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


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Contents:
  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






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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


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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.


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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




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