HOMEBREW Digest #4274 Wed 18 June 2003

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  Badger beer (David Edge)
  RE: Brew consumption (Jim Vahsen)
  Palm Software (David Hooper)
  Beer Shipping Laws ("Jason Henning")
  Bonzai!! (Jennifer/Nathan Hall)
  Future National conventions?? (Robert Marshall)
  Strange Beer Laws-Ames, Iowa ("Rob Moline")
  Ranco Temperature Controller Wiring (Tom Davidson)
  Choosing Which to Brew (Alexandre Enkerli)
  Thanks ("Byron Towles")
  Pump and AHA membership question ("Reddy, Pat")
  Re: Over oxygenation? (hollen)
  Re: Alcoholsim (was homebrew consumption) (Michael Hartsock)
  RE: Ranco Temperature Controller Wiring (Steven L Gardner)
  Re: Oh no, not that again ("-S")
  Re: Oh no, not that again [AKA: ANYTHING to keep discussions of politics and religion out of the HBD!] (Larry Bristol)
  freezer paint chipping (Brian Lundeen)
  Re: was Re: Shipping Homebrew ("-S") (Teresa Knezek)
  Re: Ranco Temperature Controller Wiring, and My Favorite Bourbon ("Mike Sharp")
  hop varieties ("Mark Kellums")
  Re: NHC conference (Jeff Renner)
  thanks, corny back and tan, pile on Bill ("john w")
  HERMS Pumps (Kent Fletcher)
  Talk Of Iowa-Beer Show-With Ray Daniels ("Rob Moline")
  Ranco Temperature Controller Wiring (Kent Fletcher)
  Cherry Wheat ("Scott")

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---------------------------------------------------------------------- Date: Mon, 16 Jun 2003 21:36:39 +0100 From: David Edge <david.j.edge at ntlworld.com> Subject: Badger beer Quoth Mark Tumarkin: >And there were some indigenous Am beer styles.... spruce beer, Badger beer, >Kentucky Common, etc. But they have pretty much died out. Though, as >homebrewers we can brew and enter them in competitions (again in Cat 24... >historical). Gosh - tell me more please. Did it get the name from the smell? David Edge aka Badger Signalbox Brewery, Derby, UK Return to table of contents
Date: Mon, 16 Jun 2003 14:53:34 -0700 From: Jim Vahsen <james.vahsen-phx at st.com> Subject: RE: Brew consumption "Besides, most homebrew is lower in alcohol than macro. A standard homebrew with 1.048 OG and 1.012 FG is 4.74 ABV, but only 3.7 ABW!!! Bud light is 5% ABW" I'll have to disagree here. First of all, bud light is only 4.3% alcohol by VOLUME, and I would venture a SWAG that the 'standard' homebrew is atleast 5% ABV. Of course, that could make for a whole new survey in and of itself. I'll go 2-3 pints per night in the tally... Hophead Blissfully Renerrian Illiterate Return to table of contents
Date: Mon, 16 Jun 2003 17:42:58 -0500 From: David Hooper <dhooper at everestkc.net> Subject: Palm Software Alex wrote: So, what have been the developments in brewing software technology since then? StrangeBrew, BrewNIX, ProMash et al. have been updated but don't seem to have changed so much. Anything a brother should know, coming back to the world of homebrewing? More specifically, is there now a compelling brewing program for MacOS X? While updated, BeerMeister X 2.0 doesn't really seem to be a ProMash-killer... Interesting uses of Palm utilities and desktop databases would also fit... What do you use? Thanks! Alex Enkerli (with varying Rennerian coordinates) Alex, I wrote a software program using SmartListToGo on the Palm. It doesn't replace my ProMash, but it takes the place of pencil and paper and allows me to easily write down information as I brew, how long I have mashed, sparged, SG readings, etc. If anyone has SmartListToGo, I'd be happy to send you the database. David Hooper Return to table of contents
Date: Mon, 16 Jun 2003 22:23:09 -0400 From: "Jason Henning" <shit at thehennings.com> Subject: Beer Shipping Laws Whenever this topic of shipping beer comes up, there always seems to be a follow up post about the intent of these laws. Well, I'm not sure what intent has to do with anything. It certainly will be of no use as a defense as the letter of the law is pretty clear. The typical argument is that these laws were written with respect to commercial producers and that homebrew isn't affected. The only problem with this logic is it isn't supported in any way. These passages of law don't have phrases like "non-taxable beer" or "home brewed beverages are exempt". If there was intent to allow homebrew to be shipped, wouldn't there be some trace of this kind of language? There was an example that it's ok for folks in Texas and Kansas to ship beer to Oregon while Californians can't. Looking at the Oregon statues, one gets the idea that that's not true at all. Check this out: 471.404 Importing liquor without license prohibited; exceptions; fee. (1) No alcoholic liquor shall be imported into this state by any person not holding a brewery, winery, distillery or wholesaler's license, except as follows: (a) Alcoholic liquor ordered by and en route to the Oregon Liquor Control Commission. (b) Wines for sacramental purposes according to rules adopted by the commission. (c) Alcoholic liquor that is in transit on a common carrier to a destination outside Oregon. (d) Alcoholic liquor coming into Oregon on a common carrier according to orders placed by a licensed brewery, winery or wholesaler. (e) Imported alcoholic liquor pursuant to a permit issued under subsection (2) of this section. (2) The commission may require importers of alcoholic liquor to secure a permit for each importation and may charge a reasonable fee based on quantity and type for the permit. I don't see anything that allows for shipping homebrew into Oregon. Oregon isn't the only state that has these laws. Here's what Illinois says about it: >From 235 ILCS 5/6-29.1 Any person manufacturing, distributing, or selling alcoholic liquor who knowingly ships or transports or causes the shipping or transportation of any alcoholic liquor from a point outside this State to a person in this State who does not hold a manufacturer's, distributor's, importing distributor's, or non-resident dealer's license issued by the Liquor Control Commission, other than a shipment of sacramental wine to a bona fide religious organization, a shipment authorized by Section 6-29, or any other shipment authorized by this Act, is in violation of this Act. Did anyone send beer to NHC second round in Chicago? Guess what. While all these laws were written to regulate the commercial industry, I'm yet to find a state that exempts homebrew shipping, especially from out of state. It's too bad that there isn't a large national organization that represents home brewers that's willing to tackle these issues. With all the competitions that draw entries across the nation, you'd think this issue would receive more attention. What's going to happen when some spring dick county attorney presses the issue and shuts down a competition? Return to table of contents
Date: Mon, 16 Jun 2003 22:45:18 -0400 From: Jennifer/Nathan Hall <hallzoo at comcast.net> Subject: Bonzai!! Just made my second batch of junmai-shu........ If you're interested, I've compiled some knowledge on Sake making - including brewing several batches to see if it's possible with homebrewing equipment. It works great! I love all forms of Sake as well as beer and brewing either is a blast. Is there anyone in the forum who has brewed Sake before? I'd love to hear about your experience. If anyone else is interested, shoot me an E-mail and I can give you some more info. Be forewarned, though, the wife will be just as displeased with a bucketful of moldy rice in the kitchen as she is with the smell of boiling hops..... Nate Hall BBV Brewing Heat Index: 100F, f*%k it, I'm gonna brew a Pils! Return to table of contents
Date: Mon, 16 Jun 2003 21:54:44 -0700 (PDT) From: Robert Marshall <robertjm at hockeyhockeyhockey.com> Subject: Future National conventions?? Hi all, I've been seeing plenty of talk about the Chicago convention. Sounds like fun, but won't be able to make it. Anyways, it got me to wondering where the future conventions will be. Unfortunately, when I went to the AOB website I couldn't find anything other than this year's convention. Have the locations for future conventions been decided yet? And if so, where? Thanks again, Robert Return to table of contents
Date: Tue, 17 Jun 2003 00:29:35 -0500 From: "Rob Moline" <jethrogump at mchsi.com> Subject: Strange Beer Laws-Ames, Iowa Strange Beer Laws-Ames, Iowa >From: ensmingr at twcny.rr.com >Subject: strange beer laws ... >*It's against the law in Fairbanks AK to give beer to a moose. >*In Ames IA, a husband may not take more than three gulps of beer >while lying in bed with his wife. >*It is illegal to sell beer with more than six percent alcohol in >Georgia, http://justonemore.com/GWCB/ . >*Until recently, it was required in Florida that all beer be sold >in 12, 24, or 32 ounce bottles. >*In Michigan, it's against the law to serve alcohol on Christmas >Day. .*In Utah, home of some of the most bizarre beer laws, >http://www.alcbev.state.ut.us/Liquor_Laws/liquor_laws_affecting_visitors.ht ml ., and Oklahoma, beer cannot exceed 3.2 pct ABV when sold it >certain >establishments. >Oh yeah, my favorite: >*It is illegal to ship homebrew within or between certain states. >In a communal act of civil disobedience, I suggest the HBD >support a national "mail your homebrew" day. What say ye? >Cheerio! >Peter A. Ensminger >Syracuse, NY Interesting, sir...and while it is obvious by the city council's actions here that often they know better than you do...about most anything....I have yet to discover the statute you didn't cite....even after going to http://www.city.ames.ia.us/attorneyweb/codeTOC.htm OK, The Ames City Council does do some PC stuff...but hey! Give them their due! Apart from reminding you that the smoking ordinance is in effect even after the Iowa Supreme Court has ruled against it, the Ames leadership also regulates the presence of lawn furniture...and to my surprise...feels knowledgeable enough to supercede the FAA in matters of helicopter operations.....! The real surprise locally was the effect of the big push a few years ago to get students to list Ames as their home for Census purposes...in order to surpass the mystical 50,000, a level publicised to garner certain benefits for the community. Now the big push is to limit occupancy rates in houses containing students! Talk about pathetic politics! Your posting did get me interested in pursuing further info...and after a discussion with the Ames Police Department, the feeling was that while no one would be surprised that such an ordinance may have existed at one time...no one locally believes it to be current. Certainly, no officer on patrol tonight is looking for the 3rd gulp bust!!! OK, Rant Mode OFF...but I really want to know? Where is this statute listed? And what is my fine for the crime I am about to commit? Guaranteed, one that I would never have thought about committing, until your post! Jethro Gump Ames, Iowa! Rob Moline "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: 6.0.489 / Virus Database: 288 - Release Date: 6/10/2003 Return to table of contents
Date: Tue, 17 Jun 2003 05:22:07 -0400 From: Tom Davidson <tj.davidson at comcast.net> Subject: Ranco Temperature Controller Wiring > > >Date: Mon, 16 Jun 2003 07:41:48 -0400 >From: Fred Johnson <FLJohnson at portbridge.com> >Subject: Ranco Temperature Controller Wiring > >If anyone could provide instructions for wiring this, I >would be grateful. > > Piece of cake, it's just a switch. Cut a 14 gauge extension cord in half, you will use both halfs. Open it up, screw a wire clamp into the hole and feed your wire through. GREEN goes to ground, WHITE is common, BLACK is switched. There is a small terminal block inside to accept the BLACK wire from the power cord and the WHITE commons from your input and output. This terminal block is clearly marked 240V, 120V, COM. BLACK input wire to whatever voltage you are using. Input and output WHITE wires go to COM. There is a second terminal block for your switched output, it is marked NC, NO, C. A BLACK jumper goes from the first terminal block to the C terminal. Your BLACK output wire goes to NO terminal to run a freezer, NC to run a heater. Close the case, plug it in and fire it up. Return to table of contents
Date: Tue, 17 Jun 2003 03:01:56 -0300 From: Alexandre Enkerli <aenkerli at indiana.edu> Subject: Choosing Which to Brew Been thinking about the perfect/ultimate/ideal/optimal brewing program. Among its features would be a large recipe database one could use to choose which beer to brew. AFAIK, most available programs (e.g. StrangeBrew and ProMash) and resources (e.g. Gambrinus' Mug and The Cat's Meow) focus on styles and such. While there are times a brewer will plan a batch by selecting a style, aren't there other ways to go about this? Here are a few pseudo-random criteria I came up with, in a couple of minutes. What am I missing? Eventually, these could be turned into search queries based on specific information available in recipes. Boolean queries would make sense. Available recipe ("I should do another batch of this great Schmiplurberg Weizen everybody liked last year.") Level of difficulty ("What's the easiest way to do an all-grain?") Recipe author ("I'd like to brew one of Noonan's lagers.") Brew day duration ("I'd like to do a quick batch on Sunday before we go to the movies.") Time to finished beer ("My friends are coming in three days and I need something drinkable by then.") Award-winning ("What's the officially best recipe I can find?") Style-conformance ("Which of these recipes is closest to style?") Clone ("Is there a 'good' recipe for a MGD-clone?") Recent experience ("I've had this wonderful pint of Mort Subite Gueuze last night...") Reminiscence ("What was this wheat Jeff did last year?") Specific challenge ("Now, I want to learn how to...") Method ("...use the specific method of...": decoction, step infusion, split batches, mini-mash...) Competition's required style ("...conform to this competition's requirements") Efficiency ("...get the most drinkable beer in the smallest amount of time/money") Ingredient ("...brew a beer with tea/hemp/cardamom") Cloning ("...get closest to Unibroue's Trois-Pistoles") Bet ("...prove decoction's a better method than infusion") What in inventory ("What can I brew with this...") Grain ("...25kg bag of Gambrinus 2-row someone gave me?") Yeast ("...Abbey yeast I've got from the last batch?") Adjuncts ("...candi sugar I have lying around?") Mix and match ("...inventory, without buying too much new stuff?") Time of year ("Now's the best time to brew...") Thirst-quenching ("...a light, thirst-quenching lager") Holiday season ("...a strong and complex holiday beer") Availability ("...a beer with": maple syrup, spruce, pumpkin...) Upcoming event ("What can I brew for...") Non-brewers coming ("...the family reunion next month?") Competition ("...the upcoming competition where I won so many awards last year?") Tasting something new ("Let's try a beer I've never had.") Equipment ("What can I brew with a limited setup?") Flavour profile ("I'd like to brew a very malty/hoppy/strong/heavy/dark beer with this specific SRM/OG/IBU.") Return to table of contents
Date: Tue, 17 Jun 2003 07:27:15 -0500 From: "Byron Towles" <beer.man at cox.net> Subject: Thanks Thanks to all that responded to my last couple of questions (pH solutions and N.O. Water profile). I really appreciate the help. Keep Brewing! Byron Towles Crescent City Homebrewers http://hbd.org/crescent Return to table of contents
Date: Tue, 17 Jun 2003 08:34:44 -0500 From: "Reddy, Pat" <Pat.Reddy at mavtech.cc> Subject: Pump and AHA membership question PUMP: Parker, I found the March MDX-MT3, a very popular brew pump, for under $100 SHIPPED (I think it was $89 + S&H) but I don't recall the company I bought it from. I'm out of town for the next 2 weeks but when I get back I will find the receipt and send you the information. AHA: I joined AHA about 4 months ago, received my 'Welcome Package' complete with bumper sticker, yadda yadda....but I have yet to receive a Zymurgy magazine. How often do they come out? When did the last issue come out and when will the next? Thanks. Pat Reddy MAVERICK Technologies (618)281-9100 x134 pat.reddy at mavtech.cc Return to table of contents
Date: Tue, 17 Jun 2003 09:41:34 -0400 (EDT) From: hollen at woodsprite.com Subject: Re: Over oxygenation? In a discussion on this subject MANY years ago with George Fix, he told me that he had conducted an experiment using a dissolved oxygen meter and force oxygenation under pressure in a corny keg. He stated that while it may be possible to over oxygenate and bring the dissolved oxygen content above the level toxic to yeast "while under pressure", almost immediately after releasing pressure back to astmospheric pressure, the DO content will drop back down below that which is tolerated by yeast. Bottom line, for all practical purposes, the answer to your question is NO. I have been oxygenating my wort under pressure with a "carbonation stone" for many years and never have any problem. I oxygenate for 1 hour slightly raising the pressure a little at a time until it reaches 20 psi. I then let it sit for a half hour, and then release pressure and put on blowoff hose. Yeast is in solution all the time during oxygenation. dion (only the messenger) - -- Dion Hollenbeck Email: hollen at woodsprite.com Home Page: http://www.woodsprite.com Brewing Page: http://hbd.org/hollen Return to table of contents
Date: Tue, 17 Jun 2003 06:47:15 -0700 (PDT) From: Michael Hartsock <xd_haze at yahoo.com> Subject: Re: Alcoholsim (was homebrew consumption) While I agree with -s's arguments concerning political economy, I feel that his knowledge of such matters exceeds his knowledge of biology. I wholeheartedly agree with Bev's arguments about genetic abilities to metabolize alcohol in many Asian genetic cohorts. On the flip side, many native Americans lack the physiological ability to process alcohol, thus leading to increased alcoholism. This has been well documented in literature. Certainly, there are other intense reasons for alcoholism on reservations, including social marginalization, poverty, and depression, no one is arguing that genetics is the ONLY determining factor. However, Genetics is a very valid influence on behavior, including disposition to addiction. Furthermore, genetics is no more of a cop-out than environment. Besides, the Menendez brothers didn't blame the murder of their parents on their DNA! Mike ===== "May those who love us, love us. And those that don't love us, May God turn their hearts. And if he doesn't turn their hearts, may he turn their ankles So we'll know them by their limping." Return to table of contents
Date: Tue, 17 Jun 2003 10:34:01 -0400 From: Steven L Gardner <stevengard at earthlink.net> Subject: RE: Ranco Temperature Controller Wiring Fred Johnson asks about wiring a Ranco Temp controller... It comes with detailed instructions for mutiple wiring schemes. I have four of them in my home brewery. For controlling a freezer your just using the controller as a switch on the HOT wire side. You would buy a cheap extension cord and cut it in half then use figure 4 in the instructions and be sure to connect the grounds to each other.... and if it all sound to complicated just buy the one with wires attached. Return to table of contents
Date: Tue, 17 Jun 2003 10:50:11 -0400 From: "-S" <-s at adelphia.net> Subject: Re: Oh no, not that again Larry Bristol asks .... >Viola! Do you (or anyone else for that matter) have a suggestion as to >how one might go about removing that "green bean flavor"? Uhhh - leave the peppers out of the beer. ;^) >My personal belief is that this is a natural part of the flavor of the >jalape{ny}a, and removing it (if possible) .... One of my objections to jalapeno (not in beer) is the big 'green veggie' flavor. I much prefer the flavor of mature colored pepper - whether bells or 'cherry bomb' hot ones. The level of 'heat' in jalapenos is just about right for a lot of uses tho'.. I'm not sure about jalapenos but bell peppers, as they ripen change greatly in flavor - at first quite bitter and very "green", then as full green peppers sweeter w/ less "green" chlorophyll taste and a shot of tart acidity, and later as they lose the green color they also lose much of the green vegetable flavor and very sweeter yet, retain the ascorbic acidity, more mellow and rather fruit-like. I've recently read that there are new commercial jalapeno varieties of jalapeno which become red at maturity. I wonder if these lack the "green bean" flavor . -S Return to table of contents
Date: Tue, 17 Jun 2003 11:03:07 -0500 From: Larry Bristol <larry at doubleluck.com> Subject: Re: Oh no, not that again [AKA: ANYTHING to keep discussions of politics and religion out of the HBD!] On Tuesday 17 June 2003 9:50 am, -S wrote: > Larry Bristol asks .... > >Viola! Do you (or anyone else for that matter) have a suggestion as > > to how one might go about removing that "green bean flavor"? > > Uhhh - leave the peppers out of the beer. ;^) Sm^rt^ss... :-/ > I've recently read that there are new commercial jalapeno varieties of > jalapeno which become red at maturity. I wonder if these lack the > "green bean" flavor . Quite probably. I do not know that this is anything new. So far as I know, they have always ripened into a red color. It just seems that jalepe{ny}os are primarily used while still green, so it might not be easy to locate ripened chiles in an "ordinary" produce market, and especially if not in the SW. I should point out that the primary reason that jalape{ny}o peppers are used while green is (IMHO) that they lose heat and get sweeter as the ripen, reducing the flavor qualities that make them unique. OTOH, perhaps this is exactly that for which we are looking. I will keep a watch, and pick up a few the next time I see them, and let you know. We can arrange an exchange of some kind. Of course, it is not all that difficult to grow your own. Or maybe there is an HBDer in or around Hatch, NM that can get us some really great chiles of all varieties! - -- Larry Bristol The Double Luck Bellville, TX http://www.doubleluck.com Return to table of contents
Date: Tue, 17 Jun 2003 11:49:12 -0500 From: Brian Lundeen <BLundeen at rrc.mb.ca> Subject: freezer paint chipping Now, before I get to my own issue, I simply cannot resist commenting on the following: > Bill, sorry > and respectfully, > you don't know sh$it about what you are talking about, so > stick to brewing. > > Marc Sintek Actually, a strong case could be made for Bill not knowing squat about brewing, too, but we just won't go there. ;-) Anyway, my problem is my freezer. Whatever that nice shiny white stuff inside is (enamel?) it has chipped away in a number of places, exposing the surface underneath. In and around these areas a nasty orange product develops, which I hope is just rust and not some horrific mold that could cause nasty things in anything fermented in there. I tried painting over these areas with some food grade enamel that I have for my grape press, but it just doesn't seem to hold up. Whatever nastiness is underneath just comes right through, and the affected areas are soon back to their deteriorating state. I fear much like a cancer this will only continue to spread. How can I restore the pristine surface in my freezer? Thanks Brian Lundeen Brewing at [819 miles, 313.8 deg] aka Winnipeg Return to table of contents
Date: Tue, 17 Jun 2003 08:53:22 -0800 From: Teresa Knezek <teresa at mivox.com> Subject: Re: was Re: Shipping Homebrew ("-S") On or thereabout 6/17/03, "-S" spoke thusly: >Of tobacco - the real cost to society is quite tiny when added medical costs >are balanced against lesser pension & social benefits received. There is >little to justify the huge tax and lawsuit burden except this: a majority >wished to see the freedom to smoke eliminated. > >Why would "they" stop with the one success of eliminating tobacco ? Well, drunk driving is already illegal. So is physical assault... and those are the two crimes most often associated with drinking when it comes time to start cracking the legislative whip. Outside those two concerns, it does me no harm when someone else drinks. I will not suffer liver damage from secondhand alcohol, no matter how much booze the alcoholic on the barstool next to me may be swimming in (...pardon me sir, was your father a drunk too?). Tobacco is a much easier target, because how many ciggies the chainsmoker on the barstool next to me puffs down whilst I'm sitting there DOES affect me. After a 'night on the town' huffing everyone else's cigarette smoke, I wake up with sore lungs... believe it or not. (Same effect if I'm sitting by a campfire all night. Hurts to breathe in the morning.) I quit smoking a while ago, because I wanted to protect my health (and save my money for more worthwhile things). When I am out in public, why should my decision to improve my health suddenly be rescinded, because other people are still gunning for an eventual lung transplant? If you had quit drinking, or said you were staying sober to drive your friends home, no sane person would argue that I should have the right to funnel beer down your throat... "But he walked into a bar, he should have EXPECTED to drink! If he didn't want to drink, he shouldn't have been in the bar in the first place!" (Substitute "drink" for "breathe smoke" in case you don't see where I'm going with that.) In short, IMO, there is MUCH more right and reason for the regulation/banning of public smoking than there is for regulation/banning of alcohol, on the simple basis that consuming alcohol is an individual act, while smokers are sharing the vice with everyone around them, whether those people really want to huff burning tobacco or not. - -- Teresa - Two Rivers, Alaska [2849, 325] Appt. Rennerian http://rant.mivox.com/ "Whenever a theory appears to you as the only possible one, take this as a sign that you have neither understood the theory nor the problem which it was intended to solve." -- Karl Popper Return to table of contents
Date: Tue, 17 Jun 2003 10:02:04 -0700 From: "Mike Sharp" <rdcpro at hotmail.com> Subject: Re: Ranco Temperature Controller Wiring, and My Favorite Bourbon Fred Johnson asks about Ranco Temperature Controller Wiring "These controllers are available unwired in lots of places. They also are available in some homebrew outlets already wired for hooking up to a freezer (or whatever other device you're interested in). Are there any tricks to wiring this controller to control the on/off of a freezer?" They are not hard to wire (there are a couple approaches, but I like mine best), but if you buy an unwired one from a non-homebrew establishment, be sure that yours runs on 120vac (or whatever your local line voltage is). There was at least one seller on eBay that was selling a 24vac version (which is common enough in an industrial setting), but you probably don't want the complication of low voltage control. If you're not comfortable with wiring it, I'd go ahead and buy the pre-wired one. Most of these use a switched cord, that plugs into the wall, and the freezer plugs into the special cord end. This cord is sold at farm supply/electrical/pump supply houses, as it's a common method of controlling a submersible sump pump. This installation is pretty easy to wire. In my case, I mounted the controller to a surface handy box, with a strong magnetic mount attached. This allows me to "stick" it onto either reefer. I wired a duplex outlet to the controller (actually , I used a Honeywell controller, but the principle is the same). I "split" the outlet (removed the bridge on the hot side), so that the upper and lower receptacles are separated. My controller has a form C contact (normally open and normally closed, with a common terminal between). I wired them so that if I plug the freezer into the lower outlet, it cools. If I plug a heater or droplight into the upper outlet, it heats. I've found in the winter I need to heat, not cool, my fermentation area, and a small metal droplight with a 25 watt bulb works pretty well. My fermentation cabinet (where my conical goes) is heated in the winter with a small forced air fan heater, using the same controller. For cooling the conical this summer, I've got a small glycol chiller and I'll switch the circ pump to cool things down. As far as my favorite Bourbon goes, for my money it's Maker's Mark... Regards, Mike Sharp Kent, WA Return to table of contents
Date: Tue, 17 Jun 2003 12:15:21 -0500 From: "Mark Kellums" <infidel at springnet1.com> Subject: hop varieties Also at the Freshops site a large listing of USDA varieties. http://www.freshops.com/usda_hop_desc2.html Mark Kellums Decatur Il. "With soap baptism is a good thing." --- Robert Ingersoll Return to table of contents
Date: Tue, 17 Jun 2003 14:56:31 -0400 From: Jeff Renner <jeffrenner at comcast.net> Subject: Re: NHC conference [Another post that got lost in the ether for the last five days] I'll be there along with more than a dozen Ann Arbor Brewers Guild members. Some of us are taking Amtrak. Don't know if we'll have a keg on board or not. But we are bringing a whole lot of beer, including a quarter barrel of my Classic American Pilsner (CAP), "Your Father's Mustache." Be sure to come by the AABG table at Club Night Thursday and say hi. Like Steve Jones, I'll be wearing my HBD button, as well as my "Man, I Love this Hobby!" button (the late Bill Pfeiffer's favorite saying). See you there. 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, 17 Jun 2003 16:02:38 -0500 From: "john w" <j2saret at hotpop.com> Subject: thanks, corny back and tan, pile on Bill Thanks on all the advice, what I will do is 1. mix the worts and 2. split the hops. Moving on, I had posted quite sometime ago on my experiment brewing a second batch of black and tan using a small box of corn flakes. The first batch of black and tan was harsh when first bottled but matured into an exellent beer. (described by a co-worker who drinks black and tans and never had a homebrew beore as: "John, that was impressive.) The new batch has been bottled for a week and a half. It has developed a firm creamy head about a week and a half eariler than the previous brew. It has a strong corn aroma and is much less harsh than the previous brew was at this point in its development. The addition of the corn has pushed the brew much closer to the "tan" side and put it out of balance so I would not advocate using corn or cornflakes to any extent in dark beers. I do think that a box of cereal rather than a cereal mash is a defensible brewing practice. I have a porter in the fermenter now, I will bottle it this weekend and then I will brew it again adding a small box of cheerios. I am predicting that will make it a bit more like a stout, which will suit the style niecely. Now for Bill: Others said it more eleoquently than I but just for the record: Longitudinal and Twin studies have consistantly shown that in the Nature v Nurture argument Nature predominates. I for instance have the "thrifty gene" so I must struggle against over consumption of homebrew, not because I cannot quit once I start drinking but because I gain weight much more easily than my friend Tor who can eat and drink to his hearts delight an never gain a pound. He, however, will drink well past the point where he can moderate his actions. I can stop when I wish, or need too in order to be able to drive him home when he is thrown out of the party. We each need to moderate our behavior for genetic reasons. He has a tougher struggle than I do because the consumption of alcohol distorts his judgement more than the consumption of chips distorts mine. BTW: You "freedom and personal responsibility lovers" should know that the co-worker who judged my brew was driven from her choosen profession because addicts use political power to keep smoking in bars legal and she, who never smoked came down with smoke induced asthma and was forced to quit her job as a bar tender. I never could understand why some one would assert they had the freedom to hurt others. John (Lake Superior points right at me) Return to table of contents
Date: Tue, 17 Jun 2003 16:09:39 -0700 (PDT) From: Kent Fletcher <fletcherhomebrew at yahoo.com> Subject: HERMS Pumps Parker wants to get a pump for his HERMS-in-progress: Parker, I currently use a Little Giant 3-MD-MT-HC (Grainger # 2P039), which is comparable to the March unit sold by the More Beer guys. More Beer might have a slight edge in price. These are 1/25th horsepower pumps, 200 deg F. max temp (though I have inadvertantly pumped near-boiling water with no ill effects). This is sufficient pumping power for any reasonable designed RIMS or HERMS. I've seen posts from brewers using 1/12th hp pumps and these can be used, but it may be a little easier to stick a mash with the additional suction of a larger pump run wide open. Conversely, if you use anything smaller than 1/25th you will limit your options in terms of length/diameter of HERMS coil, and may probably develop insufficient head to operate some types of solenoid valves. Hope that helps, Kent Fletcher Brewing in So Cal Return to table of contents
Date: Tue, 17 Jun 2003 18:09:03 -0500 From: "Rob Moline" <jethrogump at mchsi.com> Subject: Talk Of Iowa-Beer Show-With Ray Daniels Talk Of Iowa-Beer Show-With Ray Daniels Folks, The WOI Radio Beer Show on "Talk Of Iowa," will be coming to you on the 25th of June, 2003, from 10:00 AM CST, until 11:00 AM CST, on 640 AM radio regionally in the Midwest, and via webcast. "Talk Of Iowa" on WOI, hosted by Katherine Perkins, engages a variety of subjects from politics to horticulture, and everything in-between on a daily basis. This semi-annual Beer Show will feature International Beer Expert and author Ray Daniels. In addition to his many brewing texts, including "Designing Great Beers," Mr. Daniels is the editor of "Zymurgy" and "The New Brewer," the cutting edge journals of the American amateur and craft-brewer, and is the Director of Brewer's Publications for the Association of Brewers. Please join us on June 25th, from 10 to 11 am CST for "Talk Of Iowa," with Katherine Perkins, in her semi-annual Beer Show, featuring Ray Daniels. "Talk Of Iowa" on WOI, is supported by Lallemand, makers of the Danstar brand of brewer's yeast. Web listeners can go to www.woi.org and click on the green audio streams link, then the AM Radio link. Cheers! Jethro Gump Rob Moline Association of Brewers Court Avenue Brewing Company Lallemand "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: 6.0.489 / Virus Database: 288 - Release Date: 6/10/2003 Return to table of contents
Date: Tue, 17 Jun 2003 17:38:40 -0700 (PDT) From: Kent Fletcher <fletcherhomebrew at yahoo.com> Subject: Ranco Temperature Controller Wiring Fred Johnson wants help to wire up a Ranco Elctronic Temperature Controller The Ranco controller is pretty straightforward to wire up. Probably the easiest way is to use a short grounded extension cord. You will also need one or two 1/2" strain-relief cord-to-box connectors. Measure the length you need from the electrical outlet to your appliance, add the distance from the mounting location to the appliance, add a foot or so and use a cord of that length (or longer). Make sure the cord has conductors of suitable size for the load, #14 is usually sufficient. Cut the cord at the point which corresponds to the length you need to reach the outlet, then cut off a six inch piece from the remainder for jumper wires. Strip aobut three inches of the outer jacket and 3/8" insulation on the three wires off both cut ends, and pull the three wires completely out ot the six inch piece, and strip both (four screws) and you'll see two terminal blocks (power and relay) on the circuit board. If they'll fit, get both power in and out cords through the same box connector, then attach the connector to the knockout in the bottom ot the ETC case. This will depend on the outer diameter of the cords and which connector you find at the local hardware store / home center. If you have to use a second connector you'll have to cut a 7/8" hole through the side of the ETC case. The power-in portion of the cord will connect black to L1, white to L2, green to ground. The black jumper wire connects to L1 and Common on the relay terminal block. The white jumper connects to L2 and wire nuts to the white wire on the power out cord. The green jumper connects to the ground terminal and wire nuts to the green on the power out cord. Finally, the power-out portion of the cord connnects black to the NO (normally open) terminal on the relay block. Double check your connections before re-installing the cover. Kent Fletcher Brewing in So Cal Return to table of contents
Date: Tue, 17 Jun 2003 20:55:06 -0700 From: "Scott" <sejose at pacbell.net> Subject: Cherry Wheat Hello all I haven't read the digest for a while, so I apologize if this has been covered. I would like to brew a Cherry Wheat Ale. Whole grain, fresh cherries. Anybody who can direct me to a recipe or post one for me would be the recipient of great thanks. Scott Return to table of contents
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