HOMEBREW Digest #1212 Thu 26 August 1993

Digest #1211 Digest #1213

		Rob Gardner, Digest Coordinator

  Tun size and cheepness (David Hyde)
  WORT AERATION & Sierra Nevada ( Neil Mager )
  Liberty Ale Clone  (Lee=A.=Menegoni)
  PU, Honey, AERATION (Jack Schmidling)
  Blueberry Beer (Michael L. Hall)
  Victoria Microbrewers Festival (Philip Atkinson 356-0269)
  press rel ("Philip Atkinson")
  Bottle labels? (Gretchen Brannaman 250-8384)
  Please add me to mailing list! (Frame)
  pico-Brewery (MRS1)
  aeration (Bob Devine)
  Free software (Domenick Venezia)
  Warm Temp Aging? (ROB WILSON)
  Blueberries/Calcium chloride (Kinney Baughman)
  Chlorine, Yeast and My Septic Tank (CCAMDEN)
  RE: Irvine Brewpubs (Brad Roach)
  carboy handles (Dick Dunn)
  yeast (Todd Gierman)

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---------------------------------------------------------------------- Date: Wed, 25 Aug 93 10:28:55 -0400 From: dd853 at cleveland.Freenet.Edu (David Hyde) Subject: Tun size and cheepness HBD was a great source of help for keggin info a year or so ago, so I'm back with more questions. With the time I save by kegging instead of bottling, I figure I can go all-grain and still not spend much more time than I used to. I'm acquiring stuff bit by bit to start and have run into problems finding a suitable mash tun. I'd planned on using a cylindrical "picnic cooler", but haven't been able to find the larger ones. Not true...I did find a large (10 gal?) one at an "exclusive" outdoor shop, but I didn't have the kind of money they wanted. I've found 5 gal ones at plenty of places, but that's the largest around here. So...three questions: 1. Would a 5 gal cooler make an adequate mash/lauter tun for 5 gal batches with an average amount of grain? 2. If not, is there a relatively cheap source for large coolers? 3. Can a rectangular cooler make a suitable tun? I like the idea of a smaller grain surface area, but could sacrifice that for economy. Understand, I'm deep in Southern Maryland, far from civilization :), but close to DC and Baltimore for supplies. By the way, I'm currenty using a propane hot water heater element as a burner. They're pretty poular around here as crab cookers, and will boil something like 100 gal of water in 15 sec. At least that's how hot they feel leaning over one on a summer day :) (That's a joke, but they do work well.) They're cheap and easy to find around here, and I expect they would be elsewhere. Thanks in advance. Dave Hyde DD853.cleveland.freenet.edu Return to table of contents
Date: Wed, 25 Aug 93 11:07:42 EDT From: neilm at juliet.ll.mit.edu ( Neil Mager ) Subject: WORT AERATION & Sierra Nevada America Online has an online, live Brewing discussion the 2nd Thursday of every month. Participants include knowledgeable folks from Sierra Nevada. I believe in July, the discussion turned to Wort aeration. One of the participants from SN said they like to achieve as high an oxygen saturation as they can - 100% if possible. They use something called a fishtail which is basically a pipe with a flattened end which they use to spray the wort into the fermenters. - -- Neil =============================================================================== Neil M. Mager MIT Lincoln Laboratory Lexington, MA Weather Radar - Group 43 Voice (617) 981-4803 (W) Internet neilm at juliet.ll.mit.edu America On Line neilmm at aol.com =============================================================================== Return to table of contents
Date: Wed, 25 Aug 93 10:37:51 EDT From: Lee=A.=Menegoni at nectech.com Subject: Liberty Ale Clone I just got some fresh homegrown Cascade hops. Does any one have an all grain recipe for a Libery Ale clone? If yes please post or send to: my address gets mangled in a post lmenegon at necis.ma.nec.com Return to table of contents
Date: Wed, 25 Aug 93 11:23 CDT From: arf at genesis.mcs.com (Jack Schmidling) Subject: PU, Honey, AERATION >From: darrylri at microsoft.com >Subject: PU yeast >In my report on the Pilsner Urquell brewery, I noted that they were using three yeasts identified as D, H, and W... I have speculated on this before; I believe that there is only one strain in use, but it has a tendency to mutate. In order to avoid problems, the PU brewery grows up a pitching slurry and labels it with a letter (for example, 'A'). They brew beer from this yeast and attempt to maintain it as if it were a separate strain in the brewery during successive repitchings. I guess I missed this but if it was in the article, I probably mentally voided the information because it sort of cancels out in a practical sense. It would be futile for us to compare notes on "strains" considering that the brewery is pretty much throwing darts. Thank you for clearing this up. >From: korz at iepubj.att.com >Subject: Re: Cream Stout >I'm not sure if all cream stouts or all sweet stouts have lactose in them, but since I've recently done a semi-sweet (demi-sec?) stout that turned out quite nicely, I can offer a bit of advice. Having tasted this and several other sweet stouts at a CBS sponsored Stout Seminar, I rather liked the beer and made one up for a party. However, not wanting to add another odd ingredient to my collection of never to use again stuff, I sweetened mine with honey and the result was just what I expected. My thinking was that honey ferments very slowly in the first place and with ale yeast and in a cold fridge, it probably never will ferment out. Prior to kegging the stout, I poured two cups of honey (boiled to sterilize) into the keg and filled and carbonated as usual. If I were to do it again, I would only use one cup of honey as it is a bit too sweet for general consumption. The first few sips are a taste explosion but a little goes a long way. It was made in May and I still have a couple gallons left and it is as sweet as the day I keggged it. >From: Jim Cave <CAVE at PSC.ORG> >Subject: WORT AERATION > The dialogue concerning Jack Schmidling's wort aeration experiment continues on the digest. I have E-mailed Jack directly concerning his experiment. However I feel that misconceptions continue regarding the experiment so I feel compelled to bring my concerns up on the digest. My only concern is the misconception of the objective of the experiment but I did learn a great deal from the objective discussions both private and public and thank those who contributed. I apologize for whatever share I may have had in the unpleasantness that developed but simply offer it as a warning of what happens when personal garbage is brought to a public forum. It is all too easy to attack the messenger and never get around to the message or so fog it that little else is accomplished. >There are two ways to alter this experiment The first and most obvious is to make four full-scale batches (5-10 gallons?). The valid assumption can then be made that the experiment mimics the situation in the (home) brewery. Considering the objective, viz., the wonders of the airstone, I guess I will fall back on anecdotal evidence. There are only two variables, airstone and whatever else one normally does to make good beer. Anyone who has been making good beer and tries the airstone, soon comes to a very practical resolution. If it improves things, he keeps doing it, if not he quits. The mail and posted comments indicate that most people quit. So much for science. js Return to table of contents
Date: Wed, 25 Aug 93 10:28:57 MDT From: mlh at cygnus.ta52.lanl.gov (Michael L. Hall) Subject: Blueberry Beer Dave (drose at husc.harvard.edu) asks for recommendations for blueberry beers. Since I made a blueberry beer recently, I thought I would respond. It had no blueberry color and very little blueberry flavor. My recommendations: Make a *very light* base beer. Mine was way too dark/heavy. A light wheat beer might be nice. Even then the color will probably not come through (but the flavor might). Blueberries tend to have a reddish color in solution, and I think that will be the best you can hope for. Use lots of blueberries. I only used 5 lbs. of frozen blueberries in 5 gallons and it wasn't nearly enough. I would use about 2-3 lbs. per gallon. Add fruit only to the secondary, so that flavors and aromas don't get scrubbed out by the vigorous fermentation. I did this, and it started a pretty good second fermentation due to the sugars in the blueberries. Using hand-picked blueberries, I would pasteurize them first, by heating to 165 F for 20 minutes. You may hate to do this, since you have nice fresh-picked blueberries and you would like the beer to have natural flavor, but you will probably be able to get a better blueberry flavor by using an extract. There are various ones on the market; some are probably better than others. Actually, my final recommendation would be to use a different fruit. I don't think that blueberries have that strong of a flavor, and it gets swamped by all the beer flavors. Making a good blueberry beer *can* be done: I had a very good one put out by some microbrewery that I tried at a recent GABF (Great American Beer Festival). It had a straw color (not blue), but lots of blueberry flavor. My guess is that they used an extract. Good luck, I hope it comes out well... Mike Hall Los Alamos Atom Mashers Return to table of contents
Date: Wed, 25 Aug 1993 09:27:00 -0700 (PDT) From: Philip Atkinson 356-0269 <PATKINSON at galaxy.gov.bc.ca> Subject: Victoria Microbrewers Festival - --Boundary (ID WGjX09Nv1BEbI5SJSFwkHQ) Content-type: TEXT/PLAIN; CHARSET=US-ASCII - --Boundary (ID WGjX09Nv1BEbI5SJSFwkHQ) Content-type: MESSAGE/RFC822 Date: Mon, 12 Jul 1993 11:50:00 PDT From: "Philip Atkinson" at mr.gov.bc.ca Subject: press rel Content-type: TEXT/PLAIN; CHARSET=US-ASCII Posting-date: Wed, 25 Aug 1993 00:00:00 PDT A1-type: DOCUMENT 1993 Victoria Microbrewery Festival Presented by the Campaign for Real Ale Society of British Columbia, Victoria Branch (CAMRA Victoria) Victoria Conference Centre, Victoria, B.C. 12-8pm, October 23, 1993 Admission: $5.00 per person, includes souvenir tasting glass and Festival programme. Beer tickets: $1.00 each, exchanged for a 4oz. taster. Lots of different beers and ciders from registered breweries including: Granville Island Brewing Horseshoe Bay Brewery Nelson Brewing Okanagan Spring Brewing Shaftebury Brewing Spinnakers Brewpub Swan's Brewpub Vancouver Island Brewing Whistler Brewing Big Rock Brewery Red Hook San Juan Brewing Co. Sleeman's Portland Brewing Merridale Cider Works Wyder's Cider ... and we're still working on it! Prices are in Canadian funds. With the current exchange rate, it works out to a $4.00 US admission fee and about 75 cents per taster. AHA home brew competition is on the morning of the Festival. Enquiries for both to: Phil Atkinson, editor, What's Brewing, 1250 Denman St., Victoria BC, V8T 1L8 (604)386-2818 INTERNET ID: patkinson at galaxy.gov.bc.ca - --Boundary (ID WGjX09Nv1BEbI5SJSFwkHQ)-- Return to table of contents
Date: Wed, 25 Aug 1993 17:00:00 EST From: Gretchen Brannaman 250-8384 <BRANNAGJB at A1.GVLTEC.EDU> Subject: Bottle labels? Hello all, Does anyone out there know of any clever ways that I can label my beer and mead bottles? I'd like to design them on my computer, but they need to be easy to remove (peel or soak) so I wont add more to the headache of preparing bottles for the next batch. Thanks in advance, Gretchen Brannaman brannagjb at a1.gvltec.edu Return to table of contents
Date: Wed, 28 Jul 93 13:09:01 EDT From: frame at msys.com (Frame) Subject: Please add me to mailing list! I look forward to hearing from you. Kind regards, Donald Terepka frame at msys.com Return to table of contents
Date: Wed, 25 Aug 93 11:01:59 PDT From: MRS1%CRPTech%DCPP at cts27.comp.pge.com Subject: pico-Brewery As a neophyte brewer, I'm about to take the step to all grain brewing. Several friends and I are considering going in together on a 3 kettle system from pico-Brewing Systems, Inc. Since this involves a moderate investment of capitol I was hoping someone out there may have some knowledge of or experience with their products. Thanks for any input you may have. Marty Sanders Return to table of contents
Date: Wed, 25 Aug 1993 11:34:11 -0700 From: Bob Devine <devine at postgres.Berkeley.EDU> Subject: aeration "William A Kitch" <kitchwa at bongo.cc.utexas.edu> wrote: > 3) 100% air saturation is about 20% oxygen saturation. (Lucky for us--or maybe it's not luck! Could it be Devine intervention?) Timothy J. Dalton <dalton at mtl.mit.edu> replied in HBD 1211: | In general, neglecting minor components, air is about | 79% Nitrogen and 21% Oxygen. No devine intervention here. While I do get around, I can honestly say that I haven't been changing the atmosphere lately (well, at least not on a global scale). I suspect you meant to write "divine intervention". :-) Bob Devine Return to table of contents
Date: Wed, 25 Aug 1993 12:49:05 -0700 (PDT) From: Domenick Venezia <venezia at zgi.com> Subject: Free software After all the talk about extraction efficiency, and the at times impolite ferver over pts*gals/lb vs. pts/lb/gal, and the fact that I've just brewed my first all grain brew, I have written a simple program to calculate the extraction efficiency of a mash/sparge. It is cleverly called EXTRACTF and is available free. I have executables for DOS, SGI Irix, and SunOS. There is a short document and an ASCII data file based on Bob Sweeney's post to HBD, sans Miller's entries. Sorry, no source. Maybe someone who is really willing to try it can contact me, then tell the general HBD audience if it's worth the hassle of acquisition. Domenick Venezia ZymoGenetics, Inc. venezia at zgi.com Return to table of contents
Date: Wed, 25 Aug 1993 17:02:41 -0500 (CDT) From: ROB WILSON <WILSONRS at VAX2.Winona.MSUS.EDU> Subject: Warm Temp Aging? I just finished bottling a batch of beer. I have it sitting in my basement primming. My question is can I leave it at this warm a temp (68-72) to age? What are some of the possible problems, and will it age at all at this temp ? It is in a dark place so light is no problem. Thanks in advance to all who help. Rob Wilson wilsonrs at vax2.winona.msus.edu Return to table of contents
Date: Wed, 25 Aug 1993 18:18:44 -0400 (EDT) From: Kinney Baughman <BAUGHMANKR at conrad.appstate.edu> Subject: Blueberries/Calcium chloride Mr. Rose asks how to make beer with those blueberries. I'll tell you what I do with mine. Up here in the NC Mountains we have plenty of them and I pick them every year to make liqueur. Nothing better than a nice snifter of blueberry liqueur in the dead of winter! I've found liqueurs one of the best ways to preserve fresh fruit flavors, be they blackberries, strawberries, raspberries, whatever. Dennis Lewis is looking for Calcium Chloride. Isn't common Lite Salt made of Calcium Chloride? I've always thought of using it as a source but was never sure about proportions. Anyone tried it? Cheers! - ------------------------------------------------------------------------- Kinney Baughman | Beer is my business and baughmankr at conrad.appstate.edu | I'm late for work. - ------------------------------------------------------------------------- Return to table of contents
Date: Wed, 25 Aug 1993 19:07:58 -0400 (EDT) From: CCAMDEN at delphi.com Subject: Chlorine, Yeast and My Septic Tank Hey Everyone; While this is not a brewing question in the strictist sense, it _is_ related. All the various discussions about sanitizing have got me wondering. We just bought a house that has a septic tank, and that is a first for us. We are sanitizing everything with a weak bleach solution. For most things, I use 1 to 2 oz of bleach to 5 gallons of water. For a few things (cleaning old bottles) the solution is stronger. Is all this bleach going down the drain going to harm whatever magic occurs in the septic tank? Could it be offset by pouring the sediment from the first and secondary fermentations down the drain, too? (I think is was Heloise that had a hint once about putting yeast in your septic tank occasionally.) I have considered dumping the bleach water in the washing machine as it is on a separate drain line from the septic tank. Do I need to (gasp) worry? Thanks for any and all help. Answers by email or here in the HBD are appreciated. Cary Camden, Huntsville, AL Return to table of contents
Date: Wed, 25 Aug 93 17:10:30 PDT From: b_roach at emulex.com (Brad Roach) Subject: RE: Irvine Brewpubs Irvine doesn't have any brew pubs, but in Huntington Beach there is one worth mentioning. The pub is called Huntington Beach Brewing and it is located on Main St. about 2 blocks from the pier. The best way to get to the pub is to drive into Newport Beach and take Pacific Coast Hwy north to Huntington Beach and make a right turn on Main St. Cheers, __ /_/ / QLogic Corporation / \ /_ __ __/ Costa Mesa, Calif /___/_/ (_(_<_(_/ b_roach at emulex.com Return to table of contents
Date: 25 Aug 93 00:29:37 MDT (Wed) From: rcd at raven.eklektix.com (Dick Dunn) Subject: carboy handles Can anyone report an actual incident of a carboy handle causing a carboy to break? I know there are many cautions about using the carboy handles (the plastic-coated metal loop handles) to lift full carboys, and I can imagine that you could induce enough force, through careless use, to crack the neck of the carboy. But I've never heard of an actual failure, so I'm curious what the actual level of risk might be. Note: I'm not interested in "might be" or "obviously one can see that..." or stress analyses or whatever. Those are separate topics; I'm looking for (preferably) first-hand or (at worst) second-hand reports of actual failures, and any notable circumstances under which the failures occurred. --- Dick Dunn rcd at eklektix.com -or- raven!rcd Boulder, Colorado USA ...Simpler is better. Return to table of contents
Date: Wed, 25 Aug 1993 22:32:16 -0500 From: tmgierma at raphael.acpub.duke.edu (Todd Gierman) Subject: yeast I like Darryl Richman's line of reasoning concerning the question of the number of strains used by the Pilsner Urquell Brewery. It seems in line with what one might expect for conducting "low tech", low cost passage of a brewing strain. In support of this notion, an article by C. Rainbow of Bass Charrington Ltd. (c. 1970) indicates that it is common practice, at least in England, for brewers to limit the number of pitches (of a yeast culture) to five. He indicates that this is to limit contamination, which is inevitable in the brewing environment, and to avoid what brewers apparently refer to as "yeast weakness" (loss of desired properties coinciding with an increase of mutants in the population. So, it would seem likely that the folks at PU hedge their bets a little to avoid costly down time. A quick comment on this posting: >Date: Tue, 24 Aug 93 11:17 CDT >From: arf at genesis.mcs.com (Jack Schmidling) >Subject: AERATION > > > >From: sc at vcc.com (Steve Casselman) > > > When the O2 runs out yeast go into anaerobic fermentation. During > this time they consume sugars and water and produce CO2 and alcohols. > At this time they stop reproducing and start budding which produces > a long heavy chain of cells which start to drop due to their weight, > this is called floculation. This seems logical. I also thought so until further investigation has shown me that this isn't so. Actually, the yeast don't go into respiration mode until the amount of assimilable sugars runs out. Yeast are constantly in fermentation mode and the presence of glucose actually inhibits respiration even when oxygen is present. Jack's comment on the reproduction mode is essentially correct. Some yeast do reproduce via fission, but you probably won't find this kind in your beer, maybe your cider though. Also, I don't think that this description of flocculation is correct. Anyway, I'm not sure why one really needs to aerate, though apparently one does (?) I think George Fix has said that it is required for some process other than metabolism. One final note, let's take a quick market survey concerning those desiring Weihenstephan, before we push this thing further. Who wants it? Can you culture? and what would be your mailing address. I will compile the results so that they can be e-mailed to the people who would be culturing it. This would save some time and trouble and we could, presumably, by-pass HBD postings. Todd Gierman Dept. of Microbiology Duke University Medical Center Return to table of contents
End of HOMEBREW Digest #1212, 08/26/93