HOMEBREW Digest #5027 Thu 06 July 2006

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  ATTN Homebrew retailers & suppliers ("Lemcke, Keith")
  Norway ("Chad Stevens")
  what is this? (leavitdg)
  hbu's vs ibu's ("Peter A. Ensminger")
  Re: HBUs vs IBUs (Fred L Johnson)
  Lovibond/SRM vs EBC (Fred L Johnson)
  Servomyces yeast nutrient ("Lemcke, Keith")
  Low Gravity Homebrew Competition ("Jacque Keller")
  Foamy beer ("Ben Dooley")
  monitoring mash temps (Matt Smith)

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---------------------------------------------------------------------- Date: Fri, 30 Jun 2006 10:36:01 -0400 From: "Lemcke, Keith" <klemcke at siebelinstitute.com> Subject: ATTN Homebrew retailers & suppliers If you are a homebrewing retailer or supplier and you would like to send items for inclusion in the "Welcome Kit" for our Siebel Institute Advanced Homebrewing students, please let me know. We will have between 25 and 30 students in this years class in Durango, Colorado, and we want to make sure that the students connect with those companies that offer brewing supplies & services, especially if your products are new, unique, or new AND unique! Items you could send include catalogs, samples of products, magazines or promotional items with your logo proudly shown (t-shirts, hats...). There is no charge to have your items included in the welcoming package as we think it is a nice way to welcome our students to Durango. If you are interested in sending anything, drop me a line at klemcke at siebelinstitute.com and I will give you the particulars. To see details on the Advanced Homebrewing Program, look at our web site at http://www.siebelinstitute.com/course_desc/homebrewing.html (the course starts in about three weeks). Thanks! Keith Lemcke Vice-President Siebel Institute of Technology Return to table of contents
Date: Fri, 30 Jun 2006 08:57:36 -0700 From: "Chad Stevens" <zuvaruvi at cox.net> Subject: Norway Anyone homebrewing within commuting distance of Oslo? Thanks, Chad Stevens QUAFF San Diego Return to table of contents
Date: Mon, 03 Jul 2006 07:40:08 -0400 From: leavitdg at plattsburgh.edu Subject: what is this? Ok, the traffic has been light, so indulge me. What would you call this: 9.5 lb Vienna Malt .25 lb Caramel 60L .25 lb Aromatic 1 oz Fuggles at 120 min 1.25 oz Fuggles at 30 5th use of a Czech Pils yeast. og was 1.050 It is bubbling wildly in the fridge. What is it? -Darrell Return to table of contents
Date: Mon, 03 Jul 2006 10:26:36 -0400 From: "Peter A. Ensminger" <ensmingr at twcny.rr.com> Subject: hbu's vs ibu's Hi HBD'ers (and Fred), I agree with Fred that homebrewers should not quote IBUs unless they have actually measured IBUs with an ASBC method. I am amused by the occasionally heated debates about which hop utilization formula to use. Some variables that are not accounted for in the various formulas: 1) form of hops (pellets/plugs/leaf) 2) losses during fermentation (yeast absorption/uptake) 3) kettle geometry 4) batch size 5) agitation during/after wort boil (probably many more!) Cheers! Peter A. Ensminger Syracuse, NY Apparent Rennerian: [394, 79.9] Return to table of contents
Date: Mon, 3 Jul 2006 10:58:09 -0400 From: Fred L Johnson <FLJohnson52 at nc.rr.com> Subject: Re: HBUs vs IBUs Peter notes that there are several variables that are unaccounted for in the various formulas used to estimate IBUs. Undoubtedly, the large variability among the formulas existing in the literature are at least partly due differences among the technique and systems used by the authors of those formulas. Because my system and techniques are undoubtedly different than those of the authors of those formulas, it is probably not possible for me to use any of the published formulas with a high degree of confidence in their ability to predict IBUs in my beers. However, if a recipe author states which formula he used in estimating IBUs, at least the reader has the ability to adjust the hopping schedule based upon his own empirical determination of utilization rates in his system. For example, if the recipe author has not measured IBUs and doesn't have the space to report his hopping schedule--what I recommended--but the recipe author does report that Rager's formula was used for estimating IBUs, then the reader can adjust the hopping schedule if he knows what his actual utilization rates are. Of course, the reader must have performed his own experiments and measured IBUs to determine utilization rates. Fred L Johnson Apex, North Carolina, USA Return to table of contents
Date: Tue, 4 Jul 2006 08:34:47 -0400 From: Fred L Johnson <FJohnson54 at nc.rr.com> Subject: Lovibond/SRM vs EBC I've read that conversion of SRM (degrees Lovibond) to EBC is performed using the following two formulas. They give very different results. Which is closer to correct? SRM * 1.97 = EBC (SRM * 2.65) - 1.2 = EBC Fred L Johnson Apex, North Carolina, USA Return to table of contents
Date: Wed, 5 Jul 2006 12:48:31 -0400 From: "Lemcke, Keith" <klemcke at siebelinstitute.com> Subject: Servomyces yeast nutrient If anyone on HBD has tried Servomyces yeast nutrient and wants to share their experiences, please drop me a line at klemcke at siebelinstitute.com. I am interested in hearing how it works for varying beer styles & recipes, especially in high-gravity brews. Thanks very much! Keith Lemcke Lallemand Inc. Return to table of contents
Date: Thu, 6 Jul 2006 11:07:53 -0500 From: "Jacque Keller" <keller.jacque at gmail.com> Subject: Low Gravity Homebrew Competition Session beer, the staple of the beer world, now has its own homebrew competition. The North Texas Home Brewers Association presents the 2006 Limbo Challenge, to recognize the best of refreshing low-gravity homebrew. Entry categories are limited to lower alcohol beers with starting gravities of about 1.050 or below. Entries will be accepted from August 4 - 16, judging is August 19 - 20, and the awards will be presented on August 26. The Limbo Challenge is an AHA sanctioned and BJCP sanctioned competition. See www.nthba.org/limbo/LimboWebPage.htm for more details and for a complete list of Limbo styles. Please pass this information on. I know many of you and your fellow brewers have exactly these kinds of beer on hand right now for summer drinking - so send them on in! Cheers! Jacque Return to table of contents
Date: Thu, 6 Jul 2006 17:31:35 -0400 From: "Ben Dooley" <bendooley at gmail.com> Subject: Foamy beer Hello everyone, I have a quick question about kegging. I've started kegging my beer directly from the primary, and letting it condition in the cask at about 70 degrees for a week before drinking (pale ale). When I tapped my first keg, I got a glass full of foam. My question is how do I avoid this? Is it enough to simply cold condition for a few days and let the co2 dissolve into solution? Any tips? Also, on an unrelated note, if anyone has had any experience with the Automatic Mill, I'm curious to know what they thought. I'm torn between Automatic and the Crankandstein three roller. Thanks for your time. Best, Ben Dooley Return to table of contents
Date: Thu, 6 Jul 2006 14:57:11 -0700 (PDT) From: Matt Smith <mattearlsmith at yahoo.com> Subject: monitoring mash temps Long time lurker, first time poster. This is the first time I've had a question that a search of the archives failed to answer. How uniform should the mash temp be? Is there an ideal location to take the mash temp? So, a little backstory: Last week, I mashed my first all grain batch. It wasn't nearly as much work as I'd expected and the problems I encountered were few (although I'll build a new mash tun before the next batch and replace my dropped hydrometer). I was puzzled by the difference in temperatures in different parts in the mash tun. I followed the mashing procedure prescribed by John Palmer in "How to Brew" (found at howtobrew.com). I monitored the temp with a bimetallic thermometer and a probe thermometer, the kind that has a probe on a wire that displays the temp on an LCD screen. Both agreed that the temp of an ice bath was 32 F and of boiling water was 210 F. Now, the places where the grain bed was thin, the temp read 158 F, four degrees over my target. Deep in the thickest part of the grain bed, the temp read 147 F initially and rose to 150 F after 20 minutes. Also, the temp in the grain bed was different from the temp of the liquid above the grain. I stirred the mash, as recommended, but the temperature differences remained. So, is this normal, or should the temperature be uniform in the mash? Am I just taking the temp in the wrong places? Thanks, Matt Brewing in Scottsdale AZ mattearlsmith at yahoo.com Return to table of contents
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