HOMEBREW Digest #3777 Fri 02 November 2001

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  Stainless vs. Brass ("Craig Olson")
  A Shot At The Doc, By Alan Meeker ("Phil & Jill Yates")
  Re: er: Rye pils update ("Stephen Alexander")
  Sour Cherries ("Peter Fantasia")
  Burners (Nathan Kanous)
  Burners ("Dennis Collins")
  Re: Roasting malt barley at home - any websites? ("RJ")
  Re: Burner Output ("Walker, Randy")
  Burners (Alan Prezant)
  Re. Home Roasting of Malt (John Palmer)
  identity crisis ("dag's")
  Carbonation Dilema (D Perry)
  wort chiller efficiency ("dag's")
  J-B Weld/HRBTS Brew Day ("Mike Pensinger")
  Re: life = ? dream ("Bret Morrow")

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---------------------------------------------------------------------- Date: Thu, 1 Nov 2001 00:49:35 -0800 From: "Craig Olson" <craigo at nas.com> Subject: Stainless vs. Brass I'm in the process of setting up an all grain 10 gallon home brew system & am having trouble finding stainless fittings. I'm using stainless beer kegs for the brewpot and hot water tank & need to install a strainer for the brew pot and a ball-valve & spigot on both. I assume a slotted copper ring is OK for the strainer as I've been using an immersion copper wort-chiller for the past year with no ill effects. The guy at the plumbing shop told me that brass has the same alloy composition as copper so stainless isn't really needed. True? All the ready-made gear I've seen has stainless parts so I'm wondering if brass will affect the flavor of the brew. I already bought the brass parts but can take them back if needed. Craig Olson Lummi Island, Washington (State) USA Return to table of contents
Date: Thu, 1 Nov 2001 21:09:45 +1100 From: "Phil & Jill Yates" <yates at acenet.com.au> Subject: A Shot At The Doc, By Alan Meeker Alan Meeker reported on his reading of an airlock experiment by a "Jeff". At first I thought he was making some reference to our Jeff Renner, but as I read on I realised that he was simply applying his usual disrespect to those with titles. Alan always wanted to be a Doctor (and some tell me he is). But his suggestion that the Doc is up to ill intent with his air locks : >Unless you're using them in some bizarre way there's no >reason >they should ever get very dirty, is way below the belt. It is one thing to be disrespectful and call a Doctor by his first name, but to suggest that he has a bizarre use for air locks (where could he be inserting these things?) is really asking too much of the general reading HBD public to accept. When Doc Pivo came to stay here he was always very respectful and the only unusual thing I saw him do with an air lock was smoke tobacco from it. And this was only after he sat on and broke his favourite pipe late (very late) one beer drinking evening. Shame on you Alan for your outburst! We need a bit of respect in this forum. Baron Yates Return to table of contents
Date: Thu, 1 Nov 2001 07:43:56 -0500 From: "Stephen Alexander" <steve-alexander at att.net> Subject: Re: er: Rye pils update I may have misinterpreted a point.when Joel Halpine wrote ... > I am having problems getting that British malt to convert completely. I assumed Joel had a general problems getting this specific PA malt to convert (by iodine test) and not just his rye beer w/ a lot of extra starch. Maybe that's not the case. Jeff Renner (offline) asks the obvious question (assume you don't mind Jeff) ... > Ignoring the crystal, he's trying to convert 33% rye with British PA > malt. I don't think it's up to that, do you? Yes, I do - if we just mean pass an iodine test = convert. British PA malts have less diastatic power(DP) than lager malts, but the difference is mostly in the beta-amylase level due to the high kilning . Alpha-amylase levels are very similar from all the data I can find, with many PA malts at a higher AA level than pils malts ! In years past PA malt barley had much lower protein (and so enzyme) levels) than other malts, but the gap has narrowed - pils malts may have 10% more protein, seldom more. Also any pale malt has alpha-amylase to burn - about 20 times the amount of activity as beta-amylase. So mashes are always beta-amylase poor and alpha-amylase rich in relative terms. There is a certain synergism in the effect of the two amylases, but alpha-amylase is the workhorse that gets the iodine test to pass. I'd expect weaker performance from PA malt but not be a great deal. I don't think it's unreasonable to expect iodine conversion from 6lbs of PA malt and 2 lbs of rye flakes in a long low mash like Joels'. Getting high fermentability from this grist bill will be more problematic due to the lower bet-amylase levels. -S Return to table of contents
Date: Thu, 1 Nov 2001 08:00:41 -0500 From: "Peter Fantasia" <fantasiapeter at hotmail.com> Subject: Sour Cherries Does anyone know a source for sour cherries. Once again Charlie P mentions using them in the latest issue of Zymurgy and I would be interested in trying a recipe with them. What do you use ? Frozen, fresh or dried? The recipe doesn't say. Thanks, Pete Fantasia in Mays Landing, NJ Return to table of contents
Date: Thu, 01 Nov 2001 07:45:48 -0600 From: Nathan Kanous <nlkanous at pharmacy.wisc.edu> Subject: Burners Hi, Dennis Collins tells Sam that bringing 8 gallons to a boil with a low pressure burner is a stretch. Well, I disagree. I have 2 burners. A Superb (15K BTU) and a Cajun Kooker (200K BTU). I always use the Superb to heat my mash water AND to boil my wort. I make 10 gallon batches with no problem using the low pressure, low BTU burner. Fire up the burner when you start to sparge and if you're careful, you WON'T come to a boil until after you finish the sparge. Turn it up just a bit and the wort is boiling long before the sparge is done. Just my experience. nathan in madison, wi Return to table of contents
Date: Thu, 1 Nov 2001 09:08:06 -0500 From: "Dennis Collins" <dcollins at drain-all.com> Subject: Burners I always seem to learn something on this forum. Thanks Sam for straightening me out on the metric version of heat output as kJ/sec (not per hour). It only makes sense since Joules/sec = watts. This metric stuff might actually catch on someday. Dennis Collins Knoxville, TN Return to table of contents
Date: Thu, 1 Nov 2001 09:22:49 -0500 From: "RJ" <wortsup at metrocast.net> Subject: Re: Roasting malt barley at home - any websites? Date: Wed, 31 Oct 2001 11:40:40 -0800 (PST) Audie Kennedy <audie_24293 at yahoo.com> wrote: Subject: Roasting malt barley at home - any websites? "I have taken the plunge into all-grain, and would like to roast some of that 50 lbs. sack of grain myself. Are there any good websites on doing this? " Try this site: http://www.hbd.org/brewery/library/roastmaltGC.html "Can it be done in a regular home oven?" Yes it can, or if you're looking for a more authentic flavor from the past, you can use a smoker-grill. RJ <aka Olde Phenomian> 43.50231 North by 71.65218 West Return to table of contents
Date: Thu, 1 Nov 2001 07:42:51 -0700 From: "Walker, Randy" <Walkerr at littongcs.com> Subject: Re: Burner Output >Sam asks the following: >"...I'm looking to upsize and do 30 liter (8 gallon) boils and I don't >know how big a burner I need." The November issue of "Brew Your Own" magazine has a good article on gas burners along with vendors. Randy Walker Salt Lake City, UT 801-539-1200, X-7484 Return to table of contents
Date: Thu, 1 Nov 2001 06:53:50 -0800 (PST) From: Alan Prezant <homebrew854 at yahoo.com> Subject: Burners I just picked up the November issue of Brew Your Own Magazine and there's a good 5 page article called "Bring on the Heat!". It covers pretty much everything you'd want to know about outdoor cookers such as: Provane vs Natural Gas, Burner Types, The Stand, The Regulator, How To Use Your Cooker and How to Calculate the BTU/hour of your burner output. This issue is also a "Special Equipment" Issue and includes a "homebrew systems that will make you drool" section. Wow, some really great setups! NAYY Alan Prezant Montvale, NJ Return to table of contents
Date: Thu, 01 Nov 2001 09:05:01 -0800 From: John Palmer <jjpalmer at gte.net> Subject: Re. Home Roasting of Malt Audie askes for websites with info for home roasting of grain. Here's one http://www.howtobrew.com/section4/chapter20-4.html from my online book. This info comes partly from Randy Mosher's excellent Brewer's Companion, and my own experimentation. And here are some more articles at the Brewery site http://brewery.org/brewery/Library.html Hope this helps, John John Palmer Monrovia, CA How To Brew online http://www.howtobrew.com/sitemap.html Homepage http://www.realbeer.com/jjpalmer Let there be Peace on Earth. Return to table of contents
Date: Thu, 1 Nov 2001 12:21:17 -0800 From: "dag's" <dagsbait at adelphia.net> Subject: identity crisis many appologies for not signing my post of 10-31 "dry malt v. malt syrup", new to all this techno-stuff. Any way, for any one that would like to know, Dag is an abreviation of my last name and Dag's is a Bait and tackle shop in Auburn, ME. Thanks for the responses. Prost John Daigneault Poland, ME "Beer, breakfast of champions!" Return to table of contents
Date: Thu, 01 Nov 2001 11:30:25 -0800 From: D Perry <daperry75 at shaw.ca> Subject: Carbonation Dilema I just finished reading the article on Corny Kegs in the last issue of Zymurgy, it was a great issue for me cause I am just getting into kegging. According to the chart in the article it takes a lower pressure gas to reach the same amount of volumes at a lower temperature, than that of a higher temperature. Did that make sense? Anyways what I want to ask is if you force carbonate at a say 34 F, does that mean you have to drink your beer at that cold of temp to keep the gas in solution? Also are counter-pressure filled bottles competition legal? Thanks Dave Prince George, BC, Canada [1934.6 mi, 294.5 deg] (Apparent) Rennerian Return to table of contents
Date: Thu, 1 Nov 2001 15:59:42 -0800 From: "dag's" <dagsbait at adelphia.net> Subject: wort chiller efficiency I have been thinking about making one of those copper coil wort chillers and I was wondering would it be more efficient to run cold water through the coil submerged in the wort or run the wort through the coil submerged in cold water? Laws of thermodynamics and all that college physics escape me now. Maybe I should have done a little less drinking and a little more... Hooo! Hooo! Hooo! I must have had one of those sanity attacks again. Strike that thought! I believe I should be shooting for a cool down period of less than 20 min. Does this sound right? banzai John Daigneault Poland, ME "Beer, breakfast of champions!" Return to table of contents
Date: Thu, 1 Nov 2001 21:24:36 -0500 From: "Mike Pensinger" <beermkr at bellatlantic.net> Subject: J-B Weld/HRBTS Brew Day I will start off saying that I have no idea wheather J-B is food safe. I will say that I repaired my boil pot after I stupidly cracked the weld for the valve and it has worked fine ever since. I have brewed about 20 batches with it and do not notice that it has softened or leaked at all. I do plan on building a new boil pot but why hurry if what you are using works. Just my 2 cents worth. Also, our local club is having a brew day get together on the 17th of November. Anyone interested in joining us to brew or just joining us is welcome. Please email for details. Mike Pensinger beermkr at bellatlantic.net http://members.bellatlantic.net/~beermkr/ Norfolk Virginia - [551.4, 132.9] Rennerian Return to table of contents
Date: Fri, 02 Nov 2001 03:46:09 From: "Bret Morrow" <bretmorrow at hotmail.com> Subject: Re: life = ? dream Jeff, Stop it. You're scaring me. ;-) Bret Morrow (Rennerian coordinates withheld out of fear) PS I thought the great music of the 50's was Charlie Parker & Miles Davis. Return to table of contents
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