HOMEBREW Digest #4026 Wed 28 August 2002

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  Gump On Shmoo ("Rob Moline")
  RE: Re:  CF Chiller Cleaning Help Needed ("Steven Parfitt")
  Re: Exploding Stout (Chuck Doucette)
  Rennerian coordinates (Jeff Renner)
  Cleaning CF Chiller ("Eric R. Theiner")
  Star San and the Environment ("Eric R. Theiner")
  cleaning CFC chillers (Marc Sedam)
  building the brewery stand (Marc Sedam)
  running beer lines (Alan McKay)
  Newbie and new list member (beerbuddy)
  Boston beer Haunts (charles)
  Breweries in Napa, CA ("Hedglin, Nils A")
  RE: Bazooka screen (Brian Lundeen)
  FW: Thank you (djg)
  re: Prebuilt Brewery and other things (Bruno Schmidt)
  Re: Mead Distillation & Questions ("Chad Gould")
  Re: Mead???? (Svlnroozls)
  Re: Well it figures doesn't it? ("Dan Gross")

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---------------------------------------------------------------------- Date: Mon, 26 Aug 2002 23:53:56 -0500 From: "Rob Moline" <jethrogump at mchsi.com> Subject: Gump On Shmoo Gump On Shmoo "The Shmoo believed that the only way to happiness was to bring happiness to others." Brewer, eh? Gump "The More I Know About Beer, The More I Realize I Need To Know More About Beer!" - --- Outgoing mail is certified Virus Free. Checked by AVG anti-virus system (http://www.grisoft.com). Version: 6.0.384 / Virus Database: 216 - Release Date: 8/21/2002 Return to table of contents
Date: Tue, 27 Aug 2002 08:12:32 -0400 From: "Steven Parfitt" <the_gimp98 at hotmail.com> Subject: RE: Re: CF Chiller Cleaning Help Needed (1 Recomendation to pull or push sinker throught CFC. Don't! sinkers are (were?) Lead. While I'm not overly concerned about leat due to my past esperience with soldering and making cast bullets (thousands and thousands) due to blood tests not showing anything significant, why ask for trouble. (2 I have noticed a white film form on copper when left exposed to idophor for over an hour. Don't like it. (3 I haven't brewed in months due to moving to a new location. I plan to brew this weekend and need to clean the rig so I will get it out sometime this week and give it a good cleaning with PBW followed by a rinse and flush with StarSan. (4 Some recomend leaving sanitiser in a CFC between use. (5 My CFC is built into my rig. In the past, I have flushed my system when I'm finished and rolled it back away till the next time I brewed. This leads to a question: Can I leave StarSan in my CFC, and all the associated plumbing for extended periods of time (say three months)? Plumbing is brass fittings, copper tubing, lead free solder (antimony/Tin alloy I believe), and half barrel keg converted SS kettles. rev 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: Tue, 27 Aug 2002 05:39:46 -0700 (PDT) From: Chuck Doucette <cdoucette61 at yahoo.com> Subject: Re: Exploding Stout Thanks to all who responded to me both on the HBD and via private e-mail. It seems that my initial inclination was the way to go. I will let you all know how it turns out in a couple of months. I did, in fact, rack this beer to secondary the next day (having re-closed the lid of the fermenter as soon as I found it). And, yes, I will use a blow-off tube the next time I brew up a batch of this stout. Chuck Doucette O'Fallon, IL. Return to table of contents
Date: Tue, 27 Aug 2002 09:34:52 -0400 From: Jeff Renner <JeffRenner at comcast.net> Subject: Rennerian coordinates Dave Perry <daperry75 at shaw.ca> wrote >Sorry no Ren coordinates the site is down or moved It's at http://hbd.org/rennerian_table.shtml I'll use this occasion to remind folks that the Rennerian coordinates is a bit of fun and silliness, but the more important thing is to include your location and name in your posts. As I write every six months or so, this helps foster community and might help answer a question or put you in touch with another area brewer you didn't even know about. Let me also take a moment to comment on the generally positive tone of posts lately. The lack of rancor is very nice. 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: Tue, 27 Aug 2002 09:48:32 -0400 From: "Eric R. Theiner" <logic at skantech.com> Subject: Cleaning CF Chiller [(dis)Claimer: Author is actually the manufacturer of referenced product below] After consulting with Pat on what constitutes crass commercialism, I feel free to put in my $0.02 on cleaning a CF chiller. First, let me say to Rick that I'm surprised that his boiling water rinse has not knocked out all infection in the CF chiller. I've had some nasty stuff in mine, indeed, but still had non-infected batches coming through it. A noteworthy incident was when I prepped my chiller by putting on the pot to boil, opened the valve and let water run through it while boiling, but proceeded with my yardwork, so I did not notice how slowly the flow went. After brewing, I discovered that an obstruction combined with break material had slowed the flow down to the point of 1 gallon per hour. Even though this obstruction was a bug's nest of some kind (yes, I admit I left my chiller outside for a month or so without being used) near the discharge this is even using dry, unhydrated yeast, so it wasn't like the potential microbes didn't have every chance to build some colonies in my wort. But Ohio bugs might be tougher to kill than North Carolina bugs, so let's proceed on the assumption that it's soil built up in the chiller. I use Straight-A religiously when it comes to cleaning tough items. Yes, I make it, but I make it because I believe (actually, I know) it's the best stuff out there (no disrespect to Charlie Talley of Five Star, who is, indeed, a nice guy). To clean my chiller, I fill my pot with 4-5 gallons of water and put on the heat while dissolving 4-8 Tbsp. of Straight-A in the water. I'll take the temp up to 160 - 180 F and start running the solution through the chiller. A lot of nastiness comes out for a little bit, then clears. I run the entire volume, though, to be safe. After the cleaning step, I rinse with hot to boiling water. I'll also add that this method is what dislodged and flushed out the bug's nest referenced above. If the Ohio Rick or anyone else has any questions about my cleaning procedure, shoot me an email (or post it here). Rick Theiner LOGIC, Inc. Return to table of contents
Date: Tue, 27 Aug 2002 10:00:38 -0400 From: "Eric R. Theiner" <logic at skantech.com> Subject: Star San and the Environment Danny Breidenbach writes: >A while back a few people were raving about star San. My question: what >kind of impact does the "used" star san have on the environment? Will >it trash my yard? Considering that Star San is a blend of concentrated acids, yep, but the alkalinity in the soil will eventually neutralize it. I'd put it in a weedy spot or in your compost pile. Other than the corrosive aspects, it's pretty safe. (That statement makes sense in the world of chemistry.) >Will it get the city wastewater dept on my case for dumping 5 gallons of stuff that I used only once? Can I launder my >whites with it? No (too many people to keep up with and once it has contacted all the other stuff that's gone down other people's drains, it will be incidental to the lift stations and treatment plant. And NO!!!!! Acids *eat* cotton. Rick Theiner LOGIC, Inc. Return to table of contents
Date: Tue, 27 Aug 2002 10:09:35 -0400 From: Marc Sedam <marc_sedam at unc.edu> Subject: cleaning CFC chillers I, too, have a Heart's CFC superchiller. Great piece of equipment and works magically well when the wort is pumped through. With the water hose on half-blast I can often chill 10 gallons of wort in 10 minutes. Before using it I recirculate a gallon of boiling water through it for 5 minutes, then recirculate StarSan until I need it to chill the wort. As the gallon of boiling water cools a bit, I add enough PBW to it for a gallon of full-strength solution. This is used in the next step... I have always cleaned the CFC immediately after use via recirculating the gallon of hot PBW solution through the system in the *reverse* direction of wort flow for 15 minutes, flushing out with regular water, then recirculating StarSan for five minutes and drying. Haven't seen any black crud yet. Every now and again I hook up the garden hose to the wort pipe and blast the hell out of it. The exit water always looks good. - -- Marc Sedam Chapel Hill, NC Return to table of contents
Date: Tue, 27 Aug 2002 10:37:00 -0400 From: Marc Sedam <marc_sedam at unc.edu> Subject: building the brewery stand I'm now trying to create a steel stand for my brewery. The goal is to have the system on lockable casters so I can roll it in and out of the house easily. What I've done to date is buy some steel "L" braces (they have a series of holes every half inch...used to support structures) at Lowes, bolts, casters, iron gas piping, and a general concept of what I want to do. Here's what I've come up with... I want to create a three-tiered system. The highest tier would be the HLT, but would NOT need a flame source. I can heat the water and pump it up to the HLT when finished. The second tier will be the mash tun, and the lowest tier will be the kettle. My main question is whether I should build a frame AROUND the existing burners for structural purposes, or simply build one tall stand for the HLT out of these braces. I'll attempt an ASCII version: __________ _________ | | _________ | | | | |________|_|________| |__________| kettle mashtun HLT So the question is whether I should build a steel frame around each of the three "towers" or just set the kettle and mashtun burners on the bottom rack and build the HLT tower only. I know this will get screwy when I post it, but hope that most of the concept comes through. Cheers! Marc - -- Marc Sedam Associate Director Office of Technology Development The University of North Carolina at Chapel Hill 308 Bynum Hall; CB# 4105 Chapel Hill, NC 27599-4105 919.966.3929 (phone) 919.962.0646 (fax) OTD site : http://www.research.unc.edu/otd Monthly Seminar Info: http://www.research.unc.edu/otd/seminar/ Return to table of contents
Date: Tue, 27 Aug 2002 10:41:31 -0400 From: Alan McKay <amckay at neap.net> Subject: running beer lines Folks, I want to keep my keg fridge in the basement and run lines up to the kitchen counter (about 20 feet). Would this work? Run a loop of PVC (2") from the keg fridge along the basement ceiling and then up through the floor under the counter. Basically there and back. Insulate the outside of it and run the beer lines through it. Use a computer fan to circulate cold air from the beer fridge. Anyone tried something like this before? cheers, -Alan - -- http://www.bodensatz.com/ The Beer Site Return to table of contents
Date: Tue, 27 Aug 2002 15:29:54 +0000 From: beerbuddy at attbi.com Subject: Newbie and new list member Wow, only read a couple days worth of digests, but I love the wealth of information. A little about myself. I'm a mid-30s professional, currently living in North Bend, Washington, but my job moves me around every couple of years or so (moved up from Ventura, California a year ago). Because of some of the moves, my beer brewing has been a little halting. I've brewed four batches of beer (5 gallons) all from kits, one batch of wine from a kit, and just bottled a gallon of cider this past weekend. It's time to grow up (at least to adolescense) and stop using kits. I've got basic equipment, a primary and a carboy, a few airlocks and miscellaneous tubing and stuff, and, of course, a hydrometer so I know how much alcohol I'm actually making! Any recommendations for easy brews using basic equipment would be greatly appreciated. I tend to like the medium dark, not too bitter brews, like nut brown ales. One other question, although I know there are an infinite number of answers to this. I'm trying to find a good method for cleaning and sanitizing. Is this really a two step process, cleaning AND sanitizing, or are they done at the same time? I've used one step, without rinsing once; bleach then rinse a couple of times; and a straight-A then rinse once. I've never had a problem with contamination, but I want to avoid the possibility as much as I can. Any recommendations are greatly appreciated, and please feel free to e-mail me off the list, if you prefer. Timothy beerbuddy at attbi.com North Bend, WA Return to table of contents
Date: Tue, 27 Aug 2002 08:34:35 -0700 (PDT) From: charles at thestewarts.com Subject: Boston beer Haunts One word - Redbones. Anytime I'm anywhere near Boston, I make a point of a pilgrimage to the place. See http://www.redbones.com for directions, what's on tap, etc. And make sure you have dinner there - they have a BBQ regional sampler plate that is unbelievable for a place so far North. Chip Stewart Gaithersburg, MD Charles at TheStewarts.com On Tue, 27 August 2002, John Baxter Biggins inquired about Boston beer haunts: > > Will be travelling to Boston (specifically Harvard in > Cambridge). Need > advice on the good places to go. Note: will only be > there a day, so please > tell me the outstanding, must-see bars/breweries. > > Private email OK > > -jb Return to table of contents
Date: Tue, 27 Aug 2002 08:49:32 -0700 From: "Hedglin, Nils A" <nils.a.hedglin at intel.com> Subject: Breweries in Napa, CA Hi, Since my wife is dragging me to the Napa wineries for our anniversary, so I told her we had to stop at any breweries in the area. After some Googling, I've found Downtown Joe's & possibly Napa Valley Ale Works (some sites said it was closed). I also know of Calistoga Inn (Napa Valley Brewery), Plaza Ale House (Sonoma), & Sonoma Mt Brewery (Glen Ellen). Are there any others in the immediate area? Thanks Return to table of contents
Date: Tue, 27 Aug 2002 11:48:33 -0500 From: Brian Lundeen <BLundeen at rrc.mb.ca> Subject: RE: Bazooka screen Dennis Collins writes: > > I have an additional suggestion, use some sort of screen in > the kettle. There are a couple of options. I've heard many > folks here on HBD rave about the Bazooka screen (I've never > used one, but how can all these folks be wrong?), or I've got > plans to build a Pancake Screen on my website. Either of > these options should work great for keeping whole, or pellet > hops out of the drained wort, or at least keep the particles > small enough so that they can be easily flushed out. All those folks aren't wrong, Dennis, but they also do not represent the full range of experiences. The Bazooka will not keep pellet hops out of the fermenter. They pass right through the mesh. At least until such time as wort stops flowing because the gooey break material has totally blinded the thing. If you don't get gooey break material in your kettle, I suspect you won't have a problem. I also discovered on the last batch that some whole hops provided an excellent filter bed and the wort flowed out without a problem in spite of the goo. I had 2 oz in, but I figure an ounce should be plenty to provide the filtering function. This is not a big deal, even though I'm a confirmed pellet hopper. An ounce of Tettnang (it's what I have) whole hops will now find its way into every batch, whatever the style. So, I'm not going to rave about the Bazooka, but I will let out a contented belch in its honour. Thanks for the "eval" unit, Wayne. Cheers Brian Lundeen Burping at [314,829] aka Winnipeg Return to table of contents
Date: Tue, 27 Aug 2002 15:10:04 -0400 From: djg at ccy.com Subject: FW: Thank you Dave: On behalf of all the brewers who take the time through their local club to send an entry to a COC I want to thank you for your timely posting and mailing of the results of the Lager competition. Our club, along with many others I'm sure, was disgusted with the way the IPA competition was handled. You conducted a COC the way it is supposed to be done: In one sitting with the results mailed and posted ASAP. Thank you for taking this seriously! Dan Gestwick Niagara Association of Homebrewers Return to table of contents
Date: Tue, 27 Aug 2002 15:17:23 -0400 (EDT) From: Bruno Schmidt <brunos at icox.com> Subject: re: Prebuilt Brewery and other things >Has anyone ever bought the Brew Comerade from Stainless Steel >Specialists? I was wondering because it looks like a nice system, but I >would like to know what any other brewers might think of it. I have >tried contacting the company but they seem kind of hard to get a hold >of. Well, I haven't used the Brew Comerade, but I have been to them(I live in the Montreal area) to buy a fridge controler, and some PBW. I dealt with Yvon, and he showed me around. The Comerade looks really well built, and they'll change customize it in any way you want (they are all custom built, although they have a fer premade trees around). They are super friednly and helpful, I would just try calling them again, maybe they are in slomo for the summer, but when they are there, I'm sure they will be glad to answer any questions. He was willing to show me everything they had, draw diagrams, etc... Also as fasr as I know it is a mini system based on the stuff they do for brew pubs (and the finnish looks that way too). Anyway, Bye, Bruno Return to table of contents
Date: Tue, 27 Aug 2002 20:29:22 -0400 From: "Chad Gould" <cgould11 at tampabay.rr.com> Subject: Re: Mead Distillation & Questions > I just transferred my mead to secondary (traditional clover honey mead > started on Mead Day-8/03). It was 2.5 gal into a 3 gal. carboy. In the 12 > hours following, the color has changed to a much darker yellow, bordering in > tannish. Is this caused by excessive oxidation during the transfer (is this > a typical problem for meads)? Or is yeast trub just settling out from the > transfer (and this color is typical for a mead)? I would have liked to > reduce the potential for oxygenation during the transfer, but was limited by > equipment. I hope I haven't ruined it. In the secondary, my first mead was a sort of brown-tan color. In a glass, it ended up being a crystal clear wine-yellow. At this point, I think you are fine. Return to table of contents
Date: Tue, 27 Aug 2002 20:32:21 EDT From: Svlnroozls at aol.com Subject: Re: Mead???? Aw, come on now. I am very disappointed to hear such a hard-hearted putdown of other peoples tastes (Many of us actually like mead! Maybe you just haven't had the right one. That's what I say to people who say they don't like beer.). There's absolutely nothing constructive about "Beer Phantom"s comment and it just adds another tally mark to the "People Suck" side of my running mental scoresheet of humanity. I've no wish to insult anyone here, but I'm having a hard time holding back as I compose this note. BP, there's folks out there who hate beer and are disgusted by the taste but happily enough they don't post here. The mead question is perfectly valid on this forum, and indeed, I'm interested in the answers myself, but comments like yours are unwelcome and offensive. Really, there's no accounting for taste (or lack thereof as you demonstrate) so please keep it to yourself if you have nothing constructive to say. No wonder you like to stay anonymous. C.T. Davis L.A., CA In a message dated 8/26/02 9:11:32 PM, firestarter at flameme.com writes: << Date: Mon, 26 Aug 2002 13:06:28 -0500 From: "Beer Phantom" <beer_phantom at hotmail.com> Subject: Re: Mead ???? Mark Tumarkin inquires: "Now, I know it's illegal to distill, and you all know I'd never do something like that. But just thinking hypothetically, if one were to distill a mead,what would you call the product? Mead brandy just doesn't seem right, though I guess it works. Is there a better name for this?" Why yes Mark indeed there is a better name for this. I believe the appropriate term would be "hog vomit". For pete's sake, as if mead wasn't bad enough already. It is really worth breaking the law to make something so seemingly disgusting? Repulsed in anonimity, The Beer Phantom >> Return to table of contents
Date: Tue, 27 Aug 2002 21:22:24 -0400 From: "Dan Gross" <degross at starpower.net> Subject: Re: Well it figures doesn't it? John asks: >How open are brew pubs and >craft brewers to selling base malts to walk in >customers? What is the most polite way to ask? Keeping in mind that brewpubs are businesses I would approach it this way. First become a good customer, then inquire about the possibility of purchasing a small quantity of malt on occasion. Most businesses are happy to help out their best customers because they know you are the best kind of advertising they can get. There is nothing better than word-of-mouth. Dan Gross Olney, Md Return to table of contents
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