HOMEBREW Digest #4598 Sun 05 September 2004

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  Dr Pivo, Swedish Brewers and Efficiencies ("Graham L Sanders")
  Re: Stalled Dunkelweizen - Help Please! (Grant Family)
  RE: Jeff Renner's Grape v. Corn Sugar / Alcohol Increase Reply (Jeff Williams)
  RE: Jeff Renner's Grape v. Corn Sugar / Alcohol Increase Reply ("A.J deLange")
  Mead Yeast (Ken Schramm)
  Travels and Happy Returns (guy gregory)
  Sanke Spear Removal (tony)
  link of the week - UK hops (Bob Devine)
  Mixer Motor (Gary Spykman)
  Re: How to succeed in microland ("-S")
  Priming (Glyn Crossno)
  RE: Jeff Renner's Grape v. Corn Sugar / Alcohol Increase Reply (Jeff Renner)
  Siebel Institute Sensory Analysis Seminar ("Keith Lemcke")
  sec: unclass Re: Stalled Dunkelweizen ("Williams, Rowan")

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---------------------------------------------------------------------- Date: Sat, 4 Sep 2004 12:53:49 +1000 From: "Graham L Sanders" <craftbrewer at bigpond.com> Subject: Dr Pivo, Swedish Brewers and Efficiencies G'Day All Well we dont hear from Phil Yates for sooooo long, that one has to assume he is 6 feet under, and suddenly, like a cyclone, he comes back in a flurry. Now all I can assume he's been down that hole with his favourite wombat, only to come out after Jill started to get jealous of all that attention and wanted some herself. And does he come back quietly, oh no!!!!!, he comes back with what could be only described as a craftbrewers perfect fantasy. We all know how morally relaxed those Swedes are, and yes a nice blond around the house would certainly make life bearable, but Phil promised the ultimate pleasure. >>>>>>It seems a couple of his Swedish mates are heading for North Queensland and would like to meet Mr Sanders.<<<<<<< Graham, I'm handing the Swedes over to you!<<<<<< Now one has only one image, young ladies on a backpacking tour of NQld. Why else would they be up this way. And wanting to see me and being friends of Dr Pivo means one thing, "they like to Brew and drink". This could be my perfect dream come true. But my dreams are shattered. >>>>>>>The Doc was actually after a contact number on Graham Sanders. <<<< Well I e-mailed him with no answer. If anyone is out there and wished to pass on to the good Dr Pivo the following, it would be much appreciated. Graham Sanders 3 Hazel Street Rasmussen THURINGOWA NQLD AUS 4815 Ph 07 4773 4652 craftbrewer at bigpond.com Denny wrote about Belgian Candy Sugar >>>>>>>I've even checked the website for Brewer's Garden, the most often seen brand of Belgian candy sugar, and they make no mention of it being inverted. In brewing many of my own Belgian style beers, I have just subbed cane sugar for the candy sugar with fine results. <<<<<<<< There is a misconception of the role of candy sugar in the brewing of Belgian Beauties. Some think it has to do with it being inverted, with the misguided belief that sucrose on its own gives "homebrew twags" to the taste of the beer. This is not the case, with many a Belgian Brewer leaving candy sugar in favour of other sugars, such as grain sugars like dextrose, or inverted sugars in general. Many brewers on forums follow this lead, believing the reason is cleaner flavour, when in fact its purely a cost factor. But most triple brewers still use pale candy sugar. And for good reason. Candy sugar, whether pale or dark, gives two qualities. The first is a slight complexity to the taste. And especially in triples we want that little extra flavour. It should be noted that many a brewer has told me that distinct colour of a good triple can only be achieved with candy sugar. But more importantly, the caramelisation of the sugar, makes a fraction unfermentable, and its this that gives that wonderful Belgian lacework, and a head that wont die. Its for this reason we see many a dubbel going over to other sugars, with the dark malts maintaining flavour and head, while the lighter coloured beer brewers (triples) are reluctant to switch from light candy sugar. As for making it, its easy see http://www.oz.craftbrewer.org. Now on to Dion and efficiency >>>>I really have to laugh at people who tout their efficiency. So what if they get 80% and I only get 72% extraction. <<<<<<<<<< Mate I would have to disagree strongly. While for some efficiency is not an issue, for most we like to look at the brewing process as a complete holistic approach. Its a hobby that demands the mastery of many skills in many fields if you want to brew all styles successfully. At the least its rewarding getting good results, whether its the taste, yeast performance or efficiency. A brewer should try to get the most of their grain, no different to getting the best out of the boil, or yeast performance. Its a sign of successful brewing techniques. I have had my ups and downs with efficiencies. I was pleased as I increased my efficiencies from 60% to 70%. Wrapped when I broke thru the 80% barrier. Its was mind blowing cracking 90% and truly aw-inspiring when I made 95%. I truly felt god -like when I got 103% efficiency, and started to believe my own hype as the Guru Of The North, but realised I needed a reality check. Perhaps one should not measure their grain by volume, which is a very easy method to do brewing, and actually weigh the grain accurately. This I have been doing the last 6 months, being extremely accurate. Most batches I get 93% efficiency, thou yesterday I made a Pilsner and got 95% with a slower sparge. Thats with a HERMS system. Big beers like Bocks it drops to 90%. And using a Gott cooler and a drop infusion I get 86% efficiency. These are the figures brewers should aim for, if you truly want to master your hobby. Shout Graham Sanders Oh, Phil you need not worry >>>>>>we drank a month's supply of brew in three days! And it took me the rest of the month to recover.<<<<<< I have more than enough booze, with a full fridge of Belgian Beauties. If thats not enough I have mates around the corner equally supplied. Recovering from the grog is not the problem. Recovery thou may not be possible when SWMBO finds out. It could be terminal!!!!!!!!! Return to table of contents
Date: Sat, 04 Sep 2004 19:17:33 +1000 From: Grant Family <grants at netspace.net.au> Subject: Re: Stalled Dunkelweizen - Help Please! At 02:01 PM 4/09/04, you wrote: >Ingredients were: 1.7Kg Wheat extract, 1kg Pale Malt Extract, 1Kg Munich >Malt, 200g Caramunich, 200g Amber, 100g Pale Choc Malt with a single hop >addition of 1oz of 5% A/A Hallertau for the 60min boil. > >Your thoughts? Hi Rowan. I brewed a Dunkelweizen once and it "stalled" too. I undershot my OG by quite a bit, so it was 1.044, but the beer stopped at 1.014, which is only 67.5% apparent attenuation, so I wanted it down lower. Your attenuation is currently at 59%, but I don't think you'll see it go much lower based on what you say. If you do want it lower, try rousing the yeast - remember that i) wheat beers are often cloudy, and ii) yeast settle much more quickly once there is little or no fermentable sugar left in solution. I panicked when mine stopped at 1.018 (about the same attenuation yours is at now) and decided to boil (to "sterilize") 1 tsp yeast nutrient and add it to the fermenter. It seemed to work, in that the beer dropped another 4 points, but I was told that this was probably due to the minute particles of nutrient providing nucleation sites for CO2 to come out of solution, THUS allowing the yeast to continue - CO2 is poisonous to yeast in high concentrations. If this is true, rousing would do a similar, if less effective job. As for why it stopped so high? Munich malt was your only malt with enzymes, and Munich malt has much more alpha-amylase (the enzyme that produces less-fermentable sugars) than beta-amylase (the enzyme which produces simpler sugars), which means that the wort produced by your partial mash was probably quite rich in unfermentables. That, combined with the fact that extracts (especially kits) are often fairly unfermentable considering that they're designed to have sugar added, would make a fairly unfermentable wort. It could also have been unhealthy yeast - you'll know if you reuse it with a highly-fermentable wort, or if you repeat this recipe with another yeast. I had a spate of high FGs awhile back, but for most styles the degree of attenuation you achieve doesn't adversely effect the flavour at all. Hope some of that's helpful, Cheers Stuart Grant, Hobart, Tasmania, Australia. Return to table of contents
Date: Sat, 04 Sep 2004 13:40:09 +0200 From: Jeff Williams <jeffw at globaldial.com> Subject: RE: Jeff Renner's Grape v. Corn Sugar / Alcohol Increase Reply Jeff Renner wrote: >>Is this a flawed methodology on my part? > >No, I don't see anything wrong, nor can I see anything wrong with my >numbers. Of course, ProMash is a black box. > >Can anyone else see the reason for this discrepancy? I would imagine promash is assuming around 75% apparent attenuation for all fermentables. Actually, starting at 53 points and ending at 5.42% Alcohol By Volume would be about 77% apparent attenuation (accord to http://www.brewmaxer.com/tools/ac0.html at least). This corresponds to 62% real attenuation. In actual fact, the corn sugar is 100% fermentable. Dividing Charles' 0.18% increase by 62% gives a 0.29% increase, which is in the same ball park as Jeff's 0.35%, though still not quite there. Sounds ok to me at least. Jeff Williams Return to table of contents
Date: Sat, 04 Sep 2004 13:59:49 +0100 From: "A.J deLange" <ajdel at cox.net> Subject: RE: Jeff Renner's Grape v. Corn Sugar / Alcohol Increase Reply While I can't say exactly why there is a discrepancy wrt the ProMash calculations I will point out that it takes into account almost everything immaginable. Nonetheless it is modeling the process and no model is perfect. Balling's determination was that 2.0665 grams of "extract" produced 1 gram of alcohol so while that's close to half it isn't quite and that mignt explain some of the difference. Also ProMash will, I believe, treat glucose or sucrose like any other fermentable and limit the extent to which it considers it converted per the attenuation spec for the yeast being used i.e. the grams of alcohol it calculates will be 1*(grams sugar)*RDF/2.0665. The degree of fermentation also has an effect on the specific gravity of the finished beer and this also influences the alcohol %ages to a small extent. A.J. Return to table of contents
Date: Sat, 04 Sep 2004 10:50:59 -0400 From: Ken Schramm <schramk at mail.resa.net> Subject: Mead Yeast At a recent Bordeaux tasting I attended, Bill Blatch, a well respected Bordeaux authority, commented that the yeast that has been identified as the premier strain for Sauternes is Laffort's VL3. I am a fan of the deep complexity and profound flavors and aromatics of Sauternes, so naturally I had to have that yeast. If it is that much a contributor to the wine's profile, I wanted to see what it would do with a mead. I found it as Scott Labs, and bought a 500g vacuum sealed block. I just started my first batch, and it is some very healthy stuff. Traditional, OG around 1.130, from the anise hyssop honey I have been having great luck with, and I did the staged nitrogen/micronutrient additions over the first four days. It cranked up really quickly. It threw big sulfur for about three days, and has settled down into a bready aromatic with some apple/apricot fruit notes. I didn't ask them if I could let y'all know, but I passed 80g or so along to Pete Devaris, who seems to know how to brew, and makes a pretty good mead, too. I also gave a sample to Gordon Strong. Hopefully they can be cajoled into sharing their findings. I'm anxious to see (and taste) how this works out. I will be waiting until I can get a taste of this at racking before deciding what to try with the VL3 next, but I'm open to suggestions. Wassail. Ken Schramm Troy, MI Raspberries, late plums and mid-early apples these days - This is what summer is for. Return to table of contents
Date: Sat, 4 Sep 2004 14:21:28 -0700 (PDT) From: guy gregory <ggre461 at yahoo.com> Subject: Travels and Happy Returns Colleagues: Ah, vacation. Enterprise, Oregon, for a little fishing. Travel to the Terminal Gravity Brewpub on a Sunday, raining like a cow urinating on a flat rock. I enjoyed one IPA, but I think they use Cluster hops in it. Off flavor. But otherwise a big, bold IPA, well bittered, a really cool fridge, and a fairly interesting place. After that, to the west. Rogue Bayside Brewpub, Newport. Thanks, Charlie. Started with a cask conditioned Yellow Snow, superb, for breakfast. It's like 10:30 AM. Noted I liked Ryebeers. Well, Charlie serves up a "Two tier bier", brewed for their distributors, which was absolutely the best commercial rye I've ever had. Three more by noon, wife wants to go to the cheese factory in Tillamook, I say, go, I'll stay right here, etc. etc., basically I bought some and had a great rest of my vacation. And I made it through the side door of the Blimp Hangar in Tillamook, still! Back home, got out the kettles, and made my old rye on the back porch, I'm a bit rusty, but it should be dandy. Even though using flaked rye instead of grains caused the mother of all stuck runoffs. Later, About 60 IBUs of Amarillo pellets. Thanks to TG and to Rogue for showing this old homebrewer a great time, and to Jims Home Brew for having the stuff I need to make beer on the porch. Great vacation. Cheers, Guy Gregory Lightning Creek Home Brewery Spokane, WA. Return to table of contents
Date: Sat, 04 Sep 2004 22:43:52 +0100 From: tony at thebarnsleys.co.uk Subject: Sanke Spear Removal Hi Tom, I recently converted three sanke kegs into brewing vessels and all three had different removal techiques for the spear! One of them was exactly as you describe. After a little bit of work with the angle grinder :> I removed the spear and the fitting it screwed into. On the spear was a sprung loaded catch then prevented removal of the spear without depressing it first. I suspect that there is some sort of tool that slides in and holds it flat while the spear is being withdrawn. Of course its a real PITA to find and press in if you haven't got the tool. (Thwaites Keg). Of course once you get it out then removing the catch is fairly quick with a pair of pliers. One keg was fairly straight forward (Bitburger) once I removed the retaining ring but the other (Scottish and Newcastle) was a 1/4 turn to lock / unlock but Left hand 'thread' damn thing took ages until I tried tightening it! Doh! Incidentally that has a Flat washer type arrangement, it just took more persuasion to open than the others :> Hope this helps - -- Regards le Man ( The Brewer Formerly Known as Aleman ) Return to table of contents
Date: Sat, 04 Sep 2004 19:03:32 -0600 From: Bob Devine <bob.devine at worldnet.att.net> Subject: link of the week - UK hops Last week, I posted a link that covered US and Astralian hops. Here's one on UK hops. http://www.hops.co.uk/ Be sure to look at the "history of hops" page. If you didn't need another reason to not like King Henry VIIth, you will find one on that page. Bob Devine Return to table of contents
Date: Sat, 4 Sep 2004 23:55:49 -0400 From: Gary Spykman <mail at gjwspykman.com> Subject: Mixer Motor I've gotten a couple of emails from people wanting to know about the gear motor on my Steam Injected Mash Mixer (SIMM). The motor came from Burdens Surplus Center in Lincoln, Nebraska. Unfortunately they no longer have this particular motor in stock. I looked through the inventory on their web site and found another gear motor that should work fine, it's a little higher RPM (57 versus 37.8) but that should be OK. It goes for $21.95 and they have 62 in stock. Here is the URL (you'll have to paste it back together): http://www.surpluscenter.com/item.asp?UID= 2004090311371116&item=5-1183&catname=electric - -- Gary Spykman G.J.W. Spykman, Furniture & Design 47 Victoria Street Keene, New Hampshire 03431 phone: 603.352.5656 fax: 603.352.5455 e-mail: mail at gjwspykman.com web site: http://www.gjwspykman.com Return to table of contents
Date: Sun, 5 Sep 2004 04:12:06 -0400 From: "-S" <-s at adelphia.net> Subject: Re: How to succeed in microland =Spencer W. Thomas follows up on William Menzl's question about the microbiz with some typically spencerian well thought-out observations of the Michigan scene. William says ... >>While some of it can obviously be attributed >>to the screwy laws in Michigan, I have often wondered why some of these >>places have gone under. There is the usual bad food or bad beer or poor >>management but can that be all of it? Alcohol laws are screwy everywhere in the US - Michigan has no special claim on that count. Not to be flip but the primary reason restaurants and brewpubs go under is that they fail to be profitable. I'll suggest that many folks think that running a restaurant or a brewpub would be a logical extention to their expertice in the kitchen or home brewery and don't realize the high level of business expertice required to operate a food service. Yet another factor is that many folks find out that food service and even micro brewing is a LOT of work and the potential for reward is fairly limited. Like a lot of folks here I enjoy the fantasy of being a microbrewer, but the reality is that make I more money at a lower risk than the best brewer in the land. Even if I owned a Micro I couldn't rationally afford to brew there myself - I'd be far better off hiring someone. Spencer writes ... >Some of the successes are tiny, extract-based >breweries and some have huge, shiny, automated brewhauses. And there >were spectacular failures over the whole range Right - size alone is not the determining factor - tho' it is a critical part of the biz model and will ultimately determine the margins on the beer. >A brewpub (basically a restaurant that brews its own beer, in Michigan >law) has to be a good restaurant. It helps if the beer is good, but >most of your customers are not coming for the beer. I have some doubts that this description is complete. We are talking about brewpubs <restaurant+micro> as opposed to a microbrewery (no food - or at least no food emphasis and maybe no retail sales at all). Despite the fact that most of the revenues are from food at a brewpub, still the beer is a draw and folks who don't like beer are far less likely to choose a brewpub. Folks who don't drink or don't like beer specifically will usualy self-select out. Another factor is that some folks who have no hesitance about taking the whole family to a restaurant that sells lots of beer & wine will draw the line at brewpubs because of the emphasis on beer. Tho' most people are not coming specifically for the beer, I believe that beer and the beer orientation of any brewpub shapes the clientele. >If you've got a full bar, maybe 50% of your bar proceeds are from beer, and >some fraction of that is your own beer and the rest is guest beers. So less > than 25% of your revenue is from your beer. But that's revenues, not profits. When it comes to profits those percentages can reverse (and more) ! In a sense food is a necessary evil at a brewpub... no one (sensible) wants to drink much or stay long unless food is available but the margins on food are tiny and the capital costs and management problems of running any food service nightmarish. Many restaurants (non-brewpubs) break even or show a microsopic profit on food and make their profits on beverages. > You will live or die on your food, not your > beer (and intangibles like service and atmosphere). Well the beer can and will kill a biz too Spencer. A brewpub where the local beer doesn't sell has a big investment in high rent floor space used for brewing, the cost of brewing operations and capital equipment. I've never seen a place that makes poor beer survive long, but I have seem many w/ very good beer fold too. Someone suggested on HBD that a 3bbl operation was big enough capacity for a brewpub and even for a little distribution. That's nonsense and demostrates the radically wrong frame of mind most people bring to business. The labor costs in brewing a 15bbl batch already exceeds the costs of all ingredients and is probably around $25-$30US per barrel. As you drop the volume to ~3bbl the total labor costs stay shockingly constant and the brewing labor cost per barrel certainly exceeds $100US. At that rate it makes far more sense to buy beer rather than brew. Brewing 750 pint batches just isn't commercially practical. >A microbrewery, which in Michican *can* serve food but is not required >to, on the other hand, survives only if the beer is good, and you get >the right distributor, and... I agree, and here again the funny laws for disty come into play. Also A-B and Miller have been squeezing the disty channels to prevent microB's from getting any share for years. MicroBs can make beer at significantly lower prices than brewpubs for many reasons and the biz risks are very tolerable, but they also must spend more on product stability and packaging which is costly, and margins for disty are quite substantial too. >Any brewery is not going to survive if the owners and management are not >totally committed to its operation, although that's probably not >sufficient. Totally agree. I think the management issues w/ a MicroB are fairly straightforward but a brewpub with a restaurant attached is vastly more complicated. Managing any biz is about mitigating and controlling risks but many basic risks are unmanageable in food service. My hat's off to folks who can profitable operate a restaurant for 10+ years ... it's a minor miracle. >The >perhaps scary thing is that the failure rate for plain restaurants is >much higher than that for brewpubs. (Scary if you've ever thought of >opening a restaurant, anyway.) That doesn't surprise me at all. Anyone thinking of opening a non-franchise restaurant should either have 5+yrs experience in food service management and be sharp as a tack and nimble a a cat or else have their heads examined. MOST restaurants fail within a few years. The beer operation can add stability as the beer is a draw and the margins very high but the food service must operate competitively too and complement the brewery operation. It's totally my opinion but I suspect the the two profitable models are microBs large enough to distribute over a few states and a brewpubs with atmosphere and pleasant but plebian menus. I've seen several brewpubs with upscale menus fail and I think that's a poor combination. I've always though that brewpub franchises had a reasonable expectations but places like RockBottom and Gordon Biersch have generally been disappointing. Perhaps because it's relatively difficult to control beer quality & properties at this scale. -Steve Return to table of contents
Date: Sun, 5 Sep 2004 05:00:28 -0700 (PDT) From: Glyn Crossno <graininfuser at yahoo.com> Subject: Priming So the the percentage of alcohol goes up by 3.4% by vol. but I have add another 5% in volume... 1qt h20+ 3.77 oz priming sugar. I think the answer to all this is 'spearmint. Make up many batches of priming solution, add beer to it and let it condition. Taste. Gradually increase the beer ratio until the cider flavor is absent. ;-) Return to table of contents
Date: Sun, 5 Sep 2004 15:18:38 -0400 From: Jeff Renner <jeffrenner at comcast.net> Subject: RE: Jeff Renner's Grape v. Corn Sugar / Alcohol Increase Reply I awoke in the middle of the night Friday and while lying awake had an inspiration. I think that Promash may have neglected to account for the change in final gravity that would have been produced by the additional alcohol. It's hard to say how ProMash could even be manipulated to take this into account. But perhaps it did consider it. Then I got a cc from A.J deLange (psot above) with a similar suggestion: >ProMash will, I believe, treat glucose or sucrose like any other >fermentable and limit the extent to which it considers it converted >per the attenuation spec for the yeast being used i.e. the grams of >alcohol it calculates will be 1*(grams sugar)*RDF/2.0665. The degree >of fermentation also has an effect on the specific gravity of the >finished beer and this also influences the alcohol %ages to a small >extent. I think this is what I was saying above. AJ also wrote: >Balling's determination was that 2.0665 grams of "extract" produced >1 gram of alcohol so while that's close to half it isn't quite and >that mignt explain some of the difference. I think that the 100% discrepancy between Charles' 0.18% increase and my 0.36% is too big for that slight difference. Then Charles and I got a private email from an HBDer down under who didn't feel confident enough to put this idea forward in public: >did you keep the apparent attenuation the same for both versions of >the recipe? Because the way I see it, apparent attenuation will go >up as a result of priming with 100% fermentable sugar - as opposed >to krauesening - because there is alcohol produced without any >additional residual sugar. > >For example, when I calculate how much my alcohol will go up with >priming sugar additions, I use ProMash's "%Alc" calculator. Firstly, >you plug in the OG and FG of the original recipe. Then, you take >note of the "residual extract" figure in the bottom right hand >corner. Then, you bump up the OG to what it would have been had to >added the priming sugar to the original recipe (remember to scale up >the amount of sugar used because you're probably priming less beer >than the recipe suggests). Then, you bring down the FG until the >residual extract is the same as it was before the sugar addition. > >If that makes any sense (!), I suspect that it will account for the >difference between your (Charles') calculations and Jeff's. Good insight. That sounds like what I was trying to say. I didn't know you could play with the residual extract. That would allow you to account for the 100% fermentability of the sugar addition. ProMash is certainly a powerful program, and one I haven't begun to fully learn. As Charles wrote, this increase in alcohol from bottling doesn't seem to be addressed in brewing books. It isn't a big deal, but it isn't exactly inconsequential either. 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: Sun, 5 Sep 2004 15:02:59 -0700 From: "Keith Lemcke" <klemcke at siebelinstitute.com> Subject: Siebel Institute Sensory Analysis Seminar Siebel Institute of Technology and the Association of Brewers are proud to once again present professional-level brewing education from the Siebel Institute of Technology at the 2004 Great American Beer FestivalR. The 4-hour Siebel Institute Sensory Analysis Seminar is designed to introduce brewers and beer lovers to the process of sensory evaluation of beer. During this informative, practical presentation, students will learn to employ techniques used in professional breweries worldwide to assess the quality of their ales and lagers. The seminar will follow the brewing process from brewhouse to packaged product focusing on positive and negative flavor compounds produced during the various stages of the brewing process. The origin and control of the various flavors will be discussed and students will have the opportunity to taste beers that have been spiked with the different flavor compounds. The seminar will conclude with a "test" of unknown compounds to assess the students sensory skills. The Siebel Institute Sensory Analysis Seminar will be held at the Embassy Suites Hotel Downtown Denver, 1881 Curtis St. Denver, CO at 1:00 pm on Friday October 1 in the Spruce Room. The fee includes the 4-hour presentation, seminar notebook, and all tasting samples. To find out more about this excellent presentation , or to register (space is limited), please contact the Siebel Institute of Technology in Chicago by phone at 312-255-0705 or by e-mail at info at siebelinstitute.com. Your space can be reserved with payment on your Visa or Mastercard. Return to table of contents
Date: Mon, 6 Sep 2004 12:05:05 +1000 From: "Williams, Rowan" <Rowan.Williams at defence.gov.au> Subject: sec: unclass Re: Stalled Dunkelweizen Many thanks to all of you who replied with advice and hints! I raised the fermentation temp of the wort from 18C/64F to 23C/73F and the airlock showed action, albeit slow. A (very tasty!) sample yesterday revealed a lower gravity (1.022) so I will leave the wort at this temp for a few more days and once the airlock action has ceased, will lower the temp, bulk prime and bottle the brew later this week. My only concern now is how much longer I can leave the wort in the primary fermenter - it has just begun its third week in primary and I am a bit nervous about leaving wort on a yeast cake for this long... Cheers, Rowan Williams Canberra Brewers Club [9588.6, 261.5] AR (statute miles) Return to table of contents
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