HOMEBREW Digest #5187 Wed 16 May 2007

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  brew places in Adks (leavitdg)
  keg leaks (Mark Beck)
  RE: Beer Haiku - why not? (Wayne Schmitt)
  Haiku ("Chad Stevens")
  best 2-rest mash for high attenuation (Matt)
  RE: Judges & Entries Needed, 14th Annual BUZZ Off June 9 ("Christopher Clair")

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---------------------------------------------------------------------- Date: Mon, 14 May 2007 07:21:49 -0400 From: leavitdg at plattsburgh.edu Subject: brew places in Adks In Burlington, Vt, there is the famous Vermont Pub and Brewery, owned by Gregg Noonan (brew author and part of the history of brewing in the East). They have a nice selection, including a Smoked Porter (often on cask). Also there is the Magic Hat Brewery. Across the lake in Plattsburgh is the Lake Placid Brewery (also the original location is in Lake Placid). Their flagship brew is Ubu ale, a strong ale, sort of a dark brown ale at around 7%. They also have a good Bitter. Near Ogdensburg is the Sackett's Harbor Pub and Brewery. Their brews are more controversial, some diacetyl. There are also some decent beer pubs that I can share with you, and some other breweries on the Vermont side that I could try to remember. Darrell Return to table of contents
Date: Mon, 14 May 2007 07:47:34 -0700 From: Mark Beck <beckmk at whitman.edu> Subject: keg leaks Even if your kegs have small leaks, as long as you have 5 or more psi of positive pressure in your keg you shouldn't have to worry about oxidation (assuming there's no O2 in your CO2 tank). That should be plenty to keep gas flow outward and not let any air in. Now, if your leak is big enough that you completely loose pressure then that's a different story. Seems to me the most likely source of oxidation comes from the kegging process itself. I think the best experiment would be to compare beer naturally carbonated in both keg and bottle and see if there's a difference. Mark Walla Walla, WA >Steve Alexander echoes my experiences and suggests leaking kegs and/ >or excessive >head space in the corny as a potential oxidation contributor. I'll >brew my next batch a >bit larger to compensate for the 12 bottles and take yet another data >point. I suppose >all kegs leak to some degree, but I can't do much about it except >drink faster or invite >more friends over. Anybody in the vicinity of Tracy, CA drop me a line! Return to table of contents
Date: Mon, 14 May 2007 09:55:29 -0500 From: Wayne Schmitt <wschmitt at fnal.gov> Subject: RE: Beer Haiku - why not? In HBD #5186, our illustrious Chief of Janitorial Services (CJS) wrote: >Which inspired me to this: >Platoons of ale yeast >Secure wort from infections, >Fighting the good fight. >Now, could some Shakespearian brewer please pull together a sonnet to beer >in iambic pentameter for us? Since Pat asked for it, don't blame me for the following: My thirst demands a beer but I have none I realize my folly but rejoice That in my basement lair I have a tun In which to mash my grain, it's very nice I heat a bunch of water to a head And let the enzymes do their little trick Then add some hops and boil the nasties dead My yeast is added; fermentation slick A few short weeks to go; I cannot wait Anticipation makes me want to drool But knowledge that my thirst will satiate Accept the fact that I'm a brewing fool I crack a bottle open and repair To somewhere with a friend and then I share -Wayne Return to table of contents
Date: Mon, 14 May 2007 08:26:37 -0700 From: "Chad Stevens" <zuvaruvi at cox.net> Subject: Haiku See what you've begun! Darrel, haiku boy on the Adirondack shore. Chad Return to table of contents
Date: Wed, 16 May 2007 11:27:42 -0700 (PDT) From: Matt <baumssl27 at yahoo.com> Subject: best 2-rest mash for high attenuation I think I understand how to choose the mash temperature to maximize fermentability using a single infusion mash. You choose the lowest temperature such that the malt starches will fully gelatinize before large amounts of beta amylase become denatured. That statement is not 100% precise, but I think it's precise enough for my purposes. I am trying to determine the best double infusion mash, to maximize attenuation. I am only considering rising infusions, because the strategy of first gelatinizing the starches and then dropping to a beta rest temp is a little troublesome with the less-than-consistent crush at my local homebrew shop. It seems like an additional rest would help if the temp allows the beta amylase to do significant work on the cold-extracted starches (am I right that these are about half of the total starches?) without denaturing much of it. It might also help by breaking up the proteins so that starches are more easily extracted and made vulnerable to beta amylase before it disappears, but I would like to avoid adding too much protein degradation in doing this. Without having access to tables that give beta half-life and activity versus temperature, or some such thing, I am guessing that a double infusion at 135F (for say, 20 minutes) and then 149F would do a fair bit better than a single infusion at 149F. Any comments? Anyone have those tables? I suppose the real tradeoff is between attenuation and how much protease activity I'm willing to allow. Matt Return to table of contents
Date: Wed, 16 May 2007 22:38:23 -0400 From: "Christopher Clair" <buzzclub at verizon.net> Subject: RE: Judges & Entries Needed, 14th Annual BUZZ Off June 9 We could still use some judges if you don't have plans for June 9th! Christopher Clair buzzclub <at> verizon.net http://hbd.org/buzz - -----Original Message----- Brewers Unlimited Zany Zymurgists (BUZZ) is proud to announce that the 14th annual BUZZ Off home brew competition will be held on Saturday, June 9th at Iron Hill Brewery & Restaurant in West Chester, PA. For another year we will be a qualifying event for the prestigious Masters Championship of Amateur Brewing (MCAB). All BJCP recognized styles (2004 guidelines) including meads and ciders are eligible for entry. We are also having a special bottle label category this year. For complete details and forms, please visit the BUZZ web site at http://hbd.org/buzz. Entries will be accepted between May 13th and May 25th. For drop off and mail in locations please refer to the BUZZ web site. Please, do not mail entries to Iron Hill. BJCP Judges and stewards will be needed. If you are interested please contact me or another committee member (contact information can be found on the web site). All judges must be BJCP certified (any ranking) or have relevant experience. Recent exam takers are welcome! Good luck and cheers! Christopher Clair buzzclub <at> verizon.net http://hbd.org/buzz "The mouth of a perfectly happy man is filled with beer." - Ancient Egyptian Wisdom, 2200 B.C. Return to table of contents
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