HOMEBREW Digest #4904 Mon 05 December 2005

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  7th Annual Palmetto State Brewers Open - Results ("H. Dowda")
  RE:  Chloramine removal by activated carbon filtration ("Wiscer") ("Kyle Jones")
  Doh ! ("steve.alexander")
  hydrometers and deliver trouble (Jeremy Bergsman)
  Name that Style ("Randy Pressley")
  Looking for Homebrew Stores and Breweries in Michigan (SBCSI\)" <ja2157@sbc.com>
  Pilsner mash schedule/decoction experiment (Aaron Martin Linder)
  easy hydrometer calibration (Dylan tack)
  Hydrometer readings (Bill Velek)
  re: Northern Brewer Sponsors HBD For 2006! (RI_homebrewer)

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---------------------------------------------------------------------- Date: Sun, 4 Dec 2005 19:51:39 -0800 (PST) From: "H. Dowda" <hdowda at yahoo.com> Subject: 7th Annual Palmetto State Brewers Open - Results Results of the PSBO7 may be found at: http://www.sagecat.com/psb/Results/psbo7results.htm Return to table of contents
Date: Mon, 5 Dec 2005 00:13:58 -0500 From: "Kyle Jones" <kjones1 at ufl.edu> Subject: RE: Chloramine removal by activated carbon filtration ("Wiscer") I have found anecdotal evidence that filtering with activated carbon will not remove chloramines from treated water. I kept noticing that water I poured from my Pur pitcher (out of the fridge) before bed at night smelled very strongly of chlorine in the morning when I woke up, convincing me that keeping the water cold was masking/preventing the chlorine scent. (evaporating less chlorine). I found this webpage that explained what was actually occurring: http://www.gewater.com/library/tp/813_Chloramines_.jsp Apparently, chloramines, when filtered through AC, break down into various products, including nitrogen gas and chlorine, explaining the chlorine smell I was getting. Pure chlorine breaks down into chloride ions, but in its pure form, combines with organics to form trihalogenated methanes (THMs), which are suspected carcinogens. The webpage is a good start for combining treatments, such as ion exchange resins or RO with AC to achieve the desired goal. It seems that AC is a good start, but needs to be followed up by RO or ion exchange in order to remove all the byproducts. Hope this helps. Kyle Return to table of contents
Date: Mon, 05 Dec 2005 07:00:18 -0500 From: "steve.alexander" <-s at adelphia.net> Subject: Doh ! Should be 80gm +- < 2gm of solute for an 8P+-.2P solution. That's a much less onerous req, but again not kitchengear. -S Return to table of contents
Date: Mon, 05 Dec 2005 08:31:37 -0500 From: Jeremy Bergsman <jeremy at bergsman.org> Subject: hydrometers and deliver trouble -S writes: > AJ deLange writes ... > >>>[...] I never got #4897! > > Neither did I ! Neither did I. Perhaps some trouble that day? As for the hydrometer issue, for me the question is more repeatability than accuracy. I always check the hydrometer against water and try to use it near the correct temperature. From here I'm just trying to monitor changes (brew to brew, or within brew), using the same instrument for measurement. It seems that if there's a small slope error it really doesn't matter, as long as it's the same over time. - -- Jeremy Bergsman jeremy at bergsman.org http://www.bergsman.org/jeremy Return to table of contents
Date: Mon, 05 Dec 2005 08:52:17 -0500 From: "Randy Pressley" <RANDYP at cityofws.org> Subject: Name that Style I brewed an all grain Saturday and now I need someone to help me identify the style. 20 lbs pale malt 1 lb choc malt 2 lb crystal (50L) 3 lbs honey 2 oz Mt Hood Boiling 1 oz Goldings Flavor 1 oz Saaz Aroma Nottingham yeast Yield 7 gallons OG 1.098 FG (to be determined) Return to table of contents
Date: Mon, 5 Dec 2005 09:11:42 -0500 From: "ANDERSON, JEFFREY T \(SBCSI\)" <ja2157 at sbc.com> Subject: Looking for Homebrew Stores and Breweries in Michigan I am adding a Links page on to my web site with links to Google maps for all of the Homebrew Shops and Breweries in Michigan. I hope to add an interactive map with extra information about all the stores. But I am having a hard time finding up to date information about all of the Breweries and Homebrew shops in Michigan to build the list. Please look at the list and let me know if I missed any www.cabanatech.com/links.htm . If I am missing some please email me beerlinks at dodgeit.com. Thank you, Jeff Anderson. Return to table of contents
Date: Mon, 5 Dec 2005 10:48:16 -0500 (EST) From: Aaron Martin Linder <lindera at umich.edu> Subject: Pilsner mash schedule/decoction experiment I remember back several months ago someone was doing a grand decoction vs. non-decoction experiment with pilsner style beers. Are there any results from that? Also, I was wondering if anyone feels particularly strongly about the best method for creating a flavorful, malty pilsner. i can do heated step mashes as well as decoction, so if you have any suggestions I'd appreciate the input. however, i'd like to not spend 8 hours doing my mash. thanks, aaron linder ann arbor, mi Return to table of contents
Date: Mon, 5 Dec 2005 10:00:19 -0600 From: Dylan tack <dylan at io.com> Subject: easy hydrometer calibration > Maybe there is a more accessible approach to calibration that I am > missing - using only thermal expansion of distilled water, or perhaps > a method relying on the limiting solubility of some solute ... There is, in fact: http://www.knology.net/~sprevost/beerwine/cal.htm According to this article a 50/50 mix of water and saturated NaCl will have a SG of 1.106 at 60F. Saturating the solution is easy, just dissolve the salt at a higher temp, then cool it. The dilution is also possible without special instruments - you don't need to measure the volume with high accuracy, you just need a volume that's repeatable with a high degree of accuracy. The author suggests something tall and skinny, like a flower vase (or, obviously, a volumetric flask). Certainly, there are uncontrolled factors here, such as salt purity, atmospheric pressure, etc., but it's a start. -Dylan Return to table of contents
Date: Mon, 05 Dec 2005 10:07:42 -0600 From: Bill Velek <billvelek at alltel.net> Subject: Hydrometer readings RE Steve Alexander's post in HBD 4903: 1. I have to agree with Steve concerning the usefulness of hydrometer readings between the OG and FG. It seems to me that they would be a waste of both time and BEER ;-) ... unless one were to do the very foolish thing of pouring the beer from the hydrometer cylinder back into the fermenter. Aside from the fact that I don't really know what you could tell from intermediate readings, aside from the fact that you should also smell and taste your sample which I think will tell you a lot more, ... what exactly could you DO about any of it anyway? I mean, it's either fermenting or not; if it's not, you either rouse your yeast or pitch more, but I can't think of anything else you'd be able to do. 2. I have to question Steve about the yeast affecting gravity; note that I said 'question' rather than disagree, because my scientific knowledge isn't on the same level. However, these are my thoughts on that: the yeast are not 'dissolved' in the beer (although I don't know if that is actually necessary), but rather would be analogous to fish in a pond. If the fish are swimming up against the bottom and sides of a boat, then the boat will be more buoyant, but if they are minding their own business, I don't see how their presence in the water could add anything to the buoyancy of the boat any more than the even denser stones and gravel sitting on the bottom. Having said that, let me add that if the yeast are buoyant from CO2 and rising to the surface anyway (like maybe dead fish trapped under the boat trying to float), then I think they will add buoyancy and in that regard seem to affect density. On the other hand, I might be all WET about this :-) Cheers. http://tinyurl.com/7zpob is my 'Brewing Glossary' with photos and links! http://tinyurl.com/99s2l compares HomeBrewers Team stats w/ other teams. http://tinyurl.com/axuol moderated group (now 304 member) EXCLUSIVELY re equipment for craftbrewers and small breweries. Please visit. Bill Velek Return to table of contents
Date: Mon, 5 Dec 2005 17:10:02 -0800 (PST) From: RI_homebrewer <ri_homebrewer at yahoo.com> Subject: re: Northern Brewer Sponsors HBD For 2006! Hi All, In HBD #4903 Pat Babcock (the famous HBD head janitor, from very near 0,0 Rennerian) wrote about Northern Brewer sponsoring the HBD for another year. I do very little mail order for brewing supplies, but when ever I do I think of the HBD sponsor first. Thanks for another year! As far as thanks and appreciation goes, we should all give thanks and appreciation to Pat and the other HBD janitors (Spencer, Karl, and others?) too. I'm sure that maintaining the HBD is a pretty thankless job, but I'm also sure that it's a significant part of many people's daily routine (all around the world). Keep up the great work guys! Jeff McNally Tiverton, RI (652.2 miles, 90.0 deg) A.R. South Shore Brew Club Return to table of contents
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