HOMEBREW Digest #2785 Sun 02 August 1998

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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

  extract FAN/fusels/O2/beer inductors/starters/top-fermenters (Al Korzonas)
  stainless keg questions (Mark Tumarkin)
  beer-b-que sauce, beer mustard (Mark Tumarkin)
  Hacker-Pshcorr Weisse ("Mike Piersimoni")
  Force Carbonation Method (Pt2) ("Marc Battreall")
  RE: carboy safety (Dick Dunn)
  Storage of CP Filled Bottles (Peter.Ward)
  Mobile Lagering (Bill Anderson)
  inactivity (Earl & Karen Bright)
  yeast growth vs. biomass ("Mort O'Sullivan")
  Re: Oven mashing? ("Joel Plutchak")
  RE:Oven mashing? (Dave Hinrichs)
  Re: PBW - ok for glass? (Steve Jackson)
  Pitching Temps ("Watkins, Tim")
  Oven mashing overview; horizontal cornies (Samuel Mize)
  TSP? ("Anton Verhulst")
  Perry/Bisulfite, ("David R. Burley")
  Oven Mashing / Acetic Sanitizer (Ken Schwartz)
  Horizontal Bop... (Some Guy)
  Proper Iodophor Temp. (Tim Burkhart)
  Another way to force carbonate (Bruce)
  Women Brewers, Little Fermenters, and Carboy Safety ("Gregory A. Lorton")

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---------------------------------------------------------------------- Date: Thu, 30 Jul 1998 17:15:24 -0500 (CDT) From: Al Korzonas <korz at xnet.com> Subject: extract FAN/fusels/O2/beer inductors/starters/top-fermenters Bill writes: 1. Earlier this year, I recall reading some HBD posts recommending limiting the use of Irish Moss in protein- deficient worts (including those made from malt syrups) to 1/4 teaspoon or less. What makes malt syrups protein deficient? I believe you are mixing two different topics (or maybe this was posted on r.c.b which I don't read). I posted that I found that extract batches required only 1/4 teaspoon of Irish Moss (per 5 gal) whereas all-grain benefitted from 1 teaspoon per 5 gal. I speculated that this was because *some* of the hot and cold break that forms had already been removed during the production of the extract. Protein levels in extract vary widely (as do FAN levels). Theoretically, Irish Moss is supposed to help coagulate the "bad" proteins (those that cause haze) while leaving most of the "good" proteins (those that provide body and head retention) in the wort. I believe that amino acids (free amino nitrogen, aka FAN) are too small to coagulate and settle out of the wort. I don't believe that using too much Irish Moss is a problem of *removing too much protein* but rather (Foster explains it in "Clear Beer Please" in one of the AHA Conference Proceedings) can result in hazy beer. The explanation is too long to include here. *** Peter writes (quoting David): >>I just brewed a wheat ale on Saturday using Wyeast 3333 (German Wheat). >{SNIP} >>temperature of the liquid topped out at 80 degrees. Incidentally, >>when I first added the yeast, it was 74 degrees and has been slowly rising >since. > > >At temperatures of 80F you can probably expect a high level of fusel >alcohols. These can be mild, but more generally they create a nail polish >remover aroma. Acetone, that bubble blowing plastic gunk we used to get when >we were kids, plastic: these are descriptors of fusels. Actually, that "nail polish remover" aroma is from ethyl acetate, which is an ester, not a higher (fusel) alcohol. Higher alcohols (which are produced in excess at higher fermentation temperatures as Peter describes) are generally solventy or alcoholic aromas/flavours. The way I usually describe it is that higher alcohols (i.e. alcohols with longer/larger carbon chains than ethanol) have more of that classic "alcohol aroma" and are more warming than ethanol. Remember hearing that good vodka doesn't smell strongly of alcohol? That's right... well-made vodka will be mostly ethanol and low in longer/larger-chain alcohols. It's not surprising that one might associate nail polish remover with higher temperature ferments... they also result in higher levels of esters too! *** Matt writes: >To summarize: Oxygenating wort with pure O2 is probably best left to >the large scale brewers who need the extra O2 due to transfer piping and >sealed containers that dont allow the just chilled wort to become fully >saturated with O2 before they pitch...<snip> You are forgetting several important factors. I cannot use room air to aerate my wort. It used to be just in the summer, but now I play it safe and minimise exposure to room air all-year-round. I drain my kettle gently into purged carboys. First, I started aerating with an aquarium pump and an inline 0.2 micron filter. According to AJ's post a few years ago, this setup required about 10 minutes of aeration to get enough O2 in solution. After 1 minute, the foam is crawling out of the carboy. Stop. Wait. Restart. Lather. Rinse. Repeat. With oxygen, I can get to reasonable DO levels in around a minute. Matt continues: >A must have item for using Pure O2 is a gas flow meter so >you can determine the best flow rate per unit time as you try to >establish a proper oxygenation procedure for your particular setup On my wish list... good gas flow meters are not cheap. I'd like to have a flow meter, but I had 4 beers and 2 meads in the 2nd round of the AHA Nationals this year just counting to 60 at random flow rates. *** Laurel writes: >In answer to Mark Swenson's question about dispensing from a keg at >relatively high pressure - you're right to use a longer dispense line, >but you might also try coiling it up several times (say, a 5-6" diameter >coil or as small as you can make it without kinking the tubing) to give >more back pressure. Are you sure about this? I don't see how coiling would increase back pressure... the fact is that flow is what causes the pressure drop. Is there an "inductor-like" effect (like coiling a wire)? No... there can't be... can there? An inductor works because a magnetic field is generated. *** Jorge writes: My method: >Pitch 3 tsp of dry yeast in 100 mL of boiled water at 35C. >About half an hour later, when yeast seem to be completely hydrolyzed and >foaming a little, add another 100 mL of water boiled with two or three tsp >of sugar. This water is around 35C. It has already been mentioned that starters are not as beneficial for dry yeast as for liquid yeasts, but I'd like to draw attention to the fact that feeding yeast pure sugar (table or corn) can result in sluggish performance and high FGs later. Yease need certain enzymes to utilize maltose, maltotriose, etc., and they can "forget" how to make these enzymes if they are fed simple sugars. Dry malt extract would be *MUCH* better and would also contain some FAN. *** Gregg writes: >Hi, it's me again. I've got a question that has been bugging me for a >long time. It's about top-working yeasts. All books I've read do not >adequately supply information on whether one should wait for the krausen >to drop before racking for secondary/maturation. I've had strains that >refused to drop after two weeks in the primary, and starins that just >drop after fermentation. In short, I'd want to know if I really need to >wait till the last moment to decide what is the best course of action, >which is the proper method? To rack off the yeast slurry or from under >the krausen? Depends on the yeast. Some ale yeasts are not really "top fermenting" anymore. Certainly the lines between ale and lager yeast performance is far more blurred than it used to be. If your yeast is a true top fermenter (like the Ringwood yeast or the Samuel Smith's yeast), then you will indeed rack out from under the kraeusen rather than racking off the yeast slurry. However, "do you want to?" is an important question. It just so happens that these true top fermenters can often be underattenuative unless you intentionally rouse it back into the beer. Both at Samuel Smith's and at some breweries that use the Ringwood yeast (like Shipyard), literally use pumps and sprayers to resuspend the yeast back into solution. As for when you should rack out from under this pancake of yeast, the question is: "is the beer done?" Better put: "Have I gotten enough attenuation?" Part of this is determined by knowing what your expected apparent attenuation is for this yeast and calculating it. No fermentation is perfectly clean and if you leave too much fermentable sugar in the beer, you'll have gushers eventually. Al. Al Korzonas, Palos Hills, IL korz at xnet.com http://www.brewinfo.com/brewinfo/ Return to table of contents
Date: Thu, 30 Jul 1998 18:47:49 -0400 From: Mark Tumarkin <mark_t at ix.netcom.com> Subject: stainless keg questions Matt Brooks just sent in a great post on stainless steel and corrosion. What he said went along with what I've read in posts from John Palmer and others. So I know to be careful with the chlorine cleaners and to let the keg sit to repassivate the surface. I've got a couple of questions about restoring a somewhat abused keg. I am about ready to make the plunge into all-grain and with that in mind, I recently acquired an old Bud keg that had been used as a boil pot for peanuts. The top had been cut out entirely (by a plasma cutter I think). At any rate, they did a fairly good job but never bothered to grind smooth the 1/4 inch or so that was left. So it has a rough edge that is really rusty - as is 1/2 or 3/4 inches of the keg wall above this. There are also small specks of rust scattered throughout the inside of the keg. What would be the best way to dress up the edge and clean up the rust? Would you use a small hand-held grinder, or would hand tools be better? Also, what are the advantages/disadvantages of having a nipple welded in versus drilling a hole and using bulkhead type fittings to put in a drain valve? Any suggestions would be greatly appreciated. Mark Tumarkin Gainesville, Fl Return to table of contents
Date: Thu, 30 Jul 1998 19:23:39 -0400 From: Mark Tumarkin <mark_t at ix.netcom.com> Subject: beer-b-que sauce, beer mustard A while back Scott Murman posted an interesting recipe for a beer based barbeque sauce. It had a fairly hefty looking pepper bill, although Scott said that most of the heat was cooked away. At the time I thought I'd have to try that. Well, I was getting ready to grill some chicken and went to the refrigerator to get the marinade sauce, only to find that some fool had put back the jar with only a 1/2 inch or so left in it. I hate when that happens, what kind of idiot would do that..... oops, I quess that would be me. Well, anyway, I was all set to grill but was sauceless. I thought hmm, now's the time to try a beer-b-que sauce. Some of the people over for dinner were not the type to appreciate hot flavors so I simply took a bottle of homebrewed barleywineand mixed in the remaining little bit of commercial sauce. That was just enough to thicken it up a bit.(If you are thinking I wimped out on the peppers - you're right, but read my beer mustard recipe below and maybe you'll cut me some slack). I let it sit for an hour and slapped it on the grill. I didn't say anything about the sauce till after everyone was eating. It was simple but, really good. Maybe next time I'll try Scott's recipe. If you like hot food, try this recipe for my Hot 'N Bothered Beer Mustard. It started out as a Martha Stewart recipe. But don't let that gross you out, it is significantly modified at this point! Ingredients: 1 Cup brown mustard seeds 1/4 Cup yellow mustard seeds 1 Cup dark homebrew beer (something nice and malty though hops don't hurt!) 1 Cup white wine vinegar 1 Cup mustard powder combined with 1 Cup water (let sit 20 minutes) 1 teaspoon salt 1 teaspoon allspice 1/4 teaspoon ground tumeric 1/4 teaspoon ground mace 6 or 8 habanero or scotch bonnet peppers 4 ozs. fresh-ground horseradish Combine mustard seeds with beer and vinegar in a non-reactive container - like a plastic bowl with a sealing lid. Let sit 48 hours, stirring occasionally.Add more liquid if it seems too stiff. Reserve some of the seeds to add back after processing to make the mustard grainy. Then mix in remaining ingredients and run through a food processor or blender until smooth. The amount of peppers and horseradish can be adjusted to your taste, although if you don't want to make a hot, flavorful mustard then it's not worth the trouble. Just go buy some commercial mustard, there are a lot of good choices. But try this and take some to your next beer club picnic - try this on those brats boiled in beer and I'll gaurantee it'll be a hit. Mark Tumarkin Gainesville, FL Return to table of contents
Date: Thu, 30 Jul 1998 19:37:04 -0700 From: "Mike Piersimoni" <msp at dplus.net> Subject: Hacker-Pshcorr Weisse Anybody have a good clone recipe of Hacker-Pschorr Weisse. Lots of banana notes. I would greatly appreciate it. Thanks Mike Return to table of contents
Date: Thu, 30 Jul 1998 21:12:48 -0400 From: "Marc Battreall" <batman at terranova.net> Subject: Force Carbonation Method (Pt2) Greetings All, Sam Mize pointed out to me that a post I made yesterday regarding a method that I recently used to force carbonate a Corny keg of IPA merely referenced you all to a web page and did not include the actual procedure. By doing this I neglected to make this a permanent reference to the HBD Archives. Good point Sam, thanks. Please bear in mind that I did not invent this procedure and all credit due goes to Robert Arguello (or whomever taught him how to do it). It's real simple and quick, and as previously stated, quite effective. Here's how it's done: Cool the Corny keg to at least 45F or cooler. This is important because cold beer absorbs CO2 better than warm beer. Sit in a armless chair or on a stool and place the keg in your lap perpendicular to your legs with the gas intake valve up. Apply 35 psi of CO2 while gently (repeat gently) swaying it side to side. You will hear the gas bubbling the beer inside. Do not shake the keg. Robert recommended that you do this for 4 minutes. I did it for 5 minutes and had good results. After 5 minutes of swaying, remove the gas line and very slowly (repeat slowly) bleed off all the pressure in the keg. You will get a little beer spewed out of the pressure relief valve, but it's only a few ounces if you do it right. Then re-pressurize the keg to your normal dispensing pressure. I only one 16 ounce glass of mostly foam, but all the subsequent pours have been great! I did have a few more glasses of slightly hazy brew, but it cleared up after about 36-48 hours. The head that is formed (on mine anyway) is tight, creamy, lacy, and lasts to the bottom of the glass. Please bear in mind that this will not "repair" a headless beer that is due to some disparity in your brewing process. Standard waiver applies....YMMV. I took a growler full of this brew to my homebrew club meeting lastnight and it was a smash hit. The head made the 4 trip from the tap to the table!! If you want a full blown printout of Robert's procedure, get it at his web site. (Yes it's still there Sam, at least as of two days ago) Enjoy Marc ======================= Captain Marc Battreall Backcountry Brewhouse Islamorada, Florida batman at terranova.net captainbrew at hotmail.com Return to table of contents
Date: 31 Jul 98 00:27:28 MDT (Fri) From: rcd at raven.talisman.com (Dick Dunn) Subject: RE: carboy safety Before the practice of using glass carboys for water becomes entirely obso- lete, we ought to pick up some lessons. One in particular is that the folks who deliver 5-gal bottles have long used a "handle" that has a hand- grip and a fork that grabs the carboy just below the molded-in bulge in the neck. This indicates that our ubiquitous carboy handle is probably quite safe (and that their _sotto_voce_ instructions are mostly intended to try to keep the ambulance-chasers at bay) even if handling full carboys. I know that "It hasn't failed so far" is a weak argument from any sort of technical/scientific standpoint, but I've been using the carboy handles almost since they were introduced, without a problem. I can imagine that you'd be able to gorilla up a difficulty, but I think you'd have to work at it. There are other points to beware, though. For one, carboys are terminally anti-social, so don't ever try to get them together. (I don't know how they mate, but it's not while we're around. Don't even get them close to one another.) Two out of my few iron-clad rules are: * Never attempt to carry more than one carboy at a time. No, not even if they're empty...not only are they anti-social; they are jealous. You can't give attention to more than one at once, and if one senses you're only paying attention to the other, the first one will get you. * Never do anything with carboys unless you're wearing good solid foot- wear. (Even good sandals are an invitation to disaster.) You never intend to break a carboy, but if it does happen you're going to find yourself in the middle of a mess of very wet sharp nasty glass, and you're going to want all the help you can find to get out and grab something to clean it up. - --- Dick Dunn rcd at talisman.com Hygiene, Colorado USA ...Mr. Natural says, "Get the right tool for the job." Return to table of contents
Date: Fri, 31 Jul 1998 16:09:16 +1000 From: Peter.Ward at bankerstrust.com.au Subject: Storage of CP Filled Bottles I have only been using a CP filler for a few weeks and all the bottles I have filled so far have been consumed within a week of filling. I would like to store bottles for much longer but first would like to know how well they will keep. Basically, the beer is chilled and carbonated in the keg, bottled, and then stored for weeks/months at room temperature. Then it is chilled again before being served. Will it deteriorate in any way while it is being stored at room temperature? My guess is that provided the temperature doesn't get too extreme it should keep as well as bottle-conditioned beer, however I have had one homebrew shop owner tell me that beer (including commercial beer) doesn't like getting warm after having already been chilled. Peter Return to table of contents
Date: Fri, 31 Jul 1998 12:00:14 +0100 From: anderson at ini.cz (Bill Anderson) Subject: Mobile Lagering Dear Fellow HBDers I've found myself in a rather difficult situation, which I hope you could help me solve. I have more than 150 liters (300 beers!) of brew lagering in stainless steel tanks (kegs, actually), owing to my good fortune of working with a small brewery here in rural Bohemia. I am forced to relocate back to the US sooner than anticipated, and don't wish to lose my precious lager (who would?), and hope to ship it back with me. My questions to you: What kinds of detrimental effects will the brew suffer during shipping? To what extent? Is it theoretically possible to lager during transport, and bottle in the US? What customs and agricultural nightmares would I face at the US border? Shipping lager tanks vs. bottles; what's the freshness factor? Could there possibly be any positive outcome to this, or am I completely demented over the loss of my beer? Why me? Thanks in advance, and I look forward to your thoughts. -Bill Anderson anderson at ini.cz "In the worm universe [of dreams], there is nothing unusual about a dairy cow seeking a pair of pliers. A cow is bound to get her pliers sometime. It has nothing to do with me." -Haruki Murakami; A wild sheep chase Return to table of contents
Date: Fri, 31 Jul 1998 07:20:45 -0400 From: denali at epix.net (Earl & Karen Bright) Subject: inactivity I am a new homebrewer and just did my first batch Weds night. It is now Fri. morning and still have no activity. I followed the directions to the letter. Any suggestions, shoule I wait longer, repitch more yeast, please help???? Earl Bright Return to table of contents
Date: Fri, 31 Jul 1998 13:17:01 +0100 From: "Mort O'Sullivan" <tarwater at brew-master.com> Subject: yeast growth vs. biomass Steve Alexander argues that the rate of fermentation is dependent on yeast biomass and not yeast growth. Then Peter counters by quoting Lyn Kruger (from Siebel Short Course): >"Governing principal in fermentation: >The rate of fermentation will depend on the rate and extent of yeast >growth." Now I'm sure Lyn Kruger knows a thing or two about fermentation and probably offered this "governing principle" under the assumption that standard commercial brewing practices are being followed (i.e. pitch yeast at about 10-20 million cells/ml). Under these conditions, yeast growth does govern fermentation rate, but only because yeast growth increases yeast biomass. Technically, Steve is correct in saying that fermentation rate is dependent on viable biomass, and not growth. I have some recent data from my own experiments that illustrates this point perfectly: Fermentation 1: Pitch healthy yeast into 12*P wort with 7ppm O2 at cell concentration of 1.35 x 10^7 cells/ml After 24 hours: yeast has grown 10-fold (to 1.42 x 10^8 cells/ml) and gravity has fallen to 5.4*P. Fermentation 2: Pitch starved yeast into 12*P wort with 0ppm O2 at cell concentration of 1.39 x 10^8 cells/ml After 24 hours: yeast growth is negligible (to 1.46 x 10^8 cells/ml) and gravity has fallen to 5.0*P. This data shows clearly that fermentation rate is governed by biomass, not yeast growth. Cheers, Mort O'Sullivan Edinburgh, Scotland Return to table of contents
Date: Fri, 31 Jul 1998 08:46:31 -0500 From: "Joel Plutchak" <joel at bolt.atmos.uiuc.edu> Subject: Re: Oven mashing? IN HBD #2783, Badger [love that name!] wrote: >can you use your oven for mashing? like simple steeping of specialty grains >but real mashing? toss all teh grains in your brewpot, put it into the >oven, turn it to 150, let it sit for an hour, (or more to let it heat up?), >then crank it up to 170? My opinion is no. You'll spend a *lot* of time getting the mash up to 150 (even assuming your oven thermostat is anywhere close to being accurate), which will drag it through a bunch of temperature ranges which have been long discussed here as having negative consequences. (Somebody more chemically inclined can get down and nasty with the details.) And that's just for starters. That said, I mash in a canning pot on the stovetop, but put the pot in the oven for keeping the temperature stable. I generally set the oven on 150, then just turn it off for the duration. Spot checking shows a temperature change of only a degree either way between the start and end of mash. YMMV. - -- Joel Return to table of contents
Date: Fri, 31 Jul 1998 09:51:22 -0400 From: Dave Hinrichs <dhinrichs at quannon.com> Subject: RE:Oven mashing? >can you use your oven for mashing? like simple steeping of specialty grains >but real mashing? toss all teh grains in your brewpot, put it into the >oven, turn it to 150, let it sit for an hour, (or more to let it heat up?), >then crank it up to 170? pour it into a collander (big one) and pour 170 >deg water thru it? This is what I use, It is cheap and a good way to learn the mashing process. I am currently gathering the equipment to go to full mash, since I have learned how easy it can be. The biggest hassle is to transfer the mash from the pot to the lauter tun. I use two 2 gallon buckets with the inner drilled to become the big collander. Check out Ken Schwartz's web site on partial mashing, http://home.elp.rr.com/brewbeer *************************************************************** * Dave Hinrichs E-Mail: dhinrichs at quannon.com * * Quannon CAD Systems, Inc. Voice: (612) 935-3367 * * 6101 Baker Road, Suite 204 FAX: (612) 935-0409 * * Minnetonka, MN 55345 BBS: (612) 935-8465 * * http://www.quannon.com/ * *************************************************************** Return to table of contents
Date: Fri, 31 Jul 1998 06:57:21 -0700 (PDT) From: Steve Jackson <stevejackson at rocketmail.com> Subject: Re: PBW - ok for glass? In HBD # 2783 (July 31, 1998), Charley Burns wrote: >> In one of our local HB shops this afternoon I got a couple of "sample packs" of Five Star PBW. Says to use it "warm". HB shop dude says use 175F water if possible. My questions are: how long is it supposed to soak (2 min, 2 hours, 2 days????) and can I use it on glass carboys? The directions only say to dissolve one packet into 2-5 gallons of warm water. << First off, see if you can get a copy of more detailed instructions from the shop. I know they exist, but they are usually packaged with the PBW "kit" that contains several packets of PBW and some Star-San. As for using it on glass, it is perfectly acceptable to do so. Fix mentions its use in "An Analysis of Brewing Techniques" (and, incidentally, classifies it as one of the most effective cleaners, as well as one of the safest to use). The literature that comes with the PBW kit includes instructions for use on glass. I have used PBW on the 6.5 gallon carboy I use for a primary fermenter. In the past, I've soaked a vinegar solution in there for several days to sort of remove the hard-water film I get in the carboy after a few batches. The vinegar did an OK job, but I had to soak for several days and then scrub like hell. For my most recent cleaning, I used one packet of PBW in a nearly full caroby. I didn't measure the temp. of the water, but it was what I would consider warm to the touch (incidentally, I don't recall seeing the 175 figure in the PBW literature, and Fix indicates PBW is effective at safe, i.e. lower, temperatures). I soaked for about an hour and then did some gentle scrubbing with my carboy brush. I missed a couple spots, so they didn't get 100 percent clear, but the carboy was about as clean as it was when I bought it. I'm guessing if I let it soak overnight (which I couldn't do, since I needed the tub), it would have come out perfectly clean. A brewing friend of mine cleans his carboys with PBW using a longer soak than I did, and they sparkle. -Steve in Indianapolis _________________________________________________________ DO YOU YAHOO!? Get your free at yahoo.com address at http://mail.yahoo.com Return to table of contents
Date: Fri, 31 Jul 1998 10:46:26 -0400 From: "Watkins, Tim" <Tim.Watkins at analog.com> Subject: Pitching Temps In HBD 2783, Sam Mize beats himself up and calls himself a maroon for giving bad advice about the pitching temp for an ale. I'd have to agree with Sam's original post, but not his second post. Dion said "Today ... my CF chiller only managed to cool the wort to 82F. Well, I pitched anyway. As normal, within an hour, I had activity in my blowoff hose. So, the higher than normal pitching temperature appears to have been OK for the yeast." That fact that there was activity within an hour, seems to indicate that there was active fermentation. I highly doubt that five gallons of 82F wort would cool down to 70 degrees within an hour. It sounds like the initial ferment would have happened at a higher than optimal temperature, so there *may* be some higher alcohols/esters in the mix. This is, of course, dependant on yeast strain, etc. Dion, If you could keep us informed on how this batch turns out, we'll at least have a data point to start from. Tim Watkins Lowell, MA Return to table of contents
Date: Fri, 31 Jul 1998 09:41:00 -0500 (CDT) From: Samuel Mize <smize at mail.imagin.net> Subject: Oven mashing overview; horizontal cornies Greetings to all, and especially to: > From: Badger Roullett <branderr at microsoft.com> ... > can you use your oven for mashing? I used the search engine at the web site to look through the last three years of posts to HBD that include "oven" and "mash." (hint) Several people mash in their oven. All but one mashes in a kettle and not in a cooler. (OK, the one using a cooler was doing two different mashes.) Most use the oven to maintain temperatures. A simple infusion to one temperature is most common. Some do multiple temperatures by adding hot/boiling water or returning to the stovetop. A few people use the oven to boost to the next rest temperature. I would expect this to give a very slow rise from one temp to the next; this is either good or bad, depending on what you wanted. Some people mash overnight in a warm oven. Domenick Venezia in '96 says: "Another trick is to preheat your grain in the oven to your first target temp, then just combine it with water at the same temp." I use a cooler, but I may try this. > pour it into a collander (big one) and pour 170 > deg water thru it? HSA city, dude. You don't want to aerate your wort while it's above about 104F (Hot-Side Aeration, bet you knew that), and pouring water through a strainer or colander aerates it very well. (I do that to aerate for fermentation.) If you're willing to drill a hole in your kettle, install an EasyMasher. Hit Jack Schmidling's web site (http://ays.net/jsp) for ordering info AND info on how to make your own. (That dirty money-grubber, it's got to be a trick somehow...) If you don't want drill your kettle, build a laeuter tun. This is just a container with a filtered drain, and tubing so you can drain into the kettle without a lot of splashing. You gently transfer the mashed grains to the laeuter tun (avoid splashing) and sparge them. You can build a fancy manifold out of copper or heat-resistant PVC. You can install an easy masher. I use a cooler, and I just wire a choreboy-type copper scrubber inside at the outlet. The grains do the real filtering anyway, the choreboy just keeps grains from popping loose and flowing out. I don't use separate mash and laeuter tuns, I do infusion mashes in my cooler with heated water (which is also dead simple). This should be enough hints to guide your research. If you want suggestions for a specific mash/laeuter design, feel free to email. - - - - - - - - - - > From: "Larry Maxwell" <Larry at bmhm.com> > Subject: Fermenting in Cornies > The idea > is to ferment in cornies laying horizontally rather than standing > vertically. Sounds not unreasonable, but I haven't heard of anyone doing it. You might be putting more faith in your gaskets than some people would find comfortable. Also, you'll have to lift them suckers into the rack. > The only real drawback that I can think of is that I > suspect at least a gallon or so of space above the upper port is wasted. You could use a bent tube on the upper port, inside, to reduce this wasted space, perhaps. On the other hand, I'd PREFER to have a gallon or so of headspace for fermentation. On the other other hand, a bent tube would put your blowoff outlet up above the main body of the kraeusen, so you'd be mostly blowing out CO2 instead of beer. You want to be real real REAL careful about your blowoff clogging. These outlets are much smaller than the mouth of a carboy. They are (I think) about the size of a siphon hose, and those occasionally clog when used for blowoff. There's no stopper for it to blow out, either. I don't know HOW you'd deal with a clogged and overpressurized corny of still-fermenting beer laying on its side. You could always do the primary fermentation upright, then put them into the rack once the kraeusen has subsided. This would let you do the primary fermentation semi-open (loosely covered), or with a homebuilt lid with a big opening for a blowoff tube. If you're a mechanic, you could build such a lid that would seal firmly, so you could use it horizontally. HORIZONTAL SERVING: If you like CAMRA-style real ale, this would let you dispense without using CO2, or with only a gently CO2 blanket to prevent oxidization (not purely OK by CAMRA standards, but many CAMRA members consider it a good idea). Best, Sam Mize - -- Samuel Mize -- smize at imagin.net (home email) -- Team Ada Fight Spam: see http://www.cauce.org/ \\\ Smert Spamonam Return to table of contents
Date: Fri, 31 Jul 1998 07:26:22 -0400 From: "Anton Verhulst" <verhulst at zk3.dec.com> Subject: TSP? >Jeff Winkler asked about getting TSP stains out of his carboy. I have left TSP >in contact with glass for extended periods without getting any film or residue. >However, my water is extremely soft so I suspect the deposit is from minerals >in the water, probably calcium. I would try rinsing with vinegar. > >John Wilkinson Since TSP has been getting a bad rap from the Environmental Protection Agency, A product called "TSP substitute" (with "substitute" in small letters) is fairly prominant. This stuff does not work as well as real TSP and has been known to leave a residue on glass. This may be Jeff Winkler's problem. I'm anticipating the day when TSP will be banned in the US and have bought what I anticipate to be a lifetime supply (10 pounds). - --Tony V Return to table of contents
Date: Fri, 31 Jul 1998 11:30:21 -0400 From: "David R. Burley" <Dave_Burley at compuserve.com> Subject: Perry/Bisulfite, Brewsters: Dick Dunn says about my suggestion to use 1\8 tsp of sodium metabisulfite per 5 gallons when making perry: "I'm curious about the amount, too. 1/8 tsp is approximately one Campden tablet." 1/8 tsp in 5 gallons is sufficient to provide about 30 ppm of sulfite at a pH less that 3.3. This is not sufficient to be a bio-active concentration which the 1 Campden tablet per (British) gallon is. 30 ppm is sufficient to prevent non-enzymatic browning due to oxygen presence in the fresh juice and in the still perry, since sulfite is also a good antioxidant. I suggest you try this technique, Dick, and compare the difference - you'll like it. Dick also says: "Oh, one more thing: If you do sulfite the juice, you need to wait about a day and then inoculate it with a yeast starter, since the sulfite is pretty good at killing off the natural yeast you might otherwise use." Not in this case of 30 ppm, as this amount will not interfere with the yeast, but I always pitch a wine yeast to avoid the aceto bacterial growth that results from too long sitting in an aereated state before the low population of natural yeast can become acitve. Typically bacteria are inactivated at 50 ppm and yeast are inactivated at 100 ppm, so if you want to do it "naturally" and not use a starter, but still make the best perry by avoiding acetification, add 1/4 tsp per 5 gallons ( 60 ppm). If you want to pitch yeast at this level of sulfite, I wait a few hours ( like 4) and pitch the dry yeast dissolved in cold boiled water. This same technique can be used with apple cider also. Trick is to get the sulfite to the juice a soon as possible after pressing. As far as "natural" goes, remember that some wine yeast make sulfite. Sulfite in the form of sulfur candles has been used in making wine for more than two millenia by Greek, Roman and French vintners. Although I know this was not your direct point , Dick, I see people are often concerned by the "contains sulfites" label on wine bottles from France. I think this marketing ploy ( like "contains no tropical oils" by US oil producers) by nitrogen-using, large US vintners has gone far enough. I have yet to see any reason not to use this simple compound in moderate amounts and challenge anyone to provide me with scientific documentation that it is harmful in the amount that normally occurs in wine. This is especially true, since we can routinely detect 100 ppm of sulfite by smelling it and won't drink wine at this high (yet safe) level. The simple act of pouring wine into a glass significantly reduces the concentration of sulfite. As wine ages the concentration of sulfite disappears slowly. 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: Fri, 31 Jul 1998 09:59:53 -0600 From: Ken Schwartz <kenbob at elp.rr.com> Subject: Oven Mashing / Acetic Sanitizer Badger asks: > can you use your oven for mashing? like simple steeping of specialty grains > but real mashing? toss all teh grains in your brewpot, put it into the > oven, turn it to 150, let it sit for an hour, (or more to let it heat up?), > then crank it up to 170? pour it into a collander (big one) and pour 170 > deg water thru it? Since it will take "too long" to *change* the temperature of a typical mash in the oven, your best bet is to use the oven instead to *maintain* the mash temeprature after establishing it on the stovetop. My gas oven will hold 150F just fine but I suspect many (especially electrics) won't do well below 200F. An experiment I tried recently with a small 155F mash (3 lb grain + 1 gal water) and a 200F oven gave me a 3F rise in 30 minutes. Perhaps a starting point would be preheat to 200F, place mash in oven, turn off heat after say 20 minutes. The slight bump in the temperature profile shouldn't cause too much grief, and the oven should stay hot enough for the remaining 40 minutes or so to keep you within a couple degrees of your target. This is an excellent & relaxing mashing method for parial-mashers especially, since you typically use a single-infusion type mash in a fairly small vessel. Heat your water, mix in the grains, stick it in the oven. No more scorched mash and hotspots. ===== Michael J Brown offers a recipe for sanitizer: > To make it up, get one pound of glacial acetic acid (99% > acetic acid) and dilute to 10% in water -- remember to add acid to water, > OK? Then add it to 3% hydrogen peroxide in a 1:3 ratio (i.e. 1/4 acetic Me no chemist. Scared of acid. Michael, since regular ol' vinegar is 5% acetic acid (if memory serves), is that close enough (or can we use twice as much vinegar as 10% acetic?)? - -- ***** Ken Schwartz El Paso, TX kenbob at elp.rr.com http://home.elp.rr.com/brewbeer Return to table of contents
Date: Fri, 31 Jul 1998 12:30:36 -0400 (EDT) From: Some Guy <pbabcock at oeonline.com> Subject: Horizontal Bop... Greetings, Beerlings! Take me to your lager... > From: "Larry Maxwell" <Larry at bmhm.com> > Subject: Fermenting in Cornies > The idea > is to ferment in cornies laying horizontally rather than standing > vertically. I build a rack that supports the cornies at a 45' angle. This takes care of minimizing the headspace requirement as well as provides a surface similar to a cylindroconical fermenter's neck (at least one side)... 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 Brew Page http://oeonline.com/~pbabcock/brew.html "Just a cyber-shadow of his former brewing self..." Return to table of contents
Date: Fri, 31 Jul 1998 13:18:14 -0500 From: Tim Burkhart <tburkhart at dridesign.com> Subject: Proper Iodophor Temp. What is the optimum water temperature for the use of Iodophor? Michael J. Brown's informative post on sanitation (HBD #2783) mentioned... "Second, there is Iodophor, which when used at cold temperatures, 25ppm for 3~5 minutes makes for a good inexpensive alternative." I have been using warm to hot temps for my Iodophor sanitizing. When I used bleach I knew to keep the water cool, but have not found any specific info about proper water temp with Iodophor. It might be on the bottle somewhere, but the tiny, dark green lettering against brown Iodophor makes reading a PITA. I have not had any infection problems with using hot water and Iodophor. I'm just curious if there is an optimum temperature. Tim Burkhart Kansas City Return to table of contents
Date: Fri, 31 Jul 1998 12:24:40 -0600 From: Bruce <cabin11 at zianet.com> Subject: Another way to force carbonate Just get an extra *out* connector for your corny kegs (to fit the dip tube side). Make a gas line from your CO2 tank to the *out* connector of your chilled keg. Slowly increase the pressure to 13 psi or so (depending how many volumes of carbonation you want). There is a useful carbonation pressure table at: http://hbd.org/brewery/library/CO2charts.html The bubbles rising through the beer expose a much larger surface area and provide mixing. The earliest bubbles probably don't even make it to the surface. The beer will carbonate in several hours. bruce Return to table of contents
Date: Fri, 31 Jul 1998 11:29:41 -0700 From: "Gregory A. Lorton" <glorton at cts.com> Subject: Women Brewers, Little Fermenters, and Carboy Safety In HBD#2783, Mike wrote: "I've been kinda perplexed about the lack of women brewers too (in my own dumb guy sort of way). <snip> Here's the only idea I can come up with... Most brewing is done in 5 gallon batches. At some point, (regardless of equipment for most everyone) you've got to pick up the beer and move it. That means being able to routinely lift at least 40 to 50 pounds, without a good way to hold it." Maybe one answer is to use 3-gallon or 2.8-gallon glass carboys. When they're full they weigh only 30 to 35 pounds, and they seem easier to get a hold of and move around. And they're cute! (oops, I didn't mean to type that. Ignore that last sentence!) And they also say size doesn't matter! (oh no, not again!) Actually, I switched to 2.8 and 3-gallon fermenters four years ago, mainly because of the problems described in HBD in the last week and a half about carboy safety. Prior to that I had twice dropped a 5-gallon fermenter, once just after pitching the yeast and the second time as I was getting ready to bottle. I can pick up a small fermenter with one hand to help get a better grip, and I haven't dropped one (YET!). After I made the change, I realized there were a number of other advantages, too. Since the brewing volumes are smaller, you don't need quite as big a SS pot. I use a Phil's Lauter Tun, and with proportionately less grain (40% less), the lautering and sparging goes quicker. I sold my 5- and 6.5-gallon fermenters. This is kind of a contrarian viewpoint, with lots of serious homebrewers looking for bigger equipment and brew sizes, but I'm not a gadget guy (I'm more of a process guy) and I like the little batches. It means I've got to brew every two weeks instead of every three, but that's a lot of the fun for me. Greg Lorton of the Schweindander Nanobrauerei Carlsbad, CA Return to table of contents
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