HOMEBREW Digest #1460 Mon 27 June 1994

Digest #1459 Digest #1461

		Rob Gardner, Digest Janitor

  Weizen / B-complex / Headspace (Robert H. Reed)
  Corny Kegs etc. (wyatt)
  Can never think of a good subject line. (Jeremy Ballard Bergsman)
  brew king vs party pig (Victor Franklin)
  Beer keg crimes -- #3 (and last) (Louis K. Bonham)
  Apple Pie Ale (Speed Freak)
  bottle conditioning (Pierre Jelenc)
  Recipe For Brewer's Bread? (MontyE)
  Volume and Brew-it-yourself in PDX (Jim Cook)
  The American Brewers' Guild (Martin Lodahl)
  CO2 scrubbing O2 out of the wort. (Erik Speckman)
  Carbonation and Head space. (Erik Speckman)
  Re: What to do with a hard lump of malt extract. (Juan Madrigal)
  Full Boil and Chlorine (Phil Brushaber)
  More on Filters (Phil Brushaber)
  chipping, filters, kegs (Jack Schmidling)
  Brewers Mystery Meat (Bluebeard)
  Pepper Beer (Dodger Posey)
  Hangovers (msh)
  Attention Cork Soakers: (Bill Rust)
  Extract Lumps (Mike Zentner)
  Aquarium pump aeration (JameyJay)

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---------------------------------------------------------------------- Date: Fri, 24 Jun 1994 17:03:04 -0500 (CDT) From: Robert H. Reed <rhreed at icdc.delcoelect.com> Subject: Weizen / B-complex / Headspace Don writes regarding a Weizen: > > I just started batch 9 (preparing the starter), which is a Weizen. I noticed > that the liquid yeast was a lager, at least I think so. The HB store where I > got it (Heartland Hydroponics) has it Identified as B80 (Weizen (says > fermentation T=56'F) . I believe that ther scheme is A## for ales, and B## > for lagers. > > Since I believe its a lager and I do not plan on lagering it (no room in the > fridge), is there anything that I should be aware of. Will it be similar to > Steam Beer (fermenting wise - not flavorwise, obviously) or should I not have > jumped the gun. > Are you trying to make the typical South German Weizen? I have never seen a lager yeast culture used to make traditional Weizen. Isn't the traditional Weizen culture an ale strain with S. delbrueckii? +++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ Ed wrote: > > As a searcher for the "hangover helper" grail, I can't help > but chuckle at the recent b-complex vitamin suggestion. Not > derisively, because anything which helps you over a hangover > is a good thing, but I'd like to point out that brewer's yeast > is an excellent source of b-complex vitamins. Check with > your local health food store or guru. So the more you drink, > the more b-complex you get and the better you are? Hmm... > sounds fishy. > Is brewers yeast high in B-*complex*? Data I have seen showed brewer's yeast to be very high in B-12, but with little to none of the other B-vitamins. I have not researched the subject and certainly don't want to start a mash-out/siphon sucking/ pronunciation of trub controversy. Just thought I add my $0.02. +++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ There was a post regarding head space (by js, I believe) and I wanted to add that I use a very high fill - 1/8" to 1/4" and have never had problems. I take a lot of grief from judges on this matter. I have experimented with high fills and with zero headspace and the only problems I have ever had is with *zero* headspace. (burst bottles) The point I wanted to make is that the conventional recommendation of a 1" headspace is not required. At least not in the beers/sparkling meads that I have bottled. I think this headspace recommendation is based on commercial practice - CP bottling with foaming prior to capping and requirements of an exact 12 oz. fill. -Rob Reed Return to table of contents
Date: Fri, 24 Jun 94 16:09:49 pst From: wyatt at Latitude.COM Subject: Corny Kegs etc. I have been noticing the discussion over kegs and also have been wondering when corny kegs would become a concern. I have bought most of my kegs from homebrew shops for between $20 and $35. I have noticed that they pretty much all say that they are the property of 7-UP, Sugarsweet,etc. I have receipts for most of them and have purchased all of them legitamatly (unless the homebrew shops are dealing in hot merchandise). I assume that the soda companies sell them off after they reach a certain age or whatever. I have often wondered about whether or not some problem would eventually arise about these kegs, but the people I have talked to about this subject have said that nobody is worried about corny kegs. I can't see buying new kegs as the used ones work just as well for 1/3 the price. If there is a problem with owning or possessing these kegs I don't think that the soda companies should be able to sell used kegs and I know they do because I bought a couple directly from them. I also think that part of the reason that such a big deal is made about kegs is the fact that the big brewerys don't really want homebrewing to be legal (just look at some of the commercials they have been using lately putting down homebrewers). The micro's don't have much to worry about but homebrewing is making a lot of people realize that beer isn't necessarily only the cheap swill that brewers like AB sell. I'm sure they (the big brewers) must be concerned because they are now spending money to try to turn the tide. Don't think I support theft of any kind because I don't, but people have been neglecting to return kegs for quite a while and hardly anything was said, much less special legislation, until homebrewing became popular. Fair play is one thing but I have a feeling that something bigger than just kegs is involved. Maybe I am just a little suspicious, but we all know how big business and government scratch each other's backs. I just think we shouldn't let our guard down, after all homebrewing hasn't been legal that long and it would be a shame to lose all we have gained because of other peaple's greed. Also realize that, by getting your kegs illegaly, you are jepardizing our craft by giving the people who want to take it away ammo to do so. Brew Free, but live to brew another day!!!!! Wyatt Wyatt at latitude Return to table of contents
Date: Fri, 24 Jun 1994 16:43:25 -0700 (PDT) From: Jeremy Ballard Bergsman <jeremybb at leland.Stanford.EDU> Subject: Can never think of a good subject line. From: Steve Scampini <scampini at hp-and.an.hp.com> >On another note, I recently measured my "33 quart" enamel brewpot... >15.5 inches in diameter and 10 inches deep I keep coming up with more >like 7.15 gallons rather than 8.25 gallons. I get (15.5/2)^2*pi*10*(2.54)^3/1000/3.78=8.2 gal, that is, calculate vol in in^3 to cm^3 toL to gal From: dftraino at jersey.jersey.ingr.com (Doug Trainor) I'm looking for advice on any good videos of ALL-GRAIN brewing. I have the Michael Jackson Videos from Channel 13 series called "The Beer Hunter". It's quite funny actually. He wears the same clothes thru-out Europe and the US and drinks/eats like a knave. Since we don't want Jack to toot his own horn, I'll do it for him here. He has such a video, but I haven't seen it. From: terfintt at ttown.apci.com (Terri Terfinko) Subject: Lautertun Dead Space >Some all grain brewers seem to be concerned about the dead >space created under a false bottom mash/lautertun. Why is this dead >space a concern? In my case (a poorly designed zapap-type, soon to be replaced, thank you) it means that I need to use about 1 extra gallon of "sparge" water, just to float the mash. This water just means that much more boiling in most cases. From: WIRESULTS at WINET.mste.org >I have a question regarding sparge water. The water here is VERY low >in minerals and is natually low pH (5.8) The viliage treats the water >by addition of NaOH to raise the pH to 7.3 to keep from eating the >pipes. >Q: sparge water acidity is important to the leaching on tannins. Is >this adjusted pH going to be a problem or will the rest of the mash >offset it enough. > other parts of the chemestry look like: > Hardness 12; Alkalinity 22; solids 48; Na 1 ppm; Ca 5 ppm; chloride > 0.4 ppm With alkalinity this low you shouldn't have much of a problem. The key is to monitor the pH (and taste) of the runoff, then you know for sure (for the next time). From: tfirey at vt.edu >I've been learning the hard way to use already-boiled water for >sparging. Why? Other than chlorine, which can be eliminated just by standing for a bit when hot, why do this? >Can anyone recommend a good method for storing water, especially >the large amounts needed for extract-brewing? I'm thinking of >just using plastic containers (either water bottles or a cheapie >fermenting bucket) but I know plastic is susceptible to oxidation >(which is probably not a bad thing since the wort needs oxidized >before the yeast is pitched). Can the water also be contaminated >by micro-organisms penetrating the plastic? What water do you mean? If you are topping up a partial boil, just use the fermenter you are going to top up. (If this is what you meant by sparging, above, then it is good that you have pre-boiled the water.) If you really mean for sparging, you don't care about microorganisms, they are about to be boiled, and oxygen isn't too bad either since it is about to be driven off in the boil and there isn't much there at that temperature anyway. If you mean sparge water, why not an insulated cooler? They are pretty cheap and will keep your sparge water hot. Is this a nomenclature problem perpetrated on us by Charlie P? Maybe someone with his book could create a "Mistakes in TNCJOH" FAQ? Jeremy Bergsman jeremybb at leland.stanford.edu Return to table of contents
Date: Fri, 24 Jun 1994 17:35:58 -0700 (PDT) From: uswnvg!vfrankl at uunet.uu.net (Victor Franklin) Subject: brew king vs party pig Hi all! I am almost as new to this computer stuff as I am to homebrewing so please, bear with me. I would like to start kegging my beers but I live in an apartment with no room for an extra refrig. I need somewhere to keep my food but I still want the ease of kegged beer. I guess my first question should be: "is kegged beer THAT much better that bottles?"(should I bother?) Is there a difference in the flavor or is it just easier than bottles? also, what are some of the pros and cons of using a beer king or party pig type setup? costs; ease of use... Which of the two do you think is better/worse? Are they made just for temporary use or can i keep my beer in them like a normal keg? and how much room would they take up in my refrig? any other information on this subject would be much appreciated! thank-you for your time and reply! Victor Franklin **** in pursuit of a better beer **** Return to table of contents
Date: Fri, 24 Jun 1994 22:47:04 From: lkbonham at beerlaw.win.net (Louis K. Bonham) Subject: Beer keg crimes -- #3 (and last) I've been responding to most mail on this topic privately, but Mr. Dunn's recent public flame requires a public response. >Tell us...does Texas law not provide for any distinction between the >concepts of "rental" and "ownership"? Of course it does. Your question blithely ignores the entire point of the inquiry -- is the transaction a rental of the keg or a purchase/repurchase contract with a liquidated damages clause? >Under the normal procedure of renting a keg, a deposit is made with the >renter to ensure that the rented property is returned. The deposit is not >intended to represent the value of the keg in a transfer of ownership; it >is intended to represent good faith that the keg will be returned to its >rightful owner. Really? Care to elaborate on how this intent is manifested in an oral contract where the subject is never raised between the parties? (Obviously, if the distributor tells you its a rental, or you sign a form acknowledging that it is, or even if it's written on a large sign at the retailer's, then the point is clear. However, I've never seen such procedures used with beer kegs, although they certainly could be.) And if the intent is not so manifested by the parties, by whose yardstick are you measuring the terms of the contract? >The retailers and distributors do not own the kegs, ergo they do not have >any right to "pass legal title" for the keg to anyone else. Wrongo. I'll give you the standard law school hypothethical used to teach first year students: If you leave your watch at the jewelers for repair, and his clerk mistakenly (or deliberately) sells the watch to a customer, who owns the watch? (Under your stated analysis, you do, because the jeweler never owned it and thus had no capacity to pass legal title.) The actual answer: while you have a slam-dunk suit against the jeweler for breach of contract and possibly conversion, the jeweler's apparent ability to the consumer to pass legal title to the watch means that the customer gets to keep it. It may seem counterintuitive, but this is the law in virtually every American jurisdiction. Putting this concept into play: does the beer retailer have the apparent authority to sell kegs? Unless there's some clear indication to a reasonable consumer that he does not, then he can pass title to those kegs that the brewer chooses to entrust to him. >How about the fact that renting property does not constitute a transfer of >ownership? Or are you of the Canter/Siegal net-school that "anything you >can get away with (using appropriate lawsuits to intimidate justice) is >righteous"? [[snip]] >And I'm not saying that "everything which is prosecutable is a crime"; >however I have a knee-jerk reaction to assertions that anything you can get >away with under the law is OK. > >Stealing is stealing...even if you're a lawyer! Mr. Dunn, I'll let your bile pass with no response other than to suggest that you check my credentials (try the Honigman Miller Schwartz and Cohn listing in Martindale-Hubble's Texas/Houston section) before shooting from the hip and casting dispersions as to my integrity. Obviously, stealing is wrong, period. (And, to answer your questions, so is misuse of legal process, and so is Canter and Siegal's misuse of the Net.) The question is who, from a legal standpoint, owns kegs after a deposit has been paid? This is a *very* unclear legal question. I have presented my theses on this point in the HBD with the goal of exploring the issue, and in so doing perhaps educate and stimulate discussion. (This has happened in spades, although most of it has taken place in non-HBD correspondence.) Simplistic hyperbole coupled with untoward insinuations are, unfortunately, a fact of life on the Net, but they do little to further analysis of the issue. Return to table of contents
Date: Sat, 25 Jun 1994 19:57:21 +0930 (CST) From: zoz at cs.adelaide.edu.au (Speed Freak) Subject: Apple Pie Ale |> Has anybody used the spices that are used in a apple pie |> (nutmeg, cinnamon, allspice, and apples) to make a apple |> pie ale? I thought it might have a good taste but I am not |> sure If I want to experiment with a full batch of something like |> that. I thought about brewing an apple pie ale before, with a recipe something like: 1.5 kg pale male extract syrup 1 kg pale DME 200 g crystal malt 1 cup brown sugar 1 cup molasses 25 g Fuggles hops (finishing) 5 g cinnamon 2 kg apple puree However, my brother seemed to think that rather than an apple taste, this would taste like cider mixed with beer, which we both find unpleasant. If anyone has any experience with apple beer it would be nice to hear from you, but if not we will probably try it anyway :) Zoz. - -- zoz at cs.adelaide.edu.au Return to table of contents
Date: Sat, 25 Jun 94 9:44:24 EDT From: Pierre Jelenc <pcj1 at columbia.edu> Subject: bottle conditioning > In HBD #1459 Alan_Deaton_at_CTC at relay.aar.com says: > > The headspace in your bottle is mostly gaseous. This makes it relatively > easy to compress. As your yeasties produce carbon dioxide, the pressure > in your bottle increases. When the pressure becomes too high, your > yeast can no longer produce carbon dioxide( nowhere to put it ). This > means that if you leave no headspace in your bottles, the yeast won't be > able to produce very much CO 2 before the pressure in the bottle causes > them to become inactive. If the headspace is too large, then the yeast > can produce quantities of CO 2 inappropriately large for a 12 oz. bottle > of beer.( this can cause excessive foaming upon opening and I have HEARD > it can actually create bottle bombs ) Is this actually a known fact? I was assured by a microbiology professor who works on the sucrose metabolism pathway in S. cerevisiae that there is NO feedback inhibition by CO2 pressure on the fermentation enzymes. Admittedly, this was an elevator-ride conversation, but she's been in the fermentation business for nearly 20 years. Pierre Return to table of contents
Date: Sat, 25 Jun 94 13:41:32 EDT From: MontyE at aol.com Subject: Recipe For Brewer's Bread? Does anyone have a recipe for brewer's bread? I'd like to try it, using the yeast and other stuff left over in the bottling bucket. It would be interesting to wash down a sandwich made from brewer's bread with the same homebrew which provided the yeast! Thanks in advance, Monty Edson MontyE at aol.com Return to table of contents
Date: Sat, 25 Jun 1994 11:23:12 From: Jim Cook <JEC at hgipdx.usa.com> Subject: Volume and Brew-it-yourself in PDX > Date: Wed, 22 Jun 94 9:55:04 EDT > From: Steve Scampini <scampini at hp-and.an.hp.com> > Subject: 33 Quarts? > On another note, I recently measured my "33 quart" enamel brewpot... > 15.5 inches in diameter and 10 inches deep. Basically, a simple > truncated cylinder. Based on the conversion factor of cubic feet to > US gallons, I keep coming up with more like 7.15 gallons rather than > 8.25 gallons. Am I blowing what is an incredibly simple calculation > or is this like buying a Two by Four stud and finding it to be 1.5 X > 3.5 inches? Well, Steve, my handy dandy HP-48 calculator says that the volume of a cylinder is pi*radius^2*height. 3.14159*(15.5/2)^2*10 = 1886.91 So the kettle is 1886.91_in^3 which neatly converts to 32.67_qt or 8.168_gal. >In article <obrien.276.00517242 at ccrs.emr.ca>, obrien at ccrs.emr.ca >(Douglas J. O'Brien) wrote: > >I remember reading posts regarding places in Canada where you > >choose the type of beer you want to brew, pick the ingredients, > >etc. and then brew it on their premises. A couple of questions... > I have a number of friends who use U-Brew-it places (I brew at home) > so I will try to pass on what I know. > [snip!] > Doug <obrien at ccrs.emr.ca> A Brew-it-yourself shop has recently opened up here in Portland. You pick out a recipe, brew up a 12 gallon batch, leave it two weeks to ferment and return to bottle it and take it home. Extract only although you can, of course, play a little with the recipes. You can supply your own bottles, glass or PETE, or they'll sell them to you on the spot. Cost is $80US to $105US per 96 pints (bottles not included). Unlike what I've heard about the Canadian shops, they insist you sample it before your put it in the bottle! They also have a case exchange program where you can swap a case with other brewers. To maintain the commercial free spirit of the 'net I'll refrain from passing along their name but if you're in the Portland area, look for them at the corner of Glisan and 14th in Northwest. Jim Return to table of contents
Date: Sat, 25 Jun 1994 11:39:20 -0700 (PDT) From: malodah at pbgueuze.scrm2700.PacBell.COM (Martin Lodahl) Subject: The American Brewers' Guild In HOMEBREW Digest #1459 Steve Armbrust asked: > I just got a brochure from the American Brewer's Guild on several > classes they offer. (The address is Davis, CA, and it mentions Dr. > Michael Lewis, so it might be affiliated with UC-Davis). I don't believe so. Lewis is, as far as I know, but I believe this is a separate venture. > They're offering a 2-day, weekend series ("Brewing Science for the > Advanced Homebrewer" and "Special Topics for Advanced Homebrewers") > that's actually being offered here in Portland, OR on Aug 27-28. Cost > for both days is $200. > > Does anyone know anything about these classes? Are they worth going to? > I've got a half-dozen or so all-grain batches under my belt. Would the > classes be too advanced for me? Too easy? I took a number of courses from Dr. Lewis under the auspices of U. C. Davis Extension (I guess I'm a slow learner), and developed some decided opinions in the matter. I'm passing these on _as_ _opinions,_ and they pertain to the courses he taught on the same subjects under different auspices several years ago; you can decide for yourself how relevant they are to the present question. Dr. Lewis has been the head of the only university-level brewing program in the United States for over 30 years, during which time he's also done consulting work, and is presently associated with a company selling equipment and services to brewpubs and microbreweries. Yet, there's a depressing sameness to the beers his graduates produce: clean, competent, flavorless, boring. He was a principal in a brewpub in Davis that during its short life produced some of the most horrid beer on the west coast, by nearly universal agreement. I found those facts difficult to reconcile until I took classes from him. There isn't space in an HBD item to go into detail, but the "broad brush" is that in the commercial classes I took he made it very clear that he feels Bud to be the pinnacle of beer's development, and craft-brewed beers to be clearly lesser products, not to be taken seriously (except, presumably, as income sources). In a pub-brewing course, he repeatedly stressed that on-premises brewing is "a marketing ploy," dismissing the notion that there's any reason at all to drink the stuff when "better" beer is available. From that standpoint, his recommendations to stick to extract beers and dry yeast make perfect sense; if you're going to be making swill anyway, you might as well do so the easy way. In those same commercial courses he never missed a chance to sneer at homebrewers, which always drew squirms of discomfort from the students, virtually all of whom were active or former homebrewers. When I took his advanced homebrewing course I was surprised to see that it wasn't really all that advanced; if you've done a few all-grain batches, I suspect you'll feel your $200 was pretty much down the drain. He talked a bit about yeast culturing (nothing not in the Yeast FAQ, as I recall), and rather more about mashing theory and practice, and there he put forward as fact his notion of the uselessness of the protein rest. He's ridden that horse pretty hard for several years now, but such support for it as there once was has largely evaporated, except among his grads. Most of the class were unaware of the story behind it, and drank it up. He very strongly favors the single-temperature infusion, and if pressed can find something nice to say about the temperature program (step) mash, but feels decoctions are a waste of time, unless your malt is "inferior." Others, of course, disagree. The concept of styles also came in for a drubbing, with the (deliberate) phenolic content of Bavarian Weizens ridiculed as a "flaw." You get the picture. There was valuable material in the classes I took from him, but mostly concerning the commercial aspects of the business. Nothing I got from him on the subject of brewing has been useful, and some of it led me to make flavorless, boring beers, until I realized the cause and adjusted my approach, but I was an experienced homebrewer when I first began taking his classes. I must say, however, that the same amazing sense of self-assurance (he seems completely untroubled by doubt) that allows him to be so attached to a set of opinions as to label them as fact also makes him one of the most entertaining instructors and storytellers you'll ever meet. It may be worth the money just to see the show. So that's my opinion. I have labeled it as such; don't expect a similar courtesy from him. - Martin = Martin Lodahl Systems Analyst, Capacity Planning, Pacific*Bell = = malodah at pacbell.com Sacramento, CA USA 916.972.4821 = = If it's good for ancient Druids runnin' nekkid through the wuids, = = Drinkin' strange fermented fluids, it's good enough for me! (Unk.) = Return to table of contents
Date: Sat, 25 Jun 1994 11:59:19 -0800 From: especkma at reed.edu (Erik Speckman) Subject: CO2 scrubbing O2 out of the wort. >> <during fermentation, oxidation is not an issue because of the CO2 <action, >> which pushes out oxygen. >> >> Norm, I think that the reason it isn't a problem because of the yeast, which >> will scavenge the O2. Unless O2 is supersaturated, and is nucleates on the >> CO2 bubbles, its not going to be affected by the CO2. I think it's been >> stated here before that solubility doesn't work that way - one solute is >> independent of the others, disregarding reactions, pH changes, etc. I don't agree. CO2 may not "push" the Oxygen out of solution but it can coax it out easily. Let's just say the CO2 bubbles start out pure. That is, they have no O2 in them. In this case there is a concentration gradient between the wort and the bubble. O2 will diffuse out of the wort into the bubble until equilibrium is reached or until the bubble is released into the atmosphere. In time, I imagine that this could scrub alot of O2 frome the fermenting wort since CO2 is eveolved and O2 is prevented from rentering the wort by the CO2 blanket that forms.. Return to table of contents
Date: Sat, 25 Jun 1994 13:44:02 -0800 From: especkma at reed.edu (Erik Speckman) Subject: Carbonation and Head space. Alan Deaton suggests that, given enough sugars, yeast will produce CO2 until it the pressure gets to high (sounds reasonable, elementary thermodynamics) He also goes on to say that air is more compressible than water (true) and therefore a larger headspce allows the production of more CO2 (also true). He then suggests that a lager head space will lead to a higher level of carbonation. If you think about this for a minute you will realise that head space doesn't matter much if the limiting factor really is the effect of pressure on yeast metabolism. The volume of CO2 dissolved in the beer is the real issue when discussing carbonation, not the total volume of CO2 in the bottle. The volume of CO2 in the beer depends solely on pressure of CO2 in the bottle and temperature. All headspace does is allow the bottle to absorb a greater volume of CO2 for a given increase in pressure. This will mean that it takes *longer* to reach a given level of carbonation with a large headspace. I think reactant concentrations (%fermentable sugars) are at least as important as product concentrations (CO2 pressure) in determining the level of carbonation in the beer. Fermentable sugar concentrations will effect both the end point of ferementation and the rate of the fermentation. In this case, larger headspace may actually lead to a lower level of carbonation after reactant/product equalibrium is reached beacuse it absorbs a larger volume of the total CO2 produced. If people have questions I may be able to flesh things out a bit more in e-mail, or perhaps someone would be willing to produce a model taking into account all the variables here. Return to table of contents
Date: Sat, 25 Jun 1994 18:31:34 -0500 (CDT) From: Juan Madrigal <sardine at interaccess.com> Subject: Re: What to do with a hard lump of malt extract. I usually buy dry malt extract in bulk, and even though I keep it in an air tight container I still get lumps. It's no big deal, it dissolves right away. RDWHAHB, *****Efrain***** Return to table of contents
Date: Fri, 24 Jun 1994 15:17:25 -0700 (PDT) From: Phil Brushaber <pbrush at netcom.com> Subject: Full Boil and Chlorine Dallas water is starting to get a little of that summer chlorine taste. I hate to go to the expense of using bottled water and am not too keen on the power and time it takes to pre-boil.... Shouldn't a full volume boil take care of my problem. Won't boiling the wort drive off the chlorine? And then if I am at full volume after the boil, and don't add any "new" water (from the faucet).... will that take care of my chlorine problem? Phil Brushaber Dallas, Texas pbrush at netcom.com Return to table of contents
Date: Thu, 23 Jun 1994 18:40:19 -0700 (PDT) From: Phil Brushaber <pbrush at netcom.com> Subject: More on Filters Jack S. Writes: > After much expense, trial, error and frustration, it has become clear that > all microns are not equal. >The .5 micron pleated filter from the Filter Store does a much better job but >yeast and bacteria are not hard to find with a microscope in beer filtered >with it. >So again my advice is, unless you can afford the real thing, this one can be >used with fair results and no fear of filtering out flavor components. When I re-introduced this topic a few days ago... all I was looking for was a source for a 3 Micron cartridge filter. Since then a lot of discussion has ensued. Jack S. in right when he says "all microns are not equal." Interestingly I called the Filter Store yesterday looking for a 3 Micron. They said they made a .5, a 1, and a 5 micron filter. Further even THEY suggested that all "microns are not equal". They said that another dimension that one must consider is the EFFICIENCY of the filter, not just the size of the filtering medium. They suggested that their 5 micron (with 99.5% efficiency) probably provided the filtering results of most 3 microns.... BTW the lady who took my call on their 1-800 line seemed pretty knowledgeable about homebrewing! Phil Brushaber - Dallas, Texas pbrush at netcom.com Return to table of contents
Date: Sat, 25 Jun 94 23:07 CDT From: arf at mcs.com (Jack Schmidling) Subject: chipping, filters, kegs >From: ruderman at esca.com (Curiouser and curiouser...) >Subject: Putting a hole in your ceramic-on-steel brew kettle >I saw the article in the current edition of "Brewing Techniques" describing the Easy Masher device. In the article, the author says that he installed his first device in a enameled brewing kettle (I assume that is the same as a ceramic-on-steel type of kettle). My question is what's the right way to put a hole into one of these kettles so as not to chip/crack the ceramic coating? The best procedure that I (the author) have found is to first drill a 1/8" pilot hole, then follow this up with a 3/8" bit and drill about half way through from the outside then finish the hole from the inside. What little chipping there is, is covered by the brass parts and presents no problem. >From: Jim Busch <busch at daacdev1.stx.com> >>js..The .5 micron pleated filter from the Filter Store does a much better job but yeast and bacteria are not hard to find with a microscope in beer filtered >with it. >Not sure about microscopes, but the 5 micron pleated high efficiency cart sold by the filter store results in a polished, clear product. If 5 works this good, I cant imagine ever using a smaller one. You need to expand your imagination a little. For one thing, one might be interested in flora and fauna free beer, viz. pasturized. Secondly, I have never used the 5 micron unit but the .5 does not leave a totally clear beer so I can only assume that the 5 would be even less so. You have what you like and I have what I like but it would be interesting if someone who had both would do a comparison. I did this on the string wound and on the .5 pleated and had a lot of fun but I have a hard time justifying buying something just to prove a point. The way I tested them was to disolve a tbs of corn starch in a gallon of water and run this though various filters and compare the filtrate. Very interesting. >From: wrighda at wlgore.com >I saw an ad in Zymurgy about used 5-gallon kegs at St. Patricks of Texas. Is anyone familiar with the kegs they sell? ... Don't know anything about the 5 gal but I bought two 10 gal kegs and there were in mint condition. >From: Jack St Clair <Jack_St_Clair at ccm.co.intel.com> >Subject: Beer Kegs in Portland > I called Winkler Scrap Metal this morning and they will sell their kegs at $22.00 for one and will negotiate a deal for quantities of more than one. I guess there are some advantages in living in a non-beer oriented part of the world. I paid $5 for them at a scrap yard in Chicago and the only reason they were that much is because I am a nice guy. He thought I wanted two for $5 and just before agreeing to it I told him I had $5 each in mind. js Return to table of contents
Date: Sat, 25 Jun 1994 11:21:54 -0800 From: Bluebeard <FSERN at aurora.alaska.edu> Subject: Brewers Mystery Meat Subject: Brewers Mystery Meat Who has the foggiest what's in the extracts (canned, bagged, dried, or drummed) we use? The thing I spend the most money on, I know the least about. We have tons of detailed data - whole books, on yeast, hops, brewing processes, beer styles, etc. but next to nothing on the biggest single determinant of what we get at the end of our labors. Brewing Techniques and Zymurgy should have long articles in every issue containing detailed analyses of who puts what in their extracts and what that means to the brewer. They have next to nothing. Where are the Fix, Busch, Schmidling equivalents with flames on the subject? Talk about threads..we should have ropes on the subject of what is in extracts. FAQ's all over the place! We have reams of detail on metabolic processes of individual yeast strains; then we put it into wort made primarily of malt extract that we know nothing about. Extract users are condemned to a life of wandering from trial to error to trial when by definition extractors are seeking the shortest reasonable route to crafting good beer. How do we solve it? We have to convince the producers that it is in their economic interest to obtain and publish the data. We have to get Zymurgy and Brewing Techniques writers interested. Producers have to realize that a large part of the recent increase in interest in "personal brewing" is derived from an increase in objective data about the sport and the reasonable assurance of predictable, repeatable results. So who will be the first to be proud enough of their product to think that telling you and me exactly what is in it will make us want to buy it? I've heard that Briess is good...but can my store owner tell me how much and what kind of crystal is in it and what I can expect out of it? Not! I've heard DME is better suited to some brews than others...is there data? Not! I've heard the Belgian syrups are best and that their Australian cousins buy lots of ad space (every back cover) but produce swill...come on Aussies put up yer dukes and defend yoursales...with data. And the inventors of adjuncts; the Brits, M&F, etc...I've heard they're full of corn. Flames invited - we need something to generate combustion and break the data block. Fred Nolke Return to table of contents
Date: Sun, 26 Jun 1994 01:13:28 -0700 (PDT) From: Dodger Posey <dodger at quack.kfu.com> Subject: Pepper Beer Greetings, Beer-Lovers... Having just completed a snack of IPA and nachos w/HOT sauce, I've decided to make a chili pepper beer. But not just any pepper beer, this will be...Habanero Beer. The HOT Sauce was Melinda's Original Habanero Pepper Sauce, XXXXtra Reserve (800-886-6354 , no connection, blah blah). Very hot, but not vinegary tasting like many sauces. Any ideas here? I've had Cave Creek Chili Beer (vg, IMO) and it contains what looks like a pale ale brew with a jalapeno dropped in and capped. Does the pepper taste just...get absorbed into the beer? OK, BUT, peppers are rated using Scoville Units. Jalapeno peppers (the hottest variety) are rated at 5000 S.U. The Habanero is rated at <gulp> 200,000-300,000 S.U., making it the hottest pepper in the world. (These facts are from the back of the Melinda's bottle) a) what should I use as a base brew? hops? b) how should I sanitize the peppers? or at all? c) when should they be added? bottling, steeping? d) should I put emergency instructions on the bottle? Thanks in advance for any sage advise offered. Dodger Posey dodger at quack.kfu.com Return to table of contents
Date: Fri, 24 Jun 1994 13:33:58 -0500 (CDT) From: msh at tellabs.com Subject: Hangovers My recipe for hangover avoidance is as follows: 1) Take a vitamin B12 before drinking. 2) Before going to bed, take 2 or 3 ibuprofen tabs and drink lots of water. 3) If you really are serious about avoiding problems, take a shower before bedtime. During the night your poor body is trying to rid itself of the toxins you have introduced, and it will have an easier time of it if it has nice and clean pores to blow stuff out of. Cheers and Beers, Mike Horning Return to table of contents
Date: Sat, 25 Jun 94 22:56:00 -0640 From: bill.rust at travel.com (Bill Rust) Subject: Attention Cork Soakers: Just a brief mead-related question... Anyone out there in Brewing Land ever re-use corks. I've got one of those cork removers with the two blades that slip down the sides of the cork and remove it undamaged. Well, I guess I'm kink of a packrat, but I saved a lot of corks over the years. I was wondering if I could soak the corks in sulfite, or campden, or a chloride solution (or whatever) and re-use the corks. Anyone ever read about off flavors or infections as a result of this? Or, perhaps, would the corks be too old to rehydrate? Cheers! +-------------------------------------------------------------------------+ | "The face of a child can say it all, especially | BILL RUST | | the mouth part of the face. | Systems Analyst | | | | | | --=_=-- | | | | | JACK HANDEY | Shiloh, IL | | Deep Thoughts | bill.rust at travel.com | +-------------------------------------------------------------------------+ - --- ~ SPEED 1.40 #1651 ~ Return to table of contents
Date: Sun, 26 Jun 1994 18:29:19 -0500 From: Mike Zentner <zentner at ecn.purdue.edu> Subject: Extract Lumps I hit on something to get rid of this "Brick Malt" problem. I put the stuff in the double boiler and just let it sit for quite a while, stirring once in a while. This way, there is no scorching on the bottom of the pan, and it will dissolve within a couple of hours. I usually use the result to make sterile wort, althogh there's no reason not to brew with it... Mike Zentner Return to table of contents
Date: Sun, 26 Jun 94 23:43:09 EDT From: JameyJay at aol.com Subject: Aquarium pump aeration I made two batches this weekend and attempted to aerate each with a K-Mart blue light special aquarium pump ($4.96). In theory, it seemed like a good, simple idea to aerate wort. In practice, the pump managed to bubble the wort out the top in two minutes even in a 7 gallon fermenter. I'm considering using a light dimmer switch to more precisely control the aeration level on the pump. Has anyone else used this method in any form who would be willing to share their experiences? Jamey Johns JameyJay at aol.com Return to table of contents
End of HOMEBREW Digest #1460, 06/27/94