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


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Contents:
  Irish Moss ("Williams, Rowan")
  Brain Cells (Alexandre Enkerli)
  Dummy message ("Pat Babcock")
  HBD Subscription Probe Diatribe ("Pat Babcock")
  Re:Saison Yeast ("Richard S Sloan")
  thanks/saison (Matt)
  Saison ("Brian Schar")
  Last runnings for starter wort? (Brian Miller)
  HBD Virus? ("Pat Babcock")


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Date: Mon, 2 May 2005 14:13:04 +1000 
From: "Williams, Rowan" <Rowan.Williams at ag.gov.au>
Subject: Irish Moss

David wrote:
>>>
Besides affecting the resulting clarity of beer, this additional aid in
separating hot break material from the work will help in the stability of
the beer over time.  So even an opaque stout will benefit form the use of
IM, IMHO.
David Houseman
<<<

Would it therefore be fair to assume that IM also helps me out when I
whirlpool the hot wort prior to extracting the wort from the kettle via a
braided hose?

Cheers,
Rowan Williams 
Canberra Brewers Club 
[9588.6, 261.5] AR (statute miles)
 

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Date: Mon, 2 May 2005 00:10:34 -0500
From: Alexandre Enkerli <aenkerli at indiana.edu>
Subject: Brain Cells

Here's the DOI of the article:
DOI 10.1017/S1461145705005286
And a link to the abstract:
<http://tinyurl.com/bzyhy>
(It hasn't been published yet, apparently)
Unfortunately, my library doesn't subscribe to this journal.

Here's the site of the Swedish institute on the study:
<http://info.ki.se/article_en.html?ID=3516>

It's important to note that they don't associate new brain cells with 
increased intelligence. In fact, they mostly associate it with 
addiction, according to this BBC article (which quotes a CAMRA 
spokesperson): <http://news.bbc.co.uk/1/hi/health/4496727.stm>

Here's the abstract:
Moderate ethanol consumption increases hippocampal cell proliferation 
and neurogenesis in the adult mouse
Alcoholism is a lifelong disease often associated with emotional 
disturbances and a high risk of relapse even years after 
detoxification. To explore if cell proliferation in the dentate gyrus 
of the hippocampus might be important for alcohol-induced brain 
adaptation, we analysed hippocampal neurogenesis and gliogenesis in 
adult C57Bl/6 mice that consumed moderate levels of ethanol (~6 g/kg.d) 
in a two-bottle free-choice model during ~10 wk. The mice developed a 
53% preference for ethanol vs. water and displayed a blood ethanol 
concentration of 0.24%0 at the time of sacrifice. Bromo-deoxy-uridine 
(BrdU) was administered in different regimes to analyse proliferation, 
survival, cell distribution and differentiation of new cells in the 
dentate gyrus. Moderate ethanol consumption increased the proliferation 
of cells, which survived and developed a neural phenotype. Ethanol 
consumption did not induce apoptosis, neither did it change 
differentiation or the distribution patterns of the newly formed cells. 
The cell proliferation rate in the dentate gyrus returned to basal 
levels 3 d after ethanol withdrawal. We conclude that voluntary ethanol 
intake by mice can change the rate of cell proliferation in the dentate 
gyrus. These observations add to the emerging picture of dentate gyrus 
neurogenesis as a highly regulated process. Since there was no increase 
in apoptosis concomitant with the ethanol-induced increase in 
neurogenesis, it is possible that the new cells in the dentate gyrus 
may contribute to the long-lasting changes of brain function after 
ethanol consumption.


Ah, well...

Relax, Don't Panic, Have a Pan-Galactic Gargleblaster!

AleX (back from Rennerian 0,0)



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Date: Mon, 2 May 2005 11:07:21 -0400
From: "Pat Babcock" <pbabcock at hbd.org>
Subject: Dummy message

Dummy message to allow direct editing of post containin rejectable words.



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Date: Mon, 2 May 2005 11:07:21 -0400
From: "Pat Babcock" <pbabcock at hbd.org>
Subject: HBD Subscription Probe Diatribe

Greetings, Beerlings! Take me to your lager...

Since I've been seeing a lot of "spam filter" and "Out of Office" responses in 
the PROBE processing queue, I thought it important to publish a bit about the 
HBD PROBE system in a mode that, hopefully, all subscribers can access.

The key to my note here is captured by this quotation from the message the 
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 Cheers!
 The Troll Beneath The HBD Bridge

In summary:

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--

See ya!

Pat Babcock in SE Michigan
Chief of HBD Janitorial Services
http://hbd.org
pbabcock at hbd.org




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Date: Mon, 2 May 2005 08:44:32 -0700
From: "Richard S Sloan" <richard.s.sloan at us.hsbc.com>
Subject: Re:Saison Yeast

On Sat, 30 Apr 2005 06:14:48 -0400
Darrel wrote:

>>Anyone have experience with the Saison yeast-WLP 565 ?  I have used this
one 4
>>times now, and each time I have found that the gravity going into the
secondary
>>is high...1.019 the first time, 1.021 the second, and so on.  The first
time it
>>was only 7 days in primary, temps were good, but it really slowed in
>>fermentation, second time 11 days, same scenario.

Although White Labs specs says this yeasts optimum fermentation temp is
68F-75F, I have heard many folks talking about letting their Saison
fermentations run up into the high 80's with good results. Perhaps letting
the temp ramp up a bit will help your sluggish attenuation?


Richard Sloan
Brewing in San Diego, CA



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Date: Mon, 2 May 2005 09:42:09 -0700 (PDT)
From: Matt <baumssl27 at yahoo.com>
Subject: thanks/saison

Thanks to Fredrik and SteveA for the very detailed
posts and reading suggestions, and to others who
replied offline. It seems like the primary place I
oversimplified is with regard to the production of
esters, fusels, and diacetyl. I am happy to see that I
did not simplify enough with regard to lag time. I am
still thinking about the best way to reduce what I
understand of these processes to as simple and obvious
a set of rules as possible--from which I think a table
such as Dave suggests could be filled in.

- ---

In the archives there is a post from Tomme Arthur that
answers Darrell's question about saison yeast--he says
he commonly uses another yeast to finish out
fermentation since the saison yeasts are generally
slow to do so.

Matt



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Date: Mon, 2 May 2005 16:50:00 -0700
From: "Brian Schar" <schar at cardica.com>
Subject: Saison

Thanks to everyone who responded to me a
month ago when I asked whether or not to
add souring bacteria to my saison wort.
I did not, and I bottled yesterday, 
1 month after fermentation began.  I 
prepared 10 gallons of wort, and 
fermented 5 gallons with WLP 565, and 
5 gallons with WY3724.  The OG was 
approximately 1.060, and the FG was 
1.009 for the WY3724 and 1.015 with 
the WLP 565.  Both tasted bright and 
fresh, with the Wyeast batch having 
more sourness and the White Labs 
batch having more sweetness, as you 
would expect from the higher FG.  
The Wyeast batch was lighter colored, 
cloudier, and more orange, while the 
White Labs batch was darker, clear 
and browner.  

Darrell thought his gravity may be 
high going into the secondary with 
WLP 565.  I don't mess with secondaries 
due to my belief that the danger of 
infecting the beer and oxygenating 
it by moving it around is greater than 
any danger that may result from 2-4 
weeks of contact with yeast.  Having 
said that, going head-to-head with 
Wyeast on the same wort, just compare 
the final gravities.  It appears that 
WLP 565 is just a yeast that doesn't 
like to ferment lower than around 1.015.

Brian Schar
Menlo Park, CA



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Date: Mon, 2 May 2005 17:07:14 -0700
From: Brian Miller <bj_mill at pacbell.net>
Subject: Last runnings for starter wort?

I'm a fly sparger and am wondering if there's any reason not
to use the last runnings (perhaps boiled down) for starter wort?

A quick archive search reveals a comment from Steve Alexander
  in #4229:

 > If you feel you need more frugality in your life, then
 > oversparge the last runnings and boil-down the result for
 > starter wort or small beers.

Will there be anything lacking in this wort that can't be
corrected by a bit of yeast nutrient?

Regards,

Brian Miller
Tracy, CA



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Date: Mon, 2 May 2005 20:54:10 -0400
From: "Pat Babcock" <pbabcock at hbd.org>
Subject: HBD Virus?

Greetings, Beerlings! Take me to your lager...

Interestingly enough, there is now a virus floating around doing a pretty good 
job of masquerading as coming from the HBD. Does that mean we've made the big 
time? Or does it mean a HBD reader is a soon-to-be-incarcerated virus writer? 
The world may never know.

In any case, know that the HBD will never send you a zipped archive, and does 
not require accounts and passwords in order to receive the HBD. Delete any 
suspicious looking emails. All you should expect from the HBD is the Digest, 
responses to your queries to the Request address, receipts for your posts, the 
monthly probe messages and, on rare occasions, mail from me. If you are 
subscribed to other lists served by the HBD, you know what the output from 
those look like so, again, if it looks suspicious, delete it.

- --

See ya!

Pat Babcock in SE Michigan
Chief of HBD Janitorial Services
http://hbd.org
pbabcock at hbd.org




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