HOMEBREW Digest #4299 Thu 17 July 2003

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  Keg Cleaning ("Steve Holden")
  re:  Scotland and Ireland ("Davison, Patrick")
  RE :squishy wheat and Keg Cleaning ("Sven Pfitt")
  Bent Dick/Showtunes ("Eric Fouch")
  Berry Conversions (Travis Dahl KE4VYZ)
  Barley Crusher ("Stephan Bergman")
  Hoegaarden Wit for marital bliss... (Chuck Brandt)
  unmalted wheat ("Dave Burley")
  re: Scotland and Ireland (Jay Hellhound)
  August AHA Club-Only Competition/Mead Day recipe ("Gary Glass")
  RE: More Roeselare: sour ale tips (Warren Place)
  Re: vienna malt. ("john w")
  Re: keg cleaning ("Dean Fikar")

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---------------------------------------------------------------------- Date: Wed, 16 Jul 2003 00:16:13 -0600 From: "Steve Holden" <spholden.ga1 at comcast.net> Subject: Keg Cleaning >>Dave Houseman asks: "I'm curious what others do on a regular basis in cleaning kegs from one batch to the next." Here's what I do FWIW 1. Rinse keg with nozzle from hose or the pressure washer (every guy needs one of these) to remove any heavy crud. 2. Fill with water and 5 oz of Divo-pak-T (sodium hydroxide & potassium hydroxide I think) and soak 90 minutes. (Be sure to let solution flow into poppets, dip tubes, and pressure release valve) 3. I generally used compressed air to move solution to next keg. (For that scrubbing action in the keg post/poppet.) 4. Rinse well 5. Refill with fresh water and add 0.5oz of iodine. Seal keg and pressurize. Carefully let a little solution squirt out of the 'in' and 'out' posts and pressure relief and wait. 6. Move sanitizer out with co2. Let it blow when its empty to get most of the sanitizer out. 7. Store with residual sanitizer and co2 pressure. Having to bleed the pressure off when I open the keg for filling is nice reassurance that there are no pressure leaks. I figure the keg should be sanitary whenever I may need it again. Thanks to the Bay Area Mashers for the write up on no rinse iodine sanitizing. After rebuilding and sometimes after cleaning, I will also pressurize and submerge the keg in a cylindrical garbage can to check for the tiniest of leaks. - ------- Also, Thanks to those who shared the 'keg lube on the poppet trick'. Its the simple obvious things that are overlooked. I wonder how many more years it would take to figure that out on my own. - ------- A note about Star-San. The concentrate ate the color out of SWMBO's kitchen counter top. The only way I can guess how it happened was I dribbled down the bottle and capillary action sucked it around the bottle. Made a ghostly white two inch circle in the black finish. Thankfully most brewing operations are outside now. Little chance for the big boy and his toys to ruin mama's nice kitchen. Steve Holden West Valley, UT Return to table of contents
Date: Wed, 16 Jul 2003 08:23:16 -0400 From: "Davison, Patrick" <Davison at nsf.org> Subject: re: Scotland and Ireland On Tue, 15 Jul 2003 16:24:41, Glenn Ferrell wrote regarding his honeymoon: "We plan to spend most of our honeymoon in Scotland with four days in Dublin, Ireland. In Dublin, I want to take the Guinness tour, sample some of the fresh stuff and check out a pub or two, hopefully with some traditional music. Can anyone offer suggestions for our visit to Dublin and tell me what I should check out, beer wise, in Scotland. I'll be there two weeks this time." I visited Dublin with my wife last summer. We did the Guinness Disneyworld, uh, Storehouse, tour and found it thoroughlly enjoyable, though I was a bit disappointed to learn the tour does not include the actual brewery (unless I missed that line). My favorite stop in the storehouse tour (aside from the complimentary pint on the top floor) was the barrel section. Inside one of the barrels there was an old film showing a cooper at his trade. Being a novice woodworker as well as a novice homebrewer, I was thoroughlly impressed. It's hard not to find a pub that offers live music; many pubs advertise live music daily. There's a group of musicians who frequent the pubs with their instruments and play a combination of traditional and improvised music, as well as the occasional showtune, in 'pick-up' groups. It seems anybody can show up with their instrument and join in, and it's nothing shy of incredible (did I happen to mention I'm also a novice musician as well as a novice woodworker and homebrewer?). You may wish to research your trip with the following website: http://www.dublinpubs.net/index.htm If you want to walk off the beer, I would also suggest the Irish National Museum and the Old Library and Book of Kells exhibits at Trinity College. Enjoy! Pat Davison Wearing long sleeved shirts and mosquito repellant to avoid West Nile mosquitos while watering my hops in Ferndale, MI Return to table of contents
Date: Wed, 16 Jul 2003 08:56:29 -0400 From: "Sven Pfitt" <the_gimp98 at hotmail.com> Subject: RE :squishy wheat and Keg Cleaning Brian Lundeen responds to Steve Alaxander : >Steve Alexander writes: >I would not recommend mashing with damp malt or even recently dried malt. >Yes the enzymes are >present and you can make beer, but the crushing is >very difficult. > >Me: This reminds of a question I had regarding some wheat I purchased. > >The first sack of unmalted wheat was so hard I thought my Armstrong motor >was going to seize up >during milling. Unfortunately, that supplier of good >cheap wheat got out of the business. > >This last sack I bought from a different supplier was completely different. >My Valley Mill had a heck of a >time just getting it started. It just >wanted to sit there while the rollers rotated freely beneath the >grain. I >had to open up the gap some to get it going, and when it did it didn't >really look crushed. >Just sort of "squished". IOW, it didn't break it up >into fine particles, just smashed it down but the >kernel >still largely >held together. > >Would this be indicative of too high a moisture content? Am I likely to >suffer from mold problems as >this stuff sits in storage? I mean, I like >Wits, but it's still going to take me awhile to go through a >whole sack. > >Cheers >Brian, in Winnipeg I normally run the wheat through my Valley Mill twice, sometimes three times. I run it through at least once by itself, and the last time I mix it with the malted grain and run it through. I get a better crush that way. Speaking of Wit bear, I recently tried Bulgar Wheat in (Vulgar Bulgar Wit) two batches of Wit. The only downside is that it produces a dark wit which looks more like an APA. Flavor and efficency are great. Bulgar Wheat is ground, processed wheat that has been steam cooked (pre-gelatinized!), and I had no problems with 50% unmalted wheat causing stuck sparges, etc. No grinding required! Cheap, $0.65/lb As for cleaning kegs. After emptying one, I rinse it with hot water to remove the obvious gunk in the bottom. Then add a gallon of water and some starsan, rinse the lid and 'O' ring with hot water and reassemble it. I shake it and add some CO2 to pressurize. I depress each poppet to let some SS water out, and pull the pressure release to do the same. Then I let it set 24 hrs with occasional agitation. When I get around to it, I transfer the SS soldution to anothe keg, then let the original keg dry with the lid off. I store the kegs with the lids in place. I flush with Starsan solution before use again. Once a year I dissassemble all kegs not in use, and wash everything with PBW, sanitize with Qantinary Amonia (sp), rinse, reassemble and flush with starsan. Steven, -75 XLCH- Ironhead Nano-Brewery http://thegimp.8k.com Johnson City, TN [422.7, 169.2] Rennerian "There is no such thing as gravity, the earth sucks." Wings Whiplash - 1968 Return to table of contents
Date: Wed, 16 Jul 2003 08:23:50 -0500 From: "Eric Fouch" <airrick147 at registerednurses.com> Subject: Bent Dick/Showtunes I heard from a little bird a question was raised regarding my whereabouts, well-being, and choice of brewery names. The Bent Dick YoctoBrewery was the name of my first brewery. It was taken down and retired during my move from Kentwood, MI to Caledonia MI. It was so named so as to indicate something small and useless. I planned to use that picture of President Nixon waving both hands with the double "V" pose on the labels, but never got around to it. I have, since the move, built an all-electric brewery to replace it. 15 gallons, 4500W. Works pretty nice, too. Some old guy who reads this list had pictures of my brewery up, but I think I pissed him off, and he took it down. (Please call me, Fred. Can't we talk this out?) My seventh brew on it (a brown ale) won a Grand Rapids Brewing Company brewing contest, and I'll be brewing it on their system (7 bbl) for their sixth tap. Brew date should be mid-August. I'll let you know when the tap party is. Everyone's invited!! I'm still pondering a worthy name for the new brewery. I haven't been keeping up with the HBD much, but upon perusing the last few issues, I find myself alarmed with Mr. Gump's penchant for showtunes. Say it ain't so, Jethro!! Eric Fouch The Chicken Ranch Caledonia MI. Buff it up Buff it up Buff it up Buff it up Yeah- Thing's shiny NOW, baby! - -- Return to table of contents
Date: Wed, 16 Jul 2003 10:49:49 -0400 (EDT) From: Travis Dahl KE4VYZ <dahlt at umich.edu> Subject: Berry Conversions Fresh berries are starting to show up at the farmer's market and I've been looking at recipes for fruit beers (and meads). The recipes almost always call for a specific weight of fruit (and w/cherries, they usually call for x pounds of _pitted_ cherries). At the farmer's market, however, the fruit is usualy sold by the pint/quart. Any idea what sort of conversion needs to be done here? (Specifically, Im thinking of the cherries that will need to be pitted and then weighed.) How many quarts do I need to buy if I want 10 or 15 lbs.? -Travis [1.8, 98.3] Apparent Rennerian Return to table of contents
Date: Wed, 16 Jul 2003 10:37:22 -0500 From: "Stephan Bergman" <yeastfarmer at hotmail.com> Subject: Barley Crusher Just curious as to if anyone else out there has used the Barley Crusher? I had great customer service with these guys (no affiliation) and am very happy with the mill. Just thought I would ask if anyone else has used one. Stefan Return to table of contents
Date: Wed, 16 Jul 2003 12:53:07 -0400 (EDT) From: Chuck Brandt <cdbrandt at alum.mit.edu> Subject: Hoegaarden Wit for marital bliss... Lately, SWMBO has taken quite a fancy to Hoegaarden Wit (went so far as to pick up her own case a few weeks ago...). Since she's never been a big beer fan, I'd like to capitalize and expand this fancy (hopefully) by whipping up a homebrew version. Anyone have any thoughts on the best fermentation temp/yeast and/or spice combination to recreate this classic in an extract + specialty grain mode? Any help you can provide towards perpetuating my marital bliss would be most appreciated... Thanks, Chuck Brandt [193, 87.5] apparent Rennerian aka Pittsburgh Return to table of contents
Date: Wed, 16 Jul 2003 14:30:36 -0400 From: "Dave Burley" <Dave_Burley at charter.net> Subject: unmalted wheat Brewsters: Brian of Winnepeg asks how to use unmalted wheat as he is having a hard ( so to speak) time milling it. He suspects the supplier. Well, all unmalted wheat or barley, independent of the source, is hard ( called "steely ends" for a reason by maltsters sometimes when certain individual grains don't malt properly) and you don't mill it. You must cook it like you would any other unmalted adjunct. That's the secret. This bursts the starch granules so that the enzymes in the mash can get to the starch. You've probably been wasting most of the wheat you've been putting in as milled unmalted and uncooked wheat. Put the unmalted wheat in a pan with a measured amount of water to cover and about an inch or so extra - more won't hurt, bring it to the boil, remove from the heat and let it sit overnight or so to swell up. You can cook it a little longer if you wish and are in a hurry. Just so it softens all the way through. You can now pass it through a cooking food mill, your food processor or whatever. Too fine and you may have some clarity or lautering problems, so the idea is to have it look like grainy oatmeal with each kernal's insides exposed for the mashing. Put this right into the mash with the milled, malted grain ( grist) and water. Take into account how much water you put in the cooker as you will need this for your total mash water calculation. Malted wheat ( most often used in beer) you can dry mill with no problem, just need to reset your mill nip. In all cases for malted wheat and barley it is a good idea to mill twice. Once coarsely to crack the grain (to release undamaged husk from barley) and then a second pass to fine mill it. You will find your extraction efficiency will improve tremendously and it will actually be faster than a single fine pass. As an aside, in this use for unmalted grain, never use seed grade wheat or barley, as these most often have various fungicides added. Use feed grade you get from the animal feed store. I always rinse before cooking and after weighing the adjunct. Keep on Brewin' Dave Burley Return to table of contents
Date: Wed, 16 Jul 2003 16:59:14 -0400 From: Jay Hellhound <whiplash at juno.com> Subject: re: Scotland and Ireland Warning: Please PgDn if you dont want to read a travelogue! First of all, congratulations Glenn on your upcoming nuptials! Since the digest was a little thin today I don't feel too bad about posting a little off-topic: As for the Guinness tour. Let it be known that I LOVE Guinness. That being said, I was disappointed by the tour. Don't get me wrong, Just being at St. James Gate was a thrill I will never forget. But the tour was not cheap and was mostly promotional. I felt that I shouldn't have been charged to walk through a Guinness commercial, especially one where Arthur was so unabashedly deified. At points they give the impression that he invented beer! Don't miss the cooperage exhibit, it's pretty much the best part. Also, The best guinness you will ever have is in the Gravity Bar overlooking Dublin. I highly suggest taking the Jameson Irish Whiskey tour. The sightseeing bus that we took to and from St. James Gate also went past the Jameson tour. They charge for the tour too, but I actually felt like I learned things, so it was worth it. At the end they give everyone a shot of Jameson and have a few people do a 'taste test' of different whiskeys and scotches. Good fun was had by all. Had a hard time finding 'traditional music' in Ireland. It's easier to find a session out here in Quincy, MA than it was in Dublin, Galway and the islands. You can go out and throw a rock and hit a great bar in Edinbrough (please do not throw rocks in Edinbrough) so I won't go into all of them. Our favorite was called The Kings Work, good beer and the best mussels I have ever had. Next door is a place called The Real Ale, very cool. BTW, Absinthe is legal in the U.K., if you are in a good bar they go through the whole ritual associated with preparing it. Everyone should try it once just to say they did Non-beer related: The highlight of my Celtic Vacation was visiting Doune Castle (not far from Sterling/Wallace Mnmnt.) otherwise known as The Rude Frenchmen's Castle, Swamp Castle, The Castle Anthrax, Camelot, and the place where they have the argument about the unladen swallow. A great place to visit if you are obsessed with a certain low-budget movie from the 70's. If you ask at the gift shop, they will lend you coconut halves to run around and make a jack*ss of yourself with. While I have the mic I better ask a beer-related question. Does anyone know what kind if hops they use in Harpoon's Catamount Pale Ale? Jay, Brewin' Rehab Homebrews at the Boilover Brauhaus in Walpole MA 02081 Return to table of contents
Date: Wed, 16 Jul 2003 16:47:56 -0600 From: "Gary Glass" <gary at aob.org> Subject: August AHA Club-Only Competition/Mead Day recipe The August AHA Club-Only Competition is being held in Denver, hosted by the Foam on the Range club. There was an error on the homebrewing calendar at www.beertown.org reporting that an LA club was hosting the competition (Pacific Gravity is hosting the November competition) that might have caused some confusion. The entry deadline for the competition is July 25, so get those entries in now! For more details on the Club-Only Competitions, see http://www.beertown.org/homebrewing/club.html. This year's Mead Day (August 2) recipe provided by "The Compleat Meadmaker" author, Ken Schramm, is now up on the website as well. You can check it out at http://www.beertown.org/events/meadday/index.html. Be sure to register your site! Cheers! Gary [1126.8, 262] Rennerian Gary Glass, Project Coordinator Association of Brewers 888-U-CAN-BREW (303) 447-0816 x 121 gary at aob.org www.beertown.org July is American Beer month! Discover the Flavors of Independence, http://www.americanbeermonth.com - --- Outgoing mail is certified Virus Free. Checked by AVG anti-virus system (http://www.grisoft.com). Version: 6.0.498 / Virus Database: 297 - Release Date: 7/8/2003 Return to table of contents
Date: Wed, 16 Jul 2003 17:16:01 -0700 (PDT) From: Warren Place <wrplace at ucdavis.edu> Subject: RE: More Roeselare: sour ale tips From: "Raj B. Apte" <raj_apte at yahoo.com> "New Belgium Brewing Black Ale, for example, has a great Brett culture in it" Can this brett. be isolated from the bottle? I had a bottle this weekend and the beer looked pretty well-filtered to me. Warren Place Return to table of contents
Date: Wed, 16 Jul 2003 15:28:25 -0500 From: "john w" <j2saret at hotpop.com> Subject: Re: vienna malt. Inspired by a post from OZ, last summer I brewed a vienna ale using all vienna malt. It was the most changeable beer I've ever brewed. I wonder if that is a characteristic of single malt beers or of the particular malt? - ----But i recently made a Vienna from 100 percent vienna malt. You don't need anything else.(except hops, water and yeast of course)----- John Duluth Return to table of contents
Date: Wed, 16 Jul 2003 20:03:47 -0600 From: "Dean Fikar" <dfikar at netzero.net> Subject: Re: keg cleaning Dave H. asks: "I'm curious what others do on a regular basis in cleaning kegs from one batch to the next. While I rinse them, scrub with a carboy brush and PBW and then sanitize prior to reuse with Iodophor and rinse with boiling water, I don't on a regular basis dis-assemble the poppet valves or take a brush to the inside of the outlet tube. When sanitizing with Iodophor I do pressurize and vent Iodophor through both the inlet and outlet poppets. Do others field strip these valve assemblies between each use?" Hey Dave, My routine: Wait until 3-5 kegs need cleaning. Rinse all with a garden hose then fill one with warm PBW all the way to the top. After ~30 min. put about 1-2 qt. hot water in the bottom of keg #2 and siphon the PBW from keg #1 to #2 via a connector tube between the two liquid fittings. Put a gas fitting and tube on the second keg and let the excess siphoned PBW solution pour out the gas side into a container. Scrub the inside of the first (now empty) keg lightly with a mildly abrasive pad of some sort then rinse with tap water. Repeat as above for the other kegs except instead of hot water put the PBW effluent from keg #2 gas side overflow into the bottom of keg #3 before siphoning. This routine should clean the dip tube and liquid side fittings via the siphoning of 5 gal. of PBW (except for the first keg). The gas side gets some PBW overflow but is of little concern since the gas side should see little beer flow and thus get little opportunity to accumulate grunge. I never have seen the need to break down any of my kegs for cleaning of the parts using this routine. I might add that I have at times taken apart one of the fittings to replace a faulty poppet, etc. and have never noticed any grunge or beerstone. Works for me! Dean Fikar Fort Worth, TX Return to table of contents
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