HOMEBREW Digest #4414 Mon 01 December 2003

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  Basement brewery ideas ("Don Anderson")
  Loathing the water in Las Vegas ("Jeffrey Rankert")
  link of the week Nov 29, 2003 (Bob Devine)
  Palm Sync? (Alexandre Enkerli)
  Re: Vegas Water...last post ("Andy and Tina Bailey")
  Plambic fermentation ("John D. Misrahi")
  re: digital thermometers (David Radwin)
  Grain mills (David Passaretti)

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---------------------------------------------------------------------- Date: Fri, 28 Nov 2003 21:42:47 -0800 From: "Don Anderson" <beer_guy at comcast.net> Subject: Basement brewery ideas Greetings all, I have just moved into a new house and I now have some space I can dedicate just to brewing. I have searched the archive and searched the web (google is your friend) looking for ideas on just how to lay things out. I was wondering if anyone with a basement brewery would be so kind as to pass along any lessons they have learned from doing something similar. Things I already have planned are: A large sink and counter space. Tiled floor with drain. Some type of fixed stands for my HERMS rig that's under construction. Storage shelves or cabinets. The room was built for a gas fireplace so it already has gas plumbing and a metal chimney. I am going to change over from propane to a gas burner and get some type of hood to connect to the chimney. There is also a large window in this room that I can open if needed. Safety gear: CO2 detector, fire detector, fire extinguisher, GFI wall sockets. Thanks for any feedback. -Don Return to table of contents
Date: Sat, 29 Nov 2003 10:22:42 -0500 From: "Jeffrey Rankert" <jrankert at msn.com> Subject: Loathing the water in Las Vegas Martin Brungard writes- >I would have expected a lower degree of mineralization for >a surface water source, but I guess its a long river! If you see what it flows through, you would not be surprised at the mineral content. All of the Red Rock in Utah is sandstone bound together with calcium carbonate, which dissolves into the river. In the vicinity of Moab Utah, there are 'Salt Valleys' that are caused by the collapse of the overlying rock when the underlying salt is dissolved by the Colorado river. Oil exploration wells have found that some of the salt layers are 6000 feet deep. On a raft trip on the river, the guide pointed out Gypsum Canyon on the south side of the river, and you could see a gray layer at river level of - you guessed it - gypsum. Near Moab there is a Potash plant, where water is pumped into the ground and the solution is then dried in ponds. No one has ever mention this going into the river, though. The last mineral I will mention is a legacy of the cold war. The tailing pile from Atlas minerals is just about across the road from the entrance to Arches National Park (the mill was removed as a Superfund site). It leeches into the river. Radioactive Red Rock Red Ale could be used as a name by someone who uses Colorado River water for brewing. Jeff Rankert -AABG Milford MI Return to table of contents
Date: Sat, 29 Nov 2003 20:00:42 -0700 From: Bob Devine <bob.devine at worldnet.att.net> Subject: link of the week Nov 29, 2003 The US's Prohibition has affected beers and brewing in innumerable ways in the past 3/4 century. Companies died; beer styles changed; and many a story of grandads with kitchen crock beers have been told. So how much do you know about it? Here is a good overview: http://prohibition.history.ohio-state.edu/ Here is more than you probably want to know about Prohibition! http://www.drugtext.org/library/reports/nc/nc2a.htm Take a look at the mortality and alcholic disease totals near the end of the article. While Prohibition is now widely viewed as a vast over-reaching of "Big Mother" government, the facts are that some lives were saved (but much more social destruction happened in other areas). Bob Devine Return to table of contents
Date: Sun, 30 Nov 2003 00:29:24 -0500 From: Alexandre Enkerli <aenkerli at indiana.edu> Subject: Palm Sync? The more I think about it, the more I feel the killer app for brewing tools would be a recipe manager which actually synchronizes with Palm devices. There's a number of Palm brewing tools available from PalmGear.com (search for "brew") and a few dedicated calculators from ProMash.com, but so far I haven't seen a program which would even import recipes from desktop programs. I don't even need full two-way synchronization but I "need" to transfer "recipes" from my laptop to a Palm device and then log specifics on the Palm. With the number of beer geeks out there, there must be *someone* who could do this. Alex (aka Ale-X), in Montreal [555.1km, 62.8] Apparent Rennerian Return to table of contents
Date: Tue, 30 Dec 2003 05:43:07 -0800 From: "Andy and Tina Bailey" <atmlobailey at cox.net> Subject: Re: Vegas Water...last post I also sent my original Las Vegas water question to a few top notch brewers in my local Homebrew Club (SNAFU) and they echoed many of the responses I got here, that starting with a blank slate of RO water is best. I also got some other information in one of the local responses that I thought I would share with you, because it is really good information. Here it is: "You also want to be aware, if you aren't already, that the published water analysis of major brewing areas aren't necessarily what they are brewing with. Sure, it helped to define the styles, but most are involved in refining their water to get the best of all tastes of their products. This is why brewing books also publish the ranges for each of the ions for brewing. The one BIG area of disagreement on these was brought up by Dr Fix on Sodium. A lot of books publish the range as 0-150 ppm, but Fix found that anything in excess of 75 ppm is bad for beers. This is further stated by Noonan that brewers stay below 50 ppm, especially in beers where softness is part of the flavor structure." Thanks again for the marvelous help (as usual) on the HBD. Andy Bailey in Las Vegas Return to table of contents
Date: Sun, 30 Nov 2003 11:12:16 -0500 From: "John D. Misrahi" <lmoukhin at sprint.ca> Subject: Plambic fermentation I racked a plambic on top of some sour cherries yesterday, and it doesnt appear to have started fermenting them yet. How long should it take? Is = the pH inhibiting fermentation? What should i do (or just be patient, and RDWHAHB?) Also, I'd like to invite people to join my plambic digest. It's a bit = quiet at the moment, but maybe we can change that. The old lambic digest = had some pretty good discussion from time to time. Just go to this link = and fill in the form https://secure.neap.net/mailman/listinfo/plambic john John Misrahi, Montreal, Canada Return to table of contents
Date: Sun, 30 Nov 2003 16:39:41 -0800 (PST) From: David Radwin <dradwin at yahoo.com> Subject: re: digital thermometers I've purchased two detachable probe-type thermometers in the last several years. One is by Taylor, about $20 at Target, and the other by Polder, about $25 at amazon.com. Neither one lasted more than a couple of years, and I even tried covering the wire with silicone tubing and caulk. However, you can easily buy a replacement probe for the Polder at amazon (but next time I'll try the oven trick!). Although the Taylor's interface is easier to use, particularly the timer function, only the Polder has an alarm for the temperature DROPPING to a certain point, which is really useful for monitoring wort chilling. David in Berkeley CA ===== This email forwards to trash. Please respond to news at remove.davidradwin.com. Return to table of contents
Date: Sun, 30 Nov 2003 17:43:40 -0800 (PST) From: David Passaretti <dpassaretti at yahoo.com> Subject: Grain mills I am thinking of purchasing a grain mill. Does anyone have any experience with the three roller mills availabel form cramkandstein. They seem really nice but perhaps two roller mills work just as well. Any and all thoughts welcome. Thanks David Return to table of contents
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