HOMEBREW Digest #4877 Mon 31 October 2005

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  sulfur character of lager ("Peter A. Ensminger")
  Continuous aeration of starters ("Mike Sharp")
  Re: Immersion chiller and trub mixing (Fred Johnson)
  Sulfur and Lager ("A.J deLange")
  Re: Google map for HBD readers? ("J. Ben Schafer")
  Immersion chiller stirring and trub mixing? (Randy Sanders)
  A different kind of efficiency (Matt)
  Re: Sulfur smell (Jeff Renner)
  Re: Google map for HBD readers? (Jeff Renner)
  Sulphur and Saflager (le Man)
  Networking, Friendship (Why I love this hobby) (Alexandre Enkerli)
  Split Rock 2005 HB Competition - Great Brews of American ("David Houseman")
  Palmetto State Brewers Open 7 (fatcat)

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---------------------------------------------------------------------- Date: Mon, 31 Oct 2005 00:59:11 -0500 From: "Peter A. Ensminger" <ensmingr at twcny.rr.com> Subject: sulfur character of lager Lager yeasts typically produce more sulfur compounds than ale yeasts. In my experience, many lager yeasts produce abundant H2S (rotten egg) early in fermentation, but this dissipates during conditioning. There are other sulfur characters that might be present in lagers. According to Morton Meilgaard's "beer flavor wheel", see: http://www.brew-monkey.com/brewschool/beerwheel.php , there are five main sulfur flavors that may be present in beer: 1) yeasty 2) cooked vegetable 3) sulfidic 4) sulfitic 5) sulfury Many European lagers have a sulfitic character, which resembles a "struck match". I find this very pleasant in a lager (eg: Pilsner Urquell, Victory Pils), as long as the concentration is not too high. See AJ's post earlier this year on this topic: http://hbd.org/hbd/archive/4696.html#4696-4 Sincerely, Peter A. Ensminger Syracuse, NY Return to table of contents
Date: Sun, 30 Oct 2005 23:49:20 -0800 From: "Mike Sharp" <rdcpro at hotmail.com> Subject: Continuous aeration of starters Recent posts on yeast have gotten me to wonder about continuous aeration of a starter. I use an Ehrlenmeyer flask on a mag stirrer, and I've been thinking about using an aquarium pump with a sterile filter to continuously aerate while I stir. However, if I understand things correctly (which would be unusual in this subject area), this might not do me any good unless I also continuously feed the yeast. Is that correct? If so, and since I don't have a metering pump, could I approximate continuous feeding by giving the yeast little wort snacks periodically? Regards, Mike Kent, WA (1891, 294) AR, Statute Return to table of contents
Date: Mon, 31 Oct 2005 06:10:36 -0500 From: Fred Johnson <FLJohnson at portbridge.com> Subject: Re: Immersion chiller and trub mixing Eric discovered that moving the immersion chiller in the wort greatly accelerates cooling, but he is concerned that this mixes up the trub. He usually pours the cooled wort into the fermentor using a strainer to catch the hops. The issue of getting trub in the fermentor isn't much of a problem, but I would discourage this type of transfer. In my earlier days of brewing--and this probably is true of most all of us who grew up reading Papazian--I, too, would pour the cooled wort into the fermentor using a funnel and some cheese cloth or specially designed cloth filter that fit on the funnel to catch the hops, etc. These are not easy items to sanitize, and the process is prone to inviting contamination. I am certain that this was the source of a couple of infections in my earlier days of brewing. I highly recommend to Eric to siphon the wort from his boiling vessel using a sanitized siphon. Allow the hops and trub to settle to the bottom for several minutes after cooling before starting the transfer. Even better and easier than a clumsy siphon would be to purchase/make a boiling kettle with a drain and either a false bottom or some type of filter (stainless steel scrubbing pad) on the end of the drain tube. Such is the natural history of this addiction. We all start off with whatever equipment we can scrounge together, but before long we then start replacing equipment and processes with more sophisticated and more expensive paraphernalia to feed our habit. Fred L Johnson Apex, North Carolina, USA Return to table of contents
Date: Mon, 31 Oct 2005 12:31:31 +0000 From: "A.J deLange" <ajdel at cox.net> Subject: Sulfur and Lager Sulfur and lager go together like Mutt & Jeff. A member of my club once commented that his basement smelled like a paper mill when he had a lager in process. The old Bavarian brewmasters seem to have selected for sulfur producing strains probably because sulfite is helpful in getting the beer through long lagering periods without staling (it's a good reducing agent). Indeed continental lagers should all have a faint sulfur note but the key word here is "faint". If it's overwhelming the beer has not lagered long enough (sulfur smells are part of Jungbuket - the smell of green beer). You can accelerate the removal of sulfur to some extent by sparging with CO2 (over pressurize the keg and bleed once a day for a few days) but the best way to handle sulfur is time. Choosing a yeast strain that produces less will also solve the "problem" but may effect long term beer stability. Return to table of contents
Date: Mon, 31 Oct 2005 08:32:38 -0600 (CST) From: "J. Ben Schafer" <schafer at cs.uni.edu> Subject: Re: Google map for HBD readers? > From: Bob Devine <bob.devine at worldnet.att.net> > > Suggestion: How about having a HBD reader page with a > Google map on hbd.org? Did you ever want to quickly > find people near you? Or see which club are close by? The beginnings of such a map does exist. I have used the following map several times: http://www.nhbrewers.com/mapbeer.html Ben _________________________________________________ J. Ben Schafer Assistant Professor Department of Computer Science University of Northern Iowa Cedar Falls, IA, 50614 (319)-273-2187 _________________________________________________ "Always behave like a duck -- keep calm and unruffled on the surface but paddle like the devil underneath." -J. Braude Return to table of contents
Date: Mon, 31 Oct 2005 06:35:57 -0800 (PST) From: Randy Sanders <renas_man at yahoo.com> Subject: Immersion chiller stirring and trub mixing? Hello. Longtime lurker, first time poster. Eric posted a question about using an immersion chiller and moving it around while in the wort. His concern was mixing the trub back into suspension in the wort, and this can be a concern when agitating the wort. Eric is using DME and hops or hop pellets, and he strains as he pours into the fermenter. Eric, hop bags take quite a bit of concern out of the picture. You simply pull the hops out at the end of the boil. The "stuff on the bottom" is indeed too small to filter with standard strainers. I may get some arguments on these two points, but they work extremely well for me. I'm going on an assumption that you are cooling in the boil kettle itself. Have you considered transferring the hot wort to a different kettle for cooling? Is the exterior of your cooling kettle sitting in an ice bath as well? My second suggestion is to use the immersion chiller in a different way and pump the wort through the chiller itself. Place the chiller in a bucket of ice water. A buddy and I are currently researching the effect of adding an old electric ice cream maker motor and paddle to continuously stir the ice as the wort passes through the coils. Our observations so far show that adding rock salt to the ice water (chemistry - Freezing Point Depression) and simply stirring the ice water while the wort is flowing in the coils (Engineering - turbulence in the water) drops the output temperature considerably. Either one helps quite a bit, but in combination the temperature has dropped in the range of an extra 20-30 degrees F. More experiments to follow as we run out of beer (grin). I hope this helps. Randy Sanders St. Louis/St. Charles County Date: Sat, 29 Oct 2005 20:11:12 -0600 From: "eric" <zeee1 at nebonet.com> Subject: Immersion chiller stirring and trub mixing? Hello all Last batch I paid attention to moving the immersion chiller around as it cooled the wort, compared to just putting it in the pot and leaving it there. Noticeable difference in water temp outlet by gently moving the chiller through the wort, compared to a minute or 2 after just sitting there. But my question is, how will this affect trub removal? Will gently agitating the chiller noticeably mix the trub? Or should I care that much, using DME? All I usually do is pour the cooled wort into a carboy through a strainer for hop removal, and stop when "the stuff on the bottom" is showing signs of heading for the funnel. Eric Deweyville, UT Return to table of contents
Date: Mon, 31 Oct 2005 08:28:30 -0800 (PST) From: Matt <baumssl27 at yahoo.com> Subject: A different kind of efficiency I have an efficiency question that has a different twist from what's been recently discussed here. Because I brew in a small apartment and boil in a 5 gallon kettle on the stove, I cannot take 6 gallons of runnings and boil them down for a 5-gallon batch. Obviously, taking only 4 gallons hurts my efficiency, but that's okay. It does, however, make it hard to figure out how "efficient" my process is, since the theoretical yield of a pound of grain is no longer such a simple thing. On the other hand, the initial gravity of the runnings is something I can easily compare to anyone else's numbers, regardless of any limits on my sparging. I can then at least figure out if I am getting full conversion, suffering from a bad crush, etc. Is there some definitive "theoretical max for first runnings at 1.25 qt/lb"? I would appreciate hearing from those of you who know, what is the gravity of your first runnings (and at what water:grain ratio. This might be valuable for anyone who wants to investigate their "saccharification efficiency" as opposed to their "lautering efficiency." Thanks, Matt PS: If a pound of grain has 33 potential points, and it's fully converted at 1 qt/lb, and IF things "mix perfectly" then we have 33 pts per qt of first runnings for a stunning gravity of 1.132. Maybe this is doable with a congress mash or something. I am looking more for the maximum gravity of first runnings for practical brewers. Return to table of contents
Date: Mon, 31 Oct 2005 11:37:04 -0500 From: Jeff Renner <jsrenner at umich.edu> Subject: Re: Sulfur smell "Joe Aistrup" <joe_aistrup at msn.com> wrote from Manhattan, KS (remembering to include his location!): > I'm normally an ale maker, but I inherited a fridge, and so I > decided to try > a lager. It is a simple lager, lightly hopped, with a moderate OG > of 1.056. > I used saflager dry, which I have read good things about. I > fermented the > beer at 52 degrees for three weeks. My finishing gravity is 1.011. > I kegged > the beer. > > The beer tastes great, but it has a strong sulfur nose. Is this a > function > of the dry yeast? Is there a way to prevent it? Is there a get rid > of the > sulfur with this batch? I'm not familiar with this particular lager yeast, but a sulfur smell is typical of many lager yeasts. usually it disappears by the end of fermentation, but with some yeasts it persists, even through a full lager period. Our local German lager microbrewery, Leopold Brothers, uses a yeast like this. The German trained brewer likes it. I myself prefer his beers after they have fully lagered and the sulfur is quite diminished. This sulfite is actually a natural preservative, BTW. Have you fully lagered your beer? The rule of thumb is a day per point of gravity or so, so this would suggest seven weeks, at about freezing if you can get it that cold. Jeff - --- Jeff Renner in Ann Arbor, Michigan USA, jsrennerATumichDOTedu "One never knows, do one?" Fats Waller, American Musician, 1904-1943 ***Please note new address*** Return to table of contents
Date: Mon, 31 Oct 2005 11:54:23 -0500 From: Jeff Renner <jsrenner at umich.edu> Subject: Re: Google map for HBD readers? Bob Devine <bob.devine at worldnet.att.net> wrote from Riverton, UT: > Suggestion: How about having a HBD reader page with a > Google map on hbd.org? Did you ever want to quickly > find people near you? Or see which club are close by? I don't know nothin' about how to do this kind of stuff, but I love the idea (no surprise here). I hope someone will take a stab. Great idea. Jeff - --- Jeff Renner in Ann Arbor, Michigan USA, jsrennerATumichDOTedu "One never knows, do one?" Fats Waller, American Musician, 1904-1943 ***Please note new address*** Return to table of contents
Date: Mon, 31 Oct 2005 18:06:44 +0000 From: le Man <hbd at thebarnsleys.co.uk> Subject: Sulphur and Saflager Joe Asked > The beer tastes great, but it has a strong sulfur nose. Is this a function > of the dry yeast? Is there a way to prevent it? Is there a get rid of the > sulfur with this batch? Hi Joe, That is one of the features of Saflager 23, in fact a lot of lager yeasts exhibit a prominent sulphur nose. The good thing is that it does diminish with time. I'm currently in the third week of a similar lager to yours and the nose during the two week primary was very pronounced. After a week of lagering at 1C, its not that bad, and I suspect that given another couple of weeks it should be undetectable. - -- le Man ( The Brewer Formerly Known As Aleman ) Mashing In Blackpool, Lancashire, UK - -- No virus found in this outgoing message. Checked by AVG Free Edition. Version: 7.1.362 / Virus Database: 267.12.6/151 - Release Date: 28/10/2005 Return to table of contents
Date: Mon, 31 Oct 2005 16:46:25 -0500 From: Alexandre Enkerli <enkerli at gmail.com> Subject: Networking, Friendship (Why I love this hobby) Friends, Ben recounted his experience in being invited to events through a fellow HBDer: > Only in homebrewing would the sentence "I'm going to have drinks with > a guy I met on the Internet" not seem creepy. Well, it *could* still be creepy, depending on who the guy is! ;-) It does exemplify the power of both the hobby and the list. What's great about HBing and the HBD is that we build links that overcome different sorts of barriers. Of course, we do tend to have more in common than our passion for homebrewing (for one thing, most of us are men). But a HBer is readily welcomed among other HBers. Case in point, went to Rennerian [0,0] in early May. Sent a message from there, included in HBD #4768. Jeff is an excellent example of this principle as he really made me feel at home. The same thing happened in other cases with people met through the HBD or other HBing forums. People coming from different walks of life and different regions get together as equals no matter their age, creed, or allegiance. In fact, beer events tend to bring people together. Had a lot of fun at the New England Beer Fest on Saturday, partly because people were very friendly. Of course, beer helps friendship. Sincerely your, Alexandre http://dispar.blogspot.com/ http://www.livejournal.com/users/enkerli/ http://blog.criticalworld.net/ Return to table of contents
Date: Mon, 31 Oct 2005 18:14:25 -0500 From: "David Houseman" <david.houseman at verizon.net> Subject: Split Rock 2005 HB Competition - Great Brews of American This is the last announcement for the homebrew competition on Saturday, November 19th, at the Split Rock Resort in the Pocono's of Pennsylvania in conjunction with their annual Micro Brew Festival. Entry fees, $5, will go to the Make-A-Wish Foundation. This is a sanctioned competition judging all beer, mead and cider styles. Entries should be shipped to The Resort at Split Rock, One Lake Drive, Lake Harmony, PA 18624, Attention: Shelly Kalins Lutz, for receipt from November 6 to November 17. Two (2) brown or green bottles with no markings are required. Any standard entry forms identifying the brewer and the appropriate entry category/subcategory are acceptable. Any standard homebrew competition entry and bottle identification forms are acceptable. The 2004 BJCP Style Guidelines will be used for this competition. Get this from the BJCP web site at www.bjcp.org. Judges are needed and they should contact me to secure a position. We currently have sufficient stewards signed up. Judges and Stewards can hand carry their entries if they pre-register with payment. All judges and stewards are required to be present by 8:30 so we can get started promptly at 9am. Checks should be made out to The Resort At Split Rock. Judges will receive an entry to the beer festival or entry to the beer dinner for their efforts and need to indicate which they wish when they commit to participate. The BOS winner will receive a complementary weekend for two at next year's Split Rock Beer Fest as well. But just entering makes you a winner for helping a good cause. More information will be available at the Split Rock web site: http://www.splitrockresort.com/beerfest/. Or contact them at: spevents at splitrockresort.com. David Houseman Competition Organizer david.houseman at verizon.net Return to table of contents
Date: Mon, 31 Oct 2005 21:29:37 -0500 From: fatcat <fatcat at sagecat.com> Subject: Palmetto State Brewers Open 7 The Palmetto State Brewers, Inc. is pleased to announce that entries are being accepted for PSBO7 to be held December 3, 2005. This competition is the final leg of the Carolinas Brewer of the Year circuit. http://www.sagecat.com/psb/psbo7.htm Return to table of contents
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