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FORUM ON BEER, HOMEBREWING, AND RELATED ISSUES
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Contents:
Brussels Bier Circus ("Likovuori Kari")
Spent Grain and Hops in the compost pile (Zurekbrau)
Re: Composting spent grain (gsferg)
RE: Composting spent grain (Peter Torgrimson)
Re: Ball-lock vs. Pin Lock Kegging (stencil)
Composting spent grain (LJ Vitt)
composting grains, etc. ("Alan Meeker")
Re: Green Hops (Joel Plutchak)
Re: Composting spent grain (Joel Plutchak)
composting spent grain ("Joseph Marsh")
RE: Composting spent grain ("Laborde, Ronald")
corny kegging ("Alan McKay")
Composting spent grain ("Peter Fantasia")
compost - yes! ("Alan McKay")
combining different yeast strains ("Peter Fantasia")
Beir Circus or Beir Tempel? (mohrstrom)
RE: composting spent grain ("May, Jeff")
Subject: Composting spent grain ("Charlie Walker")
1st Time All-Grain Questions ("Hedglin, Nils A")
Re: Oktoberfest food question (john.mcgowan)
Re: composting spent grains & hops ("Bret Morrow")
gelatin in 2ndary ("Bret Morrow")
combining different yeast strains (stihlerunits)
RE: Fob (David Edge)
Safbrew T 58 Yeast? ("Alan McKay")
places to go in Dallas ("Sedam, Marc")
cleaning lines ("Sedam, Marc")
Sour Mash Berliner Weisse (mohrstrom)
Cloned Pilsner, at last! ("George Krafcisin")
question on Son of a Fermentation Chiller ("Alan McKay")
re: Ball-lock vs. Pin Lock Kegging ("Mark Tumarkin")
FOB (Spencer W Thomas)
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Date: 14 Aug 2001 12:24:00 +0300
From: "Likovuori Kari" <kari.likovuori at pt2.tempo.mol.fi>
Subject: Brussels Bier Circus
>Date: Mon, 13 Aug 2001 07:00:39 -0700 (PDT)
>From: LJ Vitt <lvitt4 at yahoo.com>
>>Date: Fri, 10 Aug 2001 18:43:23
>>From: "matt dinges" <matt_dinges at hotmail.com>
>>Subject: Brussels Bier Circus
>>
>>This is in response to Leo's listing of places in Brussels. Leo: you
>>list bier circus as a bottle shop. When were you there? I was there in
>>1998 and it was far from a bottle shop. It was a bar with a few hundred
>>different belgian beers and a limited food menu. This was the only beer bar
I
>>visited in Brussels, went there three nights in a row. Great Place, the
owner
>>was very friendly and gave me info on other similiar places in other towns.
>
> I was in Brussels in May this year.
> I could have confused names, but I think I have it right.
>
> - Leo
As Matt wrote Le Beer Circus is maybe the best beer cafe in
Brussels and has been since 1983. (others: Moeder Lambic,
Atelier, La Porte Noire, see in finnish language (sorry!)
http://beer.tml.hut.fi/Ankara/Belgia/Brysseli.html)
Leo, you might confuse it to La Beer Tempel at the very center
of Brussels, which is a quite nice beer shop. The best shop
is Beer Mania (Bieres Artisanales) at Ch. Wavre. See the above
link.
-=Kari=-
Return to table of contents
Date: Tue, 14 Aug 2001 08:09:26 EDT
From: Zurekbrau at aol.com
Subject: Spent Grain and Hops in the compost pile
>So my question is can I compost my spent grain and
>perhaps my spent hops?
>Jeff May jeff.may at attws.com
I put spent grain and hops into my compost pile and have not had any
problems. Infact the pile gets very active when I add them.
Rich Zurek
Carpenterville IL
Zurekbrau at aol.com
Return to table of contents
Date: Tue, 14 Aug 2001 08:25:15 -0400
From: gsferg at clary.gwi.net
Subject: Re: Composting spent grain
Hi Jeff-
> Everything I read about compost piles says that you are only supposed to add
> raw vegetable matter, never cooked. But then they say used coffee grounds
> are great for your pile. So my question is can I compost my spent grain and
> perhaps my spent hops?
Your compost heap will love spent grains and hops- and it'll add a touch of
class to your pile! Just make sure you spread it around and mix in with it a
comparable volume of other organic stuff- leaves, grass clippings, some dirt,
etc., so as to give the beasties that do the voodoo they do something to work
with. Martha Stewart might disagree however.
An organic farmer/friend of mine picked up a dump truck load of spoiled
Menhaden (fish) used for baiting lobster traps and managed to compost it
nicely. I guess if you can compost rotten fish, spent grain can't be any worse
:)
George-
- --
George S. Fergusson <gsferg at clary.gwi.net>
Oracle DBA, Programmer, Humorist
PGP Key: http://clary.gwi.net/gsferg/gsferg at clary.asc
- --------------
I am a man, I can change, if I have to, I guess.
Return to table of contents
Date: Tue, 14 Aug 2001 06:02:34 -0700
From: Peter Torgrimson <petertorgrimson at prodigy.net>
Subject: RE: Composting spent grain
May, Jeff<jeff.may at attws.com> writes,
>> So my question is can I compost my spent grain and perhaps my spent
hops?
I do it all the time, both the grain and coffee grounds. I have never
noticed any problems, but I never really looked either. Those items
represent a very small part of my compost pile.
Peter Torgrimson
Worts Of Wisdom Homebrewers
Mountain View, CA
Return to table of contents
Date: Tue, 14 Aug 2001 09:03:06 -0400
From: stencil <stencil at bcn.net>
Subject: Re: Ball-lock vs. Pin Lock Kegging
On Tue, 14 Aug 2001 00:10:18 -0400,
"Bissell, Todd S" <tbissell at spawar.navy.mil>
wrote in Homebrew Digest #3708 (August 14, 2001)
>------------------------------
> what I am curious about is
>if it is feasible/possible to convert my fittings to what everybody else
>that I know is using...? Are there any Ball-Lock to Pin-Lock adaptors
>floating around anywhere, or would converting my kegs to Pin-Lock be too
>much trouble (or just plain impossible)?
>
You can and occasionally will disassemble the fittings for
cleaning and repairs and can get replacement parts for
either species; your local HB shop is the most diplomatic
source but of course there's lots on the Web.
In my limited experience the keg fittings tend to be more
expensive than the hose fittings. Since you're going to
need a few cross- connect lines anyway, for pushing
cleaning and sanitizing solutions from keg to keg, I'd
advise you to make up a couple of pin-gas/ ball-product
and p-p/b-g jumpers, so you can transfer to and from
friends' kegs, or to a borrower for club shows.
FWIW, a spritz bottle of cheap NEX vodka is handy at
connecting time.
stencil sends
RKBA!
Return to table of contents
Date: Tue, 14 Aug 2001 06:23:47 -0700 (PDT)
From: LJ Vitt <lvitt4 at yahoo.com>
Subject: Composting spent grain
>Date: Mon, 13 Aug 2001 13:52:08 -0700
>From: "May, Jeff" <jeff.may at attws.com>
>Subject: Composting spent grain
>Everything I read about compost piles says that you are only supposed
>to add
>raw vegetable matter, never cooked. But then they say used coffee
>grounds
>are great for your pile. So my question is can I compost my spent
Lgrain and
>perhaps my spent hops?
>Jeff May jeff.may at attws.com
Jeff, I have regularily put spent grains in the compost pile.
It decomposes faster than most items in the pile.
- Leo
Return to table of contents
Date: Tue, 14 Aug 2001 09:36:26 -0400
From: "Alan Meeker" <ameeker at mail.jhmi.edu>
Subject: composting grains, etc.
Jeff, I've been composting all my beer-related wastes for the last few
years, including: the spent grains, trub, and leftover yeast/beer/hops after
rackings and bottlings. My compost pile loves it all - no problems. In fact,
as a biologist, I cannot imagine why anyone would advise limiting the
compost to only uncooked vegetable matter. Did they give any rationale for
this bizarre claim?
-Alan Meeker
Baltimore, MD
Return to table of contents
Date: Tue, 14 Aug 2001 09:08:57 -0500 (CDT)
From: Joel Plutchak <plutchak at ncsa.uiuc.edu>
Subject: Re: Green Hops
In HBD #3708, Jeff Hertz asked:
>Just wondering if anyone has any opinions one way or the other
>about using green or fresh hops. I've got a lovely bunch of
>Cascades growing that are almost ready to pick and am thinking
>about using some as finishing hops. I know in Fishers' book on
>growing hops, they have a recipe using them, but I wanted to see
>what others experiences are. I know it will give a "grassy" flavor
I've done this twice. Once to see what it was like, and
another time to see if the first time was a fluke or not.
A few months later I tasted Grant's Fresh Hop Ale. All three
beers had what was to me an unpleasant chlorophy/herb/grass
character. I'm done with that particular experiment.
It's also worth explicitly pointing out that there are
at least a few commercial ales that use fresh, undried
hops, so somebody must like the stuff.
>There's nothing like the sight of hops growing in your own backyard!
Yup! Even non-beer-drinkers I know are intrigued by the
simple concept that hops are a real plant and not some sort
of flavoring chemical concocted in a factory in St. Louis. ;-)
Joel Plutchak <plutchak at uiuc.edu>
Unable to think up any pithy descriptions in East-Central Illinois
Return to table of contents
Date: Tue, 14 Aug 2001 09:17:43 -0500 (CDT)
From: Joel Plutchak <plutchak at ncsa.uiuc.edu>
Subject: Re: Composting spent grain
In HBD #3708, Jeff May asked:
>So my question is can I compost my spent grain and perhaps my spent hops?
In a word, yes. I do it, and the only consideration is that
I have found I have to be a bit careful about moisture content
and lack of oxygen or it turns into one really nasty-smelling
heap. Spring and summer I keep a bale of hay around to mix in,
plus I turn it often after adding a fresh plop of grain/hops. In
the fall there are usually plenty of dried leaves to help keep it
dry and varied. I even saw one gardening show that said adding
beer yeast to the compost heap was beneficial, so you can even
dump the yeast dregs from your fermenter on the heap (though my
caveat re: moisture holds).
One (to me) minor consideration is that hops are reportedly
toxic to certain breeds of dogs (e.g., greyhounds), and spent
hops are sweet enough that dogs have been known to chow down
on them. If you have sight hounds in your neighborhood who are
likely to be running loose and getting into your compost heap
you may want to consider leaving the hops out of the compost.
Joel Plutchak
Still running sans caffeine this AM in East-Central Illinois
Return to table of contents
Date: Tue, 14 Aug 2001 09:18:31 -0500
From: "Joseph Marsh" <josephmarsh62 at hotmail.com>
Subject: composting spent grain
You can easily compost your spent grains. One VERY important point... Make
sure you mix them well with the other stuff. I used to pour my grains
directly on my garden but if they get kicked or busted up in any way the
smell is truly horrendous.
Joe
Return to table of contents
Date: Tue, 14 Aug 2001 09:20:22 -0500
From: "Laborde, Ronald" <rlabor at lsuhsc.edu>
Subject: RE: Composting spent grain
>From: "May, Jeff" <jeff.may at attws.com>
>
>... So my question is can I compost my spent grain and
perhaps my spent hops?
Absolutely, the grains are just dumped onto the pile then mixed in as well
as you can with the pile's contents. I have done this many times, and the
grain acts like kindling wood on a fire.
If you use more than 10 or so pounds of grain, you will probably get that
awful smell for a few days from the bacteria in the grain. No problem
(well, the neighbors haven't complained and every time I see one, I hand
over a homebrew through the fence), after a couple days the smell is gone,
and when you fork over the pile you find smoke! This dude is a-rockin.
Just keep turning the pile and soon you will have some good compost. The
grains disappear in a week or so and you have some good looking compost.
One thing to be aware of, is that the grains may have a low PH, and you
could check the PH of the compost and add some lime to get it back to
neutral if needed. Never checked myself, but would like to someday.
Last time I put the hops in also, but this time the pile did not get hot,
and I tink hops are not so good to put in.
Ron La Borde
Ronald La Borde - Metairie, Louisiana - rlabor at lsuhsc.edu
http://hbd.org/rlaborde
Return to table of contents
Date: Tue, 14 Aug 2001 10:38:26 -0400 (EDT)
From: "Alan McKay" <amckay at ottawa.com>
Subject: corny kegging
Todd,
Let me introduce you to the kegging section of my homepage :
http://www.bodensatz.com/homebrew/kegging/corny.html
As for adaptors, there are none that I know of and from my experience
if you remove the fittings from the kegs they are not interchangable.
>From my CO2 tank I have both a ball-lock and a pin-lock fitting in
case a friend with ball lock wants to bring a keg to one of my parties.
Perhaps you can encourage your friends to do the same.
cheers,
-Alan
- --
"Brewers make wort. Yeast makes beer."
- Dave Miller
http://www.bodensatz.com/
What's a Bodensatz? http://www.bodensatz.com/bodensatz.html
Return to table of contents
Date: Tue, 14 Aug 2001 10:38:44 -0400
From: "Peter Fantasia" <fantasiapeter at hotmail.com>
Subject: Composting spent grain
Jeff,
You can compost anything except rocks. Most people say not to compost meat,
bones or fat because it attracts animals.
I've been composting for many years and I add my spent grain and cooked corn
cobs, spent hops etc...
A good rule of thumb is "anything vegetable in origin; no animal products or
by-products".
PS: Your garden will thank you.
Pete
"You can make wine from anything except a stone".
C.J.J.Berry
Return to table of contents
Date: Tue, 14 Aug 2001 10:42:38 -0400 (EDT)
From: "Alan McKay" <amckay at ottawa.com>
Subject: compost - yes!
Yes, you can. Spent grain breaks down incredibly quickly,
and tends to stink the high-heavens in the few days it takes to break
down, but it does produce exceptionally good compost. In fact, mushroom
growers love to take the spent grain from small breweries to grow their
mushrooms on the compost.
cheers,
-Alan
- --
"Brewers make wort. Yeast makes beer."
- Dave Miller
http://www.bodensatz.com/
What's a Bodensatz? http://www.bodensatz.com/bodensatz.html
Return to table of contents
Date: Tue, 14 Aug 2001 10:42:42 -0400
From: "Peter Fantasia" <fantasiapeter at hotmail.com>
Subject: combining different yeast strains
Darrell,
As long as you don't combine the Irish and the English yeast strains you
should be alright...
Pete
Return to table of contents
Date: Tue, 14 Aug 2001 12:06:37 -0400
From: mohrstrom at humphrey-products.com
Subject: Beir Circus or Beir Tempel?
>> >Subject: Brussels Bier Circus
>> I was in Brussels in May this year.
>> I could have confused names, but I think I have it right.
>> - Leo
Might Leo be thinking of Bier Tempel, near the Grande Place?
Mark in Kalamazoo
Return to table of contents
Date: Tue, 14 Aug 2001 09:39:56 -0700
From: "May, Jeff" <jeff.may at attws.com>
Subject: RE: composting spent grain
WOW! Thanks for all the responses. I've actually had this questions posted
on some other forums for a couple weeks now with no response. I threw this
posting up on my way out of work last night and had 12 responses waiting for
me this morning! I guess this is the forum for me. Now I have the
wonderful task of trying to read up on years and years of archives.
The unanimous decision is YES, you can compost just about anything from
brewing, including grain, hops, yeast, trub, old beer, etc. Just make sure
you follow good composting practices like aerate, water, and protect from
critters, both domestic and wild.
Jeff May
Mayzerbrau Nano Brew
Snohomish, WA
jeff.may at attws.com
Return to table of contents
Date: Tue, 14 Aug 2001 11:49:18 -0500
From: "Charlie Walker" <charlybill at prodigy.net>
Subject: Subject: Composting spent grain
<Everything I read about compost piles says that you are only supposed to
add
raw vegetable matter, never cooked. But then they say used coffee grounds
are great for your pile. So my question is can I compost my spent grain and
perhaps my spent hops?>
I have never heard that you weren't supposed to add cooked matter into
your compost pile. I add anything organic, all scraps whether raw or cooked,
especially my spent grain. Works for me!
Charlie
Lancaster, Tx
NTHB
Return to table of contents
Date: Tue, 14 Aug 2001 09:50:00 -0700
From: "Hedglin, Nils A" <nils.a.hedglin at intel.com>
Subject: 1st Time All-Grain Questions
> Hi,
> I finally got around to putting my mash/lauter tun together last night
> (Hobby Beverage Equipment http://www.minibrew.com/products/prod03.html) &
> I have a few questions. I only have a 5 gal brew pot, so I can't do a
> full 5 gallon batch right now. I was thinking of doing 2 2.5 gal batches
> since I could handle the 3 gal of collected wort after the sparge.
> Unfortunately, that won't work either.
> From what I understand, you're supposed to use 1 quart of water for
> every pound of grain for the mash in. The recipe I'm using calls for 9.5
> pounds, so 4.75 quarts for a half batch, just over 1 gal. My mash tun's
> holds about 1 gal under the false bottom, so the grain won't hardly get
> wet at all. Any idea of the affect if I fill the tun up to the false
> bottom & then add the 4.75 quarts to be able to mix it with the grain? I
> figure this be a problem for any batch, since I'd effectively loose 1 gal
> of water under the false bottom.
Also, I built a sparge arm out of PVC pipe & the PVC cement stuff. I
know it's rated for potable water pipes, but all that purple primer & blue
glue freaks me out when I think about using it my brewing process. I tried
cleaning the pipes out before I put them together, but is there any
suggestions on how I can try to clean any mold release or other icky stuff
now that they're together? I was planning on running hot water through it
for a while & also soaking it in sanitizer.
> Finally, I was thinking about getting one of the cylindrical Igloo
> coolers to use as a hot liquor tank. Is there some sort of standard
> conversion process to replace the Igloo spigot to allow a ball valve?
> Since I'm wanting to do this brewing next Sunday, it has to be something
> Home Depot & I can do myself.
> Thanks,
> Nils Hedglin
> Sacramento, CA
Return to table of contents
Date: Tue, 14 Aug 2001 13:28:12 -0400
From: john.mcgowan at us.abb.com
Subject: Re: Oktoberfest food question
Alan McKay wrote:
So who has been to Oktoberfest and can tell me what types of foods we
should look at serving at our party?
Well Alan, you'll be surprised to learn that you can probably make many of those
special Oktoberfest items with things you can find at your local Lablaws! I've
only been to O'fest 5 times (or maybe six?) but here are some things you'll find
there. (In most cases I've left off the German name, except where a literal
translation just won't do.)
First the obvious and widely known:
Weisswurst with _sweet_ mustard and _never_ after 1200 noon
Pretzels -- the big ones of course
Roasted half-chicken (an absolute requirement)
Then the Lesser known:
Shaved radishes with salt
Kasebrot: "Pretzel bread" with melted cheese on top that has been allowed to
cool
Wurstbrot: Same as above but replace the cheese with chopped sausage
Smoked salmon with onions on a hard roll
Mackrel speared with a stick (length-wise) and shoved into a smoking fire (head
down) and smoked until cooked. You'll find this rather odorous offering outside
the Pschorrbrau tent if I recall
After these fine foods and a few Masse, I recommend going for that real
Oktoberfest treat by taking a few rides on one of the many rollercoasters (or if
you prefer -- the Scrambler)! The authenticity you can create by replicating
this experience will surely impress your guests to no end, so perhaps you could
consider renting one for your party!
The next day, I recommend weissbier. Ohne zitrone. (ie, No lemon!)
John McGowan
Princeton NJ
Return to table of contents
Date: Tue, 14 Aug 2001 17:38:30
From: "Bret Morrow" <bretmorrow at hotmail.com>
Subject: Re: composting spent grains & hops
Greetings,
Jeff asked about composting spent grains/hops since they are 'cooked.' I
always compost my spent hops along with the hot break from the boil--not
problems yet--they rot just fine. I no longer put my grain on the compost
pile--although when I did it rotted just fine too--just a lot slower. I
have found that if I pitch spent grains onto the snow covered garden all
winter then dig them in to the soil in the spring I get great drainage and
aeration of the soil. To me, this seems as important as
neutrients--although my New England soil may be prone to compaction.
Cheers,
Bret Morrow,
Hamden, CT
Return to table of contents
Date: Tue, 14 Aug 2001 17:55:28
From: "Bret Morrow" <bretmorrow at hotmail.com>
Subject: gelatin in 2ndary
Greetings,
A bit ago (1 month?) Jeff R. posted as a kinda side comment that he always
adds gelatin to his 2ndary. This is something that I had done for years,
being a 'Dave Line' trianed brewer, but I stopped it thinking it unnecessary
as it 'only brought down the yeast.' I recently had to treat a batch of
beer with polyclar to clear a stubborn haze and now remember well how
polyclar seems to remove some of the nice taste components, too. I
understand that polyclar and gelatin act though distinct mechanisms
affecting polyphenols and haze-forming proteins, respectively. My Question
is: Has anyone noticed a deterimental effect on taste with gelatin?
Cheers,
Bret Morrow
Hamden, CT (named after the English Lord Hampden by someone who couldn't
spell)
Return to table of contents
Date: Tue, 14 Aug 2001 10:08:28 -0800 (AKDT)
From: stihlerunits at mosquitonet.com
Subject: combining different yeast strains
Darrell wrote:
>I suppose that one should pay attention to relative similarities in:
>
>attenuation
>
>preferred temperature range
>
>style preferences
>
>What else is worth thinking about when trying to combine different
>liquid yeasts?
>
Another thing to consider which is related to attenuation is the
relative flocculation characteristics of the two yeasts.
If one combines a highly flocculant yeast strain with one that has low
flocculation then
Combining a highly flocculant yeast strain with one tends to have low
floccuation may result in latter one being effectively removed from active
fermentation by the flocculation of other strain.
As a result, you may not obtain the attenuation you are expecting.
Cheers,
Scott Stihler
Return to table of contents
Date: Tue, 14 Aug 2001 18:57:15 +0100
From: David Edge <badger at sett.u-net.com>
Subject: RE: Fob
The erudite Dennis Lewis confesses:
I think I'm the culprit who started the 'fob' discussion...
and goes on to say:
I also recall using 'fob' to describe the foam coming out of the soft
spile on a cask. Could have been the CAMRA Guide to Cellarmanship, but it's not
handy to check.
I don't think so, as I recall Ivor only mentioned 'fobbing' in connection with
beer engines. I was puzzled as it was the only word I didn't know that he
didn't define, so thanks to those who have contributed here.
My dictionary gives the origin as to deceive or cheat, so it is a good word
to describe a big head on brim measure glass of ale, as is 'Fobbed Off'.
Brewer's Dictionary (of Phrase and Fable!) gives the etymology of that
as being directly from the German; it would be nice to think it arose from
underfilled glasses.
Perhaps I should point out for non-British readers that beer is usually
dispensed here in glasses that hold a pint to the brim and unscrupulous
landlords try to make as much of that foam as possible.
- --
David Edge
Signalbox Brewery, Burton-on-Trent, UK
Return to table of contents
Date: Tue, 14 Aug 2001 17:45:47 -0400 (EDT)
From: "Alan McKay" <amckay at ottawa.com>
Subject: Safbrew T 58 Yeast?
Folks,
I've got a 10g packet of "Safbrew T 58" yeast which I think came
in a Brew House kit (www.thebrewhouse.com).
Does anyone know what kind of yeast this is? Any details?
It's just a plain foil pack with plain lettering.
cheers,
-Alan
- --
"Brewers make wort. Yeast makes beer."
- Dave Miller
http://www.bodensatz.com/
What's a Bodensatz? http://www.bodensatz.com/bodensatz.html
Return to table of contents
Date: Tue, 14 Aug 2001 17:50:30 -0400
From: "Sedam, Marc" <marc_sedam at unc.edu>
Subject: places to go in Dallas
I'm going to be in Dallas on business from September 13-15.
Could anyone please point me in the right direction in terms
of the local brewing scene? Looking for brewpubs within
easy travel distance from the airport.
Cheers!
- --
Marc Sedam
Chapel Hill, NC
Return to table of contents
Date: Tue, 14 Aug 2001 17:56:06 -0400
From: "Sedam, Marc" <marc_sedam at unc.edu>
Subject: cleaning lines
There has been a bit of traffic on the Digest recently
regarding maintenance of serving lines and the importance of
cleaning them. I recently noticed a bit of "house
character" in all my beers which got me concerned. I
cleaned the hell out of the kegs, taking every piece apart,
scrubbing, soaking in hot PBW...the works. Didn't seem to
help.
Then I glanced back at the GAS lines and saw a piece of the
main tubing (my CO2 line has several brass tees to fit all
the kegs) was cloudy. Further inspection showed some pesky
growth in the tube which must have resulted from a backflush
of wort through the gas line. Must have come from the
combination of force-carbonating and overfilling the kegs.
I promptly took apart all of the "gas-in" components of the
kegging system, including the adaptors. Saw much growth and
ugliness and threw out pieces of the tubing which were mucho
disgusting.
The "house character" disappeared within a week and my beers
taste clean again. Yet another cautionary tale about the
care and maintenance of kegs.
Cheers!
Marc Sedam
Chapel Hill, NC
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Date: Tue, 14 Aug 2001 18:02:29 -0400
From: mohrstrom at humphrey-products.com
Subject: Sour Mash Berliner Weisse
Scott asks:
> only recipe I have ever seen was in Charlie P's book.
> Has anybody out there tasted or brewed a sour mash
> recipe? Is it worth the time and effort?"
Sour mashing at 99degF (first rest) can be very effective at producing
Berliner Weisse (the Ultimate Lawnmower Beer!) The time to reach the right
sourness level can vary, probably dependent on the population of Lacto bugs
on your malt. Some folks get results in 5-6 hours, but I've gone 36 hours.
Came home from Bell's, walked into the kitchen (mashpot in a 100degF oven),
and thought for certain the mutt had yarked up something nasty ...
I think that Marc Sedam had posted some info a couple of years ago. I
think he advocated no-boil, but I found out the hard way to watch the dwell
time in the DMS production temp range. I'd go with a short, uncovered
boil.
Mark in Kalamazoo
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Date: Tue, 14 Aug 2001 18:11:07 -0500
From: "George Krafcisin" <gkrafcisin at mindspring.com>
Subject: Cloned Pilsner, at last!
Thanks to all those citizens who advised me to stick with my Pilsner =
Urquell clone brew after what appeared to be a disaster.
I had trouble with most of the brewing process, but worst of all was my =
cooling coil springing a leak and adding a liter of tap water to my now =
cooled wort. I reboiled it, added more hops, cooled it again, pitched =
yeast, and hoped for the best. After two weeks, the wort smelled like =
sewage. You good folk advised me to be patient, and you were right. =
Three and a half months later, I tasted my first bottle, and it's the =
best brew I've ever made. Could use a bit more aroma hops, but it's a =
clear golden lager with a creamy head, smooth and crisp taste, nice hops =
finish.
Think I'll try another this winter.
George Krafcisin
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Date: Tue, 14 Aug 2001 19:18:58 -0400 (EDT)
From: "Alan McKay" <amckay at ottawa.com>
Subject: question on Son of a Fermentation Chiller
Hey folks,
A buddy and I are going to build him one of these and I was wondering
if anyone has tried it without the baffle and fan. So it is basically
just an insulated box for your fermenter, and you put some ice into it
to keep it cool.
Will the temp get too low?
How low will it get?
Has anyone tried this?
thanks,
-Alan
p.s. the chiller is at
http://home.elp.rr.com/brewbeer/chiller/chiller.html
- --
"Brewers make wort. Yeast makes beer."
- Dave Miller
http://www.bodensatz.com/
What's a Bodensatz? http://www.bodensatz.com/bodensatz.html
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Date: Tue, 14 Aug 2001 19:36:51 -0400
From: "Mark Tumarkin" <mark_t at ix.netcom.com>
Subject: re: Ball-lock vs. Pin Lock Kegging
Todd,
Congratulations on your kegging system purchase, sounds like you've got
everything you need.
but you wrote:
"Are there any Ball-Lock to Pin-Lock adaptors floating around anywhere, or
would converting my kegs to Pin-Lock be too much trouble (or just plain
impossible)?"
No need to do that, the kegs work the same way - just the connectors are
different. I have both types of kegs but I'm slowly trading off the pin-locks
for ball-locks. I prefer the ball-lock kegs since they usually have a pressure
relief valve which most of the pin-lock kegs don't have. I'm trying to get all
one type just cause it's simpler not to have to deal with both types of
connectors. The only issue will be that you'll to bring your own connectors &
picnic tap to events if everyone has the other type. But that's no big deal.
For your own use at home that's not an issue.
Following are some of my bookmarks links for kegging info. Many of the names
will be familiar from the HBD:
Alan Richer's Kegging FAQ
http://kbs.msu.edu/~laatsch/equipment/keg.faq
Stryder's Kegging Instructions
http://w3.tvi.cc.nm.us/~austin/keg.html
Ron Bach on Kegging Basics
http://www.southerndraft.com/9604/Begin.html
Kirk Fleming the Joys of Kegging
http://www.brewingtechniques.com/library/backissues/issue5.1/fleming.html
Dion Hollenbeck on Keg Preparation
http://brewery.org/brewery/library/KegCleanDH1095.html
Bob James Dispensing from Kegs
http://www.brewingtechniques.com/library/backissues/issue1.1/techcomm.html
Rob Nelson -- No More Bottles!
http://beer.miningco.com/home/drinks/beer/library/weekly/aa051898.htm
C.D. Pritchard's Corny Keg Fermenter http://hbd.org/cdp/kegferm.htm
Pressure Chart for Forced Carbonation
http://brewery.org/brewery/library/CO2charts.html
Ken Schwartz' Thoughts on Fridge Conversion
http://home.elp.rr.com/brewbeer/files/fridge.html
The Dog's Keg Fridge Conversion
http://web2.airmail.net/bcunning/homebrew/kegfridg.htm
Mark Tumarkin
Gainesville, FL
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Date: Tue, 14 Aug 2001 21:56:15 -0400
From: Spencer W Thomas <spencer at engin.umich.edu>
Subject: FOB
Ok, y'all. You need a bigger dictionary.
The Oxford English Dictionary has 5 entries for fob: 2 verbs & 3
nouns. Under the 3rd noun, we find the following. I've omitted the
bits that are totally irrelevant to beer. (Note that they sneak in a
3rd verb near the bottom!)
fob fob, sb.3
a. Froth, foam; dial.
...
c. Soap-making. The scum or froth which rises to the top of the
semi-liquid soap during a certain process of manufacture.
...
Hence fob v.3, to froth or foam. 'fobbing vbl. sb.
1838 Holloway Provinc., Fob, to froth as beer does when poured
out quickly. E. Sussex.
1883 Hampsh. Gloss., Fob, to froth as beer.
...
1938 Thorpe's Dict. Appl. Chem. (ed. 4) II. 95/2 Some brewers add
only a small proportion of the hops as the copper is filling up-they
help to prevent `fobbing'.
=Spencer Thomas in Ann Arbor, MI (spencer at umich.edu)
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