HOMEBREW Digest #42 Sat 07 January 1989

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		Rob Gardner, Digest Coordinator

  Re:  Sterilizing Bottles (harvard!ima!wang7!klm)
  Three gallon glass carboys (Mike Fertsch)
  sugar in your beer (Darryl Richman)
  More comments on using Champagne bottles (rogerl)

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---------------------------------------------------------------------- Date: Sat, 7 Jan 89 06:12:23 EST From: hplabs!harvard!ima!wang7!klm Subject: Re: Sterilizing Bottles Hi! I'm new to this digest and this is my first submission. I've been following the thread on sterilizing bottles and thought that I might put in my $.02 worth. After getting the bottles physically clean, (i.e. no debris, yeast, cigarette butts, etc.) I run them through a full cycle in my dishwasher including a HOT dry WITHOUT detergent. I do this several hours before bottling time and I don't open the dishwasher until I am ready to start using the bottles. I haven't had any noticeable sanitation problems in my bottling since I started doing this several batches ago. Also, I use non-returnable green Molson bottles. I have recycled most of them several times now and have not had one break yet. I prefer green bottles for aesthetic reasons and I don't worry about skunking the beer because I always keep it boxed. Oh, yes, about the cleaning step above... I first soak the bottles in a weak chlorine solution for about 1/2 hour and then rinse them thoroughly with a jet spray washer. This does an excellent job of removing even those tough deposits. Cheers! Kevin McBride Wang Laboratories, Inc. Lowell, MA ..!ima!wang7!klm (work) ..!ima!wang7!gozer!klm (home) Return to table of contents
Date: Thu, 5 Jan 89 08:56 EST From: Mike Fertsch <hplabs!uiucdcs!meccad.RAY.COM!FERTSCH> Subject: Three gallon glass carboys Several members of our brewing club (Boston Wort Processors) have expressed interest in three (3) gallon glass carboys. We are looking for a possible supplier for us to make a large order (around 20 carboys). Can anyone on the net help us out? We made an order around two years ago, but the company from which we got the carboys went out of business in the meantime. Three gallon carboys are great for people who like to experiment and make several small batches rather than fewer large batches. When I make a small batch, I start my primary in a 5 gallon carboy, and later transfer to the 3 gallon carboy for secondary fermentation and lagering. I do my all-grain brewing in small 3 gallon batches. I don't have a brewpot or a stove large enough to boil 5 gallons of wort. Three gallon mashes are much easier to control, and the lautering and sparging is appropriately easier. I really like using three gallon carboys for brewing, but I need to find a few more for our club. Can anyone help out? Mike Fertsch Return to table of contents
Date: Sat, 7 Jan 89 07:46:50 PST From: Darryl Richman <darryl at ism780c.isc.com> In the Jan 06 digest, "CRF at IFASGNV.BITNET" (Cher Feinstein) writes: "KEGS: I have read and been told that kegged homebrew tends to have problems "with yeast stir-up when tapped. I have avoided trying kegging on this basis. "Comments, anyone? I keg regularly with the 5 gallon Cornelius (soft drink syrup) kegs. The draw tube, through which the outgoing beer passes, reaches all the way to the bottom of the keg, so the first few pints come with a dollop of yeast. I mostly use Sierra Nevada yeast, which flocculates into a very compact layer, and after the second or third pint I don't see anymore yeast. When the keg is empty, I have opened it up to find that there is about a 1" inch radius circle around the draw tube that is clean of yeast,otherwise there is a solid yeast pancake on the bottom. This hardly seems to be a yeast stir up. I have transported partly full kegs with a minimum of yeast stirred into the beer, even when tapping directly after arrival. Of course, if you avoid it, that means there is less demand in the used keg market for me. ;-) --Darryl Richman (The Falcon's Nest homebrewing BBS sysop 818 349 5891) Return to table of contents
Date: Sat, 7 Jan 89 08:10:57 PST From: Darryl Richman <darryl at ism780c.isc.com> Subject: sugar in your beer I'd like to take a step back from the AHA dictum that you should not add sugar to your beer except for priming. This truism is certainly correct for general purposes, but may not be appropriate in specific circumstances. What we want to avoid is obtaining the title of neo-prohibitionist beer making, where the only purpose of adding sugar is to gain a higher alcohol content, regardless of the resulting taste. But if you read Dave Line's books ("The Big Book of Brewing" and "Making Beers Like Those You Buy"), you'll see that he professed to have used lots of different wierd British sugars in his brews. There is a reason for this: the British Brewers themselves do it. If you want to make a beer that tastes like Bitter from 50 years ago, use malt, but if you want to make a copy of today's Bass, you'll probably want to add some sugar. Note the word *some*. We are talking about a small percentage, like 10% for example. All things in moderation, you know. Anyway, with all the postings on trading sugar for malt, I just wanted to make sure it didn't get lost that sugar is one of the brewer's ingredients. The English do it, the Belgians do it, the Scots do it. You can do it too. But you must do it with the right purpose in mind. --Darryl Richman (The Falcon's Nest homebrewer's BBS sysop 818 349 5891) Return to table of contents
Date: Sat, 7 Jan 89 15:53:56 EST From: rogerl at Think.COM Subject: More comments on using Champagne bottles I guess I spoke to soon. Today I was getting ready to bottle and found the latest batch of bottles I received have a larger lip on them. Oh well. I'm stll going to use these giants but will seal them with the old champagne cork (plastic) and wires. If you can find the half bottles of champagne I do believe that the normal longneck cap fits those fine. Again, get to know a bar that serves champagne on a regular bases and you will have a ready supply without having to generate these empties on your own. The wallet will like it too. I realize it's not as much fun, but being of limited means as many of us are one does what one can do. Keep on homebrewin'. Roger Locniskar Return to table of contents
End of HOMEBREW Digest
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