HOMEBREW Digest #491 Fri 07 September 1990

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		Rob Gardner, Digest Coordinator

  blowoff backflow (Donald P Perley)
  Re: Head Retention (Eric Pepke)
  Re:  Homebrew Digest #490 (September 06, 1990) (sandven)
  brew comp/sacto HBD oktoberfest (JEEPSRUS)
  Backwash (Mark E. Freeman)
  Where is Volume 6? (GARY  06-Sep-1990 2102)

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---------------------------------------------------------------------- Date: Thu, 6 Sep 90 10:09:16 EDT From: perley at glacier.crd.ge.com (Donald P Perley) Subject: blowoff backflow The beer shouldn't contract enough in cooling to suck sterilant through the blowoff tube, but the soluability of air in the wort goes way up. As air in the headspace gets sucked into solution, it gets replaced with air from the blowoff tube. -don perley Return to table of contents
Date: Thu, 6 Sep 1990 10:29:51 EDT From: PEPKE at scri1.scri.fsu.edu (Eric Pepke) Subject: Re: Head Retention Mike Charlton writes about problems with head retention. I have three questions: 1) With what did you prime the beer? 2) How long has it been in the bottle? 3) How big are the bubbles in the head? I don't want to start a flame war about which method is "best," but I find that priming with light powdered malt extract gives a stiffer head with smaller bubbles faster than priming with sucrose or dextrose. The best head I ever got on a beer was from a mostly grain beer I krausened with light malt extract and ale yeast. There were no adjuncts (this was strictly Reinheitsgebot). Eric Pepke INTERNET: pepke at gw.scri.fsu.edu Supercomputer Computations Research Institute MFENET: pepke at fsu Florida State University SPAN: scri::pepke Tallahassee, FL 32306-4052 BITNET: pepke at fsu Disclaimer: My employers seldom even LISTEN to my opinions. Meta-disclaimer: Any society that needs disclaimers has too many lawyers. Return to table of contents
Date: Thu, 6 Sep 90 10:26:31 MDT From: sandven at hooey.unm.edu Subject: Re: Homebrew Digest #490 (September 06, 1990) Ahhhh my first posting, and it's not good news ... I brewed a brown ale, and the fermentation went without a glitch. As this was my second batch I guess I'm still somewhat of a novice, but after three weeks of aging I decided to test some and found it to be very good. It has a nice head, isn't over-carbonated or anything like that. The beer is now 5 weeks old and is developing a cloudy "growth" over the sediments on the bottom of the glasses. I tasted a beer last night and there were no strange tastes or smells, and I'm wondering if this is a classic development of mold or something strange. I've refrigerated the rest of the batch to slow any growths, and am prepared to do some heavy drinking if I decide that the batch is going bad. I fermented in a plastic food grade pail with an air lock ( I have since replaced this with two glass carbouys) and did the entire fermentation in that bucket. My house has no a/c or cooler and the closet in which the beer was brewed stayed a fairly constant 83-85 degrees. I used sodium bisulfate (?) to clean the plastic stuff, and bleached the bottles to clean them. Albuquerque has a fairly dry climate, so I think that yeasts would not be that much of a problem (??). Anyhow, any comments would be appreciated. Another question I have concerns primary/secondary fermentation. I have the impression that it is good to ferment in one carbouy until most of the initial activity is gone, and then go to a secondary fermenter. In my last batch which has taken over 5 weeks to ferment (O.G. .72, and now approx. .12) I've done this every week and a half to isolate the beer from the sediments on the bottom. I know I risk infection every time I do this, but it seems like a good idea as I've found that it stimulates the fermentation process. Thanks for any suggestions - Steve l Return to table of contents
Date: Thu, 6 Sep 90 11:30:13 PDT From: robertn at fm1.intel.com (JEEPSRUS) Subject: brew comp/sacto HBD oktoberfest Hello to all! For the information of those in northern Calif, there is going to be a homebrew competition at the Renaissance Pleasure Faire. The date is saturday, September 22nd. The Ren Faire is located in the Black Point Forest at Novato, Marin County. Registration can be obtianed by calling 1(415)892-0937. The registration must be in by Sept 17th. There's no fee to enter, and admission to the faire is free to registered entries. I am entering my "Mayple Syrup Stout". It'll be interesting to see what happens... I sent my registration in this morning. I am trying to organize a a HBD Oktoberfest/tasting party in Sacramento. If you are near Sacramento, let me know. I havent set a date yet(except sometime in October :-) ). I'm just trying to see how much interest there is. So far, I have four brewers who are interested. It will be fun! Robert Nielsen robertn at fm1.intel.com 916/725-7311 (H) Return to table of contents
Date: Thu, 6 Sep 90 10:56:35 PDT From: freeman at idaho.Inference.Com (Mark E. Freeman) Subject: Backwash I have experienced the same phenomenon when using a simple fermentation lock. A few hours after pitching the yeast, the water level inside the cap is higher than outside and the cap is pulled down firmly onto the tube leading into the carboy. I have also observed this to happen at the end of the fermentation. I had thought that it was partly due to changes in atmospheric pressure since the device is similar to a primitive barometer, but I don't think the difference in pressures would be enough to suck water up a blowoff hose. (unless it was elevated to nearly the same level at both ends as Feinstein suggests) Return to table of contents
Date: Thu, 6 Sep 90 18:07:33 PDT From: GARY 06-Sep-1990 2102 <mason at habs11.enet.dec.com> Subject: Where is Volume 6? Having just purchased what I thought to be all of the transcripts from the AHA conferences, I discovered that there is a hole in the offering. The "Best of" book is 1-5, and the individuals start with 7 and go through 9. Does anyone know what happened to 6? Just curious. Also...does anyone know of a source for the Hunter Energy Monitor AC in the Southern NH area? I have only found one Hunter dealer so far, and they don't handle that piece. The Hunter numbers don't answer (in Tennessee) either. Cheers...Gary Return to table of contents
End of HOMEBREW Digest #491, 09/07/90 ************************************* -------
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