HOMEBREW Digest #4505 Mon 22 March 2004

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  link of the week - beerservesamerican.org (Bob Devine)
  Roeselare fermentation ("John D. Misrahi")
  chrome beer taps (Marc Sedam)
  RE: Wyeast confirms timing of Roeselare mix ("Sven Pfitt")
  Pet names ("Lau, William T")
  RE: peladow as source for calcium chloride ("Dennis Lewis")
  All-grain happiness ("Craig Wheeler")
  bay area free bottles (Rama Roberts)
  AHA 1st Round-Great Lakes-Call for Judges & Stewards (Joe Preiser)

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---------------------------------------------------------------------- Date: Sun, 21 Mar 2004 20:25:02 -0700 From: Bob Devine <bob.devine at worldnet.att.net> Subject: link of the week - beerservesamerican.org Beer? Just what *can't* it do? Luckily we have a strong and dedicated group of advertisement people keeping us informed! http://www.beerservesamerica.org/ (Cue the patriotic music...) Bob Devine Return to table of contents
Date: Sun, 21 Mar 2004 23:27:34 -0800 From: "John D. Misrahi" <lmoukhin at sprint.ca> Subject: Roeselare fermentation I must say, I am really baffled by some of the reports...Raj Apte quotes Wyeast in saying "...that appreciable sourness should come from the first summer, when temperatures may drift to the high 70s. Without 4-6 months and warm temperatures, sourness is very unlikely" THe first time I used this yeast (i have used it in a few subsequent batches) was in June. I made an oud bruin, pitched straight from an XL pack, adn it took off in under 24 hours. I fermented for about 8 days in primary (a plastic water jug) and racked to a carboy. It sat perhaps another 4 weeks or so, and then I bottled. It was already fairly sour, and was really quite delicious. That was in july. I entered it in a local homebrew competition a couple of months later, and it picked up a BOS..By october, I would say it was really quite sour, but not unbalanced that way. So what I am getting at is that it seemed to develop sourness within only a couple of weeks (though the temperature was quite warm at the time). Is this some kind of weird anomaly, or is it just me ? ;-p John Misrahi brewing Montreal, Canada Return to table of contents
Date: Mon, 22 Mar 2004 05:50:57 -0500 From: Marc Sedam <marc_sedam at unc.edu> Subject: chrome beer taps Hey all, I'm thinking about getting some shanks and converting either an old fridge or my chest freezer into a multi-tap kegerator. I see that taps can be made of chrome, brass, or stainless; further, that the shanks are either chrome or stainless and the nuts, flanges, etc. can be brass or stainless. Chrome taps can be had relatively inexpensively (~$40 for the entire set of tap, shank, asst. parts) while stainless might double that...per tap! Any thoughts from the metallurgists out there or people with loads of experience with home bars? I'd prefer SS, of course, because I know there wouldn't be any problems. But is there an issue with using chrome. Let's assume that I religiously (cough...cough) clean all of the lines. Cheers! Marc - -- Marc Sedam Chapel Hill, NC Return to table of contents
Date: Mon, 22 Mar 2004 09:05:43 -0500 From: "Sven Pfitt" <the_gimp98 at hotmail.com> Subject: RE: Wyeast confirms timing of Roeselare mix "Raj B. Apte" <raj_apte at yahoo.com> In message Subject: Wyeast confirms timing of Roeselare mix Reports >All, >I just spoke to Wyeast. Primary fermentation should begin, in the absence >of starters, the same as >pitching any other yeast: six hours on the outside. They also confirm that >appreciable sourness should come from the first summer, when temperatures >may drift to the high 70s. Without 4-6 months and warm temperatures, >sourness is very unlikely. ...snip... Looks like that i most likely my problem. Mine has been in the basement where it never gets over 72F. I'll move it to the garage later this spring, and repitch it with a fresh smackpack and some fresh wort for food, and give it another six months and try it again. Steven, -75 XLCH- Ironhead Nano-Brewery http://thegimp.8k.com Johnson City, TN [422.7, 169.2] Rennerian "There is no such thing as gravity, the earth sucks." Wings Whiplash - 1968 Return to table of contents
Date: Mon, 22 Mar 2004 09:07:21 -0500 From: "Lau, William T" <william.lau at astrazeneca.com> Subject: Pet names Our chocolate lab is Watney. Bill Lau AstraZeneca Pharmaceuticals LP 587 Old Baltimore Pike Newark, DE 19702 Phone 302-286-4948 Fax 302-286-4076 william.lau at astrazeneca.com Return to table of contents
Date: Mon, 22 Mar 2004 10:50:21 -0500 From: "Dennis Lewis" <dblewis at ldc.cc> Subject: RE: peladow as source for calcium chloride Andrew writes: "Can one use peladow (ice melt) as source for calcium chloride for adjusting water chemistry? The data sheet from Dow's web site lists the composition as the following: <snipped>" In short, ABSOLUTELY NOT! When I first started brewing 12 years ago, I called Dow and talked to a chemist about doing just the same thing due to the lack of CaCl2 in the local homebrew stores. She about flew into hysterics, thinking that I was a commerical brewer. When I explained I was just asking, she said that there are some ugly metal impurities in the mix that you do not want to ingest. Some of them, like strontium (IIRC), are used to augment the melting of ice (heat of hydration and hydrophilic action). In the mean time, homebrew stores now carry this as a staple. Grape and Granary sells it for $2.89 for a pound. Just buy it. http://www.thegrape.net/browse.cfm/4,8523.html Dennis Lewis Warren, OH Return to table of contents
Date: Mon, 22 Mar 2004 10:17:10 -0800 From: "Craig Wheeler" <craigwh at xbox.com> Subject: All-grain happiness What a great weekend! I brewed only my second all-grain batch this weekend and it was a much more positive experience than the first time I tried it a number of years ago. This is partly due to an increase in knowledge and partly due to the acquisition of some cool brewing equipment. I use a round Rubbermaid cooler for my mashtun (which kept my 60 minute mash at a solid 154 degrees) and a converted keg as my boiler. I recently added a March pump from morebeer (thanks guys, it's a great little pump!) which made my brewing life much easier. I brewed an English Mild ale on Saturday using a single infusion mash. The session went very well overall, but there are some kinks that must be worked out so I have some questions for you: During sparge, everything I read tells me that the sparge water should be 168 deg. F (or thereabouts). Does that mean it should be 168 at the time it hits the grain bed, or 168 in the hot liquor tank? I'm using a sparge arm to distribute my sparge water, so it is much cooler than 168 by the time it hits the grain bed. Also, I used ProMash to put together my recipe and brewing session (wonderful piece of software, BTW), and I was expecting to use about 7 gallons of sparge water. However, I had to stop the sparge before all that water was used because the SG of the runoff dropped to 1.005, which resulted in less liquid in my kettle than I was expecting (by about 1 gallon). I know I shouldn't keep running the water through the mash after the SG falls that low, so what should I do in this situation? Will slowing down the sparge result in more sparge water being used? Should I just run the remaining sparge water directly into the kettle to top up to my expected volume? Should I just shut up and not worry about it? :-) Thanks, Craig Woodinville, WA Return to table of contents
Date: Mon, 22 Mar 2004 11:24:14 -0800 (PST) From: Rama Roberts <rama at sun.com> Subject: bay area free bottles I've got a large number of 12oz, 22oz, and swing-top (green not amber) bottles free for the taking. They're all clean and label-free. It's been a while since I've inventoried, but I would guesstimate around 100 lbs of glass. I'm located in the Fremont area for those interested in picking them up- please email privately so we can coordinate a day/time. (Sorry for the wide distribution. My last search for active bay area clubs was not fruitful. Is there anything going on mid-penisula?) - --rama Return to table of contents
Date: Mon, 22 Mar 2004 12:57:32 -1000 From: Joe Preiser <jpreiser at jpreiser.com> Subject: AHA 1st Round-Great Lakes-Call for Judges & Stewards Great Lakes - NHC 1st Round Call for Judges & Stewards Judging for the Great Lakes region (MI, IL, WI, IN) of the NHC 1st Round will be held at Goose Island-Wrigleyville (3535 N. Clark, Chicago). Please note that this is a change in venue from previous years. Judging sessions are scheduled for Saturday and Sunday, May 1-2. Both judges (primarily BJCP, but others will be considered) and stewards (experienced or not) are needed. Sessions will begin promptly at 9:00AM on Saturday and 10:00AM on Sunday. Stewards should arrive between 8:00AM and 8:15AM to help get things set up. Judges should plan to arrive 30 minutes early for sign-in, bagels, juice, coffee, and judging assignments. If enough judges sign up for Saturday's sessions and we get everything judged we won't schedule a Sunday session; however, this means we need every able-bodied palate we can get. In other words, yes, we can use you. Interested judges and stewards can register online at http://www.chibeer.org/NHC/ or can contact Judging Coordinator, Joe Preiser (joe at chibeer.org, daytime phone 630-285-7688). ******************************************************************** You are subscribed to the Urban Knaves of Grain mailing list. To post a message to the list, please send it to ukg at hbd.org. To unsubscribe, send the word "unsubscribe" as the body of a message to ukg-request at hbd.org. For a list of other useful commands, send the word "help" to ukg-request at hbd.org. Comments or questions related to the operation of this list should be directed to ukg-owner at hbd.org. Return to table of contents
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