HOMEBREW Digest #4706 Mon 24 January 2005

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  Clinitest ("William Frazier")
  B3 Foam Control (George Blass)
  Blow off blowoff,counterflow chiller sanitation ("Dave Burley")
  Spirit of Belgium Homebrew Competition results (Andy) NSSC" <AndersonRW@NAVSEA.NAVY.MIL>
  Cleaning CF Chillers ("Harlan Nilsen")
  Re: making KIRIN ICHIBAN (David Radwin)
  Ok to lager without airlock? ("Pat and Debbie Reddy")
  Yeast ranching (mark kellums)

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---------------------------------------------------------------------- Date: Mon, 24 Jan 2005 00:36:31 -0600 From: "William Frazier" <billfrazier at worldnet.att.net> Subject: Clinitest Dave Burley wrote "I suggest you try Clinitest kit to see if you really have sugar in excess. You can also use Clinitest to determine how much sugar you have to add to get the desired carbonation." Dave and others that have used Clinitest. Do you know how accurate Clinitest tablets are measuring sugar in beer? Has anyone spiked beer with known amounts of sugar and tested to see how close actual results are to theoretical? Has anyone used one of the Glucometers to test for sugar in beer? Bill Frazier Olathe, Kansas USA Return to table of contents
Date: Mon, 24 Jan 2005 05:01:54 -0800 (PST) From: George Blass <gblass1 at yahoo.com> Subject: B3 Foam Control Hi All, With the talk about blow off I thought I would put this out. I just tried the "Foam Control" from B3 in a batch I brewed last night. I put it in when there was still a big head of foam from aeration and it instantly knocked the foam down. It was starting to ferment this morning when I left for work so I will see tonight how it works. BTW the beer that I am using it in has 4 lbs wheat and 6 lbs 2 row and it using Wyeast 1056 900ml starter. This combo should make a big head and I would normally be using a blowoff hose. I let you all know how it works. George Return to table of contents
Date: Mon, 24 Jan 2005 08:45:19 -0500 From: "Dave Burley" <Dave_Burley at charter.net> Subject: Blow off blowoff,counterflow chiller sanitation Brewsters, A long standing technique argument is "why try to ferment in a carboy and have to have a blowoff tube?" I have tried it and hate the idea of generating a tube full of nasties for the next brew and losing beer. And the brown greasy unreachable ring inside the carboy.. well! I do ( and have done for decades) my primary fermentation in an open top plastic vessel ( aka trashcan or similar) covered with a plastic sheet held down by a daisy chain of rubber bands and transfer to the carboy for the secondary fermentation. I cover my open top fermenter to keep out light and cats. This way, I have no overflow and can get inside the fermenter to really clean it. And, no, I have never had an infected batch nor oxidized beer as a result. - ------------------- Parker asks for some guidelines from those of us who have never had an infection from using a counterflow chiller. I made my CFC from a garden hose and some 3/8 copper tubing probably 15-20 years ago and have never had a problem nor a lot of bother keeping it sanitary. First, I don't turn on the chilling water but let the hot wort pass through the chiller until it is hot coming out. This first run wort ( possibly 200 mls) is recycled to the near boiling wort for re-sanitation. Turn on the chilling water and cool all your wort. Then run boiling water ( typically I have a gallon or more boiling) though the chiller making cold water and rinsing the chiller at the same time until the wort is up to your required volume. Turn off the chilling water and run the remainder of the boiling water through the chiller to waste. Works great! and it is easy. Keep on Brewin', Dave Burley Return to table of contents
Date: Mon, 24 Jan 2005 08:47:16 -0500 From: "Anderson Robert W (Andy) NSSC" <AndersonRW at NAVSEA.NAVY.MIL> Subject: Spirit of Belgium Homebrew Competition results Greetings, On 15 January, the Brewers United for Real Potables (BURP) held the homebrew competition for Spirit of Belgium 2005 (SOB). While the homebrew competition was just that Saturday morning, the entire SOB lasted for 3 days. We had a total of 150 homebrew entries, which makes this our largest SOB Belgian Beer Homebrew contest yet. Congratulations to Jay Adams of Mill Spring, NC who won Best of Show AND 2nd place BOS. His Straight Lambic won BOS, while his Flemish Red Ale garnered 2nd place BOS. Steve Piatz of the Minnesota Home Brewers Association prevented Jay from sweeping all the prizes by winning 3rd place BOS with his tripel. Anyway, all the results can be found at: http://www.burp.org/events/sob/2005/competitionwinners.htm Cheers, Andy Anderson SOB 2005 Homebrew Contest Organizer Return to table of contents
Date: Mon, 24 Jan 2005 11:32:14 -0600 From: "Harlan Nilsen" <hramnrah at frontiernet.net> Subject: Cleaning CF Chillers Pacman wondered about cleaning his CF chiller and not having any nasties left inside. My procedure has been to get a hose that fits the ends of the tubing and flushing it with very hot water. This seems to get out all the "stuff" that would cause problems. Of course I do it almost immediately after using the chiller. Then I hook up a funnel with a short piece of tubing and pour Star San through to flush it with sanitizer. Then I cap the ends of the tube and leave Star San in it until the next brew session. This has worked well for me and I have not had any funky beers after using it for many many batches. When I rinse it, I connect the hose to a faucet and flush it using a fair amount of pressure. Hope this helps. Harlan Nilsen 32nd Street Brewery Kearney, NE Return to table of contents
Date: Mon, 24 Jan 2005 09:59:09 -0800 From: David Radwin <dradwin at sbcglobal.net> Subject: Re: making KIRIN ICHIBAN At 07:18 PM 1/18/2005, Darrell wrote: > I have been challenged by a friend to attempt to make KIRIN ICHIBAN. > Does > anyone have a clue ? I read once that it uses first runnings only (that is, no sparging). But that seems implausible to me due to the higher cost of brewing that way. Maybe the second runnings (turned into small beer) are what they feed to those Kobe cattle! David replies to news attt davidradwin.com Return to table of contents
Date: Mon, 24 Jan 2005 12:31:10 -0600 From: "Pat and Debbie Reddy" <reddydp at Charter.net> Subject: Ok to lager without airlock? Hello all. I need some speedy advice here. I am fermenting my first lager in a new conical fermenter and realized after pitching a huge yeast slurry and capping the thing that the airlock won't fit on top - that is, the set up fits so snug in my chest freezer vertically that there just isn't room for the airlock on top. As you can see in the pictures (links below), the vessel did come with a covered port on top. Typically I pop off the little round cap on top and plug the hole with a rubber stopper and airlock. My question is two fold. 1) Can I leave the beer in the fermenter for both primary and secondary/lagering even without an airlock or should I rack to something else for the second stage. 2)How often should I drain the yeast, trub, etc out of the bottom of the thing? I was intending to drain once after primary ferm and perhaps one more time after the diacetyl rest. Thanks a lot! Pics: http://webpages.charter.net/riverbound/Ferm1.jpg http://webpages.charter.net/riverbound/ferm2.jpg Pat Reddy River Bound Brewing Bridgeton, MO Return to table of contents
Date: Mon, 24 Jan 2005 12:46:32 -0800 (PST) From: mark kellums <infidel1 at sbcglobal.net> Subject: Yeast ranching Todd in Fort Collins asks about yeast ranching supplies. I've had very good results with the prepared potato dextrose media plates. They're only about a buck apiece from Cynmar Corp. I tried, for several years, pouring my own plates with the reusable glass plates and the pre-sterilized plastic plates but I found it almost impossible to avoid large amounts of condensation inside the plates after pouring. The prepared media plates are working very well with no condensation even after a year in the fridge. The yeast still appears to be in good shape. Since it has been a year I just ordered some more prepared plates and some prepared tubes, as someone else mentioned, to transfer the yeast to. I find my screw top, and plain Erlenmeyer flasks collecting dust as I now use half gallon mason jars for stepping up. I can pressure cook the mason jars filled with wort and a stir bar and they work just fine on my stir plate Mark Kellums Decatur IL Return to table of contents
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