---

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


***************************************************************
       THIS YEAR'S HOME BREW DIGEST BROUGHT TO YOU BY: 

                     Your Business Name Here
    Visit http://hbd.org "Sponsor the HBD"  to find out how!
			 
    Support those who support you! Visit our sponsor's site!
********** Also visit http://hbd.org/hbdsponsors.html *********


Contents:
  Re: Repitching Yeast ("Craig S. Cottingham")
  Uh oh, I soaked my 20 qt stainless pot with bleach... ("Jim Bates")
  bottling, off flavors after months (Michael Stumpf)


* * * * * * * * * * * * * * * * * * * * * * * * * * * * *
*           The HBD Logo Store is now open!             *
*            http://www.hbd.org/store.html              *
* * * * * * * * * * * * * * * * * * * * * * * * * * * * *
*  Suppport this service: http://hbd.org/donate.shtml   *
* * * * * * * * * * * * * * * * * * * * * * * * * * * * *
*   Beer is our obsession and we're late for therapy!   *
* * * * * * * * * * * * * * * * * * * * * * * * * * * * *
Send articles for __publication_only__ to post@hbd.org

If your e-mail account is being deleted, please unsubscribe first!!

To SUBSCRIBE or UNSUBSCRIBE send an e-mail message with the word
  "subscribe" or "unsubscribe" to request@hbd.org FROM THE E-MAIL
  ACCOUNT YOU WISH TO HAVE SUBSCRIBED OR UNSUBSCRIBED!!!**
IF YOU HAVE SPAM-PROOFED your e-mail address, you cannot subscribe to
  the digest as we cannot reach you. We will not correct your address
  for the automation - that's your job.

HAVING TROUBLE posting, subscribing or unsusubscribing? See the HBD FAQ at
http://hbd.org.

LOOKING TO BUY OR SELL USED EQUIPMENT? Please do not post about it here. Go
instead to http://homebrewfleamarket.com and post a free ad there.

The HBD is a copyrighted document. The compilation is copyright 
  HBD.ORG. Individual postings are copyright by their authors. ASK 
  before reproducing and you'll rarely have trouble. Digest content 
  cannot be reproduced by any means for sale or profit.

More information is available by sending the word "info" to 
req@hbd.org or read the HBD FAQ at http://hbd.org.

JANITORs on duty: Pat Babcock (pbabcock at hbd dot org), Jason Henning,
                  and Spencer Thomas



----------------------------------------------------------------------


Date: Mon, 26 Nov 2007 22:53:52 -0600
From: "Craig S. Cottingham" <craig.cottingham at gmail.com>
Subject: Re: Repitching Yeast

On Nov 19, 2007, at 12:54, "Harbison, Lance S." <HarbisLS at  
westinghouse.com> wrote:

> On Nov. 9 I brewed 10 gal of 1.086 RIS.  The next day I collected 12
> gal. of a second running after I let the mash sour.  The 12 gal. has
> been in the fridge since.  In two weeks I plan on boiling the 12 gal.
> and want to pitch the yeast from the RIS.  I expect that I now have
> about 1 gal of Whitbread yeast in the bottom of my conical and the  
> temp
> is 58F.  On boil day I plan on draining the yeast from the  
> conical.  Can
> I pitch the yeast directly, or should I first pitch it into a 1 gal.
> 1.045 starter?


I can't tell you this won't work, but everything I've read about  
repitching yeast says that it's a bad idea if the original wort has a  
gravity higher than 1.060 or so. There are things you can do to  
improve your odds -- pitching to a starter, aerating it well, and  
probably adding some nutrient come to mind -- but the yeast in that  
Russian imperial stout are already going to be stressed, tired, and  
generally not interested in behaving as you'd like.

My advice would be to start with fresh yeast. You don't say what the  
gravity of your sour mash is, but since it's second runnings I'm  
going to guess it's in the 1.040 to 1.050 range. You should be able  
to grow up a sufficient starter from scratch in less than two weeks.

- --
Craig S. Cottingham
BJCP Certified judge from Olathe, KS ([621, 251.1deg] Apparent  
Rennerian)
craig.cottingham at gmail.com



Return to table of contents


Date: Tue, 27 Nov 2007 09:25:51 -0500 (EST)
From: "Jim Bates" <jim at midlo.us>
Subject: Uh oh, I soaked my 20 qt stainless pot with bleach...

I'm a new homebrewer (on my 4th batch) and realized that I've been
cleaning/soaking my stuff in my stainless pot with a light bleach solution
before/after each brewing/bottling event.  I've recently read that I
should "NEVER" use bleach with any stainless steel as it causes "bad
things".

I've been trying to figure out what kind of "bad things" have happened. 
I'm also wondering if I should purchase a new 20 qt pot for my wife :)

Any help/comments regarding what happens to stainless would be really
appreciated!

Thanks.
Jim Bates





Return to table of contents


Date: Sat, 01 Dec 2007 10:23:06 -0600
From: Michael Stumpf <mjstumpf at pobox.com>
Subject: bottling, off flavors after months

I'm finding that my beer is coming out correct immediately, but as it 
ages in the bottle the taste falls apart.  If I drink it within weeks, 
or 1-1.5 months after bottling it seems fine, but beyond that the flavor 
gets overpowered by something I can't identify.

Is this common?

I'm speculating that the residual yeast (after the secondary) + may have 
been in contact with far too much priming sugar.  There are no bottle 
bombs, and my delivery methodology is consistent.  After storing the 
beer in what is largely a warm, dark room for months, however, the 
original characteristics seem to deteriorate.  This is consistent across 
styles; british pale ale; a light tasting coffee stout; a heavy, heavily 
hopped stout. 

They all end up tasting the same.

It's been less so on some more recent beers, no doubt due to improved 
tools and technique, but it's still there.

What is likely to be the problem?


Return to table of contents

---