HOMEBREW Digest #5036 Thu 27 July 2006

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  US-56 rehydration experiences ("Stephen George")
  Hops in a Bottle (Fred L Johnson)
  Sparge pH & stir bars (3rbecks)
  Downtown Chicago Brewpubs? (Paul Hethmon)
  ice beer (eisbier) ("Peter A. Ensminger")

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---------------------------------------------------------------------- Date: Tue, 25 Jul 2006 10:04:02 +0100 From: "Stephen George" <sageorge at gmail.com> Subject: US-56 rehydration experiences As two data points, the last two times I have brewed with US-56 using rehydration first, the fermentation did not take off. I thought in the first case it might be due to low ambient temperature - it was in the 50s (F) in my shed for much of the first week of fermentation I was running a parallel fermentation with the other fermenter using Nottingham and it fermented normally, so I thought the US-56 might be more temperature sensitive; bringing it inside did not rouse the US-56. In the second case low ambient temperature was not a possibility as ambient temperature was >70F. In both cases, a sprinkling on the top got the fermentation to take off like a shot and deliver the kind of performance noted earlier. Given that I'm not inclined to wait around and risk the wort going off, I'll be sprinkling in future. Return to table of contents
Date: Tue, 25 Jul 2006 06:47:53 -0400 From: Fred L Johnson <FLJohnson52 at nc.rr.com> Subject: Hops in a Bottle I read with some interest Bob's idea of storing pellet hops in a wine bottle, but I'm pretty skeptical that he's actually getting much of the air out. (Do these device's really have much of an effect on wine?) I'm sure the low storage temperatures are a help, but I doubt that the partial evacuation he's getting with the device is sufficient to have a significant effect. Does anyone have any information on how good of a vacuum one can create in a wine bottle with one of these devices? I would think that purging the bottle with an inert gas or CO2 or evacuating a collapsable, oxygen barrier bag would probably be more effective. Fred L Johnson Apex, North Carolina, USA Return to table of contents
Date: Tue, 25 Jul 2006 17:30:40 -0500 From: <3rbecks at sbcglobal.net> Subject: Sparge pH & stir bars Just a data point from my experience on the pH of the run off from the sparge. I generally measure the pH of the run off at the beginning, the middle, and the end of the sparge and cool the sample before measuring. For most beers, both pale and dark, I've found that the pH of the run off will rise anywhere from 0.2 pH to 0.3 pH. I recently did a large, dark beer and the pH rose 0.5 over the course of a 75 min. sparge. The duration of my sparges for most "normal" sized beers is 50 min. to 55 min. I believe that a stir bar will stay in place on a convex domed bottom of a vessel. I use a 1 gal. cider jug that has a domed bottom for my yeast starters and the stir bar stays in place at regular speeds. Of course, if I crank it all the way up, the centrifugal force will overcome the magnetic force and it will fall off of the center. Rob Beck Kansas City Listening to someone who brews his own beer is like listening to a religious fanatic talk about the day he saw the light. - Ross Murray, Montreal Gazette, 1991 Return to table of contents
Date: Wed, 26 Jul 2006 11:08:48 -0400 From: Paul Hethmon <phethmon at hethmon.com> Subject: Downtown Chicago Brewpubs? Anyone have recommendations for brewpubs in downtown Chicago? I'll be there for a few days next week and don't want to get too thirsty. thanks, Paul - -- Paul Hethmon phethmon at hethmon.com Farragut, Tennessee [443.2, 182.3] Apparent Rennerian Return to table of contents
Date: Thu, 27 Jul 2006 22:18:20 -0400 From: "Peter A. Ensminger" <ensmingr at twcny.rr.com> Subject: ice beer (eisbier) Greetings! With all this summer heat, I've been thinking about making an eisbier (ice beer). Anyone have some practical advice? I've got lots of Corny kegs and carboys and a temperature regulator that let me "dial in" the temperature from 0-deg-F up to *whatever*. BTW, I know it is (or may be) illegal to "concentrate" alcohol in this manner. I plan to make and consume my eisbier while in my yacht in international waters. Cheers! Peter A. Ensminger Syracuse, NY Apparent Rennerian: [394, 79.9] Return to table of contents
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