HOMEBREW Digest #4559 Tue 13 July 2004

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  Primetabs ("Mike Sharp")
  SOSB Save Our Sinking Beer ("swamp")
  RE: Cooper's vs PrimeTabs ("Brian Lundeen")
  Re: Cooper's Drops - my first experience (Demonick)
  Whiplash and Gekko body. Corny beer, out of control  controller, green beer ("Dave Burley")
  Re: Cooper's Drops ("Richard S. Sloan")
  re: beer in San Antonio (Rob Zamites)
  San Antonio ("Spencer W. Thomas")
  moisture content of fresh hops ("Janie Curry")

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---------------------------------------------------------------------- Date: Mon, 12 Jul 2004 20:29:38 -0700 From: "Mike Sharp" <rdcpro at hotmail.com> Subject: Primetabs Robert Marshall muses that: "I'll be trying Primetabs somewhere down the road. They just seem like an easier product to use." It sounds like they are WAY easier to use. They're nice and dry, and if you're quick with the capper, you can even use them to bump up the carbonation in a previously under-primed bottle. Regards, Mike Sharp Return to table of contents
Date: Mon, 12 Jul 2004 23:41:55 -0400 From: "swamp" <swamp at phlo.net> Subject: SOSB Save Our Sinking Beer Ok people here is what we know: - Belgian Strong Ale Brewed on 5/15 (maiden voyage) - 1.080 Original Specific Gravity (stormy activity, WLP550) - Racked to Secondary on 5/29 - Fare amount of flocculation observed in secondary. (conditions cloudy but clearing) - Racked to bottles on 6/12 (note used left over turbinado sugar for priming) - 1.013 Final Specific Gravity Ok so here it is. Had planned to allow the beer to age for 4 or so months. But, paranoia and curiosity called for a little taste yesterday. She is completely flat, no carbonation what so ever. We fear that the yeast is gone and will have to resort to desperate re-pitching. After a little searching, this is what we've heard: - Be patient the high alcohol content will inhibit yeast activity. Wait another month and check again. - Agitate the bottles it provoke what yeast is left from their slumber. Wait and try again. - A "pinch" of dry yeast and priming sugar can be added to each bottle and re-capped. (whoosh this sounds risky) - And my own personal theory is to dump all bottles back to a fermenter, re-pitch, what for signs of life, re-prime, and re-bottle. (Ugh, don't really want to go through it all again) So who can help us save our beer, with some quick reassurance and or expert knowledge and experience? If "bottle" pitching sounds like a reasonable course of action, will the dry Nottingham prevent the high fluffy peaks of head, we have sailed for so long? Thanks, -Darren - -- +---------------------------------------------+ Return to table of contents
Date: Tue, 13 Jul 2004 08:51:31 -0500 From: "Brian Lundeen" <BLundeen at rrc.mb.ca> Subject: RE: Cooper's vs PrimeTabs > Date: Mon, 12 Jul 2004 17:52:30 -0700 > From: Robert Marshall <robertjm at hockeyhockeyhockey.com> > Subject: Cooper's Drops - my first experience > I still have about half a bag left over, so will use them again, > probably trying them with only one drop per bottle, but I'm thinking > I'll be trying Primetabs somewhere down the road. They just > seem like an > easier product to use. > Sounds like you had the same experience that I've heard from other people. My mail order supplier up here in Canada, Paddock Wood, is now selling the drops because they say that they can't get the PrimeTabs anymore. Why Domenick, why? Do you hate Canadians or something? Are we not worthy of your little sugar pills? I tried contacting you by email many months ago about this and I never heard back from you, so maybe a little public prodding will get an answer out of you. Seriously, is your product available in Canada? I would really like to buy it, but not if I have to deal with customs and cross-border shipping costs. I'll batch prime with some table sugar before I go that route. Cheers Brian, in Winnipeg Return to table of contents
Date: Tue, 13 Jul 2004 07:27:34 -0700 From: Demonick <demonick at zgi.com> Subject: Re: Cooper's Drops - my first experience Robert, Send your snaily to info at primetab.com and I'll send you a couple packs of PrimeTab. Domenick Venezia Venezia & Company, LLC Maker of PrimeTab (206) 782-1152 phone (206) 782-6766 fax Seattle, WA demonick at zgi dot com http://www.primetab.com Return to table of contents
Date: Tue, 13 Jul 2004 11:15:26 -0400 From: "Dave Burley" <Dave_Burley at charter.net> Subject: Whiplash and Gekko body. Corny beer, out of control controller, green beer Brewsters: Our nearly ephermeral Ozzie, Graham Sanders, ( You are still on this mortal coil and not using a ghost writer I presume) is suffering from Whiplash. Having been hit by a Japanese who was driving my golfcart some years ago, I suffered whiplash and fiddled around with it for a year, going through all sorts of antics and seeing all sorts of "legitimate" doctors, neurosurgeons, massage therapists, etc. So I can well imagine you are not pleased at the prospect of continuing this much longer. What worked for me was going in desperation to a Chiropractor. Before this, I considered this to be a complete waste of time and that these guys were akin to charlatans. But a colleague had been whacked from behind at 50 miles per hour ( 80 kph) while he was sitting still at a traffic signal. Can you say whiplash! He suggested I go to his chiropractor who cured him in three days. I was so bunged up, the Chiropractor had to body block me against the wall but he popped the two out-of-place vertebrae and the feeling returned to my hand in a couple of days after a year of screwing around with a conventional approach. I now understand that medical doctors can fix chemical problems and chiropractors can fix mechanical ones. Find a good one and give it a try. You can still fake it when SWMBO gets that glint in her eye. - ------------ Also, I recall reading many times about using a rooster to add body to an ale, so I wonder if your gekko ale will benefit from a better mouthfeel? - ------------------- Mel Kemp is dehydrating some sweet corn and plans to brew with it. Mel I would just cut it off the cob fresh and cook it to gelatinize the starch. Pass it through a blender or food processor quickly as I do my cooked whole barley and you will have something which you can use right away and no bother drying it or trying to grind it. For those less fortunate individuals without access to fresh corn try using fresh frozen corn. - --------------------- Dave Weeks is having trouble with his controller. Often the problem is with the cable connections and not the thermocouple. Check that out first. It may be as simple as applying some silicon adhesive to seal up the insulation. I'd talk to Omega at www.omega.com and see what they have to say. - ------------ Jim, I'd keep that Jockey box which dispenses green beer until next St Patty's day or rinse the tubing with vinegar and then water before storing it. Blow it out with some air. If kept under CO2 pressure it will be unlikely to do this, as what you have is likely a copper oxide/hydroxide/carbonate which is soluble in the dilute acid of the beer. It would be a good idea to rinse the tube with vinegar and water before you use it each time if it stays empty. . Keep on Brewin' Dave Burley Return to table of contents
Date: Tue, 13 Jul 2004 08:40:33 -0700 From: "Richard S. Sloan" <rssloan at household.com> Subject: Re: Cooper's Drops - --Robert Marshall spoke of overcarbonation from Coopers Carbonating Drops. IIRC the packaging suggests 1 drop for a 12 oz bottle and 2 for a 22oz bottle. I have found that 1 drop in a 12 oz bottle is more carbonation than I like and 2 in a 22ozer is way overboard. My beers usually finish between 1.009 & 1.013 so its not like I have a lot of leftover sugars. Now that I keg, I use them for an occasional left over bottle or two that won't fit in the keg and go with 1 drop in a 22oz bottle. I have also used them for carbonating beer in a growler. 2.5-3 drops in a 64oz growler does a good job. It is a convenient way to prime when you are doing just a couple bottles. Return to table of contents
Date: Tue, 13 Jul 2004 11:10:47 -0500 From: Rob Zamites <popeye at zamites.net> Subject: re: beer in San Antonio "3rbecks" <3rbecks at sbcglobal.net> shaped the electrons to say: >Any suggestions as to where I might be able to find good local beer in San >Antonio? I had heard several months ago that Paul Farnsworth was in the >process of opening a brewpub. >Thanks for your help >Rob >Kansas City, MO Well, Rob, in a nutshell, there's only one brewpub in San Antonio. The Blue Star Brewing Company on S. Alamo Street has a pretty good selection of beers, nothing to go crazy over (IMHO), but clean and tasty. The food is hit-or-miss, and is a bit procey. As far as the Farnsworth/Cementville project, it's a bust. The latest from the rumour mill is that they are selling the brewing equipment (Cementville used to be The Laboratory Brewing Co.), but keeping the serving tanks, and going to have Great Grains in Dallas contract brew for them. The people I know that are close to this project say the GG people don't have the capacity or desire to contract brew for a San Antonio based operation. It's a pity really, that the 8th largest city in the US has *ONE* brewery/brewpub -- while the state capitol, Austin (A mere 70 miles away), supports 5 or so. I myself was hoping that the Cementville project would have happened, as I was hoping for a crack at the asst. brewer's job there. Good luck! Rob Chesterton, IN - ---------------------------------------------------------------- This message was sent using IMP, the Internet Messaging Program. Return to table of contents
Date: Tue, 13 Jul 2004 14:16:07 -0400 From: "Spencer W. Thomas" <spencer at umich.edu> Subject: San Antonio I was in SA this spring. I was not impressed by the beers at Blue Star. If you've got a car, you might consider driving about 30 miles out I-10 to Boerne to visit the Dodging Duck. They had a couple very nice beers and the rest were well made. If you're just looking for beer, then the Flying Saucer (also out I-10 to the west, but not so far) is a multi-tap with a great selection. I was there on a Monday, which was (IIRC) $2 pint day. All but 5 or 6 of the beers were $2/pint. Wow! Dodging Duck Brewhaus: http://www.dodgingduck.com/pages/1/index.htm Flying Saucer: http://www.beerknurd.com/ =S Return to table of contents
Date: Tue, 13 Jul 2004 22:40:04 +0000 From: "Janie Curry" <houndandcalico at hotmail.com> Subject: moisture content of fresh hops Brewers, My hop vines are starting to bloom! I plan to brew an IPA and pick the hops right off the vine and put them in the kettle. I would like to calculate an equivalent measure of green hops equal to one once of dry hops. I have no way of determining the % alpha acid, so I figure I will just use an equivalent weight measure and estimate % alpha based on the ranges for a particular hop variety. I suppose that I could pick a certain amount, weight it, dry the sample, and then weigh it again and determine the moisture content. Does anyone know the percent moisture removed when drying hops? Todd in Idaho Return to table of contents
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