HOMEBREW Digest #4842 Thu 08 September 2005

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  Thomas Jefferson and Miller ("Dave Larsen")
  Keeping Vinyl hose clean (Signalbox Brewery)
  FOY Esters ? continued (Nathaniel Lansing)
  Esters and starter concentration, keeping your hose clean ("Dave Burley")
  Contamination Follow-Up ("Jeff Tonole")
  Re: Yeast strain equivalency? (Ted Enright)
  Erlenmeyer Flasks - FAQ help please! ("Rowan Williams")

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---------------------------------------------------------------------- Date: Thu, 08 Sep 2005 05:17:31 +0000 From: "Dave Larsen" <hunahpumonkey at hotmail.com> Subject: Thomas Jefferson and Miller I was doing some reading about Thomas Jefferson and his brewing adventures: http://www.monticello.org/reports/life/beer.html They mentioned that he had a brewing buddy named Joseph Miller. That got me wondering: Was Joseph Miller one of the Millers, as in Miller Brewing Company? Do anybody know? - Dave, the all-grain evangelist http://hunahpu.blogspot.com/ Return to table of contents
Date: Thu, 08 Sep 2005 11:01:15 +0100 From: Signalbox Brewery <signalbox.brewery at ntlworld.com> Subject: Keeping Vinyl hose clean Matt asked for a convincing solution. Don't know how skeptical you are Matt, we rinse the hose through after use with water then soak in a caustic / chlorine mix (the standard UK homebrew sanitiser, also used as beerline cleaner), rinse again. Hung in the airing cupboard - (sorry don't know what that is called in US - it's the cupboard where the hot water cylinder for the house lives) to keep them dry as a bone - I think that's the most useful advise I can add to what others have said. Finally spray before use with peracetic acid. The other thing we do is keep hoses for hot wort separate from cold as I reckon the hot ones probably develop internal cracks (bug traps) sooner. A year is probably all we'd give vinyl David Edge Return to table of contents
Date: Thu, 8 Sep 2005 09:24:26 -0400 From: Nathaniel Lansing <delbrew at compuserve.com> Subject: FOY Esters ? continued Matt mentioned it may have been his question that I referred to; it indeed sounds similar, I thought maybe it was Frederik. In checking through searches to see what I could find I came across this from the 2003 FOY: Dr. Cones replies, " Ester and other flavor component production or synthesis is a complex subject because there are so many variables taking place at the same time. You are right, ester production is related to yeast growth but not in the way you might think. The key element to yeast growth and ester production is acyl Co-A. It is necessary for both yeast growth and ester production. When it is busy with yeast growth, during the early part of the fermentation, it is not available for ester production. Ester production is directly related to biomass production. Everything that increases biomass production (intensive aeration, sufficient amount of unsaturated fatty acids, stirring) decreases ester production. The more biomass that is produced the more Co-enzyme A is used and therefore not available for ester production." This goes against common assumption that growth creates increased esters, which appears to me from simple observation of weizen yeast. Thanks for the bandwidth! Return to table of contents
Date: Thu, 8 Sep 2005 12:31:45 -0400 From: "Dave Burley" <Dave_Burley at charter.net> Subject: Esters and starter concentration, keeping your hose clean Brewsters: Nathaniel asked about and Matt questioned my comment regarding the FOY response to one of Matt's questions about starter size and ester formation. Maybe I was dreaming or maybe I knew the answer or maybe someone from the FOY answered late, as I remember, on the relationship between starter size and ester formation. I do believe it was one of the newer contributors. I seem to recall that the comment went something like this. < Ester formation takes place during the growth phase of a yeast population and therefore the more growth you have the more esters you get.> Matt, as far as your question concerning various ester formations and temperature - different pathways have different temperature dependencies depending on the energy of formation of the intermediate complex and such kinetic considerations. Consider clove and banana formation. Also, in populations of yeast which have numerous strains, these temperature dependencies are also common. - -------------- Star San and all aside and infected hoses, after all these decades of brewing beer, I still use a warm 10% bleach solution passed through a hose inside and then out followed by ample rinsing in hot water from the tap ( mine is set at 180F for my brewery area) and have never had an infection problem. I have had hoses which discolor to a brownish transparency from dark worts, but never are infected. I periodically change the hose out every year or three or ?. Keep on Brewin' Dave Burley Return to table of contents
Date: Thu, 8 Sep 2005 14:22:41 -0400 From: "Jeff Tonole" <jtonole at twcny.rr.com> Subject: Contamination Follow-Up Paul Schick writes: > I'd suggest that it's likely an acetobacter problem, > and that your beer is heading (slowly) toward > becoming vinegar. This bacterium needs oxygen > to work, so it often shows up in a secondary. After doing some research on acetobacter, I think you're absolutely right. The only batch that has not (apparently) been contaminated was a Scottish ale that was still actively fermenting in the secondary, after which I racked it into a keg and immediately force carbonated. Consequently, its exposure to oxygen was minimal, and it has turned out fine. Which brings me to a follow-up question -- assuming that the acetobacter has not yet affected the flavor of the beer in any significant way (which may be true of one or two batches), is there a way to kill off the bacteria and salvage the beer? jeff tonole Ithaca, NY Return to table of contents
Date: Thu, 8 Sep 2005 17:49:01 -0700 (PDT) From: Ted Enright <tbrewmaster at sbcglobal.net> Subject: Re: Yeast strain equivalency? At 09:01 PM 9/6/2005, you wrote: >Date: Tue, 6 Sep 2005 17:10:34 -0700 (PDT) >From: Paul Kensler <paul_kensler at yahoo.com> >Subject: Yeast strain equivalency? > >I seem to remember somewhere, that somebody had been >keeping up a yeast strain equivalency table that >documented which yeast strains were the same across >various yeast suppliers. I've googled and googled, but >I can't seem to find it. I'd like to track down the >Wyeast or White Labs equivalent or comparable strains >for some old Yeast Culture Kit Co. and Brewtek yeasts >I used to brew with... > > >Thanks in advance, > >Paul Kensler >Tampa, FL Paul, Try this one. http://www.tc.umn.edu/~engla008/yeast.html#White_Labs Cheers, Ted Return to table of contents
Date: Thu, 8 Sep 2005 19:29:56 -0700 From: "Rowan Williams" <rowan at canberrabrewers.org> Subject: Erlenmeyer Flasks - FAQ help please! Hi all, Look I know this seems like a dumb repetitive question, but for the life of me, I cannot find a one-stop list of what I can and can't do with these flasks. I primarily want to use one (or two or more!!) to make yeast starters or re-hydrate dry yeast or slurry. I need to boil water with either malt extract or sugar added (although I'd prefer to replicate the destination wort if I can so I'll probably avoid the table sugar for now...). Can I put a 1 Litre or 2L Erlenmeyer flask on the small burner on the gas stove, boil and then immediately put the flask into a sink of cold (not icy) water to cool or even better, sit the flask on a shelf in the nearby freezer or am I inadvertantly seeking one of Lucifers minions to pay me a visit and make a mess on the kitchen floor?! Any URL's, tips or useage / safety advice on erlenmeyer (or other lab type) flasks would be greatly appreciated. Cheers, Rowan Williams Canberra Brewers Club [9588.6, 261.5] AR (statute miles) Return to table of contents
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