HOMEBREW Digest #4927 Thu 05 January 2006

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  Re: water analysis and yeast ranching ("Mike Sharp")
  Water Analysis ("A.J deLange")
  New Sanctioned Competition Program (Ed Westemeier)
  Best the Brewers Competition ("David Houseman")

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---------------------------------------------------------------------- Date: Tue, 3 Jan 2006 00:40:26 -0800 From: "Mike Sharp" <rdcpro at hotmail.com> Subject: Re: water analysis and yeast ranching A.J. says: "Now the interesting thing about this water report is that a water chemist usually totals up all his anions and all his cations when he is finished. The numbers should be equal and so this is a simple quality control check on the analysis. The fact that this lab tells you that the analysis is unballanced by 0.7 mEq/L is like advertising that they do a lousy job!" Doesn't that simply indicate that there are anions present that they didn't do an analysis for? For 15 bucks, I wouldn't expect an extensive analysis. Bill Kunka asks about Advanced yeast ranching "My question is do many (or any) of you out there use a magnetic stirring plate to boost cell counts in your starters?" I have two Cole-Parmer mag stirrers, both with hotplates as well, which I can boil the starter wort in, if I choose. They're a little slow at boiling, but I can boil directly in the flask, and it removes some of the potential contamination sources. They are "temperature controlled" and I've played around with a temperature probe in the starter, but the temp swings too much. I've never checked with a hemacytometer or anything else to see how much better this is than simply pitching into a starter, and swirling it every now and again--I've just taken it on faith that it's better. I don't, as yet, do any actual ranching--I pitch from smack packs or vials. Regards, Mike Sharp Kent, Washington [1891.3, 294deg] AR Return to table of contents
Date: Tue, 03 Jan 2006 13:34:43 +0000 From: "A.J deLange" <ajdel at cox.net> Subject: Water Analysis I wrote: "The fact that this lab tells you that the analysis is unballanced by 0.7 mEq/L is like advertising that they do a lousy job!" To which Mike replied "Doesn't that simply indicate that there are anions present that they didn't do an analysis for?" It could mean that or it could mean inaccurate measurements. There is no way to tell which except that the missing things are (per the report) anions which would have to be nitrite, or phosphate. The former is something we want to be in very small concentrations and you can't have much phosphate with the given level of calcium. Should it be nitrite at the level of 0.7 mEq/L yeast and small children would both be poisoned. I am assuming this is a well. If it is and infants are in the home the water should be checked for nitrite or the infant given bottled water. Return to table of contents
Date: Thu, 5 Jan 2006 18:03:33 -0500 From: Ed Westemeier <hopfen at malz.com> Subject: New Sanctioned Competition Program The AHA and BJCP are pleased to announce that we have combined our competition registration programs, effective January 6, 2006. The new AHA/BJCP Sanctioned Competition Program (SCP) is a joint project initiated by the BJCP Board and the AHA Governing Committee, and will be the single source for all competition materials. Registration with the SCP will automatically get your competition on the website calendars of both beertown.org and bjcp.org, as well as publication in Zymurgy magazine (if you register with enough lead time). For full details, please see the official notice at www.bjcp.org/ scp.html. Ed Westemeier BJCP Communication Director communication_director at bjcp.org Return to table of contents
Date: Thu, 05 Jan 2006 20:21:11 -0500 From: "David Houseman" <david.houseman at verizon.net> Subject: Best the Brewers Competition Best the Brewers Thursday March 23, 2006 Manayunk Restaurant and Brewery The 2nd annual Best the Brewer amateur/professional homebrew competition is looking for entrants. It is a BJCP sanctioned competition. This year submit beers brewed after November 2005 in the general categories: Pale ale; IPA; Brown Ale; Porter; Stout; Wheat; and spiced/vegetal specialty. Professional brewers that have agreed to homebrew as of 1/1/2006 come from Yards, Manayunk Brewery, Flying Fish, and Iron Hill. Prizes will be awarded for the winner of each of the 7 categories. Best of Show Beers (up to 3) that are from homebrewers, not professionals, will be brewed with the homebrewer at Manayunk Brewery and served at the restaurant. Two 12 ounce bottles should be submitted by Saturday March 16th using the appropriate AHA submission form (http://www.beertown.org/homebrewing/scp/pdf/entry_recipe_form.pdf ) accompanied by a $5 entry fee payable to Tim Ackerson. Drop-off points for the competition are Home Sweet Homebrew, Keystone Homebrew and the Manayunk Restaurant and Brewery. Entrants can also be sent to Tim Ackerson, 101 W. Nippon St., Philadelphia, PA 19119. There will also be a beer dinner along with the awards at the Manayunk Restaurant and Brewery on Thursday March 23rd. Full details about the dinner will be posted on http://www.manayunkbrewery.com/ . For questions e-mail Tim Ackerson at theimann at verizon.net or Chris Firey at chris at manayunkbrewery.com . Hope to see everyone at the competition and dinner. Return to table of contents
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