HOMEBREW Digest #5284 Sun 27 January 2008

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  RE: What is an Apparent Rennerian? ("Ronald La Borde")
  Wyeast is available...... ("Doug Lasanen")
  Windfall ("A.J deLange")
  Cass Riber HC (Fred M. Scheer)
  yeast through web (Fred M. Scheer)
  correction (Fred M. Scheer)
  RE: Fridge/Freezer conversion to beer tap (Bill Tobler)
  Coconut Cup 2008 (Scott Graham)
  Cooler conversion (Geoff Cooper)
  chimay yeast strain (Aaron Martin Linder)

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---------------------------------------------------------------------- Date: Fri, 25 Jan 2008 23:16:06 -0600 From: "Ronald La Borde" <pivoron at cox.net> Subject: RE: What is an Apparent Rennerian? >From: "LANCE HARBISON" <harbison65 at verizon.net> > >...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?... The amount to add will be different for every source of the water. Start out by using one or two teaspoons of lactic acid. Then you take a PH reading and continue adding smaller amounts of acid until the PH comes down to about 6.0. Each source of water contains various amounts and types of dissolved minerals, therefore once this test is done, it's usually repeatable and not neccessary to actually read the PH every time. In some locations the water source can change due to many various conditions. In that case it will need to be adjusted for the new changes. I use the test papers to check the PH, they are close enough and reliable. I bought two PH meters only to find it a waste of money because they do not last very long before becoming useless. It turns out that the worse thing one can do is put a PH probe in wort. If you only use the meter for water readings, it would probably last longer. I just use the papers. 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: Sat, 26 Jan 2008 08:02:26 -0500 From: "Doug Lasanen" <Dlasanen at fuse.net> Subject: Wyeast is available...... Greetings HBDer's...... Wyeast is still available and often times recommended at Listermann's Brewing and Vintnor Supply, www.listermann.com . Cheers! Doug Lasanen Bloatarian Brewing League Cincinnati, Ohio Return to table of contents
Date: Sat, 26 Jan 2008 08:10:44 -0500 From: "A.J deLange" <ajdel at cox.net> Subject: Windfall I propose that the 850, 000 pounds be used to upgrade the servers/lines. A.J. Return to table of contents
Date: Sat, 26 Jan 2008 13:46:33 +0000 From: fredscheer07 at comcast.net (Fred M. Scheer) Subject: Cass Riber HC I saw today on the HBD that the Cass River Homebrew club in Frankenmuth, MI, still exist? When I saw that post from Mike Rogers, it brought back lot's of memories. When I found that club with Jeff Hervert, we had lot's of plans what to do and we DID. We had lot's of help from the AABG and brought (with the $$$$ help of F'muth Brewery) some very interesting people to our Beerfests, HB competitions; Michael Jackson, Fred Eckhardt; Mary Ann Gruber; Roger Briess, only to name a view. Time gone by..................... Happy Brewing my friends - -- Fred M. Scheer Return to table of contents
Date: Sat, 26 Jan 2008 13:51:57 +0000 From: fredscheer07 at comcast.net (Fred M. Scheer) Subject: yeast through web HI Brewers: Ever tried WHITELABS.com for your yeast needs? Joanne Carilli is doing a fine job when ordering and shipping. I use ~ 25 - 30 vials of yeast yeast a month for casking; and fresh yeast, shipping etc is a important key. BTW: I don't get paid from White labs for the forgoing, it's just my 2C Happy Brewing - -- Fred M. Scheer Return to table of contents
Date: Sat, 26 Jan 2008 14:05:53 +0000 From: fredscheer07 at comcast.net (Fred M. Scheer) Subject: correction CASS River; not CASS RIBER Sorry - -- Fred M. Scheer Return to table of contents
Date: Sat, 26 Jan 2008 10:33:00 -0600 From: Bill Tobler <brewbetter1 at comcast.net> Subject: RE: Fridge/Freezer conversion to beer tap Tom is tired of bottling and asked about building a 4-6 keg system from scratch, and how much it would cost. Hey Tom. Been there, done that on the bottling. I keg just about everything except Barleywines, Old Ales and a choice other few big beers. I prefer a fridge over the chest freezer for serving. I can fit four 5 gallon kegs in, plenty for me. I also have a kegerator that will fit 4 kegs, but it needs work. I elected to put the taps on the side of the fridge, instead of the door. The door is safer to drill holes, as you will not hit a freon line and ruin the fridge. I was very careful. I put 3 taps on the side and plumbed the CO2 in the side also. I can always put a fourth tap in if I feel I need it. I did not choose a chest freezer because: I had the fridge; I already have two chest freezers in the brewery, and do not have room for another one. Right now, I have 2 chest freezers, 2 fridges, one for fermenting and one for serving, and a kegerator. Plus, you would have to put a collar on the chest freezer and an external temperature controller. The fridge is a "No-Name" 15.4 Cu foot. (11.5 cu ft for the fridge, and 3.8 for the freezer) I took all the shelves out and had to build up the bottom up about 2 inches to over come a small "slant" in the floor at the back of the fridge. I have full use of the freezer and the two drawers at the bottom of the fridge. I had to take out the rails on the door shelves, as they hit the kegs. A 3 hole SS drip tray runs about $100, and the faucets are anywhere from $30 to $70 each, depending on how much you want to spend. (All SS or chrome and brass) Most of the online beer shops sell everything you need. Your local guy probably has everything also. Use good beer lines too. (Micro-Matic, 3/16" ID X 7/16" OD) Don't rule out a good used fridge. You can save a few hundred right off the bat. If we go with top of the line stuff, for a 4 keg system, not counting the fridge or kegs, you can expect to spend (For all new faucets, drip tray, hoses, fittings, 5 Lb. CO2 tank, regulator, 4 line CO2 header) Oh my, $500, NOT counting the kegs and fridge. I would start looking for stuff on sale and or used.... Try ebay and second had stores. Bill Tobler Lake Jackson, TX (1129.2, 219.9) Apparent Rennerian Brewing Great Beer in South Texas Return to table of contents
Date: Sat, 26 Jan 2008 16:27:01 -0500 (EST) From: Scott Graham <grahams at cs.fiu.edu> Subject: Coconut Cup 2008 Greetings from the members of the Miami Area Society of Homebrewers (MASH) in Miami, FL. It is almost time for this year's Coconut Cup homebrew competition. We are accepting all of the BJCP categories, as well as our special COCONUT BREW category. Entries of TWO bottles are due between February 4th and February 15th. Please use the on-line entry form available at the Coconut Cup website, http://www.miami-homebrew.org/coconut.html . Judging will take place on February 23rd and 24th, 2008. Please contact me if you are interested in judging. We will have some fun activities planned for out-of-town judges. I hope to see you (or at least your beers and meads) in Miami! Scott Graham Coconut Cup Judge Coordinator [1159.9, 169.3] Apparent Rennerian Return to table of contents
Date: Sun, 27 Jan 2008 14:23:44 +0000 From: Geoff Cooper <geoffreyalan at gmail.com> Subject: Cooler conversion > On Jan 24, 2008, at 04:05, "Alex Rigoni" <alex.rigoni at gmail.com> > wrote: > >> 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? Several people responded to this post recommending not siphoning. Spencer said he had tried it and it only barely worked. But, as always, YMMV. I siphon from my cooler mash tun and it works perfectly well for me. I would suggest a different approach: if your cooler has an existing spigot or drain hole, use it - that will be best. If there is no existing hole, then try the siphoning approach. When you build the manifold, place a T at one end to bring the copper tube vertically up the cooler. Reduce to, say, 3/8" on the way up and stop the tube just below the top of the cooler (but above where the top of the mash bed will be). The manifold should be put in place at the start of the mash. When the mash is finished, PVC tube can be pushed over the exposed end of the 3/8" copper tube. Form an inverted U with the PVC tube and tape it to the side of the cooler - otherwise when the hot wort starts to flow the PVC will soften and kink. Now start the siphon and sparge. A clear disadvantage is that the lid of the cooler cannot be fully on so, although possible, it is less easy to use an automatic sparge arm. If you find that siphoning doesn't work well for your setup, I would suggest that that is the point where you decide to drill holes. Cheers Geoff (Somewhere just east of London (the real one)) Return to table of contents
Date: Sun, 27 Jan 2008 19:33:47 -0500 (EST) From: Aaron Martin Linder <lindera at umich.edu> Subject: chimay yeast strain Hi, I want to try to reproduce the chimay blue label, and I have tried WLP500 a couple of times. The resulting beer has a very different yeast character from Chimay. Is this really a chimay-like yeast?! How does WLP500 differ from WLP530 and WLP540? I've used WLP550 with good results. The WLP500 just seems to be a bit hot tasting and kind of solventy. It's not exactly unpleasant, just not the same as Chimay. Maybe I need to age my beer for several months to get the smooth flavor of the Chimay blue? aaron ann arbor, mi Return to table of contents
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