HOMEBREW Digest #4971 Mon 13 March 2006

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  Well Water Analysis ("Dan Jeska")
  Saccharomyces uvarum - it's baaaack ("steve.alexander")
  Oxygen scavener crowns (FLJohnson52)
  esters from starter througout (Scott Hamilton)
  Diacetyl Rest for Ales (Pete Limosani)
  World beer ("Dave Burley")

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---------------------------------------------------------------------- Date: Sat, 11 Mar 2006 07:15:12 -0500 From: "Dan Jeska" <dan.jeska at gmail.com> Subject: Well Water Analysis Here's an update to the post I made a month ago regarding my well water analysis. The first try went horribly wrong when I used softened water for the lab sample. This time I went to the main line coming into the house to be sure. I would appreciate your comments on the suitability of this water for brewing, in particular, what additions can I make to this water to brew better beer? Total Alkalinity, CaCO3, 170 mg/L Conductivity, 0.46 mmho/cm pH, 8.0 Total hardness, CaCO3, 242 mg/L Calcium, Ca, 62 mg/L Sulfate, SO4-S, 10 mg/L Sodium, Na, 1 mg/L Bicarbonate, HCO3, 208 mg/L Chloride, Cl, 19 mg/L Nitrate, NO3-N, 7.8 mg/L Magnesium, Mg, 21 mg/L Potassium, K, <1 mg/L Carbonate, CO3, <1 mg/L Dan Brewing near Kalamazoo (85.5, 277.7 Rennerian) Return to table of contents
Date: Sun, 12 Mar 2006 02:43:05 -0500 From: "steve.alexander" <-s at adelphia.net> Subject: Saccharomyces uvarum - it's baaaack Once again genetic studies have caused the ground to shift under our fermenters. In a paper ~ 13 months ago in 'Federation of European Microbiological Societies' Feb 2005 pp471.. French researchers find evidence that both S.bayanus and S.pastorianus differ and have diverged from S.uvarum parentage; with S.bayanus closer to uvarum than is pastorianus. Bayanus also has some cerevisiae parentage. Previous studies suggested that pastorianus and bayanus had a common ancestor, but uvarum was either placed in pastorianus or a decedent of pastorianus. The upshot is justification for reinstating the S.uvarum title to lager yeast. Keep the white-out handy - the ancestry and naming of brewing yeast is likely to change yet again. -S Return to table of contents
Date: Sun, 12 Mar 2006 06:06:50 -0500 From: FLJohnson52 at nc.rr.com Subject: Oxygen scavener crowns OK. Jeff Renner has convinced me that I'm probably getting oxidation somewhere in my brewing process that is causing early staling of my beer, and in my case it is quite apparent as rapid loss of hop aroma. (I should add that my beers--always bottle conditioned--are going "south" very rapidly in general, even though they may start off very good.) So part of my strategy is to try what are called "oxygen absorbing" caps. Apparently there also oxygen barrier caps, which wouldn't help me if I've already gotten oxygen into the beer. Preventing the ingress of oxygen is not what I'm looking for. Crosby & Baker distribute some type of oxygen scavenging or oxygen barrier cap. Can someone tell me who manufactures the oxygen scavenging crowns distributed by Crosby & Baker? How do these crowns scavenge oxygen (if that is what they actually do)? Fred L Johnson Apex, North Carolina, USA Return to table of contents
Date: Mon, 13 Mar 2006 12:07:15 +1100 From: Scott Hamilton <sah at uow.edu.au> Subject: esters from starter througout I detected reasonably strong banana esters (smell & taste) in a recent yeast starter. I reasoned that the yeast won't necessarily keep on producing these esters after pitching so I went ahead. I was wrong and I've ended up with a banana beer, which I don't normally mind but this one is a little over the top. I controlled the temperature for the starter and wort additions are all at the same temperature 20C. The yeast, normally a clean ale yeast, had been collected and washed from the trub of a primary and stored cold under boiled water. The yeast attenuated reasonably but didn't flocculate well. There wasn't much of a yeast cake in either the primary or secondary. Can anyone guess what might have happened here? Scott Hamilton Wollongong, New South Wales, Australia. Return to table of contents
Date: Mon, 13 Mar 2006 09:02:58 -0500 From: Pete Limosani <peteLimo at comcast.net> Subject: Diacetyl Rest for Ales Folks, I am making an ESB and using Wyeast 1968. The description of the yeast says, "Diacetyl production is noticeable and a thorough rest; 50-70* F is necessary." I usually do a diacetyl rest when making pilsners by raising the temperature from 50* to 60-65* for a day or two. My understanding is that the increase in temperature is an important part of getting the yeast going to reduce the diacetyl. How does one do a diacetyl rest at 50-70* for an ale when the ale is fermenting at 70*? Won't cooling it down reduce the yeast activity? Should I just leave the brew in the carboy for a few days after fermentation is complete? Any thoughts appreciated! /Pete Limosani/ Return to table of contents
Date: Mon, 13 Mar 2006 18:42:33 -0500 From: "Dave Burley" <Dave_Burley at charter.net> Subject: World beer Brewsters: Hope you enjoy this: At a world brewing convention in the States, the CEOs of various brewing organizations retired to the bar at the end of each day's conference. Bruce, CEO of Fosters, shouted to the Barman: "In 'Strylya, we make the best bloody beer in the world, so pour me a bloody Fosters, mate." Bob, CEO of Budweiser, calls out next: "In the States, we brew the finest beers of the world, and I make the king of them all, gimme a Bud." Hans steps up next: "In Germany ve invented das beer, ferdamt. Give me ein Becks, ya ist der real King of beers, danke." Paddy, CEO of Guinness, steps forward: "Barman, would ya give me a diet coke with ice and lemon? Tanks." The others stare at him in stunned silence, amazement written all over their faces. Eventually Bruce asks: "Are you not going to have a Guinness, Pat?" Paddy replies "Well, if you fookin' pansies aren't drinkin', then neither am I. Keep on Brewin' Dave Burley Return to table of contents
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