HOMEBREW Digest #4647 Tue 09 November 2004

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  Re: Distilled water cleaning / storage of yeast (Grant Family)
  Subject: electric kettle ("Jodie Davis")
  Re: Distilled water cleaning / storage of yeast ("Paul Clarke")
  Re: Auctions (Jim Larsen)
  Sake Brewing: Koji Availability, Experiments (Alexandre Enkerli)
  winemaking digest, etc. - check out newsgroups (Michael Hetzel)
  1" NPS nut ("Doug Moyer")
  copper vs stainless (Paul Hethmon)
  Judging Witbier (Mark Beck)
  Re: link of the week - zinc (Jeff Renner)
  2004 THIRSTY Classic Results ("Walsh, Susan")

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---------------------------------------------------------------------- Date: Tue, 09 Nov 2004 16:07:42 +1100 From: Grant Family <grants at netspace.net.au> Subject: Re: Distilled water cleaning / storage of yeast Kevin wrote: >Recent posts have lead me to try out saving some yeast that I had in a few >carboys. Can someone post a link for directions? I know I've read it >somewhere, but can't remember where. There's a good set of instructions on the Wyeast website at: http://www.wyeastlab.com/hbrew/hbyewash.htm And a bit more detail on general yeast storage and propagation at: http://oz.craftbrewer.org/Library/Methods/Lacey/YeastHand.shtml NB. this one needs translation from Aussie into Yankie ;) Also try this one for good measure: http://www.alsand.com/beer/yeast/index_E.html Cheers Stuart Grant Hobart, Tasmania, Australia. Return to table of contents
Date: Tue, 9 Nov 2004 07:47:29 -0500 From: "Jodie Davis" <JodieDavis at adelphia.net> Subject: Subject: electric kettle > > I noticed that Home Depot has an electric turkey fryer. It is an 8 > gallon aluminum kettle which I don't like because it is spun with very > deep scratches on the inside and is not insulated. But the interesting > part is the heating element is detachable and has built in temp controls > and timer and it's 110 volts. Might be worth the price for the ready > made heating element alone. I'm waiting to see if they drop the price > after turkey season. > Ken Ken, Check these out: http://www.turkey-fryers-online.com/electric_turkey_fryer.htm The middle level model has a drain valve. The higher end model has a stainless kettle. Jodie Davis www.rubberduckie.net www.jodieandcompany.com www.friendsinthebee.com Award-winning "Friends in the Bee" debuts November 13th at 4:30 on Goodlife! Return to table of contents
Date: Tue, 9 Nov 2004 09:41:34 -0500 From: "Paul Clarke" <ptclarke at sympatico.ca> Subject: Re: Distilled water cleaning / storage of yeast Kevin Mueller asks: "Recent posts have lead me to try out saving some yeast that I had in a few carboys. Can someone post a link for directions?" Allan Mckay has a couple of very good tutorials on this topic at http://www.bodensatz.com. Click on the "Yeast" link at the top. The two links you will be interested in are "Culturing for Dummies" and "Washing Yeast" under "Usage Tips" To gain some experience, I used the latter method with the slurry from a brew in which I used Nottingham dry yeast. It was quite simple to do and the results were outstanding. I used the second generation yeast for my next 3 batches of beer. Paul Clarke Ottawa, Canada Return to table of contents
Date: Tue, 09 Nov 2004 07:12:34 -0800 From: Jim Larsen <jal7 at comcast.net> Subject: Re: Auctions As noted earlier, US state laws vary widely regarding the distribution of homebrew. A member of Omahops (club in Omaha, NE) offered for auction a homebrewing session. Two cases of your favorite style, brewed up fresh. He brought all the necessary equipment to the winner's door and took him through the process. It was a hot item at one charity auction with two bidders fighting it out at the end. When the bidding was closed, the brewer approached the runner-up and offered him another session at the winner's price. Everybody's a winner. Jim Larsen Sacramento, CA Return to table of contents
Date: Tue, 9 Nov 2004 10:35:30 -0500 From: Alexandre Enkerli <aenkerli at indiana.edu> Subject: Sake Brewing: Koji Availability, Experiments Jim Wilson said: > I've brewed a couple of batches using Fred Eckhardt's recipes and > process > and am really happy with the results. Good! How did you get the koji/koji-kin/kome-koji? Sake-brewing has been on my mind for a while. Sounds like an interesting process. Here's a site on it: http://www.geocities.co.jp/Foodpia/1751/sake.html Did anyone tried to make "flavored" sake, with spices or such? Seems like sake flavor's neutral enough that it could give interesting results... Cheers! AleX in South Bend, IN [129.7mi, 251.5] Apparent Rennerian Return to table of contents
Date: Tue, 9 Nov 2004 08:51:54 -0800 (PST) From: Michael Hetzel <hetzelnc at yahoo.com> Subject: winemaking digest, etc. - check out newsgroups First, my apologies for being somewhat off topic.. I'll try to make it short. While this doesn't directly answer Tony's question about a winemaking digest, I thought I'd point out some other options for those who want more reading to do on their favorite subjects (and for those unaware of this resource). Specifically, I'm talking about newsgroups. There is, by my count, far too much activity on these digests to keep up on it all, but you can get answers very quickly and skimming also helps. First thing you need (after internet connection), is a newsreader program. I recommend Xnews, a great freeware program. Next you'll need the server name.. I have comcast, and so their newsgroup server name is netnews.comcast.net. It may take some poking around to find your server name. Setup Xnews with the server name, load up their directory of groups available, and subscribe (with a simple click) to the ones you want. For example, check out: rec.crafts.brewing rec.crafts.meadmaking rec.crafts.winemaking Of course, follow netiquette while posting (don't spam, don't flame, and keep your political views to yourself). Also, I believe the digests (at least mead and homebrew) get posted there regularly as well.. could be the same for wine. Regards, Mike Hetzel Waltham, MA - --- From: Tony Brown <speleobopper at gmail.com> Subject: Winemaking Digest Does anyone know of a similiar type of newsletter (i.e., Homebrew Digest) that is specific to winemaking? Or can I ask winemaking questions here? Return to table of contents
Date: Tue, 9 Nov 2004 12:56:21 -0500 From: "Doug Moyer" <shyzaboy at yahoo.com> Subject: 1" NPS nut I plan to put a water heater element through the side of a converted keg for my HLT. It is 1" NPS. Where do I find a nut (preferably stainless)? I might be able to use a hex bushing, but I'm not sure if I can tighten it down enough to make a good seal. Any suggestions? Brew on! Doug Moyer Troutville, VA Star City Brewers Guild: http://www.starcitybrewers.org Return to table of contents
Date: Tue, 9 Nov 2004 14:34:23 -0500 From: Paul Hethmon <Paul.Hethmon at InsLogic.com> Subject: copper vs stainless I'm interested in hearing anyone's opinion on copper vs stainless for brewing vessels? Sometime in the next year, I'll be building the Hethmon Bar and Brewery (located conveniently in my basement). So I've been looking over commercial equipment and home-built stuff. One of the things I want in my brewery is a good aesthetic quality. I've seen a few brewpubs where copper was used. I don't know if the entire vessel was copper or perhaps just a jacket around stainless (perhaps wrapping insulation). Anyway the thought of 3 big copper pots sitting behind the bar has an appeal. I can certainly see that maintenance would be an issue to keep tarnish off of the copper. thanks for any info, Paul Hethmon Farragut, Tennessee Return to table of contents
Date: Tue, 09 Nov 2004 12:12:53 -0800 From: Mark Beck <beckmk at whitman.edu> Subject: Judging Witbier A question for the experienced judges out there: when judging a witbier, should you intentionally stir up the sediment in the bottle, or should you decant off of it? It's my understanding that the cloudiness of a wit is due to protein haze and not yeast. As such a wit should be naturally cloudy, and there should be no need to stir up the sediment. However, if a wit sits in a bottle for awhile ( especially if it has been refrigerated) then all the suspended proteins drop out of suspension, and you've got clear beer--which is what you don't want. Ideally you'd like to stir up the protein while leaving the yeast at the bottom, but this doesn't seem possible. I would argue that you should stir up the sediment for a simple reason: the beer tastes better if you do. Maybe more importantly, stirring up the sediment on a beer that's a few months old makes it taste more like it did when it was younger. I always stir up the sediment in my own wits when I drink them. I'm not a BJCP certified judge, are there BJCP guidelines about this? I don't see any mention of this issue in the style guide. Mark Beck Walla Walla, WA Return to table of contents
Date: Tue, 9 Nov 2004 15:14:53 -0500 From: Jeff Renner <jeffrenner at comcast.net> Subject: Re: link of the week - zinc Bob Devine <bob.devine at worldnet.att.net> of Riverton, UT continues his excellent "link of the Week" series and asks >Has anybody experimented with add zinc salts to a batch? >Shooting for an level of about 1 ppm or less might work >without causing some undesireable yeast byproducts. This was the subject of a thread a few years ago, and the Aussies have had discussions of it as well more recently on their OzCraftBrewers list http://craftbrewer.org/. I've used Servomyces in several batches and I think it makes a faster fermentation, but I can't say it resulted in any different final product. I bought a ten gram pack and use (I think) 1/8 tsp for an 8 gallon batch. WhiteLabs has just started marketing capsules containing sufficient for a five gallon batch. I'll continue to use if when I remember just for insurance. It's cheap and easy. You can download the Lallemand product info, which includes graph of fermentation of wort with and without, at http://www.lallemand.com/Brewing/eng/PDFs/Fiches%20Servo%20A4%20juil03.pdf 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, 9 Nov 2004 18:42:40 -0600 From: "Walsh, Susan" <susan-walsh at uiowa.edu> Subject: 2004 THIRSTY Classic Results The results of the 2004 THIRSTY Classic can be found at http://www.thirstyhomebrew.org Congratulations to the Best of Show Brewer & Co-Brewer Matt Franklin & Larry Papkin for their Scotch Ale A big thank you to our host Millstream Brewing Company in Amana This event would not happen without the participation of judges and stewards, I also thank you for your efforts. Mark your calendars now for November 2005 for the 2005 THIRSTY Classic. Susan Walsh, President THIRSTY Iowa City, IA Return to table of contents
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