HOMEBREW Digest #5151 Wed 28 February 2007

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  Bootlegger's Supply (Albuquerque\)" <MarkC.Lane@t-mobile.com>
  Should I rack my IPA? ("Mark McGee")
  Water testing and adjusting ("Robert Zukosky")
  Good place for beer in Plano/Addison, TX ("Tray Bourgoyne")
  Glue for bottle labels (Richard Lynch)
  Glue for bottle labels ("Spencer W. Thomas")
  Wyeast Lacto Strain (Matt)

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---------------------------------------------------------------------- Date: Fri, 23 Feb 2007 08:54:33 -0800 From: "Lane, Mark C. \(Albuquerque\)" <MarkC.Lane at t-mobile.com> Subject: Bootlegger's Supply Hello, all. I've been away from the digest for a while. I live in Albuquerque, NM, and it appears my local shop has closed. Does anybody know of any information regarding Bootlegger's Supply and why it closed? Thank you, Mark Return to table of contents
Date: Sat, 24 Feb 2007 12:45:57 -0000 From: "Mark McGee" <mark at mcgee-family.com> Subject: Should I rack my IPA? Hi I'm a first-time poster here, but I've been lurking for about 3 years. I have a question about my IPA - this is the biggest beer I've ever brewed. I brewed a 1.070 gravity, 200 IBU IPA about 3 weeks ago, I'm expecting to have to leave this to mellow for a good 6 months at least. It's had one week primary, and two weeks in a corny for secondary. Seeing as I'm going to be storing this for a long time (never made a beer for keeping before), should I rack this over to another keg for long term storage? I'm worrying about yeast autolysis, but I'm sure I'd need some yeast for the aging process. Also, I have a chest freezer, sitting at about 2C (~36F), should I leave the IPA in there the whole time or just leave it at ambient (UK temps, so can be anywhere from freezing to 75-80F in the summer)? Cheers, Mark - -- No virus found in this outgoing message. Checked by AVG Free Edition. Version: 7.5.441 / Virus Database: 268.18.3/699 - Release Date: 23/02/2007 13:26 Return to table of contents
Date: Tue, 27 Feb 2007 09:40:27 -0500 From: "Robert Zukosky" <zukoskyrobert at sbcglobal.net> Subject: Water testing and adjusting I want to compliment and thank A.J. deLange for his concise reply to my questions about water testing and PH. Searching my library I came across an article by Marc Sedam "Engineering the perfect Pint" in the July/August 1998 issue of BrewingTechniques. This is a must read for those that want to know more about water adjustment for brewing. Sedam also references deLange's articles on PH. Thanks again for these definitive works. Too bad BrewingTechnics is no longer. bobz - -- No virus found in this outgoing message. Checked by AVG Free Edition. Version: 7.5.446 / Virus Database: 268.18.4/703 - Release Date: 2/26/2007 2:56 PM Return to table of contents
Date: Tue, 27 Feb 2007 19:22:50 -0600 From: "Tray Bourgoyne" <tray at netdoor.com> Subject: Good place for beer in Plano/Addison, TX Can anyone tell me a place to enjoy a good beer in Addison, Tx? I am spending alot of time in the Plano/Addison area lately. I've searched the net and the Flying Saucer seems pretty cool. Suggestions? Thanks! Tray Return to table of contents
Date: Wed, 28 Feb 2007 08:08:36 -0800 (PST) From: Richard Lynch <rlny7575 at yahoo.com> Subject: Glue for bottle labels Hey Everyone. My sis designed a really great label for a home brew of mine, and I'm wondering what kind of glue would be best to adhere it to glass bottles. I'd prefer something easy to remove. I've noticed that labels from many European beers (especially the from older breweries like Weihenstephan) come right off in hot water, while most American beer labels (except Sam Adams) are glued on with a damn-near permanent glue. Any suggestions? Thanks, Rich Return to table of contents
Date: Wed, 28 Feb 2007 11:26:52 -0500 From: "Spencer W. Thomas" <hbd at spencerwthomas.com> Subject: Glue for bottle labels My favorite is skim milk. As long as your labels can stand to get wet when you're applying them, and as long as you're not going to dunk the bottles into a bucket of ice to keep them cold at a party, it works great, and the labels come right off when you wash the bottles. Simply slide the back of the label across the top of a saucer of skim milk, then apply it to the bottle and gently press on with a towel (to absorb excess milk). When it dries, the label will be securely glued to the bottle. =Spencer in Ann Arbor (Taking advantage of HBD janitor status to reply early. :-) Return to table of contents
Date: Wed, 28 Feb 2007 09:04:24 -0800 (PST) From: Matt <baumssl27 at yahoo.com> Subject: Wyeast Lacto Strain I mentioned in HBD 5136 that in messing around with the Wyeast "Lactobacillus Delbrueckii" strain it looked like it was producing quite a bit of CO2. But lactobacillus delbrueckii is homofermentive, and hence does not produce significant CO2. Surprising. And also annoying, since I had spent some time looking up information on l. delbrueckii and it appeared this strain might not be what it was labelled. I emailed Wyeast about this and they were actually pretty responsive. After some discussion back and forth, I got an email today with the following information (and permission to share it publicly): "You are correct, the strain you have received is a heterofermentative strain of lactobacillus and is not L. delbrueckii. We have recently replaced the L.del. culture with another strain of lactobacillus. Most likely it Lactobacillus brevis. It is a strain of Lactobacillus isolated from a Berliner weisse. Considering the source, we think it is brevis. We are in the process of analyzing to make a definitive species determination. The packaging/marketing/technical info has been in the process of switching to this new strain. You will probably see this in the next package you purchase." Also, "We sell this strain for the purpose of souring wort/beer. We try to provide the best strain we can find for doing this. This is why it was recently switched." So, I give them credit for making this information available, but on the other hand it's their responsibility not to sell the strain as something it's not. More broadly, how do we know the lacto, brett, etc strains we buy (from White Labs or Wyeast) are what they are labelled? It's a complex issue--sending strains out to get typed is expensive and might even make it unprofitable for them to even supply these strains. But at the very least, the strains should carry accurate labels, such as "souring lactobacillus" or some such. Perhaps we should be emailing these companies and asking how they know their strains are what they are labelled. In the meantime, I think it's wise to only assume (at most) that the "lacto", "pedio", or "brett" portion of the strain name is correct. Matt Return to table of contents
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