HOMEBREW Digest #3284 Tue 28 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

  MCAB Winners ("Louis K. Bonham")
  Harvesting Yeast (Bob Landry)
  starch ("Alan Meeker")
  calcium stabilization ("Alan Meeker")
  MCAB II (Harlan Bauer)
  decarbonating barleywine ("Alan Meeker")
  jockey box chiller (J Daoust)
  [Fwd: Re: starch] (Marc Sedam)
  barley beta-amylase (Marc Sedam)
  Motor info/brewpubs in LV ("Costanza, David")
  Coordinates (Joel Plutchak)
  POE,OPE,EOP,EPO... (Epic8383)
  Re: Mostly Water (Jeff Renner)
  Re: POBS II (part 5) (Acetaldehyde) (Jeff Renner)
  MCAB II (Some Guy)
  FWH /Diacetyl in Czech beers ("St. Patrick's")
  Cleaning Taps and Lines ("Troy Hager")
  Eau de vie yeast (Marc Sedam)
  Re: brewing book ("John J. Allison")
  Mr Beer 5 gallon kits (Brian Myers)
  FWH/hot break (Bob McDonald)
  burners and kegs ("Dan Senne")
  Champagne corks ("Sebastian Padilla")
  milk and scotch (AlannnnT)
  Wow lots of HBD#3282 (James Jerome)
  MCAB2 Thanks ("Bill Dameron")
  MCAB II (Bob Wilcox)

* Beer is our obsession and we're late for therapy! * Entries for the 18th Annual HOPS competition are due 3/24-4/2/00 * See http://www.netaxs.com/~shady/hops/ for more information * 18th Annual Oregon Homebrew Festival - entry deadline May 15th * More info at: http://www.hotv.org/fest2000 Send articles for __publication_only__ to post@hbd.org If your e-mail account is being deleted, please unsubscribe first!! To SUBSCRIBE or UNSUBSCRIBE send an e-mail message with the word "subscribe" or "unsubscribe" to request@hbd.org FROM THE E-MAIL ACCOUNT YOU WISH TO HAVE SUBSCRIBED OR UNSUBSCRIBED!!!** IF YOU HAVE SPAM-PROOFED your e-mail address, you cannot subscribe to the digest as we canoot reach you. We will not correct your address for the automation - that's your job. The HBD is a copyrighted document. The compilation is copyright HBD.ORG. Individual postings are copyright by their authors. ASK before reproducing and you'll rarely have trouble. Digest content cannot be reproduced by any means for sale or profit. More information is available by sending the word "info" to req at hbd.org. JANITORS on duty: Pat Babcock and Karl Lutzen (janitor@hbd.org)
---------------------------------------------------------------------- Date: Mon, 27 Mar 2000 20:05:03 -0600 From: "Louis K. Bonham" <lkbonham at hypercon.com> Subject: MCAB Winners Hi folks: A great time was had by all in St. Louis this weekend at MCAB II (I'll post a more thorough recap later), but so that we get the winners list out ASAP, here are the winners of MCAB II: 1. Classic American/Pre Prohibition (BJCP 1D) First Place Dave Sapsis, Bay Area Mashers Second Place Curt Hausam, Oregon Brew Crew Third Place George Fix, Texas Brewers Association 2. Czech/Bohemian Pilsner (BJCP 2A) First Place Jerry Scheel, St. Louis Brews Second Place Ted,Hausotter, Strange Brew Third Place George Fix, Texas Brewers Association 3. Kolsch (BJCP 3D) First Place Jim Layton, North Texas Homebrewers Association Second Place Mike Riddle, Homebrewers of Marin and Elsewhere Third Place John Tyler, Toronto, Ont. 4. Strong Bitter (BJCP 4C) First Place Roger Whyman, Unfermentables Second Place Brian Cole, Mountain Ale and Lager Tasters Third Place Steven Olson & Donna Norby-Olson, Society of Oshkosh Brewers 5. Strong & Scottish Ales, Strong Scotch Ale (BJCP 5, 11B) First Place Donald Sajda, Kukendahl Grain Brewers Second Place Curt Hausam, Oregon Brew Crew Third Place Jim Layton, North Texas Homebrewers Association 6. American Pale Ale (BJCP 6B) First Place John Childs, Lynnwood, WA (repeat MCAB winner!) Second Place David McMullen, Bay Area Mashers Third Place Ken Brown, Freemont, CA 7. California Common/Steam (BJCP 6C) First Place Dean Fikar, Cowtown Cappers Second Place Mike Riddle, Homebrewers of Marin and Elsewhere Third Place Dan Diana, Portland, OR 8. India Pale Ale (BJCP 7) First Place Roger Whyman, Unfermentables Second Place Jim Boudreaux & Ed Boudreaux, Dead Yeast Society Third Place Joe Formanek, BUZZ (Ill.) 9. Vienna (BJCP 9B) First Place Scott Boeke, North Agusta, SC Second Place Mike Porter, Kansas City Bier Meisters Third Place Mark Norbury, Capitol Brewers 10. American Brown (BJCP 10D) First Place Joe Formanek, BUZZ (Ill.) Second Place David McMullen, Bay Area Mashers Third Place Steve Capo & Charles Vallenrat, Foam Rangers 11. Barleywine (BJCP 11D) First Place Tom Wolf, Maltose Falcons Second Place Ron Thomas, Capitol Brewers Third Place Len Lemieux, Boston Wort Processors / South Shore 12. Imperial Stout (BJCP 11C) First Place Mike Riddle, Homebrewers of Marin and Elsewhere Second Place Steve Capo & Charles Vallenrat, Foam Rangers Third Place Jim Wagner, Pasadena, MD 13. European Dark Lager (BJCP 12) First Place Mike Riddle & Dan Hagewiesche, Homebrewers of Marin and Elsewhere Second Place Ed Miles, Pint & Pummel Third Place Brian Cole, Mountain Ale and Lager Tasters 14. Hellesbock/Maibock (BJCP 13B) First Place Rick Georgette, West Bloomfield, MI Second Place Scott Keohane, Boston Wort Processors Third Place Brett Schneider, Boston Wort Processors 15. Robust Porter (BJCP 14A) First Place Mike Porter,Kansas City Bier Meisters (repeat MCAB winner!) Second Place Jay Adams, Brewers United for Real Potables Third Place Ron Thomas, Capitol Brewers 16. Sweet Stout (BJCP 15A) First Place Pat Bannon, Jeffersonville, PA Second Place Dan Hagewiesche, Homebrewers of Marin and Elsewhere Third Place Joe Lindsey, Foam Rangers 17. Strong Belgian & French Ales (BJCP 17) First Place Bob Kepler & Betsy Kliks, BURP Second Place Curt Hausam, Oregon Brew Crew Third Place Scott Boeke, North Agusta, SC 18. Lambic (BJCP 18B) First Place Francois Espourtieille, South Shore Brew Club (repeat MCAB winner!) Second Place Tom Wolf, Maltose Falcons Third Place Jay Adams, Brewers United for Real Potables Best of Show Finalists: Dave Sapsis (Pre-Pro) Roger Whyman (IPA) Tom Wolf (Barleywine) Mike Porter (Porter) Pat Bannon (Sweet Stout) Francois Espourtieille (Lambic) Best of Show Old Smokey Barleywine Tom Wolf Valencia, CA Maltose Falcons Category Trophies Provided by Anheuser-Busch Inc. BOS Finalist Prizes Provided by Pico Brewing Systems BOS Trophy Provided by Lallemand Inc. Qualifying Style Prizes Provided by: Brewing News Briess Malting Co. Crosby and Baker, Ltd. Home Wine and Beer Trade Association HopUnion USA Schreier Malting Co. Vinotheque White Labs Wyeast Laboratories Congrats to all the winners -- and thanks to all involved in making MCAB II a great success, especially Bob Boland and the St. Louis Brews! Louis K. Bonham Masters Championship of Amateur Brewing Return to table of contents
Date: Mon, 27 Mar 2000 04:35:35 -0700 From: Bob Landry <utahbob at jps.net> Subject: Harvesting Yeast Having just finished my first brew using a built up starter, I find myself looking at a primary fermenter with about an inch of yeast bed and wondering how (or if) to save it to repitch. Is it necessary to separate the yeast from the trub (grain and hop particles mostly)? How should the yeast be stored? Refrigerated or frozen? Should it be fed before storage? How long can it be kept before reuse? Any printed or 'Net sources for this info and more/ I don't really want to get into culturing yet, but the idea of propagating and reusing a living resource really appeals to me. Not to mention saving a few bucks on fresh yeast with every brew. Does this sound like false economy? I look forward to reading any responses. Bob Landry PS- I'd like to meet the person who can activate a Wyeast packet by "smacking" it between his/her palms. I had to squeeze mine like a wrist exerciser to pop that bubble! Return to table of contents
Date: Mon, 27 Mar 2000 07:28:52 -0500 From: "Alan Meeker" <ameeker at welchlink.welch.jhu.edu> Subject: starch "Jeff, I'm not sure that the granules are ruptured much in milling. In fact, most milling (especially corn) is designed specifically to avoid rupturing the granules." - --- --- --- --- --- This appears to be correct. The starch granules are pretty small - ca 5-10uM in diameter for barley and wheat, somewhat larger for corn (2-25uM) thus it's hard to see how much damage would come about due to milling at the 1mm level. Isolation of starch involves a wet milling process followed by grinding, slurrying, and sieving till the preparation of intact granules is free of water. The granules themselves are pretty interesting. They're semicrystalline, having a concentric shell structure, like an onion. There are both crystalline as well as amorphous zones with some evidence that the crystalline zones are mostly amylopectin. HTH -Alan Meeker Baltimore, MD Return to table of contents
Date: Mon, 27 Mar 2000 07:56:23 -0500 From: "Alan Meeker" <ameeker at welchlink.welch.jhu.edu> Subject: calcium stabilization Steve writes: "I have, in detail, and I've even reported on it here. Calcium has a major impact on one isozyme of ALPHA-amylase Calcium has been shown to stabilize MICROBIAL beta-amylase, but I've never seen a report on grain BA stabilization with calcium - it is possible tho. If it is a grain BA cofactor then it is most likely to be effective at a few ppm, (equimolar conc w/ enzyme) It's the nature of the multivalent ion enzyme stabilization." Steve, barley alpha amylase is indeed stabilized by calcium and it is also required for enzymatic activity. Interestingly enough, it does not seem to play a direct role in the catalytic mechanism, rather it appears to act by maintaining the active site of the enzyme in the correct conformation. Beta amylase does not have any requirements for cofactors or metals (thanks to Marc Sedam for pointing out to me that I made too sweeping a statement on this point in my criticism of Fix's book, I meant to refer only to the alpha amylase). -Alan Meeker Baltimore, MD Return to table of contents
Date: Mon, 27 Mar 2000 07:08:02 -0600 From: Harlan Bauer <blacksab at midwest.net> Subject: MCAB II MCAB II was an enormous success and the St. Louis Brews should be commended for doing and absolutely spectacular job of organizing the event. I had a GREAT time! Special thanks should go out to Bob Boland, John Sullivan and Mark Naski for making it look easy. And for all the club members who brewed beer for the event and helped iron out the multitude of details, we should all raise a glass for a toast in their honor. Their beers were fantastic--each one better than the next. Thank you for a wonderful weekend and for those of you who could not attend, you really missed something special. The St. Louis Brews are an asset to both their city and to the homebrewing community. More later, Harlan Bauer Copper Dragon Brewing Co. Carbondale, IL Return to table of contents
Date: Mon, 27 Mar 2000 08:04:41 -0500 From: "Alan Meeker" <ameeker at welchlink.welch.jhu.edu> Subject: decarbonating barleywine Bill Bunning asks about an overcarbinated BW: "I was wondering if I could pop the top to relieve some of the pressure and then recap. Will it affect the beer much? I figure the headspace would be fine since it would be filling up with carbon dioxide." I dunno Bill, some amount of oxygen will probably get into the headspace. Enough to do damage? Hard to say. Also, how are you going to know how long to let the decapped bottles sit before re-capping? Wouldn't it be better to let it lose some of this excess CO2 just before you drink it - either after opening or after pouring? -Alan Return to table of contents
Date: Mon, 27 Mar 2000 06:16:13 -0800 From: J Daoust <thedaousts at ixpres.com> Subject: jockey box chiller When making a chiller for a jockey box, is it imperative that I use a Stainless Coil? I know copper conducts Heat/cold much better, will it (copper) give me a metallic taste? Also, anybody know of a good source for Stainless tubing? Thanks, in advance. Jerry Daoust Private e-mail is ok Return to table of contents
Date: Mon, 27 Mar 2000 09:18:03 -0500 From: Marc Sedam <marc_sedam at unc.edu> Subject: [Fwd: Re: starch] Seems like there may be some interest in my last missive to Jeff on the subject of cereal mashes. Here 'tis. I hope the formatting is OK. -Marc - -------- Original Message -------- Subject: Re: starch Date: Fri, 24 Mar 2000 11:30:01 -0500 From: Marc Sedam <marc_sedam at unc.edu> Organization: OTD To: Jeff Renner <nerenner at umich.edu> References: <v03007805b5012f83011e at []> Two quick answers, followed by a series of MUCH longer ones: (1)yes--it does make you a librarian, and (2) yes, I know about Ph.D.'s in cereal science. You're looking at a former member of the American Association of Cereal Chemists! (Hold the applause and gasps of amazement for later.) I was a food scientist in a former life and came mighty close to calling that a profession. I still have dreams of getting my Ph.D. in fermentation science from Oregon State University--a branch of their Food Science program Well, we're both right. There are processes for both wet milling and dry milling corn. I was thinking primarily of wet milling, which is precisely how pure corn starch is refined. I believe that in dry milling the starch granules are damaged, but not to the point of gelatinization/dispersion. I doubt a ton of damage is done when you're milling to achieve coarse grits, but more would be done in trying to make polenta (or corn meal). You simply can't gelatinize a granule in the absence of water without extreme heat and/or pressure. Disrupt? Yes. Gelatinize? No. What likely happens is that the disrupted granule provides cracks (pores, whatever you want to call them) where the enzymes can access some of the native starch in the presence of water. Pure corn starch does get thicker as you boil, but the peak viscosity is not the final viscosity. The true peak viscosity occurs when the granules suck up the water just before dispersion. It's easily measured in a Brabender viscometer, but lacking one you'll have to trust me. Your reference to the rice cooking is spot on. All starch granules first swell, then gelatinize, then liquefy from the release of the water which took part in the swelling of the granules. The charts are in my lab book somewhere, getting dust in the corporate library. Flames from offended scientists are welcome, as are experiments if you have access to a Brabender or a differential scanning calorimeter (DSC). In the cereal mash, the enzymes work at high temps...they just don't last very long there. This is a concept that Del Lansing (I think) has been floating to the Digest recently. The sweetness and improved fluidity of corn/rice mashes is absolutely from the breakdown of starches both via enzymic attack and gelatinization. No argument here. It's just that the breakdown comes from the gradual gelatinization of *some* of the starches in both your barley and adjunct. Most of the real gelatinization comes when you boil the mash. If you just added the cereal mash back to the main mash after the main mash is through with the saccharification rests, you'll get one dandy starch haze in the finished product. I should know--this exact thing happened to me with my first CAP I told you about a few months back. That's why you need to add back the cereal mash during an amylase rest. To summarize, it's my opinion and experience that "gelatinization" of starch granules does not occur to a meaningful extent in dry milling of rice or corn kernels. The granules are likely disrupted and this disruption provides some access to the starch chains for the amylases, but only in the presence of water. The addition of barley in the cereal mash is to promote a small amount of enzymatic degradation to lower the overall viscosity of the mash. As the boiling temperature is approached, more damaged granules gelatinize and are rapidly attacked by the enzymes at the same time the enzymes are being deactivated by the extreme heat. Through this method, complete gelatinization (but not enzymic breakdown) of the starch via boiling can occur without having a nightmare viscosity on your hands. It also avoids the need to keep the cereal mash boiling at all times to avoid retrogradation of the non-digested starch. WHEW! I don't know whether this makes me a librarian or just plain boring. I'll settle for boring since I've gone via experience, not recitations. Maybe I'M Pivo? <insert evil laugh here> Cheers! Marc P.S. If you think the rest of the HBD would benefit, I'll post this. I didn't want to clog bandwith. Return to table of contents
Date: Mon, 27 Mar 2000 09:32:06 -0500 From: Marc Sedam <marc_sedam at unc.edu> Subject: barley beta-amylase Barley beta-amylase does not require calcium as a cofactor. Back in tha' day, I used quite a bit of purified BBA at work, and the MSDS (Material Safety Data Sheet) provided by the supplier did not mention cofactors at all. If you search the Sigma catalog for BBA, you can get the appropriate forms. -Marc Return to table of contents
Date: Mon, 27 Mar 2000 09:38:02 -0500 From: "Costanza, David" <dcstanza at occ.pasen.gov> Subject: Motor info/brewpubs in LV Paul and Richard gave excellent advice in regards to AC motors and controls - they are both right on the mark. I think my sig line would be appropriate here. Next week I will be in Las Vegas for a work-related conference and would appreciate recommendations for brewpubs in the area. My free time may be a bit limited, so I'll probably just try to get to the best ones. Private e-mail is fine. Thanks! Dave Costanza "Nothing is simple anymore, with the exception of most of the people we work for [or with; your choice]" Return to table of contents
Date: Mon, 27 Mar 2000 08:43:35 -0600 (CST) From: Joel Plutchak <plutchak at ncsa.uiuc.edu> Subject: Coordinates In HBD #3281,Mark Bayer chides me: >>Brewin' and computin' in south-central Illinois >don't you mean east-central illinois? are you from the chicago >area? i ask only because while i attended uiuc, chicago area >natives commonly shared the belief that champaign was "southern" >illinois. of course, those of us who came "up" to champaign (from >egypt) believed we were surely within sight of santa's dwelling. I was as surprised as you to find out I'm not in east-central Illinois. I think when I wrote that my brain was already headed south (just a bit) to MCAB. Speaking of which is was nice to talk to you, and to put some more faces to the names of HBD, rcb, etc. Pat Babcock, the face in the JanitorCam, is indeed not only real but exists in three dimensions, and not once but twice I was close enough to (0,0,0) Rennerian to make Jeff uncomfortable. :-) I'd comment about all the great homebrew to be had there, but I'm sure I'd not only not do it justice, but would leave out something or somebody. Suffice it to say the the St. Louis Brews did a wonderful job with the conference and competition. - -- Joel Plutchak <plutchak at uiuc.edu> Brewin' and slowly getting back onto the computin' mindset somewhere in Flatlandia. Return to table of contents
Date: Mon, 27 Mar 2000 10:03:55 EST From: Epic8383 at aol.com Subject: POE,OPE,EOP,EPO... Dear HBD, Yesterday, I recieved 13 copies of the Homebrew Digest. Surreptitiously included in each was a post regarding flouridation of our drinking water. This is how your hard core commies work. I have sent the wing to bomb Anheuser-Busch. I suggest you order a total commitment of our remaining forces at this time. May God help us in our quest to brew pure water beer. In the purity of essence of our bodily fluids, Commander StrangeYeast Return to table of contents
Date: Mon, 27 Mar 2000 10:21:44 -0500 From: Jeff Renner <nerenner at umich.edu> Subject: Re: Mostly Water "A. J. deLange" <ajdel at mindspring.com> wrote: >Beer will be >ruined at 0.1 mg/L so we want to get the iron level below that. You and others have often written this but how would I see the ruinous effects of iron? My well water has around 1 ppm. When I boil and decant it prior to brewing pale lagers the precipitate is tan, leading me to believe that it complexes somehow with the carbonates and other precipitates and is removed (and years ago a brewer who also taught chemistry at Grand Valley State U in MI suggested a mechanism for this to me). However, for my dark beers I brew with unboiled/decanted water and they seem to turn out fine, although my dark Munich lagers do sometimes suddenly oxidize in the keg and taste cardboardy. Stouts, porters, bitters and other ales brewed with unboiled water last forever. Can you elaborate? 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, 27 Mar 2000 09:39:35 -0500 From: Jeff Renner <nerenner at umich.edu> Subject: Re: POBS II (part 5) (Acetaldehyde) "Alan Meeker" <ameeker at welchlink.welch.jhu.edu> >Fix cites Budweiser's apple-like tone as an example of an ester's >(presumably ethyl hexanoate) contribution to flavor. Every other source I've >ever seen (including Fix's own AOBT) attributes this characteristic of >Budweiser as being due to its acetaldehyde content. Indeed, the BJCP study >guide lists Budweiser as an example of acetaldehyde for taste training. This latter would appear to be a momily in need of correction. At MCAB Steve Michalak of A/B said that they do everything they can to reduce Bud's acetaldhyde to (I think) two or three ppb, less than any other beers, and below taste threshold. He was pretty difininte about this. I may have the energy to give a report on the pilot brewery tour we had and other aspects of MCAB2 after I recover from the great weekend in St. Louis, or perhaps someone else can. (Give a report, not recover. I'll take responsibility for that myself). 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, 27 Mar 2000 07:31:00 -0500 (EST) From: Some Guy <pbabcock at hbd.org> Subject: MCAB II Greetings, Beerlings! Take me to your lager... Wow! MCAB II has come and gone, and I have a HUGE respect for the St. Louis Brews as a result! What a feat of organization and execution!!! THe competition was well and professionally run (even with me as a judge...), the technical presentations were well organized and interesting, the location comfortable and easily accessed.... Quite an act to follow with the 2000 AHA NHC, but I know the crew chasing that rabbit down are up to the challenge! My special thanks to Bob Boland, John Sullivan and the entirity of the St. Louis Brews for making the event one which will set the hurdle for all such events to come. Bravo! It was also great putting faces to all of the email addresses - er, names! - that come across the HBD every day. And meeting those whose writings I've read in the home brewing press and literature over the years was truly a hoot (even if Byron and I don't see eye-to-eye on the internet's role in brewing:-). Look for pictures on the MCAB site as soon as they are processed (read: as soon as I get off my dead butt and put them there...) PS: For all those that thought I was simply a computer program written by Karl Lutzen - Ha! You're right! Karl left the portable holographic matter projector unattended, so I took it for a spin this weekend. (And you all thought I was carrying a laptop. No! The laptop was carryin' ME!) - See ya! Pat Babcock in SE Michigan pbabcock at hbd.com Home Brew Digest Janitor janitor@hbd.org HBD Web Site http://hbd.org The Home Brew Page http://hbd.org/pbabcock "Just a cyber-shadow of his former brewing self..." Return to table of contents
Date: Mon, 27 Mar 2000 12:07:51 -0500 From: "St. Patrick's" <stpats at realtime.net> Subject: FWH /Diacetyl in Czech beers Thanks for info on parti-gyle. Thanks to Jim Busch for info on equipment. I should add that the brewery I spent a lot of time at had a closed grant. On the other hand and as an example, Znojmo Hostan has the old traditional long copper open grant with about 10 goose neck copper feeds from each of the drains in lauter tun. These are really beautiful. I'll put a picture of this on web page today. My apologies for not having been more clear about FWH or lack of it in original post as noted by Jeff Renner and Nathaniel Lansing. The first hops were added when the lauter was 1/2 to 2/3 done. This was same time the brewer cranked up the heat on kettle. It took about 45 minutes to finish lauter during which time the hops were in the wort as its temperature was being raised from ~75C to boiling. The kettle started to boil soon after the lauter was finished. So the first hops were in hot wort, not boiling, that was ramped from ~77 to 100C in about 45 minutes. This isn't FWH as it was defined narrowly in that Brauwelt article of several years back. The narrow definition of FWH involves moving the last addition of noble hops to the First Wort where they steep at ~76C for some time and then are eventually raised to boiling. additionally, this narrow definition eliminates the last addition at about 20 minutes before end of boil. This addition remained at all czech breweries I visited. I should also point out that most of the breweries I visited use 2 hour boils and added this first addition after the boil began, ~30 minutes into boil. I didn't ask how many strains at PU so I really can't answer Jeff Renner's question regarding three strains. On my previous trip, none of the breweries krausened except for "problem" beers and one stated problem was excessive diacetyl. The brewer I travelled with this time said that some breweries do indeed krausen as a matter of routine although it is not common. I detected diacetyl in one pilsner during my trip last summmer (can't remember if it was Vyskov or Cerna Hora) and Michael noted it as well. Diacetyl is not a major profile in fresh PU but I cannot overstate the intensity of the hop flavor of fresh PU, at least 3 years ago. When I was back last summer, PU did not have as much hop flavor. The following description of PU is in MJ's New World Guide "house character of light fragrant spiciness can become overwhelmingly buttery if the beer has lain around for too long" Finally a comment on FWH. The use of the term FWH is creating some confusion because it has been too narrowly defined based on the Brauwelt article. I would like to see it used to mean simply adding hops to the first wort. One could also have middle wort or late wort hopping. FWH should not carry any implied meaning of omitting the last addition IMHO. p.s. I'm waiting to hear from the gentleman who did the yeast tests at which time I'll follow up on that. Lynne O'Connor St. Patrick's of Texas Brewers Supply 1828 Fleischer Drive Austin, Texas 78728 USA 512-989-9727 www.stpats.com Return to table of contents
Date: Mon, 27 Mar 2000 10:28:00 +0000 From: "Troy Hager" <thager at hcsd.k12.ca.us> Subject: Cleaning Taps and Lines >From what I have heard and in my personal experience draft systems seem more prone to infections and developing off flavors than bottling is. I know that it isn't long at all before my taps get cruddy and sticky and need to be cleaned. I am hoping that some of you might share with the collective your tap/line cleaning schedule and procedures. What cleaners do you use? What is the frequency. Do you take the taps completely apart every time? Do you use any type of spray cleaner on use-by-use basis to help keep the bugs out? Thanks! Troy Return to table of contents
Date: Mon, 27 Mar 2000 13:51:33 -0500 From: Marc Sedam <marc_sedam at unc.edu> Subject: Eau de vie yeast In my continuing effort to clone Samichlaus I've been focusing on the yeast. Several people have suggested yeast and/or methodology which may permit the alcohol content to approach 14%. I've been toying with a Samichlaus culture, but nothing definitive to date. Saturday, while shopping at the local HB store, I picked up some literature from Wyeast. In their *wine* yeast pamphlet they have an "Eau de Vie" yeast which they claim is (1) tolerant up to 21% alcohol, and (2) suitable for barleywines. Has anyone tried this and/or know its origins? I'm willing to give it a whirl for my Sedamichlaus clone if really is suitable for beer (as opposed to wine, grappa, distilled spirits, etc.). I don't know if it's a distiller's yeast or not. No attenuation or flocculation characteristics are given. -Marc - -- Marc Sedam Technology Development Associate Office of Technology Development The University of North Carolina at Chapel Hill 308 Bynum Hall; CB# 4105 Chapel Hill, NC 27599-4105 919.966.3929 (phone) 919.962.0646 (fax) http://www.research.unc.edu/otd Return to table of contents
Date: Mon, 27 Mar 2000 13:31:42 -0700 (MST) From: "John J. Allison" <john at joss.ucar.edu> Subject: Re: brewing book > I ordered the hornsey book from amazon.com $50. Cancel that order! Not only for moral reasons (see noamazon.com and nowebpatents.org) but because your local bookstore can probably order it for $35. Exploring the RSC website, I discovered that their US distributor is Springer-Verlag: http://www.springer-ny.com/catalog/np/feb00np/0-85404-568-6.html You can also order online at the link above. John Allison john at joss.ucar.edu Boulder, Colorado (in secondary: dunkelweizen, just bottled: dry stout, in keg: sweet stout, next: tripel) Return to table of contents
Date: Tue, 28 Mar 2000 09:07:37 +1200 From: Brian Myers <BrianM at AdvantageGroup.co.nz> Subject: Mr Beer 5 gallon kits Hi all - Bob Bratcher asks about Mr Beer distributers in Canada, and Kim Thomson suggests he step up to a 5 gallon system. Although I can't help Bob either, I would like to point out (no affiliation, etc) that Mr Beer does make (or DID make) an excellent 5 gallon system - that's how I got started, 4-5 years ago. Their big starter kit includes the best plastic fermenter I've ever used - it was 6.5 gallons, clear Lexan, with a wide mouth. Easy to clean, easy to handle, and you could watch the beer brewing. I haven't seen the big kits in shops very often, and unless it's on sale, it's a bit overpriced, but still a great fermenter. The only downside I saw was that the spigot wasn't standard, and so not easily replaced. I agree completely that the smaller kits are crap and should be avoided. regards, Brian Return to table of contents
Date: Mon, 27 Mar 2000 14:36:54 -0800 (PST) From: Bob McDonald <rcmcdonald at yahoo.com> Subject: FWH/hot break Greetings -- A coupla questions. First, on my last brewing session, I brewed an IPA ~ 10 lbs pale malt, 1 lb light crystal malt - I got a huge quantity of break material. The only thing I did different is that I added a bit of gypsum to the mash and sparge water. I haven't been able to get a good report from my water company here in Washington DC, so I'm experimenting with water treatment (spare me the flames, I know it's not the best way to go about things). Is this the possible cause of the break? Can anyone offer a good explanation for why? My understanding is that a good quantity of break is a good thing. Is this correct? or is it an indication that I overdid it on the gypsum. This batch is still fermenting. It smells great, but too early to catch any obvious flaws. Also a question about first wort hopping -- My (perhaps flawed) understanding is that the point of FWH is to impart flavor and aroma by adding hops to the kettle prior to the boil. Everything I've read about hops says that the delicate aromatic compounds that provide hop aroma and flavor are driven off in the boil. If this is so, how can hops added before the boil add flavor and aroma? Help me out here. Thanks Bob McDonald Washington DC __________________________________________________ Do You Yahoo!? Talk to your friends online with Yahoo! Messenger. http://im.yahoo.com Return to table of contents
Date: Mon, 27 Mar 2000 18:05:07 -0600 From: "Dan Senne" <dsenne at intertek.net> Subject: burners and kegs Just wanted to pass on a bit of information... I recently bought a Brinkman general purpose propane cooker at Walmart for $49.95. It's a ring-type burner that is advertised to put out 160,000 btu's. I was delighted at how much more quickly I could bring liquid to boil on it as opposed to my kitchen gas range. However, since then I obtained a Sankey keg which I cut the top out of, and found that the bottom lip of the keg fits right on the metal support ring of the burner. Ideally, I would have liked the burner to either fit inside the keg or outside. I'm a bit worried about this much boiling liquid perched so precariously. I plan on some sort of modification to the burner to remedy this. Anyone seeing this burner at Walmart and considering purchasing one might want to keep this in mind if they brew with a converted keg. On the subject of my keg conversion, I searched the HBD archives for keg modification, and saw a posting on using a Dremel tool with cut-off wheels to cut out the keg top. Since I have a Dremel I though I'd give it a try. I works, and give good results, but I REALLY went through the cutt-off wheels! I used a total of eight of the reinforced ones and about six of the emery type for a cost of probably $12 or so. Harborfreight (www.harborfreight.com) has a 4" disk grinder on sale for $19.99. Before I make my new mash tun I think I'll buy one of these. Thanks to everyone who answered my post about installing a non-welded bulkhead in my new keg. I'm really looking forward to getting out of the kitchen. Dan Senne Collinsville, IL Return to table of contents
Date: Tue, 28 Mar 2000 01:00:24 GMT From: "Sebastian Padilla" <sebastianpadilla at hotmail.com> Subject: Champagne corks Hello all, I have a quick question. I have a Belgian Dubbel and a strong Belgian specialty just about ready to bottle. I was thinking that it might be nice to use champagne corks to bottle them in. My question is, is this feasible and relatively easy to do. I have never seen Champagne corks for sale, other than the plastic ones. How does one go about using/buying Champagne corks. In a related note how viable of an option are the plastic corks. Though these just don't look the same. Thanks in advance Sebastian Padilla Tucson, AZ ______________________________________________________ Get Your Private, Free Email at http://www.hotmail.com Return to table of contents
Date: Mon, 27 Mar 2000 21:24:04 EST From: AlannnnT at aol.com Subject: milk and scotch Slightly beer related, Anyone know of a source for a Stainless Steel milk can? I can't seem to find one since we don't have any live cows around here. ( Lot's of good Steak Houses though. ) I need one to make into the boiler for a reflux tower. (distillation is illegal, I know, it's just for show). It must have a tight fitting lid. I will pay any reasonable amount, or will trade for 3 sacks of pale or lager malt. Alan Talman Return to table of contents
Date: Mon, 27 Mar 2000 22:00:15 +0000 From: James Jerome <jkjerome at bellsouth.net> Subject: Wow lots of HBD#3282 Whew! I thought the janitorial staff was mad at me with about 8 versions of HBD#3282 sent to me in rapid-fire fashion. I have a backlog of HBDs to read and assumed it was a gentle reminder. If I could only get some of my friends to ship beers to me that way......Hmmm. No crashes caused and no ill will, but the janitorial staff should have to drink a few beers and reflect as punishment. Thanks for all the work. Jett Jerome Ooltewah ("Oooh-ta-wahh, or so they tell me), TN Return to table of contents
Date: Mon, 27 Mar 2000 21:08:50 -0600 From: "Bill Dameron" <bdamer01 at sprynet.com> Subject: MCAB2 Thanks I just returned from St. Louis where I had a fantastic weekend. To the St Louis Brews: You guys really put on a great show. Anything so well organized must have required a great deal of work, and you should be commended for it. Starting with the Pub-Crawl, thanks to the brewers on the bus who took us into their brewpubs and provided the food, beer, and tours. The tour guides and travel arrangements were first class. The technical and the Q&A sessions on Saturday were excellent. The St. Louis brewery history was quite interesting, as were the seminars on high-gravity brewing and yeast propagation. Again, hats off to the crew of the St. Louis Brews and everyone else who brewed the Real Ales and the many other beers for the Happy Hour and the awards dinner. With so many beers on tap, it would have taken hours just to sample them all. The raffle was jam packed with great prizes, and we each got to take home 10 lbs. of Moravian Pils (courtesy of St. Pats) and a bag of Prime Tabs too. Now, if I could only make beer half as good as those I sampled.... Finally, on Sunday, Steve Michalak and his employees gave us the tour of the Anheuser-Busch Pilot Brewery. I've never heard such clear, concise, and unequivocal answers on brewing before. This guy really knows his stuff. He loves his job and it shows. Sorry if this is beginning to sound like an Oscar award speech, but these people, and anyone else I forgot to mention, deserve to be recognized. This was truly an outstanding weekend. Bill Dameron Elgin, IL Return to table of contents
Date: Mon, 27 Mar 2000 19:35:46 -0800 From: Bob Wilcox <bobw at sirius.com> Subject: MCAB II A big Thank You to Bob Boland and the Membership of The St. Louis Brews for a great time this past weekend at MCAB II. What a show they put on and it seemed like it went off with out a hitch to me. I'm sure there may have some small problems with an event of this size, but it didn't effect the masses. What a pleasure it is to put faces to the names we read every day. Thanks to a name that has a face now and a great beer, Jeff Renner and his CAP. I know I'll be brewing one soon. I would also like to thank Jeff McNally for having the insight to bring a bottle of his "Great HBD Palexperiment" entry and sharing it with the other Palexperimentors that were there. Bob Wilcox Alameda & Long Barn Ca. bobw at sirius.com Draught Board Home Brew Club http://www.dnai.com/~thor/dboard/index.htm Return to table of contents
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