HOMEBREW Digest #3494 Mon 04 December 2000

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  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 Return to table of contents
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/ Return to table of contents
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. Return to table of contents
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 Return to table of contents
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 Return to table of contents
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 Return to table of contents
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 Return to table of contents
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 Return to table of contents
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. Return to table of contents
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 Return to table of contents
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 Return to table of contents
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 Return to table of contents
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. Return to table of contents
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