HOMEBREW Digest #4408 Mon 24 November 2003

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  Re: When to carbonate lager? (Jeff Renner)
  Re:  Dallas Shops ("Bill Dubas")
  Measuring carbonation in beer (Michael Owings)
  Cleaning Stainless Steel ("Stephen and Lori Rockey")
  link of the week - Nov 22, 2003 (Bob Devine)
  Category 24 not open (Chris Colby)
  First Time Stuck ("John Kramer")
  Widmer yeast and WLP320 (Robert Sandefer)
  Experimental Beer (Robert Sandefer)
  Sabco Fermentor ("jeff preston")
  Clear for takeoff? (David)
  temperature ("Robert Speights")
  yeast ranching (Alan McKay)
  sodium carbonate (washing soda, soda ash) ("Jon & Megan Sandlin")
  Classification, AoB (Alexandre Enkerli)
  Widmer hefeweizen yeast ("Christian Layke")

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---------------------------------------------------------------------- Date: Sat, 22 Nov 2003 09:24:16 -0500 From: Jeff Renner <jeffrenner at comcast.net> Subject: Re: When to carbonate lager? "Michael O'Donnell" <mooseo at stanford.edu> asks: >I am brewing my first lager, a Vienna. It spent a month in the primary at >55, and now is in kegs in my chest freezer at 34. My question is when I >should carbonate... I pushed it into kegs under about 10 lbs of pressure, >so it is still under some pressure. While it is lagering, should I release >any pressure that builds up, or should I just let it go? When should I >carbonate it? Either way will work, in my experience. I seem to recall that pressure speeds lagering. A month in the primary at 55F is a mighty long time - was it still fermenting that whole time? That suggests something not entirely right - perhaps underpitching. When I make a bigish starter (three or four "builds" of a liter, decant, repeat), my eight gallon batches are about done in 10-14 days at 48-5-F (9-10C). When I repitch a half cup of the yeast from such a brew, it is done in 7-10 days. I like to rack to a sealed Sankey when the fermentation is just about done, but is still ticking over. When I do this just right, I get perfect carbonation during lagering at 32F. Apparently, lager yeast can still work, albeit slowly, at lagering temperature. My suggestion is that you keep the pressure and sample occasionally for clarity and flavor, as well as carbonation. Then, when it seems ready, put it on CO2 at an appropriate pressure for the carbonation level you want. I suspect that with your long primary, it won't take as long to lager as it would otherwise. 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: Sat, 22 Nov 2003 14:28:28 +0000 From: "Bill Dubas" <bill_dubas at hotmail.com> Subject: Re: Dallas Shops Neil from Austin asks: "Do you know of any shops in the DFW area that carry Bert Grants and/or Bridgeport products?" Hi Neil, We also have Central Market in Dallas (and a store in Plano) but I do not recall seeing Grants or Bridgeport their either. There are two other places that have a large selection that you may want to try. The first is Hall's Grocery, located on the NW corner of Highway 121 and Glade Rd in Grapevine. The owner prides himself on having the largest beer selection in Texas. There is also a liquor store on the NW corner of Highway 75 and Spring Creek Pkwy in Plano, named S&K Beverage, which has a fairly good selection. You may also want to try another tactic by calling some of the beer distributors. They can tell you if they have it and what retailers they are delivering it to. That's what I had to do when Ommegang first started coming to Texas and I wanted to try it. Regards, Bill Dubas North Texas Homebrewers Association Return to table of contents
Date: Sat, 22 Nov 2003 08:56:45 -0600 From: Michael Owings <mikey at swampgas.com> Subject: Measuring carbonation in beer Short of a carbonation meter, does anyone know of any practical method of measuring the carbonation of a given sample of beer? Thanx -- m ==== Teleoperate a roving mobile robot from the web: http://www.swampgas.com/robotics/rover.html Return to table of contents
Date: Sat, 22 Nov 2003 09:45:43 -0600 From: "Stephen and Lori Rockey" <slrockey at rockeyfamily.org> Subject: Cleaning Stainless Steel Hello, I recently was the recipient of some beer kegging equipment. (Some beer taps and a large drip tray) The stainless on the taps looks like it was put away dirty...years ago. It is not rusty, just really dirty. Is there something I can soak them in to get them clean, or am I stuck with elbow grease? Thanks, Steve Return to table of contents
Date: Sat, 22 Nov 2003 11:43:53 -0700 From: Bob Devine <bob.devine at worldnet.att.net> Subject: link of the week - Nov 22, 2003 Many of the hop varieties that homebrewers use were developed in the UK. Here is the website for National Hop Association of England. http://www.hops.co.uk/News.htm I particularly enjoyed the description of different hops. And where else is there a beer competition sponsored by the "British Cheese Board"? Bob Devine Santa Fe, NM (seemingly on a tour of all western states...) Return to table of contents
Date: Sat, 22 Nov 2003 12:46:58 -0600 From: Chris Colby <colbybrewery at austin.rr.com> Subject: Category 24 not open Category 24 of the BJCP guidelines is not an open category. Category 24 category for people who have brewed a beer to style with a twist. The guidelines clearly state -- in a passage underlined for emphasis - -- the "The brewer must specify the underlying beer style. . ." Furthermore, the way you implement the twist on the existing beer style is strictly regulated. The rules say that when multiple non-style conforming ingredients are used "each should be distinctive in their own way." I.e. if you brewed a beer in which you wished a fruit flavor to be dominant and a spice used as nuance, you would ge graded down because the spice was not in your face. Category 24 is actually very restrictive. For brewers steeped in the idea of brewing to style, Category 24 probably seems like an open category. And, as a matter of practice, it collects beers that do not fit in other categories. However, it is not -- by the way it is defined in the guidelines -- an open category. A homebrewer can easily brew many types of good beers that do not use odd ingredients or special procedures -- or anything that makes them "special," experimental or historical -- and yet not fit in any existing BJCP category. It would be nice if the BJCP added a truly open category for brewers who simply like to make beer that tastes good and aren't worried about brewing to style. (For the record, I'm not trying to slam the BJCP. I've entered and judged at a few homebrew contests and I think the BJCP guidelines work well for homebrewers who want to brew traditional styles of beer competitively. My only point is that there are many other brewers who just brew and they should have a chance to enter competitions in a category (or categories) where a good unique beer could be recognized. Category 24 is not that category. Chris Colby Bastrop, TX Return to table of contents
Date: Sat, 22 Nov 2003 13:56:22 -0500 From: "John Kramer" <kramjj03 at wfu.edu> Subject: First Time Stuck I'm a beginner/intermediate homebrewer and I'm experiencing a stuck fermentation for the first time. I have tried to read up on it a lot to find a solution on my own but there seems to be so many different approaches for fixing the problem. I'm working with a high gravity (OG 1.062) ale that successfully went through primary fermentation in 4 days, and has been in a secondary carboy for 2 weeks. Gravity has been stuck at 1.022 since it has been racked into the secondary. It still tastes very sweet. I don't have an air rock or anything, would it be best to try to just add yeast nutrients and more yeast? Thanks! John - Winston-Salem, NC Return to table of contents
Date: Sat, 22 Nov 2003 14:10:36 -0500 From: Robert Sandefer <melamor at vzavenue.net> Subject: Widmer yeast and WLP320 In Digest 2823, Scott Murman claimed that the Widmer Hefeweizen strain was WLP320 and that both are the strain used by Zum Uerige. Has this ever been verified/refuted? Robert Arlington, VA Return to table of contents
Date: Sat, 22 Nov 2003 13:56:32 -0500 From: Robert Sandefer <melamor at vzavenue.net> Subject: Experimental Beer Marc Sedam comments on a series of "Belgian Stouts." I suggest porters can also be "Belgianized." I did an experimental batch with a robust porter recipe and White Labs Trappist ale yeast. The beer is certainly different and good (although not very porter-like). I noticed in my beer that the roasted tastes are less obvious than in other porters, and I suspect this yeast can de-emphasize such tastes or at least cover them with plenty of plum and berry esters. Experiment On! Robert Arlington, VA Return to table of contents
Date: Sat, 22 Nov 2003 18:16:54 -0800 From: "jeff preston" <brewingales at msn.com> Subject: Sabco Fermentor I've been using one for about 3 years and find it quite user friendly. I ditched the sight tube and transfer with CO2. Clean with hot PBW and sanitize with Star-San and I've never had a bad batch. You can also areate through the out tube and roll the keg on the floor for some good saturation. I love mine. I cut the out tube a little shorter for clear transfer's. Return to table of contents
Date: Sat, 22 Nov 2003 21:07:26 -0800 From: David <jdlcr at flash.netdex.com> Subject: Clear for takeoff? Dear HBDrs, I decided to give a go at kegging. I bought a chest freezer with thermocontroller, 2 5gal ball lock cornies and all the reat of the kegging set up. I've read as much as I can about this but... as you know, there's always some trial by fire that will enter in for the novice. Does the great collective know of any pitfalls that are waiting out there for me? Perhaps some, "The books say this but...?" "Paranoia, the destroya!" say The Kinks. Many thanks, David Brandt Cloverdale, CA Return to table of contents
Date: Sun, 23 Nov 2003 07:32:20 -0700 From: "Robert Speights" <rspeight at frii.com> Subject: temperature I have a Belgian Trippel nearing the end of primary (69-70F). Any recommendations on the best temperature for secondary? And, on which side to err? 'Tis better to fusel than to autolyze? ColoradoBob Return to table of contents
Date: Sun, 23 Nov 2003 09:36:37 -0500 From: Alan McKay <amckay at neap.net> Subject: yeast ranching Bill wants to get into yeast ranching. There are several methods detailed on my yeast page, from really simple on up to 'lab-grade' (written by a microbiologist) http://www.bodensatz.com/staticpages/index.php?page=20020413075555126 - -- 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: Sun, 23 Nov 2003 09:57:21 -0800 From: "Jon & Megan Sandlin" <sandlin at bendcable.com> Subject: sodium carbonate (washing soda, soda ash) I am curious if sodium carbonate is an effective cleanser for deposits on fermenters and I have the following questions about it: a) I am assuming that it is safer than caustic soda, am I correct in this thinking? b) What materials is it safe to use on glass, copper,stainless, plastic, etc.? c) Is it effective as a cip for fermenter crud? Thanks in advance for any help. Jon Sandlin Bend, OR Return to table of contents
Date: Sun, 23 Nov 2003 16:31:55 -0500 From: Alexandre Enkerli <aenkerli at indiana.edu> Subject: Classification, AoB Hello again, Not that I want to belabour the point but I now realize that I made the mistake of conflating two issues in my initial post on classification: classification systems (taxonomies, typologies) and style descriptions. My point was about the latter while the former (occasional *abuse* of BJCP guidelines) is more of a personal pet peeve. As for classifications per se, I eventually came across the AoB's classification system which is more or less what I had in mind as it's rather straightforward and consistent. It's not perfect but, at least, it's based on specific criteria. Namely: fermentation type (ale/lager/mixed) and origin (German, British, American, Belgian, Others). The only things I would change, personally, would be to add a "wild" fermentation type (to account for things like sake and kvas) and put pLambic in the "mixed" category (started with ale culture but characterized by wild fermentation). Also, I'd probably specify the third level on the axis of bitterness to sweetness, as it's probably what people have most in mind. You can find the AoB's classification as the ToC to their style guidelines PDF available here: http://www.beertown.org/education/styles.html Sorry to post so much about this and thanks again for your help. Alex (aka Ale-X), in Montreal [555.1km, 62.8] Apparent Rennerian Return to table of contents
Date: Sun, 23 Nov 2003 16:37:48 -0500 From: "Christian Layke" <clayke at wri.org> Subject: Widmer hefeweizen yeast >Does anyone know if Wyeast or White Labs has the Widmer hefeweizen yeast, >and if so, what the product number/name is? >TIA >Randy I just read that Widmer uses an Alt yeast for their hefeweizen (way too clean for my taste). Whether that Alt yeast is the same one availble from either White Labs or Wyeast was not mentioned. Christian Return to table of contents
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