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	FORUM ON BEER, HOMEBREWING, AND RELATED ISSUES
		Digest Janitor: janitor@hbd.org


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Contents:
  3 in 1 fermenters ("Shaun and Sarah")
  yeast info pages (Alan McKay)
  Beer Shopping in Glasgow ("Philip J Wilcox")
  Red Stripe Lager & Kubuli Clones ("Beer")
  Re: Belgian Wit - recipe questions (Jeff Renner)
  re mead not frementing (John Sarette)
  Safale S-33 ("C Cameron")
  Re. Yeast Info. Pages/Reefer Questions (Richard Foote)
  RE:. WL vs Wyeast / Yeast Profiles on BrewRats.Org ("Scott D. Braker-Abene")
  Gott Coolers ("Nachman, James")
  re: Mash tun outlet filters ("Cave, Jim")
  Wyeast 3787 (David Towson)
  RE: Belgian Wit - recipe questions (Donald and Melissa Hellen)
  Fwd: re: Mash tun outlet filters (David Towson)
  beer case plans (Alan McKay)


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Date: Mon, 16 Dec 2002 21:55:40 +1100
From: "Shaun and Sarah" <polidori at bigpond.com>
Subject: 3 in 1 fermenters

G'day,

I've been lurking around for a while and have finally come up with a 
question worth asking. I've seen a number of so called 3 in 1 fermenters 
on the net but the available info is pretty poor. Basically they're a 25 
litre stainless bucket with a sealed lid and standard airlock. The 
'boiling' bit comes courtesy of a built in 1380 watt circular element. 
The instructions are basically dump and stir - malt goes in with 5l 
water, gets boiled (and hops if relevant) then topped up with cold water 
al la basic kit theory.

My questions are as follows

Has anybody used one of these and using what method - do you love/hate 
it?

Is the element powerful enough to do a full 23 litre boil? (if it 
doesn't it sounds like a seriously expensive toy just to make kit beer)

Are there any serious anoyances fermenting in this vessel???

Cheers in advance

Shaun

Canberra


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Date: Mon, 16 Dec 2002 07:16:14 -0500
From: Alan McKay <amckay at neap.net>
Subject: yeast info pages


Rama Roberts says :

> There have been some several discussions lately about which yeasts are which 
> (WL Platinum, YCKC, etc). It'd be great if this were captured somewhere for 
> future reference (and don't say "that's what the archives are for".)
> 
> Are there other references out there that are being kept up to date? 

I missed the thread but am in the process of adding a cross-reference to
my yeast database at http://www.bodensatz.com/yeastdb/

At present it allows you to look up a great number of yeasts, select
several and compare, maintain your yeast bank online, and swap yeasts
with other yeast bankers.  Over the holidays I hope to be able to add
the cross reference so that you will be able to do exactly what you want.

The program is all database-driven and is IMO the most versatile yeast
reference on the Net.  That's only going to get better once the cross
reference is added.

Note that it also allows you to add yeasts yourself so if there are
any you do not see, just go ahead and add them!

Note that some features are only available to logged-in users, but
as always membership is free - just sign yourself up.

cheers,
 -Alan


- -- 
http://www.bodensatz.com/
The Beer Site (tm)


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Date: Mon, 16 Dec 2002 08:44:13 -0500
From: "Philip J Wilcox" <pjwilcox at cmsenergy.com>
Subject: Beer Shopping in Glasgow

Howdy all,

A question for the beer bretheren on the other side of the pond. One of my
best friends is getting on a plane to Glasgow today and said he would do
his best to find me a sixpack of Bitter and Twisted while staying at the
home of his wee bonnie lass.  She had indicated that she didn't know where
to shop to find a specialty beer store. Any help from would be appreciated.

Phil.




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Date: Mon, 16 Dec 2002 08:45:46 -0600
From: "Beer" <beer at bubtechnologies.com>
Subject: Red Stripe Lager & Kubuli Clones

{Lurk Off}
Anybody have a clone recipe for Red Stripe (Jamacia) or Kubuli (Dominican
Republic)?
My guess would be a non hoppy medium "density" lager with some adjuncts (for
the Red Stripe)
Kubuli I've never had but my Bro In Law has and he seemed to like it...
Thanks for any help you can give...

Brian Cihak
Belvidere, IL
[255.6, 271.3] Apparent Rennerian



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Date: Mon, 16 Dec 2002 10:36:23 -0500
From: Jeff Renner <jeffrenner at comcast.net>
Subject: Re: Belgian Wit - recipe questions

"Gregor" <gregor at blinx.de> writes from Berlin, Germany

>I plan to brew a Belgian Wit soon:
>
>The recipe for 50 litres OG 1.049, 19 IBU looks like this:
>  grain:
>5,0 kg Pilsener
>0,6 kg Sourmalt (Weyermann)
>0,4 kg flaked oats
>4,0 kg flaked wheat (pre-gelantinized)

I know a others have used sourmalt or have done a sour mash to get 
the tartness of a witbier, but this always puzzles me.  I would be 
concerned that the pH of the mash would be so low as to cause a 
problem.  But maybe it isn't a problem.

I think it looks good otherwise.  Hops choice looks good.

I'll leave others to comment on amount of orange peel but the 
coriander amount looks good.  I make an unsoured witbier with fresh 
ginger, coriander, cardomom and grains of paradise.  No orange peel. 
See http://hbd.org/brewery/cm3/recs/09_85.html

>  Another question: How to crush the flakes? Will my unadjustable JSP
>Maltmill
>deliver a good enough crush for the flakes? I have no other mill. Should I
>mix the flakes with the malt and mill it together, or is it better to mill
>the flakes seperately?

No need to mill them at all.  They will convert fine as is.

Jeff
- -- 
Jeff Renner in Ann Arbor, Michigan USA, JeffRenner at comcast.net
"One never knows, do one?"  Fats Waller, American Musician, 1904-1943


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Date: Mon, 16 Dec 2002 08:07:16 -0800 (PST)
From: John Sarette <j2saret at yahoo.com>
Subject: re mead not frementing

Try a packet of dry pasteur champange yeast.  I have a
very cold basement with temps in the low 60's, high
50's during the winter and middle to high 60's in the
summer. Dry pastuer champange yeast has never failed.

I've flavoured my honey brews with dandylion,
raspberries, apples and pears.  The yeast has alway
performed well.  It begins fermenting within 24 hours,
and ferments for several months, it maintains pressure
although not bubbles in the air lock for another 
month or so.  I bottle it as a sparkling mead without
having to repitch yeast. After a year I have a fine
beverage and after 4 years a fantastic one.
I would suggest repitching with dry champange yeast.

John
Duluth, Mn 




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Date: Mon, 16 Dec 2002 12:45:15 -0500
From: "C Cameron" <colinlovesbeer at hotmail.com>
Subject: Safale S-33

I brewed a pale ale recently with Safale S-33 dry yeast.  It's been in the 
secondary now for 1 week and is not clearing well, only about the top 1/3 of 
the carboy is somewhat clear.  When I racked to 2ndary it was just about 
done (gravity=1.014) so I don't think that's the issue.  Anyone else have 
similar experiences?  Am I just used to Nottingham and Safale S-04 which 
settle quickly?

Colin






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Date: Mon, 16 Dec 2002 15:02:25 -0500
From: Richard Foote <rfoote at mindspring.com>
Subject: Re. Yeast Info. Pages/Reefer Questions

Following the Yeast info. Pages thread...

Rama writes:

>Have you seen:
>
>http://www.skotrat.com/brewrats/yeast.cfm

Very nice! But its still missing lots of stuff, like:

WL Belgian/Canadian Ale = Unibroue
WL German Bock = Ayinger
WL Zurich Lager = Samichlaus

Any Brewrats out there? I'll help compile the info if you can update the
pages. 

[Back to me]

Yes, skotrat has a good yeast info. resource, but it is lacking (no
offense).  A few months ago, when I did a write-up on our club's lager
yeast 'spurment, I had attempted to get yeast desciptions for the yeasts we
tested.  Among these were Ayinger lager and Saflager (dry lager) yeasts.  I
couldn't find any descriptions of either.  I couldn't even find the company
web site for Saflager.  

So... just adding my two cents in support of this info. need. 

BTW, thanks to those who have responded publically/privately to my query
for reefer info. re. walk-in cooler and pros/cons on window AC vs.
commercial cooling unit.  I have a brew buddy who really wants me to take
this 10' x 10' walk-in off his hands.  Now to convince SWMBO how much I
need it.  Maybe I could rent reefer space... 

I know a scrap metal place nearby that had a bunch of used AC units from
portable classrooms for $300 each.  Any reaction to how well these would be
suited?  Gotta make sure they will operate on household current though.
I've been told they may need three phase.  Any reefer peeps got any thoughts?


Rick Foote
Whistle Pig Brewery and Meat Locker (Hey, Rocky 6 is coming!)
Murrayville, GA 







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Date: Mon, 16 Dec 2002 12:42:15 -0800 (PST)
From: "Scott D. Braker-Abene" <skotrat at yahoo.com>
Subject: RE:. WL vs Wyeast / Yeast Profiles on BrewRats.Org

Hiya, 

Actually I use neither. I have switched over to EasYeast exclusively and
suggest that you give their yeast a try. 

You may just like it and stop using the others. 

You can buy EasYeast at http://www.stoutbillys.com

*****************************************************

If you know of a yeast that is not listed on the http://www.brewrats.org
ultimate yeast profiles please feel free to send that information to me at: 

skotrat at yahoo.com SUBJECT: Yeast Profiles

I will hopefully update it soon. 

C'ya!

 -Scott

=====
"The broken seats in empty rows, It all belongs to me you know"
 - P. Townshend

http://www.skotrat.com/skotrat - Skotrats Beer Page
http://www.brewrats.org - BrewRats HomeBrew Club



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Date: Mon, 16 Dec 2002 14:37:56 -0600
From: "Nachman, James" <James.Nachman at uscellular.com>
Subject: Gott Coolers

I am trying to find 5 and 10 gallon Gott coolers, so I can finally have the
all grain setup I want, and have been unable to find anyone in town here
that carries them or is willing to order them.  Any suggestions as to where
on the web I can find them??

Thanks,

Jim
Cedar Rapids, IA



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Date: Mon, 16 Dec 2002 13:03:16 -0800
From: "Cave, Jim" <Cave at psc.org>
Subject: re: Mash tun outlet filters

	Yes, I've had this problem and in fact still do.  I believe the main
reason is due to improper milling resulting too few larger husks (for the
filter bed) and too many smaller particles.  I have yet to upgrade past the
Corona mill. The one time I had the good fortune to use grist from a
properly set commercial roller mill with my mash tunn set up, I had no
problem with particulates.  

		Jim Cave


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Date: Mon, 16 Dec 2002 20:35:44 -0500
From: David Towson <dtowson at comcast.net>
Subject: Wyeast 3787

In HBD 4120, Steve Alexander notes: "WY3787 has given me several terrific 
results too but it's very temp sensitive."

I'm very eager to try this yeast, Steve.  Please tell us more.

Dave in Bel Air, MD



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Date: Mon, 16 Dec 2002 21:25:54 -0500
From: Donald and Melissa Hellen <donhellen at horizonview.net>
Subject: RE: Belgian Wit - recipe questions

Gregor asks:

Another question: How to crush the flakes? Will my unadjustable JSP
maltmill deliver a good enough crush for the flakes? I have no other
mill. Should I mix the flakes with the malt and mill it together, or
is it better to mill the flakes separately?

Your flaked wheat should be added directly to the mash; no milling is
required. If the oats are pre-gelatinized, they are handled the same
way. 

However, your oats might need to be partly cooked, then added to the
mash. I'm sure others will be able to tell you how to handle them.
Otherwise, I'll do some research on it for both of us.

Don Hellen



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Date: Mon, 16 Dec 2002 20:17:39 -0500
From: David Towson <dtowson at comcast.net>
Subject: Fwd: re: Mash tun outlet filters

For some reason, a personal copy of Steve's reply got to me a couple days 
before it appeared in the HBD, so we continued the discussion 
privately.  My reply to Steve appears below, and his response was that he 
had no problem with what I'm doing, except that he was confident I would 
not be seeing "crystal clear wort" if I were looking at it in a large 
container instead of a half-inch tube (which is indeed how I am seeing 
it).  He pointed out, however, that the post to which he was responding 
noted that particulates were still being seen in the wort well after the 
grain bed should have been set, thereby indicating that the bed had not 
been set correctly.  I agree.  I think that pretty well covers it, but if I 
missed anything, Steve, please jump in.

>Date: Sat, 14 Dec 2002 16:10:00 -0500
>From: David Towson <dtowson at comcast.net>
>Subject: re: Mash tun outlet filters
>X-Sender: dtowson at mail.comcast.net
>To: Steve Alexander <steve-alexander at worldnet.att.net>
>Cc: dtowson at comcast.net
>X-Mailer: QUALCOMM Windows Eudora Version 5.1
>Original-recipient: rfc822;dtowson at comcast.net
>
>Steve - Did your reply ever make it into the HBD?  If it did, then I sure 
>missed it.  Glad you sent me a personal copy.  Nice to hear from you.  I 
>really enjoy reading your posts.  Anyway, on to the discussion.
>
>>If your valve is clogging after the first pints of vorlauf then you have 
>>failed to "set" a filterbed.
>>
>> >An outlet filter eliminates this problem.
>>
>>No - it only eliminates large grist particles - it doesn't remove the 
>>smaller particles.  As I posted before, it misses the point of lautering.
>
>I don't think we have any disagreement in fact, but we may have a 
>difference of opinion regarding procedure.  I set the initial temperature 
>of my mash water such that after mash-in, I'm a degree of two below my 
>first rest temperature.  Then I use the heat exchanger to come up to and 
>stabilize at the desired rest temperature.  So I start the pump 
>immediately after mash-in, and well before the bed is set.  In the course 
>of mashing-in, I stir the mash with a paddle, and this causes a fair 
>amount of small particles to get through the false bottom.  Before I added 
>the metal mesh filter around the pickup tube, the period of time before 
>the bed settled was a real hassle, as I had to keep checking the flow and 
>burping the valve as needed.  Once the bed was set, the problem went 
>away.  Maybe I'm lazy or too easily bothered, but being an engineer, I 
>just eliminated the problem.  My mashes produce crystal-clear wort that 
>never fails to draw comments of amazement from fellow brewers who have 
>never seen how clear runoff can be.  So I think I'm doing it right; I just 
>choose to prevent a temporary nuisance.
>
>Dave



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Date: Mon, 16 Dec 2002 22:44:56 -0500
From: Alan McKay <amckay at neap.net>
Subject: beer case plans


There are plans in the book "Brew Ware".  Review on my site :
http://www.bodensatz.com/staticpages/index.php?page=20020501193612448

- -- 
http://www.bodensatz.com/
The Beer Site 


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