HOMEBREW Digest #4496 Wed 10 March 2004

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  Re: gas cooker regulator (Kent Fletcher)
  RE: gas cooker regulator ("Ronald La Borde")
  Re:  gas cooker regulator ("Michael O'Donnell")
  more on hop tea ("Jim Saracco")
  All Grain ("Jim Barnhart")
  thomas hardy's ale (Luca Frangella)

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---------------------------------------------------------------------- Date: Tue, 9 Mar 2004 19:48:35 -0800 (PST) From: Kent Fletcher <fletcherhomebrew at yahoo.com> Subject: Re: gas cooker regulator Aaron's propane cooker is a little anemic lately. (snip) > can I completely bypass that regulator(or is that > living TOO dangerously)? Any suggestions? It would be living dangerously, for the brief span you would have left. You better brwe another couple of batches with your existing set-up first, that way there'll be enough beer for your wake! Seriously DON'T EVEN THINK ABOUT REMOVING THE REGULATOR! I doubt that your regulator is the culprit for your weak flame. The first think to check out is the burner itself. Remove the nut from the bolt, underneath the burnre (it's metric) and then remove the center swirl plate from the top. Clean out the burner casting and the bottom side of the swirl plate. You might need to hit them with oven cleaner and let it soak for a while. Then reassemble the burner and give it a try, betcha it burns like new. I've done this a couple of times with mine, always a huge improvement. Kent Fletcher Brewing in So Cal Return to table of contents
Date: Wed, 10 Mar 2004 08:23:51 -0600 From: "Ronald La Borde" <pivoron at cox.net> Subject: RE: gas cooker regulator >From: Aaron Gates <aaronlgates at yahoo.com> > >..... is it time for a new regulator.... >is there a cheaper fix.... can I completely bypass >that regulator(or is that living TOO dangerously)? Any >suggestions? It could be a clogged or rusty orifice at the gas jet. Try to see it with a magnifier, and clean it. I have no idea what the regulator pressure is, but you could connect a gauge to the output and get a reading, possibly someone can tell you what the correct pressure should be. I think the regulators are fairly cheap, so it's no big deal to get a new one. Two types exist, low pressure, and high pressure. You need to know what one you have. The color determines the type - I think. Ron ===== Ronald J. La Borde -- Metairie, LA New Orleans is the suburb of Metairie, LA www.hbd.org/rlaborde Return to table of contents
Date: Wed, 10 Mar 2004 07:47:49 -0800 From: "Michael O'Donnell" <mooseo at stanford.edu> Subject: Re: gas cooker regulator Aaron is having gas-flow problems. Don't get rid of the regulator! I don't remember what the pressure in a propane tank is at, but probably an order of magnitude higher than what the regulator is putting out... you will end up with a mighty jet of flame, but I wouldn't want to be the one to light it. When you press down on the plate, you are opening the valve in the regulator higher and putting out gas at higher pressure... that this improves your flame doesn't really tell you that your reg is the problem. If your gas jet is clogged, you will see the same effect. That would be the first think I would check... take off the gas-in fitting on your king cooker... on the flame side, there will be a very small hole. Run a thin piece of wire through this to make sure that it is clear. cheers, mike Monterey, CA At 07:25 PM 3/9/2004, you wrote: >Aaron Gates <aaronlgates at yahoo.com> >Subject: gas cooker regulator Return to table of contents
Date: Wed, 10 Mar 2004 10:41:26 -0900 From: "Jim Saracco" <jfsaracc at gustavus.ak.us> Subject: more on hop tea Hello all, I am interested in hearing any other stories about using separate hop boils (in water) to up the ibus or steeping hops in water at lower temps (or boiled briefly) in attempts to increase hop flavor or aroma. I have been brewing for about three years or so, mostly all-grain, but supplementing with extract brews here and there. About a year ago I had read in byo about not needing to boil malt extract (although this may only apply to lme??), except briefly, for pasteurization purposes. So one day, I did a quick all-extract brew on the stove top (when I should have been working) to try it out. As I wasn't using any specialty grains (it was a helles lager), I just boiled the hops in straight water, and mixed dme in a separate pot near the end of the hop boil and heated to boil for a few minutes. I cooled both, pitched yeast, and that was that. Upon tasting the finished brew, I was very impressed with the overall hoppiness of the brew (perhaps a bit out of style, but who cares? I'm a homebrewer!). I recall being particularly impressed with the hop aroma and flavor. Since then, it seems I've heard bits here and there about mash-hopping and first-wort hopping, with the suggestion that these techniques may improve hop flavor and aroma by somehow binding hop oils in such a way that they do not boil off. I was intrigued by the suggestion that mash-hopping may achieve this, in part, as a result of its lower ph. So, it got me back to thinking about that extract brew - certainly the ph of my brewing water would be higher than anything that I mashed or steeped grains in. So I figured I'd investigate this a bit more... I recently brewed a 5 gal. batch of pale ale with all the normal hop additions during the boil. After the primary fermentation, I transferred to two 2.5 gal carboys; in one I added a bit of "hop tea" made from adding some hops (probably about an ounce?? - somehow I can't seem to find where I recorded this info...maybe too many homebrews??) to a couple of cups of cool water, which I then brought to a boil, and then killed the heat. Once the beer conditioned in bottles for awhile, my wife and I attempted to evaluate any effects this hop tea may have had. We each tested one another by pouring a small sample of each into glasses and asking which we thought had more hop bitterness, flavor, or aroma. (Of course, it could be argued that our palates would be compromised by whichever we tried first, but afterward we discovered that each had started with a different brew - her with the experimental batch, me with the control - so any effects probably cancelled out.) Neither of us could tell any difference in bitterness (which was expected). Both of us perceived greater body in the experimental brew (my wife noted it was "smoother"; I suggested it had more "mouthfeel"). Although there were not large differences in hop flavor or aroma, I ranked the experimental brew as having more flavor, and my wife ranked it as having more aroma. (I couldn't tell a difference in aroma; my wife couldn't tell a difference in flavor.) The experimental brew also clearly had better head retention. So, all of this provides me a little more encouragement for experimenting further with hop teas. I'd be very interested in hearing what any of y'all out there may think of any of this. Cheers, Jim Return to table of contents
Date: Wed, 10 Mar 2004 14:45:20 -0800 From: "Jim Barnhart" <jimmydo2 at earthlink.net> Subject: All Grain Greets all: I just put my First all-grain batch into fermentors, I realized during this batch, that I have a Few things to Learn about all grain brewing. I used a 'Brew-Tree' The Recipe is one that I created by converting and scaling an extract recipe I Was trying to make a 10 gallon batch. I used Beersmith to try to Create the recipe. This recipe used 30 pounds of Grain I understand that with single step there are two phases... Soaking the Grains and then Sparging My Recipe called for soaking the grains in 10 gallons of water And then sparging with half a gallon I read somewhere, that you want to sparge the grains the entire time you are transferring from your Mash Tun to your Boil Kettle... This required considerably more than half a gallon of sparge water But then I ended up with 15 gallons in my Brew pot Should I have turned off the sparge water after half a gallon, and then just let the water seep out of the grains? Jim Barnhart Return to table of contents
Date: Thu, 11 Mar 2004 01:10:34 +0100 From: Luca Frangella <lucafg at libero.it> Subject: thomas hardy's ale what's happened to thomas hardy's ale?? where can i find some bottles??? i'm from italy, but i have uncles in new york.. can i find this finest ale in new york?? or is out of production?? thanks!!! Return to table of contents
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