HOMEBREW Digest #3356 Tue 20 June 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

  bt back issues and kissie poo's (Scott Morgan - Sun On-Line Telesales Representative)
  re: cider pointers ("Thomas D. Hamann")
  When pull-tabs were introduced (John Roe)
  Oh No - not HSA ! ("Stephen Alexander")
  Beer, Footy And Eradication Of Cane Toads ("Phil & Jill Yates")
  Brew Pot advice (question) ("Darrell G. Leavitt")
  Mauri Dry Ale Yeast ("A.Carminati")
  Old timey ( not that old) beers, Hudepohl and JD, church keys (Dave Burley)
  Fermenting in cornies and HSA ("Pannicke, Glen A.")
  6 row malt, clip art (Bill.X.Wible)
  RE: Polyclar / cornies / HSA (LaBorde, Ronald)
  Brewing Techniques Back Issues (Jim Bentson)
  Re: Graham's deliberate mistake; HSA ("Bret Morrow")
  RE:  Strange beer (Chris Cooper)
  Re: rubbery stuff in wort (Jeff Renner)
  RIMS valve location ("Raymond Lowe")
  Al K.'s Alt ("G. M. Remake")
  dry vs liquid yeast (Paul Edwards)

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---------------------------------------------------------------------- Date: Mon, 19 Jun 2000 15:17:36 +1000 (EST) From: Scott Morgan - Sun On-Line Telesales Representative <Scott.Morgan at Aus.Sun.COM> Subject: bt back issues and kissie poo's afternoon, no antagonism to yourself dave lamotte, but after seeing BT fall almost 12 months ago, or how ever long it is, I am still amazed at the folks who are still waiting with baited breath for their copies that to come thru and posting on the HBD. The company has gone belly up, kaputz, gone to bankruptcy heaven. So too your monies are lost, wether you paid 5 minutes before the bell tolled, your money is lost. Give up, deal with it move on, else join those others in line and go thru the standard channels with the creditors. Even though those behind BT promise to one day get those issues out, they are not obliged too. However moral they feel, its a failed business, and I bet that BT meant no personal insult to any of those that they have left short. I must say that its all a bit gushy at the moment with the recent spate of apologies from the Aussies. Personally I was enjoying the antagonism. This kiss and make-up stuff is all a bit much (I know I am weak in many ways sensei, esp with those lingering memories of french school girls!) I like my Phil fired up, wearing a slighty tight rugby jersey and rice larger in hand! Scotty Return to table of contents
Date: Mon, 19 Jun 2000 15:35:57 +0900 From: "Thomas D. Hamann" <tdhamann at senet.com.au> Subject: re: cider pointers Many thanks to the prompt replies on my cider query, greatly appreciated. On Saturday Brad and I purchased ~ 60 litres of freshly pressed juice (including a scrummy apple/strawberry blend) for 50 cents a litre. What a steal! OG = 1.058 Did a variety of recipes - Batch #1. pitched dry ale yeast and nothing else #2. boosted gravity to 1.110 with mallee honey and pitched white wine yeast #3. white wine yeast plus cinnamon stick and a clove #4. same yeast in the apple/strawb. blend As you can see, I have kept everything very simple (Mr. Dunn's influence!). No campden tabs, no pasteurising and no sugar. Will keep you posted, thanks again, Thomas. wadde hadde dudde da? ..............................................Stefan Raab, Koelner! wadden sonst! Return to table of contents
Date: Mon, 19 Jun 2000 02:31:45 -0400 From: John Roe <Sensei_John_Roe at compuserve.com> Subject: When pull-tabs were introduced Jeff Renner writes: >I'd guess that pull tabs are something like 30 years old, but beer can >collectors would know for sure. Pull-top cans were first sold by the Pittsburgh Brewing Co. in 1962. Schlitz sold "Pop-Top" cans nation-wide, starting in March 1963. John Roe Laguna Hills, Ca www.martialartsacademy.org "Moderation is the last refuge of the unimaginative." John Roe Laguna Hills, Ca www.martialartsacademy.org "Moderation is the last refuge of the unimaginative." Return to table of contents
Date: Mon, 19 Jun 2000 03:15:44 -0400 From: "Stephen Alexander" <steve-alexander at worldnet.att.net> Subject: Oh No - not HSA ! Apologies to Phil Yates. When I said we needed an unbiased brewer and that disqualified you - you took it all wrong. I would disqualify myself and good guys like Rob Moline who have come down one way or another. Obviously after the fuss Jill made about the smashed lamp shade and being relegated to Buradoo extract beers you can't expect me to feel very comfortable about your leanings. - -- I'm just thinking out loud here, but does anyone know if the darker beers by A-B also pass thru the air column ? There used to be a Mich Dark and I think a newer dark beer. If so it might make a very interesting example for HSA testing. It would be aerated after the boil while hot (tho some claim mash enzymes are involved) and it's about as consistent as is possible. and obviously post fermentation O2 is about as low as is practical as well. It wouldn't allow for a control but might say something about times, temps and development of wet cardboard aromas. As for the times involved in flavor impact. I have tasted some sort of fairly sudden negative change in kegged beers at around 15 to 20 weeks of age. I've associated this with HSA, tho' the only strong association is that I have never experienced this again after taking better care re HSA. -S Return to table of contents
Date: Mon, 19 Jun 2000 17:36:58 +1000 From: "Phil & Jill Yates" <yates at acenet.com.au> Subject: Beer, Footy And Eradication Of Cane Toads Dave Edwards tidies up our little scrap and suggests that Southwark White (certainly I have not heard of it) is worth a try. As of about a month or two ago it was not available at the Adelaide casino but I shall keep an eye out for it. Must admit, I don't mind the Southwark stout at all. But then Dave dirties the waters with this wild statement : >So I suppose it's cheers to football of any >code, as long as it's played by an Aussie. Shame on you Dave!! Surely you are not suggesting that Queensland be included in this? Graham Sanders was recently taken aside by Pat Babcock (as he keeps hinting) and spoken to about mentioning footy on the HBD. And for damn good reason!! Pat may at the moment be obsessed with his reincarnation as a brewer but he is not so silly as to let Queenslanders go public on footy. Certainly not in the HBD. Pat would have said : "Graham, you are a Queenslander, we can forgive you for that dreadful XXXX beer, it's not your fault. But your team has just been disgraced in front of thousands three times in a row by the awesome Cockroaches, the team sponsored by Burradoo Breweries! Don't ever ever mention footy in here again!!!" Thank you Pat. I couldn't put it better myself. But of more concern to me is the harsh treatment I have dealt out to Doc Pivo. No wonder Steve Alexander is fearful of my bias, and cruelty too, no doubt. The Doc, in a language not of his native tongue put together most splendid verbosity in describing his favourite beer. What was it? Something about raspberries rolling off the edge of his tongue and dissolving exquisitely in a vat of fragrant Saaz saliva. Visions of Barry Humphries portraying Sir Les Paterson spring to mind. Anyway Doc, I was rude. It was a very good description and one that I would now like to apply, with your permission of course, to the latest lager just now rolling off the production line here at Burradoo Breweries. This is an all malt number (we've run out of rice for the time being) and entwined through the explosive flavours of a floor malted barley come the spicy enticements of Hallertau and Saaz. This one I am sure would knock the Doc flat on his back. And oh so cleanly fermented with this precious Ayinger yeast. Burradoo Breweries, you've done it again!! Too bad those shamed Cane Toads will never get to try any of it. Cheers Phil Yates Chief In Charge Propaganda Promotion Burradoo Breweries Return to table of contents
Date: Mon, 19 Jun 2000 07:11:21 -0400 From: "Darrell G. Leavitt" <leavitdg at plattsburgh.edu> Subject: Brew Pot advice (question) Fathers Day brought me a 40 quart "Brew Pot"! While it has not arrived yet, it is apparently made by Polar Ware, from Williams Brew Supply. If anyone has experience with this as a mash-lauter tun, or if you know of a site that describes its use, I'd really appreciate it. Up to the present I have used a zapapp sort of setup...and have been limited with my 20 quart kettle. I have not received the pot yet...but any advice would be very welcome. I am familiar with mash temperatures and such, but just need to know any peculiarities of this particular model. I am inclined to do 2 stage infusions usually...~148, then ~158 F..... ..Darrell - -------------------------- Darrell G. Leavitt, PhD SUNY/ Empire State College - -------------------------- Return to table of contents
Date: Mon, 19 Jun 2000 11:20:08 -0300 From: "A.Carminati" <carminat at email.com> Subject: Mauri Dry Ale Yeast Hi folks Does anybody has proven Mauri Dry Ale Yeast (imported from Australia) ? I'd like to hear some experiences prior to my one ! Thanks in advance (private emails are fine !) Alexandre Carminati carminat at email.com Return to table of contents
Date: Mon, 19 Jun 2000 10:34:04 -0400 From: Dave Burley <Dave_Burley at compuserve.com> Subject: Old timey ( not that old) beers, Hudepohl and JD, church keys Brewsters: Discussion of Schlitz, Stroh's and other beers of the 50s and 60s, especially in Ohio ( I'm a born and raised SE Buckeye, also) brings to mind the subject of alcohol content. Ohio had low and high beers available, with a restriction to low beers for 18 - 21 year olds. Jeff speculates that the "high" beers available to 21 year olds were not the 6% as they were called. I think I remember on the labels it said "6% but not more than 7.2%", didn't it? I believe the "low" beers are nearly what we what we buy now as "regular" beers thanks to the Big Boys' cost cutting and insurance companies. I worked in WVa on the Ohio River one summer for DuPont, but made beer runs across the river to get "high" beer in Ohio. IDs were not really required. While a student at OSU, I used to show off in front of the girls by drinking my favorite Stroh's by the pitcherful - literally - standing on a table in the bar or in chugging contests ...errr..uhh.. Boggles the mind even now. But I walked home. I seem to recall that my father once told me he could buy "near beer" in soda shops and ice cream parlors in the 1920s to 1930s, just like Coca-Cola with no age restriction. I have the impression that these were not LA beers but beer with about 2-3% alcohol. Any more reliable info on this? - -------------------------- Jack Daniels ventured into the Specialty Beer market some years ago and even had a pilot plant at their distillery in Tennessee, but their beer was made commercially by Hudepohl ( I say "Hugh Duh Pole") and may explain the failed venture as each variety tasted pretty crappy, IMHO. - -------------------------- Like Jeff, I got a chuckle out of Nina's lack of knowledge of what a "church key" was. And how it was used to open tabless cans. The disadvantage was that you had to have one of these ( with a bottle opener on the other end) before you could drink, as the beers were in tinned steel cans and not aluminum. Every glone compartment and kitchen drawer had one of these. These church keys were usually chromed steel, often free at the beer store and had advertisements on them. I suppose there is a huge collector trade in these nowadays. It also reminded me of the first church keyless days when the beer and soda pop cans had pull tabs which came completely off ( 1960s) and we made hat decorations, necklaces and wrist bands from them by daisy chaining them. Then there were those souls who, wishing to be neat or macho, dropped the pull tabs in their cans of newly opened beer can and proceeded to drink from them. A few choking deaths from beer tabs in the epiglottis prompted the development of the non-removable tab. A boon to the environment also. Keep on Brewin' Dave Burley Return to table of contents
Date: Mon, 19 Jun 2000 11:26:09 -0400 From: "Pannicke, Glen A." <glen_pannicke at merck.com> Subject: Fermenting in cornies and HSA In HBD #3354 Dave B. was puzzled why one would ferment in a corny: >I can think that perhaps it is possible to get several cornies into a >fridge for temperature controlled fermenting, versus perhaps only one >carboy because of the shape of the respective vessels, but are there other >reasons? For me there are a number of reasons and some weren't apparent until after I started using them. I still use my glass, but I have it reserved for special fermentations like lambics, barley wines, etc. Pros: 1. Space, sure. Slightly taller & thinner than glass carboys 2. Versatility - You can ferment, lager, cask condition, serve with 'em 3. Ease of use - Sanitize one vessel with all racking equipment BEFORE you ferment. 4. Closed system transfers from primary to secondary 5. Safety - No glass to break and they come with handles to make lifting easier 6. Convenience - Depending on your setup, once you fill up the fermenter, closed system transfers will allow you to move your brew through the process without lifting those heavy tanks all the way to the dispense step. I only lift empties now. 7. Cleaning - Cleaning is as easy as a glass fermenter if you add 20% headspace in primaries. Then the few extra nooks & crannies of the posts are not a problem. The "bathtub ring" is not a problem with a proper cleaning regimen (applicable to glass too). 8. Easier Access - The larger opening helps with cleaning as well as making dry hopping easier. Try taking a bloated hop bag with 1 oz of hops out through the neck of a carboy. Lot's of twisting, squeezing, pulling and cussing! Cons: 1. Cost - 2X - 3X more expensive than glass. 2. Monitoring - You can't see through stainless 3. Better blow-off capabilities - wider mouth vs. post - less prone to clog. When I first started thinking about these, I let Con #1 hold me back for quite some time. But after a while my list of pros started to outweigh my list of cons. Con #2 still bothers me, but now I worry less and relax more. As for Con #3, big gravity brews with the increased possibility of feusel production (such as Barley wines) will still be brewed in glass in order to take advantage of the blowoff. ===================== As for HSA... Rob Moline doesn't think it's fakakta: >>This is the only sensible comment I've heard on HSA so far! All this >>postulating, formulating and experimenting... it's fakakta! > ABSOLUTE RUBBISH!! > Avoid the question if you wish...I will avoid HSA! Rob, don't get me wrong. I'm with you on HSA. I just think debating an issue based on very little information is what's fakakta. We could postulate, theorize, research, argue and debate all we like, but we still probably wouldn't come up with the truth because we're not properly educated, equipped or funded to take on something like this. We might as well be discussing the existence of aliens here. I'm sure that the mega breweries have poured millions into researching this and have some answers to our questions. Chemistry is a wide field AND we have many chemists in the forum. But how many are BREWING chemists? These are the people who I want to hear definative statements from. I have no problem with discussing the subject. That's what the forum is about. In fact a lot of good discussion has come about in trying to help us understand the possible mechanisms in place. But some make definitive arguements based solely on conjecture and scant information. I would like someone with the proper education and experience IN THE FIELD OF BREWING SCIENCE to explain or disprove HSA. I probably haven't gotten a good taste of an HSA'd brew because I've been taught from the beginning to avoid it. I could probably do a test batch to see if it exists and if I can taste it. But what if it does exist? Why would I want to ruin good beer? Waste that money? I want answers and I'm sure someone already has them - or at least a good lead. Return to table of contents
Date: Mon, 19 Jun 2000 12:13:04 -0400 From: Bill.X.Wible at QuestDiagnostics.com Subject: 6 row malt, clip art First, let me appologize for the tone of my message regarding clip art. Jim and I communicated privately through email, and we're OK. No hard feelings on my end, I hope Jim isn't holding any. Jeff, the numbers I cited - 140 for 2 row and 150 for 6 row - are from Charlie Papazian's New Complete Joy of Homebrewing. I guess the book is old enough now that the numbers have changed since it was published. If you got those numbers from the maltster, then I have to assume they are correct. Thanks for bringing me up to date! Bill Return to table of contents
Date: Mon, 19 Jun 2000 11:23:18 -0500 From: rlabor at lsumc.edu (LaBorde, Ronald) Subject: RE: Polyclar / cornies / HSA From: "Pannicke, Glen A." <glen_pannicke at merck.com> >Ronald La Borde doesn't trust CO2 flushing: >>When I get around to it I would like to try pulling with a vacuum into the >>next keg, but I still would use the racking out of the fermenter. I like >>the >>vacuum idea because it would help remove the oxygen out of the receiving >>keg. I just don't trust CO2 flushing. >I used to pull a light vacuum (maybe 15 - 20 psi) with a faucet aspirator in >the lab. I don't know where to find one, but would like to for various >reasons. I don't believe that they're very expensive. The aspirator >attaches to the faucet and you run water through it into the sink. The >running water causes a vacuum to be built up in a port on the side of the >contraption (Bernoulli principle). The port will accept a hose which you >can attach to whatever vessel you want to create the vacuum in. You can use >the aspirator to vacuum out a container or pull a liquid (such as sanitizer) >through it. I already found one at my medical school supply lab, costs around $7.00 made by Nalgene. Some time ago I read on the HBD about a suggestion to use a pump to recirculate water in a bucket and feed the aspirator. I tried it and it works great! Thanks whoever, and thanks HBD. Connecting to the water faucet was just too awkward and wasteful, but with the pump in a bucket with water recirculating, I can place it right at the beer and keg setup and aspirate all day and only use a gallon of water. About the boiling water in the cornys, once I put some boiling water in and pushed it out the out port through the hose and faucet. Hmm, the yellow plastic or rubber seal on the out poppet partially melted. Since then I have quit with the boiling water! So, question: Anybody know how Coke and Pepsi clean the kegs???? Ron Ronald La Borde - Metairie, Louisiana - rlabor at lsumc.edu http://hbd.org/rlaborde Return to table of contents
Date: Mon, 19 Jun 2000 12:55:59 -0400 From: Jim Bentson <jbentson at longisland.com> Subject: Brewing Techniques Back Issues Recently Don Lake wrote :> >I just love pulling out old issues of Brewing Techniques to read. Boy, >I sure miss that overly-technical, narrowly-niched magazine. > >What's the status of all you folks who ordered back issues after BT went >"kaputt"? Did you receive them or are you still waiting? Are they >still offering the back issues? I was about to order online sometime >ago and held off because of many posts complaining that the orders were >not being filled. Don: I was one of the unfortunates how had just renewed prior to BT folding. After they folded I opted to take back issues to fulfill the subscription. I never received anything. I sent an e-mail to Steve Mallery in Jan of this year asking what had happened and got a return e-mail that said : *********** "Thanks for your query. I am unable to respond in detail at this time but will follow up shortly. Stay tuned. Thanks again, -stephen mallery" ************* I am still tuned and have not gotten a thing. Based on my experience I can not recommend ordering back issues from them. In fact it would be very unethical for them to be ignoring their subscription obligations to those subscribers who requested back issues, while at the same time selling back issues. Jim Bentson Centerport NY Return to table of contents
Date: Mon, 19 Jun 2000 10:22:54 PDT From: "Bret Morrow" <bretmorrow at hotmail.com> Subject: Re: Graham's deliberate mistake; HSA Greetings, Graham wrote: I brew 38 litre (10 gallon to the heathens). I use two 22 litre soda kegs (if your maths are up to date thats 18 litres per keg) as my fermenters. Then he wrote: Now, did anyone pick up the deliberate mistake....Buts thats the point heathens, metric is soooo easy. Graham, sorry, I thought you were just, well, "challenged." The tip off for me is that you use the metric system ;-) On a more serious note, HSA has not appeared here in Connecticut. I don't fling the hot wort or mash into the air, but I do boil outside in the breeze. This whole subject seems to be a "snipe hunt" (for those in .AU -- a "3 legged, purple kangaroo hunt.") I have transferred hot mash from one container to another (due to equipment failure) with no noticeable effect on the finished beer (a regular ole bitter). One caveate is that I generally store my beer (kegged) cool or cold and drink it within 6 months. Perhaps everyone should try some type of experiment themselves and we could do a meta-study (a type of analysis of analysis)! My $0.02, Bret Morrow Hamden, CT ________________________________________________________________________ Get Your Private, Free E-mail from MSN Hotmail at http://www.hotmail.com Return to table of contents
Date: Mon, 19 Jun 2000 10:28:05 -0400 (EDT) From: Chris Cooper <ccooper at a2607cc.msr.hp.com> Subject: RE: Strange beer Greetings all! Nina Cohen's recent post about finding two beer cans in an old barn started me thinking (an unpredictable and sometime curious endeavor). First a quick partial answer to your question, "Hudepohl" was a classic Cincinatti local brewery. I believe the label is still being produced and sold in the Cincinatti area, I remember having one at a bar in their airport a few years back. Nina, a special thanks to you for your post and question, it took me on a very nice mental escape. Back to a summer afternoon, and a family picinic with my parents, grand parents, aunts, uncles and cousins. Collecting fire-flys in a jar and sneaking up behind the adults to take a sniff of the mysterious forbidden beverage in the cans that had to be opened with a special tool that of and by itself appeared to belong to the yet to be experienced club called "adulthood". Perhaps it was those early sniffs and occasional tastes (there was always one uncle who would conveniently leave a not quite empty can near where the "boys" were playing) and the remnants of youthful curiosity that sparks my appreciation of home brewing today. As to the age of the cans you found, I am fairly sure they date back at least to the 1950's (as that is the time frame of the above memory). Before the advent of the "pop-top" can early beer cans were made from three pieces of metal, a top, a bottom and a side. These early cans had no built in opener, to get access to the beer you had use a beer can opener (not a simple bottle opener) which left a triangular shaped hole in the top of the can, most people would poke two holes in the can, one on each side, to allow air into one side as you drank from the other (to would reduce the foaming). The "Pop Top" came next, allowing the users to access the product even if they didn't have a proper operner. The only flaw in this design was that it was too well recieved. I often go cannoeing in the summer months and still see millions of these things shimmering in the sunlight from the bottom of the river bed. Environmentally they were a disaster! The next major inovation was the invention of the two piece can, this was accomplished with a machine called the "hydra-cupper" which extrudes at very high speed a one piece metal "cup" A top is then crimped and rolled in place forming the can. Tops were created with two circles which could be pushed in by finger pressure, a larger one for drinking and a smaller one to allow air in. These circles remainded attached and did not of and by themselves produce a liter problem, there was some public concern as to the possiblity of cutting your finger on the hole. ********* Mount Soap Box ********** Until bottle and can return policies were legislated the beer can itself was one of the major polution artifacts in most public places. I don't applaud most things in which the government sticks it's nose but this is one place that I feel they really performed a public service! ******* Dismount Soap Box ********* The final step to the beer can as we know it today. A "pop-top" that remains attached after useage, the key-hole shape and the bland product that most contain! There is an old saying: "better than slice bread and canned beer" that comes to mind. I guess that the beer can did for beer what red, yellow and blue balloons on the wrapper did for bread! Convenience over taste has unfortunately taken it's toll. It is a contradiction that in today's up-scaled neighbor hoods we find local brew-pubs and bakeries poping up with yuppies standing in line to get what was once the standard fare for all. Go figure! Chris Cooper, Pine Haven Brewing (aka. Debbi's Kitchen) Commerce, Michigan Member, Ann Arbor Brewer's Guild (Approximately 25 miles from 0.0 Renerian) Return to table of contents
Date: Mon, 19 Jun 2000 15:58:32 -0400 From: Jeff Renner <nerenner at umich.edu> Subject: Re: rubbery stuff in wort Rick Dial, AA8JZ of North Muskegon, Mi.AA8JZDial at aol.com writes: >Rather then add gypsum to the hot liquor tank or the mash water I decided to >just toss it in the grist. >While the wort was rolling around I noticed this funky stuff sticking to the >big spoon. >Tannish brown color and had the consistancy of something between compacted >rubber bands and cheap gum. So far no flavor consequences to my uneducated >palate. My guess is that the rubbery stuff is hot break - coagulated insoluble malt protein. This is a good thing (tm) to have as it should make for clearer beer. However, hot break isn't really that substantial in consistency, so I'm not sure. On occasion I've had it look like egg drop soup, and once, when I overdid a protein rest in a weizenbeer, it looked like dumplings. The resulting beer had a thin body and was headless, so I called it "John the Baptist Weizen." If you paid attention in Sunday school, you might get it. Good hot break is one of the results of good Ca++ levels, so since you had higher levels than usual in the mash (since that's where you added it all), maybe it coagulated in the mash. Only thing is, I'd expect it to have stayed there, not get into the kettle. 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, 19 Jun 2000 16:27:32 -0400 From: "Raymond Lowe" <WRLowe at worldnet.att.net> Subject: RIMS valve location Thanks to all who replied to my question on the valve location of my RIMS system! Just to summarize, it seems that the best location for the wort flow control valve would be somewhere before the inlet of the heater chamber. If the valve is positioned on the outflow side of the heater chamber, it seems that pressure of the wort in the heater might be a problem. This is caused by the restriction from the valve and the pump still pumping full bore. Also the closer to the pump the valve is located, will help to keep an adequate prime on the pump. Thanks again to all who responded. As of now I am going to watch a thermometer and flip a switch to the heater on and off to maintain my temps. My heater chamber is designed so I can add a controller to it in the future (ie: a place for a temp probe) Any ideas on the best temperature controller? and where to purchase? Raymond Lowe Catawba VA Star City Brewers Guild www.hbd.org/starcity Return to table of contents
Date: Mon, 19 Jun 2000 15:59:25 -0600 From: "G. M. Remake" <gremake at gsbpop.uchicago.edu> Subject: Al K.'s Alt Hello all, I'd like to brew Al K.'s alt recipe, which calls for 5%-12% Aromatic malt, and the remainder Munich malt. For me, that works out to about a half-pound to a full pound of Aromatic. I've heard that Aromatic is pretty strong, and I don't know which end of the range I should use. Has anyone else tried this recipe? How prominent is the Aromatic, and how much should be used? What was your mash schedule? Also, what other styles use Aromatic malt? I'm thinking of using a Steam yeast; any thoughts? Cheers! Greg Return to table of contents
Date: Mon, 19 Jun 2000 19:10:25 -0500 From: Paul Edwards <pedwards at iquest.net> Subject: dry vs liquid yeast Ted, Ted, Ted, Ted, Ted... Jethro Gump is quite correct. Dry brewing yeasts of many moons ago doesn't even begin to compare to the quality stuff Lallemand is putting out under the Danstar banner today. True, there's not a ton of strain choices (yet), but what they have works great. I like Danstar especially for those days when I get the itch to brew but haven't had time to grow up a starter from a smack pack or a tube. I'm a stickler for pitching plenty of yeast, and Danstar makes that fast, easy, clean and relatively inexpensive. No Connection with Lallaemand, just a happy customer. - --Paul Edwards (pedwards at iquest.net) Foam Blowers of Indiana (FBI) "We tap Kegs, not Phones" ps - Ted, where's my CF bottle filler you borrowed and were gonna return? If you want to keep it, send cash... Return to table of contents
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