HOMEBREW Digest #4886 Fri 11 November 2005

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  Re: Fermentation and Greenhouse Gases ("Mike Sharp")
  RE: Fermentation and Greenhouse Gases ("Mike Sharp")
  RE: greenhouse ("Haborak, Kevin")
  Subject: re: plate chillers (Thom Cannell)
  Metabolites ("William Frazier")
  metabolites, homemade centrifuge? (ALAN K MEEKER)
  re: It's been awhile, I need Help (RI_homebrewer)
  Frappr map - now nearly 200 HBDers (bob.devine)

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---------------------------------------------------------------------- Date: Thu, 10 Nov 2005 22:10:48 -0800 From: "Mike Sharp" <rdcpro at hotmail.com> Subject: Re: Fermentation and Greenhouse Gases Bob Tower wonders about Fermentation and Greenhouse Gases... Well, I don't have any hard facts (which shouldn't prevent me from voicing an opinion ;^) but fermentation probably doesn't release any more CO2 than was originally removed from the atmosphere by the growing grain, and probably a lot less, assuming the spent grains aren't burned. So, brewing beer is good for the environment! CO2 used in kegging is another matter though. But IMO, negligible. How many kegs do you get from a 20 pound cylinder? Quite a few. By comparison, according to the EPA, the average passenger car emits 1.15 pounds of CO2 per mile. So the real question is how many kegs per mile! Regards, Mike Sharp Return to table of contents
Date: Thu, 10 Nov 2005 22:16:20 -0800 From: "Mike Sharp" <rdcpro at hotmail.com> Subject: RE: Fermentation and Greenhouse Gases I meant to post the reference for that EPA stat: http://www.epa.gov/otaq/consumer/f00013.htm Regards, Mike Sharp Return to table of contents
Date: Fri, 11 Nov 2005 07:30:57 -0500 From: "Haborak, Kevin" <kevin_haborak at golder.com> Subject: RE: greenhouse Only about 5% of greenhouse gases are related to human activity, and about 80% of that 5% (or about 4% of the total) is related to burning of fossil fuels. I seriously doubt kegging has much of an effect on anything. Methane is a greenhouse gas as well, so you better stop farting while your at it. ;) Return to table of contents
Date: Fri, 11 Nov 2005 08:55:47 -0500 From: Thom Cannell <Thom at CannellAndAssociates.com> Subject: Subject: re: plate chillers > Subject: re: plate chillers Oh, I have to disagree: 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). I've actually taken apart such plate cleaners to help a local brewer. It is a VERY nasty business. And he does it to clean accumulated crud - after a very rigorous CIP regime. It is, however, yearly, not "batchly." It also depends highly on how much material - hot break and hops - gets sent through the chiller. The better you can pre-filter, the less likely - yada yada. Thom Cannell Cannell & Associates T_Cannell near compuserve.com CannellAndAssociates near comcast.net Return to table of contents
Date: Fri, 11 Nov 2005 09:24:26 -0600 From: "William Frazier" <billfrazier at worldnet.att.net> Subject: Metabolites A.J. deLange says "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)" A.J., you already have the centrifuge....your washing machine. A winemaker I know puts the murky, settled lees left over after the initial press in 2-liter soda bottles. These are lined up around the perimeter of his washing machine basket. The washer is run through spin cycles. Grape particles are effectively separated from clear juice by this method. I believe this method can be used for separation of yeast paste in large volumes. Go to www.chateauburbank.com. Talk to Tom Shudic about the process. Bill Frazier Olathe, Kansas USA Return to table of contents
Date: Fri, 11 Nov 2005 11:26:08 -0500 From: ALAN K MEEKER <ameeker at mail.jhmi.edu> Subject: metabolites, homemade centrifuge? AJ brings up a concern I have wondered about - the impact of the addition of spent starter wort which will have unwanted yeast metabolites in it, particularly when the starter is grown at warm temperatures under aerobic conditions. My solution to this has always been to plan enough time between the starter being ready and pitching (1-3 days) for the yeast to settle out, allowing me to pour off the spent wort. For most ale yeasts this is easily accomplished by chilling down the starter in the refrigerator. Lager starters are more problematic since they are larger in volume and chilling doesn't effectively induce settling. The fact that folks get away with adding starters on the order of 10% of the final beer's volume without detrimental effects on the beer's flavor makes me think that the undesirable metabolites are either themselves metabolized by the yeast during the fermentation, and/or scrubbed out by the massive amounts of CO2 generated. Regarding the possibility of pelleting large volumes of yeast starter at home, it doesn't take much RCF to get yeast out of solution, so I'd be willing to bet that you could rig up some way to pellet the yeast in your washing machine during the spin cycle. I've heard rumors of an article published many years ago in the Amateur Scientist column of Scientific American that details the construction of a centrifuge from a washing machine, never seen this though. Might be worth a try. -Alan Meeker Lazy Eight Attobrewery, "Where the possibilities are limitless." Baltimore, MD Return to table of contents
Date: Fri, 11 Nov 2005 09:48:15 -0800 (PST) From: RI_homebrewer <ri_homebrewer at yahoo.com> Subject: re: It's been awhile, I need Help Hi All, In HBD #4885 Colby Fry asked for help with a recipe. The flaked rice can not be simply steeped like specialty malts since it contains unconverted starch. You could use rice syrup or rice solids instead, or you could do a "mini mash" with some pale malt to convert the starch from the flaked rice. Rice does'nt contribute much flavor, mainly just fermentables. Jeff McNally Tiverton, RI (652.2 miles, 90.0 deg) A.R. South Shore Brew Club Return to table of contents
Date: Fri, 11 Nov 2005 23:33:22 +0000 From: bob.devine at att.net Subject: Frappr map - now nearly 200 HBDers The global map of HBD homebrewers continues to grow. It now has nearly 200 registrants. Most are Americans but there are many from Europe, one Canadian, one person from South Africa (likely the winner in the "farthest from Jeff Renner" contest) and a good group from Australia/New Zealand area. http://www.frappr.com/hbd Bob Devine still in Riverton, UT (where is not legal to brew...) Return to table of contents
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