HOMEBREW Digest #5323 Tue 22 April 2008

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  Lime for pH control ("A.J deLange")
  RE: False bottom material ("Martin Ammon")
  BJCP Elections -- final week (Ed Westemeier)
  Re:anybody watch Jeoprady? ("Gary Smith")
  Forgot to record the starting SG ("Gary Smith")

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---------------------------------------------------------------------- Date: Sat, 19 Apr 2008 07:36:24 -0400 From: "A.J deLange" <ajdel at cox.net> Subject: Lime for pH control Why not add small amounts of lime to mash to raise pH? Why not indeed. Lime comes in two forms: quick (CaO) and slaked (Ca(OH)2). The former quickly beomes the latter in the presence of water CaO + H2O --> Ca(OH)2 + heat (lots of it - that's why its called "quick"). Slaked lime is a strong base i.e. it suchs up protons in the mash: 2HA + Ca(OH)2 --> Ca++ + 2A- + 2H2O leaving water, calcium ions and the anions of the acid whatever it may have been. Note also that a solution of lime will, upon exposure to the CO2 in air, eventually precipitate chalk CO2 + H2O + Ca(OH)2 --> H2CO3 + Ca(OH)2 --> CaCO3 + 2H2O AJ Return to table of contents
Date: Sat, 19 Apr 2008 04:46:33 -0700 From: "Martin Ammon" <surfsupks at kc.rr.com> Subject: RE: False bottom material For false bottom I buy pre-cut size of perforated stainless sheet 304 1/16 hole on 1/8 stagger from this company http://www.onlinemetals.com/merchant.cfm?pid=13533&step=4. A 16x16 size will run appox 60.00 plus.. I cut a appox 15 inch dia circle with a circle cutting fixture and my plasma torch to fit a standard keg. Hope this helps Dominus Vobiscum Martin Return to table of contents
Date: Tue, 22 Apr 2008 09:11:23 -0400 From: Ed Westemeier <hopfen at malz.com> Subject: BJCP Elections -- final week Next Wednesday, April 30, will be the last day to vote in this year's BJCP elections. If you live in one of those four regions and haven't cast your ballot yet, we urge you to do so. Voting turnout has been better than in past years, as more people become comfortable with the online voting system, but it's still fairly low. Voting turnout to date, by region: Mid-Atlantic: 43% West: 39% Midwest: 28% South: 26% Since every region has a real choice between excellent candidates, your vote truly matters. Please go to www.bjcp.org/electioncenter.html to vote. While you're at the BJCP site, be sure to reserve a place at the BJCP reception if you're planning to judge at the NHC in Cincinnati. Well over half the spaces are already taken. Ed Westemeier BJCP Communication Director communication_director at bjcp.org Return to table of contents
Date: Tue, 22 Apr 2008 11:14:53 -0400 From: "Gary Smith" <Gary at doctorgary.net> Subject: Re:anybody watch Jeoprady? > Date: Tue, 15 Apr 2008 09:01:44 -0400 (EDT) > From: "Pat Babcock" <pbabcock at hbd.org> > Subject: Anybody watch Jeopardy? > > Greetings, Beerlings! Take me to your lager... > > So, did anyone notice erstwhile HBD poster, former Maltose Falcons > president,and current AHA advisor Drew Beechum demonstrating his > superior grasp of information, trivia, and history to Alex Trebek? I saw the beginning & then got called away on a business call. I liked his reply to what they do. Definitely presented the Maltose Falcons as a benevolent resource. Liked how he prefers his own homebrew too! Gary Return to table of contents
Date: Tue, 22 Apr 2008 11:21:10 -0400 From: "Gary Smith" <Gary at doctorgary.net> Subject: Forgot to record the starting SG Though this has to do with Mead & not Beer perhaps someone here has the solution I need. I was in a hurry as I had to leave for New Hampshire and was finishing a batch of Mead before I left. I used 29 pounds of honey in 15 gallons and introduced this to the yeast bed of the batch I just transferred. The original yeast was Wyeast sweet mead and a Champagne yeast. I forgot to record the starting SG... & yeah, by the time I got back it was fermenting vigorously so no chance of getting the original SG. Is there a conversion table I might find to roughly approximate the original SG? Also, I was thinking of adding ginger and some Raspberry slury from last years Raspberry harvest to this. I found that putting Kiwi in early did not work as well as I'd hoped, most of the Kiwi characteristic seems to have been lost, perhaps because of the aggressive yeast activity on the juice. I'm thinking I might want to add the ginger and Raspberry near the end of the primary fermentation to preserve thginger & Raspberry character. I am fermenting in one of the Sabco Stainless fermenters. Thanks! Gary KA1J Return to table of contents
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