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


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Contents:
  Re: Brewing with BSD ("Greg 'groggy' Lehey")
  sulfitic: Meilgaard spelling ("Peter A. Ensminger")
  Lawnmower beer (harriswest)
  Fred Caught Napping Again?!! ("Phil Yates")
  Bug Control ("Dan Listermann")
  Pickling Brass ("hramnrah@frontiernet.net")
  Capping Champagne splits ("SHawn WIchman")
  Chemicals (Vitamin C, Sulfites) (Alexandre Enkerli)
  link of the week - 4000 year old beer recipe (Bob Devine)
  Re: Brewing with BSD (Kent Fletcher)
  MASH-OUT - LAST FOUR DAYS TO ENTER! ("aboyce@mn.rr.com")
  What can I use 6 gallon carboys for? (CRESENZI)
  Re: Freezing malt to kill potential bugs ("Pete Calinski")
  Meilgaard ("A.J deLange")


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Date: Mon, 17 Jan 2005 14:31:58 +1030
From: "Greg 'groggy' Lehey" <grog at lemis.com>
Subject: Re: Brewing with BSD

On Friday, 14 January 2005 at 22:42:44 -0500, Alexandre Enkerli wrote:
> Isn't it fun when beer geekness connects with computer geekness?
> http://www.lemis.com/grog/brewing/temperature-control.html
> http://slashdot.org/article.pl?sid=05/01/13/1642234&tid=222

Tell me about it!

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


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Date: Mon, 17 Jan 2005 00:52:39 -0500
From: "Peter A. Ensminger" <ensmingr at twcny.rr.com>
Subject: sulfitic: Meilgaard spelling

In discussing sulfitic aroma, AJ made a spelling error. The correct 
spelling is "Morton Meilgaard". A figure of Meilgaard's "beer flavor 
wheel" is here:
<http://www.brew-monkey.com/brewschool/beerwheel.php>.

There were a series of articles on Meilgaard's flavor wheel that were 
published in Brewing Techniques, now available at: 
<http://www.brewingtechniques.com/>. Meilgaard also wrote a very 
technical reference book: Sensory Evaluation Techniques (Meilgaard et 
al, 1999).

Cheerio!
Peter A. Ensminger
Syracuse, NY






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Date: Sun, 16 Jan 2005 23:56:23 -0600
From: harriswest <harriswest at sbcglobal.net>
Subject: Lawnmower beer

lurk mode off

I like this recipe:

Ingredients:

8 1/2 lbs 2-row domestic barley (eg Briess)
1 oz Mt Hood hops ~5.5% AA
1 oz Chinook hops ~12% AA
White labs WLP051 California ale yeast

Method:

Mash in with 3 gals water to 132F, 15 min protein rest.  Boost to
conversion 152F for one hour.  Sparge to yield 5-1/2 gals.  Boil 15 mins
after hot break then add Mt Hood.  Boil 45 min, add Chinook at end of
boil and chill.  Pitch at 75F and ferment at ~65F.  Rack into secondary
when head crashes but still turbid, about four days.

Yeah, the hops seem backward but I really enjoy the Chinook nose.

This yields an inexpensive, non fussy, relatively low alcohol, light
colored and damned tasty brew - perfect for quaffing on a hot day.

Mike Harris
Austin, Texas




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Date: Mon, 17 Jan 2005 21:03:45 +1100
From: "Phil Yates" <phil.yates at bigpond.com>
Subject: Fred Caught Napping Again?!!

Fred Kingston comments:
>Phil laments about weak beer and mowin' his pastures. He tends to make
>mountains out of mole hills... or maybe that's wombat holes...

Firstly Fred, let's get it right. I make mole hills out of wombat holes. And
being ever thoughtful, I always leave a beer bottle (yes, I've switched from
using coke bottles) positioned on the hill just so the wombats know I've
been there. Please don't ask me to explain to the good folk on HBD what's in
the beer bottles. No Fred, please don't!

>A good lawn mower beer should be very high in alcohol... when >combined
with the glaring rays of the sun... it helps one forget the dreary >task of
mowin' the lawn.

Fred, you've never said ANY beer was any good unless it was very high in
alcohol. So I guess I'm not surprised to hear you suggest same for a lawn
mower beer.

But what would you know about mowing lawns?
Far as I can tell, you're far more interested in napping and forgot the
dreary task of mowing lawns many moons ago.

Phil









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Date: Mon, 17 Jan 2005 08:21:03 -0500
From: "Dan Listermann" <dan at listermann.com>
Subject: Bug Control

 Derek Sheehan Asks about insect control in malt bags.  While freezing might 
kill the live bugs in a bag of malt, it probably won't effect the eggs from 
whence they sprang so freezing is probably only a temporary measure, 
actually preserving the eggs until the malt is unfrozen.  I have found that 
giving the malt a good CO2 bath will kill the live ones and also kill any 
that hatch later so long as the CO2 blanket is kept intact.

Dan Listermann 





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Date: Mon, 17 Jan 2005 14:43:51 +0000
From: "hramnrah at frontiernet.net" <hramnrah@frontiernet.net>
Subject: Pickling Brass

This is for Warren who has forgotten how to remove the surface lead from
brass.
Warren, if you look on page 127 of the book "BREW WARE" you will find
the recipe.  It is 2 parts white vinegar to 1 part hydrogen peroxide. 
I have used this many times and have been told to remove the brass
before the solution turns green.  Hope this helps.

Harlan
32nd Street Brewery
Kearney, NE



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Date: Mon, 17 Jan 2005 09:17:18 -0700
From: "SHawn WIchman" <Wichways at msn.com>
Subject: Capping Champagne splits

I have just bottled a batch of barley wine with
some Korbel Champagne 187ml bottles.  I have
noticed that if I twist hard enough on the caps they
begin to twist on the bottle.  I have never had this 
happen with other bottles.  I have compared them
with other bottles and they are the same opening size.
I used the self adjusting capper and a wing capper with 
the same results.  Is there a capper out there that will
seal these bottle tighter, or should I even worry. I am 
partial to aging my barley wine, so I want a good seal. 
Any suggestions?
 
Shawn Wichman


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Date: Mon, 17 Jan 2005 12:41:44 -0500
From: Alexandre Enkerli <aenkerli at indiana.edu>
Subject: Chemicals (Vitamin C, Sulfites)

Sorry to post so much. I can't brew where I live so I suffer from mash 
envy...
And thanks to those who've responded privately with references on 
Meilgaard and other dimensions of flavour/taste/aroma.

Been talking with a friend (and fellow HBDer) about chemicals to reduce 
oxydation and/or infections. Of course, these are well-known and come 
often in conversation among brewers, but it'd be nice to have some 
definite answers.
So... What are the effects of adding chemicals like vitamin C and/or 
sulfites in beer? Both expected effects and side-effects.
With side-effects, isn't it that sulfites are mostly a threshold thing 
and vitamin C is quite innocuous unless used in massive quantities?
Thing is, vitamin C is easy to find naturally, for instance in a fruit. 
So a lemon pLambic could benefit from some of these effects and develop 
an interesting flavor.
The discussion of sulfitic taste had something similar to say but, in 
this case, what's a straightforward way to encourage its production?

As always, thanks a lot for your help!

AleX in South Bend, IN
[129.7mi, 251.5] Apparent Rennerian



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Date: Mon, 17 Jan 2005 10:53:38 -0700
From: Bob Devine <bob.devine at worldnet.att.net>
Subject: link of the week - 4000 year old beer recipe

A quick message this week, Have you ever asked
yourself, "Self, how DID the Egyptians make beer".

Check out the recipe via the link near bottom of page.

http://www.kirin.co.jp/english/ir/news_release020802.html

Bob Devine
not anywhere near Egypt


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Date: Mon, 17 Jan 2005 11:17:22 -0800 (PST)
From: Kent Fletcher <fletcherhomebrew at yahoo.com>
Subject: Re: Brewing with BSD

>http://www.lemis.com/grog/brewing/temperature-control.html
>
http://slashdot.org/article.pl?sid=05/01/13/1642234&tid=222

>From Alex' site:
> A relay board also available from from Ozitronics
> kits. It connects to the parallel port and controls 
> up to 8 relays with up to 250 VAC and 10 A, though 
> they recommend additional wiring for currents of 
> over 5 A. A fridge typically uses a maximum of 3A,
> so this is of academic interest only. 

This is incorrect.  While the compressor may only draw
a few amps while running, it will draw several times
that for a second or so at startup.  If you look on
the data plate, you should see both FLA (Full Load
Amperes) and LRA (Locked Rotor Amperes) for the
compressor.  Relays that are suitable for inductive
loads will have a Locked Rotor ampacity rating.  If
the relay is not rated for this high starting load, it
will fail, and the likely mode of failure is welded
contacts, meaning the compressor will run
continuously, which you may not realize until you
can't pour from a tap because our kegs are frozen, or
your bottles break.

Kent Fletcher
Brewing in So Cal





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Date: Mon, 17 Jan 2005 14:19:41 -0500
From: "aboyce at mn.rr.com" <aboyce@mn.rr.com>
Subject: MASH-OUT - LAST FOUR DAYS TO ENTER!

Only FOUR DAYS REMAINING to enter your beers or to 
register to judge, steward or volunteer at the 
Upper Mississippi Mash-Out in Minneapolis, MN 
on Jan 27-29, 2005. Deadline is this Friday, Jan 21, 2005. 

http://www.mnbrewers.com/mashout 

FEATURING: 
* All 28 2004 BJCP Beer, Mead and Cider Categories 
* Expecting over 400 Entries from more than 18 states 
* Separate Best-of-Show for Beers, and Meads/Ciders 
* Special Category: EIS-ANYTHING! 
* Special Category: NEW ENTRANT! 
* Special Category: YELLOW SNOW! (Most Beers Entered) 
* Special Category: CLUB AWARD! (Club with the most entries) 
* 6-Course Beer Dinner on Saturday night 
* Awards Ceremony at SUMMIT BREWING in St. Paul 
* Door Prizes at the Awards Ceremony 

* Free Beds for Judges program 
* Free Friday night party exclusively for volunteers 
* Free Saturday Breakfast and Lunch for volunteers 
* Prize drawings throughout the contest for volunteers 

DON'T MISS OUT! ENTER NOW, OR REGISTER TO JUDGE 
OR STEWARD AT THE 2005 UPPER MISSISSIPPI MASH-OUT! 

http://www.mnbrewers.com/mashout 


- --------------------------------------------------------------------
mail2web - Check your email from the web at
http://mail2web.com/ .





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Date: Mon, 17 Jan 2005 14:04:01 -0800 (PST)
From: CRESENZI <cresenzi at sbcglobal.net>
Subject: What can I use 6 gallon carboys for?

I recently bought out an ex-home brewers equipment
from his ex-wife, so I was unable to ask him what the
6 gallon carboys were used for. I was thinking to big
for a secondary and to small for a primary. Or am I
just plain wrong.
Anthony Cresenzi Ellington CT.


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Date: Mon, 17 Jan 2005 17:31:44 -0500
From: "Pete Calinski" <pjcalinski at adelphia.net>
Subject: Re: Freezing malt to kill potential bugs

Is this the sucker?

http://www.ext.colostate.edu/pubs/insect/05598.html

The page describes how to address the problem also.



Pete Calinski
East Amherst NY
Near Buffalo NY

http://hbd.org/pcalinsk


***********************************************************
*My goal:
*      Go through life and never drink the same beer twice.
*     (As long as it doesn't mean I have to skip a beer.) 
***********************************************************


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Date: Tue, 18 Jan 2005 01:53:21 +0000
From: "A.J deLange" <ajdel at cox.net>
Subject: Meilgaard

Well, ya gotta spell it right which apparently I can't do. Morten 
Meilgaard, C. E. Dalgleish anbd J.F. Clapperton published a paper in  
JASBC 37:130 (1979) entitled "Beer Flavor Terminology" in which they 
proposed an orderly arrangement (14 classes grouping related flavors and 
aromas together) of beer flavors. The class in question in this thread 
is Class 7 (0700) - Sulfury. It is subdivided into 0710 - Sulfitic, 0720 
 - Sulfidic, 0730 - Cooked Vegetable, and 0740-yeasty. The paper presents 
the results of an ASBC technical committee working jointly with the EBC, 
the ASBC and the MBAA in an attempt to come up with a standard method 
for describing beer flavors. The recommendations were accepted and this 
system is found incorporated in the ASBC's Methods of Analysis and in 
EBC standards as well. It is also frequently referenced in textbooks 
such as Hough et al. You will often find a picture of the 'flavor wheel' 
around which the 14 classes and all their subclasses are diagrammed in 
the homebrewing literature, BJCP study materials etc.

Just remembered: HBD hasn't been accepting posts from me recently so if 
this doesn't appear tomorrow or the next day could you post it for me?


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