HOMEBREW Digest #3828 Wed 02 January 2002

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  Clear Bottles ("David Craft")
  refractometers and S.G. ("Christopher T. Ivey")
  RE: Wort recirculation thru CFC ("Steve Jones")
  Re: Brix to SG Conversion ("Dave and Joan King")
  re: Yeast Reproduction Limit? (Bill Tobler)
  Old Potrero Rye "Whiskey" ("David Craft")
  Sample No Sparge Calculation (Or too many spirits over New Year?) (arriolal)
  Target Gravity ("gmc")

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---------------------------------------------------------------------- Date: Tue, 1 Jan 2002 08:45:56 -0600 From: "David Craft" <David-Craft at craftinsurance.com> Subject: Clear Bottles Greetings, I have more Mead than I have bottles, Help! Can anyone direct me to a supplier of clear 12 and 22 oz crown cap bottles? I have checked the usual sites of homebrew suppliers...........Amber is all they carry. You may respond directly if you wish. Happy New Year, David B. Craft Battleground Brewers Homebrew Club Crow Hill Brewery and Meadery Greensboro, NC Return to table of contents
Date: Tue, 1 Jan 2002 10:16:49 -0500 (EST) From: "Christopher T. Ivey" <cti3c at unix.mail.virginia.edu> Subject: refractometers and S.G. Brewmeisters, Another consideration to bear in mind when using refractometers based on the BRIX scale is that the index measures percent sugar in sucrose equivalents. Wort and beer is composed of many types of sugars, not just sucrose. Miscellaneous amino acids, yeast cells, hop residues, etc. will also influence the refractive index of the solution and introduce further measurement error. As a relative measurement (i.e., before vs. after) to estimate alcohol content in the finished beer, this error is likely to be insignificant in most cases. Absolute estimates of specific gravity based on conversions from refractometer readings, however, may require more cautious interpretation. Cheers, Chris Return to table of contents
Date: Tue, 1 Jan 2002 10:27:23 -0500 From: "Steve Jones" <stjones1 at chartertn.net> Subject: RE: Wort recirculation thru CFC Steve Alexander wrote: >I don't understand when Steve Jones writes ... >>I pitched the yeast and continued >>to chill down to 65F. Then I diverted the wort to the >>fermenters. I must comment that this worked out very >>well, as I was able to run the valves wide open, >>and the wort was crystal clear. > >Crystal clear pitched wort ?!!? Yeast will cloud wort >immediately and ... Well, maybe 'crystal' clear was a poor choice of terms, but the pitched wort going into the fermenter was definitely clearer than unpitched wort from previous batches where I didn't recirculate the wort the entire time it was chilling. I'm not sure I agree with the statement: >... The wort can't be clear of cold break particulate either. I believe that the break material was filtered out by the false bottom / whole hop bed. Obviously the yeast was not, since primary fermentation completed in 5 days. In addition, the sediment in the primary was cleaner than most, if not all, of my previous batches (68) on this system. Steve Jones Johnson City, TN stjones1 at chartertn.net http://users.chartertn.net/franklinbrew Return to table of contents
Date: Tue, 1 Jan 2002 13:40:56 -0500 From: "Dave and Joan King" <dking3 at stny.rr.com> Subject: Re: Brix to SG Conversion Yesterday I just did a bunch of research on the web before seeing AJ's append, and came up with the same values, from these sources; 1 - From http://www.ertco.com/hydrometer_conversion_tables.html 2 - From http://www.stpats.com/design.htm 12/30/2001 3 - from http://www.honeyflowfarm.com/conversionchart.htm has chart with 1/2 Brix increments. 4 - From Mr. Wizard at http://byo.com/mrwizard/730.html {Plato/(258.6-([Plato/258.2]*227.1)}+1 = Specific gravity 5 - From AJ <ajdel at mindspring.com> on HomeBrew Digest 1/1/2002. S = 1 + P/(258.6 - 0.8796P) Ref. 1, 3, 4 & 5 agree very well, so I used formula from #4, since I hadn't seen AJ's when I did my spread sheet. Ref. #2 was a good bit different at higher gravities. I calibrated my new Refractometer at 60 F, and did a bunch of readings of sweet and hopped wort, with agreement no different that 0.001 S.G., compared to my hydrometer. I'm a hoppy Geek! Dave King (BIER) Return to table of contents
Date: Tue, 01 Jan 2002 12:49:35 -0600 From: Bill Tobler <WCTobler at brazoria.net> Subject: re: Yeast Reproduction Limit? Steve, that was a great post. Very informative. I just brewed a wee-heavy, OG was 1080, 5 gallons. I made a qt starter, but got a late start and didn't make it till the night before brew day. It was a little cold in the brewery that night, and the starter didn't take off very well. I pitched it anyway, and aerated with O2, for 1 to 2 minutes, using a fine SS stone. The ferment started in about 6 hours, and at 12 it was doing good. I have read, somewhere, that you can aerate again, especially with big beers, 12-14 hours after fermentation starts. So I did, and a few hours later, it was really going. On the third day, it slowed to a crawl, and I checked the gravity, which was 1022. I expect a 1020 finish, and it still has 12 days of fermenting left. My question is, would this be a good practice to do regular, just on big beers, or maybe not at all? Thanks in advance, and Happy New Year to all. To Better Brewing Bill Tobler Lake Jackson, TX Return to table of contents
Date: Tue, 1 Jan 2002 14:58:44 -0600 From: "David Craft" <David-Craft at craftinsurance.com> Subject: Old Potrero Rye "Whiskey" I have a bottle of Old Potrero from Anchor Brewing (Distilling in this case). It is available only in California; I was in SFO at the time. Yes it is expensive. I paid $60+ at a liquor store in SFO. It is 120+ proof and since liquor is taxed on the proof, that makes it more. You can drink less by cutting with more water.............It has a wonderfully smooth rye flavor. There is nothing like it. I hope my bottle lasts! It is called a spirit on the label as it is not a whiskey or bourbon. Those "appellations" require a certain amount of corn or barely in the mash. Perhaps someone from Ky or Tn could enlighten us on this. The recipe is based on what the early colonists would have distilled, an all rye mash, distilled, and aged in "toasted" barrels for only a year or two. Patience was not a virtue then! The toasted versus the charred or port barrels imparts a lighter color and in my opinion a slightly sweet taste. Fritz, you done good. Happy New Year, David B. Craft Battleground Brewers Homebrew Club Crow Hill Brewery and Meadery Greensboro, NC Return to table of contents
Date: Tue, 1 Jan 2002 21:31:21 GMT From: <arriolal at cs.wnmu.edu> Subject: Sample No Sparge Calculation (Or too many spirits over New Year?) Having way more time on my hands over the New Year festivities than I should, I started thinking about how to formulate an all grain, no sparge recipe, given that I know the amount of volume and the OG that needs to be collected in the boiling kettle. I also wanted to derive the formulas without reference to a ``standard recipe'' that would be scaled up. I would like to ask the HBD community to check the following example for any seemingly obvious flaws. If the numbers seem reasonable, (and I haven't made a complete fool of myself!) then in my next post, I will provide what I think is a general derivation. Suppose that we will need to have 15.5 gallons (run off, in the boiling kettle, before boiling) at 1.0465 OG. The runoff will be from a no sparge draining of the mash/lauter tun. Now some assumptions: Each lb of grain has a potential extract of say 38 pts. In whatever fixed mashing method we use, (infusion, step infusion, decoction) we ultimately obtain some repeatable % of the 38 pts, say E (e.g. E = .70, .75, .80, etc.) Please note: this value is what occurs due to the mashing method, and not what is collected in a sparge. This value is specific to the brewers' equipment, mashing method, degree of grind, etc. For the following example, assume E = .80 (Being somewhat optimistic!) Each lb of grain retains approximately k_abs = .13 gallons/lb. In other words, in a pure, no sparge, this amount of liquid is unobtainable to us. In a no sparge runoff, we assume (incorrectly of course) that there are no losses due to having deadspace under the screen/manifold, etc. (Sure!) With these assumptions, I claim that in order to obtain 15.5 gallons at 1.0465 OG, with a pure no sparge will require approximately 29.6 lb of grain Total mash thickness of 2.615 qts/lb (For example, if your usual infusion ratio is 1.5 qts/ lb, use that amount and at the end of conversion add 2.615 - 1.5 = 1.115qts/lb to the mash, stir and give a sufficient time to mix) Let us now verify that 1) No sparge volume of run off is approximately 15.5 gallons 2) The OG is approximately 1.0465 To show 1), consider the following: The total amount of H_2 O added to the mash/lauter tun is approximately (29.6)*(2.615) = 77.404 qts or 19.351 gallons The amount of H_2 O trapped in the grain (and therefore unobtainable) is approximately (.13)*(29.6) = 3.848 gallons The difference 19.351 - 3.848 = 15.503 is what is obtainable in a pure no sparge run off (Recall that we assume that all of this is collected, in which case we are ignoring losses via space under the mash/lauter screen/manifold, etc.) Next, how do we know that the specific gravity is 1.0465? To show this, consider that the total converted points in the mash/lauter tun is approxiametly (29.6)*(38)*(.80) = 899.84 pts The GU ratio is Total pts/Total H-2 O volume = 899.84/19.351 = 46.5 in which case the gravity in the mash/lauter tun is 1.0465. Assuming a no sparge run off, the gravity of the run off is the same as the mash/lauter tun, and therefore the volume of the run off is approximately 15.5 gallons with OG of approximately 1.0465. Please note: I have not made clear (purposely since if I'm wrong, no need to bother anyone with how I got these values!) where 29.6 lbs and 2.615 qts/lb came from. Clearly, different home breweries will have different conversion efficiencies, etc.. However, my question to the HBD community is, if these assumptions are taken, then are the above calculations correct? (or have I had too many spirits over New Years?) Thanks Leon Arriola (With way too much time over New Years!) Silver City, NM - --------------------------------------------- Western New Mexico University Return to table of contents
Date: Tue, 1 Jan 2002 21:19:57 -0600 From: "gmc" <gmc at setel.com> Subject: Target Gravity I will toss this one out there to see if anyone else had similar thoughts on measuring boil-off, or even tried something of the sort to accurately measure the loss of volume during the boil. If my calculations are correct, +/- a half gallon can move the old hydrometer a couple of points either way. Although this may sound trivial to some, a couple points here and a couple points there seems to add up to something other than what I intended. I have read about folks using measuring sticks, or whatever you call it, to measure fluid levels during the boil. With the idea that the density of water changes during the boil makes this whole idea just a little subjective to me. I won't get into an area I know nothing about trying to calculate densities of water at certain temperatures because It doesn't seem relevant once the liquid has cooled. What is important is how much is left when it comes time to fill the carboy, right? I do a 10 gallon batch and this has posed a problem for me. It would be nice to know exactly how much volume is being boiled away so I can stop or go a little longer with boil if needed. Has anyone thought about collecting the steam during the boil and condensing it back into some measurable volume/weight? If so, how'd you do it. And if not, is there any ideas out there on how to do it. Is it possible that I am all wet here? Or should I say steamed. Should I let this idea evaporate or is it worth pursuing. Any comments are deeply appreciated. Cheers!!! gmc Return to table of contents
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