HOMEBREW Digest #4127 Tue 24 December 2002

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  RE:producing yeast for homebrewers (Bob Sheck)
  Microbiology tests (Fred L Johnson)
  Re: Raw Eggs and Salmonella (Jeff Renner)
  re: stir bar (Steve Funk)
  Re: yeast from brewtek ("greg man")
  Greetings ("redbeard47.ny")

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---------------------------------------------------------------------- Date: Mon, 23 Dec 2002 00:55:41 -0500 From: Bob Sheck <bobsheck at earthlink.net> Subject: RE:producing yeast for homebrewers So, Kelvin: Do you really think that the Muslims around you will allow you to produce the evil yeasties? Maybe, perhaps, you will also innoculate these yeasties with anthrax or worst? Whatever, you got balls. Oh, and stuff that "warm regards" - In my dreams <I mean, Nightmares> >Other than price and quality (which is of course important), is there >anything that you'd like to have that is NOT commercially available? maybe >different packaging, pure culture kits etc... before I go out and do market >surveys etc, i'd like to hear directly from people who are actually using >it. any and every opinion/comments are welcomed. > > >suggestions would be greatly appreciated. thank you, and merry christmas to >all! Bob Sheck // DEA - Down East Alers - Greenville, NC bsheck at earthlink.net // [583.2,140.6] Apparent Rennerian Home Brewing since 1993 // bobsheck at earthlink.net // Return to table of contents
Date: Mon, 23 Dec 2002 07:24:27 -0500 From: Fred L Johnson <FLJohnson at portbridge.com> Subject: Microbiology tests Are there any providers of microbiology, water, IBU, etc. testing designed with brewers in mind that provide services available to the homebrewer at a price the homebrewer could afford? (Of course, water testing is already available at our local governments for those of us on public water systems.) If these esoteric services are not available out there, anyone care to open up their own business? Perhaps the major homebrewing suppliers could consider this line of services. I understand the Seibel Institute will perform such tests, but are they affordable for frequent use? I've often wanted to do some occasional IBU measurments, and we all have wondered how clean our cultures are. Perhaps we've wanted to know if there are petit mutants lurking about. Homebrewers want to know! I'd even consider this myself as a retirement career (unfortunately several years away). - -- Fred L. Johnson Apex, North Carolina, USA Return to table of contents
Date: Mon, 23 Dec 2002 10:24:12 -0500 From: Jeff Renner <jeffrenner at comcast.net> Subject: Re: Raw Eggs and Salmonella Brewers A self described HBD lurker wrote me privately regarding my egg nog recipe: >Aren't you running a risk of salmonella poisoning with the use of >raw eggs? In the past, this may not have been an issue but I believe >it is one today. > >Having come very close to loosing a daughter during the salmonella >outbreak in Chicago 17 years ago, I freely admit to being paranoid >about the risk. Thanks for pointing this out. As a parent, I can only imagine how that would affect your feelings. I continue to use raw eggs in egg nog (and eat sunny egg yolks when I occasionally eat fried eggs). I have based my evaluation of risk on Mark Bittman's wonderful newish (1998) cookbook, "How to Cook Everything" (winner of multiple cookbook writing awards): "As for salmonella and eggs: Recent statistics indicate that a small number of eggs (about one in ten thousand, or fewer) may contain the salmonella bacteria. If this bacteria multiplies - unlikely in refrigerated uncracked eggs - and you eat the egg raw (as you would in mayonnaise) or undercooked (as you would in many eggs cooked for breakfast), you might become ill, suffering intestinal problems that are as bad as the flu. The very young, very old, or those with compromised immune systems may have even worse problems and should avoid recipes with raw or undercooked eggs. But the general population should consider eggs sage,, and eat them without fear,, especially if they have been handles properly." The government, of course, takes the very cautious approach http://www.cdc.gov/ncidod/dbmd/diseaseinfo/salment_g.htm, but notes that the risk is highest (1 in 10,000) in the northeast. For less cautious view see http://www.mercola.com/2002/nov/13/eggs.htm Happy holidays 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: Mon, 23 Dec 2002 10:49:14 -0800 From: Steve Funk <steve at hheco.com> Subject: re: stir bar Kent, I do find that stirring helps and here's why: My HLT is a 10-gal drink cooler. To heat the water, I use a 'wand' style heating element (element on at stick) which sets next to the side of the cooler becase of the bracket I made for it and so that is doesn't hinder the lid I made. When heating the water, I noticed that the cooler was getting quite hot near the element and the plastic seemed to be a bit softer. So, to help with prevent this localized heating, I started swirling the water which has helped. It has made temp ramping in the mash marginally better too. So, since a small stir bar helped some a larger one should be better, right? Actually, I'd be happy with the stir bar I have if it wouldn't come uncoupled to the stir plate every so often. Cheers, Steve Funk Stevenson, WA Return to table of contents
Date: Sat, 21 Dec 2002 12:46:13 -0500 From: "greg man" <dropthebeer at hotmail.com> Subject: Re: yeast from brewtek <Jeff, I'm surprised you aren't aware of BrewTek yeast slants. Brewers >Resource sells them. I've tried many of their strains, and they are <excellent quality. <Check them out at: http://www.brewtek.com/ Also I wanted to add to this that 1 of those stains is my favorite for making bitters or milds the CL-110 british micro ale yeast. This strain is very complex, woody, sweet, citrus, well balanced, and tasty. Reminds me of the windsor dry stain. Its my favorite yeast to date to brew with high temps will accentuate the citrus taste. Brewers resource says its one of there most popular strains..................anyway since we've been talking about yeast I thought you'd like to know.............GregMan And Im sorry Phantom but I gotta "criticize" an rank on you a little ( no offence)I can't be silent Don't those who post there names with there opinions have courage? What does that make those who hide there name?................Cowards? Maybe. So why not go for the horns of the bull? Return to table of contents
Date: Mon, 23 Dec 2002 17:47:09 -0500 From: "redbeard47.ny" <redbeard47.ny at netzero.net> Subject: Greetings Merry Christmas to All and to All a Good Brew! BTW I suggest a rolling toast say noon local to hoist a HB to all our fellow list members. Bob. Beer, it's not just for breakfast anymore! - --------------------------------------------- Introducing NetZero Long Distance 1st month Free! Sign up today at: www.netzerolongdistance.com Return to table of contents
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