Homebrew Digest Monday, 7 October 1996 Number 2218
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FORUM ON BEER, HOMEBREWING, AND RELATED ISSUES
Mike Donald, Digest Janitor-in-training
Thanks to Rob Gardner for making the digest happen!
Contents:
[none] (postmaster at swpe06.sw.lucent.com)
Re: Making a Mead Starter (shane at cais.cais.com)
REQ: Recipe for Watneys Cream Stout. (FaFaFooyee at aol.com)
RE: "Tapping" a fridge (hollen at vigra.com)
How much Peated malt ("Don Van Valkenburg")
false bottom / GABF (MicahM1269 at aol.com)
RE: Robotic Palate (Carlos)
Re: British Beers..... (Ashley)
Counterflow Chiller (Starting) ("Kelly C. Heflin")
brewtek grainmill? (bob rogers)
Re: The Un-Believer's Six-Pack (bob rogers)
Re: PPBT qualifications (Spencer W Thomas)
Duvel "prep (([Michael Otten]))
mailing list (Ken Harrington)
sanitizing mash tun (homebrew at ix2.ix.netcom.com)
Smoked Malt, Unbeliever's Six Pack (Michael Newman)
1st all-grain questions ("Robert DeNeefe")
Re: The Un-Believer's Six-Pack (Dave Greenlee)
RE: Fantasy 6-pack / Beer styles ((George De Piro))
Pumpkin-spiced Ale/Heated yeast storage. ((Duff Hickman))
RE: Cornie keg fitting specs (John Wilkinson)
Beer is Beer ("Gregory, Guy J.")
Metallic taste from chiller ("MacRae Kevin J")
My Six-Pack for the Beer Neophite (Bill Rust)
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Homebrew Digest Sunday, 6 October 1996 Number 2217
FORUM ON BEER, HOMEBREWING, AND RELATED ISSUES
Mike Donald, Digest Janitor-in-training
Thanks to Rob Gardner for making the digest happen!
Contents:
teflon washers ((Jeff Sturman))
PPBT & judging / hops and dogs ((David C. Harsh))
X-Sender: grosbl at ctrvax.vanderbilt.edu ("Bryan L. Gros")
Variety Pack ("Craig Rode")
Robotic pallette--who cares? (Jeremy Bergsman)
Lautering Rye (Steve Alexander)
Peated Malt, Air Filtration (Hugh Graham)
minikegs (Terry White)
Re: The Un-Believer's Six-Pack (Geoff Bagley)
RE: "Tapping" a fridge (Dave Broughton - PICCO)
6 pack ((LaBorde, Ronald))
sixpack conversions ((beerdogs))
unsubsribe steg at prolog.net (steg at postoffice.ptd.net)
aeration, & "choreboys" (John Bell)
RE: The un-believer's Six-Pack (Tom Lombardo)
Subject: The Un-Believer's Six-Pack ("Robert Petersen")
Beer is Beer six pack (TPuskar at aol.com)
hops and dogs ("Robert Petersen")
False Bottom Selection (Kirk R Fleming)
Return to table of contents
From: shane at cais.cais.com
Date: Sun, 6 Oct 1996 12:34:06 -0400
Subject: Re: Making a Mead Starter
If your not sure about preservitives, go to a health food store or
use fresh juice you made. Partof making things ( anything ) is to be
inventive, creative & imaginative.
Return to table of contents
From: FaFaFooyee at aol.com
Date: Sun, 6 Oct 1996 12:48:37 -0400
Subject: REQ: Recipe for Watneys Cream Stout.
If anyone has a recipe that replicates Watneys Cream Stout, please respond to
Habanero at juno.com. I am also interested in other Cream and Russian Stouts.
Thanks.
Return to table of contents
From: hollen at vigra.com
Date: Sun, 6 Oct 96 10:23:29 PDT
Subject: RE: "Tapping" a fridge
>> Dave Broughton writes:
DB> I just used a hole saw to drill holes in my fridge, it cuts
DB> through the metal fiberglass and plastic in about 10 seconds. I
DB> found that Sears has about the best selection of sizes.
While David is correct that this is a great way to drill a fridge,
don't make the mistake of doing this to a chest freezer. The door of
the fridge has no cooling coils in it. The wall of a chest freezer
does and it is *very* hard to miss one with a 1" hole. If anyone
needs instructions on drilling into a freezer, let me know and I will
pass them on.
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
From: "Don Van Valkenburg" <DONVANV at msn.com>
Date: Sun, 6 Oct 96 18:03:53 UT
Subject: How much Peated malt
Regarding recent questions to how much peated malt to use ---
Peated malt is rated in parts per million of phenol. The light is 4-6ppm and
the heavy is 5-12 ppm. The light is a little less variable in its ppm and
thus would be more consistent from batch to batch.
I have found that 1# of light peat is sufficient for a 10 gal batch in my
porters.
Here is a recipe of mine for a smoked porter:
(This won first in a local contest in specialty category)
(10 Gallons)
20 # Eng Pale malt
2# Baird Brown malt
1# Crystal (155)
1# Crystal (75)
1# Chocolate
1# light Peat malt
Note: All above malts are Hugh Baird - malted in UK
Don Van Valkenburg, Stein Fillers Brewing Supply, Long Beach, Calif.
donvanv at msn.com
Return to table of contents
From: MicahM1269 at aol.com
Date: Sun, 6 Oct 1996 14:27:54 -0400
Subject: false bottom / GABF
>From: thomas.neary at peri.com (Tom Neary)
>Date: Thu, 3 Oct 1996 10:43:57 -0400
>Subject: False Bottoms
>I am in the process of designing a multi-tier 3 converted keg brewing
system.
>The false bottom that I have decided on is a perforated SS sheet. But the
>problem I have is that I have seen two different styles in use.
>What are the pros & cons of using a 15" diameter perforated SS sheet which
>covers the entire circumfirence of the the keg and sits on short legs as
>opposed to an approximately 7" diameter sheet which sits flat on the bottom
and
>only covers the little depression in the bottom center of the keg. Both
false
>bottoms have an L-shaped tube which goes thru the center of the false bottom
>and thru the keg wall.
>The only thing I can think of is the amount of liquid which will sit under
>the grain bed during mashing, but I'm not sure if or why it would matter.
>it appears that all liquid will drain through the L-shaped tube.
>Any and all comments are greatly appreciated.
>TN
I have a similar set up at home. It lauters very well because of the larger
surface area. I have no pegs or supprts under the perforated stainless ( 10
guage BTW ) the disk of perf. just sets on the top of the curve of the keg (
where the side wall meets the bottom. It has been in use for almost 10 years
and is still holding. As for the increased amount of volume under the false
bottom it is inconsequential.
have fun.
I have attended 5 GABFs over the years and I must say that it is a
facinating event. As to the PPBT aspect, it, like any other beer competition
has something of a crap shoot to it, oh well. At each of the GABFs I have
tasted gold medal winners that were great beers and gold medal winners that
were undrinkable. Also I have tasted many that were excellent beers that
received no award. I must agree that the brewery entries for the judging may
not be in as good of shape as the kegs on the festival. We had to ship our
entries to a drop off piont in Northern California a full two months prior to
the competition and it was product simply pulled from inventory, I am certain
that this is how many breweries do this. I have a medal from a few years back
so I got no real bitch, except that maybe the event is getting to large to
handle.
PS. I tasted Jethros barleywine before the award was given out and find it to
be excellant. Likewise for the third place barleywine. The second place
winner was undrinkable however. So there you go.
micah millspaw - brewer at large
Return to table of contents
From: Carlos <CHatten at Erols.com>
Date: Sun, 06 Oct 1996 17:37:55 -0700
Subject: RE: Robotic Palate
>>If you just measure your specific gravity=20
>>before and after fermentation you can calculate any=20
>>of these quantities. The instrument directly measures Specific Gravity =
and=20
Alcohol, and from that calculates the remaining numbers.=20
>>I doubt it can measure IBU's, since these are quite=20
>>different from alcohol and gravity measurements,=20
>>which it would seem is all you can do. Incorrect. The instrument is a s=
pectrum analyzer,
and is used by many food, beverage, and drug manufacturing
companies to determine amounts of specific chemicals in their=20
samples/products. The system can be 'trained' to detect/analyze
many different types of compounds. I would like to build a library
(a chemical database) to recognize the following compounds:
Alpha Acid
Beta Acid - too volatile?
Tannins? (may be too general)
Esters=20
Diacetyl
Dextrin - irrelevant?
Acetic Acid
Lactic Acid
Proteins
Phenols? (may be too close to lower alcohol=92s??)
Did I miss any useful benchmarks? I will need advice on=20
isolating some of these compounds - tannins in particular, but=20
also esters. How about repeatable byproducts of the dreaded HSA=20
or it's ugly cousin, oxidation? Does anyone have an old printout
of the tests run at the Seibel Institute?=20
Any help appreciated...
Return to table of contents
From: Ashley <ashley at u030.aone.net.au>
Date: Mon, 07 Oct 1996 10:31:34 +1000
Subject: Re: British Beers.....
Michael
British beers are amazing things aren't they. My only complaint is that some
can be too sweet and unnatural tasting like Newcastle Brown. Boddingtons and
Flowers are great, try Courage's Directors Bitter if you get a chance. Here
in Australia Boddingtons Pub Ale is becoming common. I prefer it to their
bitter as it is stronger and uses the draught flow system. Anyway Brew Your
Own Real Ale at Home has recipes for Boddingtons and Flowers. These recipes
are for 6 gallons (23 litres).
Boddingtons Bitter
==================
OG 1035
Bitterness 30 IBU
Final Volume 23 litres
Pale Malt 3700g (96.5%)
Black Malt 20g (0.5%)
Cane Sugar 120g (3%)
Fuggles 29g (start of boil) 4.5% Alpha
Goldings 21g (start of boil) 5.3% Alpha
Whitbread Goldings 13g (start of boil) 6.3% Alpha
Northern Brewer 3g (last 15 minutes)
Bramling Hops 5g (last 15 minutes)
East Kent Goldings 10g (last 15 minutes)
Irish Moss 1 tsp (last 15 minutes)
Mash Liquor 9 litres
Mash Temp 65C
Mash Time 90 mins
Boil Time 2 hours
Alcohol % 3.6%
FG 1008
These recipes are calculated on 70% extraction and 20% bittering hop
utilisation. You may need to recalcualte, particularly for the hops - say at
25%, to achieve 1035 and 30 IBU.
The flowers is simplier
Flowers Original Bitter
=======================
OG 1044
Bitterness 30 IBU
Final Volume 23 litres
Pale Malt 3150g (65%)
Crystal 360g (7.5%)
Torrefied wheat 725g (15%)
Maltose syrup 600g (12.5%)
Target Hops 31g (start of boil) 11.2% Alpha
styrian goldings 3g (start of boil) 7.9% Alpha
styrian goldings 10g (last 15 minutes)
Irish moss 1 tsp (last 15 minutes)
styrian goldings 5g (dry hoppped in cask)
Mash liquor 11 litres
Mash Temp 65C
Mash Time 90 minutes
Boil Time 2 hours
Alcohol % 4.5%
FG 1010
Isn't that an easy way to layout a recipe. You can see the recipe at a
glance. One can make great beer with a bit of substitution for available
ingredients. Just using more pale malt instead of the maltose syrup would be
the most obvious, particularly with the outrage that not using all malt will
cause amongst HBD recipients. I haven't tried using maltose but might give
it a go down the track. Just to completely inflame the morally pure, Dave
Line says that commerical beers don't ferment out as far as the small volume
homebrews and recommends 5 saccharine tablets. Haven't tried it but if you
like Newcastle Brown (too artificial for me) then go for it. Flaked wheat
can be substitued for torrefied.
Ashley
Return to table of contents
From: "Kelly C. Heflin" <kheflin at monmouth.com>
Date: Sun, 06 Oct 1996 21:37:45 -0700
Subject: Counterflow Chiller (Starting)
Hi everyone. Did 2 all grain batches this week. Gets a little easier
everytime. Its not the time I mind so much but the stress involved.
Which leads me to the only stressful part left and that is starting my
wort chiller. I've tried filling the thing with water, but it just never
works. I allways end up sucking on the hose (all sanitation principles
go right out the window at this point),
Any Advice appreciated. I am coming out of a valve at the bottom of my
boil pot into a 25 foot of coiled copper in garden hose setup.
The chiller works fine once the siphon starts.
Thanks kelly,
- --
Kelly C. Heflin
Kheflin at monmouth.com
Return to table of contents
From: bob rogers <bob at carol.net>
Date: Sun, 06 Oct 1996 22:50:11 -0400
Subject: brewtek grainmill?
i read the grain mill thread in realtime. i don't want to know anthing about
the maltmill, the valley mill, the philmill, or any homebrewed mill. the
brewtek grainmill advertised in the back of zymurgy looks good. can anyone
offer details of it's construction and/or durability?
thanks
bob: brewing in the heart of the bible belt.
bob rogers bob at carol.net
Return to table of contents
From: bob rogers <bob at carol.net>
Date: Sun, 06 Oct 1996 23:21:55 -0400
Subject: Re: The Un-Believer's Six-Pack
my _personal_ desert island six-pack would be:
1- pilsner urquell
2- ayinger fest oktober/marzen
3- draught flow guinness
4- celebrator dopplebock
5- draught flow guinness (again)
6- henningar brau
i have some experience teaching u-believers. both my brother and my boss
were unbelievers. if you really want to convert someone, you need to be
gradual about it.
beer, like scotch is an acquired taste. start with things like pete's/sams
summer brews. they have some flavor, but not too much. move up to other
things like sam boston ale, and anchor steam. oktoberfest is a good beer,
because it has malt flavor, but it is not bitter.
when i met my boss, he was a dedicated bud-lite man. our dbase consultant
and i have been trying to educate him for the last 4 years. he has finally
recognised bud-lite as low-taste. after 4 years he still doesn't like
guiness or IPA.
i guess the bottom line is go slow.
bob: brewing in the heart of the bible belt
bob rogers bob at carol.net
Return to table of contents
From: Spencer W Thomas <spencer at engin.umich.edu>
Date: Mon, 07 Oct 1996 02:18:35 -0400
Subject: Re: PPBT qualifications
>>>>> "Derek" == Derek Lyons <elde at hurricane.net> writes:
Derek> How is a megaswill professional (The bulk of the industry,
Derek> no slam, just truth) qualified to judge a weizen?
Over the last four years, I have been involved with organizing and
running the Michigan State Fair homebrew competition. We have always
invited professionals from local breweries to participate in our
best-of-show panel. This includes the Stroh Brewing Co., a local
"megaswill" company.
I have been impressed with the depth and breadth of knowledge these
folks brought to the table. One year, the panelist from Stroh
deconstructed a barleywine recipe by tasting it. The brewer was in
the audience, and his mouth dropped further and further as the
panelist described what he was tasting.
In my experience, these guys may not sell a weizen, but they know what
it's supposed to taste like, and they know when it's good or bad.
=Spencer Thomas in Ann Arbor, MI (spencer at umich.edu)
Return to table of contents
From: motten at fcmc.com ([Michael Otten])
Date: Mon, 7 Oct 96 08:03:19 EDT
Subject: Duvel "prep
Hey,
Having heard much about Duvel, yet never seeing it in my local Beer
store, I jumped at the chance to buy a bottle (25 oz) at a
reasonable(?) price of USD 8.99. I eagerly anticpate enjoying this
ale, but I've several questions. The first Q' is: Is there any
particular way that Duvel should be served? The bottle says to serve
at 45F - 50F, but Michael Jackson (Beer Companion, I think) says that
Belgians will drink it "ice cold".....
Next Q's: I have heard that the yeast in the bottle is a combination
of yeasts. Has anyone attempted to use the yeast(s) (as Duvel is
"re-fermented" in the bottle) for an ale of their own? If so, how
difficult was it to "propagate" the yeast into a large enough starter?
TIA for any replies.
Mike Otten
motten at fcmc.com
East Islip, Long Island NY
Return to table of contents
From: Ken Harrington <ken at norwich.net>
Date: Mon, 07 Oct 1996 08:55:58 -0700
Subject: mailing list
Please delete chenango net services from your mailing list. We are a ISP
and have no desire to recieve your postings.
Thank you.
Ken
Return to table of contents
From: homebrew at ix2.ix.netcom.com
Date: Mon, 7 Oct 1996 08:53:58 +0000
Subject: sanitizing mash tun
Just a quick question: what is the consensus regarding sanitizing the
mash tun. My feeling (from a foodservice standpoint) is that for an
infusion mash at 150 F +/-, no bugs should grow (health department
addage: keep hot foods hot i.e. 140 F or higher). Additionally, the
extract is being boiled which should kill any bugs also. Any
comments? Kevin
Return to table of contents
From: Michael Newman <100711.2111 at CompuServe.COM>
Date: 07 Oct 96 08:57:32 EDT
Subject: Smoked Malt, Unbeliever's Six Pack
SMOKED MALT
I have been catching up on HBD reading and have also a accidentally deleted a
few before reading. OOPS! I have caught the tail of the Hugh Baird Peated Malt
discussion. I have not tried this malt but have recently used german (from
Bamburg) smoked malt. This is smoked over beech wood I believe. My recipe used
10% smoked malt in the grain bill and this produced a distinct smoky taste
without being overpowering. The recipe also included melanoidin malt, crystal
malt, and roast barley. It is one of my most successful brews and it will
certainly become one of my standard recipes. So try this malt if you are having
difficulty with the Hugh Baird.
UNBELIEVER'S SIX PACK
Ken Schwartz asked for suggestion for a six pack of outstanding beers. Well
here
my (first) effort. I do not include ant US beers because I haven't tried many
not because of any chauvinism (honest).
Schneider Weisse
Alexander Rodenbach (not the Grand Cru because I've never tried it)
Courage Imperial Russian Stout
Cantillon Framboise
Pilsner Urquell (even if they have scrapped their open wood fermenters--the
fools)
Orval
Of course as a jingoistic Brit I would have liked to include some
cask-condition
beers but a six pack of firkins might be a little unmanageable!
MICHAEL NEWMAN, Warminster, Wiltshire, UK
Return to table of contents
From: "Robert DeNeefe" <rdeneefe at compassnet.com>
Date: Mon, 7 Oct 1996 07:54:20 -0500
Subject: 1st all-grain questions
Well, I took the plunge this weekend and attempted my first all-grain
batch.
There were some definite problems along the way, but I think I actually
ended
up with something relatively close to what I was aiming for. We'll see in
due time.
Now that I've tried it, I have a few questions for the experienced mashers
in the
crowd.
1) I used a 5 gallon Rubbermaid/Gott with a Phil's Phalse Bottom. My
recipe
used 4.7 lbs. of grain (it was a half batch). I was doing an infusion mash
with a target temperature of 154F. To calculate how much/what temp. water
I would need, I tried to use Suds. It said I should use 1.76 gal. of 169F
water to reach my target temp. at a grain to water ratio of 1.5 quarts/lb.
Ok,
sounds good. I overheated my water to about 173F accidentally, but it
still
took me almost 2 gal. to bring the temp. just to 150F! Why was I so far
under? I'm assuming that it was me that was off, not Suds. My wife
suggested that I should have 'pre-heated' the mash tun with hot water
before
infusing. Is that where all my heat went?
2) I tried to make up for the 'extra' water I had to add by draining some
of
the wort off, boiling it, and adding it back for mash-out. I didn't seem
to
raise my temperature much at all, or so it seemed. Then I started to
wonder. After an infusion, should I wait a bit for things to settle before
measuring temperature? I was working very quickly to avoid any heat loss
from leaving the lid off. Maybe I was measuring temp. too soon?
Well, even though I had a few more 'accidents' like sparging the floor
and trying to use my new immersion chiller only to have it spray all over
my wife due to a busted gasket, I now have some OG 1.044 pale ale
fermenting away. That was the ONE thing that went well. I used a starter
for the first time (I'm very new to brewing, with only 1 extract/specialty
grains batch in recent memory) that was made from a propagated Wyeast
1056, and fermentation took off somewhere between 6-7 hours. I'm not
sure what I'm fermenting, but it sure is fermenting well!
Robert
Return to table of contents
From: Dave Greenlee <daveg at mail.airmail.net>
Date: Mon, 07 Oct 1996 08:37:43 -0500
Subject: Re: The Un-Believer's Six-Pack
Ken Schwartz writes:
> If you had to assemble a six-pack of beer to give to a "beer is beer" type
> person, which six would it be? I'm thinking along the lines of good examples
> of a broad range of styles, rather than just a random pile of good beers I
> think it's most realistic to limit the selection to commercial beers readily
> available in most areas...
My choices (and why):
Sierra Nevada Pale Ale - To introduce the person (for the first time) to hops.
Pilsner Urquell - To give comparison to what American Premiums claim to be.
Belhaven Scottish Ale - To introduce the person to malt.
Redhook's Wheathook or Hefe-Weizen - To give an introduction to wheat.
Guiness Stout - Does this need explanation?
Samuel Smith Imperial Stout - To take a giant step off the beaten trail.
It was very tempting to put in a lambic or a speciality such as a fruit beer,
pepper beer, or - especially - a smoked beer and I would've preferred to
substitute an Oktoberfest for the scottish ale, but I was afraid that it might
not
pass the "locally available" test. (I'm presuming a small, but metropolitan
market area; the kind where the package stores have just moved beyond the
all-American-lager stage and are beginning to stock some imports and
microbrewery products.)
Another interesting list would be to attempt to make up a similar six-pack, but
limit oneself to the products sold by or through the three majors (i.e.
Redhook),
figuring that they may be the only products available in a lot of smaller
towns.
I can't do it because I'm wholly unfamiliar with the Miller (a/k/a Plank Road)
and
Coors (a/k/a Blue Moon) products.
A third interesting one would be the last, plus Boston Beer, Pete's, and the
better-distributed micros, but eliminating all imports.
Nazdrowie,
Dave
Return to table of contents
From: George_De_Piro at berlex.com (George De Piro)
Date: Mon, 7 Oct 1996 09:34:33 -0700
Subject: RE: Fantasy 6-pack / Beer styles
Ken asks for an educational 6 pack. I thought it best to do a world
tour, picking styles that are vastly different. Here goes:
England: Fuller's ESB
Ireland: Guinness Stout
USA: Sierra Nevada Pale Ale
Germany: Spaten Optimator
Belgium: Boon Kriek
Czech: Pilsner Urquell (although it doesn't travel well, it can be
very good)
------------------------
A couple of other responses to this question contained remarks that I
would like to address. Most of these are "stylistic confusion,"
caused in part by a lack of beer education and in part by the
confusing (and sometimes misleading) labeling practices of many
brewers:
First, "amber ale" is not a recognized style, as far as I know. It is
more of a generic label that is put on beer that is a bit too bland to
be called American pale ale.
Secondly, Sierra Nevada Pale Ale is NOT an IPA (nor does it claim to
be), nor should an IPA be light!
India Pale Ale SHOULD be a high-alcohol, aggressively hopped beer.
The combination of alcohol and hops made it resistant to microbial
challenge, so it kept well during overseas shipment (esp. to troops in
India, hence the name of the style).
There are few, if any, proper, traditional IPA's out there. Brooklyn
brewery has made several different versions of it, and the latest
batch, available on tap at bars in NY city, is very well hopped, but I
would still like to see it be a bit "bigger" in body and alcohol (just
my opinion; very good beer, though).
Third, the belief that "good" beer can ONLY be cask conditioned ale is
quite limiting. While a good, properly served, cask ale is a thing of
tremendous beauty, so is a good Dopplebock, as is a bottle-conditioned
Trappist ale, etc. Variety is exciting, why limit yourself?
Life is short, drink hard!
George De Piro (Nyack, NY)
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From: duff at tam2000.tamu.edu (Duff Hickman)
Date: Mon, 7 Oct 1996 09:04:36 +0200
Subject: Pumpkin-spiced Ale/Heated yeast storage.
HBD,
Bernard D Hummel (hummelbe at pilot.msu.edu) asked a few weeks ago
about favorite recipes for a seasonal pumpkin/spiced ale. I too was
interested in making a batch. Since fall is starting, now would be the
time to start a batch with ripening fresh pumpkins. Unfortunately, I
didn't see any responses the first go around, so I figured I'd ask again.
TIA
Also, if you remember, I made a post about the probable
survivability of Wyeast packets that got stuck in shipping in a HOT Texas
warehouse for the weekend. I've since used two of the packets, both worked
great. In fact, one (champagne yeast for a mead) even had the added
disadvantage of being 13 months old! Despite this it was fully inflated 4
days after "smacking". Moral: Wyeast foil yeast packets are durable as
heck, and, "Don't worry, have a homebrew." -CP
- -Duff
- -------------------------
Duff Hickman
College Station, TX
- -------------------------
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From: John Wilkinson <jwilkins at imtn.tpd.dsccc.com>
Date: Mon, 7 Oct 1996 09:08:14 -0500
Subject: RE: Cornie keg fitting specs
Louis Bonham asked about the diameter and thread spec's for poppet
valves on a cornelius kegs. I looked for the same thing a while back
and while I can't give the specs I did find a place that can supply adapters
to NPT sizes. I bought them from South Bay Homebrew Supply at (800) 608-2739
in Torrance, CA. They have all sorts of keg fittings and although I don't
think the adapters are listed in their catalog they had them when I called and
asked. I used the adapter to plumb up a through the wall refrigerator fitting
for CO2 so I could have the tank outside and still be able to easily disconnect
it for carbonating, etc.
Standard disclaimers apply.
John Wilkinson - Grapevine, Texas - jwilkins at imtn.dsccc.com
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From: "Gregory, Guy J." <GGRE461 at ecy.wa.gov>
Date: Mon, 07 Oct 96 08:08:00 PDT
Subject: Beer is Beer
Kennyeddy asks:
>If you had to assemble a six-pack of beer to give to a "beer is beer" type
person, which six would it be? I'm thinking along the lines of good
examples
of a broad range of styles, rather than just a random pile of good beers I
think it's most realistic to limit the selection to commercial beers readily
available in most areas, but feel free to suggest a local favorite if you
think it's truly outstanding.<
I recently had to do this for a group of friends. I chose:
1: Coors Lite
2: Foster's Lager
3. Pilsner Urquell
to illustrate the variation between lager's which were assumed to be the
same
4. Henry Weinhard's Blue Boar Ale
5. Redhook ESB
6. Guiness Pub Draft
to illustrate the difference between lagers and ales, and between ales.
Sampled in order, they're pretty good at illustrating the variation in
beers, going from a beer best described as making love on a beach
(coorslite, it's f*%&# near water) into flavorful other beers.
Fosters/Pilsner Urquell is an interesting contrast, and the ales are
wonderful. After we were done, nobody wanted another coors.
Cheers:
Guy Gregory
Lightning Creek Home Brewing
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From: "MacRae Kevin J" <kmacrae at UF2269P01.PeachtreeCityGA.NCR.COM>
Date: Mon, 07 Oct 1996 11:43:00 EDT
Subject: Metallic taste from chiller
While brewing this weekend, I figured out why my previous batch tasted
metallic at OG testing, racking and bottling.
I never soaked the inside, only outside, DOH!, of my new 50 foot
counterflow chiller in vinegar.
With this batch I ran cold tap water through the chiller for 15 minutes
and the exiting water still tasted metallic.
Then I used a funnel to pour in vinegar until what exited tasted like
vinegar, waited 30 minutes, and flushed until the exiting water tasted
fine. The wort going into the fermenter tasted great.
Three questions:
1. Is the amount of copper in the previous batch harmful?
2. Will the copper taste diminish in the bottle over time?
3. When storing the rinsed counter flow chiller should I store it empty,
full of water, full of a water and vinegar solution, iodophor and water
or some other method?
I'd appreciate any relevant advice.
Kevin MacRae
KevinMacRae at PeachtreeCityGA.NCR.COM
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From: Bill Rust <wrust at csc.com>
Date: Mon, 7 Oct 96 11:39 EDT
Subject: My Six-Pack for the Beer Neophite
Howdy Brewers,
Just thought I'd chime in on the eclectic 6-pack thread...
Pilsner - Pilsner Urquell
(tough to get an untainted one in the Midwest, tho)
Wit - Celis
Pale Ale - Sierra Nevada
ESB - Red Hook
Dunkel Weizzen Bock - Aiyinger
Dry Stout - Guinness Extra Stout
Other possible substitutes: Celis Pale Bock, maybe a classic Lambic
(Boon?), Chimay ale, perhaps a Pete's Wicked Strawberry Blonde ale, and
Sierra also makes an extremely good dry stout.
Dang, this thread makes my mouth water! Later and see ya after I get married.
---------------------------------------------------------------------
| Yes, it's grain...which any fool can eat;
Bill Rust | but, for which the Lord intended a more
Master Brewer | divine means of consumption. Let us give
Jack Pine Savage Brewery | praise to our maker and glory to his
http://www.i1.net/~wrust | bounty, by learning about beer. FRIAR TUCK
---------------------------------------------------------------------
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