HOMEBREW Digest #4942 Thu 02 February 2006

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  Hardness ("A.J deLange")
  RE:  Homebrew supplies in Portland, OR ("Kyle Jones")
  RE:  Correction to shipping on cornies ("Kyle Jones")
  Re: water hardness ("Martin Brungard")
  water and rice hulls ("D. Clark")
  Hopbacking results (Fred L Johnson)
  Re: Fermenting temps ("Randy Pressley")
  MCAB Update and call for Judges and Stewards ("Stock, Curtis")
  Call for Judges and Entries for Las Vegas Winterfest 2006 (Scott Alfter)
  Reuse dry yeast cake... ("Michael Eyre")
  Lagers made from ale malt [Sec: Unclassified] ("Williams, Rowan")

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---------------------------------------------------------------------- Date: Wed, 01 Feb 2006 13:46:40 +0000 From: "A.J deLange" <ajdel at cox.net> Subject: Hardness Well my Waterman costume is at the cleaners but I'll do what I can. You weren't given much information. pH is, by itself, a pretty useless measurement for brewers (or anyone else for that matter). The hardness measurement is a little more telling. Each grain per gallon is equivalent to 17.1 ppm as CaCO3 so your hardness is 51-68 ppm as calcium carbonate. This is fairly low hardness but not low enough that the water could be considered soft. You should not need a water softener at this level but you also probably wouldn't want to brew a Bohemian Pils with it (dilute it 1:1 or 2:1 with DI water and you should be fine). A gypsum addition would probably be a benefit for most ales. The most important piece of missing information is the alkalinity of the water. This is a very simple test and kits can be obtained from aquarium supply shops, hardware stores and water analysis supply companies e.g. Hach or Lamotte. It would also be nice to know the sulfate content. This one is a bit tougher to measure but Cole Parmer still offers a kit. Sending a sample off to a lab is another option but make sure that they measure the things a brewer is interested in (calcium hardness, magnesium hardness, alkalinity, chloride, chlorine/chloramine, iron) A.J. Return to table of contents
Date: Wed, 1 Feb 2006 10:15:45 -0500 From: "Kyle Jones" <kjones1 at ufl.edu> Subject: RE: Homebrew supplies in Portland, OR Grant asks about a source for cornies in Portland. Grant--while I have no idea about homebrew supplies in Portland (I am in FL), I have found this site on the web: http://www.rcbequip.com/ They have a warehouse (in CA I believe), and I remember them quoting me a shipping rate of around 15-16 US dollars for their standard package (holds up to 4 kegs). I don't know if (and how much it would be) they would ship Down Under, but it certainly seems worth a try at $12.50 per keg. Kyle Return to table of contents
Date: Wed, 1 Feb 2006 10:32:42 -0500 From: "Kyle Jones" <kjones1 at ufl.edu> Subject: RE: Correction to shipping on cornies Grant-I rechecked the shipping (I thought 16 sounded pretty cheap), and I was Mistaken--to FL it is actually around $35 per box of 4, but it still might be worth it for you. Give them a call. Return to table of contents
Date: Wed, 01 Feb 2006 07:40:21 -0900 From: "Martin Brungard" <mabrungard at hotmail.com> Subject: Re: water hardness Jay had a water report from a technician that reported that the hardness was 3 to 4 grains of hardness. The tech went on to say that the water was therefore soft. The hardness in grains per gallon is multiplied by 17.1 to calculate the hardness in ppm as CaCO3. Therefore, the hardness is about 51 to 68 ppm. Assuming that all the hardness is from calcium, the calcium content is probably 20 to 25 ppm (mg/L). The calcium content is probably slightly lower than this since some of the hardness is probably from magnesium, but typical waters have low magnesium content. The water is moderately soft and is probably a good water source if it doesn't have other poor water quality parameters. Its not going to be a Pilsen style water though. The hardness is still too high. The pH value of 6.5 to 7 suggests that the water probably isn't from a carbonate aquifer source and the alkalinity is probably low. Unfortunately, the pH is not a definitive indicator of either of these parameters. A more comprehensive water analysis should be conducted to determine the alkalinity and the other ions in the water. Martin Brungard Tallahassee, FL Return to table of contents
Date: Wed, 01 Feb 2006 19:52:43 -0500 From: "D. Clark" <clark at capital.net> Subject: water and rice hulls Hi list, Jay Spies writes: Just moved to York, PA recently and one of the techs who's doing follow up on our new house did a pH and hardness test on our water supply and said "it's very soft, only about 3-4 grains of hardness". I asked him to clarify and he said that was the scale thay they used to measure hardness. My pH is a bit high at 6.5 - 7. Must be nice. My water is 23 grains hardness. I don't know what that means either, but I know its pretty darn hard. We're on our third hot water heater in 27 years. I'm about to send out samples to Ward Labs to have it analyzed and then quiz the board here to see what I can do. Ph is 7 by the way. On another subject, I often brew wheat beers and on a couple of occasions I have had some very slow sparges. I know that rice hulls would help. Do they get mixed with the mash, or do they go into the bottom of the lauter tun to act as a filter? I have a pound and a half bag of hulls. Will this do it for me? Thanks for any help. Dave Clark Eagle Bridge, New York Return to table of contents
Date: Thu, 2 Feb 2006 07:15:41 -0500 From: Fred L Johnson <FLJohnson52 at nc.rr.com> Subject: Hopbacking results I'm not sure anyone but myself cares about the following, but in case anyone else is struggling as I am with their late hop additions, I thought I should offer the following observation. I brewed a 10 gallon batch of special bitter several weeks ago with a single addition of Fuggles (US) 60 minutes before flameout in a 70 minute boil. The first five gallons were transferred to the fermentor using an inline one-quart Mason jar hopback containing one ounce of Goldings (US) at 4.3% alpha acid and chilled with a counterflow chiller. The five-gallon transfer took about five minutes. The second five gallons were transferred to another fermentor using the same hopback after removing the Goldings and adding one ounce of Northdown at 8.0% alpha acids, again using the counterflow chiller and again requiring about five minutes to transfer.The beers were bottle conditioned. The five gallons hopped with Northdown in the hopback is very bitter relative to the five gallons hopped with Goldings in the hopback. I have not measured the IBUs, but there is clearly a difference in the bitterness level and it is not a subtle difference. The Northdown comes across like an IPA. I am considering abandoning the use of a hop back, going back to my original method of adding late hop in the kettle (as when I was using an immersion chiller), using the counterflow chiller to recirculate the wort in the boiling kettle until it is chilled siginificantly (to temperatures where alpha acid isomerization may be minimal), and then diverting the outflow to the fermentors. Does anyone else chill this way? Shouldn't this be just as efficient at chilling the wort, at least as efficient as an immersion chiller? Fred L Johnson Apex, North Carolina, USA Return to table of contents
Date: Thu, 02 Feb 2006 09:07:38 -0500 From: "Randy Pressley" <RANDYP at cityofws.org> Subject: Re: Fermenting temps Add some bleach to the heated water to keep the green gunk away. Return to table of contents
Date: Thu, 2 Feb 2006 12:00:40 -0600 From: "Stock, Curtis" <Curtis.Stock at state.mn.us> Subject: MCAB Update and call for Judges and Stewards MCAB Brewers and interested people, Competition Date: March 11, 2006 Event Schedule: 9:15 AM Judges/volunteers arrive and breakfast is served. 10:00 AM First judge session begins (including instructions and calibration beer) 1:15 PM Lunch 2:00 PM Second judge session begins 4:30 PM Best of Show Judging 6:00 PM Water of the World talk by Kris England, BJCP CEP Director (BJCP CEP credit for attendees) Presentation of brewing water from around the world and associated beer styles. Only available to attendees who have paid for the dinner due to limited seating, sorry. 7:15 PM Dinner served - cost will be $30. Seating is limited (60). Judges, stewards and volunteers will have first chance at dinner reservations. Please reserve a dinner spot by emailing the organizer mailto:curt at sphbc.org Prepayment required to assure attendance, make check payable to Curt Stock. Mail payments to: Curt Stock - MCAB Dinner 1472 Como Avenue St. Paul, MN 55108 Payment must be received by March 4th to assure a seat for the dinner. If you have MCAB VIII entries, payment may be included with your entry fees. But email the organizer ASAP to reserve a spot. 8:30 PM Awards Ceremony open to public If you are interested in judging email the organizer and include: Name: BJCP Number: BJCP Rank: Preferred Categories: What Sessions you want to judge 10:00 AM and/or 2:00 PM: Dinner Reservation: Yes or No Hotel information for out of town judges: Holiday Inn Express 1010 Bandana Blvd West St Paul, MN 55108 - 5107 (877) 410-6687 This hotel is about 3 miles from the judge location. Currently working on a block of rooms or a closer hotel. mailto:curt at sphbc.org Curt Stock MCAB Organizer Return to table of contents
Date: Thu, 02 Feb 2006 10:55:27 -0800 From: Scott Alfter <scott at alfter.us> Subject: Call for Judges and Entries for Las Vegas Winterfest 2006 Were you wondering what happened to the Las Vegas Winterfest competition? It's usually been held a bit earlier in the year, but a combination of factors moved this year's event to 18 March 2006. We're looking to grow the competition back to what it used to be, and we need your entries! Two bottles and $6.00 is all it takes to get your beer, mead, or cider in. If you have ten or more entries, the entry fee maxes out at $60.00...a deal for the more prolific brewers among you. Your shipments will be accepted from 4 to 11 March at Nevada Brew & Wine Supply, 4800 S. Maryland Pkwy. #J, Las Vegas, NV 89119. The competition itself will be held at UNLV, where it's been located the past few years. We'll need all of the judges and stewards we can muster; if you're interested, send me some mail. For more detailed info, see our competition webpage: http://snafu.alfter.us/competitions/winterfest06/ Thanks, and good luck to all entrants! Scott Alfter scott at beerandloafing.org Return to table of contents
Date: Thu, 2 Feb 2006 14:30:38 -0800 From: "Michael Eyre" <meyre at sbcglobal.net> Subject: Reuse dry yeast cake... I have a 1.045 stout in primary now... I am planning an imperial stout at the end of the week and will have the option of pitching onto the yeast cake of the Safale US-56 that I used for the small stout. Considering that this is dry yeast, and I'm mostly heard to *not* reuse the yeast from a dry yeast pitch, what're your thoughts on this, HBD collective? Is one reuse OK? Don't do it at any cost? I suppose the $3.50 for the two packets of dry I'd use for the Imp. Stout is a small price, but hey... the yeast in the fermenter is already there. So... what say you? Mike Return to table of contents
Date: Fri, 3 Feb 2006 09:09:51 +1100 From: "Williams, Rowan" <Rowan.Williams at ag.gov.au> Subject: Lagers made from ale malt [Sec: Unclassified] G'day all, Ok, I'm keen to start lager production before our southern hemisphere goes cool. I have plenty of noble hops, Californian / Bavarian/ Oktoberfest lager yeast and a newly acquired temp controller for the fridge. The only problem is I have no pilsener malt! I've got plenty of UK and Aussie pale ale malt and carapils by the bag, so is there a problem with me using the ale malt as the base? Other than the fact that "you're not doing it right, sir!" is there a problem in making a lager with pale ale malt as the base? Your thoughts? Rowan Williams Canberra Brewers Club [9588.6, 261.5] AR (statute miles) - ----------------------------------------------------------------- If you have received this transmission in error please notify us immediately by return e-mail and delete all copies. If this e-mail or any attachments have been sent to you in error, that error does not constitute waiver of any confidentiality, privilege or copyright in respect of information in the e-mail or attachments. Return to table of contents
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