HOMEBREW Digest #5181 Wed 02 May 2007

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  sulfidic (leavitdg)
  Anyone going to take Zhang Yi up on his offer? (jbryant)
  Beer's Law ("A.J deLange")
  keg priming vs. oxidation (Brian Miller)
  Immersion chiller vs. kettle temperature probe (Nathan J. Williams)
  Brett, Lacto, and Pedio : Questions (leavitdg)
  E.T. Barnette Homebrew Competition (Scott and =?iso-8859-1?Q?Ch=E9rie_Stihler?= )
  Re...Filling Cornies with comercial beer...... ("Doug Lasanen")

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---------------------------------------------------------------------- Date: Mon, 30 Apr 2007 07:07:07 -0400 From: leavitdg at plattsburgh.edu Subject: sulfidic Peter; The Wyeast website seems to recommend a portion of the fermentation at 75F. Did you do this? from Wyeast: == 2124 Bohemian Lager Yeast. AKA 34/70 Probable origin: Weihenstephan, Germany Beer Styles: Pilsners, Hellas, Dunkel Commercial examples may include: Ayinger, Sam Adams, Stroh, Sudwerk Unique properties: A Carlsberg type yeast and most widely used lager strain in the world. Produces a distinct malty profile with some ester character with a crisp finish. Well balanced profile produces a wide range of lager beers. Will ferment in the mid 40's to mid 50's for various beer styles. Benefits from diacetyl rest at 58 F (14 C) for 24 hours after fermentation is complete. Also used for pseudo ale production with fermentations at 75 F, (24 C) which eliminates sulfur production. Flocculation - medium; apparent attenuation 69-73%. (48-58 F, 9-14 C) === Darrell Return to table of contents
Date: Mon, 30 Apr 2007 08:06:43 -0400 From: <jbryant at wrsystems.com> Subject: Anyone going to take Zhang Yi up on his offer? 10% of 79 Mil will buy a lot of malt, or 2 or 3 brewsculptures. Jason Norfolk, VA Return to table of contents
Date: Mon, 30 Apr 2007 15:33:44 +0000 From: "A.J deLange" <ajdel at cox.net> Subject: Beer's Law The darkest beer I have ever measured is Mackeesons XXX stout at 192 SRM. In order to do this I must use a 2mm cuvet and dilute 1:1 with distilled water in order to stay within the linear part of the instrument response at the violet end of the spectrum. The fact that twice the diluted spectrum overlays the undiluted spectrum except at the shortest wavelengths confirms that Beer's law is followed over most of the spectrum and therefore, by induction, over the entire spectrum. I use this as a check whenever I measure a dark beer and have yet to find one that violates Beer's law nor have I found one among lighter beers on a spot check basis. Thus I conclude from my own work, and the ASBC's assertion that Beer's law is obeyed, that it is valid even though I bought off on the declaration that it was not in the past though I had no experimental evidence at that time. A.J. Return to table of contents
Date: Mon, 30 Apr 2007 22:28:44 -0700 From: Brian Miller <bj_mill at pacbell.net> Subject: keg priming vs. oxidation I conducted a triangle test today on my latest oktoberfest beer (kegged/ bottled on 2/16) to determine if bottle conditioning versus careful kegging made any difference. My kegging procedure is now to push out StarSan solution with CO2, open the pressure relief valve and run the siphon through the liquid out connection. Totally a**l I know, but I've detected oxidation effects in my kegged beers so that's where I'm at. Before filling the corny I filled 12 bottles from the same siphon. My wife set up the tasting for me and the bottle conditioned beer was pretty easily detected from the kegged one, and the bottled version was much 'better'. I've about run out of ideas besides keg priming to avoid this problem in the future. Is this common knowledge or am I missing something? Thanks, Brian Return to table of contents
Date: Tue, 01 May 2007 23:54:52 -0400 From: nathanw at MIT.EDU (Nathan J. Williams) Subject: Immersion chiller vs. kettle temperature probe I recently purchased a new boil kettle (stainless, 34 qt), and it came with a thermometer installed through a weldless fitting on the side. I thought this was a pretty neat little feature, if not the most useful thing in the world for a boil kettle, until I realized that it's in the way of using my immersion chiller. The probe bit that sticks in goes far enough that the chiller would rest on the probe, rather than on the bottom of the pot. This seems a bit unstable and probably bad for the temperature probe. Dimensions: The kettle has in inside diameter of 12.5", the chiller has an outside diameter of 9.5", and the temperature probe sticks in 4". Here are the options I see for using this: 1. Remove the temperature probe entirely. Close up the hole from the weldless fitting somehow. 2. Let the immersion chiller rest on the probe while chilling. 3. Bend the chiller to fit around the probe - squishing it just a bit so that it's an inch and change narrower in one direction, and sits against the side of the pot. There's probably enough room between the coils to slide it back into the center over the temperature probe, though I'm not sure I want to try setting that up in a boiling kettle. 4. Switch to a counterflow chiller. I don't really consider that an upgrade, as the immersion chiller is very fast with our water and easy to clean. Other thoughts? I'm leaning towards 3, bending the chiller - it's standard home-improvement-store refrigeration copper tubing, fairly narrow, and I bent it into this coil so I'm pretty sure it can deform a bit more. - Nathan Williams Cambridge, MA Return to table of contents
Date: Wed, 02 May 2007 08:56:24 -0400 From: leavitdg at plattsburgh.edu Subject: Brett, Lacto, and Pedio : Questions I have been experimenting with "pLambic", and am starting to get an appreciation for the style. It has taken some time (3 years!). Three weeks ago I bottled one that had been in primary for 2 years, and after sharing with other beer friends, we decided that it was quite good. I believe that it has the commercially available "Lambic Blend" from Wyeast, as well as a culture generoulsy brought out east by our own Chad Stevens (thankyou Chad for the help with the "sour"), as well as what I recall to be the dregs of a Flanders Red that Chad dumped into the fermenter one afternoon, when he was visiting. So there is a lot of stuff going on in there. Ok, here is the question. I also take Probiotics, and wonder just what the effect/s of these wild yeasties and bacteria have on the probiotics? In addition, I wonder whether the probiotics themselves could be added to a fermenter? Is this dangerous? >From their website, the maker of the probiotic lists the following as existing within the little capsule: Bifidobacterium longum, Bifidobacterium bifidum, Bifidobacteria infantis, Bifidobacteria lactis, Lactobacillus rhamnosus, Lactobacillus salivarius, Lactobacillus casei, Lactobacillus reuteri, Lactobacillus sporogenes, Lactobacillus bulgaricus, Lactobacillus plantarum, Lactobacillus paracasei, Lactobacillus brevis, Lactobacillus acidophilus, Lactobacillus acidophilus or DDS-1, and Streptococcus thermophilis. None of these are Brett ( Brettanomyces claussenii, Brettanomyces bruxellensis, Brettanomyces lambicus ), nor Pediococcus, but it appears that the Lactobacillus (of one sort or another) is overlapping between these two. Any biologically oriented brewers have any thoughts about either the effects of the "pLambic" bugs on ones cultural flora (in our own guts), or whether the Probiotics could themselves be addded to a pLambic brew? Darrell Plattsburgh, NY 44 41 58 N Latitude 73 27 12 W Longitude [544.9 miles, 68.9]Apparent Rennerian Return to table of contents
Date: Wed, 2 May 2007 05:34:45 -0800 From: Scott and =?iso-8859-1?Q?Ch=E9rie_Stihler?= <stihlerunits at mosquitobytes.com> Subject: E.T. Barnette Homebrew Competition Announcing the 11th Annual E.T. Barnette Homebrew Competition! This is BJCP sanctioned competition. The grand prize for Best of Show is $500!!! Great prizes and custom medals will also be awarded to the 1st, 2nd and 3rd place winners of each of the seven judged categories. The seven categories that will be judged are: Amber European Lager (3A-B) English Pale Ale (8A-C), American Ale (10A-C), Porter (12A-C), Stout (13A-F), IPA (14A-C) and Fruit/Spice/Herb/Vegetable Beer (20 & 21A). Entries will be accepted: June 25 - July 11, 2007 Entry fees: Submit three 12-16 oz brown or green crown capped bottles and a check or money order for $5.00 per entry. Judging: Judging will take place on Saturday, July 14th at the Silver Gulch Brewing and Bottling Company located in Fox, Alaska (~10 miles north of Fairbanks). For more information about this competition as well as Entry and Bottle ID forms please go to the following URL: http://www.mosquitobytes.com/Den/Beer/Events/Events.html If you have any questions regarding the competition or are interested in judging please contact Scott Stihler at stihlerunits at mosquitobytes.com or (907) 474-2138. Cheers, Scott Stihler Fairbanks, Alaska [2874, 324.9] Apparent Rennerian Statue Miles http://www.mosquitobytes.com/Den/Beer/Beer.html Return to table of contents
Date: Wed, 2 May 2007 20:22:33 -0400 From: "Doug Lasanen" <Dlasanen at fuse.net> Subject: Re...Filling Cornies with comercial beer...... Please Excuse my tardiness....... Recently someone asked about filling "Cornies" from "Kegs" for his "Bud drinking buddies"!! How about......Bring Your Own!! if you don't like my beer?? I try to keep a Wit, Wheat, or Bitter on tap for "Friends with weak pallets"..............However, most of my friends, will drink whatever is flowing, and free!!.......If your friends can not acclimate their tastes to the first three offerings, I suggest they "Bring their Own", so to speak!!.....Just my $.02 worth! Cheers! Doug Lasanen Bloatarian Brewing League Cincinnati, Ohio Return to table of contents
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