Homebrew Digest Friday, 26 July 1996 Number 2126

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   FORUM ON BEER, HOMEBREWING, AND RELATED ISSUES
        Shawn Steele, Digest Janitor
        Thanks to Rob Gardner for making the digest happen!

Contents:
  Brewbecue!! (Richard R Gontarek)
  Extract Brewing (vee12 at juno.com)
  Re: Hop Pellets ("Pat Babcock")
  RE: Decocting, wyeast to blame for bananas, iodine on fruit ((George De Piro))
  Fruit Beers and Insulated Freeze (eric fouch)
  Brewing Techinque's article's (Guy Mason)
  Broken Blanched Berries / Banana Belgian Bitter Beer / Blasting Brew Bubbles (KennyEddy at aol.com)
  Malty Vienna (Jim Busch)
  HBRCP (RUSt1d?)
  RE:Propane Indoors ((Gary Clark))
  RE Fruit Flavorings ("Richard Scotty")
  Blue Whale Ale (Maxwell McDaniel)
  Why Not Aluminum? (Eric Schoville)
  RE: Iodophor for fruit sanitization (John Wilkinson)
  Noonan on Gelatin ("Michael R. Swan")
  Phone number for BBC (Don Trotter)
  Rogue American Ale Recipe Request (Mark Strasburg)
  Re: decoctions, esters abound ("Tracy Aquilla")
  Wedding Beer Recap (Bill Rust)
  NG brewers unite! (joseph.fleming at gsa.gov)
  Lambic article in Sci Amer ("Ed J. Basgall")
  Fruit Fresh ("David R. Burley")
  Protein size and filtration ((John W. Carpenter))

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---------------------------------------------------------------------- From: Richard R Gontarek Date: 26 Jul 96 6:53:36 EDT Subject: Brewbecue!! Hello All, The following is not *strictly* brewing related, but since it is Summertime and we are in the midst of grilling season, I thought that I would share with you all a fabulous recipe that I came up with for barbecued (excuse me, *Brew-becued) ribs. I made these last year at a brewbecue party, where everyone brought a sixpack of their favorite microbrew, and all of the food was prepared with beer as an essential ingredient. Let me know if you try these. BREWBECUED RIBS Purchase 4 lbs. of babyback ribs (a local butcher or a place like Sam's or Price Club will have these at a decent price). Prepare the following braising liquid: 4 quarts of beer (or beefstock or a mixture of the two...I used up the last of a batch of light ale). 3/4 cup cider vinegar 1 TBSP paprika 1 TBSP cayenne pepper 1 1/2 TBSP ground cumin 3 TBSP tabasco sauce several cloves of garlic 1 TBSP ground ginger 1 cup tomato paste 1/4 cup honey 1 TBSP salt several bay leaves Bring the braising liquid to a boil in a large pot. Reduce the heat to a simmer and add the ribs. Simmer the ribs until tender, but not falling apart (~1 hr 45 min). When they are done, carefully remove the ribs to a baking sheet. Rub the following paste all over the ribs (slather it on!!): 1/4 cup garlic salt 1 TBSP ground white pepper 1/2 cup paprika 1/4 cup dry mustard 1/4 cup cider vinegar 1/4 cup Worcestershire sauce 1/2 cup beer (something nice n' hearty) Wrap the slathered ribs in foil and refrigerate (can prepare up to 3 or 4 days in advance). When you are preparing for the feast (and oh, it will be a feast), get yer grill ready. NOTE: I have a Weber kettle grill, which I can clamp the lid on and allow the food to be cooked over indirect heat. Also, I have found that lump hardwood charcoal works the best. Give it a try if you can find it (a local hardware store or a lawn and garden shop will carry it), and I'm certain that you'll never go back to Kingsford Briquettes again! Anyway, while the coals are getting ready, soak several handfulls of hickory or mesquite chips in *beer* (again, something big and bold). **THIS IS A KEY STEP***You will be amazed at the flavor that beer soaked hickory chips will add. Let 'em soak for about a half hour. When the coals are ready, drain the beer-soaked hickory chips and place them on the fire. Put the ribs on the grill, slather them generously and frequently with the following brewbecue sauce, close down the lid, and let them go for 15-20 minutes or so, turning them and slathering them with sauce often until they get tender and a tad bit charred. Serve ribs with lots of napkins, and of course, plenty of homebrew. BREWBECUE SAUCE 3 TBSP canola oil 1 med onion 1 cup chili sauce 1 cup ketchup 1/4 cup steak sauce 1 TBSP Worcestershire sauce several cloves freshly pressed garlic 1/4 cup prepared horseradish 3 TBSP dry mustard Cayenne pepper to taste 2 TBSP tabasco sauce 1 TBSP molasses 1 TBSP cider vinegar 2 16 oz. beers (something big again) Heat oil in a large pot and add garlic and chopped onion. Let cook for about 10 min or so, until onion becomes soft and transluscent. Add remaining ingredients in a saucepan over medium heat for 30 minutes or so until it gets nice n' thick, stirring often. Sorry for the bandwidth, but I've been dying to share this recipe, and I know that there are a lot of you out there that will love to try this. Bon apetit!! Rick Gontarek Owner/Brewmaster of The Major Groove Picobrewery Trappe, PA Email: Richard_R_Gontarek at sbphrd.com or gontarek at voicemail.com Return to table of contents
From: vee12 at juno.com Date: Fri, 26 Jul 1996 05:26:36 PST Subject: Extract Brewing I wanted to thank everyone for the recipes sent. We are in the process of building a new home and our apartment is a little too small for brewing. As soon as the new place is finished I can get busy brewing. Thanks again...Butch V. P.S. If you have any more favorites, send 'em my way. Return to table of contents
From: "Pat Babcock" <pbabcock at ford.com> Date: Fri, 26 Jul 1996 08:36:54 -0400 Subject: Re: Hop Pellets Greetings, Beerlings! Take me to your lager... In HBD 2124, George De Piro comments on the good Dr. Fix's comment in Vienna et al regarding hop pellets... I think what was meant by the comment, is that since lll the lupulin glands are already pulverized, pellets do not need a long boil to get full utilization; therefor, you can make due with a single addition later in the boil to gain the benefits of both bittering and aroma hopping. As with George's (De Piro) experience, this is not congruent with mine. (Congruent! What a woody sound! Not tinny like "like"...) See ya! Pat Babcock pbabcock at oeonline.com http://oeonline.com/~pbabcock/brew.html Did you know that there is a home brewing section on America Online? Return to table of contents
From: George_De_Piro at berlex.com (George De Piro) Date: Fri, 26 Jul 1996 09:08:22 -0700 Subject: RE: Decocting, wyeast to blame for bananas, iodine on fruit Tom asks several decoction questions. First, I am no wizard (as he states), but I have decocted a lot. He says that his Vienna malt beer was not as malty as expected after a triple decoction. His extract efficiency seemed pretty low, too. Perhaps your pH was off, causing inefficient conversion. Perhaps the quality of the Vienna malt was low. Was it made from 2-row pilsner-quality grain, or a lesser barley? I've noticed a tremendous increase in the maltiness of ALL my beers (even single-step infusion batches) when I started caring more about my malt source. I have found Ireks and Munton & Fison to be of good quality. I'm sure there are many others, but those are two that I like. As for the idea of not sparging to increase maltiness, I don't quite get it. I don't have full net access, and therefore can't see your reference, but it seems wasteful (even at the level of a homebrewer). Also, my current system couldn't handle the amount of grain it would take to make a 1.060 beer without sparging. What does it matter if you sparge, as long as you hit your target gravity? As for what happens to the main mash during rests, it's just what you think. Enzymes continue to do what they do so well! Perhaps in the days of poorly modified malt enough starch was tied up in the grain so that a significant amount of conversion would take place after adding the decoct back to the main mash. I have found (just in my kitchen, mind you) that while the decoct does yield a positive iodine test once it approaches boiling, that starch is NOT concentrated enough to make my iodine test any more than weakly positive once it's added back to the main mash. My point is that if you want a less attenuated beer, keep the rest mash at a higher temp because you're not going to add back enough unconverted starch after the decoction to make a big difference in wort's fermentability, even if the post-decoction rest is 158-160F. As for triple decoctions, I don't think they're really necessary these days (heck, I've been questioning the necessity of decocting at all!). In Eric Warner's and Darryl Richman's books on specific styles (Weizen & Bock), they point out that few German breweries still use triple decoctions. It costs $$$ in time and energy, and malts today are well modified enough that it is not necessary for increasing conversion efficiency. In my kitchen, I get no appreciable difference in efficiency whether I decoct or do an infusion. ------------------- Greg asks if Wyeast is to blame for his banana beer. While it is possible, I would first examine your own procedures more closely. At the risk of rekindling the aeration thread, did you aerate adequately? I have posted that some strains (Wyeast 1028, for one) produce a plantation of bananas if not adequately aerated. Also, how warm was your fermentation? Did you underpitch? Were you blasting "Single Finger Salute" while fermenting (sorry, Greg should get it!)? As an aside, I it's not necessary for you to "mash" your crystal malt; the maltster did that for you! Just steep it at less than boiling temp. and your all set (there aren't any active enzymes left in crystal malt). ---------------------- Al K. asks about sanitizing his fruit. While I'm not up on my basic chemistry (yeah, even though I'm a science-type. Ask me about chromatography, or dealing with the FDA...), I believe that 15 minutes in iodine would render the fruit inedible. At the very least it would taste awful. Chemistry aside, you'll never be able to rinse off all the iodine that has permeated the fruit! Just accept the sourness that comes with most fruit beers. You can take sanitizing too far...(besides, the instructions say that ONE minute contact with the iodophor is adequate). Just because the stuff is rated "drip dry" doesn't mean you should eat it! When you let iodophor air dry, the iodine is evaporating! It doesn't end up in your product! Have fun! George De Piro (Nyack, NY) Return to table of contents
From: eric fouch <S=eric_fouch%S=fouch%G=eric%DDA=ID=STC021+pefouch%Steelcase-Inc at mcimail.com> Date: Fri, 26 Jul 96 08:24 EST Subject: Fruit Beers and Insulated Freeze Date: Friday, 26 July 1996 9:21am ET To: STC012.HONLY at STC010.SNADS From: Eric.Fouch at STC001 Subject: Fruit Beers and Insulated Freezers In-Reply-To: The letter of Thursday, 25 July 1996 1:34pm ET Sorry if my posting from a Casemail system where I work clutters the bandwidth with cumbersome headings, but I hadda try posting from work (for the lack of anything better to do :-> Anyway, on the subject of fruit beers, I've had good luck using frozen concentrated juices (100% pure) for fruit flavorings. I made a 50/50 Wheat brew (Apple Wiezenheimer) by throwing 12oz of FCAJ into the cooling wort. It was quite pleasant, and didn't last as long as I thought it would. After reading Papazians advice in _Homebrewers Companion_, and desiring to make a lighter colored brew, I'm going to add the uFCAJ to the secondary, and use an extra pale ME, a short boiltime, and add a "tea" of preboiled hops (I've been brewing ~1 year, and am just now considering moving up to partial mashes). Any comments? All flames welcomed at fouches at mail.iserv.com I feel compelled to offer a suggestion to Mike Caprara in referance to his condensation problem. Ahhh, now were getting into my specialty- retrofitting and jerry-rigging, especially on a budget: Thaw out your Hall-'o-Famer Fridge,warm it up, and glue 1/2" expanded polystyrene insulation panels to the inside and outside of the freezer compartment. No cold surfaces = no condensation. If, for some bizarre reason that doesn't work, get some new friends, 'cause turning up your nose at homebrew, FOR ANY REASON is even more bizarre. That's just sick and wrong. I think it was Benjamin Franklin who said "Beer is proof of God's existance, and that He loves us, and wants us to be happy" That is all E-man Return to table of contents
From: Guy Mason <guy at qq.matrixnet.com> Date: Fri, 26 Jul 1996 09:46:11 -0400 Subject: Brewing Techinque's article's Greeting Fellow HBDer's, After an interesting discussion with a far more experienced and learned brewer, I have become very interested in having more precise control over my mashing temperatures. Does anyone know of an online source for back issue articles from Brewing Techinque's? Robert McIlvaine (sic) had a 3-part series on mashing temperature monitoring and computers in the early part of 1995 maybe Vol. 1,2,3 or 1,2,4. Also any opinions from anyone who put the info from the articles into practice would be greatly appreciated. Thanks all, brew on... - -- Guy Mason Cheshire,CT guy at matrixNet.com Return to table of contents
From: KennyEddy at aol.com Date: Fri, 26 Jul 1996 10:16:04 -0400 Subject: Broken Blanched Berries / Banana Belgian Bitter Beer / Blasting Brew Bubbles AlK writes: << Primarily I'm thinking of blueberries and raspberries because I've had trouble blanching these (they fall apart when you dip frozen berries in boiling water for few seconds -- I ended up having to put the blanching water right into the secondary too). >> Have you tried blanching the berries in a strainer dipped into the hot water? Should keep the little buggers where you want'em. ************* Greg Thompson's Belgian Bitter: << i just bottled what was supposed to be a northwest style somewhat bitter ale, and boy does it taste like a belgian. >> What was your fermentation temperature? If it was much over 75F or so that could be the culprit. *********** Mike Spinelli asks: << Would an air compressor like one used for paint spraying do the same thing as an aquarium pump?>> Like a Formula racer does the same thing as a Yugo. Keep the pressure down to just a couple psig and you should be OK; don't know how easy/hard this might be and probably depends on your particular compressor. Also be sure to add a filter to clean up the air as much as possible. ************ Ken Schwartz KennyEddy at aol.com http://users.aol.com/kennyeddy Return to table of contents
From: Jim Busch <busch at eosdev2.gsfc.nasa.gov> Date: Fri, 26 Jul 1996 10:20:49 -0400 (EDT) Subject: Malty Vienna Tom writes: <I have conducted a triple decoction on 100% Vienna malt and not <gotten the intense maltiness that I wanted. First thing to ask is whay kind of Vienna malt did you use? Briess is a very different malt than Durst or Weyermann, 6 row vs. 2 row. Secondly, how much hops and what type did you use. I feel a major factor in intensly malty beers is the absense of hops, keep the IBUs below 20 if its malt you are after. Ive been drinking a lot of double decocted Festbiers made with Vienna malts and the malt foundation is amazing. Good luck! Jim Busch PS: Briess Vienna malt does make a nice malty beer but it is just different in the malt character from the European malts. Return to table of contents
From: RUSt1d? <rust1d at li.com> Date: Fri, 26 Jul 1996 10:32:54 -0400 (EDT) Subject: HBRCP TWIMC, If you had trouble accessing the Ftp server at Netaxs trying to get a copy of the Homebrew Recipe Calculator (HBRCP11), try again. They were in the process of upgrading and ftp was not available for a few days. Also, if you have a copy and have troubles with fonts, you probably need to install the two fonts that came with it to windows. I would love to hear some comments from people that are using it... Return to table of contents
From: Gary.Clark at server1.DO.uintah.k12.ut.us (Gary Clark) Date: Fri, 26 Jul 1996 08:36:11 -0700 Subject: RE:Propane Indoors >>> All household uses of propane, leave the tank outside, and all housing codes INSIST that all apliances be above ground level. (propane sinks in air). If you, Mike, are setting up in your basement, for the cost of the propane cylinder and a couple of refills, just have your plumber add a gas line over to your brewing bench. ( I assume the heat & hot water are just behind you) MUCH safer and up to code. If you know how to use gasline pipe dope, you can do it yourself for the cost of the pipe and end fitting ( a lab type valve) hope this helps, NOBODY should use propane in the basement! Just a small leak could pool in a depression and migrate over to the hot water heater pilot. Can you say BOOM !!! ;-) richard scholz bkyln ny <<<<<< The reason for the codes keeping propane appliances out of the basement, is because a resort in Park City UT was blown all to hell. The leak was not inside the building but rather at the propane tank which sat on a hillside above the building. The leaking gas flowed down the hill, through a leak in the basement wall and was ignited by a pilot inside the building. As I recall several people were killed in the accident. Since then, I have been careful to keep propane away from any area where it can flow down and then build up in a depression. Gary W. Clark - -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=- Gary W. Clark NB7B Computer Technician AFA5GC Uintah School District 801-781-3100 635 W 200 S 801-781-3107 FAX VERNAL UT 84078 Gary.Clark at server1.DO.uintah.k12.ut.us The opinons expressed here may or may not be my own or anyone else's. I love Northern Spotted Owls (they taste like chicken) - -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=- Return to table of contents
From: "Richard Scotty" <rscotty at uswest.com> Date: 26 Jul 1996 08:36:02 -0600 Subject: RE Fruit Flavorings A quick data point here. I've brewed a raspberry ale several times and originally used the raspberry extract that was available from several berw shops. The resulting beer was serviceable, but lacked the fruit character that I was after. I finally bit the bullet and used real raspberries, and the difference was substantial. A brilliant ruby hue was added to the beer as well as substantial raspberry aroma and flavor. I found these characteristics to be lacking in the extract version of the same beer. Real fruit can be a PITA, is messy and can result in violent and erruptive fermentations (can you sense a story here ;-{> ), but is well worth the effort IMHO. I'll never go back to the extracts again - I'd like to try the real fruit concentrates but have been unable to find them locally. Does anyone have a source for these extracts? Does anyone know if the company in Oregon (sorry can't recall the name) that sells extracts will sell in homebrewer quantities? Good Brewing, Rich Scotty Director of Fruit Squishing and Pasturization - The Crapshoot Brewery. Return to table of contents
From: Maxwell McDaniel <maxwellm at microsoft.com> Date: Fri, 26 Jul 1996 08:39:15 -0700 Subject: Blue Whale Ale Let me issue a STRONG word of caution when making this brew... HopTech sells this in kit form and I was one of the (suckers) customers who thought it sounded like a neat beer to try. Now, I consider myself a hop head, but this, this, is WAY too much! It's the first beer that I have made where no one has been able to finish a whole one (except me, I can barely make it thru one). The beer is extremely bitter and has a strong citrus/grapefruit taste to it. The only thing good I can say (and this is kinda gross) is that I like the way it tastes after a good belch. A while back I also got mail from someone else who made it and they said the same thing, so it's not just me... So if you brew it, go easy and leave out the hops that produce the grapefruit sensation. Not sure which one it is, I saw it mentioned here recently though... Happy brewing! Return to table of contents
From: Eric Schoville <eschovil at us.oracle.com> Date: Fri, 26 Jul 1996 11:44:17 -0500 Subject: Why Not Aluminum? I have heard that it is best to not use Aluminum to boil your wort. I only recently found this out, and I have to say that I boiled my last batch in a coated aluminum stock pot that I had handy. Could somebody please clear this up for me? Do I need to purchase a stainless steel stockpot? Note: My stockpot is not raw aluminum, it is coated with a black material. Any info will be greatly appreciated, Eric de Scoville <--- Please don't flame my French ancestry! eschovil at us.oracle.com #include <std.disclaimer> - My company and I don't necessarily express the same opinions. Return to table of contents
From: John Wilkinson <jwilkins at imtn.tpd.dsccc.com> Date: Fri, 26 Jul 1996 12:32:34 -0500 Subject: RE: Iodophor for fruit sanitization In HBD #2125 Al K. asked about using Iodophor for sanitizing fruit. Several years ago when I was in Lima, Peru, several restaurants touted their salad bars as having vegetables which had been washed in iodine. I was told this was to prevent typhoid due to polluted irrigation water. Indeed, one of the people I worked with told me that a friend's maid had died from eating contaminated strawberries. I don't know if the source of the iodine for food treatment was Iodophor, but it sounds like a good idea. John Wilkinson Return to table of contents
From: "Michael R. Swan" <mswan at fdic.gov> Date: Fri, 26 Jul 96 13:58:54 EDT Subject: Noonan on Gelatin AlK comments on my question: >>Noonan writes that gelatin is not effective *unless* the beer temperature >>is dropped below 50 degrees F >Not in my experience. I fined half of a split batch with gelatin >at 70F and there was considerable improvement in the settling of >the yeast. Perhaps it would have been even more effective at 50F >or 40F, but it was not ineffective as suggested by Noonan. Glad to see I'm not alone in my experience. Because I tend to get a little fanatical about clear beer but am not equipped to either lager or filter, here is what I do: After about seven days in the primary, I add a half cup of bentonite slurry mixed with polyclar to the *primary*. The polyclar brings enough CO2 out of suspension to purge any oxygen in the headspace. After a few hours, I agitate the primary to allow the slurry to mix well with the beer. Within a day or two, a lot of gunk settles out to the bottom. I then rack to my secondary (a five gallon carboy) on top of a solution of gelatin (heated not boiled) and polyclar. After that, I add a fermentation lock filled with cheap vodka (since there tends to be some suck back due to the change in temp), and place the carboy in my bottling bucket filled with a mixture of about 8 pounds of ice and water. This gets the temperature of the beer down into the 40's and seems to settle out a good deal more yeast and other gunk. After a day or so, I remove the carboy from the bucket and let it continue to ferment at room temperature (about 70 degrees F) for another week. The beers I have bottled after this treatment are very clear-- - -even only one week after bottling. Much better than I brewed when I used gelatin at bottling or didn't use the force chilling. My final gravities have been below 1.010 too. Mike Swan Dallas, Texas goldswan at cyberramp.net Return to table of contents
From: Don Trotter <dtrotter at imtn.tpd.dsccc.com> Date: Fri, 26 Jul 1996 13:07:01 -0500 Subject: Phone number for BBC Does anyone have a order phone number for the Boston Beer Company. I heard they are selling Hops this year. don Return to table of contents
From: Mark Strasburg <strasmd at voicenet.com> Date: Fri, 26 Jul 1996 14:06:37 -0400 Subject: Rogue American Ale Recipe Request I am looking an extract recipe similar the Rogue American Ale. If any one has one or can direct me to a resource, it would be most appreciated. Mark <strasmd at voicenet.com> Return to table of contents
From: "Tracy Aquilla" <aquilla at salus.med.uvm.edu> Date: Fri, 26 Jul 96 14:34:29 CDT Subject: Re: decoctions, esters abound In Digest #2125: tgaskell at syr.lmco.com wrote: >Now for my deccotion questions (attn: George, Tracy, Mark, etal.): >I have conducted a triple decoction on 100% Vienna malt and not >gotten the intense maltiness that I wanted. I've noticed that the addition of certain dark and/or crystal malts can help immensely in this regard. Furthermore, as others have noted, with certain malt combinations it is possible to come "damn close" even without a decoction. A touch of Munich, caravienne, and/or caramunich works wonders in my experience. Using pale ale malt with these crystal malts and a single infusion I've made at least one beer that smells and tastes like it was obviously decoction mashed. When a decoction mash is combined with these crystal malts in my brewery, the beer produced is consistently quite malty. >Did I oversparge? I have read George Fix's "Yummy Malt Flavor" article >at the Brewery and was curious if you decoction wizards agree with >him (use 33% more grain, and no or minimal sparging). I don't know, I've never tried this myself. and Greg Thompson <gregt at visix.com> wrote: >i just bottled what was supposed to be a northwest style somewhat >bitter ale, and boy does it taste like a belgian. what the hell >happened? i used wyeast's 1098 british ale yeast, which i've used >before with great success, and it tastes like i used the 1214 belgian >abbey ale yeast, which i've also used with even greater success. Hmmm, Brit Ale yeast, eh? What was your pitching rate and how did long you aerate/oxygenate the wort? Also, what was the fermentation temp? Was it fast and furious or long and slow? Low pitch rate and no aeration will usually produce esters with most yeast strains. Over-aeration may also increase esters, particularly when under-pitched. High temp is another potential source. Tracy Return to table of contents
From: Bill Rust <wrust at csc.com> Date: Fri, 26 Jul 96 14:32 EDT Subject: Wedding Beer Recap Top of the afternoon, Brewmeisters, Thanks for all the splendid responses to my question regarding how much homebrew to make for a large party (ie. wedding reception). Most people that responded seemed to confirm my plan of 6 corny kegs with an AB-type half-barrel backup for 175 people. Many responders noted that there are several variables to consider when planning for a large party: 1) # of people who choose not to drink (including children, elderly, and designated drivers) 2) ratio of homebrew challenged/polite tasters/serious home-brew afficionados 3) length of party 4) will the beer be dispensed via air or CO2? (if air, it must all be consumed with in a couple of days, or be wasted) I think that most weddings (at least the Midwestern ones I've been to) are affected by a similar 'mix' of the above variables. The consensus of opinions was that 24-30 oz. per person would be consumed per person at a wedding reception of around 4-5 hours. Thanks for all the responses and kind comments. Skol. ------------------------------------------------------------------- | Without question, the greatest invention Bill Rust | in the history of mankind is beer. Oh, I Master Brewer | grant you that the wheel was also a fine Jack Pine Savage Brewery | invention, but the wheel does not go Established 1985 (NACE) | nearly as well with pizza. - DAVE BARRY ------------------------------------------------------------------- - ------------------------------ Return to table of contents
From: joseph.fleming at gsa.gov Date: 26 Jul 96 16:15:00 (-0400) Subject: NG brewers unite! Can anyone recommend a good NG burner? I ran a gas line in my basement and set up a burner from the Northern catalog designed for propane with the oriface drilled out to the proper NG size. However the combustion is *poor* resulting in a mostly yellow flame with lots of soot. I have a fan blowing across the top of the boiler out a nearby window and this setup only elicits two or three chirps from the CO detector (indicating a warning but not an alarm) during the session. However I'd like something cleaner, with better flame control and (of course) with less CO. Can any other NG basement brewers give me a hand? Thanks - Joe Return to table of contents
From: "Ed J. Basgall" <edb at chem.psu.edu> Date: Fri, 26 Jul 96 16:29:51 EDT Subject: Lambic article in Sci Amer FYI all Lambic lovers. There is a nice 6 page article on lambics in the August, 1996 issue of Scientific American entitled "The Mystery of Lambic Beer". Check it out. Ed Basgall Penn State Univ Dept of Chemistry Return to table of contents
From: "David R. Burley" <103164.3202 at CompuServe.COM> Date: 26 Jul 96 16:33:46 EDT Subject: Fruit Fresh Brewsters: Jim Layton calls me to task regarding the contents of Fruit Fresh. I'll take your word for it, I haven't bought FF in years. My recollection is that it did contain sulfites and maybe that's why they now put "contains no Sulfites" on their label. My point was, however, ( do I write so poorly that people misunderstand me?) that bisulfite does two jobs it sterilizes the fruit AND slows down the browning (which is where the FF reference came in) until the yeast can get to producing a protective layer of CO2 it. I NEVER said I used FF to sterilize my fruit. If that is the way it looks I apologize. - ---------------------------------------------------------- As far as when to put fruit into a fermentation I agree with an HBDer (lost the reference, sorry) it should go in after the majority of the beer ferment has subsided. I recommend putting it in as a wine type extract using beer yeast to ferment it and remove most of the pulp before adding it. I'm sorry, but being a chemist, and an industrial one at that, I don't trust "fruit" extracts,as healthy as they might be and as delicious as they are. I drink cherry soda pop that never saw a cherry and root beer that never saw a root. So I don't have a fear of the artificial. Even if the extracts are from 100% pure fruit, how can they be as good as the fruit itself? Real fruit flavors are so much more complex than those cooked up in a vessel that I prefer to use them. Taste pineapple flavoring and Hawaii pineapple vs Mexican or Phillipine pineapple and you will understand my point. Go to the store and buy three different kinds of apples and taste them side by side, the difference may astound you. My point isn't that good beers can't be made with fruit extracts it is, given this marvelous availability of fresh fruit with complex tastes, why would you use an extract? - ------------------------------------------------------------ Steve A. I thought we agreed to pursue this issue via e-mail until we gain a mutual understanding, rather than you publishing and me sitting quiet. What is your real purpose here? - ------------------------------------------------------------ Keep on brewin' Dave Burley Return to table of contents
From: jwc at med.unc.edu (John W. Carpenter) Date: Fri, 26 Jul 96 17:25:39 EDT Subject: Protein size and filtration In another post I wrote: > In HBD 2119, George_De_Piro at berlex.com (George De Piro) writes: > > > The June 27, 1996 issue of NATURE (p.738) reports that the "largest > > proteins in nature occur in wheat flower...these wheat gluten polymers > > [have] relative molecular masses ranging up into the tens of > > millions." > > Fascinatig! Does anyone know what the size of a protein with this molecular > weight might be? 0.5, 1, 5, 10 microns? On the same subject, does anyone > know what the molecular weight cutoff would be for the different pore > sizes? In other words, what is the larges size protein that could pass > through a 5 micron filter? (Assuming the protein are globular.) I only got one response (thanks Adam) so... when all else fails, find out for yourself. I called Amicon Tech. support and picked their brains. Amicon makes all types of ultrafiltration membranes for science applications. Here's what I found out. Their 10,000 MWCO(molecular weight cutoff) membrane is 10 Angstroms, the 100,000 MWCO is 100 Angstroms....she said 1 million = 1000 Angstroms or 0.1 microns, and she thought the relationship was linear. So.... 10 million MWCO is 1 micron. A 5 micron filter would only filter out globular proteins with molecular weights of greater than 50 million. That's a pretty big protein, IMHO. I had a look at the article above and they mentioned using a relatively new method known as field-flow fractionation to characterize the glutenin proteins, and came up with molecular masses in the 20 million range. That should still pass through a 5 micron filter. I think I saw somewhere that yeast are about 7-10 microns. So my conclusion is you can filter your beer through a 5 micron filter and remove the yeast and any remaining trub and not have to worry about filtering out any of the other "flavor" proteins. Cheers, John Carpenter Chapel Hill, NC Return to table of contents