HOMEBREW Digest #3267 Wed 08 March 2000

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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

  Sierra Nevada info. (John Roe)
  UKG Drunk Monk Challenge winners ("Steve McKenna")
  Paragraphs (Spencer W Thomas)
  Imperial Russian Stout (Brad McMahon)
  the ultimate truth(s) ("Dr. Pivo")
  fridge compressor controls (fridgeguy)
  High Finishing SG's (woodsj)
  unearned hangovers or another effect ("Peter J. Calinski")
  Re: Get Your Questions Answered at MCAB! (Jeff Renner)
  Alanta Beer (fred_garvin)
  That Fullers Caramel flavor (Nathan Kanous)
  Underpitching, ceiling splooge, Librarians (Dave Burley)
  Re: YCKCo (Jeff Renner)
  MEAD pitching rates (Chester Waters)
  AHA First Round In Philadelphia May 6 & 7 - 1st Notice ("Houseman, David L")
  Propane Burner/Big Brew (Richard Foote)
  RE: Teflon hose (Robert Arguello)
  UK Brew / Breweries ("Vernon, Mark")
  Re: Palexperiment questions (Jason Henning)
  <<DON'T>> do this: (Darrell Leavitt)
  EDME casks, FWH. starting all-grain ("Stephen Cavan")

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---------------------------------------------------------------------- Date: Tue, 7 Mar 2000 01:50:23 -0500 From: John Roe <Sensei_John_Roe at compuserve.com> Subject: Sierra Nevada info. I am looking for a retail outlet in Orange County, Ca. (preferably South County) that has Sierra Nevada Barley-Wine style ale in stock. Bought some in Santa Clarita, can't find it here... Also Sierra Nevada sells "pickled hops" on thier website...are these a good thing? Sorry for the non-technical post... John Roe Laguna Hills, Ca www.martialartsacademy.org You should never be in company that you wouldn't want to die with. ---Freman proverb Return to table of contents
Date: Tue, 7 Mar 2000 02:01:20 -0600 From: "Steve McKenna" <mckennst at earthlink.net> Subject: UKG Drunk Monk Challenge winners The Urban Knaves of Grain's 2nd annual Drunk Monk Challenge was held on March 4 at Two Brothers Brewery in Warrenville, IL. There were a total of 276 entries, which were judged in 20 flights culminating in a Best of Show. An additional category, the Menace of the Monastery (strong Belgians, Belgian pale ales, and doppelbocks), was judged separately. The BoS and Menace winners are shown below. For the complete list, please see the competition website, http://www.synsysinc.com/srcoombs/ukgdmc/ukgdmc2k.htm. Thanks to all the judges, sponsors, volunteers, and entrants who made our competition possible! BEST OF SHOW 1 Pete Kapusta/Steve Gryczynski (Silverado): sweet mead 2 Steve Piatz (Minnesota Homebrewers Association): framboise 3 Tim Hamilton/Matt Wooten (Kansas City Bier Meisters): weizenbock MENACE OF THE MONASTERY 1 Mike Brennan (Brewers of South Suburbia): dubbel 2 Patrick Fimbres (Rillito Creek Brew Club): tripel 3 Michael Uchima (Urban Knaves of Grain): tripel Return to table of contents
Date: Tue, 07 Mar 2000 04:27:42 -0500 From: Spencer W Thomas <spencer at engin.umich.edu> Subject: Paragraphs Hi. Some of you seem to have forgotten about paragraphs. You know -- a small unit of writing, containing several sentences, which introduces an idea, discusses it briefly, and then ties it up. And then the next paragraph can diverge from the previous one, or enlarge on it, or illuminate it. But the main idea of the next paragraph will usually be at least a little different from the preceding one. The space between the paragraphs provides a resting space for the mind, and a place for the wandering eye to "resynchronize" with the text. It says "Hey! Pay attention! Something is happening here!" When I start reading an email with one long paragraph (can you even call it a paragraph?) I usually lose track after about the first "screen full" (24 lines for the youngsters in the crowd). I succumb to visual fatigue. (It happens more quickly to us over-40 types. :-) You may be making an important point, one that I would be interested in, somewhere in the middle of that essay. But I won't see it. I'll miss out on your brilliant insight. So think about what you're writing. Figure out where the new ideas start. Highlight your main points by STARTING A NEW PARAGRAPH! My mind thanks you. My eyes thank you. Oh yeah, and since each new paragraph signals a point at which I can take another swallow of beer, my mouth thanks you. (I had to mention beer somewhere or Some Guy would bounce the message. :-) =Spencer Thomas in Ann Arbor, MI (spencer at umich.edu) Return to table of contents
Date: Tue, 07 Mar 2000 20:30:05 +1030 From: Brad McMahon <brad at sa.apana.org.au> Subject: Imperial Russian Stout I have just read Jeff Evans' column in CAMRA's March "What's Brewing" issue. It appears those lovely folks at Scottish Courage as well as closing the Courage brewery in Bristol (only 300 years old) have decided to stop brewing Imperial Russian Stout. Another world classic fading away. Brad McMahon Aldgate, South Australia Return to table of contents
Date: Tue, 07 Mar 2000 13:17:05 +0100 From: "Dr. Pivo" <dp at pivo.w.se> Subject: the ultimate truth(s) Whew, what a day! A decimeter of new snow, the tractor battery dead, once I DO get it started, the chains slipping.... out and adjust them with numbing fingers (gloves are SUCH a poor invention). Then out at the edge of the barley field (6 row, don'cha know) and trying to plow up an extension to the start of my son's toboggan run, and I get hopelessly stuck. Go and get some boards to jam under the wheels, and it just merrily spits them out. Should I chain a log between the back wheels and override the differential? Naw, I'll just take the kamikaze run..... over the edge towards the forest at an angle of inclination that makes brakes useless appendages, and no way of steering unless I ACCELERATE! Hey I only took out two small birch trees before I reached level ground and bent the plow a "little" bit.... how bout cooking up some coffee and reading a little HBD. And what do we find? Steve A asks: > I'd like to know what the viable cell count for rehydrated dry yeast in > order to calculate a good pitching rate tho'. Anyone with a hemocytometer > care to help out ? I suppose I could get out the chamber and some methylene blue and do this, but I sure can't see the value in that number.... it is surely to be different with different products, and since my experience is "different rates for different strains", what you'll get is a non transferable number. If anyone else is interested in doing this, I'm guessing a saline solution for mixing 'em up. Distilled water might push some into osmotic shock that wouldn't have been, and any sugar nutrients and you might set things off. On the other hand, most places have, or are converting to machine counting of white blood cells, and since the manual counting was so important and those slides so easy to break, most places had at least two. You might find you could pretty easily come over one, if these are really questions that plague you. Why just the year before last I got an incubating box that someone was going to trash, simply because they had purchased a more portable one. And now to some comments on my posted pitching rate with Edme (I lied a wee bit, the actual number is 55 grams in 120 litres or .458 gms/litre... but I think this is no "biggee"). Steve says: > I don't know about Edme, but Lallemand suggests 0.512 grams per > liter [60gm/bbl] to commercial brewers I'm actually not surprised to see professional yeast producers suggesting in the neighborhood of my emperical experience, they are, after all producing a product, and that usually means their suggestions are tempered with reason. Alan Meeker chimes in: > Interestingly, this rate of about 10 grams dried yeast per 5 gallon batch is > in fact pretty close to the "commercial" pitching rate! So this is what he > means by "underpitching?" No wonder he doesn't see any problems!..... Yep, as I said the professional advice seems pretty sane... it is quite different with our keyboard heroes.... they have something the professionals don't.... it's called "non-accountability". It seems these fellows use literature as weapons of argument rather than sources of information. Hey... I've got an idea! Let's make them accountable! Let's see what Alan Meeker has to say about pitching rates when he's not looking it up for the sake of this argument, but is looking it up for ANOTHER argument: Here's from Alan Meeker on 16/Aug 1999: > At any rate, > it seems 10 billion cells per gram dried yeast is a reasonably conservative > estimate to work with. This leads us to the conclusion that you should be > using about 20 GRAMS OF DRIED YEAST PER 5 GALLON BATCH. This means using 2 - > 10gram packages to reach the "commercial" pitch rate Hmmmmm. Different truths according to the argument. Now let's take my little Edme example, and see what I was really trying to say, and compare it to the HBD truths that are stamped into the ether. These are my own interpretations which I won't support by quoting, but I'm pretty sure we all recognise them. HBDisms: 1)On Pitching: The more the merrier. Reccomended rates are less than optimal. You are asking for a host of odd flavours, and infection, if you don't boost those pitching rates. 2) On Primary Fermenters and Fermentation: They should be closed with a blow off. Otherwise you are further risking contamination, and even worse may expose to oxygen, which the yeast should never see except when you blast the bejeezus out of them with it at the beginning. Under no circumstances should you EVER leave the primary until the head has completely fallen. 3) On Fermentation Temperatures: Keep within the manufacturers reccomendations or you are asking for trouble. 4) On Lag Times: Don't have them. Hopefully the yeast should jump back out of the wort as you pitch them in. Every second that there is no krauzen is a second of impending infection. Pivisms: (excusing the other Dr. Pivos... in true pivonian style they have gone on to discover other "truths"). 1) On Pitching: Each yeast strain will act differently, and you may find a more interesting flavour profile by pitching at less, rather than greater, than the suggested rate. 2) On Primary Fermenters and Fermentation: Since I started by imitating breweries and all the ones I visited had open ferments then, I only knew about this way until Charlie's book came out. After that I did a lot of closed fermenting, and it's just "not the same". You may do either that you choose as long as you realise that, and that your findings are not directly tranferable to the technique you are not using. I do believe that letting the head fall in an open fermenter will allow minute additions of oxygen late in the primary, and will effect the flavour profile in a positive manner... I've never found a word in the literature about this, so I'm just speculating about the theory.... I just know how it works. 3) On Fermentation Temperatures: In general, I like them as low as I can get them that they will still work, and many work outside of the manufacturers reccomended range (Edme and Danstar Nottingham are two that certainly do). Higher temp ferments not only add flavours that I am not so fond of (estery, fueselly), but they have a remarkable "edginess" where the flavours tend not to "meld" as well. 4) On Lag Times: If you have been "reasonably clean" (and by that I don't mean inserting an iodophore suppository before entering the cellar, in case you "break wind" risking contamination), then I wouldn't worry too much about it. Especially if you are working at lower temperatures. While your yeast may need more time to get rocking at those temps, so will any infective process. Actually some pretty simple stuff, huh? Pretty different than the accepted norms here, though. I don't think that I am particularly unique in having discovered these things, either. It's just that anyone with varying opinions get shouted down so fast that people who figure stuff out that doesn't match the textbooks, don't post here. And to a more positive Steve A comment: > I did a triangle test at my club meeting > last month, and another among some friends last week and several > others earlier in the year. Glad to hear that, Steve. Maybe my continuing badgering on the importance of presenting objective taste impressions was not in vain (Gawd, he's just gon'na HATE to read that). and this?::: > Apparently Pivo's converted up-the-kilt spy-cam is malfunctioning. I suppose Steve's knowledge of geography and cultural traditions shall go in the same book as his Lamarckian inheritance theories and Dave Burley's unique ideas on human physiology and dieting. If I was a Scot I'd probably bake Steve into my next haggis and serve it to an undesirable neighbor just for suggesting Pivo was a member of the clan. Dr. Pivo .... think I might make another suicide run on the tractor.... I haven't had a rush like that in years.... If you think "ultra-lights" are fun, Phil Yates, you ought to try an "ultra-heavy"! Return to table of contents
Date: Tue, 7 Mar 2000 08:15:01 -0500 From: fridgeguy at voyager.net Subject: fridge compressor controls Greetings folks, In HBD#3266, Paul Lyon talks about temperature control system design and needs compressor duty cycle recommendations. Most fridges today are designed to operate the compressor at about 50% duty cycle under the normal ambient conditions expected (kitchen, 70 deg.F,etc). The compressor itself is rated for continuous duty and will happily run for years under proper conditions without stopping. The compressor and motor run in an almost ideal environment - no moisture, oxygen, or dirt, and plenty of oil. The compressor and motor are cooled by the saturated refrigerant vapor returning from the evaporator. Excessive heat load on a refrigeration system will elevate the temperature of the returning vapor. If the load is too severe, the compressor will overheat and the oil will start to break down. In operation, the suction line (line between the evaporator and compressor) should be cool to cold to the touch. If it's hot after the system runs for a while, the system may be overloaded and the compressor may overheat. In designing temperature controls for refrigeration systems, one needs to allow sufficient time after compressor shutdown for the system pressures to equalize before trying to restart the compressor. Compressor motors don't have a lot of starting torque and will stall, cycling on the thermal overload until the pressures sufficiently equalize. Many thermostats and temperature controllers have a built-in 5 minute timer that must time out before the compressor is allowed to restart. It's simple to add one to a controller in the design stage. An alternative is to use a 5 deg.F differential (hysteresis) between compressor cut- out and cut-in. This works as long as the temperature probe is located where it won't get a blast of warm air when the door is opened. An X10 appliance module will work fine to start the compressor, but be aware these modules have a "local control" function that will close the relay if the compressor control circuit is opened and closed twice. This can cause problems if a power "blip" or outage occurs, or if the original temperature controller is still in the circuit. It is possible to defeat the local control feature, and I'd highly recommend doing it. Look at the X10 FAQ for details. Please send a copy of your circuit diagram when you get it finished. Hope this helps! Forrest Duddles - FridgeGuy in Kalamazoo fridgeguy at voyager.net Return to table of contents
Date: Tue, 7 Mar 2000 08:30:57 -0500 From: woodsj at us.ibm.com Subject: High Finishing SG's Been having some higher-than-normal finishing gravities in the last few brews. Can the collective help with some practical know-how and cures. There has been a lot of discussion lately and I may have missed the advice on how to cure. Here's my situation, been brewing IPA's and ESB's with starting gravities in the 60's and low 70's. The yeast gets going quickly and strong. Activity has ended at 1.016-1.018. I want a lower FG and remove some of the residual unfermented sweetness. I'm using starters pitched from previous primaries (not washed or "reconditioned"), pitching 18-20 ozs. of slurry in the new wort. The winter temperatures in the basement hover around 60 degrees. I know it's a little lower than desireable. The 2 yeast strains are 1056 and London Ale 1028. I know 1056 may not be appropriate for style but it was a 'speriment. The finished beer tastes OK and is drinkable. Will this continue the debate over pitching quantities ? What's the reason for higher FG's, low ferment temps, tired yeast from previous brews, underpitching ? What's the cure - ferment at higher temps, start with new yeast, choose a different yeast, pitch more yeast slurry ? What about rousing the yeast from bottom of primary or secondary ? Jeff Woods Camp Hill, PA Return to table of contents
Date: Tue, 7 Mar 2000 06:36:38 -0500 From: "Peter J. Calinski" <PCalinski at iname.com> Subject: unearned hangovers or another effect I don't know about hangovers, I haven't has one since I quit smoking in 1980; although I try to get one often enough. I have noticed a different effect from some beers. Sometimes, about 4-5 hours after drinking them, (typically before going to sleep) I will pop up wide awake, heart pounding at a high rate and body temperature very high. It will sometimes take more than 1-2 hours for me to calm down and get back to sleep. I have noticed this with micros, megas, and my own homebrews. I can't say particular brands or styles do it consistently and others consistently don't cause it. It just happens sometimes. I used to think it was due to the alcohol but the effect doesn't seem to correlate with the quantity of alcohol consumed. Pete Calinski East Amherst NY Near Buffalo NY Return to table of contents
Date: Tue, 7 Mar 2000 10:28:25 -0500 From: Jeff Renner <nerenner at umich.edu> Subject: Re: Get Your Questions Answered at MCAB! Bob Boland asked: >Have you ever tasted half a dozen or so homebrewed, cask-conditioned real >ales served by beer engine in one place? Or a Classic American Pilsner brewed right out of 1902 Wahl and Henius? A 1/4 bbl. Sankey of it is lagering right now and Southwest Airlines assures me they'll allow me to check it to St. Louis as excess baggage. Meet me in St. Louis. Jeff -=-=-=-=- Jeff Renner in Ann Arbor, Michigan USA, c/o nerenner at umich.edu "One never knows, do one?" Fats Waller, American Musician, 1904-1943. Return to table of contents
Date: Tue, 7 Mar 2000 10:49:10 -0500 (EST) From: fred_garvin at fan.com Subject: Alanta Beer Pete asks about the beer in Atlanta. I was out that way last week, but my beer tour was cut a bit short: I managed to shake the shackles of The Worlds Biggest Nerd, the 50 something ex manager of our department who was sent with me to Atlanta Wednesday night, and headed for Buckhead. I planned on hopping about three or four brewpubs. First off, I hit John Harvards. I ordered the Manchester Alt, and struck up a conversation with the beerwench, a little hotty. She was quite informative about the beers they put out, but soon ended her shift. My beer conversation continued with "Jason", the barkeep who took her place. He was familiar with Kalamazoo Brewing Co and their superb products. I finished my alt (very good. Similar flavor profile to mine which was heartening), and asked to try the cask conditioned Celtic Red. I found it lacking in hop character. Before I got totally sloshed on an empty stomach, my plan was to hit a few pubs, and go back to the best one for food. I asked for my bill, and Jason said "Oh, don't worry about it"! Cool, I thought- free beer! Since the atmosphere was quite homey, I said "Thanks alot! I'll stop back by on my way through tonight." "I'll be here all night" he responded. After I left, I got a funny feeling. A guy just bought me beer. And I said I would be back. This coupled with some of the flamers I'd seen out and about made me feel even funnier. Just up the street was Rockbottoms. It seemed a lot more commercialized and trendy than JH's. I went in and bellied up to the bar and ordered the sampler. A light lager, a Millennium Lager- not quite a CAP, but approaching, a Pinstripe Pale Ale, A Brown and a stout. They were all good, no flaws I could pick out. The Pinstripe was the best, not over- hopped, and nice 'n malty. My hunger overcame me, and I ordered the Bluecrab Stuffed Chicken. It was unremarkable. About this time this dude plunks down next to me and orders the beer sampler. Just like me! The hell if I could think of any way to strike up a beer conversation with him without it sounding like a come-on. I made no eye contact, paid my bill and wandered out of the now full bar. I hopped in the car, and started off to the next destination... but the stop and go traffic had me keeping pace with these two other dudes walking down the sidewalk. Both had shiny pants. One was wearing a smart little red velveteen number, and the other guy was about 30 pounds overweight, and just poured into a silvery metallic blouse. I chickened out, went back to the hotel room and drank myself to sleep with a six pack of Oregon Pale Ale. Am I a homophobe? Fred Garvin Bagely's Feed and Grain, retired Kentwood, MI - --------------------------------------------------------------------- Get free email from CNN Sports Illustrated at http://email.cnnsi.com/ Return to table of contents
Date: Tue, 07 Mar 2000 10:01:41 -0600 From: Nathan Kanous <nlkanous at pharmacy.wisc.edu> Subject: That Fullers Caramel flavor Hi All, There have been some posts in the recent past looking for that "elusive Fuller's flavor". I recently made a pale ale that, while not ready for consumption, seems to have that flavor, although not quite as strongly as Fuller's. It was a Sister star clone. 11 lbs of Schreier Special Pale Malt 1/4 lb DWC Aromatic Malt 1/4 lb malted wheat 2 oz DWC Special B 1 lb corn sugar (just for giggles) I added some gypsum but don't remember exactly how much. 3 oz columbus hops X 75 min 2 oz EKG X 15 min 2 oz Fuggles during steep and recirculation 1/2 oz Fuggles dry hop Burton Ale Yeast I suspect that the caramel flavor comes from a combination of the Special B and a touch of diacetyl. I don't really notice the diacetyl as above my threshold of detection, but I think it contributes to this flavor. This was made with the yeast cake from a batch of porter. So far I'm happy with the beer, but the yeast takes forever to flocculate. Both times I wanted to add gelatin (to the porter and the IPA) I didn't have any, so time became my clarifier. The porter has really come around to be a nice beer. I'm anxious to see how the IPA matures. In conclusion, I think the use of a yeast strain of english origin, with the Special B was what brought out this flavor. YMMV. nathan in madison, wi Return to table of contents
Date: Tue, 7 Mar 2000 11:19:49 -0500 From: Dave Burley <Dave_Burley at compuserve.com> Subject: Underpitching, ceiling splooge, Librarians Brewsters: Probably the most dramatic result of Louis Bonham's ale analysis was that 75% of the brewers appear to have bad sanitation as proved by the other 25% who didn't. I find that a pretty shocking result. It also suggests to me that the Wyeast packet was not infected < on the inside>. I wonder how many HBers dip the packet and scissors in diluted bleach and then briefly into boiled water before opening, as I always do? You really shouldn't tear it open with your teeth or fingers unless you flame them first! {8^) An interesting calculation that might lend some credence to the idea that higher pitching rate reduces infection is if a plot of fermentation onset ( itself a sloppy definition, I'll bet) time were correlated with infection rate. Even a crude parallel would perhaps be of interest. Louis does that show up? That is, if you sorted all the infected brews from the uninfected brews, were the fermentation onsets substantially longer for the infected brews? In the absence of real data yet, my bet is that infected brews are dependent solely on the technique of the brewer. - ------------------------------------ PatB and others have chosen to misread what I said. I said that if you use a carboy for your primary you are <running the risk> of ceiling splooge, not that everyone in every case will experience it. The fact that we have one example as detailed in the HBD proves my case. The risk is there. I am sure if we polled HBDers we would find many more examples of messes and splooge explosions caused by trying to ferment the primary fermentation in a carboy. I graduated from fermenting primaries in carboys at an early brewing age when I got tired of cleaning up the mess and realized that any kind of overflow hose ( even before I saw this "solution" in CP's book) would be a <potential> for infection, eventually. I choose to ferment in an "open" primary which has no restriction in the top and allows me to ferment under a positive pressure ( unlike overflow hoses and airlocks). This positive CO2 pressure during the primary fermentation essentially prevents the ingress of infection. The easy cleanability of this fermenter is a plus to reducing the potential for infection. "Open" fermentations in which the top of the fermenter is closed with a plastic sheet reduces the risk of messes and infection. That is my experience. - -------------------------------------- If being one who uses peer reviewed literature as a basis for my understanding of brewing science and caring enough for the HBD readership to spend the time looking up the references in readily available texts so that others can check them, makes me a "librarian", then I plead guilty. Studying the available literature is not the end for me as the label "librarian" might be intended to imply. It is the beginning. I at least start off on solid ground in my home brewing activities, instead of returning to prohibition levels of knowledge and rumor as some would seem to want us to do for some, as yet unexplained, reason. I find the idea that this forum should be run solely on opinion and sloppy or no experimental evidence absolutely appalling. If it is too big an intellectual challenge for certain readers, then "page down". These readers likely would not follow the results of the discussion in their brewing anyway, as some have already indicated. That's their choice. I find that the recent statements by some to the effect that "I am a scientist and believe in science but don't think it belongs here in the HBD",( or whatever was the absolutely pointless point), to be without logical understanding. What is the actual point being made??? Perhaps the proponents would be so kind as to carefully explain when we should apply science and when we should not. If your comments are just ranting into the wind to hear yourself, please do it someplace else. If you have a real point, make it. If you have an idea or result which differs from the results of most textbook authors, then you should support it with a combination of literature references and some real <verifiable> observations. If you have an opinion, label it as such I do not believe that in brewing all things have been solved and that all we have to do is look in the "bible(s)" for the answer. I also do not believe that commercial <practices> are necessarily the best ones for homebrewers, BUT there are many <scientific> results from many, many highly skilled authors from years and years of peer reviewed research which should not be ignored. Theories and applications are another matter. Discussion of the interpretation of these results and other scientific results offered by HBD authors ( what is relatively important and what is not) as it relates to home brewers who face different problems than commercial brewers is exactly what this forum should be about. Also, we should include areas not of interest to commercial brewers, like not caring too much about cost or capital investment and market share and such, but just about good beer and fun ways to make and enjoy it. - ------------------------------------------- Keep on Brewin' Dave Burley Return to table of contents
Date: Tue, 7 Mar 2000 11:24:25 -0500 From: Jeff Renner <nerenner at umich.edu> Subject: Re: YCKCo Doniese at aol.com asks about Yeast Culture Kit Company: >Does anyone know if they're still around? Definitely still around. I happened to speak to owner Dan McConnell the other day and he mentioned how busy he has been. His day job is a research medicinal chemist at the University of Michigan and he has lots of other projects. As a matter of fact, he hasn't brewed in ages. I just now checked with him and understand he has already contacted Doniese. Jeff -=-=-=-=- Jeff Renner in Ann Arbor, Michigan USA, c/o nerenner at umich.edu "One never knows, do one?" Fats Waller, American Musician, 1904-1943. Return to table of contents
Date: Mon, 06 Mar 2000 02:19:36 -0600 From: Chester Waters <cwaters at home.com> Subject: MEAD pitching rates Brewers: On a parallel thread to all the recent posts on pitching rates, I'd like some advise from the 'spurts on pitching rates for meads. I'm planning a Orange Blossom Mead when my last lager goes into keg. I'd like it to finish semi-sweet and plan to use the Wyeast sweet yeast. For a OG around 1.010 in a 5 gallon batch, how much should I step-up the smack-pack, and for that matter, should starters be mead/honey, or will other fermentables do? What gravity is suggested for the starter 'wort'? I don't want to drive off the volatile orange blossom aroma by boiling, so I plan to pre-boil and chill my water, and maybe pasteurize the honey at 160F in its shipping containers (at least it will be liquid enough to pour) first . (I know its said that honey is so concentrated, its effectively bacterioSTATIC, but wild FUNGI might be still viable - and not grow - until diluted to pitching gravity. Its not bacterioCIDAL, anyway). How about thoughts on oxygenation, of either the starters and/or the whole 5 gallons? Since my tap water is nearly undrinkable, all my brewing starts with RO water - what ions and concentrations are desirable? Finally (at last) I'd appreciate thoughts on pros/cons on yeast nutrient/energizers for the starters and main ferment. Would one of the yeast experts let me know if visible CO2 generation (air lock activity) occurs BEFORE (anaerobic) fermentation begins; i.e. is much if any generated during cell wall synthesis and division in a well oxygenated, nutritionally complete wort? Thanks for help with all these questions. Chester Waters - Omaha (Renerian exile) Return to table of contents
Date: Tue, 7 Mar 2000 11:44:37 -0500 From: "Houseman, David L" <David.Houseman at unisys.com> Subject: AHA First Round In Philadelphia May 6 & 7 - 1st Notice The Regional First Round AHA NHC for 2000 is being held May 6 & 7 at Drexel University'S DEPARTMENT OF Restaurant & Institutional Management (HRIM), at 105 N. 33rd Street, Philadelphia, PA. It is an easily reachable location, about 6 blocks from Philadelphia's 30th Street train station served by Amtrak and local service. (THE BUILDING IS IDENTIFIED ONLY AS 'ACADEMIC BUILDING'.) We are inviting you to judge at this excellent location and enjoy some Philadelphia hospitality for the weekend. We need judges and stewards for this premier event. Judging will be held both days, punctuated by lunch and followed by a "happy hour" on Saturday, CATERED BY THE HRIM STUDENTS, AND INCLUDING BEERS FROM SOME OF OUR LOCAL BREWERIES AND BREWERS. This location will be warmer than Red Bell was last year. Judges and stewards are requested to be at the 6th floor of the HRIM at 9:00am on Saturday and 10:00am on Sunday. Judging will begin promptly at 9:30am on Saturday and 10:30am on Sunday. Please contact the Judge Coordinator, David Houseman, at 372 Harshaw Drive, Chester Springs, PA 19425 or email him with the same information at dhousema at cccbi.org. Remember that your commitment to judge is a commitment of your time, which we appreciate and rely upon. So, we will be counting on your attendance if you tell us you will be here. We will be using the new common BJCP/AHA style guidelines. Philadelphia in the Spring Time is a wonderful place to bring the whole family. There are many museums, parks and historical and cultural activities available to occupy the significant others whilst you judge. Downtown shopping is a walk or one stop by train. The Philadelphia Zoo is a short drive from the judging site. Even Camden New Jersey's aquarium, just across the Delaware River, is just a fun ferry ride away! For lots of other great things to do, and amuse yourself as well, check out noted beer author Lew Bryson's new book, Pennsylvania Breweries. Each entry ends not only with directions to beer but directions to selected nearby attractions. Now how much would you pay? (Actually, the book is available by mail order- call us at 215.569.9469). Our plethora of INTERESTING beer bars in Center City are all located either within walking distance of each other or a short ride on the "Phlash"- a public transit van servicing downtown attractions from the Ben Franklin Parkway to the Delaware River. AFTER SATURDAY NIGHT'S COMPLIMENTARY HAPPY HOUR, KNOWLEDGABLE LOCAL GUIDES WILL BE AVAILABLE TO ESCORT YOU ON A TOUR OF THESE GREAT ESTABLISHMENTS. Places to stay: There is a wide price range of hotel rooms available in the area. There are also some smaller 'boutique' hotels and Bed & Breakfasts. For a listing, please check the web sites of the MidAtlantic AAA at www.aaamidatlantic.com or www.libertynet.org or we will be happy to send you a Visitors Guide with full listings and activities. It is suggested that you make your reservations promptly. Hotels near the airport will have shuttles to the terminals, where there is an inexpensive direct rail line to Center City. There are several hotels located at the junction of I-76 and US Route 1, about a ten minute drive to Drexel University. THERE ARE ALSO SEVERAL HOTELS WITHIN WALKING DISTANCE, BETWEEN THE DREXEL CAMPUS AND THAT OF THE UNIVERSITY OF PENNSYLVANIA'S. Directions: The AMTRAK train station is located at 30th Street and Market Street in Philadelphia. THIS IS ALSO THE STATION FOR REGIONAL RAIL, WITH SERVICE FROM WILMINGTON SOUTH TO TRENTON NORTH AND HARRISBURG WEST. Upon exiting the train station, walk West on Market Street 3 blocks to N. 33rd Street. Turn right and walk two blocks to #105. Take the elevator to the 6th Floor. For those that drive, parking is available on the street. PLEASE BE AWARE OF PARKING REGULATIONS! (THE BEST ALL DAY PARKING BET WOULD BE ON 32ND ST., NORTH OF ARCH.) Sponsors: Sponsored by: George Hummel & Nancy Rigberg Home Sweet Homebrew 2008 Sansom St. Philadelphia. PA 19103 (215) 569-9469 homsweet at voicenet.com Return to table of contents
Date: Tue, 07 Mar 2000 11:52:57 -0500 From: Richard Foote <rfoote at mindspring.com> Subject: Propane Burner/Big Brew Propane burner: Mike Branam writes looking for a cooker manufacturer at http://www.cyberbrewing.com/acb/showdetl.cfm?&DID=8&Product_ID=195&CATID=35 for use in his three tier system. It does look nice. I do not know the manufacturer but found this site for burner elements at http://www.burnersinc.com/itm00005.htm I posted an inquiry to them asking if they could provide such a burner as Mike seeks. We'll see what happens. Big Brew: Are there any plans for Big Brew this year? I know our club enjoyed it because it made you feel part of the larger "homebrew community". And hey, any excuse to get together and brew is good. Rick Foote Whistle Pig Brewing and Home Remodeling Murrayville, GA Return to table of contents
Date: Tue, 07 Mar 2000 09:00:40 -0800 From: Robert Arguello <robertac at calweb.com> Subject: RE: Teflon hose ON Sat, 04 Mar 2000 18:28:12 +0000 bmahon at att.net asked about Subject: teflon hose -are all forms of teflon food grade? -i was poking around the mcmaster-carr website looking -for a way to cobble together a site gauge and found -several pages of plastic tubing. one or another is -listed as "fda approved", but it only takes temperatures -to 160f or so. then i found some pages listed as teflon -tubing; the various materials are listed as resistant to -this and that, but mention nothing about food safety. -the specific materials are fluorinated ethylene -propylene (fep), polyvinylidene fluoride (pvdf) and -perfluoroalkoxy (pfa). i've spent several hours -searching the net looking for info but no luck. I use polycarbonate tubing for site gauges. Many advantages including... High temp (up to 250 F ) Rigid tubing that can be used with copper compression fittings Perfectly transparent Strong and impact resistent Cheap... I pay $10.00 for 10 feet of 3/8ths inch Widely available... I get mine from a local "Plastics" supplier Robert Arguello robertac at calweb.com Return to table of contents
Date: Tue, 7 Mar 2000 12:16:04 -0600 From: "Vernon, Mark" <vernonm at goportable.com> Subject: UK Brew / Breweries I will be spending 3 weeks in the UK at the end of this month and beginning of April. Any recommendations / resources for finding breweries to tour and the best pubs to visit would be greatly appreciated. Mark Vernon, MCSE+I, MCT vernonm at goportable.com www.goportable.com Return to table of contents
Date: Tue, 07 Mar 2000 13:22:20 -0500 From: Jason Henning <huskers at psn.net> Subject: Re: Palexperiment questions In HBD3266, Keith MacNeal ask some good question about the HBD PAE. + How was lag time defined? + Did each brewer use the same definition? Working from memory here, I think it was when there was positive pressure in the airlock. It was discussed in the HBD PAE mailing list. We were all to use the same method. How much error do you want to attribute to this method? You can't explain way enough of that 32 hour average to even come close to a reasonable lag time. Even to say that the lag times were 100% overstated leaves you with 16 hours. + What is the standard deviation around the grand average [of the + finishing gravity]? + Are those 5 batches statistically different from the grand average? Standard deviation was .00396 gravity points. Those five batches are over one standard deviation from the norm. Two of them are over two standard deviations from the norm. What's your definition of statistically different? + If they are, it doesn't mean that underpitching causes finishing + gravity >= to 1.020. It means there may be other factors which are + causing these five batches to be different from the other 29. + Brands of extract were the same? Yes they were. As a matter of fact the grains all came from the same lot. John Varady and his wife weighed and distributed the grains, the hops, and the yeast. Please read the article for these details. + Factors which may be playing a role include: Fermentation + temperatures were verified to be the same? + Mash temperatures were the same (and everyone was using calibrated + thermometers)? I haven't heard fermentation temperature cited as a reason for varying finishing gravities. The mash temperatures were the same. Calibrated thermometers weren't used so undoubtedly there was variance. But do you think mash temperature can cause a 2 standard deviation swing? + Hydrometers were accurate and temperature corrections were used? I ignored the brewer measured finishing gravities. Instead, I used the Louis Bonham's pycnometer measured finishing gravities. Again, please read the article. Cheers, Jason Henning Whitmore Lake, MI There are three kinds of people: Those who make it happen, those who watch it happen and those who wonder what happened. Return to table of contents
Date: Tue, 7 Mar 2000 13:55:55 -0500 From: dleavitt at sescva.esc.edu (Darrell Leavitt) Subject: <<DON'T>> do this: Boy do I feel dumb! 2 pm, on a day off...brewing an all grain wit....started it at 9am...in the last 15 minutes of the boil, I had placed my floating thermometer on the stove, apparently too close to the heat...Well, as I placed it into the brew so as to sanitize it...well....it BLEW UP! Yes...I am not sure if it imploded... or exploded....but the result is the same...a potentially good brew had to be poured out... <<DON'T do this>> ..Darrell Return to table of contents
Date: Tue, 7 Mar 2000 14:06:54 -0600 From: "Stephen Cavan" <cavanst at duke.usask.ca> Subject: EDME casks, FWH. starting all-grain John Herman <johnvic at earthlink.net> asks about plastic casks in the UK. Sounds like an EDME pressure barrel. They take CO2 sparklers, have a float for the dib tube, and perform quite well. Transfer from primary to EDME barrel, like to a cask, and the finishing ferment provides the carbonation. The sparkler provides replacement CO2 after dispense. We used to stock them, but can no longer get them in North America. Perhaps someone else has a source? Bob Wilcox <bobw at sirius.com> asks about FWH and calculating bitterness. Sorry Bob, I have no scientific data that would stand up to the rigors of the HBD. But I do have batches that where we calculated the bitterness from FWH as the same as a beginning boil addition, the bitterness seems to be right. No lab analysis though. For what it's worth, ProMash v1.3b also calculates FWH as a full boil addition. For MASH HOPPING (pellets), you get flavour and aroma like a late addition, and negligible bitterness. "Murray, Eric" <emurray at sud-chemieinc.com> asks about going all grain, but wants to stick with 5 gal batches. Eric, if you stick with 5 gal, the simplest set-up is a picnic cooler (no need for expensive Gott, a cheapo Rubbermaid or Coleman will do fine. Get one with a pass-through spigot, insulate the sides and lid with expanding spray foam, throw a false bottom in, Phil's 9" works fine). Then all you need is a big kettle, and sufficient BTUs to fire it. The false bottom will filter out your hops, you can use either an immersion or a counterflow chiller. I love the CF and wouldn't go back to immersion. In the interests of KISS: most malts are fully modified and a single infusion mash around 154F will do... My $0.02 worth... cheers, Stephen Ross -- "Vitae sine cerevesiae sugat." ______________________________________________ Paddock Wood Brewing Supplies, Saskatoon, SK orders at paddockwood.com www.paddockwood.com Return to table of contents
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