HOMEBREW Digest #4776 Fri 20 May 2005

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  Sight glass material ("Doug Moyer")
  die phenols die! (Jon Olsen)
  Dresden Bombing Is To Be Regretted Enormously (buttafly818)
  "Spirit of Free Beer" Homebrew Competition Results ("Mark E.  Hogenmiller")
  taking into account the rice hulls? (leavitdg)
  Perfect sterilization solution (Kevin Marshall)
  HELP: Missing MCAB VII Qualifiers ("David Houseman")
  Septic Tank Peticle ("David Houseman")

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---------------------------------------------------------------------- Date: Tue, 17 May 2005 09:40:24 -0400 From: "Doug Moyer" <shyzaboy at yahoo.com> Subject: Sight glass material Can anyone recommend a source for purchasing a couple of sight glass tubes? I'd prefer something a bit tougher than glass, but transparent. I need a 5/8" OD to go with the valves that I have. Brew on! Doug Moyer Troutville, VA Star City Brewers Guild: http://www.starcitybrewers.org Return to table of contents
Date: Tue, 17 May 2005 10:15:57 -0500 From: Jon Olsen <burnunit at waste.org> Subject: die phenols die! Okay so I got my first round AHA critique sheets back only to see "phenolic" on both of them, ruining my shot at a decent score. Phenols don't belong in a porter, really, so now I'm looking for causes. I'm going to re-do all my sanitation procedures and thoroughly re-clean all my bottles. Normally when I get anxious about sanitation, I like to go nuclear and roll out the iodophor. Any reasons I shouldn't this time? Along the way, I'm trying to pinpoint when the phenolic character became noticeable. I really don't remember it in early bottles of the beer. But ones I've tasted since getting the critiques back have definitely had a sour tang to them. God forbid, even band-aidy! Is my palate weakening with age and I have to have someone point it out before I notice it myself? Or is it more likely that an infection happened in the bottles rather than in the fermenter? I expected some other signs of infection however- gushers maybe, or something. Anyone else have slow, incipient phenols creep in to ruin otherwise delicious beers? If I had to guess, I'd say the source of the infection was maybe something got into the gyle I used to carbonate. Except I boiled it before bottling, so I was thinking that wouldn't do it. Would it? JonO Minneapolis Return to table of contents
Date: Tue, 17 May 2005 23:26:19 UTC From: buttafly818 at hotmail.com Subject: Dresden Bombing Is To Be Regretted Enormously Full Article: http://service.spiegel.de/cache/international/0,1518,341239,00.html Return to table of contents
Date: Wed, 18 May 2005 20:16:43 -0400 From: "Mark E. Hogenmiller" <mehogenmiller at cox.net> Subject: "Spirit of Free Beer" Homebrew Competition Results Brewers United For Real Potables (BURP) completed the 13th Annual Nation's Capital "Spirit of Free Beer" Homebrew Competition at the Old Dominion Brewery at Ashburn, Virginia on May 14, 2004. Spirit of Free Beer, for the seventh year in a row, served as one of the Qualifying Events for the Masters Championship for Amateur Brewing (MCAB). The Best of show winners are: 1st Mel Thompson, Club: BURP 13C- Oatmeal Stout - Slick Panties 2nd Andy Anderson, Club: BURP 1D - Munich Helles - Naked in Englischer Garden 3rd Dave and Becky Pyle, Club: BURP 17D - Straight (Unblended) Lambic - Water to Lambic The winner of the Bill Moe Memorial Extract Award for the highest placing extract beer is: David Johnson 18C - Belgian Tripel Complete results will be posted to BURP website shortly at http://www.burp.org/events/sofb/ . SOFB XIII Team events at burp.org Return to table of contents
Date: Fri, 20 May 2005 09:49:15 -0400 From: leavitdg at plattsburgh.edu Subject: taking into account the rice hulls? Hey; For those of you who use rice hulls when brewing a batch that is high in wheat, or other sticky adjuncts, how do you take into account the rice hulls in term of quarts per pound of water? I typically keep my ratio at about 1.33 qt per pound, but just added a few big scoups of hulls in that there was a lot of wheat added to this batch today, and found that it was REAL thick. I don't think this is ac counted for in promash. Perhaps adding a 1/2 pound of malt or so? Happy Brewing! Darrell Return to table of contents
Date: Fri, 20 May 2005 08:04:04 -0700 (PDT) From: Kevin Marshall <kcmarshall at yahoo.com> Subject: Perfect sterilization solution This sounds very cool. Now all we need is a super-oxygenator device to install under the sink - a la reverse osmosis filters. ;) "Oculus Innovative Sciences, a Petaluma, California-based biomedical company, has developed a formulation of 'ion-imbalanced, super-oxygenated' water which is able to kill bacteria, viruses and spores, but leave multicellular organisms unharmed." ... "Microcyn works by surrounding and rupturing the cell walls of single-celled organisms. It can't harm multicellular organisms, as it can't surround the cells and is pH-neutral." http://www.worldchanging.com/archives/002750.html and "Microcyn has been approved as a disinfectant in the U.S., Mexico and Europe, and for wound care in Canada, Mexico and Europe." http://www.forbes.com/forbes/2005/0228/062.html Here's to better living through science! Kevin - --------------- Kevin Marshall St. Paul, MN Return to table of contents
Date: Fri, 20 May 2005 14:36:44 -0400 From: "David Houseman" <david.houseman at verizon.net> Subject: HELP: Missing MCAB VII Qualifiers I've attempted to send emails inviting the following MCAB VII qualifiers to enter this competition. These folks have missing email addresses, or the email addresses provided have bounced back as invalid. If your name is on this list please contact me with your full contact information, especially email address. If you see someone you know on this list, please tell him/her to contact me. Hopefully we can reach all the MCAB qualifiers in time for them prepare to enter. Thanks, David Houseman MCAB VII Organizer Marty Ammon Don Bates Toby Chambers Eric Christensen Tony Garcia James P Grady Gary Harstead Jeff Hicks Ted Malmstrom Kerry Martin Wesley McDaniel Keith Sequine Curt & Kathy Stock Jeffery Swearengin Ed Vandegrift Robert Wietor Jeff Williamson Gerald Wyman Rick Georgette Ben McCafferty Jeri Beltman & David Reifsnyder Mike Riddle Sean O'Connor Kent Wheat Chris Broun Dirk Bridgedale Andy Schoenwetter Mitch Hastings Return to table of contents
Date: Fri, 20 May 2005 16:32:27 -0400 From: "David Houseman" <david.houseman at verizon.net> Subject: Septic Tank Peticle For those of you that have septic tanks and do lambic brewing a situation and question to follow. So my septic tank has backed up a couple times in my house because a hard peticle of some sort formed at the top of the inlet baffle. This was a hard, crusty layer that, when poked through, allowed water in the line to flow into the inlet side of the septic tank. At first I thought this might be a salt layer from my water softener. But now I'm thinking perhaps it's a peticle of some sort formed after dumping some lambics that got overly sour into the toilet. Anyone experience anything similar? David Houseman Return to table of contents
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