HOMEBREW Digest #4820 Tue 09 August 2005

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  Re: Cleaning a Counter Flow Wort Chiller ("Williams, Rowan")
  RE: Subject: secondary fermentation in bottle (Steven Parfitt)
  Decoction Mash:  Tools and Techniques? (stencil)
  Czech Ales? (Bob Tower)
  Great Name For a Band! ("Rob Moline")
  Calcium and Bicarbonates in the Boil (Joe Walts)
  FOY, 05-John Peed ("Rob Moline")

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---------------------------------------------------------------------- Date: Mon, 8 Aug 2005 12:45:12 +1000 From: "Williams, Rowan" <Rowan.Williams at ag.gov.au> Subject: Re: Cleaning a Counter Flow Wort Chiller Many thanks for all the great ideas and suggestions that I received via the digest and PM. On a related note, I would like to hear from anyone who has tested the pH of Iodophor solution, to see if Iodophor is in fact acidic and therefore of potential use in cleaning out copper oxide deposits from a CFC... Cheers, Rowan Williams Canberra Brewers Club [9588.6, 261.5] AR (statute miles) - ----------------------------------------------------------------- If you have received this transmission in error please notify us immediately by return e-mail and delete all copies. If this e-mail or any attachments have been sent to you in error, that error does not constitute waiver of any confidentiality, privilege or copyright in respect of information in the e-mail or attachments. Return to table of contents
Date: Sun, 7 Aug 2005 21:46:16 -0700 (PDT) From: Steven Parfitt <thegimp98 at yahoo.com> Subject: RE: Subject: secondary fermentation in bottle KEITH R BUSBY <kbusby at wisc.edu> Pines: >Does anyone have experience of secondary fermentation >of Tripels in bottle? While in Brussels last week, I read that Tongerlo adds yeast at bottling to heighten flavors and aromas. Would one use the same yeast as for primary or a different one (the text I read mentioned primary yeasts\in the plural)? ... snip..... Same yeat as primary OK, First, be sure your beer has fermented out well. I made the mistake of bottling a beer that had not and ended up with bottle bombs. Second (once you are sure your beer has fermented out well) you can add up to 1.25 cups of sugar for priming to a 5 gallon batch (if the beer is at room temp (68-72f) without concerns of problems. Third. I add about a TBS of yeast at bottling to a 5 gallon batch. Fourth. You can "Hot HOuse" your beer at 85-90F without concern for the yeast. I did this with WY1214 and ended up with a really great beer. Return to table of contents
Date: Mon, 08 Aug 2005 11:53:45 -0400 From: stencil <etcs.ret at verizon.net> Subject: Decoction Mash: Tools and Techniques? I'm determined to run some decoction mashes this Fall, but I've reached an age when I have made so many mistakes that I'm afraid of using up my dwindling allotment, and thought it best to click on the 'discretion' button and select 'ask advice' from the dropdown. How do *you* perform a decoction? How many vessels do you use, and what are their sizes? How do you heat them, and how are they deployed on your work surface or surfaces? What utensils do you use to move the decoction from the main mash and back again, and what are their sizes and shapes? How do you measure the volume or mass of the decoction, and gauge its consistency? What tools do you use to stir the main mash, and to stir the decoction, and how do you handle them? stencil sends Return to table of contents
Date: Mon, 8 Aug 2005 15:17:50 -0700 From: Bob Tower <tower at cybermesa.com> Subject: Czech Ales? Does anyone have any information on indigenous Czech ales? Presumably there were many prior to 1842. A search on HBD for "Czech Ale" and "Bohemian Ale" revealed nothing. The same searches on Google turned up quite a number of hits but once I began following them they all led to lagers. In quite a few instances (mainly blogs) people were mentioning non-exported brands of Czech "ales" that they had drunk over there but a little research revealed them all to be lagers. A few people even refered to Pilsner Urquell as an ale! Bob Tower / Los Angeles, CA Return to table of contents
Date: Mon, 8 Aug 2005 22:58:37 -0500 From: "Rob Moline" <jethrogump at mchsi.com> Subject: Great Name For a Band! Great Name For a Band! Fredrik, I'm sure I saw these guys playing the opening for Osibissa...years ago in Sydney...... "Physiological Roles of pyruvate decarboxylase in Saccharomyces cerevisiae" ....great guitarist!!!! (Didn't he die in a plane crash?) ;-) Gump "The More I Know About Beer, The More I Realize I Need To Know More About Beer!" - -- No virus found in this outgoing message. Checked by AVG Anti-Virus. Version: 7.0.338 / Virus Database: 267.10.3/66 - Release Date: 8/8/2005 Return to table of contents
Date: Tue, 9 Aug 2005 09:52:35 -0500 From: Joe Walts <jwalts at gmail.com> Subject: Calcium and Bicarbonates in the Boil I'm wondering if the calcium/bicarbonate precipitation achieved in a pre-mash boil also occurs in a wort boil. I would assume that it does, but I can't say with certainty because of all the substances present in wort. My concern is that when brewing water is used with a high bicarbonate to calcium ratio, boiling the wort will remove calcium needed by the yeast during fermentation even if the water is treated to acheive a proper mash pH. Do any of you treat your brewing water after the boil to make sure that a certain concentration of calcium is present during fermentation? Joe Walts Madison, WI Return to table of contents
Date: Tue, 9 Aug 2005 20:56:48 -0500 From: "Rob Moline" <jethrogump at mchsi.com> Subject: FOY, 05-John Peed Hi John, I received a copy of your post on HBD. I apologize it has taken this long to respond, as I was away to New Zealand judging their annual Int'l Beer Awards competition. Sulfur production by yeast typically occurs when there are stress factors involved. Such as temperature stress on lager yeast at cold temperatures, causes sulfur production as you are aware of. Other stress factors can include nutrient imbalance or lack of essential nutrients during yeast growth. Aerated or stirred starters can rapidly deplete available nutrients, depending on the medium profile. DME can be a marginally suitable medium. It can be improved by supplementing it with (W)yeast nutrients. As you noted the sulfur (probably sulfur dioxide) dissipated and the beer turned out ok, which is not uncommon, however, some of the typical esters associated with a particular yeast strain may have been minimized. I hope this helps. Cheers! David Logsdon Wyeast From: "Peed, John" Subject: Two yeast questions My favorite yeast is Wyeast 1028 London. It can be a bit of a slow starter, but once it gets going it performs very well. Recently I had a batch of beer using 1028 throw a lot of sulfur on days 2 and 3 of fermentation. This yeast has never done that before and there was nothing abnormal about the batch - it was an average, well oxygenated wort, pitched with a healthy 2 quart starter (decanted) and the beer temperature was 68 degrees. I know that some yeasts are prone to throwing sulfur and cooler fermentations encourage it, but what would cause this uncharacteristic behavior with this yeast? The beer turned out fine, by the way. Second, sometimes a yeast starter will turn to what looks like egg drop soup when it's been on the stir plate for a while. If the stir plate is turned off, the yeast settles out almost immediately. Is this just normal flocculation? John Peed Oak Ridge, TN - -- No virus found in this outgoing message. Checked by AVG Anti-Virus. Version: 7.0.338 / Virus Database: 267.10.5/67 - Release Date: 8/9/2005 Return to table of contents
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