HOMEBREW Digest #4708 Wed 26 January 2005

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  Beer in Los Angeles? ("Neil Kushnir")
  Cleaning Counter Flow Chillers (FLJohnson)
  Cleaning CFCs (Steven Parfitt)
  Re: Electric Plastic HLT ("HomeBrewUSA")
  Re: Metabisulfite in beer (Robert Sandefer)
  RE: Need Help from anyone experienced with Plastic HLTs ("Ronald La Borde")
  Clinitest tests ("Dave Burley")
  CFC cleaning summary (pacman)
  BJCP report and election notice (Ed Westemeier)
  Best of Brooklyn Homebrew Contest ("B.R. Rolya")
  Re: Groggy bottle bombs ("dbe")
  How alcohol toasts the body (Jeff Renner)

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---------------------------------------------------------------------- Date: Tue, 25 Jan 2005 23:06:06 -0500 From: "Neil Kushnir" <neilk27 at hotmail.com> Subject: Beer in Los Angeles? It turns out I have to be in L.A. for a few days in early February for work and was wondering about the brew pub/micro beer situation there. I've been warned that southern California is a beer wasteland, but can anyone recommend a good brewpub or good beer bar? I'll be staying in Sherman Oaks but will be mobile and will probably be in West Hollywood at night. Is there a good selection of interesting bottled micros available in liquor stores/grocery stores (my hotel room has a fridge)? I imagine all the northern California standards like Sierra Nevada and Anchor will be easy to find. Thanks one and all! Neil Kushnir Ottawa, Canada Return to table of contents
Date: Wed, 26 Jan 2005 08:22:11 -0500 From: FLJohnson at portbridge.com Subject: Cleaning Counter Flow Chillers All the discussion on cleaning counter flow chillers begs the question, "How do the professionals do it?" Isn't it similar to their cleaning program for fermentors, i.e., a sequence of water rinse, caustic (NaOH), acid (HCl), and water rinse? That's what I do. Fred L Johnson Apex, North Carolina USA Return to table of contents
Date: Wed, 26 Jan 2005 05:57:20 -0800 (PST) From: Steven Parfitt <thegimp98 at yahoo.com> Subject: Cleaning CFCs My CFC is home made with 7/8" outer copper and 3/8" inner copper tubing. I have a two tier brewery: www.thegimp.8k.com Prior to brewing I re-assemble my brewery and dump 5 gallons of hot tap water in the HLT along with a couple TBSP of generic Oxycleaner. I feed this to the mash tun, and then pump it to the boiler. I then recirculate to the boiler, and through the CFC. After a half hour I drain the boiler, and repeat this process with 5 gallons of hot water, then 5 gallons of hot water with 7/8oz StarSan, and finally with hot water again as a final rinse before brewing. After brewing, I flush the entire system with hot water, then hot water with a couple TBSP of Oxycleaner and then flush with cold water and disassemble the plumbing so it can drain well. Every couple of sessions I use PBW to clean the system. ===== 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
Date: Wed, 26 Jan 2005 11:01:09 -0500 From: "HomeBrewUSA" <brewshop at homebrewusa.com> Subject: Re: Electric Plastic HLT Funny that Scott should ask this question and Ron LaBorde's post is directly below it. Check his web page. Lots of great info AND plastic brewing vessels.... Mike Mike and Mellissa Pensinger Owners, HomeBrewUSA Norfolk, Virginia http://www.homebrewusa.com 757-459-2739 Return to table of contents
Date: Wed, 26 Jan 2005 09:57:02 -0800 (PST) From: Robert Sandefer <robertsandefer at yahoo.com> Subject: Re: Metabisulfite in beer - --- Greg 'groggy' Lehey <grog at lemis.com> wrote: > I haven't done rigorous testing, but I've been using > potassium > metabisulphite in my beers recently, to the level of > 0.5 g in a 25 > litre batch (20 ppm by weight). I don't know how > this corresponds to > the quantities that you mention. In my experiment, for a 2.5 gal batch, I added ~50 mg potassium metabisulfite to 5.67 liters mash water and ~100 mg to 11.34 liters sparge water. I then let the water sit for a few minutes before heating. According to the byo wizard article the metabisulfite and clorine compounds react to form sulfate and chloride ions (and ammonium if chloramine was the chlorine source). Greg's usage does seem to be a little higher than mine. For example, if the 25-liter batch uses 44.2 liters of water (e.g., 14.75 l mash water and 29.5 l sparge water), then for chlorine removal 260-390 mg would be required (according to my source). > I've not noticed much difference in flavour, except > for an unpleasant > sulphite taste from time to time. Could it be I'm > using too much? This is a beer/technique in which side-by-side tasting is extremely helpful (and possibly necessary) to determine the effect of the sulfite. Hope this all helps. Robert Sandefer Novato, CA Return to table of contents
Date: Wed, 26 Jan 2005 12:10:43 -0600 From: "Ronald La Borde" <pivoron at cox.net> Subject: RE: Need Help from anyone experienced with Plastic HLTs From: Scott McAfee <scmcafee at cox.net> ...A hot water heater element would go into a polypropylene fitting..... It could, but you really do not need a bulkhead fitting. Just drill the hole into the tank side, and screw the element on with a one inch nut (preferably stainless steel straight thread). You buy the element with threads, which comes with a rubber washer. The washer goes on the outside of the tank. ...Advantages are: Relatively cheap ($160/30g tank).... Cheap? Sounds expensive. You can get the blue HDPE tanks probably for free, or much cheaper, liquid malt extract comes in a 15 gallon tank, check with your homebrew shop and ask for one. ....Does anyone have any experience with plastic HLTs?..... Yep, check my web page listed below. Ron ===== Ronald J. La Borde -- Metairie, LA New Orleans is the suburb of Metairie, LA www.hbd.org/rlaborde Return to table of contents
Date: Wed, 26 Jan 2005 13:21:51 -0500 From: "Dave Burley" <Dave_Burley at charter.net> Subject: Clinitest tests Brewsters: Bill Frazier questions if anyone has ever tried to evaluate the usefulness of Clinitest in beer. Well, the answer as of a few decades ago is "yes". Perhaps the most confusing aspect is the fact that Clinitest responds to trisaccharides which have a reducing portion. These trisaccharides are fermentable by true lager ( don't always believe the package) but not ale yeasts. The percentage in most homemade beers is about 1/4% or less. High gravity beers it may be higher up to about 1/2%. If you have a true lager yeast, this percentage expressed by the test will eventually go to zero over a few weeks indicating there is nothing else besides potentially fermentable saccharides in the beer to which Clinitest is responding. With true ale yeast, the Clinitest will remain at about 1/8 to 1/4% or so. I have often thought this would be a good test for a true lager yeast, since the ability of the lager yeast to ferment tri-saccharides is a distinguishing feature, among others. Now if you go about testing commercial beers you will find a higher number than this in some cases. I interpret this as sterile filtration of beer which was not quite finished fermenting. This may be one of the, comme' se va, "qualities" of US commercial beer. If you can't find an answer in the HBD archives I'll be glad to answer any questions I can. BTW glucometers will always be in error as will Clinistix and other test methods which have as their basis a test only for glucose determination. Often these are enzyme based tests which respond to glucose only. Clinitest gives a positive result for reducing sugars, which includes all common sugars ( maltose included) except sucrose and tests positive for lactose which is not fermentable. So you will have to keep that in mind if you are adding sucrose or lactose to your beers and then testing with Clinitest. After fermentation all the sucrose added before fermentation is inverted by the yeast invertase and therefore responds to Clinitest. Keep on Brewin' Dave Burley Return to table of contents
Date: Wed, 26 Jan 2005 11:55:51 -0700 From: pacman at edwardwadsworth.com Subject: CFC cleaning summary It was good to hear from all the folks who have had no problems with their CFC's and spoilage. I have yet to have a bad batch, and I am comfortable with my cleaning and sanitizing routine, so I feel equipped to establish a good routine for the counterflow chiller. Between the three cleaners/sanitizers I like using, (Straight-A, Iodophor, Star-San) the chances are good I will keep that bad-boy virtually pristine. I visualize something like backflush with Straigh-A followed by a Straight-A soak, then hot rinse. Fill with a Star-San mix and let sit until ready to use next brew session. When brew time comes, drain and rinse the Star-San well with hot water, fill with Iodophor, let sit until ready to use. Man, I can't wait to brew! - ---------------------------------------------------------------- This message was sent using IMP, the Internet Messaging Program. Return to table of contents
Date: Wed, 26 Jan 2005 14:37:55 -0500 From: Ed Westemeier <hopfen at malz.com> Subject: BJCP report and election notice Two BJCP announcements of interest to all current judges: 1. ANNUAL REPORT TO MEMBERS The annual BJCP report to members is available on our website (www.bjcp.org) and includes the President's letter to members and a current financial statement. 2. BOARD OF DIRECTORS ELECTIONS (West, Midwest, South, Mid-Atlantic) Every year, we go through the exercise of updating our BJCP Board of Directors (also known as the Regional Representatives). These are the seven people who each represent a geographical region, and are (1) the only elected officials in the BJCP and (2) the ones who make all the big decisions. Normally, when elections are held in the Spring, two things happen: a. Representatives are reelected unopposed because nobody else bothered to become a candidate. b. There are howls of dismay, crying "Why didn't you remind me about this?" Please note that we reminded you (in this forum) back in November (remember?). We're looking for elections in these regions: Mid-Atlantic, Midwest, South, and West. If you're not sure which region you're in, please check our website. If you would like to become one of this exalted tribe, get your petition in by the end of January (that's this coming Monday) to BJCP, Attn: Program Administrator, PO Box 375, Hayward, CA 94543. You get 500 words (total) for your biography and position statement, and you need five regular BJCP members from your region to support your candidacy. You might get a couple of days grace if you let Russ know it's on its way (program_admin at bjcp.org), but I can't guarantee that. Thanks for your interest, Ed Westemeier BJCP Communication Director communication_director at bjcp.org Return to table of contents
Date: Wed, 26 Jan 2005 16:16:48 -0500 From: "B.R. Rolya" <br at triagemusic.com> Subject: Best of Brooklyn Homebrew Contest The Malted Barley Appreciation Society, a homebrewers' club based in New York City, has organized the seventh annual "Best of Brooklyn" homebrew competition, which will take place on Saturday, February 26, 2005 at The Brooklyn Brewery in Williamsburg. Further information about the contest, entries, drop-off points, and judging can be found at http://hbd.org/mbas/bob.html As in past years, prizes will be awarded for 1st, 2nd, and 3rd place in each BJCP category (including ciders and meads) and there will be a separate Best of Show round for first-time contestants. If you have any questions or need more information please contact BestofBrooklynVII at yahoo.com - BR Rolya Malted Barley Appreciation Society NYC http://hbd.org/mbas/ Return to table of contents
Date: Wed, 26 Jan 2005 18:47:05 -0500 From: "dbe" <ulfin at tm.net> Subject: Re: Groggy bottle bombs Dave Burley writes: > > I can make another suggestion and that is to not use the dreaded bottling > bucket with its imperfect mixing, but to add a measured amount of sugar to > each bottle in the form of a boiled dilute syrup onto which you add your beer. How odd that you should recommend that. The main reason *for* batch priming, rather than bottle priming, is to insure that each bottle gets the same amount. Measuring out the priming substance on a per-bottle basis leads to inconsistency due to the difficulty in achieving precision where such small quantities are concerned. (And, yes, I think using a pipette to measure the charge for every single bottle counts as "difficulty", or at least inconvenience.) > You also avoid excessive oxidation of your beer by only > transferring it once True, but one also generally runs a greater risk of stirring up the sediment when bottling straight from the fermenter. Chillin' in da U.P., Dan Butler-Ehle [411.4, 327.6] Apparent Rennerian KRAEUSENERS Return to table of contents
Date: Wed, 26 Jan 2005 22:01:07 -0500 From: Jeff Renner <jeffrenner at comcast.net> Subject: How alcohol toasts the body Brewers There is a good article, "How alcohol toasts the body," at http://tinyurl.com/5yr7t It appears to be sound physiology. In particular, I liked the explanation of why, after an evening of overindulgence, I awaken at 3:00 or 4:00 AM, wide awake, warm and with my heart beating fast. It puts me in mind of that great quote by Henny Youngman: "When I read about the dangers of alcohol, I gave up reading." Jeff - -- Jeff Renner in Ann Arbor, Michigan USA, JeffRenner at comcast.net "One never knows, do one?" Fats Waller, American Musician, 1904-1943 Return to table of contents
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