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	FORUM ON BEER, HOMEBREWING, AND RELATED ISSUES
		Digest Janitor: pbabcock at hbd.org


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Contents:
  CO2 Volumes ("A.J deLange")
  sour beer (Glyn and Mary)
   ("Folsom Brewmeister")
  RE: sour bottled beer (Bob Hall)
  Biological sources of chlorophenols in beer ("Ant Hayes")


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Date: Thu, 08 Nov 2007 05:40:30 -0500
From: "A.J deLange" <ajdel at cox.net>
Subject: CO2 Volumes

When considering volumes of CO2 dissolved in beer most of us use the 
Zahm and Nagle chart which is taken from ASBC MOA Beer-13. Both the Z & 
N chart and the ASBC table are clearly marked as being for 760mm and 0C. 
This is very close to the IUPACs standard atmosphere (760.001mm Hg, 
101.325 kPa, 14.696...psi) but note that all calculations specified in 
the MOA refer the measured volumes back to 14.7 psi. This is significant 
only because there are several "standard" atmospheres out there.

A.J.


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Date: Thu, 8 Nov 2007 06:46:09 -0800 (PST)
From: Glyn and Mary <graininfuser at yahoo.com>
Subject: sour beer





I had problems once with a bottling bucket. Since then 
I now take the spigot apart and sanitize it. Then 
attach to the bucket and sanitize that. This solved my 
sour beer problems.

Glyn
Southern Middle TN




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Date: Thu, 08 Nov 2007 08:35:56 -0800
From: "Folsom Brewmeister" <sales at folsombrewmeister.com>
Subject: 

So you think you make a
Dickens of a beer?

Prove it luvy and join us for the
1st annual Dickens Christmas Fair
Black & Tan Homebrew Competition. 

This is the first call for entries!

All competition entrants who wish to attend may receive 2 free
tickets to the Fair (a $44.00 value) and a chance at fame and
fortune (well, at leastfame). 

This is a limited style competition of basically English Ales
and Ciders and a few American styles to make it interesting. 

Best of Show prizes include a custom jacket from Lagunitas
Brewing Company!

The competition is December 1st. 
The Fair takes place at the San Francisco Cow Palace
Exhibition Halls on 5 weekends Nov. 23 to Dec. 23 2007. 

Entry window is November 12, 2007 and November 23, 2007,
5PM. 
Rules and entry information is at:

www.dickensfair.com/brewcomp/brewcomp1.html

Entry registration is at:
www.HordsOfFun.Com/hbc.rw/regwiz.aspx?w=0816082732


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Date: Thu, 08 Nov 2007 12:26:13 -0500
From: Bob Hall <rallenhall at henry-net.com>
Subject: RE: sour bottled beer

I typically either keg or bottle entire batches of beer, but occasionally 
fill a few bottles apart from the keg for contests or travel. I have a 
large jar of Prime Tabs that I have used for a number of years for this 
purpose. Over the summer I had several successive six-packs of bottled beer 
turn phenolic. Keg version was fine, bottle cleaning/sanitation the same. 
Am I correct to assume that priming tablets are the source of infection? I 
haven't been able to find anything on the web that linked priming tablets 
to infections.

Along the same line, do any of you have tricks you use to prime a small 
number of bottles now that I'm a bit gun-shy about priming tablets?

Cheers,
Bob Hall
Napoleon, OH



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Date: Thu, 8 Nov 2007 20:03:13 -0000
From: "Ant Hayes" <anthayes at btinternet.com>
Subject: Biological sources of chlorophenols in beer

I have run into a view that some chlorophenols in beer may be due to
inadequate sanitation, i.e. due to infection. This contradicts what I was
taught.

I have not found anything on the internet or in any of my books to support
the assertion (beyond ambiguous statements including phenols and
chlorophenols in the same sentence - e.g. "Thus phenolic and medicinal
off-flavors rising from volatile phenols and chlorophenols have been caused
by some species").

It is well documented that yeast and bacteria can produce phenols, e.g.
4-Ethylphenol (4-EP) and 4-Ethylguaiacol (4-EG). However it seems unlikely
to me that they could produce chlorophenols.

Please let me know if you have any evidence one way or the other.

Ant Hayes
Hildenborough, Kent



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