HOMEBREW Digest #3644 Mon 28 May 2001

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  Beer & Sweat Party ("Dan Listermann")
  55 Gallon SS drum (Bill Frazier)
  Re: THE DREAM MASH TUN (mark alfaro)
  Two Thingies (Cas Koralewski)
  CAP experiment -- controlling variables / Competition ("Houseman, David L")
  Thanks, George (Denis Bekaert)
  Oh The Shame (craftbrewer)
  Fw: Re: Fruit puree in the secondary and the fermentation geometry experiment. Update speriment (Gary M Chumney)
  55 gal drums, etc ("Tammy Duriavich")
  Cranberries, fermentation & NA advice ("Tammy Duriavich")
  cranberries ("elvira toews")
  yeast starter (Hop_Head)

* * 2001 AHA NHC - 2001: A Beer Odyssey, Los Angeles, CA * June 20th-23rd See http://www.beerodyssey.com for more * information. Wear an HBD ID Badge to wear to the gig! * http://hbd.org/cgi-bin/shopping * * All gave some, but some gave all... Remember those * who have fought and those who have fallen. * Memorial Day, 5/28/01 * * Beer is our obsession and we're late for therapy! * Send articles for __publication_only__ to post@hbd.org If your e-mail account is being deleted, please unsubscribe first!! To SUBSCRIBE or UNSUBSCRIBE send an e-mail message with the word "subscribe" or "unsubscribe" to request@hbd.org FROM THE E-MAIL ACCOUNT YOU WISH TO HAVE SUBSCRIBED OR UNSUBSCRIBED!!!** IF YOU HAVE SPAM-PROOFED your e-mail address, you cannot subscribe to the digest as we canoot reach you. We will not correct your address for the automation - that's your job. The HBD is a copyrighted document. The compilation is copyright HBD.ORG. Individual postings are copyright by their authors. ASK before reproducing and you'll rarely have trouble. Digest content cannot be reproduced by any means for sale or profit. More information is available by sending the word "info" to req at hbd.org. JANITOR on duty: Pat Babcock and Karl Lutzen (janitor@hbd.org)
---------------------------------------------------------------------- Date: Sat, 26 May 2001 11:59:19 -0400 From: "Dan Listermann" <dan at listermann.com> Subject: Beer & Sweat Party Eric Tepe forgot to mention the biggest draw to this mondo party. For the past few or so years, we have had more than 100 kegs of homebrew on tap for your tasting pleasure! $5.00 and people don't bring marginal beers to this event. Dan Listermann Check out our new E-tail site at http://www.listermann.com Take a look at the anti-telemarketer forum. It is my new hobby! Return to table of contents
Date: Sat, 26 May 2001 00:43:54 -0500 From: Bill Frazier <billfrazier at worldnet.att.net> Subject: 55 Gallon SS drum Dennis Collins is looking for a 55 gallon SS drum or larger. Presque Isle Wine Cellars (www.piwine.com) has these in sizes ranging from 21 gallons to 1057 gallons, depending on the type of fitting (either threaded or Tri-Clover). My 2000 catalog lists the prices for an approx. 55 gallon drum at $376 with threaded fitting to $583 with TriClover. Bill Frazier Olathe, Kansas Return to table of contents
Date: Sat, 26 May 2001 09:36:15 -0700 From: mark alfaro <brdrbru at home.com> Subject: Re: THE DREAM MASH TUN Steve, Check out RCB Fermentation at http://www.rcbequip.com/ I just checked, and they don't have them currently listed. If you call them they may be able to help. I have seen them listed on their site used, surplus from the wine industry. They are located in Sacramento, CA and their phone # is 1-888-449-8859. I have purchased ball lock kegs from them before. No affiliation yada yada. Mark Alfaro Chula Vista, CA Return to table of contents
Date: Sat, 26 May 2001 18:49:51 -0400 From: Cas Koralewski <caskor at buckeye-express.com> Subject: Two Thingies Thingie 1) Are there any recipes out there for a triple bock? Thingie 2) I've been brewing for seven years now and am ready to take the major leap (as long as "mom" ok's it).I am interested in constructing my own two or three tier brewing system. Are there any DYI plans floating out there that I can "tap" into? Thanks, Cas Return to table of contents
Date: Sat, 26 May 2001 21:15:55 -0400 From: "Houseman, David L" <David.Houseman at unisys.com> Subject: CAP experiment -- controlling variables / Competition It would seem to me that the best way to control the variables in this experiment is to have each brewer brew a larger brewlength (say 10 gal) and split this into two fermenters, one a corny keg, and the other whatever s/he has, bucket, carboy or CC. With essentially the other variables for each for each split batch being the same/controlled, the hypothesis is that the fermenter will not make a significant difference in the beer quality. If the resulting beers from all of us experiment brewers are then judged blind and a correlation between the resulting scores and the type of fermenter calculated we should be able to test this hypothesis while having controlled the variables. It's been years since I did it and I'm not a statistician, but I believe what we want is a regression analysis. Not many of us have CC fermenters, so we'd have to just do the test between corny kegs and other. The important thing is we can't ensure that all brewers produce the same wort and our processes are very different. No doubt some of you can make better beer in a bathtub than others might in the best CC. But each brewer splitting the batch and using two fermenter types or geometry's will isolate this variable against which we can test our hypothesis. BTW, when I suggested that Jeff and crew judge these beers, I wasn't suggesting that they just be tasted, but rather that we hold a sanctioned competition for the single style. By having each brewer submit two entries, one from each fermenter type, we not only gather our data for the test but the competition will give us the top beers (brewers) as well. And it would be interesting to see which finish higher, the beers from one fermenter type or the two beers from the same brewer. If Jeff can hold such a sanctioned competition, great. If not, I'll volunteer to organize one, perhaps early Fall. Dave Houseman Return to table of contents
Date: Sat, 26 May 2001 22:10:32 -0700 (PDT) From: Denis Bekaert <Denis-B at rocketmail.com> Subject: Thanks, George I'd like to thank George de Piro for his comments on my suggestion (well, OK, not REALLY mine, since I got it from BYO) to use Malta as a yeast starter. The great thing about his reply was that he explained WHY it was not good brewing practice, and it was done in a courteous way. Thanks, George, that's why the HBD is such a great learning tool for those of us with less experience. Denis Bekaert Brewing in Beechgrove, Tennessee, where Moonshine is our history, but brewing beer is our passion. Return to table of contents
Date: Sun, 27 May 2001 16:18:35 +1000 From: craftbrewer at telstra.easymail.com.au Subject: Oh The Shame G'day All / Yes its true everyone. I have succome to a challenge and brewed something that I swore I would never do. Yes I have brewed a commercial tastless swill. And why you ask (and even if didn't I will tell you lot anyway). / Well Young SWMBO turns 18 in about a month and a half. Now she is already a keen craftbrewer, promoting the hobby where-ever she goes. Even when she goes to the pub and nightclubs, and her mates offer her a VB, XXXX or Fosters, she says in no uncertain terms, "what - dont they have real beer here". Then she rants to her mates about proper beer and how to make it. yep a chip off the ol block. Combined with her expensive tastes in seafood some poor bugger will have a hard time keeping her happy. / So she approched said and asks for a 19 litre keg of beer for the upcoming party. Now she well and truely has her head screwed on, for she says wisely "can you make a beer like the commercial rubbish. Lets face it, they are all 18 year old know -it-all, who think thats the only kind of beer arround, and wont be told otherwise -idiots. No point wasting good beer on them till they grow up a bit". As I said the poor bloke who marries her, for no wiser words spoken. / So I did it. Hows this for an Aussie Mega-swill. 19 litres - 90%efficency 2.0 kg Pale malt 0.1kg Crystal (It wasn't going in, but had to have some class) 750 g Dextrose / 20 IBU Pride of Ringwood 60 minute boil. No flavour hops, No aroma hops. / Four packets rehydrated lager yeast, 15C ferment. / Been in the fermenter a week, just going thru its diacetyl rest as we speak. Haven't used a dry yeast in years, Boy didn't it produce a lot (heaps) of that wonderful buttery smell. For those Aussie out their. If you want a XXXX, add golden cluster hops, 10 grams at 10 minutes, and you have a XXXX clone. / Now I have to go, got to confess my sins. Now which way does Jeff live so I can bow and repent. / Shout Graham Sanders / oh I used for the first time some home grown hops kindly sent to me. I must say I was impressed looking at these firm perfectly formed cones bobing up and down in the wort. And the smell was sooo farm fresh. Suddenly my processed hop flowers (plugs) look tired and past it. I WILL get my hop plants up here in the tropics to flower. There are hormones you know that can cause this sort of thing. Now how do you make a hormone - Just treat her............ opps cant go there Return to table of contents
Date: Sun, 27 May 2001 09:12:25 -0400 From: Gary M Chumney <garychumney at juno.com> Subject: Fw: Re: Fruit puree in the secondary and the fermentation geometry experiment. Update speriment - --------- Forwarded message ---------- From: Gary M Chumney <garychumney at juno.com> To: post@hbd.org Date: Sun, 27 May 2001 08:41:53 -0400 Subject: Re: Fruit puree in the secondary and the fermentation geometry experiment. Message-ID: <20010527.084155.-382581.0.garychumney at juno.com> To Darrell; It has been my experience in the past to add the fruit puree in the sesecondary for most beers that I make and let them ferment for at least two weeks after I place them in the secondary. I have not ever roused the trub back into the green beer and I have had plenty of flavor and aroma form the fruit puree. There is enough suspended yeast in the beer to carbonate the ales and enough in it to even have enough for a larger. The only time I have ever used fruit in the primary is when I am making a light flavored beer (read mostly an American Pilsner style) with raspberry puree. The only other beers that I have waited to add fruit puree into after the secondary fermentation was mostly complete was the Lambic style fruit beers that I had made and then added them in at the combination of yeasts and bacteria that produce this style of beer. After reading most of the debate about the fermentation geomgeometry theads and the idea of many HBD readers making a CAP from mashing; why not do it with much tighter controls than has even been laid out before the group which would have an even more widely based appeal to the rest of the readers. As most of us began as extract brewers, it is easier to reproduce results between batches and reduce most of the variables; as a suggestion instead you might want to use a simple recipe with common components and that are readily available to every one. My suggestion would be to make a beer with DME with dried yeast. Use the bottled water From Culligans as it reporeted to control the mineral content as much as possible through the country. The rest of the recipe would be as follows for 5 gallons 4 lbs. dry wheat malt extract ! lb dry amber malt extract 8 oz. Malto-dextrin 1.75 HBU of Hallertauer hops for 60 min. 1.75 HBU of Hallettauer hops for 30 min. 4.3 HBU of Saaz hops for 15 min 2 pk rehydrated Lallemand Nottingham yeast The boil time would be for 65 min after the rolling boil had been established. Force Cool the wort and rack off the cold break into the fermenter and there would be no aeriation of the wort other than the amount that would normally be obtained when the wort is transferred over to the fermenter with the height of the top vessel' s bottom no more than 30 inchec above the bottom of the receiving fermenter. All fermentation to be controlled as much as possible to be around 68 derees F. Closed fermentation system as much as possible with only the air that is in contact with the wort is that which is left in the fermenter. This is to be a Uni-tank fermentation with no secondary fermentation allowed. Also, the remaining air could be purged with co2. Bottle with 4 oz of corn sugar boiled in 1 pint of water for 15 min. This would be the only way to produce a consistant data points with all parties involved in the project. Gary Chumney Three Lhasas and Miss Rippley Kitty Brewery garychumney at juno.com Knoxville, TN Remember that the world is over three quarters water just think how much beer that represents!!! Return to table of contents
Date: Sun, 27 May 2001 13:22:52 -0500 From: "Tammy Duriavich" <murph at xsite.net> Subject: 55 gal drums, etc Try BASCO out of University Park, IL. They have all sorts of buckets, drums, etc & are excellent to deal with (NA, have used them for my soapmaking needs). I'm pretty sure their addy is www.basco.com & if that doesn't work call 'em at 800-776-3786 for a catalog. Not only do they have the buckets/drums but they have the wheeled devices to more easily relocate a full drum & the racks on which to store your Dream Mash Tuns <g>. Good luck! Tammy Duriavich ~ Clean Hands, Warm Heart - Handmade Soaps & Bath Products ~ D & D's Gourmet Pet Snacks - NEW! Gourmet Snacks for Horses, too! www.CleanHands-WarmHeart.com email: murph at xsite.net Samples & Brochures available - Wholesale inquiries welcome Return to table of contents
Date: Sun, 27 May 2001 13:43:26 -0500 From: "Tammy Duriavich" <murph at xsite.net> Subject: Cranberries, fermentation & NA advice First, understand I'm a VERY novice brewer. That stated, I now have 3 5-gal carboys bubbling away. One is Lemon Slosh (my concoction of lemons, rinds & sugar - used a pkg of Montrachet yeast & a vial of Burton Ale yeast 'cause I thought the pkg didn't take - oops!) & the 2nd is Cranberry Slosh (5.25# cranberries (frozen almost a year & then put thru the food processor in semi-frozen state), 12 oz frozen oj concentrate (undiluted), 5# sugar & a vial of Burton Ale yeast). Both these are about 3 weeks old & the fermentation, tho slow to start, has been *very* active & is currently slowing down to about 4 bubbles/minute at 70`F ambient temp. I have a Lemon-Ginger Ale (12 lemons put thru food processor, 3 oz fresh grated ginger, 2 C honey & 3 C granulated sugar) still in the initial blow-off stage & will probably put the airlock on in the next 24 hrs. I've taken OG readings & will monitor the SG as the ferementation slows/stops. My observation is that the cranberry concoction didn't take as much convincing to begin ferementing as the first lemon mix did. I plan to bottle as with regular beer using corn sugar to prime & aging at room temp (~70`F ambient). These'll either be really really good or really really bad <g>. Any input on brewing this type of beverage would be appreciated. What I need, too, is to find out how to take my base & make it into a NA beverage. My 9yr old likes the flavor of the fruit bases but knows I won't let him imbibe once it's finished (mean old Mom!). Brewshop's closed til Tues so thought I'd ask here in the meatime. TIA for any/all input. Tammy Duriavich ~ Clean Hands, Warm Heart - Handmade Soaps & Bath Products ~ D & D's Gourmet Pet Snacks - NEW! Gourmet Snacks for Horses, too! www.CleanHands-WarmHeart.com email: murph at xsite.net Samples & Brochures available - Wholesale inquiries welcome Return to table of contents
Date: Sun, 27 May 2001 15:15:50 -0500 From: "elvira toews" <etoews1 at home.com> Subject: cranberries Thank you to David Johnson for posting that info. His comments are consistent with what I've observed, in that the batches where I added the fruit (frozen) to the end of the boil fermented normally, while in the last batch where I added fruit to the secondary, the fermentation completed normally, but the bottle priming is not giving much carbonation. Hopefully the yeast can nibble its way slowly through the priming sugar and I'll get something fizzy out of it. Sean Richens srichens at sprint.ca Return to table of contents
Date: Mon, 28 May 2001 01:06:55 -0400 (EDT) From: Hop_Head at webtv.net Subject: yeast starter Return to table of contents
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