HOMEBREW Digest #4695 Tue 11 January 2005

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  Stainless steel scouring pads in boil - safe? (relliott)
  Sulfur in Czech Pils (Mike Mullins)
  sulfur: SO2/H2S/mercaptan ("Peter A. Ensminger")
  Poor man's stir plate? ("Pat Babcock")
  over attenuation ("steve")
  St Pats 3 level system ("Noah A. Bolmer")
  Possible lye sources (Francisco Jones)
  plate heat exchangers ("I ≠ coldheart")

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---------------------------------------------------------------------- Date: Tue, 11 Jan 2005 22:26:32 +1100 From: <relliott at senet.com.au> Subject: Stainless steel scouring pads in boil - safe? Hi everyone, I tried by first all-grain batch a few months ago, and the product of that, an Irish Dry stout was the best I have ever brewed, despite the fact that there was disaster after disaster during the actual brewing process. About 1/3rd of the total batch went west after the action of attaching the counter-flow chiller to the tap on the boiler loosened the supposably "heat proof" washers on either side of tap, and beer began to leak out. This happened outside in the dark (note to self, *NEVER* again try to brew under the light of an outside lamp!!), so it took a while before the escaping beer was discovered. Anyway, I am keen to try again, this time with my equpiment and technique all up to scratch! I have a couple of queries for you guys. 1. What type of washer do you need to use to prevent the above discussed issue every happening again; and 2. Would it be safe to use a stainless steel scouring pad pushed on the outlet pipe, inside the boiler for the duration of the entire boil? This would be to prevent any hops, trub etc getting into the coolingsystem. Would it contribute to any off-tastes in the finished beer? Thanks, -Russell. This message was sent through MyMail http://www.mymail.com.au Return to table of contents
Date: Tue, 11 Jan 2005 06:55:30 -0600 From: Mike Mullins <Brewmiker at charter.net> Subject: Sulfur in Czech Pils I tried the beer again last night and I believe the sulfur taste is subsiding. I want to free up the fermenter space and didn't want to bottle 10 gallons of bad beer (OK, I was panicking...). I am confident that this will become a drinkable pils. I agree that a hint of this smell/flavor is common in these lagers (and possibly in lager yeast in general) but have never experienced this level before. Just for the heck of it, I am going to bottle five gallons with corn sugar and keep the other in the keg on low pressure. I'll report the difference between the two beers in, say March. Thanks for the responses, they gave my confidence a boost! Mike In Michigan's Thumb Return to table of contents
Date: Tue, 11 Jan 2005 09:21:47 -0500 From: "Peter A. Ensminger" <ensmingr at twcny.rr.com> Subject: sulfur: SO2/H2S/mercaptan AJ will surely answer provide a more complete answer, but ... Light-struck beers have prenyl mercaptan, an SH compound (see link below). This aroma is very distinctive and very different from the aroma of H2S (sometimes produced early in fermentation) and from the aroma of SO2 (of a mature continental pilsner). Yes, sometimes beers imported to the US are light-struck, but this is very different from the sulfur aroma of a fresh continental pilsner. One of the finest American continental pilsners (to my palate) with the SO2 aroma is Victory Prima Pils. Cheerio! Peter A. Ensminger Syracuse, NY Sun-struck reaction: <http://home.twcny.rr.com/geomanagement/ensmingr/menagerie.html#a07> Return to table of contents
Date: Tue, 11 Jan 2005 12:10:53 -0500 From: "Pat Babcock" <pbabcock at hbd.org> Subject: Poor man's stir plate? Greetings, Beerlings! Take me to your Gevalia catalog... Thumbing through the catalog that came with my last order, I come across this: Gevalia Stir Mug Insulated stainless steel causes a stir as its gentle swirling motion stirs your beverage at the push of a button. Keeps coffee hot for hours. With snap-on, see-through sipper lid. 12-oz. capacity. Includes 2 AAA batteries. Hand wash. Imported E. #90013 $14.95 #90053 Set of 2 $24.95 C'mon! Someone out needs to try this out on their starter! :o) - -- See ya! Pat Babcock in SE Michigan Chief of HBD Janitorial Services http://hbd.org pbabcock at hbd.org Return to table of contents
Date: Tue, 11 Jan 2005 17:33:00 -0600 From: "steve" <vmi92 at cox-internet.com> Subject: over attenuation Lately I have had a couple of batches that have overattennuated. Most recently a Kolsch dropped down to 1.005. It tastes a little drier than I would like. I wonder if it would be a good idea to make up a small amount of a high gravity solution to add to the beer to add a little sweetness. Perhaps DME or candi sugar. Has anyone tried anything like this to fix this problem? Thanks, Steve in Arkansas Return to table of contents
Date: Tue, 11 Jan 2005 15:45:52 -0800 From: "Noah A. Bolmer" <noah at ocztechnology.com> Subject: St Pats 3 level system Greetings! I purchased one of the last 3 St. Pats 3-level homebrew systems. The closeout price was just too good considering the quality of their pots. I've scoured the HBD looking for someone else with the system, but I haven't seen any references to it. After a few years of extract brewing, I've decided to jump full force into all-grain. I'm not sure when the system will arrive, as it has to be carried by truck, but I'll let everyone on HBD know how it turns out. Anyone with exper. using a st pats system? Thanks! Noah A. Bolmer Return to table of contents
Date: Tue, 11 Jan 2005 18:47:58 -0600 From: Francisco Jones <frandog at earthlink.net> Subject: Possible lye sources Speaking of soapmakers as sources of lye, here are two. I have ordered from both, but never bought lye from them. Not affiliated, yadda... Majestic Mountain Sage Emporium Naturals Both have websites, but I can't confirm the addresses at the moment (maybe mms.com and emporiumnaturals.com). I do not know if the lye they sell is food grade or not. Check to be sure. Francisco Jones Kankakee, IL Return to table of contents
Date: Tue, 11 Jan 2005 17:23:56 -0800 (PST) From: "I &#8800; coldheart" <rebelcat1 at yahoo.com> Subject: plate heat exchangers Hi everyone, I've been lurking for a while, taking in all the good information you are putting out. Now I have a question. I was reading through the brewery's library section and came across an article: "Thermodynamics of Wort Chilling" by Charlie Scandrett. In the article Charlie talks about plans for building a plate wort chiller, but I can't find them anywhere. His email seems to be dead, and the old digests that the orignal thread took place on (1778 - 1794)don't seem to say anymore than the article. I was wondering if any of you happen to know anything about this or, if I'm really lucky, happen to have recived the origional plans. I've been following the reviews of the thermonator, and I think I would rather have something that I can take apart. Having to build it myself is just another bonus. Anyway, my time is up on this computer, but any thoughts or advice would be wonderful. Thanks everyone. -Will, Portland Oregon Return to table of contents
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