HOMEBREW Digest #3809 Mon 10 December 2001

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  Spam, spam, spam, spam... ("Pat Babcock")
  re: Using Cornelius keg as secondary ("C.D. Pritchard")
  Mead (with lager yeast?) (leavitdg)
  "Buck" (Brewmiker)
  Re: Peppermint? (Svlnroozls)
  Removal of Rubber 'Feet' from Corny Kegs ("H. Dowda")
  bottle testing (Steven S)
  club member only competitions ("Bob")
  Which beginner kit? ("Tray Bourgoyne")
  Florida Brew Stuff (kingkelly)
  Re: Wort Aeration-Infection ("Steve Alexander")
  Re: Nylon washers in brew kettle ("Kent Fletcher")
  Hoppy Pils Nomenclature ("Dave Howell")

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---------------------------------------------------------------------- Date: Sat, 8 Dec 2001 01:45:53 -0500 From: "Pat Babcock" <pbabcock at hbd.org> Subject: Spam, spam, spam, spam... Greetings, Beerlings! Take me to your lager... No, not reliving my youth (misspent in pursuit of Monty Python film festivals, to be sure...). This is in reference to our recent encounter with Four Corners. I have spoken to those responsible, and they are apologetic. Best guess at what occurred, based on the sketchy details given, is that an employee with specific instructions to remove certain kinds of addresses didn't, and used the list "as is". Now, even so, I do not condone spam that foists itself as an opt in list as this did no matter what the affiliation or the content, but I do respect that anyone who has contacted them to be removed from their list has been. To Four Corners, I can only say that opt in is precisely that - there is no shortcut. To all the HBDers I say that Four Corners' removal instructions are genuine. Go easy on 'em. - -- - See ya! Pat Babcock in SE Michigan pbabcock at hbd.org Home Brew Digest Janitor janitor@hbd.org HBD Web Site http://hbd.org The Home Brew Page http://hbd.org/pbabcock "The monster's back, isn't it?" - Kim Babcock after I emerged from my yeast lab Saturday Return to table of contents
Date: Sat, 08 Dec 2001 07:02:10 From: "C.D. Pritchard" <cdp at chattanooga.net> Subject: re: Using Cornelius keg as secondary John Wagner inquired about using a cornie as a secondary fermenter. I use one for the secondary and most of the time for the primary also. Details on the fermenter page at either URL below. c.d. pritchard cdp at chattanooga.net http://hbd.org/cdp/ http://chattanooga.net/~cdp/ Return to table of contents
Date: Sat, 08 Dec 2001 07:56:46 -0500 (EST) From: leavitdg at plattsburgh.edu Subject: Mead (with lager yeast?) Has anyone here ever made a mead with a Lager yeast? I am considering attempting this. I suppose that yeast nutrient and energizer would be appropriate, along with lots of healthy yeast.... .Darrell Return to table of contents
Date: Sat, 8 Dec 2001 11:12:48 EST From: Brewmiker at aol.com Subject: "Buck" Dwight, After 18 years of working in prisons in Michigan, I can echo Mr Thompson's info in that the brew is made from whatever they can steal. Usually canned fruit, fruit juice,etc. They usually use bread for the yeast, because yeast is carefully guarded. I have seen the stuff made from some unusual ingredients. By the way, in Michigan it is called "spud juice" or "spud", so potatoes are not beyond the realm of possibility. Having found hundreds of gallons of the stuff over the years, and only being tempted to taste it once or twice, I don't know why anyone would want to make it but... The real trick is in making it in an authentic manner, so... I would suggest you steal the ingredients from your wife, taking care she doesn't notice. Mix it up without anyone catching you, and store it to ferment in a container you must also steal/create. Then you need to get it to ferment somewhere in your house where no one will smell it or find it until it's done. Good Luck Mike Mullins, in Michigan's Thumb Return to table of contents
Date: Sat, 8 Dec 2001 13:07:16 EST From: Svlnroozls at aol.com Subject: Re: Peppermint? In a message dated 12/7/01 8:12:12 PM, homebrew-request@hbd.org writes: << Subject: Peppermint Mead Has anyone ever tried using peppermint sticks or peppermint extract in Mead? Sounds festive, doesn't it? My wife said sounded sick! David B. Craft Battleground Brewers Greensboro, NC >> Why not fresh or dried peppermint? Can make it into a tea an add it. Or steep it when you heat the water and dissolve the honey. Did that with sage and sage honey...very nice. C.T. Davis Los Angeles, CA Return to table of contents
Date: Sat, 8 Dec 2001 10:15:15 -0800 (PST) From: "H. Dowda" <hdowda at yahoo.com> Subject: Removal of Rubber 'Feet' from Corny Kegs I want to remove the rubber/plastic bottom from a corny. Before I try to reinvent the wheel, any comments from people who have actually done it successfully. Thanks. E-mail fine. Return to table of contents
Date: Sat, 8 Dec 2001 13:59:53 -0500 (EST) From: Steven S <steven at 403forbidden.net> Subject: bottle testing I've got a few 16oz swing lids that have over time consistently failed to carbonate (bottle condition) even after replacing gaskets. Can anyone recommend a easy method of testing these? I was thinking of taking a spare corny keg, put a gallon or so of water in it, pressurize it then counter pressure fill the bottles. Problem is the only was to detect a moderate leak is soap and water. Unless someone can think of something a bit better? Steven St.Laurent ::: steven at 403forbidden.net ::: 403forbidden.net [580.2, 181.4] Rennerian Return to table of contents
Date: Sat, 8 Dec 2001 22:47:04 -0500 From: "Bob" <Brew.Beer at home.com> Subject: club member only competitions I took the original post to mean in house club competitions like Mark. I responded off line to the poster. Just thought I would add our experience to the collective knowledge. Our meetings are styled around four club members only style specific competitions held every third month. The first month is devoted to a presentation on the history and brewing techniques associated with the upcoming competition style. After the presentation members are welcome and encouraged to share any home brew they may bring for informal analysis by the group and most importantly for the simple joy of it. The second month is devoted to the sampling, discussion and judging of commercially available examples of the upcoming competition style. Members are encouraged to use the BJCP competition scoring sheets to help sharpen their tasting skills. The third month is our competition. Members' brews are judged by the club using the BJCP format. The scores are averaged and the winners are declared. Those that place first, second or third receive a trophy for their efforts. The brewer with the highest total score for all of the competitions held during the year is declared our Home Brewer of the Year. The BOTY's name goes on a plaque and he retains possession of it for the year. The club will generally offer a grand prize for this prestigious accomplishment. One such prize was a keg system. We allow a brewer to enter as many beers as they want but they can only count their highest scoring beer toward the quarterly comp and BOTY. We used to award points for placing like Hogtown but went with totaling the avg scores from all four comps this year. This put an interesting spin on things this year. Our 2001 BOTY didn't place in a single event but did show consistency by taking fourth place each time. Part of the reason we went this way was to prevent an individual that might enter only two comps from winning, which would have occurred under the Hogtown format. It was felt that the BOTY should be someone that entered all of them. Using the total score method assured that end. Now, should a brewer that didn't place at all be BOTY? That's a question we will have to address as a club. This could have been avoided by awarding bonus points for placing. Our race was close enough that the end would have been different had that been the case. Why only four competitions? We tried the one a month route. Truth be told, we ended up with competition fatigue and the entries dwindled as the year progressed. We also wanted to devote more attention to tasting, evaluation and education. With a comp every month we were rushed to get in club business, presentations and judging. In general everything we did suffered because of this rush. Brewers got less feed back, presentations were rushed, business was put off and we had some serious palate fatigue if we included commercial examples for an upcoming style. As it stands now I think our membership really likes the current format. Brew On! Bob Bratcher Roanoke, VA Star City Brewers Guild http://hbd.org/starcity Return to table of contents
Date: Sat, 8 Dec 2001 22:18:36 -0600 From: "Tray Bourgoyne" <tray at mm2k.net> Subject: Which beginner kit? Making the Christmas list and of course you know what's at the top! What do you recommend for a good beginners kit? Northern brewer seems to have a good kit. I was thinking of getting one with a glass carboy as the secondary fermenter? Suggestions? Recommendations? Hints? Thanks, Tray Bourgoyne Return to table of contents
Date: Sun, 9 Dec 2001 09:29:23 -0500 From: kingkelly at juno.com Subject: Florida Brew Stuff We will be in the Panama City/Destin area of the FL panhandle from 12/26 to 1/1 and are interested in checking out all of the brewpubs within a reasonable area, as well as attending any homebrew club activities that may be going on. Please reply to our email address with any helpful info. Thanks! Esther King President Star City Brewers Guild west of Roanoke, VA [399.8, 151.4] Rennerian (I think) Return to table of contents
Date: Sun, 9 Dec 2001 12:03:42 -0500 From: "Steve Alexander" <steve-alexander at worldnet.att.net> Subject: Re: Wort Aeration-Infection Jeff Renner writes ... > >If you don't have any of these rare critters in you're > >neighborhood and you pitch big and keep the O2 out after the primary then > >you can probably ignore most of the rules regarding brewing sanitation (beer > >not starters). > > I don't even keep O2 out of my primary [...] I meant *AFTER* the primary, Jeff. I've nothing against open ferments, but if you allow O2 into the beer after the yeast fermentation is subsiding then you are begging for an infection; especially when you've exposed the wort/beer to low levels of infection with open aeration or open ferments. All infection organisms, whether bacterial or fungal, require sterols. Nearly all have to get it from their environment or make it with free O2. Keeping the O2 out of finished beer is not just a flavor issue - it virtually prevents any of the common post fermentation infections from growing. Jeff mentioned lack of O2 as a factor in preventing acetobacteria (vinegar) a few weeks ago, but the same applies to lactos, obesumbacteria, wild yeasts and S.diastaticus. Our yeasty pals provide beer with several levels of protection from infection. The simple sugars are completely used up, the pH is quite low and there is no O2 left in the beer. But the energy sources left in the beer are considerable and include the complex saccharides and dextrins and the ethanol - so it's an attractive target for infections that can use these. Adding O2 or allowing yeast to autolyze make beer a much better growth medium for these unwanted infections. -S Return to table of contents
Date: Sun, 9 Dec 2001 15:22:32 -0800 From: "Kent Fletcher" <kfletcher at socal.rr.com> Subject: Re: Nylon washers in brew kettle Ted, The walls of you kettle can get significantly hotter than your wort. Stick (no pun) with Teflon. Mcmaster-Carr has them. Try part # 95630A485. They come in a 5 pack for $8.70. http://www.mcmaster.com/ and just do an on-site search for Teflon washers. Yes, they do have bulkhead fittings, but at $129.75 for Teflon(their smallest SS is 1/2"), they're a bit pricey ;) Kent L. Fletcher Kent L. Fletcher Return to table of contents
Date: Sun, 9 Dec 2001 20:41:58 -0700 From: "Dave Howell" <djhowell at qwest.net> Subject: Hoppy Pils Nomenclature A question for the German Lager lovers out there: What does the 'CD' in 'CD Pils' mean? I've noticed it a few places, but it was prominently featured on a bottle of Dinkel-Acker I had yesterday. I also noticed that the D-A was brewed by Spaten (it was in a Spaten green bottle, too). Dave Howell Mesa, Az [1630.2, 247.7] Rennerian Return to table of contents
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