HOMEBREW Digest #4302 Mon 21 July 2003

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  quick disconnects (Jeremy Bergsman)
  Brewing with Chili peppers and O-rings ("Parker Dutro")
  Re: How much do you consider safe? ("-S")
  Maimum Strength? ("A.J. deLange")
  re: Keg Cleaning (Andy Buhl)
  Just a satisfied customer ("Ross Potter")
  home malt roasting... (Grant Family)
  re: Keg cleaning question & raising children with beer ("C.D. Pritchard")
  Re: Scotland and Ireland (Jay Hellhound)
  "In memory yet green" ("John Sarette")
  Belgian Wit's ("Eric Fouch")

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---------------------------------------------------------------------- Date: Sat, 19 Jul 2003 00:49:43 -0400 From: Jeremy Bergsman <jeremy at bergsman.org> Subject: quick disconnects Thanks for the on- and offline replies. So far the misunderstanding replies outnumber the understanding ones, proving I did a poor job explaining myself. The part about which I was asking is the gray or black plastic connector you attach to the keg when you want to add gas or extract beer, not the metal tower which is screwed to the keg and contains a poppet. Now that I hope you are all with me: The quick connectors have a poppet like thing of their own which pushes down on the poppet in the keg, but is pushed up opening the flow through the quick connector. The QC can be disassembled by removing the "plug" (as Spencer called it) with a screwdriver. The plug is sealed by a very thin cross section washer or O-ring which is easily damaged upon reassembly. The poppet (if that is the correct term) is retained on top by a piece with a small hole which receives the poppet as it moves up. I found this hole very frightening as it is exposed to beer during use but looks rather hard to clean. Also the whole piece with the hole has areas around it which look hard to wash. I was surprised as I consider the whole soda keg system to be incredibly well thought out for easy and cheap maintenance. The answers to my questions are in the previous digest, but I thought I would expand on the subject here since it still seems to me that many people are ignoring this part of the cleaning regimen. (BTW where's Sapsis with the Astroglide comments in all this????) - -- Jeremy Bergsman jeremy at bergsman.org http://www.bergsman.org/jeremy Return to table of contents
Date: Sat, 19 Jul 2003 00:27:56 -0700 From: "Parker Dutro" <pacman at edwardwadsworth.com> Subject: Brewing with Chili peppers and O-rings I want to brew a chili beer in a week or so. I have been told that these recipes are considered sacred, but if anyone would be willing to share a favorite, or even tips on using chilies, that would be sweet. I have read about dry-peppering, cooking in the boil and putting a pepper in each bottle as some options. Also, there have been a number of posts concerning O-rings. I want to use a couple small heat resistant O-rings on my kettle and HLT thermometer fittings but I didn't know whether the small black rubber ones from the hardware store would be safe. Should they be OK with the heat or can I find something else more suitable, for CHEAP? Danke, Parker Return to table of contents
Date: Sat, 19 Jul 2003 08:05:24 -0400 From: "-S" <-s at adelphia.net> Subject: Re: How much do you consider safe? Michael Hartsoc writes ... >I believe that [...] in wine and > beer (real beer) is far better than [...] >hard liquor or macrobrew. Perhaps due to phenolics and other minor beneficial ingredients, but of course ethanol is ethanol. > It is curious that the French > have some of the lowest rates of heart disease and > some of the highest daily intakes of alcohol (and no, > they don't have high rates of liver disease). Don't place too much stock in "per capita" numbers. In 1999 the US per capita avg was 6.7L(14.7gm/day) of ethanol versus France at 10.7L(23.5gm/day). Where that statistic fails is in determining the distribution of these amounts among drinkers. In the US one survey identified 64% of adults as drinkers, yet only 44% of the adult population had taken a drink in the preceding month. Perhaps you don't find the same prevalence of non-drinkers and infrequent drinkers in France. There is some nice info from the American Council on Science and Health. http://www.acsh.org/publications/booklets/comparison.pdf which suggests that consuming 300kg of ethanol for females, and 600kg for males as a minimum threshold amount to cause liver damage among heavy drinkers. It would be interesting to see the cited source's data for this. > Frankly, I would be more concered about some > Americans' intake of advil or tylenol and their affect > on the liver than a couple of beers. Maybe, but one can easily choose to avoid advil and tylenol. Beer is a different matter. >Quit using vegatable oil and margarine!!!! >Use canola, or even better, olive oil and real butter! Of course Michael meant hydrogenated veg oils, like margarine & crisco which contain trans-fats, notraw veg oils like olive, canola, peanut. Unfortunately many foods (chips, donuts, fried foods, etc) contain high levels of trans-fats. If you are into food scares you should probably look into the latest on the carcinogen, acrylamide in baked and fried starchs. Those baked potatoes, f.fries and breads may be carcinogenic due to this spin-off of the Maillard reactions. No reason to think this doesn't exist in colored malt too. .... boo ! Now (it's the 18th) to have a beer ! -S Return to table of contents
Date: Sat, 19 Jul 2003 12:40:23 +0000 From: "A.J. deLange" <ajdel at cox.net> Subject: Maimum Strength? Recently a reader asked me to determine the alcohol content of a barley wine of his (and a very fine one it was too) which his calculations showed should have an ABV of about 23.8% using the Balling formula. The OG was about 43P and TE came in at 9.58P (lower than his estimate) which actually imples almost 26% again using the Balling formula. Remember that the Balling formula is based on conservation of mass so the question becomes "Where did all that sugar go?" (about 9P worth is unaccounted for). Sugar either 1) stays in solution to contribute to True Extract 2) gets converted into carbon dioxide 3) gets converted into yeast biomass or 4) gets converted to alcohol. While puzzling over this (and re-running the assay) I remembered that when I'd spilled 18% ABV cyser on my hands the cooling effects of evaporating alcohol were very evident. So I made up a solution of a little pure alcohol in water and checked the concentration. It was 22.72%. I let the beaker sit for 20 minutes and then checked the strength again. It was down to 21%. Thesis confirmed - alcohol leaves concentrated water solutions very quickly. The brewer confirms that this beer spent weeks in carboys, was racked etc. So I think his sugar got turned into alcohol and carried off by the CO2 evolved and air currents during handling. This leads to a couple of questions: 1) Has anyone else here had experiences which tend to confirm or deny my suspicion? 2) Is there some sort of practical limitation caused by alcohol evaporation as to how strong a beer (or wine) can be fermented given that the yeast are not the limiting factor? 3) Are there any techniques (such as cold fermentation) which are successful in preventing loss of alcohol from strong beers and wines? 4) Has anyone here brewed a beer with alcohol concentration above 20% v/v without resorting to freezing, fortification etc.? Cheers, A.J. Return to table of contents
Date: Sat, 19 Jul 2003 17:42:19 -0400 From: Andy Buhl <buhlandr at msu.edu> Subject: re: Keg Cleaning Just a quick note to the silent majority... My keg cleaning process is simple and effective. I dump the sludge out, scrub any remaining residue off with the kitchen sponge, and fill the keg up with water and a "shot" of bleach. I flip the keg over, push the both poppets and the pressure release for a moment to get rid of any air bubbles and let the chlorine do its work for a 1/2 hour. Then I flip the keg over, add tubing and my racking cane, and let the bleach finish the job. A thorough but quick rinse wash finishes the job. It doesn't cost a fortune in chemicals, make a big mess in the kitchen, or take all afternoon. Most importantly, it works... Return to table of contents
Date: Sat, 19 Jul 2003 21:28:17 -0700 From: "Ross Potter" <BurningBrite at charter.net> Subject: Just a satisfied customer If you happen to be in the vicinity of Klamath Falls, Oregon, you really should stop in for a sampler of the house brews at: Mia & Pia's Pizzeria & Brewhouse While on vacation recently, I had the pleasure of discovering this small brewpub (full disclosure statement: the pizza was just so-so, and the place looked like an old bowling alley with a nice bar attached). They make a variety of excellent beers, including an amber lager (what the heck style is that?) that is truly exceptional. Although this may sound like just a shameless plug (no affiliation, only a satisfied customer), I was sufficiently moved by the quality of the beers made there to let the collective know about a valuable diamond in the rough. It is rather "out of the way" and while perhaps not warranting a special trip, it is certainly worth the side trip if convenient. Anyone else been there and have an opinion? Return to table of contents
Date: Fri, 18 Jul 2003 14:57:05 +1000 From: Grant Family <grants at netspace.net.au> Subject: home malt roasting... G'day, I recently roasted some malted barley at home, but I'm not sure what I've created... I started with some 20L Munich malt, and here's what I did: 1) dry roasted for 1 hr at 350 F 2) soaked in water for 1 hr, roasted for 1 hr at 350 F 3) soaked in water for 1 hr, roasted for 90 mins at 350 F 4) soaked in water for 1 hr, roasted for 2 hrs at 350 F Malts 1 and 4 are about the colour of crystal 120, or darker. Malt 2 looks like a light crystal, and malt 3 looks like a medium crystal. My question is, what actually are they? Have I created crystal malts or will they need to be mashed? Stuart, Hobart, Tassie, Oz. Return to table of contents
Date: Sun, 20 Jul 2003 08:14:25 From: "C.D. Pritchard" <cdp at chattanooga.net> Subject: re: Keg cleaning question & raising children with beer Dave Houseman asked what others do on a regular basis in cleaning kegs from one batch to the next. I clean cornies with hot (~140 degF) tap water- no cleaners. The innards get blasted with via 1/4" copper tubing crooked wand/small bore nozzle on tubing connected to hot tap water hose. I use a beer-out post from a old keg mated to the hot water hose (a 3/8" flare fitting threads into the post) to flush the dispensing line/cobra tap/disconnect for a minute or so, let soak for hours with water trapped inside in a container of hot water, then flush a bit with more water and let drain with the keg post thing attached and the tap locked open. After drying up-side down, I store the kegs sealed and sanitize them just before filling with brew using Idophor and push the solution out of the keg with CO2 via the dispensing line/cobra tap/disconnect. Kegs of brew typically stay in the fridge for at least 3 months and more than a few for longer and I've never had a problem with kegged beer going bad. OTHO, I only brew 6-10 batches a year but have been doing the above cleaning for at least 5 years. The only time I've resorted to using a cleaner is when the business end of the snout of a cobra tap developed mold- I disassembled it and soaked and scrubed using PBW. BTW- the rubber thing in the tap still smelled of mold. It dissapated after sitting a week or so in the sun. After that I've remembered to swap out and clean the dispensing line/cobra tap/disconnect every month or so. A stupid brewing trick: Cleaning the keg and line/cobra tap/disconnect at the same time by connecting two, locking open the tap and connecting the hot water hose to the business end of the tap with some friction-fitted vinyl tubing. Well, the snout of a cobra tap is pretty stubby so the vinyl tubing came loose when it warmed up and made like a kid's water snake. Took quite awhile to mop up all the water. The bathroom needed cleaning anyway. :-) - ----- I think kids raised observing their parents drink responsibly and drinking themselves with parental guidance *TEND* to be have far fewer drinking problems later in life. Why? 1) Some friends raised their 3 kids with completely free access to beer and wine- was kinda shocking at the time to see a 4 year old pull a beer from the fridge, drink a bit and give the rest to their mom or dad. They've turned out to be fine adults. 2) Several aquaintances who practiced exactly the opposite approach (total prohibition for the kids and not drinking themselves- well, at least in front of the kids ;-) had kids which had problems with alcohol when they got free from their parents. Someone posted about DARE warping their kids' perception of alcohol. Our kids have been sampling beer and wine since an early age. After being exposed to DARE at school, they began to think of beer as bad. Portions of DARE may be OK, but at least some of it is a crock of neoprohibitionist crap. c.d. pritchard cdp at chattanooga.net http://chattanooga.net/~cdp/ Return to table of contents
Date: Sun, 20 Jul 2003 12:05:52 -0400 From: Jay Hellhound <whiplash at juno.com> Subject: Re: Scotland and Ireland This will be the last post online you will see from the HellHound about Absinthe. It's gotten far too off-topic to be able to justify...... On Fri, 18 Jul 2003 00:13:20 -0400 Phil Sides Jr <altoidman at altoidman.com> writes: > you can buy Absinthe pretty much all over the EU now. I even found a website that will let you order it to ship to the US, but I still think this is probably illegal for us. I have found a few websites that do this, the one I considered ordering from was http://www.eabsinthe.com/index.htm their website says that "The regulations regarding shipping from the UK are complicated to say the least. We currently believe that it is legal to possess, drink and import absinthe for personal consumption. It is illegal to sell absinthe IN the United States." But the shipping is really high "One 70cl bottle = 20 pounds, two 70cl bottles = 25 pounds" I'll just have to wait and bring a couple bottles back with me, if I ever get to visit Edinbrough again. Or maybe write a letter to my congressman to try and get it legal for sale here. >You have probably seen wormwood in your homebrew shop; it is not illegal here, but the combination of alcohol and wormwood is illegal. I have seen numerous absinthe "recipes" on the web that include soaking wormwood in vodka or something similar. I have never tried it because it sounds a little dangerous and it probably tastes awful too. I'd rather leave the absinthe production to the pro's. There is a good FAQ at http://brewery.org/brewery/library/absfaq.html that includes some recipes as well as some good info on thujone levels. Another website I recommend if you want to learn more about absinthe is http://www.feeverte.net/index.html it's really huge and has lots of info. I'm tired of Moulin Rouge and From Hell getting all the absinthe attention. People should see Deceiver with Tim Roth, Criss Penn and Renee Zellweger, It's real cool. They used to have a really good website with absinthe stuff on it, but I can't seem to find it. One last thing, apparently Marilyn Manson is a big fan. From the eabsinthe site "'Absinthe is his thing,' said a spokesperson for his record company. 'He likes to drink half a bottle before going on stage to get in the mood for a performance.'" Jason Pavento Brewin' Rehab Homebrew's at the Boilover Brauhaus in Walpole MA 02081 Return to table of contents
Date: Sun, 20 Jul 2003 13:54:51 -0500 From: "John Sarette" <j2saret at peoplepc.com> Subject: "In memory yet green" Thomas Rohner kindly trys to help out: - ---what do you mean with "It was the most changable beer..." Did it change over time? If you mean that, maybe it's because you don't have that many tastes from many different malts that mature differently.---- Yes it changed over time. I am attaching the portion of my notes realting to the taste over time: due to lack of training or real time interaction with trained beer judges the language used is made up by me (sorry) 9/05/02 final gravity 1.012 at 68 deg. used 2 cups of water and 3/4 cup of corn sugar. got 51 bottles. first taste an uncomplex blonde beer slightly reminiscent of henikin. Taste: 9-10-02 almost fully carbonated, little head, little head retention, strong hint of peaches. tastes sweet at first with a not quite ripe after taste. This brew could use a little crystal malt to balance it out. 9/30/02 very faint taste of peaches in a smooth mild beer. hints of rolling rock. with some crystal or other taste addition would be a decent beer. now I don't think I could drink more than two in one day. 10/13/02 now a light ale with a nice creamy white head. has lost all of the fruty aftertaste. A bit like a Hamm's beer in mouth feel. with the proper hops a lager yeast and laggering this could be a Hamm's clone. John Duluth Mn (I had the co-ords but misplaced them) "Labor is prior to, and independent of capital. Capital is only the fruit of labour and could never have existed if labor had not first existed. Labor is the superior of capital and deserves much the higher consideratiion." A. Lincoln (1st marxist er Republican president) Return to table of contents
Date: Sun, 20 Jul 2003 18:54:57 -0400 From: "Eric Tepe" <erictepe at insightbb.com> Subject: FINAL NOTIFICATION-BEER AND SWEAT 2003 Hi Everyone, This is the FINAL announcement for Beer and Sweat 2003, the Ohio Valley's premier keg only homebrew competition put on by the Bloatarian Brewing League. Beer and Sweat 2003 will happen Saturday, August 23 at the Ramada Inn located in Florence KY.and room rates are $65. Entry fees will be $5 for the first entry, $3 for the 2nd entry and $1 for each additional entry. Entries can be Corny kegs, Sanky kegs, party pigs, and mini kegs- we will not accept entries in 2 liter bottles with carbonator caps or glass bottles. ENTRY CUTOFF IS MIDNIGHT ON AUGUST 12th! THERE WILL BE NO EXCEPTIONS! We will have a great raffle with no less than (3) 50lb sacks of grain assorted other great prizes. We will have live music from Roger Dawdry and the Firestarters, a local Celtic band that puts out great tunes. Last year we had over 130 entries with Bill Krauth of the Louisville based LAGERS taking home Best of Show with his Bourbon Barrel Oatmeal Stout. If you don't have entries and want to show up to taste some great homebrew-entry is only $5 at the door. If you come to drink-I would suggest getting a room because KY is pretty harsh on DUI. A room is a lot less than a DUI ticket. This competition is both BJCP and AHA sanctioned and we could always use judges. I hope to see everyone there. To enter online and for more details as they arise-consult our website at www.hbd.org/bloat. See Ya! Eric Tepe Bloatarian Brewing League Return to table of contents
Date: Sun, 20 Jul 2003 21:13:58 -0500 From: "Eric Fouch" <airrick147 at registerednurses.com> Subject: Belgian Wit's I'll pitch my $.02 about Belgian Wits: $.01- I've tried the old (new?) trick of throwing a tbs or so of wheat flour in the boil at 15 minutes for nice protien cloudiness. It does work, but the protien tends to ppt. out on the insides of the bottle, making clean up more than just three rinses. $.02- The last few wits I've made (including yesterdays) I went a little unconventional: While wandering past my herb garden last year, after harvesting my ripe (dried) coriander seeds, I noticed another batch of coriander seeds, nice and green. I popped one in my mouth, chewed it up, and it was quite citrusy! So,......The last few wits I've made, I used 1oz dry coriander seeds, and 1oz green coriander seeds at 15 minutes. No orange peel. The results are a quite nice citrusy aroma. I haven't yet entered this brew in competion, but, I think I will enter yesterday's brew to see what the judges think of it (as long as it doesn't taste like ass). Eric Fouch 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
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