HOMEBREW Digest #4885 Thu 10 November 2005

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  Congratulations Curt and thanks! (Bev Blackwood II)
  Fermentation and Greenhouse Gases (Bob Tower)
  It's been awhile, I need Help (Colby Fry)
  Metabolites ("A.J deLange")
  Ale yeast for colder temps ("Steve Dale-Johnson")
  re: plate chillers (TomAGardner)
  Therminator ("Rich Zurek")

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---------------------------------------------------------------------- Date: Wed, 9 Nov 2005 22:18:45 -0600 From: Bev Blackwood II <bdb2 at bdb2.com> Subject: Congratulations Curt and thanks! Curt has been one of the most impressive homebrewers I have had the pleasure to meet. He is very committed to the hobby, supportive of clubs around the country (not just his own) and has always taken a "big picture" view of things. Not only that, he is an exceptionally gifted brewer. The MCAB couldn't be in better hands. Congratulations Curt, thanks for taking on this role and our thanks to Kathy as well. -BDB2 Bev D. Blackwood II Brewsletter Editor The Foam Rangers http://www.foamrangers.com Return to table of contents
Date: Thu, 10 Nov 2005 00:11:08 -0800 From: Bob Tower <tower at cybermesa.com> Subject: Fermentation and Greenhouse Gases I recently watched a program on TV about greenhouse gases and the future of the planet. They repeatedly mentioned CO2 as the main culprit. I got to thinking about brewing, which releases CO2. Also, I keg my beer and in filling and purging kegs excess CO2 is released. How much CO2 is released into the atmosphere by our brewing and kegging activities? Does it have much of an impact on the environment (specifically CO2 released into the atmosphere)? My gut feeling is that it is a negligible amount and not to be concerned. Probably much more damage is done to the environment by driving to the brewshop to pick up the ingredients than by the actual brewing. But rather than assume, I thought there might be some knowledgeable folks here to assuage any concerns with hard data and facts. Bob Tower / Los Angeles, CA Return to table of contents
Date: Thu, 10 Nov 2005 07:37:46 -0500 From: Colby Fry <colbyfry at cvruniforms.com> Subject: It's been awhile, I need Help Hello all, It has been a couple years since I have posted a question and a couple of years since I have brewed. It seems that having a child IS alot of work. I just wanted to post a recipe and see what everyone's thoughts are regarding the recipe & maybe some critiques. I am going for a European ale. It is a extract recipe with grain. Let me know what you think. I added 1 lb of flaked rice for a little added oomph. Will this affect the flavor? Let me know what you think. Thank you. Colby Fry Recipe tsp gypsum & tbsp irish moss, use spring water 4 oz. American victory 1 lb. Dextrine malt (Cara-Pils) 1 lb. Flaked rice 6 lb. Williams Bewing Light malt extract 2 gallons 160F for 30 Minutes, sparge w/ 1 gallon 160 F water for 30 minutes 4 oz. Saaz (3% AA, 60 min.) XL 1318 LONDON ALE 3 Primary 4 days, secondary 4 weeks keg 2 weeks Return to table of contents
Date: Thu, 10 Nov 2005 12:58:43 +0000 From: "A.J deLange" <ajdel at cox.net> Subject: Metabolites When yeast are operated at higher temperatures and especially when they are in growth phase they produce a spectrum of metabolites different from the ones we associate with yummy lager beer. Make up a starter with lager yeast, oxygenate, feed and oxygenate to get lots of cells and ferment it at higher temperature to get lots of yeast production. Smell and taste the starter and see if that is what you want to your beer to taste like. Or force ferment a sample from your next batch of lager at room temperature. Again smell and taste. I've done both of these things over the years and decided that I definitely don't want these metabolites in my beer. White labs argument is that if you pitch warm and drop the temperature as soon as fermentation kicks off the yeast won't have enough time at high temperature to produce an offensive level of these metabolites. What I am seeking is confirmation that this is indeed so based on others experiences and Francisco has just supplied some. OTOH I seem to be getting away with 10% starter (another path White labs suggests) even though that means 10% of the finished beer will contain these metabolites. What I'd really like to do is pitch paste but I can't find a cheap centrifuge that will handle gallons (nor would I have any place to put it if I did) and at 4 x 50 ml per run it takes all day to centrifuge even a modest amount of starter on my little table top unit. Return to table of contents
Date: Thu, 10 Nov 2005 11:50:50 -0800 From: "Steve Dale-Johnson" <sdalejohnson at hotmail.com> Subject: Ale yeast for colder temps Repost due to rejected non-ascii text... <snip> Directly after work yesterday, I went home and found all activity to have stopped on my Pale Ale. Thanks everyone, for your help. Any suggestions on an ale yeast that can do a little better at cooler ale temps? Thanks Vincent - -- Montgomery Village, MD Bonum vinum laetificat cor hominis <snip> Vincent, I have had excellent results with Wyeast 2565 (koelsch) yeast. It is a very clean ale yeast at the cooler temperatures I have used it at (cleaner in flavour profile than Nottingham if you can believe it) and ferments well over a wide temperature range. I have a cream ale going with it at the moment and it is doing very well and producing a large clean top crop of yeast at 15 degrees Celsius (59F). BTW, I've found it clears just fine given some time. >From Wyeast: 2565 Kolsch Yeast. Probable origin: Cologne, Germany Beer Styles: Traditional American use - Kolsch, Fruit beers, Light pseudo lagers Commercial examples may include: Kess, Paffgen, Muhlen Unique properties: True top cropping yeast similar to Alt strains. Produces slightly more fruity/winey characteristics. Fruitiness increases with temperature increase. Low or no detectable diacetyl production. Also ferments well at cold 55-60 F range, (13-16 C). Used to produce quick conditioning pseudo lager beers. Poor flocculating yeast requires filtration to produce bright beers or additional settling time. Flocculation - low; apparent attenuation 73-77 percent. (56-70 F, 13-21 C) Hope this helps. Anyone locally wants to try some of this, I have a large starter that I'm keeping on for a few more batches. Steve Dale-Johnson Brewing at 1918 miles, 298 degrees Rennerian Delta (Vancouver), BC, Canada. Return to table of contents
Date: Thu, 10 Nov 2005 17:32:40 -0500 From: TomAGardner at cs.com Subject: re: plate chillers RE Aj's post: "To clean them you have to completely disassemble them and that can be a bit of a chore. It's not something you have to do after every brew - the conventional flushing and back flushing should serve for that but eventually you have to tear them apart and clean out the crevices and corners of the strange stuff that builds up inside them." In my experience or when I've discussed them with professional brewers, you need to backflush them with water and CIP with a noncaustic cleaner (i.e. PBW). Caustics can actually make beerstone worse. I recirculate hot PBW through the plate chiller and pump for 30 minutes. That cleans the chiller, pump and hoses. Occasional acid cleaning first will prevent beerstone buildup (www.birkocorp.com/brewing/beerstone.asp). Professional brewers do take apart the plate chillers occasionally, but it is to check for pitting and holes between the plates. They claim that the CIP cleans them just fine. Tom Return to table of contents
Date: Thu, 10 Nov 2005 20:49:29 -0600 From: "Rich Zurek" <zurekbrau at sbcglobal.net> Subject: Therminator Hello Before buying a Therminator I used an immersion chiller before and found using it slow at cooling the wort. We used the Therminator last weekend during Teach a Friend to Homebrew and we where very pleased with the results. The water going into the unit had to be slowed down to keep it from cooling the wort too much. Like Murray Aldridge I loved how well the Therminator works. Rich Zurek Holiday Hills IL USA North West of Chicago 224.7, 271.4 AR Return to table of contents
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