HOMEBREW Digest #4733 Tue 08 March 2005

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  Re: Sulfurous yeasts (Jeff Renner)
  Re: Chinook Substitute ("Grant")
  Bottle Cleaning ("Ed Measom")
  Shamrock Open - Call for Judges ("Mike Dixon")
  AFC results ("Chad Stevens")
  Fermentation under preasure ("Andrej Capka")

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---------------------------------------------------------------------- Date: Fri, 4 Mar 2005 22:52:16 -0500 From: Jeff Renner <jeffrenner at comcast.net> Subject: Re: Sulfurous yeasts David Edge of Signalbox Brewery <signalbox.brewery at ntlworld.com> of Derby UK, stops in from the UK Brewers list to write >White Labs have discontinued Southwold yeast because of low sales: If you can get an order together for 40 vials, WhiteLabs will produce them. That is a tall order, of course, but maybe you can get your UK mates to go in with you. >1) Is a sulfur nose unpopular in the US? In the UK some of the most prized >bitters exhibit it in good form (Marstons Pedigree, Adnams) Probably unappreciated. Sulfur "snatch," I think it's called, right? >2) What would brewers recommend as an alternative? I'd go up to Southwold and cadge some yeast from the brewery. It's a lovely seaside town still stuck in the 50's, or at least it was in 1999 when we visited. The whole town still shuts down on Wednesday afternoon. Lacking that, find a tame landlord who stocks Adnams and tip the dregs from a cask into a clean jar and culture it up. I've had luck doing this with other yeasts. Then harvest if from the fermenter and store it under sterile distilled water between brews. 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
Date: Sun, 6 Mar 2005 07:41:22 +1100 From: "Grant" <gstott at primus.com.au> Subject: Re: Chinook Substitute G'day fellow brewers, Just to clarify as I seem to have confused Dave Burley who wrote:- >BTW I believe Crystal is a spicey American grown version of Hallertauer >Mittelfruh. If you can source Crystal from the US why not Chinook? I cannot get Crystal either I was trying to ask about both varieties. I will substitute Hallertau Mittlefruh for the Crystal as I have some Hal. Thanks Dave for going to the trouble of looking up & & posting the info. on Chinook. Looks like I will need to forego the pineyness of the Chinook. >Based on AlK's analysis I'd get some Southern Cross and Sticklebract from the >Kiwis and start there with some Pride of Ringwood thrown in, but Bullion is >closer IMHO. I think I will use a combination of Horizon (11% AA & pretty clean smooth bitterness) & Cascade for bittering. This will keep the quantity of bittering hops down to a reasonable level. I will not be using any Pride of Ringwood as I have a strong dislike to this hop, but as I type this I have to admit that it does have a certain woodiness that coupled with Cascade in the right proportions may give a similar result. Obviously without the correct hops I won't be brewing an exact clone of BridgePort IPA but I will get it as close as I can & hopefully my friend will be happy & bring me back a selection of craft brews next time he is in the USA. Thanks to those who offered suggestions offline too. Grant Stott [9906, 260] AR (statute miles) or [15942.2, 260] AR [Km] - -- No virus found in this outgoing message. Checked by AVG Anti-Virus. Version: 7.0.308 / Virus Database: 266.6.0 - Release Date: 2/03/05 Return to table of contents
Date: Sat, 5 Mar 2005 11:56:03 -0500 From: "Ed Measom" <ed_measom at earthlink.net> Subject: Bottle Cleaning A few days ago there was some discussion of getting labels off beer bottles to use for homebrew. I've got a good suggestion: Volunteer at a homebrew competitions and ask for empties. My club hosts Sunshine Challenge and we routinely have over 500 entries every year. That translates into over 1,500 brown bottles that have the labels already removed from them. We are more than happy to give stewards, judges or any other volunteer as many bottles as they can carry home. We however need to keep the waxed case boxes for future competitions. The trick with these used homebrew bottles is to rinse them as soon as the judging is complete. If this is done, the cleaning is a snap and they are ready for the sanitation and re-filling operation. By the way, Sunshine Challenge is being held May 20, 21 & 22 at the Orlando Hotel North, (800) 628-6660. More info will be posted soon on our web-site: www.cfhb.org . Ed Measom Central Florida Homebrewers. Return to table of contents
Date: Sat, 5 Mar 2005 14:15:41 -0500 From: "Mike Dixon" <mpdixon at ipass.net> Subject: Shamrock Open - Call for Judges The CARBOY Shamrock Open will be next weekend, March 12 at the BB&Y in Raleigh. Information about the event can be found on the website http://www.hbd.org/carboy/shamrock.htm Judges and Stewards should sign up online http://www.hbd.org/carboy/shamrock_register.htm Cheers, Mike Dixon Wake Forest, NC Return to table of contents
Date: Mon, 7 Mar 2005 20:31:18 -0800 From: "Chad Stevens" <zuvaruvi at cox.net> Subject: AFC results Results are in for America's Finest City Homebrew Competition: http://www.quaff.org/AFC2005/results.html A number of HBD'ers can be found among the winners. Thanks to all of you who entered; we wouldn't have a comp without you. We had 326 entries from 9 states. A bit down from last year but a respectable showing nonetheless (and some darn good brews...). A special thank you to the 50 judges and 15 stewards who helped out this year. Many of the judges came down from Los Angeles and, as a result of rain, had to drive in excess of seven hours to get to the competition. We had guys drive in from Tucson as well. One judge, Jamil Zainasheff, who also was in charge of our online data entry system via a Beer, Beer, & More Beer server, said the drive down from the Bay area in the rain was so bad, he had to give up and sleep in a hotel somewhere on I-5 and finish the drive Saturday morning just in time to make it for the second day of judging. I'm always in awe of the dedication of our judges. Without their support, and the support of good folks like Chris White, John Palmer, and Peter Zien of AleSmith, AFC would not enjoy the reputation it has developed over the last twelve years. Thanks again to all of you! Chad Stevens QUAFF San Diego Return to table of contents
Date: Tue, 8 Mar 2005 09:22:51 +0100 From: "Andrej Capka" <andrej.capka at zg.htnet.hr> Subject: Fermentation under preasure Good day group! I have been following this list for some time and decided to make my first post. First let me introduce my self, I'm Andrej and I'm from Zagreb, Croatia.. Till now I brewed few whole grain batches and few trials with extract I got from health supply store which I hopped myself.. Few successful brews few bad ones :) Now, well, I have few questions. When primary fermentation finishes, why is it necessary to move beer from yeast sediment? I used to move it, mix in priming sugar and bottle, beer would have secondary fermentation in bottle and is naturally carbonated... As I jet do not have equipment for forced carbonation and is a bit to big investment for me at a moment, I wondered if it is possible to have primary fermentation in beer keg with safety valve set to for instance 2bar so that I end up with probably right carbonated beer which after fermentation can be bottled??? Also is there any source for counter pressure bottle filling equipment, and is it possible to setup such system at home and that it is made by hand or I have to buy it?? Oh, and one more :) why is it necessary to cool down worth quickly, I see many discussion is made on worth chillers so I wondered?? Ah, and worth aeration, can pump for fish tanks be used to pump air in worth? And how necessary it really is?? Till now I used naturally chilled worth without aeration and results were quite ok... I used live yeast I got from local brewery.. not sure what kind of yeast it is but they told me it is technological secret.. yeast is used to ferment their worth and is capable to ferment up to 18% alcohol.. Many many thanks for all answers Andrej Return to table of contents
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