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


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Contents:
  Re: Moldy fridge (Scott Alfter)
  wlp568 Fermentation Temperature (leavitdg)
  RE:  Incredible head foam stability ("David Houseman")
  RE: Re-Using Iodophor Solutions ("David Houseman")
  Re: Foundation Space (Fred L Johnson)
  Re: Incredible head foam stability ("Craig S. Cottingham")
  Re: Incredible head foam stability (stencil)
  Thank you! Plus donation info, expenses, update, rationale, ("Pat Babcock")
  Interested in Talking at the NHC 2008 in Cincinnati? (David Harsh)


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Date: Sun, 20 Jan 2008 20:16:41 -0800
From: Scott Alfter <scott at alfter.us>
Subject: Re: Moldy fridge

Richard Hampo wrote:
> Speaking of business, I have a wierd issue. I have had a keggerator for at 
> least 10 years. A few weeks ago when removing a dead soldier, I found what 
> looks like mold spots all over the inside - including on the beer and
> CO2 tubing and the top of the keg. Where did it come from? I had no liquid,
> no leaks, no nothing!

It's condensation...even here in Las Vegas, condensation inside your kegerator
is an ongoing problem.  The fix, IME, has been to put a tub of DampRid inside.
 It'll maintain a dry environment.  I used to have to be careful what I did
with empty kegs when I pulled them out because they would've been sitting in
standing water inside the kegerator.  Since I started using DampRid, the past
few "dead soldiers" have been bone-dry on the bottom...nice when your kegerator
is in a carpeted area.

> Even more important, does anyone have a suggestion for cleaning/sanitizing
> the fridge so this doesn't recurr and spoil my beer? Is there any way to 
> somehow "fumigate" to get into all the nooks and crannies (like inside the
> evaporator coil, tap tower, etc)?

If the mold is only showing up on the outsides of kegs, tubing, etc., it's not
getting into your beer.  That said, it's still unsightly.  The last time I had
a bunch of mold to clean out, I took the kegerator outside, dumped a few
gallons of hot water in, and added some OxiClean.  I scrubbed everything down,
drained it, added more hot water to rinse, drained it again, and dried the
inside with some towels.  DampRid has kept the mold from coming back.

If you have your taps in a tower (mine are in a collar between the door and
freezer body), you'll want to disassemble and clean the tower.

Since there are no exposed coils in most freezer compartments, their
cleanliness is a relative non-issue.

  _/_  Scott Alfter
 / v \ Visit the SNAFU website today!
(IIGS( http://www.nevadabrew.com/   Top-posting!
 \_^_/ rm -rf /bin/laden            >What's the most annoying thing on Usenet?



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Date: Mon, 21 Jan 2008 06:57:36 -0500
From: leavitdg at plattsburgh.edu
Subject: wlp568 Fermentation Temperature

Aaron;
 I started the temp at 78F or so.

 I wonder if the "blend" is a Lambic?  I have really grown to like the sour that
this renders, but it has to be managed, as too much can really be too much!

 Does anyone know which yeasts are in the 568 Whitlabs blend?

Darrell



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Date: Mon, 21 Jan 2008 07:37:38 -0500
From: "David Houseman" <david.houseman at verizon.net>
Subject: RE:  Incredible head foam stability

Fred,

Or could this also have something to do with opening a can of beer at the 
equivalent of 8,000 feet?   Lower pressure would tend to promote outgassing 
more than at sea level.   But then the lower pressure may help foam 
stability by keeping more bubbles in-tack?    Perhaps some heading agents 
are used but I also suspect the altitude.

Dave Houseman



Date: Sat, 19 Jan 2008 16:38:42 -0500
From: Fred L Johnson <FLJohnson52 at nc.rr.com>
Subject: Incredible head foam stability

I was on was on a plane the other day with the usual poor selection
of beers. I had a Michelob (or maybe it was a Miller Genuine Draft)
and I was impressed with the incredibly persistent head on this beer.
The foam on this was so thick at the crown of the head that I could
have spread it on toast.

Considering the low malt and hopping level of this beer, I assume the
brewer has added something to produce this meringue-like foam. I know
of some agents, Profoam for one, that are used for improving head
retention. Does anyone know what Anheuser-Busch (or Miller) is using
in this beer?

Fred L Johnson
Apex, North Carolina, USA




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Date: Mon, 21 Jan 2008 07:42:56 -0500
From: "David Houseman" <david.houseman at verizon.net>
Subject: RE: Re-Using Iodophor Solutions

Nate,

I don't have the presentation handy but it may be on the AHA web site, 
however at last year's conference one of the best talks was about 
sanitizers.   Turns out that you can essentially continually use Iodophor so 
long as the pH is at x.y (I don't recall the correct pH).  Measuring and 
correcting the pH is needed if you are going to reuse the Iodophor. 
Similarly Clorox and water is NOT an effective sanitizer unless the pH is 
lowered to about 7 to 8.   A mix of vinegar and Clorox works much better 
(depending on the water you are using of course).   Very eye-opening talk.

Dave Houseman


Date: Sun, 20 Jan 2008 19:17:19 -0500
From: Nathan Hirneisen <cave_nate at hotmail.com>
Subject: Re-Using Iodophor Solutions


for how long can one reuse a Iodophor
sanitizing solution. 1oz to 5 gallons wasser.

It was said to me that as long as the solution
is brown and smells like iodine, is is good to use.

really?
2 recent batched with notable DMS (celery like)
flavors make me wander.

thanks,

 -Nate



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Date: Mon, 21 Jan 2008 07:58:55 -0500
From: Fred L Johnson <FLJohnson52 at nc.rr.com>
Subject: Re: Foundation Space

Lance asked why the distance (volume) below a false bottom in a  
lauter tun affects efficiency.

The short answer:

During a fly sparge, the wort below the false bottom in a lauter tun  
is continuously being diluted with the solution flowing into it from  
above.  For every mL flowing into the solution below the false  
bottom, the less effective is the dilution of that solution.

A longer, but oversimplified answer:

I'd like to use an artificial setup here to illustrate the point.  
Consider two lauter tuns, one with 1000 mL below the false bottom and  
the other with 3000 mL below the false bottom. Let's place  
concentrated wort into the bottom of the lauter tun up to the level  
of the false bottom. Now let's fill up the lauter tun with an inert  
material, e.g., rice hulls, and fill the tun with water. At the  
beginning, water and rice hulls occupy the volume above the false  
bottom, and concentrated wort occupies the volume below the false  
bottom. Now we begin sparging both tuns with a constant flow rate of  
water, e.g., 300 mL per minute.

In the first minute 300 mL of water will be added to 1000 mL of wort  
in the first tun and with 3000 mL of wort in the second tun. (I know  
this is an unreal situation, but bear with me.) The wort in the first  
tun is diluted to a gravity of 77 % of its original gravity [1000 mL/ 
(1000 mL + 300 mL)], whereas thegravity of the wort in the second tun  
will be 91 % of its original gravity [3000 mL/(3000 mL + 300 mL)] The  
gravity of the wort in the first is now 77% of its original gravity  
and the gravity in the second is 91%.

In the next minute, the more dilute wort in the first tun will be  
diluted further still to a gravity of 0.77 x 0.77 of its original  
gravity (59%), and the wort in the second tun will be falling further  
behind (0.91 x 0.91=82% of its original gravity). So, for a given  
volume of sparge water, the gravity below the false bottom will have  
been replaced more efficiently in the first tun than in the second.

Of course, the mathematics I've used here are WAY over simplified,  
because the inflow, dilution, and outflow within the space below the  
false bottom are continuous processes rather than discrete events,  
but I flunked calculus.  :0)

Still, I hope this helps.

Fred L Johnson
Apex, North Carolina, USA



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Date: Mon, 21 Jan 2008 09:09:31 -0600
From: "Craig S. Cottingham" <craig.cottingham at gmail.com>
Subject: Re: Incredible head foam stability

On Jan 19, 2008, at 16:38, Fred L Johnson <FLJohnson52 at nc.rr.com>  
wrote:

> I was on was on a plane the other day with the usual poor selection
> of beers. I had a Michelob (or maybe it was a Miller Genuine Draft)
> and I was impressed with the incredibly persistent head on this beer.
> The foam on this was so thick at the crown of the head that I could
> have spread it on toast.


I wonder if the fact that you were on a plane had something to do  
with it. I'm nowhere near an expert, but I seem to recall from  
somewhere that the cabins of airliners are pressurized to something  
less than ground-level air pressure. If that's the case, lower  
ambient pressure would mean more CO2 bubbling off. Would that be  
enough to affect the head the way you saw?

- --
Craig S. Cottingham
craig.cottingham at gmail.com





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Date: Mon, 21 Jan 2008 10:46:27 -0500
From: stencil <etcs.ret at verizon.net>
Subject: Re: Incredible head foam stability

On Mon, 21 Jan 2008 00:15:38 -0500, 
in Homebrew Digest #5278 (January 20, 2008),
Fred wrote:
>Considering the low malt and hopping level of this beer, I assume the  
>brewer has added something to produce this meringue-like foam. I know  
>of some agents, Profoam for one, that are used for improving head  
>retention. Does anyone know what Anheuser-Busch (or Miller) is using  
>in this beer?
>
No help here, although I would suspect it to be in a
collateral line with Pithecanthropus Glue or some similar
foaming goody.
Back down at my level, I'v found that I can get a
disturbingly thick and persistent head by using small
amounts (1 - 2 ounces for 10lb grain) of flaxseed in the
grist.

gds, stencil



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Date: Mon, 21 Jan 2008 13:17:18 -0500
From: David Harsh <dave2008aha at fuse.net>
Subject: Interested in Talking at the NHC 2008 in Cincinnati?

If you are interested in presenting at next year's AHA conference,  
we're listening!  We'd like to get a variety of topics and need your  
help in pulling this off.  To answer the most common question - no,  
we have no particular theme or specific item we want you to talk  
about.  We do want subjects you are interested in, have general  
interest to a wide variety of brewers, and cover subjects that aren't  
easily found elsewhere.

As in past years, we would like to have the Thursday presentations  
repeated on Saturday, so you should be sure to mention if you are  
able and willing to give your presentation on both days.  We  
anticipate most presentations will be 45 minutes in length with 15  
minutes for questions, although if you have a particular need for a  
longer time slot, make sure this need is clearly communicated.

If interested, please send your information to Dave Harsh, Technical  
Program Chairman at the following email address:   
dave2008aha at fuse.net   Please use the following general format for  
your submission, but if you wish to include it as an attachment in a  
separate document, that is acceptable.

Special consideration will be given to speakers that have beverage  
samples they can serve with their talk, but it is not a requirement.

If you have any questions, feel free to contact me and I'll do my  
best to provide an accurate answer!

Please be sure we get your information by January 31, 2008.

- ----SUBMISSION FORMAT--

Your Name:
Affiliation (Club/Company):
Mailing Address:
Email address:
Phone contact information (will be used as last resort for  
communication):
Willingness to present Thursday and Saturday:

Topic (please make it informative):

Abstract or Summary(250 words max):

- ----

That's what we need - we look forward to hearing from you all.

Dave Harsh
AHA 2008 Technical Program Chairman



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