HOMEBREW Digest #5221 Wed 22 August 2007

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  Malt Madness Homebrew Competition ("Al Hazan")
  RE: 55 gal SS barrels ("Ronald La Borde")
  Yeast for Secondary, Tertiary ("Lee Smith")
  Re: Temperature Questions (danny)
  misc. grain (Paul Kerchefske)
  Burtonising liquor (Signalbox Brewery)
  Re: vinegar / gout (stevea)

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---------------------------------------------------------------------- Date: Sat, 11 Aug 2007 07:24:56 -0400 From: "Al Hazan" <hazan at ptd.net> Subject: Malt Madness Homebrew Competition This is the final announcement and last call for judges regarding the Lehigh Valley Homebrewers (LVHB), homebrew competition, Malt Madness, which will be held on Saturday, September 8th at the Allentown Brew Works in Allentown, Pa. All BJCP recognized styles (2004 guidelines) including meads and ciders are eligible for entry. For complete details and forms, please visit the LVHB web site at http://www.lehighvalleyhomebrewers.org Entries will be accepted from August 15th through August 30th. For drop off and mail in locations please refer to the LVHB web site. Please, do not mail entries to the Allentown Brew Works. BJCP Judges are still very, very much needed. If you are interested please contact me at the below address. All judges must be BJCP certified (any ranking) or have relevant experience. Good luck Al Hazan Competition Organizer hazan at ptd.net Return to table of contents
Date: Sat, 11 Aug 2007 13:52:47 -0500 From: "Ronald La Borde" <pivoron at cox.net> Subject: RE: 55 gal SS barrels >>>My plan is to rigthem up so they can be raised and lowered with cables from my (heavy duty) swing set. this will allow me to do all liquid transfers by gravity flow (no pumps required). The gas burners will be attached to the barrels, and will also go up and down. I'm still trying to convince SWMBO that this is a good idea<<< When I first started brewing, I had fantasies about lifting with pulleys, winches, etc., but then I finally came to my senses and realized that it was a bit overzealous. Since then, I have used pumps. Pumps - not a bad word, in fact it is the way to go. Not the ordinary pump with seals, no, but peristaltic pumps. You can probably buy a pump for less money than the lifting setup you are contemplating. Lifting hot or even cold liquid up to unknown heights is fraught with peril. Give yourself a break and get a pump. Ron Ronald J. La Borde -- Metairie, LA New Orleans is the suburb of Metairie, LA New Orleans is the New Atlantis Return to table of contents
Date: Mon, 13 Aug 2007 18:56:43 -0700 From: "Lee Smith" <smithly at comcast.net> Subject: Yeast for Secondary, Tertiary Greetings! This is my first crack at trying to create a Belgian Special. My questions are: 1) During subsequent fermentations is interaction between yeast strains a condition that should concern me? And as an amateur I don't have access to a centrifuge to spin out the yeast from a primary in order to introduce a different strain into the secondary and likewise for a tertiary fermentation if I really want to get carried away. 2) Is it an accepted practice to strategize yeast introductions based on their alcohol tolerance? That is, start with a strain with a lower tolerance so that there are sugars remaining for a hardier strain? Thanks for reading. Lee in Marana Tucson Homebrew Club http://www.tucsonhomebrewclub.com/ Return to table of contents
Date: Wed, 15 Aug 2007 07:51:37 -0700 (PDT) From: danny <nuclear_gerbil at yahoo.com> Subject: Re: Temperature Questions Thanks for all your input, everyone! It's been very helpful - I'm going to stick to warmer fermenting ales for right now, and after talking to the LHBS, I'm going to get one of the huge 70qt Igloo coolers and stick a carboy and some frozen water bottles in there for 65* brewing. I'd like to build a Son of a Fermentation Chiller, but I think thats a project for a later time. Thanks again for all help! I'm looking forward to making and tasting my first beer! I guess a good thing about my temps is that the beers will finish faster! Can't wait! Danny Return to table of contents
Date: Sat, 18 Aug 2007 13:24:50 -0700 (PDT) From: Paul Kerchefske <wadworth6 at yahoo.com> Subject: misc. grain I am planning on getting a pils malt either Durst or Weyermann does anyone have a preference for either one? Next question is I am planning on making a CAP with rice. Has anyone used rice flour, or is it too fine for brewing? Return to table of contents
Date: Sun, 19 Aug 2007 08:34:08 +0100 From: Signalbox Brewery <signalbox.brewery at ntlworld.com> Subject: Burtonising liquor I was asked the other day why Burton well analyses have 300ppm calcium while Murphys (the UK's favourite brewer's chemist) recommend lower amounts. I replied, almost without thinking that the water was boiled before it went into the mash tun so both the calcium and carbonate levels would be lower than the well analysis. Thus the modern brewer removing carbonates with acid should use Murphy's figures and not the historical well analyses. It seemed a sensible answer, but I'm now a little nervous that I've never seen this mentioned in the literature. Any thoughts? David Edge, Derby UK Return to table of contents
Date: Wed, 22 Aug 2007 15:51:41 -0400 From: stevea <steve-alexander at adelphia.net> Subject: Re: vinegar / gout Dean writes .... > As we now know, gout is > crystallization of uric acid in the joints as a result of a build up in the > blood. Lowering blood pH allows those crystals to dissolve back in the blood > and pass to the kidneys for filtration. > > I have taken to adding vinegar to my diet, mainly on salads, as a way to drop > blood Ph. Consuming edible acids has no impact on blood pH. Stomach acid is far stronger so any edible acid that doesn't cause burns INCREASES the upper GI pH. The GI pH is NOT reflected in blood pH anyway. Actually the oil on Deans salad has a much greater impact on blood pH, as catabolizing fats leads to ketosis that can, in the extreme, reduce blood pH buy as much as 0.4 ! The other error here is that with lower blood pH, uric acids becomes LESS soluble. Human blood ranges ~pH 7.6-7.2 where the solubility of uric acid is more or less a constant (less at lower pH) If you lowered the pH below 5.8 (the pK of uric acid) the solubility would drop a lot, but you'd be dead when the pH hit 6.7. If you want to make uric more soluble and survive to tell the tale, apply heat. -S Return to table of contents
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