HOMEBREW Digest #4604 Mon 13 September 2004

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  link of the week - beer foam (Bob Devine)
  Autoclaving equipment (John Harvey)
  Re: Candi Sugar ("Mike Dixon")
  Transferring cans to kegs (Calvin Perilloux)
  Warm Weather Yeasts for Tasty Ales (pacman)
  Re:  High Altitude Hop Cultivation ("Mike Racette")
  Yeast Growth on Nutrient Agar ("Sebastian Padilla")
  Hop Harvest Time ("Dave and Joan King")
  re: Harvest Time? (Tim Howe)
  Hogtown Brew-Off (David Perez)

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---------------------------------------------------------------------- Date: Sun, 12 Sep 2004 23:44:32 -0600 From: Bob Devine <bob.devine at worldnet.att.net> Subject: link of the week - beer foam Over the past decade, research has identified one of the main components of beer foam -- a polypeptide called LTP1, or "lipid transfer protein". The nature of this protein is that is loves fat (ie lipids) and hates water. This is the reason why if you eat greasy food and then take a sip of a beer, the beer's head drops. Researchers continue looking at LPT1. Some facts are that it occurs in barley more during hot, dry summers than in normal or wetter years. It decreases during fermentation. And using "raw" LPT1 directly from barley makes a poorer head than if it had been fermented. Here are two intro. A web-search yields mainly technical papers on the topic if anyone is curious. http://www.grdc.com.au/growers/cd/west/Western_Region885.htm http://us.expasy.org/spotlight/back_issues/2004/07/one_beer_please.shtml Now to stir the pot, why does adding wheat aid in a better head on your beer? This common homebrewers' trick does help but is it the best way? Actual reasearch is a bit lacking on this except to note that wheat does contribute more proteins, but, this can harm clarity. One researcher thought that if the barley has some LPT1 then more must be better, right? He modified yeast to produce additional LPT1 and found that the head much improved. Bob Devine Return to table of contents
Date: Mon, 13 Sep 2004 03:08:33 -0700 (PDT) From: John Harvey <theharv0157 at yahoo.com> Subject: Autoclaving equipment Hello again everyone. I was hoping some lab type people could help me with another question... I recently had an infected brew... yeah, yeah.. I should have been more careful. Fortunately, I have access to a lab-sized autoclave, big enough for carboys and corney kegs. Although it's a hassle, I'm thinking about taking most of my equipment up to the lab and autoclaving it. That should do away with my infection problems. :) I'm curious though about how some of the stuff will hold up to those conditions. Is there anything that shouldn't be autoclaved? I'm especially worried about hoses and keg O-rings. Does anyone have experience with this type of thing? Any advice is much appreciated. Thanks! John Return to table of contents
Date: Mon, 13 Sep 2004 07:57:59 -0400 From: "Mike Dixon" <mpdixon at ipass.net> Subject: Re: Candi Sugar > From: "Graham L Sanders" <craftbrewer at bigpond.com> > But most references I see says > most candi sugar is mostly sucrose - cane sugar, but has a little inverted > sugar. And further proof is inverted sugar does not crystalise anywhere as > easily as sucrose for the average punter. While I agree candy sugar is sucrose, it ain't cane...it's almost certainly beet*. I have meant to send you a note about that for a long time. I also, like Denny, have never found any evidence that it is inverted. *Look at the top countries that produce cane and think about climate... http://www.fao.org/es/ess/top/commodity.jsp?lang=EN&commodity=156&CommodityL ist=156&year=2002&yearLyst=2002 also check out the top commodities for Belgium, beets are high on the list... http://www.fao.org/es/ess/top/country.jsp?lang=EN&country=255&pays=Belgium&i so3=BEL&CountryList=255&year=2003&yearLyst=2003 Cheers, Mike Dixon Wake Forest, NC www.ipass.net/mpdixon Return to table of contents
Date: Mon, 13 Sep 2004 06:46:23 -0700 (PDT) From: Calvin Perilloux <calvinperilloux at yahoo.com> Subject: Transferring cans to kegs Brendan Oldham in a recent HBD asks if it is possible to keg beer from a can. Well, yes, but it's not a perfect process. Here's what I've done to "save" growlers, but this is with a cornie keg with a decently wide mouth. If you have a commercial beer keg without a wide opening, this won't work as well. Take a COMPLETELY purged keg. (That is, fill with water, then force out with CO2 so that almost all the O2 will have been completely displaced.) Release pressure and remove the lid. Connect CO2 to the gas-in at a modestly low pressure and let it flow (slowly) into the keg. Open your growler, or in your case a can, and turn it over into the keg, making sure to insert it into the keg mouth part way, but gently so as not to cause much turbulence that would mix air and Co2 together near the top of the keg. Don't worry about the splashing as you dump this beer down 20 inches to the bottom of the keg -- the atmosphere inside is hopefully almost all CO2, so oxidation will be minimal. After you've filled the keg and closed it, you'll need to force carbonate because all the splashing released some CO2 from the beer. I'll tell you now that I've never done this with cans, never having seen any beer in cans worthy of all this trouble, but I have done it with growlers, with good results. Calvin Perilloux Middletown, Maryland, USA Return to table of contents
Date: Mon, 13 Sep 2004 12:34:31 -0400 From: <pacman at cox.net> Subject: Warm Weather Yeasts for Tasty Ales Hello, 1 year extract homebrewer, first post, hbd regular lurker... I have the unfortunate honor of living in an apartment that is seldom cooler than 76 degrees. Because of this, I am limited to brewing ales (which, in general, I prefer) and fermenting them at warmer than recommended temperatures. I have absolutly no room for a second fridge, and the A/C costs are astronomical in my apartment in Fairfax, Virginia, USA. I realize through reading and exper. that any yeast fermenting a beer at 75-78 degrees (and that's next to the A/C vent) ends up fruity and estery. I have had better luck with Brittish yeasts than with Irish yeasts in terms of producing good fruity tastes rather than off, bubblegummy and overly diacytlic (sp?) tastes in my red ale. 1) What yeasts have have other warm-weather brewers found to work well for various styles of beer, givin a ferment temp of 75-78F 2) Is there a cooling device of some sort that doesn't involve changing ice, or wetting towels? Something that uses peltier effect, a small glycol jacket for a carboy, etc... Thanks! Noah A. Bolmer Return to table of contents
Date: Mon, 13 Sep 2004 12:30:13 -0600 From: "Mike Racette" <mike.racette at hydro-gardens.com> Subject: Re: High Altitude Hop Cultivation Good to hear that you are having some success with hops at high elevation, Dan. We recently moved to Green Mtn. Falls, Colorado which is at 7,800 ft, with a relatively short growing season. Want to try some hops next spring and was wondering what varieties might work best. I'll try the Cascades, but would really like some other varieties as well. Anyone have other suggestions for this? Mike Return to table of contents
Date: Mon, 13 Sep 2004 20:06:11 +0000 From: "Sebastian Padilla" <sebastianpadilla at hotmail.com> Subject: Yeast Growth on Nutrient Agar I recently got a bunch of slants that are made up of Nutrient Agar (from Cynmar), and I was wondering about there applicability for use as a yeast storage medium. I got these as a throw away, and was hoping to use them in place of my usual malt + agar. Does the nutrient agar have everything in it needed to store my yeast cultures. Thanks in advance Sebastian Tucson, AZ Return to table of contents
Date: Mon, 13 Sep 2004 19:49:41 -0400 From: "Dave and Joan King" <dking3 at stny.rr.com> Subject: Hop Harvest Time Dave, When hops get light and papery feeling, they're ready. Sometimes I notice a little lighter color. If the tips of a couple cone pieces start turning brown, they're on their way to beyond ripe. I still use them at that stage, since I'm not afraid of "stale hops" flavor. I got about 25 oz, dried, a great season (Binghamton, NY). Dave King, BIER, [396.1, 89.1] Apparent Renner Return to table of contents
Date: Mon, 13 Sep 2004 20:11:16 -0700 From: Tim Howe <howe at execulink.com> Subject: re: Harvest Time? Dave: I'm about 2 hours north of you as the crow flies, and I picked mine this week. Ideally, you want the hops to be dry-ish and papery on the outer edges, without turning brown. If you pick them too early, the bitterness level will be lower. If you pick them too late, they start turning brown, and aren't as good for flavoring. I use my homegrown hops mostly for flavor, so I'd rather pick them a little early... Cheers, Tim Howe London, Ontario Subject: Harvest time? Hello, All! Despite the cool and wet summer here in the Cleveland area, I have a hop plant that has managed to squeeze out 20-24 blossoms. This is the first year it has produced anything other than leaves, and I was wondering when I should be harvesting...how do you know when they are "done"? Thanks in advance for your advice! Dave Glowacki Novelty, Ohio Return to table of contents
Date: Mon, 13 Sep 2004 21:26:56 -0400 From: David Perez <perez at gator.net> Subject: Hogtown Brew-Off I have been unable to get this out until now due to an obscene work schedule and a fairly large tree leaning on my house that needed to be cut and hauled away. It is with great regret that the Hogtown Brewers announce the cancellation of the 2nd Annual Hogtown Brew-Off. Hurricane Francis (and possibly Ivan) has caused significant impact on Gainesville and members of the Hogtown Brewers. Several prominent organizers were without power for 4 days and our Cellar Master Wayne and Head Steward Sue still don't have power. The University of Florida has moved the football game that was postponed to October 16, thus making hotel availability nearly nil and prices exorbitant. As we explored our options we found we don't have sufficient housing to offer as "Beds for Brewers" and moving the competition to another weekend would impact significant numbers of judges and/or organizers. We decided it was in everyone's best interests to cancel this years event. Or if you are an optimist, we are postponing the 2nd Annual Hogtown Brew-Off to October 2005 and may change the name to the 2 1/2 Occasional Hogtown Brew-Off. We hope that everyone will understand and will save their entries for next years event! Please don't forget us. Thanks, Dave Perez, Organizer The ex-2nd Annual HBO Hurricane ridden Gainesville, FL Return to table of contents
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