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	FORUM ON BEER, HOMEBREWING, AND RELATED ISSUES
		Digest Janitor: pbabcock at hbd.org


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Contents:
  Re: Separating Trub, etc. ("Dave and Joan King")
  Re: German Pilsner Yeast ("Greg 'groggy' Lehey")
   ("John Campbell")
  BONES Bash 2004 Competition (Bruce Millington)
  Re: Apple Cider Final SG?? (Jeff Renner)
  Mash tun - false bottom vs. manifold ("Doug Moyer")
  =?iso-8859-1?Q?Some_archives?= (hbd)
  warm lager fermentations ("Dave Burley")
  Priming with DME (Michael Lindner)
  BJCP in South Africa (Jeff Renner)


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JANITORs on duty: Pat Babcock (pbabcock at hbd dot org), Jason Henning,
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Date: Fri, 1 Oct 2004 22:38:39 -0400
From: "Dave and Joan King" <dking3 at stny.rr.com>
Subject: Re: Separating Trub, etc.

William Erskine from London, Ontario is really getting into it.  I think you 
may be a little too picky, Bill.  Relax and have a homebrew.

Seriously,

#1 - Your yeast needs some hot break for nutrition, so don't worry about 
getting it all out.  Besides, nothing bad is going to happen in the primary 
for a reasonable time.  If you X-fer the beer into a secondary within 4 to 
10 days, you're not going to get any off flavors.  Using the typical plastic 
tip on the racking cane will leave the worst in the bottom of the primary 
(~1/2 to 3/4" deep).  Yeast harvesting isn't rocket science either, just try 
to leave a good bit of the heavier junk behind, and you'll be fine.  Again, 
you're going to only let your beer sit on it for a little while in the 
primary.

 #2 - I've used hop bags to filter the solids out when racking from the 
cooled brew pot into the primary, and usually get more than I can deal with 
(the filter bag and funnel fill up!).  I quit the bag, it just gets in the 
way.  I nylon stocking is worse, since it's finer, and will fill up faster. 
It's worth using either a false bottom in your brew pot, or at least some 
sort of whirl pool to get rid of a lot of solids.  I also use hop bags for 
hops, pellets or whole.  That'll limit what you have to deal with, but it 
will reduce your hop bittering efficiency.  I just figure 75% when using hop 
bags, and calculating IBU.

That's my opinion, after 63 batches. FWIW.

BTW, we're going to the Racer's Real Ale Festival weekend after this in 
Baltimore. Hope to see you there.

     Dave King BIER,  [396.1, 89.1] Apparent Rennerian 




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Date: Sat, 2 Oct 2004 13:28:01 +0930
From: "Greg 'groggy' Lehey" <grog at lemis.com>
Subject: Re: German Pilsner Yeast

On Thursday, 30 September 2004 at 19:53:38 -0700, Rowan Williams wrote:
> Hi folks,
> I am trying to put together a recipe for an all grain German
> Pilsner of about 23 Litres. Can somebody please recommend a
> good Wyeast or dry yeast type that would be consistent with this
> style, yet allow me to ferment the pilsner at a pretty high temp?
> My problem is that I cannot ferment the pilsner below 18C / 64.4F.

Maybe somebody else has an idea, but basically I'd say "don't do that,
then".  You might get something Pilsener-like, but it won't be
spectacularly good.  I've personally given this style a miss for
exactly that reason.

Greg
- --
Finger grog at lemis.com for PGP public key.
See complete headers for address and phone numbers.


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Date: Sat, 2 Oct 2004 10:04:58 -0500
From: "John Campbell" <johncampbell at comcast.net>
Subject: 

The information and forms for the MCB 9th Annual Music City Brew Off are now
on the web at http://www.musiccitybrewers.com

Cyserman

Amor est vitae essentia - Love is the essence of life. 
Carpe Cerevisi - Seize the beer!



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Date: Sat, 02 Oct 2004 12:14:33 -0400
From: Bruce Millington <bmillington at verizon.net>
Subject: BONES Bash 2004 Competition

The Brewers of the Northeast Section proudly announce the return of the 
BONES Bash, to be held Saturday, November 6, 2004 at the Nodding Head 
Brewery & Restaurant in downtown Philadelphia, PA.  Entries will be 
accepted from October 10th thru November 1st, 2004.  For full details, 
please go to:
www.hbd.org/bones/

We will be using the 1999 BJCP guidelines.  All interested judges and 
stewards please contact Bruce Millington at bmillington at verizon.net.  
See you at the Bash!

Bruce Millington
Judge Coordinator


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Date: Sat, 2 Oct 2004 12:43:10 -0400
From: Jeff Renner <jeffrenner at comcast.net>
Subject: Re: Apple Cider Final SG??

Bjoern.Thegeby at cec.eu.int wrote:

>If you find your cider too dry at the end, you can add lactose. Not too
>much, in excess it is a laxative.

I think would be the case only if you are lactose intolerant.  After 
all, milk has a whole lot of lactose.  It isn't a problem for most 
people of northern European descent, especially if they have 
continued to consume dairy products since childhood.

Jeff
- -- 
Jeff Renner in Ann Arbor, Michigan USA, JeffRenner at comcast.net
"One never knows, do one?"  Fats Waller, American Musician, 1904-1943


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Date: Sat, 2 Oct 2004 19:05:52 -0400
From: "Doug Moyer" <shyzaboy at yahoo.com>
Subject: Mash tun - false bottom vs. manifold 

Brewers,

For many years, I've mashed in a Gott 10 gallon cooler, with a home-made
CPVC manifold.

Now I am switching over to a converted keg.

Of those that have tried several types, what works better? False bottom?
Manifold? EasyMasher-style SS screen?

I haven't put in the drain yet, so I could drain from the bottom if that
makes more sense.

(Note: I will be using my existing PID-controlled RIMS.)

Thanks!

Brew on!
Doug Moyer
Troutville VA

Star City Brewers Guild
http://www.starcitybrewers.org



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Date: Sun,  3 Oct 2004 01:16:02 +0200
From: <hbd at spencerwthomas.com>
Subject: =?iso-8859-1?Q?Some_archives?=


Archived messages from Mead Lover's Digest, JudgeNet Digest and the
defunct Lambic Digest are now available at

http://homeroastnbrew.info

I've submitted the site to Google, so they should soon be searchable
by using a site-restricted search on google.

I may copy my HBD archive there, as well, although I still plan to 
get the "thread" searching working on the HBD server some day.

=Spencer
hbd at spencerwthomas.com


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Date: Sun, 3 Oct 2004 15:01:44 -0400
From: "Dave Burley" <Dave_Burley at charter.net>
Subject: warm lager fermentations

Brewsters:

Rowan Williams asks about what yeast to use to ferment a pilsner type lager at 
a higher temperature such as 18C/64 F

I'd use Wyeast 2112, a California Steam Beer yeast traditionally fermented at 
room temperature up to 65F

or Wyeast  2565 a Kolsch yeast which gives a lager like character to pilsner 
worts at a higher temperature ( 56 -70F) .

Of the two, I 'd start with the Kolsch yeast as California Steam Beer is 
traditionally used with a wort which contains some crystal malt, but it does 
work fine with a plain lager wort, just a little more fruity than the Kolsch, 
IMHO

Keep on Brewin'

Dave Burley 




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Date: Sun, 03 Oct 2004 19:30:05 -0400
From: Michael Lindner <mikell at optonline.net>
Subject: Priming with DME

I have a recipe that calls for 3/4C corn sugar for priming. I'd like to 
substitute DME for the corn sugar, but am unsure what the appropriate amount 
is. I looked at some other recipes, and they all seem to call for 1 to 1 1/4C 
DME for priming, yet another source I have says to substitute DME for corn 
sugar 1:1. What's the "right" answer to keep my hefeweizen non-explosive?

Thanks,
- -- 
Michael Lindner



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Date: Sun, 3 Oct 2004 22:02:45 -0400
From: Jeff Renner <jeffrenner at comcast.net>
Subject: BJCP in South Africa

Brewers

For the next 11 days I will be visiting South Africa as the guest of 
the Wort Hog Brewers of Johannesburg.   I will be there to administer 
the first Beer Judge Certification Program (BJCP) http://bjcp.org/ 
qualifying exam outside of North America.  Ant Hayes and nine other 
home and professional brewers will sit this exam on Saturday, October 
9.  They will form a cadre for a BJCP outpost that I know will 
flourish, making this a truly international program.  I am pleased to 
be a part of this historic step.

Apart from the exam and speaking to the Wort Hogs monthly meeting the 
evening I arrive, Wednesday, October 6 (I arrive ~7am and hope to get 
a nap), these hospitable brewers seem determined to keep me 
entertained by showing me their country.  I think they are under the 
impression that I am Michael Jackson.  Don't let on!

I doubt I'll be checking my email much during that time, but will 
catch up when I return.

Cheers

Jeff
- -- 
Jeff Renner in Ann Arbor, Michigan USA, JeffRenner at comcast.net
"One never knows, do one?"  Fats Waller, American Musician, 1904-1943


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