---

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


***************************************************************
       THIS YEAR'S HOME BREW DIGEST BROUGHT TO YOU BY: 

                  Beer, Beer, and More Beer
      Visit http://morebeer.com to show your appreciation!

    Support those who support you! Visit our sponsor's site!
********** Also visit http://hbd.org/hbdsponsors.html *********


Contents:
  Re: Corny ked labeling/tags ("Gary Smith")
  Corny Keg Labels ("Kevin Kutskill")
  re:Corny Keg Labeling/Tags ("Steve Holden")
  Corny keg labeling/tags (mclain1808)
  Beer Keg tags (hollen)
  re:PET Carboys ("Steve Holden")
  Re: Black Soot on Brewpot (Kent Fletcher)
  Re:Corny ked labeling/tags (Tidmarsh Major)
  Keg Tags (scott)
  Re: Corny keg labeling/tags (Danny WIlliams)
  Re: Corney Keg tags ("May, Jeff")
  Re: Corny keg labeling/tags ("Todd Swearingen")
  Re: Corny ked labeling/tags ("Rob Dewhirst")
  Re: Corny ked labeling/tags ("Todd Snyder")
  RE: Subject: Broken glass and PET carboys (Thom Cannell)
  Re: Corny ked labeling/tags ("Pat Babcock")
  keg tags ("Dave Burley")
  Good RootBeer extract from Milwaukee ("Steve Laycock")
  Corny ked labeling/tags ("Kevin Jones")
  Keg Labels ("Harlan Nilsen")
  Yeast, Strains, Evolution (Robert Sandefer)
  RE: Corny ked labeling/tags (Steven Parfitt)


* * * * * * * * * * * * * * * * * * * * * * * * * * * * *
*           The HBD Logo Store is now open!             *
*            http://www.hbd.org/store.html              *
* * * * * * * * * * * * * * * * * * * * * * * * * * * * *
*  Suppport this service: http://hbd.org/donate.shtml   *
* * * * * * * * * * * * * * * * * * * * * * * * * * * * *
*   Beer is our obsession and we're late for therapy!   *
* * * * * * * * * * * * * * * * * * * * * * * * * * * * *

Send articles for __publication_only__ to post@hbd.org

If your e-mail account is being deleted, please unsubscribe first!!

To SUBSCRIBE or UNSUBSCRIBE send an e-mail message with the word
  "subscribe" or "unsubscribe" to request@hbd.org FROM THE E-MAIL
  ACCOUNT YOU WISH TO HAVE SUBSCRIBED OR UNSUBSCRIBED!!!**
IF YOU HAVE SPAM-PROOFED your e-mail address, you cannot subscribe to
  the digest as we cannot reach you. We will not correct your address
  for the automation - that's your job.

HAVING TROUBLE posting, subscribing or unsusubscribing? See the HBD FAQ at
http://hbd.org.

LOOKING TO BUY OR SELL USED EQUIPMENT? Please do not post about it here. Go
instead to http://homebrewfleamarket.com and post a free ad there.

The HBD is a copyrighted document. The compilation is copyright 
  HBD.ORG. Individual postings are copyright by their authors. ASK 
  before reproducing and you'll rarely have trouble. Digest content 
  cannot be reproduced by any means for sale or profit.

More information is available by sending the word "info" to 
req@hbd.org or read the HBD FAQ at http://hbd.org.

JANITORs on duty: Pat Babcock (pbabcock at hbd dot org), Jason Henning,
                  and Spencer Thomas



----------------------------------------------------------------------


Date: Mon, 13 Dec 2004 21:52:20 -0600
From: "Gary Smith" <Gary at doctorgary.net>
Subject: Re: Corny ked labeling/tags

Dan's overflowin' with homebrew & how tough it 
is to keep the corny's identified...

> Now that I have a good collection of kegs, I'm having a hell of time
> keeping track of what's in them, which ones are clean, which ones need
> to be cleaned, etc.  Has anyone come up with a system that easily
> label their kegs?  My first thought is find some sort of tag that can
> be attached to the handle.  I'd like to have something I can put label
> and date on. Anybody know where I get some sort of reusable tags? 
> I'll take any recommendations

I went to Ace & they have some stiff cardboard 
tags with wire twists on one end. They're 
supposed to be for someone to drop off an item 
at a repair shop & there's a tear off section so 
the owner can have a receipt. It works just fine 
for labeling but it doesn't do so well when wet.

What I wanted to find was those round 
cardboard tags with a metal bezel & string to tie 
it to a wire or the like, that would be perfect.

I suppose it would work quite well if you had a zip 
lock baggie taped flat to the side of the corny & 
then you open the baggie & put in paper with ID. 
When the contents change you open the baggie & 
replace the paper. 

YMMV

Gary 



Return to table of contents


Date: Mon, 13 Dec 2004 23:17:14 -0500
From: "Kevin Kutskill" <beer-geek at comcast.net>
Subject: Corny Keg Labels

Dan asks about labeling his kegs.  I went through several years of trying
different ideas, including reusable tags, which were not a great idea
because of the inevitable beer spills on the tags (made things very sticky,
and was one more thing to clean in the brewery).  I have finally settled on
Avery's Marking Tags (product # 11012).  They are small cardboard tags, 2
3/4 x 1 11/16 inches, and come pre-strung.  I use them throughout the
fermentation process--the tag hangs around the neck of the carboys, and loop
easily around the handle of the kegs.  More than enough room to write the
beer name/style, brewing date, and OG/FG.  When the keg is done, you yank
off the tag, and throw it away.  At $3 per 100 tags, I can afford to have
disposable tags.  Avery's website has the tags here:
http://tinyurl.com/6rkx9, but most local office supply store will carry
them, too.

Kevin
beer-geek at comcast.net





Return to table of contents


Date: Mon, 13 Dec 2004 21:58:18 -0700
From: "Steve Holden" <spholden.ga1 at comcast.net>
Subject: re:Corny Keg Labeling/Tags

I don't know about any reusable tags.  However, my brew buddy uses a Sharpie 
and duct tape
with good success.  He just sticks the tape on the side near the top.  The 
only draw back is that
on an older beer, the adhesive might have to be removed when the keg is 
cleaned.  My
preference is a prewired 2"x4" manilla shipping tag and a pen that don't run 
when the tag gets
wet.  I just twist the wire around where the sanitary lock would have gone 
on the keg lid.
There is plenty of space to note beer style, date filled, or whatever seems 
good at the time.

Steve
Salt Lake City, UT 




Return to table of contents


Date: Tue, 14 Dec 2004 05:06:52 GMT
From: mclain1808 at ecentral.com
Subject: Corny keg labeling/tags

Dan Hansen asked about labeling kegs.

I simply use a dry-erase marker and write right on the 
keg.  Clean, needs cleaning, date, type of beer, etc.  
Whatever information you want to include.  This is a cheep 
and easy method.

Rich




Return to table of contents


Date: Tue, 14 Dec 2004 00:10:39 -0500 (EST)
From: hollen at woodsprite.com
Subject: Beer Keg tags


I have a *very* simple way of making water resistant tags (note that I did
not say waterproof).  I take colored paper and run it through the printer.
The labels are made up to be columns on the paper of slightly less than 2"
wide.  I cut the labels apart, and then apply 2" clear packing tape to
both sides, then punch a hole in the top with a paper punch.  The tag is
attached to the keg with a plastic and wire tie used normally for garbage
bags.  One can even write notes on the plastic coverings of the label with
a grease pencil.  Use card stock for more substantial tags.

All of my beer tags are on yellow or orange paper.  I also have pink tags
which say in large letters "DIRTY", and two different kinds of blue tags
which say in large letters "Clean" or "Sanitized".  As the keg progressed
from stage beer to empty to clean to sanitized, the tags are easily
swapped.

dion
QUAFF Homebrew Club San Diego
- --
Dion Hollenbeck  Email:  hollen at woodsprite.com
Home Page:       http://www.woodsprite.com
Brewing Page:    http://hbd.org/hollen


Return to table of contents


Date: Mon, 13 Dec 2004 22:31:51 -0700
From: "Steve Holden" <spholden at comcast.net>
Subject: re:PET Carboys

I wouldn't worry about the bottling bucket causing problems with your beer. 
Providing that it was clean, no deep scratches, and sanitized.  I always do 
the primary fermentation in a plastic bucket.  If I have to dry hop or the 
beer needs additional time to clear, I'll transfer to a glass carboy to get 
off the dead yeast since the glass is impermeable to air.
But mostly the prices I've seen have been the biggest detractor IMO.  My 
local shop sells plastic buckets for fermentors at $7 and glass carboys for 
$20 or $23 depending on size.  So until the PET bottles come down to near 
the bucket price I'll probly stick with glass.

Steve
Salt Lake City, UT 




Return to table of contents


Date: Mon, 13 Dec 2004 22:26:03 -0800 (PST)
From: Kent Fletcher <fletcherhomebrew at yahoo.com>
Subject: Re: Black Soot on Brewpot 

JHandy has a problem with a sooty kettle.

The soot definitely IS caused by improper air/fuel
mixture (too little primary or secondary air),
resulting in incomplete combustion.  Assuming that you
already have the air shutter wide open, you should
have enough primary combustion air, so the probable
culprit is dirt or other foreign matter partially
blocking the interior passage in the burner.  All it
takes is one boilover to wind up with burned sugar
deposits in the burner.  Pull out the center swirl
plate and take a look.  A soak in hot PBW or detergent
solution should clean it up.

With some cooker configurations it is possible that
the problem could be caused by insufficient SECONDARY
combustion air.  If your cooker has a large vertical
ring of sheet metal on the perimeter, and your kettle
sits directly on it, the products of combustion have
to draft down to get out, which starves the flame of
secondary air.  I had this problem with my first
cooker, a Bayoo Classic model sold at Home Depot.  The
bottom chime of the converted Sanke kettle fitted
tightly against that outer ring.  I found that placing
a couple of pieces of angle iron across the top of the
cooker solved the problem.

Kent Fletcher
Brewing in So Cal




Return to table of contents


Date: Tue, 14 Dec 2004 7:41:57 -0500
From: Tidmarsh Major <tidmarsh at bellsouth.net>
Subject: Re:Corny ked labeling/tags

> ------------------------------
> 
> Date: Mon, 13 Dec 2004 08:57:45 -0800
> From: "Dan Hansen" <dan at hansen.org>

  *  *  *
> Has anyone come up with a system that easily label their
> kegs?  

Masking tape and a Sharpie.

Tidmarsh Major
Tuscaloosa, Ala.




Return to table of contents


Date: Tue, 14 Dec 2004 08:08:17 -0600 (CST)
From: <scott at texanbrew.com>
Subject: Keg Tags

Dan asks about tagging his kegs...

I've created laminated luggage tags.  On the tag obverse is the brewery
"business card" with my name, phone number, etc.  On the reverse are
statistics about the beer.

I write the information with a grease pencil and put the tag loop
around the keg's bailing latch. (hmm...is that what its called?)

Works for me.

Scott
- ---
http://texanbrew.com




Return to table of contents


Date: Tue, 14 Dec 2004 09:00:30 -0500
From: Danny WIlliams <dbwill at gmail.com>
Subject: Re: Corny keg labeling/tags

> Has anyone come up with a system that easily label their
> kegs?  My first thought is find some sort of tag that can be attached to 
> the handle.  I'd like to have something I can put label and date on.  
> Anybody know where I get some sort of reusable tags?  I'll take any 
> recommendations

I use manilla string tags from an office supply store. They are about
3"x4" and have a double string about 4" long that can be tied in a
loop. I fill them out on brew day with the date, batch name and
number, OG, FG, IBU, SRM. This gets tied to the fermenter handle or
looped around the neck of a carboy. When I rack to a corny for
seconday, the tag gets a notation of the racking date and whether
finings were added and is then moved to the corny. The tag moves with
the beer whenever it is racked. When the keg is empty, I note the date
and hang the tag on a peg in the garage with the other "ghosts of kegs
past."

They are not reusable, but they are cheap (a couple of dollars for 100
tags) and reasonably water resistant depending on the pen used to
write on them.


Return to table of contents


Date: Tue, 14 Dec 2004 09:11:28 -0500
From: "May, Jeff" <Jeff.May at uscellular.com>
Subject: Re: Corney Keg tags

Dan asks about labeling corneys.  I bought 100 hanging
price tags from your local mega office supply mart.
They measure about 2" by 3" and are easy to attach to
the handle or bail with the string.  I spent around $3
and I have been using that package for several years now.
I keep track of contents, date kegged or cleaned, head
pressure, etc. and I have one bad keg labeled for spare
parts.  When you are done, just through the tag away and
Fill out a fresh one with a sharpie.  I also keep track of fill
dates on my CO2 tanks.

Jeff May
Wilmington, NC
[649.7, 148.6]


Return to table of contents


Date: Tue, 14 Dec 2004 08:39:19 -0600
From: "Todd Swearingen" <tswearingen at paragoninc.net>
Subject: Re: Corny keg labeling/tags

I use index cards, a hole punch, and rubber bands to label my kegs. I loop
the rubber band through the hole in the card and through the lid handle on
the keg. On the card I write the name/type of beer, brew date, OG, FG, IBUs,
and SRM values from Promash.

Todd 
Rocket City Brewers
Huntsville, AL



Return to table of contents


Date: Tue, 14 Dec 2004 09:00:15 -0600
From: "Rob Dewhirst" <rob at hairydogbrewery.com>
Subject: Re: Corny ked labeling/tags

> Subject: Corny ked labeling/tags
>
> Now that I have a good collection of kegs, I'm having a hell of time 
> keeping
> track of what's in them, which ones are clean, which ones need to be
> cleaned, etc.  Has anyone come up with a system that easily label their
> kegs?  My first thought is find some sort of tag that can be attached to 
> the
> handle.  I'd like to have something I can put label and date on.  Anybody
> know where I get some sort of reusable tags?  I'll take any 
> recommendations

I have had good luck using the galvanized shower curtain rings clipped to 
the lid mechanism.  You can get a dozen for a couple of dollars.

On the clip I place a plastic tag.  The tags are disposable (use twice, once 
on each side, written with sharpie) and not expensive.  Unfortunately I 
don't know where you can get them.  They were used as auction buyer's tags. 
I suspect there are many things that would work, including simply cutting 
your own pieces from a plastic sheet and drilling a hole in each.

I can say I have tried masking tape, grease pencil, sharpie directly on the 
keg and even duct tape and all of these are either non-durable or too hard 
to get off. 



Return to table of contents


Date: Tue, 14 Dec 2004 11:22:53 -0500
From: "Todd Snyder" <tmsnyder at buffalo.edu>
Subject: Re: Corny ked labeling/tags

<<Has anyone come up with a system that easily label their kegs? >>

Recently I've taken to labeling my kegs with tie wraps (cable ties, zip
ties.....) and a Sharpie marker.  You have to write small but it works and
they are indestructable unlike paper tags I've tried using in the past. 

If you painted a square on the side of the keg with flat black enamel, could
you use chalk to label them?  That would be cool.

Todd in Buffalo, NY





Return to table of contents


Date: Tue, 14 Dec 2004 11:25:46 -0500
From: Thom Cannell <t_cannell at compuserve.com>
Subject: RE: Subject: Broken glass and PET carboys

> From: Seth Boquet <sboquet at earthlink.net>
> My real question is if anyone has tried the PET carboys like the
> "better bottle" brand ones?


Yep, have two. One with no hole, one with the racking arm. Love them.
Carried the boxes downstairs on one finger! Weight of a full fermenter seems
to approximate the empty weight of glass.

That said, you have to meticulously clean the racking arm, and I'd get the
6.5 gallon vs. 5 gallon. An interesting system, all told.

Thom Cannell
T_Cannell near compuserve.com
CannellAndAssociates near comcast.net



Return to table of contents


Date: Tue, 14 Dec 2004 11:40:09 -0500
From: "Pat Babcock" <pbabcock at hbd.org>
Subject: Re: Corny ked labeling/tags

Greetings, Beerlings! aTake me to your lager...


Dan cries out to the masses:
>> Has anyone come up with a system that easily label their kegs? 

Having always been a "computer geek" of sorts, I have purchased somewhere 
around a bazillion and a half bulk floppies (including *gulp* eight inch 
disks...). They all came with those inch-and-a-half x one labels to put up in
the upper left hand corner. Remember them? (*DON'T* tell me if you're too 
young to remember. I'm feeling old enough with the admission that I've owned 
an eight-inch floppy drive.) I also was in the habit of not labelling disks 
(I find it entertaining going through stacks of 'em trying to figure out what 
they are...)


In any case, these combined factors left me with about a quarter quadrillion 
Velveta Cheese loaf boxes full of these labels. What does this have to do with 
cornies? Patience. Let me weave my yarn, and we'll get to the point.

I take a twist tie from a garbage bag (another personality flaw: I prefer to 
tie a knot in the garbage bag as the knots never slip off like those silly 
little wire ties)... As I was saying, I take a wire tie and put it through the 
seal loop on the bung's bail (if this makes no sense, seek therapy), and put
a twist into it, leaving one end long. I put a little "J" in the long end, and 
fold one of those stupid disk labels over the wire tie so that the keg is on 
one end, and the little "J" on the other - the "J" just helps to keep the label 
on the wire. I then write the date, style or name, and the FG on the tag. Tag 
stays in place until the keg is cleaned.

I label fermenting beers similarly, except I write the date, beer name or 
style, and the OG on the tag, and I wrap the wire tie around the carboy handle 
(yes, they're dangerous. I keep each fermenter in a milk crate. The handle 
holds the tag, and the handles are nice to hold onto when inverting a carboy 
during cleaning - much easier to grip than the bottle's shoulder or neck!)

So, there you have it. Straight from the Janitor's mouth.

- --
See ya!

Pat Babcock in SE Michigan
pbabcock at hbd.org


Return to table of contents


Date: Tue, 14 Dec 2004 12:28:47 -0500
From: "Dave Burley" <Dave_Burley at charter.net>
Subject: keg tags

Brewsters:

Dan Hansen asks for suggestions on how to label his kegs.

I use masking tape on which I write all important information. These can be 
easily removed, but stay in place as long as you desire.

Keep on Brewin'

Dave Burley 




Return to table of contents


Date: Tue, 14 Dec 2004 12:31:49 -0800
From: "Steve Laycock" <slaycock at discoverynet.com>
Subject: Good RootBeer extract from Milwaukee

"From: Ed Jones <cuisinartoh at yahoo.com>
Subject: rootbeer that doesn't suck?
I made a rootbeer from a soda extract about a month ago that is
terrible. Does anyone either have a recipe they'd like to share or a
favorite extract they can point me to?
I like the flavor of A&W, Hires, and Dad's if it helps. Thanks!"

Ed is looking for a good extract....  I have been using Sprecher Brewery's
RootBeer extract for several years now and really find it the best rootbeer
available.  Several of my brewclub comrads have also purchased this extract
after tasting mine (and keep it on tap!).  Ed this stuff tastes much like
the A &W, Hires, Dad's that your looking for.  They also make an Orange
Dream extract that the kids go nuts for, as well as other extracts.
Personally I've tried their Cream  Soda and wasn't happy with it, finished
with less body and flavor than what I prefer, but that was the only pop
extract I didn't care for by them.  Sprecher also sells 16 oz bottles of
several of the flavors retail in the Milwaukee area and beyond.

Sprecher is a Milwaukee Micro that has been producing great beers since
1985.
Their extract is simple to use.  It comes in a 1 gallon jug, dump the
extract into a corney keg, add 4 gallons H20, mix well, charge with C02, get
it as cold as you can and wait.  Personally I have found this extract makes
a wonderful rootbeer, but needs some time "conditioning" if you will.  Seems
like after a week or so its much better than initially.  Also I find that a
high carbonation level is also needed and does well if the keg is really
quite cold.  Extract costs around $12-15 and can be purchased in some
homebrew stores or direct from sprecher.  Call them direct and request the
extract (their web site doesn't show the extract, you have to ask), you can
get their tele from the following link:
www.sprecherbrewery.com
Enjoy,
Steve
Highwater Brew Haus




Return to table of contents


Date: Tue, 14 Dec 2004 13:30:59 -0600
From: "Kevin Jones" <mrkevinjones at comcast.net>
Subject: Corny ked labeling/tags

Dan askes about methods for keg lables.  I use small white paper 
sting-tags from the office supply store.  I hang the tag around the neck 
of the carboy during fermentation.  On the tag, I record the beer name, 
O.G., brew date, F.G, racking dates, notes Etc.  When I rack to keg, 
transfer the tag to the keg by tying the string through the keg handle. 
When the keg is empty I just pull it off during the cleaning cycle.

I have the idea to make some permanent tags that say "Clean", "Empty" by 
writing on the tags and then covering the tags in lamination so they will 
last.  The plain paper without lamination do not hold up to well to 
repeated water/beer/sanitizer soakings.  They last long enough for the 
cycle described above.

On a related subject, I made some tap lables using business card magnets. 
I found these at the office supply as well.  I used a business card maker 
software program to make the beer lables.  The magnets come with a 
peel-off sticky side, so I just print a card, attach it to the magnet and 
then stick the magnet to the keggerator above the tap.  When the beer on 
that tap changes, I store the magnet on the sides of the keggerator for 
decorations.  I made up some descriptive "adjective" lables that I apply 
next to the beer name for added effect.  They help out my less savy beer 
guests with picking a beer.  I have "Extra Hoppie", "Light", "Dark", 
"High Alcohol-No Driving!" etc.

Drink Better Beer!
Kevin Jones




Return to table of contents


Date: Tue, 14 Dec 2004 14:33:13 -0600
From: "Harlan Nilsen" <hramnrah at frontiernet.net>
Subject: Keg Labels

Dan Hansen writes and asks about where to get some labels so he knows what's
in his kegs.

I don't know what everybody else does but I use pieces of masking tape on
the rubber handles on top and write on them with a marking pen.  I label
what's in the keg and if it needs cleaning and also if it has been cleaned
and sanitized so it's ready for the next batch.  Incidentally, the cost is
next to nothing.

Harlan
32nd Street Brewery
Kearney, NE




Return to table of contents


Date: Tue, 14 Dec 2004 12:57:13 -0800 (PST)
From: Robert Sandefer <robertsandefer at yahoo.com>
Subject: Yeast, Strains, Evolution

Well I finally caught up on reading the Digests and
I'm glad to see a fun topic (spontanious
fermentations) instead a discussion of pumps (egad!).

First off, to Jeff: Good luck and report back.
More helpfully, I would suggest you decide what your
goal is (or should be). To wit, do you desire to
experiment with multi-species or multi-strain
cultures? You could do either.

Multi-strain fermentations could be accomplished by
buying several commericial strains of S. cerevisiae
and mixing them. No worries about strains that produce
weird flavors or other species (e.g., ones that sour
beer). I have thought about doing this for "original"
porters or in reproducing beers like sahti. Mixing
already cultured species (e.g., S. cerevisiae, Brett,
Lacto.) is one step up the ladder of culture
complexity.

Multi-strain/Multi-species cultures would be the most
variable. Using a completely "natural" culture would
(probably) consist of multiple strains of numerous
species (S. cerevisiae, Brett sp, Pediococci,
Lactobacilli, etc). Any of these strains of each
species could be tasty or not. Untasty strains are the
major risk (of course) though there is also a danger
that there are "tasty" strains fermented in less
desirable circumstances. For example, in a wild
culture, you could (theoretically) have Saccharomyces
strains suited to British ale, lager, or Belgian
styles. What would be the effect of mixing them under
ale temperatures? 

Since Jeff's interest seems to be (like mine) in
British ales, a "wild" culture could be modified to
suit that style. As Raj hinted, the brewer can
influence any culture (even a single strain single
species one) through brewery practices. In a "wild"
culture, I would recommend making several small,
successive batches (1gal extract+speciality grains
would be my choice) with the wild culture. When it
came time to pitch the next batch, I would dump the
liquid and use only sediment (this should eliminate
poorly flocculating strains). By encouraging warm
fermentations (~75F), choosing high OG, using extract,
and hopping to ~100ibu, species and strains sensitive
to heat, ethanol, nutrient deficiency, and hops would
be selected against. 

If these steps still provide less-than-desired
results, several small starters (~50mL) could be
innoculated from the culture (e.g., a sanitized
plastic stick dipped in the culture and then in a
starter. The stick would be sanitized or a different
stick could be used to innoculate the next one). This
procedure uses the founder effect to randomly alter
the species and strain makeup. Thus, in this process
negative strains or species could be eliminated
(theoretically).

This is definitely an interesting proposition.

PS Raj and Dave mentioned alternate innoculation
sources than air. I wanted to point out that many
microbes can colonize by falling through air (as
Pasteur showed). The question remaining is the extent
this process is important with a particular species
and in a particular beer/batch. As both mentioned,
there are many ways beer can be
pitched/innoculated/infected (depending on your point
of view).

PPS In the next few weeks, I shall begin my quest to
develop enzymatic brown malt. With a bag of Baird pale
ale malt as my steed and my oven as my squire, I shall
endevaor to develop a brown malt capable of mashing
itself so that I may brew the perfect (or at least
oddest) porter. Results will be forthcoming
(hopefully). 

PPPS I forget who asked about Irish ale yeast and
temperature, but I regularly brew great beers with
White Lab's Irish ale yeast at 75F+ (I hate living in
an apartment with no air conditioning).

PPPPS To not be antisocial, I'm
Irish-Scotch-English-French-German-American but I
don't like lagers very much. I guess the British blood
(or my taste buds) won.

Shutting up now,
Robert Sandefer
Novato, CA (i.e., North Bay)




Return to table of contents


Date: Tue, 14 Dec 2004 17:05:04 -0800 (PST)
From: Steven Parfitt <thegimp98 at yahoo.com>
Subject: RE: Corny ked labeling/tags

Dan Hansen Querries about Marking Kegs:


>Now that I have a good collection of kegs, I'm having

> a hell of time keeping track of what's in them,
which 
> ones are clean, which ones need to be cleaned, etc. 

> Has anyone come up with a system that easily label 
>their kegs?
 ...snip...

Easy way. Use Majik Markers. PUt the name on when you
fill it. Strieke through it when it is empty, till you
clean it. Remove the markings with paint thinner when
you clean the keg. No markings = clean keg.



=====
Steven, -75 XLCH- Ironhead Nano-Brewery  http://thegimp.8k.com
Johnson City, TN [422.7, 169.2] Rennerian 

"There is no such thing as gravity, the earth sucks." Wings Whiplash - 1968


		


Return to table of contents

---