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


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Contents:
  Re:Post your location (Doug Renfrew)
  Re: Post your location (Jeff Renner) (Kevin Wagner)
  Beer "flavor spikes" and pH Meters ("Steve Laycock")
  Posting our Location (Trevor LaRene)
  Knoxville Tennessee Brewers Jam (Paul Hethmon)
  rennarian location ("eric")
  Good Pump Source? ("Dave and Joan King")


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Date: Thu, 13 Oct 2005 10:05:43 -0400
From: Doug Renfrew <renfrew at email.unc.edu>
Subject: Re:Post your location

Doug Renfrew
Carrboro, NC
[6921.7, 14] Apparent Rennerian
- --
- ---------------------------------------------
P. Douglas Renfrew
Graduate Student
Molecular and Cellular Biophysics Program
Dept. Biochemistry and Biophysics
Unv. of North Carolina at Chapel Hill
- ---------------------------------------------



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Date: Thu, 13 Oct 2005 08:03:12 -0700
From: Kevin Wagner <Kevin.Wagner at Vallent.com>
Subject: Re: Post your location (Jeff Renner)

>   Post your location

Kevin Wagner, Shoreline (North Seattle Suburb), Washington
[1895.2, 294.8] Apparent Rennerian (Statute Miles)

Cheers,
Kevin



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Date: Thu, 13 Oct 2005 12:02:15 -0700
From: "Steve Laycock" <slaycock at discoverynet.com>
Subject: Beer "flavor spikes" and pH Meters

Guten Tag!
Our homebrew club (ZZ Hops) recently had a beer "flavor" (actually off
flavor) demonstration
graciously given by the microbiologist at our local brewery.  She had
diacetyl and acitic spikes
added to a neutral base beer (wheat) for our sampling and evaluation.  It
was a interesting
demo to see the range of sensitivity our members had to the diacetyl
flavoring.
The diacetyl sampling was right in the face of some and non-existent to
others.

All that said, as a club we are interested in knowing if there is a source
for other "flavor"
concentrates that can be purchased in moderate  quantities and used in our
sampling.

Cost is a big factor for us, as we're a small club with limited funds (like
all hb clubs) and would
be willing to purchase chemicals and blend for specific "off flavors or
flavor compounds"
if this greatly reduced the cost -Vs-prepared samples. But dont have any
chemists on board
to guide us to basic blends to replicate various off flavors... any hope
here?



On another note, several of us are looking into pH meters as of late and I
thought I'd inquire
into the beer pool to see what meters are best for our application, and what
people are happy with.

Temperature compensating meters look to be a favorable choice to eliminate
the added task
of cooling the sample or calculating for the temp variation.
Replacement probed meters.. are they a better value long term?
I'd like to know what your using, basic cost & mod #'s (if possible), how
frequent probes need to REALLY be changed and what is the best method to
maximize the buffer samples life expectancy
or usefulness.
Also I hate buying a $40 or 50 meter and have to junk it out in a year or 2,
what can I expect for
life cycle's on the $100 range meters?
thanks,
Steve in KC
Highwater Brewhaus






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Date: Thu, 13 Oct 2005 13:07:13 -0500
From: Trevor LaRene <larene4 at tds.net>
Subject: Posting our Location

Jeff Renner announced:
"It's time for my semi-annual request 
that posters tell us their name 
and location. It fosters community and 
might help answer questions you 
have. Who knows, there might be a homebrewer 
in your hometown that you never knew about, 
or maybe someone with the same water problems 
that he's solved."

Okay, I'll participate:
Trevor LaRene 
Green Bay, Wisconsin [259.4, 307.4] Rennerian

I haven't solved any problems of monumental 
proportions, but I have discovered:
1) never turn your back on a boiling wort, 
2) digital thermometers don't like wort, and 
2) never, ever give up on a batch of beer. 
I made a beer last fall, and Murphy arrived 
with his famous Law. A stuck sparge, a boilover, 
and a ruined thermometer...resulted in a beer 
that made it to the final round of the 2005 AHA 
Homebrew competition.

And not that you asked, but I am a member 
of the Green Bay Rackers, and the AHA, 
and my favorite recipe is one that I created, 
a pretty darn good Baltic Porter. I also enjoy 
making meads. 



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Date: Thu, 13 Oct 2005 14:30:09 -0400
From: Paul Hethmon <phethmon at hethmon.com>
Subject: Knoxville Tennessee Brewers Jam

For those of you in the East Tenneessee area, this Saturday
(October 15) is the 9th Annual Knoxville Brewers Jam. Complete
info at http://www.knoxvillebrewersjam.com.

Short info is music and beer including a sampling of homebrew from
the Tennessee Valley Homebrewer's Association. TVHA helps to
organize and provides grunt labor for the event which benefits
Community Shares (http://www.communitysharestn.org).

- -- 
Paul Hethmon
phethmon at hethmon.com
Farragut, Tennessee
[443.2, 182.3] Apparent Rennerian



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Date: Thu, 13 Oct 2005 19:11:17 -0600
From: "eric" <zeee1 at nebonet.com>
Subject: rennarian location

Hello all

 Assuming WGS84, my rennarian seems to be  1442.8, 278. Deweyville, UT
Hey Bob D, where is Riverton?

Eric Andersen



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Date: Thu, 13 Oct 2005 21:40:07 -0400
From: "Dave and Joan King" <dking3 at stny.rr.com>
Subject: Good Pump Source?

We have a member looking for a pump for his all-grain setup.

I see B B & MB has a couple expensive pumps, and Midwest has a decent 
sounding one.  I've got an old 1/20 horse, magnetically coupled Teel 1P677A 
that I like, but can't find it on the web, so it might be out of production. 
Any suggestions?

     Dave King, BIER, [396.1, 89.1] Apparent Rennerian 




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