HOMEBREW Digest #2559 Mon 17 November 1997

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		Digest Janitor: janitor@hbd.org
		Many thanks to the Observer & Eccentric Newspapers of 
		Livonia, Michigan for sponsoring the Homebrew Digest.
				URL: http://www.oeonline.com

  Hops Calculation (Jeffrey_Tonole)
  Udder Clean, WST, lag period, High pH starters (AllDey)
  Cabbage/vegetable smell in fermenter? (Ian Smith)
  Re: Yeast Starter (Anthony Capocelli)
  Dual-mode temp controllers ("Forrest Duddles")
  re: Kegs, Oxygen, etc.. ("Michel J. Brown")
  homegrown hops ("Kevin F. Schramer")
  Bubble-gum flavors ("Rick Snide")
  Entry Deadline is Drawing Near (RBoland)
  lager yeast priming (Eric Pendergrass)
  Linseed Beer,Too much gelatin, Pump placement,Shocking yeast,FWH ("David R. Burley")
  Subject: Freezer Temperature Controllers (Michael W Bardallis)
  Subject: Brewing Flax? (Michael W Bardallis)
  HBD Donations (Jim Anderson)
  Donations stuff... (Some Guy)
  Spots (LaBorde, Ronald)
  Bad Beer  (update) (Richard Soennichsen)
  Sanitary Tubing (Tom Clark)
  RE: SG:Volume relationship ("Michael E. Dingas")
  Grain storage, Belgian yeast, my sig line. ("Raymond Estrella")
  Cyser Fermenation/100% Apple Cider?( Greg Mueller) (GMuel38838)
  Brass ball valve (Richard Johnson)
  Cooking Pumpkins(small??), All grain vs Extract (Jim Bentson)
  Lefebvre Brussels White (KennyEddy)
  brewing-related software?  ... plus 5L mini-kegs comments (Jim Graham)
  Re: Wyeast Lager strains and higher fermentation temps ("Charles L. Ehlers")
  Pectin Enzyme (Pete and Kris Stelter)
  Yeast (Tom Clark)
  homebrew cooking - stone-ground mustard (smurman)

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---------------------------------------------------------------------- Date: Fri, 14 Nov 1997 19:22:15 -0800 From: Jeffrey_Tonole at americancentury.com Subject: Hops Calculation WARNING: Potentially stupid question ahead... I'm trying to convert an extract recipe to all-grain, and I'm kind of hung up on the hops part. Actually, it's a matter of gauging the amount of hops to use for a full-volume boil compared to a concentrated boil. Suppose I'm boiling 2.5 gallons of concentrated wort, which will be added to 2.5 gallons of water in the fermenter. Based on the specific gravity and boiling time of the concentrated wort -- and the amount of hops -- I can calculate (using Tinseth's formula) the BUs for the 2.5 gallons in the brewpot. Now, once I top this off with another 2.5 gallons of water, how do I calculate the BUs of the entire 5 gallons? Is it really as simple as dividing by 2? Or is there some non-linear scale of BUs as you dilute your wort? (Once I have the BUs for this 5-gallon batch, I can use Tinseth's formula in reverse to calculate the amount of hops for a 5-gallon batch with a full- volume boil.) Private e-mail responses are fine; I can post a summary in the unlikely event there are others interested in this topic. Thanks in advance! jeff tonole SlothBrew Menlo Park, CA NB = 0, IQ = 0 :( Return to table of contents
Date: Sat, 15 Nov 1997 00:07:36 -0500 (EST) From: AllDey at aol.com Subject: Udder Clean, WST, lag period, High pH starters I received several responses to my query regarding using a product called Udder Clean as an inexpensive Iodophor substitute. Most warned that these products tend to have lanolin and/or other products to soothe sore teats and would hence not be something desirable in a brew. I checked the label and yup, lanolin. There were no other dairy sanitation products available at that particular store except straight iodine (or at least highly concentrated iodine). I did find an inexpensive phosphoric acid rinse that I think will work well as a rinse in my converted kegs. The recent WST thread prompted me to try one with my latest batch. The baby-food jar full of wort was still malty and tasty after 4 days at 80F - so I guess I get an "A". I found that a small coffee can inside a larger coffee can works well. Just put the baby food jar or whatever small vessel you use inside the small can and water and aquarium heater in the large can. All this recent talk about lag periods got me thinking we need a common language to define the end of the lag period. I bet different folks have different conceptions/misconceptions. Is it the point where the first faint streaks of surface foam are evident? A specific bubbling rate? Solid foam cover? Does it need to be defined differently for lagers vs ales? Comments? I'm also interested in hearing some more discussion RE: high pH starters. I've suspected my starters as the source of a couple lacto infections but couldn't put my finger on a specific break in sterile technique. My water pH is 8.0 with a hardness of 218 ppm as CaCO3. Would the high pH favor infection simply because the yeast are at a disadvantage due to suboptimal conditions? The bacteria "outgrow" the yeast? This should be evident in starter performance - though almost all starters I've seen don't ever do much exciting. A few bubbles, cloudy, sediment on the flask bottom. No rocky tops. Paul Cheyenne, WY Return to table of contents
Date: Fri, 14 Nov 1997 09:21:01 -0700 (MST) From: Ian Smith <rela!isrs at netcom.com> Subject: Cabbage/vegetable smell in fermenter? I have just made an IPA/ESB as follows: Hugh Baird 2 row Chinook bittering hops EKG flavoring hops After counter flow chilling to 70 F I noticed a vegetable or cabbage like smell eminating from the fresh wort in the carboy. Does anyone know what this is? IMBR? Cheers Ian Smith isrs at rela.uucp.netcom.com Return to table of contents
Date: Sat, 15 Nov 1997 02:50:03 -0800 From: Anthony Capocelli <acapocelli at pol.net> Subject: Re: Yeast Starter I smacked a pack of Wyeast Bohemian a few days ago and put it in a 45 - 46 F attic and it was splitting it's seams within 24 hours so I went ahead a did a quart starter at the same temperature. Question to all: Should I allow my wort to chill to that temp (45 - 46F) before pitching the starter or is it alright to pitch around 60 F after force chilling and then placing the fermenter in 46F ??? Happy brewing ! Return to table of contents
Date: Sat, 15 Nov 1997 07:56:37 +0000 From: "Forrest Duddles" <duddles at Imbecile.kzoo.edu> Subject: Dual-mode temp controllers Hi folks, In HBD 2558 Michael Willits asks if temperature controllers are available that will automatically heat or cool as needed to maintain temperature in a chest freezer. There are several commercial controllers that would be suitable for this purpose. There are some factors consider before using one however. A two-stage control with two SPDT relays or switches in a package similar to the Johnson A19 remote bulb controller is a common form. The relay or switch outputs may be wired for two stages of heating, two stages of cooling, or heating and cooling. This type of controller tends to be pricey and lower cost units generally have a fixed differential (deadband) between stages. More expensive (and adjustable) units are often electronic with digital displays. The major problem one is likely to encounter when using a heat-cool controller is interaction between modes. To illustrate this consider a chest freezer with the compressor running and the temperature dropping to setpoint. The compressor shuts off when setpoint is reached but the temperature continues to drop as the refrigerant pressures equalize in the system and the evaporator surfaces rise to the temperature of the cabinet interior. This "flywheel effect" can cause the freezer temperature to overshoot below the heating setpoint and energize the heating element. This sets up a classic example of short-cycling and can quickly destroy a compressor. Careful setup is essential to prevent this. A wider deadband is often required than is desireable and the temperature in the freezer may vary. Commercial and laboratory equipment that maintain precise temperatures commonly use sophisticated controllers and run the refrigeration and heating units continuously, modulating the heating source to achieve setpoint. The most cost-effective and configurable controller to use for brewing may be a design based on the Radio Shack thermometer module. Greg Walz's design on the "Brewery" web site technical library should work. I built one of these a couple of years ago (for use as a waterbed heater controller :^) and it works great. A quick look at the schematic suggests that it might easily be used for heat-cool if the mode switch is removed and a second relay and transistor are added. The circuit board in my Ranco digital controller (ETC-111000) is clearly marked for an additional relay and driver components. I suspect that they offer it in a multi-stage model but I haven't been able to get any info on it. I'll post to the group if I find any details. Hope this helps! Forrest Duddles - FridgeGuy in Kalamazoo Return to table of contents
Date: Fri, 14 Nov 1997 02:58:22 -0800 From: "Michel J. Brown" <homemade at spiritone.com> Subject: re: Kegs, Oxygen, etc.. >Though it's not proven, Aluminum *has* been implicated in Alzheimers. Please *stop* spreading this unfortunate psuedoscientific mumbo-jumbo! This "research" was found to be one persons anecdotal quip to the synopsis of an ill fated and and refutable experiment where Aluminum ions where allegedly discovered in the substantia nigra of the human brain of Alzheimers victims. Real researchers have discovered that this is simply not true. Please stop spreading this disinformation, ok? Dr. Michel J. Brown, D.C. homemade at spiritone.com http://www.spiritone.com/~homemade/index.html "Big Man don't drink no stinking light beer!" "Big Man drink beer what got BIG TASTE!" Big Man Brewing (R) 1996 Return to table of contents
Date: Sat, 15 Nov 1997 07:49:46 -0800 From: "Kevin F. Schramer" <humulus at megsinet.net> Subject: homegrown hops just like to comment on using homegrown hops.... i recall this past summer someone on the digest said homegrown hops should just be grown as lawn ornaments and not used in homebrew... i am now proudly serving up an IPA brewed exclusively with homegrown hops and IMHO it is delicious. The ale features mainly chinook (my biggest crop) and some cascade...sure i don't know the exact ibu....sure it tastes a little different than commercially grown....but it tastes nice and bitter and seems to have its own character (probably cause they're grown in the Chicago area)...if you arent growing hops i encourage you to try it...it's a fun side hobby that doesnt take a lot of time and the payoff is great (altho it takes acouple years).... back to the taps kevinFschramer humulus at megsinet.net Return to table of contents
Date: Sat, 15 Nov 1997 10:31:03 -0500 From: "Rick Snide" <Rick at RevolutionSoftware.com> Subject: Bubble-gum flavors Any suggestions on what causes a bubble gum aroma and flavor to a beer? = I have had good success with a particular IPA (extract) brew but 2 out = of 8 have had this obnoxious scent & flavor. Is this a known problem = that is correctable? Return to table of contents
Date: Sat, 15 Nov 1997 10:35:24 -0500 (EST) From: RBoland at aol.com Subject: Entry Deadline is Drawing Near Calling All Brewers, Judges, & Stewards! The St. Louis Brews are holding their seventh annual Happy Holiday Homebrew Competition on Friday, December 12 and Saturday, December 13, 1997. The competition is sanctioned by the AHA, registered with the BJCP, and part of the Midwest Homebrewer of the Year program. We invite all homebrewers to submit their beers and meads for evaluation by panels of experienced judges. Our primary objective is to provide accurate, complete, and useful feedback to the brewer. AHA style guidelines will be used with the addition of a Christmas Brau category with two subcategories. We also invite all BJCP registered judges and those interested in stewarding to assist us in evaluating the beers submitted. Limited accommodations in Brews members homes are available; you can indicate your need on the Judge/Steward registration form. Our secondary objective is to have fun, and a good time will be had by all! All judges, stewards, and spouses are invited to attend our Saturday holiday banquet and party as our guests. Beers will be accepted by mail between November 20 and December 6. Please visit our web site, www.stlbrews.org, for competition information and on-line registration or contact demmertp at thunder.safb.af.mil. Return to table of contents
Date: Sat, 15 Nov 1997 11:07:31 -0600 From: Eric Pendergrass <eap at netdoor.com> Subject: lager yeast priming Thanks to everyone who responded a couple of weeks ago to my question about secondary transfer. The same batch I wrote about then, a Bohemian Pilsner, is now in the secondary after 2 weeks of fermentation at 46F. After airlock activity leveled off I transferred to glass and am now lagering at 37F. My OG was 1.040, and is now about 1.010. My questions are these: will the yeast (Wyeast Czech Pils) be sufficiently viable after 2-3 weeks of lagering at this temp to prime bottles? Would it be safer to just assume not and pitch more yeast at bottling time, or am I just worrying? At what temperature should I prime? - -- -Eric Pendergrass Return to table of contents
Date: Sat, 15 Nov 1997 12:17:13 -0500 From: "David R. Burley" <Dave_Burley at compuserve.com> Subject: Linseed Beer,Too much gelatin, Pump placement,Shocking yeast,FWH Brewsters, Steve McKeon asks about using flax seed for brewing. Flax seed is also known as "linseed" and linseed oil (aka a drying oil used in making oil-based paints) is made from it . Not too tasty IMHO. In any event, th= e high oil content of this seed as you described it would probably kill any= head on the beer even if you like the taste. - ---------------------------------- Reader asks how to use gelatin and asks if there is such a thing as too much gelatin. In short, yes, too much gelatin is a bad thing. 1) gelatin= is a protein and reacts with tannins from the hops as well as flocculatin= g yeast. This removes hop bitterness. 2) If way too much gelatin is added i= t will leave you with a cloudy beer. Proper way to use it, as it depends on the beer and the hop rate, etc., i= s to take several samples of the beer treat it with gelatin at various leve= ls and as with all clarifiers, check the samples in 24 hours and use the minimum amount that clarifies the beer. - ----------------------------------- Ted Hull gives an excellent dissertation on pump cavitation and recommend= s placing the pump between the boiler and the chiller to avoid cavitation caused by frictional losses in the chiller. A couple of questions come to mind. Doesn't the high temperature of the water on the boiler side cause cavitation moreso than the cooler side due= to the much higher vapor pressure of the hot water? Also wouldn't the materials of construction of the pump be happier at the cooler temperatures? If I had a choice, I'd think the cooler the better. - ----------------------------------- Charlie writes that he worries that putting the starter in the = refrigerator will shock the yeast. = Of course, that is the whole point. They settle out that way and you can= pour off the starter beer before you pitch the yeast into the warmer main= wort and they take off. I do this periodically when timing is a problem with no ill effects. Don't confuse this with rapidly chilling a fermenting wort and keeping it= there. Noonan say that the minimum temperature drop per day is 5F (3C) t= o not shock the yeast so that they will keep fermenting at the lowered temperature. - ------------------------------------ I got several private e-mails asking how I do FWH (first wort hopping) based on my comments about why I think it works. I put the first clarifi= ed runnings into the boiler and add all the bittering hops and begin to boil= , adding the runnings and spargings as they become available. After the la= st spargings are in, I boil for an hour. - ------------------------------------ Keep on brewin' Dave Burley Kinnelon, NJ 07405 103164.3202 at compuserve.com Dave_Burley at compuserve.com = Voice e-mail OK = Return to table of contents
Date: Sat, 15 Nov 1997 12:20:42 EST From: dbgrowler at juno.com (Michael W Bardallis) Subject: Subject: Freezer Temperature Controllers Michael Willits wrote: I'm trying to find information about temperature controllers for a chest freezer. I'm looking for a controller that will control a cooling source and a heating source at the same time. I have searched previous digests and it seems that the commercially available controllers will control either cooling or heating (or just cooling), but not both. I have also found plans for building a suitable controller, but if there is a controller available pre-built, I would rather go that route. Thanks in advance for any help. Michael Willits Raleigh, North Carolina michael.willits at cp.novartis.com Mike: I'm using an Omega CN9000A series temperature controller that I scavenged from a piece of medical equipment. It's double turbo overkill for my fridge, but the price was right. It supports heating/cooling, proportional control F/C, and a host of other functions. Output options include 5VDC drive for ssr, 1A triac, & relay contacts mix&match. It may be a bit pricey, though.... Omega Sales (800) 826-6342 Engineering (800) 872-9436 Temperateness sure beats temperance! Return to table of contents
Date: Sat, 15 Nov 1997 12:20:42 EST From: dbgrowler at juno.com (Michael W Bardallis) Subject: Subject: Brewing Flax? Steve McKeon asks, Recently, I have been thinking about brewing with flax. For those of you that don't know what flax is, it's a small, dark, shiny grain. Kind-of looks like a bug if you ask me. I have acquired a spec sheet from a company that sells it and it says that the seed contains 43% oils (dry basis), 40% protein and about 11% moisture. It doesn't tell me about the amount of starch, does anyone know? Is there anything to convert? Has anyone tried brewing with flax as an adjunct? Does it contribute anything? Would the oils destroy my head retention? I can't seem to find any article about it and believe me I've looked. Thanks in advance to anyone who can answer these questions. Steve, The lack of starch means you could only use the flax as a minor adjunct, not a source of extract. Typically, grains with as little as 5% oils are considered to be too oily for brewing. You, however, are a homebrewer, and can experiment with whatever moves you (ain't it great?). Hopefully, the bulk of the oils will separate and form a slick on top of your primary ferment, which you could then siphon your beer out from under. Charlie P's "Slanting Annie's Chocolate Porter" uses this technique to separate the cocoa butter. Have fun! Mike "How I wish I was in Sherbrooke, now!" Return to table of contents
Date: Sat, 15 Nov 1997 10:38:50 -0800 From: Jim Anderson <jander at xmission.com> Subject: HBD Donations Mike Spinelli wrote in HBD 2558: > I for one can't think of a more worthy cause than the perpetuation > of the HBD. Having had the luxury of reading it almost daily for the > last 3+ years without having to pay a single cent, I think it's time > to give back something.. I've been thinking of posting on this topic for several days now, but I'd already endangered my lurker status a couple of weeks ago. Oh well. My personal impression of Pat is that he's much too reserved (please limit laughs and guffaws to a maximum duration of 5 mins.) to make a big deal out of requesting donations. I figure him to throw it out there just once and then let the chips fall where they may. He won't beg. I look at it this way: I've subscribed to several brewing magazines and have invested at least a coupla hundred bucks in a brewing library. In my two short years of brewing, though, my single best source of information has been right here in HBD. What's it worth? Decide that for yourself. For me, my paltry donation borders on an insult. (Pat, there's something to be learned here: try to time this type of thing so that it doesn't conflict with Christmas shopping! <g>) Let's none of us forget the close call we had with the AOB circle-jerk either -- we came mighty close to losing the HBD altogether. ESPECIALLY my fellow lurkers: C'mon, please, stop and think how valuable this resource really is to you. Email Pat at pbabcock at oeonline.com and offer your help. This ain't for HIM -- this is for all of us! - Jim Return to table of contents
Date: Sat, 15 Nov 1997 16:03:34 -0500 (EST) From: Some Guy <pbabcock at oeonline.com> Subject: Donations stuff... Greetings, Beerlings! Take me to your lager... I just wanted to pop a note off thanking those who are rushing to support the HBD, and those writing to urge others on. You're right: I feel a bit uncomfortable asking for donations, and will generally make only one appeal. And, I also apologize for the timing of the request. Don't feel bad if the holiday crunch prevents you from donating if donating is what you wish to do. The only reason for the timing is that, generally, the holiday season is the only one during which I am able to physically access the server. Be sure to visit the Home Brew Digest web site to see who's donating (pick Donors from the menu) and see where we stand in our accounting for this upgrade (pick Accountability). See ya! Pat Babcock in SE Michigan pbabcock at oeonline.com Home Brew Digest Janitor janitor@hbd.org HBD Web Site http://hbd.org The Home Brewing Page http://oeonline.com/~pbabcock/brew.html Harvest THESE: president at whitehouse.gov vice.president at whitehouse.gov consumerline at ftc.gov Return to table of contents
Date: Sat, 15 Nov 1997 16:43:53 -0600 From: rlabor at lsumc.edu (LaBorde, Ronald) Subject: Spots No matter how I try, I have never been able to clean my racking hose and dry it without seeing spots inside. I tried soaking in TSP, running hot water through after, and still I see spots when the hose is finally dry. Haven't had any infection problems yet, but this has always bothered me. I think I finally have come upon a solution. I am currently taking a wine class from a retired chemist/winemaker. During the class I just happened to ask him about this problem and he said oh - just use a small amount of alchhol after cleaning the hose and shake to distribute, then drain. Wow! Total success. The hose dries in a few seconds with no water droplets and no stains. Happy Brewing Ron Return to table of contents
Date: Sat, 15 Nov 1997 13:31:59 -0800 From: Richard Soennichsen <richas at pacbell.net> Subject: Bad Beer (update) Thanks to all who took an interest in my plight. Well I have brewed aaaggggggaaaiiiiinnnnn in another atempt at a non nasty brew. Here are the changes made during this session: New equipment: All tubing racking cane bottler DME for starter New procedure: Cleaned and boiled ball valve (off kettle) used iodophor exclusively w/no rinse switched yeasts (W-1056 to Caligornia Lager)(ale to steam!) checked mash ph (5.2-5.6) did not use not not-so-pretty slotted tube in lauter tun (used clean plastic false bottom) Decanted wort off yeast starter. Sanitized wort chiller BEFORE boiling for 10 made sure sparge temp was at or below 168 sparged a little faster no hopping at 0 min(my own paranoia) wrapped primary in wet towwel to drop temp a degree or two In addition to these changes I have samples in sterile containers from: sterter wort sans-yeast cooled yeast-less wort inoculated wort I am watching these and will taste at a later date looking for infection. Cheers Rich Return to table of contents
Date: Sat, 15 Nov 1997 21:51:53 -0500 From: Tom Clark <rtclark at eurekanet.com> Subject: Sanitary Tubing An idea I came up with perhaps others can use....(they may already) When not using my various pieces of vinyl tubing, I simply draw a bit of sanitizing solution through the tubing then join both ends with a short piece of rigid tubing (a piece of old racking cane). Next time I need to use it, it should be relatively free of any unwanted microbes. Tom Return to table of contents
Date: Sat, 15 Nov 1997 21:44:35 -0500 From: "Michael E. Dingas" <dingasm at worldnet.att.net> Subject: RE: SG:Volume relationship Jeffrey M. Kenton asked about the change in volume due to boil and change in SG due to boiling. Here is a table from The New = Complete Joy Of Homebrewing (page 381) for adjusting a 5 gallon batch.. For S.G. 1.035 - 1.048 =3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D= =3D=3D=3D=3D=3D=3D=3D 05% ( .25) More water decreases SG by .001 15% ( .75) More water decreases SG by .005 30% (1.5 ) More water decreases SG by .010 50% ( 2.5) More water decreases SG by .016 For S.G. 1.048 - 1.053 =3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D= =3D=3D=3D=3D=3D=3D=3D 05% ( .25 ) More water decreases SG by .002 10% ( .50 ) More water decreases SG by .003-4 25% (1.25) More water decreases SG by .010 30% (1.5 ) More water decreases SG by .011 50% ( 2.5 ) More water decreases SG by .017 For S.G. 1.055 - 1.060 =3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D= =3D=3D=3D=3D=3D=3D=3D 05% ( .25 ) More water decreases SG by .002 10% ( .50 ) More water decreases SG by .005 25% (1.25) More water decreases SG by .012 30% (1.5 ) More water decreases SG by .014 50% ( 2.5 ) More water decreases SG by .018 As stated in the book, "The rate of dilution and the change in specific = gravity are not the same for various densities." Mike Return to table of contents
Date: Sun, 16 Nov 97 13:46:45 UT From: "Raymond Estrella" <ray-estrella at classic.msn.com> Subject: Grain storage, Belgian yeast, my sig line. Hello to all, Janssen Skylard asks, >I'm an extract brewer and use specialty grains often. I now have a good >supply of extra grains. I store them in individual ziploc bags and then >into one large ziploc kept at room temp. in the closet. Is there a better >way to store them? How long will they safely keep before I have to trash them? I just checked, and I have 13 types of specialty grains, and 6 kinds of base malts. The base malts I keep in 6 gallon plastic pails, with air-tight lids. The specialty grains I keep in either 1 gallon distilled water jugs, which hold 4 pounds, or the wide mouth moisture proof jugs that clumping cat litter comes in. They hold 10 - 12 pounds. (Save the cracks about cat crap please) Using jugs makes it a little easier to measure out, and see what you have, or need. Grain that is kept dry should keep over a year, although I have no hard data on extract potential loss with aging. Anybody? Jeremy says, >I am preparing to brew my first Belgian triple, and I would like some >advice on what yeast to use. I have been considering just breaking down >and using one of the Belgian strains from wyeast (Either Belgian ale (1214) >or Belgian Abby II (1762)) Can anyone give me an idea as to which strain >gives a better flavor profile. I do not know about 1214, but I used 1762 in three brews last year. (Triple, Dubbel, single) I was very happy with the results. It does not give a phenolic character to the ales. It gives bubble-gum and banana contributions, and a what my wife describes as a buttery finish. (Very noticeable in the lower gravity brews) I am going to plate it out this year and keep it on hand. And finally, Alan says, >Ray Estrella writes: >> ******** Never relax, constantly worry, have a better homebrew. ******** ^^^^^^^^^^^^^^^^^^^^^^ >>'cause your gonna NEED it, buddy! >OK, here's mine: >"Relax whenever possible, worry ONLY when you have to, and STILL have >a better homebrew!" >-Alan (a recovering anal-retentive) I have been mis-understood by my sig line many times. I am not AR. (Doesn't my wife wish though) When I first started brewing I read everything I could get my hands on. Millers (at the time) two books, Moshers, Noonen, and a bunch of mags. Then I was told " You have got to read Papazian, he's the God." So I get TNCJOHB and read it in one evening. I have never looked at it since. The next time I went in to my favorite HB shop I told them that I was the anti-Charlie. Hence the saying/sig line. Do you think I can get it on some bottle caps? Return to table of contents
Date: Sun, 16 Nov 1997 10:00:51 -0500 (EST) From: GMuel38838 at aol.com Subject: Cyser Fermenation/100% Apple Cider?( Greg Mueller) I've been reading alot about slow and non-existent fermentations of Cyser. I've seen alot of brands of cider claiming to be 100% Apple Cider, but after reading the ingredients, chemicals are sometimes added, mainly Potassium Sorbate. How can companies get away with claiming something is 100% when its not? Should this be a FDA issue? Speaking from past experience, if potassium sorbate is present, the cyser will not ferment. In a past batch, I used a quart starter, 1 dry packet, and finally a full gallon of slurry...after 2 weeks NADA. When buying commerical cider, you must look for words like "100% Natural" and NO PRESERVITIVES. Also, look for an expiration date, if its in the year 2000, you can bet it's loaded with Sulfites/Sorbates. - ----------------------------- Beer is proof that God loves us and wants us to be happy. --Benjamin Franklin Return to table of contents
Date: Sun, 16 Nov 1997 11:13:58 -0500 From: Richard Johnson <Ricjohnson at SURRY.NET> Subject: Brass ball valve I wish to install a brass ball valve in my brewpot. I went to a plumbing supply and the clerk told me the heat from my propane cooker would melt the nylon fitting inside the valve. I know this can be done I've seen them. I need tips on how to do this. Also do I weld it on or is there one I can screw in with gaskets that can take the heat? Return to table of contents
Date: Sun, 16 Nov 1997 16:22:40 -0500 From: Jim Bentson <jbentson at htp.net> Subject: Cooking Pumpkins(small??), All grain vs Extract Hi All Have been away for two weeks and just catching up. I found a number of references to "smaller" cooking pumpkins vs jack-o-lantern types. On Long Island the "cooking" pumpkins that I used this year were 23 lbs! Last years log shows a weight of 14 lbs They obviously come in all sizes. The main distinction is the orange-tan color. These are called "cooking", "baking", "neck" , "cheese" depending on which farm stand I buy them at. After baking to soften I freeze whatever I dont use for a later batch. This way I can make batches for months after the pumpkin's stop being available. Have tasted this years batch of pumpkin ale (the full volume boil one , now 6 weeks in the bottle) and it is quite good but right now a little heavy on the cloves. From experience this will smooth out in a few weeks. The color is the same clear bright amber-orange color I got last year. A gorgeous beer with a thick pure white head. BTW I have commercial brewing experience and generally brew all grain , but I would not brew this beer any other way than the extract recipe. I have helped produce a commercial brew-pub's all-grain equivalent and can't tell the difference.It certainly is less work as an extract recipe. Personally, I think that the extract vs all-grain thread is 'beer politics'. Just as I have gotten bad extract (oxidized) I have also gotten some badly malted chocolate grain that ruined two batches (strong burnt flavor - I should have tasted the ground malt!). I rarely know any more about my grains than about the extract'sthat I use when brewing favorite extract based recipes. IMHO , just as is the case in cooking, the quality of the ingredients and the experience of the brewer have more to do with the end result than the method of production. The only point in favor of all-grain is that it is probably easier to get "fresh" grain than "fresh" extract. Jim Bentson Centerport NY - -- Registered ICC User check out http://www.usefulware.com/~jfoltz Return to table of contents
Date: Sun, 16 Nov 1997 17:40:25 -0500 (EST) From: KennyEddy at aol.com Subject: Lefebvre Brussels White Anyone know if the sludge in a bottle of Lefebvre Brussels White (Quenast, Belgium) is the fermentation yeast? AlK said last week: "Except for Orval (which is bottled with a blend of five yeasts), I don't know of any other Belgian brewers who use a *different* yeast for bottling than they did for fermentation." Al, are you familiar with this particular brew? ***** Ken Schwartz El Paso, TX KennyEddy at aol.com http://members.aol.com/kennyeddy Return to table of contents
Date: Sun, 16 Nov 1997 16:43:22 -0600 From: Jim Graham <jim at n5ial.gnt.com> Subject: brewing-related software? ... plus 5L mini-kegs comments Before I re-invent the wheel, does anyone know where I can find some good brewing-related software that's either Unix-based, in source code form (i.e., something that I can compile on a Unix machine) or written in a portable scripting language like Perl, Tcl (with or without Tk), etc.? I'm basically looking for a tool, or better yet, a combination of tools (which I can then wrap into one system with Tcl/Tk) that will do the following: * Keep computerized records of past brews (recipe, dates, and basically all of the vital statistics for an extract brew) * Print labels (pref. plain-text labels on mailing-label strips) * Do various calculations such as hop utilization given a certain amount of malt extract per gallon of water in the boil, IBUs from the above, estimate original gravity based on the amount of malt extract used, and so on.... * ??? (any other ideas here?) If I can't find something, I can probably roll something out with Tcl/Tk, but the first item tends to put it into the database category, which, frankly, has always scared the h*ll out of me when it comes to writing any programs (remember, I'm a network design guy who just happens to be able to do some limited programming...not a real programmer!). Suggestions? Also, while I'm here, just a quick comment on the 5L mini-kegs I'd asked about a few months ago. I've been using them for a while now, and am generally very happy with them...at least, with one tap (but it's *NOT* the one I'd expected to have problems with!). I have two taps. The first one I bought was the Beer King (plastic, less expensive). I've had *NO* problems with this tap. The second tap is the Party Star Deluxe (metal, more expensive). I've had no end of trouble with this one (the beer is often flat one day after tapping the keg---particularly in cases where the keg is moved around after tapping). Hopefully, keg lube (which I have on order) will solve this problem---I gather it's supposed to help get a better seal.... Oh, one other comment.... To anyone considering the use of the 8g CO2 cartridges instead of the 16g, forget it. I typically get about two kegs per 16g cartridge, but when I tried the 8g cartridges, I ended up using about 3--4 cartridges *PER KEG*. Needless to say, I don't think they're getting a very good seal.... Fortunately, I only have one left to use (might as well, right?), then they're ancient history. Later, --jim - -- 73 DE N5IAL (/4) MiSTie #49997 < Running Linux 2.0.21 > jim at n5ial.gnt.net || j.graham at ieee.org ICBM / Hurricane: 30.39735N 86.60439W Jack: DS B+Bd+O+W Y+G 2 Y L W C+ I+++ A++ S V+ F- Q++ P++ PA PL-- SC++++ Shadow: DS B+C Y+B 2 Y L++ W+ C+ I+++ A++ S+ V-- F+++ Q++ P++ PA++ PL+ SC++++ Return to table of contents
Date: Sun, 16 Nov 1997 19:19:15 -0600 From: "Charles L. Ehlers" <clehlers at flinthills.com> Subject: Re: Wyeast Lager strains and higher fermentation temps Dave, I use Wyeast for all lagering and some ales. Because I use a refrigerator w/ freezer, and still use the freezer, I have to rely on the refrigerator's thermostat to control the temp. No matter how low I set the temp control for the freezer, the temp doesn't drop below 45 degrees F. It usually hangs around 42 degrees F. I've always lagered very successfully, in spite of what Wyeast publishes as the temp ranges (I use a calibrated refrigerator thermometer to track the temp.) I've used the following: 2007 Pilsen 2035 American 2124 Bohemian 2272 North American 2278 Czech Pils As I said, the "warmest" I can get the fridge is 45 degrees. I've pitched and placed in the fridge immediately, and have had active fermentation in 18 hours. Lately, I've been pitching and letting sit at room temp until there's and active fermentation, always w/in 12 hours, usually less, then putting in the fridge. Because I can't precisely control the temp, I can't lager as Noonan prescribes. I generally do a primary at 42-45 degrees. And then do a secondary around 35 to 40 degrees. The length of the primary and secondary varies depending on the activity and subsequent clarity of the brew. Never entered any of these in a competition (have never entered ANY brew in a competition--too lazy) but have always had high praise from anyone who's tasted, including members of the local home-brew club. Anyway, Wyeast WILL ferment below their optimum temps. Charles Ehlers <<Date: Wed, 12 Nov 1997 12:26:14 -0800 From: "Riedel, Dave" <RiedelD at dfo-mpo.gc.ca> Subject: Wyeast Lager strains and higher fermentation temps It looks like my cellar temperature will drop to about 56-58F over the winter. Wyeast lists the following fermentation ranges: 2124 Bohemian 46-54 F 2206 Bavarian 48-58 F 2278 Czech Pils 48-68 F 2308 Munich 48-56 F Note: the *optimum* temperatures are listed as 48-50 F. In light of the recent post by Jeff Renner citing some examples of lager ferments of 58 and 60 F, I've been contemplating doing a series of lagers (by repitching one initial package of Wyeast).>> Return to table of contents
Date: Sun, 16 Nov 1997 22:02:13 -0500 From: Pete and Kris Stelter <pkstelt at wsii.com> Subject: Pectin Enzyme Today I made a cider recipe out of the Homebrewer's Recipe Guide. The recipe called for 2 tsp. of pectin enzyme. All my homebrew store had was a pectic enzyme solution. The directions on the bottle said use 1/4 tsp for 5 gallons. Not knowing the effects, I used 1/4 tsp. My questions: 1) What is the difference between pectin and pectic enzymes? 2) Did I add the correct amount? The recipe in question is the "Falling Leaves Autumn Cider" on page 145. Respond to: pkstelt at wsii.com or stelterp at swos.navy.mil Thanks. Pete Stelter Newport, RI Return to table of contents
Date: Sun, 16 Nov 1997 22:42:33 -0500 From: Tom Clark <rtclark at eurekanet.com> Subject: Yeast Hey you biologists out there, How much magnification does it require to look at yeast through a cheap microscope? I happen to have an inexpensive microscope but don't know really what is required. (I am pretty ignorant about biology but I still make some pretty good beer by following advice from guys like you. Thanks for the help. Tom Return to table of contents
Date: Sun, 16 Nov 1997 20:34:06 -0800 From: smurman at best.com Subject: homebrew cooking - stone-ground mustard In todays issue of cooking with smurman we're going to make stone-ground mustard. Those fancy mustards you see in the store are basically mustard and vinegar, bringing their total production cost to about one nickel. Nice profit. Anyway, the first thing to do is get some coarse-ground mustard. Many bulk food stores will sell yellow and brown mustard seeds. You'll need to grind these somehow. I have a $10 electric grinder that I use for spices. You could probably get by with a rolling pin for coarse grinding. You don't really want to use mustard powder for this recipe. If you have a coffee grinder, you can use that on a medium-coarse setting. To clean the grinder afterwards, you can add some white rice and grind that up. The rice will remove most of the mustard residue and leave no flavor. 1/4 cup yellow coarse-ground mustard 1/4 cup brown coarse-ground mustard 1/2 cup homebrew (hoppy brews work well for this recipe) 1 tbsp. apple cider vinegar In a saucepan, combine the mustard, beer, and vinegar and heat at the lowest setting. Stir the mustard into the beer, then cover and let simmer for about 15 minutes. Stir occasionally to prevent sticking. Raise the heat and add 1 tbsp. sugar 1/2 tsp. salt Let this mixture thicken and bubble for about 5 minutes. Don't crank the heat all the way up though, just get a nice bubble going. Don't worry if it's not thick enough right now, when it cools it will thicken up. That's it. You can use the sauce warm as a glaze for fish or chicken, or you can pour it into some jars and store in the fridge. It should make about two small mustard jars worth. Freshly made mustard it's a lot spicier and more flavorful than you're used to if you've never had it. The flavor will reduce after about 3-5 days, but it's still better (and cheaper!!) than store-bought. Enjoy. SM Return to table of contents
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