HOMEBREW Digest #4553 Thu 01 July 2004

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  Question about yeast (David Glowacki)
  Re: CO2 and cold ("Craig S. Cottingham")
  HBD BACK/FOY 2004/NHC Las Vegas ("Rob Moline")
  AHA Big Brew Baltic Porter Fermentation (Fred Johnson)
  Need false bottom advice & fast!! ("Pat and Debbie Reddy")
  RE: CO2 and cold ("Ronald La Borde")
  Keeping CO2 tanks cold, losses (Calvin Perilloux)
  RE: Pressure cooker gaskets ("Ronald La Borde")
  Keggerators ("Ronald La Borde")
  pressure cooker gaskets ("dave holt")
  Sort of annual req address reminder thingie... (Pat Babcock)

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---------------------------------------------------------------------- Date: Wed, 30 Jun 2004 22:35:48 -0400 From: David Glowacki <glowacki at en.com> Subject: Question about yeast Hello, All! I'm finally getting the digest again (Thanks!), and feel like I've awakened from a long sleep... I have a quick question, and hopefully will get a quick answer: How long is too long to keep yeast (White Labs vials) in the fridge before it is too old to use for brewing? I've had some since early April - too long? Thanks in advance for your responses. Dave Glowacki Novelty, Ohio > > Return to table of contents
Date: Wed, 30 Jun 2004 23:09:40 -0500 From: "Craig S. Cottingham" <craig at cottingham.net> Subject: Re: CO2 and cold On Jun 29, 2004, at 22:26, "Steve Arnold" <vmi92 at cox-internet.com> wrote in HBD #4552: > Does anyone keep their CO2 tank in their chest freezer with their > kegs? I > assume that if I did this I would use CO2 faster, but I have a big > restaurant > sized CO2 tank, so would I use it a lot faster, or just a little > faster? These > are, of course, strictly scientific measures. I can't offer any empirical evidence, since I'm not yet set up for carbonating, but my instincts (honed by years of chemistry years ago) are telling me that the only thing that will change by putting your CO2 tank in the freezer is that the pressure in the tank will go down. Given the ideal gas law ( PV = nRT ), everything else being equal, a decrease in temperature leads to a decrease in pressure. Going from around room temperature (298 K) to freezing (273 K) is about a 10% drop, so I'd guess that the supply-side pressure on your regulator will drop about 10% from its room-temperature reading. Then again, college was a long time ago. I could be missing something big. - -- Craig S. Cottingham Olathe, KS craig at cottingham.net OpenPGP key available from: http://pgp.mit.edu:11371/pks/lookup?op=get&search=0x7977F79C Return to table of contents
Date: Wed, 30 Jun 2004 23:21:35 -0500 From: "Rob Moline" <jethrogump at mchsi.com> Subject: HBD BACK/FOY 2004/NHC Las Vegas Folks, Great to see the digest back....Ta, Pat! Fortnight of Yeast, 2004 will commence in the near future. I've been to some great conferences in the past, but NHC Las Vegas was brilliant! Congrats to Tyce and the local organizing brewers, and to the AHA staff! They just keep getting better! The AHA, through such efforts as the NHC continues "Building Better Beers By Building Better Brewers!" Cheers! Gump "The More I Know About Beer, The More I Realize I Need To Know More About Beer!" - --- Outgoing mail is certified Virus Free. Checked by AVG anti-virus system (http://www.grisoft.com). Version: 6.0.711 / Virus Database: 467 - Release Date: 6/25/2004 Return to table of contents
Date: Thu, 1 Jul 2004 07:13:53 -0400 From: Fred Johnson <FLJohnson at portbridge.com> Subject: AHA Big Brew Baltic Porter Fermentation I post this question late because the Digest was down at the time it arose. The AHA Big Brew Baltic porter recipe states the following as the fermentation schedule: Ferment at 47-52 F for two weeks. Transfer to secondary and ferment at 57-62 F for four weeks. Lager at 40 F for two months. I'm consider myself a novice at lagers, but I still find it odd that there is late period of four weeks at 57-62 F for this lager. At first blush it would appear to be a diacetyl rest, but I think there must be more to this. I brewed this beer not using the recommended White Labs WLP830 German Lager or Wyeast 2308 Munich Lager Yeast. Rather I used what I happened to have handy, Wyeast 2278. I fermented at 50 F for two weeks after which time the gravity had only dropped to about 1.04 from 1.084. I racked and raised the temperature to 60 F for four weeks. The gravity dropped to 1.023. I racked again and dropped the temperature to 32 F. I suppose I've learned that 50 F is a little too low for this yeast, but I'm more interested in understanding the reason for the 57-62 F period for four weeks. Fred L Johnson Apex, North Carolina, USA Return to table of contents
Date: Thu, 1 Jul 2004 08:30:56 -0500 From: "Pat and Debbie Reddy" <reddydp at Charter.net> Subject: Need false bottom advice & fast!! I bought a false bottom for a 1/2 bbl keg about a year ago and it worked fine until I did a mash out and the slightly higher temps caused the false bottom to buckle on me. It's been a recurring problem and I am looking to buy a false bottom of a smaller diameter. The original seems to sit right above the weld line of the keg and I am looking for one that actually sit on the curve of the bottom. I am looking at 2 models right now and wonder if anyone can offer some feedback. One is from Hearts Homebrew: http://www.heartshomebrew.com/home_brew_beer.cgi?cart_id=520080.6004*zt3O_1& p_id=9210&xm=on&ppinc=dave2full The other is from BrewTree: http://cgi.ebay.com/ws/eBayISAPI.dll?ViewItem&category=38172&item=4310503412 &rd=1&ssPageName=WDVW ANY and ALL advice is welcome - I've got to brew again in 3 weeks and have no way to mash! Pat Reddy River Bound Brewing St. Louis, MO - --- Outgoing mail is certified Virus Free. Checked by AVG anti-virus system (http://www.grisoft.com). Version: 6.0.713 / Virus Database: 469 - Release Date: 6/30/2004 Return to table of contents
Date: Thu, 1 Jul 2004 10:44:31 -0500 From: "Ronald La Borde" <pivoron at cox.net> Subject: RE: CO2 and cold >From: "Steve Arnold" <vmi92 at cox-internet.com> > >Does anyone keep their CO2 tank in their chest freezer with their kegs? Some do, some do not, I do not because of two reasons: * If you have a slow leak anywhere in your CO2 system including the keg connectors, etc., you will have a slow leak that can waste a lot of CO2 over time. * I find that I do not need continuous CO2 feed to the keg, especially after a few pints are drawn off and there now exists a bit of available space for the CO2 gal to dwell under pressure. I will serve about six or so pints, then just gas up again, and it's good to go for a while. By the way, I got rid of my two chest freezers last year and have replaced one with a keggerator, and the other one with a wine cooler. I now have some opinions about both. I plan to do a separate post about this very soon. 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: Thu, 1 Jul 2004 08:48:01 -0700 (PDT) From: Calvin Perilloux <calvinperilloux at yahoo.com> Subject: Keeping CO2 tanks cold, losses Steve in the last HBD asks: > Does anyone keep their CO2 tank in their chest freezer [..] > I assume that if I did this I would use CO2 faster, > [...] a lot faster, or just a little faster? You'll surely lose more CO2 from loose fittings then from keeping your tank in the chest freezer. Worry not. I've done this calculation before, and you are looking at something like a "loss" of between 0.1% and 0.2% of your total CO2 usage. Seriously. It is amazingly low. If I dig up the calculations, I can post them. The main thing to consider is that you get CO2 in liquid form, so you're looking at a couple of hundred "gallons" of CO2 from a 10 lb canister. The temperature of CO2 during force carbonation and serving is not relevant; what is used up in those processes is based on the temperature of the receiving tank (the keg and beer), so the position of the CO2 tank does not matter until the end. At end of serving, you are looking at less pressure in the CO2 tank when it is cold, and at this point, position/temp is relevant, so you will have some more left behind at the very end; it is this amount that you would "lose". However, it is truly negligible. Rough seat of the pants calc: 800 litres CO2 total. You end with 8 litres of CO2 in the tank at 1.5 bar. So make it 12 litres at 1 bar. Per Charles Law, 343 kelvin/373 Kelvin * 12 litres comes out to a net loss of approx 10% of 12 litres = 1.2 litres, which is 0.15% of the total. You'll miss out on two pints! However, for the true penny pinchers out there, might I suggest that if saving that tiny amount of CO2 is important, they can actually "save" even more by putting their CO2 tank on a hot plate! Doh! Go for it, Homer! Calvin Perilloux Middletown, Maryland, USA Return to table of contents
Date: Thu, 1 Jul 2004 10:50:49 -0500 From: "Ronald La Borde" <pivoron at cox.net> Subject: RE: Pressure cooker gaskets Aha, pressure cooker gaskets, a touchy subject with me. You see I fought the gasket battle and lost. I lost the battle but I won the war. I am now the proud owner of an "All American Pressure Canner" which uses no gasket. Yep, goodbye to the evil gasket. This is the only way to live, life is too short to fight a loosing war. 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: Thu, 1 Jul 2004 11:08:17 -0500 From: "Ronald La Borde" <pivoron at cox.net> Subject: Keggerators I had chest freezers for a short while, and while they worked, they were fine. But now the problem - they seem to work for a rather limited time. I suppose it's because I use them as refrigerators, with an external thermostat. I have heard that this can be expected. Well, four years seems like a short lifetime for what they cost. So there's always the possibility of getting an old refrigerator, and this is a very good way if you can do this. But starting the new year I ordered a keggerator from Morebeer, and it is now happily chugging along in my laundry room. It was not without problems, however. The thermostat was DOA, and by day two the temperature was 25 degrees F. At this point I unplugged it and let it settle down and tried again. Guess what, no cooling, that's right, kaput. So I am thinking hmm, better call Morebeer. I cannot tell you how satisfied I was with the service, Morebeer sent me a completely new replacement and paid for the return of the DOA unit. This is a first class operation! Now, on to the keggerator. After using it for half a year, I realize that it is, well, noisy. It's commercial quality, and is made to hold and cool a full size beer keg and it does this well. I have a double faucet tower and can put two corny kegs on tap at the same time. Nice. Then, strolling through Home Depot, I spotted a wine cooler. I whipped out my keyring measuring tape and took and wrote down the measurements. A quick check at home on the cornys, and back to HD with my truck! It's great, cheap ($150), and does get the temp down, I was not sure about the temp, but I can get it down to 35 degrees F. It has a built in adjustable thermostat, and it is much quieter than the keggerator. If one was to order a faucet tower from Morebeer, drill a hole in the top of the wine cooler, one would have a small, quiet, keggerator for one corny for very little money. 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: Thu, 01 Jul 2004 11:02:49 -0700 From: "dave holt" <brewdave at hotmail.com> Subject: pressure cooker gaskets Try your local Ace Hardware. I found replacements there here in Arizona. If you go to their website, you can search whether they carry your brand or not. Dave Holt Chandler, AZ Return to table of contents
Date: Thu, 1 Jul 2004 14:47:31 -0400 From: Pat Babcock <pbabcock at brew.hbd.org> Subject: Sort of annual req address reminder thingie... Greetings, Beerlings! Take me to your well-aged lager... The following is adapted from HBD#2948 from way back in the glory days of Feb '99. It's still relevant today, though you can add in thos SPAM interceptors that I ranted about the other day. Read on... Date: Fri, 5 Feb 1999 12:07:25 -0500 (EST) From: pbabcock <pbabcock at hbd.org> Subject: Somewhat annual Request server reminders... Greetings, Beerlings! Take me to your lager... We have named the request server. It is now called the Kompletely Automatic Response Launcher, or simply: KARL. Be advised that with this naming, KARL seems to have become sentient and is developing a personality. Using a spam-proofed reply-to address prevents KARL from reaching you when you post a message, and also prevents KARL from handling your subscription-related requests. This really pisses KARL off. Don't do it. He'll hate you. KARL also dislikes people who abandon their ISPs before unsubscribing from the HBD. This causes KARL to call the janitors names when we help these unfortunate people to correct their errors. (He doesn't mind it when you can't unsubscribe because your ISP has disappeared, though. Be sure to tell him if that's the case. But don't lie. Liars never prosper.) KARL also doesn't like MIME-encoded posts, HTML, dumb subject lines or lines longer than 80 characters - though he tries to fix those sometimes. All in all, KARL seems to be a pretty OK guy. As long as you don't step on his toes, that is. Keep KARL in mind when dealing with the server. Following KARL's rules (posted at the top of each and every Digest) can only make his (and our) existence more pleasant! Oh, and don't send KARL virus warnings. Most of these are hoaxes, and KARL really only wants to pass along beer and brewing information. And be careful to which address you send things. KARL wants to put things sent to post at hbd.org into the Posting Allocation Tank (PAT, for short). Sometimes he can't tell the difference between a misdirected subscription-related request and an article, and passes bad info to PAT. Other times, info that should go to PAT has been erroneously sent to req at hbd.org and ends up going to KARL's Big Repository of Artificial INtelligence (BRAIN) for handling as if it were a request. This confuses KARL's BRAIN and causes him to send insidious notes to the Janitors. So be careful which address you're using when mailing KARL. Following these simple guidelines will prevent all involved from labelling you an Admittedly Stupid Sot (DONKEY) - and no-one wants to be thought a DONKEY, do they? KARL thanks you from the bottom of his -um- "Kernal". I suppose PAT does, too - I mean he would if he had a personality. See ya! 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/oldsite/brew.html "Just a cyber-shadow of his former brewing self..." Return to table of contents
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