HOMEBREW Digest #5174 Wed 18 April 2007

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  Re:Sorghum LME?? ("Steve Dale-Johnson")
  Globular clumps in my yeast slurry? ("Steve Seeley")
  Re: Sorghum LME ("John Mealey")
  San Diego County Fair ("Chad Stevens")
  Re: Ridding Chlorine (Fred L Johnson)
  Are You Worty? ("Terry Felton")

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---------------------------------------------------------------------- Date: Tue, 17 Apr 2007 20:51:01 -0700 From: "Steve Dale-Johnson" <sdalejohnson at hotmail.com> Subject: Re:Sorghum LME?? Brian McDonald in Kansas City, Mo has Sorghum Malt extract. As a recently diagnosed malt/wheat gluten/barley allergy I'd like to know where it came from. It should substitute easily for light malt DME in most recipes, the flavour of sorghum may give a little more graininess. For those of us who can't have malt, it may make the closest thing to real beer that can be had, although real malted sorghum would be better - if anyone has a Canadian/US source that does not involve shipping from Australia, I'd love to hear of it. Steve Dale-Johnson Brewing at 1918 miles, 298 degrees Rennerian Delta (Vancouver), BC, Canada. Return to table of contents
Date: Wed, 18 Apr 2007 07:00:23 -0700 From: "Steve Seeley" <seseeley at hotpop.com> Subject: Globular clumps in my yeast slurry? Hi all, I've had pretty good success washing trub out of yeast slurry with DI water. However this time I can't get the trub and hop seeds to separate out. The yeast slurry looks like its full of globular clumps of break material . maybe? And maybe a lot of the yeast is bound up in these clumps? I'm thinking these globular clumps probably have CO2 trapped in them causing them to float somewhat with the same bouncy as the surrounding yeast. I know the purpose of acid washing yeast is to reduce bacteria. But do you think an acid wash would break down these globule clumps? Has anyone else dealt with this kind of problem? Thanks for any help or insight, Steve Seeley Just off US50HW between Sacramento and Tahoe in California Return to table of contents
Date: Wed, 18 Apr 2007 10:23:14 -0700 From: "John Mealey" <Mealey at grandschools.org> Subject: Re: Sorghum LME Brian wrote: "...What do I would with the 6.6 lbs of Sorghum LME besides dump it on my ice cream??? Thanks, Brian McDonald Kansas City, Mo Brian, This is what you could use to make beer for someone who is gluten sensitive. Barley and wheat are high in gluten so These folks typically can't drink beer. I suspect you could use this in place of any LME in any beer recipe. Just be sure you don't add DME, crystal or any other barley or wheat product to the recipe, if you want it to be gluten free. Will it taste different? Sure. It might be good, though. Good luck with it. John Return to table of contents
Date: Wed, 18 Apr 2007 11:07:48 -0700 From: "Chad Stevens" <zuvaruvi at cox.net> Subject: San Diego County Fair Entries for the San Diego County Fair are due April 25th. www.sdfair.com/entry Get 'em in ASAP. Thanks and good luck! Chad Stevens QUAFF San Diego Return to table of contents
Date: Wed, 18 Apr 2007 17:56:30 -0400 From: Fred L Johnson <FLJohnson52 at nc.rr.com> Subject: Re: Ridding Chlorine A short while back, Ken asked about how much potassium metabisulfite to use to rid his water of chlorine. The short answer is 1.55 parts of potassium metabisulfite will convert 1 part chloramine to chloride. Assuming Ken has a typical load of chloramine in his drinking water (say 3 mg chloramine/L), he will need 5 mg potassium metabisulfite/L. Using sodium metabisulfite, the amount needed is 1.34 parts per 1 part chloramine or about 4 mg/L. Adding more doesn't really hurt anything. The extra sulfite will react with other sources of oxygen in the process. I also add bisulfite to my mash to reduce oxidation. Fred L Johnson Apex, North Carolina, USA Return to table of contents
Date: Wed, 18 Apr 2007 19:30:14 -0400 From: "Terry Felton" <tdfelton at gmail.com> Subject: Are You Worty? Hey! Can your beer really stand up to some good judging? Does the head really hang in there like it oughta? Is the balance so perfect that King Salomon can't decide if it's too hoppy or too malty? Well, if you brew beer that'll jump onto the judges table and pour itself, then we have the competition for you. The 11th annual Western New York Homebrew Competition, "Amber Waves of Grain", will take place on May 18 and 19, 2007 on Grand Island, NY near Buffalo. Yes, the prizes are nice, but it's the quality of the judging experience that helps us attract Grand Master, Master and National ranked judges year after year. So, if you've got what it takes, send us your good stuff and we'll see that you get some pretty good feedback. And if you're truly "Worty", you could get a nice prize too. 2 bottle entries are due by May 5, 2007. Details can be found at www.awoghomebrew.com. We have drop off locations in Western, Central and Eastern New York state, and of course you can ship them to us too. Just get them here by May 5th. Of course, it takes a lotta great judges to evaluate over 400 beers, so if you're an experienced judge, we'd sure appreciate the help. We'll be running sessions Friday afternoon and evening, as well as Saturday morning and afternoon. Sign up at the same web site, or email our head judge at judge AT awoghomebrew.com for more information. Come on, let's see what you're made of. Thanks, Terry Felton Competition Organizer organizer AT awoghomebrew.com Return to table of contents
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