HOMEBREW Digest #3832 Mon 07 January 2002

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  RE: Yeast Strain equivalency chart? (Matt Walker)
  Re: cold guinness ("Bob Hall")
  yeast strain equivalency chart ("Joseph Marsh")
  Big Bend Brew Off 2002 competition accepting entries now ("Peter Pellemans")
  Stability Testing Wort ("John Pendergast")
  Infected Secondary? ("Ralph Davis")
  Fulda, Germany ("S G")
  Yeast equivalency (Chad Clancy)
  cutting drain hole in keg ("Larry Maxwell")
  Barley Wine Fermentation ("John Gubbins")
  Re: Yeast Strain equivalency chart? (Scott Murman)
  Re: Barley Cerial Mash Questions (Joseph Kish)
  Thermometer Calibration (Bob Sheck)
  Re: Ways to cool down the closet? (Bob Sheck)
  How long to dry hop ("David G. Humes")
  RE: Yeast Strain Equivalency Chart ("R. Schaffer-Neitz")
  Chlorinated TSP: Good or Bad (G C)
  Florida Panhandle Beers & Brewing (kingkelly)
  RE: Rusty Freezers (Bob Sheck)
  dry hopping question ("Eric Stiers")

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---------------------------------------------------------------------- Date: Sat, 05 Jan 2002 01:41:40 -0800 From: Matt Walker <matt at suckerfish.net> Subject: RE: Yeast Strain equivalency chart? gregory ramirez writes: > I wondered if anyone here knew of a document of some kind > which shows the > strains of yeast use by White Labs and Wyeast so if one brand > isnt available > then the same yeast of the other brand may be chosen. The closest I've found is the yeast listings on the Beer, Beer, and More Beer website (http://www.morebeer.com/). Click on "Yeast and Yeast Starters" and then click on almost any of the White Labs yeasts to get to the details page. Most of them list a Wyeast equivalent. -- Matt Return to table of contents
Date: Sat, 05 Jan 2002 07:39:58 -0500 From: "Bob Hall" <rallenhall at hotmail.com> Subject: Re: cold guinness On a trip to Belfast a few years ago I was surprised to see the "Ice Cold Guinness" banners hanging from pub walls. According to the bartenders, it was the Guinness reaction to "Ice Cold Bud," an official sponsor of World Cup soccer and an increasing favorite of the mass-consumption younger crowd. Chalk up another one for globalization. Bob Hall Napoleon, OH Return to table of contents
Date: Sat, 05 Jan 2002 10:22:18 -0500 From: "Joseph Marsh" <josephmarsh62 at hotmail.com> Subject: yeast strain equivalency chart Gregory Ramirez asks for yeast equivalency charts. White Labs had a give away poster with the special issue of Zymurgy a month of so ago. Maybe a homebrew shop still has some copies. I know that Wyeast posts their yeast profiles on the web. I use Al Korzonas's book "Homebrewing Vol I". It has extencive profiles from several yeast producers in addition to the ones you're interested in. Best $15.00 I ever spent on homebrew equipment. (No afilliation yada yada...) Joe (217.6,208.8) apparent rennerian Shelbyville, In Return to table of contents
Date: Sat, 5 Jan 2002 10:31:26 -0500 From: "Peter Pellemans" <peter at pellemans.net> Subject: Big Bend Brew Off 2002 competition accepting entries now The Tallahassee, Florida based North Florida Brewers League (www.nfbl.org) is organizing the 7th Annual Big Bend Brew Off competition on 1/19/02. This is the first general homebrew competition of the year in the country and a great opportunity to test-drive your homebrews. All BJCP styles (beers, meads and ciders) are accepted. The time to send in your entries is NOW! Entries will be accepted until 1/12/02. Go to the website to read the rules and download entry forms: http://nfbl.org/BBBO2002/default.htm So dust off those bottles and send them in! Now! Thanks, Peter Pellemans Competition Organizer (850)425-1048 peter at nfbl.org www.nfbl.org PS Any volunteers for judging, please contact me. We will also take the BJCP exam the next day, 1/20/02. Return to table of contents
Date: Sat, 5 Jan 2002 15:08:27 -0500 From: "John Pendergast" <johnfpen at earthlink.net> Subject: Stability Testing Wort Somebody made the following statement yesterday >I just moved to a place with well water, so I've got two stability tests >underway. One like above, will tell me about last evening's brewing >sanitation methods. The other is adds tap water to cool unpitched wort. >This should help me understand the wort-loving bugs that live in my water >supply. I highly recommend stability tests - but do let them go until you >see infections then sniff and maybe taste the product. It's a great way >to understand the sources of your "house flavor". DO NOT under any circumsataces taste any unfermented wort product that has been left unrefrigerated for ant peroid of time! This is a great way to get food poisoning and die. There are no known pathogens that can live in beer so the fermented product is safe without refrigeration, but without the yeast bacteria that can kill you can develop in the wort John Pendergast Suffolk, VA johnfpen at hotmail.com Return to table of contents
Date: Sat, 5 Jan 2002 15:20:26 -0500 From: "Ralph Davis" <rdavis77 at erols.com> Subject: Infected Secondary? Hi folks, I recently brewed a high gravity stout and everything went normally through the primary fermentation then after a week I racked it into the Secondary, a carboy with airlock. Seeing about an inch of sediment in the 2ndary after about a week there, I racked it again into another carefully sanitized carboy--just wanting it to be as clear as possible. I also added additional dry yeast at this time...to make sure everything possible was fermented. Now after a week in this 2nd 2ndary, staying at a consistent 73 degrees or so, there is a very white filmish stuff with bubbles...it doesn't look like your normal tan yeast bubbles. It creeps up on the inside surface of the carboy about an inch on the edges. I added some more dry yeast with the hope of driving it away... I've never seen a 2ndary with this before--but being at the top of the stairs it has been pretty warm up to 75 or even 78 F. Now that I put the yeast in it does smell very yeasty, but not a very nice yeast smell. I've thought about racking it again--being careful to leave the layer with the white foamy film. Before I do though, any suggestions? Tests? Is it salvageable? I've spent a good chunk of change on this batch and I hate to throw it out.... Please, HELP! Ralph W. Davis Leesburg, Virginia [395.2, 121.8] Apparent Rennerian "Beer is living proof that God loves us and wants us to be happy." -Benjamin Franklin Return to table of contents
Date: Sat, 05 Jan 2002 15:32:40 -0500 From: "S G" <swg2 at hotmail.com> Subject: Fulda, Germany I will be travelling to Fulda, Germany outside of Frankfurt in a few weeks for about 8 days and was wondering if anyone familiar with the area could point me in the right direction to some good pubs / fun places. I would also enjoy hearing styles of beer I should try out and what to expect from them as far as taste goes. (I enjoy all types, but have limited experience with German beers.) Spence Graham West Virginia Return to table of contents
Date: Sat, 5 Jan 2002 13:56:32 -0800 (PST) From: Chad Clancy <chadclancy at yahoo.com> Subject: Yeast equivalency Greg Ramiriez wrote: > > I wondered if anyone here knew of a document of some > kind which shows the > strains of yeast use by White Labs and Wyeast so if > one brand isnt available > then the same yeast of the other brand may be > chosen. > > Gregory > Salinas Ca. > I have been putting together such a resource that can be found on my website at: http://www.geocities.com/chadclancy/BrewSheet/YeastSource.htm It is not entirely complete and there may be some strains that are not exact duplicates but it should be at least close for the strains listed. If anyone has any additional information that would help me fill in the blanks, I would appreciate it if you send me your info. I'm working on adding some strains from YCKC and I'll try to update the table with those soon. Chad Clancy Mechanicsburg, PA ===== Chad M. Clancy o---o---o---o Modjeski and Masters, Inc. / \ / \ / \ / \ Mechanicsburg, PA -----o---o---o---o---o----- | | \~~~~~~~~~~~~~/ Return to table of contents
Date: Sat, 5 Jan 2002 18:10:00 -0500 From: "Larry Maxwell" <larrymax at bellsouth.net> Subject: cutting drain hole in keg What's the best way to cut a 3/4 inch drain hole in a SS keg using hand tools? (I don't want to have to find someone with a plasma cutter.) The difficulty, as I see it, is that the largest drill bit that fits the chuck of a normal cordless drill is about 1/2". Should I drill the 1/2" hole and then widen it to 3/4 using a Dremel tool? I have heard that if stainless overheats it toughens and becomes more difficult than ever to cut. Any tips for avoiding frustration and/or injury would be appreciated. Larry Atlanta, GA Return to table of contents
Date: Sat, 5 Jan 2002 17:20:18 -0700 From: "John Gubbins" <n0vse at idcomm.com> Subject: Barley Wine Fermentation Howdy Beer Folk: On December 23 of the past year I brewed up a Barley Wine. The recipe is below: 9 lb Marris Otter pale malt 1 lb Munich Malt 1 lb German Wheat Malt 1 lb German light crystal 7 lb LME 2 Oz Chinook AA 16 boil 1 Oz Hallertour AA 4.8 10 min 1 Oz homegrown Cascade 5 min White Labs Super High Gravity ale yeast, Platinum series. The mash was performed in a false bottom bucket and went very well. Both the iodine and my tongue agreed it was done. The LME was added as the sparge continued. By the time the sparge was done I had a good boil going. Everything went well. The OG was 1.101. I cooled the wort and added the starter with the yeast that I'd made the night before. The starter was good and most of the yeast had settled. So in other words, the brewing process was a success. The stuff took off within a few hours. It vigorously fermented and was at high kreusen within 24. It stayed that way longer than most beers but I guess this is to be expected. Today is the 5th of January. The stuff is still in the primary and is very cloudy. The trub has been at the bottom now for a couple of weeks but there are still globs of stuff running around in there and the cloudy look suggests active fermentation. It bubbles every few seconds. The brew is at about 66 degrees. My question is this: Normally I leave a brew in the primary until it pretty much clears. Then I rack to the secondary. Knowing that Barley Wine takes a while I'm willing to wait for the primary to clear. Is this necessary? Should I rack to the secondary to avoid off flavors? Any opinions are welcome. John Gubbins Littleton Colorado (Apparent Rennerian 1117,267.5) Return to table of contents
Date: Sat, 5 Jan 2002 19:26:09 -0500 From: Scott Murman <smurman at best.com> Subject: Re: Yeast Strain equivalency chart? > I wondered if anyone here knew of a document of some kind which > shows the strains of yeast use by White Labs and Wyeast so if one > brand isnt available then the same yeast of the other brand may be > chosen. > > Gregory not exactly what you'd like, but try www.best.com/~smurman/zymurgy/yeast.html skotrat has also taken this data and really put together a complete doc. don't have the url, but you can reach it through the hbd.org site i believe. -SM- Redwood City, CA Return to table of contents
Date: Sat, 05 Jan 2002 19:07:45 +0000 From: Joseph Kish <jjkish at att.net> Subject: Re: Barley Cerial Mash Questions Why am I using flaked barley to enhance the head, when plain unmalted barley will simply geletinize at mashing temperatures? Most brewing supplies dealers do not handle unmalted barley! They look at you like you have two heads when you ask for unmalted barley. Maybe I should look into animal feed stores, or "pearled barley" in supermarkets? Joe Kish Return to table of contents
Date: Sat, 05 Jan 2002 22:02:54 -0500 From: Bob Sheck <bsheck at skantech.net> Subject: Thermometer Calibration As part of the new-year's labor imposed by SWMBO, I was forced to straighten up my brewing area- Now how am I going to find anything- Ooops- I found a long-lost glass thermometer! Now, the only problem, is that there is about a 1/2 inch of red stuff jammed up at the top end, and the main red stuff at the other end is not reading too accurate. Anyone got any advice? I remember that a long time ago there was discussion here about how to solve this problem, but I am unsure how to engage the search engines to find this gem of wisdom. Bob Sheck // DEA - Down East Alers - Greenville, NC bsheck at skantech.net // [140.6, 583.2] Apparent Rennerian Return to table of contents
Date: Sat, 05 Jan 2002 22:36:33 -0500 From: Bob Sheck <bsheck at skantech.net> Subject: Re: Ways to cool down the closet? Chad Gould Wondered about ways to keep the ferment cool- If your house has central air, you can build a box out of the blue foam insulation large enough to enclose your carboy or fermenter, then place them over a cold air vent, you can maintain somewhere below 65F Push comes to shove, get a big plastic tub and put your fermenter in, then add water and ice. You may wrap your fermenter in a towel to suck up the water, add a fan to help evaporate the water. This will also help cool the fermentor. Or just break down and buy a used refrigerator! Bob Sheck // DEA - Down East Alers - Greenville, NC bsheck at skantech.net // [140.6, 583.2] Apparent Rennerian Return to table of contents
Date: Sun, 6 Jan 2002 00:33:55 -0500 From: "David G. Humes" <dhumes001 at home.com> Subject: How long to dry hop What's the current opinion on how long to dry hop? Mark Garetz "Using Hops" books suggests 10-14 days at 55F as the "traditional" cask conditioning method. I've found that 7 days is way too short to get any significant aroma and that it doesn't start to really kick in until around 3-4 weeks. Also, at that point I notice the body and head retention seem to improve as well. I dry hop at 53F with whole hops in a nylon bag tethered from a weight in the bottom of the keg. I made an APA last year that was dry hopped for 2 months with Cascade that won it's category at a large competition. So, dry hopping for that long can't be too bad. But I wonder if there is a point where it's too long? Do grassy notes start to assert themselves later in the process? Is there any known detriment to just leaving the hops in the beer until it is all served? That's what I do, and so far have not noticed any problems. Thanks. - --Dave Return to table of contents
Date: Sun, 6 Jan 2002 09:09:22 -0500 From: "R. Schaffer-Neitz" <rschaff at ptd.net> Subject: RE: Yeast Strain Equivalency Chart Gregory Ramirez asked about yeast equivalency charts. There may be a non-vendor related chart out there, but the Beer, Beer & More Beer catalog and website (no affiliation, yada, yada) list the Wyeast equivalent, when there is one, for all the White Labs yeasts they sell. That would get you half way there. Now all you need to do is find a vendor that does it the other way around and you'll be set. :) Bob Schaffer-Neitz Northumberland, PA 375, 102.6 (apparent) Return to table of contents
Date: Sun, 6 Jan 2002 10:15:05 -0800 (PST) From: G C <gsd4lyf at yahoo.com> Subject: Chlorinated TSP: Good or Bad Hi all, I'm preparing to brew my first batch, but first I need to clean the two glass carboys that I inherited from someone. They have some brewing deposits inside them. My local homebrew shop sells and recommends chlorinated TSP as a cleaner/sanitizer. However, if there is an alternative that works equally well at removing brewing deposits that is more environmentally friendly, I'd like to hear about it. The homebrew shop also recommnded using the chlorinated TSP in cold water, but I've read in a couple different places to use hot water. I'm hoping that this group's collective knowledge can direct me to the proper choice. Thanks, Guy Los Gatos, CA Return to table of contents
Date: Sun, 6 Jan 2002 15:29:32 -0500 From: kingkelly at juno.com Subject: Florida Panhandle Beers & Brewing Thanks to all who gave brewery recommendations for our trip to the Florida panhandle over the holidays. We were able to check out 3 of the brewpubs in the area and, more importantly, were invited to participate in a homebrew session with the Home Brewers Underground (HBU) in the Ft. Walton Beach area. First, about the brewpubs: 1 - Panama City Brewery & Cafe in Panama City Beach. This is a great brewpub, with 6 brews on tap (Porter, ESB, Light Ale, Golden Ale, Amber Ale, Nut Brown Ale) We tried them all except the Light, and they were all excellent and to style, with the ESB being a little light in body. And at $1 per pint during happy hour, we were happy to be there! The jazz band was good as well. 2 - McGuire's Irish Pub & Brewery in Destin. This is a more mainstream restaurant/brewery with a sister location in Pensacola. It isn't a cheap place to eat, but the food portions are huge. We tried the Irish Stout, the Porter, the Irish Red Ale, and my favorite, a Christmas Ale. Great beers, but the bartender is a bit full of himself. 3 - Santa Rosa Bay Brewery in Ft. Walton Beach. This brewpub has that local hangout feel, where everyone at the bar knows everyone else, even if they are all drinking Budweiser. There were only 2 beers on tap, a Cream Ale and a Lager. It seems that a local company had had their Christmas party there and had consumed all of the other microbrews. A good bartender and some nice wines, but the brewer needs more support from management to crank out more volume and choices. After Mike Nelson (President of the HBU) met us at brewery #3 for a few beverages, we had a great time comparing homebrew club notes and telling stories. He invited us to the first all-grain brew session of one of their members (Hi, Clark.) About 15 people were in attendance, plus 4 kids and a dog. Great food and homebrew, right on the sound. A wonderful sunset as well. Thanks to the HBU and their hospitality to a couple of strangers. They really made us feel welcome. Homebrewers are great people, IMO. Esther King President Star City Brewers Guild Roanoke, VA Return to table of contents
Date: Sun, 06 Jan 2002 17:53:29 -0500 From: Bob Sheck <bsheck at skantech.net> Subject: RE: Rusty Freezers Randy Ricchi stated: >". I would recommend this stuff over >naval jelly because it is easier to work >with. I forget what it's called. . ." IThe active ingredient in Naval Jelly is- Our old friend, Phosphoric Acid! If you happen to have access to this (food grade if you hang around pro-brewers) just put it in a spray bottle and knock yourself out! Remember, it IS acid, wear protective eye and flesh gear. Bob Sheck // DEA - Down East Alers - Greenville, NC bsheck at skantech.net // [140.6, 583.2] Apparent Rennerian Return to table of contents
Date: Sun, 6 Jan 2002 23:10:49 -0600 From: "Eric Stiers" <ewstiers at chorus.net> Subject: dry hopping question Hi all- I'm a somewhat newbie all-grain brewer, and Beer Experiment #2 is a nicely hopped (at least on paper) IPA. The recipe called for dry-hopping in the secondary to get a few more aromatics to go with the boiled bitters. I ended up using pellet hops, and the bubbles coming out of the fermenter smelled great - almost as good as a nice glass of our local New Glarus IPA. However, when sampling the actual brew, I tasted only the bitter component of the boiling hops and the aromatics were almost undetectable. Looking at the brewing method, I realized that the dry hops all floated to the top of the fermenter where they were then lifted on a layer of foam from below by the final stages of fermentation. Could this have caused the difference between the smell and taste, i.e. the bubbles of CO2 passed through the hops layer and picked up the flavor, causing the blow-off to smell good, while the beer was largely separated from the dry hops by the foam and didn't pick up much of the flavor? A second theory I had was that because the secondary was pretty full - well into where the neck of the carboy started to narrow - the surface area in which the dry hops and beer were in contact was too small to begin with, and the foam lift described above just made the problem worse. If either or these theories can be verified by others, does anyone have any suggestions for a better dry hopping method than just throwing it into the beer? Thanks in advance, Eric Stiers I'm in Madison, WI; no idea where Jeff Renner is at this particular hour... ============= ewstiers at chorus.net http://userpages.chorus.net/ewstiers/ Return to table of contents
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