HOMEBREW Digest #3139 Fri 08 October 1999

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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

  Glass sight for hot liquor tank (DEE DUB)
  Dunkelweizen Grain Bill? (phil sides jr)
  lambic faq (Jeremy Bergsman)
  Memphis, TN beer leads ("Bruce & Amber Carpenter")
  MALT Competition (Harold Dowda)
  ... for tat ("David Kerr")
  Boinking  Minikegs (Dan Listermann)
  Fw: Yeast numbers ("Alan Meeker")
  Blue Bottles ("Peter J. Calinski")
  CABA's Brew Your Own Beer Seminar A Great Success (Darryl Newbury)
  GABF ("Czerpak, Pete")
  Re: BT back issues (John_E_Schnupp)
  Iron, Big Starters (Dave Burley)
  Snazzy blue bottles... (Victor Macias)
  Blue Bottles (Chuck Cubbler)
  Re: minis and sodas (smurman)
  Zymurgy /infamous Bottle Opener Issue ("Donald D. Lake")
  The First Annual Blue Ridge Brew Off ("Jay and Arlene Adams")
  Mini-kegs vs bottling ("Donald D. Lake")
  BT Back Issues... (pbabcock)
  Cobalt blue bottles: And the winner is... ("Ed D'Anna")
  Elderberries (hal)
  Tube Bending ("Rod Prather")
  Brews in Tulsa ("Rod Prather")

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---------------------------------------------------------------------- Date: Wed, 6 Oct 1999 22:27:43 -0700 From: dwhitwell at compmh.org (DEE DUB) Subject: Glass sight for hot liquor tank I am converting a Sanke keg to a hot liquor tank. I have purchased a glass sight and a thermometer to mount to the side of the tank, and have two questions: 1) I would like to avoid the welding and just drill holes and use nylon washers on the fittings. Is this kosher, or are there probs with this? 2) the glass sight is mounted between two brass valves. I've heard about lead leeching into wort...does this pose much of a problem for the HLT, given that the only water that goes through the valves are the small amount needed to fill the sight glass? If you respond privately, please use my home email: dwhitwell at foxcomm.net Brew On! David Return to table of contents
Date: Thu, 07 Oct 1999 02:11:23 -0400 From: phil sides jr <psides at carl.net> Subject: Dunkelweizen Grain Bill? A question for the German Wheat experts... I have been brewing a Weizen that is quite good with the following grain bill (10 gallons): 10# Wheat Malt 9# Pale Malt 1# Six Row I want to try my hand at a Dunkelweizen now and my thought was to to leave the Wheat the same and replace the Pale and Six Row with Munich and Vienna. If this is a viable option, what quantities should I use? Also, light or dark Munich or both? Phil Sides, Jr. Concord, NH - -- Macht nicht o'zapft ist, Prost! Return to table of contents
Date: Wed, 06 Oct 1999 23:51:42 -0700 From: Jeremy Bergsman <jeremybb at leland.Stanford.EDU> Subject: lambic faq There have been 2 lambic questions in the last 2 days. Allow me to put in the occaisional plug for the lambic faq that I host: http://www.stanford.edu/~jeremybb/lambic/lambic.html - -- Jeremy Bergsman jeremybb at leland.stanford.edu http://www.stanford.edu/~jeremybb Return to table of contents
Date: Thu, 07 Oct 1999 06:57:46 -0500 From: "Bruce & Amber Carpenter" <alaconn at arkansas.net> Subject: Memphis, TN beer leads Greetings, I am off to Memphis, Tennessee and a couple of nights on Beale Street the weekend of Oct. 15-17. Any suggestions for a good beer hunter? Private email fine. Thanks, Bruce Return to table of contents
Date: 7 Oct 99 08:49:39 EDT From: Harold Dowda <hdowda at netscape.net> Subject: MALT Competition Anyone have any info on the MALT competition in Asheville, NC? HEard there was to be one in November? ____________________________________________________________________ Get your own FREE, personal Netscape WebMail account today at http://webmail.netscape.com. Return to table of contents
Date: Thu, 7 Oct 1999 09:31:19 -0400 From: "David Kerr" <dkerr at semc.org> Subject: ... for tat Mark warns: >A word of caution on elderberries: some people are allergic to >elderberries. It also contains a substance which can be lactating. Maybe all of you home-grown hop pickers and hop-heads can earn some extra income as wet nurses? Dave Kerr - Needham, MA "Bartolo who?" "I could never be a woman - I'd spend my days sitting around, playing with my breasts" - Steve Martin Return to table of contents
Date: Thu, 7 Oct 1999 09:39:01 -0400 From: Dan Listermann <72723.1707 at compuserve.com> Subject: Boinking Minikegs Pat Babcock ( pbabcock at mail.oeonline.com) writes:< Anyway, some of the "older-timers" may be reminded of the "boinked keg" discussions a few years back (search thearchives around '94 through '96 for the word "boink"). If you naturally condition in the keg, or the kegged beer wasn't yet done and takes off in the mini, it's life (and ability to stand upright) is severely reduced.> This was a severe problem with minikegs along with the leaky and fragile German taps. An artical in Zymurgy showed a method of building a pressure relief valve into the hard plastic part of the bung so excess pressure could be released. We now produce this design. The minikegs will "boink" in the pressure range of about 60 psi. Phil's Relieph Bung starts to release pressure at about 30 psi and will continue to release pressure until the pressure falls to about 20 psi. Phil's Relieph Bung is meant to protect the minikeg from over pressure only. It is not intended to control carbonation levels. Check out the "Philtap" at listermann.com. It is a minikeg tap that does not leak and won't fall apart when dropped. Further it can be used with the keg on its side so it fits on a lower shelf of the fridge to enhance spousal acceptance. Dan Listermann dan at listermann.com 72723.1707 at compuserve.com Return to table of contents
Date: Thu, 7 Oct 1999 09:51:57 -0400 From: "Alan Meeker" <ameeker at welch.jhu.edu> Subject: Fw: Yeast numbers Subject: Yeast numbers > Kyle asks: > > > I reread some of Fix's lastest book on pp. 68-69 > > regarding pitching rates (sorry Fouch, no info on > > catching rates). ... > > > required yeast cells = 1.5*(10^6)*(5 /0.003875)*50 > > *0.25 = 2.4 X 10^11 > > > He goes on to say that 1 ml of yeast solids contains > > 4.5X10^9 yeast cells: > > > required ml yeast solids = 2.4X10^11 / 4.5X10^9 > > = 5.38 ml > > ------------------------------------ > Kyle, there is an error here though I don't know if it's in Fix's book > or a transcription mistake but, as outlined above, the volume of 5.38 ml is > off by a factor of 10. If you are trying to get to a final number of about > 200 billion yeast (2.4x10^11) and you have a yeast concentration of about 5 > billion per ml (4.5x10^9) then you need about 40 mls of this yeast to get to > the desired total of 200 billion (in your example above you will > actually need 53.8 mls). > ----------------------------------- > > Then he indicates that the solids (yeast cake) at > > the bottom of a fermented and completely flocculated > > yeast starter contain 25% of yeast. > ------------------------------------ > So, you really need to increase the volume four-fold to get the proper > number, therefore: > (54 mls x 4) = 216 mls required. > Since 1oz is about 30 mls this would mean you'd need 7.2 oz. > ------------------------------------ > > Anyone making 2 gallon starters for their lagers and > > 1 gallon starters for their ales? I received nothing > > but yawns from the diejest regarding this topic. > ------------------------------------ > I routinely make up the equivalent of about 1 gallon saturated well-arerated > starter for my ales and am personaly convinced that increasing my pitching > rates to such a degreee has made a substantial contribution to the improved > quality of my beer. > > If you want more details and more numbers search the archives. This topic > was recently discussed by myself as well as by Jim Liddil and Mort 'O > Sullivan in the past... Here is perhaps a more succinct estimation for yeast pitching rates which agrees with the number of cells needed for pitching you have above: () Desired yeast concentration for pitching into a "standard" gravity ale = 10 million cells per ml. () A five gallon batch is about 20 liters () Combine the above and you need 200 billion cells (2x10^11) A one gallon saturated starter grown up in normal gravity wort (~1.050) will get you there... > -Alan Meeker Baltimore Return to table of contents
Date: Thu, 7 Oct 1999 10:49:00 -0400 From: "Peter J. Calinski" <PCalinski at iname.com> Subject: Blue Bottles In HBD#3138 "Ed D'Anna" <edanna at webt.com> wrote: ___________________________________________________ Greetings, fellow fermenters! Can anyone tell me if they have ever seen 12 oz. cobalt blue beer bottles? I think I may have seen them, either in an advertisement or even in a catalog, but now that I want them, I can't seem to find them. I know I can find 16 ounce cobalt blue bottles with the swing-top, but this is not what I want, as I want to use them to bottle a batch of ice wine I am making, and would like to use smaller, corked bottles. Preferably snazzy blue bottles! Thanks in advance, Ed D'Anna Niagara Falls, NY I don't know where I am with respect to Jeff Renner, but I'm damn near in Pete Calinski's back yard! _______________________________________________________ Ed, There is a beer they sell in State College PA called Penn State Ale (I believe it is "ale"). It comes in the cobalt blue bottles but they don't use labels. The letters "Penn State..." are in raised white letters similar to Rolling Rock bottles. I should be down that way Nov. 6 and could pick up some for you if you are interested. Then I could go 0.15 minutes west and 0.07 minutes north and drop them off at your place. You might have to get the members of the Niagara Association of Homebrewers to help empty them. Pete Calinski East Amherst NY Near Buffalo NY 0 Degrees 30.21 Min North, 4 Degrees 05.11 Min. East of Jeff Renner Return to table of contents
Date: Thu, 07 Oct 1999 11:55:58 +0000 From: darryl at sagedesign.com (Darryl Newbury) Subject: CABA's Brew Your Own Beer Seminar A Great Success On Sunday September 19th, in Toronto, Ontario, the Canadian Amateur Brewers Association held a Brew Your Own Beer Seminar to introduce newcomers to the hobby. 21 people participated in the seminar, including 15 people who had no previous experience whatsoever. They were taken through the whole brewing process for an extract with grain recipe and learned the importance of sanitation in the brewing process. Participants were also introduced to the basics of beer culture with a discussion of styles and history. At the end of the day they received instructions for brewing their first batch of beer at home and received a certificate for specialty malts and malt extract courtesy of Premier and a discount on supplies and equipment at Brew Your Own. The event was led by Rob Jones with the support of John Tyler, Brantz Myers, Peter Mulloney and Barry Pilatze. Thanks also to C'est What Pub and Brewery, Brew Your Own Homebrew Shop and Premier Malts for their generosity. On a personal note it seems to me that this is the type of event homebrew clubs and organizations could organize and facilitate to revive an interest in our hobby. Cheers, Darryl Newbury CABA Board of Directors Return to table of contents
Date: Thu, 7 Oct 1999 11:49:13 -0400 From: "Czerpak, Pete" <Pete.Czerpak at siigroup.com> Subject: GABF Anybody going to be at the GABF this wkend? I would like to meet any HBD folks for a few beers. I'd especially love to discuss any batch sparging efforts as that is the only way I have ever made all-grain. I will be at the show late friday and all night on saturday. Let me know by Friday afternoon as I fly out late in the afternoon. Thanks, Pete Czerpak Waterford, NY Return to table of contents
Date: Thu, 7 Oct 1999 09:39:44 -0700 From: John_E_Schnupp at amat.com Subject: Re: BT back issues Since I've gotten several replies to contact BT I'm posting this to the list. If it come off with some attitude it is because it was supposed to!!!!! Could you all READ the information you got from Brewing Techniques. They DO NOT have any of the early issues. I'm looking for the issues from volume 1 and 2. The information I got from BT started with volume 3. I KNOW, I READ IT, because I'm looking for the early issues to complete a collection. Hell, they didn't even have any of the volume 1 issues (1993) back in 1995 when I first tried to get them. Sorry about the attitude but it really irritates me when people don't pay attention. John Schnupp, N3CNL Dirty Laundry Brewery Colchester, VT 95 XLH 1200 Return to table of contents
Date: Thu, 7 Oct 1999 12:51:58 -0400 From: Dave Burley <Dave_Burley at compuserve.com> Subject: Iron, Big Starters Brewsters: Probably the worst beer in the world is Iron City Light and I was forced to drink it during a night-long stay in the old Pittsburg airport one dark and stormy winter night. Miserable? - you bet! It is interesting that all the other beer disappeared first, which led me to the conclusion that Americans must have SOME taste for beer after all. I was almost happy when the barkeep said "Sorry, no more beer" Anyway, I don't know if it is psychological or not, but Iron City beer ( the last time I tasted it) did have a metallic taste to me. Maybe they used iron vats, being in a usta-be steel town like Pittsburg. However, most beer texts ascribe the bigger danger of iron and copper to a haze formation with hops, not a metallic taste, as I recall. So, this checks with what most have said about iron. Best to avoid iron if at all possible although a limited contact may not be noticable or it may just give your beer a "house" taste. - ----------------------------- Yaaawn!. One gallon starters. Ooops, sorry Kyle. Your calculations check out with recommended pitching rates. However, I usually do about a gallon, but in sequence and quart at a time when I am starting up yeast for the first time. It's just easier to handle and easier to chill in the fridge to knock the yeast down. Better is to not worry too much about this if you are planning on using this yeast in the future and use a smaller starter ( say 1/2 gallon). This checks with Terry Foster's suggestion, as I recall. After the first batch, capture the remains from the secondary of a 5 gallon batch, wash it three times with cold sterile water and store it under sterile water in a capped beer bottle. You may have to store it overnight in the fridge between washings to keep most of the yeast, especially if it an ale yeast. This will keep for months or years this way, if you keep it in the fridge ( properly labelled!) Be sure to wake this yeast up with a starter before you pitch it. Frankly, you don't give up much with an all grain batch just doing a smaller starter. It is just with extract batches and added sugar that low FAN can create problems, IMHO. Keep on Brewin' Dave Burley Return to table of contents
Date: Thu, 7 Oct 1999 10:23:41 -0700 From: Victor Macias <VMacias at foxsports.net> Subject: Snazzy blue bottles... Greetings, collective. Ed D'Anna was wondering where to get the above mentioned bottles. I know that William's Brewing in CA sells 11 oz'ers. Here's a link: http://www.williamsbrewing.com Return to table of contents
Date: Thu, 7 Oct 1999 13:52:53 -0400 From: Chuck Cubbler <chuck at maguire.com> Subject: Blue Bottles Ed asked about a source for blue bottles. Williams Brewing carries them. I think their URL is williamsbrewing.com or similar. Bought them at the request of she who must be kept happy. They look cool, but for 24 bucks I can get brown bottles that are full. Go figure. Chuck Brewing in NJ this weekend!! Return to table of contents
Date: Thu, 7 Oct 1999 13:05:52 -0700 (PDT) From: smurman at shell5.ba.best.com Subject: Re: minis and sodas <MVachow at newman.k12.la.us> wrote: > Soda kegs do indeed require another fridge. I keep hearing this momily, but it simply isn't true. There are plenty of kegs in 2, 2-1/2, and 3 gal. kegs available that easily fit in a fridge w/o taking up too much room. It's not necessary to always keep the CO2 hooked up, so no drilling is required. I usually only have to top off the CO2 once or twice per keg. So far my kegs haven't noticed that they don't have their own special fridge, and the cheese hasn't complained that the kegs are getting too much attention. -SM- Return to table of contents
Date: Thu, 07 Oct 1999 16:03:14 -0400 From: "Donald D. Lake" <dake at gdi.net> Subject: Zymurgy /infamous Bottle Opener Issue During the recent HBD sabbatical, I was reading some back issues of Zymurgy. I came across the infamous bottle opener issue, and you know what? It really wasn't that bad. For example, that issue had 125 pages vs 98 pages of the latest issue (that's 27% more to you and me). It had an interesting article by Jeff Renner (of HBD fame) about baking bread using spent grain (Jeff is a professional baker). The advertising was better in regard to quality and diversity. And even the much-aligned story on bottle openers was rather short, somewhat interesting and had some relevance to the brewing experience. I think their mistake was putting it on the cover. I'm glad I am not it that business. I think that it would be difficult to come up with something new to say about brewing every other month and still give it enough sizzle to sell magazines on the rack. Although Zymurgy-bashing is quite a popular sport on this medium, I still enjoy it. Don Lake Lake Water Brewery (wholly-owned subsidiary of Canal Water Beverages, Inc.) Return to table of contents
Date: Thu, 7 Oct 1999 18:08:34 -0400 From: "Jay and Arlene Adams" <goosepoint at teleplex.net> Subject: The First Annual Blue Ridge Brew Off I'd like to invite you to participate in the Mountain Ale and Lager Tasters' (MALT) First Annual Blue Ridge Brew Off, November 13 at Asheville Pizza and Brewing in Asheville, North Carolina. This will be a BJCP-sanctioned event using BJCP style guidelines. The competition announcement, entry forms, style guidelines, and judge registration/waiver are available on our website (www.caveartmedia.com/malt). If you want us to mail you the package, contact me (adams at burp.org, 828-894-6441). Entry fees are $5 for the first, and $4 for additional entries (no limit). Three bottles are required for each entry. Entries must be received between October 27 and November 6 at Asheville Pizza and Brewing, 675 Merrimon Avenue, Asheville, NC 28804. In order to give entrants the best possible feedback on their beer, we are looking for qualified judges. Contact judge coordinator Mike Lewandowski (mlew at ioa.com, 828/285-9814) if you are interested in judging or stewarding. The Western North Carolina mountains are particularly beautiful at this time of year, and we promise a good time will be had by all. Hope to see you there! Cheers! Jay Adams Return to table of contents
Date: Thu, 07 Oct 1999 18:11:19 -0400 From: "Donald D. Lake" <dake at gdi.net> Subject: Mini-kegs vs bottling If I ever decide to quite homebrewing, it will be because of bottling--especially now that I'm doing 10 gallon batches. I'm interested in mini-keg system because of the portability. My question is, does the CO2 cartridge carbonate the beer or does it just to push it out? Whould I still need to prime with corn sugar? If so, do you use the same amount as when you bottle? What's the opinion on the taps - plastic ($40)vs metal($70) as far as value? Is the same as the difference as in enamel vs stainless pots? Thanks Don Lake dlake at amuni.com Lake Water Brewery (wholly-owned subsidiary of Canal Water Beverages, Inc.) Return to table of contents
Date: Thu, 7 Oct 1999 19:20:47 -0400 (EWT) From: pbabcock <pbabcock at mail.oeonline.com> Subject: BT Back Issues... Greetings, Beerlings! Take me to your lager... I need Brewing Techniques Vol 1 #1, 4, 5, 6 Vol 2 #1, 2 Vol 4 #6 I have no idea who the varmint was that made off with them over the years, but they're gone nonetheless. I'd surely like to have a complete collection, too. I have duplicates of Vol 2 #4, 5, 6 Vol 6 #5 Hey: I travel. Sometimes, you just can't wait until you get home, so you pop into a brew store and buy what you already have several hunder miles away. Anyway, if we're all gonna start trying to put our collections in order, here's MY post. Anybody have what I need? Anyone want what I got? Strike a trade? - 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: Thu, 7 Oct 1999 20:48:46 -0400 From: "Ed D'Anna" <edanna at webt.com> Subject: Cobalt blue bottles: And the winner is... Hello! Thank you to all who replied to my question about where I could obtain cobalt blue beer bottles. I received two answers: Williams Brewing and St. Patrick's of Texas. For those of you who are interested, St. Patrick's price is less than half the Williams price! And you know what? That makes those pretty blue bottles even prettier! Thanks again! Ed Return to table of contents
Date: Thu, 07 Oct 1999 20:46:52 -0600 From: hal <hwarrick at springnet1.com> Subject: Elderberries Mark van Bommel, I don't know what a hogshead equals but when we made a 5 gal. batch of wheat with it, we steeped 8.5 oz. of berries for at least 20 min. at 160 deg. then added that to the 2ndary fermenter and let sit for about 10 days. Damn was that good ! Any comments we got back from judges stated that they didn't know how elderberry should taste but one said he could detect a small peppery taste after swallowing. Hal Return to table of contents
Date: Thu, 7 Oct 1999 19:03:53 -0500 From: "Rod Prather" <rodpra at netzero.net> Subject: Tube Bending Bill Graham asked about ways of bending SS (and for that matter any kind of) tubing. Well, now you're talking about something that I am a hardened professional on. My profession is computer machine tools and I have worked on CNC tube bending equipment for 15 years. I have bent everything from soft copper to aerospace titanium. Keep the radius as large as you can. SS if very hard and will wrinkle or kink if the radius is too small. Typically the best way to bend tubing without flattening and without using expensive dies and machines it is to fill it with some kind of granular material. Sand is commonly used. This supports the tube and is easily removed after the tube is bent. A second, more obscure method is to fill the tube with water, plug the ends, and freeze it to subzero (F) temperatures. When the tubing is bent the ice fractures and forms a granular material that will support the tube while it is being bent. For any level of quality this requires some tools and preparation. A round post (10 inch dia in your case with springback will produce a radius of 11 to 12 inces) with a lever attached to the center that will rotate around the entire circumference of the post. A pin extends down from the lever outside the circumference of the post and can be connected to a second lever on the other end of the post for bending spirals. This supports a roller or a lubricated wiping die with a guiding slot cut into it. The roller or wiper slides up and down the post allowing it to track the tube as it bends a spiral around the post. The lever and the wiper pint need to be metal. The wiper and bend post can be wood but the forces on the wiper are substantial. . You have to be able to disconnect the pin and lever to remove the tube. You then clamp the end of tube to the post and go to town. Bend a 360, move the tube through the clamp and do it again. The frozen water method is also a great way for bending tube in tube for counter flow coolers The inner tube needs some kind of support to center it prior to freezing. Don't you wish you had a name like Butros Butros-Ghali __________________________________________ NetZero - Defenders of the Free World Get your FREE Internet Access and Email at http://www.netzero.net/download/index.html Return to table of contents
Date: Thu, 7 Oct 1999 19:06:17 -0500 From: "Rod Prather" <rodpra at netzero.net> Subject: Brews in Tulsa Boy am I glad the HBD is back on line. Thanks to the Janitors. I too am starting a new job and my donation will be in the mail as soon as my accountant (read wife) releases the check. :^). I will be in Tulsa, OK next week from Mon to Fri. Any suggestions for a great micro brew or just a great beer house? This will be my last professional jaunt for a while to come so I am going to make the best of it. ROD Prather. I'm on the road in Tyler, Tx, It's a dry country, I don't live here and I have no Idea how far I am from Jeff - ------- When I die I'm going to will my body to Science Fiction...... __________________________________________ NetZero - Defenders of the Free World Get your FREE Internet Access and Email at http://www.netzero.net/download/index.html Return to table of contents
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