HOMEBREW Digest #3884 Fri 08 March 2002

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  VB Clone ("Graham L Sanders")
  Spalt and Mt. Hood Leaf Hops ("Vinbrew Supply")
  re: Bazooka Screen Usage (Paul Kensler)
  Minikegs ("Dan Listermann")
  Tom Servo (Alan Meeker)
  Chico Homebrew Competition - Judges Needed ("John Maretti")
  Mt Hood and Spalt Whole Hops ("Steve Garrett")
  my beer BITES ! (Darrell.Leavitt)
  Converting Extract Recipes to All Grain ("Jeff Storm")
  re: Mash Panic ("Kent Fletcher")
  Pressure sanitization ("Steve Heffner")
  re:sankorney (David Passaretti)
  Canberra Brewers - new website (TOLLEY Matthew)
  MCAB-IV Conference Registration Now On-Line! ("Chuck Bernard")

* * Drunk Monk Challenge Entry Deadline is 3/16/02! * http://www.sgu.net/ukg/dmc/ for more information * * Maltose Falcons 2002 Mayfaire Competition * Entries accepted 4/1/02 - 4/11/02 * http://www.maltosefalcons.com for details * * Show your HBD pride! Wear an HBD Badge! * http://hbd.org/cgi-bin/shopping * * MCAB-IV - April 12-13, 2002 - Cleveland Ohio * See http://www.hbd.org/mcab for more info * * Beer is our obsession and we're late for therapy! * Send articles for __publication_only__ to post@hbd.org If your e-mail account is being deleted, please unsubscribe first!! To SUBSCRIBE or UNSUBSCRIBE send an e-mail message with the word "subscribe" or "unsubscribe" to request@hbd.org FROM THE E-MAIL ACCOUNT YOU WISH TO HAVE SUBSCRIBED OR UNSUBSCRIBED!!!** IF YOU HAVE SPAM-PROOFED your e-mail address, you cannot subscribe to the digest as we cannot reach you. We will not correct your address for the automation - that's your job. The HBD is a copyrighted document. The compilation is copyright HBD.ORG. Individual postings are copyright by their authors. ASK before reproducing and you'll rarely have trouble. Digest content cannot be reproduced by any means for sale or profit. More information is available by sending the word "info" to req at hbd.org. JANITOR on duty: Pat Babcock and Karl Lutzen (janitor@hbd.org)
---------------------------------------------------------------------- Date: Thu, 7 Mar 2002 09:34:02 +1000 From: "Graham L Sanders" <craftbrewer at bigpond.com> Subject: VB Clone G'Day All Well its confirmed. Seems we have lot another tourist to one of our salties. This bozo actually said he wanted to see them close up, so when he was told where he could view them at a safe distance, he naturally went. Found the viewing site was too far away, so drove right down to the bank, and walked along the waterline to get a closer look. All they have found of him is his car and drag marks on the bank. Now the best part is this guy came from the same area as noted expurts in brewing as Phil Yates and David Lamotte. But I wont be seeing Phil anymore. Seems he has been grounded, flying those death coffins arround Australia. He has been told by management in no uncertain terms to stay at home and improve his brewing skills, although the actual words were from the boss, after he gave a sample "Dont come to work til you can make something drinkable". I dont expect him back in the air. But it was asked by John Subject: Clones required Has anyone got a an all grain recipe for the following brews: Victoria Bitter (Australian brew referred to by some as the green death as it comes in a green can!)<<<<<<<< Well yes I do actually. But you might find the going difficult. Now VB is typically one of the mega-swills brewed in this country that have gone over to hop oils/extracts. You can actually get the extract they use over here, but thats only if you live in the highlands of Australia and have no taste. Another difficulty will be the malt. The malsters over here make a dextrinous malt of a kind we call schooner malt. This malt if you use in a all grain brew makes a very cloyey/sweet beer, but is ideal if you add a lot of sugar, which VB does.The malt is similar in general to MO ale malt colour wise but more dextrinous. So the actual receipe is 19 litres, aiming 4.8% v/v 2.0 kg Schooner Malt 0.1 kg Medium Crystal Malt 0.7 kg Cane Sugar Drop infusion 67-68C 15 IBU Hop extract Ferment lager yeast and lager only til diacetyl is removed and serve. (they do it for only two weeks). OK for Craftbrewers. I would have 2.0 kg Pale Malt 0.1 kg Mild Crystal 0.7 kg Dextrose Drop Infuse mash at the high end (say 69-70C) Mind you, I haven't your local malts to get more dextronous, perhaps a local can comment. Pride of Ringwood is essential, get it!!!!!!! Its an Aus signature to all our beers. Use it also in the flavour of the beer, 10 grams at 10 minutes. It actually a good flavour hops, highly under-rated. Ferment at 15C with 4 packets of a good dried lager yeast, lager two weeks and serve. Believe me, this is a close receipe for a clone between XXXX and VB. Shout Graham Sanders Oh to those who like to contact me, note the new e-mail address, it changed. And for those interested, Tommy The Toe Eating Toadfish, has still not been caught. The bounty for this toe tickler is now $500.00. Seems people have tried, but he bites the hooks clean thru. They make em tough in North Queensland. Return to table of contents
Date: Thu, 7 Mar 2002 07:45:19 -0500 From: "Vinbrew Supply" <devans at greenapple.com> Subject: Spalt and Mt. Hood Leaf Hops Mike asks........ On a second note, I was told that Mt Hood and Spalt hops are not available in leaf form by LD Carlson or the other vendor that our local supply store carries... Is = this true? I have both Spalt and Mt. Hood in Leaf Form. The Spalt of course is imported from Germany....I will be more then happy to wholesale some of the said hops to your LHBS... Doug Evans Vinbrew Supply 1-800-905-9059 Return to table of contents
Date: Thu, 7 Mar 2002 05:52:45 -0800 (PST) From: Paul Kensler <paul_kensler at yahoo.com> Subject: re: Bazooka Screen Usage Mike, Strange - I've used my Bazooka T screen several times with hop pellets, and its never even slowed down in the runoff. In fact, it tends to let a few too many hop bits through in my opinion but I'm happy to accept that instead of clogging (which my many home-made manifold variations did before when using pellets). My kettle is a converted Sankey (rounded bottom), and so the Bazooka T doesn't quite reach all the way to the bottom - I typically have one or two quarts of hops / break / wort sludge at the bottom of the kettle after runoff so perhaps this helps keep my Bazooka above most of the hop pellet sludge. I also use an immersion chiller so the wort has time to settle before runoff. Have you tried boiling the pellets in a muslin hop bag? That might help to contain most of the hop matter and keep it away from the Bazooka screen. Or depending on the geometry of your kettle, maybe you can raise the Bazooka up an inch or so? I don't know about L.D. Carlson, but as for whole hops, have you tried Freshops or Hoptech (www.freshops.com or www.hoptech.com)? They both stock a great selection of whole hops - in fact, thats all Freshops carries. I strongly prefer whole hops too, but I've managed to acquire or win some really neat hop varieties in pellets that I wouldn't otherwise have in whole form that I've been experimenting with... Santiam, Crystal, Sterling. Sorry to hear your Bazooks is clogging... Hope this helps, Paul Kensler Gaithersburg, MD Return to table of contents
Date: Thu, 7 Mar 2002 10:03:55 -0500 From: "Dan Listermann" <dan at listermann.com> Subject: Minikegs >From: "Ron L" <j4ckstr4w at hotmail.com> >Subject: mini keg advice >Does anyone use a mini-keg system? I have seen a bunch of different types >out there. Is there one that is better than the rest? Any help would be >great. We make the Philtap which is generally intended for the five liter German minikegs. Check it out at www.listermann.com . Since it works horizontally as well as vertically, it is showing itself to be quite versatile. We are developing ways of using it with Party Pigs, Tap-a-Draft 6 liter bottles, 3 liter soda pop bottles and one gallon juice jugs. If you have any questions, please feel free to contact me directly at dan at listermann.com . Thanks Dan Listermann Check out our E-tail site at http://www.listermann.com Take a look at the anti-telemarketer forum. It is my new hobby! Return to table of contents
Date: Thu, 07 Mar 2002 10:41:57 -0500 From: Alan Meeker <ameeker at mail.jhmi.edu> Subject: Tom Servo Concerning Servomyces, Rob Moline posted: - --------------- If you are fortunate enough to get some Servo, just take a 'smidgen', (a scientific term for a speck") and add it to your boiling wort. (There have been studies done that state 'no upward limit' on zinc.....) And I have had good reports on Servo usage by homebrewers. in 5 gallon batches. Personally, I use it full strength for 7-14 BBL batches, and find it cuts 20-25 % off my ferment times. Re-pitches using yeast propped with Servo rock. - ----------------- One word of caution here, Zn can be growth-inhibitory to yeast at levels that would not be difficult to achieve via supplementation of one's brewing water. At least, that's certainly true if one is using ZnCl2, I'm not sure how much Zn is actually contributed by Servomyces, or how much one would typically use, so don't know how much you'd have to add to actually reach toxic levels using this as your Zn source (if I remember correctly, zinc can become growth inhibitory starting at concentrations of about 2ppm). The ranges for Zn already present in a "typical" (12 deg Plato) all grain wort are in the neighborhood of 0.10 - 0.20ppm, but variables such as water source/purification, trub removal, etc. can have major impacts on the final amount of Zn actually found in any given wort. Yeast require about 0.20-0.50ppm Zn for robust growth during fermentation (in part, dependent upon yeast strain), so it's likely that many brewer's worts lie just on the edge of the desired range and, therefore, may benefit from modest Zn supplementation. One easy way to assure adequate Zn levels is to supplement the wort with ZnCl2. Again, the danger here is that you only need to make a /tiny/ addition to reach optimum levels, so if you are sloppy, you could overdo it and actually end up /inhibiting/ the yeast - just the opposite of the desired effect! A conservative approach, and the one I currently employ, is to shoot for an increase of 0.20ppm Zn. This will produce a sufficient Zn concentration in the final wort even in the unlikely event that you were starting out with 0ppm to begin with. On the other hand, the amount added is kept low enough here, that even worts starting out on the high end of the "typical" spectrum, say 0.20ppm, will not become too high and, therefore, inhibitory. The amount of solid ZnCl2 required to supplement the standard 5 gal homebrew batch size to 0.20 ppm is on the order of 8 mg. For solid ZnCl2 this is a grain about the size of a pinhead(!), so you see why it would be very easy to overdo it, especially for homebrewers who are used to adding things like CaSO4 or MgSO4 in teaspoon quantities. On the other hand, the fact that you need add so little to fully supplement a batch means the costs of doing so are vanishingly small, which brings me to my last point, whether it is worthwhile to use Servomyces as a source for Zn supplementation. Again, I don't know what the cost of a typical Servo addition is for a 5 gallon batch, but it certainly will be more expensive than using ZnCl2. In addition, based on the comparisons I saw a couple of years ago, it didn't look like there was convincing evidence for a significant benefit to be had from using Servo as opposed to ZnCl2 and some form of yeast nutrient (which Servo also supplies). If it were me, I'd weigh the costs of the two approaches and use whatever was cheaper. I know Brauwelt published a paper titled "Zinc problem solved?" which dealt with this issue. If anyone has this I'd like to take a look at it. -Hope this helps -Alan Meeker Return to table of contents
Date: Thu, 7 Mar 2002 08:39:06 -0800 From: "John Maretti" <jmaretti at saber.net> Subject: Chico Homebrew Competition - Judges Needed The Chico Hombrew Club will be having an officially sanctioned AHA competition this May. Judginw will be done at Sierra Nevada Brewery on May 18th (and 19th if necessary). More information and entry forms are available at the Club website at: http://www.saber.net/~jmaretti/chico_homebrew_club/ Schedule of events: April 15 - May 4: Entries and forms will be accepted May 18: Preliminary Judging at Sierra Nevada Brewery May 19: Final Judging if required May 22: Opening Day of Chico Silver Dollar Fair May 22 - May 27: Award Winners placed on Exhibit, and web page HOMEBREW COMPETITION ENTRY REQUIREMENTS 1. Registration forms, entries and fees must be received no later than May 4, 2002. Registration fees are $5.00 per entry, Make checks payable to: "CHICO HOMEBREWER'S CLUB" 2. Entry Delivery: Entries and entry fees are due between April 15, 2002 and May 4, 2002. Ship or deliver in person between April 15, 2002 and May 4, 2002 to: The Home Brew Shop 1570 Nord Ave Chico, CA 95926 530-342-3768 3. No late entries will be accepted. 4. For more information, contact Larry Rauen at 530-894-2624 or wetlands at prodigy.net HOMEBREW JUDGING TIME and PLACE On Saturday, May 18, 2002, judging will begin at 10:00 a.m. in close session at Sierra Nevada Brewery. Experienced and BJCP Certified judges as well as Stewards are needed. If interested please contact our Judging Coordinator Jim Livingston at (530) 877-8311or e-mail at whtspringsbrewer at aol.com or Event Organizer Larry Rauen at (530) 894-2624 or e-mail at wetlands at prodigy.net. Return to table of contents
Date: Thu, 7 Mar 2002 09:38:51 -0700 From: "Steve Garrett" <sdginc at prodigy.net> Subject: Mt Hood and Spalt Whole Hops "Rogers, Mike" sez: <On a second note, I was told that Mt Hood and Spalt hops are not available in leaf form by LD Carlson or the other vendor that our local supply store carries... Is this true?> Don't know about that but I know you can get Mt Hood and Spalt Select whole hops (2001 crop) from: www.freshops.com No affiliation, yada yada yada, just a satisfied customer. Steve Centennial CO Return to table of contents
Date: Thu, 7 Mar 2002 13:10:18 -0500 From: Darrell.Leavitt at esc.edu Subject: my beer BITES ! Well, not all of it, but this last batch that I bottled is BITTER! I am really not certain, but have some ideas as to the cause/s. This was the third use of a SF Lager yeast (WhiteLabs wlp810), and for its second use...I added Safale s04 Dry ale yeast.....perhaps this was a mistake...ie saving/ reusing dry yeast? Here is the recipe: 6 lb Canada Maltings 6 row 2 lb Wheat malt .5 lb Rye Malt 1 lb Flaked Triticale (perhaps it was that much rye...with the triticale?) 2 step infusion: 146 or so for 60, 158 or so for 60 90 minute boil Hops were: 1 0z Cascade at 60 1 oz Fuggles at 30 same at 15, with .5 oz Cascade... Perhaps too much hops? The style calls for 35-45 ibu, and this came out at 43.6 og was 1.054 fg was 1.014 It tastes REALLY bitter...can it be the reused Safale yeast, the hops, the rye and trit?,....or all 3??? Any helpful thoughts would be appreciated... ..Darrell Return to table of contents
Date: Thu, 07 Mar 2002 10:12:01 -0800 From: "Jeff Storm" <stormyjeff at lycos.com> Subject: Converting Extract Recipes to All Grain I have tried to find some information in brewing books, but no luck yet. Maybe I am just missing the info somewhere. Anyway, I am trying to figure out how to convert extract recipes to all grain. Is there any conversion method to change the lbs of extract to pounds of grain? I have found some information in John Palmer's book, "How To Brew" regarding the calculation of grain needed to achieve a desired gravity. My math deficient brain is having trouble figuring any conversion from extract to lbs of grain though. Any suggestions are greatly appreciated. Private emails are welcome. Thanks, Jeff Storm Louisville, CO 2,000,000,000 Web Pages--you only need 1. Save time with My Lycos. http://my.lycos.com Return to table of contents
Date: Thu, 7 Mar 2002 11:45:56 -0800 From: "Kent Fletcher" <kfletcher at socal.rr.com> Subject: re: Mash Panic Actually, Eric, it's the other way round. The higher the altitude, the LOWER the boiling point. Water boils at 212 deg F at mean sea level, and is down somewhere near 190 at 12,500 ASL, the altitude of Lake Titicaca. I,m sure homebrewers in Denver know their water boils around 203. Here's a handy reference for the more elevated among us: http://www.fetco.com/boilingpoint.htm Cheers! Kent > From: Eric Miller <ac051 at osfn.org> > Dave Larsen writes: > > I pulled the thermometer out and plunged it into some > > boiling water. It read 236F degrees. The culprit was > > unveiled. Bad thermometer. Bad! > Hold on there, Dave! You didn't mention where you're writing from. > So, for example, if you live near Lake Titicaca in the Andes, your > thermometer might just be correct! :-) Return to table of contents
Date: Fri, 8 Mar 2002 13:49:37 -0600 From: "Steve Heffner" <potatopotato at earthlink.net> Subject: Pressure sanitization I've heard several comments about sanitation by pressure mentioned for Sankeys, and thought I'd make a point. Pressure does not sanitize; temperature does. When you use a pressure cooker, you pressurize to raise the *temperature* of the water and therefore the vessel above 212F. If you are boiling a small amount of water in the bottom of a keg, the top of the keg is not getting near boiling temps, and the pressure alone will not do the job. You will need either a lot of water or some type of insulation on the upper end. Keep on brewin'! Steve Heffner West End Brewery La Grange, IL [210.6,262.3] Rn, apparently Return to table of contents
Date: Thu, 7 Mar 2002 13:44:24 -0800 (PST) From: David Passaretti <dpassaretti at yahoo.com> Subject: re:sankorney Heat is indeed what sterilizes in a pressure cooker or autoclave and 20psi is more than adequate to destroy any organisms lurking in nooks and crannies. Not a problem. As far as relieving pressure goes I would not. Simply let the keg stand at room temp for 20-30 min and the temp and pressure will drop by themselves. I heat mine up as I begin my mash and by the boil it is at room temp. Simply leave the guage on. Temperature and pressure are directly rated so just look at the guage to determine when it is cool enough. Atmospheric pressure=room temp. Return to table of contents
Date: Fri, 8 Mar 2002 12:58:03 +1100 From: TOLLEY Matthew <matthew.tolley at atsic.gov.au> Subject: Canberra Brewers - new website Hi all Please note the new address for the Canberra Brewers website: http://canberrabrewers.org I submitted a form at http://www.brewery.org/brewery/infobase/club/au_NSW.html to update the club's details a while ago, but the link hasn't been updated yet. Anybody know who I can suck up to to get it changed? Cheers! ...Matt... Canberra Brewers http://canberrabrewers.org mailto:info at canberrabrewers.org Return to table of contents
Date: Thu, 7 Mar 2002 21:29:22 -0500 From: "Chuck Bernard" <bernardch at mindspring.com> Subject: MCAB-IV Conference Registration Now On-Line! Masters Championship of Amateur Brewing IV Renaissance Hotel [122.6, 115.9] Apparent Rennerian & Great Lakes Brewing Company [122.6, 116.5] Apparent Rennerian Cleveland OH April 12 - 13, 2002 For those planning to attend MCAB-IV, the on-line registration for the technical confernence is now up and running! www.hbd.org/mcab - Click on the "Event Registration" link on the left. We've settled on a technical conference fee of $50 which includes Saturday's Technical Conference, Local Homebrew, and the Awards Dinner Saturday Evening. We've made the registration process easy, with a "send no money now" type registration. Payment can be made when checking in for MCAB either Friday evening at the hotel judging room or Saturday morning at the Brewery. We feel we've assembled a great list of conference speakers, a complete list can be found on the MCAB website, click on "Conference Details." Also, if you're planning to judge, be sure to complete the On-line Judge Registration Form, click on "Judge Registration." Note: If you're planning to judge AND attend the Technical Conference, you will need to fill out both registration forms. Finally, if you're an MCAB Qualifying Brewer and planning to send entries to the competition, the entry window extends from March 18, 2002 through April 1, 2002. Click on the "Rules" link for complete entry details. Hope to see you in Cleveland! Chuck Bernard bernardch at mindspring.com Medina, OH [128.9, 128.5] Apparent Rennerian Competition Organizer and Judge Director - MCAB-IV Return to table of contents
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