HOMEBREW Digest #4795 Mon 27 June 2005

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  Re: Re: Harshness (Jeff Renner)
  help (KEITH R BUSBY)
  chang'aa kills 49 Kenyans ("Peter A. Ensminger")
  Candi Sugar (Jeremy Hansen)
  Attention So. CA, So. NV, AZ, NM, TX, LA OK and AR homebrewers... ("bdb2")
  Jim Mccrillis -- contact me ASAP RE spruce tips (Dan Fink)

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---------------------------------------------------------------------- Date: Fri, 24 Jun 2005 09:54:04 -0400 From: Jeff Renner <jsrenner at umich.edu> Subject: Re: Re: Harshness Some thoughts from the top of my head on harshness, some of which are repeats of others'. They are opinions based on reading and experience but I don't have references (they're in a shelf at my elbow, but I'm lazy). So while I think I'm correct, I may have misremembered some things. And I'm not going to cover everything, especially if they've been mentioned earlier. I said I was feeling lazy. I've been through this frustrating problem. And it comes up in judging often, when you need to suggest remedies. Water chemistry - high levels of sulfates just don't get along with moderately to highly bittered lagers, IMO. This can make a kind of rough bitterness. I really don't know if it has to do with the hops that are used in lagers (i.e., noble), or if there is something about lager yeast or lagering. But it seems to be true. High sulfates can also be a problem with any ales that should have a soft bitterness rather than an aggressive one. Water with high alkalinity resulting in a high wort pH can also produce this kind of roughness. Of course, you are going to have other problems with this water if you are mashing. My own problem was a lingering roughness, especially in the back of the throat. Very different from the clean bitterness that lingers. It seems to have been oxidation - I suspect of tannins or phenols. When I really paid attention to eliminating sources of oxidation from the hot side to the finished product, the problem disappeared. Jeff - --- Jeff Renner in Ann Arbor, Michigan USA, jsrenner at umich.edu "One never knows, do one?" Fats Waller, American Musician, 1904-1943 ***Please note new address*** Return to table of contents
Date: Sun, 26 Jun 2005 10:36:13 -0500 From: KEITH R BUSBY <kbusby at wisc.edu> Subject: help Brewed an ESB yesterday. Oxygenated 15 secs, and piched Wyeast 1028 (May 2005). I had smacked the pack at 9:30a but there was no visible swelling ny pitching at 2p. Today at 10:30 there is no visible activity and the water in the airlock is being sucked into the beer. Can anyone tell me what is going on and what to do? TIA. Keith Keith Busby Douglas Kelly Professor of Medieval French Department of French and Italian The University of Wisconsin 618 Van Hise Hall Madison, WI 53706 (608) 262-3941 (608) 265-3892 (fax) Return to table of contents
Date: Sun, 26 Jun 2005 15:14:54 -0400 From: "Peter A. Ensminger" <ensmingr at twcny.rr.com> Subject: chang'aa kills 49 Kenyans A June 26 CNN news item reported that 174 people were hospitalized and 49 Kenyans died after consuming chang'aa, an illegal corn-based homebrew that is laced with methanol. Chang'aa is also known as "Rapid Results". The liver converts methanol into formaldehyde and then formic acid, which can lead severe liver toxicity, blindness, and death. Methanol poisoning has many similaities to ethylene glycol (antifreeze) poisoning. Consumption of ethylene glycol leads to formation of glycolic acid and other compounds. The lethal dose of methanol and ethylene glycol is ~100 ml. In both cases, administration of IV ethanol may be used for treatment. Ethanol "saturates" alcohol dehydrogenase, the liver enzyme responsible for production of the toxic products. Link: http://www.cnn.com/2005/WORLD/africa/06/26/kenya.poisoning.ap/index.html Sincerely, Peter A. Ensminger Syracuse, NY Return to table of contents
Date: Sun, 26 Jun 2005 19:55:30 -0500 From: Jeremy Hansen <cfjh at eiu.edu> Subject: Candi Sugar Friends, This is an issue which will not seem to die. I've read very strong opinions on both sides of the issue. Is candi sugar invert sugar or not? There are many opinions which claim to be correct, but don't seem to have an informed foundation. Who can shed some light on this? Thanks. Jeremy Hansen - ----------- Jeremy C. Hansen Assistant Professor of Horn and Theory Eastern Illinois University 600 Lincoln Ave. Charleston, Illinois 61944 Return to table of contents
Date: Mon, 27 Jun 2005 08:14:12 -0400 From: "bdb2" <bdb2 at bdb2.com> Subject: Attention So. CA, So. NV, AZ, NM, TX, LA OK and AR homebrewers... I need some information! Do you know of any sporting venues (Baseball, football, basketball, soccer, etc.) in your area that feature craft beer? If so, please contact me with the Stadium and whose beer it is. I've run into a few brick walls trying to write a short guide for beer loving sports fans in the Southwest for the Southwest Brewing News. Since you're (presumably) local, who would know better than you? Please contact me offline at: bev at brewingnews.com as soon as possible! I am only interested in: Southern California (L.A. vicinity and points south) Southern Nevada, Arizona, New Mexico, Texas, Oklahoma, Arkansas and Louisiana. Many thanks in advance! -BDB2 Bev D. Blackwood II Contributing Editor - South & East Texas Southwest Brewing News http://www.brewingnews.com 713-927-4832 Return to table of contents
Date: Mon, 27 Jun 2005 09:42:17 -0700 From: Dan Fink <danbob at direcway.com> Subject: Jim Mccrillis -- contact me ASAP RE spruce tips My emails to you are bouncing back from earthlink, and I need to hear from you with your UPS address ASAP to get the spruce on the way to you tomorrow. On a general note, our spruce tip harvest up here went quite well yesterday. As usual, we mixed it about 75% colorado blue spruce and 25% Englemann spruce. We picked about 2 pounds on our hike. We'll be using a pound of it here next week for making a 15 gallon batch of spruce mead, and are sending the extra to 2 lucky folks on ths board who reserved theirs back in February. DAN F Return to table of contents
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