HOMEBREW Digest #3971 Mon 24 June 2002

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  Wort Aeration Techniques ("Bob Sutton")
  HOP FLOWERS JUST IN TWO MONTHS ("santhosh  kumar")
  Oxygen Tanks ("John Misrahi")
  Re: Spoiled Results - Argh! ("Greg Smith")
  The "A Different Recirculating Mash System" has moved (Tony Verhulst)
  Re: force carbonating (Karen & Troy Hager)
  Sanitized water ("Dave Burley")
  Troy's problems (ALABREW Homebrewing Supplies)
  Re: Spoiled Results - Argh! ("Richard J. Zurek")
  Re: How to protect sight tube from heat? ("Gary Smith")
  re: gushing beer = contamination? ("Country Brewer- Penrith")
  conversation between brewshop and customer.....sheesh ("Country Brewer- Penrith")
  Renner's Soft Pretzels & Beer Can Chicken (don Lake)

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---------------------------------------------------------------------- Date: Sat, 22 Jun 2002 00:42:51 -0400 From: "Bob Sutton" <Bob at homebrew.com> Subject: Wort Aeration Techniques Steven Bellner asked about wort aeration. Passing the air through a vodka/water mix will provide little bioburden reduction as most air contaminants will be shrouded within the air bubble passing through your solution. Short of having a HEPA around, I suggest you obtain some sterile cotton balls from your local pharmacy and pack them into the container with the vodka-water mix. You want to create a tortuous path for the air, and maximize its residence time in contact with the alcohol. For optimal disinfection (not sterilization mind you) you should use 70% strength alcohol - a 50-50 mix will be dilute. Even under the best circumstances, this rig will still not approach the level of contaminant removal that HEPA filtration offers. Alternately, you could use bottled O2 without filtration and come out ahead. And finally a word on benchmarking... many homebrewers achieve aeration by splashing the wort as it flows into the fermentor, and/or shaking the carboy/fermentor to dissolve O2 in the wort. And where does this O2 come from... typically air from your kitchen, basement, garage, outdoor deck, or from wherever you brew... au naturel (unfiltered). If you're brewing brash ales and fruited beers, and consuming your brew within 6 months, unfiltered air will suffice. If you are pursuing pilseners, and striving for delicate, complex taste, use a HEPA. Remember... cleanliness is next to godliness.. Bob Fruit Fly Brewhaus Yesterdays' Technology Today Return to table of contents
Date: 22 Jun 2002 10:52:03 -0000 From: "santhosh kumar" <ptsanthosh at rediffmail.com> Subject: HOP FLOWERS JUST IN TWO MONTHS Hi, i am from India.I'd planted two hop rhizomes(cascade, nugget)last April 11.Cascade is very healthy. Surprisngly I saw there are lot of flowers(around 50) on cascade a week ago.I am so anxious about the untimley flowering phenomena.Is it common thing? Pls help me. santhosh Return to table of contents
Date: Sat, 22 Jun 2002 08:48:27 -0700 From: "John Misrahi" <lmoukhin at sprint.ca> Subject: Oxygen Tanks I was reading this yesterday A mechanic friend warns that oxygen tanks used for welding etc.. (available in hardware stores)contain oil and other things you definetely do not want in your wort can anyone else confirm/disprove this? -John- disappointed, if you invest in an air stone and start using oxygen to aerate your wort. You can get small oxygen tanks for less than $10 each at your local hardware store or Home Depot. They will last for 5-10 batches of 5 gallons each. I turn on the tank for about 45 seconds to aerate a 5 gallon batch. I think I read somewhere that it would take Return to table of contents
Date: Sat, 22 Jun 2002 09:08:43 -0400 From: "Greg Smith" <barnbrew at ix.netcom.com> Subject: Re: Spoiled Results - Argh! Petr Otahal wrote: << Bleach on stainless is not a good idea as it will eventually pit, 3% << caustic (NaOH) solution is the best on stainless. If used warm/hot it << doesn't require a long soak but if used cold it is best to leave overnight. << It requires a thorough rinse, as well as the use of safety glasses and << rubber gloves (it is very corrosive to the eye). << << I clean my kegs with it about once every six months with hot 3% caustic, << but fermenters generally get more cruddy than kegs. Thanks for the information, Petr. I intend to follow your suggestion and use a caustic solution. I'll do it between every brew session on the conical. It could very well be the source of my problem. Thanks again, Greg Return to table of contents
Date: Sat, 22 Jun 2002 11:46:38 -0400 From: Tony Verhulst <tony.verhulst at hp.com> Subject: The "A Different Recirculating Mash System" has moved The broadband internet siren has called and I have answered. The "A Different Recirculating Mash System", formerly at http://www.world.std.com/~verhulst/RIMS/rims.htm is now at http://home.attbi.com/~verhulst/RIMS/rims.htm. Tony V. Return to table of contents
Date: Sat, 22 Jun 2002 09:29:13 -0700 From: Karen & Troy Hager <thager at smcoe.k12.ca.us> Subject: Re: force carbonating Many people suggested carbonating water to see if it had off flavors as well. I did this - carbon filtered two 2-liters bottles of water- carbonated one with 30 psi CO2 and lots of shaking. After about 5 hours in the fridge, I sampled them both. The carbonated one had a very sharp bite to it. It was not round or smooth in the least but sharp and harsh tasting especially at the end. At the end it dried out the tongue and left a slightly harsh, minerally-salty, bitterness on the tongue after swallowing. The most significant is the drying out at the end. This is exactly what I taste in my beer - especially at the end - it dries out the tongue, and leaves a bitter, harsh, somewhat sour around the edges of the tongue that lingers for a while. Now, I know that others have said that CO2, especially at high levels will give a sharp bite in the flavor - I just don't know if what I am tasting is normal. Also, as I have said, the beers I bottled with a counter pressure filler from the same keg have mellowed out a lot and that harsh bite has diminished significantly. There is a huge difference between the freshly carbonated beer and the beer that has sat for a week or more. Thanks for the input, Troy Return to table of contents
Date: Sat, 22 Jun 2002 15:41:16 -0400 From: "Dave Burley" <Dave_Burley at charter.net> Subject: Sanitized water Brewsters: Just so there is no misunderstanding. In a personal e-mail Troy thought I meant by "sanitized water" that I was suggesting adding Star-San or other sanitizer to the water when clearing a keg of air. Nope! I usually add cooled boiled water to the keg, but from time to time I have used RO water and even tap water without any real negative effect. Definitely do not add Star San or orther sterilizer as not all of the water is cleared when you push it out with CO2. Keep on Brewin' Dave Burley Anderson, SC Smiling Faces, Beautiful Places Return to table of contents
Date: Sat, 22 Jun 2002 16:15:12 -0500 From: ALABREW Homebrewing Supplies <homebrew at alabrew.com> Subject: Troy's problems Troy is having problems with a beer he has made and thinks that it might be his regulator and co2 tank. Troy might try to force carbonate a keg full of water to see if there are any off flavors/aromas. - -- Kim and Sun Ae Thomson ALABREW Homebrewing Supplies 8916a Parkway East Birmingham, AL 35206 (205) 833-1716 http://www.alabrew.com mailto: homebrew at alabrew.com Return to table of contents
Date: Sun, 23 Jun 2002 08:38:47 -0500 From: "Richard J. Zurek" <zbrau at ix.netcom.com> Subject: Re: Spoiled Results - Argh! I was thinking about this problem and now a mystery is solved for me. I had a similar experience. I did a stupid brewer trick. Only once did I have a batch of beer oxidize in my corny keg. I that I think back on it I did not have problems with the beer out poppet valve leaking. Duhh! There is air in the long dip tube that needs to be remove. I will add letting the air out of the long dip tube to my standard procedure. I don't know if this is the source of our problem but it did solve a mystery for me. I love this digest. Rich Zurek Carpentersville IL USA Return to table of contents
Date: Sun, 23 Jun 2002 13:52:12 -0500 From: "Gary Smith" <mandolinist at interlync.com> Subject: Re: How to protect sight tube from heat? > Gary, > The thermometer should not be affected by the > temperature. As to your sight tube, it depends on the > material. You mentioned "rubber" but your tube is more > likely made from PVC or polyurethane. Several > homebrewers have made shields by using a length of > stiff tubing, cutting out a long window with grinder. > You could also attach a metal shield below the sight > tube. Or you could upgrade to teflon tubing - FEP is > translucent, available in all of the popular > diameters, is rated up to 400 deg F. McMaster-Carr > http://www.mcmaster.com/ > carries all of these. Hi, The sight tube itself is glass. The gasket between the glass tube and the metal body attached to the bottom of the keg is the rubber I'm thinking of. I was thinking it might be worth going to a junk yard & picking up some of the orange high temp rubber tubing attached to a turbo unit in some car & then cutting that to be a gasket. The only thing concerning me with that is perhaps that material is in some way toxic & though the contact with liquid would be minimal at worst, it might not be a good idea. I suppose another part of the heat concern is to minimize the possibility of burning myself if the heat comes up with great intensity from the burner. I felt the outside of the keg after a short period of boiling and the heat from the sight glass fixture was impressive. Thanks for the input, Gary Return to table of contents
Date: Mon, 24 Jun 2002 10:40:28 +1000 From: "Country Brewer- Penrith" <youre_my_valentine at bigpond.com> Subject: re: gushing beer = contamination? > >> Date: Fri, 21 Jun 2002 12:50:22 -0700 (PDT) > > From: Rama Roberts <rama at eng.sun.com> > > Subject: gushing beer = contamination? > > > > A porter I bottled a bit more than 3 weeks ago has begun to gush > > out foam when I uncap them now, it seemed to be getting more and more > > violent with time- not sure if its topped out yet. > > > Questions: > > 1. should I be concerned with exploding bottles, if so, what's the easiest > > remedy if any? Release a bit of gas then immediately recap? > > I generally find easing the cap and releasing excess gass is the ideal > solution. > > > 2. What's the most likely culprit? The enzyme addition causing over > > priming by allowing the beer to continue to ferment, contamination of > > some sort, something else? > > I ave found that the amylase that we have supplied here (which is actually > amg 1000 bg but im sure that the others will have similar effects.) takes a > FG down to 1.004 or below irrespective of the dextrin level of the wort if > the og is less than 1.060 in about 90 percent of cases. It will Also > continue to break down the less fermentable sugars very slowly over quite a > long period of time > > > > Rama Roberts > > confused in California > > > > Hope this helps, > > Karl Valentine, Manager. > The Country Brewer - Penrith > 560 High St, > Penrith, NSW, 2750. > (02) 4731 5444 > rainman at countrybrewer.com.au > www.countrybrewer.com > > Drink beer, the custom of the land! Beer he drank, seven goblets. His spirit > was loosened, he became hilarious. His heart became glad and his face > shone. --From Epic of Gilgamesh, 3rd century B.C. > > > Return to table of contents
Date: Mon, 24 Jun 2002 10:46:38 +1000 From: "Country Brewer- Penrith" <youre_my_valentine at bigpond.com> Subject: conversation between brewshop and customer.....sheesh Customer:Its about that beer I bought the other day....Its been a week and the SG is still at 1.040... Karl: Thats a little unusual, did the airlock bubble at all? Customer: yes but not much. Karl: how much water did you put in? Customer: I made it up to 22.5 litres. Karl: Sounds like the yeast may not have worked. Customer: Whats yeast? Karl:the white sachet on top of the can under the cap. Customer: am I supposed to put that into the beer? Karl: Yes, Youre supposed to sprinkle it on top of the beer when youre mixing it up. Customer: oh...I thought it was one of those moisture things.....should I put it in now? Karl: Yes. Customer: ok thanks [customer hangs up] [Customer rings back 5 minutes later] Customer: am I supposed to open the sachet or do I throw it in whole. Karl; probably best to open the sachet first. Customer: oh ok thanks...... Karl Valentine, Manager. The Country Brewer - Penrith 560 High St, Penrith, NSW, 2750. (02) 4731 5444 rainman at countrybrewer.com.au www.countrybrewer.com For art to exist, for any sort of aesthetic activity to exist, a certain physiological precondition is indispensable: intoxication. --Friedrich Nietzsche, famous German troublemaker (1844-1900) Return to table of contents
Date: Sun, 23 Jun 2002 22:03:05 -0400 From: don Lake <dlake at gdi.net> Subject: Renner's Soft Pretzels & Beer Can Chicken Sunday was a fun-day for food in our household. The kids and I made our second attempt at Jeff Renner's German Soft Pretzel recipe. We all had a fun time making the and again the pretzels tasted terrific. We made the both original recipe and a sugar-cinnamon version. We still, however, can't make them big and pretty like they do at the mall at Auntie Anne's. Jeff, what do I do? Do I have to apply for a part-time job at the mall to get some technique? After the Beer-can Chicken thread, I went ahead and bought "The Complete Illustrated book of Barbecue Techniques and Recipes" by Steven Raichen. Just to be safe I also purchased the "Beer-Can Chicken and 74 other Offbeat Recipes for the Grill" by the same author. I found mine at Borders but they also have it a Amazon.com. First let me tell you that I made the Beer-can chicken recipe and it was truly was the best chicken I ever eaten. This opinion was also voiced my wife, but remarkably also by my father, who's had a 46-year contempt for most "yard bird". It was extrordinarily moist and tasty. I highly advise everyone to buy the first book as soon as you can drive to your favorite bookstore. It's a total "how-to" encyclopedia of grilling with outstanding photos. It takes you from basic barbecue technique to grilling a prime rib to spit roasting an entire pig. I can't say enough great things about book. For those interested in the pretzel recipe , Jeff Renner's original recipe was posted on hbd on Sept 28, 2001 http://hbd.org/hbd/archive/3747.html#3747-11 Don Lake Orlando, FL Return to table of contents
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