HOMEBREW Digest #3999 Fri 26 July 2002

[Prev HBD] [Index] [Next HBD] [Back]

		Digest Janitor: janitor@hbd.org


          Northern  Brewer, Ltd. Home Brew Supplies
        http://www.northernbrewer.com  1-800-681-2739

    Support those who support you! Visit our sponsor's site!
********** Also visit http://hbd.org/hbdsponsors.html *********

  Re: Ball lock leaks ("Kent Fletcher")
  Looking for a favourite Marzen recipe ("Parker Dutro")
  AHA Club Only Competitions ("Rogers, Mike")
  Yield/Color Table ("Shawn E Lupold, Ph.D")
  Strong back, weak mind, loves lifting ("Dewalt, Scott")
  re: ball lock kegs (Ed Jones)
  RE: Ball lock Kegs, cleaning thereof ("Steven Parfitt")
  I think the pump is dead, Jim (Ed Jones)
  Plastic, Sanitation and Conservation (JE)" <steinbrunnerje at dow.com>
  Re:  plastic vs glass debate ("Joel Plutchak")
  Re: Pike's "Naughty Nellie" (Jeff Renner)
  Re: Beer Road Trip ("Terry L. Wilmoth")
  re: What's in your Fridge? Beer snacks ("TED MAJOR")
  Dry Ice Contaminants ("John Gubbins")
  Re: What's in your fridge (beer snacks) (R.A.)" <rbarrett at ford.com>
  How can I tell if my nose is working? ("macher2")
  RE: fermenting in an engine block (Svlnroozls)
  RE: more plastic mythology (Brian Lundeen)
  RE: Ahem, Mssrs Scime and Avis! (Brian Lundeen)
  A hearty thanks (walcin1)
  Lager/beer fridge ("chris eidson")
  Cold vs. Warm commercial beer (Wil)
  re: propane (CCG6 FIWC)" <haywoodk at ccg6.navy.mil>
  More Pretzel stuff (Bill Tobler)
  RE: NW road trip (Kevin Crouch)
  Scotmalt anyone? (eevans)
  Bad Malt Extract? - Sanitizer (Victor.E.Franklin)
  RE: NW weather (Kevin Crouch)
  Oud Bruin Questions ("David Craft")

* * Show your HBD pride! Wear an HBD Badge! * http://hbd.org/cgi-bin/shopping * * 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. HAVING TROUBLE posting, subscribing or unsusubscribing? See the HBD FAQ at http://hbd.org. 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 or read the HBD FAQ at http://hbd.org. JANITOR on duty: Pat Babcock and Karl Lutzen (janitor@hbd.org)
---------------------------------------------------------------------- Date: Thu, 25 Jul 2002 01:49:46 -0700 From: "Kent Fletcher" <kfletcher at socal.rr.com> Subject: Re: Ball lock leaks In Digest 3998, Dave Holt said: >While on ball locks, all that I own leak on the CO2 side with the tank >attached. I use quick disconnects. I have tried replacing the outer >o-rings, thicker ones, keg lube, none of these have worked. The only thing >left is replacing the poppets or go to a different type of connection. >Anyone else had this problem and have suggestions?" Dave, pardon an obvious question, but do they leak WITHOUT the tank attached? If not, the leak is in your CO2 setup. Most likely suspect is the hose connection at the QD. Had this problem myself, lost 5 lbs of CO2 in the cooler. Tighten that flare connection! You can also get flare seals. Less likely is the hose itself, or the connection at the regulator. Remote possibility is the pop-off on the regulator itself. Grab that 9/16 wrench and cinch down that flare, dude! Kent Fletcher brewing in So Cal Return to table of contents
Date: Thu, 25 Jul 2002 01:51:38 -0700 From: "Parker Dutro" <ezekiel128 at edwardwadsworth.com> Subject: Looking for a favourite Marzen recipe To any and all of the collective, With the addition of a temperature controlled fermentation chamber, my brew partner and I are eager to do some lagering. October is right around the corner, so we will be making an Oktoberfest. Because I am certain all here are good people, I was hoping I could squeeze a personal recipe out of a couple of y'all. Something you brew and love, a friends recipe that is tasty. I have a generic Marzen recipe, but I love the more complex beers and I know someone out there has got a winner. Thanks in advance, even for just thinking about sharing a recipe. It goes above and beyond T.C.O.D. Parker Dutro, Portland, OR "Excuse me doctor, but I think I know a little something about medicine!" -Homer Simpson Return to table of contents
Date: Thu, 25 Jul 2002 08:12:57 -0400 From: "Rogers, Mike" <mike.rogers at eds.com> Subject: AHA Club Only Competitions What gives with the May competition? One of our club members submitted his entries and hasn't received feedback. They haven't even cashed the check... He has corresponded via Email, but no details have been given. The AHA should add guidelines associated with the turnaround of the results. This is getting out of control. Anyone else experienced similar concerns? How's 2-6 weeks for a guideline? Mike Rogers Cass River Homebrewers - Mid Michigan www.hbd.org/cassriverhomebrewers mailto:mike01_rogers at yahoo.com Return to table of contents
Date: Thu, 25 Jul 2002 08:41:08 -0400 From: "Shawn E Lupold, Ph.D" <lupolds at jhmi.edu> Subject: Yield/Color Table Does anyone know where I can get a table listing common grain yield(pts)and color(L). I know that Promash has an extended list, but I need something that I can import/cut and paste into Excel. I've got a nice spreadsheet that's quick and easy to use and I need this data to finish it. Thanks for your help, Shawn Return to table of contents
Date: Thu, 25 Jul 2002 07:19:25 -0500 From: "Dewalt, Scott" <Scott.Dewalt at st-systems.com> Subject: Strong back, weak mind, loves lifting Larry Bristol wrote: "Eureka! Here is the perfect solution to the problem! Locate some younger, less experienced, but enthusiastic brewers in your area. [Read: strong backs, weak minds. Gosh, I hope my guys are not reading this!]" For those that don't know Larry, he's an awfully nice guy who has a great brewing setup. His brewery is an out-house (really! It has a toilet in it!). He also has a large beer dispensing frig. It's not uncommon for Larry to have five types of oxidized homebrew on tap whilst brewing another batch. To take the thread through 180 degrees, I'd suggest those of you out there like me who are "less experienced, but enthusiastic brewers", find some- one with more experience and drink their beer, err, learn from them. I'll admit to learning a great deal from the HBD and brewing in the shadow of Larry. Scott DeWalt http://www.texanbrew.com/ AR=[mind's too weak to figure this out] Return to table of contents
Date: Thu, 25 Jul 2002 08:55:56 -0400 (EDT) From: Ed Jones <ejones at ironacres.com> Subject: re: ball lock kegs Dave Wrote: "While on ball locks, all that I own leak on the CO2 side with the tank attached. I use quick disconnects. I have tried replacing the outer o-rings, thicker ones, keg lube, none of these have worked. The only thing left is replacing the poppets or go to a different type of connection. Anyone else had this problem and have suggestions?" What I've noticed is that once I pressurize the keg for the first time after cleaning and filling, the gas poppet will leak a little, even with 30 pounds of pressure to seat everything. When that happens, I'll place a small rag over the gas in post and use a small screwdriver to very quickly push and release the poppet. The pressure in the tank will *snap* it into place rather nicely. Sometimes that happens on the liquid side, but not very often. - -- Ed Jones - Columbus, Ohio U.S.A - [163.8, 159.4] [B, D] Rennerian "When I was sufficiently recovered to be permitted to take nourishment, I felt the most extraordinary desire for a glass of Guinness...I am confident that it contributed more than anything else to my recovery." - written by a wounded officer after Battle of Waterloo, 1815 Return to table of contents
Date: Thu, 25 Jul 2002 08:54:32 -0400 From: "Steven Parfitt" <the_gimp98 at hotmail.com> Subject: RE: Ball lock Kegs, cleaning thereof Kent Fletcher responded to Dave Holt WRT purchasing kegs; >Dave, >I have purchased 7 ball lock cornies from RCB over the >last year or so. They have all held pressure and not >been really beat up looking, though you will have to >remove those pesky, sticky, "Propery of Pepsi" type >labels. ....snip.... A heat gun, or hair dryer on high will soften the glue holding the labels. After removing the plastic label, I use paint stripper to remove the glue, and scrub the entire SS Keg (outside only) with an SOS pad and rinse with hot water. Kegs come out clean and sparkley. Steven, -75 XLCH- Ironhead Nano-Brewery http://thegimp.8k.com Johnson City, TN [422.7, 169.2] Rennerian "Fools you are... who say you like to learn from your mistakes.... I prefer to learn from the mistakes of others and avoid the cost of my own." Otto von Bismarck Return to table of contents
Date: Thu, 25 Jul 2002 08:52:57 -0400 (EDT) From: Ed Jones <ejones at ironacres.com> Subject: I think the pump is dead, Jim Sometimes you have to learn lessons the hard way, and I have most certainly done that. I was using a ceiling fan motor speed control to control the speed of my mag-drive pump even though I've read a million times here on the HBD to never do that. Now I realize that some of you will still continue to use speed controls on your pumps, but heed my lesson and controlleth thine pump with valve! Anyway, so it now seems that the pump motor will only turn with some assistance to get it started, and only then while it's cold. I plan to purchase a new pump for my brew stand, but how hard would it be to repair the one I have? I would like to use it as a cleaning pump to push pbw and sanitizer around my system and kegs? It's a Little Giant pump if that helps. Thanks, Ed - -- Ed Jones - Columbus, Ohio U.S.A - [163.8, 159.4] [B, D] Rennerian "When I was sufficiently recovered to be permitted to take nourishment, I felt the most extraordinary desire for a glass of Guinness...I am confident that it contributed more than anything else to my recovery." - written by a wounded officer after Battle of Waterloo, 1815 Return to table of contents
Date: Thu, 25 Jul 2002 08:04:49 -0500 From: "Steinbrunner, Jim (JE)" <steinbrunnerje at dow.com> Subject: Plastic, Sanitation and Conservation Two recent threads combined into one post - sanitizing plastic and minimizing impact of sanitizer use. I don't recall the source for this program, but it works well for me. I use a plastic primary and bottling bucket, with a glass carboy secondary. Some time ago, I made 7 gallons of iodophor solution in my primary, popped on the cover and let it sit overnight. At the start of my brew day, I racked the sanitizer to my carboy and capped it, saving the extra gallon or two in plastic jugs for small sanitizing needs during the boil and ferment. When primary was done, I racked the sanitizer from carboy to bottling bucket and capped it. On bottling day, I racked the sanitizer from bottling bucket back to clean primary bucket, topped off with a little more iodophor and water to fill it, popped the lid on and put it away. Next brewing day (weeks or months afterward) I racked the sanitizer back into the carboy, etc. I've now gone through several brewing cycles with the same solution and I am very pleased with this program. Plenty of contact time for sanitizing the fermenters, it also sanitizes my racking equipment (LOVE my Auto-Siphon! NAYY...), and it takes very little time, water and iodophor. I should look into the iodophor test strips to make sure that I'm in the right concentration range when I top off my solution. Sanitize, no-rinse, repeat! Jim Steinbrunner Midland, MI Return to table of contents
Date: Thu, 25 Jul 2002 13:25:24 +0000 From: "Joel Plutchak" <plutchak at hotmail.com> Subject: Re: plastic vs glass debate In HBD #xxxx, "dave holt" <brewdave at hotmail.com> wrote: >Got to join the fermenter debate. In the early years of brewing, I used >plastic fermenters and bleach as a sanitizer. Why, because that was how I >was taught. In competitions, every judge commented that my beer had bleach >residue in the flavor profile. I believe it was described as chlorophenol. Another data point-- I too brewed a lot of chlorophenolic beer in my early days. When I started filtering my water to remove chlorine my beer improved greatly. I still used plastic primaries and bleach to sanitize, and have never had a judge get chlorophenols from my beer since ~1995. Plastic isn't a problem in my brewery. I *have* primaried in glass. Big pain in the nether regions IMO what with cleaning, lugging, etc. If I had a spare engine block I'd give it a try, but until my trusty '72 Gremlin (orange, with Levi(TM) interior) dies I'll stick with plastic primary. Incidentally, I use one of those wider/squatter semi-translucent (the librarians and grammaticians will have a field day with that term) stiffer-plastic fermenters that seem to be made specifically for brewing. Maybe they're better for brewing than those tall all-but-opaque softer plastic buckets I see around a lot. Joel Plutchak Brewing in East-Central Illinois with one word: plastics Return to table of contents
Date: Thu, 25 Jul 2002 09:27:38 -0400 From: Jeff Renner <JeffRenner at comcast.net> Subject: Re: Pike's "Naughty Nellie" Ed Evans <eevans at moscow.com> asks about Pike's "Naughty Nellie" For additional details, check out http://www.merchantduvin.com/pages/3_pike_brewing/ref_chart.html It has malt and hop varieties, OG (1.048), bitterness (22), color (gold) and description. While your guess of Vienna malt might make a good beer, looks like they use pale, Munich and Belgian aromatic. There is a bit of a tradition in England of naming strong milds after women. I suspect this was in emulation of the legendary Sarah Hughes Ruby Mild (even stronger at 1.058). It could be the inspiration of this name. Good luck in cloning this. Jeff - -- 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: Thu, 25 Jul 2002 09:45:23 -0400 From: "Terry L. Wilmoth" <tbear6 at fuse.net> Subject: Re: Beer Road Trip Date: Wed, 24 Jul 2002 07:49:19 -0500 From: "Bates, Floyd SEPCO" <floyd.bates at shell.com> Subject: Beer Road Trip On Wed, 24 Jul Floyd Bates wrote: All: I am planning a 7-10 day trip to test my body's limitations at alcohol excretion. I will be flying to Seattle and ultimately ending up in Portland. Can you help me plan my trip by providing me with a list of breweries/brewpubs that I should visit as I head south? I can do my own homework if you can provide a brewery name and town. Thanks in advance. Floyd: Two musts in Portland: 1) Bridgeport Brewing. If you visit only one brewery in Portland, make it Bridgeport. 2) The Horse Brass Pub - the local outlet for Full Sail Brewing (Full Sail is located in Hood River, OR in the Columbia River Gorge about an hour's drive east of Portland well worth the drive, but if you can't, go to the Horse Brass, better yet, do both) Bridgeport is beer Nirvana, Full Sail is damn close IMHO. Terry Wilmoth, Burlington, KY (lived in the Portland area once upon a time) Return to table of contents
Date: Thu, 25 Jul 2002 09:56:50 -0400 From: "TED MAJOR" <tidmarsh at charter.net> Subject: re: What's in your Fridge? Beer snacks Jim asks about beer snacks-- My favorite these days is edamame--that's Japanese for soy beans (though I tend to tell my in-laws here in Alabama that they're Japanese boiled peanuts). A couple of grocery stores here have them in the frozen section. Drop them in boiling water for a couple of minutes, cool under running water, and toss them with some coarse salt (I use Brittany sea salt when I'm feeling extravagant). The flavor is a bit like peanuts, and like peanuts, they're a shell & eat interactive snack. Tidmarsh Major Birmingham, Ala. Return to table of contents
Date: Thu, 25 Jul 2002 08:04:38 -0600 From: "John Gubbins" <n0vse at idcomm.com> Subject: Dry Ice Contaminants I would counsel against using dry ice to cool your wort. Dry ice is not pure CO2. It has processing aids such as propylene glycol in it. This is used so the ice cakes together. We use a lot of ice at work and the amount of glycol is extremely variable. Sometimes it is undetectable but other times it is literally oozing with the stuff. Before I had a CO2 system I'd put a bucket containing dry ice and water above my bottling bucket or secondary fermenter so that the CO2 flowed into the vessel creating an oxygen barrier. This little trick works well and none of the glycol gets into the beer. The other thing you don't want to do is try to cool bottles in dry ice. They will violently explode. John Gubbins Littleton, Co Return to table of contents
Date: Thu, 25 Jul 2002 10:04:03 -0400 From: "Barrett, Bob (R.A.)" <rbarrett at ford.com> Subject: Re: What's in your fridge (beer snacks) Home made hummus. My wife makes the kind with roasted garlic and the kind with roasted red peppers. They go great with the beers there too. Leopold Brothers Red Lager, Bell's Java Stout, Yellowstone Valley Brewing Company's Black Widow Stout, Goose Island Pils and IPA, and Dark Horse Brewing Company's Belgian Amber Ale. In the serving freezer there are kegs of homebrew. Big Brew Cream Ale, American IPA, English Barleywine #2 and a little home made ginger ale for Boston coolers. This week we will add two kegs of pilsner and a keg of dunkelweizen. Finally getting back to normal after the graduation party cleaned us out of homebrew. Brewing pale ale on Monday. Man, I love this hobby!!!! We make the beer with drink!!! Bob Barrett Ann Arbor, Michigan (2.8, 103.6) rennerian Return to table of contents
Date: Thu, 25 Jul 2002 10:26:22 -0400 From: "macher2" <macher2 at attbi.com> Subject: How can I tell if my nose is working? Hi everyone! I am serious about this one, really... Over the years I have concluded and accepted that my nose is sub standard. I really enjoy the different tastes of beers around the world, but simply do not get any anything out of a "swirl and sniff" before taking a sip. I can smell things...the nose is not totally defective or anything like that...maybe normal even...but I don't tend to use it to check things out, like a new spice or different dish. My first tendency would be to take a small taste, while I have noticed that others will be more likely to want to take a sniff, when I tend to want to stick my finger in. What am I trying to ask? I suppose the question is simply, is there something I can do to somehow measure how bad my nose really is? I mean from the brewing/beer evaluation perspective. It does work...perhaps I even perceive smells sometimes that others do not... Is there a nose calibration kit available? I accept the fact that I am defective...just curious as to how much, and which way I am leaning. Bill Macher in Pgh, PA Single tier, steam injected, reversable RIMS [ aka SiRevRIMS...] Brewer of Willi "Crash Proof" ales Developer of the "Super V" CF wort chiller Soon to be proud owner of a real tractor...Kubota B2410 [I hope] Former and future bicycle tourist Shikoku Pilgrim... Return to table of contents
Date: Thu, 25 Jul 2002 11:59:41 EDT From: Svlnroozls at aol.com Subject: RE: fermenting in an engine block In a message dated 7/24/02 9:11:54 PM, Drew Avis' Inifinite number of monkeys with typewriters cam up with: << Winterpeg Brew Bomber and virtual Hozer Brian Lundeen reveals the secret to his high-torque fermentations when he writes "I ferment my beer in an old Chevy engine block." Luxury! I can only dream of fermenting in plastic, glass, stainless, or an old Chevy engine block! I have to ferment in an old cardboard box I found out at the dump, although I managed to clean out most of the mould and rat droppings. >> You've got a box?! Man, I wish I could go so high-tech. I ferment in a pothole in the street. Once I came to check the gravity on a batch (dry hopped with dog fur!) and CalTrans had paved it over (that happens so rarely). The workers probably drank it first too. C.T. Pornopolis, CA (a.k.a. San Fernando Valley) Return to table of contents
Date: Thu, 25 Jul 2002 11:13:22 -0500 From: Brian Lundeen <BLundeen at rrc.mb.ca> Subject: RE: more plastic mythology Chad Gould writes: > Hmm... To me, the factor in replacement regardless of > cleaning techniques would have to involve how long you can > hold a liquid in plastic before the plastic starts taking on > characteristics of the liquid itself. I had heard for years, never use plastic for both beer and wine (I make both). Well, my plastic has seen both of these liquids for years, and I do not notice a transfer of characteristics. My beers taste and smell like beer, my wines taste and smell like wine. The latter would probably be the most likely place where cross-contamination would be most noticeable. Plastic fermenters do pick up some aromas. I once made a ginger beer in a plastic container, and we were never able to get the ginger smell out completely. However, that ginger smell never appeared in the slightest in other wines made in that container, either. Yes, these are more unverifiable anecdotes, although one I believe shared by many brewers and winemakers. If someone can post a reputable scientific study that demonstrates this transfer of characteristics in plastic, I will happily sing a different tune. Till then, I refuse to accept these assertions. Dave Holt writes: > In the early years of > brewing, I used > plastic fermenters and bleach as a sanitizer. Why, because > that was how I > was taught. In competitions, every judge commented that my > beer had bleach > residue in the flavor profile. I believe it was described as > chlorophenol. > Rinsing with scalding water did not help and defeated the purpose of > sanitizing. Add infection was enough for me to switch to glass and > iodophor. Pouring out beer is a horrible thing. For me, the > switch made a > notable difference. I won't even get into a discussion of the unlikely scenario that your plastic fermenter was imparting bleach residue into your beers even after a scalding water rinse. How is this a condemnation of plastic? You switch two variables, but pin the improvement on only one? Try picking up a new plastic fermenter, a proper food grade plastic bucket I might add, use your iodophor on it, and see if you still feel that plastic is ruining your beers. Cheers Brian Lundeen Brewing at [314,829] aka Winnipeg Return to table of contents
Date: Thu, 25 Jul 2002 11:29:17 -0500 From: Brian Lundeen <BLundeen at rrc.mb.ca> Subject: RE: Ahem, Mssrs Scime and Avis! John Scime, no doubt at the insistent bullying of Drew Avis, writes: > As it happens, Drew > Avis and I (both mebers of HOZERS - the 'Hull/Ottawa > Zymurgic Enterprises and Research Society' > John Scime and Drew Avis > HOZERS Sorry to drag this forum into our internecine squabbling, but I believe someone has jumped the gun a bit here. Last time I checked, we had still had not taken a formal vote between Drew's suggested HOZERS, and my own, and IMHO much more clever, The Members of Barleyment. By way of explanation to those elsewhere, Ottawa is the seat of Canada's government, which is known as Parliament, and those elected are called Members of Parliament, or MP's. I've even suggested that the truly acronym-deprived can refer to the club as The MOB, and call each other MOBsters. The name is inspired, and I can only attribute their reticence in adopting it as another example of the powerful Eastern Canada voting bloc sticking it to Western Canada yet again. Harrumph, time to become an American, I think. ;-) Cheers Brian Lundeen Stewing at [314,829] aka Winnipeg, Manitoba, WESTERN Canada, where we spell it color and pronounce it Zee! Return to table of contents
Date: Thu, 25 Jul 2002 12:29:35 -0400 From: walcin1 at comcast.net Subject: A hearty thanks Greetings, Many thanks to those of you who have responded to my "brewing without lifting" question. The brewing system and pumps sound like brewing nirvana. Some responses highly recommend kegging, I am still a bottler. If I do manage to convince my wife that the big brewing system is what I "need" that will put me into 10 gal territory and makes kegging a necessity. Oh the sacrifices that one must make for one's hobbies. Thanks to: Brad Railsback, Sandy Macmillan, Gerald Jowers, Alan McKay, Pete Calinski, Dave Houseman, Will Fields, Don Price, c.d. pritchard, Larry Bristol, Drew Kraus, and anyone I inadvertently missed. Happy brewing. Walt Crowder (not brewing now but hopefully SOON!) Southern New Jersey Return to table of contents
Date: Thu, 25 Jul 2002 16:53:48 +0000 From: "chris eidson" <eidsonc at hotmail.com> Subject: Lager/beer fridge I have been offered an upright, not-frost-free deep freeze by a co-worker. Would this make a suitable lagering/beer fridge? If so, what kind of modifications would I need to do? Thanks in advance for all responses. Chris Eidson Birmingham, AL Return to table of contents
Date: Thu, 25 Jul 2002 18:55:53 GMT From: Wil at maltydog.com Subject: Cold vs. Warm commercial beer Long time, No post. Living and selling Beer and Home brewing supplies in the Holy City of Charleston SC as I do, I get many many, tourist types of folks (read yankees:) walking into my store and a completely dumb founded when they find that all my beer is stored/sold cold. They ask "got any warm beer" to this I reply "why do you want warm beer" They say "so I can take it back north with me and if it gets warm it will go bad" To this I offer many reason why this is not true but many of them walk out thinking I'm out of my mind or flat out wrong. Now, Before you guys think I'm out of my mind, I do understand that if you leave Bud Light in a cooler, out in the 80 to 90 degree sunny day, on a boat for 5 days, that it will taste worse then before.(not saying much) however, and this is what I point out to my "warm beer costumers" that stick around long enough to listen. 1) A-B of St. Louis, brews most, if not all of its beer cool and lagers them for" X" amounts of weeks cold, then bottles or cans them cold and ships them off to different areas to sit in warehouses warm/hot. They are then sold to stores warm/hot and many of stores place them in coolers to be sold cold. If I count right, that's 2 times of warm/ cold. Would A-B do this if it caused beer to "go bad?" 2) Coors does the same when brewing its beers but takes it one step further. They and only they deliver ALL Coors product cold to the warehouse where they are stored cold and then the warehouse delivers them cold to the retailer. In many places they are then placed on a shelf, allowed to warm to room temp where that are sold to "warm beer customers". That's 2 times warm/cold. Would Coors allow this if it caused beer to "go bad?" 3) Of course Miller, Heineken and any brewer that brews a lager does the same as A-B (2 warm / cold) but don't deliver or store it cold as Coors does. 4) I ask my "warm beer costumer" if the have ever refused to drink a beer or spit beer out because they "tasted" cold/warm/cold beer (NOT skunked beer) Only one ever said yes and admitted it was budmillercoors that had sat in the sun for 3 days. (skunked?) Note: When I say warm I'm talking A/C room temp, Not in the back seat of a Volvo on a 90 degree day. This does not include kegged beer, Its mostly delivered cold. (I say mostly d/t the fact I have one distributor that can't seem to get kegged beer of any type cold to the retailer) I am NOT talking skunked beer. So: What do you guys think? Where did this get started and who started it. Perhaps Coors? Have you ever refused retail beer because it was cold/warm/cold? Am I nuts? I have, as they say, "drank enough beer to float a battleship around" and it has gone from cold to warm to cold more than a time or two and I have never had it "go bad" Ideas? Wil Kolb The Beer Man Plaza at East Cooper 607 B Johnnie Dodds Blvd Mt. Pleasant SC 29464 843-971-0805 Fax 843-971-3084 Wil at maltydog.com www.maltydog.com www.thebeermanstore.com Wil at thebeermastore.com God bless America! Return to table of contents
Date: Thu, 25 Jul 2002 21:56:45 +0300 From: "Haywood, K EW1 (CCG6 FIWC)" <haywoodk at ccg6.navy.mil> Subject: re: propane >>Would it be feasible to connect my outdoor burners >>to the big propane tank, and if so, how? >Tod, >Now, "how" is a different matter. My large propane >tank is pretty near my brew-deck, so I had hoped to >find a pre-made solution for connecting it to my >burners. I checked online, I checked local hardware >and BBQ stores, I checked with local propane and >propane accessory companies, and all I got was blank >stares. I suppose that somebody with the proper >experience could permanently plumb the line and >fittings using copper and brass, but I really wanted >something flexible that could be coiled up and put >away after use - basically, something exactly like the >hose that connects my little tank to my gas grill, >just longer (maybe 10 - 12'). Either a replacement >hose with regulator, or an extension hose. So far, >I've come up empty. Not sure if you have a hose and gasket (high pressure oil or air lines) shop in your town but that is where I had some lines made for my brewing stand that I have two burners on it and only one tank. The local BBQ repair store is where I was able to get the other connectors and valves first from and then took them to the hose shop and they built the rest that would have the right sized ends and length that I needed them to be. That is where I would look being that it sounds like you need some hose of some length for your job. Good luck with finding what you need. Kurt Norfolk "Beer is proof that God loves us and wants us to Be Happy" Benjamin Franklin Return to table of contents
Date: Thu, 25 Jul 2002 16:01:45 -0500 From: Bill Tobler <wctobler at sbcglobal.net> Subject: More Pretzel stuff I just made a batch of Jeff's pretzels, and boy were they good. Everybody had fun trying to roll them out and make a pretzel shape. I used my bread machine to make the dough, and it worked great. Afterwords, I did a little searching on the net for pretzels and lye, etc.. and found a great little web site on, you guessed it, making German pretzels. The recipe is a little different, but close. Great pictures on every step and also how to twist the little devils. Thanks Jeff for another way to pass the time. Bill Tobler Lake Jackson, TX (1129.7, 219.9) Apparent Rennerian Oh, yea, the link. http://www.cs.du.edu/~dm/brezla/ Return to table of contents
Date: Thu, 25 Jul 2002 14:01:57 -0700 (PDT) From: Kevin Crouch <kcrouching at yahoo.com> Subject: RE: NW road trip Mr. Bates, you're a wise man to understand that you will, in fact, push the limits of your body's metabolic, and extretory systems with a trip such as you have planned. I lived in Seattle for many years, and now live in Vancouver, a Washington suburb of Portland. You will find many differences between the beers in these cities and I'm glad to see that you're including both in your trip. Here's a good page to help you plan your trip (http://www.nwbrewpage.com/brewpubs.html), but I'll give some recomendations so that you don't waste any precious liver cells while you're here. Starting in Seattle, you would do well to head first for Ballard/Fremont area where some of the regions heavyweights reside a short distance from one another. My absolute favorite is the Jolly Roger tasting room for Maritime Pacific. It's a small cheery setting under the Ballard Bridge with great beer and food. The smoked onion rings and Nightwatch dark ale are a hot couple. Also in that neigborhood, the Redhook Trolleyman pub on Fremont ave. attached to the old brewery (the main Redhook brewery is in Woodinville), very cool. If you can get the IPA on Nitro, get it! just a few blocks away is Hales, you've gotta try the cream ale. It's...well...creamy with a fresh NW hop character that makes you want to drink more, and more...and more. I've been known to drink gallons of the stuff in my fantasies. Elysian brewing on Capitol Hill is eclectic, Pike Brewing at Pike Place Market has nice brews in a somewhat annoying atmosphere (for a local), Rock Bottom is a cookie-cutter chain that you might want to avoid, but you can't leave Seattle without having some Halibut & Chips and a DPA at Pyramid. This is a massive, impressive pub that serves a bewildering variety of beers (which include the Thomas Kemper line) and is right across 1st ave from the sports stadiums, which can be pretty exciting during a home game with all the sodo mojo coursing through the city's veins. Another interesting spot with average beer is the Big Time in the Universtity District. I haven't been to Mack & Jacks in Woodinville (I believe), but I enjoy their amber...high in diacetyl if you're into that sort of thing. I've heard very good things about Pacific Crest in Tukwila. If you can make it north to Bellingham, which I would highly recommend, there are 3 fantastic breweries in the area, Boundary Bay (downtown Bellingham - good beer and people watching, averag food), Orchard Street (hard to find, worth every brain cell and calorie when you do), and Skagit River (love this place in Mt. Vernon) that will leave you wanting to come back and retire. Now for the trip South of Seattle, You must visit Fish Brewing in Olympia. I've never been to the place, but I've heard good things about it and I love their beer. Once you're South of Olympia, just keep on going until you get to Vancouver (sorry Dick Danger). You'll be thirsty, and I'd recommend stopping at Hazel Dell brewpub just off of I-5. That's my neigborhood joint, but I'm not partial to it simply because of that. The Red Zone and Captain Vancouver Stout will satisfy, and the sandwhiches are awesome and affordable. Salmon Creek Brewing in Downtown Vancouver is another nice spot with a fantastic Brown. Now for Portland. Just relax and remember that you only have so many liver cells left. It seems as though there is a brewery on every block, and that isn't too far from the truth in some parts of town. Start in NW Portland. You can't come to town without quaffing a few at Bridgport. The down-home pub is in NW Portland on Marshall ave, while the upscale joint is on the East side on Hawthorne Street. They do some great stuff with casks and you can't go wrong with any of them. Portland Brewing, also in Northwest Portland in the industrial sector, has great food and acceptable beer. The IPA is a classic. The New Old Lompoc is a Rustic spot on 23rd and Savier with affordable food and classicly overdone but yummy Portland-style beers. Rogue has an outpost on 14th and Flanders that has marginal atmosphere but at least you can try their insane variety of beers. The main Rogue brewery is in Newport on the coast and is a wonderful outing, if even for the day. My favorite is the Alameda which is in NE Portland on Fremont ave. They do some wonderful Meads and make some classic English pales. The food is also very good there. The Tugboat in Portland's old town is a riot and the co-owner (a She) will talk your ear off and have you rolling. A trip up the Columbia Gorge is worthwile for the scenery and to sip brews at Full Sail in Hood River, and Walking Man in Stevenson, WA. Eugene has a good brewery called Wild Duck, and I would highly recommend heading up to Mt. Hood Brewing in Government Camp. They have a beer called Illuminatoin Spring Ale that takes best of show at the Spring Beer fest here practically every year. Bend Oregon is a bit far, but Deschutes brewing is often referred to as the standard by which all local breweries are compared. Lets see, I seem to missing something.........uuuuuuhhh.....errrrr. OH! silly me. There's this little brewing company around here called McMenamins. Although the number of breweries in town might make you make go hmmmmmm...Mc what? This is where the similarities end. Each McMenamins brewpub has something unique about it which makes each visit a different experience. The beer is drinkable, if a bit on the rough side, but that's not why we go. The Kennedy School on 33rd and Killingsworth in NE Portland, for example, is an old school that sports a theatre/pub, restaurant, whisky bar, cigar bar,garden bar,in addition to reception rooms and hotel rooms. It's an entire evening. My favorites are The Kennedy School, The Greater Trump, The Edgefield (they have a winery and distillery in this amazing complex), The White Eagle, The Blue Moon, and the Mission Theatre for 2 runs in a beatiful old theatre. Theres' one more West Coast chain that is fairly unassuming but brews some great beers locally. This is BJ's. The best one is in Jantzen Beach right off I-5 after you cross the Columbia River into Portland. The Whiskey barrel stout is untouchable and the brewer, Dan Pederson, is a great guy and a lover of Belgian ales. Ok, now I'm thirsty. That pretty much wiped me out. Enjoy your trip and please, fill me in on your own perceptions. And try not to take offense to the few smug Northwesterners (bless their souls with ale or lager) who think this is the only place in the U.S. where good craft beer is brewed. Kevin Crouch Vancouver, WA Return to table of contents
Date: Thu, 25 Jul 2002 21:29:12 GMT From: eevans at moscow.com Subject: Scotmalt anyone? My preferred HB shop switched (based on customer feedback) from Marris Otter to Scotmalt[1]. What's the word on Scotmalt? Any experience? Cheers, -Ed Evans [1] http://www.scotmalt.com - --------------------------------------------- This message was sent by First Step Internet. http://www.fsr.net/ Return to table of contents
Date: Thu, 25 Jul 2002 14:13:13 -0700 From: Victor.E.Franklin at bankofamerica.com Subject: Bad Malt Extract? - Sanitizer I stopped receiving this back in '95.... It's good to be back on the mailing list. :-) Within the last two months I have brewed two separate extract wheat beers. #1 I purchased the ingredients mail order and stored them in the refrigerator until I used them. It looked dark for a wheat. #2 I purchased locally here in Phoenix. I went extra easy and purchased Alexanders in the can. After I opened the cans I noticed one of them looked darker than the other. -Both batches have the same funny off taste to them. (my other batches have come out fine) Could the problem be that the malt extract was somehow old or bad? If so, does the same problem happen with grains? I have been contemplating switching anyway, this would be a good excuse. Can grains be stored in higher temperatures? Another question: Does sanitizer ever go bad? I have some unfinished iodine, which is about two years old. It is stored in the very hot garage. Could this be part of the problem? -What kind of sanitizer requires no rinsing? Or is better than iodine and bleach? Public or private responses welcome Victor Franklin Victor.e.franklin at bankofamerica.com Return to table of contents
Date: Thu, 25 Jul 2002 15:57:40 -0700 (PDT) From: Kevin Crouch <kcrouching at yahoo.com> Subject: RE: NW weather Dave Burley writes >On the positive side, I got back from a visit to Victoria, BC and >Seattle, WA >and I can definitely say that the myth of the cold and rainy NW US is >pure BS... Come back in November when, with the demise of tourist season, we collapse the dome they used on in The Truman Show. Kevin Crouch Vancouver, WA Return to table of contents
Date: Thu, 25 Jul 2002 20:16:58 -0400 From: "David Craft" <chsyhkr at bellsouth.net> Subject: Oud Bruin Questions Greetings, I just bottled a batch of Oud Bruin made in March. I innoculated it with Pedicoccus in April in the secondary. I would like to use these carboys again for regular beers. What is the risk after cleaning with PBW, One Step, and Iodine and then letting them sit in the sun for a few days of not killing the Pedicoccus? I plan on keeping the plastic items (hoses, ect.......) separate and only using them for future soured beers. Also how long would you let these beers sit before tasting? I split the batch in half and added cherries to half. The plain batch tastes great now. The half with cherries needs more time. How would you enter the Cherry Oud Bruin in contests? Fruit Beer? Oud Bruins are made with cherries by some commercial brewers, so it could also be entered as an Oud Bruin? Regards, David B. Craft Battleground Brewers Homebrew Club Crow Hill Brewery and Meadery Greensboro, NC Return to table of contents
[Prev HBD] [Index] [Next HBD] [Back]
HTML-ized on 07/26/02, by HBD2HTML v1.2 by KFL
webmaster at hbd.org, KFL, 10/9/96