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	FORUM ON BEER, HOMEBREWING, AND RELATED ISSUES
		Digest Janitor: janitor@hbd.org


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Contents:
  Re: Converted Keg vs S.S. Pot (Julio Canseco)
  dry-hopping a cause for haze? ("Lyga, Daniel M.")
  Don't blame me... ("Tom Lombardo")
  What's a SWMBO? ("Dennis Collins")
  The Shout Effect ("Pannicke, Glen A.")
  dry ice (Smallaxe27)
  Non-Alcoholic Beer (Doug Hurst)
  Hombrew Stores in NYC metro area ("Chris Hatton")
  Logical decisions in brewing (John Adsit)
  Hop Aroma Lost During Fermentation ("Peter J. Calinski")
  Done! (Some Guy)
  Off-Topic: but quite funny :) (Sean Macleod)
  Moss grows on the North side of the Beer bottle (Rod Prather)


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Date: Thu, 16 Nov 2000 08:24:31 -0500
From: Julio Canseco <jcanseco at arches.uga.edu>
Subject: Re: Converted Keg vs S.S. Pot

I use a S.S. keg cut off at the top. (not just the top cut out). Works
great. Had a valve welded to the side at the bottom. My problem is that
the rim at the base of the keg is larger than the burner surface of my
outdoor cooker. Hence the keg sits on the bowl (a bit unstable). Need to
weld a wider surface to my cooker so the keg's rim sits on it. Got the
keg for $10.00, a friend cut it for free; can't beat that!

        julio in athens, georgia



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Date: Thu, 16 Nov 2000 08:34:08 -0500
From: "Lyga, Daniel M." <lygadm at pweh.com>
Subject: dry-hopping a cause for haze?

Hello.

	I brewed a simple pale ale recipe two weeks ago (7# pale ale,1# 60L
crystal,1# munich; SI  at  155F) and after 1 week in the primary, I transferred
to the secondary on top of 0.5 oz of fuggle pellets; this is my first
attempt at dry-hopping - just to see what the fuss is all about.  All
fermentation has taken place at 65F.  Well, after a week and a half in the
secondary, this beer is still _very_ hazy; not at all like other beers I
have made which did not involve dry hopping.  In fact, I made this same
recipe about 9 months ago (minus the dry hop) and it turned out very well -
very clear.

	Is cloudy beer a normal result from dry hopping a beer and a longer
clarifying time necessary?  Other than clarity, this beer has the makings to
be a very good brew.  Should I just wait this one out...?  Attempt cold
crashing the solids out...?  Finings...?  I have not had to use anything
other than time (2-3 weeks) and bottle conditioning to produce very clear
beer in the past.


Dan Lyga
Harwinton, CT.


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Date: Thu, 16 Nov 2000 07:54:28 -0600
From: "Tom Lombardo" <toml at ednet.rvc.cc.il.us>
Subject: Don't blame me...

Rob (AKA Jethro) writes:
> OK, I admit it! It was MY CAMPAIGN that screwed up the Presidential
>Election!

I'm still waiting for the bumper stickers that say, "Don't blame me, I
voted for Jethro Gump".

Tom



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Date: Thu, 16 Nov 2000 09:05:59 -0500
From: "Dennis Collins" <dcollins at drain-all.com>
Subject: What's a SWMBO?

Ok, I give up.  I've been reading the digest for a couple of months off and
on and I can't figure it out.  Someone please tell me what SWMBO is!

DC



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Date: Thu, 16 Nov 2000 09:24:08 -0500
From: "Pannicke, Glen A." <glen_pannicke at merck.com>
Subject: The Shout Effect

Thomas Klepfer wrote of "The Shout":

>In a worst case scenario, this
>could possibly fling our Australian friends out into deep space.  Some of
>them are rather light-headed, making them easier to fling.  Beware "The
>Shout"!

Hopefully you all realize that being Australians, once flung, they may
return to Earth like boomerangs.  Additionally, Australians were not ment to
be flung in the first place as most do not have tails (apparently those from
NQLD being the exception) and therefore were not designed for this activity.
Perhaps if we coil a few feet of copper tubing around Graham and attach it
to the sink, we can reduce the effects of "The Shout" and will not have to
worry about loose Australians in outer space. [ See!  I worked the immersion
chiller into this post - IT'S BEER RELATED! ]


On a serious subject, Howard Fulmer wrote of tinting glass:

>I do know that any permanent color will have to be fired on, (kilned) to
the 
>maturing temp of the dye or stain, usually around 1100 degrees f.  Even
then, 
>with regular handling it will wear off.

Heed this advice well.  I like tinted glass for my meads and sake because I
give a few bottles as presents.  Cobalt blue for sake and red for mead.  So
I bought a few cases of each color.  The blue ones worked well as the glass
itself was colored.  The red ones - SUCKED!  It wasn't until I filled them
with sanitizer, that I noticed they were painted on the outside and most
probably kilned as Howard points out.  They looked great - until the paint
started chipping off in large 1 and 2" square sheets from the top of the
bottle neck down to the shoulder.  Don't get 'em wet!

I use clear and green glass for beer presents too, but I keep them stored in
a cardboard case in the back of my closet until I'm ready to give them away.
I've yet to have a skunked beer, even the dry-hopped ones.  For the most
part they're kept in the dark until they're put in the fridge - and even
then they don't last long ;-)


Carpe cerevisiae!

Glen Pannicke
http://www.pannicke.net
"He was a wise man who invented beer" - Plato


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Date: Thu, 16 Nov 2000 09:43:31 EST
From: Smallaxe27 at aol.com
Subject: dry ice

Has anyone had any experience using dry ice in their brewing process? 
I have a source nearby and am curious to see if
this could be used to speed my cooling and increase the cold break.

TIA
Steve G.

"If you can't say something nice, come sit over here by me."


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Date: Thu, 16 Nov 2000 08:53:43 -0600
From: Doug Hurst <DougH at theshowdept.com>
Subject: Non-Alcoholic Beer

Mike Hanson types:

"Has anybody on these lists made non-alcoholic beer or wine? If so, how did
you go about doing it? Are there any kids available for making non-alcoholic
beer and wine? "

Well I don't have any kids available for making your non-alcoholic beer and
I thought that sweat shops were illegal (sorry couldn't resist). The library
section of The Brewery has a good section of articles about non-alcoholic
beer.  Check it out at:
http://www.brewery.org/brewery/Library.html#NABeer

Generally the procedure involves making a sandard beer and then extracting
the alcohol out of it by either raising the temperature to the level where
the alcohol vaporizes (~170F) or by freezing and draining off the remaining
liquid (presumably alcohol).  Both methods have their down sides which you
can read about in the articles on the site.  

An additional procedure involves making a beer which is then pasturized and
not fermented.  This results in a beverage that really doesn't taste like
beer and is quite sweet.  I'd call it a "malt beverage".  I think Goya makes
a commercial example of this that I've tasted (interesting at first then -
yuck).

I have had some interest in trying the boiling method, which seems like the
best way to go, but haven't done it yet so I can't give you an opinion.

Hope this helps,

Doug Hurst
Chicago, IL



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Date: Thu, 16 Nov 2000 10:28:53 EST
From: "Chris Hatton" <chrishatton23 at hotmail.com>
Subject: Hombrew Stores in NYC metro area

Does anyone now any good homebrew supply stores in the NYC metro area with
fresh ingredients? I found a good one in Princeton, NJ, but it kind of a
pain for me to get there.
Chris Hatton, Hoboken, NJ

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Date: Thu, 16 Nov 2000 08:48:56 -0700
From: John Adsit <jadsit at jeffco.k12.co.us>
Subject: Logical decisions in brewing

A number of recent posts have been of the variety that goes something
like this: "I did (whatever) and got (these results).  Therefore, doing
(whatever) causes (these results)."

I just want to remind people that this is not a logically valid
conclusion.  ("Post hoc ergo propter hoc," to be technical.) Brewing is
a simple process, but it involves uncountable variations and
possibilities.  It could be that "doing (whatever)" did not cause that
result at all; it may have only been a coincidence.  It may even be true
that "doing (whatever)" was a factor that worked against those results,
only to be overwhelmed by the unknown forces that actually caused the
results.  It takes much more careful experimentation to isolate a single
factor as a cause.

An example is yeast viability.

What kind of life did that yeast live before you used it?  The home brew
store I use has a standard warning it gives to all purchasers they don't
know well during the summer months.  It does so because it found that
many people would begin a day of errands by purchasing brewing supplies
and then go about other business in town, with their liquid yeast stored
inside a car that gets up to about 180 degrees F (that's about 82 in Oz
and the UK).  They would later come in complaining about the lousy yeast
they were sold.

Another factor is the age of the yeast.  This same home brew store has
stopped carrying White Labs yeast because they got too many shipments of
yeast that was already near the normal age limit.  When the owner
complained, the complaint was dismissed with an "it doesn't matter"
comment.  He decided that it did matter.  You should get great results
with a young dose of virtually any commercial yeast, but things get
dicey as it ages.

The moral of the story is simply this: when you get bad results, don't
jump on any one factor as the cause.

- --
John Adsit
Boulder, Colorado
jadsit at jeffco.k12.co.us




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Date: Thu, 16 Nov 2000 09:42:46 -0500
From: "Peter J. Calinski" <PCalinski at iname.com>
Subject: Hop Aroma Lost During Fermentation

Domenick Venezia complained about the hop aroma scrubbed out by
fermentation.  It bothers me also.  For the first few days of the ferment,
the whole basement smells of hops.  Then, nothing.  I know part of the
reason the aroma level in the basement drops is because the fermentation
slows down but the level of aroma inside the fermenter is also noticeably
less.

I even tried putting a balloon over the air lock but it didn't seem to
help.

I know the balloon seems funny but 30 years ago I used to make wine using
the process (if I remember the recipe right):

1 12 oz. can Welches Grape juice concentrate
4 cups sugar
1/4 teaspoon Fleshmans yeast
water to make 1 gallon.

Put in 1 gallon jug, put balloon on top.  In a day or so, the balloon blows
up (I had one pop at 2:00AM).  In a few weeks, the balloon goes down and
the wine is ready.

So I figured, the balloons can't hurt.  Well, I don't think it helped
either.  Anyone else ever try it?


Pete Calinski
East Amherst NY
Near Buffalo NY



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Date: Thu, 16 Nov 2000 19:33:06 -0500 (EST)
From: Some Guy <pbabcock at hbd.org>
Subject: Done!

Greetings, Beerlings! Take me to your lager...

Well, the servers are moved, and temporary patches have been put in place
within oeonline's DNS servers to allow us to operate while we square all
the records away with Network Solutions. 

You may have some difficulty with the web site for the short term, and
brewery.org will also be unavailable for a short time, but the Digest
itself seems to be back in action!

- -- 
 -
See ya!

Pat Babcock in SE Michigan         pbabcock at hbd.org
Home Brew Digest Janitor           janitor@hbd.org
HBD Web Site                       http://hbd.org
The Home Brew Page                 http://hbd.org/pbabcock

"The monster's back, isn't it?" - Kim Babcock after I emerged
                                  from my yeast lab Saturday




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Date: Fri, 17 Nov 2000 10:22:26 +0800
From: Sean Macleod <sean at bankwest.com.au>
Subject: Off-Topic: but quite funny :)

>
> NOTICE OF REVOCATION OF INDEPENDENCE
>
> To the citizens of the United States of America,
>
> In the light of your failure to elect a President of the USA and thus to
> govern yourselves, we hereby give notice of the revocation of your
> independence, effective today.
>
> Her Sovereign Majesty Queen Elizabeth II will resume monarchial duties
> over
> all states, commonwealths and other territories.  Except Utah, which she
> does not fancy.  Your new prime minister (The rt. hon. Tony Blair, MP for
> the 97.85% of you who have until now been unaware that there is a world
> outside your borders) will appoint a minister for America without the need
> for further elections.  Congress and the Senate will be disbanded.  A
> questionnaire will be circulated next year to determine whether any of you
> noticed.
>
> To aid in the transition to a British Crown Dependency, the following
> rules
> are introduced with immediate effect:
>
> 1. You should look up "revocation" in the Oxford English Dictionary.  Then
> look up "aluminium".  Check the pronunciation guide.  You will be amazed
> at
> just how wrongly you have been pronouncing it.  Generally, you should
> raise
> your vocabulary to acceptable levels.  Look up "vocabulary".  Using the
> same
> twenty seven words interspersed with filler noises such as "like" and "you
> know" is an unacceptable and inefficient form of communication.  Look up
> "interspersed".
>
> 2. There is no such thing as "US English".  We will let Microsoft know on
> your behalf.
>
> 3. You should learn to distinguish the English and Australian accents.  It
> really isn't that hard.
>
> 4. Hollywood will be required occasionally to cast English actors as the
> good guys.
>
> 5. You should relearn your original national anthem, "God Save The Queen",
> but only after fully carrying out task 1.  We would not want you to get
> confused and give up half way through.
>
> 6. You should stop playing American "football".  There is only one kind of
> football.  What you refer to as American "football" is not a very good
> game.
> The 2.15% of you who are aware that there is a world outside your borders
> may have noticed that no one else plays "American" football.  You will no
> longer be allowed to play it, and should instead play proper football.
> Initially, it would be best if you played with the girls.  It is a
> difficult
> game.  Those of you brave enough will, in time, be allowed to play rugby
> (which is similar to American "football", but does not involve
> stopping for a rest every twenty seconds or wearing full kevlar body
> armour
> like nancies).  We are hoping to get together at least a US rugby sevens
> side by 2005.
>
> 7. You should declare war on Quebec and France, using nuclear weapons if
> they give you any merde.  The 98.85% of you who were not aware that there
> is
> a world outside your borders should count yourselves lucky.  The Russians
> have never been the bad guys.  "Merde" is French for "shit".
>
> 8. July 4th is no longer a public holiday.  November 8th will be a new
> national holiday, but only in England.  It will be called "Indecisive
> Day".
>
> 9. All American cars are hereby banned.  They are crap and it is for your
> own good.  When we show you German cars, you will understand what we mean.
>
>
> 10. Please tell us who killed JFK.  It's been driving us crazy. Thank you
> for your cooperation.


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Date: Thu, 16 Nov 2000 22:39:30 -0500
From: Rod Prather <rodpr at iquest.net>
Subject: Moss grows on the North side of the Beer bottle

I have been informed by several informed and knowledgeable persons that Moss
grows on the NORTH side of the tree.  This is because moss prefers shade and the
north side receives the least sun.  Well, I did know that.  Besides, I usually
carry a compass when I plan on getting lost in the woods.  It just so happened
that my Compass had too many homebrews that night.  My question is, does moss
grow on the south side in Australia and does the yeast grow on the other side of
the bottle?
- -- 
Rod Prather, PooterDuude
Indianapolis, Indiana


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