HOMEBREW Digest #4579 Wed 11 August 2004

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  Radio Show ("Graham L Sanders")
  Foodgrade and heatresistant pumps (Thomas Rohner)
  Re: more hating bottles, Prime Tab Sanitation (Jeff Renner)
  Re: the Therminator ("Mike Sharp")
  aeration ("Fred Scheer")
  Re: Prime Tab Sanitation (David Radwin)

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---------------------------------------------------------------------- Date: Wed, 11 Aug 2004 13:19:23 +1000 From: "Graham L Sanders" <craftbrewer at bigpond.com> Subject: Radio Show G'day All As life proceeds along at a NQld pace, I pity those who are that perpetual "rush rush" state. As many know, life up here in the tropics is such, that I have time to do a monthly radio show on beer. Part of that process is spending endless hours editing it, changing its file format and squashing it all up, so its available on the net for all to listen to. And listen they do. When you miss putting up the monthly program, I get e-mails from Europe, USA and South Africa asking "where is it you bastard!!!!!!!!". Now this whole business of converting it to an internet ready format used to take a lot of time, but with the latest audio software, boy can you get up to mischief real easy. Take the latest two shows. I interviewed David Logsdon, head of Wyeast. Interesting interview, but boy, lot of ummmmms, ahhhhhhhhhs and bugger (last ones from me). However with some seamless cutting and pasting, the interview comes across not half bad. What worse, if one was inclined I could even jumble words around. Almost had David saying "gee Graham, your the greatest!!!!!!" but that would be irresponsible. But goes to show the power of software today. Anyway seems no-one trusts me to edit an interview properly. Probably wise too. So on the web page there is the full unedited interview with David, while the July and August program have the edited interviews. And "where do you get it" http://oz.craftbrewer.org/Library/index.shtml#Sound Onto topics that have to bear commenting on. All these sods raving on bottled beer being more stable and fresher than kegged beer should go and have their head examined. They will quote thats its because "its on the yeast in the bottle", and it therefore has all sorts of properties from anti-oxidant powers to giving finer bubbles (just waiting for "also improves your s#x life). Please people, if thats the logic you are going to use, use logic logically. Most of us that keg do so with the beer near the end of fermentation, and transfer to the keg to allow the remaining fermentation to gas the keg. Bottlers on the other hand let the fermentation totally finish. Us keggers just have "big bottles" so to speak. We also have our yeast cake, and at least we transfer while the yeast is still a little active. This should give better protection one would think than a beer totally fermented out. These arguments about yeast in the bottles somehow becoming magical in glass just doesn't wash. Ralph Link requested information about gluten free beer. I have finished editing some very in-depth articles on Gluten Free Brewing by our own Gluten Guru Robert Hinterding. This covers everything from "grains" to use, thru malting, to mash techniques, and finally receipes. Like the HBD, our website is undergoing some behind the scene changes, but when that is finished, the full articles will be posted. I have to say these articles are probably the most comprehensive gluten free information a brewer will every want. Shout Graham Sanders Oh SWMBO finally cornered me in the bedroom. There was no escape!!!!!. Seen that look in her eyes too many times. So one had to do his duty, or the pain of a frustrated woman would bear down on me. Not a nice image. But this leads me to a question. Ok, for women they say "just lie back and think of England!!!!". What the saying for a poor bloke roped in??????????? Return to table of contents
Date: Wed, 11 Aug 2004 08:24:02 +0200 From: Thomas Rohner <t.rohner at bluewin.ch> Subject: Foodgrade and heatresistant pumps Hi Michael i use a pump i bought from movingbrews.com. It works nicely since 5 years. I can't remember how much it was, but i thought it was kinda expensive.(especially with the shipping cost to Switzerland) I just googled around and found this magnetic drive pump at morebeer for 129$.(i think movingbrews has gone out of business, at least i couldn't find them on the net anymore) But as a really inexpensive solution, i'd take a pump from a laundry machine. They are stable at high temps and the hot "soapy" liquid is pretty agressive. So it might be good for wort as well. I have a buddy who brewed thousands of gallons with such a pump.(still brews) There are even magnetic driven models. (At least here in Europe) I had to change one in my laundry machine a week ago, so i browsed around a little bit to find my model. You shold be able to get a new one for around 30$ (mine was a complicated model and cost me 25 Euros) Cheers Thomas Return to table of contents
Date: Wed, 11 Aug 2004 10:49:39 -0400 From: Jeff Renner <jeffrenner at comcast.net> Subject: Re: more hating bottles, Prime Tab Sanitation Mark Beck <beckmk at whitman.edu> write about PrimeTabs >Once they get opened, I don't know how to keep them sanitary. You can sanitizer them the same way you would ice cubes used for wort chilling - boil them for a few minutes. ;-) No, actually, even though dry heat isn't as effective as wet heat in sterilizing, I'd think you could bake them for 15-20 minutes in a hot oven before using them. That ought to kill just about anything. >I bottled some IPA using a package of Prime Tabs that had been previously >opened, and I got a small layer of film floating on the beer in each >bottle, and I guess it's because of sanitation problems from the Prime >Tabs. Anyone know what this is? I got the nerve up to try one, and it >didn't have any obvious off flavors. It's mighty hard to guess what it might be. I'm glad you didn't toss the beer without trying it, as some would have. Not all infections cause obvious off-flavors. That kind of filmy layer infection seems to be one of the more benign ones. It's possibly Acetobacter, which produces acetic acid (vinegar), and forms that kind of film. It is ubiquitous, but it requires oxygen to live. Perhaps it grew just a bit with the limited O2 in the head space without producing acetic acid levels above taste threshold. I would suggest drinking them up rather than saving them, though. If it's something that can continue to grow, the problem may get worse and cause off-flavors or gushing. 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
Date: Wed, 11 Aug 2004 08:45:50 -0700 From: "Mike Sharp" <rdcpro at hotmail.com> Subject: Re: the Therminator jim mentions the: therminator "does anybody use one of these? looks to be the most perfect chiller on the market. I'm considering this chiller and would like any comments.." All I can say is wow, what a nice design. Flat plate and frame chillers are standard in the winemaking and brewing industry. This one is especially nice because of how it's put together--brazed in a furnace. Very nicely thought out. I would have no concerns over it. I set up a flat plate and frame chiller for a California winery that needed to cool the must from the fruit coming in from the vineyard. They needed to be able to cool the must from a 12,000 liter Europress at it's peak rate--which was pretty fast. My main concern was clogging of the filter from chunks that got out of the Europress. I found that even if it did clog (after days of use), recirculating strong hot sodium hydroxide cleaned it out nicely. Plate and frame chillers have _way_ more surface area than any other design. I want one! Regards, Mike Sharp Return to table of contents
Date: Wed, 11 Aug 2004 11:58:31 -0400 From: "Fred Scheer" <fhopheads at msn.com> Subject: aeration Hello: I'm interested to find out how Homebrewers calculate the aeration (ppm?) rate in their Homebrew. Thanks, Fred Scheer Nashville, TN Return to table of contents
Date: Wed, 11 Aug 2004 09:38:54 -0700 From: David Radwin <dradwin at sbcglobal.net> Subject: Re: Prime Tab Sanitation Mark Beck wrote: > I bottled some IPA using a package of Prime Tabs that had been previously > opened, and I got a small layer of film floating on the beer in each > bottle, and I guess it's because of sanitation problems from the Prime > Tabs. You might store leftover Prime Tabs in the freezer. In the unlikely event they were contaminated through handling, freezing won't kill the bacteria or wild yeast but will severely retard its growth. David in Berkeley CA (don't reply--all email is trashed unseen) Return to table of contents
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