HOMEBREW Digest #5015 Sun 28 May 2006

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  Re: Saflager S23 Pitching rates (le Man)
  Re: Starters & oxygenating (Dylan tack)
  pictures of your brewery (homebrewing)

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---------------------------------------------------------------------- Date: Sat, 27 May 2006 10:56:13 +0100 From: le Man <hbd at thebarnsleys.co.uk> Subject: Re: Saflager S23 Pitching rates > Le Man (The brewer Formerly Known As Aleman ) Mashing In Blackpool, > Lancashire, UK complains of conflicting pitching rates for S-23 yeast > on the DCL website. Actually, I didn't find a whole lot of specific > information on the DCL site apart from very general information. Thats a big change that has happened since Fermentis came out of the woodwork as the actual manufacturer. The old DCL web site was appalling, and the attitude of the MD of DCL when he was invited to one very well respected brewer in the UK was one of total non interest in the UK homebrewing trade. > It states > that 80-120 grams should be pitched for every hectoliter of wort when > fermenting at 12-15 C. This translates to 15-23 grams per 5 gallons. Per 5 US Gallons, or gallon here in the UK is bigger than that :) for a UK gallon size it translates to 18-27g per 5 gallons (OK not a big difference really BUT it does have an impact later on) > Since the packets that are marketed to home brewers are 11.5 grams > each, 2 packets per 5 gallon batch is the proper pitching rate (not > 4-5 times that). For a UK 5 Gallon Batch it translates to 3 sachets, I should have said that my batch size is actually 42L and I have just increased that to 60L, hence the 4-5 Sachets per batch, My fault for which I apologise. > I regularly use > S-23 for my California common beers (steam) and get great results. I > pitch at the 2 packet per 5 gallon rate at 12 C. (54 F.) and have no > problems with starting or finishing of fermentation. S23 has a place in my brewing fridge for those occasions when I brew spontaneously and haven't had time to make a starter from my yest bank. I find that it is a wonderful yeast, very quick working and clean, I think the sulphur was very noticeable but then thats brewing in an enclosed space where it builds up and cant get away :) Never had any problems with diacetyl, but then I may very well be blind to it, No other brewers have detected noticeable Diacetyl in my Czech Pilsners, German Pilsners and CAP. So I'm just lucky I guess :) My first experience of S23 was in a Rauchbier when I pitched a single sachet into 5 Gallons of wort, and the temperature of the brew fridge (The Big one with the blue roof) dropped to 4C or less for a time. Had a three day lag, but once I'd moved it into a warmer environment I took of and worked well. I guess my problem is not with the yeast, but the attitude of the marketing company here in the UK, to the homebrew market in general. After all its only through serious complaining on the UK Homebrew Forum that we got access to the additional Fermentis yeasts in Homebrew sizes, and I suspect that that is due to one retailer bringing them in from the US . .. . . . Insanity! David > Why not make a starter with Dry yeast . . . well it's those spontaneous brewing sessions where I tend to use Dry yeast, and I just don't get the required preparation time. Having two young kids one with disabilities really cuts into your time, and its only now in the last 5 years that I am starting to be able to get additional spare time to be able to brew. Thanks for the info all - -- le Man (The Brewer Formerly Known As Aleman) Mashing In Blackpool, Lancashire, UK (Well not strictly true . . . Trying to beat software packages into submission to run the UK homebrewing Forum :< ) - -- No virus found in this outgoing message. Checked by AVG Free Edition. Version: 7.1.394 / Virus Database: 268.7.2/349 - Release Date: 26/05/2006 Return to table of contents
Date: Sun, 28 May 2006 17:25:07 -0500 From: Dylan tack <dylan at io.com> Subject: Re: Starters & oxygenating > Date: Fri, 26 May 2006 13:13:54 -0700 > From: "Peed, John" <jpeed at elotouch.com> > > The simplest, most effective, cleanest starter > system I've ever used is a 3 liter flask on a stir plate with a > Williams > foam stopper. I agree that the foam stopper is a fantastic way to oxygenate starters. I have a similar method, using pressure-canned wort prepared ahead of time (this makes it easy to "step up" the starter by just dumping in another jar, which I like because I'm normally starting from slants). You could also just cover the flask with tin foil. This may sound scary but seems to be common practice around the university research labs in my neighborhood. Airborne microbes are heavier than air and won't get in, but the foil is loose enough to allow gas exchange. Supposedly some of Pasteur's "swan flasks" are still sterile to this day, even though they are exposed to air. -Dylan Return to table of contents
Date: Mon, 29 May 2006 01:17:08 +0200 From: homebrewing at svetpiva.cz Subject: pictures of your brewery Hello from Prague again approximatelly two years ago I have annouced here a start of homebrewing in Czech republic. As I've learned later, it was too early to do so. But as we did not give up, we are about to start the first homebrew club in Prague this summer. We also started specialized web site for homebrewers (sorry, only in czech language)- www.homebrewing.cz and we had a seminar co-organized with local RESEARCH INSTITUTE OF BREWING AND MALTING (if you are looking for best pilsner yeast, look no further:) - www.beerresearch.cz). The reason I am writing today is simple - we have problems with equipment. There is no shop yet to sell the whole "thing" here. So we would be more than happy, if you could send us pictures of your breweries, parts, home improvements with short description, which I could use for our web site. If you have a video file of anything related to homebrewing, even better. We can present streaming video, so everything can be more understandable and clear. Thanx for help Honza Kocka www.homebrewing.cz Prague PS: If you are coming to Prague and want to taste a good czech beer, let me know. Return to table of contents
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