HOMEBREW Digest #4608 Tue 21 September 2004

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  sec: unclass Re Brew Stand Design ("Williams, Rowan")
  Re Secondary Terminology (John Palmer)
  Brussels info (Bjoern.Thegeby)
  2004 Blues 'n' Brews Festival in Westford, MA (Todd Goodman)
  London Pubs ("Steve B")
  Re: Formula for estimating O.G. with refractometer & hydrometer (Jeff Renner)
  Full mash to malt extract recipe conversion (Scott Birdwell)
  Steam Beer Yeast in Warm Weather (pacman)
  Re: Is a "Secondary Fermentation" Really a Secondary Fermentation? (Jeff Renner)
  White Labs Zurich lager yeast ("Steve Dale-Johnson")
  Microbrewery engineering (Randy Ricchi)

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---------------------------------------------------------------------- Date: Tue, 21 Sep 2004 14:49:39 +1000 From: "Williams, Rowan" <Rowan.Williams at defence.gov.au> Subject: sec: unclass Re Brew Stand Design All, Many thanks for the PM's, great advice and web pointers - I have heaps of info and some really good plans in front of me now! All I have to do is find the time to make a great brew sculpture...thanks once again to this great digest! Cheers, Rowan Williams Canberra Brewers Club [9588.6, 261.5] AR (statute miles) Return to table of contents
Date: Mon, 20 Sep 2004 22:41:08 -0700 From: John Palmer <jjpalmer at altrionet.com> Subject: Re Secondary Terminology Charles asked how the apparently inaccurate term "secondary fermentation" could have crept into our lexicon. A Belgian brewing friend had noted : >what most homebrewers call a "secondary >fermentation" is technically not one at all -- simply racking off of the >primary off of the primary fermentation yeast cake and trub into a clean >carboy does not rouse or restart fermentation. That's not a secondary >"fermentation" by any standard...it was just moving the beer to prevent >any damage. >That said, (he said) when you prime and bottle, that's really where your >secondary fermentation begins - you've given the dormant yeast more food, >and the fermentation process restarts. Technically and literally speaking he is right. The term Secondary Fermentation in homebrewing parlance most likely came from the fact that the recently fermenting beer was transferred to a "secondary fermenter" and thus it came to be known as a "secondary fermentation" stage. I myself think of it as the conditioning stage, and recognize that a Secondary Fermentation is not taking place, as for instance when crushed fruit or more wort is added to the fermenter. I am recalling a discussion my wife and I had about fishing with my friends, wherein the fact that no fish were actually caught seemed to change the definition of the activity in her mind... ;-) John Palmer john at howtobrew.com www.realbeer.com/jjpalmer www.howtobrew.com - the free online book of homebrewing Return to table of contents
Date: Tue, 21 Sep 2004 09:20:42 +0200 From: Bjoern.Thegeby at cec.eu.int Subject: Brussels info Jim Liddel asked about Brussels info. I tried to email, but may not have got through, so I quote it here: "Welcome to beer heaven! I have to confess that I am surprised that you have not come here before, given the lambics. Practical info: Chocolate: The three main stores are Neuhaus, Godiva and Leonidas. Of those Neuhaus is considered to be better quality. All have stores in every part of town. Beer shopping: Beermania (http://www.beermania.be) is located on Chaussee de Wavre, close to Rue de Trone. Probably the best selection including unusual lambics and Vestvleteren. Bars: La Becasse on Rue Tabora for sweet lambic Le Bier Circus, 89 Rue de l'Enseignement, for selection. There was a new bar mentioned on the NY Times web Travel Section the other day (Delirium?) Others: Cantillon, Rue Gheude. Purism, Purism, Purism (and frankly too pure for me) Drie Fonteinen, Beersel (a quick train ride from Brussels) lambics and cooking, Worth booking a table. Where will you be staying? I live in Waterloo, just outside Brussels and work in town. If you have a gap I will be happy to meet up." Bjorn Thegeby Rennerian Schmennerian - 5 miles from Lembeek Return to table of contents
Date: Tue, 21 Sep 2004 08:27:05 -0400 From: Todd Goodman <tsg at bonedaddy.net> Subject: 2004 Blues 'n' Brews Festival in Westford, MA Just a quick note to remind anyone in the area that the 2004 Blues 'n' Brews festival is Saturday, October 2 at Kimball Farm in Westford, MA. Lots of good blues music and lots of good beer. http://www.bluesnbrews.com/ I hope to be helping to pour this year so if you see a big guy with a Grumpy's T-shirt on pouring beers say "hi." Todd Goodman Brewing and celebrating in Westford, MA [630.3, 84] Apparent Rennerian Return to table of contents
Date: Tue, 21 Sep 2004 09:02:07 -0400 From: "Steve B" <habenero92 at hotmail.com> Subject: London Pubs Well, the obvious answer is to get you hands on the latest guide published by CAMRA at www.camra.org. They list and rank the real ale establishments in and around London. You say you are staying in SW, SW?? the number is not methodical and you could be waaaaayyyy out there. The tube still runs but it makes touring more difficult. Here is a short list of the places I can recommend in central London. Albert, 52 Victoria St SW1, Scottish & Newcastle, St James Park Argyll Arms, 18 Argyll St W1, Nicholsons (run as free house),Oxford Circle Black Friar, 174 Queen Victoria St. EC4, Nicholsons (Allied), Blackfriars Cittie of Yorke, 22 High Holborn WC1, Sam Smiths, Chancery Lane Dog & Duck, 18 Bateman St., on corner with Frith St, W1, Nicholsons(Allied) Tottenham Court Rd/Leicester Square *Lamb, 94 Lamb's Conduit St WC1, Youngs, Holborn Lamb & Flag, 33 Rose St WC2, Courage-lease, Leicester Square Museum Tavern, Museum St WC1, S&N, Holborn or Tottenham Ct Rd Nags Head, 53 Kinnerton St. SW1, free house, Knightsbridge Old Bank of England, 194 Fleet St EC4, Fullers, Temple ***Ye Olde Mitre, Ely Place EC1, find by narrow passageway beside 8 Hatton Garden, Allied, Chancery Lane *** Orange Brewery, 37 Pimlico Road SW1, Sloane Square not a brewery any more but still good real ale Princess Louise, 208 High Holborn WC1, Sam Smiths, Holborn **Star, Belgrave Mews West behind German Embassy, off Belgrave Sq, Fullers, Knightsbridge Westminster Arms, Storey's Gate SW1, free house, Westminster *** Ye Olde Mitre is worth the trek to find it. It is off Holborn Circle in the banking area and closed on Weekends. The proprietor is good at spotting tourists and usually hands out a couple pamplets outlining the history of the place. It claims to have been a public house on that location since Elizabethean times (1550s). ** Star is another hard to find in an alley off a weird square. But definitely worth it. It have received favorable press as a cool place to drink well cared for real ale. Probable the best place to find Fuller's products away from the brewery which also operates a pub next door. I think it is the Griffin. Check the website www.fullers.co.uk for tour information. They have a very modern brewery built around the remanants of their old copper. Very cool how you get to see the old equipment. Worth the 5 GBP entry fee. * Lamb easiest to find and relatively close to the British Museum to stop in for lunch. It still has the snob screens around the bar. Most every pub in London offers some sort of Real Ale. You should look before entering tho. A lot of Pubs are Sam Smith houses meaning that is about all they serve. It is definitely worth the effort to search out other options. Let me know off-line if you want more information, 'cuz I got it. This is just what I have off the top of my head. Cheers Mate S Return to table of contents
Date: Tue, 21 Sep 2004 09:27:33 -0400 From: Jeff Renner <jeffrenner at comcast.net> Subject: Re: Formula for estimating O.G. with refractometer & hydrometer "Bill Pierce" <BillPierce at aol.com> of Burlington, Ontario, after thoughtfully warning >(Caution: this is geeky and involves math.) writes: >This implies that it's also possible to estimate the O.G. of a beer when you >have both a refractometer reading and a hydrometer reading. ><snip>However, the results using the simplified version don't seem >to be quite as >accurate. > >I'm wondering if any of you beer math geeks have the more complex formula >above solved for O.G., or software that can solve it. This is a coincidence. I was lying awake two nights ago, unable to sleep (unusual for me) and I was thinking about this very problem and ProMash. I was planning on posting something about it this morning. After years of happily brewing without ProMash, I got an old PC laptop for free (I'm a Mac man) and bought ProMash. I love playing around with the different calculators on it. For years I've used a high quality Japanese "protometer" refractometer that my wife's lab was tossing as surplus. It doesn't have a Balling, Brix or Plato scale, only urine SG, blood serum protein, and Refractive Index. I'd been using a chart that converts RI to per cent sucrose, and thought that was Plato, but ProMash shows that to be Brix (I think I've got that right), and Plato is slightly different. So anyway, lying there in bed, it occurred to me that the "Gravity During Fermentation" calculator could be used to determine original gravity of an unknown beer, as Bill suggests. I know that Jeff Donovan used much of Louis' formulas, so I don't know if it is more accurate than Bill has found. Since it was calculus that flunked me out of engineering (what a misguided career choice that was!), I don't try to figure out math anymore. I haven't had a chance to actually check this yet, but it would be simple. With a hydrometer, measure the actual SG of the finished beer, and with a refractometer, measure its refractive index or apparent degrees Brix (however your refractometer is calibrated). On ProMash, choose the pulldown refractometer calculator "Gravity During Fermentation." This is designed to calculate the SG of fermenting beer from the known OG and current R.I. (or apparent degrees brix). But it can easily be manipulated to produce OG from the known other two values. Put in the R.I value and move the OG up and down until the calculated FG value matches the actual FG. Much simpler than doing the math! Somebody will have to try this. Maybe I will. 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: Tue, 21 Sep 2004 10:42:17 -0500 From: Scott Birdwell <defalcos at sbcglobal.net> Subject: Full mash to malt extract recipe conversion Oisin Boydell asks, "I have been brewing using malt extract, instead of a full mash. Does anyone know a formula for converting a full mash recipe into a malt extract recipe? For example, if a recipe states X amount of pale malt, what equivalent quantity of malt extract should be used if I want to brew without mashing. I am aware that some recipes using unmalted grain require diastatic malt extract, and that some probably can't be brewed at all without a mash but I am just interested in the simpler recipes. If the recipe states the desired initial gravity of the wort, can I use this value to calculate the quantity of malt extract?" This is a common question in our homebrew shop, as well as its corollary, "How do I convert a malt extract recipe to a full mash recipe?" The question of equating "X amount of pale malt" to an "equivalent quantity of malt extract" is problematic as different brewers get very different yields from their mash/sparge regimens. I would take a different approach. Look at the stated Original Gravity and go from there. A pound of malt extract syrup in enough water to make a total volume of one gallon yields an O.G. of about 1.036. Use a value of 1.042 for dried malt extract. So if the stated O.G. for a recipe is 1.054, you will need about a pound and a half of malt extract syrup or just under a pound and a third of dried malt extract to come up with that 1.054 gravity. That's 54/36 = 1.5 or 54/42 = 1.29. Just multiply times the number of gallons. A five gallon recipe would require 7.5 lbs. malt extract syrup or about 6.5 lbs. dried malt extract. Hope this helps. Scott Birdwell DeFalco's Home Wine & Beer Supplies Houston TX www.defalcos.com Return to table of contents
Date: Tue, 21 Sep 2004 14:39:26 -0400 From: <pacman at cox.net> Subject: Steam Beer Yeast in Warm Weather I started a discussion about various yeasts which are good for warm weather brewing. Part of Gump's informative reply: > OBVIOUS ANSWER...STEAM YEAST. I've read that Steam Beer ferments warm... for a lager yeast, but still requires fairly cold fermentation (3 texts I have recomend something in the range of 65, I've read that an even cooler secondary ferment is beneficial). Has anyone brewed a California Common at warmer than room temperature? I don't think anchor does, but, and nothing I can find on the Internet suggest doing so but,of course, that doesn't mean it can't be done! Return to table of contents
Date: Tue, 21 Sep 2004 15:32:20 -0400 From: Jeff Renner <jeffrenner at comcast.net> Subject: Re: Is a "Secondary Fermentation" Really a Secondary Fermentation? Charles Boyer <cboyer at ausoleil.org> writes about a conversation with a belgian homebrewer who asserted: >what most homebrewers call a "secondary >fermentation" is technically not one at all -- simply racking off of the >primary off of the primary fermentation yeast cake and trub into a clean >carboy does not rouse or restart fermentation. That's not a secondary >"fermentation" by any standard...it was just moving the beer to repvent >any damage.<snip> Some homebrewing texts have, I think, made that distinction. It is really a settling stage, as you say. But there used to be a true secondary fermentation in British ales. I first heard of this when reading some old British homebrew books, and then in H. Lloyd Hind's 1930's "Brewing Science and Practice," a big two volume text that the University of Michigan library used to have. I mentioned it in a post in 2002 http://hbd.org/hbd/archive/4079.html#4079-2. My solera ale, in which I have a tame lactobacillus (I guess) growing, has a true secondary fermentation going. This is a corney keg that I draw down and occasionally replenish. It's down to about a gallon now and the beer is quite tart. I brewed an old ale last week at 1.080, 40 IBU, and will add it to the keg shortly. From past experience I know it will produce a lot of excess gas, so I will have to carefully monitor it and relieve the pressure. The traditional secondary fermentation in strong British took place ales after the primary one had stopped and was of a different nature involving an entirely different yeast, Brettanomyces. (Of course, until Pasteur's work, no one knew what was responsible for any fermentation). This often took place in the bottle of strong ales such as Burton ale, although it also was also responsible for the changes that took place in the huge porter vats of London breweries. Bottled ales were bottled without priming sugar - the secondary fermentation consumed sugars that the primary yeast, Saccharomyces, was unable to utilize. A paper that was given at the ACS in 1997, "What is "Brett" ( Brettanomyces) Flavor? A Preliminary Investigation " by J. L. Licker , T. E. Acree , and T. Henick-Kling http://www.nysaes.cornell.edu/fst/faculty/acree/ACS_Brett.pdf , discusses this in the introduction, reprinted below. The entire paper is worth reading. The Brettanomyces discovered by Claussen was subsequently named B claussenii in his honor. This is different from the two species responsible for lambic flavors, B bruxellensis and B lambicus . I have found this sufficiently fascinating to ask Chris White of White Labs to see if he thought it was possible and worthwhile to make it available to homebrewers. He said he would check, but I haven't heard back. The flavors produced by this true secondary fermentation sound intriguing. I'd love to introduce it into my old ale "solera." "N. Hjelte Claussen, then director of the Laboratory of the New Carlsberg Brewery, in Copenhagen, Denmark, introduced the word "Brettanomyces" at a special meeting of the Institute of Brewing in April 1904 (1). Claussen proved that a type of English beer known as stock beer underwent a slow secondary fermentation after the completion of the primary fermentation. The secondary fermentation was induced by inoculating the wort with a pure strain of Brettanomyces: a non- Saccharomyces, Torula -like asporogeneous (non-spore forming) yeast. The flavors produced during the secondary fermentation were characteristic of the strong British beers of that time. Claussen chose the name "Brettanomyces" for the close connection between the yeast and the British brewing industry. "In 1903 Claussen obtained a patent in England for his process of adding Brettanomyces yeast "to impart the characteristic flavour and condition of English beers to bottom-fermentation beers and for improving English beers" (3). At that time it was unknown how the wine-like flavor developed in British beers. Brewers used the method developed by Hansen in 1883 for the inoculation of pure yeasts in bottom fermented beers; however, they were unsuccessful in their attempts to use the method to recreate the flavors of well-conditioned top fermented English stock beers. These were stored in cask, vat or bottle for more than a week after racking. "Unfortunately for Claussen's discovery, the strength of British beers began to decline, in large part due to excise tax increases (4-7) . Low attenuated beers that forgo storage after racking (running beers) replaced the stock beers along with the associated flavor characteristic of this British national beverage (7) Claussen (1) noted a beer must reach a certain degree of attenuation to receive the benefits of a "pure flavoured product"; otherwise, the low attenuated beer "thus infected (with Brettanomyces ) possesses a peculiar impure and sweet mawkish taste, whilst at the same time an English character becomes apparent to the nose and a very similar impure taste is the result." " 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: Tue, 21 Sep 2004 13:38:13 -0700 From: "Steve Dale-Johnson" <sdalejohnson at hotmail.com> Subject: White Labs Zurich lager yeast Jeremy Hansen asked <snip> I'm wondering what a good use for this yeast would be? Is there a definitively Swiss style of beer? <snip> Yes! IIRC, this yeast is the Samichlaus yeast (alcohol tolerant but a slow fermenter) and (again, if I recall correctly) was brought back from the Hurlimann brewery and given to white labs by none other than Marc Sedam. If you're interested in brewing a close approximation of this unique beer, search the HBD archives for "sedamichlaus". It's a monster. Steve Dale-Johnson Royal Canadian Malted Patrol Brewing at 1918 miles, 298 degrees Rennerian Delta (Vancouver), BC, Canada. Return to table of contents
Date: Tue, 21 Sep 2004 21:24:27 -0400 From: Randy Ricchi <rricchi at houghton.k12.mi.us> Subject: Microbrewery engineering A friend of mine has a daughter who is taking a sophomore level engineering class and is doing a project on microbrewery design. She did a search on the web and mostly found commercial sites. I was wondering if anyone knew of any websites that might be of help in this project. She mentioned some of the things the professor is looking for (going from memory here, and I'm not an engineer): physical configuration, process method, materials, piping, tanks, energy balances (input & output), and mass energy balance. Did I mention this is a very beautiful, bright young woman? (heh, heh, heh,,,I thought that might help motivate some responses) Thanks for any help. Return to table of contents
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