Homebrew Digest Wednesday, 20 November 1996 Number 2280
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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:
RE: Beerfridge controllers (John Wilkinson)
New York Area Corny Kegs (MaltyDog at aol.com)
Beer Tasting, Corny Handpump and Mash Schedule ((Cory Chadwell))
Harrasment by OSHA (John Wilkinson)
Propae cookers ("Jared B Froedtert")
Re: HELP!, Floaters, efficiency ("David R. Burley")
Wyeast 1007: the Saga Continues ((George De Piro))
Re. Classic Beer Styles (MICHAEL_LESSARD at HP-Exeter-om2.om.hp.com)
HBD Problems (Mike Donald)
1056 (Cuchulain Libby)
Re:HBD #2279 ((Liz Blades))
Big Brew Pot (Nathan Moore)
Prophecy fulfilled (Jim Liddil)
questions on starters (Julio Canseco)
Freezer Controller ("Wade Landsburg")
propane cooker/hbd home (DAVE BRADLEY IC742 6-7932)
re acidify (Anton Schoenbacher)
CO2 tanks (korz at xnet.com)
NAOB (none) (John Penn)
[none] ()
[none] ()
[none] ()
[none] ()
[none] ()
[none] ()
[none] ()
[none] ()
[none] ()
[none] ()
Re: How to Serve Mead? (Derek Lyons)
none's and other subjects (Bill Watt)
re: AHA problems ("Bridges, Scott")
[none] ()
[none] ()
[none] ()
[none] ()
[none] ()
[none] ()
[none] ()
[none] ()
[none] ()
[none] ()
[none] ()
[none] ()
[none] ()
Propane Cookers ("Welsch, John")
Re: propane cooker/hbd home ("bob rogers")
re:bale on the AOB (The Holders)
Repitching Dry Yeast ("Marshburn, Michael CWO")
Enough is enough ((WOLFF.R.C-))
Harvesting Blowoff (MaltyDog at aol.com)
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----------------------------------------------------------------------
From: John Wilkinson <jwilkins at imtn.tpd.dsccc.com>
Date: Tue, 19 Nov 1996 10:07:03 -0600
Subject: RE: Beerfridge controllers
Guy Gregory asked about Beerfridge controllers.
The problem of temp control of fermentation refrigerators comes up from
time to time. I have never used the Hunter controllers but keep reading
of their unreliability.
I use mechanical controllers that have a brass bulb connected by a thin brass
tube to a diaphragm that makes the switch as the liquid inside the tube and
bulb expand or contract. These were recommended to me by my son-in-law who
is in the heating and cooling business. I have good luck so far.
I use two controllers in my fermentation fridge to control both the
refrigeration for high temps and a light bulb to provide heat during periods
of low temp. One controller is a Honeywell SPDT (Single Pole Double Throw)
which will switch to one pole if the temp is below the set point and to another
if it is above. I cut the red hot wire to the normal thermostat and tied it
to the input (labeled common, I think) of the SPDT thermostat. The terminal
switched to on low temp is connected to the interior light of the refrigerator,
bypassing its normal door operated switch. If the temp goes below the set
point of the refrigerator, the light comes on to provide heat. The other
terminal of the SPDT thermostat, the one that is switched to above the set
point, is connected to a SPST (Single Pole Single Throw) thermostat (White-
Rogers, I think) whose other terminal is connected to the other end of the
red wire I cut to the normal refrigerator thermostat. This thermostat is set
for the highest desired temp of the refrigerator. The SPST thermostat could be
left out with the high temp side of the SPDT going directly to the refrigerator
thermostat but this would mean that either the bulb would be on providing heat
or the refrigeration would be on cooling. The way I have it set up I can have
a lower limit and an upper limit separated by a few degrees during which
neither heating or cooling is going on. By the way, the normal refrigerator
thermostat is set to its lowest temp.
I bought these thermostats from Grainger through my son-in-law for ~$25-30
apiece. The one caution is to cover glass fermenters with something opaque
(I use large dark trash bags) if the heat may come, on to protect the beer
from the light. Of course, if you ferment in SS there is no worry.
The unpredictable weather in Texas during the winter, my location of my
fermenter in an out building, and the fact that I brew on the weekend and
don't return until the next weekend make it necessary for me to control
temp swings both ways.
The setup is no more expensive that electronic two way controls I have seen
advertised and has the advantage of having a dead spot between heat and cool.
Also, it may be more reliable than electronic units. Another advantage of
putting it in series with the normal refrigerator thermostat instead of
controlling main power to the box is that circulation fans in the refrigerator
may operate even if cooling is off.
John Wilkinson - Grapevine, Texas - jwilkins at imtn.dsccc.com
Return to table of contents
From: MaltyDog at aol.com
Date: Tue, 19 Nov 1996 11:11:32 -0500
Subject: New York Area Corny Kegs
After breaking yet another carboy (thankfully, I did not cut myself or lose
any beer!), I have finally decided not to brew in glass (I had five stitches
in my hand several years ago to show for carboy brewing, but there's no time
to go into that now).
Anyway, I want to do all my fermenting in stainless steel now (please don't
talk to me about plastic). I have some cornelius kegs (pin-lock), and I am
looking for more. I was wonder if anyone in the New York area (I live in
Brooklyn) can write me by private E-mail (I don't want to waste too much
bandwith) regarding any good source for cheap, used corny kegs. Pin lock is
preferred, but if there is a good, cheap enough source for ball lock kegs, I
guess I can some extra quick disconnects.
Thanks for your time.
Bill Coleman
MaltyDog at aol.com
Return to table of contents
From: cory at okway.okstate.edu (Cory Chadwell)
Date: Tue, 19 Nov 1996 08:56:41 -0800
Subject: Beer Tasting, Corny Handpump and Mash Schedule
** This is a repost (thanks to the None fairy). I humbly apologize
for any bandwidth wasted if this gets posted twice. However if it
doesn't get posted at all I will expect someone from the digest's
crack maintenance staff to come to my home so I can hit them in the
head with a tack hammer once for every "none" entry I've seen in the
digest**
Hey Beerfans,
First of all last Saturday a few friends and myself held a beer
tasting for about 25 or 30 acquaintances. In preparation for that
event I had posted several questions for the collective conscience
here at HBD and received many helpful responses. I'd like to now say
thanks to all contributors. The day ran very smoothly and there were
a suprisingly high number "bitter beer face" converts.
(oh my god there's a lot of bottles to wash :( !!!)
Leading me to my next question, I've seen some post about the evil's
of using a handpump on your corny that may introduce some air into
your beer. However if I get 10 or 12 guys together for a football
party I'm confident we would go through the beer before the beer had a
chance to stale. Not to mention the carpal tunnel syndrome that could
be avoided by not washing 3 or 4 cases of bottles anytime I have to
take the beer on the road. So if one or two of you handpump advocates
could mail me some info on who makes a good corny handpump (price,
durability ect.) it would be appreciated.
Lastly I'm thinking of putting together a Two tier 3 kettle system
based loosely on marty's webpage (www.wwi.net/martyt). I need a good
5 gallon mash schedule including cook times, water volumes and
temperatures (I'd like to see a couple step decoction schedules).
Private mail is fine but I wouldn't mind if a couple of the elders
posted a favored schedule here on the digest and chewed the fat on
that thread for a while (I learn a lot from those Al K. and Dave B.
discussions :) )
THX, In advance and for the past
CDC
Black Cat, White Stripe Homebrew.
"It might smell funny but I swear it's not skunked!"
Return to table of contents
From: John Wilkinson <jwilkins at imtn.tpd.dsccc.com>
Date: Tue, 19 Nov 1996 10:14:48 -0600
Subject: Harrasment by OSHA
I don't usually like to comment on this sort of thing in HBD but the statement
referring to reporting people to OSHA for not having MSDS's
"...if any business p*ss's you off, it's a grand way to harrass them."
sort of irks me. I am not attacking the author of the sentiment but I must
say I can't agree with the it. If there is any purpose to OSHA
(and I'm not sure there is) I don't think it is to harrass people who may
annoy us.
My Libertarian view of the matter.
John Wilkinson - Grapevine, Texas - jwilkins at imtn.dsccc.com
Return to table of contents
From: "Jared B Froedtert" <froedter at pilot.msu.edu>
Date: Tue, 19 Nov 1996 11:04:01 -0500 (EST)
Subject: Propae cookers
Cookers, cookers, everywhere but not a cooker to brew on.....
I need some advice on which type of burner i should suggest be purchased for me
as a early christmas gift. I've seen the kings cooker advertised, the
cajun cooker, now i want your opinions on these fine products. If any of y'all
who own any of these products or know of an other product similar, could you
please e-mail me with your feelings toward using it. TIA and get those thick
heavy brews ready for those long winter brew nights......
jared froedtert
froedte at pilot.msu.edu
brewmister in the makin'
Return to table of contents
From: "David R. Burley" <103164.3202 at CompuServe.COM>
Date: 19 Nov 96 11:44:22 EST
Subject: Re: HELP!, Floaters, efficiency
Brewsters:
Well, I don't know what happened. None of my posts appeared for a week or so, I
didn't receive an HBD towards the end of last week. Then the majority of my
posts appeared in one issue and I got Monday's HBD on Tuesday and no Tuesday
HBD
yet! I don't know.
If you haven't already done it, time has come to write to other people in AHA,
AOB and whoever, to tell them what's going on - or not going on - or we are
doomed to suffer. Use your personal contacts. Get those e-mails busy.
- ------------------------------------------------------------
Gary Eckhardt makes a plea for :
> A FLOATING, analog, dial thermometer.
Gary,
What's happened to your creativity? I stuck my analog dial thermometer's spike
through a *cork* stopper, the size used for a carboy, and stopped my fishing it
out of the mash at least one a brewday.
- -------------------------------------------------------------------
Craig Rode is having trouble with getting a high effficiency that even
resorting
to the black arts hasn't helped.
Craig, if your mill is adjustable, try milling your malt twice. Once at about
0.070-0.080 in. nip to crack the malt and remove the husks whole and then about
0.060 in. nip. to crush the malt to about 1/16 in cubes and little flour. It
won't take much or any longer and the results on efficiency and improved
sparging will amaze you. Use a sparkgap tool to set the mill nip
- -------------------------------------------------------------------.
Keep on brewin'
Dave Burley
Kinnelon, NJ 07405
103164.3202 at compuserve.com
Return to table of contents
From: George_De_Piro at berlex.com (George De Piro)
Date: Tue, 19 Nov 1996 12:02:11 -0800
Subject: Wyeast 1007: the Saga Continues
Hi all!
Back on Nov. 5 I posted a query about Wyeast 1007. I, like some other
people, experienced a very sulfury smelling fermentation. The Wyeast
folks that I spoke with said that it good be the result of a lot of
simple sugars in the wort (although it was an all-barley malt batch).
Well, it turns out that batch didn't attenuate well, either. I have
repitched this yeast into a different beer, and am not getting nearly
as sulphury an odor.
There are two big differences between the two ferments: aeration and
pitching rate. The first ferment was under pitched much more severely
than the second (I think the second was near optimum, seeing as the
fermentation started in a few hours, as opposed to the 12-hour lag the
first time).
The first ferment was aerated by splashing the wort, then shaking the
carboy for 10-15 minutes. The second ferment was aerated by running
an aquarium pump for 3 hours.
So, I think I have narrowed the cause of the sulfur down to lack of
aeration and underpitching. Does anybody out there have any data to
help figure out which it is? It certainly has nothing to do with
simple sugars in the wort (in this case, and many others. About half
of those responding to this post experienced sulfury ferments).
I expect this batch to attenuate better, too.
Have fun!
George De Piro (Nyack, NY)
Return to table of contents
From: MICHAEL_LESSARD at HP-Exeter-om2.om.hp.com
Date: Tue, 19 Nov 96 13:02:37 -0500
Subject: Re. Classic Beer Styles
Item Subject: cc:Mail Text
>>In # 2277 Tom writes,
>>
>> ...and I found the responses equally entertaining. So I
>> started thinking, there must be a book out there that describes the
>> classic beer styles, some commercial examples of each, and how to brew
>> them.
>> So, anyone out there know of such a book?
>In # 2279 John writes,
>The AOB has a very good series of books on the classic beer styles . This
>set consists of 10 books that sell for about $10 apiece if you but the whole
>set. I would recommend them if you want a good overall basic idea of what
>the different styles are. Order from the AOB or at your local shop. (No
>affiliation......, all disclaimers apply.)
One thing I noticed with these books that I thought was strange was that 50% of
the book are blank pages!!! Is this done for note taking? :-)
Just a side note - 25 of the 58 entries to HBD 2279 were none.
Question? Has anyone ever made a Pizza Beer?
mike - I will go back and lurk now...
Return to table of contents
From: Mike Donald <mpd at plaza.ds.adp.com>
Date: Tue, 19 Nov 1996 09:39:24 PST
Subject: HBD Problems
HB Community at Large,
As the Digest Janitor, I want to respond, as best I can, to the
growing concern with the condition of the HBD. I, and AOB, are
aware of the current problem with the [none] posts to the HBD
and the apparent link to "vanishing posts". I unfortunately,
am remote to the listserver and have a limited set of tools
available to maintain the digest itself. I can simply *help*
subscribe and unsubscribe members (although this has also proven
difficult). I saved a post that came from DJ Haines of AOB in
response to a poster back in October that went as follows:
>Robert,
> I manage the technical aspects of the digest. You can e-mail me at
>root at aob.org. I am aware of the "no Subject" posts. And have yet to
>find a way around the problem. The I.S.M. department is working around
>the clock to resolve it.
>
>Out of Here
> D.J.
>- --
>D.J. Haines
>Info. Serv. Mang. Admin.
>Association of Brewers
>736 Pearl Street (303) 447-2825 (fax)
>PO Box 1679 root at aob.org (e-mail)
>Boulder, CO 80306-1679 info at aob.org (aob info)
>U.S.A. http://beertown.org
I have forwarded several of your email messages relating to specific
lost postings to DJ as well and trust that he is continuing to look
into the problem. I will continue to repost any of your postings that
get bounced to me and will continue to try and maintain the member
list as my limited tools allow. I accepted this task as a temporary
solution to Shawn's leaving and until AOB could hire someone on-site
to fill his shoes. I, too, am an avid consumer of the information
shared in the HBD and greatly desire to see this forum continue. As
I have expressed to others with whom I have exchanged email directly,
I am keeping my fingers crossed that these issues get resolved quickly
so that we as a community can return to sharing the wealth of information
for which this forum has long been devoted.
Mike Donald
Digest Janitor
- --
We now return you to your regularly scheduled programming...
=============================================================
Mike Donald (mpd at plaza.ds.adp.com) 503/294-5294
ADP - Dealer Services Division - Data Communications
2525 S.W. First Avenue - Portland, OR 97201-4760
=============================================================
Return to table of contents
From: Cuchulain Libby <hogan at connecti.com>
Date: Tue, 19 Nov 1996 12:22:27 -0800
Subject: 1056
(Attempt #2(I'll beat the 'none' bug yet!))
Hello All,
A simple question regarding Wyeast 1056:
I harvested into a 1.5L wine bottle, the dregs from a primary and
repitched this into a batch of American Ale. As my primary is a 6.5gal.
'pickle bucket', can I re-repitch right back into the primary, or do I
have to sanitize the primary each time? Do the Zen Masters have any
recommendations on the maximum times 1056 can be recycled? I guess this
is really 2 questions, but after last night's debacle in Oakland
(http://espnet.sportszone.com/editors/nfl/features/1118raiders.html), I
really am finding it hard to concentrate.
Thanks,
razor blades at the ready,
Cuchulain
Twisted Nipple Brewery
NOW ON TAP! Chocolate/Espresso/Raspberry/Hazelnut/Oatmeal Stout!!!!
Return to table of contents
From: blades at airtime.co.uk (Liz Blades)
Date: Tue, 19 Nov 96 18:28:48 GMT
Subject: Re:HBD #2279
Hi,
So far this evening I have received three copies of this digest,while this
is by no means a record(one day two weeks ago I received 6 copies of the
same digest)I would like to know why.Is any one out there missing one if so
they are welcome to mine!!!!!
Cheers
Liz
Liz Blades
Proprietor of Blades Home Brewery
http://www.dmatters.co.uk/Blades/blades.html
Return to table of contents
From: Nathan Moore <moorent at bechtel.Colorado.EDU>
Date: Tue, 19 Nov 1996 11:39:23 -0700 (MST)
Subject: Big Brew Pot
Hello brave challengers of the evil [None]-monster,
I'm looking for a large enamel pot, hopefully 7 gallons or more.
I have checked several stores and seem to max out at 5 gallons. Does
anyone know of a source for large enamel pots. I hope to spend less then
$40 so SS is out of my price range. I also hope to avoid mail order
because I figure the shipping on a pot like this would be expensive, so
if anyone got their pot at a chain store it would be helpful. I've also
been thinking a large oval pot (the kind used to cook turkeys) would be
nice because it would fit nicely over two burners on my stove so if
anyone has found one of these please tell me. TIA and private email is
fine.
A quick thought on the [None]-monster. Maybe brewing beer is a
sin and we are being punished. First the all-powerful gods made us
fight each other, but when we found peace at the digest they sent the
[None]-monster to destroy us.
Nathan Moore
Sinning happily in Denver, CO
Return to table of contents
From: Jim Liddil <JLIDDIL at AZCC.Arizona.EDU>
Date: Tue, 19 Nov 1996 11:05:32 -0700 (MST)
Subject: Prophecy fulfilled
This was posted by Karl Lutzen on The Brewery Site. Another reason to wish a
plague on the AHA/AOB. Whe the hbd moved you were warned of this.
********
No, I think what is going to happen here, is that the HBD will die in it's
present form (as it currently is), and then some brave soul will pick it
up again. Remember, he that picks it up is facing a good 200Mb per
digest distribution. A daunting task, to say the least.
I really wonder if the AOB really cares about their image out here
on the Internet? Just like a corporate re-structuring: "Let's save
this tree by pruning the roots instead of picking off the heavily laden
fruit sucking the lifeblood out of the tree." And you may quote me on that.
*******
I think this is what the AHA thinks about it's "members" also
Return to table of contents
From: Julio Canseco <JCANSECO at uga.cc.uga.edu>
Date: Tue, 19 Nov 96 13:35:53 EST
Subject: questions on starters
Greetings,
In making a starter with liquid yeast; 1) What difference is there in the
kind of malt used? Should it be the same kind as in the planned brew? Can
it be say, dark malt syrup? Does it have to be light DME? Any/all advise
is appreciated. 2) Is the SG of the wort important? Why? And last, how
can I extend the life of the starter until available brewing day?
I have read "Making a Starter" in the Brewery but still have questions.
TIA
julio
jcanseco at uga.cc.uga.edu
in Athens, Ga.
Return to table of contents
From: "Wade Landsburg" <LandsburgW at gfc.dfo.ca>
Date: Tue, 19 Nov 96 15:03:23 AST
Subject: Freezer Controller
After a recent trip to the Czech Republic I have decided to start brewing
pils. I am looking for suggestions on which temperature controller
I should purchase for my chest freezer. I want a tempurature range of at least
-1oC to ambient. Any information would be appreciated.
Wade
Return to table of contents
From: DAVE BRADLEY IC742 6-7932 <BRADLEY_DAVID_A at LILLY.COM>
Date: Tue, 19 Nov 1996 18:09:09 +0000 (GMT)
Subject: propane cooker/hbd home
So OK then...a few months ago I posted that I use a jet-style
burners in my brewery. I said that, under the same conditions,
my two jet burners of different make both burn cleanly and without
causing soot on my brew pots. Well, I was wrong. All jet
burners are not equal; one causes lots of soot.
1. Morrone Cook-All: this burner has never caused soot or yellow
flames, and I've been looking.
2. Masterbuilt from a smoker set: worthless burner. Smokes a ton
at low and high flame alike.
The burners have different sizes of air baffles and the Masterbuilt
uses a lower pressure regulator, FWIW. Hope this interests someone!
And then there's the nobody'd home HBD issue. Last go 'round, I
recall there was only one other genuine offer to host the HBD.
While some were not in favor, Jack Schmidling offered once upon
a time. Most of us voted (?) for the AOB last time, I wonder if
Jack "Great Mill By the Way" Schmidling would be so humble? Others?
Dave in Indy
Home of the 3-D BBB
Return to table of contents
From: Anton Schoenbacher <aschoenb at eecs.wsu.edu>
Date: Tue, 19 Nov 1996 11:20:24 PST
Subject: re acidify
I acidified last night for the first time ever. At least
for my sparge water. My sparge water had a Ph of about 7
I had 6 qts of water, added about 1/2 tsp of lactic acid
Ph went below 5.2, woops.
- --
*****Anton Schoenbacher*****aschoenb at eecs.wsu.edu*****
Return to table of contents
From: korz at xnet.com
Date: Tue, 19 Nov 1996 13:16:31 -0600 (CST)
Subject: CO2 tanks
Wallie writes (regarding CO2 tanks):
>You could maybe turn it upside down
>and blow out a little gas.....see if anything undesireable blows out with
>it.
I recommend against that... CO2 at room temperature and the typical
pressures of a partially full tank is a liquid. Turning it over
and opening the valve will squirt liquid CO2 which can be dangerous.
Al.
Al Korzonas, Palos Hills, IL
korz at xnet.com
Return to table of contents
From: John Penn <john_penn at jhuapl.edu>
Date: Tue, 19 Nov 1996 16:04:18 +0000
Subject: NAOB (none)
Not to slam the AOB arbitrarily, but if Scott Abene is correct that the
AOB no longer cares about the HBD it might explain the increased number
of (none) posts lately. If so, maybe they should become the NAOB
instead--NOT Association of Brewers. As for Mike, the Digest Janitor,
give him a break. He seems to have a good attitude and is responsive.
However, he's got a tough job since he isn't at the AOB and I'm sure its
hard to fix problems remotely.
If Karl Lutzen can come up with an alternate site that would be
great.
John Penn
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From: Derek Lyons <elde at hurricane.net>
Date: Tue, 19 Nov 1996 13:44:42 -0800 (PST)
Subject: Re: How to Serve Mead?
You might try joining the Mead Lovers Digest....
mead-request@ talisman.com
Return to table of contents
From: Bill Watt <wattbrew at buffnet.net>
Date: Tue, 19 Nov 1996 17:35:55 -0800
Subject: none's and other subjects
HBD #2279 had 22 submissions and 35 none's. Is this a new record or
what? Does this mean that 35 people did not get through, or am I even
getting through now? Thankfully there is a page down feature on my
reader, but I wonder what we're all missing!!
- --
Brewing beer in Lancaster, NY
Watt's Brewing
Bill Watt - wattbrew at buffnet.net
Return to table of contents
From: "Bridges, Scott" <bridgess at mmsmtp.ColumbiaSC.NCR.COM>
Date: Tue, 19 Nov 96 15:15:00 PST
Subject: re: AHA problems
From: "Scott Braker-Abene" <sbraker-abene at comark.com>
Here's the deal:
I called the AOB yesterday and was informed that since the leaving of
Shawn the AOB no longer has anything to do with the HBD.
Therefore, they could really care less because all we did was bitch
about the way they screwed it up in the first place.
Face it people the AOB/AHA is floundering and ruining our HBD.
I have talked to Karl Lutzen from the Brewery and he is looking into
some options.
This Janitor in training guy is A JOKE!!! Who has No Clue how to run a
Mailserver.
Let's save the damn HBD before it gets any worse.
There comes a time when you have to take control and scream MUTINY.
THE TIME IS NOW!
-Scott "Mr. Christian, What's all this talk about a MUTINY" Abene
I've refrained from openly bashing the AHA/AOB until now, even though their
support of the HBD has been less than steller. To the less jaded among us,
this may be a wake up call that the AOB really doesn't give a sh*t about
home brewers at all. The AOB apparently *is* a self-serving organization
whose only raison d'etra is to make money for Charlie Papazian.
Scott
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From: "Welsch, John" <A069067 at MDCPO102.HB.MDC.COM>
Date: Tue, 19 Nov 96 18:31:00 PST
Subject: Propane Cookers
In 2279 Jared asks about propane burners.
I use the Cajun Cooker, burner type as opposed to the "jet" type. This has
an output of 170K BTU's and won't turn your kettle black with soot-helps at
cleanup time. Works quite well, will boil 10 gal of tap water in 15-20
mins. The only complaint I have is that I purchased 3 of these things for a
RIMS system and have had to replace 2 of the control valves. The valves
were leaking and kept a small flame in the throat when turned off, not
exactly safe. No affiliation...all disclaimers apply.
John Welsch
Strand Brewers
Redondo Beach CA
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From: "bob rogers" <bob at carol.net>
Date: Tue, 19 Nov 1996 22:42:59 -0500
Subject: Re: propane cooker/hbd home
dave says:
> 2. Masterbuilt from a smoker set: worthless burner. Smokes a ton
> at low and high flame alike.
gee, i have one of these and mine works great!! it will only smoke if the
air mix thing is not opened all the way. i have even used it indoors, and a
co detector right next to the unit never went over 12ppm. the waranty on
mine was pretty good. maybe you should see if they will fix it.
bob: brewing in the heart of the bible belt
bob rogers bob at carol.net
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From: The Holders <zymie at sprynet.com>
Date: Tue, 19 Nov 1996 21:34:03 -0800
Subject: re:bale on the AOB
How about this:
Right now the AHA is not for profit, yet people draw salaries
'publishing' Zymurgy for the 'members'.
What would happen if the HBD was set up the same way, with the
subscribers paying a small fee to set up a server, administrator, etc.
If everyone on this 'none' list chipped in $5 apiece, a new system could
be setup...or am I just dreaming?
- --
"contrary to my own opinions, I'm NOT always correct....
at least that's what I think..."
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From: "Marshburn, Michael CWO" <MMarshburn at mlca.uscg.mil>
Date: Wed, 20 Nov 1996 07:04:47 -0500
Subject: Repitching Dry Yeast
Would like to get some input from anyone who has experience pitching a
new beer into the yeast cake from a previous beer fermented with dry
yeast. I used Yeastlabs Whitbread dry to make a porter then pitched the
yeast cake from secondary into an extra bitter. I usually use liquid
yeast, but since the move from Ill. to virginia beach I haven't had time
to grow a good starter. The ferment seems to be going well, I haven't
detected any off odors, the krausen is thick and rocky and the temp in
the garage is 62F. I don't plan to make a habit of this, it's a first
and I was curious as to how many brewers did this, and what were the
results. Any feedback is appreciated private e-mail preferred.
Mike M
e-mail CWO Michael Marshburn at MailLant.uscg.mil
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From: WOLFF.R.C- at postal.essd.northgrum.com (WOLFF.R.C-)
Date: Tue, 19 Nov 1996 08:42:32 -0500
Subject: Enough is enough
Dave Burley-
Why don't you brew some beer and give us all a break. It doesn't take
a genuis to copy from books and post to the HBD. What is does is take
up the space that others could use for productive comments, rather
than being used by someone who is full of himself. You've had your 15
minutes. Give it a break.
This is a group response.
Wolff
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From: MaltyDog at aol.com
Date: Wed, 20 Nov 1996 09:10:40 -0500
Subject: Harvesting Blowoff
Rick Dante asks, in the HBD #2279:
>Has anyone ever harvested the yeast from blowoff collection with good
>results? Here's the setup I'm using but I'm not quite brave enough to use
>the yeast:
>Fermenting in corny kegs with 5/8" tubing into a 1 gallon jug. Jug was
>cleaned and sanitized with about a quart of boiling brewing water.
>Stuffed the opening with paper towel after putting sanitized blowoff hose
>in. Figure the paper towel will keep most nasties out. Wrapped paper
>towel and hose with aluminum foil for good measure. Gas escapes and nice
>white weizen yeast sits in the bottom of the jug either waiting for the
>sewer or waiting for harvesting.
This is very interesting to me, because, though I haven't done it , I was
thinking
something very similar a couple of months ago. I was taking a BJCP class, and
they were talking about some English methods of recirculating fermenting
beer, in Burton Unions and Yorkshire squares. As I understood it (and I may
have some details wrong), in the original Burton Union system, the krausening
wort would gush out the fermenting barrels, and flow by pipes into other
barrels that had freshly chilled wort straight from the brew pot. This way,
the yeast would repitch itself, and there would not be a need to grow up
yeast cultures very often. Over a period of time, the yeast adapted to the
system, and many distinctive aspects of the flavor of Burton ales were due to
this method of fermentation. Supposedly, much of the complexity of Bass ales
were eliminated when
they discarded the system.
Now, I was thinking about how to do this in a homebrewing setup. It occurred
to me it could work if you made 2 batches in fairly quick succession, maybe a
day or two apart. The first carboy would be filled right to the top with
fermenting wort, rather than with the usual head space; then, there would be
a full-sized blowoff tube, the width of the carboy neck, which would go into
another carboy. As the head is building up and working down the hose of first
carboy, the second would be filled with wort. When the krausen gets going, it
goes into the new beer, and fermentation begins.
The reason I never tried this is that I never was able to time two batches so
closely together. However, Rick's method would seem to resolve that problem.
I think it may be worth trying. Sanitation of the blowoff tube would, of
course, be very key. I also think the effectiveness of this method would be
dependent on the yeast, on how flocullent it is, and so on. I wonder if
anyone else has any comments on this. Has anyone tried anything like this out
there?
Bill Coleman
MaltyDog at aol.com
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