HOMEBREW Digest #2023 Mon 29 April 1996

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		Rob Gardner, Digest Janitor

  Digest is up for sale (Digest Janitor)
  Re: Great Taste of the Midwest Festival (When?) (fwd) (Robert Paolino)
  Homebrewers in Greece? (Peter Stavropoulos)
  I am glad for you (fwd)/funny (Shiva Vakili)
  Boilovers. (Bucket99)
  Labels (Dazed Cummings)
  1996 Buzz-Off Competition ("Houseman, David L           TR")
  RIMS Temp Gradients (hollen)
  Pump Cavitation and Flow Rates (hollen)
  Dry hop scum? (Mike Kidulich)
  Lager fermentation is too SLOW??? (mabry)
  silymarin: another hangover cure ?? (Andy Walsh)
  silymarin (Andy Walsh)
  Is this fruity or WHAT?! ("Sharon A. Ritter")

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---------------------------------------------------------------------- From: Rob Gardner (Digest Janitor) Subject: Digest is up for sale I am looking for a stable, responsible party to take over ownership of the Homebrew Digest as soon as possible. I will provide all necessary assistance with the transition. If interested please email me immediately: rdg at fc.hp.com. Rob Return to table of contents
Date: Fri, 26 Apr 1996 20:58:34 -0500 (CDT) From: Robert Paolino <rpaolino at execpc.com> Subject: Re: Great Taste of the Midwest Festival (When?) (fwd) Oooops! Someone read my message and made a good point--I didn't mention the date or location for the GREAT TASTE OF THE MIDWEST in my "by-the-way" post with the Big and Huge reminder. I guess we're just so overwhelmed with "when-can-we-buy-tickets?" that sometimes I just assume that everyone knows. Bad assumption, eh? So here it is: 10-AUG-96, 1-6pm, Olin-Turville Park, Madison, WI 50-60 (or more?) brewers / 200+ beers $16 for glass and almost unlimited sampling. Now it's time for me to go out and... Now go have a beer, Bob Paolino Madison rpaolino at earth.execpc.com You may now go back to your regularly-scheduled beer Return to table of contents
Date: Sat, 27 Apr 1996 14:44:28 +0300 From: Peter Stavropoulos <sgs at hol.gr> Subject: Homebrewers in Greece? I am looking for any fellow homebrewers in Greece. Anybody out there (?) please drop me a e-mail. Thanks. Return to table of contents
Date: Sat, 27 Apr 1996 17:17:12 -0400 (EDT) From: Shiva Vakili <vakili at pobox.upenn.edu> Subject: I am glad for you (fwd)/funny Dear Ancil, I hope you will get this yourself . I have sent a note to you but it is gone to Homebrew.mail I feel really stupid and mad!!Read it it is comical. Forwarded message: > From venezia at zgi.com Sat Apr 27 10:53:27 1996 > Date: Sat, 27 Apr 1996 07:52:02 -0700 (PDT) > From: Domenick Venezia <venezia at zgi.com> > To: Shiva Vakili <vakili at pobox.upenn.edu> > Subject: I am glad for you > > > In Homebrew Digest #2022 vakili at pobox.upenn.edu says: > > >Thank you so very much for inviting us. It was just fabolous. Yahya says > >he does not remember having such a great time for such a long time. You > >know he loves you and he became very much in fond of Sam your cousin. He > >is so nice. oF COURSE yASHA AND i HAD A GREAT TIME. bUT i REALLY WAS SO > >THRILLED THAT yAHYA HAD SUCH A GOOD TIME. SO i FEEl like I had trpple good > >time! He was also so excited to see Lewis, from his tisses time!! Oh what > >a great time we had. Thanks . You did it again . > > I am soooo glad that you and Yahya had a good time. You will all have to > do it again some time. But next time you may not want to post your > thank-you note to the Homebrew Digest. If memory serves this is not the > first time. > > Regards, > > Domenick Venezia > Computer Resources > ZymoGenetics, Inc. > Seattle, WA > venezia at zgi.com > > > - -- Shiva Vakili University of Pennsylvania Libraries Tel: (215) 898-4925 email vakili at pobox.upenn.edu **************************************************************************** Return to table of contents
Date: Sat, 27 Apr 1996 17:41:57 -0400 From: Bucket99 at aol.com Subject: Boilovers. Hello all. I unintentionally conducted a wholly unscientific test today during my boil. Previously, in my brewing process I had come to expect the hazard of boilovers. And accordingly, watched my brewpot carefully. With this latest recipe, I used a different brand of malt extract, Northwest verses the previous M & F. Also I added burton water salts at the beginning of the boil. And throughout the boil, it didn't even TRY to boil over? This circumstance leaves me happily puzzled. All other aspects of the recipe were the same as in previous boils. Perhaps my water is too soft, and I have "cured" it? (My water hardness is 15 grains). Anyway, thanks for adding my rambling observations to the collective. Paul McFarland (Brewing in the Heartland, and beer hunting all over the world) Return to table of contents
Date: Sat, 27 Apr 1996 16:20:46 -0600 (MDT) From: Dazed Cummings <woodstok at rupert.oscs.montana.edu> Subject: Labels This is a question for all you beer lovers and label makers, I love to dink around with my current desktop publishing program (Publish It) but it is for dos and has a tendency to crash now and again. It's a great program, but I can't just cut and past like I can in Windows, or use all my groovy TT Fonts from Windows. So, does anyone know of a great windows based program that is suitable for making labels? Thanks in advance, Dave Life's a beer, Brew it up... Return to table of contents
Date: Sun, 28 Apr 96 11:25:00 EDT From: "Houseman, David L TR" <DLH1 at trpo3.tr.unisys.com> Subject: 1996 Buzz-Off Competition First Notice of the third Buzz-Off Competition. American Homebrewers Association and BJCP Sanctioned Competition Beer Unlimited Zany Zymurgists Present The Third Annual BUZZ-OFF Sunday, June 30, 1996, 10:00 AM Victory Brewing Company 420 Acorn Lane Downingtown, PA Location/Sponsors This year s competition will be sponsored by Beer Unlimited, BUZZ, the Victory Brewing Company and other local sponsors.. The event will be open to the public as Victory Brewing Company is a brewpub and microbrewery. The food and beer are excellent. The awards ceremony will follow the competition. Eligibility The 1996 Buzz-Off Homebrew Competition is open to all non-commercial home-produced beers. Enter as often as you wish. Enter as many categories as you wish. Categories The 1996 BUZZ-Off will judge beer, mead, and cider styles recognized by the American Homebrewers Association and the BJCP. The ususal 1996 AHA categories and subcategories will be used. All entries must indicate category, subcategory, and style description. Sake will be enjoyed, but not judged. All entries will be judged according to the style entered; however, categories may be combined with related categories for the presentation of awards. Awards and Prizes Certificates of achievement, first, second and third place ribbons will be awarded in each category or combined category as well as for the BEST of SHOW. BUZZ will secure commercial sponsorship for category winners. All questions and disputes will be settled by the competition organizer. All decisions will be final. Entries An entry consists of two (2) bottles, accompanied by a completed entry/recipe form -- one for each entry. A bottle ID form must be attached to each bottle with rubber bands -- No glue or tape. Beers must be in clean 10-16 ounce glass bottles, free of labels, raised glass, silk screen, or other identifying markings. Any markings on the cap must be completely blacked out. No swing-top bottles. All entries become the property of BUZZ. No bottles will be returned. Entry Fees & Deadlines Entry fees are $5.00 per entry. Make check payable to Beer Unlimited. Entries must arrive between June 15 and June 24, 1996. Entries will not be accepted before June 15 or after June 24, 1995, except for entries by judges and stewards which may be brought the day of the competition if pre-paid registratrion is received by Jun 24th. Send entries to: BUZZ- Off c/o Beer Unlimited Rts 30 & 401 Malvern, PA 19355 Local entries may be dropped off between June 15 and June 24, 1995 at any of the Philadelphia Area homebrewing stores. Packing and Shipping Pack in a sturdy box. Pad each bottle and the inside of the box. Line box with heavy trash bag and twist-tie securely. Pack entry forms, recipe forms, and fees outside the bag. Mark the box Fragile. UPS is recommended for shipping. Beer Label Contest Beer labels will be judged for artistic merit and appropriateness to the style for the label entry. Entry fee is $2.00. Each label must be accompanied by an entry form. In order to show off your labels in their natural environment, submit entries attached to an empty, capped beer bottle. First, second and third place ribbons will be awarded. Delaware Valley Homebrewer of The Year The BUZZ-Off is the final jewel in the local homebrewing crown: The 1996 Delaware Valley Homebrewer of the Year will be chosen based on points awarded from the Hops-Bops, War of the Worts, Dock Street, Moon Madness and BUZZ-Off Competitions. Judges We will secure the most experienced, qualified BJCP judges possible. We are soliciting qualified judges and stewards from all participating homebrew clubs. Judges and stewards will be awarded experience points toward the Beer Judge Certification Program. Prospective judges and stewards are requested to fill out the attached form. You will be contacted individually to confirm participation and given directions to the contest. Since this year we are holding this event at a new brewery/brew pub in our area, there is even more reason to come and spend the day out of the hot sun. The competition will begin promptly at 10:00am. Stewards and judgees are requested to be present by 9:00am for final assignments. Bed and Brew Judges and stewards from out of the area are welcome to participate in the Bed and Brew program. There are three other brew pubs in the area now, Valley Forge, The Sly Fox and the Lancaster Malt Brewing Company in addition to the fine Victory Brewing Company so come in early the day before and tour the breweries in the area. BUZZ club members are opening their homes for those traveling from some distance who would like to have a place to stay for Saturday June 29th and Sunday June 30th. Please indicate your desire to have a place to stay on the Judge/Steward Registration Form and you will be contacted several weeks prior to the contest. You may enter using the standard recipe, bottle label and judge participation forms or For further information contact: Jim McHale at Beer Unlimited (610) 889-0905 or Dave Houseman H: (610) 458-0743 Competition Organizer W:(610) 648-4071 dlh1 at trpo3.tredydev.unisys.com Return to table of contents
Date: Sat, 27 Apr 96 10:38:26 PDT From: hollen at vigra.com Subject: RIMS Temp Gradients This is a followup on temperature measurement of the grain bed in a RIMS system. Earlier, I measured the temp in many places in the grain bed and reported that it did not differ by more than 1 degree. While that is still the case, I did my previous measurements after the grain bed had stabilized temperature, about 1/2 hour into the mash. Today, I placed the probe in the mash while the boost was occurring and found a very interesting data point. Understand that the probe for the temp controller is on the input side of the heater chamber and the probe for my digital thermometer is on the output side. The controller is set to cause the output side to read correctly to the desired set point. I had always assumed that if I wanted a 150F mash bed, set the output of the heater to 150F and *some time* later, the mash bed would come to equilibrium with the heater chamber outflow temp. I never know how long this would take. My observations today show that it takes about 15 minutes with the controller set at the setpoint. When the controller backed off the heater, the mash bed was about 4 degrees behind. Since the differential between the wort temp and the grain bed was small, and getting smaller, the grain bed came up slowly to the setpoint. This leads to the following suggestion which I still will have to prove in practice, it is still a theory. If you want the temp to stabilize sooner, run the setpoint about 4 degrees above what you want, then when it reaches it, turn it down 4 degrees to your actual temp. This should hit the setpoint in the grainbed sooner. Of course, without measurements, I do not know what "sooner" is. The ideal arrangement would be to have the temp controller's sensor actually in the mash, but this would tend to get dicey if you were trying to mash at the high end of the enzyme range because the heater would put out much hotter wort than the end setpoint for about 10 to 15 minutes and you could denature the enzymes while reaching the setpoint in the grain bed. Another method would be to leave the sensor in the heater chamber, set to the exact set point, take measurements on *your* system so that you know the lag time and just not start timing the mash until setpoint reached plus lag time. Any comments on my logic, or other measurement experiences? dion Dion Hollenbeck (619)597-7080x164 Email: hollen at vigra.com Sr. Software Engineer - Vigra Div. of Visicom Labs San Diego, California Return to table of contents
Date: Sat, 27 Apr 96 09:44:39 PDT From: hollen at vigra.com Subject: Pump Cavitation and Flow Rates I have been exchanging Email with a couple of people about pump cavitation and flow rates and said that I would test my system out and report. Seemed useful to a lot of people, so I am posting. First issue is whether my Little Giant 5-MD-SC pump cavitated when starved on the input side. Answer is yes. When I close the valve on my mash tun outlet to the pump, the "sandy, gritty" sound occurs. Next question was what my flow rates are like. I was able to measure the flow rate with no grain, just recirculating my mash water. It was 4GPM. I just switched to the latest issue of the Phil's Phalse Bottom which has a much more open percentage than the one that I bought 3 years ago. When a grain bed of 14.5# is in, I have a rate of about 3GPM. I do have problems with slow flow rate (almost nil) when I get up to 18#, but that is with the old PPB. I will report flow rates for the new PPB with 18# when I brew my Belgian Strong Ale in two weeks. I strongly suspect that more open area will alleviate the problem. dion Dion Hollenbeck (619)597-7080x164 Email: hollen at vigra.com Sr. Software Engineer - Vigra Div. of Visicom Labs San Diego, California Return to table of contents
Date: Sun, 28 Apr 1996 18:11:55 -0400 From: Mike Kidulich <mjkid at ix.netcom.com> Subject: Dry hop scum? Greetings to all, I dry-hopped an ESB one week ago Sunday. After about four days, a white "skin" has formed atop my beer. It is fairly heavy, but is not fuzzy and has not changed in appearance in several days. As this my first dry-hop, should I be concerned? It looks really gross. I have not tasted the beer for off flavors. BTW, I used 1/2 oz. Fuggles pellets, just dumped into the secondary. TIA - -- Mike Kidulich mjkid at ix.netcom.com mjk at rfc.comm.harris.com DNRC Minister of Home Brewing, Relaxation, and Really Cool Toys Holder of Previous Knowledge O- Return to table of contents
Date: Sun, 28 Apr 1996 18:35:00 -0400 From: mabry at crimson.mv.com Subject: Lager fermentation is too SLOW??? Hi, I'm brewing my first lager, a Helles Municher from the Papazian book, modified for all extract. It has been in the primary fermenter for 2 weeks happily bubbling away, in my basement at 52 F (I live in NH). I used Wyeast Bohemian yeast. Being impatient, and since the foam was starting to subside, I took a hydrometer reading 3 days ago and it read 1.042! Original gravity was 1.058. I was panicked, but I relaxed and waited. Today I took another hydrometer reading and got 1.041. Now I'm bummin'. Is this the dreaded stuck fermentation? What should I do? What caused this? Two other things of note: 1) I pitched the yeast too warm, about 84F. 2) The fermentation is releasing CO2 steadily, even as the foam dies down. In my mushroom style airlock, I get a bubble every 10 seconds. This has been steady for a week. Any help or comments are much appreciated. - -- Mark Mabry mabry at crimson.mv.com Return to table of contents
Date: Mon, 29 Apr 1996 11:44:51 +1100 From: Andy Walsh <awalsh at crl.com.au> Subject: silymarin: another hangover cure ?? I read in the w/e's newspaper about another "great hangover cure that is all the rage on the internet": milk thistle. I have never heard of this stuff, but was interested, as some of you may also be. So I did a search on it and came up with the following information, taken from the web page: http://planetmaggie.pcchcs.saic.com/thistle.html I have removed most of the text, for brevity. ************* Milk Thistle, Nature's Liver Protector Milk Thistle is native to the Kashmir region of India and Pakistan, but it now flourishes throughout the temperate world. The plant grows from five to ten feet tall,and has large prickly leaves and reddish purple flowers with sharp spines that resemble artichokes. When despined, milk thistle leaves are edible, and some vegetable gardeners cultivate the plant as a substitute for spinach. When broken or crushed, the stems and leaves exude a milky white juice, hence this herb's common name. With the rise of the modern pharmaceutical industry, research of herbal medicines declined considerably in the United States. Fortunately, this did not happen in Germany, where in 1949, scientists noticed that milk thistle seemed to protect animal livers from poisoning from highly toxic carbon tetrachloride. In 1968, scientists isolated the three specific liver protective molecules in milk thistle -- silibinin, silidianin, and silicristin - -- now collectively known as silymarin. More than 100 studies have confirmed silymarin's liver-protective value. Here's a brief overview of what researchers have discovered: Alcoholic Cirrhosis. A 1989 report in the Journal of Hepatology (the study of the liver) described a study involving 170 people with advanced alcoholic cirrhosis, an often-fatal condition, and the nation's 11th leading cause of death, claiming 25,000 lives each year. The study participants were divided into two groups. One received 200 mg of milk thistle extract (140 mg of silymarin) three times a day, the other received a medically inactive look-alike placebo. Both groups were followed for four years. During that time, the death rate in the placebo group was about 60 percent, but among those taking silymarin, only 40 percent died, a highly statistically significant difference. Other studies have shown that silymarin provides similar benefits for people suffering cirrhosis. <snip other studies, including amanita muscaria poisoning, hepatitis, gallstones...> Recently, Scandinavian researchers tested silymarin's effect on livers that were stressed but not seriously diseased. They selected 106 consecutive patients who had abnormal liver function tests from alcohol, but who did not have cirrhosis. Half took silymarin; the other half received a placebo. After four weeks, the placebo group showed no change in liver function, but the silymarin group showed highly significant improvement, in some cases, complete normalization of liver function, despite their alcohol consumption. Silymarin is available at herb shops and natural food stores. *************** None of the above is my personal view etc. Might be worthy of a bit of homebrewers' research, heh? (yeah, I know this does not mention hangovers - but the newspaper article I read certainly did). I'll buy some tablets and try some. Maybe even add some milk thistle to your next brew? (The silymarin is derived from the seeds, I believe). - -- Andrew Walsh CHAD Research Laboratories Phone (61 2) 212 6333 5/57 Foveaux Street Fax (61 2) 212 1336 Surry Hills. NSW. 2010 email awalsh at crl.com.au Australia. Return to table of contents
Date: Mon, 29 Apr 1996 11:59:43 +1100 From: Andy Walsh <awalsh at crl.com.au> Subject: silymarin I found another page with abstracts from a variety of scientific papers concerning silymarin. Check out, http://www.thorne.com/silymarin.html These give a bit more weight (for you scientific types) to the benefits of this drug. - -- Andrew Walsh CHAD Research Laboratories Phone (61 2) 212 6333 5/57 Foveaux Street Fax (61 2) 212 1336 Surry Hills. NSW. 2010 email awalsh at crl.com.au Australia. Return to table of contents
Date: 28 Apr 96 22:23:46 EDT From: "Sharon A. Ritter" <102446.3717 at CompuServe.COM> Subject: Is this fruity or WHAT?! I recently brewed and kegged an English Special Bitter style ale using Wyeast 1968. The recipe looked like this: 6 1/2 lbs. English 2-row 8 oz. Belgian CaraMunich 4 oz. Flaked Wheat 1 1/2 oz. Chocolate 35 IBU's East Kent Goldings + 1 oz Goldings dry-hopped in the keg OG: 1040 FG: 1.007 Primary fermentation 7 days at 68F No process problems other than a difficult sparge (culprit: the flaked wheat?) As I poured my first glass this afternoon (drum roll), I carefully examined the color (clear and appropriately deep amber), the aroma (Goldings loud and clear - no diacetyl as I was expecting), and the taste (um...what's this?...something I've never tasted in my ales..I guess it's..ah.. FRUITY...yes VERY FRUITY!). I've used Wyeast #1056 exclusively until this batch. I remember a warning from one of you to be ready for something really different when using #1968! The spec sheet for #1968 refers to the taste as MILDLY fruity and malty. The sensations as I drink this brew are: hops aroma, followed by immediate in-your-face fruitiness on the roof of the mouth, followed by hop bitterness at the back of the tongue. Hardly any malt flavors at all. I'd run this beer by a beer tasting expert if I knew one that lived within 100 miles of me! Questions: Is this what I should expect from 1968? Since I've never tasted an authentic english bitter, and I live far away from anyone that has (only Budweiser spoken here), I'm relying on Digest experts to say "relax and enjoy an authentic bitter" or, "Ritter you screwed up somewhere, nothing tastes THAT fruity!". Is there a commercially available special bitter reflecting this level of frutiness that I can compare to? Dan Ritter in Grangeville, Idaho 102446.3717 at compuserve.com Return to table of contents