the environment, since chlorine is regularly dumped into water by the water authorities (I lived in Fort Lee, NJ and had to get bottled water, the chlorine odor was that strong). However, it couldn't hurt to use a less destructive chemical if there is one that will kill the bacteria like chlorine will. Hydrogen Peroxide breaks down into O2 and CO2 and is used for disinfecting cuts, would that do it? Lee Katman == Thirteen/WNET == New York, NY =Do not= use REPLY or ANSWERBACK, I can not receive mail in that fashion. Please send all mail to INTERNET katman.wnets385%wnet_6790753 at mcimail.com OR MCIMAIL EMS: wnet 6790753 MBX: katman.wnets385 Return to table of contents
Date: Thu, 30 May 91 14:57 GMT From: "KATMAN.WNETS385" <6790753%356_WEST_58TH_5TH_FL%NEW_YORK_NY%WNET_6790753 at mcimail.com> Subject: philly pubs Date: 30-May-91 Time: 10:58 AM Msg: EXT01245 sorry, should have included this with the chlorine stuff, I have another article on Philly brewpubs. This one is from APPLAUSE, the magazine of Ch. 12, Philly's PBS station. E-mail me if you want a copy, I should have it on-line by the time you get this. Lee Katman == Thirteen/WNET == New York, NY =Do not= use REPLY or ANSWERBACK, I can not receive mail in that fashion. Please send all mail to INTERNET katman.wnets385%wnet_6790753 at mcimail.com OR MCIMAIL EMS: wnet 6790753 MBX: katman.wnets385 Return to table of contents
Date: Thu, 30 May 91 12:12:21 EDT From: srussell at snoopy.msc.cornell.edu (Stephen Russell) Subject: missing digest #646 Sorry to waste precious space, but neither I nor any of my colleagues at Cornell received Digest #646 (Tues. May 28th). If one of you could forward a copy to me at: srussell at snoopy.msc.cornell.edu it would be most appreciated (and then I would be able to forward it onward to all the folks here in Ithaca). Thanks, STEVE Return to table of contents
Date: Thu, 30 May 91 14:04:54 -0400 (EDT) From: Mary Jane Kelly <mk36+ at andrew.cmu.edu> Subject: Brewing Lager Beers Hello everyone. I am intersted in different peoples techniques and results in brewing lager beer. Recently I have been able to clear room in my refrigerator for a carboy. Do people find they have better results by doing all the fermenting in the refrigerator including the carbonating in the bottles and then storing the beer at room temp (60F). Or do people do the primary fermenting at room temp and then store the carboy in the refrigerator for several weeks and then bottle and leave the bottles at room temp. Or do people find they have better results by doing all the fermenting at room temp and then place the bottles in the refrigerator for several weeks. What effects does temp. changes have on the beer and the yeast. If I get enough responses I will post a summary. MJ Return to table of contents
Date: Thu, 30 May 91 16:17 EST From: <S94TAYLO%USUHSB.BITNET at CUNYVM.CUNY.EDU> Subject: Chlorine While it may be true that all those listed noxious chemical have chlorine in their chemical formula (PolyCHLORINATED-Biphenyls, CHLORO-Fluorocarbons, etc.), they certainly don't come from the use of chlorine BLEACH. It may be phased out in industry, don't sell your stock in Chlorox. Al Taylor Bethesda, Maryland s94taylor at usuhsb.bitnet Return to table of contents
Date: Thu, 30 May 91 17:42:25 -0400 From: botteron at bu-it.bu.edu (Carol Botteron) Subject: Chlorine + Wort -> Chloroform? Steve Anthony brought up the subject of chlorine. I've been meaning to ask what is known about the effect of chlorine on wort. In the processing of drinking water, a frequent problem is that chlorine reacts with organic matter in the water, forming chloroform and related compounds, some of which are carcinogenic. Cambridge, Mass. (which has its own water system, mostly separate from the rest of the Boston area) has this problem; apparently the source of the organic matter is leaves falling into an open tank, so the tank is being replaced with a covered one. A small biotech company in Cambridge got into trouble a couple of years ago because there was too much chloroform in their effluent water. The company didn't use any chlorine compounds, but the people there analyzed all their processes in an unsuccessful search for the source. Finally they measured the chloroform in the city water coming into their building.... Anyhoo -- wort has plenty of organics in it. Many people use chlorine bleach to sanitize equipment. If anyone has actual information on the effects of bleach on wort, probably quite a few people would like to read it. Meanwhile, thorough rinsing and draining sounds like a good idea. Carol Botteron (proud descendent of Dionis Stevens of Newbury, Mass.) botteron at bu-it.bu.edu Return to table of contents
Date: Thu, 30 May 91 19:26:28 PDT From: darrylo at hpnmxx.sr.hp.com Subject: Re: Final Gravity Calculation In HBD #645, prcrs!link at uunet.UU.NET (John S. Link) asks about final gravity calculations. I'm under the impression that FG is influenced by the type of yeast used and the amount of fermentable sugars in the wort (e.g., dextrinous worts will have high FGs). However, I'm curious as to how the OG is calculated. This should be a simple topic, but I've been unable to find a good explanation in either Papazian's or Dave Miller's books. Can anyone tell me if the following is correct (I'm going to use John's recipe as a guinea pig)? John uses the following malts: > - 3 lbs John Bull Amber liquid malt extract - hopped > - 3 lbs M&F Amber DME > - 1 cup M&F Pale DME (I'm ignoring any SG contributions from trace minerals, hops, etc..) In Appendix 10 of Papazian's book, there is a table that gives estimated SGs for different ingredients (this table is on the very first page of Appendix 10). Taking the "average" values we have: In 1 gallon, 1 lb of: Will yield an SG: - ------------------------------------------------------------------------------- Malt Extract (syrup) 1.035 (Papazian gives 1.033-->1.038) Malt Extract (dry) 1.040 (Papazian gives 1.038-->1.042) Note that Papazian gives SG *ranges*. Here, I'm giving an exact value to make things easy (but not necessarily exact). I'm going to assume that 1 cup of pale DME weighs 1/2 lb (I'm taking a wild guess at this). I'm also assuming that SG can be calculated by individually calculating the SG contributions of each malt, and then adding them up to get the real SG value: ***** For the 3 lbs liquid ME: 0.035(3)/5 = 0.021 <-- SG contribution of this liquid ME ^ ^ ^ | | +-- 5 gallon batch | +----- 3 lbs of liquid ME +-------- "normalized" SG of 1 lb of liquid ME in 1 gallon (SG is relative to 1.000, so I subtracted 1.000 from the value, to make it relative to zero). ***** For the 3 lbs amber DME: 0.040(3)/5 = 0.024 <-- SG contribution of this DME ^ +-------- "normalized" SG of 1 lb of DME in 1 gallon. ***** For the 1 cup of pale DME (assuming 1 cup DME weighs 0.5 lb): 0.040(0.5)/5 = 0.004 Adding these numbers, we have (can you really add SGs???): 0.021 <-- liquid ME 0.024 <-- Amber DME + 0.004 <-- Pale DME ----------- 0.049 --> SG (OG) of 1.049 John says that the OG was: > - Original gravity was 1.046 adjusted to 1.048 for temp. This is close to the calculated value of 1.049. If you use the min and max values in Papazian's table, you get: Min OG: 1.046 Max OG: 1.052 Is the above right, or have I had a few too many beers? ;-) Also, in HBD #648, Matthias Blumrich <mb at Princeton.EDU> asks about dry ME to liquid ME substitution ratios. If the above is correct, then DME can be said to be about 14% "better" than liquid ME (I've also heard that DME is 20% more "efficient", whatever that is). To *estimate* the amount of DME needed given an amount of liquid ME, you would multiply the liquid ME amount (weight in pounds) by 7/8, or 0.875. -- Darryl Okahata Internet: darrylo at sr.hp.com DISCLAIMER: this message is the author's personal opinion and does not constitute the support, opinion or policy of Hewlett-Packard or of the little green men that have been following him all day. Return to table of contents
End of HOMEBREW Digest #649, 05/31/91 ************************************* -------
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