HOMEBREW Digest #4508 Thu 25 March 2004

[Prev HBD] [Index] [Next HBD] [Back]

		Digest Janitor: janitor@hbd.org


                  Beer, Beer, and More Beer
      Visit http://morebeer.com to show your appreciation!

    Support those who support you! Visit our sponsor's site!
********** Also visit http://hbd.org/hbdsponsors.html *********

  Chest REFRIGERATORS? ("Peter A. Ensminger")
  Re: Chest REFRIDGERATORS ("Todd K.")
  Argh! Or The Yeat That Ate The HBD... (Pat Babcock)
  Decoction in a cooler ("Craig Wheeler")
  theory of sulfur in witbiers ("Tom M")
  Liquid maltose for yeast starters? ("Steve Dale-Johnson")
  AHA Board Election (Jeff Renner)

* * * * * * * * * * * * * * * * * * * * * * * * * * * * * * The HBD Logo Store is now open! * * http://www.hbd.org/store.html * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * Suppport this service: http://hbd.org/donate.shtml * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * Beer is our obsession and we're late for therapy! * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * Send articles for __publication_only__ to post@hbd.org If your e-mail account is being deleted, please unsubscribe first!! To SUBSCRIBE or UNSUBSCRIBE send an e-mail message with the word "subscribe" or "unsubscribe" to request@hbd.org FROM THE E-MAIL ACCOUNT YOU WISH TO HAVE SUBSCRIBED OR UNSUBSCRIBED!!!** IF YOU HAVE SPAM-PROOFED your e-mail address, you cannot subscribe to the digest as we cannot reach you. We will not correct your address for the automation - that's your job. HAVING TROUBLE posting, subscribing or unsusubscribing? See the HBD FAQ at http://hbd.org. LOOKING TO BUY OR SELL USED EQUIPMENT? Please do not post about it here. Go instead to http://homebrewfleamarket.com and post a free ad there. The HBD is a copyrighted document. The compilation is copyright HBD.ORG. Individual postings are copyright by their authors. ASK before reproducing and you'll rarely have trouble. Digest content cannot be reproduced by any means for sale or profit. More information is available by sending the word "info" to req@hbd.org or read the HBD FAQ at http://hbd.org. JANITOR on duty: Pat Babcock and Spencer Thomas (janitor@hbd.org)
---------------------------------------------------------------------- Date: Thu, 25 Mar 2004 01:21:56 -0500 From: "Peter A. Ensminger" <ensmingr at twcny.rr.com> Subject: Chest REFRIGERATORS? Regarding Brian's post to HBD 4507, <http://www.hbd.org/hbd/archive/4507.html#4507-2> ... For my chest keg refrigerator (nee freezer), rust -- due to moisture buildup -- is more of a problem than mold. On the inside bottom, I put a layer of that granular kitty litter-like stuff used to absorb oil spills. I suppose this helps, but it's not a cure-all. A chest REFRIGERATOR would be much preferred. Cheerio! Peter A. Ensminger Syracuse, NY http://hbd.org/ensmingr/ Return to table of contents
Date: Thu, 25 Mar 2004 07:05:06 -0800 (PST) From: "Todd K." <toddk63 at yahoo.com> Subject: Re: Chest REFRIDGERATORS I have about 10 years experience using chest freezers as beer fridges. To address your concern about mold first. Yes, mold can accumulate. It is not as much of an issue in my lager/serving fridge (since everything is already fermented and seal up) as it is in the fermenting fridge. Even a little mold in there has never caused a ruined batch since I ferment in closed buckets. A spritz and wipe with a weak clorox solution will keep it at bay for a while. Just don't go crazy with clorox concentration or amount as it will corrode steel. As far as dessicants, I always sprinkle a good layer of baking soda on the bottom after every cleaning (about twice a year). This serves 2 purposes. Absorbs moisture and raises alkalinity to retard corrosion. I drain the fridges often with the little plug that all of them should have. My lager/server (40F) accumulates much more moisture than my fermenter (50-68F). You can also try "Damp Rid" (calcium chloride). I also caulk the seams with silicone before I ever put one in service, because some freezers are not sealed at the metal seams of the wall. Moisture gets behind the wall and corrodes your refrigerant tubing causing leaks (dead freezer). Also, these things need to run ALL the time to prolong their life, particulary if it is in a hot garage. That's not a problem with my lager/server. It always runs at 40F. But I'm not always fermenting so I when I'm not, I run it at 50 to 60F depending on the ambient temp. You can find gads of my posted research on rec.crafts.brewing archives. Just search for "chest freezer todd k." Good luck, Todd K. Return to table of contents
Date: Thu, 25 Mar 2004 14:02:52 -0500 (EST) From: Pat Babcock <pbabcock at hbd.org> Subject: Argh! Or The Yeat That Ate The HBD... Greetings, Beerlings! Take me to your lager... Gads! A note from a reader qondering why the HBD wasn't delivered today prompted an investigation: a disk error zapped the HBD mailing list. That's not as bad (for most) as it seems - I was able to restore a version of the list from 3/23 - so, if you unsubscribed or subscribed to the HBD since then, you'll have to redo (sorry!)... We're working on an equitable solution to allow me the time to fix the HBD up. Bear with... - -- - God bless America! Pat Babcock in SE Michigan pbabcock at hbd.org Home Brew Digest Janitor janitor at hbd.org HBD Web Site http://hbd.org The Home Brew Page http://hbd.org/pbabcock [18, 92.1] Rennerian "I don't want a pickle. I just wanna ride on my motorsickle" - Arlo Guthrie Return to table of contents
Date: Thu, 25 Mar 2004 11:15:54 -0800 From: "Craig Wheeler" <craigwh at xbox.com> Subject: Decoction in a cooler I have a passion for Bavarian Hefeweizen, but performing a decoction mash intimidates me. I currently perform single infusion mashes in a 10-gallon cooler and I was reading a book on wheat beer that describes the (proper) mash process as a combination decoction/direct heat mash (ie: mash in at 99F, raise the temp slowly to 127F, pull decoction, etc. etc.). Obviously, I can't directly heat my mash and I don't know if infusions will thin the mash too much on the way to a decoction. I'm sure there are many of you who have successfully created true Hefeweizens using a similar setup as mine, so I'd love to hear from you how you did it. BTW: In response to the pet names thread: I have a Chesapeake Bay Retriever named Kemper (after the old Thomas Kemper brewery that has since been swallowed by Pyramid). Thanks, - --Craig Wheeler Woodinville, WA Return to table of contents
Date: Thu, 25 Mar 2004 15:30:44 -0500 (EST) From: "Tom M" <tomomeier at excite.com> Subject: theory of sulfur in witbiers One of the homebrew clubs I participate in, the Rocket City Brewers, has a 'house' recipe for belgian witbiers that a former member won BOS with. It always turns out a good beer, so many of us brew it regularly. One thing we have noticed, is that regardless of yeast strain, there always seems to be alot of sulfur produced in the primary. For this reason I have always just considered that witbier yeasts are sulfur producers. However, a club member recently used a different strain, WY3463 Forbidden Fruit, with the same sulfur stink. He also noted that his starter using DME did not produce detectable sulfur This led to a group discussion regarding the reasons behind sulfur production. Could it be that it is not necessarily yeast strain specific, but that our recipes use of roughly 50% raw unmalted wheat contributes to low FAN levels? I have found a reference that states in winemaking low nitrogen levels will favor H2S production. I am not sure what contribution to FAN levels raw wheat makes in comparison to say, malted wheat or barley, but my guess would be "little". Can any armchair brewing scientist out there answer this puzzle? Incidentally, the recipe uses a single temp infusion, so no FAN is created during a protein rest. The sulfur always seems to dissipate with aging, as it does with lagers, although I have had to bubble CO2 through a bier blanche to reduce it once. Even so I am curious if there is explain as to why it is produced. Thanks for any answers, Tom Meier Antioch Sud Suckers - Antioch, TN Rocket City Brewers - Huntsville, AL Return to table of contents
Date: Thu, 25 Mar 2004 14:25:47 -0800 From: "Steve Dale-Johnson" <sdalejohnson at hotmail.com> Subject: Liquid maltose for yeast starters? My LHBS is now offering bulk liquid maltose (apparently derived by hydrolyzing wheat starch) as an adjunct. It supposedly adds a nice nutty maltiness to beers when used in moderation, which I have found to be true. Granted the two batches are far from a scientific proof... The question I have is regarding the potential use of this as a yeast starter medium... does anyone know whether there are sufficient concentrations of other sugars in this type of "extract" that would run the risk of the crabtree effect, or is it possible that this is a good (and much less expensive) starter alternative to using DME?? Steve Dale-Johnson Brewing at 1918 miles, 298 degrees Rennerian Delta (Vancouver), BC, Canada. Return to table of contents
Date: Thu, 25 Mar 2004 19:43:34 -0500 From: Jeff Renner <jeffrenner at comcast.net> Subject: AHA Board Election Brewers Those of you who are American Homebrewers Association members, and I hope that's all of you, have only until the end of the month to cast your vote for six members of the AHA Board of Advisors. The candidates' statements are at http://www.beertown.org/homebrewing/election.html, and there is a link to the ballot there. Steve Ford is still on the ballot, but sadly, he passed away earlier this month. Vote early and often, Well, early, at any rate. Well, it's too late for even that. But please vote. The AHA is only as strong as its membership participation. I'm proud to be your representative on the board, and others want to represent you as well. Not a member? Go to http://www.store.beertown.org/shopdisplaycategories.asp and join now, then vote. Cheers 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
[Prev HBD] [Index] [Next HBD] [Back]
HTML-ized on 03/25/04, by HBD2HTML v1.2 by KFL
webmaster@hbd.org, KFL, 10/9/96