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	FORUM ON BEER, HOMEBREWING, AND RELATED ISSUES
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Contents:
  RE:Cloudy Star San Solution (Walt Lewis)
  re: So What SS false bottom to get? ("C.D. Pritchard")
  Barkeeper's Friend (Kevin White)
  False Bottoms (Mjbrewit)
  fact vs supersitition (Ken Schwartz)
  Celis no mas? (Ken Schwartz)
  Silicone and lauter tuns (Fran Flynn)
  Re:  Moss grows on the North side of the Beer bottle ("D. Schultz")
  Australian Barley (Brad McMahon)
  mason jar hopback (Alan McKay)
  Grain mill mechanisation ("phillipa jarrett")
  MCAB IV Announcement ("Louis K. Bonham")
  mash hopping ("Marc Hawley")


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Date: Sat, 02 Dec 2000 07:26:00 -0500
From: Walt Lewis <wlewis at alliedlogistics.com>
Subject: RE:Cloudy Star San Solution

Frank,

Though I can't answer your questions about concentrations, I can give
you a tip on making SMALL quantities of starsan.

Take the 1 oz as reccomended and add it to ONE gallon. When you need a
small quantity of Star san take 1 part of this mix and add it to 4 parts
of water and you have a small quantity mixed as directed.

For me, I'd rather have a one gallon jug sitting around that have a
valuable keg or carboy tied up with star san.

Walt Lewis



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Date: Sat, 02 Dec 2000 06:59:59
From: "C.D. Pritchard" <cdp at chattanooga.net>
Subject: re: So What SS false bottom to get?

Walt Lewis wants info on false bottoms.

I've tried false bottoms and manifolds of various designs and the manifolds
always beat the false bottoms in performance.  Details are on the RIMS page
at either URL below.  

c.d. pritchard cdp at chattanooga.net 
http://chattanooga.net/~cdp/



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Date: Sat, 02 Dec 2000 09:41:03 -0500
From: Kevin White <kwhite at bcpl.net>
Subject: Barkeeper's Friend

Dana Edgell at "EdgeAle at cs.com" asked:

"I have been unable to locate Barkeepers Friend in any of the stores
I've
tried. Can some-one please point me to a what stores/departments I
should be
looking in."

Try their website:  www.barkeepersfriend.com

You can order their products online.


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Date: Sat, 2 Dec 2000 11:11:53 EST
From: Mjbrewit at aol.com
Subject: False Bottoms

On the subject of which false bottom I would highly recommend Sabcos design 
which can be seen at:

http://www.kegs.com/falsebottom.html 

I have no affiliation, just a satisfied customer.  I can not imagine anything 
that could be done to improve on it.  And the price is competitive at $59.  
You can get it with or without the outlet hole.  I got mine without and 
outleted it on the bottom of the keg to provide easier stir-ability


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Date: Sat, 02 Dec 2000 09:55:48 -0700
From: Ken Schwartz <kenbob at elp.rr.com>
Subject: fact vs supersitition

So, does this mean elephants oxide on their hot side....?

- --
*****

Ken Schwartz
El Paso, TX
Brewing Web Page: http://home.elp.rr.com/brewbeer
E-mail: kenbob at elp.rr.com




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Date: Sat, 02 Dec 2000 09:58:53 -0700
From: Ken Schwartz <kenbob at elp.rr.com>
Subject: Celis no mas?

Has everyone seen this??

 http://www.localbusiness.com/Story/Print/0,1197,AUS_522153,00.html

- --
*****

Ken Schwartz
El Paso, TX
Brewing Web Page: http://home.elp.rr.com/brewbeer
E-mail: kenbob at elp.rr.com




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Date: Sat, 02 Dec 2000 18:37:04 -0500
From: Fran Flynn <fflynn at together.net>
Subject: Silicone and lauter tuns

I'm building a lauter tun from a beer cooler.  I would like to
seal the outlet with some Silicone.  I realise that it must
be "food grade".  I found some silicone that is safe for use
in an aquarium, does this make it safe for beer also?

Thanks 

Fran Flynn

fflynn at together.net


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Date: Sat, 2 Dec 2000 19:02:13 -0800
From: "D. Schultz" <d2schultz at qwest.net>
Subject: Re:  Moss grows on the North side of the Beer bottle

If you live in the Northwest, the moss grows on all sides of the tree.

Burp,
 -Dan



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Date: Sun, 03 Dec 2000 20:16:35 +1030
From: Brad McMahon <brad at sa.apana.org.au>
Subject: Australian Barley


> Philip Ritson <philip.ritson at adelaide.edu.au> wrote:
> South Australian Farmers are beginning to replace the familiar
> Schooner
> and Franklin varieties with 2 new varieties.  Sloop is replacing
> Schooner and Gairdner is replacing Franklin.

As the article you referred to points out, Sloop is now the major
malting barley variety in South Australia. Adelaide Maltings still 
use both Sloop and Schooner in their malt.
 
> Does anyone know anything about these varieties?  Are they just two
> more high yield low taste rubbish varieties or is one of them an
> Australian Marris Otter (OK a Joke-as if!).

While Gairdner is high yield, Schooner and Sloop are a moderate
yield grain.
Low taste rubbish varieties? I think not. South Australian barley
is acknowledged as some of the best two row barley in the world.
The breweries determine what the maltings make.
The definition of quality barley is barley that meets the brewers
spec at the price the brewer wants to pay.  End of story.
So if you are brewing low taste rubbish from this malt then I would
look at your technique first before blaming it on the poor farmer.

Now, in respect to Sloop over Schooner, Sloop has lower
beta glucan levels, higher extract and diastatic power.

I really wouldn't worry about varieties of barley, taste differences
are not an issue (except perhaps in the overactive minds of 
homebrewers who have a little too much time on their hands).

All the best,

Brad McMahon
Aldgate, South Australia.


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Date: Sun, 3 Dec 2000 12:52:45 -0500 (EST)
From: Alan McKay <amckay at ottawa.com>
Subject: mason jar hopback


Check the "gadgets" section of my homepage

- --
                 "Brewers make wort.  Yeast Makes Beer."
                       - Dave Miller's Homebrewing Guide
http://www.bodensatz.com/
What's a Bodensatz? http://www.bodensatz.com/bodensatz.html



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Date: Mon, 4 Dec 2000 10:17:43 +1100
From: "phillipa jarrett" <eltee at ar.com.au>
Subject: Grain mill mechanisation

Greetings fellow brewers,

Dan asked in hbd 3492 about hooking up a grain mill to a motor. HWO (David)
mechanised our Little Ark mill earlier this year. Here are some comments.

Hand grain mills are designed to be turned at slow speeds. At higher speeds
excess heat that is generated cannot escape and your grain will be heated.
This heat will destroy your enzymes if it gets too hot. In worst case
scenario it will destroy the grain mill. The grinding surface and the
bearings will heat up too much. Use a suitable pulley and belt to turn the
mill at about hand speed. If the mill is turning a little quicker keep
checking the temp of the burr by touching the exterior of the grinding
surface, it should be just a little warm. Make sure you can adjust the belt
tension which has to be tight. Have seen a mill direct driven with a hand
drill with adjustable speed control. We used an old computer backup tape
tape drive running from 12v.

Your motor running at 27rpm should be fine for direct drive if it is strong
enough to turn the mill.

Cannot help you with the wiring colours. Our motor was a simple red/black.
Maybe someone else out there knows US wiring colours.

You can make great flour for baking bread. Many of the issues surrounding
commercial versus homebrew beer apply to bread as well. The large baking
companies would have you believe that white sliced bread is the only way to
go. The taste of home baked bread using freshly ground flour is superb. A
beginner's first loaf may turn out to be a jacking base, feed it to the
chooks and keep baking. Don't use a bread making machine, do it properly by
hand, just like we brew our beer. Breadmaking is a craft with many
variations available.

Cheers
Phillipa
pjndave at bigfoot.com





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Date: Sun, 3 Dec 2000 20:46:28 -0600
From: "Louis K. Bonham" <lkbonham at hypercon.com>
Subject: MCAB IV Announcement

The Steering Committee for the Masters Championship of Amateur Brewing
(MCAB) is pleased to announce the Qualifying Styles for MCAB IV, and the
list of competitions that are being invited to be Qualifying Events for MCAB
IV.

Qualifying Styles -- Originally, the MCAB Qualifying Styles were limited to
a eighteen individual BJCP substyles.  This format proved less than ideal in
some instances, in that some Qualifying Events reported very small numbers
of entries in some of the Qualifying Styles, making qualification process in
those styles less competitive than we had wished.  We therefore have been
experimenting with an expanded Qualifying Style concept, in which the
Qualifying Style is defined in terms of a single BJCP category, including
all of its substyles.  This has worked very well, both in terms of
increasing competitiveness and making things easier on the Qualifying
Events.

Thus, for MCAB IV, the Qualifying Styles will be BJCP Styles 1-20:

1.    American Lager
2.    European Pale Lager
3.    Light Ale
4.    Bitter & English Pale Ale
5.    Scottish Ales
6.    American Pale Ales
7.    IPA
8.    Koelsch & Altbier
9.    German Amber Lager
10.   Brown Ale
11.   English and Scottish Strong Ale
12.   Barleywine and Imperial Stout
13.   European Dark lager
14.   Bock
15.   Porter
16.   Stout
17.   Wheat Beer
18.   Strong Belgian Ale
19.   Belgian and French Ale
20.   Lambic and Belgian Sour Ale

All substyles within these categories will be eligible.  In cases where a
Qualifying Events offers ribbon categories for individual BJCP substyles
within a Qualifying Style (e.g., APA and California Common), the Qualifying
Event will select between the winners of those substyles to determine the
MCAB Qualifier.

Invited Qualifying Events:  The Steering Committee hereby invites the
following competitions to serve as Qualifying Events for MCAB IV (unless a
specific date is given, dates given are approximate):

1.    Kansas City Bier Meisters Competition (February 2001), hosted by the
Kansas City Bier Meisters (www.kcbiermeisters.org).
2.    Boston Homebrew Competition (February 2001), hosted by the Boston Wort
Processors (www.wort.org)
3.    Reggale and Dredhop (March 2001), hosted by Hop Barley and the Alers
(Boulder, Colorado) (members.nbci.com/hbaweb).
4.    World Cup of Beer (May 24, 2001)
(www.bayareamashers.org/worldcup/worldcup.htm), hosted by the Bay Area
Mashers (California)
5.    Bluebonnet Brew Off (March 23-24, 2001)
(http://welcome.to/bluebonnet) -- hosted by the NET Hoppers Homebrew Club
(Dallas/Fort Worth, Texas) .
6.    Drunk Monk Challenge (March/April 2001), hosted by the Urban Knaves of
Grain (http://home.earthlink.net/~mckennst/ukg.html) (Chicago area).
7.    Oregon Homebrew Festival (April/May 2001), hosted by Heart of the
Valley Homebrewers (www.hotv.org)
8.    Sunshine Challenge (May 2001), hosted by the Central Florida Home
Brewers (www.cfhb.org)  (Orlando, Florida)
9.    Spirit of Free Beer (May/June 2001), hosted by BURP
(http://burp.org/index.html)  (Virginia/Maryland area)
10.   BUZZ-Off (May/June 2001), hosted by BUZZ (Philadelphia area).   [BUZZ
has indicated that while it would be willing to again serve as a MCAB
Qualifying Event, it would be willing to stand aside if another qualified
area competition wished to do so.  Any interested clubs should contact Louis
Bonham before January 1, 2001.]
11.    Edmonton Homebrew Competition (June 2001), hosted by the Edmonton
Homebrewers Guild (Canada).
12.    Dixie Cup (October 2001), hosted by the Foam Rangers
(www.foamrangers.com) (Houston, Texas).
13.    Happy Holiday Homebrew Competition (December 2001), hosted by the St.
Louis Brews (www.stlbrews.org) (St. Louis area).

Finally, an update of MCAB III.  It will be held April 28-29, 2001 in the SF
Bay area.  (Exact location TBA.) The local clubs that have currently signed
up to host this event are:

Homebrewers of Marin and Elsewhere (HOME)
Bay Area Mashers (BAM)
San Andreas Malts

Chief Organizer of the event will be Mike Riddle (riddle at sonic.net). Other
organizers include amateur brewing luminaries Byron Burch, Dave Sapsis, Russ
Wigglesworth, Paul Wright, Charlie Gow, and Dave Brattstrom.  (Individuals
or companies interested in assisting or sponsoring aspects of MCAB III
should contact Mike Riddle.)

Entry packets should go out to the qualifying brewers before the end of the
year.  I will also be working to get the MCAB website updated, including
posting of a list of folks who have qualified for MCAB III.

As always, please contact me with any questions regarding the MCAB.

All the best -- Louis K. Bonham
for the MCAB Steering Committee
lkbonham at hbd.org



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Date: Sun, 3 Dec 2000 21:48:45 -0600
From: "Marc Hawley" <Marc_Hawley at email.msn.com>
Subject: mash hopping

I have seen conflicting reports on the technique of mash hopping. IMHO it
works. I have an IPA that has been bottled for a week and the hop flavor
certainly seems to be coming through quite well.

This was a ten gallon batch using 20 pounds of grain. 4 ounces of Kent
Goldings pellets were stirred into the mash.

The temperature program was a mashin at 100F, infuse with boiling water to
150F, ramp up to 158F and rest, then ramp up again to 165F for mashout.

3 ounces of Chinook pellets were added to the boil at 60 minutes. No other
hop additions.

The hop flavor, as opposed to bitterness, seems quite evident and enjoyable.








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