HOMEBREW Digest #4043 Tue 17 September 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: Pretzel salt (Ed Westemeier)
  Pretzel Salt ("Jodie Davis")
  Pretzel Salt ??? ("Pete Calinski")
  2L Bottle Drip Tray (Nathan Kanous)
  re: HERMS (David Passaretti)
  The fridge ("Parker Dutro")
  Re: HERMS project (David Towson)
  Germany/Belgium travel suggestions ("John C. Tull")
  Another first batch question (Carson Saunders)
  Pretzel Salt ("Angie and Reif Hammond")

* * 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: Mon, 16 Sep 2002 07:26:00 -0400 From: Ed Westemeier <hopfen at malz.com> Subject: Re: Pretzel salt Another place is the Baker's Catalog in Vermont. I've ordered plenty of stuff from them over the years, and have always been pleased. Not cheap, but not outrageous, and shipping cost is whatever UPS costs from Vermont to where you live. Their pretzel salt is the real thing. http://ww2.kingarthurflour.com/cgibin/htmlos/4112.6.577052766165373350 Ed Jeff wrote: > I get a fair number of private emails asking about pretzel salt > availability. I was considering buying a bag (25 lb. or 50 or 80, > whatever it comes in) of it with my next flour order (1250 lbs) and > selling it to brewers at cost, but then I did a google search and > found some mail order sources. Don't know anything about them or > what shipping would be. Also can't vouch that what they call pretzel > salt is the real mccoy, but I assume it is. > > http://www.concessionstands.com/items.asp?Cc=PREACCES 2 lb. jar for $3.82 > > http://www.theingredientstore.com/generalstore/misc-800/ 5 lbs for $3.70. > > http://www.barryfarm.com/salts.htm 2 lbs. for $1.19 > Return to table of contents
Date: Mon, 16 Sep 2002 08:35:14 -0400 From: "Jodie Davis" <jodie at ga.prestige.net> Subject: Pretzel Salt Jeff and Fellow Pretzel Makers, The Baker's Catalogue (King Arthur Flour) carries a bunch of varieties of salt. Here's their pretzel salt: http://ww2.kingarthurflour.com/cgibin/htmlos/3959.3.2576433146047277014 This catalog is an inspiration for anyone who enjoys baking. Their unbleached flour is always rated tops and is available at most grocery stores now. Jodie Davis Canton, GA www.iejodie.com Return to table of contents
Date: Mon, 16 Sep 2002 09:12:39 -0400 From: "Pete Calinski" <pjcalinski at adelphia.net> Subject: Pretzel Salt ??? I saw Jeff's post for pretzel salt. Reminds me of an incident a few years ago. I was looking for course grain salt at the local supermarket. I found a container of (are you ready?) Freshly Ground Salt!!!! It was a glass bottle of course grain salt with a "grinder" top that you turned to "chew" up the salt as it poured. I guess they were trying to capitalize on the "freshly ground pepper" craze. Ah, American entrepreneurs One never knows, do one? 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: Mon, 16 Sep 2002 08:31:04 -0500 From: Nathan Kanous <nlkanous at pharmacy.wisc.edu> Subject: 2L Bottle Drip Tray Hmmm...I thought about a picture but wasn't sure I could do it. Profile view _ / / - This is the top of the 2L bottle | | - Tap fits through hole up here. | | | \____ \_____/ - This is the bottom of the bottle Note that the screw cap part of the bottle is removed. You use as much of the upper part of the bottle as you can to make sure the tray portion fits up against the fridge and the "hanger" extends out enough to hang from the hardware of the tap. View from front? ______ / __ \ | / \ | - Here's the hole the tap fits through. | \__/ | | | | _____ | \_______/ - Note there is a "tray" left from the bottom of the 2 L bottle How's that? nathan in madison, wi Return to table of contents
Date: Mon, 16 Sep 2002 06:56:21 -0700 (PDT) From: David Passaretti <dpassaretti at yahoo.com> Subject: re: HERMS I use about 45 feet of 1/2" copper tubing that I wound around a corny keg. This works very well. I do mostly single step infusion mashes so the demands on my system are more to maintain temp than do large changes. I tried a mixer in the HLT for a while and this did drastically increase the efficiency of the system, but again I do not really need it so I stopped using it. With my pump at full speed and no stirrer the recirculating mash usually exits the exchanger at about 2-3 degrees below the HLT temp (165 to 170). I think this should be more tha adequate for any HERMS system. David Passaretti Return to table of contents
Date: Mon, 16 Sep 2002 09:33:27 -0700 From: "Parker Dutro" <ezekiel128 at edwardwadsworth.com> Subject: The fridge My last post I asked for help and input on a mini fridge I inherited. Well, I cleaned it up really well, plugged it in, and using an indoor/outdoor thermometer am monitoring the temp. When I open it, it warms up quickly of course, but when it's closed it takes just a couple minutes to return to the low forties. Within five it's back to about 37 degrees. There are four settings, low, med., high, and stop. On high it regulates at about 34 degrees (f). I think that it being empty has a great deal to do with the colder temps it can achieve right now. It's the design where the condenser is running (via a tube) into the actual fridge, and then is connected directly to the ice tray which hangs from the top. So not only does the ice tray get cold enough to make ice, it also cools the fridge. Due to the dimensions, I unhooked the ice tray from the top, bent it down flush with the back wall, and now a standard 6 gallon fermenter will fit comfortably inside. I believe the reason for the unit not cooling when it was at school was because the foam plug that sealed the one inch hole where the condenser tube entered had deteriorated and was falling off, so there was a nice big hole to let all the cold air out! I am still playing with it, but I think it may work. I will let it run for a couple days to test it. Does anyone else own a small brown Ariston fridge? What does anyone else use for temp control? Parker Dutro Portland, Oregon "Excuse me doctor, but I think I know a little something about medicine!" -Homer Simpson Return to table of contents
Date: Mon, 16 Sep 2002 13:22:02 -0400 From: David Towson <dtowson at comcast.net> Subject: Re: HERMS project In HBD 4042, Kirk McDonald asked: >I am starting on the process of building a PC controlled HERMS. I am >looking for information on the right length, number of turns etc that can >be calculated for the heat exchanger? I know I could just do it by trial >and error, but if it can be calculated then I would be much happier. There are several factors you would have to know to perform this calculation. Mash tun size, shape and insulation characteristics combined with the temperature difference between the mash and the ambient air will determine how fast heat is lost and how fast your heat exchanger must replace it. The surface area, material, placement, orientation and convection around the heat exchanger coil combined with the the rate of flow and the temperature difference between the mash liquid and the hot liquor will determine the rate at which heat is transferred from the hot liquor to the mash. The rate of flow will be primarily determined by how fast you can pump without (1) drilling channels through the mash, (2) sticking the mash by overly compacting it, (3) caving-in your false bottom from too much pressure differential across it, or (4) exceeding the capacity of your pump. It is unlikely that you can quantify all of these factors without doing a great deal of testing, which I think is a lot more trouble than it's worth. On the other hand, the rate of flow and temperature differential between mash and hot liquor are both easily within your control. So given that your HERMS coil is at least big enough, and that you provide a means to bypass the coil when heating is not needed, there is no "correct" size for the coil. You can just adjust the flow and HLT temperature to get the desired result. To get in the coil-size ballpark, you might want to have a look at the many designs described on the web to see whether you can find a system similar to yours. A good place to start is the following link: http://www.barleys.nl/index.htm?homebreweries . But for right now, I'll provide an example here. I have a 10-gallon rig with an uninsulated half-barrel keg as the mash tun. My coil is about 47 feet of half-inch copper tubing with a 9-inch ID and the coil axis vertical. I have no idea what flow rate I use; I have learned from experience how much I can open the pump throttling valve without getting into trouble, and that's where I set it. At present, I use a manual bypass valve, but I plan to automate this function in a day or two. With my flow rate (whatever it is) and a hot liquor temperature ten degrees F higher than the desired mash temperature, I can easily hit my setpoint with the bypass valve partially open, and the temp will sit there like the proverbial "house by the side of the road". It only took me a couple brewing sessions to work this out. So I suggest you look at what others have done, and then just build it. You're gonna love it! Dave in Bel Air, Maryland Return to table of contents
Date: Mon, 16 Sep 2002 11:06:20 -0700 From: "John C. Tull" <jctull at biodiversity.unr.edu> Subject: Germany/Belgium travel suggestions I will be traveling to Germany 20 Nov. through 10 Dec. I have visited before (mostly Germany), but would like to hit some new spots. My wife and I will be bringing our then 7-month daughter, and all of our travel will be via train. Therefore, I was wanting to find towns to visit that afford train access with limited walking from station to Zimmer/Pension/Hotel. My definite hits will be Bacharach (with a day trip to Cologne), Berlin (conference site, 5-7 Dec), and Brugge, Belgium. My past travel included Bamberg, so we may forego this time. Any suggestions on places worth seeing would be appreciated, especially smaller villages with lots of charm and definite beer-worthiness. Cheers, John C. Tull Return to table of contents
Date: Mon, 16 Sep 2002 12:39:27 -0700 (PDT) From: Carson Saunders <carson_saunders at yahoo.com> Subject: Another first batch question First, thanks to everyone who responded to my earlier post about speedy fermentation. I just bottled that batch on Saturday and tasted it as well. Turns out everyone was right. The beer didn't taste bad, but did taste rather fruity, I assume from the esters produced because of the high fermentation temperature (that's what all the responses said). My question is this, is there anything I can do after the fact (i.e after bottling) to reduce or combat these fruity flavors? Thanks Carson Saunders Return to table of contents
Date: Mon, 16 Sep 2002 20:18:43 -0400 From: "Angie and Reif Hammond" <arhammond at attbi.com> Subject: Pretzel Salt I have ordered pretzel salt from King Arthur Flour: http://www.kingarthurflour.com $3.25/lb. Not as good as Jeff's prices, but I have always been satisfied with stuff I have ordered from them. To find it, search on pretzel in the online catalog. The also sell a soft pretzel mix, but I have never tried it - I prefer Jeff's "all grain" approach over premixed ingredients. Reif Hammond Durham, NH Return to table of contents
[Prev HBD] [Index] [Next HBD] [Back]
HTML-ized on 09/17/02, by HBD2HTML v1.2 by KFL
webmaster at hbd.org, KFL, 10/9/96