HOMEBREW Digest #353 Wed 07 February 1990

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		Rob Gardner, Digest Coordinator

  Re:  Stuck fermentation (John Treacy)
  St. Patricks Day (Chris Shenton)
  Nitrogen in Kegs ("MR. DAVID HABERMAN")
  Signs of Fermentation (John DeCarlo )
  My 'rating' ? ("Every sperm is sacred. Every sperm is great. If a sperm is wasted, God gets quite irate. 8)")
  Re: Quick Yeast (Pete Soper)
  Quick yeast. (Mark Freeman)
  Re: Quick fermentation (pyt)

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---------------------------------------------------------------------- Date: Mon, 5 Feb 90 09:33:01 PST From: treacy at Sun.COM (John Treacy) Subject: Re: Stuck fermentation Chuck Coronella asked about fermentation that stopped prematurely. I've had my share of these and usually its the temperature of the brew that causes the problem. Take a sample and take its temperature. If its in the low range for your yeast, try moving the brew to a warmer place in the house. I live in a two story, so I can get 5 degrees F difference just by carring the whole mess up a flight of stairs. I've tried adding yeast nutrient as well but if the temperature is wrong it will do no good. John Treacy Return to table of contents
Date: Tue, 6 Feb 90 12:33:09 est From: Chris Shenton <chris at asylum.gsfc.nasa.gov> Subject: St. Patricks Day Steve Fowler writes: > Well folks, March is almost upon us and that means the celebration > of St. Patrick's day. With that in mind I am looking for some recipes > for 'green beer'. You could start your batch only 7-10 days before St. Pat's day (sorry -- not helpful -- but I couldn't resist 8-) Return to table of contents
Date: 6 Feb 90 10:18:00 PDT From: "MR. DAVID HABERMAN" <habermand at afal-edwards.af.mil> Subject: Nitrogen in Kegs I have a cheap (free) source of nitrogen. Can I use it instead of CO2 in my kegs? Actually I don't have a keg system yet, but I am in the process of looking for sources at resonable prices. Thanks. David Return to table of contents
Date: Tuesday, 6 Feb 1990 14:52:26 EST From: m14051 at mwvm.mitre.org (John DeCarlo ) Subject: Signs of Fermentation Hello, When discussions of fermentation take place, I often hear people talk about "bubbles" in the airlock. I interpret this as actually seeing bubbles of gas float to the surface of the liquid in the airlock. I have never seen a bubble float through the water in an airlock, either the S-shape or the other type. The water looks carbonated (tiny bubbles on the sides of the container) during fermentation, but nothing like actual bubbles coming through. John "Am I interpreting the remarks incorrectly, or is my experience unusual?" DeCarlo ARPANET: M14051 at mwvm.mitre.org (or M14051%mwvm at mitre.arpa) Usenet: at ... at !uunet!hadron!blkcat!109!131!John_Decarlo Fidonet: 1:109/131 Return to table of contents
Date: Tue, 30 Jan 90 08:26 CST From: "Every sperm is sacred. Every sperm is great. If a sperm is wasted, God gets quite irate. 8)" Subject: My 'rating' ? Batch number 5 is now in bottles, and batch number 6 (which I've called "it's in there") is in the secondary, fermenting away. All of my brews (with the exception of the first one, which was KOd by chlorine contamination (faulty bottle cleansing)) have been pretty good, if a bit slow to age really well (perhaps because of such ingredients as honey). The last batch contains 3.3 lbs of dark hopped malt extract syrup, 1 lb of chocolate malt, 1/2 lb of dark patent malt, 1/2 lb of crystal malt, 2 lbs of corn sugar, 2 lbs of "government issue" honey, a couple of tablespoons worth of spruce extract (enough for 4-5 gallons), 1/4 tsp of Irish moss, and filtered water. I decided to get rid of some inferior ingredients, since I've decided to not use corn syrup for bottling purposes, so I decided "what the heck". I hope it finishes fermenting by Saturday evening, when I've made plans to borrow. - Ted - -- "Strategic withdrawal. It's running away, but with dignity." -- Tarrant ptgarvin at aardvark.ucs.uoknor.edu / ptgarvin at uokmax.UUCP | Eris loves you. in the Society: Padraig Cosfhota o hUlad / Barony of Namron, Ansteorra Disclaimer: Fragile. Contents inflammable. Do not use near open flame. Return to table of contents
Date: Tue, 6 Feb 90 16:45:16 EST From: Pete Soper <soper at maxzilla.encore.com> Subject: Re: Quick Yeast From: Mark Freeman <MFreeman at VERMITHRAX.SCH.Symbolics.COM> Subject: Quick yeast. >>we can take to kick-start the fermentation? (Or Are we guilty of the ultimate >>sin, needless worrying?) >Yes, but you can absolve yourselves by relaxing and having a >homebrew. Consider yourselves lucky, I bottled a batch yesterday >that had been fermenting for seven weeks and the fermentation >lock indidcated that there was still activity, but I decided >enough is enough. There are a wide variety of factors that >influence the rate of fermentation: temperature, amount of >fermentable sugars in the solution, age of the yeast and so on. >I've only used liquid yeast and have had vastly different >results. Some will start fermenting withing hours and be >finished in 3 - 4 days, and others won't even start for 3 - 4 >days! So, relax, your beer is probably just fine. >P.S. Take a hydrometer reading to find out if the activity >stopped because the fermentable sugars are used up, i.e. the >yeast are "finished". Fantastic. I had a good laugh at myself when I read this. I'm so used to 60 degree, 6-8 day ale fermentation cycles that I missed the obvious possibility that these guy's beer is fully fermented already! I'd bet money that Mark is right and these guys had such a strong, warm fermentation that it flew by. The question for beginners, though is what hydrometer reading should be seen? The answer for an all-extract batch with "average" yeast is a terminal gravity of about 1/4 the original. So if the Brews Brothers started with, for example 1.048, then a "normal" ending gravity would be roughly 1.012. As for the rest of your posting, Mark, I have to gently suggest that differences in lag between "hours" and "3-4 days" are not due entirely to the different yeast strains - something else is going on. - --Pete Soper Return to table of contents
Date: Tue, 06 Feb 90 18:23:46 PST From: pyt at hprvlc0.hp.com Subject: Re: Quick fermentation Full-Name: Pierre-Yves Thoulon > Fermentation was visible (via bubbling through the fermentation lock) > within 4 hours, much to our excitement. It bubbled like nothing I've seen > for two days, after which it slowed down, and within another day, > all signs of acive fermentation stopped. The question is, did we do > something wrong? Will we still get good beer? Is there corrective action > we can take to kick-start the fermentation? (Or Are we guilty of the ultimate > sin, needless worrying?) > > Thanks in advance for any advice, > Chuck and Ashok > [The Brews Brothers] I don't have a *lot* of experience yet (two batches, so far, but I'm working on it...:-), but my first batch (an English bitter) fermented for about 15 hours and that was it. My second batch (a porter) fermented a little more than a day. In both cases, the final gravity was about where I expected it and yes! it was great. So my best advice is: no matter when it stops, it the final gravity is fine, rack it to the secondary, and don't worry ! Pyt. pyt%hprvlc0 at hplabs.hp.com. Return to table of contents
End of HOMEBREW Digest #353, 02/07/90 ************************************* -------
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