HOMEBREW Digest #4316 Wed 06 August 2003

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  New European Brewing Tour ("Keith Lemcke")
  All RIMS'ers and those who use pumps ("Parker Dutro")
  hehe, leave it to Jim Busch... ("jim")
  Kegging and Irish Ale Yeast (2 unrelated questions) (Michael Hartsock)
  Pink residue ("Dave Burley")
  lallemandian origins (Robin Griller)
  AHA and HBD ("Matthew Coers")
  Dr. Clayton Cone Fortnight of Yeast ("Rob Moline")
  Problem with All-grain and New Survey (Robert Sandefer)
  Madison brew pubs ("Rob & Robin Beck")
  Beer and Sweat 2003-Entry Deadline Approaching ("Eric Tepe")

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---------------------------------------------------------------------- Date: Tue, 5 Aug 2003 09:20:41 -0600 From: "Keith Lemcke" <klemcke at siebelinstitute.com> Subject: New European Brewing Tour I just wanted to let HBD members know about our new World Brewing Academy European Brewing Tours course, which will be run for the first time starting November 17th. Leaving from Munich, the tour will offer professional-level brewing instruction as students tour for two weeks to some of central Europe's best-known breweries and brewing industry suppliers. You can get more information on the WBA web site at http://www.siebelinstitute.com/course_desc/euro_brew.html. Please remember that space for this tour is very limited! Keith Lemcke World Brewing Academy Return to table of contents
Date: Mon, 4 Aug 2003 23:28:57 -0700 From: "Parker Dutro" <pacman at edwardwadsworth.com> Subject: All RIMS'ers and those who use pumps What kinds of noises do your pumps make? I am about to use my HERMS for the first time and during some test runs I have noticed a slight rattle or buzzing, intermittently, from the motor. There are no bubbles anywhere in the tubing and no air is entering my system. The noise seems to originate in the motor, and it gets a bit more audible after a few minutes of use. Sound normal? Anything I should re-evaluate? I am not in any danger of exceeding my pumps head limitations, so I suppose it's just normal motor noise. Being a freshman in the HERMS school makes me paranoid. Thanks. Parker Return to table of contents
Date: Tue, 5 Aug 2003 04:07:54 -0400 From: "jim" <jimswms at cox.net> Subject: hehe, leave it to Jim Busch... the man is not only part of, what I think, one of the best breweries in the world, but, also, let me in on some hop devil secrets years ago via private email (I doubt you remember, but you were cool enough to give me some info). The babies due in 8 months. I gotta get brewing and I'm going with your recommendation. expect a 6 pack or so in about a year c/o Victory brewing. I expect you to hang onto it for awhile. I'd love your input on my sons (my wife swears it's a boy, even though we won't be finding out) 18th birthday what you think of the beer! I'll ask for you at the pub. I should be in town in the next couple months some time. cheers, Jim Return to table of contents
Date: Tue, 5 Aug 2003 06:26:44 -0700 (PDT) From: Michael Hartsock <xd_haze at yahoo.com> Subject: Kegging and Irish Ale Yeast (2 unrelated questions) First, I'd just like to say after one day of having fresh draft beer on tap at my house, I can't believe I bottled for so long! I'm so happy! My question is about force carbonating. What is this "carbonating stone" I've heard so much about? How expensive/where do I get/how do they work? I don't like agitating my kegs! Second, I had a very bad experience with W1084 in an Irish Red Ale, I wanted to emulate Boulevard's Irish Ale, but what I got was fruity, estery, cloyingly sweet slosh. Its not a bad beer, and quite drinkable, but not at all what I was shooting for. Is there an Irish Ale yeast that provides the character of the Irish ale without being as overbearing as W1084? Michael Columbia, MO ===== "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, 5 Aug 2003 10:27:23 -0400 From: "Dave Burley" <Dave_Burley at charter.net> Subject: Pink residue Brewsters: RRodda gets a pink resudue on his stuff if the water is allowed to evaporate overnight. And worst of all his beer loses its head quickly. When I lived in Central Jersey I got a pink residue in my shower and bath area. I had it analysed and it was a yeast. I'd talk to my water supplier about this, were I you. Try using bleach to clean things up. An antibacterial soap may not do it and may even make it worse by reducing competiton. As far as head on beer, the soap makes a big difference. Try various dishwashing soaps and a dip in washing soda ( sodium carbonate - supermarket ) solution followed by rinsing, to clean the glassware surface. Various cleansing agents are available from bar suppliers but may be in larger packages than you can use. Keep on Brewin' Dave Burley Return to table of contents
Date: Tue, 5 Aug 2003 10:43:39 -0400 From: Robin Griller <rgriller at chass.utoronto.ca> Subject: lallemandian origins Hi all, While we often debate the misty origins of the yeast strains available to us, It surprised me to read Lallemand described by Rob Moline as 'the American yeast company', given that Lallemand's corporate origin and home is Montreal, Quebec, Canada. Can it be that Lallemand's being a Canadian company is just a front to hide the reality of yeast imperialism? Is the 'product of Canada' printed on every package I purchase merely misinformation? Perhaps this is America's revenge for all the Canadians posing as Americans on U.S. news broadcasts and television shows... :) Welcome back Dr. Cone!! Robin Return to table of contents
Date: Tue, 5 Aug 2003 10:04:05 -0500 From: "Matthew Coers" <matt at venturesinteractive.com> Subject: AHA and HBD I've seen several posts on HBD talking about the "dark years" of AHA involvement in HBD. I'm curious as to what was going wrong with AHA that has so many posters cheering the "reform" that has happened? Matthew Coers Return to table of contents
Date: Mon, 4 Aug 2003 22:49:04 -0500 From: "Rob Moline" <jethrogump at mchsi.com> Subject: Dr. Clayton Cone Fortnight of Yeast Dr. Clayton Cone Fortnight of Yeast 8.11.03 - 8.22.03 Yeast Questions Answered I am pleased to announce that Dr. Clayton Cone, consultant to Lallemand, the American Yeast Company, and formerly of Fleischmann's Yeast Company....... and one of my own personal "Yeast Gods" has graciously agreed to host a 2 week period of answering yeast related questions from the members of the HBD, commencing August 11th, 2003 through August 22nd, 2003. Dr. Cone, certainly among the most generous of the brewing world's experts has allowed that he may call on others in the field....."as no one can know it all!" Questions may be submitted to the HBD, 8.11.03 up to the posts/questions that appear in the HBD 8.22.03. Dr. Cone will answer any and all questions at his discretion...which means if you have submitted a redundant question that is answered by any other response, you may not be directly answered. Standards to be followed..... 1. Questions MUST be sent to the HBD, submitted to post@hbd.org , and submitted with "Dr. Cone, 2003" in the subject line, with or without further subject heading. 2. Questions shall be accepted for response via HBD 8.11.03, through 8.22.03. Dr. Cone has graciously allowed that follow-up may be required post the cut-off point, and they will deal with that on an as needed basis. 3. Reprinting of the Questions and Answers may be published by Lallemand and Dr. Cone at their discretion, in any media. Attribution of name is granted by the questioner, without further publication of any e-mail addresses. Ladies and Gentlemen, Brewers and Brewsters....we are ever so fortunate to have Dr. Cone add his decades of expertise to what we at the HBD exist for..."Brewers Helping Brewers!" Dr. Cone...Bless You Sir! And Thanks, mate! Cheers! Jethro Gump Rob Moline Lallemand 515-282-2739 brewery 515-450-0243 cell "The More I Know About Beer, The More I Realize I Need To Know More About Beer!" - --- (Janitor's note: this is being repeated by the Janitor so that it is well announced, and teh conditions are well understood. Please do not flame Rob for the repetition. T'is me! -P) Return to table of contents
Date: Tue, 05 Aug 2003 15:47:06 -0400 From: Robert Sandefer <melamor at vzavenue.net> Subject: Problem with All-grain and New Survey Well, I finally got around to doing my first all-grain batch last week, and it did not go as easily as I had hoped. Hopefully someone here will be able to tell me what happened. First off, my mash/lauter tun is an insulated Igloo water cooler with the spigot replaced by a stopper with a short section of brass pipe; the pipe is connected externally to a 2' section of plastic tubing with a clamp and internally to plastic tubing that connects the brass to the Phil's Phalse Bottom. Second, when I measured temperatures, I used my standard thermometer (non- electric), made sure the probe was covered as much as possible, and checked at least 3 spots in the container (generally towards center, towards edge, and midway). I never had a discrepancy between locations in this mash. I should also note that I tested my thermometer on boiling water a couple days after mashing (because I thought it might have been miscalibrated), and it is no more than 3F too low. Third, I was trying to do a dunkelweizen with 5 lbs Weissheimer wheat malt and 5 lbs Weissheimer Munich malt (both vendor-milled). I had decided on an infusion mash at 153F with 11 quarts water to the 10 lbs grain. So, here's what I did: 3 gallons 165F water warmed mash tun (lidded) for 55 min while I did other stuff. Warming water dumped. Mash in with 10 lbs room temp grain (~77F) and 11 quarts 170F tap water. Between additions and stirring, mash in took 24 min. Temp measured at 135F. (This is the crux, I believe, of the problem--why was this temperature so low? I was shooting for 152-154F. Did I stir the grain/mash too much and cause excess heat loss or what?) I added 1 quart boiling water (which I had as insurance), stirred in for 2 min. Temp = 140F I added another quart boiling water, stirred it in. Temp measured at 143F. Attached lid and waited 14 min. (I then decided to try to do a quick-and- dirty decoction to try to boost the temperature.) I pulled slightly less than a gallon of stirred mash and took 26 min heating it to boiling and then boiled for 5 min. Stirred decoction into mash. Put the lid on and left it alone for 1 hr 54 min. Iodine test showed no starch, so I added 6 quarts of 180F water to mash and waited 10 min. I then started draining liquid into my brewing pot. I recirculated 3 quarts before wort was clear. I sparged for 1 hr 18 min. I boiled the wort and 1 oz Saaz hops pellets for an hour, chilled, poured the wort into sanitized fermenter, added 1.5 quarts tap water to take volume to 5.25 gallons, and stirred vigorously for 3 min. I then took a hydrometer sample and OG = 1.044 (which if I am not mistaken is horrible inefficiency in extraction of sugars from the grain). I then pitched a quart of slurry of White Labs Hefeweizen yeast (from a previous batch). I would very much like someone(s) to tell me why the original temperature was so low. I have been thinking that I will have to use mash water 18F hotter (i.e., 188F). Will this work or cause problems? Thanks in advance. Next, I would like to conduct a survey of priming sugar usage in bottle- conditioned beers. 1. What is your usual/average/ordinary priming rate? And what sugar(s) do you use? 2. What is the largest amount of priming sugar (specify type) that you have used in a bottle-conditioned beer (and that didn't cause bottle grenades)? 3. For any German wheat beer brewers, what priming rate do you use commonly? Sorry for the long post. Robert Sandefer Arlington, VA Return to table of contents
Date: Tue, 5 Aug 2003 19:33:50 -0500 From: "Rob & Robin Beck" <3rbecks at sbcglobal.net> Subject: Madison brew pubs I'm going to be up in Madison WI this weekend and was looking for opinions on the 3 local brew pubs. Thanks Rob Return to table of contents
Date: Tue, 5 Aug 2003 21:19:13 -0400 From: "Eric Tepe" <erictepe at insightbb.com> Subject: Beer and Sweat 2003-Entry Deadline Approaching Hi Everyone, You have less than 1 week to enter 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
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