---

	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 *********

DONATE to the Home Brew Digest. Home Brew Digest, Inc. is a 
501(c)3 not-for-profit organization under IRS rules (see the
FAQ at http://hbd.org for details of this status). Donations
can be made by check to Home Brew Digest mailed to:

HBD Server Fund
PO Box 871309
Canton Township, MI 48187-6309

or by paypal to address serverfund@hbd.org. DONATIONS of $250 
or more will be provided with receipts. SPOSORSHIPS of any 
amount are considered paid advertisement, and may be deductible
under IRS rules as a bsuiness expense. Please consult with your 
tax professional, then see http://hbd.org for available 
sponsorship opportunities.
***************************************************************


Contents:
  beginning brewer ("Alex Rigoni")
  CO2 in Brazil (Fred M. Scheer)
  Wyeast Online Availability ("Rogers, Mike")
  Searchable HBD archive progress update (Scott Alfter)
  Sanitizers & Acid Rinse (Dana Edgell)
  RE: Counter pressure bottle filler ("Ronald La Borde")
  Fridge/Freezer conversion to beer tap (Tom Puskar)
  What is an Apparent Rennerian? ("LANCE HARBISON")


* * * * * * * * * * * * * * * * * * * * * * * * * * * * *
*           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: Thu, 24 Jan 2008 04:05:29 -0600
From: "Alex Rigoni" <alex.rigoni at gmail.com>
Subject: beginning brewer

Hi Gang,

I just have a few fundamental questions as I prepare to brew my 2nd
batch (the first one turned out pretty good).

I want to make a picnic cooler mash tun w/ a manifold.  Should I
bother drilling a hole in the side to use gravity flow or just run the
outlet over the side of the cooler and siphon it out?  Also, can put
the manifold in the cooler before I begin the mash or should I wait
until I'm ready to lauter?

I have 6 month old milled grain at home.  Is this considered to old to use?

Thanks for the help.
Alex


Return to table of contents


Date: Thu, 24 Jan 2008 12:03:40 +0000
From: fredscheer07 at comcast.net (Fred M. Scheer)
Subject: CO2 in Brazil

HI Alex:
You keep the beer at to low temperature.
I recommend to keep at ~34*F and 10 PSI
pressure, which will give you ~ 2.58 Vol. % CO2.
I hope it helps.

- --
Fred M. Scheer


Return to table of contents


Date: Thu, 24 Jan 2008 07:43:12 -0500
From: "Rogers, Mike" <mike.rogers at eds.com>
Subject: Wyeast Online Availability

I'm suffering a bit here in Mid-Michigan with the lack of available
Wyeast - make that availability of any fresh yeast.  Our one local shop
has converted to White Labs due to White Labs retailer yeast recycle
policy, and the ease of storage in the angled racks, but still seems to
have trouble stocking fresh yeast.

I'm o.k. with White Labs products, but I much prefer several strains of
Wyeast, especially the 1028 London Ale.

I've checked online, but couldn't find any retailers.  MoreBeer also
switched to White Labs.  Does anyone know of a good online source for
Wyeast?  

Mike Rogers
Cass River Homebrewers
Frankenmuth, Mi.




Return to table of contents


Date: Thu, 24 Jan 2008 10:27:42 -0800
From: Scott Alfter <scott at alfter.us>
Subject: Searchable HBD archive progress update

Things are moving along better than I expected.  Except for the most recent 
additions to the archive at hbd.org, I have split out all the messages through 
#5280 and dumped them into a MySQL database.  I thought I was going to have to 
implement my own full-text search, but MySQL 5.x has one built in that seems to 
work pretty well.  With it, I can do something like this:

select id from posts where match(body) against ('classic american pilsner') 
limit 0,20;

to get the 20 most relevant posts on CAPs.  I have the homebrewing wisdom of 
the ages (or at least of the past 2*10^-1 centuries :-) ) on tap.

With that milestone passed, now I just need to cobble together a web interface 
and a system to keep the database updated with new articles.  The latter task 
should be easy to set up as a procmail job on new arrivals; the scripts I wrote 
to split digests only failed on some really old digests, and the script to 
insert posts into the database worked flawlessly.  The web interface is just so 
much scut work that needs to be done to make the database useful to the public.

   _/_  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?



Return to table of contents


Date: Thu, 24 Jan 2008 16:26:13 -0500
From: Dana Edgell <dedg at lle.rochester.edu>
Subject: Sanitizers & Acid Rinse

HBD,

A couple of questions ...

1) I am looking for a good/cheap source of chlorine dioxide and/or 
peroxyacetic acid sanitizers in about a 1 gal package size. Any suggestions?

2) I have a product "Sterosol Milkstone Remover and Acid Rinse". The 
directions never mention rinsing this off after soaking dairy 
equipment/parts in this (perhaps because it is a "rinse" itself) but do 
say to sanitize objects before use. After soaking brewing equipment to 
remove beerstone can I just air dry or should I rinse with water?

3) This "Sterosol Milkstone Remover and Acid Rinse" is primarily 
phosphoric acid. Can it be used to acid wash yeast? It doesn't say 
food-grade so I assume it cannot be used but I though it wouldn't hurt 
to ask.


Thanks,

Dana Edgell
Fairport, NY


Return to table of contents


Date: Thu, 24 Jan 2008 15:37:50 -0600
From: "Ronald La Borde" <pivoron at cox.net>
Subject: RE: Counter pressure bottle filler 

>From: "Alexandre Carminati" <afcarminati at gmail.com>
>
>I am having a bit problem with my CP bottle filler. Bottles get filled
>easily and when poured beer is OK (good head and well carbonated). The
>problem I see is there is no "pop" or "fizz"  when I open the bottle.
>I had carbonated beer at 1 kg/cm2 (44 PSI) for 2 days and used same
>pressure at CP filler; beer temperature is around -2 C (28 F)

Not exactly sure what your problem is with the "fizz".  If your beer is at
28F, probably little to no "fizz" would be heard.  That's pretty cold
serving temperature for a beer.  Of course it's east to warm up a bottle and
see what happens then.

You had carbonated beer at 44 PSI for 2 days, but did you agitate to enhanse
absorption of the CO2?
I suspect it may take more than 2 days to reach your desired carbonation,
depending on the temperature of the beer.

So, if the beer has good head and is well carbonated, shucks, I would not
let a little missing "fizz" bother me!

Ronald J. La Borde -- Metairie, LA
New Orleans is the suburb of Metairie, LA
New Orleans is the New Atlantis




Return to table of contents


Date: Thu, 24 Jan 2008 19:42:44 -0500
From: Tom Puskar <tpuskar at optonline.net>
Subject: Fridge/Freezer conversion to beer tap

I'm getting a bit tired of bottling and would like to go back to kegging my 
beer.  I used to but never had time, money or space to install a converted 
fridge or freezer to a multihandle tap system.  Serving several different 
chilled beers was a challenge!

Now that I have a bit more of all those things, I wish I had saved all those 
articles about how to create such a device!

Can someone point me in the right direction on how to make a system which 
could contain 4-6 (maximum) corny kegs at once?

Is it better to start with a chest freezer or fridge?  Any recommendations 
on where to buy one and brand recommendations?

How difficult is it to install one of those conversion kits I remember 
reading about?

Where's the best place to by hardware (taps, towers, handles etc)?  If I 
decide to do it, I'll buy the CO2 tanks, regulators etc at my local homebrew 
shop.

What price range can I expect to pay starting from scratch.

As always, I look forward to the wisdom and help of this fine group.

Tom in Howell, NJ 




Return to table of contents


Date: Thu, 24 Jan 2008 21:10:15 -0500
From: "LANCE HARBISON" <harbison65 at verizon.net>
Subject: What is an Apparent Rennerian?

Forgive me for my ignorance.  I am fairly new to the HBD and have often seen 
sign-offs reflecting "Apparent Rennerian".  I am guessing that this is some 
type of homage to Jeff Renner and would like clarification.

Other than that, I am thinking of acidifying my sparge water for the first 
time with lactic acid.  What is the desired pH and how much of 88% lactic 
acid would I add to 13 gallons to get it?

Lance Harbison 




Return to table of contents

---