HOMEBREW Digest #5231 Mon 24 September 2007

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  Stella Artois (leavitdg)
  re: pitching rate / weizens (Richard Lynch)
  Nitrogen in carbon dioxide cylindeers? ("Greg 'groggy' Lehey")
  Nitrogen in CO2 bottles ("Patrick Babcock")
  Wyeast 2000 CzechBud (leavitdg)
  PVC Valve (Brew)
  Re:  [Craftbrewing] Nitrogen in carbon dioxide cylindeers? (Jeff Renner)

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---------------------------------------------------------------------- Date: Thu, 20 Sep 2007 10:44:34 -0400 From: leavitdg at plattsburgh.edu Subject: Stella Artois I have been challenged to make a Stella, and wonder if anyone here has done so? I will use the Czech Bud yeast, mostly Pils malt, with perhaps a small amt of light crystal, and the Saaz hops (perhaps some Hallertau also). Any thoughts on this style? Darrell Return to table of contents
Date: Thu, 20 Sep 2007 14:46:24 -0700 (PDT) From: Richard Lynch <rlny7575 at yahoo.com> Subject: re: pitching rate / weizens -S, You when you wrote about the downside of underpitching, you mentioned that there are other ways to produce flavors from a yeast, that we must "torture our little buddies". Could you (or anyone) elaborate please? I recently brewed a Hefeweizen using Wyeast 3068 and am a little disappointed with the results. It just doesn't have much of the intense yeast-aroma and flavor "kick" that says Hefeweizen. I fermented around 67F, pitched a quart of slurry from a propagator pack. I'm new at Hefewiezens, and would love to be able to make a Paulaner clone, any pointers would great, thanks! -Rich Return to table of contents
Date: Fri, 21 Sep 2007 13:24:40 +1000 From: "Greg 'groggy' Lehey" <craftbrewer at lemis.com> Subject: Nitrogen in carbon dioxide cylindeers? This is really two questions, but I suspect the first one is unlikely to find much of an answer (especially for you people in the USA). 1. I've recently moved house, from Adelaide to Ballarat. In Adelaide I had a bloke who refilled old fire extinguishers with carbon dioxide for my keg system. Can anybody tell me where I can get something similar (refills) in Ballarat or the area? 2. Here in Ballarat I *have* found a bloke who's prepared to fill the cylinders with nitrogen, which sounds like a good alternative. But what's the vapour pressure of liquid nitrogen at normal temperatures? I'd suspect it could be considerably higher. Is that the case, and if so, can fire extinguishers handle it? Greg - -- Finger craftbrewer at lemis.com for PGP public key. See complete headers for address and phone numbers. Return to table of contents
Date: Fri, 21 Sep 2007 10:21:32 -0400 (EDT) From: "Patrick Babcock" <pbabcock at hbd.org> Subject: Nitrogen in CO2 bottles Greetings, Beerlings! Take me to your lager... Groggy asks about putting nitrogen into CO2 cylinders: As I recall, the pressure required for bottled nitrogen is on the order of 1200 PSI (8274 kPa), where bottled CO2 is at 853 PSI (5881 kPa). In the US, we mix the two into standard CO2 bottles ("Aligal" or "Beverage Gas") for long-draw systems. The cylinders (mine, anyway) can withstand the pressure; however the overpressure relief valve has to be changed out at the cylinder head. Most pressure vessels of this nature (in the US) are stamped with their service pressure rating, manufacture date, and last certification date somewhere between the shoulder of the vessel and the neck. Look there for an indication of whether your fire extinguisher will tolerate the pressure required for nitrogen. If no markings, you can have it pressure tested; however, the risk is that you will lose the cylinder through failure. Your gas supplier probably won't fill it with nitrogen without first pressure testing it, anyway - after swapping out that relief valve. I don't think, though, that you truly want to drive a keg with N2. For all practical purposes, nitrogen is not soluble in beer. Henry's Law dictates that, as you draw your keg down, the CO2 you are depending on for carbonation will be drawn out of the beer into the now nitrogen-rich headspace to equalize the partial pressures on either side of the beer/headspace boundary. Best is to use the "gas blend" approach, calculating the percentage of CO2 required at your cellar temperature to carbonate the beer at the pressure you need to drive your system (partial pressure of CO2). In other words, you only want to use nitrogen to drive your system if it requires a higher pressure than is required to carbonate your beer at the storage temperature, or if you want to drive it at a higher velocity (ala Guinness) than the carbonating pressure lends. -p Return to table of contents
Date: Sat, 22 Sep 2007 06:54:52 -0400 From: leavitdg at plattsburgh.edu Subject: Wyeast 2000 CzechBud Hey; Anyone know if the Wyeast 2000 needs a diacetyl rest? I have one started and need to know soon. Happy Brewing! Darrell Return to table of contents
Date: Mon, 24 Sep 2007 05:19:41 -0700 (PDT) From: Brew <kristbigfoot at yahoo.com> Subject: PVC Valve Purchased a submersible pump to feed iced water into immersible chiller hoping to achieve pitching temps quickly. Need way to control pump flow. Output port is for one half inch ID tubing. I have the tubing. I need a one half inch valve with barbs on each end. Checked Home Depot (where I purchased the pump), Lowes, Walmart and Southern States. No luck. Any other ideas on where I might find a PVC or other plastic 1/2 inch valve for use in the tubing from the pump to the chiller? Cheers! Kraig Return to table of contents
Date: Mon, 24 Sep 2007 11:15:55 -0400 From: Jeff Renner <jsrenner at umich.edu> Subject: Re: [Craftbrewing] Nitrogen in carbon dioxide cylindeers? Greg Lehey wrote from Ballarat down under > Here in Ballarat I *have* found a bloke who's prepared to fill the > cylinders with nitrogen, which sounds like a good alternative. Unless I am missing something here, you are overlooking the matter of partial pressure of gases. This means that over time, the beer will lose its carbonation to the space above the beer since there is no CO2 partial pressure in that space, only N2 partial pressure. Beer gas, available here in the US and I imagine in Oz, is a mix of (usually) 70% N2 and 30% CO2 that is used to keep beer under higher pressure than normal without overcarbonating it from too much CO2 pressure. If the regulator is set to, say, 45 psi/300 kPa, then the beer will, with time, equilibrate as if it were under 30% of that pressure pure CO2, or 13.5 psi/90 kPa, which is about right for highly carbonated standard US megabeers kept at typical temperature (40F/4C). (The nitrogen is almost insoluble.) This allows the beer to be kept under high pressure for delivery to taps that are distant and/or higher than the kegs. It is also used for so-called "creamy" ales and stouts, where the beer is forced out of small orifices under the high pressure. The modest carbonation (modest because the partial pressure of CO2 is relatively low compared to that of cold, fizzy lagers) is partially knocked out by the turbulence, resulting in a fine, creamy head and low carbonation in the glass. Pure nitrogen will work if you are dispensing your beer quickly before it could lose carbonation, but, then, so would compressed air. Jeff - --- Jeff Renner in Ann Arbor, Michigan USA, jsrenner at umich.edu "One never knows, do one?" Fats Waller, American Musician, 1904-1943 Return to table of contents
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