HOMEBREW Digest #3837 Sat 12 January 2002

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  RE: AHA Membership, Force Carbonating (Jay\) Reeves" <jay666 at bellsouth.net>
  re: Yeast Harvesting ("Rogers, Mike")
  The AHA created the internet? (Jim Liddil)
  poisonous wort? (Joe Yoder)
  Re:: samiclaus on draft ("Pete Calinski")
  Chillin in the cellar...... ("Berggren, Stefan")
  RE: Klein Man, The Kleinerator, doing the beer thing... (Brian Lundeen)
  ProMash Hop Calculations (Richard Foote)
  RE: WE'RE ALL GONNA DIE!!!!!!!!!!!!!!!!!!!!! (mohrstrom)
  Partial versus full boil... (Nathan Matta)
  Brewing in an apartment... (wes)
  advancements in craft ("Dave Sapsis")

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---------------------------------------------------------------------- Date: Fri, 11 Jan 2002 05:59:12 -0600 From: "James \(Jay\) Reeves" <jay666 at bellsouth.net> Subject: RE: AHA Membership, Force Carbonating > From: "David Craft" <David-Craft at craftinsurance.com> > Subject: Benefits of an AHA Membership? > > Without the AHA we'd still be dumping and stirring and adding > bakers yeast. I agree, the AHA has done a lot, but you can't really say that. It's like saying "without Henry Ford, we'd still be riding horses". It was inevitable that homebrewing on this scale was going to happen, with or without an organization such as the AHA. > A wonderfully run NATIONAL contest. Homebrewer of the Year, wow I get > excited thinking about what energy and skill goes in to that! I take exception to this. I've judged a couple of the nationals and won't do it again: too many beers, not enough judges, not enough time = palate fatigue and rushed judging. Plus, a winning beer has to go to a second round a month or two later. Will it change? You bet! I feel Home Brewer of The Year is more of a crap shoot than skill. > From: "Doug Hurst" <DougH at theshowdept.com> > Subject: RE: Force Carbonation & Keg Cooling > > You can force carbonate your keg at room temperature. Just pump your > keg up to about 30psi and let it sit a couple of days. Check it twice a > day and re-pressurize as needed. To serve, you will have to reduce the > head pressure to about 4psi (depending upon your tapping/beer line > configuration) then repressurize after the serving session in order to > maintain the carbonation. Doug, you probably have to do that when you serve it through a cobra faucet because those things always seem to foam, but you don't have to jockey with the serving pressure like that when you use a normal beer faucet. It can be carbonated and served at the same pressure. I do it all the time with beers ranging from 5psi to 24psi. You need to use tubing specifically made for beer and not the hardware store food-grade tubing, you need to take into account such things as tubing size, temperature & pressure of course, how high or low the faucet is to the keg, are there any in-line reductions, your flow rate, etc. - you get all that right and you can carbonate & serve at the same pressure. I hook up a gas line on the keg and leave it for around 2 weeks at the pressure needed for that styles carbonation level. Then when serving, I serve at the same pressure and leave it hooked up all the time without ever once playing with the regulator. -Jay Reeves Huntsville, AL Return to table of contents
Date: Fri, 11 Jan 2002 08:22:35 -0500 From: "Rogers, Mike" <mike.rogers at eds.com> Subject: re: Yeast Harvesting Date: Thu, 10 Jan 2002 21:06:54 EST From: Markzak11 at aol.com Subject: Yeast Harvesting Mark Zak asked is interested in any thoughts on yeast harvesting/washing. ======================================= Mark, I started by using the process defined by Wyeast for harvesting and washing. Objective: To recover yeast from a finished batch of beer for repitching or storage for future brewing. Wyeast - Safe, simple methods for harvesting yeast for storage & reuse. Yeast Washing for the Home Brewer: http://www.wyeastlab.com/hbrew/hbyewash.htm Additional links: Wyeast - Basic Yeast Education Info page. http://www.wyeastlab.com/education/edinfo.htm Wyeast - Maximum Yeast Performance page. http://www.wyeastlab.com/education/edmyp.htm Mike Rogers Cass River Homebrewers - Mid Michigan www.geocities.com\cassriverhomebrewers\beer mailto:mike01_rogers at yahoo.com Return to table of contents
Date: Fri, 11 Jan 2002 06:49:43 -0700 (MST) From: Jim Liddil <jliddil at VMS.ARIZONA.EDU> Subject: The AHA created the internet? > > Date: Thu, 10 Jan 2002 08:27:41 -0500 > From: "David Craft" <David-Craft at craftinsurance.com> > Subject: Benefits of an AHA Membership? > > Now that is a good question! > > But to me why even ask it. We are the American Association of Homebrewers, > enough said. This organization has provided the impetus and means for what > we love doing, making beer. > > No AHA, and you probably wouldn't see > > This Digest. Uh, the AHA did not create this digest, and almost killed it. Check the archives. > > Almost a hundred vibrant clubs, websites, and discussion groups. Again this digest, and the various other digests (lambic, mead, cider sake) are not creations of the AHA. Neither is rec.crafts.brewing. The AHA has nothing to do with my or other peoples web sites. Let's not rewrite history. I will admit that I got started with zymurgy and as HBOTY I had my 15 minutes of fame. And I do agree that for the AHA to work we all need to help and contribute. And rather than go on a tirade I'll let people look at the hbd, judgenet rec.craft.brewing archives to see why the AHA is not above reproach. At the same time I would agree that they have made great strides in getting it together and taking charlie out of the picture. :-) Jim Liddil North Haven, CT Return to table of contents
Date: Fri, 11 Jan 2002 08:46:44 -0600 From: Joe Yoder <headduck at swbell.net> Subject: poisonous wort? Richard Foote <rfoote at mindspring.com> asks about using pressure treated wood in contact with wort: There are new types of pressure treated wood that are not green and do not contain arsenic. I still would never use any type of treated wood in contact with wort (unless it is specified food safe). If it is the old green type of pressure treated wood, I doubt that you are going to die, but it really can't be a good thing and certainly adds at least a small amount of arsenic to the beer. Tell that brewer to get a piece of untreated wood!! Why create an unnecessary risk for very little, if any, benefit. brew safe!! Joe Yoder Lawrence, KS Rennerian coordinate illiterate Return to table of contents
Date: Fri, 11 Jan 2002 10:55:14 -0500 From: "Pete Calinski" <pcalinski at iname.com> Subject: Re:: samiclaus on draft >Anyway It's at BW3s in downtown Indianapolis Also at Elmer Suds, Wilkes Barre PA. Pete Calinski East Amherst NY Near Buffalo NY *********************************************************** *My goal: * Go through life and never drink the same beer twice. * (As long as it doesn't mean I have to skip a beer.) *********************************************************** Return to table of contents
Date: Fri, 11 Jan 2002 10:07:33 -0600 From: "Berggren, Stefan" <stefan_berggren at trekbike.com> Subject: Chillin in the cellar...... Fellow Beermen/Beerwomen, I just hooked up my old beer fridge (an old GE that has the freezer in the main compartment(single unit)) which remained dormant for sometime. It has been running at 28-32 degrees at the lowest setting !!! Efficient unit or is this due to the freezer being in the same compartment? Anyway, I think that lagering temperatures should be fine, but I would like to keep the temp at slightly warmer storage temp (40-45) for my ales. I am looking around for information and testimonials for various temperature control devices. I noticed that there has been some discussion concerning these devices as of late, so I thought I would ask away. * How do these buggers really work? * Can they truly save energy costs? * How predictable/Safe for the fridge are they? Any information would be greatly appreciated about the temp controllers and any ideas as to why my fridge is so darn cold? cheers, Stefan Berggren stefan_berggren at trekbike.com It is better to think of church in the ale-house than to think of the ale-house in church. -- Martin Luther (1483-1546) Return to table of contents
Date: Fri, 11 Jan 2002 11:01:00 -0600 From: Brian Lundeen <BLundeen at rrc.mb.ca> Subject: RE: Klein Man, The Kleinerator, doing the beer thing... > Date: Thu, 10 Jan 2002 10:09:56 -0500 (EST) > From: Pat Babcock <pbabcock at hbd.org> > Subject: Who is this guy? > > Greetings, Beerlings! Take me to your lager... > > I received the 365 Bottles of Beer calendar. It's rather > entertaining, particular the prose describing the beers. So, > who is Bob Klein? Anybody have any comments? He is the beer world's answer to Robert Parker, and all the rest of those Wine Spectator types that spew forth pretentious twaddle in describing their drink of choice. No reason why the wine snobs should have all the fun, with their "bright beams of raspberry" and "subtle nuances of horse-blanket and cat's pee". Bob is the man who will lead us into a much needed age of beer snobbery and before you know it, you will be demanding that the prices of all beers be trippled so that the riff-raff can no longer partake of such an elitist beverage. I have it on good authority that Mr Klein will soon be starting up a glossy, coffee-table style magazine called The Beer Pontificator (along with its companion mag, Jock Strap Afficionado) so keep an eye out for them in your favorite book store. Now, I'm sure Joel Plutchak is going to slap me upside the head for suggesting this, but if you really want to have some fun, go trolling in rec.food.drink.beer with a comment like, "Wow, has anyone read Bob Klein's beer reviews? They're awesome!" You'll see a knee jerk reaction that makes political correctness seem like a Cheech and Chong road trip. Cheers Brian Lundeen Brewing at [314,829] aka Winnipeg Return to table of contents
Date: Fri, 11 Jan 2002 13:30:11 -0500 From: Richard Foote <rfoote at mindspring.com> Subject: ProMash Hop Calculations Brewers, I have been using ProMash for a few months now. One thing that keeps hitting me is the hop bittering calculations. It seems to take way less hops to achieve a desired bitterness level than I was accustomed to over many years of using long hand calculations and other brewing software. What gives? Has anyone ever checked the accuracy of ProMash by having hopped wort samples analyzed. I know ProMash allows you to choose from three different calculation methods. I use the default method. Can't figure how to get back into wherever I need to go to change it. Open discussion of this would be most welcome. Rick Foote Whistle Pig Brewing Murrayville, GA Return to table of contents
Date: Fri, 11 Jan 2002 13:44:07 -0500 From: mohrstrom at humphrey-products.com Subject: RE: WE'RE ALL GONNA DIE!!!!!!!!!!!!!!!!!!!!! Jim LIDDIL sez: > WE'RE ALL GONNA DIE!!!!!!!!!!!!!!!!!!!!! The most succinct, and inarguable, statement made in the history of HBD. Mark in Kalamazoo Return to table of contents
Date: Fri, 11 Jan 2002 14:14:53 -0500 From: Nathan Matta <whatsa at MIT.EDU> Subject: Partial versus full boil... Not to revisit an old topic, but I'm afraid that I'm just now catching up on old HBD's... At 12:23 AM 11/10/2001 -0500, RJ wrote: > <snip> "Also, is there any benefit to boiling the entire batch of wort > when you do extract beers? Most recipe's call for a 2 or three gallon > initial boil and then add it to the water already in the carboy." <snip> > 4. A full rolling boil, will give the finished beer better foam > characteristics. RJ, or others with the requisite wisdom, Could you please elaborate on point 4, above? Why would a rolling boil of all the water provide superior foam characteristics to a rolling boil that is later topped up? Could this perhaps be a result of the superior hot and cold break, rather than a separate thing? I've never felt like I got anything approaching the hot or cold break that others get, but I still feel like my beer has pretty good foam characteristics. Maybe I'm wrong... Thanks for any wisdom you can offer here. Nathan ======================================== Nathan Matta Fuzzy Beer Home Brewery Randolph, MA, USA Return to table of contents
Date: Fri, 11 Jan 2002 14:42:31 -0500 From: wes <wesleygriffin at home.com> Subject: Brewing in an apartment... So I've been brewing now for about 8 months and am having an absolute fantastic time. My only real problem is that since I'm renting my apartment, I don't have any real space. Right now I'm doing all of my carboy cleaning in my bathtub, and I'm tired of having to be on my knees bending over the tub to clean everything. I've thought about getting a big wash sink and pulling it out on brewday and hooking it up to my sink and draining it back into my sink. I'm curious if there are any other renters out there who have other ideas on how to have a nice big wash place. TIA! Wes Return to table of contents
Date: Fri, 11 Jan 2002 13:08:29 -0800 From: "Dave Sapsis" <dsapsis at earthlink.net> Subject: advancements in craft >Without the AHA we'd still be dumping and stirring and adding bakers yeast. David Craft blesses us with a lovely bit of historical hyperbole, surmising that the current state of affairs would likely be the same that existed prior to the formation of the AHA. The deduction here being that in the intervening 20+ years there would have been no change, no advancement in skill, no growth, save for the AHA. I strongly question this assertion, particularly given that after my three years of membership (1984-6), I felt it offered me nothing but disappointment. I was fully able to move on technically without its support, having made connections tolocal brewers, University with a fermentation science program, and to commercial craft brewers who were just getting started -- connections all made strictly as a *homebrewer*. Certainly I was not alone. >Homebrewers are a thrifty bunch (to a fault sometimes, but that is another >topic). Look beyond the obvious and you'll see the benefits of being a >member of the American Homebrewers Association. If you're still not sure, >look up "association" in the dictionary. I prefer to look up the word "community" as it far better defines the loose connection that people can share over a purpose, and I fail to see the relevance of AHA membership having much to do with *my* participation in that community. Said another way, if the AHA were not here, IMO, there would still be homebrew clubs, this listserve, and my fellow friends successfully pursuing the craft with dedication, humor, and goodwill. I have no objections whatsoever to those that are thrilled to be a part of the AHA, even those that think it a bargain. I don't question whether it is truely providing great service to folks in their quests -- they should be able to make that determination for themselves. I also think the current group of leaders are a fresh change and seem in it for the good of something other than just the institution for the sake of the institution. I do, however, object to those that think they can speak for me, and then go and bugger it up. cheers, - --dave sapsis, sacramento CA Return to table of contents
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