HOMEBREW Digest #3091 Sat 24 July 1999

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	FORUM ON BEER, HOMEBREWING, AND RELATED ISSUES
		Digest Janitor: janitor@hbd.org
		Many thanks to the Observer & Eccentric Newspapers of 
		Livonia, Michigan for sponsoring the Homebrew Digest.
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Contents:
  The loss of the last good man. ("Grow, Roger H")
  brian rezac and the aha (JPullum127)
  brew pub suggestions (Mark Tumarkin)
  Stout Season (hal)
  Malt sandwiches (Randy Ricchi)
  Fools and dying organizations... ("Timothy Green")
  hop utilization by style ("glyn crossno")
  Re:Re:Newbies for breakfast? (ThomasM923)
  Glycol/Tips (AJ)
  BYO Magazine (David)" <drussel3 at ford.com>
  Is it Phil, or is it Jill? ("Alan McKay")
  your AHA renewal ("Alan McKay")
  basements and beer (Marc Sedam)
  Mills (Dan Listermann)
  Brian Rezac and Paul Gatza's explanation (Jeff Pursley)
  re: Glycol? (John_E_Schnupp)
  re: Ring Burners Needed - not complete brewstands (John_E_Schnupp)
  Cold room & glycol (fridge)
  Long Serving Lines,apology (Dave Burley)
  Replies on Ring Burner Search ("SCHNEIDER,BRETT")
  Squirting and rapping ("Christopher Farley")
  AHA & Brian Rezac (Gary D Hipple)
  Doctor in the Dictionary & a mild ale (Joe Perrigoue)
  CO2 Charts / Seattle Brews / Skunky Boil? (PRS) - CPC" <PRS at NA2.US.ML.COM>
  Re: Ring Burners Needed (Dan Jeska)
  Ring Burner Elements ("Poirier, Bob")
  RE: Glycol ("BeerLvr")
  RE: Ring Burners Needed ("BeerLvr")
  Refrigerated Yeast (James Scott Johnson)
  oak barrels ("Mike Kauffman")
  AOB Explanation (Peter Owings)

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---------------------------------------------------------------------- Date: Wed, 21 Jul 1999 16:20:10 -0600 From: "Grow, Roger H" <GrowRH at LOUISVILLE.STORTEK.COM> Subject: The loss of the last good man. Yes, they did it. No matter what they print in defense, the AHA sacked the only employee who gave a shit about the members. I'm sure Paul or Chuck or maybe even Bob if he pops his little weasel head up long enough to care, will write a condescending little reply to the public posts on the HBD and rationalize their decision, but the fact remains that they just lost the best man they had. Personally I have mixed feelings about Brian leaving. He loved what he did, many times I'd try to call him at home at 8pm only to be informed he was still at work. Hell, the night before the knife struck his back I was with him in a brewpub as he was telling a couple of customers about the GABF and the local homebrewing club and explaining to some other customers about lambics and yeast. Actually the whole evening speaks to the fact that he's a beer guy 24/7: I was there to visit the brewer (that Brian introduced me to, by the way) and collect some yeast to replace a batch of bad yeast in my brewpub. He saved my ass. Why was Brian there? To follow that generous brewer to Golden and give him a ride home, 40 miles in the opposite direction of Brian's home. I'm sad to see Brian leave a job he loved (and lived) but I'm glad that particular tax free bureaucracy will no longer benefit from his talent. The same not for profit establishment (with 9 out of 21 employees being managers, you do the math) who held the World Beer Cup Finals in the undisputed center of the brewing universe, Rio de Janeiro?(oh did I mention, Chucks wife is from Brazil? Hmmm...) The same tax evaders who spend $300,000 on Charlie and his travel but have to lay off a bunch of their staff because of financial problems. The crooks don't deserve Brian. Someone asked last week why people hated Chuck, why is everyone so hard on him. Is it jealousy? Well yes, it's jealousy, I'd love to bilk the public for six digits a year, hire a bunch of yes men and fire the only guy who didn't kiss my ass. Of course, I'd have to kill myself when I got home for the shame of it all, but that's me. I'd love to collect royalties by compiling recipes (other peoples recipes) from the nationals and putting them in a book. I'd love to keep selling my homeberwing how-to book with scores of obvious errors without bothering to correct them. Jealousy? Maybe. Mostly outrage and disgust. I feel sorry for the new homebrewer who thinks his AHA membership is the answer to all his questions and prayers. He will find better information on the web from people who ACTUALLY brew beer. Good luck seeing anything out of the AHA as inspired as the Big Brew and good luck getting your phone call answered after 4:30 when Paul leaves in a puff of smoke. I'm kinda glad Brian is gone because now I can tell it like it is without worrying about repercussions for him. Brian deserves better and I think he'll find it in a hurry (probably at twice the salary). In me, the AHA has lost a member, a homebrew club and any shred of respect I held for them. Roger H Grow Homebrewer Microbrewer Second highest homebrewer (damned Mt Whitney) FORMER AHA member Return to table of contents
Date: Wed, 21 Jul 1999 18:42:32 EDT From: JPullum127 at aol.com Subject: brian rezac and the aha i am really sorry to hear of the aha's latest stupidity. brian was a breath of fresh air in a musty organization and i think he was really starting to accomplish some things. i guess thats why he was fired. everytime i start to think nice things about the aha they immediatly bounce me back down Return to table of contents
Date: Wed, 21 Jul 1999 21:46:11 -0400 From: Mark Tumarkin <mark_t at ix.netcom.com> Subject: brew pub suggestions Ed Wolfe, a good friend of mine and beer judge, is going to be leaving Gainesville soon for East Lansing. He asked me to post to the HBD and ask for suggestions of must see brew pubs on the way. He specifically asked about Atlanta, Nashville, and Indianapolis. I'd greatly appreciate any suggestions to pass on to him. Where is Three Flloyd's? I know it is in Indiana, but what city? I had the chance to try their Alpha King, and those boys are not afraid of hops! That's the kind of recommendations I'd like to get for him, so any great places y'all can suggest would be appreciated. thanks, Mark Tumarkin t Return to table of contents
Date: Wed, 21 Jul 1999 21:23:31 -0600 From: hal <hwarrick at springnet1.com> Subject: Stout Season Greetings all ! I earlier asked about making a " Heather Ale " and got back some greet responses. I think I've finally found a source of fresh Heather, so I 'm hoping to taste this much thought of beer. Ok now for another thought . My wife and I enjoy the taste of a good stout, and just the way this rolls off the tongue makes my want to try. Please just let my try. Ok here's the test. Brussel Sprout Stout...........? I don't think I'll need a large amount of sprouts, but I don't want to skimp on the brussel sprout bite you get on freshly steamed sprouts. Yes I like the little green things. Any thoughts of a good recipe ? Anybody ? Anybody ? Hal Warrick Return to table of contents
Date: Wed, 21 Jul 1999 22:14:57 -0400 From: Randy Ricchi <rricchi at ccisd.k12.mi.us> Subject: Malt sandwiches Lester Long made a beer with exactly two ingredients; Munich Malt and Saaz Hops. Boy, that must have been a dry beer! ;^) Return to table of contents
Date: Thu, 22 Jul 1999 01:47:23 -0400 From: "Timothy Green" <timgreen at eriecoast.com> Subject: Fools and dying organizations... Brian Rezac writes: >I've been fired...given the boot, axed, bounced, canned, discharged, >disemployed, dropped, let go, sacked, terminated. It's the policy of >the Association of Brewers not to announce such happenings, but I just >wanted to let you know and to tell you all how much I've enjoyed my >time at the American Homebrewers Association. Especially being able >to work for, and with, such a wonderful group of people...homebrewers. It seems that the organization that claims to want to stand for the homebrewer has succeeded in proving just how little they are in touch with those of us out here who are actually doing the brewing. I am an extract brewer who is normally not interested in the complicated chemistry and the fancy bells and whistles. I just want to brew my beer and associate with others who do. I seems to me that, ignoring the past record of the AOB/AHA, that Brian was just the type of brewer that I would want to have helping run my organization! Based on the information passed on by Brian, and the excellent Big Brew events the last two years, I was considering joining the AHA and attending the conference comming up in Detroit. I doubt that I will be willing to take part in an organization that acts at such cross purposes to supporting the homebrewing community. On the other hand, if Brian and a few others were to take it upon themselves to form a new organization in support of the homebrewing community, I would gladly join. Tim Green Return to table of contents
Date: Thu, 22 Jul 1999 07:22:44 -0500 From: "glyn crossno" <crossno at tnns.net> Subject: hop utilization by style larry land asked about hop utilization by style: I would suggest a great place that helped me get started in all this nonsense is The Brewery, now located at http://hbd.org/brewery/index.html. Thanks for picking it up HBD. Try looking in the Library under Hops. The article, Hop Profiles, posted by John Goldwaite based on L.D. Carlson fact sheet, is the first that comes to mind. Glyn Crossno Estill Springs, TN Return to table of contents
Date: Thu, 22 Jul 1999 08:32:52 EDT From: ThomasM923 at aol.com Subject: Re:Re:Newbies for breakfast? Phil Yates- Read the post again. I was quoting Randy Shreve quoting you. Sic 'im, boy. Thomas Murray Maplewood, NJ Return to table of contents
Date: Thu, 22 Jul 1999 12:54:32 +0000 From: AJ <ajdel at mindspring.com> Subject: Glycol/Tips Wayne Holder has aquired a glycol chiller. That's great! As for what to feed it - go to the auto parts store or warehouse discount store and buy "Sierra" antifreeze coolant. This is propylene glycol which is non toxic relative to the more commonly used ethylene glycol. Propylene glycol is thus much safer for you, your kids, your pets etc in the case of a leak to the beer (you) or the outside (kids,pets). I always like to point out that part of the treatment for ethylene glycol poisoning is a hefty dose of ethanol - ties up the alcohol dehydrogenase in your system so that it can't oxidize glycol to oxalic acid which is what really gets you in ethylene glycol poisoning (unoxidized glycol is excreted by the kidneys). I always recommend a prophylactic dose of ethanol when, for example, renewing antifreeze in the fall - just to be on the safe side. Todays Tips from Commercial Brewing: A couple of general remarks. The intent of these tips is to call attention to things that we as homebrewers have taken from commercial brewing practice. Not all home brewers will use them: many are definitely advanced. My original intent was to insert these as appropriate when my own posts touched on them but I think their universality is better appreciated if I flag them from other peoples posts. I don't intend to give anything but the sketchiest details except where they have not (to my knowledge) been discussed before. Hence the somewhat detailed explanation of ORP a few days ago. In yesterday's as todays digest three came up: 1) In #3089 Domenick Venezia mentioned oxygenation of yeast starters. Large breweries have yeast propagation tanks which are equipped with stirrers and oxygenators. By swirling the yeast it is kept in constant contact with nutrients in the broths and by continuous application of oxygen it is held in growth phase. The result is production of relatively more biomass and relatively less alcohol. Home brewers do this to. Those that have stir plates or shakers use them. Oxygen can be supplied in bursts separated by a half hour or so. If you give burst of O2 every half hour or so over the course of a day (the day before or a couple of days before brew day) you can grow an amazing amount of yeast pretty quickly. One more detail: be sure that there is lots of FAN in the broth. Use a yeast nutrient. In #3089 there were references to two techniques on my list (which I don't claim is all inclusive). 2) Alan Meeker mentioned using triangle testing. The triangle test is the accepted method for telling whether something you did really made a change in the beer. It's called a triangle test because three samples are tasted. Two of one beer and one of a second. Tasters are asked to pick the one that doen't match the other two. Statistical tables are used to determine the probability that you got the results you did by random chance. If this probability is quite low then you are confident that the test beer was really perceptibly different from the controls. 3) Dave Galloway mentioned the use of ascorbic acid as an antioxidant which I posted as a tip a few days back. Dave- use a little metabite as well. As I mentioned a couple of days ago oxidized ascorbic acid can in turn oxidize things in the beer. Make sure the thing oxidized is metabite and staling is prevented (or at least slowed). - -- A. J. deLange Numquam in dubio, saepe in errore. Return to table of contents
Date: Thu, 22 Jul 1999 08:53:37 -0400 From: "Russell, D. A. (David)" <drussel3 at ford.com> Subject: BYO Magazine Greg Remake in #3086 asks: > I was offered an annual Brew Your Own magazine subscription for about $28. > What is the Collective's opinion of this publication? Greg, Let me take a shot. I personally subscribe to BYO & Zymurgy. I on occasion pick up a copy of BT. I enjoy reading all 3 but they are all different. I would generically bin BYO as more of a beginner magazine. Something I would recommend to someone just starting out. It gives lots of recipies, style discussions, they add humor, reader articles, etc. They seem to concentrate on the extract brewer. On the other spectrum, BT I feel (as a fairly new homebrewer, 1.5 yrs) is more technically orientated, with in-depth experimentation results, technical analysis, in-depth style discussions. Zymurgy, I feel fits between them both. I enjoy reading all three, and get valuable information from all. Being an extract/speciality grain brewer, I am getting more bang for my buck with BYO & Zym. One thing to keep in mind, BYO is 12 issues a year, Zym is 6, I believe BT is also 6. Also, with Zym, you are paying for more than just a magazine, AHA membership, etc. - -- David Russell Ford Motor Company, Dearborn MI Return to table of contents
Date: Thu, 22 Jul 1999 09:15:15 -0400 From: "Alan McKay" <amckay at nortelnetworks.com> Subject: Is it Phil, or is it Jill? Phil Yates says : "Thomas, can I call you Tom? Let's get a little bit friendly here. Firstly, I do not appreciate the suggestion that Jill is helping me out with my posts. In fact in line with general HBD policy I am extremely infuriated by your comment and may just well report it to the police!" Um, Phil buddy, you are publishing your Email address as that of : "Phil and Jill Yates" <yates at flexgate.infoflex.com.au>" What the heck do you expect but for someone to be unclear on exactly who is posting the message? Regardless of how you sign the bottom of your messages, you yourself are signing the top of them with your wife's name. For an extra $5 a month my ISP gives us an extra username, password, email address and web space for my wife. So we each have our own separate accounts, email, and all that. I suggest that if your ISP does not offer this, perhaps you might consider changing to one who does. For it is you yourself who is responsible for the confusion. cheers, -Alan - -- Alan McKay OS Support amckay at nortelnetworks.com Small Site Integration 613-765-6843 (ESN 395) Nortel Networks Internal : http://zftzb00d/alanmckay/ All opinions expressed are my own. Return to table of contents
Date: Thu, 22 Jul 1999 09:17:02 -0400 From: "Alan McKay" <amckay at nortelnetworks.com> Subject: your AHA renewal Tim Neall says : "My membership come up for renewal in a couple months. I will throw my renewal card in the trash." Good for you, Tim! But please, don't just throw it in the trash. It won't make the point nearly as well unless you actually send an Email to the AHA and let them know exactly WHY you won't be renewing. You've already got the message written, now just pop it off to the AHA. cheers, -Alan - -- Alan McKay OS Support amckay at nortelnetworks.com Small Site Integration 613-765-6843 (ESN 395) Nortel Networks Internal : http://zftzb00d/alanmckay/ All opinions expressed are my own. Return to table of contents
Date: Thu, 22 Jul 1999 09:22:00 -0400 From: Marc Sedam <marc_sedam at unc.edu> Subject: basements and beer I always thought that basements were created (esp. in the northeast) to house the fruits of the harvest for the rest of the year before there was refrigeration. All the wine, beer, cider, crop seeds, canned and fresh veggies were kept cool in the basement and lasted longer as a result. In fact, I read once (and no, I don't have the citation) that it was common to get blocks of ice covered with sawdust and keep them in the basement during the warmer spring months as a way to keep things cool until the garden was producing again. Cheers! Marc Return to table of contents
Date: Thu, 22 Jul 1999 09:24:52 -0400 From: Dan Listermann <72723.1707 at compuserve.com> Subject: Mills Petr Otahal <potahal at postoffice.utas.edu.au> asks about building a mill. As far as gap in concerned, try real hard to make it adjustable. There is no way that you can find a compromise gap that will perform equally well with English 2 row and American 6 row to say nothing about wheat and rye. As far as gap range goes, at least touching to .125. More might be handy for passing the unexpected. If you decide to go with a fixed gap, you should realize that any so called "optimun" will be dependent on the knural and probably also the diameter. It is not necessary to drive both rolls, the grain will transmit power to the slave roll. Some see an advantage in driving them at different speeds. Inorder to avoid knuraling the roll diameters will have to be at least 8 to 10 inches in diameter. I have a 8" mill and the driving roll has a very slight knural, but its slave roll usually needs to be manually started. ( actually I haven't used it in years as I cannibalized it for parts) I don't know for sure, but I will bet that knurling stainless would be a pain. Dan Listermann dan at listermann.com 72723.1707 at compuserve.com Return to table of contents
Date: Thu, 22 Jul 1999 08:57:42 -0500 From: Jeff Pursley <JPursley at Tulsa.E2M.net> Subject: Brian Rezac and Paul Gatza's explanation The AHA posted the following response on their AHA Forum TechTalk-2, Wednesday, July 21 1999, Volume 01 : Number 304. Paul Gatza responded to a request for an explanation of Brian's firing. __________________________________________________________ from Paul Gatza: Yes unfortunately that rumor is true. I have known Brian since the first time he came in to the homebrew shop after his wife Nancy bought him his start-up kit. We are friends and will continue to be. Brian's amazing interpersonal skills did not, unfortunately, transfer into the administrative realm. Brian was in a probationary period and unfortunately did not meet the terms of that probation. It is a sad day at the AHA. Brian's legacy will certainly be positive as Big Brew showed how talented, creative and motivating he can be. There was another side that did not show publicly. Although I was disappointed with the lack of organization with this year's NHC, the missed deadlines and the wasted member dollars that resulted, that was not reason alone for taking this action. But it did continue a pattern of behavior that led me to lose confidence in next year's NHC had things continued on as they were. I presented Brian with a list of eight expectations, some of which were directed to standard employee/employer functions and others specifically related to the program work here. I felt he left me no choice and that continuing to employ him was an unfair use of member funds when he could not meet even the most basic item that any employer would expect of any employee. Believe me I wish it did not have to happen. ________________________________________________________________ Well, what do you think? I've been an AHA member for 4 years. So far the benefits have been slim. Zymurgy was helpful at first but I get little from it now. The Kansas City conference was a great time. It was my first conference and I got to meet many regular HBD participants. My homebrewing goals are to make good beer and to associate with good homebrewers. Is the AHA still worth my $$? Can we expect a better NHC or other services? Is this latest development with Brian a sign of better things or of worse things to come? How about some input on this from some AHA Board members. Where is the AHA going? What can we members do to see that the AHA becomes what we need it to be? Jeff Pursley Tulsa, OK Return to table of contents
Date: Thu, 22 Jul 1999 07:04:49 -0700 From: John_E_Schnupp at amat.com Subject: re: Glycol? Wayne, >I've recently acquired a small glycol chiller. Now I'm wondering what >the heck do I put in it? Do I just go to a refrigeration supply and ask >for glycol, or is there a trade name for the stuff? Go to a Auto parts store and grab some of the generic anti-freeze. Anti-freeze is basically a glycol (propylene or ethylene mixture. Use it in your chiller 100%, don't mix it with water (unless there are instructions to the contrary w/ the chiller). You can get special grades of glycols (i.e. electronic, that's what we use at the semiconductor plant where I work) but they are the same basic stuff with tighter controls for the composition of the liquid. The cheap auto anti-freeze should work fine. John Schnupp, N3CNL Dirty Laundry Brewery Colchester, VT 95 XLH 1200 Return to table of contents
Date: Thu, 22 Jul 1999 07:12:12 -0700 From: John_E_Schnupp at amat.com Subject: re: Ring Burners Needed - not complete brewstands Brett, >I have been searching the internet and emailing suppliers and hb shops >looking to buy only the cast ring burners and hoses w/regulators for adding >to my new brewstand. But so far no luck finding them as loose parts. Any >recommendations or sources people know of for these things? Think outside the box, i.e. instead of looking at homebrew suppliers look others. I got a camp burner from Harbor Freight. I tossed the little 6" legs that came with it. I think it was advertised around 35-40k btu. John Schnupp, N3CNL Dirty Laundry Brewery Colchester, VT 95 XLH 1200 Return to table of contents
Date: Thu, 22 Jul 1999 10:24:25 -0400 From: fridge at kalamazoo.net Subject: Cold room & glycol Greetings folks, In HBD#3089, Dave Burley asks for information concerning construction of a cold room in his new garage/hobby room. I'll repost a couple of paragraphs from one of my earlier posts as I think the info fits the situation: The first, and I believe to be the best choice in this case is to look around for business liquidation sales or auctions. Cold rooms of this size are very common and are often cheap to buy. I've been offered several over the years, free for the taking. These rooms are generally made up of foam-filled sheet metal panels that have been zip-screwed together. The refrigeration system is made up of several components. There will be a separate condensing unit that may be located outdoors to prevent heat rejection into the garage space. The evaporator and fans are usually mounted high on one wall and are designed to remove moisture from the air at the desired temperatures (low 30'sF). There will be a drain pan and line to carry away any condensate to a remote location. Be aware that an EPA certified technician will be required to reclaim any refrigerant in the system before you can disassemble the cooling components. When the room is reassembled, the tech will need to leak-check, evacuate and charge the system. There may be local laws requiring licensed technicians to perform *any* refrigeration-related work. Another possibility is to construct a well insulated room and install a small window air conditioner as the cooling unit. An external temperature controller may be needed to achieve temperatures below 50 degF. I would recommend 4" of rigid foam for insulation on the *inside* of a 2x4 framework. The foam would be two layers of 2" rigid board, installed with joints butted and sealed tight, and staggered between inner and outer layers. I'd also highly recommend a layer of 5/8" water-resistant drywall inside the foam to provide some fire resistance. Interior finish could be a vapor-barrier paint or something similar. In South Carolina high ambient temperatures and humidity will be a problem. Extra care will need to be taken to assure tight joints and door gasketing. Moisture removal will likely be the biggest part of the refrigeration system's job. Accurate sizing of the refrigeration system, whether it be a window a/c or commercial split system will be crucial in order to get the best dehumidification performance. Too large a cooling unit will not properly dehumidify, and too small a unit won't cool the room properly on hot days. In the same HBD, Wayne Holder asks what he should use in his newly acquired glycol chiller. In our large systems We use "Dowtherm", which is an ethylene glycol product we buy in 55 gallon drums from our water treatment contractor. For small systems I like to use one of the "Kids and pets safe" automotive antifreeze products. These are based on propylene glycol, which is used in many food products. The automotive antifreeze will have corrosion inhibitors and other additives which are useful in this application. Simply mix with distilled water according to package directions. Straight antifreeze is a poorer thermal transfer solution than one diluted properly with water. Hope this helps! Forrest Duddles - FridgeGuy in Kalamazoo fridge at kalamazoo.net Return to table of contents
Date: Thu, 22 Jul 1999 10:47:16 -0400 From: Dave Burley <Dave_Burley at compuserve.com> Subject: Long Serving Lines,apology Brewsters: Alan Edwards comments on ways to reduce foam from a keg and asks for a discussion of using this technique of adding a long serving line from keg to faucet. I have never tried adding great lengths of serving line - but would welcome experimental results of foam height & lifetime versus line length and a new variable I discuss below - line diameter.. Also, coiling the line may make a difference. Personally, I cannot see how it would work, at least the way it has been explained in the past (assigning some pressure drop per foot of line) makes absolutely no sense to me. A long line should slow the flow of the beer due to viscosity along the walls and turning points and valves (Reynolds #, wall effect), but the beer still has to come out at atmospheric pressure and starts out at the head pressure of the keg. Pressure drop per foot is then just the pressure differential ( which is the psig reading on the keg pressure valve) divided by the hose length. It may be that the contol of the flow rate using the long tube is more gentle than a pin valve ( at which foam could break out) and could explain some observations of better foam control with longer hoses. I even bought 30 ft of pressure tubing once to try the experiment but finally said "Nah, what do I do with all this tubing and all that beer in it?" I just keep my keg at 8 -10 psig If the slower flow and not some mystical drop in pressure per foot of line is the secret, why not just use a smaller diameter, shorter tube? Comments? Also Reynolds numbers ( a relationship between diameter, curves and such to allow a flow rate estimation are very dependent on the number of turns the fluid takes and it may be that the coiling ( tighter, looser versus a straight hose) will also slow flow. It may be possible to use a shorter hose of convential diameter, but wind it on a form ( say 2" diameter dowel) to produce a tighly wound coil ( and pinching it somewhat besides) to produce the same effect without the long hose cleaning and beer losses. Of course, if you are successful in reducing foam, you may end up with long serving lines, anyway, but it will be your friends! {8^) - ---------------------------- Well, I don't know how my personal mail to AlK gets onto the HBD, since I believe I have checked this over and over in our offline recipients list. Sorry for that and my apologies to Al. - ----------------------------- Keep on Brewin' Dave Burley Return to table of contents
Date: Thu, 22 Jul 1999 11:38:51 -0500 From: "SCHNEIDER,BRETT" <SCHNEIDERB at morganco.com> Subject: Replies on Ring Burner Search WOW! I had a flood of replies and they were all basically pointing in the same directions. Metal Fusion sells them and all loose pieces. No credit cards or COD - cash only transactions and they are supposed to ship after check clears. Need to work it out on the phone first: Metal Fusion 712 St. George Ave Jefferson, LA 70121 504-736-0201 800-783-3885 Also pico-Brewing Systems will sell them, and they have a two unit hose with a regulator assembly for plumbing them into my idea of one regulator or control for selection of one of 2 burners. They are on the web and their site is easy to find. Mike replied and would order them as he places his orders. Finally, Brinkmann at 1-800-HOT-5252 offers them loose part as well. I am also going in this weekend to a local Grill Master store. I was put their way by calling a propane gas company and they gave me a customer they had who they thought might be able to help. They have them in catalogues and can special order, so I hope to find various btu sized stuff in there and order them locally to support local suppliers of any kind. Again, thanks to the HBD for it's valuable assistance with actual brewing related questions -bas Return to table of contents
Date: Thu, 22 Jul 1999 11:00:52 -0500 From: "Christopher Farley" <chris at northernbrewer.com> Subject: Squirting and rapping AJ talks about rapping bottles to cause overfoaming in counterpressure bottle filling. This allows you to cap on foam, like in commercial brewing. It seems to me that the biggest problem I've had in counterpressure filling is with conservation of carbonation. Any foaming will necessarily diminish the level of carbonation in the bottled beer. I personally find it unproductive to cause foaming after I've painstakingly filled a bottle with the intent of eliminating foaming. Then again, I always lose a lot of carbonation from keg to bottle, probably because I can't bear to chill my bottles prior to filling. If only I had a walk-in cooler to fill bottles in... Christopher Farley Northern Brewer, Ltd. Saint Paul, Minnesota www.northernbrewer.com (800) 681-2739 Return to table of contents
Date: Thu, 22 Jul 1999 11:40:02 -0500 From: Gary D Hipple <ghipple at mmmpcc.org> Subject: AHA & Brian Rezac I received this reply from Paul Gatza at AHA after sending a message about my intention to let my membership lapse. Looks like it's a personal dislike for Brian Rezac that got him fired. Hi Gary. I am sorry that you have decided to let your membership lapse. There is a limit to the information I can provide. My decision was a personnel matter and not a policy matter. Personnel matters are private issues in businesses across the country. There is more to the story than can appropriately be divulged publicly. Having a strong national organization to promote the hobby of homebrewing is important in my opinion, and it weakens homebrewing in the U.S. when individuals and clubs are not a part of the national association. If your club decides to "unregister" with the AHA, let me know and I will deactivate your complimentary membership in the database and remove the listing from the website. I hope you decide to stay with us. - -- Paul Gatza Director American Homebrewers Association (303) 447-0816 x 122 736 Pearl Street (303) 447-2825 -- FAX PO Box 1679 paulg at aob.org -- E-MAIL Boulder, CO 80306-1679 info at aob.org -- AOB INFO U.S.A. http://www.beertown.org -- WEB - ----------------------------------- G Hipple 44 deg 55 mins N 93 deg 10 mins W Return to table of contents
Date: Thu, 22 Jul 1999 09:59:25 -0700 From: Joe Perrigoue <Joe at supply.com> Subject: Doctor in the Dictionary & a mild ale ALAN KEITH MEEKER wrote: >>refer those who get pissy about the use of the title "Doctor" to a latin >>dictionary. The word is derived from latin and predates the existance >>of "universities" by more that a thousand years. "Doctor" simply means >>teacher. I don't know why it is that people have the idea that >>universities have the sole right of conferring this title. >Oh, uh, right. Forgot to check my Latin dictionary. My /English/ dictionary on >the other hand defines doctor as a "qualified medical practitioner" or a >"holder of a doctorate." If doctor means teacher than I guess I should've been >addressing all my grade-school teachers accordingly, ooops. You should buy a better dictionary. >From Websters: Doctor 1 orig., a teacher or learned man -Note that this is the PRIMARY definition. The SECONDARY definition is that of a person who holds a doctorate. I really didn't want to jump into this mess but for the last few months that I have been following this list there has been an incredible amount of easily checked misinformation posted. Really folks, it only takes a few minutes to check something that is a question of fact, not opinion. "No one ever had Colonel Sanders arrested for pretending to be a military officer, nor is Doc Severinson in danger of prosecution for impersonating a physician." - John Bear Beer Content - ------------ I recently made a wonderful mild ale. It has a nice red\brown color and the most delicious taste. It is slightly sweet with a nice malt taste and slight bitter finish. Very tasty indeed. The recipe follows. 6 lbs. Munich malt extract(Alexanders or other) 1/2 lb. Munich malt 1/2 lb. Crystal malt 35L 2.5 oz. Liberty hops Yeast Labs English Ale Yeast(liquid) Steep grains to 170f and remove. Add extract and bring to boil, immediately add 1.5 oz hops. Add .5 oz hops at 45 min. Add .5 oz hops at 58 min. Remove from heat and rack at 60 min. Pitch yeast. Wait. Drink. Yummy! I let this one sit in the glass for a bit to warm up to ~55f before drinking. Joe Return to table of contents
Date: Thu, 22 Jul 1999 13:17:13 -0400 From: "Santerre, Peter (PRS) - CPC" <PRS at NA2.US.ML.COM> Subject: CO2 Charts / Seattle Brews / Skunky Boil? People have been interested in C02 charts here for a couple days now - but I thought I would post something possibly more useful. This is a formula that I came across (can't recall where, but if you know it's yours feel free to lay claim to it) while surfing around. Pressure = (-16.6999) - (0.0101059 * Temperature) + (0.00116512 * (Temperature * Temperature)) + (0.173354 * Temperature * Volume) + (4.24267 * Volume) - (0.0684226 * (Volume * Volume)); (All non-metric) The form might not be pretty since I was using this in a program that didn't deal with exponents, but it may be useful anyway. (I don't guarantee the accuracy of it, but it works for me.) - ------------------------------------------------ >> Can anybody offer any suggestions on good brewpubs, >> homebrew stores, etc. in the Seattle area? chris at northernbrewer.com >My condolences. Seattle isn't really known for beer. ;) Condolences? Bah! Just because a city isn't KNOWN for beer, doesn't mean there isn't good beer there. There are quite a few homebrew shops, clubs, and microbrews (don't know about brewpubs too much) in that area. - -------------------------------------------------- Here is a question in scenario form - Bright sunny Sunday morning. Brew day has arrived! Mash procedure went perfectly. Hit my 155.52'F mark perfectly. Mashed and ran off 6 gallons to my new brew pot (of course hitting my 1.055256 OG predictions perfectly.) Now I haul out the new gas burner and light up out in my driveway to begin my boil. Then it hits me - The sun. Sure is nice and bright today. I'm boiling my precious concoction in bright and direct sunlight (high noon by the time the boil finishes.) "Aren't I going to have the worlds skunky'est beer?", I think. Too late now I guess. And besides, I've seen plenty of people brewing outdoors all the time. They never seem to think about, or have trouble with skunks. Hmmm... Any thoughts? - ShockValue (please flame me directly for my signature so I can send you some email bombs and virii.) Return to table of contents
Date: Thu, 22 Jul 1999 14:29:05 -0700 From: Dan Jeska <dfjeska at mei.net> Subject: Re: Ring Burners Needed Brett Schneider wrote: I have been searching the internet and emailing suppliers and hb shops looking to buy only the cast ring burners and hoses w/regulators for adding to my new brewstand. But so far no luck finding them as loose parts. Any recommendations or sources people know of for these things? - brett Metal Fusion, 1.800.783.3885, sells the cast iron burners you are looking for. They cost about $16.00 ea. Dan Return to table of contents
Date: Thu, 22 Jul 1999 13:55:12 -0500 From: "Poirier, Bob" <Bob_Poirier at adc.com> Subject: Ring Burner Elements Greetings! In HBD #3089, Thursday, July 22, 1999, Brett asks about possible sources of cast ring burner elements. Try these two sources: Bayou Classic's Accessory page on their web site - http://www.bayou-classic.com/accessories.htm. Metal Fusion (the maker of the King Kooker) will sell the burner elements separately, phone 504-734-0201 (thanks Marty Tippin!). Good luck!! Bob P. East Haven, CT Return to table of contents
Date: Thu, 22 Jul 1999 16:43:31 -0400 From: "BeerLvr" <Beerlvr at hrfn.net> Subject: RE: Glycol I would expect (not an expert) that you could use any good antifreeze from the local auto parts store. Mike Pensinger BeerLvr at hrfn.net Return to table of contents
Date: Thu, 22 Jul 1999 16:53:58 -0400 From: "BeerLvr" <Beerlvr at hrfn.net> Subject: RE: Ring Burners Needed "SCHNEIDER,BRETT" <SCHNEIDERB at morganco.com> wrote: >Subject: Ring Burners Needed - not complete brewstands >I have been searching the internet and emailing suppliers and hb shops >looking to buy only the cast ring burners and hoses w/regulators for adding >to my new brewstand. But so far no luck finding them as loose parts. Any >recommendations or sources people know of for these things? >- brett Brett, Attached is a link to a place that carries the burners and regulator assemblies. The other source is Metal Fusion. They do not take credit cards and have no web page. You call them up and place your order then send a check. http://www.masterbuilt.com/ After pricing the burners from both places I decided that after shipping and all the expences I could go to Sams Club and buy one of the complete burners for $39.95 and pay about the same price. Mike Pensinger BeerLvr at hrfn.net Return to table of contents
Date: Thu, 22 Jul 1999 17:11:36 -0700 From: James Scott Johnson <JaScJohnson at worldnet.att.net> Subject: Refrigerated Yeast I have a couple of yeasts stored in my refrigerator in flasks. One has been stored for a few weeks and the other a couple of months. I have not added fresh wort since racking from the fermentors. I was wondering if these yeast are still good to use? There seems to be no off aromas when smelling them. Should I use them or pitch them down the drain? Scott Johnson Return to table of contents
Date: Thu, 22 Jul 1999 14:33:51 -0700 From: "Mike Kauffman" <mkauffma at fhcrc.org> Subject: oak barrels I'm looking for a 5 gallon oak barrel, but can't afford a "new" one from the homebrew/wine suppliers. Do any of you have one (or know of someone) that you would like to get rid of. I would prefer French oak, but really don't care. Thanks for the help. - --Please reply direct Mike Kauffman mkauffma at fhcrc.org Return to table of contents
Date: Thu, 22 Jul 1999 19:52:41 -0400 From: Peter Owings <peteo1 at mindspring.com> Subject: AOB Explanation For those of you who wanted to hear the AOB's explanation of Brian Rezac's firing , here goes........ >from Paul Gatza: >Yes unfortunately that rumor is true. I have known Brian since the first >time he came in to the homebrew shop after his wife Nancy bought him his >start-up kit. We are friends and will continue to be. >Brian's amazing interpersonal skills did not, unfortunately, transfer into >the administrative realm. Brian was in a probationary period and >unfortunately did not meet the terms of that probation. >It is a sad day at the AHA. Brian's legacy will certainly be positive as >Big Brew showed how talented, creative and motivating he can be. There was >another side that did not show publicly. Although I was disappointed with >the lack of organization with this year's NHC, the missed deadlines and >the wasted member dollars that resulted, that was not reason alone for >taking this action. But it did continue a pattern of behavior that led me >to lose confidence in next year's NHC had things continued on as they >were. I presented Brian with a list of eight expectations, some of which >were directed to standard employee/employer functions and others >specifically related to the program work here. I felt he left me no choice >and that continuing to employ him was an unfair use of member funds when >he could not meet even the most basic item that any employer would expect >of any employee. Believe me I wish it did not have to happen. - -- I can't believe anyone would "trash" an ex-employee. I think I've learned a little too much about what goes on at the AHA. peteo1 at mindspring.com "Remember kids...Duck and cover!" Return to table of contents
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