HOMEBREW Digest #4356 Wed 24 September 2003

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  Congratulations!! ("Mark Tumarkin")
  Sweeter beer (David)
  translation (Alan McKay)
  Sedimentation rate (FLJohnson)
  Congrats ("Dave Burley")
  Fw: Head Pressure Clarification (Bill Tobler)
  Re: Splenda (FLJohnson)
  New homebrew software is awesome! ("Brian K. Smith")
  RE:  Announcing... (Bill Tobler)
  Tips from the Pros (BYO) (Chris Colby)
  SS Beer Dispense (Richard Foote)
  really old beer (Moses Rocket)

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---------------------------------------------------------------------- Date: Tue, 23 Sep 2003 06:28:18 -0400 From: "Mark Tumarkin" <mark_t at ix.netcom.com> Subject: Congratulations!! Our esteemed janitor announced - " ...Jillian Marie Babcock! Introduced to great, wide word 12:13 pm today, 9/22/2003. Weighing in at 7.5 lbs and 20 inches long! Both mom and babe are doing fine!" Congratulations to Pat & family!! And this gives me the chance to use my favorite toast.... God bless the mother that gives birh to a brewer! Mark Tumarkin Hogtown Brewers Gainesville, FL Entries now being accepted for the Hogtown Brew-OFF http://www.hogtownbrewers.org/Brewoff.html Return to table of contents
Date: Tue, 23 Sep 2003 05:29:40 -0700 From: David <jdlcr at flash.netdex.com> Subject: Sweeter beer Dear HBD'rs, I don't know if this has been mentioned already as my server is being a little funky lately and not all mail gets here. I've added lactose to some of my darks to maintain some residual sweetness. Of course you must warn the intolerants. And why does Munich malt retain sweetness as another post suggests? David Brandt Cloverdale, CA Return to table of contents
Date: Tue, 23 Sep 2003 08:40:43 -0400 From: Alan McKay <amckay at neap.net> Subject: translation Jim Wilson asks for a translation of : "IL KOOP DATJE RIET VOROS EITITET WEETRJIK!" It looked Dutch to me, although normally with my German I can understand a bit of Dutch. I can't get a thing from this. So I ran it past a Dutch guy at work and he said it's not Dutch, nor Flemish, nor Afrikaans. He said the first part resembles : "IK HOOP DAT JE NIET..." Which means "I hope that you don't ..." But after that he says he can't make heads nor tails of it. Even reversing the letters and otherwise re-arranging them. Looks like you've got a real mystery on your hands! But judging by that first part of the resemblance I'd say he's playing an evil trick on you ;-) - -- http://www.bodensatz.com/ TCP/IP: telecommunication protocol for imbibing pilsners (Man-page of Unix-to-Unix beer protocol on Debian/GNU Linux) Return to table of contents
Date: Tue, 23 Sep 2003 09:28:09 -0400 From: FLJohnson at portbridge.com Subject: Sedimentation rate I wish to correct the following statement recently posted and repeated on the HBD. "The smaller the particle relative to it's specific gravity, the faster it will fall out of suspension." By Stokes' equation: 1. The sedimentation rate of a given particle is proportional to the size of that particle. 2. The sedimentation rate is proportional to the density difference between the particle and the liquid. 3. The sedimentation rate is zero when the density of the particle is equal to the density of the liquid. 4. The sedimentation rate decreases as the viscosity of the liquid increases. 5. The sedimentation rate increases as the force field increases. So for particles having the same density, the larger particles will sediment faster (which is why flocculation is important for yeast sedimentation and why yeast that don't flocculate well sediment slowly). Also, the gravitational force field in the fermentor is not affected by pressurizing it, so unless one actually centrifuges the fermentor, pressurizing the fermentor will not affect sedimentation unless it actually increases the density of something compressible (like a gas). Return to table of contents
Date: Tue, 23 Sep 2003 09:38:16 -0400 From: "Dave Burley" <Dave_Burley at charter.net> Subject: Congrats Brewsters, Pat Babcock announced the birth of another mini-brewer. Congratulations, Pat and Mom. Have you figured out yet what causes it? {8^) Keep on Brewin' Dave Burley Return to table of contents
Date: Tue, 23 Sep 2003 09:07:18 -0500 From: Bill Tobler <wctobler at sbcglobal.net> Subject: Fw: Head Pressure Clarification Chad beat me out on the foam cup comparison, but I'll come back with it anyway. In another life, I was a commercial diver and dealt with pressures and compression. I have 3-16 ounce foam cups that were sent on very deep dives, one being a record dive at the time. One was brought down in the bell with the divers to 940 feet of seawater. (fsw) The other two were sent down on an ROV, (remotely operated vehicle), one to 5000 fsw and the other 5320 fsw. Anyway, my point is that these cups are about the size of a 9 volt battery now. The 940 foot one is a little larger than the others. The same thing happens with a divers wet suit. When a diver jumps into the water, he has to wear enough lead weights so he will be slightly negative and sink. As the diver's depth increases, the foam cells in the suit are compressed, the diver becomes more negative and sinks faster. By the time the diver gets to the bottom (depending on the depth and thickness of the wet suit), the buoyancy of the wet suit a lot less than it was. If some of the particles in our beer are fluffy or have gas spaces, I would think that they just might compress and fall out a little faster under pressure than if the beer was just sitting at atmospheric pressure. I don't believe that the pressure is pushing anything down, just making the particles less buoyant. As far as Chad's figures go, I can deal with psi and fsw better than in/mg. The average density of sea water I think would run between 1.023 and 1.025, so the average wort is a little heavier. One atmosphere exerts 14.7 psi and one foot of seawater exerts ~.445 psi. So, if we put a 1.025 wort into a 15 foot tall bright tank, and pressured the vessel up to two atmosphere's, the tank would be at 29.4 psi at the top, and a little more at the bottom because of the weight of the liquid. The volume of a gas is reduced by half for every atmosphere that is exerted on it. So at two atmosphere's, any gas bubbles in the particles would be 1/4 the size they were at atmospheric pressure. (That is if there really are any gas bubbles in the particles) OK, I haven't thought of this stuff in years, and my head is starting to spin. It's too early for a beer, but I can wait an hour. Bill Tobler Lake Jackson, TX (1129.7, 219.9) Apparent Rennerian Return to table of contents
Date: Tue, 23 Sep 2003 12:18:22 -0400 From: FLJohnson at portbridge.com Subject: Re: Splenda I learned the following from the manufacturer of Splenda(R): Spelnda(R) is available in your local market in two formulations. The packet formulation is: 95% dextrose, 4% malto-dextrin, and 1% sucralose The granular formulation is: 99% malto-dextrin, 1% sucralose Fred L Johnson Apex, North Carolina, USA Return to table of contents
Date: Tue, 23 Sep 2003 12:27:06 -0400 From: "Brian K. Smith" <bksmith at impactsci.com> Subject: New homebrew software is awesome! I just replaced my aging, non-Windows XP useable, HomeBrewer's Assistant with a new software package I just found called BeerSmith. It apparently just came out in August, and especially for a first release, is very clean. As a software developer myself, I appreciate the testing that must have gone into BeerSmith before releasing. I've tried other programs that have been so buggy they've been unuseable. BeerSmith seems to have the right mix of begginer, intermediate and advanced tools and more flexibility than I would have expected. You can download free a 14-day trial at www.beersmith.com and the registered version is only $19.95. Support I've received so far from the owner has been superb. Give it a look if you're in the market for new software or if you've run into the same problem I did with upgrading operating systems leafing my old software in the dust. - Brian Smith ibrewalot at charter.net Return to table of contents
Date: Tue, 23 Sep 2003 11:49:04 -0500 From: Bill Tobler <wctobler at sbcglobal.net> Subject: RE: Announcing... Congrats Pat on the new addition!! I'm glad everybody's fine and doing well. Another mouth to feed and diaper to change. You're going to need a raise or get some overtime. I'd say your brewing is going to suffer, but I think that is already on the back burner. Good luck and keep up the good work on the HBD. This is off topic and not beer related, but worth looking at. We should never forget what happened two years ago... http://www.fdnylodd.com/BloodofHeroes.html Bill Tobler Lake Jackson, TX (1129.7, 219.9) Apparent Rennerian Return to table of contents
Date: Tue, 23 Sep 2003 12:52:53 -0500 From: Chris Colby <colbybrewery at austin.rr.com> Subject: Tips from the Pros (BYO) In a previous post, Jonathan from Woodbury Brewing Co. questioned an opinion put forth by Todd Ashman of Flossmoor Station Brewery in the Tips from the Pros column in Brew Your Own (BYO). Specifically, with regards to beer clarification, Ashman said, "Something else that works for us is to use top pressure when carbonating our beer. . ." Using pressure on a beer tank is a not a standard or recognized method of achieving or speeding beer clarification. Neither does there seem to be a simple explanation as to how this would work. I find it hard to believe that pressure on the surface of a liquid would affect the rate of sedimentation of solids within that liquid. However, I like to give professional brewers a little leeway to offer non-standard advice in the Tips from the Pros column, as long as it is clearly labeled as such. New advances frequently come from initially unexplained observations, so I feel it often pays to at least listen to unusual tips or ideas. (Linus Pauling used to scan scientific journals for seemingly incongruous data, hoping to be the first to be able to explain them.) And, professional brewers -- who may brew every day -- are certainly in the position to make new and interesting observations. So, I think it benefits homebrewers to, on occasion, hear new ideas or hypotheses. Of course, an unproven hypothesis should never be presented as standard practice or fact -- and I think we should have been much clearer that Ashman's comment was his opinion, not standard brewing advice. Sorry for any confusion or consternation that this may have caused. Chris Colby Editor Brew Your Own magazine chris at byo.com Return to table of contents
Date: Tue, 23 Sep 2003 14:38:46 -0400 From: Richard Foote <rfoote at mindspring.com> Subject: SS Beer Dispense Brewerz, I am looking to fine tune my draught system by looking at ways to eliminate brass and nickel beer contact. Basically, this means going stainless steel. Recently, I received a new catalog from Williams Brewing (NAYYY). In it, they list both a ss standard faucet and this Vent-Matic ss faucet. >From their web site ... "Innovative new faucet is machined from solid stainless steel, and features a forward-seal design, which means the body of the faucet remains full of beer at all times. What this means is less of the faucet is exposed to air and bacterial contamination, so it stays cleaner." Go to: http://www.williamsbrewing.com/AB1605000/showdetl.cfm?&User_ID=223614&St=348 6&St2=42960740&St3=45320277&DS_ID=2&Product_ID=1087&DID=7 Other contact areas to work on include shanks and tail pieces. Williams has ss shanks but I don't see any ss shank nipples (tail pieces). Questions: 1. Does anyone have experience with the Vent-Matic faucet? 2. In your opinion, is it worth the extra cost ($8) over the ss conventional faucet? 3. Does anyone know where ss shank nipples (tail pieces) may be obtained? That should do it. TIA, Rick Foote Whistle Pig Brewing Murrayville, GA Return to table of contents
Date: Tue, 23 Sep 2003 15:07:44 -0700 (PDT) From: Moses Rocket <mosesrocket at yahoo.com> Subject: really old beer An archaeologist friend of mine sent me this, saying: "This sounds like an interesting meeting. Although there is something to be said about past beers, my favorite beer is the next one." Subject: Congreso Inernacional sobre la Cerveza in la Perhistoria y la Antiguedad" CALL FOR PAPERS-International Congress on Beer in Prehistory and Antiquity. Barcelona, 4th-6th October 2004. Dear colleague, The International Congress on Beer in Prehistory and Antiquity will bring together international experts in archaeology and history of beer and fermented beverages from all the world. The Congress will take place in Barcelona (Catalonia, Spain) from 4th to 6th October 2004. This event is organized by the Project of Archaeology of Food at the Universitat de Barcelona and the Spanish Comission of the International Commitee of Anthropology of Food. It is supported by the Ministry of Education, Culture and Sports of the Spanish Government. The programme includes invited papers by expert, as well as contributed oral presentations and posters, covering established and developing areas in the field of beer in prehistory and antiquity and related subjects in all the world. The registration fees will be 160 euros. SCIENTIFIC AREAS - Beer and Cereal Fermented Beverages in Archaeological, Archaeobotanical and Ethnobotanical Research in the World. - The Origins and Ancient History of Beer and Cereal Fermented Beverages (Ancient Near-East civilisations, Egyptians, Greeks, Phoenicians, Punics, Greeks, Romans,?). - Beer in Late Roman and Early Medieval times. - Maize "Chichas" in the American Archaeology. - Anthropological studies on beer applied to archaeology and history of beer. ABSTRACT GUIDELINES Authors may list a preference for a poster or oral presentation of their paper, however the Congress reserves the right to place the contribution in either category. 1.The abstract must be in Spanish and/or English. 2. The maximum length of the abstract is 400 words . 3. A title must be included at the top of the abstract. 4. Add author names or affiliations to the abstract text. Please, provide the following information: last name first name title of abstract affiliation mailing address telephone number e-mail address oral or poster presentation preference 5.The deadline for receipt of abstracts is APRIL 30, 2004. 6. Abstracts can either be submitted via e-mail (preferred) or via regular mail. Abstracts should be mailed to: Dr. Jordi Juan Tresserras Projecte Arqueologia dels Aliments Programa de Gestio Cultural Universitat de Barcelona Campus Mundet Pg.Vall d Hebron, 171 Edif.Llevant Desp.008 E-08035-Barcelona, Spain Return to table of contents
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