HOMEBREW Digest #5262 Tue 04 December 2007

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  Re: bottling, off flavors after months (Michael Stumpf)
  12 oz. Bottle Origins (Robert Tower)
  Correction ("A.J deLange")
  Yahoo! ("Pat Babcock")

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---------------------------------------------------------------------- Date: Mon, 03 Dec 2007 22:42:17 -0600 From: Michael Stumpf <mjstumpf at pobox.com> Subject: Re: bottling, off flavors after months > > Local clubs are probably the single best way to improve the quality of > your beers. Thanks to all who responded. I'll go do some research, re-taste some myself and stick some in front of people that are very experienced at this (local club here) and see what they say. I appreciate all the responses. I understand I didn't give you much to work with, but you've helped me narrow it down considerably anyway. I'll repost when I have something to post. At least I know what to look for now! - --Michael Stumpf Return to table of contents
Date: Tue, 04 Dec 2007 00:51:37 -0800 From: Robert Tower <roberttower at sbcglobal.net> Subject: 12 oz. Bottle Origins Does anybody know what the origin is of the 12 oz. bottle (it's the size I'm interested in not the bottle itself)? Why did "they" pick that volume? 16 oz. (a U.S. pint) seems to make more sense and it's nearly equivalent to a half liter (which is 16.9 oz., close enough in my book to be considered the same). Is it our Anglo-obsession with twelves and/or our triskadecaphobia (fear of the number thirteen)? Even in other countries, they use bottles of nearly the same volume. To me, that makes even less sense since they have their logical metric system. Their "12 oz." bottle is 330 mL (341 mL in Canada). I would think that the 500 mL bottle would make the most sense but other than in Germany and Eastern Europe the "12 oz." size seems to reign supreme. While I'm at it, what about the 22 oz. bottle? Now that's a really weird volume! How on earth did we end up with these illogical sizes?!?!? Bob Tower / Los Angeles, CA Return to table of contents
Date: Tue, 04 Dec 2007 08:12:54 -0500 From: "A.J deLange" <ajdel at cox.net> Subject: Correction It's been pointed out to me that a 4 degree change in temperature is more likely to increase reaction rates by 30 to 50% and that 10 degrees is a more reasonable number for doubling or tripling them. Whatever the actual number, the message is that cold is your friend if trying to keep beer fresh for a long time. Bleach can be made by bubbling chlorine through lye solution or, if it is made another way lye, is added to stabilize the product. While this actually makes bleach less effective as a sanitizer it does give it some cleaning power against organic soils. It's great to see a little activity in the HBD once again! A.J. Return to table of contents
Date: Tue, 4 Dec 2007 10:19:21 -0500 (EST) From: "Pat Babcock" <pbabcock at hbd.org> Subject: Yahoo! Greetings, Beerlings! Take me to your lager... Getting some mail from frustrated posters due to Yahoo's automagically- added signature being over 80 characters in length - specifically, their separator line. Of course, this drives many to condemn the HBD as being the evil culprit, even though the HBD predates Yahoo! by about a decade. Sigh. Logically, Yahoo! users could contact yahoo, and ask them to reduce the length of their separator line to something less than 80 characters - my bet is that they don't realize it is as long as it is, nor that it causes any particular problems. For my part, I will see if I can modify the filter that normally deletes their signature line. Apparently, they've modified to the point where that filter no longer recognizes the signature. - -- See ya! Pat Babcock in SE Michigan Chief of HBD Janitorial Services http://hbd.org pbabcock at hbd.org Return to table of contents
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