HOMEBREW Digest #3891 Sat 16 March 2002

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  Stuck final gravity (Walter J Doherty)
  hop plant in hot cliamte ("santhosh  kumar")
  New York ("Kevin Boyer")
  Fermentap Products ("Colby Fry")
  Re: Fruity Beer ("Joel Plutchak")
  Re: grain storage/vittles vault/gamma container (Rob Dewhirst)
  Juice in brew (JE)" <steinbrunnerje at dow.com>
  RE: malt sack volume? (Bill Tobler)
  Using pH test paper:  How???  plus water chemistry.... (LJ Vitt)
  roasted barley (Paddock Wood Customer Service)
  10 gal. cornies ("Steve Heffner")
  Breiss Roasted Barley ("Rich Beecher")
  Re: Grain Storage (Todd Goodman)
  Rennerian Calculator moved (Brian Levetzow)
  wy3068 ("Steve Alexander")
  Beer to style ("David Craft")
  Using pH test paper:  How??? (Al Klein)

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---------------------------------------------------------------------- Date: Fri, 15 Mar 2002 00:16:26 -0700 (MST) From: Walter J Doherty <wjd at U.Arizona.EDU> Subject: Stuck final gravity Hello All, I've got a pretty basic amber ale here that has never achieved am acceptable FG. The OG was 1.053 and the fermentation seemed to take off OK, although not as vigorous as usual, but a few weeks later, and the FG is stuck at 1.035 or so. Now let me run by you with my theory, and let me know what you think. During the primary, the house temperature was about 65F, kinda cold for my California Ale yeast. I racked this stuff, after a few days to secondary, purging the secondary carboy with CO2 before racking. Then without checking the FG two weeks later, I kegged it, also purging the keg with CO2. It's now been sitting here and the house has been warmer (70-72F) for a couple more weeks. I just checked the FG - still at 1.035. I think it may have been too cold for the yeast at the get-go, and now maybe there's not enough oxygen for them, or simply not enough yeast left in the beer. I'm thinking about re-aerating and pitching a good starter to see what happens. My second thought is that, since this was an all-grain brew, maybe the mash temp was too high, leaving me with a bunch of unfermentable dextrins. It was a pretty new setup and I'm now unsure about the temperature calibration. But the wort tastes sweet - are dextrins sweet? Anyway, let me know what you guys think about this. Wally Doherty Tucson, AZ Return to table of contents
Date: 15 Mar 2002 11:05:45 -0000 From: "santhosh kumar" <ptsanthosh at rediffmail.com> Subject: hop plant in hot cliamte Hi All, I wish to planting some hop rhizomes in my back yard. But we'v no winter,no snow here in South India. Any one can tell what'l happen for my hop plant without cold climate? Santhosh ptsanthosh at yahoo.com Return to table of contents
Date: Fri, 15 Mar 2002 05:59:06 -0600 From: "Kevin Boyer" <kboyer at houston.rr.com> Subject: New York >on april 4th I will be in new york city for the >first time, to participate in the tunes of glory=20 >bagpipe parade(10,000 pipers!). >I will be staying at the milford plaza on 45th&8th >(near time square I am told). >any sugestions for a good brew pub or Irish pub=20 >within walking distance? >thanks for the pointers.. >jim cuny-Green bay wi Try Connolly's, at 121 West 45th Street between Broadway and 6th Avenue. Great little place. Not a huge beer selection, but they've got Caffrey's & Guinness on tap for sure. Wonderful bar food and atmosphere. As an added bonus, one of New York's most famous and best bar bands plays there. They're doing a special show for all the pipers in town on 04.06.02. They're called Black 47; you can check them out at www.black47.com. Rocky Sullivans down on Lex is a neat place as well, but a wee bit out of walking distance. www.rockysullivans.com Kevin Boyer Houston, TX Return to table of contents
Date: Fri, 15 Mar 2002 07:50:47 -0500 From: "Colby Fry" <colbyfry at pa.net> Subject: Fermentap Products A couple of days ago I asked a question about the use of a bazooka tube for a masher in a sanke keg. BUT I was looking through Fermentap's products and found a useful/inexpensive item #WEL300 or WEL130 (B3 stock #). Apparently it is a SS false bottom/ ballvalve combo that only requires one hole (11/16") and is about the same price as a ballvalve/bazooka tube combo from Zymico. This looks like a better product than the bazooka tube because the false bottom is closer to the bottom and therefore a higher eff. (or so they claim) Does anyone have any experience with this/ recommendations? I am not trying to knock Zymico, I think what they do for the homebrewing community is great. I am trying to be a smart consumer and like most homebrewers trying to get the best bang for a buck! Any replies private or otherwise are greatly appreciated. Colby Fry Orrstown, Pa Return to table of contents
Date: Fri, 15 Mar 2002 14:09:59 +0000 From: "Joel Plutchak" <plutchak at hotmail.com> Subject: Re: Fruity Beer In HBD #3890, Caryl Hornberger wrote: >Anyone ever try adding cherry flavored "Juicy Juice" concentrate >(100% Juice of Apple, Grape, Cherry ) to their beer to give it a >cherry flavor? I did and now my beer smells like bad rot. Never used that kind of stuff in beer, but used a similar thing (peach/apple/white-grape), along with real cherries, in a mead I recently bottled. It worked fine-- I taste a decent amount of peach along with the cherry, though one taster dubbed it "juicy fruit" mead. Nothing approaching "bad rot" in it. Joel Plutchak, [275.4,238.2] A.R. Just another fruity East-Central Illinois brewer Return to table of contents
Date: Fri, 15 Mar 2002 08:59:31 -0600 From: Rob Dewhirst <rob at hairydogbrewery.com> Subject: Re: grain storage/vittles vault/gamma container At 12:35 AM 3/15/2002 -0500, you wrote: >At your local pet food store, you can get various sizes of a thing called a >Vittles Vault, which comes in a variety of sizes corresponding to big bags >of pet food. It's made of heavy plastic & has a wide screw-on lid that >seats tightly. If this is the "vittles vault" by gamma plastics, it looks like it's the exact same thing as the "gamma seal containers" sold by US plastics suggested in HBD #3889. Return to table of contents
Date: Fri, 15 Mar 2002 10:08:16 -0500 From: "Steinbrunner, Jim (JE)" <steinbrunnerje at dow.com> Subject: Juice in brew Caryl Hornberger wrote: "Anyone ever try adding cherry flavored "Juicy Juice" concentrate ( 100% Juice of Apple, Grape, Cherry ) to their beer to give it a cherry flavor? I did and now my beer smells like bad rot." I haven't used Juicy Juice, but in a 5-gal batch of wheat extract brew I used a gallon of Ocean Spray cranberry juice cocktail, half in primary, half in secondary. No special treatment of the juice - just opened and dumped. No off odors during fermentation, and it looks and tastes fine. The juice (sweetened with corn sugar) makes it too sour and <wine-y?> for my taste - next time I'd use half as much juice for a more subtle tartness and flavor. Maybe use it only for priming. Jim Steinbrunner Midland, MI Return to table of contents
Date: Fri, 15 Mar 2002 09:09:19 -0600 From: Bill Tobler <wctobler at sbcglobal.net> Subject: RE: malt sack volume? Dave Housman said, " I spent $5.80 for 13 (maybe 15) gallon rubbermaid containers and lids at K-Mart....snip" I looked at all the containers at Walmart and K-mart, and in my opinion, they just don't cut it. They are not made well and the lids don't fit very good. I live in South Texas, with lots of humidity and bugs. I didn't want to have to make the choice of wether or not to brew when you open up the grain container and 2 or 3 moths fly out. The gamma seal containers I bought are well made, are air and water tight, and are just the right size to fit on the shelf under my work bench. You get what you pay for. I guess I just didn't want a 6 dollar container. Oh yea, these only come in granite. :>) Bill Tobler Lake Jackson, TX (1129.7, 219.9) Apparent Rennerian Return to table of contents
Date: Fri, 15 Mar 2002 05:57:55 -0800 (PST) From: LJ Vitt <lvitt4 at yahoo.com> Subject: Using pH test paper: How??? plus water chemistry.... In HBD#3890, Daniel tells about his problem with PH papers. >Date: Thu, 14 Mar 2002 10:04:02 -0400 >From: Daniel Chisholm <dmc at nbnet.nb.ca> >Subject: Using pH test paper: How??? plus water chemistry.... >So I finally got some pH test paper, and figured that it might improve >my brewing. It seems like I can't figure out how to get a decent >reading with the stuff (!). Either that or my water chemsistry is >pathological... >I have Precision Labs Inc (of West Chester, OH 45069) test strips, part >no. 4662, for testing pH range 4.6-6.2. On the label inside the bottle >it says "for best results follow closely directions on carton". >Problem >The colour changes from 4.6 to 6.2 are subtle, to say the least. >Approximately a light tan at 4.6 to a medium brown at 6.2. To a guy >who >feels that about sixteen colours is all one really need to get through >life with, and thinks that "taupe" is more likely to be a bird or a >plane than a colour, well you can probably see my problem.... Daniel, i have used the same Precision Labs PH strips. I go by with them. However, I now use a different brand to make it easier. ColorpHast pH 4.0 -7.0 The colors are easier to read. They are more costly, but worth it. You get 100 strips for a $18.00 compared to $2.79 on the label the Precision labs strips vial I have. Actually, I still use the Precision labs strips to see if I am close to the desired PH. Then I use the colorPhast. I got mine at Northern Brewer. You can probably find a store that carries them in your area. Some people go with digital PH meters. Leo Vitt Rochester, MN Return to table of contents
Date: Fri, 15 Mar 2002 09:47:24 -0600 From: Paddock Wood Customer Service <experts at paddockwood.com> Subject: roasted barley Folks have asked about Breiss roasted barley and unpleasant flavours. Breiss uses 6-row malt for this and other specialty malts. http://www.breiss.com/Products/rb.htm Perhaps the increase of husk is the real issue. Because of harsh astringent flavours 6-row Vienna, Munich etc should also not be used. European 2 row malts, which can be used for 100% of the grist The flavour from dark roasted husks in a 6-row roasted barley would be more astringent than that from a 2-row. Readily available Roasted Barley for Stouts: The British 2-row roasted barley should all be good. Beeston's Roasted Barley is certainly very popular with UK stout makers, and our select choice for roasted barley. cheers, Stephen Ross -- "Vitae sine cerevisiis sugant." Paddock Wood Brewing Supplies, Saskatoon, SK, Canada experts at paddockwood.com www.paddockwood.com Return to table of contents
Date: Sat, 16 Mar 2002 9:52:11 -0600 From: "Steve Heffner" <potatopotato at earthlink.net> Subject: 10 gal. cornies Hey now, Does anyone have accurate dimensions for a ten gallon corny? -inside diameter, top and bottom -inside height -corner radii / end shape Also, where these may be available? Thinking about this vessel's possibilities... TIA, Steve La Grange, IL [210.6,262.3] Rn, apparently Return to table of contents
Date: Fri, 15 Mar 2002 11:52:07 -0500 From: "Rich Beecher" <rbeecher at hotmail.com> Subject: Breiss Roasted Barley 15 March Greetings All, The use of Breiss' "Roasted Barley" in stout was remarked on in the last digest. Their website (below) shows that they also make a "Black Barley", which is similar to the "Roasted Barley", but more heavily roasted (500-500L vs. 275-325L). They also make a "Black Malt" (475-525L). I suspect that a combination of the three might give the best results, depending, of course, on one's taste. In fact, their product description for the "Roased Barley" recommends using it in combination with other dark components to obtain the desired color & taste. http://www.breiss.com/products.htm Best Regards, Rich Beecher Martinsburg, WV USA (In Reply To) Date: Thu, 14 Mar 2002 04:46:42 -0800 (PST) From: Lonzo McLaughlin <lonkelm at yahoo.com> Subject: Breiss Roasted Barley in Stout Return to table of contents
Date: Fri, 15 Mar 2002 12:46:36 -0500 From: Todd Goodman <tgoodman at bonedaddy.net> Subject: Re: Grain Storage Brian wrote: > Date: Thu, 14 Mar 2002 09:25:06 -0800 > From: "Brian Schar" <schar at vimedical.com> > Subject: Grain storage > > At your local pet food store, you can get various sizes of a thing called a > Vittles Vault, which comes in a variety of sizes corresponding to big bags > of pet food. It's made of heavy plastic & has a wide screw-on lid that > seats tightly. I store cat food in one, and have never had a problem with > spoilage or insect infestation, even when faced with an ant invasion one > year that got into darn near everything else. I would think you could store > grain in one of these pretty safely. > > Brian Schar > Menlo Park, CA > Rennerian calculator is off-line! Having purchased a large number of these Gamma Lock containers from US Plastics as well as a Vittle's Vault I can say that these are exactly the same thing. However, US Plastics has them for substantially less than the pet stores (Petco in my case). Todd Westford, MA Return to table of contents
Date: Fri, 15 Mar 2002 12:57:48 -0500 From: Brian Levetzow <levetzowbt at comcast.net> Subject: Rennerian Calculator moved A recent post from Brian in Menlo Park, CA, indicated that the Rennerian Calculator was offline. When I was undergoing ISP transition from at home to at comcast, I feared that Comcast may not have their act together, thus threatening the continued hosting of the calculator on my personal pages. A gracious and willing HBD janitor (Pat) answered the call. The "Official" Rennerian Calculator location is now on the HBD web site, http://www.hbd.org, under the HBD FAQ section, 2nd to last entry. I did manage to get a 'mirror' of the calculator up, located at http://mywebpages.comcast.net/levetzowbt/homebrew/rennerian.html Don't go hunting for other beer-related stuff, 'cause there isn't any (yet). Beer me. - -- +++++++++++++++ Brian Levetzow ~ Laurel, MD [425.7, 118.5] Apparent Rennerian Return to table of contents
Date: Fri, 15 Mar 2002 15:33:41 -0500 From: "Steve Alexander" <steve-alexander at worldnet.att.net> Subject: wy3068 AJ deLange writes... >I'm not much of a geneticist but the POF gene which lends the clove >flavor is heterozygotic (is that the right term?) I.E. its a single gene > - not a pair) and thus is lost is succesive uses. [...] I don't have enough practical experience with 3068 to say, but it like most weizen yeast the results are finicky. I've gotten unexpectedly mild 4VG from a batch but later gotten higher levels from the offspring of the same slurry. I'm currently a fan of YKC's weizen yeast. I'm not prepared to challenge AJs assertion - but something sounds wrong about it. If the decarboxylating POF gene was lost so fast and completely it would almost certainly be history. Instead I read that ALL S.cerevisea carry a POF gene but it is not active in most brewing yeast. I'm not enough of a geneticist to suss out how the polypoid yeast and vegetative reproduction would play into the numbers. Before plating out your yeast and regrowing a slurry be sure to check that your wort has enough ferulic acid precursor to 4VG to give the clovey flavor. Raw grains have more ferulic than malt, and wheat has much more than barley. An enzyme active around 43C releases ferulic from malt - so a rest may improve the 4VG level dramatically. More practical than a genetic analysis I think you should look to your yeast harvesting methods too. Many weizen yeast are autolysis prone and crummy flocculators - if some of these traits are closely associated with POF expression then it would be easy to select less POFy yeast. There may also be undocumented environmental conditions that impact expression of the POF gene. I know a pro brewer who claims he can balance the weizen esters and phenolics by varying pitching rates and fermentation temps - he great brewer but I'm a bit skeptical. Oh yeah - those medicinal infection flavors are due to wild yeast decarboxylating cinnamic acid to styrene in a similar chemical maneuver. Maybe George dePiro - master of the weizens will respond.(cc:) -S Return to table of contents
Date: Fri, 15 Mar 2002 18:48:53 -0500 From: "David Craft" <chsyhkr at bellsouth.net> Subject: Beer to style Greetings, I am curious what the judges out there think of when seeing a beer recipe not to style. For instance a Bitter that clocks in at 1.041 when the guidelines call for a maximum SG of 1.038? The slightly stronger beer should taste better and potentially mask some flaws. Do judges in the AHA contest see recipes? Would an ordinary bitter be kicked up to Special Bitter? What about a Bock at 1.060 when it should be 1.068? Not that I am speaking from personal experience. :>) I ask this as I try to formulate recipes for myself that I also might enter............We have to balance what we like with what the guidelines call for. Brewing to the guidelines certainly gets results from I can tell............But then again we have to have a standard to work from. Regards, David B. Craft Battleground Brewers Homebrew Club Crow Hill Brewery and Meadery Greensboro, NC Return to table of contents
Date: Fri, 15 Mar 2002 20:49:18 -0500 From: Al Klein <rukbat at optonline.net> Subject: Using pH test paper: How??? On Fri, 15 Mar 2002 00:10:09 -0500, in rec.crafts.brewing you wrote: Daniel Chisholm said: >Second question: my pH seemed to be stubbornly high for last night's >brew. Untreated water read off the scale high (not surprising). My >mash, made with untreated water, after half an hour also read high off >the scale (I think. Or was it 6.2? Could it be 5.8? Certainly not >lower than that, but it could be anywhere from 5.8 to more than 6.2). >Adding 8 grams of CaCl2 to the mash and stirring valiantly yielded.... >no change. Adding 1/4 tsp 10% phosphoric acid yielded.... no change. >Adding 1 tsp. 88 % lactic acid yielded.... no change. You weren't reusing the same part of the same test strip every time, were you? - --- [Apparent Rennerian 567.7, 95.9] Al - rukbat at optonline dot net Return to table of contents
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