HOMEBREW Digest #3927 Mon 29 April 2002

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  Hot Break Removal ("R. Schaffer-Neitz")
  AHA board ("Pete Calinski")
  Re: Hot Break Removal (Jeff Renner)
  Re; Hot Break Removal ("Bill Frazier")
  Hops Brewpubs ("Mike Brennan")
  A sour taste developing in beer with Munich malt  And how homebewing has changed (Gary M Chumney)
  Barley Wine ("John Gubbins")
  Defining legal 'Alcohol in Beer' definitions (Bob Sheck)

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---------------------------------------------------------------------- Date: Sat, 27 Apr 2002 07:01:28 -0400 From: "R. Schaffer-Neitz" <rschaff at ptd.net> Subject: Hot Break Removal Warren Widmayer asks re: hot break removal. I only have one data point so far, but was so impressed that I had to put in my .02. I recently installed one of Zymie's Bazooka screens (no affiliation, etc.) on my Sankey brewpot. I brewed a batch of Scottish 80 shilling which is now in the bottles carbonating. I used only 1 oz leaf hops (cascade in a Scottish ale... I don't know what I was thinking. That's what I get for slavishly following a recipe. I can taste the citrus in the green beer, but it's still not bad. Next time, fuggles or EKG). Anyway, when I ran the cooled wort out of the boil pot, I was amazed at the clarity of the stuff. It was like nothing I'd seen in my (admittedly brief compared to some) homebrewing career. The leaf hops and screen appear to form a remarkably effective trub filter. When I racked out of the primary, the only thing left was a cake of what appeared to be more or less pure yeast. No other gunk discernable. As I said, only one data point, but I was impressed. Cheers, Bob Schaffer-Neitz Northumberland, PA 375, 102.6 (apparent) Return to table of contents
Date: Sat, 27 Apr 2002 10:03:14 -0400 From: "Pete Calinski" <pjcalinski at adelphia.net> Subject: AHA board So, how many of the candidates read the HBD? This is a test, if you are a candidate and see this, how about a post to the HBD saying so. (Jeff Renner, no need to reply.) I believe I would tend to favor candidates that at least read the HBD because they might be more "in tune" with current brewing concerns. Regular readers, please don't alert candidates that are non-regulars to this post. 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: Sat, 27 Apr 2002 11:00:35 -0400 From: Jeff Renner <JeffRenner at comcast.net> Subject: Re: Hot Break Removal Warren Widmayer <widmayer at chartermi.net> writes from Chelsea, Michigan (which he describes as "slightly off center," being about ten miles west) >I use a false bottom in >my brew kettle and a ball valve spigot that pulls from a drain >beneath it and tend to use whole hops. I have not been doing >anything special to remove trub other than draining through the hop >bed after cooling the wort using my immersion chiller. ... My >question is, are there additional steps I should take to remove >more of the solids from the wort during or before the drain into the >primary fermenter? I have much the same setup, and what I do is use my pump to recirculate during chilling. This clarifies the wort of hot break quite well. I get very little trub in my fermenter - only a bit which I attribute to to fine cold break. Then, after the temperature drops below about 80F, I crack open the hose fitting at the outlet so it pulls a stream of bubbles into the pump, which beats them into very fine bubbles and maximizes the )2 dissolving. Then when I reach fermentation temperature (~65-68F for ales, 48-50F for lagers), I pitch the yeast and continue to recirculate for another hour if I have the time. I don't think any further removal of break material is occurring here, but I believe the yeast is getting an hour of O2, which it utilizes. I think A. J. reported an experiment in which yeast removed O2 from saturation to near zero in something like 12 minutes, so I figure these guys are sucking it up and probably reproducing a time or two as well. Then I run the wort into my fermenter. This procedure gets me nearly clear wort (a bit of haze from cold break) and really healthy ferments. I get greater attenuation since adding this oxygenation to my procedure. BTW, this is just outside air - no filtered or anything. Just what's in my garage winter or summer. Maybe I'm just lucky. Of course, this means you need a pump, but I like to use it for recirculating my wort when I step it up in a step mash using propane heat. Hope this helps. Jeff - -- ***Please note my new address*** Jeff Renner in Ann Arbor, Michigan USA, JeffRenner at comcast.net "One never knows, do one?" Fats Waller, American Musician, 1904-1943 Return to table of contents
Date: Fri, 26 Apr 2002 09:34:20 -0500 From: "Bill Frazier" <billfrazier at worldnet.att.net> Subject: Re; Hot Break Removal Warren Widmayer boils in a kettle with a false bottom, uses whole leaf hops, cools with an immersion chiller and still has lots of trub in his primary fermenter. Warren-I do exactly the same as you. However, I include a step between cooling and fermenting that you might want to try. I drain cool wort from the kettle into a large carboy. I aerate the wort by rocking this carboy for about 4 minutes. Then I let the wort settle for NLT one hour and usually for 6 hours. In this time 3/4 to one inch of trub will settle to the bottom of the carboy. This is cold break material. You can see it start forming shortly after the wort is in the settling carboy. After settling I pump clear wort to the fermenter and pitch the yeast. The cold break settling is dramatic in winter when my cooling water is about 45F. Not such a big thing in summer with cooling water about 60F. If I brew a lager I settle in a chest freezer and don't pitch yeast until the next morning when the wort temp has fallen to about 50F. The wort pumped over for fermentation is essentially clear using this method. Still, once fermentation takes over you will see material swirling and floating in the fermentation carboys. This is the yeast and is completely normal. Best regards, Bill Frazier Olathe, Kansas Return to table of contents
Date: Sat, 27 Apr 2002 18:37:16 -0500 From: "Mike Brennan" <brewdude at tampabay.rr.com> Subject: Hops Brewpubs My two cents is they are the Bennigans with a beer boiler. I had to get real close to the brewing equipment to see if it was real or maybe just wall paper. And Yes! They serve their beer in frozen mugs, what does that tell you. My take is none of their brews are very distinctive. In summary, its better than the regular Florida bring your own spitoon tavern, but not really worth going out of your way for. Return to table of contents
Date: Sun, 28 Apr 2002 07:39:12 -0400 From: Gary M Chumney <garychumney at juno.com> Subject: A sour taste developing in beer with Munich malt And how homebewing has changed I have developed a sour taste in two different beers that contain a high portion of Munich malt. The beers are a weizenbock and Oktoberfest. The problem has developed since the beer has been placed in the keg. It seems that the sourness is noticeable at the back of the tongue and attaches itself to the caramel flavor of these two beers. The two beers were kegged on different weeks. Each tasted good at the time of placing in the keg, the samples were first runnings out of an auto siphon or out of the drain of the carboy cap. Sanitation was the room were sprayed with lysol spray then the work area with alcohol spray. The transfer hoses with star san and anything else with iodophor. The kegs were given a short cleaning with a caustic solution and then rinsed with clean water soaked with PBW over night with the liquid tube having PBW forced into it with CO2, Then before the transfer of beer into the keg the PBW is drained and filled with star san and flushed the tubes with this solution. Just before the green beer is transferred I drain the solution from the keg purge the tubes with CO2. Leaving the CO2 in the keg I boil the lid with the rubber O ring while the transfer is taking place. Presently I have other Kegs of beer that are older in the keg without this latent flavor profile shift. actually the Munich malt is from two different suppliers as I support the different home brew shops in my community. So this is a real problem to me as I like good Oktoberfest and weizenbock. When I first found out about home brewed beer I was not even old enough to shave. One of my Uncles brought some back from a picnic with his family. It was the old style of a can of Blue Ribbon Extract and five pounds of sugar. It was cold and wet on a hot summer day and never been exposed to any alcohol before it was interesting to say the least. Then in my teenage years I helped make some of these old style home brews the man I helped actually boiled the wort with an ounce of brick hops. As I went off to college I tried to make rasin jack wine and some of these home brewed beers. Needless to say it was a short experiment as most of it turn out to be a cheap source of alcohol and not very drinkable. I should state that I have seen the home brewing scene change from the early days when it was a source of cheap alcohol for some low income areas and students. The next change was the flavor changes for the blue collar workers with some degree of higher education and experience of traveling out into the world and tasting some of the other beers rather than the American mega lagers. these were with a larger selection of kits and a limited supply of hops and grains. Today it seems that the home brew beer world is being taken over with everyone having a degree in engineering or a doctor or something. The types of kits, malts, grains, hops and yeast are hard to comprehend at times. The information is greater than ever before ND the brewing science is being exposed to where a home brewer is as professional as many of the master brewers were only ten to fifteen years ago. Needless to say at time I think that it might actually scare some of the new brewers off from brewing beer. This is for Jeff Renner, I have been brewing a version of the CAP since about 1982 and it used rice instead of corn. I have made both styles and they are a great deal of flavor differences in them. I love them both. Also, off digest I would like to get on the distillers list. One last request, please, don't flame Comcast cable to much for the Internet problems; at home was part of excite network that went belly up. Gary Chumney Working in Knoxville, TN for Comcast Cable Upgrade Team Return to table of contents
Date: Sun, 28 Apr 2002 19:32:57 -0600 From: "John Gubbins" <n0vse at idcomm.com> Subject: Barley Wine Well, I bottled the Barley Wine that I talked about last week. I used corn sugar. Of course I had to taste it. It has a very strong fruity flavor with a more than a hint of cloves. I used the White Labs High Gravity yeast. What causes this clove flavor? I know it has to do with the yeast, but I don't know why. Can anybody explain it? Also a bit of that flavor goes a long way. Will it attenuate? Thanks, John Gubbins (apparent Rennerian 1117,265.5) Littleton, Co.... - --- Outgoing mail is certified Virus Free. Checked by AVG anti-virus system (http://www.grisoft.com). Version: 6.0.351 / Virus Database: 197 - Release Date: 4/19/2002 Return to table of contents
Date: Sun, 28 Apr 2002 23:42:47 -0400 From: Bob Sheck <bsheck at skantech.net> Subject: Defining legal 'Alcohol in Beer' definitions Probably one of the best things we can do as a collective, is define what we would like to see as a universal alcohol description for beers as defined by state ABC legislation. If we can hammer out a workable set of limits or standards, then we can work to get all of our state legislatures in line to adopt them. Some of us have already been doing great work behind the scenes. We need to agree on some universal definitions and work to those ends. I will be willing to be the lead on this if the collective is willing to forward their thoughts or ideas by private email to me. Or someone else, if they should volunteer. . . Bob Sheck // DEA - Down East Alers - Greenville, NC bsheck at skantech.net // [583.2,140.6] Apparent Rennerian Home Brewing since 1993 // bsheck at skantech.net // Return to table of contents
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