HOMEBREW Digest #4700 Mon 17 January 2005

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  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. Return to table of contents
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 Return to table of contents
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 Return to table of contents
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 Return to table of contents
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 Return to table of contents
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 Return to table of contents
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 Return to table of contents
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 Return to table of contents
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 Return to table of contents
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 Return to table of contents
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/ . Return to table of contents
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. Return to table of contents
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.) *********************************************************** Return to table of contents
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? Return to table of contents
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